The Menu Museum
DecadesRestaurantsDishesRandom menu

Waldorf-Astoria

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

Pages

  1. Page 1

Dishes

Turkish Coffee$0.20
Apollinaris$0.15 – $0.40
Johannis$0.25 – $0.40
Bread or Rolls and Butter$0.10
English Pheasant$3.50
Peach or Pear "au feu d'Enfer"$0.75
Extra Special Heavy Cream$0.15
French Coffee$0.15
Chocolate Parfait$0.35
Ices in Souvenir$0.75
Pear Melba$0.60
Fancy Ice$0.50
Assorted cakes$0.20
Cafe Parfait$0.35
Vanilla ice cream$0.30
Almond Ice Cream$0.30
Orange Water Ice$0.30
Boiled potatoes$0.15
Fish Cake with Poached Egg$0.45
Cherry Pie$0.25
Preserved Skinless Figs$0.30
Gateau Conversation$0.15
Stewed rhubarb$0.25
Boston Cream Pie$0.25
Fresh Figs$0.40
Mutton hash with green peppers$1.00
Stuffed Figs and Dates$0.30
Cream of Wheat Pudding$0.25
Mallard Duck$3.50
Stewed Pears or Crab Apples$0.30
Fresh Strawberries$0.75
Spanish Mackerel, Paprika sauce$0.40
Plover$1.25
Scotch Grouse$3.00
Roast Turkey, Giblet sauce$0.65
Mixed Nuts and Raisins$0.30
Tangerines$0.25
Venison$1.50
Rhode Island Turkey, Chestnut Stuffing$0.75
French string beans$0.30
Eggplant$0.30
Sickel Pears$0.25
Poussin$1.25
Squab$1.00
Lobster Cocktail$0.65
Crab Flake Cocktail$0.60
Weiner Schnitzel, Tomato sauce$0.75
Hot-house lamb$0.65
Brook Trout$0.50
Chicken and Ham Pie$0.75
Cauliflower Salad$0.35
Mutton$0.40
Potatoes, Copeau$0.20
Fried Oyster Crabs$0.65
Grapefruit$0.35
Beluga Caviar$0.90
Eels in Jelly$0.35
Fresh Beef Tongue with Lentils$0.45
Shoulder of Lamb, Clamart$0.45
Deerfoot Sausages, Berlinoise$0.45
Bluefish, Arleguin sauce$0.40
Hubbard Squash$0.25
Red Leg Partridge$3.00
Lamb$0.50
Pear$0.25
Malaga or Tokay Grapes$0.40
Newtown Pippin or Spitzenberg Apple$0.15
California or Florida Orange$0.15
California Casaba Melon$0.40
French peas$0.30
Artichoke$0.60
Niagara Grapes$0.30
Grapefruit Supreme$0.75
Bluepoints$0.30
Lynnhavens$0.40
Cape Cods$0.35
Cotuits$0.35
Smith's Island$0.40
Cherry Stones$0.35
Little Necks$0.30
Cream of lettuce$0.30
Clam Chowder$0.20
Puree of Peas$0.25
Celery$0.30
Olives$0.25
Fillets of Herring$0.25
Terrapin, Waldorf$3.50
Planked Roe Shad$5.00
Half Planked Roe Shad$2.50
Buck Shad$0.60
English Sole$1.25
Whitebait$0.40
Porgies Saute in Butter$0.35
Kingfish au plat$0.50
Whitebait, Diable$0.40
Frostfish, Louisville$0.35
Egg, Alphonso$0.30
Ragout of chicken, creole$0.50
Mixed Grill$0.85
Broiled Lobster, Maitre d' Hotel$0.75
Egg, Juliette$0.30
English Pheasant$3.50
half english pheasant$1.75
Guinea Hen (half) with Tarragon$1.25
Galantine of Capon$0.75
Chicken (half)$1.25
Beef per cut$0.50
Squab Duckling$2.25
Special Raised Squab Turkey$4.00
Spring Turkey (half)$1.75
Spring Duckling (half)$1.50
Guinea Hen (half)$1.00
Squab Chicken (half)$0.80
Chicken (half)$1.00
Hot House Asparagus$2.50
New Asparagus Tips, Polonaise$1.50
Chicory$0.30
Cherry Tomatoes$0.35
Romaine and Grapefruit$0.40
Lettuce$0.30
Fetticus and Beets$0.35
Tomato$0.35
Escarole$0.30
Celery$0.30
Cucumber$0.30
Dandelion$0.30
Monks Beard$0.40
Endive$0.40
Gervais Cheese with Individual Bar-le-Duc$0.40
Pont l'Eveque$0.20
Roquefort$0.20
American$0.20
Brie$0.20
Canadian$0.20
Stilton$0.20
Port Salut$0.20
Edam$0.20
Cream Cheese$0.20
Gorgonzola$0.20
Camembert$0.20
Gervais$0.20
Gruyere$0.20
Neufchatel$0.20

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.