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 49 dishes

Blue points Mignonette sauce

Mutton Broth a l'Ecossaise

Consomme Pierre Le Grande

Petits pates a la russe

Celery

Radishes

Rosettes aux Anchois

Olives

Sweet Pickles

Grilled Pompano au Beurre Printaniere

POTATOES DUCHESSE

Sliced Tomatoes

Ham Glace Camerani

Epigrammes d'Agneau aux Pointes d' Asperges

Fresh lobster en casserolettes Maryland style

Galantine of duckling, Banquiere

Cream fritters au chocolat

Ribs of prime beef au jus

Philadelphia Capon, stuffed, Giblet Sauce

New green peas

Cauliflower au Gratin

Fried Oyster Plant

Spaghetti Napolitaine

Mashed potatoes

Boiled potatoes

Sorbet a L'Americaine

PARTRIDGE PIQUE, BREAD SAUCE

Candied Sweets

Mayonnaise of Salmon

Lettuce

Salade a la Waldorf

Aspic de Foie-gras en Bellevue

Boned capon aux truffes

Peach Pudding, Brandy Sauce

CREAM MERINGUE PIE

Pear pie

Gateau Saxonne

Lady fingers

Macaroons

Assorted cakes

Pistache ice cream

Fruit

Nuts

Raisins

ROQUEFORT CHEESE

Crackers

Coffee

AMERICAN CHEESE

Edam Cheese