{"product_id":"p-o-lines-dinner-australia-day","title":"P. \u0026 O. Lines. Dinner - Australia Day","description":"\u003cp\u003eMenu, 2 pp., 10x7\". London: S.S. Oraian, April 7, 1965.\u003c\/p\u003e\n\u003cp\u003eChef Pearce cooked up a poached turbot in Hollandaise sauce, among other dishes. This menu was designed by Robert Scanlan as one of a series of 9 celebrating a national or \"special day.\" \u003c\/p\u003e\n\u003cp\u003eFine.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Ebay","offers":[{"title":"Default Title","offer_id":48111097708802,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/IMG_3324.jpg?v=1783802140","url":"https:\/\/omnivorebooks.myshopify.com\/products\/p-o-lines-dinner-australia-day","provider":"Omnivore Books on Food","version":"1.0","type":"link"}