Lunch menu 2

Appetizers
Apricot nectar
Tropical fruit punch
Pineapple juice
Barbecued pork tenderloin with plum sauce
Potato pancakes with sour cream, chopped scallions, and chunky applesauce

Soups
Potage parisienne
Chilled apricot with toasted almond

Salad
Seasonal leaves topped with vegetables, sprouts, and crisp mein noodles

Chilled entrees
Caribbean fruit boat, an assortment of fresh fruit enhanced with a rum and coconut milk creamed yogurt presented on a fresh pineapple boat

Antipasto platter, imported Italian meats, vegetables, marinated fish, and tuna-antipasto salad

Egg specialty
Quiche Sardou, spinach and artichoke bottoms baked in a rich egg custard finished with a trace of light parsley sauce

Entrees
New England fish cakes, made from an old fisherman’s recipe, served with corn relish, tartar sauce, french fried potatoes, and batons of carrots, turnips, and green beans

Rigatoni alla boscaiola, rigatoni pasta tossed with mushrooms, tomatoes, and a light creamy garlic sauce

Nasi goreng, Indonesian style rice with shrimp. Chicken, oriental vegetables, and fried shrimp krupuk

Philly steak and cheese sandwich, the finest grain-fed beef thinly sliced then topped with sauteed onions and melted cheese

Desserts
French fruit tart
Apple feuillantine
Vanilla-chocolate Bavarian cream
Vanilla, chocolate, or sugar-free ice cream
Lemon sherbet

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