Pan Am First Class
San Francisco to New York/JFK
May 1989

Lunch

Selected Hors d'Oeuvres from the Dining Service Cart

Soup Crecy (Cream of Carrot)

Crisp California Salad

Roast au Vol
Tenderloin of beef roasted on board and carved to order.
Served with a "Zinfandel" red wine sauce, dauphinoise potatoes and California baby vegetables

Breast of Duckling
Delicately smoked duck breast with a unique sauce prepared with shallots, red wine and a touch of sage. Complemented by dauphinoise potatoes and a medley of young vegetables

Noisettes of Lamb
Sauteed medallions of lamb with a wild mint sauce. Served with dauphinoise potatoes and California baby vegetables

Fillet of Salmon
Poached fresh salmon fillet with a creamy dill sauce.
Accompanied by a medley of young vegetables and rice pilaf

Seasonal Fruit and Aged Cheeses

Chocolate Mousse Cake with Raspberry Sauce
Poached Pears in Red Wine with Chantilly Cream

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
Cafe Latin with Chocolate and Cognac