RMS Caronia Timeline

Jan 1959 Cabin Dinner
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1959 Transatlantic Crossing
02 January Cabin Class Dinner Menu

This is another page of a series of Caronia meal menu transcripts. It is for the Cabin Class Dinner of 02 January 1959, at the start of a Westbound transatlantic crossing. This in itself was a mini-cruise, with calls to Bermuda and the Caribbean before reaching New York.


02 Jan Cabin Dinner

Usually on these crossings two suggested menus were presented, one in English and another in French, however on this example only one is present. Another change is that this Cabin Class menu was printed in a similar style to that of 1st class. This was on both sides of one of the larger cards, instead of one side of the smaller size cards.

In common with the Cruise Menus of the same period, this shows Caronia at the peak of her career, indeed, in many ways this menu would not be out of place in 1st Class.

RMS Caronia

Fri. January 2, 1959

 

DINNER

 
Iced Vegetable Juice
Florida Fruit Cup • Chilled Grape Fruit au Kirsch
HORS d'ŒUVRE
Canapé de Foie Gras • Smoked Salmon with Capers
Celery Salad • Eggs, Rémoulade • Sardines in Tomato Sauce
Cole Slaw • Herring Roes, Tartare • Antipasto, Italienne
Tomates en Quartier • Artichauts, Vinaigrette
Olives: Green • Farçies
Salted Almonds and Mixed Nuts • Iced Table Celery
SOUPS
Gombo de Volaille, Créole • Crème de Champignons
Bisque de Homard
FISH
Glazed Fillets of Halibut, Boistelle
Fried Fillets of Dover Sole, Gribiche Sauce
FARINACEOUS
Spaghetti, Marinara
VEGETARIAN
Savoury Egg Croquettes, Tomato Sauce
ENTRÉES
Lamb Cutlets, Réforme
Braised Smoked Ox Tongue Florentine, Marsala
JOINT
Roast Ribs and Sirloin of Beef, Horseradish Cream
(Yorkshire Pudding)
GRILL
(To order: 10 Minutes)
Kebab à la Turque
RELÈVE
Roast Chicken, Chipolata
(Mixed Bowl Salad)
VEGETABLES
Broccoli Polonaise • Garden Peas
POTATOES
Boiled • O'Brien • Château
COLD BUFFET
Roast Leg of Lamb, Mint Sauce • Glazed American Ham
Roast Duckling, Apple Sauce
SALADS
Hearts of Lettuce • Sliced Tomato • Mona Lisa
Mixed Bowl • Macedoine of Vegetable • Fresh Fruit
DRESSINGS
French • Roquefort
SWEETS
Montmorency Pudding, Cherry Sauce • Coupe Vénus
ICE CREAM
Vanilla • Banana • Raspberry • Coffee
SAVOURY
Toasted Cheese
FRESH FRUIT
Oranges • Apples • Grapes • Tangerines
 
Tea (Hot or Iced) • Coffee (Hot or Iced)
Suggested Menu

Chilled Grape Fruit au Kirsch

Glazed Fillets of Halibut, Boistelle

Roast Ribs and Sirloin of Beef
(Yorkshire Pudding)

Broccoli Polonaise
Château Potatoes

Coupe Vénus

Dessert • Café

Passengers on Special Diet are especially invited
to make known their requirements to the Head Waiter

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Page last updated on Thu, 27 Mar 2025

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