Dinner
Aboard the S.S. MARIPOSA
CAPTAIN J.H. KILPACK, Commanding
Wednesday, November 2, 1977
En Route Los Angeles to Honolulu

Suggested Dinner Wines

82 Brolio Chianti, Classico
The classic red Chianti, full bodied, very smooth, very dry. Its unique
flavor comes from the original Ricasoli blend of four grape varieties.
Its distinctive bouquet comes from slow, patient aging in small oak
casks. Serve Brolio Classico at cellar temperature with any food,
especially Italian dishes, pastas, Barbecues, cheese.

94 Chapoutier Tavel Rose
Some fifty miles up the Rhone from the Mediterranean is Avignon,
former home of Popes and Medieval Capital of Provence. Near it is
produced Tavel, a light, rose-red, fairly dry wine, especially suited
for use as a luncheon wine.
with flowery bouquet. Light body and green-gold color. Delightful
with any seafood.

108 Charles Krug, Chablis
A sprightly, light bodied dry white wine; generic.

156 Soave, Ricasoli
The finest regional white wine of Italy, fresh-tasting yet delicately
dry, with a hint of floweriness in its bouquet. Soave is the perfect
wine to serve, well chilled, with all seafood and poultry dishes, or
with any other light-flavor food.

Please Order by Bin Number





Demitasse if 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	Chicken Galantine, Aspic
Iced Tomato or Orange Juice	Italian Antipasto, Peperoncini
Ripe and Green Jumbo Olives	Pickled Herring with Onion Rings
Dungeness Crab Meat Cocktail, Louie	Hors d'Oeuvres Salad, Monte Cristo
Iced Melon Balls Cocktail, au Cointreau	Marinated Brook Trout au Vin Blanc

SOUPS
Consomme Tapioca	Jellied Chicken Broth
Cream of Corn, Maryland, Croutons Souffle

FISH
Fried Jumbo Louisiana Prawns, Tartar Sauce, Cole Slaw Salad
Broiled Mahimahi, Maitre d'Hotel, Parsley Potatoes

ENTREES
Braised Select Pork Tenderloin with Sauce Robert, Braised Cabbage, Baked Apple Ring
Schnitzel Holstein, Veal Cutlet, Fried Egg, Capers, Anchovy Fillet, Saute Potatoes
Disjointed Spring Chicken au Riesling, Risotto Parmesan, en Casserole
Omelet Chatelaine with Tomato, Onion, Green Pepper, Sausage
Red Top Apple Fritters, Rum Sauce

To Order from our Charcoal Broiler (allow ten minutes)
Charcoal Broiled Double Spring Lamb Chops, Maitre d'Hotel, Rosemary Potatoes, Mint Jelly

GOURMET SPECIAL
Salmi of Golden Pheasant au Cognac, Pearl Onions, Olives, Seedless Grapes

ROAST
Roast Choice Prime Rib of Beef au Jus, Creamed Fresh Horseradish, Hot Corn Bread

VEGETABLES-POTATOES
Buttered Fresh Spinach	Braised White Cabbage	Buttered String Beans	Glazed Pearl Onions
Baked Idaho, Sour Cream, Chives	Saute	Rosemary Potatoes	Steamed Carolina Rice

COLD BUFFET
Assorted Fresh Fruit Plate on Crisp Lettuce with Cottage Cheese
Sliced Breast of Turkey, Cranberry Sauce, Waldorf Salad
Homemade Headcheese, Vinaigrette, Vegetable Salad

SALADS-DRESSINGS
Florida Fruit Salad	Tossed Green Salad, Nicoise	Kidney Beans, Italienne
Chicken Salad, Almondine	Heart of Lettuce, Tomato
Roquefort	French	Lemon	Mayonnaise	Garlic	Thousand Island

DESSERTS
Black Forest Cake	Iced Cream Biscuit Roll	Swiss Apple Strudel	Coupe Glace Fedora
English Raisin Cake	Chocolate Ice Cream	Lime Sherbet	Fruit Jello, Whipped Cream

CHEESE
A Selection of Fine Imported and Domestic Cheese from our Cheese Tray
Ry-Krisp, Melba 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