August 1992
SFO-KOA F (DC-10 Service)
Lunch Service.

-- TO START --
A RAMEKIN OF HAWAIIAN MACADAMIA NUTS
Enjoy these with your preferred Cocktail or Beverage.

-- SALAD --
This ia a composition of Mixed Greens with Crabmeat and diced vegetables, topped with crispy fried Tortilla strips and toasted Almonds. Select from Javanese, Plum Oriental, or Chef Herman Rothweiler's Blue Cheese Dressing.

-- MAIN COURSES --
ROASTED RACK OF LAMB
Baked with a fresh Her Crust and accompanied by a Soy Scallion au Jus Sauce.
Mint Jelly and Ratatouille Compote
Potatoes Parisienne
Stir-fried Carrots and Celery
Green Beans
NORTHWEST KING SALMON
A broild Fillet of Salmon offered with a Pineapple Papaya Salsa.
Potato Boat filled with Vegetable Batonnets.
SPICY GRILLED CHICKEN
A Breast of Chicken with a roasted Peanut Vinaigrette seasoned with Soy Sauce and Rice Vinegar.
Stir-fried Vegetable Medley
Steamed Rice
A GOURMET PICNIC
Presented chilled in a Japanese lacquered box featuring Main Lobster Tail and Claws served with Louis Sauce accompanied by Leek Salad, Avocado, Asparagus Tips and fresh Fruit.

-- AND AFTER ALL --
ICE CREAM SUNDAE CART

-- WINES --
CHAMPAGNE
Domaine Chandon Napa Valley Brut NV

CHARDONNAY
Buena Vista Chardonnay 1990 -or-
Villa Mt. Eden Napa Valley 1998

CABERNET SAUVIGNON
Fremont Creek Mendocino 1988 -or-
Congree Speings California 1989

OGG-LAX F (DC-10 service)
Dinner Service.

-- TO BEGIN --
A RAMEKIN OF HAWAIIAN MACADAMIA NUTS
Enjoy these with your preferred Cocktail or Beverage.

-- SALAD --
A composition of Butter Lettuce, Romaine and Radicchio with julienned Red Pepper, Sugar Sanp Peas, Bean Sprouts and Tofu. Select from Javanese or Chef Herman Rothweiler's Blue Cheese Dressing.

-- MAIN COURSES --
BARBECUED ROAST PORK
Marinated Loin of Pork with a Barbecue Sauce flavored with Honey, Chili Sauce and Pink and Green Peppercorns, accompanied by carmelized Apple Wedges.
Polenta alla Romana
Ratatouille in Potato Basket
Baby Zucchini
PACIFIC SNAPPER
Poached in a Court-Bouillon seasoned with White Wine and Leeks, accompanied by a sweet Papaya Champagne Sauce.
Summer Ratatouille
Three-Rice Timbale
FIVE SPICE CHICKEN
A Breast of Chicken prepared with a Marinade or Sake, Oyster Sauce and Fresh Ginger, sauteed and offered with a Sweet and Sour Plum Sauce.
Summer Ratatouille
Soba Noodles with julienned Vegetables
Grilled Pineapple
A GOURMET PICNIC
Presented chilled in a Japanese lacquered box featuring Shrimp and Salmon Salad with Dill Dressing served in a Papaya Boat and Soba Noodles with Julienned Vegetables.

-- AND AFTER ALL --
ICE CREAM SUNDAE CART

-- WINES --
Same as above.

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