The Menu Museum
DecadesRestaurantsDishesRandom menu

Waldorf-Astoria

Date
1912-11-25
Restaurant
Waldorf-Astoria
Currency
Dollars

Pages

  1. Page 1

Dishes

Grapefruit, Supreme$0.75
Bluepoint Oysters$0.30
Cape Cod Oysters$0.35
Lynnhaven Oysters$0.40
Cotuit oysters$0.35
Smith's Island Oysters$0.40
Little Neck clams$0.30
Cherry Stone Clams$0.35
Crab Flake Cocktail$0.60
Lobster Cocktail$0.65
Consomme Ancone$0.25
Fermiere$0.25
Cream of Corn Soup$0.30
Bisque of Oyster Crabs$0.30
Westmoreland Soup$0.25
Lettuce Leaves, Provencale$0.40
Caviar, Special Importation$1.10
Olives$0.25
Royans, Bordelaise$0.50
Salted Nuts$0.25
Beluga Caviar$0.90
Pin-money pickles$0.25
Celery$0.30
Radishes$0.25
Cervelat$0.30
Chow-chow$0.15
Redsnapper, Courtbouillon$0.40
Fetticus and Beets$0.35
Tomato Salad$0.35
Waldorf Salad$0.35
Dandelion Salad$0.30
Endive Salad$0.40
Bijou salad$0.50
Escarole Salad$0.30
Monk's beard salad$0.40
Cherry Tomatoes Salad$0.35
Romaine and Pineapple Salad$0.40
Lettuce Salad$0.30
Cucumber salad$0.30
Chicory Salad$0.30
Mutton Chop with Flageolets$0.45
Planked Roe Shad$2.50 – $5.00
Whitefish, Magenta$0.40
Smelts, Florentine$0.40
Fried Oyster Crabs$0.65
Brook Trout$0.50
Whitebait$0.40
Plover$1.25
Venison$1.50
Artichoke$0.60
Romaine with Gravy$0.40
Fried Japanese Crosnes$0.30
Stuffed tomatoes$0.35
Hot House Asparagus$0.25
Turkey, Giblet sauce$0.65
English Pheasant$3.50
Red Leg Partridge$3.00
Spring turkey$1.75
Terrapin, Maryland$3.50
Spanish Mackerel, Fleurette sauce$0.40
Striped bass, shrimp sauce$0.50
Fillet of Sole, Rabelais$0.50
Saute of fillet a la Deutch$0.50
Sweetbread en beignet$0.75
Pilaff of Lamb a la Grecque$0.75
Frog's legs, Bordelaise$1.25
Half squab chicken a l'Ivoire$1.10
Broiled sardines on toast$0.30
Half partridge, Chipolata$1.75
Italian Salad$0.50
duckling$1.50
Boneless plover in Chaudfroid$1.25
Coquille of salmon, Bellevue$0.50
Tureen du mans$0.60
Milk Pig, Apple Sauce$0.65
Lamb$0.50
Beef per cut$0.50
Chicken$1.25
Rhode Island Turkey, Chestnut Stuffing$0.75
Hot house lamb$0.65
Mutton$0.40
Special Raised Squab Turkey$4.00
Squab Duckling$2.25
Scotch Grouse$3.00
Boiled potatoes$0.15
Potatoes, Marquise$0.20
Brussels Sprouts Saute$0.35
Fresh Figs$0.40
Spitzenberg Apple$0.15
California Orange$0.15
Florida Orange$0.15
Tangerines$0.25
Grapefruit$0.35
Sickel Pears$0.25
California Casaba Melon$0.40
Pear$0.25
Malaga grapes$0.40
Tokay Grapes$0.40
Fresh Strawberries$0.75
Fresh blackberries$0.75
Stuffed Figs and Dates$0.30
Gateau Moka$0.50
Strawberry Bavaroise$0.30
Cherry Jubilee$0.50
Assorted cakes$0.20
rhubarb pie$0.25
Preserved Skinless Figs$0.30
Pudding Saxon$0.30
Lemon Custard Pie$0.25
Peach au feu d'Enfer$0.75
Pear au feu d'Enfer$0.75
Ices in Souvenir$0.75
Fancy Ices$0.50
Almond Ice Cream$0.30
Turkish Coffee$0.20
Pear Melba$0.60
Charlotte Russe$0.30
Fig glaces, Algerienne$0.60
Peach Melba$0.60
Extra Special Heavy Cream$0.15
Vanilla mousse$0.40
Cafe Parfait$0.35
Bread and Butter$0.10
Rolls and butter$0.10
Johannis$0.25 – $0.40
Apollinaris$0.15 – $0.40
French Coffee$0.15
Edam$0.20
Camembert$0.20
Gorgonzola$0.20
Gruyere$0.20
Pont l'Eveque cheese$0.20
ROQUEFORT CHEESE$0.20
Stilton$0.20
Neufchatel cheese$0.20
Port Salut$0.20
Cream Cheese$0.20
Gervais$0.20
Canadian Cheese$0.20
Brie$0.20
AMERICAN CHEESE$0.20
Sorbet Mandarine$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.