Pan Am First Class
San Francisco to New York
November 1989

Lunch

Selected Hors d'Oeuvres

Cream of Cucumber Soup

Crisp California Salad

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

Veal Saltimboca
Tender veal cutlets prepared with mozzarella cheese and prosciutto ham in a rich tomato sauce. Complemented by a medley of vegetables and savoyarde potatoes

Ginger Chicken
Oven roasted breast of chicken with a unique ginger-lemon sauce. Served with savoyarde potatoes and julienne vegetables

Grilled Swordfish
Fresh fillet of swordfish garnished by salmon sausage and creamy dill sauce. Served with a medley of vegetables and rice pilaf

Seasonal Fruit and Aged Cheeses

Strawberry Chambrod Cake
Mango Mocha Mousse

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
Paris Charles de Gaulle to New York/JFK
March 1989

Lunch

Caviar served with Traditional Accompaniments

Selected Hors d'Oeuvres from the Dining Service Cart

Creamed Mushrooms in Pastry Shell

Crisp Garden Salad

Roast au Vol
Tenderloin of beef roasted on board and carved to order. Served with an assortment of sauces, berny potatoes and courgettes provencale

Lamb Deauville
Charcoal grilled filet of lamb with a unique sweet pepper sauce. Complemented by courgettes and berny potatoes

Guinea Fowl
Delicate breast of guinea fowl prepared normande style with cream sauce and diced apples. Served with courgettes provencale and berny potatoes

Bouillabaisse Parisienne
An old country provence dish prepared witha n assortment of fish and seafood. S easoned to perfection with a touch of garlic, saffron and fragrant herbs

Seasonal Fruit and Aged Cheeses

Raspberry Gateau
Pears Poached in Red Wine

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 Petit Fours

Basket of Fresh Fruit

Pan Am First Class
Paris Charles de Gaulle to New York/JFK
April 1989

Lunch

Caviar served with Traditional Accompaniments

Selected Hors d'Oeuvres from the Dining Service Cart

Watercress Cream Soup

Crisp Garden Salad

Roast au Vol
Tenderloin of beef roasted on board and carved to order. Served with an assortment of sauces, sardalaise potatoes and buttered green beans

Medallions of Veal
Tender veal medallions with a unique sweet pepper sauce. Complemented by buttered green beans and sardalaise potatoes

Duckling
Succulent young duckling roasted to perfection with a rich perigourdine sauce. Accompanied by sardalaise potatoes and buttered green beans

Civet of langouste
Delicate morsels of lobster in a pungent red wine sauce with baby onions, sauteed mushrooms and bits of bacon. Served with rice pilaf

Seasonal Fruit and Aged Cheeses

Bourdaloue Pear Tart
Caramel Custard

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 Petit Fours

Basket of Fresh Fruit

Pan Am First Class
Frankfurt to New York/JFK
May 1990

Lunch

Caviar served with Traditional Accompaniments

Selected Hors d'Oeuvre

Cream Soup with Forest Snails

Crisp Garden Salad

Roast au Vol
Tenderloin of beef roasted on board and carved to order. Served with an assortment of sauces, berny potaoes and a medley of vegetables

Capon Morel
Breast of capon stuffed with morel mushrooms in a light cream sauce. Complemented by wild rice and fresh vegetables

Lamb Gosht
Delicious mixture of lean lamb cubes and spinach simmered in a curry sauce blended with natural yogurt. Served with basmati rice

Fishragout
Mediterranean fishragout in a delicate lobster sauce with rigetti noodles

Our Executive Chef's Selection for Today
Frischer Spargel
Fresh asparagus served with herb cream dressing. Garnished by spring potatoes and smoked ham

Seasonal Fruit anmd Aged Cheeses

Baker's Delight
Select Ice Cream with Raspberry Sauce


Cold Collation

Assortment of Finger Sandwiches

French Pastry

Pan Am First Class
Miami to New Orleans
August 1989

Breakfast

Fresh Fruit Medley

Cheese Herb Omelette
Veal Medallion
Anna Potatoes
Grilled Cherry Tomatoes

Eggs "Diable"
Poached Eggs in hollowed Tomato half with Spinach
Canadian Bacon

An assortment of croissants, muffins and danish

Pan Am First Class
Tampa to New York/JFK
April 1989


Snack

Cauliflower Cheese Soup
Oysterette Crackers
Open faced Turkey, Pastrami, Swiss Cheese on Pumpernickle and Rye slices
Amaretto Macaroons

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

Dinner

Cocktails and Smoked Almonds

Caesar Salad with Dressing

Filet Mignon with Grilled Fresh Mushroom Cap
Savoyarde Potatoes with Tarragon Sauce
Zucchini Provencale

Coquille St. Jacques--Scallops in White Wine Sauce
Duchess Potatoes
Broccoli Florettes

Assorted rolls and butter curls

Chocolate and Strawberry Ice Cream served with Cassis Syrup and Pirouline Wafers

Pan Am First Class
Miami to New York/LGA
June 1988

Dinner

Cocktails and Smoked Almonds

Boston Bibb Salad with Vinaigrette Dressing

Medallions of Veal with a Chive Sauce
Mediterranean Vegetables
Parisienne Potatoes

Filet of Sole Nantua with a Crayfish Sauce
Rice Pilaf with Red and Green Peppers

Assorted rolls and butter curls

Apple Ice Cream with Fresh Lemon Topping or Chocolate Fudge Topping
Pirouline Wafers

Pan Am First Class
New York/JFK-Dallas/Ft Worth
June 1989

Dinner

Cocktails and Smoked Almonds

Caesar Salad with Parmesan Cheese, Seasoned Croutons and Parsley
Caesar dressing

Filet Mignon au Poivre
Anna Potatoes
Buttered Fresh leaf Spinach
Grilled Cherry Tomato

Breast of Turkey Picatta with Lemon, Butter and Tomato Concasses
Fresh Pasta Florentine
Scandinavian Vegetables

Assorted rolls and butter curls

Fruit and Cheese basket with assorted seasonal fresh fruits, select cheeses and crackers

Haagen-Dazs Strawberry and Peach Ice Cream Balls
Fruit Topping
Chocolate Fudge Sauce
Ice Cream Cookies-Gaufrettes

Pan Am First Class
Mexico City to Miami
April 1988

Lunch

Cocktails and Smoked Almonds

Selected Hors d'Oeuvre

Supreme of Chicken "Duxelle"
Tender breast of chicken in a creamy mushroom sauce. Complemented by a medley of vegetables

Red Snapper Veracruz
Poached fillet of red snapper in a delicate tomato sauce with capers. Served with spinach rice and sauteed squash

Seasonal Fruits and Aged Cheeses

Assortment of French Pastries

Pan Am Clipper Class (Business Class)
Los Angeles to New York/JFK
May 1988


Midnight Collation

A cold plate assortment of chlled tenderloin stuffed with mushrooms, fresh salmon florentine and roasted pork with apricot and raisins. Complemented by sauce verte

Deli Bread Basket

Creamery Butter

Aged Cheese with Crisp Crackers

Petit Four

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

Dinner

Cocktails and Smoked Almonds

Plantation Salad

Filet Mignon Maitre d'Hotel
A select grilled tenderloin steak with a fine herb butter.
Served with o'brien potatoes, broiled christophines and glazed carrots

Seafood Caribbee
A brochette of scallops, shrimp and kingfish with peppers and onions grilled to perfection and nestled on a bed of rice. Complemented by local island pumpkin and christophines

Seasonal Fruit and Aged Cheeses

Chocolate Gateau

Pan Am First Class
New York/JFK to St Maarten
June 1988

Breakfast

Seasonal Fruit Medley

Cheese Omelette
Delicate omelette with filling of aged cheese.
Served with oven browned potatoes and grilled sausage

Crepes
Thin pancakes rolled around a creamy cheese filling.
Served with raspberry sauce and grilled sausage

Assorted Breakfast Breads

Butter and Preserves

I've posted this before in another section on FT, but I actually have a scanned version of my first international trip in F. This was back in 1988 from SYD-HNL on board a United 747SP.

United Airlines International First Class Menu

Pan Am First Class
New York/JFK to Budapest
September 1989

Dinner

Sevruga Caviar served with Traditional Accompaniments

Selected Hors d'Oeuvres from the Cart

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 chateau potatoes

Veal Scallopini Mediterranean
Sauteed medallions of veal in a light cream sauce.
Accompanied by spatzle

Chicken Tropicale
Oven roasted breast of chicken garnished with fennel, zucchini and papaya.
Served with rice pilaf

Salmon in Champagne Sauce
Poached fresh fillet of salmon complemented by a delicate champagne sauce and rice pilaf

Vegetables au Gratin "Capuchins"
Ratatouille

Seasonal Fruit and Aged Cheeses

Premium Ice Cream with Assorted Toppings
Fresh Fruit Band

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



Continental Breakfast

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

Fruit of the Season

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

Coffee Decaffeinated Coffee Tea