Framed Print : Menu Card for Claridges Restaurant
Framed Photos from Mary Evans Picture Library
Menu Card for Claridges Restaurant
Menu Card for Claridges Restaurant - just after WW2 with rationing still in force, however Lobster is (thankfully..) still on the menu!!! 11th March 1946. Date: 1946
Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries
Media ID 14342812
© Mary Evans / Grenville Collins Postcard Collection
11th 1946 Claridges Course Courses Dining Meal Menu Rationing Restaurant Roger Wine 1928
18"x14" Modern Frame
Step back in time with our exquisite Framed Prints from the Media Storehouse collection. This rare and captivating piece features a Menu Card from Claridges Restaurant, dated 11th March 1946. Witness the charm of post-WW2 dining as you browse through the menu, with rationing still in effect yet a luxurious Lobster dish gracing the offerings. A unique addition to your home or office decor, this print is sourced from Mary Evans Prints Online and brings a piece of history right to your walls.
16x12 Print in an MDF Wooden Frame with 180 gsm Satin Finish Paper. Glazed using shatter proof thin plexiglass. Frame thickness is 1 inch and depth 0.75 inch. Fluted cardboard backing held with clips. Supplied ready to hang with sawtooth hanger and rubber bumpers. Spot clean with a damp cloth. Packaged foam wrapped in a card.
Contemporary Framed and Mounted Prints - Professionally Made and Ready to Hang
Estimated Image Size (if not cropped) is 40.6cm x 26.4cm (16" x 10.4")
Estimated Product Size is 45.7cm x 35.6cm (18" x 14")
These are individually made so all sizes are approximate
Artwork printed orientated as per the preview above, with landscape (horizontal) orientation to match the source image.
EDITORS COMMENTS
Step back in time to post-war London, as we present this rare and fascinating menu card from Claridges Restaurant, dated 11th March 1946. With the shadows of World War II still looming, rationing was still in full effect, yet the promise of a fine dining experience shone through. The menu, featuring three elegant courses, showcases the creativity and resourcefulness of the culinary team at Claridges. The first course offers a choice between Consommé Olivier, a classic clear soup garnished with poached eggs, crayfish tails, and truffles, or Salade de Haricots Verts, a fresh green bean salad with bacon and a mustard dressing. The second course presents a delightful surprise - Lobster à l'Américaine, a succulent dish of lobster tail cooked in a rich tomato and brandy sauce, served with a side of potatoes and peas. The main course options include Filet Mignon à la Bordelaise, a tender and juicy beef fillet cooked in a red wine sauce, and Sole Meunière, a classic French dish of sole fish coated in breadcrumbs and pan-fried in butter. The dessert course offers a tempting choice between Crème Caramel, a rich and creamy custard topped with a layer of caramel sauce, and Peach Melba, a delightful combination of poached peaches, raspberry sauce, and a scoop of vanilla ice cream. The wine list, featuring a selection of red, white, and sparkling wines, adds an air of sophistication to the meal, making it a truly memorable dining experience despite the ongoing rationing. This menu card is a testament to the resilience and dedication of the Claridges team in providing their guests with a fine dining experience, even in the most challenging of times.
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