One of the country's great restaurants is right here on the third floor in the Ewa Tower of this hotel. Bagwells 2424 Call Restaurant Reservations Ext. 75175 after 5 pm Ext. 58 Bagwells 2424 APERITIFS a glass of aperitif wine will neutralize your palate and stimulate your appetite Cinzano Vermouths Sherries Tio Pepe or La Ina Cockburns Special Reserve Port Dubonnet Red or Blonde Cynar. Flavored with Artichoke Lillet. Suze St. Raphael Amer-Picon Full American Bar COLD APPETIZERS HUITRES SUR GLACE Oysters on the half shell seven dollars COCKTAIL DE CREVETTES Shrimp Cocktail seven dollars and fifty cents ASSIETTE DE FRUITS DE MER Potpourri of seafood twelve dollars COCKTAIL D'HOMARD Lobster Cocktail ten dollars and fifty cents THON CRU A LA JAPONAISE Sashimi seven dollars and fifty cents SAUMON FUME Smoked Salmon eight dollars CAVIAR FRAIS Caviar thirty-five dollars GAZPACHO Gazpacho Cocktail four dollars and fifty cents TERRINES ET PATES MAISON Bagwells own terrines and pates six dollars and fifty cents JAMBON DE PARME AUX FRUITS FRAIS Prosciutto ham and fresh fruits six dollars OEUFS DE CAILLES AU CAVIAR Quail eggs with caviar twenty-five dollars Chablis. Muscadet. Vouvray. Pouilly Fume. Riesling. Tokay. Gewurztraminer. Pouilly Fuisse. Fume Blanc SOUPS SOUPE DE POISSON EN FEUILLETAGE Red Snapper soup covered with flake pastry five dollars BISQUE DE CREVETTES Bisque of shrimps and scampis five dollars and fifty cents SOUPE A L'ONION AU GRATIN French Onion soup gratine four dollars CREME D'AVOCATS A LA MENTHE Minted cream of avocados three dollars and fifty cents SOUPE DE FRUITS FRAIS AU RIESLING Chilled fruit soup with Riesling four dollars and fifty cents HOT APPETIZERS FRUITS DE MER EN CROUTE Creamed seafood delicacies in puff pastry eight dollars COQUILLE ST. JACQUES. AU PETIT LEGUMES Poached scallops seven dollars and fifty cents COQUILLE DE CRABE AU GRATIN Crab meat au gratin seven dollars and fifty cents HUITRES GRATINE ROCKEFELLER Oysters Rockefeller nine dollars ESCARGOTS DE BOURGOGNE Snails Bourguignonne seven dollars and fifty cents FOIE DE CANARD SAUTE A L'HUILE DE NOIX Sauteed Duckliver in Walnut oil eight dollars ROGNONS DE VEAU SAUTE AU BASILIC Veal Kidney sauteed in Basil eight dollars Chablis. Chardonnay. Meursault. Montrachet. Sauvignon Blanc SALADS SALADE DE TOMATES ET D'ONIONS DU PAYS Maui onions and sliced tomatoes three dollars and fifty cents AVOCAT VINAIGRETTE Avacados Vinaigrette four dollars SALADE DE LAITUE ET DE CRESSON Manoa lettuce and watercress three dollars and fifty cents SALAD COMPOSE Gourmet salad six dollars and fifty cents SALADE CESAR Caesar salad for two ten dollars PAPAYA. AVOCAT. CREVETTES. CRESSON VINAIGRETTE A LA CIBOULETTE Papaya. Avocado. Shrimp. Watercress Chives Vinaigrette six dollars and fifty cents SALADE DE CANARD Duck Salad with Raspberry Vinaigrette seven dollars and fifty cents ENTREES DARNE DE SAUMON A L'OSEILLE Pacific salmon with Sorrel sauce sixteen dollars and fifty cents MILLE FEUILLES DE SAUMON AU CERFEUIL Salmon in flake pastry with Chervil eighteen dollars CREVETTES D'ESPAGNE A L'AIL Spanish Red scampis fried with garlic and butter twenty-four dollars PAPIO SAUTE AUX CONCOMBRES Papio Meuniere with cucumbers sixteen dollars and fifty cents L'OPAKAPAKA AUX CHAMPIGNONS Poached Opakapaka with a light Mousseline sauce and mushrooms seventeen dollars L'OPAKAPAKA SAUTE AU GINGEMBRE Opakapaka with watercress and ginger seventeen dollars L'ESCALOPPE D'OPAKAPAKA CRESSONNIERE Poached Opakapaka with a Chiffonade of lettuce, watercress puree and Champagne sauce eighteen dollars MAHI MAHI BRAISE AUX PETITS LEGUMES Braised Mahi Mahi with fresh vegetables seventeen dollars and fifty cents POITRINE DE POULETAUX CHANTERELLES Breast of chicken sauteed with wild mushrooms and cream sauce fourteen dollars POULET ROTI A L'AIL Roast chicken with garlic sauce for two twenty-three dollars AIGUILLETTES DE CANARD AUX PECHES FRAICHES Breast of roast duckling with peaches sixteen dollars Corton. Hermitage Blanc. Chablis. Montrachet. Chardonnay. Rheingau Kabinett. Vosne Romanee. Musigny Pommard MEDAILLON DE VEAU A L'ESTRAGON Sauteed Medallion of veal with Tarragon sauce twenty dollars COTE DE VEAU AUX MORILLES Chop of Wisconsin veal sauteed with wild mushrooms and creamed sauce twenty-one dollars RIS DE VEAU PERIGOURDINE Veal sweetbread with truffles and Port wine twenty-one dollars ENTRECOTE GRILLE MAITRE D'HOTEL New York cut sirloin steak eighteen dollars ENTRECOTE AU VIN ROUGE A LA MOELLE Sirloin steak with red wine sauce and marrow nineteen dollars and fifty cents FILET DE BOEUF AU POIVRE VERT Beef tenderloin with green peppercorn sauce twenty dollars and fifty cents FILET DE BOEUF GRILLE BEARNAISE Broiled tenderloin with Bearnaise sauce twenty dollars TOURNEDOS ROSSINI Fillet of tenderloin with gooseliver and truffle sauce twenty dollars and fifty cents CHATEAUBRIAND for two thirty-eight dollars COTELETTE D'AGNEAU. SAUCE PALOISE Broiled lamb chop with Bearnaise sauce and mint nineteen dollars and fifty cents CARRE D'AGNEAU AUX FINES HERBES Roast rack of lamb with fine herbs for two forty two dollars SELLE D'AGNEAU EN CROUTE Saddle of lamb, with duxelle of mushrooms, roasted in puff pastry for two fifty dollars Corton, vouvray. Chateau Neuf du Pape. Chateau Margaux. Mercury. Chateau Talbot. Fleurie. Chambertin. Cote Rotie VEGETABLES LEGUMES DU JOUR AUX FINE HERBS a discriminating selection from today's vegetable market, freshly cooked. buttered and sprinkled with fine herbs three dollars POTATOES L'EMINCE DE POMMES DE TERRE ANNA have become a classic of French cuisine: they will be served to you in a baker directly from the oven two dollars and fifty cents CHEESES LES FROMAGES a fine selection of French cheeses four dollars and fifty cents Vosne Romanee, Bonnes Mares. Chateau Haut Brion. Chateau Trimoulet Barbera. Cabernet Sauvignon DESSERTS UNE SELECTION DE LA VOITURE DU PATISSIER a selection from Bagwells' dessert cart three dollars and fifty cents LES FRUITS DE SAISON FLAMBES EN BRIOCHE a brioche with flamed fruits of the season for two six dollars LE SOUFFLE AU NOIX HAWAIIEN Macadamia Nut souffle six dollars LES FRAISES ROMANOFF California strawberries Romanoff for two persons or more five dollars LES CREPES AUX FRAMBOISES Crepes laced with fresh raspberry sauce for two persons or more four dollars and fifty cents LA POIRE GLACEE RUE ROYALE poached Bartlett pear laced with hot chocolate on vanilla ice cream six dollars and fifty cents LA GLACE AU NOUGAT ANGLAIS Bagwells' own nougat ice cream made by Bagwells' chefs with nougat from England three dollars and fifty cents Chateau d'Yquem. Johannisberg Riesling. Moscato d'oro. Beerensauslese. Spatlese COFFEE CAFE CONA OU CAFE TllRQUE Cafe Cona or Turkish Mokka prepared at your tableside from the finest blends of ground Colombian coffee beans two dollars COGNAC & LIQUEUERS Pemy Martin Louis XIII Hennessy Extra Remy Martin V.S.O.P Courvoisier V.S.O.P Martell V.S.O.P Hennessy Paradise Bisquit Dubouchet Eaux de Vie de Framboise Mirabelle Kirsch Massenez Armagnac Marc de Bourgogne Calvados Grand Fine Poire Williamine Marie Brizard Anisette Pousse Cafe Creme de Menthe Frappee THE WINES OF BAGWELLS 2424 Inquire about our sommelier's selection Our wine butlers will be delighted to assist you with your choice Bagwells Lounge lends itself for private luncheon and dinner parties. Elaborate international menus can be prepared per your specifications and served with fastidious care. Bagwells 2424