S.S. George Washington Farewell Dinner Menu - 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.
S. S. GEORGE WASHINGTON
Voyage No. 25 - Eastbound
Tuesday, July 7th, 1931
- 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
- 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.
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!
- Sewjruga Malossol Caviar
- Iced Table Celery
- Queen Olives
- Pin Moneys
- Canape Columbia
- Mixed Pickles
- Bordeaux Sardines
- Pickled Anchovies
- Salade a l'Italienne
- Roquefort Puff
- Seasoned Almonds
- Rissolées à la Reine
- Philadelphia Pepper Pot
- Velouté Du Barry, Profiteroles
- Consommé Czarine
- Fruit Soup
- Beef Broth
- Poached Boned Whitefish, Normande
- Broiled Turbot Steak, Astrachan Butter - Fried Tomato
- Cold : Garneeles (shrimp) in Dish Gravy Jelly
Recommended by the Chef :
- Broiled Breast of Chicken "Oyster Bay"
- Golden Western Sweet Potatoes - New Corn Sauté off the Cob
- Râgout of Shrimp, Newburg
- Glazed Sweetbread "Delmonico"
- Grenadin of Reindeer, Juniperberry Gravy, Sauerkraut w. Grapes
- Cold : Westphalia Ham Smoked Ox-Tongue, Ecarlate
- Saddle of Mutton, Currant Jam Strasbourg Pâté de Foie Gras
- 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 Sauté 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 Pousse Café
- English Plum Pudding, Hard and Brandy Sauce
- Walnut Cream Tart
- Compote : Preserved Apricots Cantaloupe with Raisins
- Brie, Swiss, Gorgonzola, Edam and Port Salut Cheese
- Mixed Nuts
- Layer Raisins
- After Dinner Peppermint
- Preserved Figs
- Dromedary Dates
- Fresh Fruit Basket
F. M. S. SEYFERT, Chef de Cuisine.
Menu is approximately 6x9"; photo is 5x7" matte finish
Gjenvick-Gjønvik Archives Reference Number: 2510.2229.1795 2012-03-27