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The Biltmore

Date
1917-11-15
Restaurant
The Biltmore
Physical description
28x18cm folded; 28x36cm opened
Currency
Dollars

Pages

  1. Page 1
  2. Page 2
  3. Page 3
  4. Page 4
  5. Page 5
  6. Page 6
  7. Page 7
  8. Page 8

Dishes

Page 4

Prime ribs of beef$0.90
Roast Spring Lamb, Mint Sauce$0.90
Roast young turkey, cranberry sauce$1.00
Roast chicken$3.00
Sirloin Steak$2.50
Broiled Chicken$2.50
Squab Chicken$1.50
Guinea chicken$3.00
Squab guinea chicken$2.00
Squab$1.50
Filet Mignon$1.25
Mallard Duck$4.50
Egyptian quail$1.25
Venison
Golden plover$1.25
Baby turkey
Apple Dumpling, Hard Sauce$0.30
COCOANUT CUSTARD PIE$0.25
Pumpkin Pie$0.25
Chantilly baba$0.25
Puffed fritters$0.25
Chestnut Parfait$0.45
Apple Pie$0.30
Custard Pie$0.30
Cup Mary Garden$0.50
Marrons glaces$0.45
French Pastry$0.15
Cup Custard$0.30
Peach Melba$0.60
Meringue glacee$0.45
Phila. ice cream$0.40
Nesselrode Pudding$0.45
Biscuit Tortoni$0.45
Honey Dew Melon$0.50
Casaba Melon$0.45
Apple$0.20
Orange$0.20
Pear$0.25
Grapes$0.35
Gruyere$0.35
Port-du-Salut$0.30
Brie$0.30
English Cheddar$0.30
Camembert$0.30
Stilton$0.40
New peas$0.60
Venison stew, Royale, currant jelly$0.75
Tripe and oysters, English style$0.65
Breaded lamb chops, Milanaise$0.80
Sweetbread sliced, Careme$0.80
Small steak broiled. Nicoise$1.15
Calf's brains with black butter$0.60
Fried squab chicken, Signora (half)$1.00
Patty of lobster, Joinville$0.70
Breaded filet of king, Mayor$0.70
Halibut, Mornay in shell$0.60
Scallops and frogs' legs, Mariniere$0.80
Broiled fresh mackerel, Albert sauce$0.65
Striped Bass au gratin$0.65
Boston scrod, maitre d'hotel$0.50
Egg plant$0.40
String Beans$0.50
Stuffed Green Pepper$0.35
Lima beans$0.60
Mashed spinach$0.50
Braised celery$0.40
Stuffed Tomato$0.35
Brussels Sprouts$0.40
Squash$0.40
Oyster-plant$0.40
Cauliflower$0.50
Cauliflower au Gratin$0.50
Crab Meat salad$1.00
Pate of goose-liver$1.50
Truffled boned capon$0.85
Smoked Beef Tongue$0.60
Chicken and Ham Pie$0.80
Virginia Ham$0.65
Chicken salad$1.25
Assorted meat$1.00
Supreme of chicken, Jeannette$0.90
Baked Potatoes$0.20
Demi-tasse$0.15
Tutti-Frutti$0.45
Poached, Suzette$0.40
Lobster salad$1.25
Alligator Pear$0.75
Biltmore$0.60
Cucumber$0.40
Cream Chabrillan$0.30
Beef consomme$0.40
Lynnhavens$0.40
Seatags$0.45
BLUE POINTS$0.30
Cocktail Sauce$0.10
Robbins Islands$0.35
Cape Cods$0.35
Smith Islands$0.40
Cotuits$0.35
Little Necks$0.30
Cherrystones$0.30
Lobster Cocktail$0.90
Crab Flake Cocktail$0.60
Russian caviar$1.75
Celery$0.35
Grape fruit, Supreme$0.75
Special hors d'oeuvre$0.65
Spanish olives$0.25
California olives$0.25
Melon, Supreme$0.75
SALTED ALMONDS$0.30
Canape of anchovy$0.50
Smoked Salmon$0.50
Chow-chow$0.15
Carciofini$0.50
Vanilla ice cream$0.40
Chocolate Ice Cream$0.40
STRAWBERRY ICE CREAM$0.40
Coffee parfait$0.40
Pistache ice cream$0.40
Mongole$0.40
Tomato Soup$0.40
Consomme Bellevue$0.45
Chicken consomme$0.40
St Germain$0.40
Gumbo$0.45
Julienne Soup$0.40
Madrilene$0.40
Eggs Shirred a la Turque$0.40
New California Asparagus$1.00
Artichoke$0.60
Boiled potatoes$0.20
Mashed potatoes$0.20
Potatoes au Gratin$0.30
Potatoes O'Brien$0.30
Potatoes Saute$0.25
Hashed Brown Potatoes$0.25
French fried potatoes$0.25
Potatoes Souffle$0.35
Potatoes Lorette$0.30
Potatoes Sweet, Southern style$0.35
Endive Salad$0.60
Julia Arthur salad$0.50
Hearts of Lettuce$0.45
Apollinaris$0.30 – $0.60
Johannis$0.30 – $0.60
Special Coffee$0.25
Turkish Coffee$0.20
Cream cheese with Bar-le-Duc$0.50
AMERICAN CHEESE$0.25
Manhattan cream cheese$0.25
ROQUEFORT CHEESE$0.40
McLarens$0.25
Neapolitan$0.40
Lemon Ice$0.30
Raspberry Ice$0.30
Pineapple Ice$0.30
Orange ice$0.30
Chocolate Parfait$0.40
Hearts of Romaine$0.45
Fruits salad$0.50
Palm Beach salad$0.50
Suzette salad$0.50
Tomato Salad$0.40
Demi-deuil salad$0.60
Fresh Vegetable$0.60

Page 8

Lynnhavens$0.40
Seatags$0.45

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.