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Waldorf Astoria

Date
1915-01-01
Restaurant
Waldorf Astoria
Currency
Dollars

Pages

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

Dishes

Page 2

Veal, Cuban Style$0.45
Filbert Ice Cream$0.30
Chestnut Mousse$0.40
Grapefruit and Brandied Pineapple Cocktail$0.60
Sorrel with Pates$0.25
CLAM BROTH$0.30
Egg with Tarragon$0.30
Egg, Rosita$0.30
Salmon, Remoulade sauce$0.50
Eels in Jelly$0.35
Pickled Pig's Feet$0.40
Slice of Turkey, Joseph$0.75
Leg of Mutton en Daube with String Beans$0.50
Lettuce and Spiced Cucumber Rings$0.50
Sunburst$0.50
New Okra$0.40
Chicken (dark meat)$0.50
Gervais Cheese with Rose Jelly$0.45
Swiss Cream$0.25
Canadian$0.25
Gorgonzola$0.25
Raspberries$0.35
Blueberries$0.35
Plums$0.35
Seedless Grape Tartlet$0.15

Page 3

Oysters: Bluepoints$0.30
Grapefruit Supreme$0.75
Clams: Little Necks$0.30
Cherry Stones$0.35
"Parisian Luncheon"$0.50
Caviar, Special Importation$1.25
Anchovies in Mustard$0.30
Canape of Caviar$0.60
Celery$0.30
Sweet Pickles$0.25
Sweet Pickled Mangoes$0.20
Radishes$0.25
Olives$0.25
Chutney$0.15
Carciofini$0.50
Lyon Sausage$0.30
Sardellen$0.50
Canape of Sardines$0.40
Cervelat$0.30
Mackerel in Oil$0.50
Fillet's of Herring in Oil$0.30
Imported Sturgeon, Tomato Sauce$0.50
Royans a la Perigord$0.30
Spring Onions$0.25
Sardine Egglets$0.50
French Sardines$0.40
Kieler Sprotten$0.30
Anchovy Salad$0.50
Clam Chowder$0.20
Cream, Parmentier soup$0.30
Tomato Soup$0.25
Croute-au-pot$0.25
Mock turtle soup$0.30
Julienne Soup$0.25
Pea Soup$0.25
Mongol Soup$0.30
Petite marmite soup$0.60
Green Turtle Soup$0.50
Gumbo, Creole$0.35
Chicken gumbo$0.35
Puree of Peas Soup$0.25
Italian Paste Soup$0.25
Chicken Broth, Bellevue per cup$0.35
Consomme$0.30
Chicken broth$0.35
Tomato Broth$0.35
CLAM BROTH$0.30
Chicken okra soup$0.35
Weakfish Saute, fines herbs$0.40
Codfish, Jackson$0.45
Scrod, Maitre d'Hotel$0.60
English Sole$1.25
Fried Frog's Legs$0.75
Frogs Legs saute$1.50
Fried Soft Shell Crabs$0.50
Trout$0.50
Trout Saute$0.55
Bluefish. Italian sauce$0.50
Fried Porgies, Remoulade sauce$0.35
Egg, Louisette$0.30
Lamb Chop, Louisiannaise$0.50
Aiguillette of Fillet of Beef, Fried Oysterplant$0.50
Veal Kidney, Creole$0.65
Stuffed Clams$0.60
Poussin, Cettoise$1.50
Mixed Grill$0.85
Chicken Croquette, Cream Sauce$0.40
Squab, Crepeaudine$1.25
Capon$4.00
Squab$1.00
Spring Turkey, Giblet sauce$0.65
Mutton$0.45
Beef per cut$0.60
Chicken (half)$1.25
Oil City Duck (half)$1.50
Spring Lamb$0.65
Gosling (half)$2.00
Guinea Hen (half)$1.00
Capon (half)$2.00
Chicken (half)$1.00
Spring Duckling (half)$1.50
Squab Chicken (half)$0.80
Squab$1.00
Squab Duckling$2.25
Spring Turkey (half)$1.75
Poussin$1.25
Philadelphia Pullet (half)$1.50
Hamburg Chicken$1.25
Stewed Potatoes, French style$0.20
Fried eggplant$0.30
New String Beans, Lyonnaise$0.40
New Lima Beans$0.40
Broiled Fresh Mushrooms$0.55
New Green Corn$0.40
French asparagus$0.85
German Asparagus$0.75
Oyster Bay asparagus$0.40
Stuffed Eggplant$0.35
Stewed Celery$0.40
New Carrots$0.30
Sweet Potatoes$0.20
French string beans$0.30
New Boiled Potatoes (2)$0.15
Waldorf Salad$0.35
Romaine Salad$0.30
Watercress Salad$0.30
Tomato Salad$0.35
Alligator Pear Salad$0.40
Cucumber salad$0.35
Celery Salad$0.35
Lobster salad$0.75
Chicken salad$0.65
FRESH FRUIT SALAD$0.40
Lettuce Salad$0.30
Chiffonade Salad$0.75
Gorgonzola Cheese$0.25
Cottage Cheese$0.25
Cream Cheese$0.25
Swiss Cream Cheese$0.25
Deep-Dish Gooseberry Pie$0.30

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.