Pan Am First Class
Nice to New York/JFK
February 1989

Lunch

Caviar served with traditional Accompaniments

Selected Hors d'Oeuvres from the Dining Service Cart

Crisp Garden Salad presented from the Dining Service Cart

Roast au Vol
Tenderloin of beef roasted on board and carved to order. Served with an assortment of sauces, dauphine potatoes and "little vegetables".

Chicken Provencale
Sauteed breast of chicken in a rich sauce with a medly of fresh country vegetables.

Fillet of Lotte
Delicately poached fillet of mediterranean monkfish in champagne sauce. Complemented by a timbale of zucchini.

Selection of Aged Cheeses from Edouard and Robert Ceneri

Seasonal Fruit Basket

Desserts by Patissier Jacques Fourmont

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


Cold Collation

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

Assortment of Cold Meats and Aged Cheeses

Bakery Fresh Breads

Fruit Tartlets

Chocolate Cake