I'll state the obvious, but "this topic rocks!" Very enjoyable and thanks for the effort, everyone.

Well, I got inspired and hauled out my box of airline knickknacks and found this one. My parents went to New Zealand a few years ago and I got some menus as a souvenir. Not that old but a “dead” route anyway.

United Airlines
Los Angeles-Auckland
November 1996 (Menu code: LAX-AKL/SYD; SFO-SYD [LD93-S97-B95])

The cover is white and has “First Class” in white over dark blue with a photo of the countryside above it and a photo of a white and a red onion below. Inside is dark blue reverse line etching of maple leaves; each page has one of four pale gray etchings; a soup tureen, a bread plate and butter knife, a fork and oranges and leaves. Inside the cover is a message from Sara Fields, UA’s “Senior Vice President – Onboard Service” about United’s Master Chefs, comfort and congeniality, etc. etc. It is in English only.

TO BEGIN

RUSSIAN CAVIAR
Accompanied by chopped Egg, fresh lemon and Melba Toast, Served with chilled Absolut Vodka or Dom Pérignon

HOT TASTEFUL SAMPLING
Monkfish Fillet garnished with Lemon Grass, complemented by a White Wine Velouté and a Leek and Carrot Slaw

GARDEN FRESH SALAD
Seasonal greens with Scallions, marinated Plum Tomatoes, julienned Cucumber and Green Beans with Chives, accompanied by Raspberry Vinaigrette or Classic Caesar Dressing

MAIN COURSES

FILET MIGNON
Complemented by a Bacon Balsamic Vinaigrette, a medley of Asparagus, Mushrooms and Carrots and Bulghur Wheat Timbale accented by Cherries

*

VEAL MEDALLIONS
Presented with a Tomato Pesto Coulis, sautéed Asparagus and Fettuccine Alfredo Pie

**

BREAST OF CHICKEN WITH CITRUS SALSA
Prepared with fresh Tomatillo, Oranges and Grapefruit, accompanied by Potato and Onion Pie and Green Beans with sautéed Leeks

***

THE EARLY SEATING MEAL
At your request, we offer a complete meal served all at once, for those who would like extra time to work, relax or sleep.

An Appetizer of Trout Fillet and Tricolor Orzo served with Couscous and Leeks

A chilled Entrée of grilled Salmon complemented by Mustard Mayonnaise and Couscous with Raspberry Vinaigrette

Bel Paese and Petit Pont-l’Évêque Cheese served with Crackers and Godiva Chocolates

Please allow time for preparation

AFTER ALL

THE WORLD’S FINEST CHEESES WITH FRESH FRUIT
Complemented by Biscuits, Crudités and a glass of Sandeman’s Porto

DESSERT
Tiramisu

ICE CREAM SUNDAE
Ben & Jerry’s Vanilla and Peanut Butter Cup with Hot Fudge, Whipped Cream and Nuts

Starbucks freshly brewed Coffee

Amaretto, Baileys Irish Cream or Kahlúa can be mixed with your Coffee or enjoy Cappuccino or selected Herbal Teas

Crystal Geyser Natural Alpine Spring Water


MIDFLIGHT

Enjoy a light snack

PRIOR TO ARRIVAL

CHILLED ORANGE JUICE
Offered with Breakfast Pastries, Butter and Preserves

SWISS AND COLBY CHEESE OMELETTE
Complimented by Tomato Basil Coulis, Rösti Potatoes, marinated Filet Mignon and seasonal Fruit

FRESH FRUIT SAMPLER
Presented with creamy Yogurt

There is a separate wine insert but I won’t list all the wines since it appears to be a “systemwide” and not route-specific. But, the champagne was

CHAMPAGNE 1988 DOM PERIGNON
MOËT ET CHANDON
The caviar of Champagnes is at peak form in this great ’88 vintage

One wine was specific to New Zealand flights:

VILLA MARIA GISBORNE/MARLBOUGH
CHARDONNAY 1994
Perfect Chardonnay flavors; Superior companion to all white meats.

And, the one thing that impressed my dad the most:

JOHNNIE WALKER BLUE LABEL
This super-deluxe whisky from the House of Walker is matured in sherry oak casks and blended with whiskies aged no less than 15 years. The result is a distinctively peaty, smoky taste. Available in strictly limited quantities, Blue Label is positioned as the ultra-premium Johnnie Walker blend.

He said that it was strictly rationed and that he only got one double shot. It’s since become his favorite Father’s Day gift and it’s not cheap (about $165 a bottle at the local hooch warehouse) but it is very nice stuff. Needless to say it’s long gone from the UA roster. No more caviar either.

Edited to add that my parents took an earlier trip to Hong Kong and Bangkok in 1988 on United (I do know that it was SEA-HKG on a 747-SP). I didn't get menus but I was presented with a very cool/ugly amenity kit from first class. It's the weirdest butterscotch-colored "pleather" I've ever seen. I wish I had a chair or some pants or something in that material.


[This message has been edited by Kurt (edited 07-23-2003).]