First Class Menus and Experiences From Bygone Years
Jul 23, 2003 | 4:07 pm
#136
Join Date: Oct 2002
Location: Anaheim, CA - Delta Platinum Medallion,Sky Team Elite Plus, American Airlines Platinum, OneWorld - Emerald, EK-Skywards Gold, VS Flying Club, HHonors Gold, SPG Gold. Hyatt Gold Passport Platinum, Intercontinental Platinum Ambassador
Posts: 547
October 1990 - American Airlines Business Class
Welcome Aboard American Airlines International Flagship Service
Zurich to New York
LUNCHEON SERVICE
To Start
An assortment of warm Roasted Nuts to accompany your preferred Cocktail or Beverage
Appetizer
Snow Crab Claws served chilled with a fresh Garden Herb Sauce
Salad
Iceberg and Redleaf Lettuce served with a Vinaigrette or Creamy Tomato Dressing
Warm Breads. freshly baked on board
Entrees
Chicken Shiitake
Flavorful free range Chicken Breast filled with a Dressing or Shiitake Mushrooms, Herbs and Sake and complemented by a Brown Ginger Soy Sauce. Served with Vegetable Pancakes and grilled Yellow and Green Zucchini.
Filet Mignon with Peppercorn Sauce
Grilled Tenderloin of Beef accented with a Dijon Mustard Peppercorn Sauce. Accompanied by Chateau Potatoes and Zucchini, Eggplant and Red Pepper Medley.
Destination Feature - United States
Lobster and Ravioli Tapestry
Lobster Claw and Tail in a smooth White Wine and Lobster Sauce, served over Cheese filled Ravioli, on a bed of Greenery and Radicchio.
The Dessert Cart
Fresh Fruit and Cheese with Crackers and Sweet Biscuits
Black Forest Cake
Classic Cherry filled Chocolate Cake crowned with Chocolate Shavings
AFTERNOON MEAL
Grilled Vegetable Plate
Grilled seasoned Eggplant and Zucchini served chilled with a creamy roasted Carlic Sauce in a charbroiled Onion cup, accompanied by Fettuccine tossed with Parmesan and Basil.
Chilled Shrimp with Star Fruit
Plump boiled Shrimp presented with Star Fruit and enhanced with a Sesame Lime Sauce/
Savarin
A Baba Dough pastry filled with Whipped Cream, Pineapple and Oranges
Chocolates
WINES
Champagne
Pommery Cuvee Madame Luoise 1982
White Wines
Robert Mondavi Napa Valley Fume Blanc 1987
Chatenay Neuchatel 1988
Red Wines
Bouchard Pere & Fils Vosne Romanee 1986
Sterling Napa Valley "Diamond Mountain Ranch" California Cabernet Sauvignon 1985
Sherry
Gonzalez-Byass "La Concha" Amontillado Sherry[/i]
Dessert Wine
Graham's "Malvedos" Vintage Port 1978
------------------
Welcome Aboard American Airlines International Flagship Service
Zurich to New York
LUNCHEON SERVICE
To Start
An assortment of warm Roasted Nuts to accompany your preferred Cocktail or Beverage
Appetizer
Snow Crab Claws served chilled with a fresh Garden Herb Sauce
Salad
Iceberg and Redleaf Lettuce served with a Vinaigrette or Creamy Tomato Dressing
Warm Breads. freshly baked on board
Entrees
Chicken Shiitake
Flavorful free range Chicken Breast filled with a Dressing or Shiitake Mushrooms, Herbs and Sake and complemented by a Brown Ginger Soy Sauce. Served with Vegetable Pancakes and grilled Yellow and Green Zucchini.
Filet Mignon with Peppercorn Sauce
Grilled Tenderloin of Beef accented with a Dijon Mustard Peppercorn Sauce. Accompanied by Chateau Potatoes and Zucchini, Eggplant and Red Pepper Medley.
Destination Feature - United States
Lobster and Ravioli Tapestry
Lobster Claw and Tail in a smooth White Wine and Lobster Sauce, served over Cheese filled Ravioli, on a bed of Greenery and Radicchio.
The Dessert Cart
Fresh Fruit and Cheese with Crackers and Sweet Biscuits
Black Forest Cake
Classic Cherry filled Chocolate Cake crowned with Chocolate Shavings
AFTERNOON MEAL
Grilled Vegetable Plate
Grilled seasoned Eggplant and Zucchini served chilled with a creamy roasted Carlic Sauce in a charbroiled Onion cup, accompanied by Fettuccine tossed with Parmesan and Basil.
Chilled Shrimp with Star Fruit
Plump boiled Shrimp presented with Star Fruit and enhanced with a Sesame Lime Sauce/
Savarin
A Baba Dough pastry filled with Whipped Cream, Pineapple and Oranges
Chocolates
WINES
Champagne
Pommery Cuvee Madame Luoise 1982
White Wines
Robert Mondavi Napa Valley Fume Blanc 1987
Chatenay Neuchatel 1988
Red Wines
Bouchard Pere & Fils Vosne Romanee 1986
Sterling Napa Valley "Diamond Mountain Ranch" California Cabernet Sauvignon 1985
Sherry
Gonzalez-Byass "La Concha" Amontillado Sherry[/i]
Dessert Wine
Graham's "Malvedos" Vintage Port 1978
------------------
Jul 23, 2003 | 10:11 pm
#137
Join Date: Oct 1999
Location: Denver, Colorado/Port St. Lucie, Florida, USA
Programs: AS Titanium, UA PremEx-MM
Posts: 3,348
I'll state the obvious, but "this topic rocks!" Very enjoyable and thanks for the effort, everyone.
Well, I got inspired and hauled out my box of airline knickknacks and found this one. My parents went to New Zealand a few years ago and I got some menus as a souvenir. Not that old but a dead route anyway.
United Airlines
Los Angeles-Auckland
November 1996 (Menu code: LAX-AKL/SYD; SFO-SYD [LD93-S97-B95])
The cover is white and has First Class in white over dark blue with a photo of the countryside above it and a photo of a white and a red onion below. Inside is dark blue reverse line etching of maple leaves; each page has one of four pale gray etchings; a soup tureen, a bread plate and butter knife, a fork and oranges and leaves. Inside the cover is a message from Sara Fields, UAs Senior Vice President Onboard Service about Uniteds Master Chefs, comfort and congeniality, etc. etc. It is in English only.
TO BEGIN
RUSSIAN CAVIAR
Accompanied by chopped Egg, fresh lemon and Melba Toast, Served with chilled Absolut Vodka or Dom Prignon
HOT TASTEFUL SAMPLING
Monkfish Fillet garnished with Lemon Grass, complemented by a White Wine Velout and a Leek and Carrot Slaw
GARDEN FRESH SALAD
Seasonal greens with Scallions, marinated Plum Tomatoes, julienned Cucumber and Green Beans with Chives, accompanied by Raspberry Vinaigrette or Classic Caesar Dressing
MAIN COURSES
FILET MIGNON
Complemented by a Bacon Balsamic Vinaigrette, a medley of Asparagus, Mushrooms and Carrots and Bulghur Wheat Timbale accented by Cherries
*
VEAL MEDALLIONS
Presented with a Tomato Pesto Coulis, sauted Asparagus and Fettuccine Alfredo Pie
**
BREAST OF CHICKEN WITH CITRUS SALSA
Prepared with fresh Tomatillo, Oranges and Grapefruit, accompanied by Potato and Onion Pie and Green Beans with sauted Leeks
***
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 Trout Fillet and Tricolor Orzo served with Couscous and Leeks
A chilled Entre of grilled Salmon complemented by Mustard Mayonnaise and Couscous with Raspberry Vinaigrette
Bel Paese and Petit Pont-lvque Cheese served with Crackers and Godiva Chocolates
Please allow time for preparation
AFTER ALL
THE WORLDS FINEST CHEESES WITH FRESH FRUIT
Complemented by Biscuits, Crudits and a glass of Sandemans Porto
DESSERT
Tiramisu
ICE CREAM SUNDAE
Ben & Jerrys Vanilla and Peanut Butter Cup with Hot Fudge, Whipped Cream and Nuts
Starbucks freshly brewed Coffee
Amaretto, Baileys Irish Cream or Kahla can be mixed with your Coffee or enjoy Cappuccino or selected Herbal Teas
Crystal Geyser Natural Alpine Spring Water
MIDFLIGHT
Enjoy a light snack
PRIOR TO ARRIVAL
CHILLED ORANGE JUICE
Offered with Breakfast Pastries, Butter and Preserves
SWISS AND COLBY CHEESE OMELETTE
Complimented by Tomato Basil Coulis, Rsti Potatoes, marinated Filet Mignon and seasonal Fruit
FRESH FRUIT SAMPLER
Presented with creamy Yogurt
There is a separate wine insert but I wont list all the wines since it appears to be a systemwide and not route-specific. But, the champagne was
CHAMPAGNE 1988 DOM PERIGNON
MOT ET CHANDON
The caviar of Champagnes is at peak form in this great 88 vintage
One wine was specific to New Zealand flights:
VILLA MARIA GISBORNE/MARLBOUGH
CHARDONNAY 1994
Perfect Chardonnay flavors; Superior companion to all white meats.
And, the one thing that impressed my dad the most:
JOHNNIE WALKER BLUE LABEL
This super-deluxe whisky from the House of Walker is matured in sherry oak casks and blended with whiskies aged no less than 15 years. The result is a distinctively peaty, smoky taste. Available in strictly limited quantities, Blue Label is positioned as the ultra-premium Johnnie Walker blend.
He said that it was strictly rationed and that he only got one double shot. Its since become his favorite Fathers Day gift and its not cheap (about $165 a bottle at the local hooch warehouse) but it is very nice stuff. Needless to say its long gone from the UA roster. No more caviar either.
Edited to add that my parents took an earlier trip to Hong Kong and Bangkok in 1988 on United (I do know that it was SEA-HKG on a 747-SP). I didn't get menus but I was presented with a very cool/ugly amenity kit from first class. It's the weirdest butterscotch-colored "pleather" I've ever seen. I wish I had a chair or some pants or something in that material.
[This message has been edited by Kurt (edited 07-23-2003).]
Well, I got inspired and hauled out my box of airline knickknacks and found this one. My parents went to New Zealand a few years ago and I got some menus as a souvenir. Not that old but a dead route anyway.
United Airlines
Los Angeles-Auckland
November 1996 (Menu code: LAX-AKL/SYD; SFO-SYD [LD93-S97-B95])
The cover is white and has First Class in white over dark blue with a photo of the countryside above it and a photo of a white and a red onion below. Inside is dark blue reverse line etching of maple leaves; each page has one of four pale gray etchings; a soup tureen, a bread plate and butter knife, a fork and oranges and leaves. Inside the cover is a message from Sara Fields, UAs Senior Vice President Onboard Service about Uniteds Master Chefs, comfort and congeniality, etc. etc. It is in English only.
TO BEGIN
RUSSIAN CAVIAR
Accompanied by chopped Egg, fresh lemon and Melba Toast, Served with chilled Absolut Vodka or Dom Prignon
HOT TASTEFUL SAMPLING
Monkfish Fillet garnished with Lemon Grass, complemented by a White Wine Velout and a Leek and Carrot Slaw
GARDEN FRESH SALAD
Seasonal greens with Scallions, marinated Plum Tomatoes, julienned Cucumber and Green Beans with Chives, accompanied by Raspberry Vinaigrette or Classic Caesar Dressing
MAIN COURSES
FILET MIGNON
Complemented by a Bacon Balsamic Vinaigrette, a medley of Asparagus, Mushrooms and Carrots and Bulghur Wheat Timbale accented by Cherries
*
VEAL MEDALLIONS
Presented with a Tomato Pesto Coulis, sauted Asparagus and Fettuccine Alfredo Pie
**
BREAST OF CHICKEN WITH CITRUS SALSA
Prepared with fresh Tomatillo, Oranges and Grapefruit, accompanied by Potato and Onion Pie and Green Beans with sauted Leeks
***
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 Trout Fillet and Tricolor Orzo served with Couscous and Leeks
A chilled Entre of grilled Salmon complemented by Mustard Mayonnaise and Couscous with Raspberry Vinaigrette
Bel Paese and Petit Pont-lvque Cheese served with Crackers and Godiva Chocolates
Please allow time for preparation
AFTER ALL
THE WORLDS FINEST CHEESES WITH FRESH FRUIT
Complemented by Biscuits, Crudits and a glass of Sandemans Porto
DESSERT
Tiramisu
ICE CREAM SUNDAE
Ben & Jerrys Vanilla and Peanut Butter Cup with Hot Fudge, Whipped Cream and Nuts
Starbucks freshly brewed Coffee
Amaretto, Baileys Irish Cream or Kahla can be mixed with your Coffee or enjoy Cappuccino or selected Herbal Teas
Crystal Geyser Natural Alpine Spring Water
MIDFLIGHT
Enjoy a light snack
PRIOR TO ARRIVAL
CHILLED ORANGE JUICE
Offered with Breakfast Pastries, Butter and Preserves
SWISS AND COLBY CHEESE OMELETTE
Complimented by Tomato Basil Coulis, Rsti Potatoes, marinated Filet Mignon and seasonal Fruit
FRESH FRUIT SAMPLER
Presented with creamy Yogurt
There is a separate wine insert but I wont list all the wines since it appears to be a systemwide and not route-specific. But, the champagne was
CHAMPAGNE 1988 DOM PERIGNON
MOT ET CHANDON
The caviar of Champagnes is at peak form in this great 88 vintage
One wine was specific to New Zealand flights:
VILLA MARIA GISBORNE/MARLBOUGH
CHARDONNAY 1994
Perfect Chardonnay flavors; Superior companion to all white meats.
And, the one thing that impressed my dad the most:
JOHNNIE WALKER BLUE LABEL
This super-deluxe whisky from the House of Walker is matured in sherry oak casks and blended with whiskies aged no less than 15 years. The result is a distinctively peaty, smoky taste. Available in strictly limited quantities, Blue Label is positioned as the ultra-premium Johnnie Walker blend.
He said that it was strictly rationed and that he only got one double shot. Its since become his favorite Fathers Day gift and its not cheap (about $165 a bottle at the local hooch warehouse) but it is very nice stuff. Needless to say its long gone from the UA roster. No more caviar either.
Edited to add that my parents took an earlier trip to Hong Kong and Bangkok in 1988 on United (I do know that it was SEA-HKG on a 747-SP). I didn't get menus but I was presented with a very cool/ugly amenity kit from first class. It's the weirdest butterscotch-colored "pleather" I've ever seen. I wish I had a chair or some pants or something in that material.
[This message has been edited by Kurt (edited 07-23-2003).]
Jul 23, 2003 | 10:57 pm
#138
Join Date: Sep 1999
Location: SF Bay Area
Programs: UA 1K MM, Accor Plat, Htz PC, Natl ExEm, other random status
Posts: 2,879
I agree with Kurt, this is a great topic. I have a whole bunch of old menus, but I've had about 2 months of 18 hour days at work, so I haven't had time to find them or post them. This is a SFO-SEL menu that I posted elsewhere earlier.
Greg
United Airlines First Class - San Francisco - Seoul - September 1996
To Begin
Russian Caviar
Accompanied by chopped Egg, fresh Lemon, Sour Cream and Melba Toast, served with chilled Absolut Vodka or Dom Perignon
Hot Tasteful Sampling
Leek and Carrot Julienne topped with Lobster Tail, Tomato Thyme Broth and Spring Onions
Garden Fresh Salad
Seasonal Greens with Red and Yellow Bell Pepper, Leeks Sh*take Mushrooms, Daikon and Chives, accompanies by Parmesan Pepper or Javanese Dressing
An Assortment of Rolls
Main Courses
Marinated Rack of Lamb
Accompanied by a Mint Jus, sauteed Green Beans tossed with fresh Herbs, Rosemary Ratatouille and Potato Onion Pie
Seafood Melange
Grilled Sherry Scallops, Salmon and sauteed Shrimp presented with Puff Pastry served with Roasted Red Pepper Sauce and Leek and Sh*take Mushroom Ragout
Grilled Breast of Chicken
Enhanced by a Mustard Sage Sauce, offered with Celery Batonnets and Yellow Bell Pepper and a medley of Basmati Rice, Couscous and Barley
Szechuan Beef
Complemented by a spicy Hoisin Sauce, Basmati Rice with toasted Sesame Seeds and a medley of Carrots and Spring Onions
Traditional Steamed Rice is available
After All
The Worlds Finest Cheeses with Fresh Fruit
Brie, Double Gloucester, Gruyere and Castello Blue offered with Biscuits, Crudites and a glass of Sandemans Porto
Dessert
Raspberry Fruit Torte
Ice Cream Sundae
Ben & Jerrys Vanilla and English Toffee Ice Cream with Hot Fudge, chopped Nuts and Whipped Cream
GODIVA CHOCOLATES
Starbucks freshly brewed Coffee
Amaretto, Baileys Irish Cream or Kahlua can be mixed with your coffee or enjoy Cappuccino or selected Herbal Teas
Crystal Geyser Natural Alpine Spring Water
Midflight
Enjoy a light snack. [I dont really remember what they served back then as midflight snacks in F, but I think they were usually preplated hot sandwiches]
Prior to Arrival
Fillet of Snapper
Marinated in Olive Oil, Shallots and Lime Juice, accompanied by sauteed Asparagus Tips, chilled Ginger Pear Salad and fresh Fruit
Grilled Breast of Chicken
Served with Pappardelle Pasta, complemented by Tomato Orreganata Sauce, Leek and Carrot Slaw and Seasonal Fruit
Wines/Spirits (in part)
Dom Perignon 1988
Mersault 1993, Louis Latour
Joseph Phelps, Napa Valley Sauvignon Blanc 1994
Pauillac 1993, Chateau Lunch-Moussas
Columbia Winery, Columbia Valley Merlot 1991
A range of regional selections
Johnny Walker Blue
Chivas Royal
Knob Creek
Hennessy XO
Sandeman Founders Reserve Porto
Dalwhinnie
Bombay Sapphire
Berneroy 18 Ans Calvados
[This message has been edited by greg99 (edited 07-23-2003).]
Greg
United Airlines First Class - San Francisco - Seoul - September 1996
To Begin
Russian Caviar
Accompanied by chopped Egg, fresh Lemon, Sour Cream and Melba Toast, served with chilled Absolut Vodka or Dom Perignon
Hot Tasteful Sampling
Leek and Carrot Julienne topped with Lobster Tail, Tomato Thyme Broth and Spring Onions
Garden Fresh Salad
Seasonal Greens with Red and Yellow Bell Pepper, Leeks Sh*take Mushrooms, Daikon and Chives, accompanies by Parmesan Pepper or Javanese Dressing
An Assortment of Rolls
Main Courses
Marinated Rack of Lamb
Accompanied by a Mint Jus, sauteed Green Beans tossed with fresh Herbs, Rosemary Ratatouille and Potato Onion Pie
Seafood Melange
Grilled Sherry Scallops, Salmon and sauteed Shrimp presented with Puff Pastry served with Roasted Red Pepper Sauce and Leek and Sh*take Mushroom Ragout
Grilled Breast of Chicken
Enhanced by a Mustard Sage Sauce, offered with Celery Batonnets and Yellow Bell Pepper and a medley of Basmati Rice, Couscous and Barley
Szechuan Beef
Complemented by a spicy Hoisin Sauce, Basmati Rice with toasted Sesame Seeds and a medley of Carrots and Spring Onions
Traditional Steamed Rice is available
After All
The Worlds Finest Cheeses with Fresh Fruit
Brie, Double Gloucester, Gruyere and Castello Blue offered with Biscuits, Crudites and a glass of Sandemans Porto
Dessert
Raspberry Fruit Torte
Ice Cream Sundae
Ben & Jerrys Vanilla and English Toffee Ice Cream with Hot Fudge, chopped Nuts and Whipped Cream
GODIVA CHOCOLATES
Starbucks freshly brewed Coffee
Amaretto, Baileys Irish Cream or Kahlua can be mixed with your coffee or enjoy Cappuccino or selected Herbal Teas
Crystal Geyser Natural Alpine Spring Water
Midflight
Enjoy a light snack. [I dont really remember what they served back then as midflight snacks in F, but I think they were usually preplated hot sandwiches]
Prior to Arrival
Fillet of Snapper
Marinated in Olive Oil, Shallots and Lime Juice, accompanied by sauteed Asparagus Tips, chilled Ginger Pear Salad and fresh Fruit
Grilled Breast of Chicken
Served with Pappardelle Pasta, complemented by Tomato Orreganata Sauce, Leek and Carrot Slaw and Seasonal Fruit
Wines/Spirits (in part)
Dom Perignon 1988
Mersault 1993, Louis Latour
Joseph Phelps, Napa Valley Sauvignon Blanc 1994
Pauillac 1993, Chateau Lunch-Moussas
Columbia Winery, Columbia Valley Merlot 1991
A range of regional selections
Johnny Walker Blue
Chivas Royal
Knob Creek
Hennessy XO
Sandeman Founders Reserve Porto
Dalwhinnie
Bombay Sapphire
Berneroy 18 Ans Calvados
[This message has been edited by greg99 (edited 07-23-2003).]
Jul 24, 2003 | 2:59 pm
#139
Original Poster
FlyerTalk Evangelist
Join Date: Apr 2001
Location: East Ester, Alaska
Programs: Alaska Million Miler, United Million Miler, Wyndham Rewards Diamond, Choice Hotels Diamond
Posts: 13,662
No menus to post (maybe tomorrow, if the smoke from bush fires doesn't close the highway) but I just wanted to say THANKS! to fly4work and all the rest a youse for these most recent and most excellent menus!
Jul 24, 2003 | 4:09 pm
#140
FlyerTalk Evangelist
Join Date: Dec 2002
Location: Seattle, WA, USA
Programs: Bar Alliance Gold
Posts: 16,280
Another place to see airline menus is www.airlinemeals.net. I just had a few United ones posted and there are menus for a number of airlines.
Jul 25, 2003 | 9:58 am
#141
Join Date: Jul 2003
Location: London, England, BA Gold, Star Gold
Posts: 36
United Airlines First Class
London Heathrow - New York JFK
June 2000
Aircraft: Boeing 777-200 Departure: 08:30 a.m.
Welcome: We are proud to introduce our new Atlantic menu selection, developed and designed to incorporate the expectations expressed by many of our customers who have flown in the Atlantic market over the past year.
The four key elements of the menu design are: uncomplicated dishes with distinctive characteristics and flavors; use of the freshest seasonal products available; inclusion of authentic USA and European regional dishes and accompaniments; and light and substantial options appropriate to the time of day.
Our menu design process included the expertise of United Airlines Corporate Executive Chef, Eric Kopelow, in cooperation with Chefs from our American and European locations. Our team of dedicated culinary professionals developed breakfasts, lunches, dinners and snacks that encompass the key elements and will surpass our customers' expectations.
This enormous task, culminated with menu presentations in each region, where we prepared and tested every product for quality, flavor and texture prior to final presentation.
We hope that you enjoy these selections as much as we have enjoyed creating them for you.
Bon Appetit!
To Begin
Seasonal fresh fruit appetizer, your choice of fruit yogurt, cold cereal and breakfast breads
Main Course
Griddle Pancakes with pear and apricot compote
Pure maple syrup and roasted almonds
Scrambled eggs, ham and cheese on an English muffin, sauteed potatoes
Prior to Arrival
Seafood antipasto of chilled shellfish and dill-seared salmon
Green gazpacho
Seasonal salad leaves
French vinaigrette or blue cheese dressing
Main Course
Marinated rack of lamb with natural jus
Mushroom artichoke ragout and basil mashed potatoes
Sherry-marinated salmon with tomato basil sauce
Sauteed spinach and smashed potatoes
Chicken jeera with herbed rice and mango chutney
Curried zucchini, bell peppers and mushrooms with curry masala
Dessert
Regional cheese plate with seasonal fresh fruit
White Stilton with apricots, Gubbeen and Mull of Kintyre
Haagen-Dazs Vanilla & Baileys ice cream
Mango and cherry sauces and roasted pistachio nuts
Thornton's chocolates
Wines
Brut Dom Perignon Champagne
White:
Chablis Premier Cru 'Vau-de-Vey' Domaine Laroche
Alderbrook Dry Creek Valley Chardonnay
Red:
Macau Chateau Cantemerle Bordeaux
Niebaum-Coppola Napa Valley 1997 Merlot
London Heathrow - New York JFK
June 2000
Aircraft: Boeing 777-200 Departure: 08:30 a.m.
Welcome: We are proud to introduce our new Atlantic menu selection, developed and designed to incorporate the expectations expressed by many of our customers who have flown in the Atlantic market over the past year.
The four key elements of the menu design are: uncomplicated dishes with distinctive characteristics and flavors; use of the freshest seasonal products available; inclusion of authentic USA and European regional dishes and accompaniments; and light and substantial options appropriate to the time of day.
Our menu design process included the expertise of United Airlines Corporate Executive Chef, Eric Kopelow, in cooperation with Chefs from our American and European locations. Our team of dedicated culinary professionals developed breakfasts, lunches, dinners and snacks that encompass the key elements and will surpass our customers' expectations.
This enormous task, culminated with menu presentations in each region, where we prepared and tested every product for quality, flavor and texture prior to final presentation.
We hope that you enjoy these selections as much as we have enjoyed creating them for you.
Bon Appetit!
To Begin
Seasonal fresh fruit appetizer, your choice of fruit yogurt, cold cereal and breakfast breads
Main Course
Griddle Pancakes with pear and apricot compote
Pure maple syrup and roasted almonds
Scrambled eggs, ham and cheese on an English muffin, sauteed potatoes
Prior to Arrival
Seafood antipasto of chilled shellfish and dill-seared salmon
Green gazpacho
Seasonal salad leaves
French vinaigrette or blue cheese dressing
Main Course
Marinated rack of lamb with natural jus
Mushroom artichoke ragout and basil mashed potatoes
Sherry-marinated salmon with tomato basil sauce
Sauteed spinach and smashed potatoes
Chicken jeera with herbed rice and mango chutney
Curried zucchini, bell peppers and mushrooms with curry masala
Dessert
Regional cheese plate with seasonal fresh fruit
White Stilton with apricots, Gubbeen and Mull of Kintyre
Haagen-Dazs Vanilla & Baileys ice cream
Mango and cherry sauces and roasted pistachio nuts
Thornton's chocolates
Wines
Brut Dom Perignon Champagne
White:
Chablis Premier Cru 'Vau-de-Vey' Domaine Laroche
Alderbrook Dry Creek Valley Chardonnay
Red:
Macau Chateau Cantemerle Bordeaux
Niebaum-Coppola Napa Valley 1997 Merlot
Jul 25, 2003 | 10:16 am
#142
Join Date: Jul 2003
Location: London, England, BA Gold, Star Gold
Posts: 36
British Airways
First Class Service 1987
Hong Kong
Cocktails Dinner 6h15
Bombay
Refreshments Breakfast 10h10
London
Friday service terminates in Manchester
DINNER
Selection of hot and cold canapes
-*-
Seafood and Apple Salad featuring prawn, lobster and crayfish with apple
Smoked meats garnished with a tomato and basil flavoured bavarois
-*-
Loin of Lamb roasted with green peppercorns and served with redcurrant flavoured lamb sauce
Chicken Pie set in a light cream sauce
Fillets of Sole oriental style with orange, soy and ginger sauce
-*-
Buttered green beans, stir fried vegetables, baby squash, parsley potatoes and fried rice
-*-
Mixed seasonal salad presented with hazelnut vinaigrette or yoghurt and mint dressing
-*-
Hot Pineapple Pancakes
filled with pineapple and kumquats flavoured with ginger
Passion Fruit Ice Cream with refreshing raspberry sorbet
-*-
Cheese Board
-*-
Basket of fresh fruit in season
-*-
Coffee, decaf, tea or chinese tea with a selection of friandises
REFRESHMENTS
Hot Savouries:
Selection of choice seafood cooked in cream sauce and baked in a case of crisp pastry
Fresh pasta cooked with savoury meat filling, coated with tomato and cheese then glazed under a hot grill
Cheese and herb puffs
Vegetable spring rolls
-*-
Fresh Fruit Flan
-*-
Selection of fresh rolls served with butter
BREAKFAST
A refreshing selection of seasonal fresh fruit
Your choice of plain or fruit flavoured yoghurt
-*-
Eggs - scrambled or boiled cooked to your liking
Grilled bacon and English style pork sausages, served ith mushrooms and tomatoes
Buttered kipper fillets
-*-
Toast, rolls and danish pastries, served with jam, marmalade or honey
-*-
Your choice of tea or coffee
The menu is quite large, the size of a UK A4 letter, on thick grey card with a photograph of a yellow lilly. First Class in italic script is written across the top, with British Airways and the famous speedwing mark underneath. The aircraft, if I recall correctly, was a Tri-Star, with 18 First Class seats in a 2 x 2 x 2 configuration.
[This message has been edited by Danair (edited 07-25-2003).]
First Class Service 1987
Hong Kong
Cocktails Dinner 6h15
Bombay
Refreshments Breakfast 10h10
London
Friday service terminates in Manchester
DINNER
Selection of hot and cold canapes
-*-
Seafood and Apple Salad featuring prawn, lobster and crayfish with apple
Smoked meats garnished with a tomato and basil flavoured bavarois
-*-
Loin of Lamb roasted with green peppercorns and served with redcurrant flavoured lamb sauce
Chicken Pie set in a light cream sauce
Fillets of Sole oriental style with orange, soy and ginger sauce
-*-
Buttered green beans, stir fried vegetables, baby squash, parsley potatoes and fried rice
-*-
Mixed seasonal salad presented with hazelnut vinaigrette or yoghurt and mint dressing
-*-
Hot Pineapple Pancakes
filled with pineapple and kumquats flavoured with ginger
Passion Fruit Ice Cream with refreshing raspberry sorbet
-*-
Cheese Board
-*-
Basket of fresh fruit in season
-*-
Coffee, decaf, tea or chinese tea with a selection of friandises
REFRESHMENTS
Hot Savouries:
Selection of choice seafood cooked in cream sauce and baked in a case of crisp pastry
Fresh pasta cooked with savoury meat filling, coated with tomato and cheese then glazed under a hot grill
Cheese and herb puffs
Vegetable spring rolls
-*-
Fresh Fruit Flan
-*-
Selection of fresh rolls served with butter
BREAKFAST
A refreshing selection of seasonal fresh fruit
Your choice of plain or fruit flavoured yoghurt
-*-
Eggs - scrambled or boiled cooked to your liking
Grilled bacon and English style pork sausages, served ith mushrooms and tomatoes
Buttered kipper fillets
-*-
Toast, rolls and danish pastries, served with jam, marmalade or honey
-*-
Your choice of tea or coffee
The menu is quite large, the size of a UK A4 letter, on thick grey card with a photograph of a yellow lilly. First Class in italic script is written across the top, with British Airways and the famous speedwing mark underneath. The aircraft, if I recall correctly, was a Tri-Star, with 18 First Class seats in a 2 x 2 x 2 configuration.
[This message has been edited by Danair (edited 07-25-2003).]
Jul 25, 2003 | 10:41 am
#143
Join Date: Jul 2003
Location: London, England, BA Gold, Star Gold
Posts: 36
British Airways First Class
Hong Kong - Delhi - London
February 1992 Boeing 747 aircraft
Hong Kong
Cocktails Dinner 5h15
Delhi
Supper Refreshments Breakfast 9h15
London
(what a difference a few years makes...but the breakfast has hardly changed...see above British Airways posting HKG-BOM-LON for further details)
A Taste of The Orient
We are pleased to be able to present for your enjoyment today a menu with a selection of Chinese cuisine created by chefs in Hong Kong
DINNER
Selection of cold canapes
Appetizers:
Paupiettes of smoked salmon, filled with crab meat, avocado, cucumber and tomato. Flavoured with vinaigrette dressing and garnished with pearls of caviar
Hot hors d'oeuvre featuring steamed shrimp and pork dumplings with Piquant oriental sauce
Fresh mango with citrus fruits
Soup: Double consomme. Served with finely shredded herb pancake
Main Courses:
Grilled fillet of beef dressed with herb onion mousse
Sole fillets wrapped in lettuce and black mushrooms with a light oyster sauce
Lamb loin and kidney roast under an almond and herb crust with lamb gravy
Vegetarian choice featuring spinach ravioli with tomato sauce finished with cheese glaze
Vegetables: Cauliflower mornay, stir fried vegetables, mange tout, fried rice and cocotte potatoes
Salad: Mixed seasonal salad with a choice of lime mayonnaise or Italian dressing
Desserts:
Pineapple and peanut pancake served with a pineapple sauce
Ginger ice cream with raspberry sorbet filling
Fruits: variety of prepared fruits in season
Cheese: British and Continental cheeses including Brie, Cheddar, Stilton, Double Gloucester adn Gruyere
Coffee, tea served with friandises
SUPPER
Appetizer: Chicken liver pate with hot toast
Main Courses:
Beef paupiettes with mushroom sauce
Indian style chicken biriyani with mint raita
Prawns American served with basmati rice
Vegetables: Buttered spinach, glazed carrots, basmati rice and roast potatoes
Selection of rolls from the bakery
Mixed seasonal salad with vinaigrette or creole dressing
Hot date and walnut flan, served with orange flavoured caramel sauce
Basket of fresh fruits
Cheese with crackers and butter
Coffee & Tea
BREAKFAST
Appetizers:
A refreshing selection of seasonal fresh fruit
Your choice of plain or fruit flavoured yoghurt
Eggs and grills:
Freshly scrambled or boiled eggs cooked to your liking
Grilled bacon, English style pork sausages servd with grilled tomatoes, sauteed mushrooms and hash brown potatoes
Buttered kipper fillets
Toast, rolls and banana muffins from the bakery, served with jam, marmalade or honey
Coffee or tea
The menu is post-Landor revamped British Airways, so the "to fly to serve" crest is proudly displayed on the front cover with FIRST in large letters and a smaller "class" underneath. It was presented with a separate wine list, as follows:
Champagne: Charles Heidsieck Champagne Charlie 1983
White Wine:
Chablis 1er Cru Cuvee Premiere 1988 Domaine Laroche
Gewurztraminer Grand Cru 1989 Stinert
Cuvaison Chardonnay 1988 Napa Valley
Red Wine:
Chateau Leoville Lascases Grand Cru Classe 1987 Saint Julien
Robert Mondavi 1984 Cabernet Sauvignon Napa Valley
Campaccio 1987 Terrabiana, Tuscany
Hong Kong - Delhi - London
February 1992 Boeing 747 aircraft
Hong Kong
Cocktails Dinner 5h15
Delhi
Supper Refreshments Breakfast 9h15
London
(what a difference a few years makes...but the breakfast has hardly changed...see above British Airways posting HKG-BOM-LON for further details)
A Taste of The Orient
We are pleased to be able to present for your enjoyment today a menu with a selection of Chinese cuisine created by chefs in Hong Kong
DINNER
Selection of cold canapes
Appetizers:
Paupiettes of smoked salmon, filled with crab meat, avocado, cucumber and tomato. Flavoured with vinaigrette dressing and garnished with pearls of caviar
Hot hors d'oeuvre featuring steamed shrimp and pork dumplings with Piquant oriental sauce
Fresh mango with citrus fruits
Soup: Double consomme. Served with finely shredded herb pancake
Main Courses:
Grilled fillet of beef dressed with herb onion mousse
Sole fillets wrapped in lettuce and black mushrooms with a light oyster sauce
Lamb loin and kidney roast under an almond and herb crust with lamb gravy
Vegetarian choice featuring spinach ravioli with tomato sauce finished with cheese glaze
Vegetables: Cauliflower mornay, stir fried vegetables, mange tout, fried rice and cocotte potatoes
Salad: Mixed seasonal salad with a choice of lime mayonnaise or Italian dressing
Desserts:
Pineapple and peanut pancake served with a pineapple sauce
Ginger ice cream with raspberry sorbet filling
Fruits: variety of prepared fruits in season
Cheese: British and Continental cheeses including Brie, Cheddar, Stilton, Double Gloucester adn Gruyere
Coffee, tea served with friandises
SUPPER
Appetizer: Chicken liver pate with hot toast
Main Courses:
Beef paupiettes with mushroom sauce
Indian style chicken biriyani with mint raita
Prawns American served with basmati rice
Vegetables: Buttered spinach, glazed carrots, basmati rice and roast potatoes
Selection of rolls from the bakery
Mixed seasonal salad with vinaigrette or creole dressing
Hot date and walnut flan, served with orange flavoured caramel sauce
Basket of fresh fruits
Cheese with crackers and butter
Coffee & Tea
BREAKFAST
Appetizers:
A refreshing selection of seasonal fresh fruit
Your choice of plain or fruit flavoured yoghurt
Eggs and grills:
Freshly scrambled or boiled eggs cooked to your liking
Grilled bacon, English style pork sausages servd with grilled tomatoes, sauteed mushrooms and hash brown potatoes
Buttered kipper fillets
Toast, rolls and banana muffins from the bakery, served with jam, marmalade or honey
Coffee or tea
The menu is post-Landor revamped British Airways, so the "to fly to serve" crest is proudly displayed on the front cover with FIRST in large letters and a smaller "class" underneath. It was presented with a separate wine list, as follows:
Champagne: Charles Heidsieck Champagne Charlie 1983
White Wine:
Chablis 1er Cru Cuvee Premiere 1988 Domaine Laroche
Gewurztraminer Grand Cru 1989 Stinert
Cuvaison Chardonnay 1988 Napa Valley
Red Wine:
Chateau Leoville Lascases Grand Cru Classe 1987 Saint Julien
Robert Mondavi 1984 Cabernet Sauvignon Napa Valley
Campaccio 1987 Terrabiana, Tuscany
Jul 25, 2003 | 12:07 pm
#144
Join Date: Jul 2003
Location: London, England, BA Gold, Star Gold
Posts: 36
Japan Airlines First Class 1987
Jakarta - Tokyo (via Kuala Lumpur)
DC-10 Service
I was the only F/C passenger on this flight! But they did the entire service for me.
DINNER
Foie Gras Pate
Salmon Roe & Caviar
Sushi Assortment
Lobster in a Cream Sauce, buttered rice, green peas, chateau carrots
Cassis delight
Cheese & Crackers
Roll / Butter = Coffee, tea, green tea
SNACK
Cold Savouries:
Scottish Smoked Salmon
Duck with Papaya
More foie gras
Chicken breast with green asparagus
Palm heart with cream cheese
Assorted Fruits
Malaysian Sate: Chicken / Beef
Japanese Soba Noodle available upon request
BREAKFAST
Western:
Mixed fresh fruits
Eggs - omelette, fried, scrambled
breakfast steak, buttered salmon, chicken sausage
cheese & sausage
French roll, danish, croissant, toast
Japanese Style:
Salt-grilled salmon
Grilled egg
Rice porridge
Miso soup
Japanese Pickles
Green Tea
WINES:
(presented in a separate wine list replete with a map of the French vineyards on the inside...nice idea)
Champagne:
Dom Perignon 1980
White Wine:
Graves Grand Cru Classe Chateau Carbonnieux
Pouilly Fume Domaine de St Laurent l'Abbaye
Red Wine:
Margaux Grand Cru Classe Chateau Giscours
Gevrey Chambertin Rodet
Sandeman Tawny Port Aged 20 years
Special: Chateau Mercian Koshu Japanese white wine made from grapes grown in the Katsunuma vineyards.
[This message has been edited by Danair (edited 07-25-2003).]
Jakarta - Tokyo (via Kuala Lumpur)
DC-10 Service
I was the only F/C passenger on this flight! But they did the entire service for me.
DINNER
Foie Gras Pate
Salmon Roe & Caviar
Sushi Assortment
Lobster in a Cream Sauce, buttered rice, green peas, chateau carrots
Cassis delight
Cheese & Crackers
Roll / Butter = Coffee, tea, green tea
SNACK
Cold Savouries:
Scottish Smoked Salmon
Duck with Papaya
More foie gras
Chicken breast with green asparagus
Palm heart with cream cheese
Assorted Fruits
Malaysian Sate: Chicken / Beef
Japanese Soba Noodle available upon request
BREAKFAST
Western:
Mixed fresh fruits
Eggs - omelette, fried, scrambled
breakfast steak, buttered salmon, chicken sausage
cheese & sausage
French roll, danish, croissant, toast
Japanese Style:
Salt-grilled salmon
Grilled egg
Rice porridge
Miso soup
Japanese Pickles
Green Tea
WINES:
(presented in a separate wine list replete with a map of the French vineyards on the inside...nice idea)
Champagne:
Dom Perignon 1980
White Wine:
Graves Grand Cru Classe Chateau Carbonnieux
Pouilly Fume Domaine de St Laurent l'Abbaye
Red Wine:
Margaux Grand Cru Classe Chateau Giscours
Gevrey Chambertin Rodet
Sandeman Tawny Port Aged 20 years
Special: Chateau Mercian Koshu Japanese white wine made from grapes grown in the Katsunuma vineyards.
[This message has been edited by Danair (edited 07-25-2003).]
Jul 25, 2003 | 12:15 pm
#145
Join Date: Jul 2003
Location: London, England, BA Gold, Star Gold
Posts: 36
British Airways Concorde Service 1992
New York - London
Morning Meal
Appetizers:
Canape selection including prawn, a vegetarian barquette and beef with baby sweetcorn
Refreshing combination of chilled mango and seasonal fresh fruit
Main Courses:
Sauteed black bas wiht rainbow confetti of vegetables and Merlot wine sauce garnished with fresh asparagus, grilled tomato and basmati rice
or
The Concorde brunch features scrambled eggs with smoked salmon and dill herb enveloped in a whilewheat crepe. Garnished with asparagus spears, mushrooms and grilled tomato
or
A cold combination of honey glazed chicken breast with sesame seeds, game pate and black forest ham
Mixed seasonal salad with tarragon flavoured vinaigrette
Dessert;
Floating island of poached meringue with lime confit set in a light vanilla sauce
Assorted Cheeses: Stilton, Cheddar and St. Nectaire
Coffee & Tea
Wines:
Champagne: Champagne Pommery Cuvee Speciale Louise Pommery 1981
White: Puligny Montrachet 1er Cru 1986 Laboure-Roi
Red: Les Forts de Latour 1976 Pauillac
New York - London
Morning Meal
Appetizers:
Canape selection including prawn, a vegetarian barquette and beef with baby sweetcorn
Refreshing combination of chilled mango and seasonal fresh fruit
Main Courses:
Sauteed black bas wiht rainbow confetti of vegetables and Merlot wine sauce garnished with fresh asparagus, grilled tomato and basmati rice
or
The Concorde brunch features scrambled eggs with smoked salmon and dill herb enveloped in a whilewheat crepe. Garnished with asparagus spears, mushrooms and grilled tomato
or
A cold combination of honey glazed chicken breast with sesame seeds, game pate and black forest ham
Mixed seasonal salad with tarragon flavoured vinaigrette
Dessert;
Floating island of poached meringue with lime confit set in a light vanilla sauce
Assorted Cheeses: Stilton, Cheddar and St. Nectaire
Coffee & Tea
Wines:
Champagne: Champagne Pommery Cuvee Speciale Louise Pommery 1981
White: Puligny Montrachet 1er Cru 1986 Laboure-Roi
Red: Les Forts de Latour 1976 Pauillac
Jul 26, 2003 | 2:24 am
#148
Join Date: Jul 2003
Location: London, England, BA Gold, Star Gold
Posts: 36
<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by Johnlathropa:
I have quite a few menus from first class air travel over the last decades, and would happily send them to anyone on request. Give me an email address or phone #. </font>
I have quite a few menus from first class air travel over the last decades, and would happily send them to anyone on request. Give me an email address or phone #. </font>
Jul 26, 2003 | 10:30 am
#149
Join Date: Oct 1999
Location: Denver, Colorado/Port St. Lucie, Florida, USA
Programs: AS Titanium, UA PremEx-MM
Posts: 3,348
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. Its a bit more elaborate than LAX-AKL, probably because its not a late-evening departure. There is a sorbet course, and four main-course choices instead of three and Godiva chocolates are offered. Heres 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 Uniteds 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 Uniteds 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 Uniteds 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 entre 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 Prignon
HOT TASTEFUL SAMPLING
Tomato Risotto garnished with sliced Veal Sausage, sauted Wild Mushrooms with Chardonnay Wine, Tomato Basil Concasse 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 Ragot 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 sauted Potatoes Tourns 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 sauted 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 WORLDS FINEST CHEESES WITH FRESH FRUIT
Complemented by Biscuits, Crudits and a glass of Sandemans Porto
DESSERT
Pavlova
ICE CREAM LOG
Pistachio, Chocolate and Strawberry Ice Cream
GODIVA CHOCOLATES
Starbucks freshly brewed Coffee
Amaretto, Baileys Irish Cream or Kahla 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).]
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. Its a bit more elaborate than LAX-AKL, probably because its not a late-evening departure. There is a sorbet course, and four main-course choices instead of three and Godiva chocolates are offered. Heres 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 Uniteds 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 Uniteds 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 Uniteds 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 entre 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 Prignon
HOT TASTEFUL SAMPLING
Tomato Risotto garnished with sliced Veal Sausage, sauted Wild Mushrooms with Chardonnay Wine, Tomato Basil Concasse 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 Ragot 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 sauted Potatoes Tourns 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 sauted 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 WORLDS FINEST CHEESES WITH FRESH FRUIT
Complemented by Biscuits, Crudits and a glass of Sandemans Porto
DESSERT
Pavlova
ICE CREAM LOG
Pistachio, Chocolate and Strawberry Ice Cream
GODIVA CHOCOLATES
Starbucks freshly brewed Coffee
Amaretto, Baileys Irish Cream or Kahla 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).]
Jul 27, 2003 | 3:54 am
#150
Join Date: Jul 2003
Location: London, England, BA Gold, Star Gold
Posts: 36
Cathay Pacific First Class
Amsterdam - Hong Kong
October 1996 Boeing 747-400 Aircraft
13.30 departure
I was originally due to travel LHR-HKG, but Cathay had problems with the inbound flight. They telephoned in the morning, and rushed me onto a KLM flight to Amsterdam in order to make this flight, which was a scheduled Manchester (UK) - Amsterdam - Hong Kong service. I will post the entire menu.
Manchester - Amsterdam
Light Refreshments
Juices
Fresh orange or tomato
Sandwiches
Gravlax with Lettuce
Parma Ham ith Asparagus Tips
Camembert with Fried Onion Rings
Tea-ceylon, camomile, earl grey, jasmine, Japanese, peppermint
Coffee - freshly brewed coffee, Irish coffee
Amsterdam - Hong Kong
LUNCH
Savouries:
A selection of cold canapes to accompany your aperitif
Appetizer:
Royal Oscietre Caviar and Marinated Salmon Fillet with Lemon Zest or Pepper topping
accompanied by a choice of sour cream with fresh cives, brioche toast and potato cakes
Soup and Salad:
Cauliflower Cream Soup garnished with Cheese Straws
Selected Seasonal Salad served with mint vinaigrette or sour cream dressing
Main Courses:
Glazed loin of veal served with veal sauce (this was beautifully carved from a trolley in front each passenger)
Crayfish and Scallops with Champagne Sauce
Stir-fried chicken with cashew nuts
Cannelloni filled with spinach, mushrooms and ricotta cheese in tomato coulis with basil
Accompaniments
Dauphinoise potatoes, pilaf rice, green asparagus, medley of vegetables
Cheese Board:
Stilton, Port Salut, Maibloem, Boursin, Mature heddar, Leiden
Selection of Seasonal Fruit
Desserts:
Fresh Seasonal Berries served with fresh cream and vanilla ice cream
Caramelized Pear Tart
Bread Basket:
oven baked assorted breads and rolls
Tea - Coffee served with assorted pralines
BREAKFAST
Juices:
Fresh orange, grapefruit or tomato
Fresh Fruit Plate
Natural, fruit or low-fat flavoured yoghurt
Corn flakes, muesli or rice crispies
Freshly scrambled, boiled or fried eggs
Hame and Gruyere cheese omelette
Selected breakfast cold plate
all served with grilled back bacon, pork sausage, parmentier potatoes, grilled tomato, sauteed mushrooms
From the bakery: Croissants, bread and rolls, served with preserves, honey and butter
Tea - Coffee
Wines:
Krug Grande Cuvee Champagne
Red:
Chateau Lynch Bages 1985 Pauillac
Gevrey Chambertin La Justice 1989
White:
Umweger Riesling Spatlese Halbtrocken 1994
Meursault Les Casse Tetes 1988 Louis Max
Chardonnay Eileen Hardy 1994
Amsterdam - Hong Kong
October 1996 Boeing 747-400 Aircraft
13.30 departure
I was originally due to travel LHR-HKG, but Cathay had problems with the inbound flight. They telephoned in the morning, and rushed me onto a KLM flight to Amsterdam in order to make this flight, which was a scheduled Manchester (UK) - Amsterdam - Hong Kong service. I will post the entire menu.
Manchester - Amsterdam
Light Refreshments
Juices
Fresh orange or tomato
Sandwiches
Gravlax with Lettuce
Parma Ham ith Asparagus Tips
Camembert with Fried Onion Rings
Tea-ceylon, camomile, earl grey, jasmine, Japanese, peppermint
Coffee - freshly brewed coffee, Irish coffee
Amsterdam - Hong Kong
LUNCH
Savouries:
A selection of cold canapes to accompany your aperitif
Appetizer:
Royal Oscietre Caviar and Marinated Salmon Fillet with Lemon Zest or Pepper topping
accompanied by a choice of sour cream with fresh cives, brioche toast and potato cakes
Soup and Salad:
Cauliflower Cream Soup garnished with Cheese Straws
Selected Seasonal Salad served with mint vinaigrette or sour cream dressing
Main Courses:
Glazed loin of veal served with veal sauce (this was beautifully carved from a trolley in front each passenger)
Crayfish and Scallops with Champagne Sauce
Stir-fried chicken with cashew nuts
Cannelloni filled with spinach, mushrooms and ricotta cheese in tomato coulis with basil
Accompaniments
Dauphinoise potatoes, pilaf rice, green asparagus, medley of vegetables
Cheese Board:
Stilton, Port Salut, Maibloem, Boursin, Mature heddar, Leiden
Selection of Seasonal Fruit
Desserts:
Fresh Seasonal Berries served with fresh cream and vanilla ice cream
Caramelized Pear Tart
Bread Basket:
oven baked assorted breads and rolls
Tea - Coffee served with assorted pralines
BREAKFAST
Juices:
Fresh orange, grapefruit or tomato
Fresh Fruit Plate
Natural, fruit or low-fat flavoured yoghurt
Corn flakes, muesli or rice crispies
Freshly scrambled, boiled or fried eggs
Hame and Gruyere cheese omelette
Selected breakfast cold plate
all served with grilled back bacon, pork sausage, parmentier potatoes, grilled tomato, sauteed mushrooms
From the bakery: Croissants, bread and rolls, served with preserves, honey and butter
Tea - Coffee
Wines:
Krug Grande Cuvee Champagne
Red:
Chateau Lynch Bages 1985 Pauillac
Gevrey Chambertin La Justice 1989
White:
Umweger Riesling Spatlese Halbtrocken 1994
Meursault Les Casse Tetes 1988 Louis Max
Chardonnay Eileen Hardy 1994