S.S. President Wilson
Captain ROBERT T. KENNEY, Commanding

LUNCHEON

Appetizers
Chilled Juices: Pineapple, Blended or Papaya
Carrot Sticks	Pickle Chips	Rakkyo	Sun Dried Figs
North Sea Sprats on Sliced Egg	Homemade Liver Pate, Garni
Antipasto Royale	Chicken Salad, Moderne

Soups
Leek and Potato	Consomme Julienne
Chilled Jellied Beef Broth	Creme Vichyssoise, Glacee

Cold Buffet
Dutch Luncheon Platter with Sausage, Potato Salad
Corned Brisket of Beef, Mexican Cole Slaw
Pickled Lamb's Tongue, Vinaigrette

Fish
Filet of Red Snapper Saute in Browned Lemon Butter, Persillee Potato
Escabeche (Baked Sea Bass, Filipino Style), Steamed Rice

Brunch

Chilled Papaya Juice	Stewed Santa Clara Prune
Shirred Eggs, Pork Link Sausages
Scrambled Eggs, Princesse
Crisp Bacon	Toasted English Muffin	Saute Potatoes

Entrees
Braised Lamb Shank, Burgundy Sauce, Julienne of Fresh Garden Vegetables
Arroz con Pollo (Spanish Style Chicken, Chorizos, Saffron Rice)
Roast Shoulder of Pork, Boston Baked Beans, Brown Bread
Assorted Fresh Garden Vegetable Plate, Poached Egg

Specials
STUFFED ARTICHOKE A LA REINE: Artichoke Bottom Filled with Diced Ham,
Chicken, and Beef Cube, Tossed in Special Dressing, Adding Celery, Sliced
Pimiento.
BACON AND TOMATO SANDWICH: Toast, Bacon, Tomato, Lettuce with
Mayonnaise, Saratoga Chips

Grill
Chicken Fried Steak, Country Gravy, Saute Potatoes

Vegatables
Brussels Sprouts	Glazed Carrots	Baked Beans	Steamed Rice

Potatoes
Saute	Whipped in Cream	Parsley

Salads
Cole Slaw	Pickled Beet and Onion	Hearts of Lettuce

Dressings
French	Lorenzo	Mayonnaise	Low-Calorie

Desserts
Gooseberry Pie	Strawberry Pudding	Banana Nut Loaf
Fruit Jello, Chantilly	Assorted Danish Cookies
Toasted Almond Ice Cream	Guava Sherbet

Cheese
Monterey Jack	Domestic Swiss	American	Teleme

Beverages
Coffee	Nescafe	Postum	Cocoa	Tea: Green or Orange Pekoe
For the calorie conscious we feature Metrecal



RAYMOND G. CAVANAUGH, Chief Steward

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

In Port, HONOLULU, Tuesday, December 26, 1972