ROYAL HAWAIIAN Aloha! PLEASE BE OUR GUEST: WHISKIES BOURBON SCOTCH CANADIAN COCKTAILS MAI TAI UNITED'S VERY DRY MARTINI (GIN OR VODKA) OLD FASHIONED MANHATTAN DAIQUIRI WHISKEY SOUR BLOODY MARY SPANISH SHERRY GIN VODKA RUM BEER TOMATO JUICE PINEAPPLE JUICE SOFT BEVERAGES HAWAIIAN MACADAMIA NUTS LIQUEURS CREME DE MENTHE COGNAC DRAMBUIE BENEDICTINE AND BRANDY BLACK RUSSIAN Minors Will Not Be Served Liquor. Papaaina (MENU) APPETIZER FILET OF SOLE MARGUERY Filet of lemon sole stuffed with an oyster and poached with shallots in California white wine. Topped with a special cream sauce with tiny shrimp and chives. SALAD HEARTS OF ROMAINE SALAD, CAESAR DRESSING Tossed in your presence with parmesan cheese, garlic croutons and Chef Mendreshora's special dressing. Garnished with anchovy filets. ENTREES "The Chef's Specialty" VEAL SCALLOPINI WITH SHRIMP AND OYSTERS MONTEREY The veal scallopini, Bay shrimp and blue point oysters are gently sauteed in butter. Garnished with arti chokes, mushrooms and ripe olives, topped with a special cream sauce laced with California brandy. Sprinkled with a parmesan cheese. or BROILED TENDERLOIN STEAK, BURGUNDY WINE SAUCE Choice steer beef tenderloin served with a savory red wine sauce. or BREAST OF CHICKEN ARMAGNAC Baked chicken breast served with a white supreme sauce, flavored with famous French Armagnac Brandy to enhance the flavor. BLUE LAKE GREEN BEANS AMANDINE BABY CARROTS WITH PEARL ONIONS IN DILL SAUCE ASSORTED ROLLS DESSERT SELECTION BEVERAGES COFFEE SANKA TEA MILK DINNER MINT SELECTED AMERICAN WINES ARE SERVED WITH THIS MENU. It has been our pleasure to prepare this repast for your enjoyment. George Mendreshora, Executive Chef United Air Lines Flight Kitchen at Los Angeles Member, Food Service Executive Association LAX UD4-6 fly the friendly skies of United.