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<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by PresRDC: These are just great. My 10th Grade English teacher gave me abunch of first class menus he collected from the late 1970s and 1980s. I will dig them out and post some. I too would love to see pricing information for these flights. Adjusted for inflation, I would suspect they were quite expensive. I could be wrong. I have on my wall three original ads for Pan Am's 707 service to Europe from the late 1950s. They were advertising economy fares starting at $600. Many would consider this expensive today. I could only imagine what it must have been in 1950s dollars. As much as we lament the decline of service standards, we shoudl keep in mind just how expensive these tickets were. Also, there was no elite status, so, I presume, no complimentary upgrades of F awards. </font> ------------------ 9V-SMU The 1000th 747 Currently operated by Singapore Airlines |
<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by PresRDC: I too would love to see pricing information for these flights. Adjusted for inflation, I would suspect they were quite expensive. I could be wrong. </font> for example: SFO & LAX - LHR roundtrip (nonstop using 747) F: $1222.00 Y: $752.00 YE21: $529.00 (stay 14 days) YE45: $369.00 (stay 22 days) LAX & SFO-SYD (stops in HNL first then nonstop HNL to SYD or HNL/NAN/SYD or HNL/NOU/SYD using 747 or 707 aircraft depending on day F: $1640.00 Y: 1178.00 YE21: 833.00 YE45: n/a JFK-London F: $842 Y: $484 YE21: $349 (have to stay 14 days) YE45: $240 (have to stay 22 days) JFK-Tehran (for historical sake - several stops en route in places such as either London, Paris, Frankfurt, Rome, onward to places US airlines do not even fly today (Istanbul, Ankara, Beirut, Damascus to Tehran using 707 or 747 aircraft) F: $1648 Y: $1088 YE21: $778 YE45: n/a From NY, Delhi was the most expensive flight eastbound at $2,100 RT in First and $1320 in Y. SFO to HKG (either Flt #1: via LAX, HNL, Tokyo: same aircraft) or (1 stop Tokyo daily same aircraft) F: $1702 Y: $1020 YE21: $868 (BTW interesting trivia in 1973, Pan Am's Flight #1 was a B747 and started in SFO at 6:30 am continuing on to LAX (no local traffic allowed), HNL, Tokyo, HKG, BKK, Delhi-Karachi, Delhi-Tehran, Karachi-Beirut, Tehran-Beirut, Istanbul, Frankfurt, London, New York) I was an airline GEEK in my young days, so I love posting this kind of stuff for those who also share that passion. |
<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by Axi22: I was an airline GEEK in my young days, so I love posting this kind of stuff for those who also share that passion.[/B]</font> Good stuff - thanks for posting it. Greg |
Here's a link to a historic currency converter.
http://www.cjr.org/resources/inflater.asp The first-class JFK-LHR ticket would have been $3629 rount trip. About the same as current consolidator fares for business class. |
What a spectacular response! THANKS to all who have taken the time to post these great menus! It's going to take me forever to transcribe this thread to my collection of great FT Trip Reports, but I am most certainly looking forward to it.
The following menu is from a Braniff flight between Dallas and London in 1978. The menu itself measured approximately 18” X 10” - double that folded out – and depicted a colorful and detailed map of the world showing ocean ridges and trenches as well as rivers, mountains and cities. This flight was initially operated with Braniff’s 747-127 N601BN, in its time the single most heavily utilized 747 in the world. It was the 100th 747 off the Boeing line and featured six different lounges. By the time this 747 was retired with Tower Air, she had logged more flight hours than any other 747 in the world. Flight attendants wore Pucci designed outfits and the upstairs International Lounge served Pisco Sours. ** *** ** B R A N I F F . I N T E R N A T I O N A L Dallas to London DINNER From The Continent Terrine of Foie Gras de Strasbourg Melba Toast Brioche Parisenne From England Old Fashioned Oxtail Soup From Italy Prosciutto Ham and Melon From The Gulf Shrimps Royale Sauce Rouge From The East Coast Boston Lettuce with Beefsteak Tomatoes Served with your choice of Roquefort or Caesar Dressing ** *** ** Your Favorite Entree Roast Beef au Jus Served with Yorkshire Pudding and Horseradish Sauce Rack of Lamb Served with Mint Jelly Breast of Duckling Harvey Wallbanger Lobster Thermidor All entrees served with Garden Vegetables Rice Pilaf Pommes Berny ** *** ** From The Cheese Board An Assortment of International Cheeses From The Dessert Cart Grand Marnier Cake Assorted Ice Creams with Raspberries Fresh Fruit in Season Colombian Coffee or Cappuccino Fancy Chocolates ** *** ** *** ** WINES & CHAMPAGNE Macon Blanc – Villages Jadot Bernkasteler Kurfurstlay Spatlese Chateau Citran Pommard Piper Heidsieck Cuvee Diplomatique ** *** ** *** ** BREAKFAST Starters Champagne Fresh Fruit Juices To begin Fresh Hawaiian Fruits Served with Strawberries and Cream Cold Cereals with Fruits Breakfast Breads Hot French Croissant Danish Pastry ** *** ** Choice of Eggs prepared to your liking Scrambled Eggs Boiled Eggs Fried Eggs Omelettes Meat Selection Filet Mignon Bangor Sausage Ham Steak Kippered Herring Colombian Coffee or Cappuccino [This message has been edited by Seat 2A (edited 07-03-2003).] |
The following menus are from Air Niugini’s service from Sydney to Port Moresby with next day connections on to Hong Kong. The year was 1979. The aircraft were 707-320s. Folded, the menus were 5" X 14" and on each cover was a photo of a colorful Bird of Paradise, including all the tail feathers.
A I R . N I U G I N I Sydney to Brisbane 1 Hour REFRESHMENT Chilled Fruit Juice Open Faced Sandwiches Hot Scones Whipped Cream – Strawberry Conserve ** ** ** ** ** Brisbane to Port Moresby 2 Hours 50 Minutes DINNER Chilled Orange Juice Hot Savouries Cold Savouries Appetizer Alaskan King Crab Waldorf Salad Salad Tossed Garden Salad with Bacon Crisps Entrees Roast Rack of Lamb with Mint Sauce or John Dory Meuniere Accompaniments Chateau Potatoes Buttered Peas Glazed Carrots Julienne Assorted Breads – Butter Dessert Fruit Pavlova Grand Marnier Cheese Platter Fresh Fruit Basket ** ** ** ** ** ** ** ** ** ** A I R . N I U G I N I Port Moresby to Hong Kong 6 Hours 15 Minutes DINNER Chilled Orange Juice Cold Savouries Hot Savouries Appetizer Daru Prawn Cascade Thousand Island Dressing Salad Tossed Garden Salad with French Dressing ** *** ** Entrees Roast Loin of Pork with Natural Gravy and Apple Sauce or Lobster Mornay Rice Pilaf Accompaniments Rissolee Potatoes Fresh Vegetables Assorted Breads – Butter Dessert Crepe Suzette or Fresh Fruit Salad and Cream Cheese Tray Fresh Fruit Basket [This message has been edited by Seat 2A (edited 07-03-2003).] |
The following menu is from Avianca’s Bogota to New York-JFK service. The year was 1979 and the flight was operated with a 707-359B. For a five hour flight, I think this looks like a pretty good meal!
Bogota to New York DINNER To Begin Iranian Sevruga Caviar Salad Nicoise Salad Offered with Roquefort, Vinaigrette or Russian Dressing Soup Cream of Asparagus ** *** ** Your Entrée Selections Chateaubriand Served from the cart, with Bordelaise or Bearnaise Sauce Filet of Trout Almendine Bouquetiere of Vegetables Chateau Potatoes Rice Pilaf Dessert Strawberry Cheesecake Assorted Cheeses Fresh Fruit Basket [This message has been edited by Seat 2A (edited 07-03-2003).] |
Will someone please pinch me hard so that I can wake up from this outrageous fantasy dreamstate... http://www.flyertalk.com/forum/smile.gif
There are no words to describe the excitement I had when I read all of the lastest additions... HUGS TO ALL FOR THE UPDATES... http://www.flyertalk.com/forum/thumbsup.gif http://www.flyertalk.com/forum/thumbsup.gif http://www.flyertalk.com/forum/thumbsup.gif http://www.flyertalk.com/forum/thumbsup.gif ------------------ Patrick A. Inouye, LMT volunteer trip reports moderator |
The following menu is from a BOAC flight between London and Kuala Lumpur via Kuwait, Bombay and Colombo. Two dinners, a breakfast and a lunch were offered on this 1972 service, now served nonstop via MAS. The menu itself measured approximately 5” X 16” and depicted a beautiful tropical beach at sunset. Picture yourself in the forward cabin of one of BOAC’s swift and quiet VC-10s enjoying this four flight journey and service from the cart…
** *** ** B.O.A.C. London to Kuwait 5 Hours 50 Minutes DINNER Appetizers Cornish Lobster Bellevue with Mayonnaise Sauce Strasbourg Foie Gras en Brioche Mousse of Scotch Salmon in Champagne Aspic Soup Clear Oxtail Soup Salad Mixed Greens Offered with Roquefort or Vinaigrette Dressing ** *** ** Entrees Roast Loin of Veal Presented with Madeira Sauce Pan Fried Lamb Cutlets Offered with Piquante Sauce Breast of Duckling Suidoise Cooked with Apple and Prunes Accompaniments Baked Potato Julienne with Artichoke Hearts Buttered French Beans Braised Celery Hearts ** *** ** Dessert Cherry Meringue Cake Chocolate Walnut Ice Cream Assorted Cheese Fruit Basket Friandises ** ** ** ** ** ** ** ** ** ** Kuwait to Bombay 3 Hours 20 Minutes BREAKFAST Fresh Fruit Appetizer Plain or Fruit Flavoured Yogurt Freshly Scrambled or Boiled Eggs Grilled Back Bacon Pan Fried Kidney and Mushrooms Fresh Toast Crusty Roll Croissants Butter ~ Preserves ** ** ** ** ** ** ** ** ** ** Bombay to Colombo 2 Hours 10 Minutes LUNCHEON Appetizer Smoked Scotch Salmon Salad Bowl Offered with Roquefort or Vinaigrette Dressing ** *** ** Breast of Chicken With Truffled Stuffing and Pistachio Nuts Accompaniments Creamed, Baked Potatoes Garden Peas with Hearts of Artichoke ** *** ** Assorted Cheese Fruit Basket ** ** ** ** ** ** ** ** ** ** Colombo to Kuala Lumpur 3 Hours 20 Minutes DINNER Appetizers Baked Crab Mornay Consomme Celestine Soup Cream of Chicken Salad Mixed Greens Offered with Vinaigrette or Pepper Dressing ** *** ** Entrees Roast Sirloin of Angus Beef Presented with Horseradish Sauce Pan Fried Lamb Cutlets Offered with Piquante Sauce Breast of Duckling Paysanne Presented with Peas and Button Onions Curried Prawns Served atop Pilaf Rice Accompaniments Buttered French and Baby Lima Beans Small Pan Fried Potatoes ** *** ** Dessert Cream Caramel Served with Fresh Pineapple Slices Cheese Board Fruit Basket [This message has been edited by Seat 2A (edited 07-03-2003).] |
This Cameroon Airlines First Class Luncheon menu is from a late 1980s service. The aircraft was a 747-200. Occasionally, the government would requisition the aircraft for its needs, thus interrupting service.
C A M E R O O N . A I R L I N E S Douala to Paris LUNCHEON Canapes Appetizers Norwegian Smoked Salmon Lettuce leaves Stuffed with King Prawn Mousse Salad Salad in Season Offered with Vinaigrette Dressing ** *** ** Entrees Beef Filet in Crust with Meat Sauce Presented with Grilled Tomatoes, Mushrooms and Potatoes Breast of Chicken with Curry Sauce Served atop Madras Rice Cameroon Specialty ** *** ** Dessert French Pastries Cheese Tray Fruit Basket |
This menu is from Iran Air’s New York to Tehran nonstop service, operated with one of Iran Air’s new 747-SPs. The time was May, 1978. One year later, following Mohammed Reza Shah Pahlavi’s ouster and the ensuing American hostage crisis, Iran Air discontinued service to New York. The menu cover features a beautiful bejewelled water pitcher from the period of Nasser-ed-din Shah Qajar, 1831-1896. It is adorned with large emeralds, rubies and diamonds and certainly makes for a classy menu cover.
I R A N . A I R New York to Tehran DINNER To Begin Caviar from The Caspian Sea Assorted Hors D’Oeuvre Soup Cream of Fresh Mushroom Soup Salad Mixed Salad Served with Thousand Island or Italian Dressing ** *** ** Entrees Iranian Specialty Stuffed Cornish Game Hen with Grapes Grilled Salmon Steak Charcoal Grilled Fillet Accompaniments Carrots Green Beans Broccoli with Almonds Croquette Potatoes ** *** ** Dessert Strawberry Cheese Cake Fresh Fruit Salad with Kirsch A Selection of International Cheeses Fruit Basket ** ** ** ** ** ** ** ** ** ** A separate menu was presented for the breakfast service. It was only slightly smaller than the dinner menu and also featured an Iranian Vase from the collection of the Crown Jewels. Here is the breakfast service. BREAKFAST To Start Orange Juice Fresh Grapefruit and Orange Segments Cornflakes Hot Choices Scrambled Eggs in Pastry Shell or Cheese Omelette Accompaniments Button Mushrooms Canadian Bacon Beef Sausage Breakfast Breads Croissants Soft Rolls Danish Pastry Served with Butter, Cheese, Strawberry Jam, Orange Marmalade or Honey [This message has been edited by Seat 2A (edited 07-03-2003).] |
The following menu is from Aerolineas Argentinas’ wonderful daytime flight between Miami and Buenos Aires. This flight left Miami just before noon and made a stop in Rio de Janeiro before making a late evening arrival at Buenos Aires. Luncheon and dinner were served. Since this menu is from 1977, plane spotters aboard this flight would have seen all manner of Eastern and National aircraft, along with a few Braniff and Pan Am machines. Sadly, all of these former MIA stalwarts have now passed into history.
A E R O L I N E A S . A R G E N T I N A S Miami to Rio de Janeiro 8 Hours LUNCHEON Cocktails and Canapes Appetizers Fresh Caviar on Blinis Truffled Pate de Foie Gras Smoked Salmon Salad Mimosa Salad Served with Vinaigrette or Roquefort Dressing Soup Cream of Asparagus Soup ** *** ** Entrees Filet Mignon – Madeira Sauce Shrimp in Champagne Sauce Chicken Breast in Apricot Sauce Accompaniments Almandine Potatoes Rice Pilaf Buttered Broccoli ** *** ** Dessert Cherry Cake Served with Vanilla Ice Cream Cheese Board Fruit Basket Mints ** *** ** *** ** AFTERNOON TEA Assortment of Sandwiches Brioches Scones Chef’s Special Cake ** *** ** *** ** ** *** ** *** ** Rio de Janeiro to Buenos Aires 2 Hours 55 Minutes DINNER Cocktails and Canapes Appetizers Lobster Parisienne Turkey Hen and Parma Ham with Melon Salad Seasonal Salad Served with Vinaigrette or Roquefort Dressing Soup Consomme al Jerez ** *** ** Entrees Filet Mignon with Mushrooms Filet of Sole Almondine Accompaniments Chateau Potatoes Creamed Carrots Buttered String Beans ** *** ** Dessert Ice Cream Cassata Napolitaine Fruit Basket Mints |
This 1982 menu is from Air Florida’s short lived Amsterdam – Miami service. The westbound service offered a full luncheon and afternoon tea service The flight was operated with a DC-10-30, fully painted in Air Florida’s distinctive blue, green and white livery.
A I R . F L O R I D A Amsterdam to Miami LUNCHEON To Begin Champagne Cocktail with Raspberry Liqueur Appetizers Assorted Hors D’Oeuvre Poached Salmon with Remoulade Sauce and Fond Artichoke Freshly Tossed Garden Salad ** *** ** Entrees Filet Mignon with Foie Gras in Pastry Veal Tenderloin with Creamed Mushrooms and Scampi Filets of Sole with Capers and Lemon Accompaniments Garden Vegetables Potatoes Baked Over with Parmesan Cheese ** *** ** Dessert Apple Crumble with Fresh Cream Sacher Torte A Selection of International Cheeses Bruder Basil, Blou Bayou, Brie and Cheddar Seasonal Fresh Fruit Lady Godiva Chocolates ** ** ** ** ** COLD AFTERNOON BUFFET Open Faced Sandwiches Fresh Fruit Salad French Pastries Chocolates ** *** ** WINE LIST Champagne Moet-Chandon Brut White Wine Macon-Villages Chardonnay Le Grande Cheneau Vintage 1979 Red Wine Beaulieu Vineyard Cabernet Sauvignon – Vintage 1977 Beaujolais Bouchard Pere et Fils – Vintage 1980 |
The following menu is from Finnair’s 1977 DC-10-30 service between New York and Helsinki. Finnair proudly displayed its membership in the Chaine des Rotisseuers on its menu and certainly provided a dinner worthy of high acclaim – indeed one of the finest feeds I’ve ever seen across the Atlantic. Bon Apetite!
DINNER Hors D’Oeuvre Caviar Malossol Scandinavian Style Herring Maine Lobster Parisienne Seafood Salad Pate de Foie Gras Prosciutto and Melon Salad Fresh Seasonal Salad Served with your choice of French, Russian or Roquefort Dressing ** *** ** Entrees Tournedos with Green Pepper Sauce Cornish Game Hen with Pineapple Grilled Salmon Steak with Lemon Butter Vegetables Grilled Tomatoes Artichoke Bottoms Stuffed with Creamed Spinach White Asparagus Spears Stuffed Baked Potatoes Rice Pilaf ** *** ** Dessert The Master Baker’s Surprise Finnish Cheese Tray Assorted Chocolates ** *** ** WINE LIST Champagne Dom Perignon White Wine Puligny-Montrachet, 1976 Bordeaux Chateau Rausan Segla, 1973 Bourgogne Aloxe Corton, 1974 Next up: Air Mauritius Moroni – Nairobi 1985 TAP Portuquese Airlines New York – Lisbon 1980 Air New Zealand Los Angeles – Honolulu - Auckland 1978 |
This is fantastic.Time to get all of my old PAN AM menus out and post.....
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<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by Seat 2A: This flight was initially operated with Braniff’s 747-127 N601BN, in its time the single most heavily utilized 747 in the world. It was the 100th 747 off the Boeing line and featured six different lounges. By the time this 747 was retired with Tower Air, she had logged more flight hours than any other 747 in the world. </font> ------------------ 9V-SMU The 1000th 747 Currently operated by Singapore Airlines |
<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by Seat 2A: This menu is from Iran Air’s New York to Tehran nonstop service, operated with one of Iran Air’s new 747-SPs.</font> How long was the flight, and was it transpolar? Btw, were there lounges on the Iran Air 747SP? ------------------ 9V-SMU The 1000th 747 Currently operated by Singapore Airlines |
<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by 9V-SMU How long was the flight, and was it transpolar? Were there lounges on the Iran Air 747SP?</font> I'm pretty sure I recall a promotional brochure showing a First Class lounge in the upstairs section of Iran Air's SPs. Given the trend towards lounges at that time and the fact that in the Shah's time, the upper crust were accustomed to a pretty high style of travel, I would expect no less. |
In these days of ultra long range jetliners and open skies over Russian territories, the very notion of flying between Hong Kong and London on anything other than a nonstop fourteen hour flight is fast becoming a distant memory. Thirty one years ago however, BOAC VC-10s and 707s flying between Kai Tak and Heathrow took a slightly more roundabout route. This 1972 menu is from a westbound flight that made calls in Rangoon, Delhi, Beirut and Rome before finally kissing the concrete at Heathrow. Enjoy
** *** ** BOAC Hong Kong to Rangoon 3 Hours 20 Minutes DINNER Appetizers Medallions of Crayfish Bellevue with Mayonnaise Sauce Galantine of Pheasant with Waldorf Salad Smoked Scotch Salmon Soup Cream of Almonds Salad Palm Heart Salad Offered with Chive Vinaigrette or Tomato Dressing ** *** ** Entrees Fillet of Beef Wellington Presented with Truffled Madeira Sauce Pan Fried Lamb Cutlets Reform Offered with Mint Sauce Kiang Chung Ngap Breast of Duckling with Spring Onions and Ginger Accompaniments Buttered Fresh Vegetables Marquis Potatoes Chinese Fried Rice ** *** ** Dessert Longan and Mandarin Shortcake Cheese Board Fresh Seasonal Fruit Chocolate Mints ** ** ** ** ** ** ** ** ** ** Rangoon to Delhi 3 Hours 15 Minutes SUPPER Appetizer Pickled Walnut Salad Salad Green Salad with Hearts of Artichoke Served with Vinaigrette or Thousand Island Dressing ** *** ** Entrees Cold Roast Sirloin of Beef Served with Creamed Horseradish Chicken and Pineapple Mayonnaise ** *** ** Dessert Compote of Lychees Assorted Cheese Fruit Basket ** ** ** ** ** ** ** ** ** ** Delhi to Beirut 5 Hours 55 Minutes CONTINENTAL BREAKFAST Fresh Fruit Appetizer Brioche Pastry Rolls and Croissants Butter – Preserves Coffee or Tea ** ** ** ** ** ** ** ** ** ** Beirut to Rome 3 Hours 15 Minutes BREAKFAST Chilled Fruit Segments in Lemon Syrup Plain or Fruit Flavoured Yogurt Freshly Scrambled or Boiled Eggs Grilled Bacon, Tomatoes and Mushrooms Smoked Finnan Haddock Fresh Toast Crusty Rolls – Croissants Butter – Preserves Fruit Basket Coffee or Tea ** ** ** ** ** ** ** ** ** ** Rome to London 2 Hours 15 Minutes BREAKFAST Fresh Fruit Appetizer Plain or Fruit Flavoured Yogurt Freshly Scrambled or Boiled Eggs Grilled Ham Steak and Tomatoes Buttered Mushrooms Hot Toast Crusty Rolls – Croissants Ryvita – Breakfast Biscuits Butter – Preserves Fruit Basket Coffee or Tea Note Refreshments will be served to transit passengers |
The following menu is from TAP Air Portugal’s eastbound service between New York and Lisbon. The year was 1980 and the trip was flown aboard one of TAP’s 747 “Navigator Jets”.
TAP . A I R . P O R T U G A L New York to Lisbon DINNER Appetizers Fresh Malossol Caviar on Blinis Medallions of Lobster “Bellevue” Scottish Smoked Salmon Portuguese Sardines Prosciutto with Melon Stuffed Tomatoes and Eggs Truffled Foie Gras de Strasbourg Consomme Soup Cream of Asparagus Soup Cream of Tomato Soup Salad Seasonal Salad ** *** ** Entrees Filet Mignon “Persane” Veal Medallions in Mushroom Sauce Accompaniments Assorted Garden Vegetables Buttered Rice ** *** ** Dessert Grand Marnier Ice Cream Cake Portuguese Pastry Cheese Tray Assorted Fresh Fruits |
Imagine sitting in the little airport terminal in Moroni, the capitol city of the Comores Islands awaiting your 7:00pm departure across the Indian Ocean to Nairobi. The street vendors outside the terminal offer tasty (and not so tasty) local snacks but you’re holding out for the dinner that awaits you inflight The sun sits low on the horizon as you settle into your First Class seat aboard the Air Mauritius 707 and peruse the menu…
Moroni to Nairobi DINNER Appetizer Seafood Cocktail Salad Lettuce and Tomato Salad Offered with Thousand Island or Vinaigrette Dressing ** *** ** Entrees Sliced Fillet of Beef Bordelaise Brochette of Chicken Curried Fish Accompaniments Chateau Potatoes Baby Marrow with Garlic Vichy Carrots Oriental Rice ** *** ** Dessert Black Forest Cake Assorted Cheese Fruit Basket Chocolates |
Ah, the good old days of trans-Pacific travel when all flights bound for Australia or New Zealand made stops in Hawaii and/or Fiji or Tahiti. In 1978, Air New Zealand offered all of these routings. The following service was aboard a DC-10-30 via Honolulu. Although the First Class seats were not true sleepers (Those didn’t show up on TE until the arrival of its 747s in 1981) they were covered in lamb’s wool and offered impressive recline. And, as you will see, Auckland bound First Class passengers aboard Air New Zealand were very well fed indeed.
A I R . N E W . Z E A L A N D Los Angeles to Honolulu DINNER To Begin Assorted Hors D’Oeuvre Appetizer Montana Brook Trout Grenobloise Soup Shrimp Bisque Salad Freshly Tossed Garden Salad With Italienne or Mayonnaise Dressing ** *** ** Entrees Tournedos Maitre d’Hotel Pheasant Souvaroff Roast Loin of Pork Charcutiere Hare Bourguignonne Southland Venison with Potato Dumplings Crayfish Cardinal Accompaniments Noisette Potatoes Lima Beans Baby Carrots Braised Celery ** *** ** Dessert Cherries Jubilee Selection of New Zealand Cheeses Fresh Fruit Basket Chocolates ** ** ** ** ** ** ** ** ** ** Honolulu to Auckland REFRESHMENTS Various Brochettes King Prawns Louise Open Sandwiches Hot Savouries ** *** ** BREAKFAST To Start Fresh Fruit Juices Appetizer Compote of Fruit Continental Breakfast Selection of Cereals Bread Rolls Croissants Hot Choices Poached Eggs Bretonne Chicken Omelette Mahi Mahi Meuniere Accompaniments Grilled Canadian Bacon Saute of Veal Liver Devilled Kidneys Minute Steak Chipolata Sausages Tomato Halves Fresh Fruit Basket ** *** ** Next up: Aer Lingus New York - Shannon - 1978 VARIG New York – Rio de Janeiro 1975 Saudia London – The Kingdom 1984 [This message has been edited by Seat 2A (edited 07-04-2003).] |
1972 LH F/Class Menu B707 Routing THR - IST - Muc - FRA
THR - IST Breakfast Orange Juice Grapefruit Yoghourt Cornflakes Roll - Bread - Croissant Butter - Jam - Honey Egg Dish Assorted Cold Cuts Basket of Fresh Fruit Cheese Coffee - Tea Ist - Muc Brunch Caviar Sevruga Malossol Truffled goose-liver "Starasbourg Style" Tureen "Gourmet" Toast and Butter We offer for your choice Sauteed Crayfish tails in dill sauce Chicken Fricassee Berlin Style Ragout of Veal Karlsbad Style Smoked loin of pork in red wine sauce Beef Stroganoff Roast leg of Venison in creamed mushroom sauce with Choice of vegetables in season Sauce Hollandaise Home-made noodles "Spaetzle" Rice Vreole Style Buttered Potatoes Basket of fresh fruit Assorted cheese Bread - Butter Coffee - Choclates German Brandy - Cognac - Liquers Muc - Fra Beverages for your choice Assorted Canapes |
Wow, thanks for your contributions.
I've never thought in the 70ies and 80ies that I would ever board a plane due to fear of flying. Now I can read what I really missed. |
I just grabbed my AA Bistro Bag and could not find the Beluga cavier. Did I get the wrong thread here?
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Throughout the 1970s and 1980s, VARIG offered spectacular food and service aboard its DC-10-30s and 747s. This 1975 menu is an excellent example of that service between New York and Rio de Janeiro.
V A R I G New York to Rio de Janeiro DINNER Assorted Hot and Cold Canapes Hors D’Oeuvre Caviar Beluga Malossol on Blinis Lobster Copacabana Medallions of Foie Gras de Strasbourg in Port Wine Aspic Smoked Turkey Soup Cream of Mushroom Salad Seasonal Salad ** *** *** Entrees Tournedos Mascotte with Truffle Sauce Tender Breast of Pheasant Chasseur Served with: Glazed Carrots Buttered String Beans Rice Pilaf ** *** *** Cheese Plate Brie, Camembert, Emmenthal, Gervais, Gouda and Roquefort Dessert Assorted French Pastry Fruit Basket Brazilian Coffee [This message has been edited by Seat 2A (edited 07-07-2003).] |
Ahlan Wa Sahlan. Welcome aboard Saudia’s nonstop service between Riyadh and London. It’s 1984 and your First Class seat is aboard an L-1011.
S A U D I A Riyadh to London DINNER To begin Arabic Coffee and Dates Hors D’Oeuvre Your choice of a Continental Appetizer or an array of Arabic Delicacies Salad Seasonal Salad with a choice of dressing ** *** ** Entrees Grilled Filet Steak A center cut of choice Steer Filet Grilled Lamb Cutlets Individual Prime Lamb Cutlets served with a mint sauce Tajen The Arabian way to prepare fish in a zesty tomato sauce Vegetable Selection White Rice Rissole Potatoes Peas and Mushrooms Glazed Whole Carrots ** *** ** Fruit and Cheese Service A selection of fresh fruits with your pick of Blue, Gruyere, Edam or Cheddar Cheese Dessert Arabic Pastry Banana Layer Cake After Eight Mints ** *** ** *** ** ** *** ** *** ** Here’s the return service to the Kingdom London to Riyadh LUNCHEON To Begin Arabic Coffee and Dates Hors D’Oeuvres Avacado Pear with Crab Cocktail Egg Farcie Asparagus Tips Salad Country Garden Salad, served with a choice of dressing ** *** ** Entrees Beef Duglere A filet of beef garnished with mushrooms and tomatoes Duckling A L’Orange Tender braised duckling with orange sauce Trout Grenobloise Fresh trout prepared in butter with shrimps, lemon and capers Vegetable Selection Rice Creole Potato Parmentier Button Mushrooms French Green Beans ** *** ** International Cheese Service On the cheese board, a selection of Stilton, Cheddar, Red Leicester and Boursin accompanied by an array of fresh summer fruits Dessert Black Cherry Flan Ice Cream Refreshment Individual After Dinner Mints ** *** ** Next up: Aer Lingus New York - Shannon - 1978 Garuda Jakarta – Honolulu – Los Angeles 1996 |
Following your interesting thread http://www.flyertalk.com/forum/wink.gif
Has anyone here experienced SAS First Class ? What was that like ? Huge Dan Viking Huge Ivar Viking |
I will post a couple of late 1970s SAS menus for you in the next week.
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<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by Seat 2A: I will post a couple of late 1970s SAS menus for you in the next week. </font> |
Here are the oldest menus I can find :
Roma – Catania – Tripoli, April 7, 1959, Alitalia. Classe Turistica (they still had printed menus in economy back in those days, even on short flights). Consommé in tazza Piatto di carne (o pollo) con due contorni Formaggio Frutta di stagione Caffé Acqua minerale Per le bevande alcooliche vedasi la lista bar. Tripoli – Amsterdam, April 14, 1959, KLM, Lockheed Constellation PH-LDM “Vlaardingen” Royal (First) Class. Menu printed in English and French, with “the Admirality Magazine in Rotterdam” on the front and back covers. Starter Assorted cold hors-d’oeuvre Vintage champagne or Fresh cold salmon à la royale Vintage champagne Main course Fillet steak mignon à la Chartres String beans Mixed salad Parisienne potatoes Grand Bordeaux wine or Roast spring chicken Buttered green peas Mixed salad Diced potatoes Grand Bordeaux wine Dessert (unspecified) Assorted cheese Fruit of the season Coffee Drinks Manhattan, Dry Martini and other cocktails, Scotch, American and Canadian whisky, brandy, dry gin, Dutch gin, vodka, rum, Liqueurs : Cointreau, Drambuie, “half om half”, red port, medium dry sherry, very dry sherry, Italian vermouth, French vermouth, beer, Coca-Cola, mineral water, tonic, lime juice. Amsterdam – Stockholm, April 15, 1959 KLM. Tourist class. Printed menu in English and French, with an illustration of a Dutch girl in traditional dress holding an infant. Appetizer (unspecified) Veal collop Viennese style Spinach with cream sauce Fried potatoes Fruit Coffee “An international agreement does not permit us to offer alcoholic beverages free of charge to our passengers in the tourist class. However, same may be pruchased at the prices mentioned in the price list”. johan |
<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by The-Longhauler: Has anyone here experienced SAS First Class? What was that like?</font> S A S Copenhagen to Bangkok DINNER Scandinavian Hors D’Oeuvre Salad Seasonal Salad with a choice of dressings ** *** *** Entrees Fillets of Plaice Served with Tomatoes and White Wine Sauce Roast Filet of Beef Served with Red Wine Sauce Medallions of Pork Presented with Creamed Chanterelles Vegetables Boiled Potatoes Anna Potatoes Buttered Rice Asparagus Tips Buttered Green Beans Glazed Baby Carrots Stuffed Tomatoes ** *** *** Served with: Glazed Carrots Buttered String Beans Rice Pilaf ** *** *** Cheese Board [b]Dessert[b] Ice Cream Cake with Cloudberries Fruit Basket ** *** ** BREAKFAST For Starters Fresh Fruits Grapefruit Segments Cornflakes Yogurt Rolls and Croissants Butter, Cheese and Marmalade Hot Choices Boiled or Scrambled Eggs Plain Omelet Bacon and Sausages Coffee or Tea ** *** ** ** *** ** Bangkok to Singapore REFRESHMENTS Hot Buffet Fresh Fruit Salad in Coconut Shell Danish Almond Macaroons Coffee or Tea [This message has been edited by Seat 2A (edited 07-11-2003).] |
Here’s a 1995 Garuda menu depicting Garuda’s First Class service between Jakarta and Los Angeles.
G A R U D A Jakarta to Honolulu DINNER Hors D’Oeuvres Soto Ayam Salad Seasonal Salad with a choice of dressings ** *** ** Main Courses Lamb Loin with Garlic Sauce King Prawns in Spicy Sauce Braised Duck with Chestnut All main courses accompanied with potatoes with leek, steamed rice with peppers and a choice of vegetables ** *** ** Assorted Cheese Dessert Spice Apple Cake Lembang Apricot Tartlet Blueberry Spice Cake Fresh Fruit ** *** ** *** ** ** *** ** *** ** BREAKFAST To Begin Fruit Juice Sliced Fresh Fruit Cereal and Yogurt Assorted Bread Served with preserves and honey ** *** ** Hot Selection Omelette with Fine Herbs Mini Breakfast Steak Grilled Sausage Seafood Quiche Boiled Eggs Served with your choice of: Grilled Tomato Sauteed Mushrooms Pompin Potatoes Oriental Fried Rice Cold Cuts Smoked Beef Smoked Chicken Smoked Fish Fillet Coffee or Tea ** *** ** ** *** ** Honolulu to Los Angeles LUNCHEON Hors D’Oeuvres Salad Seasonal Salad with a choice of dressings ** *** ** Main Courses Chicken Breast with Papaya Sauce Breaded Trout with Basil Butter Fillet Mignon with Mushroom Sauce All main courses accompanied with Anna potatoes, steamed rice and a choice of vegetables ** *** ** [i]Assorted Cheese[/b] Dessert Chocolate Truffle Fresh Fruit Pralines |
First Class on Aer Lingus?! Man, it’s been awhile… Well, as it was Aer Lingus offered a very nice First Class product known as Golden Shamrock Service. Following is a menu from the evening departure between New York and Shannon. After reading this, I wish Aer Lingus still offered First Class… This menu dates from 1979.
A E R . L I N G U S New York to Shannon DINNER Assorted Canapes Hors D’Oeuvres Saumon Fume Harengs Dieppoise Fois Gras Oeufs Farcis Salade de Volaille Salade Nicoise Soup Consomme Celestine Creme Reine Salad Bowl Served with your choice of French or Thousand Island Dressing ** *** ** Fish Homard Chanteclerc Diced tender Lobster served on rice, coated with a perfect blend of Nantua and Curry Sauce, garnished with Mushrooms and Shrimps Filets of Sole Au Vin Rouge Fillets of Black Sole poached in Red wine with shalots and served in a rich demi glace Meat Caneton Au Grand Marnier Mouth watering Duckling, roasted to perfection, served with Grand Marnier Sauce Escalopes of Veal Florentine Tender milk fed Veal on a bed of spinach enveloped by a rich Cream Sauce, topped with cheese and glazed Tournedos Choron Prime American Beef served with Choron Sauce and Parisienne Potatoes Cold Buffet Service Vegetables Pommes Chateau Pommes Nature Petits Pois a la Flamande Poireaux Braissees ** *** ** Dessert Flan aux Pommes Meringuees Bombe Bresilienne Fruit Salad Petits Fours Cheese Board Fruit Basket Coffee or Tea Irish Coffee ** ***** ** ** ***** ** BREAKFAST Fresh Orange, Grapefruit or Tomato Juice Cereals Natural Yogurt with Fresh Fruits Rolls and Croissants Butter and Preserves Tea or Coffee ** ***** ** ** ***** ** WINE LIST Louis Latour – Macon Lugny 1978 Louis Latour – Corton Grancey 1973 Krug Vintage [This message has been edited by Seat 2A (edited 07-11-2003).] |
It's 8:30pm and you've just settled into your plush First Class seat aboard South African Airways' 747-200 "Lebombo". Champagne and canapes make the rounds, followed by the menu presentation. This is one of the nicer menus I've displayed here at FlyerTalk. The year is 1981. The service is SAA's Blue Diamond First Class Service.
S O U T H . A F R I C A N . A I R W A Y S London to Johannesburg DINNER Assorted Hors D’Ouevres Crab Barquettes Salami Cornets with Cream Cheese Anchovy and Egg Croutons Cold Ham and Pineapple Caviar from the Caspian Sea Buttered Brown Bread – Melba Toast Appetizer Smoked Salmon with Horseradish Sauce Soup Clear Tomato Soup Cream of Asparagus Soup Salad Orange and Tomato Salad Served with Roquefort or Vinaigrette Sauce Bread Rolls and Butter ** *** ** Main Courses Turbot with Butter Sauce and Lemon Roast baby Chicken with Bacon Roast Leg of Lamb with Mint Jelly Fillet of Beef with Mushrooms Game in Season Accompaniments Braised Celery with Parmesan Cheese Vegetable Macedoine Fried Potatoes Baked Mashed Potatoes ** *** ** Assorted Cheese Dessert Melon Ice Cream Fruit Flan Fruit Basket With your coffee, enjoy friandises and chocolate mints |
This menu is from Iberia’s 1977 First Class service between New York and Madrid. Perhaps the most impressive part is the actual menu cover – a thick and heavy mat depicting an ancient map of the world. That dessert looks pretty good, too…
I B E R I A New York to Madrid DINNER To Begin Beluga Malossol Caviar Appetizer Lobster Medallions Bellevue Soup Oxtail Consomme ** *** ** Entrees Filet Mignon or Rock Cornish Hen Accompaniments Croquette Potatoes Panache of Vegetables ** *** ** Cheese Board Dessert Baba Au Rum Iced Cake Basket of Fresh Fruit Coffee – Tea |
KLM’s Royal Class was one of the finest First Class services aloft. Witness this flying feast between Amsterdam and Jakarta. I know there are some who think ol’ Seat 2A is a bit daft for being so focused on inflight food but hey – when you’re stuck on an airplane for twenty hours (or even six) food is a great diversion. Bon Apetite!
K L M Amsterdam to Delhi 7 Hours 55 Minutes DINNER [i]Caviar Sevruga Malossol Poached Salmon Trout Pate of Game in Pastry Shell * Italian Marrow Soup[I] * Salad of Mixed Vegetables * We offer for your choice: Loin of Lamb with Horseradish Sauce Fillet of Sole with Crayfish Sauce Calf’s Sweetbread with Cream Sauce Fillet of Roebuck with Red Wine Sauce * Or enjoy a special Oriental Meal: Sweet Sliced Beef Grilled Pork on Skewer with Peanut Sauce Chicken Prepared with Balinese Spices Fried Shrimps Mixed Vegetables in Coconut Milk Shrimp Bread Spices – use with care * Vegetables in Season Mixture of Egg Plant and Italian Marrow in Tomato Sauce Fried Cauliflower * Diced Fried Potatoes Jacket Potatoes White Rice ** ** ** Selection of Dutch Cheese * Royal Dutch Ice Cream Cake * Assorted Fresh Fruit * Coffee and BonBons ** *** ** HOT AND COLD SNACKS [i]Scampis Thermidore * Smoked Eel on Fancy Bread Roast Beef on Fancy Bread Dutch Herring * Assorted Pastries ** *** ** *** ** ** *** ** *** ** Delhi to Singapore Five Hours and 20 Minutes DUTCH BREAKFAST Fresh Fruit Juices Fruit Salad Cereals * Fried Eggs From The Skillet Scrambled Eggs Boiled Eggs Eggs With Bacon * Assorted Breads Cold Cuts Cheese Preserves ** *** ** ** *** ** HOT AND COLD SNACKS Chicken on a Skewer with Spiced Sauce * Lobster on fancy Bread Ham on Fancy Bread Tartlet with Shrimps * Assorted Pastries ** *** ** *** ** ** *** ** *** ** Singapore to Jakarta 1 Hour 35 Minutes COLD BUFFET Consomme Celestine * Smoked Salmon Smoked Dutch Eel Prawns with Remoulade Sauce * Pate of Duck in Pastry Shell Medallion of Beef with Cumberland Sauce Chicken Salad Hawaii * Selection of Dutch Cheese * Assorted Fresh Fruit * Coffee and BonBons ** *** ** *** ** ** *** ** *** ** WINE LIST Champagne Taittinger Brut 1979 White Wines Vin de la Loire Blanc – Sancerre 1983 Vin d’Allemagne – Rauenthaler Steinmacher Reisling Kabinett 1982 Red Wines Bordeaux Rouge – Chateau Giscours 1977, Appellation Margaux Controlee Bourgogne Rouge – Santenay 1979 |
Back in the 1960s, Pan American World Airways’ First Class service was known as The President Special. The physical menus were quite large, about 14 X 11 inches, and featured artistic renditions of Clipper Ships. Food was catered by Maxim’s of Paris. This menu is from the early 1960s and I believe is off a Honolulu to Tokyo flight.
P A N . A M E R I C A N Honolulu to Tokyo LUNCHEON Hors D’Oeuvres Culinary Specialties Served from the Cart Soup Clear Turtle Soup with Sherry ** *** ** Entrees [i]Roast Rib Eye of Beef Veal Fillet with Tarragon Sauteed Lamb in Madras Curry Sauce Stuffed Squab – Port Wine Sauce San Francisco Bay Shrimps Newberg[/b] Accompaniments Garden Vegetables Oriental Rice ** *** ** Selection of Cheese Dessert Macadamia Nut Ice Cream Cookies Fruit Basket Coffee or Tea |
Here is a Pan A domestic First Class menu from the early 1990s. It is a breakfast and luncheon service between Miami and San Francisco via Houston.
P A N . A M E R I C A N Miami to Houston BREAKFAST Macedoine of Fruits Ripe, fresh morsels in their own juice Oeufs Andre Poached eggs in halved tomatoes with mushrooms and Bordelaise Sauce Omelette Au Fromage A delicate cheese omelette with grilled sausages Accompaniments Hash brown Potatoes Grilled Tomato Breakfast Bread Basket Fresh Butter and Preserves Coffee and Tea ** **** ** ** **** ** Houston to San Francisco LUNCHEON Cocktails and Tidbits Hors D’Oeuvres Varie Selected gourmet delicacies Salade Compagnarde Tossed garden salad ** ** ** Filet Mignon Grille, Maitre d’Hotel Grilled tenderloin of beef with herb butter Veau aux Morilles Tender veal with Morilles mushrooms in a sauce of cognac and heavy cream Darne de Saumon au Champagne Delicate salmon steak poached in Champagne Accompaniments Potatoes Maison Rice Pilaf Buttered Vegetable Bouquet ** ** ** Dessert Selection of Fruits and Cheese Coffee – Tea NEXT UP Malaysian Airlines Kuala Lumpur – Melbourne – Sydney 1990s TAAG Angola Paris to Angola - 1996 British Airways London to Miami - 1974 |
WOW oh WOW oh WOW!!!
http://www.flyertalk.com/forum/smile.gif http://www.flyertalk.com/forum/smile.gif Are there any Western Airlines 1st class menus circulating out there per chance? ------------------ Patrick A. Inouye, LMT volunteer trip reports moderator [This message has been edited by pallensf (edited 07-12-2003).] |
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