1972. Portland, Oregon to Chicago, Illinois. On a DC-8-33. Red Carpet Service. After cocktails in the forward First Class lounge, you return to your seat for luncheon…

U N I T E D . A I R L I N E S

Portland to Chicago

LUNCHEON

Brook Trout Amandine
Filets of Colorado trout are seasoned and baked in butter to a golden brown, garnished with lemon juice and toasted almonds

Hearts of Romaine Salad – Caesar Dressing
Crisp Romaine, Parmesan cheese and croutons tossed in your presence with the chef’s special dressing and garnished with anchovy filets


ENTREES


Broiled Tenderloin Steak – Bercy Sauce
Choice steer beef tenderloin served with a sauce made with beef extract, shallots, white wine and herbs

Roast Long Island Duckling Bigarade
Roast duckling represents a quality of its own – succulent and distinctive

”The Chef’s Specialty”
Mixed Grill American
Choice beef tenderloin medallions, tiny veal cutlets, beef liver and pork tenderloin steaks grilled to perfection. Garnished with a baked tomato and bacon strip and served with a delicate mushroom – onion flavored sauce


Boulangere Potatoes
Green Beans Forestiere

Sourdough French Bread and Rolls


** **** **

DESSERTS
Assorted French Pastry, Petits Fours or Fruit and Cheese

Coffee – Tea
Dinner Mint