Gourmet Elegance at Sea: A Culinary Journey on the SS Leviathan, May 1928
Explore the exquisite 1928 Farewell Dinner Menu aboard the SS Leviathan. Discover the featured entrées, surprising delicacies, and the luxurious dining experience that captured the golden age of transatlantic travel.
Three Colorful Flags Decorate the Front Cover of a Vintage Farewell Dinner Menu From 10 May 1928 Onboard the SS Leviathan of the United States Lines. The Bill of Fare Featured Reindeer Steak, Poivrade, Plovers à La Souvaroff, and Soufflé Confiture for Dessert. GGA Image ID # 156c27ee2d
Menu Items
HORS D’ŒUVRES
- Beluga Malossol Caviar with Blinis
- Little Neck Clam Cocktail
- Celery
- Salted Almonds
- Olives
- Italian Antipasto
- Eggs à la Volga
- Sweet Red Peppers
- Salad Astor
- Sliced Smoked Salmon
- Goose Liver en Aspic
- Sardines in Tomatoes
- Royans, Bordelaise
SOUPS
- Green Turtle Soup
- Crème Printanière
- Chicken Consommé with Ravioli
- Consommé Double in Cup (Hot or Cold)
FISH
- Boiled Brook Trout, Butter or Sauce Palermitaine
- Filet of Sole, Doria
- Lobster à la Newburg
- Cold Salmon, Carlton
ENTREE
- Reindeer Steak, Poivrade
- Noisette of Lamb, Valkyrie
- Plovers à la Souvaroff
- Tournedos, Renaissance
- Mousseline of Chicken, Alexandra
- Fresh Asparagus, Sauce Hollandaise
- Sherbet Stephanie
ROASTS
- Sirloin of Beef, Horseradish
- Vermont Turkey, Chestnut Dressing, Cranberry Sauce
- French Woodcock, Bread Sauce, Currant Jelly
VEGETABLES
- Mashed Mushrooms
- Green Peas à la Française
- Risotto
- Buttered Beets
- Fried Egg Plant
- Haricots Verts
- Creamed Parsnips
POTATOES
- Boiled, Baked, Soufflé, Straw, Mashed and Fried Sweet
SALADS
- Leviathan Lettuce, French Dressing
- Ninon
COMPOTE
- Apricots, Cherries, Egg Plums
DESSERT
- Soufflé Confiture
- Fresh Strawberry Melba
- Biscuit Glacé, Marquise
- Chocolate Ice Cream
- Pineapple Marianne
- Countess Cake
- Petits Fours
- Butter Cookies
- Cherry Macaroons
- Assorted Cheese with Crackers
- Fruit in Season
- Demi-Tasse
Menu Item Selections From This Vintage Farewell Dinner Menu From 10 May 1928 Onboard the SS Leviathan of the United States Lines. GGA Image ID # 156cca8ac5
Music Program From This Vintage Farewell Dinner Menu From 10 May 1928 Onboard the SS Leviathan of the United States Lines. GGA Image ID # 156cf43d7f
Music Program
On Board Flagship Leviathan
Thursday, May 10, 1928
March "The Stars and Stripes Forever" Sousa
“Song of the Boatmen of the Volga" Transc. by Cady (Russian Melody)
Overture “Pique Dame” Suppe
Excerpts from “The Merry Malones" Cohan
- a. "Molly Malone."
- b. "Blue Skies, Gray Skies."
Waltz—“Old Timers” Lake
Selection—“The Sunny South” Lampe (Southern Plantation Songs)
Richard Kraetke, Musical Director
Back Cover From This Vintage Farewell Dinner Menu From 10 May 1928 Onboard the SS Leviathan of the United States Lines. GGA Image ID # 156cf7a44f
Recap and Summary of the SS Leviathan Farewell Dinner Menu – 10 May 1928
Introduction
The SS Leviathan, flagship of the United States Lines, epitomized the height of ocean travel luxury. The Farewell Dinner held on May 10, 1928, was not just a meal but a grand culinary event. Passengers were treated to a diverse selection of gourmet dishes that reflected the international flair and sophisticated tastes of the time. From exotic game meats to timeless seafood classics, the menu combined traditional American favorites with European culinary techniques, offering a rich tapestry of flavors that left an indelible impression.
Featured Entrées:
While the menu presented a broad selection of dishes, two standout entrées likely served as the culinary centerpieces:
Reindeer Steak, Poivrade:
Description: A tender cut of reindeer steak, prepared with Poivrade sauce, a peppery, vinegar-based sauce traditionally served with game meats.
Why It Stands Out: Reindeer steak was a rare delicacy, even in fine-dining circles, making it a memorable selection for adventurous diners.
Historical Context: Many American passengers, unfamiliar with reindeer as a food source, might have likened it to venison.
Plovers à la Souvaroff:
Description: Small game birds, delicately prepared and served in the Souvaroff style—likely involving truffles, foie gras, and a rich demi-glace.
Why It Stands Out: Game birds were a luxury during this period, and the meticulous preparation required to perfect this dish underscored the culinary craftsmanship on board.
Special Items of Interest:
Beyond the entrées, several items piqued interest:
Beluga Malossol Caviar with Blinis:
This premium Russian caviar, paired with thin pancakes (blinis), signified the luxurious nature of the meal. The "malossol" label indicated it was lightly salted.
Lobster à la Newburg:
A rich and creamy lobster dish, made with butter, sherry, and egg yolks. This dish was already a favorite in upscale American restaurants.
Goose Liver en Aspic:
Known today as foie gras, this dish was set in a savory gelatin and reflected the European influence on the menu.
Unusual Menu Items Explained:
Eggs à la Volga:
Hard-boiled eggs with a creamy filling, likely garnished with smoked fish or caviar, drawing inspiration from Russian cuisine.
Royans, Bordelaise:
"Royans" likely referred to small, savory pastries, while Bordelaise is a red wine sauce with shallots and bone marrow.
Mousseline of Chicken, Alexandra:
A light, airy chicken preparation, enriched with cream and sometimes truffle oil.
Soufflé Confiture:
A delicate baked dessert, infused with fruit preserves.
Menu Variety and Culinary Trends:
The SS Leviathan's menu showcased a fascinating blend of seafood, game, and classic European techniques. Diners could choose from multiple soup options, including Consommé Double served hot or cold—an innovative feature at the time. The array of vegetables, from buttered beets to creamed parsnips, ensured passengers had familiar and comforting choices alongside more adventurous fare.
Dessert Selection:
The offerings concluded with sweet delights such as Fresh Strawberry Melba and Biscuit Glacé Marquise, highlighting the European influence on American culinary tastes.
Cheese Course:
Diners could also indulge in a selection of cheeses served with crackers, following the French tradition.
Dining Experience and Atmosphere:
The meal was accompanied by a thoughtfully curated music program that included The Stars and Stripes Forever and excerpts from The Merry Malones. This live music created an ambiance reminiscent of grand European banquets, enhancing the sense of occasion.
Conclusion:
The Farewell Dinner on May 10, 1928, aboard the SS Leviathan was a culinary spectacle that perfectly captured the elegance and international flavor of transatlantic travel during the 1920s. The blend of American, French, and Russian dishes, the availability of rare ingredients like reindeer steak, and the lively musical accompaniment ensured that passengers disembarked with memories of not just their journey but the exquisite meals they enjoyed.
For teachers, students, genealogists, and historians, this menu serves as a delectable window into the social and culinary practices of the interwar period. It showcases the evolving tastes of American travelers, the influence of European culinary traditions, and the luxurious lifestyle aboard the grand ocean liners of the time.
