National Airlines First Class
Frankfurt to Miami
July 1978

Lunch

Melon and Westphalian Ham
Chilled Caviar with Vodka Frappee
Herring Bonne Femme

Chilled Avocado Cream Soup
Oxtail Soup

Mixed Green Salad or Belgian Endive Salad

Cote de Boeuf with Sauce Bordelaise
Medallions of Venison with Juniper Cream Sauce
Sliced Veal Zurich Style
Smoked Loin of Pork

Assorted vegetables
Macaire Potato

Cheeseboard
Basket of Fruit

Apple strudel with Vanilla Sauce


Afternoon snack

German Potato Salad
Grilled Frankfurter
Hamburger or Cheeseburger
Bauernbratwurst with Roesti
Selection of cold meats and sausages
German chocolates

Braniff International First Class
London to Dallas/Ft Worth
mid 1970's

Lunch

Your favorite cocktail

Caviar from the Caspian Sea sur glace with blinis
Garniture traditionel
Sour cream

Pate en croute
Sauce Cumberland

Vichysoisse soup

Caesar salad
Roquefort or Caesar

Chateaubriand with mushroom sauce
Scallopini of veal Romana
Breast of Duckling a la Orange
Filet of sole Leona

Garden vegetables
Rice Pilaf
Pommes croquettes

Assorted cheeses

Ice cream cake

Seasonal fresh fruits

Colombian coffee?Cappuccino

Fancy chocolates


Tea Service following the movies

Finger sandwiches
Open faced Scandinavia sandwiches
Fruit cake
French pastries
Ice cream and fruit salad

Tea
Colombian coffee

Eastern Airlines "El Inter Americano" First Class
Acapulco-Mexico City-New York
May 1985

Acapulco to Mexico City

Beverage service and tidbits

Mexico City to New York

Dinner

Ceviche and Smoked Trout
Poultry Galantine Palma
Fresh Caviar

Roast Loin of Pork Robert
Filet of Beef Chasseur

Vegetable Bouquet
Anna Potatoes
Rice Valenciana

Assorted Cheese Tray
Fresh Seasonal Fruit

Mocca Tart

Eastern Airlines First Class
St. Louis to Seattle
1978

Dinner

Liver Pate

Lobster Cantonese
Succulent combination of lobster, tomatoes and oriental vegetables served on a bed of rice

Chicken Storino
Boneless breast of chicken marinated in sherry with oregano, then sauteed and garnished with ripe olive slices

Beef Stroganoff
Strips of tenderloin sauteed with onion in a sauce of sour cream, beef bouillon and tomato paste

Risotto
Green Beans Helene

Chocolate Boston Cream Pie

American Airlines--Economy Class
New York to San Francisco
January 1979

Dinner

Mediterranean Salad
A variety of crisp greens and garden freash vegetables accented with olives and a mild feta cheese. A tasty reminder of the sparkling Mediterranean.

Manicotti Sorrento
Chicken Midwestern
Sliced Sirloin aux Champignons

After Dinner Mint

Eastern Airlines First Class
Los Angeles to Miami
February 1986


Midnight Supper

An Invitation to Dine

Poached salmon medallion, stuffed tomato with baby shrimp salad, aged Gouda cheese, stuffed egg, California artichoke hearts, slice of sirloin roast with a variety of garnishes

Hot Deli Sandwich
Specialty sandwich, either a tasty back bacon, cheese and tomato on English muffin or a grilled Reuben with corned beef, aged Swiss cheese and sauerkraut. (Ask Flight Attendant for today's selection)

Vol au vent Parisienne
Puffed pastry patty shell filled with a creamy veal and chicken ragout served with a herb-stuffed broiled tomato

Monterey Jack Quiche
An egg mixture with Monterey Jack and natural Swiss cheese, seasoned lightly and served with a herb-stuffed broiled tomato

Fortune and sesame cookies

Prior to arrival, we invite you to enjoy orange juice and a variety of hot buttered danish.

Pan Am First Class
Los Angeles to New York
September 1987

Lunch

Selected Hors d'Oeuvres from the serving cart

Consomme of Beef Marmite with Shitaki Mushrooms
California Salad with unique flower tasting garnish

Roast au Vol
Tenderloin of Beef roasted on board and carved to order.
Served with pink peppercorn sauce, chateau potatoes and spring vegetables.

Veal with Morel Sauce
Rib eye of veal enfolds a sweetbread mousse. Served with chateau potatoes and vegetable batonettes

Breast of Duckling
Succulent breast of duckling with a savoury truffled filling. Complemented by wild rice and petite vegetables

Scampi Provencale
Marinated prawns broiled to perfection. Accompanied by Greek rice and spring vegetables

An Authentic Indonesian Ristafel
Pork Sate marinated in Soya Sauce with Lemon Juice and Unique Spices, Chicken Satay prepared with Sweet Soy Sauce, Coriander and Cumin, Hot Spiced Fish in Bali Sauce, White Rice Served with Special Garnishes of vegetable salad sumatra, sambal and tomato manis.

Seasonal Fruit and Aged Cheeses

German "Quark" Cake
Ice Cream with Assorted Toppings

Coffee, Decaf, Tea.
International Coffee
Cafe Parisienne with Grand Marnier
Cafe Royale with Cognac
Irish Coffee with Bailey's Irish Cream
Italian Coffee with Amaretto di Saronno
Cafe Mexicano with Kahlua
Cappuccino with Chocolate and Cognac

Pan Am First Class
Madrid to New York/JFK
November 1987

Lunch

Sevruga Caviar served with the Traditional Accompaniments

Selected Hors d'Oeuvres from the Dining Service Cart

Consomme "Jerez"

Crisp Garden Salad

Roast au Vol
Tenderloin of beef roasted on board and carved to order. Served with a creamy pepper sauce, savoyarde potatoes and vegetables nicoise.

Emince of Veal
Sliced veal in a creamy mushroom sauce. Complemented by spatzle and sauteed carrots with zucchini.

Fillet of Seabass
Delicately poached fresh fillet of seabass ina unique carrt sauce. Served with savoyarde potatoes and vegetables nicoise.

An Authentic Greek Entree Roasted Lamb "Corfu"
wrapped in Eggplant. Served with Savoyarde Potatoes. Garnished by Yogurt and diced tomatoes.

Seasonal Fruit and Aged Cheeses

Royal Orange Parfait
Caramel Cream
Coffee, Decaf, Tea.

International Coffee
Cafe Parisienne with Grand Marnier
Cafe Royale with Cognac
Irish Coffee with Bailey's Irish Cream
Italian Coffee with Amaretto di Saronno
Cafe Mexicano with Kahlua
Cappuccino with Chocolate and Cognac

Cold Collation

Your choice of the following will be offered from the trolley:

Assortment of Cold Meats and Cheese

Bakery Fresh Breads

Selected Sweets

Pan Am First Class
London to Miami
August 1987

Lunch

Sevruga Caviar served with the Traditional Accompaniments

Selected Hors d'Oeuvres from the Dining Service Cart

Caribbean Carrot Soup

Crisp Garden Salad

Roast au Vol
Tenderloin of beef roasted on board and carved to order. Served with parisienne potatoes and fresh vegetable timbale.

Duck Montfermier
Honey glazed breast of young duckling served on a bed of braised garden peas. Complemented by parisienne potatoes.

Chicken Grand-Mere
Roasted breast of chicken in a rich brown sauce garnished with spring vegetables.

Sole Meuniere
Fillets of Dover sole sauteed in butter with lemon juice and parsley. Served with parisienne potatoes and fresh vegetable timbale.

An Authentic Indian Entree--Lamb Curry
Served with Basmati Rice, Raita and mango Lime Pickles.

Seasonal Fruit and Aged Cheeses

Cheesecake
Ice Cream with Topping

Coffee, Decaf, Tea.

International Coffee
Cafe Parisienne with Grand Marnier
Cafe Royale with Cognac
Irish Coffee with Bailey's Irish Cream
Italian Coffee with Amaretto di Saronno
Cafe Mexicano with Kahlua
Cappuccino with Chocolate and Cognac

Cold Collation

Your choice of the following will be offered from the trolley:

Bakery Fresh Bridge Rolls with Savoury Garnishes

Fruit Tartlets

Assorted Biscuits

Coffee, Decaf, Tea

Pan Am First Class
Buenos Aires to Miami
April 1989

Late Supper

Caviar served with traditional Accompaniments

Selected Hors D'Oeuvres from the Dining Service Cart

Roast au Vol
Tenderloin of Beef roasted on board and carved to order. Served with an assortment of sauces, savoyarde potatoes and ratatouille

Pejerrey "Club Creatif Cuisine Suisse"
Wine poached fresh fillets of pejerrey in a creamy carrot sauce. Complemented by rice pilaf.

Our Executive Chef's Selection for Today
Venison St. Hubertus
Sauteed medallions of venison in a cream sauce prepared with bacon and mushrooms. Served with braised cabbage, swiss dumpling and a poached apple.

Seasonal Fruit and Aged Cheeses

Assorted French Pastries
Orange Ice Cream Parfait

International Coffee
Cafe Parisienne with Grand Marnier
Cafe Royale with Cognac
Irish Coffee with Bailey's Irish Cream
Italian Coffee with Amaretto di Saronno
Cafe Mexicano with Kahlua
Cappuccino with Chocolate and Cognac


Continental Breakfast

Your choice of the following will be offered from the trolley:

Chilled Fresh Fruit

Croissant filled with lean ham and swiss cheese

Assorted dry cereals served with fruit and light cream or milk

Selection of Yogurt

Assorted Breakfast Breads

Butter and Preserves

Pan Am First Class
Rio de Janeiro to New York/JFK
February 1989

Late Supper

Caviar served with traditional Accompaniments

Selected Hors D'Oeuvres from the Dining Service Cart

Filet Tyrolienne
A select grilled tenderloin steak garnished with tomatoes concassees. Served with parisienne potatoes and spiniach souffle.

Pork Piccata Provencale
Slices of pork fried in butter with lemon juice and parsley. Complemented by timbale of spinach and parisienne potatoes.

Sea Bass Cardinal
Poached fresh fillet of sea bass in a unique lobster sauce. Served with spinach souffle and parisienne potatoes.

Seasonal Fruit and Aged Cheeses.

Quindin
Grand Marnier Souflee

International Coffee
Cafe Parisienne with Grand Marnier
Cafe Royale with Cognac
Irish Coffee with Bailey's Irish Cream
Italian Coffee with Amaretto di Saronno
Cafe Mexicano with Kahlua
Cappuccino with Chocolate and Cognac

Breakfast

Chilled Fruit Medley

Assorted Dry Cereals served with fruit and light cream or milk

Selection of Yogurt

Croissant filled with lean ham and swiss cheese

Cheese Omelette
A delicate omelette with a filling of aged cheese. Served with a petite filet mignon and tomato provencale.

Crepes Forestiere
Thin french pancakes enfold scrambled eggs with diced mushrooms in a rich cream sauce. Complemented by tomato provencale and a breakfast brochette.

Assorted Breakfast Breads

Butter and Preserves

Pan Am First Class
Nice to New York/JFK
February 1989

Lunch

Caviar served with traditional Accompaniments

Selected Hors d'Oeuvres from the Dining Service Cart

Crisp Garden Salad presented from the Dining Service Cart

Roast au Vol
Tenderloin of beef roasted on board and carved to order. Served with an assortment of sauces, dauphine potatoes and "little vegetables".

Chicken Provencale
Sauteed breast of chicken in a rich sauce with a medly of fresh country vegetables.

Fillet of Lotte
Delicately poached fillet of mediterranean monkfish in champagne sauce. Complemented by a timbale of zucchini.

Selection of Aged Cheeses from Edouard and Robert Ceneri

Seasonal Fruit Basket

Desserts by Patissier Jacques Fourmont

International Coffee
Cafe Parisienne with Grand Marnier
Cafe Royale with Cognac
Irish Coffee with Bailey's Irish Cream
Italian Coffee with Amaretto di Saronno
Cafe Mexicano with Kahlua
Cappuccino with Chocolate and Cognac


Cold Collation

Your choice of the following will be offered from the trolley:

Assortment of Cold Meats and Aged Cheeses

Bakery Fresh Breads

Fruit Tartlets

Chocolate Cake

Pan Am First Class
Tokyo/Narita to Honolulu
July 1985


Dinner

Caviar served with the traditional accompaniments of hard cooked egg, onion and toast triangles.

Shrimp Nanbanzuke
Tender Smoked Chicken with Aspic
Liver Pate with Cumberland Sauce

Filet Mignon with roasted potatoes and garden green beans
Seafood au Gratin served with buttered green beans and rice pilaf
Chef Sato Salad prepared with oriental vegetables and morsels of tender chicken and fresh fish

Fresh Fruit and Selected Cheeses

Franch Pastry
Orange Surprise

International Coffee
Cafe Parisienne with Grand Marnier
Cafe Royale with Cognac
Irish Coffee with Bailey's Irish Cream
Italian Coffee with Amaretto di Saronno
Cafe Mexicano with Kahlua

Continental Breakfast

A bouquet of chilled fresh fruit

Coffee, Taster's Choice Decaffeinated Coffee, Tea, Green Tea

Pan Am First Class
Shannon to New York/JFK
July 1988

Lunch

Sevruga Caviar with traditional accompaniments

Selected Hors d'Oeuvres

Crisp Garden Salad presented from the Dining Service Cart

Roti au Vol
Tenderloin of beef roasted on board and carved to order. Served with an assortment of sauces

Waterford Veal
Medallions of veal in a creamy brandy sauce with fresh mushrooms

Traditional Irish Stew
Succulent Irish lamb simmered in a rich potato and vegetable broth

Salmon Meuniere
Fresh filet of Irish salmon dressed in a butter lemon sauce. Served on a bed of carrot puree, garnished with cucumber and courgettes

Chateau Potatoes
Braised Fresh Endive
Parsley Potatoes

Seasonal Fruit and Selected Cheeses

Black Currant Cream Cake
Creme Brulee

International Coffee
Cafe Parisienne with Grand Marnier
Cafe Royale with Cognac
Irish Coffee with Bailey's Irish Cream
Italian Coffee with Amaretto di Saronno
Cafe Mexicano with Kahlua
Cappuccino with Chocolate and Cognac


Cold Collation

Your choice of the following will be offered from the trolley:

Fresh Fruit Tartlets

Assortment of Petit Fours

Coffee, Taster's Choice Decaffeinated Coffee, Tea

Pan Am First Class
Miami to Rio de Janeiro
September 1989

Late Supper

Consomme Celestine
Avocado Soup

Your selection from the Dining Service Cart:

Seafood Platter
A selection of smoked salmon, enticing lobster salad and petite lobster tails. Served with your choice of sauce verte or gulf sauce

Charcuterie Tray
A unique array of chilled beef wellington, chicken breast chasseur, or supreme of chicken with tarragon sauce. Complemented by horseradish cream

Vegetable Jardiniere

Seasonal Fruit and Aged Cheeses

Cheesecake with Strawberries

International Coffee
Cafe Parisienne with Grand Marnier
Cafe Royale with Cognac
Irish Coffee with Bailey's Irish Cream
Italian Coffee with Amaretto di Saronno
Cafe Mexicano with Kahlua
Cafe Latin with Chocolate and Cognac


Breakfast

Chilled Fruit Medley

Assorted Dry Cereals served with fruit and light cream or milk

Croissant filled with lean ham and swiss cheese

Selection of Yogurt

Cheese Omelette
A delicate omelette with a filling of fine cheese. Served with grilled breakfast patty and tomato provencale

Spanish Omelette
Fluffy omelette enfolds sauteed tomatoes, peppers and onions. Complemented by plump sausage and becky potatoes

Assorted Breakfast Breads

Butter and Preserves