TWA First Class
San Francisco to New York/JFK
November 1982

Dinner

Quiche Lorraine
The classic Egg Custard Pie from the French province of Lorraine. Blended with Bacon, Cheese and Spices.

Oriental Salad
Garden Greens are tossed with Water Chestnuts, Cherry Tomatoes, "Enok" Mushrooms and Crisp Noodles...your choice of our Special "Fuji" Dressing or Russian Poppy Seed.


Charbroiled Filet Mignon
Selected from Choice Beef and cooked to your liking. Complemented by Sauce Perigueux with Truffles.

Iron Skillet Chicken
Breast of Chicken is breaded, then sauteed and julienned into strips. Served with a Sweet and Sour Sauce and a Nest of Polynesian Fried Rice.

Loin Lamb Chops
Spring Lamb Chops cooked to the pink.
Accompanied by a Peppered Mint Sauce.

Sole Francaise
Fillet of Sole stuffed with a Melange of Vegetables. Enhanced by a light White Wine Sauce.

For those who prefer a change of pace...
Dungeness Crab Platter
On your flight out of San Francisco today, we will be serving Crab Salad presented in a natural Dungeness Crab Shell...Louis Dressing

Vegetable in Season

Baked Idaho Potato
Your Choice of toppings...Sour Cream and Chives, Whipped Butter, Crumbled Bacon or Shredded Cheddar Cheese.

Grissini Breadsticks
TWA's Roquefort Cheese Bread
Sweet Butter Ramekin

The Cheese Board
A Variety of Fine Cheeses

Orange Surprise
Fresh Orange Shell filled with Orange Sherbert and Vanilla Ice Cream

Chocolate Meringues

Liberty Bell Orange Chocolates


After Dinner Coffees

Coffee Flavors of the World
The Perfect Touch of Hot Coffee and Whipped Cream.
It's the Spirit that Makes the Difference !

Cafe Royale Coffee and Cognac
Cafe Mexicana Coffee and Kahlua
Carolans Irish With Carolans Irish Cream
Cafe Parisienne With Grand Marnier
Cafe Milano With Amaretto di Saronno and Rum