Clipper thanks for the menu's. The meals look wonderful, better than some of the stuff we get today.

Some?!

Thanks...I enjoy posting them ...brings back memories...the industry has changed a lot, at least in our country in terms of "service"...But airfares are also comparatively much lower also...

Pan Am First Class
St. Croix to New York/JFK
July 1989

Cold Dinner

Appetizer: Shrimp prepared with beer batter, grated coconut, cocktail sauce in natural sea shell, hearts of palm, hard boiled egg half with smoked salmon, cream cheese, black olive, parsley sprig


Cold Plate choice: Chilled Chateaubriand, Goose Mousse, Black Olive, Potato Salad, Tomato Slice, Chopped egg white and yolk, Chopped Parsley.
-- or --
Chilled Cornish Hen, Apricot coating, Aspic, Apricot half, Parsley Sprig, Potato Salad, Marinated Chinese Pea Pods, Tomato Slice.

Dessert: Walnut Layer Cake sliced from the Dining Service Cart.

Continental Airlines First Class
New York/La Guardia to Houston Intercontinental
August 1987

Dinner

Portofino Salad
Girard's Old Venice Italian Dressing

Filet Mignon Maitre d'Hotel Butter
Melba Round Toast
Anna Potatoes
Broccoli Polonaise

Chicken Madeira
Anna Potatoes
Broccoli Polonaise

Rolls and Butter Rosettes

Chocolate Raspberry Square
Grapes

Continental Airlines First Class
Denver to Boston
January 1988

Dinner

Mediterranean Salad
Girard's Champagne Dressing

Filet Mignon Maitre d'Hotel Butter
Melba Round Toast
Croquette Potatoes Romanoff
Tomato Florentine
Buttered Peas with Mushrooms

Filet of Sole
Lemon Wedge
Croquette Potatoes Romanoff
Tomato Florentine
Buttered Peas with Mushrooms

Rolls and Butter Rosettes

Lemon Fantabulous Cake

Continental Airlines First Class
Denver to Newark
February 1988

Dinner

Princess Salad
Girard's Champagne Dressing

Filet Mignon Maitre d'Hotel Butter
Melba Round Toast
Stuffed Baked Potato
Buttered Whole Green Beans with Mushrooms

Roast Duckling with Minted Pepper Sauce
Rice Pilaf
Buttered Whole Green Beans with Mushrooms

Rolls and Butter Rosettes

Warmed Apple Pie with Cheddar Cheese

Continental Airlines First Class
Boston to Houston/Intercontinental
November 1987

Dinner

Pasta Salad

Filet Mignon Maitre d'Hotel Butter
Melba Round Toast
Buttered Whole Green Beans
Au Gratin Potatoes with Bechamel Sauce

Shrimp Provencal
Buttered Whole Green Beans
Rice Pilaf

Rolls and Butter Rosettes

Cheesecake Slice
Grapes

America West First Class
New York/JFK-Phoenix
May 1989

Dinner

Avocado with Crabmeat

Seasonal Salad

Marinated Filet of Beef

Veal Piccata

Fajitas

Butter Noodles
Green Beans with Almonds
Corn O'Brien

Rolls and Butter Balls

Ice Cream Sundaes

Fruit and Cheese Plate

America West First Class
Newark to Phoenix
December 1989

Breakfast

Orange Juice

Fresh Fruit Bowl

Scrambled Egg Muffin
Hash Browns
Broiled Tomato Half

Baked Egg in Tart Shell
Turkey Canadian Bacon
Hash Browns

Frittata
Natural Cut Potatoes

Bread Basket and Butter Balls

Boysenberry Jam
Strawberry Jam

America West First Class
Phoenix to New York/JFK
March 1989

Breakfast

Orange Juice

Cantaloupe with Melona nd Strawberry

Scrambled Eggs with Ham
Potatoes O' Brien
Sausage Patty

Egg with ham and Asparagus in Puff Pastry
Diced Potatoes
Sausage patty

Huevos Rancheros

Bread Basket and Butter Balls

Boysenberry Jam
Strawberry Jam

Pan Am First Class
San Francisco to New York/JFK
May 1989

Lunch

Selected Hors d'Oeuvres from the Dining Service Cart

Soup Crecy (Cream of Carrot)

Crisp California Salad

Roast au Vol
Tenderloin of beef roasted on board and carved to order.
Served with a "Zinfandel" red wine sauce, dauphinoise potatoes and California baby vegetables

Breast of Duckling
Delicately smoked duck breast with a unique sauce prepared with shallots, red wine and a touch of sage. Complemented by dauphinoise potatoes and a medley of young vegetables

Noisettes of Lamb
Sauteed medallions of lamb with a wild mint sauce. Served with dauphinoise potatoes and California baby vegetables

Fillet of Salmon
Poached fresh salmon fillet with a creamy dill sauce.
Accompanied by a medley of young vegetables and rice pilaf

Seasonal Fruit and Aged Cheeses

Chocolate Mousse Cake with Raspberry Sauce
Poached Pears in Red Wine with Chantilly Cream

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

Pan Am First Class
Caracas to New York/JFK
August 1989

Lunch

Sevruga Caviar 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, parisienne potatoes and vegetable bouquet

Roasted Duckling
Oven roasted breast of duckling with a unique mango sauce.
Accompanied by a medley of vegetables and parisienne potatoes

Chicken Supreme
Grilled breast of chicken with a green peppercorn sauce.
Served with parisienne potatoes and a medley of garden vegetables

King Prawns
Sauteed prawns in a spritely cream sauce.
Complemented by rice pilaf

Tropical Fruit Basket

Sherbert with your choice of topping
Guanabana Torte

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

Pan Am First Class
Stockholm to New York/JFK
December 1988

Lunch

Caviar seved with Traditional Accompaniments

Selected Hors d'Oeuvres presented from the Dining Service Cart

Cream of Asparagus Soup

Crisp Garden Salad

Roast au Vol
Tenderloin of beef roasted on board and carved to order. Served with morel sauce and berny potatoes

Veal Calvados
Filet of veal in creamy calvados sauce. Complemented by potatoes rissolees and spring vegetables

Hazel-Grouse
Oven roasted grouse with a rich cognac sauce. Accompanied by pate de foie gras and berny potatoes

Salmon in Champagne Sauce
Fresh fillet of salmon poached in a delicate champagne sauce. Served with white rice

Bouquet of Summer Vegetables

Seasonal Fruit and Aged Cheeses

Baker's Delight

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


Cold Collation

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

Assortment of Cold Meats and Aged Cheese

Bakery Fresh Breads

Selection of Rhubarb Pie or Fruit Tartlettes

Coffee Decaffeinated Coffee Tea

Pan Am First Class
Miami to Los Angeles
July 1988

Dinner

Selected Hors d'Oeuvres

Caesar 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 and savoyarde potatoes

Paupiette of Dover Sole
Fillet of sole enfolds a delightful combination of shrip and crabmeat. Complemented by dill sauce and citrus rice

Roasted Poussin
Oven roasted petite supreme of chicken garnished with ginger pineapple sauce. Accompanied by citrus rice

Vegetable Melody of Provence

Seasonal Fruit and Aged Cheeses

Gran Gelato Ice Cream Bouquet

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