Dinner
Aboard the S. S. MARIPOSA
CAPTAIN J. H. KILPACK, Commanding
Tuesday, November l, 1977
En Route San Francisco to Los Angeles

Suggested Dinner wines

8 Mumm's G.H. Extra Dry
A light bodied, medium dry champagne with all the fine qualities
that years of care and experience can provide.

96 Nectarose Rose D'Angou, Remy-Ponnier
With its subtle, delicate flavor, this thoroughly pleasant wine more
than lives up to its we'll-known advertising slogan: "Anything Goes
with Nectarose." It wiil accompany any dish, fromn the lightest sea
foods to hearty roasts. Small wonder it is America's most popular
French rose wine. Try it and see why.

112 Inglenook, Pinot Chardonnay
One of the most popular white wines. Bold straw yellow color,
fruity aroma, full-bodied.

140 Rothschild, Barsac
Sweet, fruity dessert wine. Made from very ripe Sauvignon Blanc
grapes of Bordeaux, France.

Please Order by Bin Number





Demitasse is served nightly at sea in the Outrigger Bar

Consult the Wine List for a selection exactly to your taste

Advance orders will ensure faster service

MENU

APPETIZERS
Marinated Mushrooms a la Grecque	Rock Lobster Cocktail, Lorenzo
Anchovy Canapes with Pearl Onions	Marinated Herring, Sour Cream
Carnet of Italian Ham, Melon au Porto	Iced Tomato or Grapefruit Juice
Fresh Fruit Cup Polynesian, au Cognac	Homemade Pig's Feet, Vinaigrette
Hearts of Celery en Branche, Ripe, Green Olives	Stuffed Eggs with Caviar, Romanoff

SOUPS
Consomme Raphael	Chilled Vichyssoise
Potage of Fresh Green Peas, Longchamps, with Golden Cheese Straw

FISH
Baked Alaska Halibut Steak with Lemon Butter Sauce, Garnet Potatoes
Deep Fried Scallops, Tartar or Cocktail Sauce, Spanish Salad

ENTREES
Veal Cutlet with Spaghetti, Tomato Sauce, Mozzarella Cheese, a la Parmigiana
Grilled Ham Steak, Coconut Milk Sauce, Glazed Pineapple, Sweet Potato
Braised Rack of Spring Lamb, Garden Peas, Rissole Potatoes, Mint Jelly
Assorted Vegetable Plate with Poached Egg on English Muffin
Fresh Pineapple Fritters with Sauce au Kirsch

To Order from our Charcoal Broiler (allow ten minutes)
Charcoal Broiled Choice Filet Mignon, Fresh Mushrooms, Bordelaise Sauce, Bouquetiere

GOURMET SPECIAL
Kailua Baked Papaya Stuffed with Prawn Curry, Rice Pilaf, Coconut

ROAST
Roast Long Island Duckling a l'Orange, Apple-Prune Custard, Royal Anne Cherries

VEGETABLES---POTATOES
Asparagus Spears, Hollandaise	Garden Peas Paysanne	Carrots Vichy	Diced White Turnips
Baked Idaho, Sour Cream	Candied Sweet Potatoes	Rissole Potatoes	Carolina Rice

COLD BUFFET
Pineapple, Peach, Papaya on Crisp Lettuce with Cottage Cheese or Sherbet
Baked Sugar Cured Virginia Ham, Spiced Apple Ring, Potato Salad
Cold Sliced Breast of Turkey, Cranberry Sauce, Waldorf Salad

SALADS---DRESSINGS
Belvedere Salad	Apple-Celery Waldorf Salad	Tropical Fruit Salad
Heart of Romaine, Avocado, Sliced Egg	Queen Emma Salad
Roquefort	French	Lemon	Mayonnaise	Garlic	Thousand Island

DESSERTS
Assorted French Pastry	California Fruit Cake	Chocolate Souffle au Grand Marnier
Lemon Custard Ice Cream	Coupe Peach Melba	Champagne Sherbet	Compote of Pears

CHEESE
A Selection of Fine Imported and Domestic Cheese from our Cheese Tray
Ry-Krisp, Melba Toast, Saltine or Water Crackers

BEVERAGES
Coffee	Sanka	Green, Orange Pekoe or Bushells Tea	Milk	Buttermilk	Chocolate

J.M. ABRAMSON, Chief Steward	Pacific Far East Line	JOHN G. MERLO, Executive Chef