Thanksgiving at the Outrigger Canoe Club DINNER Thursday, November 25, 1971 Served from 5:00 to 9:00 p.m. Choice of Appetizer Iced Crisp Celery Branches Radish Roses Mixed Ripe and Green Olives Carrot Batons Assorted New England Nuts Pink Coral Baby Shrimps, Brandy Sauce Consomme aux Profiterolles ENTREES Roast Young Vermont Tom Turkey, Oyster Dressing, Giblet Gravy, Snowflake Potatoes, Cape Cod Cranberry Sauce $4.95 Baked Sugar-Cured Ham, Champagne Fruit Sauce, Coconut Yams Glace, New England Spiced Peach and Crabapple $4.95 Filets of Fresh Royal Mahimahi, Saute, Amandines, a l'Outrigger Canoe Club, Riz Pilaf, Sauce Remoulade $4.75 Broiled Choice New York Cut Sirloin Steak, Tyrolienne, Tomato Concassee and Crisp Onion Rings, French Fried Potatoes $7.50 Squanto's Buttered Vegetables Your Selection of Greens From The Pilgrims' Salad Garden DESSERTS Hot Brandied Mince Meat Pie Pumpkin Pie, Chantilly Holiday Ice Cream Nut Roll, Strawberry Sauce Dream Cake Guava or Watermelon Sherbet Coffee Sanka Tea Milk Children's Portion Available at One-third Off NORMAN RIEDE, Manager WILLIAM TERUYA, Chef de Cuisine