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RMS Queen Mary Dinner Menu - 19 June 1952

Front Cover, RMS Queen Mary Dinner Menu - 19 June 1952

Front Cover of a Vintage Dinner Menu from Thursday, 19 June 1952 on board the RMS Queen Mary of the Cunard Line featured Suprême of Turbot, Véronique, Pigeon en Cocotte, Polonaise, and Pineapple Soufflé for dessert. GGA Image ID # 1de6e299b1


Menu Items

Hors d'Œuvres

  • Chilled Grape Fruit, Maraschino
  • Vegetable Juice
  • Prawn Cocktail
  • Hors d’Œuvre, Variés
  • Olives: Green, Ripe and Californian
  • Table Celery


  • Petite Marmite       
  • Crème de Champignons
  • COLD : Cream of Tomato


  • Suprême of Turbot, Véronique    
  • Pompano, Meunière
  • Escargots au Gratin


  • Risotto. Milanaise


  • Fonds d'Artichauts au beurre


  • Pigeon en Cocotte, Polonaise
  • Braised Sweetbreads. St. Cloud
  • Larded Contre-filet of Beef. Porte-Maillot



  • Roast Quarters of Pauillac Lamb, Green Peas. Mint Sauce and Jelly


  • Champagne

GRILL: To Order  

  • Mixed Grill   
  • Duckling Legs, Robert



  • Roast Turkey Poult, Chestnut Stuffing (Fresh Cranberry Sauce)


  • Cauliflower sauté   
  • Carrots, Vichy
  • Fresh Asparagus, Drawn Butter


  • Boiled New, Roast. Snow and Chateau


  • Braised York Ham  
  • Roast Ribs of Beef. Horseradish
  • Galantine of Capon
  • Raised Pie



  • Chicory, Rossini, Tomato, Alberta
  • Fresh Fruit
  • Hearts of Lettuce, Chopped Herbs



  • Vinaigrette
  • French
  • Mayonnaise


  • Pineapple Soufflé
  • Coupe Nébuleuse
  • Baba au Rhum
  • Petits Fours


  • Vanilla, Pistachio, Maple Walnut, (Hot Caramel Sauce)


  • Sardines sur Croûte


  • Fresh Fruit
  • Almonds and Table Figs
  • Tea (Hot or Iced)    
  • Coffee (Hot or Iced)

Passengers on Special Diet are especially invited to make known their requirements to the Head Waiter.

Specialty foods for infants are available on request.


Menu Items, RMS Queen Mary Dinner Menu, 19 June 1952.

Menu Items, RMS Queen Mary Dinner Menu, 19 June 1952. GGA Image ID # 1de754ad7b



  • Prawn Cocktail
  • Crème de Champignons
  • Supreme de Turbot, Veronique
  • Roast Quarters of Pauillac Lamb, Green Peas
  • Boiled Potatoes
  • Fresh Fruit
  • Coffee
  • Hors d’Oeuvre Varies
  • Petite Marmite
  • Escargots au Gratin
  • Contre Filet de Bœuf Pique, Porte Maillot
  • Pommes Château
  • Coupe  Nebuleuse
  • Corbeille de Fruits (Fresh Fruits)
  • Coffee


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The Folks Behind the GG Archives

The GG Archives is the work and passion of two people, Paul Gjenvick, a professional archivist, and Evelyne Gjenvick, a curator. Paul earned a Masters of Archival Studies - a terminal degree from Clayton State University in Georgia, where he studied under renowned archivist Richard Pearce-Moses. Our research into the RMS Laconia and SS Bergensfjord, the ships that brought two members of the Gjønvik family from Norway to the United States in the early 20th century, has helped us design our site for other genealogists. The extent of original materials at the GG Archives can be very beneficial when researching your family's migration from Europe.