SS Leviathan Farewell Dinner Menu - 26 September 1926
Front Cover of a Vintage Farewell Dinner Menu from Sunday, 26 September 1926 on board the SS Leviathan of the United States Lines featured Boiled Brook Trout, Sauce Niçoise, Boiled Potatoes, Roast Sirloin of Beef, Southern Style, and Pudding Milanaise, Strawberry Sauce for dessert. GGA Image ID # 1714a8f0b5
List of Officers
- Commander: Captain Herbert Hartley, U.S.N.R.
- Staff Commander: A. M. Moore, U.S.N.R.
- Chief Engineer: J. J. Fagan
- Chief Purser: J. G. Summitt
- Chief Surgeon: Kirby Martin
- Chief Steward: Wm. J. Lynn
Diner d’Adieu Menu Items
APPETIZERS
- Celery
- Olives
- Salted Almonds
- Medaillons of Lobster, Tyrolienne
SOUPS
- Soup à la Windsor
- Consommé Julienne
FISH
- Boiled Brook Trout, Sauce Niçoise, Boiled Potatoes
ENTREES
- Roast Sirloin of Beef, Southern Style
- California Asparagus, Sauce Hollandaise
- Squab Chicken, Bonne Femme
SALADS
- Lettuce Salad, Russian Dressing
- Compote of Apricots
DESSERTS
- Pudding Milanaise, Strawberry Sauce
- Fancy Ice Cream
- Vienna Tart
CHEESE & FRUITS
- Swiss and Roquefort Cheese with Crackers
- Fruit
- Nuts
- Table Raisins
COFFEE
- Tea
- Coffee
Menus Selections, Farewell Dinner Menu, PLClass Class on the SS Leviathan of the United States Lines, Sunday, 26 September 1926. GGA Image ID # 1715336cab
List of Senior Officers and Autographs, Farewell Dinner Menu, PLClass Class on the SS Leviathan of the United States Lines, Sunday, 26 September 1926. GGA Image ID # 171584099e
Back Cover, Farewell Dinner Menu, PLClass Class on the SS Leviathan of the United States Lines, Sunday, 26 September 1926. GGA Image ID # 1715eec69b
