Originally Posted by Seat 2A

Ah... it is so nice to turn day dreams into reality! Ever since you first read of Eastern's new nonstop flights between St. Louis and the Pacific Northwest (1967), you've imagined yourself sitting in a plush First Class recliner, sipping from a nicely chilled glass of Chivas Regal whilst perusing the menu offerings from the upcoming dinner service. And now, here you are doing just that while comfortably ensconced in seat 2A, cruising through the soft blue yonder high above eastern Nebraska. As your 727 chases the setting sun, you take another pull from your Scotch and open the menu to once again consider your dinner options...

E A S T E R N . A I R L I N E S
St. Louis to Seattle

DINNER

SALAD/APPETIZER
Alaskan Crab Salad

ENTREES

Filet of Sole Amandine
A delicate filet of sole sauteed in butter, lemon juice and sherry,
then topped with toasted almond slices

Chicken Rochambeau
Filet of chicken sauteed in seasoned butter, placed on a slice of ham,
then covered with a rich Burgundy mushroom sauce

Veal Cordon Bleu
Tender veal cutlet sauteed in butter, then topped with ham,
Swiss cheese and a sherry mushroom sauce

Vegetables
Wild Rice Pilaf * Green Peas with water chestnuts and pimientos

DESSERT

Chocolate Velvet

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WINES

White Burgundy ~ Pouilly Fuisse
Red Burgundy ~ Gevrey Chambertin
Champagne ~ Mumm's Cordon Rouge Brut