Pacific Far East Line LUNCHEON S.S. MARIPOSA TUESDAY, NOVEMBER 4, 1975 APPETIZERS Cornet of Lox, Cream Cheese Homemade Headcheese, Vinaigrette Green Onions, Crisp Radishes Holland Herring with Sliced Onions Chilled Orange or Tomato Juice Assorted Yami Yogurt Marinated Celery a la Grecque Sliced Boiled Eggs, Remoulade, Fruit Cup au Sherry SOUPS Consomme Vermicelli Cream of Artichoke Jellied Chicken Broth FISH Poached Fillet of Silver Salmon, Hollandaise Sauce, Persile Potatoes Supreme of Halibut, Saute Meuniere, Spanish Salad ENTREES Tenderloin Tips Saute a la Deutsch, Green Peppers, Onions, Fried Potatoes Boiled Fresh Brisket of Beef, Braised White Cabbage, Horseradish Sauce Stuffed Breast of Veal, Sauce Bordelaise, Carrots, Lyonnaise Potatoes Sliced Chicken and Pork Saute, Tender Snow Peas, Mandarin Style Bonanza Hangtown Fry, Scrambled Eggs, Oysters and Bacon Fresh Banana Pancakes with Sauce au Rum CHARCOAL BROILED SPECIALTY Broiled Swiss Bratwurst Sausage with Spiced Red Cabbage and Snowflake Potatoes SPECIAL LUNCHEON SALAD Mixed Green, Crayfish Tail, Prawns, Sardines, Hard Boiled Egg, Asparagus, Tomatoes, Choice of Dressing VEGETABLES-POTATOES Baked Summer Squash Buttered Carrots Braised White Cabbage Persile, Creamed Mashed or Lyonnaise Potatoes Carolina Rice COLD BUFFET Crab Meat Sandwich on White Bread, Cole Slaw, Dill Pickles, Garni California Sunset Salad, Cream Cheese with Fresh Fruit Jello Sliced Cold Turkey, Vegetable Salad, Cranberry Sauce SALADS-DRESSINGS Fresh Fruit Salad Heart of Lettuce, Asparagus Romaine, Cucumber, Tomato Macaroni, Italienne Lemon Roquefort French Thousand Island Louie Garlic Mayonnaise DESSERTS Golden Apricot Pie Small Cakes Caramel Custard Fruit Jello, Chantilly Compote of Purple Plums Chocolate Sundae Diplomat Pudding Macadamia Nut Ice Cream Guava Sherbet CHEESE Edam Swiss Wisconsin Blue American Monterey Jack BEVERAGES Coffee Tea Sanka Milk Postum Chocolate Buttermilk