Continental Airlines
"Gold Service" First Class
London/Gatwick to Houston
mid 1980s

Lunch

Cocktails

Assorted Canapes

Seafood Delicacies with Cocktail Sauces
Filet of Venison with Braised Cabbage and Pepper Sauce

Riesling Sorbet

Summer Salad

Roast Filet of Beef with Yorkshire Pudding
Guinea Hen with Cherries
Trout Grenobloise

Braised Endive
Herbed Rice
Buttered Carrots

Cheese Board: Stilton Crock, Lymeswold, Gouda

Fruit Basket

Charlotte Russe with Fresh Apricot Sauce

LeNotre Chocolates


Before Landing English High Tea

Assoorted Sandwiches and Crudites

Heated Scones served with Clotted Cream and Strawberry Jam

Selected Pastries

Fresh Fruit Salad

Tea and Coffee
Tea: Earl Grey, Darjeeling or English Breakfast

Canadi>n
First Class
Tokyo to Toronto
April 1990

Dinner

Cocktails

Caviar
Smoked Salmon
Sushi

Mock Turtle Soup
Chilled Tomato and orange Soup

Salad Denise

Chateaubriand with Bearnasie Sauce
Lobster in Ginger Sauce
Veal tenderloin wrapped in cabbage leaves, glazed with creamy white wine sauce
Japanese meal-Makunouchi

Assorted Fresh Vegetables

Cheese and Fresh Seasonal Fruits

Dessert Trolley

Tea, Coffee and Liquers

Chocolates



Refreshment

Sorbet


Breakfast


Fresh Fruit Plate

Mushroom Omelet
Scrambled Eggs Lorraine

Assorted Breads and Butter

Coffee, Tea, Green Tea

Loving these posts! Now here's one that's more than 40 years old; Air New Zealand's Sydney-Los Angeles route.

Air New Zealand First Class Service 1970

SYDNEY-AUCKLAND

Dinner

Kangaroo Tail Soup or Beef Consomm� with Vegetables

King Prawns with Thousand Island Dressing

Crown Roast of New Zealand Lamb with Mint Sauce or
Barbequed Spring Chicken with Fried Rice

Green Peas
Cauliflower du Barry
Croquette Potatoes

Seasonal Salad ~ Mayonnaise and Vinaigrette Dressings

Pineapple Canoe

Selection of New Zealand Cheeses

Fresh Fruit Basket

After Dinner Mints
Tea or Coffee

AUCKLAND-HONOLULU

Supper

Assorted Canap�s

Caviar

Coromandel Rock Lobster

Cold New Zealand Game Pie with Spring and Potato Salad

Open Sandwiches

Selection of New Zealand Cheeses

Fresh Fruit Basket

After Dinner Mints
Tea and Coffee

Breakfast

Fruit Juices

Breakfast Fruits ~ Cornflakes

Smoked New Zealand Blue Cod

Poached Eggs Benedict or
Ham and Cheese Omelette or
Boiled Eggs to Order

Mushrooms
Grilled Bacon
Grilled Sausages

Assorted Bread Rolls
Danish Pastries and Scones
Marmalade ~ Strawberry Jam

Fresh Fruit Basket

Coffee and Tea

HONOLULU-LOS ANGELES

Luncheon

Clam Chowder or Consomm� with Sherry

Crumbled Sole with Colbert Sauce

Roast Turkey with Cranberry Sauce or
Sirlooin of Beef with Horseradish Sauce

Baked Idaho Potatoes
Buttered Belgium Carrots
Green Peas

Tossed Salad with Green Goddess or Italian Dressings

Chocolate Ice Cream Mould with Sugared Kumquats

Selected New Zealand Cheeses

Fresh Fruit Basket

After Dinner Mints
Tea and Coffee

SAS
First Class
dates unknown late 60s early 70's based on tech stop (DC-8)

Copenhagen to S. Stromfjord

Midnight Supper

Caviar Iran Ryba Sur Bloc
Iran Ryba Caviar on Ice

Homard Parisienne
Lobster Parisian Style

Cafe et Petit Fours
Coffee and Petit Fours


S. Stromfjord to Los Angeles

Breakfast

Jus de Fruits
Fruit Juce

Quarters de Pamplemousse
Grapefruit Segments

Cornflakes
Yogurt

Pain, Croissant et Muffin
Roll, Croissant and Muffin
Beurre, Fromage et Confiture
Butter, Cheese, Jam and Marmelade

Oeufs a la Coque du Brouilles
Boiled or Scrambled Eggs

Omelette au Bacon et Saucisses
Omelette with Bacon and Sausages

Assortiment de Viandes Frides
Assorted Cold Cuts

Petit Pain Sucre Danois
Danish Pastry

Cafe---The---Chocolat
Coffee---Tea---Hot Chocolate


Lunch

Consomme Double Paillettes au Parmesan
Double Consomme Cheese Sticks

Brioche a la Jet
Brioche with Creamed Sweetbreads and Mushrooms

Tournedos Maitre d'Hotel
Fillet Steak Maitre d'Hotel

Haricots Verts au Beurre
Buttered String Beans
Tomato Farcie
Stuffed Tomato
Pommes Noisette
Noisette Potatoes


Savarin au Rhum
Rum Savarin

Cafe
Coffee

Western Airlines
First Class
San Francisco to Salt Lake City
September 1986

Dinner

Belgium Endive Salad
Vinaigrette Dressing

Filet Mignon Champignon
Breton Potatoes
Chinese Vegetables

Seafood Newburg and Spinach Crepes
Rice Pilaf
Baked Peach Half

Croissants, Sourdough and Swedish Limpa Rolls
Whipped Butter

Chocolate Mousse Cheesecake

deleted

Pan Am "Clipper Class" (Business)
New York/JFK to Nice
October 1989

Dinner

Aperitif and Smoked Almonds

Shrimp Appetizer Salad
Savoury shrimp nestled on a bed of crisp greens

Veal Scallopini Mediterranean
Sauteed medallions of veal in a light cream sauce.
Complementd by spatzle and ratatouille

Salmon in Champagne Sauce
Poached fresh fillet of salmon in a delicate champagne sauce.
Served with bttered spinach and boiled potatoe.

Assortment of warmed rolls and breadsticks
Butter

Cheese and cracker assortment

Fresh Fruit Tart


Continental Breakfast

Assortment of Juices

French Croissant

Blueberry Crumb Cake

Creamery Butter

Coffee Tea Decaffeinated Coffee

Pan Am "Clipper Class" (Business)
New York/JFK to San Francisco
March 1990

Dinner

Aperitif and Smoked Almonds

Delice Fleurette Salad
Smoked Nova Scotia salmon on a bed of crisp greens

Filet Mignon Maitre d'Hotel
Select grilled tenderloin steak with a fine herb butter.
Complemented by sauteed chanterelles, parisienne potatoes and vegetable leipziger allerli

Scallopini of Capon "Parma"
Golden brown greast of capon garnished with tomatoes concasse and mozzarella cheese.
Served with parisienne potatoes and batonettes of carrots

Assortment of warmed rolls and breadsticks
Butter

Cheese and cracker assortment

Fresh Fruit Tart

Coffee Tea Decaffeinated Coffee

Pan Am First Class
Miami to Barbados
June 1988

Dinner

Aperitif with Cocktail Tidbits

Caesar Salad

Brochette de Boeuf
Tender cubes of marinated beef broiled with peppers, mushrooms and onions.
Served with teriyaki sauce, rice pilaf and garden green beans with water chestnuts

Caneton Roti
Roasted young duckling in a rich montmorencey sauce with bing cherries.
Complemented by rice panache and a medley of vegetables

Assortment of warmed rolls and breadsticks
Butter

Fruits et Fromages

Gateau au Kahlua

Coffee Tea Decaffeinated Coffee

Pan Am "Clipper Class" (Business)
New York/JFK to Moscow/Sheremetyevo
code share with Aeroflot
June 1988


Dinner

Aperitif and Nuts

Selected Hors d'Oeuvres

Filet Mignon Maitre d'Hotel
Select grilled tenderloin steak with a fine herb butter.
Complemented by sauteed chanterelles, parisienne potatoes and vegetable leipziger allerli

Veal Pojarski
Emince of veal lightly breaded then sauteed in butter.
Served with a creamy mushroom sauce, batonettes of carrots and rice pilaf

Assortment of warmed rolls and breadsticks
Butter

Cheese and cracker assortment

Fresh Fruit Tart


Continental Breakfast

Assortment of Juices

French Croissant

Blueberry Crumb Cake

Creamery Butter

Coffee Tea Decaffeinated Coffee

Pan Am "Clipper Class" (Business)
Moscow/Sheremetyevo to New York/JFK
code share with Aeroflot
June 1988


Lunch

Aperitif and Cocktail Tidbits

Selected Hors d'Oeuvres

Veal Scallopini Mediterranean
Sauteed medallions of veal in a light cream sauce.
Complementd by spatzle and ratatouille

Kulebiaka
Fresh salmon baked with kasha, sliced mushrooms, celery and black peppers in a delicate pastry.
Served with buttered spinach

Assortment of warmed rolls and breadsticks
Butter

Cheese and cracker assortment

Fresh Fruit Tart


Cold Collation

Plat Bellevue
Enticing cold meats and aged cheese with an assortment of relishes

Deli Bread Basket

Petit Four

Coffee Tea Decaffeinated Coffee

Pan Am First Class
New York/JFK to St. Thomas US Virgin Islands
July 1988

Breakfast

Seasonal Fruit Medley

Spanish Omelette
Delicate omelette with a filling of finely diced onion, green pepper and sauteed tomatoes.
Served with oven browned potatoes and grilled sausage

Cheese Quiche
Tender flaky pastry tart baked with eggs, fresh cream and aged cheeses.
Served with grilled sausage and tomato filled with spinach souffle

Assorted Breakfast Breads

Butter and Preserves

Coffee Decaffeinated Coffeee Tea

Pan Am First Class
Miami to Guatemala City
July 1988

Dinner

Aperitif and Cocktail Tidbits

Selected Hors d'Oeuvres

Medallions of Lamb
Sauteed medallions of lamb with a unique watercress sauce.
Served with parisienne potatoes and curried cauliflower prepared with golden apples

Coquille St. Jacques
Tender morsels of scallops and fresh mushrooms in a rich hollandaise sauce.
Complemented by duchess potatoes

Assortment of warmed rolls and breadsticks
Butter

Seasonal Fruit and Aged Cheeses

Ice Cream with Assorted Toppings

Coffee Decaffeinated Coffee Tea

Pan Am "Clipper Class" (Business Class)
Hamburg to New York/JFK
September 1989


Lunch

Aperitif and Cocktail Tidbits

Delice Regent Salad
A variety of smoked fish on a bed of greens with savory garnishes

Filet Mignon Bordelaise
Select grilled tenderloin steak in a rich red wine sauce.
Served with parisienne potatoes, sauteed mushrooms and garden green beans

Catch of the Day
Fresh fillet of plaice in a delicately seasoned dill sauce.
Complemented by parsley potates, broccoli florets and buttered carrots

Assortment of warmed rolls and breadsticks
Butter

Cheese and cracker assortment

Cherry Crumb Cake


Cold Collation

Plat Bellevue
Enticing cold meats, pate and aged cheese on crisp greens

Bakery Fresh Bread and Creamery Butter

Chocolate Rum Tartlet

Coffee Tea Decaffeinated Coffee

Pan Am First Class
New York/JFK to Houston/Intercontinental
March 1989

Dinner

Aperitif with Cocktail Tidbits

Caesar Salad


"Fillet au Poivre"
Select grilled tenderloin steak with a creamy pepper sauce.
Served with duchess potatoes and buttered spinach

Turkey Piccata
Succulent breast of turkey with lemon butter sauce.
Complemented by tomatoes concassees, pasta florentine and scandinavian vegetables

Assortment of warmed rolls and breadsticks
Butter

Seasonal Fruits and Aged Cheeses

Premium Ice Cream with Assorted Toppngs

Coffee Decaffeinated Coffee Tea