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 44 dishes

Cream of Flageolets au Riz

Bouillon en Tasse

Cold Jellied Consummé

Gherkins

Olives

Chow chow

Filet of Redsnapper á la Créole

Sliced Tomatoes

Turkey Wings Sauté á la Favorite

Vienna schnitzel

New Beets au beurre

Lima beans

Spaghetti au Gratin

Roast Prime Ribs of Beef au jus

Mashed potatoes

fried Sweet Potatoes

boiled new potatoes

Roast beef

Ham

Pork and beans

Smoked beef

Pressed Corned Beef

Smoked Beef Tounge

soussed pig's feet

Pickled Oysters

Sardines

Pickled lamb's tongue

Pig's Head Cheese, Charcutiere

Aspic de Foie-gras en Bellevue

Boned capon aux truffes

Pate de Gibier a la Chartres

Lettuce Salad

Mayonnaise of Lobster

Potato salad

Cabinet Pudding, Cream Sauce

Hot Ginger Bread

Assorted cakes

Strawberry water ice

Preserved Peaches

Edam, Roquefort and American Cheese

Crackers

Tea

Coffee

Chocolate