Farewell Dinner Menu & Musical Program, S.S. George Washington, USL 1931

Stately Farewell Dinner Menu and Musical Program, complete with a photograph of the dinner guests for this 7 July 1931 meal on board the S.S. George Washington of the United States Lines.

S. S. GEORGE WASHINGTON
Voyage No. 25 - Eastbound
Tuesday, July 7th, 1931

EXECUTIVE STAFF:

Captain: GEO. FRIED, U.S.N.R.
Chief Officer: E. A. RICHMOND
Chief Engineer: JOHN B. MORRIS
Chief Surgeon: DR. E. H. LINNEHAN
Purser: A. KOPPENJAN
Chief Steward: CH. H. HEIDORN

Musical Program

March "THE STARS AND STRIPES FOREVER" Sousa
Overture "LIGHT CAVALRY" Supne
Selection "THE SUNNY SOUTH" Lampe
Plantation Songs of the South
Medley "OLD TIMERS" Lake
Selection from "SHOW BOAT" Kern
March "AMERICAN LEGION" Barry
"Long, Long Trail"
"Auld Lang Syne"

RUDOLF HULTEN, Musical Director.

Farewell Dinner.

Your last night aboard ship . . . soon the cry will ring out ... "We dock soon, Sir!" It is the sincere hope of the United States Lines that your crossing has been delightful . . . that every expectation, as you gaily strode the gangplank, has been fulfilled. How much it would mean in the furtherance of our service could your innermost thoughts be plumbed ... could we share intimately your likes and dislikes . . . as you sum up your voyage! Radiant indeed would be a tapestry of service woven solely from the fabric of your likes . . . embellished by the highlights of pleasant surroundings, associations, new friends, new faces, new experiences . . . things we trust that have made your crossing a memorable one. Unless there is a an of regret in your leave-taking . . . as tomorrow's clocking hour looms . . . we shall have fallen short of our ideal . . . the perfect interlude at sea!

FAREWELL DINNER SELLECTION

Sewjruga Malossol Caviar
Iced Table Celery
Queen Olives
Pin Moneys
Canape Columbia
Mixed Pickles
Bordeaux Sardines
Pickled Anchovies
Salade a l'Italienne
Roquefort Puff
Hot :
- Seasoned Almonds
- Rissoles a la Reine
Philadelphia Pepper Pot
Veloute Du Barry, Profiteroles
Consomme Czarine
Cold :
- Fruit Soup
- Beef Broth
Poached Boned Whitefish, Normande
Broiled Turbot Steak, Astrachan Butter - Fried Tomato
Cold : Garneeles in Dish Gravy Jelly

-:--:- -:--:- -:--:- -:--:- -:--:- -:--:- -:--:- -:--:- -:--:- -:--:- -:--:-

Recommended by the Chef :

Broiled Breast of Chicken "Oyster Bay"
Golden Western Sweet Potatoes - New Corn saute off the Cob
Ragout of Shrimps, Newburg

-:--:- -:--:- -:--:- -:--:- -:--:- -:--:- -:--:- -:--:- -:--:- -:--:- -:--:-

Glazed Sweetbread "Delmonico"
Grenadin of Reindeer, Juniperberry Gravy, Sauerkraut w. Grapes
Mousseline Potatoes
Cold : Westphalia Ham Smoked Ox-Tongue, Ecarlate
Saddle of Mutton, Currant Jam Strasbourg pate de foie gran
Legume : New Mammoth Asparagus, Mousseline Sauce
Refreshment : Lemon Sherbet, Nabiscos
Roast Prime Ribs of Beef
Roast Loin of Veal, Kidney Part, Cream Sauce
New Corn saute off the Cob Cauliflower, Zwieback Butter
New String Beans New Carrots and New Green Peas
Boiled, Baked, Mousseline or Golden Western Sweet Potatoes
Roman Salad, French or Russian Dressing
Sliced Tomatoes, Pieukerke
Bisquit Tortoni Ice Cream - French Macaroons Poussee Cafe
English Plum Pudding, Hard and Brandy Sauce
Walnut Cream Tart
Compote : Preserved Apricots Cantaloupe with Raisins
Brie, Swiss, Gorgonzola, Edam and Port du Salut Cheese
Mixed Nuts
Layer Raisins
After Dinner Peppermint
Preserved Figs
Dromedary Dates
Fresh Fruit Basket
Demi Tasse