Pan Am First Class
Rio de Janeiro to New York/JFK
February 1989

Late Supper

Caviar served with traditional Accompaniments

Selected Hors D'Oeuvres from the Dining Service Cart

Filet Tyrolienne
A select grilled tenderloin steak garnished with tomatoes concassees. Served with parisienne potatoes and spiniach souffle.

Pork Piccata Provencale
Slices of pork fried in butter with lemon juice and parsley. Complemented by timbale of spinach and parisienne potatoes.

Sea Bass Cardinal
Poached fresh fillet of sea bass in a unique lobster sauce. Served with spinach souffle and parisienne potatoes.

Seasonal Fruit and Aged Cheeses.

Quindin
Grand Marnier Souflee

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

Breakfast

Chilled Fruit Medley

Assorted Dry Cereals served with fruit and light cream or milk

Selection of Yogurt

Croissant filled with lean ham and swiss cheese

Cheese Omelette
A delicate omelette with a filling of aged cheese. Served with a petite filet mignon and tomato provencale.

Crepes Forestiere
Thin french pancakes enfold scrambled eggs with diced mushrooms in a rich cream sauce. Complemented by tomato provencale and a breakfast brochette.

Assorted Breakfast Breads

Butter and Preserves