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 51 dishes

Oyster cocktail

BLUE POINTS

Crême de Marrons aux croutons soufflés

Consommé Adelina

Brissotin au suprême

Sweet Pickles

Olives

Celery

Chow chow

Boiled Bass á la Cardinal

Potatoes Persillade

SLICED CUCUMBERS

Boiled Beef, Horseradish Sauce

Larded Filet of Veal, potagère

Lamb Chops á la Victor Hugo

Ballotine of Lobster with peas

Bananas á la Créole

Vermont Turkey stuffed, cranberry sauce

Prime ribs of beef au jus

Milk Pig, Apple Sauce

Okra and Tomatoes

Stewed Celery au Jus

String Beans

Noodles au Beuree

boiled new potatoes

Mashed potatoes

Punch Impériale

Brochette of Reed Birds with Cress

Sweet Potatoes, Southern Style

Lettuce Salad

Mayonnaise of Salmon

Macédoine salad

Terrine de Foie-gras á la Gelée

Boned capon aux truffes

Prince Albert Pudding, Madeira sauce

Pumpkin Pie

Apple Pie

Gateau Duchesse

Cocoanut Macaroons

Lady fingers

Assorted cakes

Buanc Mange au Pistachio

Vanilla ice cream

Fruit

Nuts

Raisins

Rocquefort

Edam

AMERICAN CHEESE

Crackers

Coffee