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The Biltmore

Date
1917-11-13
Restaurant
The Biltmore
Physical description
28x18cm folded; 28x36cm opened
Currency
Dollars

Pages

  1. Page 1
  2. Page 2
  3. Page 3
  4. Page 4

Dishes

Lynnhavens$0.45
Seatags$0.50
BLUE POINTS$0.35
Cocktail Sauce$0.10
Robbin Islands$0.40
Cape Cods$0.40
Smith Islands$0.45
Cotuits$0.40
Little Necks$0.35
Cherrystones$0.35
Lobster Cocktail$1.00
Crab Flake Cocktail$0.70
Russian caviar$1.90
Celery$0.40
Grape fruit, Supreme$0.85
Special hors d'oeuvre$0.75
Spanish olives$0.30
California olives$0.30
Melon, Supreme$0.85
SALTED ALMONDS$0.35
Canape of anchovy$0.60
Smoked Salmon$0.55
Chow-chow$0.20
Carciofini$0.55
Essence of pheasant, Biltmore$0.45
Veloute Conti$0.40
Mongole$0.45
Green turtle, Amontillado$0.85
Small marmite$0.55
Chicken consomme$0.45
Tomato$0.45
Consomme Bellevue$0.50
St. Germain$0.45
Gumbo$0.50
Julienne$0.45
Madrilene$0.45
Brook trout saute, Arlesienne$0.90
Filet of Striped Bass, Marguery$0.80
Lobster loaf, Carmelite$0.80
Boiled chicken halibut, Valois sauce$0.80
Sea food patty, Rochelaise$0.80
Fried deviled whitebait and oyster crabs$0.90
Frogs' legs saute, Sans-Gene$1.00
Scallops patty with mushrooms$0.85
Terrapin (any style)$2.10
Squab chicken in cocotte, Beaulieu$1.85
Supreme of guinea hen, Polonaise with peas$1.70
Quenelles in crust, Epicurienne$0.80
Fricassee of chicken, Ancient style$0.90
Timbale of grouse, Poivrade$0.80
Breast of duckling, Normande$1.70
*Long Island duckling$3.75
Roast young turkey, cranberry sauce$1.10
*Roast chicken$3.25
(to order) *Broiled chicken$2.70
Squab Chicken$1.65
*Guinea chicken$3.25
Squab guinea chicken$2.20
Squab$1.65
Baby turkey Golden plover$1.40
Venison Egyptian quail$1.40
Mallard Duck$5.00
Supreme of chicken, Jeannette$1.00
Chicken salad$1.35
Lobster salad$1.35
Crab Meat salad$1.10
Pate of goose-liver$1.65
Truffled boned capon$0.95
String Beans au Gratin$0.70
Heart of Palm, Holland House$1.00
New California asparagus (to order)$1.10
Mashed spinach$0.60
New peas$0.70
Artichoke$0.70
Lima beans$0.70
Egg plant$0.45
Cauliflower$0.60
Cauliflower au Gratin$0.60
Oyster-plant$0.45
Squash$0.45
String Beans$0.60
Brussels Sprouts$0.45
Stuffed Tomato$0.40
Braised celery$0.45
Stuffed Green Pepper$0.40
POTATOES -- Baked$0.25
Potatoes Boiled$0.25
Potatoes Mashed$0.25
Potatoes au Gratin$0.35
Potatoes O'Brien$0.35
Potatoes Saute$0.30
Potatoes hashed brown$0.30
Potatoes French fried$0.30
Potatoes Souffle$0.40
Potatoes Lorette$0.35
Potatoes Sweet, Southern style$0.40
Alligator Pear$0.85
Biltmore$0.70
Cucumber$0.45
Endive$0.70
Julia Arthur$0.60
Hearts of Lettuce$0.50
Fruits$0.60
Palm Beach$0.60
Suzette$0.60
Hearts of Romaine$0.50
Tomato$0.45
Demi-deuil$0.70
Fresh Vegetable$0.70
Pear Conde, apricot sauce$0.45
Amontillado jelly$0.45
Rice, Queen style$0.45
Bomb Camargo$0.50
Cup Montreuil$0.60
Apple Pie$0.35
Custard Pie$0.35
Cup Mary Garden$0.60
Marrons glaces$0.50
French Pastry$0.20
Cup Custard$0.35
Peach Melba$0.70
Meringue glacee$0.50
Phila. ice cream$0.45
Vanilla, chocolate, strawberry$0.45
Coffee or chocolate parfait$0.45
Pistache$0.45
Nesselrode Pudding$0.50
Biscuit Tortoni$0.50
Tutti-Frutti$0.50
Neapolitan$0.45
Lemon, raspberry, pineapple or orange ice$0.35
Gruyere$0.40
Port-du-Salut$0.35
McLarens$0.30
Roquefort$0.45
Brie$0.35
English Cheddar$0.35
Camembert$0.35
Stilton$0.45
American$0.30
Manhattan cream$0.30
Cream cheese with Bar-le-Duc$0.60
Honey Dew Melon$0.60
Cassaba Melon$0.50
Apple$0.25
Grapes$0.40
Pear$0.30
Orange$0.25
Demi-tasse$0.20
Special$0.30
Turkish$0.30
Apollinaris$0.35
Johannis$0.35

Source: NYPL Digital Collections

16,525 menus · 64,352 scanned pages · 1851–2008 · uncatalogued scans

Scans and transcription data from the New York Public Library’s What’s on the Menu? project. This site is not affiliated with NYPL.