A Taste of Elegance: The SS Manhattan Dinner Menu – April 12, 1935

Explore the SS Manhattan's dinner menu from April 12, 1935, featuring Fried Filet of Lemon Sole, Sauce Cavour, and Reindeer Steak from the grill. Discover forgotten favorites, brand-name surprises, and a glimpse into ocean liner dining in the 1930s.

A Charcoal Drawing of ST. Lucca, Rome, Italy Graced the Front Cover of This Vintage Dinner Menu From Friday, 12 April 1935 on Board the SS Manhattan of the United States Lines The Bill of Fare Featured Fried Filet of Lemon Sole, Sauce Cavour, Stuffed Egg à La Parisienne - Fried Parsley, and CRêpes Parisienne for Dessert. The Menu Included a Musical Program. GGA Image ID # 1569b58546

Hors d'Œuvres

• Cape Cod Oysters on Half Shell
• Beluga Malossol Caviar
• Stuffed Grapefruit, Moderne
• Honeydew Melon, Frappé
• Radishes
• Smoked Sturgeon
• Egg Petrograd
• Pâté de Foie Gras, Strasbourgeoise
• Cheese Croûtons
• Smoked River Eel
• Canapé Prince de Galles
• Appétit Sild on Toast        
• Filet of Herring in Tomato Sauce
• Spiced Pineapple
• Curled Table Celery
• Spring Onions

SOUPS

• Potage Mulligatawny
• Cream of Onions, Cheese Croûtons
• Clam Broth
• Consommé with ABC Noodles
• Beef Broth, Hot or Cold

FISH

• Fried Filet of Lemon Sole, Sauce Cavour
• Larded Boned Pike au Four - Buttered Leeks
• Boiled Fresh Turbot, Parsley Sauce or Melted Butter
• Broiled Silver Salmon, Moderne - Sliced Fresh Cucumber
• Cold: Timbale of Langouste, Sauce Diable

ENTREES

• Fried Calf's Brain, Tomato Sauce
• Stuffed Egg à la Parisienne - Fried Parsley
• Sauté of Calf’s Liver, Piquante - Spanish Rice
• Boiled Breast of Turkey, Oyster and Celery Sauce - Fleurons
• Roast Pheasant, Bread Sauce, Fried Hominy, Brown Butter, Orange
• Vegetable: Algerian Artichokes, Sauce Mousseline

• Refreshment: Apricot Sherbet

COLD

• Westphalian Ham, Vegetable Salad
• Leg of Venison, Stewed Orange - Cranberries - Wild Cherry Honey

ROASTS

• Prime Rib of Beef au Jus  
• Saddle of Milk-Fed Veal, Cream Sauce
• Long Island Duckling. Apple Stuffing

FROM THE GRILL

• Delmonico Steak
• Lamb Chops
• Reindeer Steak
• Irish Bacon
• Devilled Veal Kidneys, Cole Slaw

VEGETABLES

• Dressed Green Kale         
• Smothered Red Cabbage 
• Succotash
• New Beans  
• Fried Egg Plant      
• Boiled Patna Rice

POTATOES

• New
• Boiled
• Baked
• Mashed
• Chateau
• Fried

SALADS

• Hearts of Lettuce
• Kurocki
• Endive
• Chiffonade
• Chicory
• Tomato

DRESSINGS

• French
• Russian
• Mayonnaise
• Horseradish

COMPOTE

• Cherries, Pears, Raspberries
• Stewed Fresh Fruit: Apples, Pears

DESSERTS

• Crêpes Parisienne
• Soufflé au Chocolate
• Ice Cup, Surprise
• Friandises
• Meringue Glacé
• Pudding Glacé Nesselrode, Marshmallow Sauce
• Petits Fours
• Cocoanut Macaroons
• Angel Food Cake
• Pineapple or Vanilla Ice Cream, Wafers

CHEESE

• Harz
• Pimento
• Stilton
• Roquefort
• Paprika Gruyère
• Old Dutch
• Cheddar
• Gervais
• Brie
• Limburg

BREADS

• Kraft's Knaecke Bread, Brand H-K
• Swedish Bread
• Pumpernickel
• Pretzelettes

OTHER

• French Prunes
• Fresh Fruit Basket
• Assorted Nut Meat
• Table Raisins
• Crystallized Ginger
• After Dinner Mint. Dates, Figs
• Demi-tasse

Menu Suggestion

• Hors d’Oeuvres
• Potage Mulligatawny
• Boiled Fresh Turbot, Melted Butter
• Roast Long Island Duckling, Apple Stuffing
• Algerian Artichokes, Mousseline
• Chicory Salad, Mayonnaise Dressing
• Ice Cup, Surprise,   Petits Fours
• Cheese with Crackers
• Fresh Fruit Basket
• Demi-Tasse
• Friandises

Clocks will be retarded 60 minutes tonight

Musical Program

1. "Castaldo." March (R. Novacek)
2. “In Lovers Lane” (A. Pryor)
3. “Ange d’Amour.” Waltz (E. Waldteufel)
4. “Ballet Music" from the Opera “Faust" (Ch. Gounod)
5. “Liebesleid” (F. Kreisler)
6. “Naughty Marietta." Selection (V. Herbert)

CURT ROBERTS. Musical Director

Menu Items From This Vintage Dinner Menu From Friday, 12 April 1935 on Board the SS Manhattan of the United States Lines. GGA Image ID # 1569efbcab

Chef's Suggestions From This Vintage Dinner Menu From Friday, 12 April 1935 on Board the SS Manhattan of the United States Lines. GGA Image ID # 156a9014fd

Music Program From This Vintage Dinner Menu From Friday, 12 April 1935 on Board the SS Manhattan of the United States Lines. GGA Image ID # 156a98e0b3

🌊 Dining at Sea: A Culinary Journey Aboard the SS Manhattan – 12 April 1935

The SS Manhattan’s dinner menu from April 12, 1935, captures the elegance and international culinary flair of ocean travel during the interwar years. Passengers dining in the second cabin were treated to a sophisticated and diverse selection of dishes, ranging from traditional American favorites to continental delicacies. The evening was accompanied by a delightful live music program, enhancing the overall dining experience.

This elaborate menu not only showcases the ship's commitment to fine dining but also reflects the broader cultural and gastronomic trends of the 1930s, including the influence of European cuisine, the presence of well-known food brands, and the enduring appeal of classic comfort foods.

🍽️ Overview of the Menu: Variety & Selection

The menu presents an impressive array of offerings across multiple categories:

• Hors d'Œuvres (Appetizers)
• Soups
• Fish Dishes
• Entrées
• Cold Dishes
• Roasts
• Grilled Specialties
• Vegetables
• Potatoes
• Salads & Dressings
• Compotes
• Desserts
• Cheese
• Breads
• After-Dinner Treats

The breadth of options reflects the luxurious and cosmopolitan nature of ocean liner travel at the time.

🌟 Featured Entrées (Likely Highlights)

Fried Filet of Lemon Sole, Sauce Cavour

Why it Stood Out: This dish was highlighted on the chef’s suggested menu, indicating its prominence as a recommended choice. The lemon sole, lightly battered and fried, was served with Sauce Cavour—an Italian-style sauce named after Count Camillo Cavour, often featuring a rich, herbaceous flavor with capers, anchovies, and mustard.

Passenger Confusion: Many American passengers, more familiar with cod or haddock, might have asked about lemon sole. Additionally, Sauce Cavour was uncommon in American households, and its bold, savory notes could have been surprising.

Stuffed Egg à la Parisienne – Fried Parsley

Why it Stood Out: An unusual and sophisticated choice, this dish featured eggs filled with a creamy, herbed mixture in the French Parisienne style, garnished with crisp fried parsley. The presentation likely intrigued diners and provided a rich, satisfying flavor profile.

Passenger Confusion: The use of fried parsley as a garnish and the idea of a stuffed egg as an entrée might have puzzled diners more accustomed to simpler egg preparations.

🧑‍🍳 Special & Unusual Items

Appétit Sild on Toast: A Scandinavian dish made with small, briny herring, often served as an open-faced sandwich. Sild was less familiar to many Americans, who might have compared it to sardines but found it saltier and stronger in flavor.

Egg Petrograd: This dish likely featured eggs served with smoked fish or caviar—a nod to Russian cuisine and the city formerly known as St. Petersburg.

Mousse de Jambon, Alexandra: A ham mousse set in gelatin, indicative of the 1930s fascination with savory gelatin dishes.

Pâté de Foie Gras, Strasbourgeoise: This pâté, made from fattened goose liver, was set in aspic and had roots in Strasbourg’s Alsatian cuisine. The richness and smooth texture made it a luxurious choice.

Timbale of Langouste, Sauce Diable: A cold seafood dish featuring spiny lobster (langouste) in a spicy, mustard-based "Devil's Sauce." This likely appealed to more adventurous diners.

Reindeer Steak (From the Grill): A Nordic delicacy rarely seen on American menus. Reindeer meat, known for its lean, slightly gamey flavor, would have been a curiosity for passengers unfamiliar with Scandinavian cuisine.

🌾 Brand-Name Products & Forgotten Favorites

Kraft's Knaecke Bread (Brand H-K): Knäcke bread, a crisp, rye-based flatbread, was a staple in Scandinavian cuisine. Kraft's branding here indicates the growing influence of packaged foods in even high-end dining experiences.

Harz Cheese: A soft, sour milk cheese from Germany that was popular in the early 20th century but has since faded from mainstream American menus.

🎶 The Dining Atmosphere: Music Program

The meal was accompanied by a thoughtfully curated live music program featuring a blend of lively marches, romantic waltzes, and operatic selections, including:

• "Castaldo March" by R. Novacek
• "In Lovers Lane" by A. Pryor
• "Ange d’Amour" Waltz by E. Waldteufel
• Ballet Music from "Faust" by Charles Gounod

The music added a sophisticated touch, turning dinner into a social event that reflected the grandeur and elegance of ocean travel.

🥘 Dishes That Might Have Confused Passengers

Several items may have prompted passengers to ask their waiter for clarification:

Mulligatawny Soup: A British-Indian soup flavored with curry and often containing chicken. While popular in British colonies, it was less familiar to American travelers.

Clam Broth: A simple, clear broth made from clams, likely served as a palate cleanser or a light starter.

Crêpes Parisienne: Thin French pancakes filled with a sweet or savory mixture. In 1930s America, pancakes were typically thicker and served with syrup, making these delicate crêpes a novelty.

Potage Mulligatawny: A rich, curried soup with Anglo-Indian roots, unusual for travelers more accustomed to clear consommés and cream-based soups.

🏛️ International Influence on the Menu

The menu’s French terminology and dish selection highlight the culinary dominance of French cuisine during this period. Dishes like Râgout Financière and Pâté de Foie Gras reflect the prestige associated with French food. The inclusion of Scandinavian herring, German cheeses, and Italian sauces illustrates the cosmopolitan nature of ocean liner dining.

🍰 Dessert Highlights

Dessert was not overlooked, with offerings including:

Crêpes Parisienne: Delicate crêpes filled with cream or fruit compote.

Meringue Glacé: A frozen meringue dessert that combined crispness with a creamy texture.

Pudding Glacé Nesselrode: A frozen pudding flavored with chestnuts, candied fruit, and rum, a nod to Eastern European dessert traditions.

Angel Food Cake: A lighter, more familiar choice for American passengers.

⚓ Culinary Experience at Sea

This dinner menu aboard the SS Manhattan exemplifies the luxurious, international nature of transatlantic travel in the 1930s. Passengers were not simply fed—they were treated to a culinary adventure that blended comfort foods with exotic selections from across the globe. The inclusion of detailed musical programs, well-known brands, and carefully crafted dishes underscored the ship’s commitment to providing an unforgettable dining experience.