The winter of 1972 has been rainier than usual in London, which has only served to heighten your anticipation for this evening's flight to the exotic Seychelles Islands. As alluring as the Seychelles are, especially for your wife, you're equally excited about tonight's flight. You'll be taking your first flight aboard BOAC's beautiful Super VC.10. Even your wife agrees that a more beautiful airliner has never been built.



To celebrate the occasion of your first flight aboard this magnificent aircraft, you've decided to splurge and make the trip in First Class. Best of all, you haven't told your wife. She assumes that you'll be making the long nearly sixteen hour journey in Economy Class, so you can't wait to see her face when you hand your boarding cards to the hostess, as she graciously welcomes you both aboard and leads you to your seats - 3A and 3B.

Well that just happened, and to say your wife was downright flabbergasted would be an understatement in the extreme.

"Would you prefer the window, or the aisle, Dear?"

Ah... the feeling of settling back into the foam rubber ecstasy of those wide, plush recliners was only the first of the many pleasures soon to follow. And the legroom... ah..., it feels nice to be able to cross your legs without obstruction.

Soon, your hostess returns with welcome cocktails for you both - a Gin and Tonic for you, and a Planter's Punch for your wife. Moments later, the purser stops by to welcome you aboard and tonight's routing, expected flight time and meal options, after which he presents you both with large, colorful menus. Please don't hesitate to contact a member of your cabin crew if there's anything we can do to make your flight more pleasant.

Opening your menus, you both look at eachother in surprise and delight at the sumptuous feast to follow... Taking another pull off your perfectly made G&T, you turn to page two to peruse the offerings for the dinner service on tonight's first leg to Entebbe.

Oh, my...

B O A C

DINNER
London to Entebbe

Fresh Scotch Salmon Belle Vue
Mayonnaise Sauce

Strasbourg Fois Gras in Brioche

Spiced Chicken, Tongue and Avocado Salad


Consommé with Vegetable Garnish
Chilled Vichyssoise


Roast Sirloin of Beef
Horseradish Sauce

Breast of Chicken in Champagne Sauce
Accented with artichokes and mushrooms

Grilled Double Lamb Cutlet Mayfair


Buttered French beans
Cauliflower Polonaise
Noisette Potatoes

Salad Bowl
Vinaigrette or Almond dressing

French Meringue Gâteau
Coffee and rum ice cream with cherries

Assorted Cheese

Fruit Basket

Coffee ~ Tea

Friandises


CONTINENTAL BREAKFAST

Fresh Fruit Appetizer

Soft Rolls ~ Croissants ~ Butter ~ Preserves

Danish Pastries

Coffee ~ Tea


REFRESHMENTS
Entebbe to Nairobi


LUNCHEON
Nairobi to Seychelles

Seafood Hors d'oeuvre
Mayonnaise sauce


Grilled Filet Steak
Maitre d'hôtel butter

Breast of Duckling Supreme
Served with orange segments


Bouquetière of Vegetables
Small roast potatoes

Salad Bowl
Vinaigrette or Roquefort dressing

Pineapple Fruit Gâteau

Assorted Cheese

Fresh seasonal fruit

Coffee ~ Tea