The Menu Museum

An archive of historical restaurant menus from the New York Public Library.

16,525 menus
64,352 scanned pages
1851–2008

Scans and transcription data from the New York Public Library’s What’s on the Menu? project.

Not affiliated with NYPL.

Uncatalogued scans

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Waldorf-Astoria

December 7, 1912

On this menu 55 dishes

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 wtih 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
Aspargus Tips in Cream$0.85
Apple Fritters$0.75
Ragout of Beef, Hongroise$0.50
ROAST TURKEY, CRANBERRY SAUCE$0.65
Egg in Jelly$0.30
Smelts, Jeannette$0.40
Crab, Ravigotte$0.65
Beef a la Mode$0.45
timable, charvin$0.60
English Pheasant$3.50
half english pheasant$1.75
Contrefilet with Tomatoes$0.65
Lamb, Mint Jelly$0.50
Demi-deuil salad$0.50
Falgeolets salad$0.30
Roast Beef, per cut$0.50
Plover$1.25
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 hean (half)$1.00
deerfoot sausages$0.35
country sausages$0.35
Veal Kidney$0.60
Lamb Kidneys$0.40
mushrooms$0.55