S.S. PRESIDENT WILSON
Captain ROBERT T. KENNEY, Commanding

BREAKFAST

FRUIT JUICES AND FRUITS
Chilled Juices: Orange, Grapefruit, Pineapple or Blended
Chilled Half Grapefruit	Iced Island Papaya	Sliced California Orange
Stewed Santa Clara Prunes	Baked Oregon Apple
Fresh Hawaiian Pineapple
Sliced Banana with Cream

CEREALS
Rolled Oats	Roman Meal Mush
Bran Flakes	Puffed Rice	Pep	Corn Flakes	All Bran
Raisin Bran	Puffed Wheat	Rice Krispies

FISH
Steamed Smoked Kippered Herring, Drawn Butter, Parsley Potato
Filet of Sea Bream Saute Meuniere, Browned Lemon Butter

EGGS
Ham or Bacon and Eggs	Fried Eggs	Boiled Eggs	Poached Eggs on Toast
Scrambled Eggs: Asparagus Tips, Mushrooms or Plain
Shirred Eggs: Plain or Canadian Bacon
Omelettes: Diced Ham, Parmentier or Plain

ENTREE
Creamed Ground Beef on Toast, en Casserole

TO ORDER FROM THE GRILL
Smoked Ham	Breakfast Bacon	Sausage Cakes	Canadian Bacon

POTATOES
Lyonnaise	Parsley

COLD BUFFET
Roast Sirloin of Beef	Sliced Breast of Turkey	Roast Loin of Pork
Italian Salami	Baked Tenderized Ham	Breakfast Cheese

ROLLS AND PASTRIES
Griddle Flannel or Apple Pancakes with Maple Syrup, Honey or Blackberry Jam
Assorted Breakfast Rolls	Butterhorns and Snails
Orange Muffins	Griddle Butter Waffle
Macaroon Slices	Butter Rolls
Toasted English Muffin
Bagels

PRESERVES
Raspberry	Guava	Marmalade	Grape	Boysenberry

BEVERAGES
Coffee	Nescafe	Cocoa	Postum	Chocolate	Milk
Tea: Green or Orange Pekoe



RAYMOND G. CAVANAUGH, Chief Steward


THOMAS PULLIAM, Chef de Cuisine	MICHAEL J. MURPHY, Maitre d'Hotel

At Sea, En Route SAN FRANCISCO, Sunday, December 31, 1972