DINNER ABOARD S.S. MONTEREY CAPTAIN MALCOLM R. PETERS, USNR, Commanding EN ROUTE LOS ANGELES TO HONOLULU SATURDAY, OCTOBER 20, 1973 APPETIZERS Continental Vegetable Salad Carnival Seafood Cocktail Marinated Celery Vinaigrette Chilled Fresh Island Papaya Iced Tomato Juice or Guava Nectar Stuffed Eggs, Caviar Romanoff Apple and Orange Sections au Rum Fresh Ground Tartare Canapes Ripe and Green Olives, Celery en Branche Marinated Cut Herring Tidbits SOUPS Consamme Andalouse Jellied Beef Broth Louisiana Chicken Gumbo FISH Jumbo Prawns a la Creole with Rice Pilaff, Antoine, en Casserole California Sand Dabs Saute, Lemon Butter, Cole Slaw ENTREES Southern Fried Breast of Chicken, Bacon, Candied Sweet Potatoes, Corn Biscuits, Honey Barbecued Pork Loin with Parsley Dressing, Spiced Apple Rings, New Orleans Style Baked Monterey Bay Crab Meat with Rice Pilaff en Casserole, Mornay Sauce Assorted Vegetable Plate with Scrambled Diced Tomato, Aurora Fresh Pineapple Fritters, Sauce au Triple Sec To order from our Charcoal Broiler (allow ten minutes) Charcoal Broiled Spring Lamb Chops, Maitre d'Hotel, Mint Jelly, Lyonnaise Potatoes ---GOURMET SPECIAL--- Veal Cordon Bleu, Garden Peas Francaise, Baked Tomato, Sauce Bearnaise ROAST Roast Choice Kansas City Prime Ribs of Beef au Jus, Yorkshire Pudding, Creamed Horseradish VEGETABLES---POTATOES Yellow Crookneck Provencale Cauliflower, Polonaise Creamed Fresh Spinach Baked Idaho, Sour Cream and Chives Sweet Potatoes Lyonnaise Potatoes Steamed Rice COLD BUFFET Chicken Salad on Crisp Lettuce with Hard-Boiled Eggs and Crisp Celery Sticks Dutch Cold Plate with Potato Salad, Dill Pickle, Sliced Tomato Assorted Fruit Plate with Cottage Cheese or Sherbet SALADS---DRESSINGS Heart of Lettuce, Mercedes Garbanzo Beans, Madrilene Florida Fruit Salad Mixed Green Salad, Chatelaine Thousand Island Lemon French Roquefort Mayonnaise Garlic DESSERTS Dixie Chocolate Cake Cream Puff, Chantilly Lemon Cream Roulade New Orleans Parfait Strawberry Ice Cream Compote of Purple Plums Roman Punch Sherbet Wine Jello, Whipped Cream CHEESE A Selection of Fine Imported and Domestic Cheese from Our Cheese Tray Ry-Krisp, Melba Toast, Saltines or Water Crackers BEVERAGES Coffee Milk Demitasse Chocolate Robur, Green or Orange Pekoe Tea ------------------------------------------------------------------------------------------- JOHN G. MERLO, Chief Steward GERARD MEEUWISSE, Executive Chef Pacific Far East Line Suggested Dinner Wines CALIFORNIA WHITE WINE #130 Wente Bros., Grey Riesling - Delicately soft with a delightful distinctive aroma. CALIFORNIA RED WINE #50 Almaden, Cabernet Sauvignon - The pride of San Eenito Valley. Like Burgundy a deep red slightly tart wine--somewhat lighter in body and flavor. Great with steak, roast, chops. Usually served at room temperature. FRENCH RED RHONE #92 Chateauneuf Du Pape, Barton & Guestier - This memorable red wine is found exclusively along the Rhone River in France. It has body and clarity yet it is versatile enough to be a superb choice for any meal. (Consult the Wine List for a complete selection exactly to your taste.)