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 45 dishes

Coffee

Chocolate

Baked Bluefish a la Mariniere

Golden buck

Cream of Oysters, Napier

Bouillon en Tasse

Cold Jellied Consomme

Canape Martha

Olives

Gherkins

Chow chow

Sliced Tomatoes

Tea

Edam, Roquefort and American Cheeses

Crackers

Lemon water ice

Preserved Pears

Assorted cakes

Hot Ginger Bread

bread pudding, cream sauce

Celery Salad

Mayonnaise of Shrimp

Lettuce Salad

Pate de Gibier a la Chartres

Boned capon aux truffes

Aspic de Foie-gras en Bellevue

Pig's Head Cheese, Charcutiere

Pickled lamb's tongue

soussed pig's feet

Smoked beef

Pork and beans

Ham

Sardines

Pickled Oysters

Smoked Beef Tongue

Pressed Corned Beef

Roast beef

BAKED SWEET POTATOES

Potatoes Lyonnaise

Mashed potatoes

Haunch of Mutton, Currant Jelly

Boiled rice

Stewed tomatoes

Beef a la mode, Napolitaine

String Beans