BahrainLad

So, after reading Seat2A's excellent post discussing nostalgic premium-class airline menu's, I felt that a search through the accumulated rubbish in the garage was in order.....and there it was, at the bottom of a cardboard box, an innocuous beige folder with my father's almost illegible script..."Concorde Memorabilia"....

I have three menu's for your delectation, one British Airways 'Crown First' from London to Boston and Philadelphia, and two British Airways Concorde, London Washington and return. All three date from the early 1980s (I believe 1982 for Concorde).

They make interesting reading, as I'm sure you'll agree.


British Airways Crown First Class Menu

London-Boston 7h10
Cocktails
Lunch
Afternoon Tea
Boston-Philadelphia 1h20

Aperitifs and Cocktails


Sweet and Dry Vermouth
Campari Soda
Ameircano . Negroni
Sherry: Dry . Medium . Sweet
Dry Martini: Gin . Vodka
Bloody Mary . Old Fashioned . Manhattan
Sours: Whisky . Gin . Brandy
Gin Fizz . Collins

Highballs: Whisky . Brandy . Gin . Rum

Champagne Cocktail


Spirits

Whisky: Scotch . Bourbon . Rye
West Indian Rums
Gin
Vodka


Beers

Ale . Lager


Soft Drinks

Squashes: Orange . Lemon . Lime
Colas . Ginger Ale
Bitter Lemon . Tonic Water


Wines

Fine vintage wines selected from the greate vineyards of Bordeaux, Burundy and the Rhine.

Champagne Brut . Grande Marque


Liquers

Drambuie . Cointreau . Kahlua
Cognac VSOP
Fonseca Bin 27 Port

London - Boston

Lunch
Dejeuner


Saumon d'ecosse aux crevette rouge . Sauce riche
A cutlet of fresh scotch salmon, poached in white wine with herbs. Garnished with prawns, asparagus spears and cucumber salad. Served with mayonnaise and caviar sauce.

Pate de gibier Waldorf
Game pie, dressed with aspic and garnished with spiced fruits in artichoke and apple, celery and walnut salad.

**********

Contrefilet de boeuf roti a l'anglais
Roast sirloin of beef, served in traditional english style with Yorkshire puddings and gravy.

Pintade aux groseille rouge
Braised breast of guinea fowl in a sauce of lightly thickened game gravy with red currants and brandy.

Filets de sole Cubat
Fillets of Dover sole poached with white wine, set on a bed of mushrooom puree and coated with cheese sauce garnished with truffle.

Legumes
Pan fried courgettes, buttered snow peas and rissolees potatoes.

**********

Salade composee
Mixed seasonal salad served with vinaigrette or roquefort dressing.

**********

Gateau aux fraises
A light sponge cake filled and decorated with strawberries and fresh dairy cream.

Parfait Glace
Ice cream flavoured with fruit and liqueurs.

**********

Choix de fromages
A selection of british and continental cheeses served with celery and crackers.

**********

Corbeille de Fruits
Basket of fresh fruits in season.

**********

Cafe . Cafe sans cafeine.
Coffee or caffeine free coffee, served with a variety of friandises or chocolate mints.

We apologise if, ownig to previous passenger selection, your choice is not available.


Afternoon Tea
The Anglais


Sandwiches divers
A selection of reception sandwiches

**********

Gallettes a l'anglais
Light fruit scones served with strawberry jam and Devonshire clotted cream

**********

Sachertorte
Rich chocolate gateau, filled with apricot jam and covered with chocolate icing.

**********

English Fruit Cake

**********

The . Cafe
Your choice of tea or coffee.

British Airways Concorde

British Airways welcomes you aboard its Concorde service London-Washington. 4h05.

(Assorted drinks selection identical to Crown First Class)


Wines

Champagne Grand Siecle
or
Heidsieck Dry Monopole 1975

(as available)

Bordeaux
Chateau la Dominique 1973

White Burgundy
Chablis 1979


Liqueurs

Remy Martin Napoleon Brandy
Drambuie . Cointreau . Kahlua
Fonseca Bin 27 Port


Jamaica Macanudo Cigars

Aperitifs - Champagne

Canapes
Galantine of chicken, caviar and smoken salmon


Lunch
Dejeuner


Langouste et homard . Sauce riche
Fresh crawfish poached with aromatic herbs. Garnished with lobster claw and served with sauce riche.

**********

Medaillons de veau sautes aux herbes
Pan fried veal steak, glazed with white wine and flavoured with a combination of herbs.

Terrine de turbotin Neptune
Fillet of young turbot with seafood mousse prepared in brandy flavoured lobster sauce.

Noisettes de chevreuil aux cerise amere
Marinated steaklets of venison, seared on a hot griddle, finished in rich game sauce and garnished with morello cherries.

Legumes
Buttered snow peas, glazed root vegtetables and sicilienne potatoes.

**********

Salade
Combination of celery, apple and walnuts moistened with mayonnaise and dressed with fresh figs.

**********

Choix de fromage
A selection of French St. Nectaire and Columiere, English Stilton and Cheddar cheese.

**********

Dessert
This colourful selection of woodland berries and seasonal fruit is served with dairy cream.

**********

Cafe
Freshly made coffee served with a selection of friandises and home made chocolates.


British Airways Concorde

British Airways welcomes you aboard its Concorde service Washington-London. 3h45.


(Beverages identical, including wines, to outbound service.)


Aperitifs - Champagne

Canapes
Caviar, goose liver pate and shrimps.


Lunch
Dejeuner


Saumon fume et crab
Thin slices of scotch smoked salmon garnished with crab legs presented with lemon and buttered brown bread.

**********

Tournedos grille aux chanterelles
Prime fillet of beef seared on a hot griddle, served with sauteed cantharellus mushrooms.

Pate chaude de gibier
This English style game pie is prepared from marinated venison, pheasant, mushrooms and
morels baked with a crust of flaky puff pastry.

Truite Cleopatre
A filleted trout, pan fried in butter, garnished with shrimps, capers and soft roes and finished with nut brown butter.

Legumes
French beans, baby carrots and baked straw potatoes with artichokes.

**********

Salade
Wafers of avocado pear and apple, flaboured with lemon juice and fresh mayonnaise.

**********

Choice de fromage
A selection of French Camembert, English Stilton and Cheddar Cheese.

**********

Fraises Romanoff
Ripe strawberries marinated in orange juice, flaboured with maraschino and kirsch, mixed
with lightly whipped dairy cream.

**********

Cafe . Coffee
Served with chocolate mint crisps.


(Whew! That was a lot of typing! I think these menu's are from BA's 'Victorian phase', evidence the amusing French translations of such banal dishes as Roast Beef and Yorkshire pud!)

[This message has been edited by BahrainLad (edited 07-03-2003).]

JohnnyUMF

These are very interesting menu's, its nice that you have the original copies from your Dad. I wonder what the seating was like in the old BA First cabin compared to the new. I am imagining they operated a 747. Photos of the old cabin and the interior of concorde would be neat!

Thanks again for the menues!

[This message has been edited by JohnnyUMF (edited 07-03-2003).]

pallensf

Merci beaucoup BharainLad!

That too was fascinating...

------------------
Patrick A. Inouye, LMT
volunteer trip reports moderator

Seat 2A

Fantastic stuff!

If only I'd been a tad older
And richer...

Since this thread has attracted only BA menus, I thought y'all might like this multi-meal service from a BOAC flight between London and Kuala Lumpur via Kuwait, Bombay and Colombo. Two dinners, a breakfast and a lunch were offered on this 1972 service, now served nonstop via MAS. The menu itself measured approximately 5” X 16” and depicted a beautiful tropical beach at sunset. Picture yourself in the forward cabin of one of BOAC’s swift and quiet VC-10s enjoying this four flight journey and service from the cart…

** *** **

B.O.A.C.

London to Kuwait
5 Hours 50 Minutes

DINNER


Appetizers
Cornish Lobster Bellevue with Mayonnaise Sauce
Strasbourg Foie Gras en Brioche
Mousse of Scotch Salmon in Champagne Aspic

Soup
Clear Oxtail Soup

Salad
Mixed Greens
Offered with Roquefort or Vinaigrette Dressing

** *** **

Entrees

Roast Loin of Veal
Presented with Madeira Sauce

Pan Fried Lamb Cutlets
Offered with Piquante Sauce

Breast of Duckling Suidoise
Cooked with Apple and Prunes

Accompaniments
Baked Potato Julienne with Artichoke Hearts
Buttered French Beans
Braised Celery Hearts

** *** **

Dessert
Cherry Meringue Cake
Chocolate Walnut Ice Cream

Assorted Cheese

Fruit Basket

Friandises

** ** ** ** **
** ** ** ** **

Kuwait to Bombay
3 Hours 20 Minutes

BREAKFAST

Fresh Fruit Appetizer

Plain or Fruit Flavoured Yogurt

Freshly Scrambled or Boiled Eggs

Grilled Back Bacon
Pan Fried Kidney and Mushrooms

Fresh Toast
Crusty Roll
Croissants
Butter ~ Preserves

** ** ** ** **
** ** ** ** **

Bombay to Colombo
2 Hours 10 Minutes

LUNCHEON


Appetizer
Smoked Scotch Salmon

Salad Bowl
Offered with Roquefort or Vinaigrette Dressing

** *** **

Breast of Chicken
With Truffled Stuffing and Pistachio Nuts

Accompaniments
Creamed, Baked Potatoes
Garden Peas with Hearts of Artichoke

** *** **

Assorted Cheese

Fruit Basket[/i]

** ** ** ** **
** ** ** ** **

Colombo to Kuala Lumpur
3 Hours 20 Minutes

DINNER


Appetizers
Baked Crab Mornay
Consomme Celestine

Soup
Cream of Chicken

Salad
Mixed Greens
Offered with Vinaigrette or Pepper Dressing

** *** **

Entrees

Roast Sirloin of Angus Beef
Presented with Horseradish Sauce

Pan Fried Lamb Cutlets
Offered with Piquante Sauce

Breast of Duckling Paysanne
Presented with Peas and Button Onions

Curried Prawns
Served atop Pilaf Rice


Accompaniments
Buttered French and Baby Lima Beans
Small Pan Fried Potatoes

** *** **

Dessert
Cream Caramel
Served with Fresh Pineapple Slices

Cheese Board

Fruit Basket


[This message has been edited by Seat 2A (edited 07-03-2003).]

Seat 2A

Once again, since this thread seems to have attracted just BA menus, I'll double post this 1972 menu from a westbound flight between Hong Kong and London that made calls in Rangoon, Delhi, Beirut and Rome before finally kissing the concrete at Heathrow. Enjoy

** *** **

BOAC

Hong Kong to Rangoon
3 Hours 20 Minutes

DINNER

Appetizers
Medallions of Crayfish Bellevue with Mayonnaise Sauce
Galantine of Pheasant with Waldorf Salad
Smoked Scotch Salmon

Soup
Cream of Almonds

Salad
Palm Heart Salad
Offered with Chive Vinaigrette or Tomato Dressing

** *** **

Entrees

Fillet of Beef Wellington
Presented with Truffled Madeira Sauce

Pan Fried Lamb Cutlets Reform
Offered with Mint Sauce

Kiang Chung Ngap
Breast of Duckling with Spring Onions and Ginger

Accompaniments
Buttered Fresh Vegetables
Marquis Potatoes
Chinese Fried Rice

** *** **

Dessert
Longan and Mandarin Shortcake

Cheese Board

Fresh Seasonal Fruit

Chocolate Mints

** ** ** ** **
** ** ** ** **

Rangoon to Delhi
3 Hours 15 Minutes

SUPPER

Appetizer
Pickled Walnut Salad

Salad
Green Salad with Hearts of Artichoke
Served with Vinaigrette or Thousand Island Dressing

** *** **

Entrees

Cold Roast Sirloin of Beef
Served with Creamed Horseradish

Chicken and Pineapple Mayonnaise

** *** **

Dessert
Compote of Lychees

Assorted Cheese

Fruit Basket


** ** ** ** **
** ** ** ** **

Delhi to Beirut
5 Hours 55 Minutes

CONTINENTAL BREAKFAST

Fresh Fruit Appetizer
Brioche Pastry
Rolls and Croissants
Butter – Preserves
Coffee or Tea


** ** ** ** **
** ** ** ** **

Beirut to Rome
3 Hours 15 Minutes

BREAKFAST

Chilled Fruit Segments in Lemon Syrup

Plain or Fruit Flavoured Yogurt

Freshly Scrambled or Boiled Eggs

Grilled Bacon, Tomatoes and Mushrooms

Smoked Finnan Haddock

Fresh Toast
Crusty Rolls – Croissants
Butter – Preserves

Fruit Basket

Coffee or Tea

** ** ** ** **
** ** ** ** **

Rome to London
2 Hours 15 Minutes

BREAKFAST

Fresh Fruit Appetizer

Plain or Fruit Flavoured Yogurt

Freshly Scrambled or Boiled Eggs

Grilled Ham Steak and Tomatoes

Buttered Mushrooms

Hot Toast
Crusty Rolls – Croissants
Ryvita – Breakfast Biscuits
Butter – Preserves

Fruit Basket

Coffee or Tea

Note Refreshments will be served to transit passengers


[This message has been edited by Seat 2A (edited 07-04-2003).]

CT-UK

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[This message has been edited by CT-UK (edited 07-06-2003).]

CT-UK

http://makeashorterlink.com/?Q35A32A25