Waldorf-Astoria: South Gate
Pages
Dishes
Page 1
| Soft Clams, Pompadour | $1.25 |
| Oysters, a la Louise | $1.00 |
| Crab Meat, Astoria | $1.50 |
| Terrapin, Baltimore | $3.50 |
| Lobster a la Newburg | $1.90 |
| Scotch Woodcock | $0.75 |
| Welsh rarebit | $0.60 |
| Scrambled Eggs with truffles | $1.00 |
| Tournedos of Fillet of Beef, Martha | $2.00 |
| Sweetbread saute, Imperatrice | $1.75 |
| Breast of Scotch Grouse, Currant Jelly Sauce | $1.75 |
| Noisette of Lamb with Cepes | $1.75 |
| Wings of Guinea Hen, Hongroise | $1.50 |
| Asparagus Tips in Cream | $0.85 |
| Apple Fritters | $0.75 |
Page 2
| gosling, stuffed with apples | $0.65 |
| rhode island turkey with chestnuts | $0.75 |
| Buffet Russe p.p. | $0.50 |
| Egg, Polignac | $0.30 |
| apples, alexandra | $0.40 |
| Trout in Jelly | $0.50 |
| Crawfish in Buisson | $0.50 |
| Chaudfroid, Jeanette | $0.75 |
| souffle of tomatoes | $0.40 |
| Galantine of Capon | $0.75 |
| Chicken and Ham Pie | $0.75 |
| Contrefilet, Printanier | $0.65 |
| Mousse of Foie gras | $0.50 |
| Pheasant with Watercress | $3.50 |
| half pheasant with watercress | $1.75 |
| goblelins salad | $0.50 |
| Celery Knobs and Truffle Salad | $0.45 |
| Roast Beef, per cut | $0.50 |
| Squab | $1.00 |
| Turkey | $0.65 |
| Boneless Squab | $1.25 |
| Squab Chicken (half) | $0.80 |
| Chicken (half) | $1.25 |
| French Pastry | $0.10 |
| Beefsteak | $1.00 |
| Sirloin Steak | $1.50 |
| Extra sirloin | $2.75 |
| Double Tenderloin | $1.50 |
| Tenderloin | $0.90 |
| Lamb Chops | $0.45 – $0.80 |
| Mutton Chop | $0.40 |
| English mutton chop | $0.75 |
| Veal Chop | $0.40 |
| Pork Chop | $0.35 |
| Broiled Chicken (half) | $1.00 |
| Squab Chicken (half) | $0.80 |
| Poussin | $1.25 |
| Guinea Hen (half) | $1.00 |
| deerfoot sausages | $0.35 |
| country sausages | $0.35 |
| Veal Kidney | $0.60 |
| Lamb Kidneys | $0.40 |
| mushrooms | $0.55 |