Luncheon


Appetizers          Orange Juice    Hors d'oeuvre Varies

Soup                Potage Garbure, Crecy

Fish                Coquilles Saint Jacques Mornay
                    (Scallops in Cheese Sauce and Baked)

Main Course Salad   Hermine
                    (Julienne of Chicken Lettuce, Celery, Chivory, Potatoes and Mayonnaise)

Farinaceous         Spatzellis in Butter

Entree              Sikabob Curry with Rice
                    (Beef, Ginger and Potatoes)

Joint               Roast Ribs of Beef
                    (with Saute of Egg Plant, Tomatoes and Mushrooms)

Grill to Order      Liver, Bacon, Tomatoes, and Onion Sauce

Vegetables          Zucchini Squash    Mixed Vegatables

Potatoes            Creamed    Boiled    Allemande    Baked Jacket

Cold Buffet         Sirloin of Beef    Ham
                    Side of Lamb    Corned Ox Tongue

Salad               Lettuce, Tomato and Cole Slaw    Tossed Green

Dressings           Mayonnaise    French    Roquefort

Sweets              Baked Golden Roll    Strawberry Gateau
                    Bread and Butter Custard

Sweet Sauces	    Chocolate    Melba    Butterscotch

Cheese              Gorgonzola    Leicester    Edam    Port du Salut          
                    Zealand Cheddar Leicester    Specially Matured English Cheddar

Biscuits            Bath Oliver    Cream Crackers    Betterwheat
                    Ryvita    Breakfast    Table Water    Vita-Weat    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. ORINA                                              Tuesday, 31st October, 1972


Menu designed by Dorrit Dekk for P & 0 Lines showing 
16th and 17th century navigational instruments

Reproduced by courtesy of the National Maritime Museum Greenwich