It's 1968 and you're comfortably seated aboard a Rolls-Royce powered Alitalia DC-8-40, sipping a tasty Chianti while the last of the passengers trickle onboard tonight's flight from New York to Lisbon and onwards to Rome. Man! That is some darned good Chianti! Mi scusi, Signore - What's that? Ah, your stewardess has arrived with the menu for tonight's flight. It's a big one, too - about 15" X 12" with a beautiful watercolor gracing the cover. Hmm... Dang! That's IS good Chianti! Well then, let's see what's for dinner!

A L I T A L I A

DINNER
New York to Lisbon

Pearls of Iranian Caviar
*
Prosciutto with Melon Balls
Cold Eggs "Aurora"
Tunny Fish in Oil
Roasted Red Peppers
Mushrooms and Artichokes in Oil
Chicken Salad "Mercedes"
Assorted Pickles
Black and Green Olives
*
Clear Soup with Sherry
Cream of Tomato Soup
*
"Mimosa" Salad
*
Stuffed Cannelloni "Emiliana"
*
Lobster Thermador
Rice Pilaff

Larded Filet of Beef ~ Meat Gravy
Roast Potatoes
Mixed Buttered Vegetables
*
Tray of Assorted Cheeses
Bel Paese ~ Parmagiano ~ Emmenthal ~ Gorgonzola ~ Camembert
*
Ice Cream Cake "Tosca"
*
Basket of Fresh Fruit
*
Coffee

* * * < + > * * *

BREAKFAST
Lisbon to Rome

Orange or Fruit Juices
*
Tea ~ Coffee ~ Hot Chocolate ~ Milk
*
Fried or Scrambled Eggs
Bacon
*
Basket of Fresh Fruit
*
Butter ~ Marmalade ~ Jam