SS Republic Captains Farewell Dinner Menu - 3 October 1926

Front Cover, SS Republic Captains FarewellDinner Menu - 3 October 1926

Front Cover of a Vintage Farewell Dinner Menu and Music Program from 3 October 1926 on board the SS Republic of the United States Lines featured Filet of Solo à la Doria, Saddle of Lamb, Brabant, and Profiteroles Glacé au Chocolat for dessert. This beautifully scripted menu also listed chief officers of the ship.

Menu Items

Sunday, October 3rd, 1926
Captain’s Farewell Dinner
Commander A. B. Randall, U.S.N.R.

Chef de Cuisine: H. Stock


Hors d’Œuvres

  • Pate de Foie Gras in Aspic
  • Honey Dew Melon
  • Salted Almonds 
  • Eggs Colbert
  • Pearl Onions
  • Gherkins
  • Ripe Olives
  • Pin Money Pickles
  • Anchovies aux Fines Herbes  
  • Manhattan Salad


  • Potage St. Lawrence   
  • Crème à la Passini
  • Consommé Victoria
  • Consommé en Tasse


  • Boiled Turbot, Oyster Sauce
  • Filet of Solo à la Doria


  • Saddle of Lamb, Brabant
  • Suprême of Pheasant à la Sierra Morena
  • Croûte-au-Fruit


  • Prime Ribs of Beef au Jus
  • Fresh Ham, Sauce Cumberland
  • Vermont Turkey, Cranberry Sauce



  • Brussels Sprouts
  • Haricots Verts
  • Asparagus en Branche, Melted Butter


  • Boiled, Mashed, Baked, Château


  • Lettuce, Russian Dressing, Cucumber


  • Profiteroles Glacé au Chocolat
  • Compote of Cherries
  • Walnut Sundae 
  • Petits Fours


  • Cream, Swiss, Crackers
  • Fresh Fruit in Season
  • Assorted Nuts, Raisins, Dates
  • Demi-Tasse (Coffee)


Return to Top of Page

Vintage Dinner Menus
GG Archives

Vintage Dinner Menus

Vintage Menu Collections

Ocean Travel Topics A-Z