Pan Am First Class
Paris Charles de Gaulle to New York/JFK
March 1989

Lunch

Caviar served with Traditional Accompaniments

Selected Hors d'Oeuvres from the Dining Service Cart

Creamed Mushrooms in Pastry Shell

Crisp Garden Salad

Roast au Vol
Tenderloin of beef roasted on board and carved to order. Served with an assortment of sauces, berny potatoes and courgettes provencale

Lamb Deauville
Charcoal grilled filet of lamb with a unique sweet pepper sauce. Complemented by courgettes and berny potatoes

Guinea Fowl
Delicate breast of guinea fowl prepared normande style with cream sauce and diced apples. Served with courgettes provencale and berny potatoes

Bouillabaisse Parisienne
An old country provence dish prepared witha n assortment of fish and seafood. S easoned to perfection with a touch of garlic, saffron and fragrant herbs

Seasonal Fruit and Aged Cheeses

Raspberry Gateau
Pears Poached in Red Wine

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 Petit Fours

Basket of Fresh Fruit