Dinner Aboard the S.S. MARIPOSA CAPTAIN. J.H. KILPACK, Commanding En Route Los Angeles to Honolulu, Friday, November 4, 1977 Suggested Dinner Wines 6 Mumm's Cordon Rouge, Vintage Selected from those rare years when the grape harvest is at its most perfect, this vintage champagne is elegant, light, delicate and gracious,. 58 Sebastiani, Barbera One of the best known wine regions of Italy is the Piedmont. Here on steep hillsides some of Italy's finest grapes are grown, The Barbera originated here and its wine is rated among the best of the country. Best described as a deep-colored, full-bodied, full-flavored grape, it qualifies itself to produce the bold and robust wine. 152 Moselbluemchen Served chilled, Moselbluemchen, "The Little Fsnwer of Moselle," has a flowery aroma, and a tingly taste. Brunches and picnics, fish or fowl welcome Kayser's Moselbluemchen's company. 34 Almaden, Ruby Cabernet All the qualities that a red wine drinker looks for are found in Almaden Ruby Cabernet: A big and complex bouquet, full-body, robust flavor and velvety softness. Ruby Cabernet goes with ail the foods that red wine normally complements. It is a substantial red wine and, therefore, favors beef, game, and other hearty dishes. It is also an excellent companion to highly seasoned dishes of Mexican and Italian style. We recommend that Ruby Cabernet be served at cellar temperature for maximum enjoyment and be opened and allowed to breathe for one-half hour before serving. Please Order by Bin Number Demitasse is served nightly at sea in the Outrigger Bar Consult the Wine List for a selection exactly to your taste Advance orders will ensure faster service MENU APPETIZERS Iced Celery en Branche Chicken Salad Moderne Fresh Fruit Cocktail au Kirsch Pacific Seafood Cocktail Ripe and Green Jumbo Olives Pickled Alaska Salmon, Garni Vegetable Juice or Papaya Nectar Marinated Celery, Victor Hugo Sliced Eggs with Anchovies and Remoulade Homemade Pate de Foie Gras SOUPS Consomme Printaniere Creme d'Artichaut Victor Hugo, Croutons Souffle Jellied Beef Broth FISH Red Snapper Saute, Maitre d'Hotel Butter, Spanish Salad Poached Fillet of Perch au Vin Blanc, New Potatoes ENTREES Braised Stuffed Leg of Spring Chicken, Sauce Demi Glace, Stuffed Artichoke Bottoms Baked Canadian Smoked Pork Loin, Bavarian Red Cabbage, Cherry Sauce Grilled Select Calf's Liver a l'Anglaise, Crisp Bacon, Smothered Onions Assorted Vegetable Plate with Poached Eggs on Toast Cling Peach Fritter with White Wine Sauce To Order from our Charcoal Broiler (allow ten minutes) Charcoal Broiled Sliced Choice Entrecote of Eastern Beef, Colbert Sauce, au Gratin Potatoes GOURMET SPECIAL Julienne of Beef a la Stroganoff with Sour Cream Sauce, Rice Pilaff ROAST Roast Tom Turkey, Chestnut Dressing, Giblet Gravy, Candied Sweet Potatoes, Cranberry Sauce VEGETABLES-POTATOES Baked Danish Squash Bavarian Red Cabbage Burtered String Beans Corn on the Cob Baked Idaho, Sour Cream au Gratin Potatoes Candied Sweet, Potatoes Steamed Rice COLD BUFFET Homemade Headcheese, Vinaigrette, Potato Salad and Dill Pickle Boiled Ham and Swiss Cheese with Spiced Hawaiian Pineapple Sliced Cold Beef, Potato Salad, Dill Pickles, Remoulade Sauce SALADS-DRESSINGS Heart of Lettuce, Marie Rose Tuna Salad a la Monaco Tropical Fruit Salad Mixed Green Comtesse Apple-Celery, Waldorf Roquefort French Lemon Mayonnaise Garlic Thousand Island DESSERTS Mariposa Cheesecake Orange Chiffon Cake Chocolate Eclair Wine Jello, Chantilly Coupe Royal (Strawberries) Marble Fudge Ice Cream Passion Fruit Sherbet Purple Plums in Syrup CHEESE A Selection of Fine Imported and Domestic Cheese from our Cheese Tray Ry-Krisp, Melba Toast, Saltine or Water Crackers BEVERAGES Coffee Sanka Green, Orange Pekoe or Bushells Tea Milk Buttermilk Chocolate J.M. ABRAMSON, Chief Steward Pacific Far East Line JOHN G. MERLO, Executive Chef