A Culinary Voyage at Sea: SS President Monroe's 1922 Captain's Farewell Dinner Menu

Explore the exquisite 1922 Captain's Farewell Dinner Menu aboard the SS President Monroe. Discover the featured entrées, unique dishes, and historical culinary insights from this elegant transatlantic dining experience. Ideal for food historians, maritime enthusiasts, and culinary explorers.

Front Cover of a Vintage Captain's Farewell Dinner Menu From 10 August 1922 on Board the SS President Monroe of the United States Lines Featured Poached Halibut, Normandie, Lamb Cutlets, Dartois, and Glacé AU Chocolat for Dessert. A List of Senior Officers for This Voyage Was Included. GGA Image ID # 1a2790b1b4

Menu Items

• Apéritif
• Grapefruit, Maraschino de Zara (Liqueur)
• Hors d'Oeuvres Variés
• Clear Green Turtle Soup
• Potage Américaine (American Soup)
• Poached Halibut, Normandie
• Calf’s Head à la Poulette
• Lamb Cutlets, Dartois
• Prime Rib and Sirloin of Beef (Sirloin Steak) au Jus
• Roast Young Turkey, Cranberry Sauce
• Rissolée (Browned Potatoes) - Boiled New Potatoes
• Fresh String Beans
• Steamed Rice
• Partridge à l’Anglaise (English Partridge)
• Lettuce and Tomato Salad, French Dressing
• Pouding Diplomate (Diplomat Pudding)
• Gateau Abricot (Apricot Cake)
• Patisserie Assortie (Assorted Pastry)
• Glacé au Chocolat (Chocolate Ice Cream)
• Savory : Croustade à la Roquefort (Roquefort Crackers)
• Dessert
• Café Noir

"Wishing You Health, Happiness and Success" with the Signiture of Commander Pittman from a Vintage Captain's Farewell Dinner Menu From 10 August 1922 on Board the SS President Monroe of the United States Lines. GGA Image ID # 1a27a44bce

Menu Items from a Vintage Captain's Farewell Dinner Menu From 10 August 1922 on Board the SS President Monroe of the United States Lines. GGA Image ID # 1a2815bf1a

List of Senior Officers from a Vintage Captain's Farewell Dinner Menu From 10 August 1922 on Board the SS President Monroe of the United States Lines. GGA Image ID # 1a2835fe7e

List of Senior Officers

• Commander—M. L. Pittman, U.S.N, R.F.
• Chief Officer—T. G Ellis
• Chief Engineer-G. Spearman
• Purser— E. Slight
• Surgeon-S. H. Hodgson
• Chief Steward-J. P. Langley

Moore & McCormack Co., Inc. | Roosevelt Steamship Co.. Inc.

Managing Operators | United States Shipping Board

Recap & Summary: SS President Monroe Captain's Farewell Dinner Menu (August 10, 1922)

Dining Aboard the SS President Monroe: A Culinary Celebration at Sea

The Captain's Farewell Dinner aboard the SS President Monroe on August 10, 1922, presents an intriguing snapshot of early 20th-century maritime dining. This menu, reflecting both American and European culinary influences, showcases a diverse selection of dishes meant to leave passengers with a memorable dining experience before disembarking. The array of offerings speaks to the luxury and sophistication of transatlantic travel during the era.

From a culinary reviewer's perspective, this menu offers variety across multiple courses and demonstrates a thoughtful approach to international and traditional American fare. Passengers aboard this voyage enjoyed a delightful mixture of rich, comforting dishes and refined European specialties, some of which might have been unfamiliar to the typical American traveler of the 1920s.

Featured Entrées and Special Highlights

After careful consideration, the likely featured entrées for the evening were:

• Poached Halibut, Normandie
• Roast Young Turkey with Cranberry Sauce

These selections represent the best of both worlds: a sophisticated French-influenced seafood dish and a comforting American favorite.

🐟 Poached Halibut, Normandie

A refined and elegant dish, the Poached Halibut, Normandie reflects a classic French preparation with a nod to the Normandy region, famous for its butter, cream, and apple-based dishes. The fish would have been gently poached to retain its delicate texture, likely accompanied by a creamy, apple-infused sauce—perhaps with Calvados or cider for added flavor.

Why it stands out: For passengers unaccustomed to French cuisine, the term "Normandie" might have been unfamiliar. A waiter would explain that the dish's hallmark was the luxurious sauce, combining the mild sweetness of apples with the richness of cream, creating a taste experience distinct from the more familiar fried or broiled fish dishes typical of American kitchens.

🦃 Roast Young Turkey with Cranberry Sauce

This dish likely appealed to many passengers for its comforting familiarity. Roast turkey, accompanied by the sweet-tart tang of cranberry sauce, would have evoked Thanksgiving memories for many American travelers.

Why it stands out: This entrée speaks to the ship's effort to maintain a connection to home while introducing guests to more exotic options like Calf’s Head à la Poulette. Its presence on the menu would have provided an approachable choice for less adventurous diners.

Unusual Menu Items Explained

For the average American traveler of the 1920s, several menu items might have seemed unfamiliar or exotic. Here’s a closer look at some of these dishes and their potential explanations from a waiter’s perspective:

🐢 Clear Green Turtle Soup

Turtle soup was once a sought-after delicacy, particularly in upper-class dining circles. Made from green sea turtles, this clear consommé would have been both flavorful and elegant, often served with a splash of sherry for added depth.

Waiter's Insight: "This is a clear, savory broth made from green turtle meat, offering a delicate and slightly briny flavor—a true maritime tradition."

🐄 Calf’s Head à la Poulette

This dish, derived from traditional French cuisine, involves braising a calf's head and serving it in a white sauce flavored with vinegar, capers, and parsley.

Waiter's Insight: "This is a French specialty featuring tender meat from a young calf’s head, served with a light, tangy sauce. While unfamiliar to some, it's considered a delicacy in Europe."

🥖 Lamb Cutlets, Dartois

The term "Dartois" refers to a style where meat is enclosed in puff pastry.

Waiter's Insight: "These lamb cutlets are tender cuts encased in flaky pastry and baked until golden—a savory, satisfying dish with a crisp exterior and succulent interior."

🧀 Croustade à la Roquefort

A croustade is a crisp pastry shell filled with Roquefort cheese, known for its strong flavor.

Waiter's Insight: "This dish features pungent, blue-veined Roquefort cheese served in a crisp pastry shell—an excellent savory treat after dessert."

🍰 Pouding Diplomate

This dessert is a cold, molded pudding with candied fruits and sponge cake, often set with gelatin.

Waiter's Insight: "This is a chilled, fruity dessert made with layers of sponge cake and candied fruits—light, refreshing, and perfect after a rich meal."

Menu Structure & Culinary Experience

The structure of the meal follows the classic European tradition: a starter, soup, fish course, meat courses, salad, dessert, and a savory finish. The inclusion of both French and American soups—Clear Green Turtle Soup and Potage Américaine—demonstrates the ship's desire to cater to varied palates.

Interesting Insights:

• American Soup: An acknowledgment of American culinary identity amidst predominantly French dishes.
• Partridge à l’Anglaise: A nod to British culinary traditions, featuring simply roasted partridge with minimal seasoning.
• Grapefruit with Maraschino de Zara: A trendy starter in the 1920s, combining tart grapefruit with a Croatian cherry liqueur.

The meal ends with Café Noir (black coffee), which would have been served with petits fours and digestive liqueurs for those who wished to linger over conversation.