M/V ISLAND PRINCESS Dinner JUICES TOMATO V.8 PINEAPPLE ORANGE GRAPEFRUIT APPETIZERS SCALLOPS COCKTAIL, AURORA SAUCE ICED CELERY RED RADISHES RIPE OLIVES SOUPS HOT CONSOMME DIABLETIN PASTA E FAGIOLI "TRIESTINA" JELLIED CHICKEN BROTH POTAGE A LA NORMANDE FARINACEOUS RIGATONI RAGUTATI IN SKILLET PAN Sauces : Ragout Meat Gravy Tomato FISH FILLET OF FLOUNDER A LA DORIA STEAK OF RED SNAPPER IN FRESH TOMATO SAUCE ENTREES BRAISED OX TONGUE IN MADEIRA WINE SAUCE VEAL NOISETTE "DIANE" ROAST CAPON IN COCOTTE A LA RICHELIEU FROM THE GRILL (15 minutes) PHILADELPHIA MIXED GRILL SLICES OF CALF'S LIVER, ENGLISH STYLE (FOR SPECIAL DIET PLEASE CONSULT THE MAITRE D'HOTEL) WINE SUGGESTION White: Liebeframilch Rose: Bertarose Bertani Red : Saint Julien, Bordeaux Tuesday, December 26, 1972 COLD DISHES ASSORTED COLD CUTS BOILED EGGS CARDINAL ROAST CHICKEN NEW JERSEY COOKED HAM VENISON PATTY, MEAT JELLY PRIME ROAST BEEF, HORSERADISH FRICANDEAU OF VEAL, MIXED PICKLES ROAST PORK LOIN, APPLE SAUCE VEGETABLES MASHED LETTUCE GLAZED CARROTS GARDEN PEAS POTATOES BAKED IDAHO FRENCH FRIED BOILED SALADS LORETTE LETTUCE TOMATO DRESSINGS THOUSAND ISLAND VINAIGRETTE GARLIC ROQUEFORT ICE CREAM VANILLA STRAWBERRY COFFEE CHOCOLATE ORANGE SHERBET DESSERTS THOUSAND LEAVE CAKE MIRLINTON TARTLETS ASSORTED PASTRIES COMPOTES APRICOTS IN SYRUP PEACHS IN SYRUP CHEESE CREAM CHEESE MARTESANA TILSI TER CAMEMBERT FRUITS BASKET OF FRESH FRUITS IN SEASON BEVERAGES COFFEE SANKA POSTUM MILK SKIMMED MILK TEA LINDEN TEA CAMOMILE Princess Cruises PRINCESS AMALIA OF ORANGE C. 1630 Sir Anthony van Dyck The Norton Simon Foundation, Fullerton, California