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