A Culinary Journey Across the Atlantic: The SS Manhattan Dinner Menu – April 13, 1935

Step back in time to 1935 with the SS Manhattan's elegant dinner menu. Discover classic dishes like Lobster à la Newburg and Fresh Ox Tongue with Sauce Polonaise, alongside forgotten favorites like Palethorpe Sausages and Kraft's Knaecke Bread.

A Charcoal Drawing of the Westminster Abby, London, England Graced the Front Cover of This Vintage Dinner Menu From 13 April 1935 on Board the SS Manhattan of the United States Lines Featured a Very Extensive Selection Including Lobster à La Newburg, Chester Straws, Fresh Ox Tongue, Sauce Polonaise, and Cheese Soufflé for Dessert. a Musical Program Accompanied This Menu. GGA Image ID# 15698ad7f2

Hors d'Œuvres

• Cape Cod Oysters on Half Shell
• Smoked Scotch Salmon
• Fruit Cup, Florida
• Honeydew Melon, Frappé
• Spring Onions
• Beluga Malossol Caviar
• Appetit Sil, Complete
• Pilchards, Bordelaise
• Westphalian Ham Roll
• Stuffed Cucumber, Ecarlate
• Eel in Gelée Canapé with Egg and Sardelles
• Filet of Delicatess Herring
• Spiced Peaches
• Curled Table Celery
• Pickled Walnuts

SOUPS

• Cream of Asparagus
• Essence of Fresh Mushrooms
  Garbure Française
• Consommé Double, Milanaise
• Cold: Calfs Foot Jelly

FISH

• Lobster à la Newburg, Chester Straws
• Broiled Bluefish, Maître d’Hôtel
• Boiled Brook Trout aux Ecrevisses, Drawn Butter, Creamed Horseradish
• Escargots au Four (Baked Helix Snails in Shell), Fried Parsley
• Fried Filet of Dover Sole, Sauce Rémoulade
• Cold: Fresh Hamble Crabs, Mayonnaise
  

ENTREES

• Fresh Ox Tongue, Sauce Polonaise
• Veal Cutlet A In Holstein
• Timbale à la Rothschild - Fleurons
• Tournedos à la do Lesseps
• Scotch Grouse, Bread Sauce - Currant Jolly, Straw Potatoes
• Larded Pheasant, Juniporberry Gravy - Poached Apple
• Vegetables: Fresh Asparagus, Melted Butter or Sauce Mousseline
• Refreshment: Punch Romaine

COLD

• Pâté de Foie Gras Truffle. Madeira Jelly, Pumpernickel
• Breast of Partridge, Fruit Salad Macédoine

ROASTS

• Saddle or Leg of Lamb, Mint Sauce
• Prime Rib of Beef au Jus, Horseradish
• Young Vermont Turkey, Chestnut Stuffing, Cranberry Jelly

FROM THE GRILL

• Lamb Chops
• Chateaubriand, Sauce Béarnaise
• Palethorpe Sausages       
• Wiltshire Bacon      
• Jackstone Sausages

VEGETABLES

• Corn on Cob. Drawn Butter
• Stuffed Tomato d’Uxelles
• New Lima Beans
• Creamed New Spinach with Egg
• Carrots Vichy
• Boiled Patna Rice
• Potatoes: New, Boiled, Baked, Idaho, Mashed, French Fried
• Hashed in Cream with Chive

SALADS

• Hearts of Lettuce
• Endive
• Cucumber
• Field
• Long Island
• Escarole

DRESSINGS

• Thousand Island
• French
• Plaza
• Spanish
• Roquefort

COMPOTE

• Cherries, Apricots, Melbers
• Stewed Fresh Fruit: Pineapple, Pears

DESSERTS

• Cheese Soufflé
• Ice Cup. Maharadja
• Biscuit Glacé
• Ice Bomb, Fedora
• French Macaroons
• Peach Nelly Melba
• Petits Fours
• French Pastry
• Black Forest Tart
• Neapolitan or Raspberry Ice Cream, Wafers

CHEESE

• Stilton
• Edam
• Romadur
• Caraway
• Gongorzola
• Bel Paese
• Brie
• Old Dutch
• Allgauer
• Cheshire
• Cheddar
• Emmenthal

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 TREATS

• After Dinner Mint
• Dates
• Figs
• Demi-tasse

Menu Suggestions

• Hors d’Oeuvres
• Cream of Asparagus
• Boiled Brook Trouf aux Ecrevisses Drawn Butter
• Roast Young Vermont Turkey, Chestnut Stuffing
• Cranberry Jelly
• Cucumber Salad, Spanish Dressing
• Ice Bomb, Fedora,  Petits Fours
• Cheese with Crackers
• Fresh Fruit Basket
• Demi-tasse
• Friandises

Clocks will be retarded 60 minutes tonight

Musical Program

1. "The National Troop." March (J. P. Sousa)
2. "Menuet" (F. Schubert)
3. “Chant d’Oiseaux," Waltz (E. Waldteufel)
4. "Three Dances" from "Nell Gwyn" (E. German)
5. "Dolly Dances" (E. Poldini)
6. Selection from "The Desert Song" (S. Romberg)

CURT ROBERTS. Musical Director

Menu Items, SS Manhattan Dinner Menu, 13 April 1935. GGA Image ID # 2202377857

Chef's Suggestions, SS Manhattan Dinner Menu, 13 April 1935. GGA Image ID # 22023f4474

Musical Program, SS Manhattan Dinner Menu, 13 April 1935. GGA Image ID # 22026bb953

🍽️ A Culinary Time Capsule: Exploring the SS Manhattan Dinner Menu – 13 April 1935

The SS Manhattan dinner menu from April 13, 1935 reveals a fascinating glimpse into the sophisticated dining culture of transatlantic ocean travel during the 1930s. Passengers aboard this elegant United States Lines vessel were treated to an expansive and international menu featuring classic French, British, and American dishes, along with a few surprises from lesser-known European cuisines.

From exotic entrées like Lobster à la Newburg with Chester Straws to more familiar comforts like Prime Rib of Beef au Jus, the menu showcases the luxury and variety available at sea during this golden age of ocean liners. The meal was further enriched by a live musical program, completing the immersive, high-class experience for passengers.

🌟 Overview: Variety & Selection

The menu is organized into distinct culinary categories, each offering numerous options:

• Hors d’Œuvres: Cold appetizers, including seafood delicacies and cured meats
• Soups: Ranging from classic French cream soups to lighter consommés
• Fish: A mix of broiled, boiled, and baked seafood selections
• Entrées: Hearty and elegant meat and poultry-based dishes
• Cold Dishes: Chilled meats and pâtés for lighter palates
• Roasts: Traditional cuts of beef, lamb, and poultry
• Grilled Specialties: Freshly grilled items, including exotic sausage selections
• Vegetables: Classic sides prepared with French culinary flair
• Potatoes: An assortment of potato preparations
• Salads: A variety of greens with several dressing choices
• Desserts: A decadent selection of sweets and pastries
• Cheeses: A robust international cheese board
• Breads: Specialty and branded breads
• After-Dinner Treats: Fruits, nuts, mints, and coffee

This structure ensured there was something for everyone—from conservative diners who craved familiar dishes to adventurous travelers ready to explore more exotic fare.

🥘 Featured Entrées (Likely the Stars of the Meal)

Lobster à la Newburg with Chester Straws

Why it Stood Out: This dish was an iconic choice, combining tender lobster meat with a creamy, brandy-laced sauce and served with crisp Chester Straws—a pastry cheese straw named after Chester, England.

Passenger Confusion: Lobster à la Newburg had become popular in American high-end dining, but the Chester Straws might have required explanation, as they were more common in British kitchens.

Fresh Ox Tongue, Sauce Polonaise

Why it Stood Out: Ox tongue was a common dish in European cuisine but less so in America. This dish was served with Polonaise sauce, typically made with breadcrumbs, butter, and herbs.

Passenger Confusion: The idea of eating tongue was unfamiliar to many Americans, and "Polonaise"—meaning "Polish style"—might have sparked curiosity about its origins.

🔍 Unusual or Confusing Menu Items for 1930s American Diners

Appétit Sild, Complete: A Scandinavian delicacy of brined herring, often served with mustard sauce. Many Americans would have compared it to sardines but found the flavor more pungent.

Escargots au Four (Baked Helix Snails): Though snails were well-known in French cuisine, many American passengers might have hesitated to try them. These were served baked in their shells with garlic, parsley, and butter—a traditional preparation that remains popular today.

Timbale à la Rothschild – Fleurons: A timbale is a custard-like dish, and "à la Rothschild" often implies luxurious ingredients like truffles or sweetbreads. The fleurons are small puff pastry crescents, adding a decorative touch.

Palethorpe Sausages: A brand of British sausages from Birmingham that was popular in the early 20th century but has since faded into obscurity.

Kraft's Knaecke Bread (Brand H-K): A crispbread similar to Swedish knäckebröd. This product was marketed by Kraft Foods during an era when packaged, shelf-stable foods were becoming increasingly common.

🇫🇷 French Culinary Influence

The presence of French culinary terms across the menu reflects the continued dominance of French cuisine as the gold standard for luxury dining. Terms like "Mousseline", "Rémoulade", "à la Rothschild", and "à la Newburg" convey the sense of sophistication expected aboard a luxury liner.

Additionally, French soups, sauces, and desserts appear throughout the meal, often paired with more traditional British or American roasts to create a balanced menu.

🍇 Special Touches: Brand Names & Forgotten Favorites

Palethorpe Sausages: A household name in 1930s Britain, these sausages were likely an homage to British passengers aboard the Manhattan.

Kraft's Knaecke Bread: A nod to the growing influence of American food conglomerates.

Westphalian Ham Roll: Sourced from Germany, where it was dry-cured and often served with rye bread.

🎼 The Dining Atmosphere: Live Music

The evening's meal was accompanied by a carefully curated musical program led by Curt Roberts, featuring:

• "The National Troop" by John Philip Sousa
• "Menuet" by Franz Schubert
• "Three Dances" from "Nell Gwyn" by Edward German
• Selection from "The Desert Song" by Sigmund Romberg

This selection of marches, waltzes, and operatic pieces added a lively, cultured atmosphere to the meal.

🍨 Dessert Highlights

The dessert menu offered a mix of indulgent classics and international confections:

Cheese Soufflé: A warm, savory-sweet dish often made with Gruyère cheese.

Ice Cup Maharadja: Likely a fruit-laden ice cup inspired by British colonial flavors.

Black Forest Tart: A German cake made with chocolate, cherries, and cream.

Ice Bomb Fedora: A molded ice cream dessert, often layered with fruits or nuts.

Petits Fours & French Pastry: Bite-sized, elaborately decorated confections.

🌎 International Influence: A Culinary World Tour

This menu reflects the global nature of ocean liner travel, blending:

• French elegance (sauces, soufflés, and entrees)
• British comfort (Palethorpe sausages and Stilton cheese)
• American staples (prime rib and turkey with stuffing)
• Scandinavian specialties (sild and knäckebröd)
• German flavors (Black Forest tart and Westphalian ham)

💬 If a Passenger Asked the Waiter...

"What is 'Lobster à la Newburg with Chester Straws'?"
"Ah, an excellent choice! Lobster à la Newburg is a rich, creamy dish made with fresh lobster meat simmered in a sauce of butter, cream, egg yolks, and a splash of brandy. The Chester Straws are crisp cheese sticks—perfect for dipping into the sauce."

"What is 'Punch Romaine'?"
"This is a light, icy refreshment—a citrus-flavored granita with a hint of rum, traditionally served to cleanse the palate between courses."