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 43 dishes

Chow chow

FILET OF SEA TROUT a l'Italienne

Stewed Parsnips

Cauliflower Fritters, Americaine

soussed pig's feet

PINEAPPLE WATER ICE

Beet Root Salad

Gherkins

Olives

Cold Jellied Consomme

Puree a la Jackson

Bouillon en Tasse

Hot Ginger Bread

Mashed potatoes

BAKED SWEET POTATOES

Beef en Daube a la Bourgeoise

Smoked Beef Tongue

Pickled lamb's tongue

Pickled Oysters

Aspic de Foie-gras en Bellevue

Lettuce Salad

MAYONNAISE OF CHICKEN

Edam Cheese

Smoked beef

Tapioca Pudding, Port Wine Sauce

Assorted cakes

Preserved Cherries

Sliced Tomatoes

Imported Frankfurter Sausage with Sauerkraut

Boiled rice

Hashed Potatoes in Cream

Cold roast beef

Pressed Corned Beef

Pig's Head Cheese, Charcutiere

Boned capon aux truffes

Crackers

Tea

Coffee

Chocolate

Haunch of Mutton, Currant Jelly

Ham

Pork and beans

Meringue Slices