Waldorf-Astoria
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 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 |
Page 2
| 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 |