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Farewell Dinner Menu & Musical Program S.S. George Washington 7 July 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.

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

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

Executive Officers

  1. Captain: GEO. FRIED, U.S.N.R.
  2. Chief Officer: E. A. RICHMOND
  3. Chief Engineer: JOHN B. MORRIS
  4. Chief Surgeon: DR. E. H. LINNEHAN
  5. Purser: A. KOPPENJAN
  6. 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 Guests

Menu Items

  • 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

F. M. S. SEYFERT, Chef de Cuisine.

Images Available for This Farewell Dinner Menu

Menu Cover Farewell Dinner Executive Staff and Musical Program Menu Items
Menu Cover Farewell Dinner Executive Staff and Musical Program Menu Items
Back Cover Farewell Dinner Guests  
Back Cover Farewell Dinner Guests

Menu is approximately 6x9"; photo is 5x7" matte finish

Gjenvick-Gjønvik Archives Reference Number: 2510.2229.1795 2012-03-27

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