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

Loin of Pork, Apple Sauce

Mashed potatoes

Saratoga Chips

Boiled Sweet Potatoes

Olives

Gherkins

Caviar

Cold Jellied Consomme

Yorkshire Buck

Bisque d'Ecrevisses, Castellane

Bouillon en Tasse

Boiled Redsnapper, Victoria

Sliced Tomatoes

Eminced Tenderloin of Beef a la Richmond

Succotash

Stewed tomatoes

Boiled rice

Cold roast beef

Cold Ham

Cold pork and Beans

Cold Pressed Corned Beef

Cold Smoked beef

Cold Smoked beef tongue

Cold Soussed Pig's Feet

cold pickled oysters

cold Sardines

cold pickled lamb's tongue

Cold Pig's Head Cheese, Charcutiere

Cold Aspic de Foie-Gras en Bellevue

cold boned capon aux truffes

Cold Pate de Gibier a la Chartres

Mayonnaise of Salmon

Lettuce Salad

Cold Slaw Salad

Bread Pudding, Vanilla Sauce

Hot Ginger Bread

Assorted cakes

Peach Water ice

Preserved Apricots

Edam

Roquefort

AMERICAN CHEESE

Crackers

Tea

Coffee

Chocolate