S.S. President Wilson Captain ROBERT T. KENNEY, Commanding LUNCHEON Appetizers Chilled Juices: Grapefruit, Clamato, Grape or Pineapple Carrot Sticks Pickle Chips Italian Peperoncini Sweet Gherkins Pickled Pig's Feet,Vinaigrette Celery Hearts with Anchovy Filet Sliced Egg, Mayonnaise German Meat Salad, Garni Soups English Oxtail Consomme Fine Paste Chilled Jellied Beef Broth Creme Vichyssoise, Glacee Cold Buffet Dutch Lunchoon Platter, Swiss Cheese, Potato Salad Roast Leg of Spring Lamb with Mint Jelly Chicago Pastrami, Mexican Cole Slaw Fish Poached Black Cod, English Egg-Chive Sauce, Parsley Potato Baked Albacore, Browned Lemon Butter, Spanish Salad Brunch Chilled Pineapple Juice Iced Half Grapefruit Scrambled Eggs, Stewed Tomatoes Shirred Eggs, Canadian Bacon Canadian Bacon Toasted English Muffin Saute Potatoes Entrees Pan Browned Swedish Lamb Hash (Pytt i Panna), Fried Egg, Beet Root Salad Mexican Chili con Carne, Stewed Red Beans, Hot Corn Bread Chicken Fricassee, Ivory Sauce, Buttered Egg Noodles Assorted Fresh Garden Vegetable Plate, Poached Egg Special SALAD CAESAR: Crisp Romaine Leaves, Tossed in an Egg, Lemon Juice and Olive Oil Dressing, A Hint of Garlic, Anchovies, Topped with Grated Fresh Parmesan Cheese. Grill & Roast Roast Stuffed Breast of Veal, Bordelaise Sauce, Carrots Vichy Grilled Salisbury Steak, Onion Sauce, Saute Potatoes Vegetables Buttered Cauliflower Baked Tomato Carrots Vichy Steamed Rice Saute Whipped in Cream Parsley Salads Combination Romaine and Tomato Hearts of Lettuce Dressings French Louis Garlic Low-Calorie Desserts Macedoine of Fruit Pie Vanilla Custard Assorted Homemade Cookies Lime Sherbet Black Walnut Ice Cream Fruit Jello, Chantilly Small Cakes Cheese Philadelphia Cream Young American Camembert Port Salut Beverages Coffee Nescafe Postum Cocoa Tea: Green or Orange Pekoe For the calorie conscious we feature Metrecal RAYMOND G. CAVANAUGH, Chief Steward THOMAS PULLIAM, Chef de Cuisine MICHAEL J. MURPHY, Maitre d'Hotel In Port, HONOLULU, Wednesday, December 27, 1972