It's the summer of 1984 and after three wonderful weeks vacationing on the Greek islands of Santorini and Mykonos, it's time to return to your home on New York's Long Island. Your original plan was to fly directly from Athens to New York's John F. Kennedy International Airport, but when your travel agent advised you that for just $350 more, you could fly home in First Class aboard Morocco's state run carrier, Royal Air Maroc, your interest was piqued.

"Royal Air Maroc? Do they have jets yet?"
"Yes, of course! You'll fly aboard a 727-200 from Athens to Casablanca, then connect to a 747-200 for the trans-Atlantic leg to New York."
"Right. Let's do it then!"

And, as things turned out, Royal Air Maroc provided a very nice service aboard your two flights. Although its First Class catering was not quite so elaborate as one might expect aboard the established carriers from Central Europe, the seats were comfortable and the food was delicious. Following are the two menus from these flights...

ROYAL AIR MAROC
Athens to Casablanca

LUNCHEON

Fois Gras
Goose Liver

Stuffed Seabass Steak
Darne de Loup Saumonée

Chicken in Tarragon Gravy
Supréme de Poularde à l'Estragon

Mixed Moroccan Vegetables
Farandole de Legumes

Croquette Potatoes
Pomme Croquette

Rice Creole
Riz Créole

Seasonal Salad
Salade de Saison

Cheese Tray
Symphonie de Fromage

Pastry
Patisserie

Fruit Basket
Fruits en Corbielle



ROYAL AIR MAROC
Casablanca to New York

LUNCHEON

Smoked Salmon Argenteuil
Saumon Fumé Argenteuil

Seabass Moroccan Style
Filet de Loup m'Charmal

Tenderloin a la Moelle
Filet à la Moêlle

Chicken Breast Princess
Supréme de Poulet à Princesse

Mixed Vegetables
Bouquetière de Legumes

Croquette Potatoes
Pomme Croquette

Rice Creole
Riz Créole

Seasonal Salad
Salade de Saison

Cheese Tray
Plateau de Fromage

Pastry
Pâtisserie

Ice Cream Cake
Gâteau Glacé

Fruit Basket
Fruits en Corbielle

Coffee ~ Tea
Café ~ Thé