USS Tutuila ARG-4 1958 Thanksgiving Menu Card US Navy Cold War Ephemera For Sale

This is an original Thanksgiving Day menu from the United States Navy’s USS Tutuila (ARG-4), dated November 27, 1958. Printed on salmon-colored paper, this bi-fold menu provides a tangible connection to Cold War-era naval life and the holiday traditions observed aboard an Auxiliary Repair Light ship. The cover features a stylized cornucopia overflowing with roasted turkey, pies, and other festive dishes, with the ship’s designation and date prominently displayed. Inside, the menu lists the commanding officer, Commander J. P. Dubrule (USNR), along with the executive officer, supply officer, commissary officer, and a full roster of chief commissary men, ship’s cooks, master at arms, and messmen by name and rank—offering a detailed snapshot of the crew’s composition. The dinner menu itself includes roast young tom turkey with oyster dressing, giblet gravy, and cranberry sauce, as well as Virginia baked ham with raisin sauce, accompanied by whipped potatoes, buttered green peas, an assorted salad bar with Waldorf salad and olives, Parker House rolls, fresh milk, and coffee. Desserts feature mincemeat pie, pumpkin pie, ice cream, assorted candies, and mixed nuts. The back panel contains a Thanksgiving prayer beginning “O, Lord we join together in giving our unfeigned thanks for all thy mercies,” adding a reflective dimension typical of military holiday observances. The menu is in very good to excellent vintage condition, with the salmon paper retaining its color, a crisp original fold, and no visible tears, stains, or inscriptions. This is an original piece of naval ephemera from the Cold War period, directly tied to the USS Tutuila and specifically to the command of CDR Dubrule. It will appeal to collectors of U.S. Navy memorabilia, ship-specific historians, genealogists researching crew members, and those interested in mid‑century military food service and holiday traditions. No sizes or measurements are provided; only visible condition and content are described.

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