{"title":"- Menus","description":null,"products":[{"product_id":"roma-1926-3-embossed-tourist-class-menus-from-1937","title":"ROMA: 1926 - 3 embossed Tourist Class menus from 1937","description":"\u003cp\u003eItalian Line: Three Tourist Class menus from a January 1937 crossing on the ROMA. The ship's name and crown logo are embossed on the covers.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eYoung ship buff Terrence O'Connor collected these during one of his weekly visits to Manhattan's Luxury Liner Row. He was a familiar presence among ships' stewards who saved leftover menus for him.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe breakfast, luncheon, and dinner menus appear to be from the same day, January 26, 1937, although the breakfast menu is undated so it could be reused. The bane of pre-printed menus shows up here - pencil lines crossing off items that are no longer available, in this case Broiled Salted Mackerel and Boiled Finan Haddock, replaced by Bloaters. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eI could be happy dining in Tourist Class aboard the ROMA. I've already chosen my meal, ready for the day when the time machine is fixed. I'm ordering Cream of Celery Soup, Buttered Spaghetti, Slices of Gray Snapper Grenobloise, Loin of Lamb Nivernaise, Fried Pumpkin, Lettuce Salad, Diplomatic Pudding, and, of course, plenty of the house Chianti Ruffino.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eVery good condition with light discoloration.\u003c\/p\u003e","brand":"TO","offers":[{"title":"Default Title","offer_id":46821514576153,"sku":"4968a","price":18.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2236\/1411\/files\/4968a.jpg?v=1695061969"},{"product_id":"strathmore-1935-first-class-dinner-menu-from-july-15-1936","title":"STRATHMORE: 1935 - First Class dinner menu from July 15, 1936","description":"\u003cp\u003eP\u0026amp;O Line: A First Class dinner menu from the STRATHMORE dated July 15, 1936. The gleaming white ship had taken her maiden voyage just nine months earlier. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe chef's suggested dinner this evening was Foie Gras, Potage Jubilee, Boiled Scotch Salmon with Lobster Sauce, Asparagus Beurre Fondu, Grilled Chicken with Sauce Diable, and Chocolate Gateau. Make me a reservation as it all sounds delicious.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eExcellent condition.\u003c\/p\u003e","brand":"N","offers":[{"title":"Default Title","offer_id":47579722547481,"sku":"9603a","price":9.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2236\/1411\/files\/9603a.jpg?v=1702674859"},{"product_id":"delbrasil-1940-final-final-captains-farewell-dinner-menu-from-august-1943","title":"DELBRASIL: 1940 - Final, final Captain's Farewell Dinner menu from August 1943","description":"Delta Line - A Captain's Farewell Dinner menu dated August 21, 1943, from the DELBRASIL. The meal must have held special poignancy as upon arrival back in New Orleans the ship was requisitioned by the Navy, never to return to Delta Line.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis 6.5\" by 7\" menu features a lovely color portrait of the DELBRASIL outbound from Rio de Janeiro with famed mountains Sugarloaf and Corcovado in the distance. Reflecting wartime conditions, the menu was none-too-fancy with Sour Pickles among the appetizers. But entrees of Lobster a' la Newburg, Roast Young Turkey with Oyster Dressing, and Baked Sugar Cured Ham made up for the slight and Devil's Food Cake for dessert is just what I'd order. Five tablemates signed the menu.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhile DELBRASIL's two sisters were drafted early in the war, the U.S. considered service to Brazil and Argentina crucial enough that they kept the ship sailing for another two years. The DELBRASIL served nobly throughout the war, but afterwards Delta Line didn't want her nor her sisters back. But Farrell Line wanted her and she was renamed AFRICAN ENDEAVOR.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eGood condition with light soiling.","brand":"N","offers":[{"title":"Default Title","offer_id":47697535861017,"sku":"3162a","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2236\/1411\/files\/3162a.jpg?v=1704573030"},{"product_id":"brasil-1958-maiden-voyage-1st-night-dinner-menu","title":"BRASIL: 1958 - Maiden voyage 1st night dinner menu","description":"\u003cp\u003eMoore McCormack Lines - A dinner menu from the very first night on the new BRAZIL's 1958 maiden voyage.\u003c\/p\u003e\n\u003cp\u003eDated September 12, 1958, the ship had just departed New York and was on its way to its first stop, Barbados. The menu is in three languages - Spanish, English, and Portuguese. Among the choices this festival night were Fresh Crabmeat Cocktail, Cold Jellied Beef Broth, Cold Boiled Maine Lobster, Stuffed Vermont Turkey with Giblet Gravy and Cranberry Sauce, Hawaiian Salad, and Parfait Cubana. \u003c\/p\u003e\n\u003cp\u003eThe menu comes from the collection of the late Terrence O'Connor Sr., who turned his teenage love of touring ocean liners into a career of touring ocean liners for Moran Towing, schmoozing with officers to make sure they were happy with the company's service. O'Connor befriended stewards who would save for him important menus such as this one.\u003c\/p\u003e\n\u003cp\u003eGood condition.\u003c\/p\u003e","brand":"TO","offers":[{"title":"Default Title","offer_id":50713246826777,"sku":"826","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2236\/1411\/files\/826.jpg?v=1745617533"},{"product_id":"ivernia-1955-10-first-class-menus-from-second-month-of-service-1955","title":"IVERNIA: 1955 - 10 First Class menus from second month of service 1955","description":"\u003cp\u003eCunard Line - Ten First Class menus from the second month of service for the new IVERNIA in the summer of 1955.\u003c\/p\u003e\n\u003cp\u003eFirst Class held 110 passengers compared with 833 in Tourist. The menus include luncheon and dinner for August 5 - 8, and then dinner for the 9th and luncheon for the 10th. While not up to QUUEN's standards, the offerings were varied and satisfactory. The menu covers range from glossy fish against a silver background to rowing shells racing down the Thames.\u003c\/p\u003e\n\u003cp\u003eThey were collected by Terrence O'Connor Sr., who turned a high school fascination with ocean liners in the 1930s to a career working for Moran Towing in the 1960s. He made friends with ships' stewards so they would save left-over menus such as these for him.\u003c\/p\u003e\n\u003cp\u003eVery good condition.\u003c\/p\u003e","brand":"TO","offers":[{"title":"Default Title","offer_id":50716395634969,"sku":"9613","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2236\/1411\/files\/9613.jpg?v=1745683178"},{"product_id":"volendam-1958-special-maiden-arrival-luncheon-menu-from-april-1973","title":"VOLENDAM: 1958 - Special maiden arrival luncheon menu from April 1973","description":"\u003cp\u003eHolland America Cruises - A menu for a special \"Centennial Luncheon\" in honor of the VOLENDAM's maiden arrival in New York in April 25, 1973.\u003c\/p\u003e\n\u003cp\u003eNot sure who was invited, but I imagine the old-boys-club of New York shipping circles. The cholesterol-packed menu seems targeted to them: Shrimp cocktail with Brandy, Dutch Vegetable Soup, Prime Sirloin Steak with Bearnaise Sauce, Buttered String Beans, French Fried Potatoes, Cassata Ice Cream, Cookies, and Coffee.\u003c\/p\u003e\n\u003cp\u003eVOLENDAM, ex-Moore Mac BRASIL, and her sister VEENDAM, ex-ARGENTINA, had just completed a massive rehab in Germany with the biggest change coming from the addition of a Lido deck with a new swimming pool, cabins, and public rooms, plus a new nightclub near the bow.\u003c\/p\u003e\n\u003cp\u003eThe menu comes from the collection of the late Terence O'Connor Sr. , a long-time Moran employee and a fixture on the waterfront, who had an eye for keeping important souvenirs.\u003c\/p\u003e\n\u003cp\u003eVery good condition.\u003c\/p\u003e","brand":"TO","offers":[{"title":"Default Title","offer_id":50718414995737,"sku":"513b","price":9.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2236\/1411\/files\/513b.jpg?v=1745770565"},{"product_id":"lurline-matsonia-1959-wine-menu-w-lovely-macintosh-cover","title":"LURLINE \u0026 MATSONIA - 1959 wine menu w\/ lovely Macintosh cover","description":"\u003cp\u003eMatson Lines:  A twenty-page wine list with beautiful cover art by Frank Macintosh whose lush Matson menu covers were so popular that they are reproduced even today.\u003c\/p\u003e\n\u003cp\u003eThe menu is dated 1959 and listed as for use on the LURLINE and MATSONIA.\u003c\/p\u003e\n\u003cp\u003eThe contents range from Cocktails and Mixed Drinks for sixty cents to Champagnes where a bottle of Bollinger Extra Quality Brut tops the list at $9.75. A bottle of 1926 Chateau Lafite-Rothschild at $6.25 seems a bargain, even in sixty-seven-year-old currency. You'll be delighted to know that these prices are the same as the 1940 Matson wine list. \u003c\/p\u003e\n\u003cp\u003eFor those on budgets, Beaulieu Vineyards George de Latour Private Reserve Cabernet from '48 could be had for $2.25. Coke and Seven-Up were 15 cents a glass, up a whooping 50% from pre-war.\u003c\/p\u003e\n\u003cp\u003eVery good condition.\u003c\/p\u003e","brand":"FR","offers":[{"title":"Default Title","offer_id":52490515743001,"sku":"6455a","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2236\/1411\/files\/6455a.jpg?v=1780854732"},{"product_id":"normandie-1935-tourist-class-luncheon-menu-in-excellent-condition","title":"NORMANDIE: 1935 - Tourist Class luncheon menu in excellent condition","description":"\u003cp\u003eFrench Line: The Tourist Class (Second Class) luncheon menu for May 12, 1938, with fifty-plus different choices. \u003c\/p\u003e\n\u003cp\u003eI've decided to order the Chef's Suggested Menu: Hors-d'Oeuvre a la Francaise, Limande Grenobloise, Epinards Frais au Beurre, Cote de Moutoe Grillee Cresson, Pommes Pont-Neuf, Salade de Saison, Le Plateau des Fromages, Patisserie Parisienne, and Corbeille de Fruits.\u003c\/p\u003e\n\u003cp\u003eWhile you're at it Monsieur Serveur, keep that Vin Rouge and Blanc Superieur flowing.\u003c\/p\u003e\n\u003cp\u003eExcellent condition.\u003c\/p\u003e","brand":"N","offers":[{"title":"Default Title","offer_id":52743994114329,"sku":"5012b","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2236\/1411\/files\/5012b.jpg?v=1782581831"},{"product_id":"ile-de-france-1927-first-class-dinner-menu-from-december-1935","title":"ILE DE FRANCE: 1927 - First Class dinner menu from December 1935","description":"\u003cp\u003eFrench Line -  Talk about the French taking food seriously - here is a First Class dinner menu dated December 28, 1935, from the ILE DE FRANCE.  I count seventy-eight choices and each one sounds delicious. \u003c\/p\u003e\n\u003cp\u003eTake the cold buffet for example.  Among the fourteen choices these stand out: Lobster with Herb Sauce, Terrine of Foie Gras with Truffles, and York Ham with Pickles. By the way, the chef's suggested menu runs ten courses. \u003c\/p\u003e\n\u003cp\u003eRecall those chic dining room chairs used on the ILE in First Class? They were exceedingly narrow. After a feast like this, most modern Americans (myself included) would need a crowbar to extract themselves.\u003c\/p\u003e\n\u003cp\u003eThe menu cover is by Georges Plasse (1878-1948), part of the chateau series he painted for the French Line.\u003c\/p\u003e\n\u003cp\u003eVery good condition.\u003c\/p\u003e","brand":"N","offers":[{"title":"Default Title","offer_id":52744016822553,"sku":"6926a","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2236\/1411\/files\/6926a.jpg?v=1782585017"},{"product_id":"jervis-bay-1922-wine-list-from-valiant-ship","title":"JERVIS BAY: 1922 - Wine list from valiant ship","description":"\u003cp\u003eAberdeen \u0026amp; Commonwealth Line:  An undated, four-page wine list from the noble ship JERVIS BAY, the last of four sister BAY Ships.\u003c\/p\u003e\n\u003cp\u003eA sign of the times is that tobacco, cigars, and cigarettes take up almost half the list with mineral waters a distant second. \"Wines\" consisted of \"Port, Sherry, and Vermouth\". A wine drinker would have to resort to \"Australian Wines\" - Sparkling Burgundy, Burgundy, Sparkling Hock, and Still Hock. Or try a bottle of the unnamed Champagne.\u003c\/p\u003e\n\u003cp\u003eThe JERVIS BAY will forever be remember for duties as a convoy escort ship. Armed with ancient guns dating back to the 1890s, JERVIS BAY fought off the German heavy cruiser ADMIRAL SCHEER in November 1940 while guarding a convoy of thirty-eight ships.. \u003c\/p\u003e\n\u003cp\u003eAs described in the posthumous citation for the captain, \"sighting a powerful German warship he at once drew clear of the Convoy, made straight for the Enemy, and brought his ship between the Raider and her prey, so that they might scatter and escape. Crippled, in flames, unable to reply, for nearly an hour the JERVIS BAY held the German's fire. So she went down: but of the Merchantmen all but four or five were saved.\"\u003c\/p\u003e\n\u003cp\u003eVery good condition.\u003c\/p\u003e","brand":"FR","offers":[{"title":"Default Title","offer_id":52775182106905,"sku":"13400a","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2236\/1411\/files\/13400a.jpg?v=1783267451"}],"url":"https:\/\/nautiques.net\/en-ca\/collections\/menus\/holding.oembed","provider":"Nautiques","version":"1.0","type":"link"}