Pan Am First Class
Stockholm to New York/JFK
December 1988

Lunch

Caviar seved with Traditional Accompaniments

Selected Hors d'Oeuvres presented from the Dining Service Cart

Cream of Asparagus Soup

Crisp Garden Salad

Roast au Vol
Tenderloin of beef roasted on board and carved to order. Served with morel sauce and berny potatoes

Veal Calvados
Filet of veal in creamy calvados sauce. Complemented by potatoes rissolees and spring vegetables

Hazel-Grouse
Oven roasted grouse with a rich cognac sauce. Accompanied by pate de foie gras and berny potatoes

Salmon in Champagne Sauce
Fresh fillet of salmon poached in a delicate champagne sauce. Served with white rice

Bouquet of Summer Vegetables

Seasonal Fruit and Aged Cheeses

Baker's Delight

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


Cold Collation

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

Assortment of Cold Meats and Aged Cheese

Bakery Fresh Breads

Selection of Rhubarb Pie or Fruit Tartlettes

Coffee Decaffeinated Coffee Tea