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Waldorf Astoria

Date
1914-07-11
Restaurant
Waldorf Astoria
Physical description
21.5x13.5cm
Currency
Dollars

Pages

  1. Page 1

Dishes

Apollinaris$0.15 – $0.40
Iced tea$0.25 – $0.35
Iced coffee$0.15
Johannis$0.25 – $0.40
French Coffee$0.15
Peach or Pear Melba$0.60
Bread or Rolls and Butter$0.10
Turkish Coffee$0.20
Crushed Strawberry Ice Cream$0.40
Cafe Parfait$0.35
PINEAPPLE ICE CREAM$0.30
Extra Special Heavy Cream$0.15
Vanilla ice cream$0.30
Tutti-frutti Ice Ceram$0.40
Pear Mousse$0.40
Pudding glace, Alexandra$0.60
Ices in Souvenir$0.75
Preserved Skinless Figs$0.30
Stuffed Figs and Dates$0.30
Pear "au feu d'Enfer"$0.75
Assorted cakes$0.20
Princess Pear$0.40
Cherry Jubilee$0.50
Hickoryisques$0.30
Peach Short Cake$0.60
Strawberry tartlet$0.15
Rice Custard Pie$0.25
Baba au rhum$0.25
Peach Pie$0.25
Cream Caramel$0.30
Hazelnut Tart$0.15
California Orange$0.15
Sliced Peaches$0.40
Plums$0.35
Apricots$0.35
Hot House Nectarine$0.30
Fresh Figs$0.35
Raspberries, Blackberries or Blueberries$0.35
Watermelon$0.40
California Canteloupe$0.35
Fresh California Cherries$0.50
Gervais Cheese with Individual Bar-le-Duc$0.40
Neufchatel$0.20
Liederkranz$0.20
Cream Cheese$0.20
Cottage Cheese$0.20
Edam$0.20
Gruyere$0.20
Roquefort$0.20
Special Swiss Cream Cheese$0.20
Allgauer$0.20
Dutch cheese$0.20
Canadian Cheese$0.20
Port Salut$0.20
Pont l'Eveque$0.20
Lettuce$0.30
Cherry Tomatoes$0.40
Cucumber salad$0.35
Alligator Peat$0.40
Escarole$0.30
Frances salad$0.50
Tomato Salad$0.35
Romaine and Cherries$0.50
Chicory$0.30
FRESH FRUIT SALAD$0.40
Noodles with Butter$0.50
Puree of Squash$0.30
Potatoes, Alphonso$0.40
New Lima Beans$0.40
Okra, German style$0.40
New string beans$0.40
boiled new potatoes$0.20
Broiled Fresh Mushrooms$0.55
Bermuda potatoes$0.25
GREEN PEAS$0.40
Fresh Green Asparagus$0.50
Fresh Asparagus Tips au gratin$0.50
Green Corn$0.60
Fresh White Asparagus$0.40
Artichoke$0.60
Sorbet Grenadine$0.40
Scotch Grouse$3.00
Plover$1.25
Red Leg Partridge$3.00
English Pheasant$3.50
Spring Turkey (half)$1.75
Squab Duckling$2.25
Duckling (half)$1.50
Beef, per cut$0.50
Half Chicken$1.25
Turkey, Giblet sauce$0.65
Spring Lamb$0.65
Mutton$0.40
Veal with Gravy$0.45
Lobster Mayonnaise$0.75
New String Beans Salad$0.40
Capon, Printanier$0.85
Fillet of Beef with Stuffed Tomato$0.90
Frogs Legs, American Style$1.50
Veal Kidney saute with Medoc$0.65
Breast of Pheasant with Rice Naturel$1.50
Half Squab Chicken saute, Parmentier$1.10
Roast Squab with Macedoine$1.25
Sweetbread, Lavaliere$0.75
Noisette of Lamb, puree of Mushrooms$0.75
Grenadins of Fillet, Martha$0.75
Porgies, Sauvigny$0.35
Fresh Mackerel, Mustard sauce$0.75
Fillet of Sole, Mildred$0.50
Fried Soft Shell Crabs$0.50
Fried Oyster Crabs$0.65
Wihtebait$0.40
Weakfish saute, Fines herbes$0.45
Bluefish, Italian sauce$0.45
Salmon, Daumont$0.50
English Sole, Fried$1.25
Sweet Pickles$0.25
Cervelat$0.30
Celery$0.30
Chow-chow$0.25
Olives$0.25
Radishes$0.25
Beluga Caviar$0.90
Salted Nuts$0.25
Pickled Figs$0.30
Fillets of Herring$0.25
Lettuce Leaves, Suedoise$0.40
Caviar, Special Importation$1.10
Mutton Broth, Scotch style$0.25
CREAM OF CAULIFLOWER$0.30
Sagou$0.25
Bisque of Shrimp$0.30
Consomme Neige de Florence$0.25
Crab Flake Cocktail$0.60
Riverside Cocktail$0.75
Clams: Cherry Stones$0.35
Grapefruit Supreme$0.75
Clams: Little Neck$0.30
Oysters: Bluepoints$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.