Luncheon


Appetizers          Tomato Juice    Hors d'oeuvre Varies

Soup                Pot au Four

Fish                Smoked Haddock, Monte Carlo
                    (Garnished with Tomatoes and Cream)

Main Course Salad   Prawn Louis Dressing

Farinaceous         Buck Rarebit
                    (Poached Egg on Toast, covered with Cheese Preperation, Baked)

Entree              Fish Curry with Rice

                    Carbonade of Beef
                    (Pieces of Beef, cooked with Onions and Beer)

Joint               Roast Leg of Lamb, Paysanne
                    (served with Potatoes and Onions)

Grill to Order      Minute Steak with Tomato

Vegatables          Sugared Green Peas    Parsnips

Potatoes            Boiled    Creamed    Mignonnette    Baked Jacket

Cold Buffet         Ribs of Beef         Ham
                    Shoulder of Lamb     Lambs Tongues

Salad               Lettuce, Tomato and Celery    Tossed Green

Dressings           Mayonnaise    French    Parmesan

Sweets              Rhubarb Crumble    Pineapple Meringue Flan
                    Madeira Sundae

Sweet Sauces        Chocolate    Melba    Butterscotch

Cheese              Stilton    St. Ivel    Camembert    Lancashire
                    New Zealand Cheddar    Specially Matured English Cheddar

Biscuits            Bath Oliver    Cream Crackers    Betterwheat
                    Ryvita    Breakfast    Table Water    Vita-Wheat    Water

Fresh Fruit         In Season

Beverages           Coffee    Ceylon, Indian and China Tea    American Coffee
                    Instant Coffee:- Nescafe and Sanka

Tea and Coffee are also available in the Public Rooms

A wide range of liqueurs is available in the Public Rooms

Chef's suggestions in bold type

s.s. ORIANA                                         Monday, 30th October, 1972


Menu designed by Dorrit Dekk for P & O Lines showing
16th and 17th century navigational intruments

Reproduced by courtesy of the National Maritime Museum Greenwich

P & O