Pan Am First Class
Hong Kong to Tokyo
November 1982

Lunch

Aperitif

Selected Gourmet Delicacies

New York Sirloin Steak, Maitre d' Hotel
Tender aged steak with a savoury herb butter

Jambonnette of Duck
Flavorful duckling envelops an exotic medley

Chicken Curry
White meat chicken simmered in a mild but intriguing curry sauce

Chinese Seafood Specialty
Local fresh seafood prepared with complementary garnishes anda lush sauce

Plat du Jour
Your Crew will advise you of today's Chef's Selection

Cold Collation
Light, satisfying, appetizing and interesting. An attractive selection of cold foods and garnish salads.

Steamed Rice
Buttered Vegetable Bouquet
Potatoes Maison

Tossed Garden Salad

Selection of Cheeses and Fruits

Dessert

Coffee Tea Green Tea Decaffeinated Coffee

Pan Am First Class
Miami to Caracas
March 1983

Aperitif

Delice Neptune
A seafood salad of lush snow crab and cold water shrimp

Filet Mignon Bordelaise
Select grilled tenderloin steak with a rich red wine sauce

Supreme de Poulet Primavera
Tender breast of chicken with mushrooms and asparagus tips in a velvety supreme sauce

Filet de Serran Verdi
Fresh fillet of Florida grouper sauteed with celery, onion and capers in a light tomato sauce

Pommes de Terre Maison Potatoes Maison
Riz a l'Itallienne Rissoto
Legumes au Beurre Buttered Vegetable bouquet

Selection of fruits and cheeses

Gateau Lindy

Coffee Decaffeinated Coffee Tea

Pan Am First Class
Paris to Miami
June 1983

Lunch

Aperitif

Hors d'Oeuvre Gastronomiques
Selected Gourmet delicacies

Roti au Vol
A selected cut of aged beef, lamb or other succulent meat roasted on board and carved to order
Your flight attendant will advise you of today's roast

Carre d'Agneau Persille
Rack of lamb with herbs

Coquelet Grille a l Americaine Sauce Diable
Grilled Spring Chicken with Diable sauce

Filet de Sole Murat
Filet of Sole with tomatoes and artichokes

Plat du Jour
Specialty of the day

Pommes de Terre Maison
Potatoes Maison

Legumes au Beurre
Buttered vegetable bouquet

Salade Campagnarde
Tossed Garden Salad

Selected fruits and cheeses

Dessert

Coffee Decaffeinated Coffee Tea


Cold Collation

Chilled gourmet foods and garnish salads

French Pastry

Pan Am First Class
Honolulu to San Francsico
October 1982

Lunch

Aperitif

Seafood Specialty

Roast au Vol
A selected cut of aged beef, lamb or other succulent meat roasted on board and carved to order
Your flight attendant willa dvise you of today's roast

Lamb Curry with Chutney

Chicken Madeira

Crab Neptune

Rice Pilaf
Buttered Vegetable Bouquet
Potatoes Maison

Tossed Garden Salad

Selected Fruits and Cheeses

Dessert

Coffee Tea Decaffeinated Coffee

Eastern Airlines "Golden Wings"
First Class
London to Miami
June 1986


Eastern acquired and briefly operated two DC-10-30s for this route and some deep South America...EA DC-10 a very unusual sight given their love for the L1011....

Lunch

Canapes

Hors d'oeuvres

Saumon Fume au Raifort
Scottish Smoked Salmon with creamed horseradish

Medallion de Volaille Jeanette
Chicken Medallion with goose liver pate, garnished with truffles

Soupe du Jour-Oxtail Soup
Creamy Beef Base Soup with sherry and pieces of diced oxtail

Salade de Saison
Variety of seasonal Salad greens garnished with julienne cucumber, fennel, baby shrimp

Choice of Dressings

St. Andrew's-_Chef's own creation with a scotch and honey base

Classic Vinaigrette

Une Petite Pause--Campari Sorbet

Entree Selection

Roti de Vaue sc Forstiere
Tender milk fed Loin of Veal, served with a creamy mushroom sauce

Supreme of Faison en Croute sc Madeira
Breast of Pheasant filled with a mushroom duxelle baked in a puff pastry crust,
served with Madeira sauce

Filet de Sole Devonshire
Fillet of Dover Sole poached in white wine, covered with a cheddar cucumber sauce, garnished with fresh dill

Legumes
Pommes Olivette
White and Wild Rice
Bouquetiere of Vegetable

Fromage et Fruits
Assorted Cheeses including original Stilton from the crock

Selection of Fresh Fruit

Dessert

Traditional English Trifle
Pralines
Chef's Specialty Coffee


Prior to arrival, we invite you to enjoy our

Le Gouter
Afternoon Tea Service

Caviar sur Glaceavec sa garniture
Sevruga Caviar with garnish

Assortiment de Canapes
Variety of Canapes

Salade de Fruits
Seasonal Fresh Fruit Bowl

Specialities a l'Anglaise Creme, Confiture
Scones with clotted cream and strawberry jam

Patisserie Francaise
French Pastries

Eastern Airlines "Golden Wings"
First Class
London to Miami
May 1986

Eastern acquired and briefly operated two DC-10-30s for this route and some deep South America...EA DC-10 a very unusual sight given their love for the L1011....

Lunch

Canapes

Hors d'oeuvres

Galantine de Saumon sc Vincent
Galantine of Poached Salmon garnished with Sauce Vincent

Pate de Canard aux truffes
Duck pate garnished with truffles

Soupe du Jour-Cream of Tomato Soup Royale


Salade de Saison
Variety of seasonal salad greens with sliced radishes, chopped tomato, freshly shredded coconut

Choice of Dressings

St. Andrew's-_Chef's own creation with a scotch and honey base

Classic Vinaigrette

Une Petite Pause--Pernod Sorbet

Entree Selection

Roti de Vaue sc Forstiere
Tender milk fed Loin of Veal, served with a creamy mushroom sauce

Mixed Grill a l'Anglaise
Lamb Chop, Medallion of Beef topped with maitre d'hotel butter.
Pork Filet, rolled bacon, tomato mushroom cap

Filet de Sole Leona
Fillet of Dover Sole sauteed in lemon butter, garnished with bay shrimp and capers

Legumes
Pommes Lyonnaise
Rice Oriental
Bouquetiere of Vegetable

Fromage et Fruits
Assorted Cheeses including original Stilton from the crock

Selection of Fresh Fruit

Dessert

Traditional English Trifle
Pralines
Chef's Specialty Coffee


Prior to arrival, we invite you to enjoy our

Le Gouter
Afternoon Tea Service

Caviar sur Glaceavec sa garniture
Sevruga Caviar with garnish

Assortiment de Canapes
Variety of Canapes

Salade de Fruits
Seasonal Fresh Fruit Bowl

Specialities a l'Anglaise Creme, Confiture
Scones with clotted cream and strawberry jam

Patisserie Francaise
French Pastries

Continental Airlines "Gold Class" First Class
Mainland US to Honolulu
c. 1986


Dinner

Cocktails and Fancy Nuts

Cold Hors d'oeuvres From the Cart

Seasonal Country Salad
Bleu Cheese or Vinaigrette Dressing

Cracker Assortment and Freshly Baked Breads

Rack of Lamb, Served From the Cart
Canterbury Sauce

Beef Wellington

Fillet of John Dory Meuniere

Vegetables in Season

Continental Ice Cream Fantasy

Cheeseboard and Fresh Fruits

Coffee Tea Sanka

Port Wine Cordials

After Dinner Chocolates

Continental Airlines "Gold Class" First Class
Honolulu to South Pacific (AKL/SYD)
c. 1986

Late Evening Buffet

Cocktails and Fancy Nuts

Selection of Sliced Cold Meats and Cheese
Relish Garnish

Assortment of Breads and Rolls

Sliced Hawaiian Pineapple

Cheeseboard and Biscuits

Grand Marnier Cake

Butter Cookies

Hot Beverages


Breakfast Before Landing

Selection of Fruit Juices

Chilled Papaya Boat

Cheddar Cheese Omelette
Scrambled Eggs with Chives
Apple Pancakes Maple Syrup

Grilled Ham Steak
Scotttish Bangers
Country Fried Potatoes
Broiled Tomoato

Plain or Fruit Yogurts

Warmed Breakfast Breads and Croissants
Strawberry Preserves
Butter

Coffee Tea Sanka

Northwest Orient Airlines
First Class
Tampa to Minneapolis
c 1985

Dinner

Appetizer Salad
Fresh Spinach leaves topped wth Sliced Mushrooms, Chopped Egg and Bacon
Italian Dressing

Steak Teriyaki
A choice tenderloin steak marinated in a teriyaki sauce and topped with butter. Served with snow peas and julienne of carrots and rice with red peppers.

Orange Roughy
Orange Roughy served in a creamy Sherry Sauce garnished with bay shrimp. Complemented by buttered rotelli noodles with peas and tomato concasse.

Dinner Roll
Butter

Ice Cream

Coffee
Taster's Choice
Tea

Northwest Orient Airlines
First Class
Tampa to Chicago
c 1985

Appetizer Salad
An assortment of fresh vegetables garnished with salami slices and cheddar cheese
Served with curry dip

Chicken Breast Madeira
A tender breast of chicken topped with a rich Madeira Wine Sauce, and served with a long grain and wild rice mixture, buttered carrot tips and broccoli florets.

Stuffed Sole
Baked snow white filet of sole stuffed with a combination of shrimp, onion, white wine and seasonings. Accompanied by Rice Almondine and peas and mushrooms in a rich butter sauce.

Dinner Roll
Butter

Ice Cream

Coffee Taster's Choice Tea

Northwest Orient Airlines
First Class
Minneapolis to Tampa
c 1985

Lunch

Lighter fare
Anchorage Delight
Bay Shrimp Tomato Crown with Rainbow of Fruit Tomato half filled with tiny bay shrimp accompanied by cheese and melon balls and surrounded by sliced melons, oranges, bananas and strawberries.

Hot Entree
Appetizer Salad
Fresh Spinach Leaves
Sliced Mushrooms, Chopped Egg and Bacon
Italian Dressing

Steak Teriyaki
A choice tenderloin steak marinated in a teriyaki sauce and topped with butter. Served with snow peas and julienne of carrots and rice with red peppers.

Dinner Roll
Butter

Ice Cream

Coffee Taster's Choice Tea

Delta Airlines
First Class
New York/JFK to Tampa
January 1985

Dinner

Cocktails

Small Starter Plate with Hard Boiled Egg half, Salmon canape, cherry tomato and ramekin of "Goldfish" crackers

Filet Mignon with Mushroom Cap
Broccoli with Peppers
Twice Baked Potato

Spinach Salad with Mushrooms

Raspberry Sorbet

Eastern Airlines
First Class
Atlanta to San Francisco
February 1986

Dinner

An Invitation to Dine

Monterey Jack Quiche
An egg mixture with Monterey Jack and natural Swiss cheese, seasoned lightly and baked to perfection.

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

Filet Mignon
Charbroiled, with maitre d'hotel butter

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


To accompany your entree selection
Seasonal garden vegetable bouquet, pommes Parisienne and white and wild rice

A selection of hot rolls and butter

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

Assorted fruit and cheese

Eastern Airlines
First Class
Los Angeles to Miami
May 1985

Brunch

An Invitation to Dine

Fresh hawaiian pineapple ring garnished with a variety of tropical fruits topped with California raisins.

Light cinnamon flake rolls with honey butter

Spanish Omelette
A fluffy omelette filled and topped witha zesty Spanish sauce

Monterey Jack Quiche
An egg mixture with Monterey Jack and natural Swiss cheese, seasoned lightly and baked to perfection

Gold Rush French Toast
Classical French-style bread dipped ina special California egg/orange-flavored batter, pan fried and served with butter and syrup

To accompany your entree selection
Charbroiled breakfast medallion or sausage link, oven-good taters and a herb-stuffed broiled tomato

A selection of hot brioches and croissants

Continental Airlines
First Class
Newark to San Francisco
February 1987

After the Continental Airlines takeover of People Express, there was a delay in getting all of the former PE 747's equipped with galley ovens. The EWR-SFO route was selected for the B747s still waiting for the oven installation. Ovens had almost immediately been installed on the B747 aircraft intended for LAX and LGW routes.

Cold Dinner

Mixed Nuts

Shrimp Acapulco

Cold Sliced Chateaubriand with Vegetables and Garnish
Creamed Horseradish

Cold Poached Salmon with Vegetables and Garnish

Butter Balls
Parsley

Assorted Breads

Ice Cream Cake Roll

Cheese Tray with Crackers

Fruit Basket

Chocolates