First Class Menus and Experiences From Bygone Years
Aug 8, 2003 | 4:05 pm
#166
Join Date: Mar 2002
Location: New York, NY
Programs: AA PLT; SPG G
Posts: 383
From a long-ago Moscow (Domodedovo) to Stalingrad trip in the all-too-short “Kosygin Renaissance”:
Aeroflot
Comrade, in the name of the glorious masses, be seated! Prepare yourself for the inspiring spectacle of food and service prepared and presented by your loyal socialist family.
Your requests will be taken by one of Aeroflot’s renowned dining attendants. In our modern, hygienic galleys, this flight’s provisions clerk will make sure all of today’s cabin mates can share in our provisions. Our onboard engineering specialist in edible consumables will prepare each dish as regulated.
The Provisional Director of the Cabin Secretariat, responsible for all service, is: Ivana Spiletonya. (Her name was written in by hand, a thoughtful personalizing touch.)
Caviar: The Soviet Peoples’ Treasure: The magnificent achievement of our Bolshevik founders preserved the pristine waters of the Caspian Sea for this course:
Iced Hyazdiskaya vodka
Paddlefish roe with black bread and vodka garnish
Zakusky: These delicacies are as Siberian as the iron forged from its mines
A Selection of Wild Mushrooms from the Shores of Lake Irkutsk with Salt Water Dip and black bread and vodka garnish
Salted Plums from the Forests of Kamchatka with black bread and vodka garnish
Pickled Lake Irkutsk Herring with black bread and vodka garnish
Pokhlebka: Dishes warm and filling that help the People’s Red Army vigilant against the dissolute capitalist agressors of the West
[b]Cabbage and Roasted Beet Soup with black bread and vodka garnish
Reindeer Pelmeni with pickled cabbage and black bread and vodka garnish
Main Courses: The dishes of many regions of the USSR are being improved by the Soviet State to form the ideal cuisine
Chicken Kiev, a fried proletarian cutlet stuffed with margarine substitute, with boiled potatoes, black bread and vodka garnish
Fish Roll, Volgan carp extended with white bread, substitute margarine substitute, baked to indifference, with boiled potatoes, black bread and vodka garnish
Stuffed Cabbage, filled with kosher meat, raisins and rice, with boiled potatoes, black bread and vodka garnish. Cannot be taken on international trips
Dessert: To soothe the stomach and soul, like the patriotic songs of Our Homeland
Honey Selyodka, Georgian honey poured over tender herring and pickled cabbage, with black bread and vodka garnish
After-Dinner Drinks
Iced Rechenyursitka Vodka with vodka garnish
------------------
...or passengers swim.
[This message has been edited by Engines turn (edited 08-08-2003).]
Aeroflot
Comrade, in the name of the glorious masses, be seated! Prepare yourself for the inspiring spectacle of food and service prepared and presented by your loyal socialist family.
Your requests will be taken by one of Aeroflot’s renowned dining attendants. In our modern, hygienic galleys, this flight’s provisions clerk will make sure all of today’s cabin mates can share in our provisions. Our onboard engineering specialist in edible consumables will prepare each dish as regulated.
The Provisional Director of the Cabin Secretariat, responsible for all service, is: Ivana Spiletonya. (Her name was written in by hand, a thoughtful personalizing touch.)
Caviar: The Soviet Peoples’ Treasure: The magnificent achievement of our Bolshevik founders preserved the pristine waters of the Caspian Sea for this course:
Iced Hyazdiskaya vodka
Paddlefish roe with black bread and vodka garnish
Zakusky: These delicacies are as Siberian as the iron forged from its mines
A Selection of Wild Mushrooms from the Shores of Lake Irkutsk with Salt Water Dip and black bread and vodka garnish
Salted Plums from the Forests of Kamchatka with black bread and vodka garnish
Pickled Lake Irkutsk Herring with black bread and vodka garnish
Pokhlebka: Dishes warm and filling that help the People’s Red Army vigilant against the dissolute capitalist agressors of the West
[b]Cabbage and Roasted Beet Soup with black bread and vodka garnish
Reindeer Pelmeni with pickled cabbage and black bread and vodka garnish
Main Courses: The dishes of many regions of the USSR are being improved by the Soviet State to form the ideal cuisine
Chicken Kiev, a fried proletarian cutlet stuffed with margarine substitute, with boiled potatoes, black bread and vodka garnish
Fish Roll, Volgan carp extended with white bread, substitute margarine substitute, baked to indifference, with boiled potatoes, black bread and vodka garnish
Stuffed Cabbage, filled with kosher meat, raisins and rice, with boiled potatoes, black bread and vodka garnish. Cannot be taken on international trips
Dessert: To soothe the stomach and soul, like the patriotic songs of Our Homeland
Honey Selyodka, Georgian honey poured over tender herring and pickled cabbage, with black bread and vodka garnish
After-Dinner Drinks
Iced Rechenyursitka Vodka with vodka garnish
------------------
...or passengers swim.
[This message has been edited by Engines turn (edited 08-08-2003).]
Aug 8, 2003 | 5:10 pm
#168
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
I have some older United Mid-Con First Class Menus from the mi-80's I will post. Also, I have some early and mid 90's American Airlines First Class Menus I can post as well.
------------------
------------------
Aug 9, 2003 | 11:50 pm
#172
Join Date: May 2002
Location: Cows in Berkeley?....Moooo!
Programs: Fly Amtrak, Go Greyhound! I'm often wrong but always sincere.
Posts: 7,123
Hi,
I was rummaging through my airline memorabilia stuff tonight (mostly from flea-markets), and I came across an AA brochure circa 1962 entitled Welcome Aboard American Airlines, Route Of The Astrojets. It's not a menu, but a rather lengthy brochure describing AA's fleet and services at the time in detail. The following is from a section entitled "May We Be Of Service". I just love the verbage of these older travel brochures, and this passage is a prime example IMHO of mixing the breathless wounder of jet-travel with the comfort factor of a fresh meal served by a friendly stewardess. I thought it a nice compliment to all the wonderful menus that have been posted. Again, remember this is from 1962, so forgive the mildly sexist verbage...
Serving The Inner Man
American's stewardesses serve thousands of meals aloft every day. Yet the pride of the American Airlines kitchens is not in the quantity but in the quality and the meticulous attention to every ingredient, and to every step of preparation. Result--real excitement in food!. The meal starts in the market place, where specialist-buyers shop, choosing only the freshest of the vegetable crop, the finest cuts of meat. Then their selections are sped to American's flight kitchens.
Here, the most modern grill sizzles a filet mignon to just-right doneness in seconds. There, and old-fashions stock pot simmers slowly, mingling the flavor and aroma of celery, carrots, beef bones, onion. Delicious desserts, crisp greens--the highest culinary craft pampers each item.
When the meal is complete--down to the last bit of garnish on the plate--it is placed in special thermal-sealed containers, designed to keep hot foods piping, chilled foods icy--the rushed aboard.
Today's traveler has a sophisticated appetite and meals are planned to please his eye as well as his palate. The American passenger can delight daily in such specialties as Chicken Kiev, English Grill, Crepes Crab Bengal. He will be served a variety of over 75 menus in the course of his travels-- each prepared under the exclusive supervision of American's own food experts.
Drinks Before You eat?
American Airlines serves cocktails before meals on certain flights. In keeping with standard practices, as approved by the Civil Aeronautics Board, we must limit this service to two drinks to a passenger.
Finally, I thought I would throw in this bit that I found funny in this modern age of use it or loose it, non-refundable tickets.
Nobody Likes a "No-Show"
Please--whatever you do--don't be a "No-show". This is a traveler who finds himself unable to use a reservation--but fails to cancel it. This penelizes others, who may urgently need a seat. The earlier you notify us of your change in plans, the better we will be able to accommodate "waiting list" requests.
I was rummaging through my airline memorabilia stuff tonight (mostly from flea-markets), and I came across an AA brochure circa 1962 entitled Welcome Aboard American Airlines, Route Of The Astrojets. It's not a menu, but a rather lengthy brochure describing AA's fleet and services at the time in detail. The following is from a section entitled "May We Be Of Service". I just love the verbage of these older travel brochures, and this passage is a prime example IMHO of mixing the breathless wounder of jet-travel with the comfort factor of a fresh meal served by a friendly stewardess. I thought it a nice compliment to all the wonderful menus that have been posted. Again, remember this is from 1962, so forgive the mildly sexist verbage...
Serving The Inner Man
American's stewardesses serve thousands of meals aloft every day. Yet the pride of the American Airlines kitchens is not in the quantity but in the quality and the meticulous attention to every ingredient, and to every step of preparation. Result--real excitement in food!. The meal starts in the market place, where specialist-buyers shop, choosing only the freshest of the vegetable crop, the finest cuts of meat. Then their selections are sped to American's flight kitchens.
Here, the most modern grill sizzles a filet mignon to just-right doneness in seconds. There, and old-fashions stock pot simmers slowly, mingling the flavor and aroma of celery, carrots, beef bones, onion. Delicious desserts, crisp greens--the highest culinary craft pampers each item.
When the meal is complete--down to the last bit of garnish on the plate--it is placed in special thermal-sealed containers, designed to keep hot foods piping, chilled foods icy--the rushed aboard.
Today's traveler has a sophisticated appetite and meals are planned to please his eye as well as his palate. The American passenger can delight daily in such specialties as Chicken Kiev, English Grill, Crepes Crab Bengal. He will be served a variety of over 75 menus in the course of his travels-- each prepared under the exclusive supervision of American's own food experts.
Drinks Before You eat?
American Airlines serves cocktails before meals on certain flights. In keeping with standard practices, as approved by the Civil Aeronautics Board, we must limit this service to two drinks to a passenger.
Finally, I thought I would throw in this bit that I found funny in this modern age of use it or loose it, non-refundable tickets.
Nobody Likes a "No-Show"
Please--whatever you do--don't be a "No-show". This is a traveler who finds himself unable to use a reservation--but fails to cancel it. This penelizes others, who may urgently need a seat. The earlier you notify us of your change in plans, the better we will be able to accommodate "waiting list" requests.
Aug 19, 2003 | 11:27 am
#173
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
I came cross some old First Class Menus for American Airlines on the three-class trans-con flights.
This menu is from July 1996
WELCOME ABOARD AMERICAN AIRLINES FLAGSHIP SERVICE
Los Angeles to Miami
LUNCHEON SERVICE
APPETIZERS
To Start
Warm mixed Nuts or fresh Vegetables and Dip to accompany your preferred Cocktail or Beverage
The Salad Cart
Seasonal mixed Greens with Coconut Garlic Herb Dressing or spicy Thai Vinaigrette
Thinly sliced Smoked Salmon with lemon wedges
Spicy Thai Chicken
Thai Pasta Salad
Bread Basket
ENTREES
Seared Salmon
A seared Fillet or Salmon accompanied by Tomato Basil Fettuccine and a Cucumber Dill Sauce
Penne Pasta with Olive Tomato Sauce
Penne Pasta enhanced by a Tomato Sauce prepared with Kalamata Olives, Capers and grilled Shiitake Mushrooms, topped with freshly grated Parmesan Cheese
Balsamic Marinade Chicken
Grilled Chicken with a Balsamic Marinade presented with Red Onion and Fennel Saute on a bed of Tomato Rice Pilaf, garnished with fresh Parsley
Chilled Pasta Salad with Shrimp
Chilled tangy Herbed Pasta Salad, Haricots Verts, Kalamata Olives, Red Onions and Green Bell Peppers in a Cider Vinaigrette, served with chilled Shrimp and Herb Cocktail Sauce.
THE DESSERT CART
Ice Cream Sundae
Haagen-dazs Vanilla Ice Cream with a choice of Hot Fudge, Butterscotch or seasonal Fruit Toppings and fresh Whipped Cream
OR
Sorbet
Haagen-Dazs Strawberry Sorbet
PRIOR TO ARRIVAL
Oatmeal Raisin Cookies, freshly baked on board
WINE LIST
Champagne
Piper Sonoma Brut NV
Whote Wines
Thomas Fogarty Ventana Vineyards Monterey Gewurztraminer 1995
William Hill Napa Valley Reserve Chardonnay 1992
Silverado Vineyards Napa Valley Sauvingon Blanc 1995
Red Wines
Palmer Vineyards Long Island North Fork Merlot 1993
Carmenet Moon Mountain Meritage 1989
King Estate Oregon Pinot Noir 1993
Dessert Wine
Graham's Six Grapes Port NV
------------------
This menu is from July 1996
WELCOME ABOARD AMERICAN AIRLINES FLAGSHIP SERVICE
Los Angeles to Miami
LUNCHEON SERVICE
APPETIZERS
To Start
Warm mixed Nuts or fresh Vegetables and Dip to accompany your preferred Cocktail or Beverage
The Salad Cart
Seasonal mixed Greens with Coconut Garlic Herb Dressing or spicy Thai Vinaigrette
Thinly sliced Smoked Salmon with lemon wedges
Spicy Thai Chicken
Thai Pasta Salad
Bread Basket
ENTREES
Seared Salmon
A seared Fillet or Salmon accompanied by Tomato Basil Fettuccine and a Cucumber Dill Sauce
Penne Pasta with Olive Tomato Sauce
Penne Pasta enhanced by a Tomato Sauce prepared with Kalamata Olives, Capers and grilled Shiitake Mushrooms, topped with freshly grated Parmesan Cheese
Balsamic Marinade Chicken
Grilled Chicken with a Balsamic Marinade presented with Red Onion and Fennel Saute on a bed of Tomato Rice Pilaf, garnished with fresh Parsley
Chilled Pasta Salad with Shrimp
Chilled tangy Herbed Pasta Salad, Haricots Verts, Kalamata Olives, Red Onions and Green Bell Peppers in a Cider Vinaigrette, served with chilled Shrimp and Herb Cocktail Sauce.
THE DESSERT CART
Ice Cream Sundae
Haagen-dazs Vanilla Ice Cream with a choice of Hot Fudge, Butterscotch or seasonal Fruit Toppings and fresh Whipped Cream
OR
Sorbet
Haagen-Dazs Strawberry Sorbet
PRIOR TO ARRIVAL
Oatmeal Raisin Cookies, freshly baked on board
WINE LIST
Champagne
Piper Sonoma Brut NV
Whote Wines
Thomas Fogarty Ventana Vineyards Monterey Gewurztraminer 1995
William Hill Napa Valley Reserve Chardonnay 1992
Silverado Vineyards Napa Valley Sauvingon Blanc 1995
Red Wines
Palmer Vineyards Long Island North Fork Merlot 1993
Carmenet Moon Mountain Meritage 1989
King Estate Oregon Pinot Noir 1993
Dessert Wine
Graham's Six Grapes Port NV
------------------
Aug 19, 2003 | 11:43 am
#174
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
July 1996 AA Transcon First Class Menu
WELCOME ABOARD AMERICAN AIRLINES FLAGSHIP SERVICE
New York to Los Angeles
DINNER SERVICE
TO START
Warm mixed Nuts or fresh Vegetables and Dip to accompany your preferred Cocktail or Beverage
Caviar Cart
Sevruga Malossol Caviar with traditional Garnishes and Blini or Toast Points, or Smoked Salmon with Capers
THE SALAD CART
Seasonal mixed Greens with creamy Peppercorn and Herb Dressing or Malt Vinaigrette
Lobster Tail and Claw with lemon wedges
Oven-roasted Vegetable Salad
Bread Basket
ENTREES
Chateaubriand
Salt and Pepper crusted Filet of Beef enhanced by a Shallot and Caper Demi-Glace, served with sauteed Yellow Squash and Red Bell Peppers and Goat Cheese Caramelized Onion Mashed Potatoes
Penne Pasta with Vegetables
Penne Pasta tossed with roasted Red Bell Pepper Pesto Sauce, topped with oven-roasted Vegetables
Seared Fillet of Salmon
Roasted Spice-seared Salmon served with a Tomato Onion fondue and Red Lentil Rice Pilaf
Gourmet Salad
Chilled slices of Chateaubriand and BReast of Chicken presented with a Salad of fresh tender baby Greens, Asparagus Tips and oven-dried Tomatoes, enhanced by a Balsamic Vinaigrette
THE DESSERT CART
Ice Cream Sundae
[i]Haagen-Dazs Vanilla Ice Cream with a choice of Hot Fudge, Butterscotch or seasonal Fruit Toppings and fresh Whipped Cream[/]
OR
Sorbet
Haagen-Dazs Vanilla-Raspberry Swirl
PRIOR TO ARRIVAL
Walnut Chocolate Chip Cookies, freshly baked on board
WINE LIST
Champagne
Piper Sonoma Brut NV
White Wines
Thomas Fogarty Ventana Vineyards Monterey Gewurztraminer 1995
William Hill Napa Valley Reserve Chardonnay 1992
Silverado Vineyards Napa Valley Sauvignon Blanc 1995
Red Wines
Palmer Vineyards Long Island North Fork Merlot 1993
Carmenet Moon Meritage 1989
King Estate Oregon Pinot Noir 1993
Dessert Wine
Graham's Six Grapes Port NV
------------------
WELCOME ABOARD AMERICAN AIRLINES FLAGSHIP SERVICE
New York to Los Angeles
DINNER SERVICE
TO START
Warm mixed Nuts or fresh Vegetables and Dip to accompany your preferred Cocktail or Beverage
Caviar Cart
Sevruga Malossol Caviar with traditional Garnishes and Blini or Toast Points, or Smoked Salmon with Capers
THE SALAD CART
Seasonal mixed Greens with creamy Peppercorn and Herb Dressing or Malt Vinaigrette
Lobster Tail and Claw with lemon wedges
Oven-roasted Vegetable Salad
Bread Basket
ENTREES
Chateaubriand
Salt and Pepper crusted Filet of Beef enhanced by a Shallot and Caper Demi-Glace, served with sauteed Yellow Squash and Red Bell Peppers and Goat Cheese Caramelized Onion Mashed Potatoes
Penne Pasta with Vegetables
Penne Pasta tossed with roasted Red Bell Pepper Pesto Sauce, topped with oven-roasted Vegetables
Seared Fillet of Salmon
Roasted Spice-seared Salmon served with a Tomato Onion fondue and Red Lentil Rice Pilaf
Gourmet Salad
Chilled slices of Chateaubriand and BReast of Chicken presented with a Salad of fresh tender baby Greens, Asparagus Tips and oven-dried Tomatoes, enhanced by a Balsamic Vinaigrette
THE DESSERT CART
Ice Cream Sundae
[i]Haagen-Dazs Vanilla Ice Cream with a choice of Hot Fudge, Butterscotch or seasonal Fruit Toppings and fresh Whipped Cream[/]
OR
Sorbet
Haagen-Dazs Vanilla-Raspberry Swirl
PRIOR TO ARRIVAL
Walnut Chocolate Chip Cookies, freshly baked on board
WINE LIST
Champagne
Piper Sonoma Brut NV
White Wines
Thomas Fogarty Ventana Vineyards Monterey Gewurztraminer 1995
William Hill Napa Valley Reserve Chardonnay 1992
Silverado Vineyards Napa Valley Sauvignon Blanc 1995
Red Wines
Palmer Vineyards Long Island North Fork Merlot 1993
Carmenet Moon Meritage 1989
King Estate Oregon Pinot Noir 1993
Dessert Wine
Graham's Six Grapes Port NV
------------------
Aug 23, 2003 | 12:09 am
#175
Join Date: Aug 2003
Location: Auckland, New Zealand
Posts: 68
Reading this wonderful thread has inspired me to register and post a few First Class menus from my collection. So, this is my first post.
My oldest First Class menu is from the 1950s and is for an unnamed KLM route. The menu card has a lovely painting of a tulip on the front cover.
Here is the menu:
Clear Turtle Soup
Fillet Steak a la Catalane
Stalk Celery
Parisienne Potatoes
Mixed Salad
Dessert
Assorted Cheese
Fruit
Coffee
Note the lack of meal choice in those days.
My next oldest menu is for Lufthansa's South American route, dating back to 1962. Once again, not a lot of choice.
Frankfurt-Zurich
Bar Service
Zurich-Dakar
Supper Service
Hungarian Goulash Soup
Garnished Cold Cuts
Fresh Fruit Basket
Tea ++ Coffee
Dakar-Rio de Janeiro
Breakfast
Fruit Juices
Fresh Grapefruit
Yoghurt
Cornflakes
Eggs to Order
Selected Cold Cuts
Bread ++ Rolls ++ Jam ++ Honey ++ Cheese
Coffee
Refreshments before landing
Fruit Salad with Walnuts
Rio de Janeiro-Sao Paulo
Bar Service
Sao Paulo-Buenos Aires
Lunch
Selected Hors d'Ouevre
Beef Fillets with Tomato
Vichy Carrots ++ Mashed Potatoes
Mixed Salad
Creme Caramel
Cheese Board
Fresh Fruit Basket
Bombons
Coffee
Buenos Aires-Santiago
Afternoon Tea service with Petit Fours
Finally, for today, a British Airways menu from 1973, on the London-Georgetown route.
London-Antigua
Dinner
Fresh Seafood and Avocado ++ Mayonnaise
Grilled Sirloin Steak Maitre d'Hotel
Breast of Duckling with Peaches
Buttered Seasonal Vegetables
Roast Potatoes
Palm Heart Salad
Chestnut Meringue Gateau
Assorted Cheese
Basket of Fruit
Coffee ++ Friandises
Antigua-Barbados-Trinidad
Refreshments will be served
Trinidad-Georgetown
Light Meal
Caribbean Fruit Appetizer
Cold Breast of Chicken with Foie Gras Mousse and Sliced Ox Tongue
Salad Bowl
Assorted Cheese
Fruit Basket
Coffee
This menu card has a rather inappropriate picture of an East African elephant thundering through the savana!
Enjoy!
ID
My oldest First Class menu is from the 1950s and is for an unnamed KLM route. The menu card has a lovely painting of a tulip on the front cover.
Here is the menu:
Clear Turtle Soup
Fillet Steak a la Catalane
Stalk Celery
Parisienne Potatoes
Mixed Salad
Dessert
Assorted Cheese
Fruit
Coffee
Note the lack of meal choice in those days.
My next oldest menu is for Lufthansa's South American route, dating back to 1962. Once again, not a lot of choice.
Frankfurt-Zurich
Bar Service
Zurich-Dakar
Supper Service
Hungarian Goulash Soup
Garnished Cold Cuts
Fresh Fruit Basket
Tea ++ Coffee
Dakar-Rio de Janeiro
Breakfast
Fruit Juices
Fresh Grapefruit
Yoghurt
Cornflakes
Eggs to Order
Selected Cold Cuts
Bread ++ Rolls ++ Jam ++ Honey ++ Cheese
Coffee
Refreshments before landing
Fruit Salad with Walnuts
Rio de Janeiro-Sao Paulo
Bar Service
Sao Paulo-Buenos Aires
Lunch
Selected Hors d'Ouevre
Beef Fillets with Tomato
Vichy Carrots ++ Mashed Potatoes
Mixed Salad
Creme Caramel
Cheese Board
Fresh Fruit Basket
Bombons
Coffee
Buenos Aires-Santiago
Afternoon Tea service with Petit Fours
Finally, for today, a British Airways menu from 1973, on the London-Georgetown route.
London-Antigua
Dinner
Fresh Seafood and Avocado ++ Mayonnaise
Grilled Sirloin Steak Maitre d'Hotel
Breast of Duckling with Peaches
Buttered Seasonal Vegetables
Roast Potatoes
Palm Heart Salad
Chestnut Meringue Gateau
Assorted Cheese
Basket of Fruit
Coffee ++ Friandises
Antigua-Barbados-Trinidad
Refreshments will be served
Trinidad-Georgetown
Light Meal
Caribbean Fruit Appetizer
Cold Breast of Chicken with Foie Gras Mousse and Sliced Ox Tongue
Salad Bowl
Assorted Cheese
Fruit Basket
Coffee
This menu card has a rather inappropriate picture of an East African elephant thundering through the savana!
Enjoy!
ID
Aug 24, 2003 | 11:59 am
#176
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: 13,665
Back in 1981, I took a vacation to Tahiti which included an ID75 discount off the round trip First Class fare between Los Angeles and Tahiti. I flew Air New Zealand down and UTA back. Here is the menu from that UTA flight, flown aboard 747-200 F-BTDG.
U T A
Papeete to Los Angeles
7 Hours 50 Minutes
LUNCHEON
To Begin
Caviar from the Caspian Sea
Appetizer
Salmon Trout in Champagne Sauce
Salad
Mixed Salad of Crudites
** *** **
Entrees
Roasted Filet of Beef
or
Veal in Roquefort Sauce
Baked Potatoes with Onions
Artichoke Bottoms with Cheruil
Bouquetiere of Vegetables
** *** **
Cheese Service
A variety of fine French cheeses carefully selected and flown direct from home
Dessert
French Pastry
Fruit Sorbet
A Selection of Fresh Fruits in Season
U T A
Papeete to Los Angeles
7 Hours 50 Minutes
LUNCHEON
To Begin
Caviar from the Caspian Sea
Appetizer
Salmon Trout in Champagne Sauce
Salad
Mixed Salad of Crudites
** *** **
Entrees
Roasted Filet of Beef
or
Veal in Roquefort Sauce
Baked Potatoes with Onions
Artichoke Bottoms with Cheruil
Bouquetiere of Vegetables
** *** **
Cheese Service
A variety of fine French cheeses carefully selected and flown direct from home
Dessert
French Pastry
Fruit Sorbet
A Selection of Fresh Fruits in Season
Aug 24, 2003 | 12:00 pm
#177
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: 13,665
Following is a menu from British Caledonian’s excellent 1988 service between Houston and London Gatwick. This service was flown with a DC-10-30 aircraft.
B R I T I S H . C A L E D O N I A N
Houston to London
DINNER
Cocktails and Canapes
Polynesian Crab Cocktail with Seafood Dressing
Pate of Duckling in a Pastry Case with Cumberland Sauce
** **** **
Charcoal Flamed Filet of Beef
with Bordelaise Sauce or Parsley Butter
Cassolette of Lobster a l’Americaine
Roast Squab
Stuffed with Chestnuts and Wild Rice
Sliced Glazed Carrots with Garden Peas
Fresh Green Asparagus
Artichokes with Cauliflower Mornay
Baby Roasted Potatoes
Chef’s Salad
Royal or Stilton Dressing
** **** **
Dutch Apple Pie
with Ice Cream
** **** **
Specialty Cheeses
from Paxton and Whitfield of London
Fresh Fruit Basket
Luxury Chocolates
** **** **
** **** **
WINE LIST
Krug Champagne Grande Cuvee
Chateau de Camensac 5eme Cru Classe St. Laurent 1981
Gevrey-Chambertin Bouchard Pere & Fils 1982
Meursault Lupe-Cholet 1986
Enkircher Herrenberg Reisling-Kabinett 1985
Mainzer Domherr Spatlese 1983
BREAKFAST
Chilled Fruit Juices
Fresh Fruit Compote
Cereals and a Selection of Yoghurts
Freshly Scrambled Eggs
Grilled Canadian Bacon
Grilled Tomatoes
Broiled Mushrooms
Hash Brown Potatoes
Hot Poppy Seed and Crusty Rolls
Croissants and Danish Pastries
Butter and Preserves
Coffee or Tea
B R I T I S H . C A L E D O N I A N
Houston to London
DINNER
Cocktails and Canapes
Polynesian Crab Cocktail with Seafood Dressing
Pate of Duckling in a Pastry Case with Cumberland Sauce
** **** **
Charcoal Flamed Filet of Beef
with Bordelaise Sauce or Parsley Butter
Cassolette of Lobster a l’Americaine
Roast Squab
Stuffed with Chestnuts and Wild Rice
Sliced Glazed Carrots with Garden Peas
Fresh Green Asparagus
Artichokes with Cauliflower Mornay
Baby Roasted Potatoes
Chef’s Salad
Royal or Stilton Dressing
** **** **
Dutch Apple Pie
with Ice Cream
** **** **
Specialty Cheeses
from Paxton and Whitfield of London
Fresh Fruit Basket
Luxury Chocolates
** **** **
** **** **
WINE LIST
Krug Champagne Grande Cuvee
Chateau de Camensac 5eme Cru Classe St. Laurent 1981
Gevrey-Chambertin Bouchard Pere & Fils 1982
Meursault Lupe-Cholet 1986
Enkircher Herrenberg Reisling-Kabinett 1985
Mainzer Domherr Spatlese 1983
BREAKFAST
Chilled Fruit Juices
Fresh Fruit Compote
Cereals and a Selection of Yoghurts
Freshly Scrambled Eggs
Grilled Canadian Bacon
Grilled Tomatoes
Broiled Mushrooms
Hash Brown Potatoes
Hot Poppy Seed and Crusty Rolls
Croissants and Danish Pastries
Butter and Preserves
Coffee or Tea
Aug 24, 2003 | 12:02 pm
#178
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: 13,665
In 1980, whilst gallivanting about the country on Eastern’s Unlimited Mileage Fare, a mechanical cancellation between New Orleans and Mexico City got me Rule 240-ed over to a Delta and Air France connection via Houston. I upgraded my Air France segment to First Class for only about $30.00 and enjoyed a light dinner on the two hour flight down to Mexico City. The flight originated in Paris and the following menu represents food served on both the CDG-IAH and IAH-MEX portions of this trip. Bon Apetite!
A I R . F R A N C E
[i]Paris to Houston[/b]
LUNCHEON
Fresh Asparagus with Cream Sauce and Herbs
Baby Lobster Chevreuse
Roasted Loin of Lamb Cote d’Azur
Braised Veal Kidney
Fresh String Beans in Butter
Potatoes Darphin
Lettuce Salad
Selection of French Cheese
Ice Cream Cake
Petits Fours Secs
Basket of Fresh Fruit
** **** **
** **** **
COLLATION
Assorted Canapes
Hot Hors D’Oeuvre
Lemon Clairefontaine Custard
Basket of Fresh Fruit
** **** **
** **** **
Houston to Mexico City
LIGHT DINNER
Crab “Mayonnaise”
Duckling with Olives
Steamed Green Peas in Butter
Sauteed Salsifies with Seasoning Herbs
Cheese
Fruit Cocktail
A I R . F R A N C E
[i]Paris to Houston[/b]
LUNCHEON
Fresh Asparagus with Cream Sauce and Herbs
Baby Lobster Chevreuse
Roasted Loin of Lamb Cote d’Azur
Braised Veal Kidney
Fresh String Beans in Butter
Potatoes Darphin
Lettuce Salad
Selection of French Cheese
Ice Cream Cake
Petits Fours Secs
Basket of Fresh Fruit
** **** **
** **** **
COLLATION
Assorted Canapes
Hot Hors D’Oeuvre
Lemon Clairefontaine Custard
Basket of Fresh Fruit
** **** **
** **** **
Houston to Mexico City
LIGHT DINNER
Crab “Mayonnaise”
Duckling with Olives
Steamed Green Peas in Butter
Sauteed Salsifies with Seasoning Herbs
Cheese
Fruit Cocktail
Aug 24, 2003 | 12:03 pm
#179
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: 13,665
Here is an absolutely delicious sounding menu from Lufthansa’s Mexico City to Frankfurt service, operated via Nassau. Luncheon and Dinner were served on this DC-10-30 operated flight. Guten Appetit!
LUFTHANSA
Mexico City to Nassau
3 Hours 5 Minutes
LUNCHEON
To Begin
Sevruga Malossol Caviar
Appetizers
Filet of Beef on a salad of artichoke hearts
Filet of Pork stuffed with prunes
Stuffed Eggs “Spanish style”
Toast – Rolls – Butter
Soup
Cream of Celery
Mixed Salad
Cream Dressing – Thousand Island Dressing
** *** **
Entrees
Marinated Veal “Oriental Style”
or
Filets of Sole in whiskey-curry sauce
Served with
Choice of Vegetables in Season
Home made Noodles “Spatzle”
Rice
Buttered Potatoes
Bread - Butter
** *** **
Dessert
Vienna Apple Strudel
with Vanilla Sauce
Coffee
** **** **
** **** **
Nassau to Frankfurt
8 Hours 50 Minutes
DINNER
To Begin
Truffled Goose Liver “Strasbourg Style”
Appetizers
Medallions of Spiny Lobster on Grapefruit Slices
Ceviche with Creole Sauce
Fresh Melon Stuffed with Shrimp
Tender Breast of Duckling on Orange Slices
Piquant Beef Salad
Celery – Apple Salad
Toast – Rolls – Butter
Soup
Consomme “Princess”
Served with Cheese Sticks
Mixed Salad
Vinaigrette Dressing – Roquefort Dressing
** *** **
Entrees
Roast Beef with Bearnaise Sauce
with Idaho Potatoes and Sour Cream
Poached Eel in Dill Sauce
Tender Chicken in Orange Sauce
Roast Veal with Piquant Stuffing
Marinated Beef “Rhineland Style” with Raisins
Shoulder of Pork in Mustard Sauce
Ragout of Hare
Served with
Choice of Vegetables in Season
Home made Noodles “Spatzle”
Rice
Buttered Potatoes
Bread - Butter
** *** **
Dessert
Pineapple Rice Pudding
Basket of Fresh Fruit
Assorted Cheese
Coffee – Cognac – Liqueurs – Chocolates
** **** **
** **** **
BREAKFAST
[I]Orange Juice
Grapefruit
Yogurt
Cornflakes
Egg Dish
Assorted Cold Cuts
Cheese
Rolls – Bread – Toast
Butter – Jam
Honey
Coffee – Tea[I]
LUFTHANSA
Mexico City to Nassau
3 Hours 5 Minutes
LUNCHEON
To Begin
Sevruga Malossol Caviar
Appetizers
Filet of Beef on a salad of artichoke hearts
Filet of Pork stuffed with prunes
Stuffed Eggs “Spanish style”
Toast – Rolls – Butter
Soup
Cream of Celery
Mixed Salad
Cream Dressing – Thousand Island Dressing
** *** **
Entrees
Marinated Veal “Oriental Style”
or
Filets of Sole in whiskey-curry sauce
Served with
Choice of Vegetables in Season
Home made Noodles “Spatzle”
Rice
Buttered Potatoes
Bread - Butter
** *** **
Dessert
Vienna Apple Strudel
with Vanilla Sauce
Coffee
** **** **
** **** **
Nassau to Frankfurt
8 Hours 50 Minutes
DINNER
To Begin
Truffled Goose Liver “Strasbourg Style”
Appetizers
Medallions of Spiny Lobster on Grapefruit Slices
Ceviche with Creole Sauce
Fresh Melon Stuffed with Shrimp
Tender Breast of Duckling on Orange Slices
Piquant Beef Salad
Celery – Apple Salad
Toast – Rolls – Butter
Soup
Consomme “Princess”
Served with Cheese Sticks
Mixed Salad
Vinaigrette Dressing – Roquefort Dressing
** *** **
Entrees
Roast Beef with Bearnaise Sauce
with Idaho Potatoes and Sour Cream
Poached Eel in Dill Sauce
Tender Chicken in Orange Sauce
Roast Veal with Piquant Stuffing
Marinated Beef “Rhineland Style” with Raisins
Shoulder of Pork in Mustard Sauce
Ragout of Hare
Served with
Choice of Vegetables in Season
Home made Noodles “Spatzle”
Rice
Buttered Potatoes
Bread - Butter
** *** **
Dessert
Pineapple Rice Pudding
Basket of Fresh Fruit
Assorted Cheese
Coffee – Cognac – Liqueurs – Chocolates
** **** **
** **** **
BREAKFAST
[I]Orange Juice
Grapefruit
Yogurt
Cornflakes
Egg Dish
Assorted Cold Cuts
Cheese
Rolls – Bread – Toast
Butter – Jam
Honey
Coffee – Tea[I]
Aug 24, 2003 | 12:07 pm
#180
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: 13,665
1972. Portland, Oregon to Chicago, Illinois. On a DC-8-33. Red Carpet Service. After cocktails in the forward First Class lounge, you return to your seat for luncheon…
U N I T E D . A I R L I N E S
Portland to Chicago
LUNCHEON
Brook Trout Amandine
Filets of Colorado trout are seasoned and baked in butter to a golden brown, garnished with lemon juice and toasted almonds
Hearts of Romaine Salad – Caesar Dressing
Crisp Romaine, Parmesan cheese and croutons tossed in your presence with the chef’s special dressing and garnished with anchovy filets
ENTREES
Broiled Tenderloin Steak – Bercy Sauce
Choice steer beef tenderloin served with a sauce made with beef extract, shallots, white wine and herbs
Roast Long Island Duckling Bigarade
Roast duckling represents a quality of its own – succulent and distinctive
”The Chef’s Specialty”
Mixed Grill American
Choice beef tenderloin medallions, tiny veal cutlets, beef liver and pork tenderloin steaks grilled to perfection. Garnished with a baked tomato and bacon strip and served with a delicate mushroom – onion flavored sauce
Boulangere Potatoes
Green Beans Forestiere
Sourdough French Bread and Rolls
** **** **
DESSERTS
Assorted French Pastry, Petits Fours or Fruit and Cheese
Coffee – Tea
Dinner Mint
U N I T E D . A I R L I N E S
Portland to Chicago
LUNCHEON
Brook Trout Amandine
Filets of Colorado trout are seasoned and baked in butter to a golden brown, garnished with lemon juice and toasted almonds
Hearts of Romaine Salad – Caesar Dressing
Crisp Romaine, Parmesan cheese and croutons tossed in your presence with the chef’s special dressing and garnished with anchovy filets
ENTREES
Broiled Tenderloin Steak – Bercy Sauce
Choice steer beef tenderloin served with a sauce made with beef extract, shallots, white wine and herbs
Roast Long Island Duckling Bigarade
Roast duckling represents a quality of its own – succulent and distinctive
”The Chef’s Specialty”
Mixed Grill American
Choice beef tenderloin medallions, tiny veal cutlets, beef liver and pork tenderloin steaks grilled to perfection. Garnished with a baked tomato and bacon strip and served with a delicate mushroom – onion flavored sauce
Boulangere Potatoes
Green Beans Forestiere
Sourdough French Bread and Rolls
** **** **
DESSERTS
Assorted French Pastry, Petits Fours or Fruit and Cheese
Coffee – Tea
Dinner Mint