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The Biltmore

Date
1917-10-21
Restaurant
The Biltmore
Physical description
28x17.5cm folded; 28x35cm open
Currency
Dollars

Pages

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

Dishes

Semolina pudding, vanilla sauce$0.34
Cream Caramel$0.30
Apple Pie$0.35
French Pastry$0.20
Phila. ice cream$0.45
Peach Pie$0.30
Floating heart with pear$0.50
Custard Pie$0.35
Cup Mary Garden$0.60
Poached [eggs], Maryland$0.45
Shirred [eggs], Opera$0.45
Chicken patty, Toulousaine$0.80
Minced sweetbread a la King$1.00
Epigramme of lamb, Maryland$0.85
Saute calf's liver and bacon, fried potatoes$0.80
Breaded veal chop, Milanaise$0.80
Filet Mignon, Cheron$1.60
Saute sardines with plain spinach$0.75
Bluefish, Italian style$0.80
Fresh mackerel, Havana$0.80
Shrimps in curry with rice$0.80
Fried filet of sole, Orly$0.75
Broiled scrod, Boston style$0.75
Halibut in shell, Mornay$0.75
Julienne Darblay$0.45
Beef or chicken consomme$0.45
[Soup] St. Germain$0.45
Gumbo$0.50
Tomato [soup]$0.45
[Consomme] Julienne$0.45
Mongole$0.45
Consomme Bellevue$0.50
[Consomme] Madrilene$0.45
Russian caviar$1.90
Spanish olives$0.30
Canape of anchovy$0.65
Clam cocktail$0.50
Lobster Cocktail$1.00
Roast young turkey, cranberry sauce$1.10
Roast chicken$3.25
Roast prime ribs$1.00
Roast Spring Lamb, Mint Sauce$1.00
Roast sirloin steak (to order)$2.75
Broiled chicken (to order)$2.70
Roast Squab chicken (to order)$1.65
Roast guinea chicken (to order)$3.25
Roast squab guinea chicken (to order)$2.20
Roast squab (to order)$1.65
Roast filet mignon (to order)$1.40
Roast baby turkey
Roast golden plover (to order)$1.40
Roast venison (to order)
Roast Egyptian quail (to order)$1.40
Roast Mallard duck (to order)$5.50
BLUE POINTS$0.40
Blue Points cocktail$0.50
Robbin Islands$0.45
Cape Cods$0.45
Cotuits$0.45
Little Necks$0.40
Cherrystones$0.40
Crab Flake Cocktail$0.85
Celery$0.40
Grape fruit, Supreme$0.85
Special hors d'oeuvre$0.75
California olives$0.30
Melon, Supreme$0.85
SALTED ALMONDS$0.35
Smoked Salmon$0.55
Chow-chow$0.20
Carciofini$0.55
Cold Supreme of Chicken Jeanette$1.00
Cold Chicken Salad$1.35
Cold Lobster salad$1.35
Cold crab meat salad$1.10
Cold Pate of goose-liver$1.65
Cold truffled boned capon$0.95
Cold assorted meat$1.15
Cold Virginia Ham$0.85
Cold chicken and ham oie$0.90
Cold Smoked beef tongue$0.65
Cold assorted sandwiches$0.10
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
Baked Potatoes$0.30
Boiled potatoes$0.30
Mashed potatoes$0.30
Potatoes au Gratin$0.40
Potatoes O'Brien$0.40
Saute Potatoes$0.35
Hashed Brown Potatoes$0.35
French fried potatoes$0.35
Potato Souffle$0.35
Potatoes Lorette$0.35
Sweet Potatoes, Southern Style$0.45
Alligator Pear Salad$0.85
Biltmore salad$0.70
Cucumber salad$0.45
Endive Salad$0.70
Julia Arthur salad$0.60
Hearts of lettuce salad$0.50
Fruits salad$0.60
Palm Beach salad$0.60
Suzette salad$0.60
Hearts of Romaine Salad$0.50
Tomato Salad$0.45
Demi-deuil salad$0.70
Fresh Vegetable Salad$0.70
Marrons glaces$0.50
Cup Custard$0.35
Peach Melba$0.70
Meringue glacee$0.50
Vanilla, chocolate, strawberry ice cream$0.45
Coffee or chocolate parfait$0.45
Pistache ice cream$0.45
Nesselrode Pudding$0.50
Biscuit Tortoni$0.50
Tutti-frutti ice cream$0.50
Neapolitan ice cream$0.45
Lemon, raspberry, pineapple or orange ice$0.35
Gruyere Cheese$0.40
Port-du-Salut Cheese$0.35
McLarens cheese$0.30
ROQUEFORT CHEESE$0.45
Brie cheese$0.35
English Cheddar$0.35
CAMEMBERT CHEESE$0.35
Stilton Cheese$0.45
AMERICAN CHEESE$0.30
Manhattan cream cheese$0.30
Cream cheese with Bar-le-Duc$0.60
Honey Dew Melon$0.70
Apple$0.25
Grapes$0.45
Pear$0.30
Orange$0.25
Sliced Peaches and Cream$0.50
Demi-tasse$0.20
Special Coffee$0.30
Turkish Coffee$0.30
Apollinaris$0.35 – $0.70
Johannis$0.35 – $0.70

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.