Pan Am First Class
Buenos Aires to Miami
April 1989

Late Supper

Caviar served with traditional Accompaniments

Selected Hors D'Oeuvres from the Dining Service Cart

Roast au Vol
Tenderloin of Beef roasted on board and carved to order. Served with an assortment of sauces, savoyarde potatoes and ratatouille

Pejerrey "Club Creatif Cuisine Suisse"
Wine poached fresh fillets of pejerrey in a creamy carrot sauce. Complemented by rice pilaf.

Our Executive Chef's Selection for Today
Venison St. Hubertus
Sauteed medallions of venison in a cream sauce prepared with bacon and mushrooms. Served with braised cabbage, swiss dumpling and a poached apple.

Seasonal Fruit and Aged Cheeses

Assorted French Pastries
Orange Ice Cream Parfait

International Coffee
Cafe Parisienne with Grand Marnier
Cafe Royale with Cognac
Irish Coffee with Bailey's Irish Cream
Italian Coffee with Amaretto di Saronno
Cafe Mexicano with Kahlua
Cappuccino with Chocolate and Cognac


Continental Breakfast

Your choice of the following will be offered from the trolley:

Chilled Fresh Fruit

Croissant filled with lean ham and swiss cheese

Assorted dry cereals served with fruit and light cream or milk

Selection of Yogurt

Assorted Breakfast Breads

Butter and Preserves