1950 Vintage Menus

Vintage menus for 1950 in the GG Archives collection represent the souvenir breakfast, luncheon, dinner, daily, private party, special occasion, and specialty menus provided to the passengers during their voyage.

Many of these souvenir menus have disappeared over the years. Our collection contains a sampling of menus initially produced and printed by the steamship lines. They are often used to illustrate family history books for immigrants from this time. The menus are organized in date order.

Front Cover of a 1950s Era In-Flight Menu for Northwest Orient Airlines. the Bill of Fare Offered Beverages and Limited Food Options.

Northwest Orient In-Flight Menu - 1950s

1950s Era In-Flight Menu for Northwest Orient Airlines. the Bill of Fare Offered Beverages and Limited Food Options, Including Tenderloin Steak With Hunter Sauce and a Variety of Beverages Including Whiskies, Vodka, Cocktails, and Liqueurs, and Wine.

Menu Cover, Farewell Dinner Menu, M.S. Gripsholm, Swedish American Line, First Class, 1950

1950-06-29 M.S. Gripsholm Farewell Dinner Menu

Farewell Dinner Bill of Fare from the M.S. Gripsholm of the Swedish American Line for Thursday, 29 June 1950 featured Pheasant à la Louis XVI and Fillet of English Sole Maison D'or.

Front Cover, SS Stavangerfjord Dinner Bill of Fare - 30 September 1950

1950-09-30 SS Stavangerfjord Dinner Menu

A Setesdal, Norway Folk Costume adornes the cover of this Vintage First Class Dinner Bill of Fare from 30 September 1950 on board the SS Stavangerfjord of the Norwegian-America Line featured Boiled Redfish with Egg-butter, Roast Leg of Reindeer with Cream sauce, and Vanilla pudding for dessert. The Bill of Fare was published in Norwegian and English.

Menu Cover, Christmas Eve Reveillon Dinner Menu, SS De Grasse, CGT French Line (1950)

1950-12-24 SS De Grasse Christmas Eve Reveillon Dinner Menu

A Caribbean Cruise Christmas Eve Reveillon Bill of Fare from the French Line with an all French Bill of Fare Selection that included such dishes as La Cote de Bœuf au Currant Jelly and Le Jambon Fume de Parme.

 

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