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 52 dishes

Oyster cocktail

Blue Points, Mignonette Sauce

Cream of New String Beans, Vefour

Consomme Franklyn

Tartines de Caviar en Chaudfroid

Radishes

Olives

Celery

Chow chow

Sweet Pickles

Filet of Sea Trout a la Mornay

POTATOES HOLLANDAISE

Sliced Tomatoes

Leg of Mutton, Caper Sauce

Potted Philadelphia Squab au Monarque

Roulade de Boeuf, Belle jardiniere

Calf's Head Poele a la don carlos

Small oranges of rice, Palermitaine

Ribs of prime beef au jus

Turkey Stuffed with Chestnuts, Cranberry Sauce

Suckling Pig en Surprise

String Beans

Cauliflower Fritters

Hot Slaw

Grilled Tomatoes, Hot Mayonnaise

Mashed potatoes

Boiled potatoes

Sorbet au Kirsch

Grouse barde, Orange Marmalade

Sweet Potatoes, Southern Style

Mayonnaise of Shrimp

Lettuce

Salade Rachel

Terrine de Foie-gras a la Gelee

Boned capon aux truffes

Pate de Gibier a la Chartres

Pumpkin Pie

Almond Pudding, Port Wine Sauce

Peach Pie

Gateau Lafayette

Angel Cake

cinnamon kisses

Assorted cakes

Vanilla ice cream

Fruit

Nuts

Raisins

ROQUEFORT CHEESE

Edam Cheese

AMERICAN CHEESE

Crackers

Coffee