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 46 dishes

Puree of Kidney Beans a la Conde

Boullion en Tasse

Cold Jellied Consomme

Olives

Chow chow

Canape sardines

Gherkins

Boiled Sea Trout a la Normande

Sliced Tomatoes

Boston Baked Beans and Brown Bread

Loin of Mutton Chops a la Soyer

Rice

New Carrots in Cream

Squash

Ribs of prime beef au jus

Mashed potatoes

Boiled potatoes

fried Sweet Potatoes

Cold roast beef

Cold turkey

Cold Ham

Cold Smoked beef tongue

Aspic de foie-gras

cold boned capon aux truffes

Pressed Corned Beef

Pickled lamb's tongue

Pickled Oysters

Cold Smoked beef

soussed pig's feet

Pork and beans

Sardines

Lettuce Salad

MAYONNAISE OF CHICKEN

Cold Slaw

Vanilla Pudding, Cream Sauce

Assorted cakes

Hot Ginger Bread

Preserved Pears

PINEAPPLE WATER ICE

Edam

Crackers

Coffee

Chocolate

Roquefort

AMERICAN CHEESE

Tea