The Menu Museum
DecadesRestaurantsDishesRandom menu

Waldorf Astoria

Date
1914-06-06
Restaurant
Waldorf Astoria
Physical description
21.5x13.5cm
Currency
Dollars

Pages

  1. Page 1

Dishes

Grapefruit Supreme$0.75
Bluepoints$0.30
Lobster Cocktail$0.70
Little Necks$0.30
Cherry Stones$0.35
Crab Flake Cocktail$0.60
Cream of Watercress$0.30
Hodge Podge$0.25
Chicken gumbo$0.35
Chicken broth$0.35
Chicken Okra$0.40
Consomme$0.30
CLAM BROTH$0.30
Tomato Broth$0.30
Celery$0.30
Beluga Caviar$0.90
Fillets of Herring$0.25
Olives$0.25
Caviar, Special Importation$1.10
English Sole, Fried$1.25
Sea Bass with Sauterne$0.50
Broiled Eels, Tartare sauce$0.35
Pompano, Guibert$0.45
Fried Oyster Crabs$0.65
Broiled Roe Salad$0.60
Mussels, Poulette$0.85
Brook Trout$0.50
Egg, Armenonville$0.30
Fried Soft Shell Crabs$0.50
Scrod, Boston style$0.60
Fried Frogs Legs, Remoulade sauce$1.25
Shad Roe, Russian style$0.75
Planked Roe Shad (half)$2.50
Lamb Chop, Brazza$0.50
Beef Stew, Hongroise$0.45
Squab with Peas and Carrots$1.25
Rack of Mutton with Fried Eggplant$0.45
Breast of Pheasant saute, Orange sauce$2.00
Roast Beef Hash with Green Pepper$1.10
Calf Brains with Curry and Rice$0.40
Croquette of Crab, Cream sauce$0.40
Mixed Grill$0.85
Broiled Half Squab Duckling$1.25
Egg, Virginian$0.30
Head Cheese$0.25
Herring in White Wine$0.25
Corned Beef Pressed$0.30
Tureen of Game$0.75
Potato salad$0.25
Chicken (half)$1.25
Baby Lamb$0.80
Mutton$0.40
Spring Turkey, Giblet sauce$0.65
Beef, per cut$0.50
Spring Lamb$0.65
Squab Duckling$2.25
Spring Duckling (half)$1.50
Squab$1.00
Spring Turkey (half)$1.75
Guinea Chick (half)$1.00
Squab Chicken (half)$0.80
Chicken (half)$1.00
Poussin$1.25
English Pheasant$3.50
Red Leg Partridge$3.00
Scotch Grouse$3.00
Plover$1.25
Fresh Green Asparagus$0.50
New string beans$0.40
Fresh White Asparagus$0.40
GREEN PEAS$0.40
Baked Fresh Asparagus Tips$0.50
Green Corn$0.75
boiled new potatoes$0.20
Artichoke$0.60
Bermuda potatoes$0.25
Potatoes, Fondante$0.20
Fried Eggplant, German style$0.30
Sweet peppers saute$0.30
Romaine and Hot House Cantaloupe$0.50
Lettuce$0.30
Escarole$0.30
Tomato$0.35
Cherry Tomatoes$0.40
Chicory$0.30
Celery$0.30
Alligator Pear$0.40
Cucumber$0.35
Dandelion$0.35
Hot House Waldorf Cantaloupe$0.60
Watermelon$0.40
Apricots$0.35
Hot House Peach$0.35
Black Hot House Grapes$2.50
Black Hot House Grapes 2$0.50
California Cantaloupe$0.40
Sliced Peaches$0.40
Fresh California Cherries$0.50
Apple$0.15
Blackberries or Blueberries$0.40
Malaga grapes$0.40
Pear$0.25
Florida or California Orange$0.15
Fresh Strawberries$0.40
Imported:-Allgauer Dutch Canadian Brie Port Salut Pont l' Eveque Stilton Roquefort Gorgonzola Gruyere Camembert
CHEESE, (PER PERSON .20)$0.20
Gervais Cheese with Individual Bar-le-Duc$0.40
Liederkranz Cream Cottage
Dessert
Blackberry Pie$0.25
Boston Cream Pie$0.25
Bread and Butter Pudding$0.25
Princess Pear$0.40
Fresh Strawberry Tartlet$0.25
Apple Turnover$0.15
Strawberry short cake$0.50
Assorted cakes$0.20
Preserved Skinless Figs$0.30
Stewed Pear$0.30
Stewed fresh rhubarb$0.25
Stuffed Prunes$0.30
Peach "au feu d'Enfer"$0.75
Ices
Pistache ice cream$0.30
Ices in Souvenir$0.75
Apricot Water Ice$0.30
Fancy Ice$0.50
Crushed Strawberry Ice Cream$0.40
Cafe Parfait$0.35
Peach or Pear Melba$0.60
Extra Special Heavy Cream$0.15
Chocolate Parfait$0.35
Turkish Coffee$0.20
Bread or Rolls and Butter$0.10
French Coffee$0.15
Iced tea$0.25
Iced coffee$0.25
Apollinaris$0.40
Johannis$0.40

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.