Spectacular additions, so far! Thanks, everyone!
The 1970s were a great time to be flying in America. With the introduction of “Jumbo Jets” – the 747, DC-10 and L-1011 - came new and expanded services in both First Class and Coach. Most notable were the First and Coach Class lounges, including American’s famous Piano Bars or Continental’s Polynesian Pubs. With enhancements in aircraft galleys along with increased galley sizes came improved and expanded meal services as well. Menus were de rigueur for most flights over three hours in length. Portions were larger and on longer flights, there was generally a Roast of the Day that was carved from the cart.
Unlike today, First Class clientele consisted mainly of full fare paying passengers, though more than a few airline employees could also be found up front. The attire was generally more formal than today’s standards. Most men wore coats and ties, while the ladies wore dresses or skirts. The First Class cabin was curtained off and Coach passengers were not allowed to use the forward lavatories, even if the carts were in the aisles. Airline lounges were by invitation only. Indeed, even Coach was spectacular by today’s standards, even compared to today’s First Class. I remember getting menus on TWA’s Denver to New York flights that offered three different entrees. Continental’s Coach Class snack service between Denver and Albuquerque, a flight of 340 miles and one hour, rivaled today’s First Class on flights like Denver to Chicago. In fact, Continental offered more to eat on its DEN-ABQ First Class than Alaska offers on its three hour First Class luncheon flights between Anchorage and Seattle. While I enjoy today’s easier access to the forward cabin, the fact remains that most of us up front are traveling on upgrades these days. First Class certainly seemed a lot more special back in the Seventies, but then so too were the expectations of its clientele. Ah well – you get what you pay for.
Here’s hoping those of you old enough to remember and/or care enjoy this look back to the Golden Age of US domestic inflight service.
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Alright Patrick – you wanted Western Airlines menus, you got ‘em. Western was the first US airline to serve inflight meals. Here’s one from a flight I was on between Seattle and Anchorage in 1979. The aircraft was a Boeing 720B and the service was called The Pacific Northerner. Meals were served on Western’s distinctive red and blue dinnerware. The portions were large and most every passenger looked forward to the Klondike Coffee at meal’s end.
W E S T E R N . A I R L I N E S
The Only Way To Fly!
Seattle to Anchorage
The Pacific Northerner
DINNER
To Begin
Specialties of the North
An intriguing assortment of appetizers featuring reindeer sausage, stuffed eggs and other condiments
And then. . .
Fairbanks Salad
Crisp mixed greens highlighted by croutons, Parmesan cheese and garbanzzo beans. Served with our own herb dressing.
From the “Chef’s skillet” . . .
Your choice of
New York Steak
A generous portion, charbroiled to perfection, and served with seasoned butter
or
Kodiak King Crab Legs
Served with lemon and rich, melted butter
Both entrees are served with an array of uniquely prepared vegetables designed to complement your meal.
For dessert. . .
”Chef’s Selection”
We bring you an ever changing variety from the most popular desserts in Western’s World
And then relax with Western’s famous. . .
Klondike Coffee
Our own creation combining “Yukon Jack” liqueur, blended black coffee, and a generous portion of whipped cream and garnish. Try it and you’ll agree, coffee never tasted so good.
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The following menu was in the seat pocket in front of me on the above detailed flight. So, I imagine this was from Western’s luncheon service between Anchorage and Seattle. Enjoy!
Anchorage to Seattle
The Pacific Northerner
LUNCHEON
To Begin
Alaskan Snow Crab Claws
From the chilly waters of Alaska, we offer this succulent delicacy with lemon and a unique, tangy cocktail sauce
And then. . .
Matanuska Valley Salad
The heart of Romaine lettuce complimented by thinly sliced heart of palm, parsley and pimento, served with a gently spiced oil and vinegar dressing
From the “Chef’s skillet” . . .
Your choice of
Filet Mignon
A generous portion of Filet, charbroiled to perfection, and served with a special herb butter
or
Veal Kodiak
Alaska’s own rendition of a classic dish that first introduced King Crab to veal. This delicious combination is crowned with spears of asparagus and then smothered in cheese and Hollandaise Sauce
Both entrees are served with an array of uniquely prepared vegetables designed to complement your meal.
For dessert. . .
”Chef’s Selection”
We bring you an ever changing variety from the most popular desserts in Western’s World
And then relax with Western’s famous. . .
Klondike Coffee
Our own creation combining “Yukon Jack” liqueur, blended black coffee, and a generous portion of whipped cream and garnish. Try it and you’ll agree, coffee never tasted so good.
[This message has been edited by Seat 2A (edited 07-24-2003).]