I agree with Kurt, this is a great topic. I have a whole bunch of old menus, but I've had about 2 months of 18 hour days at work, so I haven't had time to find them or post them. This is a SFO-SEL menu that I posted elsewhere earlier.

Greg

United Airlines First Class - San Francisco - Seoul - September 1996

To Begin

Russian Caviar
Accompanied by chopped Egg, fresh Lemon, Sour Cream and Melba Toast, served with chilled Absolut Vodka or Dom Perignon

Hot Tasteful Sampling
Leek and Carrot Julienne topped with Lobster Tail, Tomato Thyme Broth and Spring Onions

Garden Fresh Salad
Seasonal Greens with Red and Yellow Bell Pepper, Leeks Sh*take Mushrooms, Daikon and Chives, accompanies by Parmesan Pepper or Javanese Dressing

An Assortment of Rolls

Main Courses

Marinated Rack of Lamb
Accompanied by a Mint Jus, sauteed Green Beans tossed with fresh Herbs, Rosemary Ratatouille and Potato Onion Pie

Seafood Melange
Grilled Sherry Scallops, Salmon and sauteed Shrimp presented with Puff Pastry served with Roasted Red Pepper Sauce and Leek and Sh*take Mushroom Ragout

Grilled Breast of Chicken
Enhanced by a Mustard Sage Sauce, offered with Celery Batonnets and Yellow Bell Pepper and a medley of Basmati Rice, Couscous and Barley

Szechuan Beef
Complemented by a spicy Hoisin Sauce, Basmati Rice with toasted Sesame Seeds and a medley of Carrots and Spring Onions

Traditional Steamed Rice is available

After All

The Worlds Finest Cheeses with Fresh Fruit
Brie, Double Gloucester, Gruyere and Castello Blue offered with Biscuits, Crudites and a glass of Sandeman’s Porto

Dessert
Raspberry Fruit Torte

Ice Cream Sundae
Ben & Jerry’s Vanilla and English Toffee Ice Cream with Hot Fudge, chopped Nuts and Whipped Cream

GODIVA CHOCOLATES

Starbucks freshly brewed Coffee

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

Crystal Geyser Natural Alpine Spring Water

Midflight
Enjoy a light snack. [I don’t really remember what they served back then as midflight snacks in F, but I think they were usually preplated hot sandwiches]

Prior to Arrival

Fillet of Snapper
Marinated in Olive Oil, Shallots and Lime Juice, accompanied by sauteed Asparagus Tips, chilled Ginger Pear Salad and fresh Fruit

Grilled Breast of Chicken
Served with Pappardelle Pasta, complemented by Tomato Orreganata Sauce, Leek and Carrot Slaw and Seasonal Fruit

Wines/Spirits (in part)
Dom Perignon – 1988
Mersault 1993, Louis Latour
Joseph Phelps, Napa Valley Sauvignon Blanc – 1994
Pauillac 1993, Chateau Lunch-Moussas
Columbia Winery, Columbia Valley Merlot – 1991
A range of regional selections
Johnny Walker Blue
Chivas Royal
Knob Creek
Hennessy XO
Sandeman Founder’s Reserve Porto
Dalwhinnie
Bombay Sapphire
Berneroy 18 Ans Calvados



[This message has been edited by greg99 (edited 07-23-2003).]