USS ARIZONA


Compliments of the

Commissioned Officers' Mess OPEN

Pearl Harbor, Hawaii

USS ARIZONA

Launched 19 June 1915

Commissioned 17 October 1916

Torpedoed 7 December 1941

Arizona received 1 Battle Star and
she still flies the Stars and Stripes

COCKTAIL SUGGESTIONS


POLYNESIAN DRINKS

Mai Tai 	1.50
Chee Chee 	1.00
Catamaran 	1.00
Hawaiian Cooler	1.00
Scorpion 	1.30

High Balls 	.50
Daiquiri 	.55
Gimlet		.55
Old Fashion 	.55
Martini 	.50
Sours		.55


AFTER DINNER

Grasshopperq	.75
Black Russian 	.85
Alexander 	.75
Kahlua		.70
B & B		.80
Benedictine	.80
Cream de Menthe	.50
Cream de Cocoa	.50
Draribui	.80


COCKTAIL
SUGGESTIONS

CHAMPAGNE
COCKTAIL 	1.25
A split of Masson Extra Dry
Champagne (for two)

RARE DRY SHERRY	.40
Paul Masson

DRY SACK 	.40
Williams and Humbert

RED DINNER WINES

Bin
No.					Bottle	1/2 Bottle

Claret

1. Cabernet Sauvignon, Paul Masson	3.00	1.50
A superior Claret, robust flavor, great bouquet

2. St. Emilion, B&G-France		3.75	2.00
A fine light Bordeaux


Burgundy

3. Pinot Noix, Paul Masson		3.00	1.50
Velvety, dry, from rare Pinot Noir grapes

4. Beaujolais Superieur,
Chateau De Javernand-France		3.75	2.00
A noted Chateau bottling


WHITE DINNER WINES

Rhine Wine

6. Emerald Dry, Paul Masson		2.75	1.50
Light, dry, crisp, fragrant bouquet

7. Liebf raumilch Rheinperle,
Havemeyer-Germany			3.00	1.75
In the traditional crock bottle

Chablis

8. Chablis, Paul Masson			2.25	1.25
Extra delicate, crisp, delicious

9. Pinot Chardonnay, Almaden		3.00	1.50
Crisp and very dry


ROSE DINNER WINES

10. Vin Rose Sec, Paul Masson		2.25	1.25
Light-bodied dry pink wine, pert, fruity, gay

11. Nectarose Ainee-France		3.25	1.75
Soft and fruity

12. Mateus Still Rose, Portugal		3.25	-


CHAMPAGNES

14. Brut Champagne, Paul Masson		4.50	2.50
Award Winner. Very dry, superb taste

15. Pink Champagne, Almaden		4.50	2.50
Light and delicate

16. Extra Dry Champagne, Mumm's
France					7.25	3.75
From the famed cellars of Baron Mumm


12/68


GOOD EVENING


May we suggest a relaxing cocktail ...


BILL OF FARE

Assorted Wafers


APPETIZERS

Shrimp Cocktail	- Succulent and tender.
Served on a bed of lettuce with lemon wedge
and sauce				.50

Lobster Cocktail - Generous portions of select
Maine Lobster Tail			.75

SOUP du JOUR GARNI

Always a carefully prepared combination of
fine ingredients.

THE SALAD BAR

A palate pleasing assortment of fruits, vege
tables, herbs and spices. Please help your
self.

SERVED WITH YOUR MEAL


Vegetable
du Jour


BAKED IDAHO POTATO
Butter, Sour Cream,
Chives and
Chopped Bacon

OR

GOLDEN BROWN FRENCH
FRIED POTATOES

CRISP FRENCH ROLL
AND BUTTER


ENTREES

FROM THE SEA

Gulfstream Deep Fried Shrimp - Breaded and
butterflied to achieve an even tan	2.50

Mahi Mahi *Miko Miko* (Delicious) - Fillet
of the Island's finest fish. Char-broiled and
topped with lemon butter and chopped
almonds					2.50

Fried Plump Eastern Oysters - Pan fried to
golden perfection			2.50


THE CHEF'S SPECIALTY

Cornfed Eastern Prime Ribs of Beef Au Jus -
Beef at its finest			3.90


CHARCOAL BROILED DELIGHT

U.S. Choice New York Steak 12 ounces of
good eating				4.25

U.S. Choice Top Sirloin Steak - A savory beef
treat					3.75

Broiled Lobster Tail - Tease your taste buds
with this delectable favorite		4.50

Half & Half - A tasteful combination of Lob
ster Tail and Top Sirloin Steak		4.35

SANDWICH SPECIAL

"O" Club Sandwich
Potato Salad
and Relishes
1.25


* Always Taste Pleasing *

CHILDREN'S SPECIAL

Golden Fried Chicken
French Fries
Vegetable
1.25


* Keiki's Favorite *

SIMPLE BUT SAVORY


Evening Special*
* Inquire


* Just Plain Good Food *


DESSERT SUGGESTIONS

Cheese Cake
Sherbert
Ice Cream


BEVERAGES

Fresh Milk - Butter Milk
Hot or Iced Tea
Rich Brewed Coffee


* DINNER MINTS *

AFTER DINNER
SUGGESTIONS

RARE SOU ZAO PORT	.35
Paul Masson

BRISTOL CREAM		.50
Harvey's Portugal

RARE CREAM SHERRY	.35
Paul Masson


WE SOLICIT YOUR
COMPLIMENTS

and

SUGGESTIONS


HAVING A
COFFEE
RECEPTION
FORMAL DINNER
COCKTAIL PARTY
OR
SIMILAR GATHERING


May we help you?


Manager			432-6176
Assistant Manager	432-2225
Catering Manager	432-2225
or see us personally.


THANK YOU
AND
DO COME AGAIN