Sailing hour collation

Prelude to Oriente Menus — the sailing hour collation. A great table groaning with tidbits awaits you at sailing time. A basket sculptured in ice and filled with glorious fruits reigns in the center looking down majestically on countless masterpieces of the culinary art. What is your fancy? Some succulent lobster or a slice from that huge brown turkey? Hors d'oeuvres — hot or cold?

— Caviar — sturgeon — pate de foie grits — piping hot little sausages — sweets with colorful icings and of odd shapes — candies — pastries — crisp salted nuts. An endless array of tempting foods is spread before you. The Oriente chefs are great chefs — justly famous for their cuisine.

In passing we might relate how a certain gentleman, come to bid friends bon voyage, became so enamoured of the Oriente's collation that he refused to leave the ship and arranged for passage to Havana on the spot.

On the Oriente you will rise to breakfasts eagerly. Like an explorer you will scan luncheon menus for new, exciting things and for old favorites. Dinners are a ritual of gracious living in an atmosphere of snowy white linen, gleaming silver and quiet, attentive service.

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