Here' a menu from AA over Thankksgiving 1988. AA had just started flying Raleigh to Paris(Orly). My wife and I were traveling with one other couple. We were the only ones in First.

Hors d'oeuvre
Select canapes
Caviar Sevruga Malossol
Crab Legs and Mussels Vinaigrette

Salad of the Season

Entrees

Chateaubriand with Bearnaise Sauce
Halibut Steak with Minted Butter
Breast of Duck Wellington
Chef's Feature

Boulangere Potatoes Zucchini Parmesan
Artichoke with Pureed Carrots

Fruit and Cheese

Desert

Ice cream
Hot Fudge, Butterscotch or Hazelnut Rum Sauce
Confections

Breakfast (kind o skimpy)


Chilled Juice and fresh Fruit accompany cereal,
Yogurt and an assortment of cold Meats and Cheeses
Complemented by today's Bakery selection,
Preserves and Butter