Pan Am First Class
Munich to New York/JFK
August 1988

Lunch

Sevruga Caviar served with Traditional Accompaniments

Selected Hors d'Oeuvres

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, roesti potatoes and a medley of vegetables

Medallions of Venison
Sauteed medallions of venison in a creamy mushroom sauce with a garnish of cranberries.
Complemented by spatzle

Duckling Barberie
Succulent breast of duckling oven roasted to perfection with a unique raspberry sauce.
Served with roesti potatoes and spring vegetables

Lobster Thermidor
Tender morsels of lobster in a rich brandy cream sauce with rigetti noodles

Seasonal Fruit and Aged Cheeses

Apple Tart with Chantilly Cream
Select Ice Cream with Rumtopf Sauce

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

Assortment of Finger Sandwiches

French Pastry

Western Airlines First Class
New York/JFK to Salt Lake City
September 1986

Dinner

Avocado Half with Shrimp Salad

Oriental Salad
Cream Cheese Herb Dressing
Pepper Mill

Filet Mignon Madeira
Stuffed Baked Potato
Julienned Zucchini with Cheese

Patty Shell with Seafood
Broccoli Normandy

Croissants, Sourdough Rolls, Swedish Limpa Rolls
Whipped Butter

Ice Cream Sundaes with Condiments

Continental Cheese and Grape Board (Gouda, Brie, Cheddar on lemon leaves with Crackers and Grapes)

Western Airlines First Class
Salt Lake City to New York/JFK
July 1986

Breakfast

Fruit Ambrosia- cubed pineapple, honeydew, grapes, apples, cantaloupe and oranges with garnish of strawberry, sour cream brown sugar and angel flake coconut

Eggs Mornay
Country Sausage
Baked Peach Half

Philadelphia Omelette
Grilled Ham Steak
Hash Browns

Orange Ring Danish with Chocolate Chips
Croissants
Strawberry Preserves
Orange Marmelade
Whipped Butter

Western Airlines First Class
Salt Lake City to Seattle/Tacoma
June 1986

Snack

Open Face Roast Beef Sandwich

Walnut Apple Cream Cheesecake

The menus you're posting Clipper110A are amazing, and thanks for going to the trouble! I've been inspired to dig through my First Class menus (of which I don't have a huge number) and have found this one, transcribed in English and Spanish:

Eastern Airlines "El Interamericana" Service July 1989:
Flights ex-Miami to South America

Dinner:

Appetizers/Entremeses

Smoked Turkey & Artichoke Pat�
Pavo Ahumado y Pat� de Alcachofa

Sole Lenguago
Lenguado Cardinal

Fresh Vegetable Garnish
Guarnici�n de Legumbres Frescas

Entr�es/Platos Principales

Filet Mignon with Marchand de Vin Sauce
Filet Mignon con Salsa Marchand de Vin

Mango Chicken
Pollo Mango

Trout with Seafood Mousse Stuffing
Trucha rellena de Mousse de Mariscos

Couscous Timbales
Timbales Couscous

Rice with Raisins and Peppers
Arroz con Pasas y Pimientos

Green Beans Amandine
Jud�as Verdes con Almendras

Ratatouille Julienne

Assorted Breads and Butterballs
Panecillos Surtidos y Bolitas de Mantequilla

Dessert/Postre

Selection of Fresh Fruit and Cheese
Selecci�n de Frutas Frescas y Quesos

Profiteroles with Mousse
Profiteroles con Mousse

Tea or Coffee
T� o Caf�

Sounds very yummy...Eastern's South America and their brief London-Miami flights had outstanding levels of food quality and service concept...

Lufthansa First Class
Trans Atlantic Eastbound
November 1985

Dinner

Canape Breast of Poularde
Canape Lobster Medallion
Canape Vegetable Garnish

Caviar with Garnish

Pineapple with Shrimp
French Cocktail Sauce

Coconut with Salad of Pheasant Breast

Sorrel, Romaine, Tomato, Watercress, Chick Peas with Freshly Grated Parmesan
Basil Vinaigrette Dressing
Thousand Island Dressing

Chardonnay Sherbert

Breast of Veal with Spinach
Sea Scallops with Avocado
Rib Eye Steak

Carrots Vichy, Rice Pilaf, Brussel Sprouts, Rissolee Potatoes, Petit Pois

Vanilla Ice Cream
Chocolate Sauce

Morello Cherries with Vanilla Sauce

Cheesetray

Fruit basket

Bread Basket

Rolls, Butter

Pralines


Breakfast

Orange Juice
Grapefruit Juice

White Bread
Dark Bread
Fresh Milk

Kaiser Rolls
Croissant
Danish Pastry

Swiss Rye Crisp Bread

Assorted Preserves

Honey

Assorted Yogurt

Honeydew Melon, Grapes, Strawberry

Cornflakes

Smoked Ham (Lachsschinken), Jagdwurst, Edam

Fresh eggs to order

Omelette with fine herbs

Northwest Orient First Class
Anchorage to Seattle
1983


Dinner

Appetizer Salad: A delicate blend of Asparagus, French beans, julienne of carrots served with tomato quarter and a herb mayonnaise

Alaskan Pork Florentine
Slices of roasted pork loin atop freshly sauteed spinach topped with a slice of pate and a cafe au lait sauce. Served with a double stuffed potato and tomato clamart.

Sun and Snow Combo
Broiled halibut fillet topped with slices of fresh pineapple, accompanied with natural brown rice, whole green beans and mushrooms with a clear pineapple sauce.

Brown Bread
Butter

Cheesecake Liqueur Anchorage Style

Coffee Decaffeinated Coffee Tea

Northwest Orient 'Regal Imperial' Service First Class
Trans Atlantic Eastbound
c 1984

Dinner

Caviar Showpiece

Crisp Spinach Leaves Garnished eith Sliced Eggs and Enoki Mushrooms
Vinegar and Oil
Roquefort

Tenderloin Filet
Tenderloin Steak with red and green pepper strips served with Sauce Diane

Lobster Thermidor
Lobster meat sauteed with onions and mushrooms serve din a light cream sauce

Danish Pork Roast
Bonelss pork loin stuffed with date mousse and pistachios topped with a brandy sauce

Rice Pilaf
Stuffed Tomato Crown
Bavarian Spaetzle
Asparagus Tips with Pimento

Dessert
Fruit Basket
Cheese Tray


Continental Breakfast


Chilled Orange juice

Fruit of the Season
Assorted fresh fruits served with sliced banana bread and cream cheese

Delta Air Lines First Class
New York to Tampa
December 1991

Breakfast "Royal Service"

Cornucopia of Fresh Fruit
A medley of chilled Canteloupe, Red Grapes, Orange Slices, Honeydew Melon and Strawberries

Eggs Hussarde
Eggs presented on an English Muffin topped with Hollandaise Sauce and Tomatoes Concasse, offered with Cottage Fried potatoes and your choice of Charbroiled Breakfast Steak or Bacon

Omelet Quiche Lorraine
A fluffy golden Omelet with Bacon and Cheese, accompanied by Cottage Fried Potatoes and Charbroiled Danish Ham

Lighter fare
Fruited Crepe
A light pancake filled with Blueberries and accompanied by natural Yogurt

The Bread Basket
Croissants, Muffins, Raisin Bread and toasted Bagels
Butter Rosettes
Strawberry Jam, Orange Marmalade and Cream Cheese

United Airlines First Class
San Jose California to Chicago/O'Hare
1980's

Lunch

To begin your meal service on board United Airlines today, our chefs have selected a variety of appetizers for your enjoyment. Bon Appetit!

A crispy mix of romaine, endive and iceberg lettuce garnished with tomatoes, paprika salad, ripe olive and artichoke hearts, offered with Caesar dressing

Tenderloin Steak, Maitre D'Hotel Butter
USDA Choice tenderloin steak, broiled and served with an herbed butter, au gratin potatoes, green beans with red peppers and tomato with cauliflower

Our Lighter Hot Lunch Entree
Our offering today consists of poached salmon from the Pacific Northwest with sauce Hollandaise, accompanied with vegetable du jour. This item is light and very delicious.

Our Lighter Air Fare
Today's selection is a smorgasboard plate featuring a variety of mini open-faced sandwiches with delicacies such as Swiss and gouda cheese, smoked ham, smoked salmon, galantine and boneless sardines and shrimp salad.

A selection of warmed dinner rolls will be presented

Old Fashioned Ice Cream Sundae Cart

American Airlines First Class "Captain's Table Service"
USA Transcon
August 1980

Dinner

Chilled Jumbo Sno Crab Claws
Melon and Prosciutto Ham
Chilled Gulf Shrimp

American Green Salad
Fresh garden greens tossed with shredded carrots and red cabbage, garnished with sliced mushrooms and ripe tomato wedges, served with a light oil and vinegar dressing

Oven-warmed breads, sour dough rolls and biscuits served with butter

Filet Mignon Maitre D'Hotel
Carefully broiled to perfection, a tender and juicy cut of beef seasoned with a rich butter sauce.

Breast of Chicken Apple Brandy
Boneless breast of chicken, roasted until golden brown and topped with a rich apple-brandy sauce garnished with apple wedges and walnuts.

Stuffed Lobster
Split Lobster filled with a delicate crabmeat stuffing. Served with drawn butter

Fresh Fruit Salad
Seasonal fruits and cottage cheese on a bed of crisp, fresh greens, garnished with chopped English walnuts and served with tangy fruit dressing

Potato and Vegetable selected according to season.

Ice Cream Festival
French vanilla ice cream with your chioce of strawberry or hot fudge topping, and chopped walnuts. or enjoy your favorite cordial over ice cream.

After Dinner Mint

Eastern Airlines First Class
Miami to Los Angeles
April 1986

Lunch

An Invitation to Dine

Assorted nuts to enjoy with your beverage

A cucumber basket with small Gulf shrimp, served with zesty cocktail sauce and garnishes

Hearts of lettuce, along with your personal salad bar of garden vegetables, are served with your choice of bleu cheese or creamy Italian dressing

Chateaubriand
Tender center cut filet carved to your liking, served au jus or with creamed horseradish sauce

Cornish Hen aux Champignons
Boneless roasted Rock Cornish hen served witha flavorful mushroom sauce

Salmon Quenelles
A fluffy salmon mousse served with a rich lobster sauce

Seasonal garden vegetable bouquet, pommes Parisienne and white and wild rice

A variety of hot rolls and butter

Or, if you're in the mood for a light lunch, try our seasonal Fresh Fruit Plate with creamy cottage cheese

Peach Melba
French Vanilla ice cream and a cling peach half in Melba sauce and whipped cream

Assorted Fruit and Cheese

Chocolate mints

Did you ever read "The Company We Kept," Jay Koren's memories of his FA career at Pan Am? Really enjoyable.

It is very interesting to note the change in food trends over the past thirty years. Those Pan Am menus are fantastic (food I love to eat), but, with limited exceptions, would be very much out of style today.