Howdy Folks
Whilst perusing the depths of the FlyerTalk trip reports, I must say how impressed I am by the detailed nature of many of the reports. Whether one has enjoyed the pleasures of First Class or not, one can certainly experience the service vicariously through the postings of such luminaries as tfung and Carfield, just to name two of the very best writers. Thanks, guys!
With the recent post 9/11 cutbacks in inflight meal service, both in First Class and Coach, I thought you might enjoy this menu from a TWA flight I flew between Denver and New York-JFK back in 1972. Although I traveled in Coach, I made sure to grab the First Class menu.
A number of you weren’t even born when this flight took place. This was a three hour and forty minute flight so consider when reading this that 9/11 related reductions notwithstanding, the cutbacks in meal service between 1972 and 2001 have been dramatic to say the least. The meal was lunch. This was a 12:00n departure out of Denver that continued on to Zurich from JFK.
TWA Flight 156
January 1st, 1972
Denver to New York-JFK
707-331B
TO START
ENCHILADA CON QUESO Y CHILES ROJO
A thin crepe filled with a lightly seasoned mixture of cottage and American cheeses… Topped with a colorful and zesty sauce flavored with beefstock, red peppers and tomatoes.
TOSSED GARDEN SALAD BOWL
An array of fresh, crisp garden greens consisting of romaine and Boston lettuce, endive, red cabbage and carrot slices. They are tossed with an assortment of special garnitures and served in an individual “Taiwan” bowl.
Your Choice Of
Herb flavored vinegar and oil or Roquefort Dressing
ENTRÉE SELECTIONS
CHATEAUBRIAND
The aristocrat of roasts… A double tenderloin of beef, selected from choice Midwestern steers. Cooked to your liking in TWA’s aircraft ovens and carved at tableside from the rolling cart. Served with Sauce Perigueux.
DOUBLE CUT LAMB CHOPS
From spring lamb, juicy double rib chops are cut and trimmed in the French manner and grilled to your liking… Rare… Medium… or Well Done.
CHICKEN BREAST PILGRIM STYLE
A partially boned Rock Cornish breast with a savory cranberry, celery and herb stuffing… Complimented by our New England Supreme sauce.
CHARBROILED SIRLOIN STEAK
Selected cuts from choice corn fed steers, cooked as you desire…
Topped with your choice of Lemon Parsley butter or Roquefort butter.
SWEET AND SOUR PRAWNS
Delicately sauteed jumbo shrimp artfully blended in a piquant sweet and sour pineapple sauce… Presented on a bed of fluffy rice.
Potatoes and Vegetables in season
Freshly baked Dinner Rolls and Breads
Creamery Butter
THE DESSERT CART
ICE CREAM SUNDAE
A special treat! Fancy French Vanilla ice cream topped with chocolate syrup or your favorite cordial… Kahlua, Galliano or Crème de Menthe… Sprinkled with chopped walnuts
HOT APPLE PIE
An American Favorite… Tangy apples baked in a flaky crust and served fresh from the oven with your choice of rich vanilla ice cream or a sharp cheddar cheese wedge.
Coffee, freshly brewed in flight
Tea
Dinner Mints
WINE AND CHAMPAGNE
Great Western Extra Dry New York State Champagne
Almaden Brut Champagne
Paul Masson Pinot Chardonnay
Ginestet Montagne Saint-Emilion 1969
