LUNCHEON S.S. MONTEREY Pacific Far East Line Friday, October 19, 1973 APPETIZERS Garden Radishes, Green Pencil Onions Sliced Eggs, Remoulade Chilled Apple or Orange Juice Westphalian Ham, Dill Pickles Fresh Fruit Cup au Grenadine Hearts of Artichokes, Vinegrette Assorted Fresh Yami Yogurt Fresh Cracked Crab, Mayonnaise SOUPS Consomme Vermicelli Jellied Chicken Broth Manhattan Clam Chowder with Oyster Crackers FISH New England Codfish Cakes with Tomato Sauce, Spanish Salad Baked Fillet of Northern Perch, Lemon Butter, New Potatoes ENTREES Boiled Corned Brisket of Beef, Boiled Cabbage, New Potatoes, Horseradish Barbecued Shoulder of Spring Lamb with Lima Beans Bretonne Baked Italian Meat Balls with Buttered Spaghetti, Parmesan Shirred Eggs and Del Monte Asparagus Tips, Argenteuil Les Crepes de Convent with Stewed Pears en Casserole Creamed Chicken a la King on Hot Biscuits To order from our Charcoal Broiler (allow ten minutes) Broiled Swiss Sausage with Braised Sauerkraut and Spiced Apple Ring SPECIAL LUNCHEON SALAD ----Hawaiian Delight---- Half Papaya Filled with Cottage Cheese or Guava Sherbet, Pineapple Banana, Lychee Nuts, Choice of Dressing VEGETABLES---POTATOES Boiled White Cabbage Buttered Corn Baked Summer Creamed Mashed or Boiled New Potatoes Saratoga Chips Steamed Rice COLD BUFFET Club House Sandwich: Sliced Turkey, Bacon, Tomato, Potato Salad Garni Sliced Roast Sirloin of Beef with Hawaiian Chutney, Vegetable Salad Sugar Cured Ham, Swiss Cheese, Potato Salad, Dill Pickle SALADS---DRESSINGS Mixed Green, Sliced Tomato Sliced Beets with Sour Pineapple and Cottage Cheese Combination French, Roquefort, Lemon, Thousand Island or Louie Dressing DESSERTS English Wine Trifle Pudding Compote of Plums Small Cakes Hot Mince Pie, Rum Sauce Mocha Custard Fruit Jello, Chantilly Coconut Ice Cream Fruitcake Boysenberry Sherbet CHEESE American Swiss Camembert Roquefort Edam Monterey BEVERAGES Coffee Tea Sanka Milk Postum Chocolate Buttermilk