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 42 dishes

LAMB BROTH A LA GRECQUE

Bouillon en Tasse

Cold Jellied Consomme

Gherkins

Chocolate

Canape a la Windsor

Coffee

Tea

Crackers

Edam

Roquefort

AMERICAN CHEESE

Preserved Pears

Lemon water ice

Hot Ginger Bread

Assorted cakes

Indian Pudding, Brandy Sauce

Mayonnaise of Lobster

Chow chow

TOMATO EN SURPRISE

Lettuce Salad

Aspic de Foie-gras en Bellevue

Boned capon aux truffes

Filet of Bluefish a la Gastronome, Radishes

Fricassee of Chicken, St. Lambert

English chop, currant jelly

Mashed potatoes

fried Sweet Potatoes

Roast beef

Ham

Smoked beef

Boston baked beans

Pressed Corned Beef

Smoked Beef Tongue

Soused Pig's Feet

Pickled Oysters

Sardines

Pickled lamb's tongue

Boiled potatoes

Stewed tomatoes

Sugar Corn

Boiled rice