CAPTAIN'S DINNER

Aboard SS Monterey


CAPTAIN MALCOLM R. PETERS, USNR, Commanding


EN ROUTE LOS ANGELES TO HONOLULU


Sunday, October 21, 1973

Menu

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Crisp Utah Celery en Branche       Green and Ripe Jumbo Olives
Prosciutto Ham aux Melon Balls     Pate de Foie Gras, Strasbourg
Caviar on Melba Toast, Romanoff    Petit Alaska Shrimp Cocktail, Louie
Supreme of Fresh Frosted Pineapple Chunks au Creme de Menthe

Consomme Double, Comtesse          Jellied Chicken Broth
Veloute of Asparagus Argenteuil, Cheese Straw

Blue Mountain Brook Trout, Saute Belle Meuniere, Spanish Salad
Poached Chinook Salmon, Sauce Gourmet, Pommes Nature

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Sorbet Frappe au Champagne
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Supreme de Vollaille a la Kiev, Sauce Albufera, Rice Pilaff, Garden Peas, Pommes Noisette
Braised Saddle of Spring Lamb, Fresh Mint Sauce, Stuffed Artichoke Bottom, Duxelles
Baked Sugar Cured Virginia Ham, Sauce Champagne, Sweet Potatoes Imperial
Chicken Livers a la Financiere, Timbale of Risotto Parmesan
Del Monte Pear Fritters, Sauce au Grand Marnier

Charcoal Broiled New York Steak, Mushrooms, Marchand de Vin, French Fries

Green Peas, Paysanne     Fresh Broccoli, Hollandaise Sauce     Baby Carrots, Nivernaise
Sweet Potatoes     Baked Idaho Potato, Sour Cream and Chives    Pommes Noisette

Printemps Salad with Hearts of Palm and Asparagus Tips, Green Goddess Dressing


Assorted Domestic and Imported Cheese Platter

Assorted Petits Fours     Baked Alaska with Blueberry Brandy Sauce    Jello, Chantilly

After Dinner Mints     Stuffed Dates

Coffee     Sanka     Green, Orange Pekoe or Robur Tea     Milk     Demitasse     Chocolate


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JOHN G. MERLO, Chief Steward                           GERARD A. MEEUWISSE, Executive Chef

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