DINNER ABOARD S.S. MONTEREY
CAPTAIN MALCOLM R. PETERS, USNR, Commanding
EN ROUTE LOS ANGELES TO HONOLULU	           FRIDAY, OCTOBER 19, 1973

APPETIZERS

Coeur de Celeri en Branche	                Pate de Foie Gras, Strasbourg
Fonds des Artichauts a la Dieppoise	        Olives Noires et Vertes Cote d'Azur

Jus des Legumes et de Pamplemousse	        Petit Pain a la Russe (Caviar Canapes)

Ananas Glace a la Grand Marnier (Pineapple)	Cocktail des Crevettes, Ravigote (Shrimp)

SOUPS

Consomme Double Royal	                        Essence de Tortue (Cold Turtle)
Bisque d'Homard a I'Ancienne (Veloute of Lobster)

FISH

Fillet de Sole Marguery (Poached Sole in White Wine, Shrimp, Oysters, Mushrooms au Gratin

Cuisses des Grenouilles au Tomate en Casserole, Provencale (Frog Legs)
Sorbet Frappe au Champagne

ENTREES
Supreme de Faisan au Riz Sauvage (Breast of Pheasant, Champagne Sauce, Wild Rice, Pineapple, Grapes)
Ris de Veau a la Financiere (Veal Sweetbreads with Mushrooms, Olives, Madeira Sauce)
Gigot d'Agneau Roti, Coeurs des Artichauts, Pommes Parisienne (Roast Spring Lamb)
Homard a la Trouville (Lobster Newburg with Rice Pilaff en Casserole)
Lapin Saute a I'Estragon (Young Rabbit Saute in Tarragon Sauce)

To order from our Charcoal Broiler (allow ten minutes)
Filet Mignon du Boeuf Grille, Pommes O'Brien, Sauce Perigueux (Tenderloin Steak)

ROAST
Canard ala Bigarrade (Roast Duckling, Orange Sauce, Apple Custard)

VEGETABLES---POTATOES
Petits Pois, Francaise (Peas)	Haricots Vertes, Tourangelle (String Beans)	Carottes aux Fines Herbes
Pommes Arlie (Stuffed Baked Potato)	Pommes Noisettes (Small Roast Potatoes)

COLD BUFFET
Saumon Froid en Bellevue, Julienne de Laitue, Mayonnaise de Caviar (Cold Salmon)

Galantine de Poulet ala Favorite, Sauce Antoine (Chicken Galantine)

-----------------
Hot French Bread
-----------------

SALADS---DRESSINGS

Salade d'Ete (Cucumber, Artichoke, Pickled Beets)   Salade des Coeurs du Palmier (Hearts of Palm Salad)

Thousand Island	  Lemon	  French   Roquefort   Mayonnaise   Garlic

DESSERTS

Savarin aux Fruit Glace  Flaming Crepes Suzettes  Coupe Glace Petit Duc   Patisserie Francaise Varie

Golden Banana Ice Cream   Jello, Chantilly   Fruit Compote   Lemon Sherbet

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 CHAMPAGNE

#20 Hanns Kornell, Brut -
Hanns Kornell Champagne is produced in the traditionally 
French method originated in the district of Champagne,
France. The champagne is bottled, fermented,
aged and shipped in the original bottle. From the first
step in champagne production until it reaches the consumer,
the contents never leave the individual bottles.

CALIFORNIA ROSS WINE

#100 Beaulieu Vineyard, Beaurose -
The Beaulieu Vineyard has produced this outstanding
wine, piquant and delightful. It has become the most
popular of all Napa Valley wines and is as appealing
to the palate as to the eye.

FRENCH RED BORDEAUX

#82 Chateau Ripeau (St. Emilion) -
Typical of the rich, full bodied wines of this region.
Splendid with light meats and poultry.

(Consult the Wine List for a complete selection exactly to your taste.)