Tampa Bay Hotel (1901) · The Menu Museum

The Menu Museum

An archive of historical restaurant menus from the New York Public Library.

16,525 menus
64,352 scanned pages
1851–2008

Scans and transcription data from the New York Public Library’s What’s on the Menu? project.

Not affiliated with NYPL.

Uncatalogued scans

On this menu 44 dishes

Puree of Split Peas, Faubonne

Bouillon en Tasse

Cold Jellied Consomme

Canape a la Turque

Gherkins

Chow chow

Radishes

Broiled Bluefish a la Beyrout, Sliced Tomatoes

Ragout of Veal a la Creole

Stewed Turnips a la Bourgeoise

Flageolets

New Beets au beurre

Ribs of Beef au Jus

Mashed potatoes

Baked Potatoes en Surprise

Broiled Sweet Potatoes

Cold roast beef

Cold Ham

Pork and beans

Cold Pressed Corned Beef

Cold Smoked beef

Cold Smoked beef tongue

soussed pig's feet

Pickled Oysters

Sardines

Pickled lamb's tongue

Pig's Head Cheese, Charcutiere

Aspic de Foie-gras en Bellevue

cold boned capon aux truffes

Lettuce Salad

MAYONNAISE OF CHICKEN

Potato salad

Cocoanut Pudding, Sherry Wine Sauce

Hot Ginger Bread

Assorted cakes

Apricot Water Ice

Preserved Peaches

Edam Cheese

ROQUEFORT CHEESE

AMERICAN CHEESE

Crackers

Tea

Coffee

Chocolate