America West
First Class
Tampa to Phoenix
March 2001

Breakfast

Fresh Orange Juice
Apple, Cranberry, Tomato Juices
Bloody Mary and Screwdriver

Fresh Hawaiian Pineapple with Grapes and Cantaloupe

Deep Dish Omelette Pie with fresh spinach, tomato and cheese
Applewood Smoked Bacon
Accompanied by Roasted Potato Wedges with Swiss parmesan Cheese Sauce

Crisp Baked Scandinavian Pancake
with Smoked Chicken Medallions
Topped with Fresh Bananas
Finished with Maple Syrup and Strawberry Garnish

Warm Breads
Rye Toast
Cinnamon Toaster Bread
Sweet Butter & Strawberry Preserves

TWA First Class
San Francisco to New York/JFK
November 1982

Dinner

Quiche Lorraine
The classic Egg Custard Pie from the French province of Lorraine. Blended with Bacon, Cheese and Spices.

Oriental Salad
Garden Greens are tossed with Water Chestnuts, Cherry Tomatoes, "Enok" Mushrooms and Crisp Noodles...your choice of our Special "Fuji" Dressing or Russian Poppy Seed.


Charbroiled Filet Mignon
Selected from Choice Beef and cooked to your liking. Complemented by Sauce Perigueux with Truffles.

Iron Skillet Chicken
Breast of Chicken is breaded, then sauteed and julienned into strips. Served with a Sweet and Sour Sauce and a Nest of Polynesian Fried Rice.

Loin Lamb Chops
Spring Lamb Chops cooked to the pink.
Accompanied by a Peppered Mint Sauce.

Sole Francaise
Fillet of Sole stuffed with a Melange of Vegetables. Enhanced by a light White Wine Sauce.

For those who prefer a change of pace...
Dungeness Crab Platter
On your flight out of San Francisco today, we will be serving Crab Salad presented in a natural Dungeness Crab Shell...Louis Dressing

Vegetable in Season

Baked Idaho Potato
Your Choice of toppings...Sour Cream and Chives, Whipped Butter, Crumbled Bacon or Shredded Cheddar Cheese.

Grissini Breadsticks
TWA's Roquefort Cheese Bread
Sweet Butter Ramekin

The Cheese Board
A Variety of Fine Cheeses

Orange Surprise
Fresh Orange Shell filled with Orange Sherbert and Vanilla Ice Cream

Chocolate Meringues

Liberty Bell Orange Chocolates


After Dinner Coffees

Coffee Flavors of the World
The Perfect Touch of Hot Coffee and Whipped Cream.
It's the Spirit that Makes the Difference !

Cafe Royale Coffee and Cognac
Cafe Mexicana Coffee and Kahlua
Carolans Irish With Carolans Irish Cream
Cafe Parisienne With Grand Marnier
Cafe Milano With Amaretto di Saronno and Rum

Greetings once again. I hope this thread will be able to continue a little longer, and here are three Air New Zealand Trans-Tasman First Class menus for flights between Australia and New Zealand.

Air New Zealand Trans-Tasman service, 1976:

Lunch/Dinner

Hors d'Oeuvres

North Island Crayfish Newburg or
Braised Haunch of Venison with Cherries or
Noisette of Lamb with Mint Sauce

Peas Paysanne
Carrots Argenteuil
Parsley Potatoes

Cold Breast of Chicken in Aspic

Potato & Monte Carlo Salads
French and Russian Dressings

Black Forest Gateau
Selection of New Zealand Cheeses
Fresh Fruit Basket

Coffee ++ Tea
After Dinner Mints

Air New Zealand Trans-Tasman Service, 1984

Lunch/Dinner:

Salami Cornets ++ King Prawns ++
Savoury Eggs ++ Tomatoes Farcie

John Dory Almondine with Nut Brown Butter and Almonds

Roast Loin of Lamb Bretonne with Orange & Redcurrant Sauce or
Chicken Marseillaise with Tomato & Green Pepper Sauce

Byron Potatoes
Fresh Garden Vegetables

Asparagus Mimosa ++ Mandarin Segments, Tomato Wedges & Egg Slices

French Loaf, Wholemeal, Rye and Raisin Breads, Sesame Rolls

Mango Souffl�
Selection of New Zealand Cheeses
Fresh Fruit Basket

Coffee ++ Tea

Air New Zealand Trans-Tasman Service, 1984

Lunch/Dinner:

Salami Cornets ++ King Prawns
Savoury Eggs ++ Stuffed Tomatoes

Fillet of Barramundi Monaco with White Wine & Tomato Sauce

Fillet of Beef with Brandy Cream Sauce or
Roast Duckling in Burgundy Sauce

Croquette Potatoes
Fresh Garden Vegetables

Garden Salad with Mayonnaise or Lorenzo Dressings

French Loaf, Wholemeal, Rye or Raisin Breads, Sesame Rolls

Hazel Nut Cherry Pie
Selection of New Zealand Cheeses
Fresh Fruit Basket

Coffee ++ Tea

As far as I can tell, in those days the fish course was served separately before the two main courses were offered. Nowadays, a fish course is sometimes offered as one of the main course options.

[QUOTE=Waihi49;16427912]There also was a Chilean Airline named LADECO that briefly operated with the same single class of service and an "upgraded" service product from standard industry coach offerings. I flew them once but am still wondering if I still have the menu in my files. My recollection was they were really good also...

Yes Clipper110A, Ladeco had great single class service until the late 1980s when they introduced Business Class. I flew them a lot between the early 1980s and mid-1990s. Here are two domestic menus from 1986 (with my translations from Spanish), and I'll try and post some international menus later.

Ladeco Domestic Flights 1986

Lunch

Stuffed Cornets of Ham

Chicken Marengo or
Fillet of Fish with Mousseline Sauce

Duchesse Potatoes and Carrot Batons

Chocolate Log Cake or
Charlotte Russe
Fresh Fruits
Coffee

Dinner

Palm Hearts with Golf Sauce

Coq au Vin or
Alsace Smoked Pork Loin

Parsley Potatoes and Florentine Spinach

Caramel Bavaroise or
Lemon Pie
Fresh Fruits
Coffee

Ah...the memories!

As promised, a couple of international menus from Ladeco.

Ladeco Economy Class 1991

Rio de Janeiro-Sao Paulo

Afternoon Tea:

Finger Sandwiches
Gateau from the trolley

Sao Paulo-Santiago

Cocktail Hour

Canap�s & Cocktails
- Ham & Pineapple
- Quail Egg & Smoked Chicken
- Meatballs with Mint

Dinner:

Melon with Prosciutto Ham

Fillet of Beef wrapped in Bacon or
Turkey Medallion with Tarragon Sauce

Curried Rice
Parisienne Potatoes
Green Peas and Palm Hearts au Gratin

Lemon Pie or
Quindim
Choice of Fresh Fruit
Coffee

Now for a wonderful flight in Ladeco's new Business Class. There were no menu cards so this is my description of what was served.

Ladeco Business Class 24 November 1988

Guayaquil-Santiago

Dinner:

Appetizers served from the trolley

Fresh Salmon
King Prawns
Jellied Beef Roulade
Broccoli & Carrot Terrine
Prosciutto Ham
Stuffed Tomatoes

Mixed Salad with Choice of Dressings

Cream of Tomato Soup

Main Courses

Roast Sirloin of Beef carved on the trolley or
Roast Breast of Chicken in Brown Sauce or
Seafood Vol-au-Vents

Fettuccine ++ Steamed Rice with Mushrooms
Broccoli ++ Carrots ++ Green Beans ++ Red Peppers

Dessert Selection

Continental Cheese Board ++ Pink Grapes ++ Port Wine
Fresh Fruit Basket
Strawberry Cheesecake
Kiwifruit Cheesecake

Coffee ++ Tea ++ Liqueurs

There you are! You could have a seven-course meal... I remember that the quality of the food was stunning.

They sure could teach LAN a thing or two...

Eastern Airlines "El Inter Americano"
First Class
Flight 957
January 1983

Settle into your First Class seat at Houston Intercontinental on a Boeing 727 with blue twin tone "hockey stick" cheat line on polished aluminim fuselage for this Friday-only "milk run" routing through South America...

Houston to New Orleans

Refreshment

Beverage service with mixed nuts


New Orleans to Panama

Dinner

Poached Salmon Medallions
Pate en Croute
Fresh Caviar


Sirloin Roast
Veal Scaloppine in Lemon
Chef's Suggestion---Scampi Provencale


Vegetable Bouquet
Potatoes Parisienne
Rice Valencia

Assorted Cheese Tray

Fruit Basket

Deluxe Black Forest Torte


Panama to Guayaquil

Snack

Vol au Vent a la Reine

Assorted Canapes

French Pastry Tray


Guayaquil to Lima

Breakfast

Coffee, Tea, Milk

Orange Juice

Seasonal Fruit Plate

Assorted Breakfast Rolls

Orange Marmelade
Strawberry Jam
Butter Balls


Lima to La Paz

Snack

Vol au vent a la Reine

Beef Wellington with Waldorf Salad

Assorted Bread Rolls

Butter Balls

Assorted Dessert Tray


La Paz to Asuncion

Lunch

Mousse of Corvina in Aspic

Pate Maison

Filet Chateau Valois
Chicken Marengo
Filet of Corvina

Vegetable Bouquet
Rissoles Potatoes
Turkish Rice

Assorted Cheese Tray

Fruit Basket

Montana de Santos Cake

Do not have a definitive answer for the caviar question, but I can say as late as summer 2001, I saw Caviar in First on American Airlines Trans Atlantic...Would not surprise me if in the cost cutting, economic impact and malaise that hit US industry in the aftermath of 9-11, the caviar was discontinued and never reappeared on US carrier First Class tray tables. Not sure what grade of caviar American provisioned.

I know at Pan Am, we had Sevruga in First on probably every lunch/dinner flight over 5 hours. The original presentation concept was a large caviar tin placed in a silver tureen chilled with ice to be individually spooned from the First Class hors d'oeuvres cart along with about three or four other showpiece appetizer selections on the cart. Bulk chopped egg white, yolk, onion, toast points and sour cream accompanied, along with chilled vodka.

Later, the individual caviar service from the large bulk tin at the passenger seat was replaced with individual jars of Sevruga. One jar per passenger at 80% provisioning of planned passenger load (invariably some people did not want the caviar), again along with all the other showpeice appetizers on the cart. The individual jar was removed from ice tureen by the Purser, the lid seal broken but jar not opened, and then presented directly onto the passenger's linen lined tray next to the china appetizer plate, with pax choice of bulk accompaniments and any other appetizer selections on the china plate(s). Presumably, the individual jars ensured equivalent serving portions, showcased the product in the Sevruga jar (the markings on the bulk tin were covered by the silver tureen and ice on the cart), and made the service more efficient, with more focus also on individual, personalized portioning of the other selections. Sour cream disappeared as an accompaniment in the move to individual jar provisioning if I remember correctly..

Not sure we will ever see caviar in US carrier First Class galleys again...

Really love those multi-sector menus - do you have any more to share, Clipper110A?

Here's one from 1989, Aerolineas Argentinas' New York-Buenos Aires route, via Miami and Rio. It's in Business Class, and I'm posting the English wording only, but hope everyone likes it all the same.

Aerolineas Argentinas Business Class, 1989

New York-Miami

Dinner:

Shrimps Hawaiian Style

Beef Tenderloin in Vigneronne Sauce or
Chicken Breast in White Wine Sauce

Seasonal Salad

Cheese Plate
Fresh Fruit
Petit Gateau

Coffee ++ Liqueurs ++ Chocolates

Miami-Rio de Janeiro

Snack:

Turkey Cornets with Waldorf Salad or
Ham Cornets with Melon

Shrimp Crepes Mornay

Strawberries with Custard Cream

Coffee ++ Liqueurs ++ Chocolates


Continental Breakfast before landing


Rio de Janeiro-Buenos Aires

Luncheon:

Parma Ham with Melon

Beef Tenderloin in Cream Sauce with Whisky or
Shrimps in Champagne Sauce

Avocado Pear Salad

Cheese Plate
Fresh Fruit
Gateau

Coffee ++ Liqueurs ++ Chocolates

Question: Caviar was not unknown in this period even on the US carriers, especially on intercontinental service; so of the US brands, which was the LAST to still be serving it in F and when did that finally come to an end??

I had tiny portions of caviar sprinkled on cream cheese and salmon when flying Northwest's 6 hour First Class service between Detroit and Anchorage in 2002.

Thanks Clipper and Seat 2A regarding the caviar; am surprised it lasted even as long as that on US carriers, but to have the last of it just a little sprinkled over some cream cheese -- well that sounds like it went out not with a bang but with a whimper! The full service you describe Clipper however sounds quite impressive. At that time, perhaps more of the PAX were actually paying cash for their F seats rather than miles, and so the American lines could justify the cost as just keeping up with the Joneses so to speak -- I do know TWA spared no effort to stay even with AF for example in its glory days -- and not so bad if it did indeed create the right atmosphere in the top cabins and contributed to loyalty of that most valuable market segment. Today, it might be a nice touch on LH and a few others, but really how much loyalty does that one item bring today? LX seems to get along fine without it, and there are other "luxury" items that might not cost quite as much such as fine smoked salmon or cold lobster -- which are also beyond the reach of most of the US carriers it would seem, even in int'l F. Anyhow it does seem like the ultimate romantic vestige of a more elegant travel age, nice to have memories of it!

Pan Am GIG-JFK F Aug 1991 (shortly before the end on December 4 1991!)

Caviar Malossol served with traditional accompaniments

Medallions of Lobster, Gulf Dressing
Prosciutto, Papaya and Mozzarella
Marinated Vegetables

Crisp Garden Salad or
Chilled Gazpacho Soup

Roast Au Vol � Tenderloin of beef roasted on board and carved to order. Served with pink peppercorn sauce, red bliss potatoes, snow peas and baby carrots

Breast of Chicken � Grilled with mango yoghurt glaze, white rice, snow peas, and baby carrots

Orange Roughy Fillet � Broiled, served with white rice, snow peas, and baby carrots

Seasonal Fruit Basket and Aged Cheeses

Vanilla Ice Cream with Strawberry or Chocolate Fudge or Raspberry Yoghurt or
Gypsy Cake

Assorted Chocolates

Champagne: Veuve Clicquot La Grande Dame 1985

Paris - New York
Luncheon:

Fresh Ossetra Caviar
Served in individual tins and individually pre-plated accompaniments


Salade Villageoise
Mushroom, Trevise Lettuce and Corn Salad with Fresh Tomato

Lobster in Cider Sauce, Flambeed in Calvados
served with Vegetable Pearls

Basmati Rice

Buttered Carrots and French Beans

Petits Fours

Fresh Fruit Salad

Coffee, Tea

Assorted Cheeses on Request

Wines

Cuvee Grand Siecle 1985 - Laurent Perrier

Chassagne-Montrachet 1992 - Premier Cru "Morgeot"

Echezeaux 1990

Chateau Lafaurie-Peyraguey-Sauternes 1st Cru Classe 1990

Chateau Pichon-Longueville Comtesse De Lalande 1991 - Pauillac


Wish I had saved the menu for the JFK - CDG leg. As I remember we had

Caviar

Filet Mignon

French Green Beans

Salad

Cheese Plate

Petit Fours

TWA First Class
Riyadh to Cairo
April 2001

Dinner

Cocktails and Tidbits
Dates stuffed with almonds accopmpanied by canapes of liver mousse and turkey and a vegetable samosa

Hors d'oeuvre
Grilled Salmon and and Chicken Salad offered with refreshing papaya, mango and sweet onion

A selection of warmed breads

Salad
Seasonal greens offered with sliced tomato, cucumber and radish

Entrees
Chilled Jumbo Prawns and sliced Chateaubriand, accompanied by tabbouleh salad
Lobster Curry presented on a bed of rice pilaf
Breast of chicken stuffed with raisins, rice and coriander, enhanced by an Oriental flavored sauce

Accompanied by fresh carrots and broccoli

Dessert Cart
Chocolate Gateau with seasonal fruit

International Coffess