Deck Buffet Luncheon

Cunard 66

R.M.S. “MAURETANIA” ・ April 19, 1965

DECK BUFFET LUNCHEON

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Juices:  Tomato and Blended Fruit
Chilled Melon with Lemon
Eggs, Mayonnaise ・ Asparagus Vinaigrette ・ Bismarck Herrings
Sardines ・ Macedoine of Vegetables ・ Tunafish
Cold: Jellied Consomme
Cold: Crab Flate Salad, Mayonnaise

BUFFET

Roast Ribs and Sirloin of Beef ・ Baked American Ham
Rolled Ox Tongue ・ Roast Duckling ・ Roast Turkey
Luncheon Sausage ・ Roast Chicken
Cranberry, Apple, Horseradish and Chrane Sauce
Salads: Lettuce, Tomato, Cole Slaw
Mixed Bowl, Potato, Fresh Fruit
Mayonnaise, French, Russian and Thousand Islands Dressings

Cunard 67

CHEF’S SPECIALITY

Barbecued Spring Chicken

HOT WAGON

Hamburger Steak, American, on Soft Buns
French Fried Potatoes

ICE CREAM

Vanilla, Chocolate, Strawberry
Compote of Fruits, Whipped Cream ・ Fruit Pie ・ Fruit Cake
Gateaux, Varies ・ Jellies ・ Pastries
Kraft, Gruyere, Cheddar and Cottage Cheese
Long Luncheon Rolls ・ Brown, Vienna and Rye Bread ・ Butter
Fresh Fruit
Tea ・ Coffee

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