T.S.S. "Ocean Monarch"
Pages
Dishes
Page 2
| HAUT BARSAC 1953, per Bottle | $3.00 |
| SPARKLING MOSELLE (Luxembourg), per Bottle | $4.00 |
| CHEF'S SUGGESTION - Cherrystone Clams on the Half Shell, Creme du Barry, Roast Vermont Tom Turkey, Cranberry Jelly, Corn on the Cob, Drawn Butter, Pomme de Terre, Chateau, Sliced Tomato Salad, Dundee Pudding, Marmalade Sauce, Coffee |
Page 3
| Filet of Weakfish au Citron | |
| Poached Striped Bass, Amiral | |
| Iced Clam juice | |
| Cherrystone Clams on the Half Shell | |
| Dundee Pudding, Marmalade Sauce | |
| Sherry Trifle | |
| Chocolate Layer Cake | |
| Coupe Edna May | |
| Patisserie Assorted | |
| Starlight Salad | |
| Butterscotch Sauce | |
| Lemon ice cream | |
| Raspberry Ice Cream | |
| Vanilla ice cream | |
| Corn on the Cob, Drawn Butter | |
| Diced Buttered Beets | |
| Pommes de terre, Chateau | |
| Pommes de Terre, Nouvelle Menthe | |
| Pommes de Terre, Voisin | |
| Carrot and Peas | |
| Cold Raised Leicester Pie, Anglaise | |
| Croute Derby | |
| Iced Vegamato Juice | |
| Iced Blended Juice | |
| Assorted Cheeses and Crackers | |
| Roast Vermont Tom Turkey, Farcie, Giblet Gravy, Cranberry Jelly | |
| Loin Veal Chop with Tomato | |
| Creme du Barry soup | |
| Consomme Julienne | |
| Chilled Honeydew Melon au Citron | |
| Artichauts a la Russe | |
| Crisp Table Celery | |
| Oeufs Tartare | |
| Carrot Sticks | |
| Norwegian Brislings | |
| California olives | |
| Savoury Ham and Tongue Croquette, Robert | |
| Breaded Lamb Cutlets, Reforme | |
| Baked and Cloved Premium Ham, Oporto | |
| Cold Spiced Meat Loaf, Cole Slaw | |
| Cold London Pressed Beef, Moutarde | |
| Cold Galantine of Capon, Celery Salad | |
| Romaine Lettuce Salad | |
| Sliced Tomato Salad | |
| LAYER FIGS | |
| crystallized ginger | |
| Dates | |
| Assorted Nuts | |
| FRESH FRUIT | |
| CLUSTER RAISINS | |
| Fresh Pineapple | |
| Coffee | |
| FRENCH DRESSING | |
| Russian Dressing | |
| Roquefort Dressing | |
| Mayonnaise dressing | |
| Thousand Island Dressing |