Dinner Aboard the S.S. MARIPOSA CAPTAIN. J.H. KILPACK, Commanding En Route Los Angeles to Honolulu Thursday, November. 3, 1977 36 Beaufieu Vineyard, Burgundy Made from Gamay and Mandeuse grapes to produce a clear ruby wine with a fresh light body, dry well-balanced flavor and fruity fragrance. Matured in American oak. 44 Inglenook Charbono (Shar-bone-o) A smooth full-bodied red wine. Dry in character. A pleasant expe rience. 60 Sebastiani, Cabernet Sauvignon Of French origin, the Cabernet Sauvignon is the principal variety of the Bordeaux region of France. In recent years it has gained emi nence, and today can be considered the most sought-after red wine both in France and California. A wine of high tannin when young, it required long aging in redwood to soften, then aging in oak for an added touch of "wood" character. As a general rule, are aged three and one-half years in redwood and six months to one year in oak. 30 Lindeman, Private Bin Chablis Light color, soft brown flavor with a dry flinty finish to the palate, made from Riesling Grapes grown in the Hunter River Valley, New South Wales, Australia. Please Order by Bin Number Demitasse is served nightly at sea in the Outrigger Bar Consult the Wine List for a selection exactly to your taste Advance orders will ensure faster service MENU APPETIZERS Iced Celery en Branche Louisiana Prawn Cocktail Seafood Salad on Lettuce Ripe and Green Jumbo Olives Iced Tomato Juice or Guava Nectar Fresh Ground Tartare Canapes Supreme of Fresh Orange Cocktail au Rum Mariposa Cheese Dip with Fritos Smoked Alaska Salmon, Creamed Horseradish Russian Herring Salad, Sliced Beets SOUPS Consomme Madrilene Cream of Fresh Mushrooms, Buttered Croutons Chilled Peach Soup FISH Supreme of Sea Bass Saute with Cucumbers Doria, New Potatoes Curry of Scallops Madras, Saffron Rice, Condiment Platter ENTREES Sweetbreads and Chicken Livers Saute, Chipolata, Button Mushrooms, Pearl Onions Braised Squab Pigeon Louisiana, en Cocotte, Sherry Wine Sauce, Garni Omelet Joinviile Stuffed with Shrimp, Mushrooms, Truffles Banana Fritter with Fruit Sauce au Kirsch, Cinnamon Rice Veal Scallopini Saute, Marsala with Ravioli Bolognese To Order from our Charcoal Broiler (allow ten minutes) Charcoal Broiled Choice New York Cut Steak, Sauce Colbert, Broiled Tomato GOURMET SPECIAL Lapin Saute a l'Estragon, Petits Pois, Champignons en Cocotte ROAST Roast Gigot of Spring Lamb, Maitre d'Hotel, Garden Peas, Rosemary Potatoes, Mint Sauce VEGETABLES-POTATOES Buttered White Turnips Broccoli Spears, Holandaise Sauce Stewed Eggplant, Sevillane Baked Idaho, Sour Cream Rosemary Potatoes Steamed Carolina Rice COLD BUFFET Roast Prime Ribs with Tomato Salad, Dill Pickles, Remoulade Sauce Assorted Cold Meats with Potato Salad, Sliced Tomatoes Fruit Salad Plate with Sherbet or Cottage Cheese SALADS-DRESSINGS Romaine, Sliced Tomato, Asparagus Tips Cottage Cheese, Pineapple Tossed Green, Avocado Jeanette Salad Sliced Cucumbers in Sour Cream Roquefort French Lemon Mayonnaise Garlic Thousand Island DESSERTS Marble Fudge Cake Old English Fruitcake Tartelette, Chantilly Coupe Glace Thais Banana Nut Ice Cream Raspberry Sherbet Compote of Plums Coconut Macaroon CHEESE A Selection of Fine Imported and Domestic Cheese from our Cheese Tray Ry-Krisp, Meiba Toast, Saltine or Water Crackers BEVERAGES Coffee Sanka Green, Orange Pekoe or Bushells Tea Milk Buttermilk Chocolate J.M. ABRAMSON, Chief Steward Pacific Far East Line JOHN G. MERLO, Executive Chef