DINNER ABOARD S.S. MONTEREY CAPTAIN MALCOLM R. PETERS, USNR, Commanding EN ROUTE LOS ANGELES TO HONOLULU THURSDAY, OCTOBER 18, 1973 APPETIZERS Iced Celery en Branche Chicken Galantine, Aspic Iced Tomato or Orange Juice Artichoke Bottoms, Lucille Fancy Crab Leg Cocktail, Louie Stuffed Eggs with Anchovies Ripe and Green Jumbo Olives Italian Antipasto, Peperoncini Iced Melon Balls au Triple Sec Hors d'Oeuvres Salad, Monte Cristo SOUPS Consomme Ecossaise Jellied Beef Broth Veloute Mulligatawny, Rice, Croutons Souffle FISH Fried Jumbo Louisiana Prawns, Tartar Sauce, Cole Slaw Salad Broiled Opakapaka Maitre d'Hotel, Parsley Potatoes ENTREES Veal Cutlet Saute Oscar with Lobster, Asparagus, Sauce Bearnaise, Woerlitz Potatoes Fried Breaded Calf's Liver a L'Anglaise, Tomato Sauce, Lyonnaise Potatoes Disjointed Spring Chicken au Riesling, Risotto Parmesan en Casserole Smoked Pork Loin with Cherry Sauce, Braised Red Cabbage Red Top Apple Fritters, Rum Sauce To order from our Charcoal Broiler (allow ten minutes) Charcoal Broiled Double Spring Lamb Chops, Maitre d'Hotel, Rosemary Potatoes, Mint Jelly ---GOURMET SPECIAL--- Mignonette du Filet ala Stroganoff, aux Quenelles Parisienne ROAST Roast Choice Sirloin of Beef, Truffle Sauce, Creamed Fresh Horseradish, Hot Corn Bread VEGETABLES---POTATOES French Fried Parsnips Buttered Garden Peas Asparagus Spears, Melted Butter Braised Red Cabbage Baked Idaho, Sour Cream, Chives Woerlitz Rosemary Potatoes Steamed Carolina Rice COLD BUFFET Pineapple, Peaches and Pear on Crisp Lettuce with Cottage Cheese Sliced Breast of Turkey with Cranberry Sauce, Waldorf Salad Homemade Headcheese, Vinaigrette, Vegetable Salad SALADS---DRESSINGS King Kalakaua Fruit Salad Kidney Beans, Italienne Chicken Salad, Almondine Tossed Green Salad, Nicoise Heart of Lettuce and Tomato Thousand Island Lemon French Roquefort Mayonnaise Garlic DESSERTS Black Forest Cake Iced Cream Biscuit Roll Holland Mocha Squares Coupe, Glace Fedora English Raisin Cake Chocolate Ice Cream Orange Sherbet Fruit Jello, Whipped 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 CALIFORNIA RED WINE #46, Almaden, Pinot Noir - A velvet smooth, perfectly dry red dinner wine which owes its elegant taste and bouquet to the aristocrat of Burgundy grapes-the tiny, flavorful Pinot Noir. FRENCH RED WINE #90 Nuits St. George, Barton & Guestier - Generous, soft, well balanced. FRENCH CHAMPAGNE #8 Mumm's, G.H., Extra Dry - A light bodied, medium dry champagne with all the fine qualities that years of care and experience can provide. (Consult the Wine List for a complete selection exactly to your taste.)