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

Bisque D'Ecrevisses a la De Rigny

Bouillon en Tasse

Cold Jellied Consomme

Chow chow

Tartelettes de Sardines a la Nelson

Gherkins

Baked Stuffed Bluefish a la Gastronome

Sliced Tomatoes

Welsh rarebit

Cutlets of Partridge a la Chasseur

String Beans

Rice a la creole

Fried Parsnips

Lamb, mint sauce

Mashed potatoes

Boiled potatoes

Julienne potatoes

Roast beef

Turkey

Ham

Smoked Beef Tongue

Pressed Corned Beef

Pork and beans

Smoked beef

soussed pig's feet

Pickled Oysters

Sardines

Pickled lamb's tongue

Aspic de Foie-gras en Bellevue

Boned capon aux truffes

Lettuce Salad

Mayonnaise of Salmon

Macedoine salad

Bread Pudding, Vanilla Sauce

Assorted cakes

Hot Ginger Bread

Strawberry water ice

Preserved Peaches

Edam

Roquefort

AMERICAN CHEESE

Crackers

Tea

Coffee

Chocolate