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 50 dishes

BLUE POINTS

Fish Chowder, Marseille

Consomme Balzac

CROMESQUIS A LA ROUENNAISE

Gherkins

Olives

Celery

Sardines

Broiled Shad a la Maitre d'Hotel

Potatoes Julienne

Cucumbers

Boiled Corned Beef and Cabbage

Spring Chicken Saute, Bayonnaise

Lamb Chops a la Belle Jardiniere

Lobster en Caisse, Maryland Club

Peach Fritters au Rhum

Prime ribs of beef au jus

Loin of Veal Stuffed, Tomato Sauce

Duckling, Apple Sauce

Stuffed Egg Plant

String Beans

boiled new potatoes

Spinach a la Colbert

Boiled Onions

Mashed potatoes

Imperial Punch

Brochette of Reed Birds with Cress

fried Sweet Potatoes

Tomatoes Boquetiere

Lettuce Salad

Mayonnaise of Salmon

Terrine de Foie-gras a la Gelee

Boned capon aux truffes

Pudding a la Reine, Madeira Sauce

Orange Custard Pie

Plum pie

Gateau Savoy

Chocolate Souffle

Strawberry shortcake

Assorted cakes

VIENNA CREAM ROULADE

Vanilla ice cream

Fruit

Nuts

Raisins

ROQUEFORT CHEESE

Edam Cheese

AMERICAN CHEESE

Crackers

Coffee