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SS Georgic Luncheon Menu - 14 March 1938

Front Cover, SS Georgic Luncheon Menu - 14 March 1938

Front Cover of a Vintage Luncheon Menu from Monday, 14 March 1938 on board the SS Georgic of the White Star Line featured Epicurean Ham & Dill Pickles, Cassolettes à la Toulouse, and Loganberry Flan for dessert.

Menu Items


  • Cocktails—Tomato Juice       
  • Lobster
  • Shrimp
  • Clam Juice
  • Olives: Queen, California Ripe, Farcie
  • Salade Veronica
  • Spiced Bismarck Herrings
  • Croûtes Française
  • Vanderbilt Shred
  • Manx Canapes
  • Œufs d'Anchois
  • Tongue Cônes en Aspic
  • Salted Peanuts
  • Tunny fish and Onions 
  • Salted Almonds
  • Pickled Oysters
  • Fennel Vinaigrette
  • Sardines en Huile
    Saucisson: Salami, Truffled Liver, Lyon, Mortadella, Bologna


  • Consommé Dubelloy
  • Potage Nemours
  • Consommé Frappé
  • Clear Beef Essence (cold)


  • Fried Fresh Haddock, Cornichon
  • Broiled Halibut Steaks, Anchovy Butter
  • Cold—Split Lobster Mayonnaise
  • Sardines en Tomate


  • Eggs à la Richelieu
  • Omelettes: Plain & Espagnole


  • Cassolettes à la Toulouse      
  • Lamb Pot Pie Anglaise
  • Suprême of Calf's Feet, St. Menehold
  • Frankfurter Sausage & Sauerkraut

GRILLS (To Order 10 minutes)

  • Loin Chops & Mushrooms      
  • Grill, Southern Style
  • Entrecote with Fried Onions
  • Boned Turkey Wings, Cinnamon Sauce


  • Loin End of Beef, Glazed Vegetables
  • Boiled Chicken and Bacon, Parsley Sauce



  • Dressed Broccoli         
  • Purée of Green Peas
  • Spaghetti au Gratin
  • Stuffed Green Peppers
  • Yellow Squash au Beurre
  • Potatoes—BakeD Idaho, Boiled, Mashed, German Fried


  • Roast Rib and Sirloin of Beef
  • Leicester and Tomato Brawn
  • Boar's Head
  • Chicken and Truffle Mold
  • Roulade of Veal
  • Quarters of Lamb, Mint Sauce
  • Braised Cumberland, Virginia and Mousse of Ham
  • Galantine of Turkey, Pistache
  • Spiced Pressed Beef
  • Roast Capon
  • Veal and Ham Pie
  • Rolled Ox Tongue
  • Roast Duckling, Apple Sauce


  • Lorette, Cole Slaw, Belgian Endive, Romaine, Escarole, Tomato, Beetroot, Chicken & Celery, Avocado Pears, French Dressing
  • Dressings: Remoulade, Fines Herbes, Thousand Island, Lemon


  • Baked Custard Pudding         
  • Loganberry Flan
  • Chilled Fruits     
  • Plain & Celestine Pancakes
  • Assorted Pastries


  • Peach, Banana, Strawberry



  • Gorgonzola, Chilvern, Cottage, Camembert, Young American, Kraft, Roquefort, St. Ivel, Edam, Celery St. Ive, Cheshire,          Stilton, Gruyere, American Cream, Pasteurized Loaf, Port du Salut


  • Apples, Grape Fruit, Tangerines, Papaya, Nectarines, Watermelon, Pineapple, Bananas, Almonds & Raisins, Oranges, Plums


Chef’s Suggestion

  • Epicurean Ham & Dill Pickles
  • Consommé Frappé
  • Split Lobster Mayonnaise
  • Omelette Espagnole
  • Chicken and Celery Salad
  • Plain & Celestine Pancakes
  • Ice Cream and Wafers
  • Coffee

Menu Items, SS Georgic Luncheon Menu - 14 March 1938

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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.