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 45 dishes

OX-JOINT A L'ANGLAISE

Cold Jellied Consomme

BOUILLION EN TASSE

Gherkins

Olives

Chow chow

Radishes

Planked Bluefish, Maitre d'hotel

PLANKED BLUEFISH MAITRE D'HOTEL SLICED TOMATOES

Boston Baked Beans with Brown Bread

Tenderloin steak a la Bearnaise

String Beans

Cauliflower, cream sauce

Boiled rice

Turkey, Chestnut Stuffing, Cranberry Sauce

Mashed potatoes

Grilled potatoes

fried Sweet Potatoes

Roast beef

Pork and beans

Pressed Corned Beef

Smoked beef

Ham

Smoked Beef Tongue

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

Lettuce Salad

Plain Fresh Lobster, Mayonnaise Dressing

Cold Slaw

Rice pudding, claret wine sauce

Hot Ginger Bread

Peach tarts

Assorted cakes

sorbet au citron

Sliced Florida Pineapple

Edam, Roquefort and American Cheese

Crackers

Tea

Coffee

Chocolate