Our TEA HOUSE is available for Private Luncheons and Dinner Parties Please contact the Manager for details or call 818-066 Host International • Honolulu International Airport • Honolulu, Hawaii National Restaurant Association GREAT MENU AWARD 1967 COLD APPETIZERS Holland Krabben Kocktail Wassenaar Lump crab meat, combined with filet of Grapefruit, swimming in a velvety Dutch Sauce. The people from the Hague serve this delicacy with a spoon so they miss not a drop of the sauce. 1.75 Italy ANTIPASTO DIPROSCIUTTO CON PAPAW E FICHI From Italy comes a hard salty ham which we slice paper thin to perfectly compliment Hawaiian Papaya, Turkish Figs and Bell Peppers 1.50 Peru Camerones con Salsa Remoulade Peruvian giant Shrimp bathed in the classic sweet seafood sauce and placed in a lemon leaf cup. 1.95 Hawaii Supreme o f Island Fruits and Acocado From the Hawaiian Islands we harvest the best in tropical fruits and the famous gourmet Avocadoes. 1.00 Maine MAINE LOBSTER PARFAIT Delicious chunks of lobster sweetened by the icy Maine salt water, parfaited in a mustard cream sauce. 1.95 -2- HOT APPETIZERS Thailand Pu Ca During our visit to Bangkok we became familiar with this unusual marriage of Crab, Coconut Cream, and Native Spices. It's as intriguing as the city. 1.75 Hawaii ISLANDER SHRIMP An exotic appetizer in which Ginger and Curry are included in the Coconut Batter that surrounds these tender fried Shrimp, complimented perfectly by the Curry Sauce served with it. 1.95 Switzerland Fondue Suisse A L'Alpine We take two famous cheeses from Switzer land, Gruyere and Bagne, and after melting, combine them with wines, Kirshwasser and spices. Using garlic toast to dip, it's delicious after skiing in the Alps as it is to begin a meal. 1.50 Germany ARTISCHOKENBODEN MIT HUHNERLEBER Using the sweet, tender, often neglected Artichoke Bottom, we stuff them with sauteed chicken liver and glaze with a Hollan daise sauce as they do in the Black Forest. 1.95 Indonesia Satay Tiny cubes of plump skewered fowl mari nated as they do it in this tiny Oriental Kingdom and broiled over hot coals. 1.50 -3- SOUPS AND BROTHS Mexico Menudo Mexicana The recipe for this full bodied, slightly spicy, south of the border soup was obtained from a Mexican Ranchero. He claims the dish is Indian, not Spanish. .85 New Zealand AUCKLAND CLAM CHOWEDER Track stars are developed in this country as the fellows run to taste this Toheroas type fish chowder made with special volcanic bedded clams, fish stock, and heavy cream. It puts New England clam chowder to shame. .90 Spain Gaspacho Andaluciano There is no doubt that this delightful cold, refreshing, fresh vegetable soup is Spanish in origin. A perfect introduction to an International meal. .85 Australia JELLIED GREEN TURTLE SOUP From the Queensland area of the continent down under, we obtain the famous plump, giant turtles which we simmer for hours and hours with tangy spices. Served cold, it's a jellied treat. .90 -4 SALT WATER FISH Hawaii Mahi-Mahi Oahu This flaky snowy-white pride of the islands is sauteed and poached in our special sauce, then garnished with coconut flakes and broiled banana. 4.50 France Filet de Sole Richelieu The notorious Frenchmans' favorite dish, as English sole is stuffed with shell fish, covered with a Hollandaise and glazed. 5.00 Singapore Singapore Prawns Kuruma From the Far-East we borrow a recipe which blends all of the gastronomic delights of sesame oil, rare-Oriental spices, chopped almonds and tender prawns. 5.00 Australia Lobster Menzies Yielded by the crystal clear waters off the big island we harvest their world famous lobster tails, chunk the meat in a creamy mustard sauce and combine with rum and native fruits, some of the finest pineapple and bananas in the world. 5.50 Price of Entree Includes Vegetables Du-Jour and Our Special Host Salad -5- BIRDS OF FIELD AND FARM India Curry of Chicken Bombay with Sambals From mysterious India we gathered four teen curry recipes and took the best of each. Our plump tender chicken finds a home in this sauce set off perfectly by six different sambals. 4.25 China MANDARIN ALMOND DUCK During our travels we discovered that some Chinese prepare this dish an unusual way. Roasting first and then crisping with a rich glaze. Served with fried rice, Oriental condiments, and sauced with pungent plums, this delicacy is one of the prides of Chinese cuisine. 5.25 Japan Yaki-Tori A favorite featuring plump chicken pieces skewered with green pepper, onion and mushroom; marinated in a rich Sake, Shoyu and Ginger sauce and then broiled over an open flame. 5.00 Price of Entree Includes Vegetables Du-Jour and Our Special Host Salad -6- STEAKS AND CHOPS Italy BISTECCA ALLA PIZZAIOLA A New York Cut Steak - broiled to your pleasure and served with a pungent Italian tomato, garlic and spice sauce. 6.75 England Roast Prime Rib of Beef Cromwell The King of English cuts, sliced London style to your preference and served with special Yorkshire pudding. A favorite throughout the world. 5.75 France Escalope de Veau Cordon Bleu Choice cutlets of veal Noisette are sea soned and sauteed in butter and then delicately stuffed with delicious prosciutto ham and gruyere cheese. 4.95 Spain Filet of Beef Durascal Again we use the Queen of Beef. A tender loin steak is broiled to perfection and laced with Spanish red wine butter. 6.75 France Steak Diane Choice New York cut steak, sauteed in butter, flavored and spiced with our Chef's own secret formula and flambeed with French Cognac. One of the most famous flaming dishes throughout the world 7.50 Price of Entree Includes Vegetables Du-Jour and Our Special Host Salad -7- "Kamaaina Special Delivery" International Salad Roquefort or Vinaigrette Dressing Choice of One of the Following Entrees: Chicken Breast Kona Style Tender Breast of Chicken on a Bed of Rice Covered with Our Rich Cream Sauce and Fresh Pineapple Chunks Tenderloin of Beef Stroganoff Beef in Sour Cream Rice Pilaff Broiled Swordfish Steak Lime Butter - French Fries Vegetables DuJour International Cake or Pie of the Day Ice Cream or Sherbet Special Kona Blend Coffee 4.95 -8- "Flyer" International Salad Vinaigrette or Roquefort Dressing U.S. Choice Top Sirloin Chefs Butter Baked Potato or French Fries International Cheese Cake Special Kona Blend Coffee 6.50 -9- POTATOES OF ALL NATIONS America BAKED POTATOES A giant, mealy Idaho, scrubbed and oiled baked to perfection and served with gobs of butter or sour cream and chives dress ing. An American favorite. .75 France Pommes Lyonnaisse Silver Dollar sized potatoe slices pan sau teed in butter with Spanish onions and chives. A continental favorite. .75 Italy PATATE FLORENTINA Oven-baked potatoe with the stuffing removed, mixed with egg, spinach and parmesan cheese, re-stuffed and glazed. .90 France Puffs Parisienne Tiny potatoe puffs created out of a mixture of finely ground potatoes, egg yolk, and spice; and then sauteed in butter. .75 -10- ENTREE SALADS Italy INSALATA MAESTRO HOST Similar to a chef's salad - we take Julienne Dutch Ham, Chicken, Swiss and Gruyere cheese and serve it on a bed of crisp cold greens with garnishes. You choose the dressing. 3.50 Pacific Salad Pacifica From the warm Pacific Islands we gather tropical melons, add them to sugar sweet pineapple and other fruits, and then top with chunks of Australian lobster meat. The dressing is smooth remoulade to high light all the flavors. 3.50 France Salade Bouillabaisse From southern France we stole a march on the famous chowder. We take the riches from the sea such as shrimp, crab and lobster, marinate them in a tomato vinaigrette dressing and serve garnished on garden greens. 3.50 Host International KONA BLEND COFFEE Brewed at your table .50 PRICES SUBJECT TO 4% TAX Not Responsible for Lost or Stolen Articles We Reserve the Right to Refuse Service to Anyone HNL-15M/8/67