Do not have a definitive answer for the caviar question, but I can say as late as summer 2001, I saw Caviar in First on American Airlines Trans Atlantic...Would not surprise me if in the cost cutting, economic impact and malaise that hit US industry in the aftermath of 9-11, the caviar was discontinued and never reappeared on US carrier First Class tray tables. Not sure what grade of caviar American provisioned.

I know at Pan Am, we had Sevruga in First on probably every lunch/dinner flight over 5 hours. The original presentation concept was a large caviar tin placed in a silver tureen chilled with ice to be individually spooned from the First Class hors d'oeuvres cart along with about three or four other showpiece appetizer selections on the cart. Bulk chopped egg white, yolk, onion, toast points and sour cream accompanied, along with chilled vodka.

Later, the individual caviar service from the large bulk tin at the passenger seat was replaced with individual jars of Sevruga. One jar per passenger at 80% provisioning of planned passenger load (invariably some people did not want the caviar), again along with all the other showpeice appetizers on the cart. The individual jar was removed from ice tureen by the Purser, the lid seal broken but jar not opened, and then presented directly onto the passenger's linen lined tray next to the china appetizer plate, with pax choice of bulk accompaniments and any other appetizer selections on the china plate(s). Presumably, the individual jars ensured equivalent serving portions, showcased the product in the Sevruga jar (the markings on the bulk tin were covered by the silver tureen and ice on the cart), and made the service more efficient, with more focus also on individual, personalized portioning of the other selections. Sour cream disappeared as an accompaniment in the move to individual jar provisioning if I remember correctly..

Not sure we will ever see caviar in US carrier First Class galleys again...