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

Lunch

Caviar served with Traditional Accompaniments

Selected Hors d'Oeuvres from the Dining Service Cart

Watercress Cream Soup

Crisp Garden Salad

Roast au Vol
Tenderloin of beef roasted on board and carved to order. Served with an assortment of sauces, sardalaise potatoes and buttered green beans

Medallions of Veal
Tender veal medallions with a unique sweet pepper sauce. Complemented by buttered green beans and sardalaise potatoes

Duckling
Succulent young duckling roasted to perfection with a rich perigourdine sauce. Accompanied by sardalaise potatoes and buttered green beans

Civet of langouste
Delicate morsels of lobster in a pungent red wine sauce with baby onions, sauteed mushrooms and bits of bacon. Served with rice pilaf

Seasonal Fruit and Aged Cheeses

Bourdaloue Pear Tart
Caramel Custard

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