Here's the return portion of that New Zealand trip:

United Airlines
Auckland-Los Angeles
November 1996 (Menu code: AKL-LAX [LD91-S97-B95])

This menu is unique to Auckland-Los Angeles while the LAX-AKL menu was shared with the LAX and SFO to SYD flights. It’s a bit more elaborate than LAX-AKL, probably because it’s not a late-evening departure. There is a sorbet course, and four main-course choices instead of three and Godiva chocolates are offered. Here’s the blurb at the beginning:

WELCOME

“Gook cooks are artists whom one may bless after having eaten the courses they have served.” – Joseph Berchoux

Welcome aboard United’s First Class!

Fine cuisine can be compared to a celebrated work of art; yet it is unique in its capacity to appeal to all of the senses. The aesthetics of the plate setting, the texture of a hearty soup, the delicate aroma of a vintage wine, and the flavor of carefully-chosen spices all combine to create a most memorable dining experience.

The meal you are about to enjoy is the result of the collective effort of United’s Master Chefs. Using their creative talent and extensive training, they combine the techniques and ingredients of traditional global dishes with the unique touches of inspired innovation. This aggregation of tradition and talent has enabled United’s Master Chefs to create an ever-refined, ever-changing series of offerings for the discerning gourmet.

In an atmosphere of comfort and congeniality, we at United invite you to relax and enjoy your entrée as you would an art form, from the genius of its creation to its elegant presentation. In traveling to lands both near and far, you have encountered many new and exciting experiences. It is our hope that you will regard your dining experience on United as a supremely satisfying adventure in your course of travel.

We wish you a healthy appetite. Enjoy your meal and have a good trip. Thank you for flying United!

Sara Fields
Senior Vice President-Onboard Service

TO BEGIN

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

HOT TASTEFUL SAMPLING
Tomato Risotto garnished with sliced Veal Sausage, sautéed Wild Mushrooms with Chardonnay Wine, Tomato Basil Concassée and roasted Shallots

GARDEN FRESH SALAD
Seasonal greens with White Asparagus, Fennel and julienned Carrot with Chives, accompanied by Honey Sesame or Aurora Cream Dressing

SORBET
Refreshing Passion Fruit Sorbet

An assortment of Rolls

MAIN COURSES

CHATEAUBRIAND
Accompanied by a Natural Jus, Parisienne Potatoes, Rosemary Mushroom Ragoût with Tomatoes and Leeks and a julienne of Asparagus Tips, Carrots and Shiitake Mushrooms

*

BREAST OF CHICKEN
Enhanced by a Basil, Red Onion and Sherry Wine Jus, offered with sautéed Potatoes Tournés and a medley of Spinach and Cashew Nuts

**

FILLET OF SALMON
Marinated in Lemon Juice and Fresh Herbs, complemented by Saffron Rice with Red Onion, a mix of Tomatoes, Capers and Kalamata Olives and Green Beans with Leeks and Red Bell Pepper

***

HERBED VENISON
Presented with a Cabernet Wine Sauce, White and Wild Rice with Red Bell Pepper and sautéed Asparagus Tips

****

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 peppered and smoked Salmon, Cucumber and Carrot Slaw and Asparagus Tips

For your hot Main Course, please choose from the above Chicken, Seafood or Venison Entrees

Kikorangi, Camembert and Port Wine Cheddar Cheese offered 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
Pavlova

ICE CREAM LOG
Pistachio, Chocolate and Strawberry Ice Cream

GODIVA CHOCOLATES

Starbucks freshly brewed Coffee

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

MIDFLIGHT

Enjoy a light snack

GOOD MORNING

CHILLED ORANGE JUICE
Offered with Breakfast Pastries, Butter and Preserves

CHORIZO SAUSAGE AND EGG CASSEROLE
Prepared with Vegetables and Cheddar Cheese, enhanced by a Sun-dried, oven-roasted Tomato Sauce, fresh Fruit and sliced Carrots with a julienne of Leeks

FRESH FRUIT SAMPLER
Accompanied by creamy Yogurt


[This message has been edited by Kurt (edited 07-26-2003).]