Vintage Menus Collection
Grand collection of vintage ocean liner and other menus covering breakfast, lunch, dinner, farewell dinner, special occasions and specialty menus that provide an insight into the variety of foods served on the transatlantic steamships and ocean liners from the 1800s through the 1950s.
THE BILL OF FARE (MENU)
Menus are made for breakfasts, luncheons, and suppers, but the most important one is for dinner; these menus are generally composed a few days in advance to enable the necessary provisions to be purchased so that on the day of the dinner, there has been ample time to prepare everything necessary, consequently much confusion is avoided, and the work better done.
In carrying out the order, the menu should be strictly followed. Making out the bills of fare is the duty of the head cook, who composes and writes them according to the latitude he enjoys and the resources he has at hand.
Vintage breakfast menus from the steamships and ocean liners from 1898 through 1955. View the wide variety of offerings in each bill of fare from various classes of passengers. Excellent graphics and menu layouts can provide ideas for your own special event breakfast menu.
Vintage Luncheon or Midday menus from steamship and ocean liner lines featuring great graphics and menu layouts, dating from 1900 through 1947. View menus that provided basic to elaborate luncheons for different classes of passengers.
The Elegant dinner menus from the great ocean liners often included ornate and graphically sophisticated menu covers that are adored and coveted by collectors and enthusiasts today.
Special Occasion Menus include Holidays such as Christmas, Easter, the American Independence Day (4th of July), Valentine's Day, and other remarkable occasions such as Anniversaries and Royal Romance commemoratives.
Vintage Specialty Menus include Children's Parties, Gala and Jubiliee Dinners, Kosher, Wine, Liquors, and Tobacco Menus.
In catering for these social functions special menus are printed, the wishes of the party concerned being consulted as to the various courses, as they are in the case of a private dinner given at a hotel ashore.
Daily menus were commonly used for third class or steerage passengers on steamships. The offerings for each meal were very limited compared to those in the first and second class. Daily menus were phased out as each steamship line transistioned from transporting immigrants to transporting tourists.
Did you know that the Hamburg-American Steamship Line was always well known for their excellent fare provided? The best culinary artists were engaged as cooks, and the menus on its steamers was equal, and perhaps better that what was been served in the best hotels in Europe. Wines, liquors, and cigars were carefully selected by the steamship company, and were of the finest quality available.
- Excerpt from Cook's Excursionist and Tourist Advertiser, October 1892, Page 20.