DINNER ABOARD S.S. MONTEREY CAPTAIN MALCOLM R. PETERS, USNR, Commanding EN ROUTE LOS ANGELES TO HONOLULU MONDAY, OCTOBER 22, 1973 APPETIZERS Pacific Crab Meat Cocktail Malihini Poi Cocktail Hearts of Celery en Branche Stuffed Eggs with Anchovies Iced Tomato or Orange Juice Westphalian Ham with Pineapple Green and Ripe Jumbo Olives Lomi Lomi Salmon, Queen Kapiolani Frosted Melon Balls au Cointreau Kalua Puaa Sesame Seed (Pork Tidbits) SOUPS Consomme Mikado Som Soo (Chinese Long Rice) Chilled Vichyssoise FISH Baked Rock Cod, Sauce Duglere, Parsley Potatoes en Casserole Tempura Jumbo Fried Prawns, Hot Mustard Sauce, Kim Chee ENTREES Tenderloin of Beef Saute with Green Pepper, Water Chestnuts, Bamboo Shoots, Fried Noodles Fried Half Maui Chicken Princess Kaiulani, Coconut Cream Sauce, Glazed Pineapple Nawiliwili Barbecued Fresh Pork Spareribs, Pink Sauce, Polynesian Rice Grilled Veal Cutlet, Aloha Style with Cauliflower Gratine Golden Apricot Fritters, Sauce au Rum To order from our Charcoal Broiler (allow ten minutes) Charcoal Broiled Choice Teriyaki Steak, Oriental Sauce, Fried Rice, Polynesian ---GOURMET SPECIAL--- Baked Kailua Papaya Stuffed with Lobster Curry, Rice Pilaff, Shredded Coconut and Chutney ROAST Roast Loin of Pork, Sweet Potato-Banana Dressing, Kalakaua Style VEGETABLES---POTATOES String Beans, Waikiki Banana Squash, Kalakaua Kernel Corn, Molokini Cauliflower Gratine Baked Idaho Potato Sweet Potatoes, Mauna Kea Saute Potatoes Fried Rice, Polynesian COLD BUFFET Sliced Lobster and Prawns on Crisp Lettuce, Hard-Boiled Egg, Mayonnaise Hawaiian Chicken Curry Salad, Pineapple, Papaya and Shredded Coconut Roast Gigot of Spring Lamb with Cole Slaw and Tomato, Mint Jelly SALADS---DRESSINGS Mixed Green with Baby Shrimp Heart of Lettuce, Sliced Egg, Avocado Chicken-Rice-Pineapple, Hawaiian Style 50th Star Fruit Salad Thousand Island Lemon French Roquefort Mayonnaise Garlic DESSERTS Hawaiian Coconut Cake King Kamehameha Souffle, Sauce au Mai Tai Lahaina Cheesecake Coupe Aloha Cherries Jubilee, Kalakaua Passion Fruit Sherbet Poha Ice 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 FRENCH WHITE BORDEAUX # 150 Blanc de Blanc, Barton & Guestier - A light, dry Bordeaux wine that combines a clear taste with a fine character. It is made exclusively from white grapes that are harvested before they are fully ripe. It is perfect accompaniment to bcth simple and festive coeds. CALIFORNIA RED WINE #54 Louis Martini, Cabernet Sauvignon - Deep ruby red with fine bouquet and flavor. Some of the finest red California wines are produced from the variety. ITALIAN RED WINE #96 Brolio Chianti, Classico The classic red Chianti, full bodied, very smooth, very dry. Its unique flavor comes from the original Ricasoli blend of four grape varieties. Its distinctive bouquet come from slow, patient aging in small oak casks. Serve Brolio Classico at cellar temperature with any food, especially Italian dishes, pastas, barbecues, cheeses. (Consult the Wine List for a complete selection exactly to your taste.)