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

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Waldorf Astoria

November 28, 1917

On this menu 26 dishes

Cape Cods$0.45
Consomme Careme$0.40
Busega Milanaise$0.40
Mousse, Virginienne$0.50
Striped Bass, Genevoise sauce$0.70
Kingfish, Duglere$0.70
Half Partridge en Chartreuse$2.00
Soft Clams, Bateliere$0.65
Sweetbread, New Century$0.90
Grenadins of Filet, Roussel$0.85
Mignon of Veal, Pontoise$0.60
Potatoes, Chateau$0.30
Flageolets in Butter$0.50
Artichoke, Barigoule$0.65
Parsnips saute in Butter$0.40
Caprice$0.50
Escarole and Beets$0.35
Roquefort$0.40
Camembert$0.35
Cream$0.30
Honey Dew Melon$0.65
Grapefruit$0.35
cocoanut pie$0.25
Chocolate Tart$0.15
Stuffed Potato glace$0.50
Neapolitaine Parfait$0.40