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.)