10 Fancy Restaurant Menu Items You’d Only See in the 1950s
Dining out in the 1950s was a whole different experience—white tablecloths, elegant service, and menus filled with dishes that now seem like a blast from the past. From juicy steaks to rich, creamy sweets, fancy restaurants of the era had a flair for the extravagant.
These 10 menu items were the height of fine dining in the 1950s. While some have faded into obscurity, others still hold a nostalgic charm, reminding us of a time when eating out was a true occasion!
1. Lobster Thermidor
Nothing screamed luxury in the 1950s like a rich, creamy lobster dish served straight from its own shell. A combination of lobster meat, egg yolks, mustard, and cognac, Lobster Thermidor was as indulgent as it was theatrical.
While it’s still around today in select places, it’s no longer the showstopper it once was—probably because most people aren’t willing to wait for a 30-minute preparation time.
2. Jellied Consommé
If you thought gelatin was only for desserts, think again. In the ‘50s, fine dining restaurants served crystal-clear beef consommé that had been set with gelatin and molded into elegant rings.
It was meant to be a sign of refinement, but modern diners might just see it as a glorified meat Jell-O.
3. Steak Diane
Steak was already a symbol of fine dining, but in the ‘50s, it wasn’t enough to just grill a good cut of beef—it had to be flambéed tableside. Steak Diane was a pan-seared filet cooked in a rich cognac and mustard sauce, with a dramatic flame finish that delighted guests.
It was the kind of spectacle that made dining out feel like an event, not just a meal.
4. Chicken à la King
Back in the day, creamy sauces meant sophistication, and Chicken à la King was one of the most refined dishes on the menu. Featuring diced chicken in a rich sherry-infused cream sauce with mushrooms and peppers, it was often served over toast points or puff pastry.
While still a comforting dish, it has long since fallen from the ranks of fine dining.
5. Baked Alaska
What could be fancier than a dessert set on fire? A towering creation of cake, ice cream, and a thick layer of meringue, Baked Alaska was flambéed at the table for maximum dramatic effect.
It was an elegant way to end an upscale meal, though today it’s more of a nostalgic novelty than a common menu item.
6. Shrimp Cocktail in a Silver Goblet
Shrimp cocktail is still around today, but in the 1950s, it was a staple of high-end dining, always served in an elegant silver goblet filled with ice.
The chilled shrimp and tangy cocktail sauce were considered the height of sophistication, proving that sometimes, simplicity was the ultimate luxury.
7. Aspic-Covered Delicacies
Yes, more gelatin. Aspic was a meat-based jelly that encased everything from seafood to vegetables, creating visually striking but questionably textured dishes.
Once considered a sign of refined culinary technique, aspic has since disappeared from fine dining—and most people are probably okay with that.
8. Chateaubriand for Two
This thick-cut tenderloin steak wasn’t just about the meat—it was about the presentation. Served tableside and carved in front of the guests, Chateaubriand was a romantic and extravagant dish meant for sharing.
While still found in some steakhouses, it’s far less common today, as modern diners lean toward individual portions and less theatrical service.
9. Oysters Rockefeller
With a name inspired by one of the richest men in history, Oysters Rockefeller was all about luxury. This dish featured oysters baked with a rich, buttery sauce made with herbs and breadcrumbs.
It was a decadent starter in fancy restaurants, though today it’s mostly reserved for nostalgic seafood spots.
10. Frog Legs Meunière
Back in the ‘50s, frog legs were considered a delicacy, often prepared with a light lemon-butter sauce known as “meunière.”
While they’re still enjoyed in some parts of the world, they’ve largely vanished from American fine dining menus—probably because many modern diners prefer their protein without amphibious associations.