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Waldorf-Astoria

Date
1912-01-01
Restaurant
Waldorf-Astoria
Currency
Dollars

Pages

  1. Page 1

Dishes

Grapefruit, Supreme$0.75
Cape Cods$0.35
Smith's Island$0.40
Cherry Stones$0.35
Bluepoints$0.30
Lynnhavens$0.40
Cotuits$0.35
Little neck$0.30
Lobster Cocktail$0.65
Crab Flake Cocktail$0.60
Cream of Celery [soup]$0.30
Bisque of Shrimp$0.30
Consomme, Combise$0.25
Mutton Broth, Scotch style$0.25
Veloutine$0.25
Caviar, Special Importation$1.10
Beluga Caviar$0.90
Tomatoes, Jamestown$0.50
Olives$0.25
Royans, Bordelaise$0.50
Salted Nuts$0.25
Pin-money pickles$0.25
Cervelat$0.30
Celery$0.30
Chow-chow$0.15
Radishes$0.25
Sweetbread, Beaumarchais$0.75
Lamb Chop, Robinson$0.55
Braised Beef with Celery Knobs$0.45
Mignon of Venison, Tyrolienne$0.75
Mousse of Chicken, Conde$0.50
Stuffed Breast of Turkey, Devilled sauce$0.75
Squab Chicken (half) maryland$1.10
Wellesley Farm Suckling Pig, Cranberry sauce$0.65
Aspic of Sole$0.50
Capon with Tomatotes$0.65
Boneless Squab$1.25
Tureen of Foie gras$0.60
String Beans Salad$0.30
Duckling (half)$1.50
Mutton$0.40
Turkey, Giblet sauce$0.65
Lamb$0.50
Chicken (half)$1.25
Rhode Island Turkey, Chestnut Stuffing$0.75
Beef per cut$0.50
Spring Turkey (half)$1.75
Hot-house lamb$0.65
Special Raised Squab Turkey$4.00
Squab Duckling$2.25
English Pheasant$3.50
Red Leg Partridge$3.00
Venison$1.50
Plover$1.25
Scotch Grouse$3.00
Fried Perch, Remoulade sauce$0.35
Sea bass saute in butter$0.50
Pompano, Guibert$0.40
Fried Oyster Crabs$0.65
Redsnapper, Admiral$0.40
Fillet of Sole, Normande$0.50
Whitefish, Bearnaise sauce$0.40
Salmon, Daumont$0.50
Terrapin, Philadelphia$3.50
Whitebait$0.40
Brook Trout$0.50
Planked Roe Shad$5.00 – $2.50
Boiled potatoes$0.15
Potatoes, Palestine$0.20
Spinach with Eggs$0.35
Chicory$0.30
Cucumber$0.30
Fetticus and Beets$0.35
Sorbet Windsor$0.40
Hot House Asparagus$2.50
Celery with Gravy$0.40
New Asparagus Tips$1.25
Artichoke$0.60
Rice, Milanaise$0.50
Sweet Peppers sauté$0.30
Individual Bar-le-Duc with Gervais Cheese$0.40
Lettuce$0.30
Cherry Tomatoes$0.35
Endive$0.40
Dyer$0.40
Romaine and Pear$0.40
Dandelion$0.30
Escarole$0.30
Tomato$0.35
Waldorf$0.35
Monk's Beard$0.40
Edam
Apollinaris$0.15 – $0.40
Johannis$0.25 – $0.40
Nuts and Raisins$0.35
Tangerines$0.25
Neufchatel cheese$0.20
Pear$0.25
Fresh Figs$0.40
Gruyere Cheese$0.20
Fresh Strawberries$0.75
Bavarois rubane$0.30
Chocolate Custard Pie$0.25
cleveland pudding$0.30
Cherry Jubilee$0.50
Pear Melba$0.60
Spitzenberg Apple$0.15
Newtown Pippen apple$0.15
Cream Cheese$0.20
Grapefruit$0.35
Malaga grapes$0.40
Gervais cheese$0.20
Assorted cakes$0.20
Brie cheese$0.20
Pear pie$0.25
Apricot Mousse$0.40
Nesselrode Pudding$0.50
Canadian Cheese$0.20
Port Salut Cheese$0.20
Gorgonzola Cheese$0.20
Pont l'Eveque cheese$0.20
Stilton Cheese$0.20
Turkish Coffee$0.20
Sickel Pears$0.25
ROQUEFORT CHEESE$0.20
CAMEMBERT CHEESE$0.20
AMERICAN CHEESE$0.20
Gateau Orange$0.50
California Casaba Melon$0.40
California Orange$0.15
Florida Orange$0.15
Stuffed Figs and Dates$0.30
Tokay Grapes$0.40
Peach "au feu d'Enfer"$0.75
Pear "au feu d'Enfer"$0.75
Preserved Skinless Figs$0.30
Ices in Souvenir$0.75
Cafe Parfait$0.35
Peach Melba$0.60
Glace Alexandra$0.60
Extra Special Heavy Cream$0.15
French Coffee$0.15
Bread and Butter$0.10
Rolls and butter$0.10

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.