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

October 4, 1912

On this menu 55 dishes

Fillet of Beef, Cavaignac$0.90 – $1.75
Croquettes Mousseline, St. Denis$0.50 – $0.90
Buffet Russe p.p.$0.50
Beefsteak$1.00
Sirloin Steak$1.50
Egg, Tartare$0.35 – $0.60
Gondole a la Duss$0.40 – $0.75
Aspic of Crab Meat$0.60 – $1.00
Thon in Oil$0.50
Lamb Tongue, Marine$0.50
Galantine of Capon$0.75 – $1.25
Veal, Bourgeoise$0.50 – $0.85
Chaudfroid, Jeannette$0.85
Chicken and Ham Pie$0.75 – $1.25
Okra Salad$0.40 – $0.60
Halibut Salad, Parisienne$0.45 – $0.80
Roast beef$0.50 – $0.90
Squab$1.00
Turkey$0.75 – $1.25
Boneless Squab$1.25
Squab Chicken$0.80 – $1.60
Chicken$1.25 – $2.50
French Pastry
Extra sirloin$2.75
Tenderloin$0.90 – $1.50
Lamb Chops$0.45 – $0.90
Mutton Chops$0.40 – $0.75
English mutton chop$0.75
Veal Chops$0.40 – $0.70
Pork Chops$0.40 – $0.65
Broiled Chicken$1.00 – $2.00
Squab Chicken$0.80 – $1.60
Poussin$1.25
Guinea Hen$1.00 – $2.00
Hillsdale Sausages$0.35 – $0.60
country sausages$0.35 – $0.60
Veal Kidney$0.60
Lamb Kidneys$0.60
mushrooms$1.00
Austern
Suppe auf Wesmorelandische Art
Radeischen
Oliven
Sellerie
Gesalzene Mandeln
Filet von Bars a' la Reitler
Hollandische Kartoffeln
Medaillon vom Lamm auf Colbert Art
Junge Grune Erbsen
Erfrischung
Gebratenes Taubchen
Romischer Salat
Gefrorenes
Allerlei Kuchen
Kaffe