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Waldorf Astoria

Date
1914-09-01
Restaurant
Waldorf Astoria
Physical description
21.5x13.5cm
Currency
Dollars

Pages

  1. Page 1

Dishes

Lobster Cocktail$70.00
Crab Flake Cocktail$60.00
Cream de Ble Vert Soup$30.00
Sagou Soup$25.00
MULLIGATAWNY SOUP$25.00
Celery$30.00
Beluga Caviar$90.00
Fillets of Herring$30.00
Olives$25.00
Caviar, Special Importation$1.25
Blackberry Pie$0.25
lemon meringue pie$0.25
Blueberry Cake$0.15
Peach Short Cake$0.60
Sago Pudding$0.25
Stewed Plums$0.35
Stewed Fresh Peaches$0.40
Assorted cakes$0.20
Stewed Strawberries$0.35
Preserved Skinless Figs$0.30
Stewed Sickel Pears$0.35
Stuffed Figs and Dates$0.30
Walnut Ice Cream$0.30
Peach Frappe$0.40
Cafe Parfait$0.35
Chocolate Parfait$0.35
French Coffee$0.15
Ices in Souvenir$0.75
Peach Ice Cream$0.30
Fancy Ice$0.50
Oysters Bluepoints$0.30
Oysters Cotuits$0.40
Grapefruit Supreme$0.75
Clams Little Necks$0.30
CLAMS CHERRY STONES$0.35
Peach Melba$0.60
Extra Special Heavy Cream Ice$0.15
Turkish Coffee$0.20
Bread or Rolls and Butter$0.10
Iced tea$0.25
Iced Tea for two$0.35
Iced coffee$0.25
Appollinaris$0.15 – $0.40
Johannis$0.25 – $0.40
Hot House Waldorf Melon$0.40
Canadian Melon$0.50
Concord Grapes$0.35
Malaga grapes$0.40
Watermelon$0.35
Cantaloupe$0.35
Plums$0.35
Sliced Peaches$0.40
Bartlett Pear$0.25
California Orange$0.15
Sickel Pears$0.35
Raspberries$0.35
Gervais Cheese with Individual Bar-le-Duc$0.40
Allgauer$0.25
Canadian Cheese$0.25
Dutch cheese$0.25
Gruyere Cheese$0.25
Port Salut Cheese$0.25
ROQUEFORT CHEESE$0.25
Swiss Cream Cheese$0.25
Neufchatel cheese$0.25
Liederkranz Cheese$0.25
Cream Cheese$0.25
Cottage Cheese$0.25
Allgauer Cheese$0.25
Blackberries$0.35
Blueberries$0.35
Pear Melba$0.60
Tokay Grapes$0.40
Niagara Grapes$0.35
Delaware Grapes$0.35
Alligator Pear Salad$0.40
Romaine and Pear Salad$0.40
Cherry Tomatoes$0.40
Cucumber salad$0.35
Lettuce$0.30
Escarole$0.30
Chicory and Beets$0.35
Tomato Salad$0.35
Celery$0.30
Green Corn$0.40
New string beans$0.40
GREEN PEAS$0.40
boiled new potatoes$0.20
Bermuda potatoes$0.25
New Lima Beans$0.40
Golden Sugar Corn$0.40
Fried Oysterplant$0.30
Potatoes, French style$0.20
Beets with Butter$0.30
English Pheasant$3.50
Red Leg Partridge$3.00
Scotch Grouse$3.00
Plover$1.25
Squab Duckling$2.25
Spring Turkey (half)$1.75
Spring Duckling (half)$1.50
Squab$1.00
Guinea Chick (half)$1.00
Squab Chicken (half)$0.80
Poussin$1.25
Broiled Chicken (half)$1.00
Roast Chicken (half)$1.25
Roast Mutton$0.40
Spring Lamb$0.65
Rib of Beef$0.60
Roast Spring Turkey, Giblet sauce$0.65
English Sole, Fried$1.25
Fried Soft Shell Crabs$0.50
Fried Oyster Crabs$0.65
Fried Scallops, Tartar Sauce$0.60
Codfish Tongues, Poulette$0.35
Bluefish, Montmorency$0.45
Fried Scallops, Tartar Sauce$0.60
Sea Bass, Bonnefemme$0.50
Half Lobster Maitre d'Hotel$0.75
Mussels, Fine herbs$0.85
Egg, Bullitt$0.30
Emince of Chicken, Chili-con-Carne$0.50
Lamb Chop, Paysanne$0.50
Point of Fillet with Green Pepper$0.50
Ham with Spinach$0.45
Half Duckling with Turnips$1.75
Breast of Grouse, Tyrolienne sauce$1.50
Frogs' Legs, Portugaise$1.50
Mixed Grill$0.85

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.