Queen Elizabeth 2
Pages
Dishes
Page 4
| Chambertin, Clos De Beze '62 | $12.50 |
| Krug '64 | $14.00 |
| Red and White Bordeaux and Burgundy Rose | $0.30 – $1.80 |
Page 5
| Bisque de Homard | |
| Clams on the half shell | |
| Creme Caramel Chantilly | |
| Souffle aux liqueurs | |
| Bananas Jamaican | |
| Oven-roast Potatoes | |
| Cold Roast Duckling with Apple Sauce | |
| Chocolate Ice Cream | |
| Hot Butterscotch Sauce | |
| Baked Potatoes | |
| Duchesse Potatoes | |
| Fillets of Plaice Meuniere | |
| Poached Supreme of Brill with Chablis Wine Sauce | |
| Chicory Salad | |
| Hearts of lettuce salad | |
| Snowflake Salad | |
| PINEAPPLE ICE CREAM | |
| Vanilla ice cream | |
| Choice of Chilled Fruit Juices | |
| LIME SHERBET | |
| Salade Italienne | |
| Petits fours | |
| Smoked Salmon | |
| Caviar Glace | |
| Pate Suisse | |
| Cream of Broccoli with Croutons | |
| Iced Beef Bouillon | |
| AIGUILLETTES OF DUCKLING BIGARRADE Strips of breast of duck served in an orange-flavoured sacue | |
| LAMB CUTLETS REFORME Breadcrumbed, sauteed in butter and garnished with a julienne of gherkin, beetroot and white of egg; served with a sweet demi-glaze sauce | |
| Roast Vermont Turkey, Cranberry Sauce | |
| VEAL CHOP VERT PRE | |
| FILLET STEAK FOYOT | |
| Fried Parsnips | |
| Garden Peas | |
| Corn Saute Lafitte | |
| Galantine of Chicken | |
| Sugar-baked Ham | |
| Roast Lamb, Mint Sauce | |
| FRESH FRUIT | |
| Selected Cheese Board | |
| Scotch Woodcock | |
| Full Roast Coffee | |
| Instant Coffee | |
| Iced tea | |
| Iced coffee | |
| Ceylon Tea | |
| China Tea | |
| Indian Tea |