LUNCHEON


Appetizers           Tomato Juice     Hors D'oeuve Varies

Soup                 Lentil

Fish                 Supreme of Haddock, Polignac

Main Course Salad    King Crab Mayonnaise

Entrees              Braised Ox Tail, Jardiniere
                     Fish Marsala Curry with Rice

Joint                Corned Silverside of Beef with Carrots and Dumplings

Grill to Order       Hamburger Steak with Fried Egg

Cold Buffet          Sirloin of Beef     Leg of Lamb
                     Luncheon Sausage     Veal and Ham Pie

Salads               Lettuce, Tomato and Beetroot     Tossed Green

Dressings            French     Mayonnaise     Tartare

Vegetables           Dressed Cabbage     Carrots Saute

Potatoes             Boiled     Creamed     Fried     Baked Jacket

Sweets               Loganberry Fool     Macaroon Custard
                     Coupe Brezilienne

Cheese               Specially Matured English Cheddar     New Zealand Cheddar
                     Cheshire Red     Bel Paese     Stilton

Biscuits             Bath Oliver     Cream Crackers     Hotel Crackers     Betterwheat
                     Ryvita     Table Water     Vita-Weat     Water     Breakfast

Fresh Fruit          In Season

Beverages            Coffee     Ceylon Tea     Indian Tea     China Tea
                     Instant Coffee:-Nescafe and Sanka     American Coffee

Tea and coffee are also served in the Public Rooms


Chef's suggestions in bold type

s.s. CANBERRA                                              Saturday 27th February 1971


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

P & O