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Waldorf Astoria

Date
1913-08-30
Restaurant
Waldorf Astoria
Currency
Dollars

Pages

  1. Page 1

Dishes

Grapefruit, Supreme$0.75
Oysters, Blue Points$0.30
Clams, Little Neck$0.30
Clams, Cherry Stones$0.35
Lobster Cocktail$0.65
Crab Flake Cocktail$0.50
Consommé Dubarry$0.25
Bizque of Soft Shell Crabs$0.30
Mutton Broth, Scotch style$0.25
Cream of Celery [soup]$0.30
[Cold] Consommé$0.30
Chicken okra [soup]$0.40
Chicken Consommé$0.35
Tomato Broth$0.30
CLAM BROTH$0.30
Smoked Salmon$0.30
Olives$0.25
Fillets of Herring$0.25
Caviar, Special Importation$1.10
Salted Nuts$0.25
Beluga Caviar$0.90
Radishes$0.25
Chow-chow$0.25
Celery$0.30
Cervelat$0.30
Pin-money pickles$0.25
Fried Soft-Shell Crabs, Tartare sauce$0.50
Oyster Crabs Fried$0.65
Trout$0.50
[Trout] Meunière$0.65
Frog's Legs, fines herbes$1.50
Whitefish, Magenta$0.40
Striped Bass, Lobster sauce$0.50
Pompano, Venitienne$0.40
Fillet of Sole, Anna Held$0.50
Sheepshead, Regnault$0.45
Sweetbread, Davoust$0.75
Lamb Chop, Victor Hugo$0.65
Half Squab Chicken, Braised, Financière$1.10
Breast of Grouse, Tete d'Or$1.75
Half Squab Duckling with Apples$1.25
Cheese Soufflé$0.40
Fillet of Beef, Clermont$0.90
Frog's Legs, Lilloise$1.50
Fresh Mackerel, Dieppoise$0.75
Dixie Salad$0.40
Chaudfroid Jeannette$0.75
Boneless Squab$1.25
Medaillon of Game, Bellevue$0.75
[Roast] Mutton$0.40
[Roast] Spring Lamb$0.65
[Roast] Turkey, Giblet sauce$0.65
[Roast] Half Chicken$1.25
[Roast] Beef per cut$0.50
[Roast] Duckling (half)$1.50
Broiled Spring Turkey (half)$1.75
Broiled Special Raised Squab Turkey$4.00
Broiled Squab Duckling$2.25
English Pheasant$3.50
Plover$1.25
Red Leg Partridge$3.00
Scotch Grouse$3.00
SORBET CREOLE$0.40
Green Corn$0.40
New string beans$0.40
boiled new potatoes$0.20
Potatoes, Duchesse$0.20
Rice with Curry$0.50
Parsnips Sauté$0.30
Artichoke$0.60
Coeur de palmier, sauce Hollandaise$0.75
Golden Sugar Corn$0.40
Country Gentleman Corn$0.40
GREEN PEAS$0.40
New Lima Beans$0.40
Stuffed tomatoes$0.35
Apollinaris$0.15 – $0.40
Joahnnis$0.25 – $0.40
Lettuce$0.30
Cucumber$0.35
Chicory and Beets$0.35
Endive$0.40
Escarole$0.30
Cherry Tomatoes$0.35
Romaine and Canadian Melon$0.40
FRESH FRUIT$0.40
Albee$0.40
Alligator Pear$0.40
Tomato$0.35
Canadian Melon$0.50
APRICOT PIE$0.25
Savarin au Kirsch$0.30
Frangipane Tartlet$0.15
Hickoryisques$0.30
Stuffed Figs and Dates$0.30
Cherry Jubilée$0.50
Cottage Cheese$0.20
Imported Allgauer Cheese$0.20
English Dairy Cheese$0.20
De Brie$0.20
Edam$0.20
Port Salut$0.20
Gruyere$0.20
Cream Cheese$0.20
Canadian Cheese$0.20
Neufchatel cheese$0.20
Stilton$0.20
ROQUEFORT CHEESE$0.20
AMERICAN CHEESE$0.20
Gorgonzola Cheese$0.20
Gervais Cheese with Individual Bar-le-Duc$0.40
Pont l'Eveque$0.20
French Melon$0.40
Malaga or Seedless Grapes$0.40
Huckleberries or Blackberries$0.35
Delaware, Niagara or Concord Grapes$0.35
California Orange$0.15
Bartlett Pear$0.20
California Nectarines or Plums$0.30
Apricots$0.35
Grapefruit$0.35
Watermelon$0.35
Apple$0.15
Cantaloupe$0.35
Sliced Peaches and Cream$0.40
Cinnamon Custard Pie$0.25
Bavarois rubane$0.30
Peach Short Cake$0.60
Pear "au feu d'Enfer"$0.75
Preserved Skinless Figs$0.30
Assorted cakes$0.20
Ices in Souvenir$0.75
Peach Ice Cream$0.30
Cafe Parfait$0.35
Peach or Pear Melba$0.60
Glace Vivienne$0.60
Turkish Coffee$0.20
Hazelnut Mousse$0.40
Charlotte Russe$0.30
Peach Frappe$0.40
Extra Special Heavy Cream$0.15
Iced Coffee or Tea$0.25
French Coffee$0.15
Bread or 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.