Well, to say the least - I am completely breathless right now.

Boy oh boy oh boy!

I will have to read these again and again this evening to absorb the grandeur of these menus.

Even though the seats are supposedly better in 1st and biz these days -I honestly would prefer the older style seats coupled with this sort of onboard catering.

Now I wonder what the fares were on these various flights? Hmmm, probably reasonable compared to todays inflated prices.

So sorry to have read about the death on Kaua'i...my love and blessings to your family. Aloha all around...:-)

Gee, this thread may become 10+ pages...LOL



------------------
Patrick A. Inouye, LMT
volunteer trip reports moderator

Mahalo Patrick for your Aloha! I have a few more I am going to post for you. I agree with you. I think the seats are better today, but the service and catering was better yesterday. I remember trays were not used and flowers adorned the tables.

October 1986
LAX-HNL F (DC-10 Royal Hawaiian Service)
Lunch Service

-- PUPU --
MAHI MAHI, MACADAMIA NUT SAUCE
Sauteed fillet of mahi mahi, served in a macadamia nut butter sauce

-- LAU AI IA --
FRESHLY TOSSED SALAD, JAVANESE DRESSING

-- ROYAL HAWAIIAN ENTREE SELECTION --
FILET MIGNON, MAITRE D'HOTEL BUTTER
USDA choice tenderloin steak, broiled and served with herb butter, potato Biarritz, tomato provencale and broccoli florettes.
POACHED SALMON
The finest Pacific Northwest poached salmon, sauce hollandaise, served with potato Biattitz, broccoli florettes and tomato provencale.
OUR LIGHTER AIR FARE
Today's selection is a smorgasboard plate featuring a vareity of mini open-faced sandwiches with delicacies such as Swiss and gouda cheese, cured ham, smoked salmon, galantine, smoked trout and shrimp salad.
OUR SPECIAL HAWAIIAN ENTREE - ROAST RACK OF LAMB
Racks of lamb are marinated in a blend of lemon, onions and spices, then roasted with mustard herb seasonings. This favorite is carved at your table and offered with a fine mustard sauce. Accompaniments are potato Biarritz, broccoli florettes and tomato provencale.

-- MEA AI MOMONA --
UNITED AIRLINES SPECIAL HAWAIIAN ICE CREAM SUNDAE CART
FRESH FRUIT BASKET
FRESH HAWAIIAN PINEAPPLE

-- WINES --
Almaden Brut Champagne
Glen Ellen Chardonnay
Souverain Cabernet Sauvignon

OGG-LAX F (DC-10 Royal Hawaiian Service)
Dinner Service.

-- PUPU --
BAY SCALLOPS NEWBURG

-- LAU AI IA --
FRESHLY TOSSED SALAD, JAVANESE DRESSING

-- ROYAL HAWAIIAN ENTREE SELECTION --
ROAST STRIP SIRLOIN OF BEEF, AU JUS
(Carved at your table)
ROAST LONG ISLAND DUCKLING, A L'ORANGE
OUR LIGHTER AIR FARE
Today's selection is a plate of smoked trout, Pacific Northwest salmon, cream cheese rosettes and mini bagels, garnished with red onion rings, tomato and egg wedges.
OUR SPECIAL HAWAIIAN ENTREE - MAHI MAHI
Baked fillet of mahi mahi, served with a creamy macadamia nut sauce, accompanied by buttered rice and green pea souffle.

-- MEA AI MOMONA --
PAHOEHOE DE CHOCOLAT
A rich flourless chocolate torte.
FRESH FRUIT BASKET

-- WINES --
Same as above.


------------------

MARCH 1987

SFO-HNL F (DC-10 Royal Hawaiian Service)
Lunch Service

-- PUPU --
For your enjoyment, our chefs have selected a variety of Hawaiian appetizers. Bon appetit!

-- LAU AI IA --
FRESHLY TOSSED SALAD, JAVANESE DRESSING

-- ROYAL HAWAIIAN ENTREE SELECTION --
CROWN ROAST OF PORK
(Carved at your table)
FILET MIGNON, MAITRE D'HOTEL BUTTER
CHICKEN MADEIRA
A chicken breast served with madeira wine sauce. Accompaniments are rice and a vegetable medley.
OUR LIGHTER AIR FARE
Papaya and Shrimp Plate

-- MEI AI MOMONA --
UNITED AIRLINES SPECIAL HAWAIIAN OCE CREAM SUNDAE CART
FRESH FRUIT BASKET
FRESH HAWAIIAN PINEAPPLE

-- WINE LIST --
SPARKLING WINE
Hans Kornell Brut

WHITE WINE
CHARDONNAY
Corbet Canyon Central Coast 1986, Costal Classic
Glen Ellen California 1985, Proprietor's Reserve
SAUVIGNON BLAND
Beaulie Vineyard Napa Valley 1985

RED WINE
CABERNET SAUVIGNON
Buena Vista Sonoma-Carneros 1984, Reserve
Fetzer Lake County 1984
J. Pedroncelli Sonoma 1983

HNL-LAX F (DC-10 Royal Hawaiian Service)
[This would be my last flight featuring United's famous Royal Hawaiian Service].
Dinner Service.

-- PUPU --
MAHI MAHI

-- LAU AI IA --
FRESHLY TOSSED SALAD, JAVANESE DRESSING

-- ROYAL HAWAIIAN ENTREE SELECTION --
SHRIMP PROVENCALE
Large prawns in a light sauce with garlic and chopped tomatoes. Served with rice and broccoli.
FILET MIGNON, MAITRE D'HOTEL BUTTER
CHICKEN FLORENTINE
Chicken breast stuffed with spinach and served with a mild cheese sauce. Accompaniments are rice and buttered carrots.
OUR LIGHTER AIR FARE
(Sandwich smorgasboard plate)

-- MEI AI MOMONA --
ICE CREAM BOMBE SERVED WITH A FRUIT SAUCE
FRESH FRUIT BASKET

-- WINES --
Same as above.

------------------

August 1992
SFO-KOA F (DC-10 Service)
Lunch Service.

-- TO START --
A RAMEKIN OF HAWAIIAN MACADAMIA NUTS
Enjoy these with your preferred Cocktail or Beverage.

-- SALAD --
This ia a composition of Mixed Greens with Crabmeat and diced vegetables, topped with crispy fried Tortilla strips and toasted Almonds. Select from Javanese, Plum Oriental, or Chef Herman Rothweiler's Blue Cheese Dressing.

-- MAIN COURSES --
ROASTED RACK OF LAMB
Baked with a fresh Her Crust and accompanied by a Soy Scallion au Jus Sauce.
Mint Jelly and Ratatouille Compote
Potatoes Parisienne
Stir-fried Carrots and Celery
Green Beans
NORTHWEST KING SALMON
A broild Fillet of Salmon offered with a Pineapple Papaya Salsa.
Potato Boat filled with Vegetable Batonnets.
SPICY GRILLED CHICKEN
A Breast of Chicken with a roasted Peanut Vinaigrette seasoned with Soy Sauce and Rice Vinegar.
Stir-fried Vegetable Medley
Steamed Rice
A GOURMET PICNIC
Presented chilled in a Japanese lacquered box featuring Main Lobster Tail and Claws served with Louis Sauce accompanied by Leek Salad, Avocado, Asparagus Tips and fresh Fruit.

-- AND AFTER ALL --
ICE CREAM SUNDAE CART

-- WINES --
CHAMPAGNE
Domaine Chandon Napa Valley Brut NV

CHARDONNAY
Buena Vista Chardonnay 1990 -or-
Villa Mt. Eden Napa Valley 1998

CABERNET SAUVIGNON
Fremont Creek Mendocino 1988 -or-
Congree Speings California 1989

OGG-LAX F (DC-10 service)
Dinner Service.

-- TO BEGIN --
A RAMEKIN OF HAWAIIAN MACADAMIA NUTS
Enjoy these with your preferred Cocktail or Beverage.

-- SALAD --
A composition of Butter Lettuce, Romaine and Radicchio with julienned Red Pepper, Sugar Sanp Peas, Bean Sprouts and Tofu. Select from Javanese or Chef Herman Rothweiler's Blue Cheese Dressing.

-- MAIN COURSES --
BARBECUED ROAST PORK
Marinated Loin of Pork with a Barbecue Sauce flavored with Honey, Chili Sauce and Pink and Green Peppercorns, accompanied by carmelized Apple Wedges.
Polenta alla Romana
Ratatouille in Potato Basket
Baby Zucchini
PACIFIC SNAPPER
Poached in a Court-Bouillon seasoned with White Wine and Leeks, accompanied by a sweet Papaya Champagne Sauce.
Summer Ratatouille
Three-Rice Timbale
FIVE SPICE CHICKEN
A Breast of Chicken prepared with a Marinade or Sake, Oyster Sauce and Fresh Ginger, sauteed and offered with a Sweet and Sour Plum Sauce.
Summer Ratatouille
Soba Noodles with julienned Vegetables
Grilled Pineapple
A GOURMET PICNIC
Presented chilled in a Japanese lacquered box featuring Shrimp and Salmon Salad with Dill Dressing served in a Papaya Boat and Soba Noodles with Julienned Vegetables.

-- AND AFTER ALL --
ICE CREAM SUNDAE CART

-- WINES --
Same as above.

------------------

September 1992
SFO-OGG F (DC-10 Service)
[This flight was the last flight to land in OGG from the mainland due to the arrivale of Hurricane Iniki. I had to explain to my girlfriend it was not normal to have the surf breaking on the road to Lahaina!]
Lunch Service.

-- TO BEGIN --
ENJOY A SNACK with your preferred Cocktail or Beverage

-- SALAD --
An elegant composition of Mixed Greens with Crabmeat and dicec vegetables, topped with crispy pieces of Tortilla, Bean Sprouts and toasted Almonds. Select from exotic Javanese, Plum Oriental or Chef Herman Rothweiler's Blue Cheese Dressing.

-- MAIN COURSES --
FILET MIGNON
A pan-seared Tenderloin of Beef served with a Soy Scallion Jus flavored with Rice Wine Vinegar and Shallots. Enhancements featured are Parisienne Potatoes, buttered Green Beans, Ratatouille Confit and a lightly sauteed Carrot and Celery Medley.
KING SALMON STEAK
Grilled to pink perfection, accompanied by a Papaya Salas prepared with Pineapple, Bell Peppers and Serrano Chilies. A blend of slice Zucchini and Carrots in a Broild Potato Shell accompanies your Entree.
BREAST OF CHICKEN
Grilled to a golden brown and enhanced by a spicy Peanut Soy Vinaigrette. Accompaniments include steamed White Rice and a stir-fried medley of Shiitake Mushrooms, Snow Peas, Asparagus and Red Bell Peppers.

-- AND AFTER ALL --
ICE CREAM SUNDAE CARE
MRS. FIELDS COOKIES warm from the oven

-- WINES --
CHAMPAGNE
Domaine Chandon Napa Valley Brut

CHARDONNAY
Fritz Cellars Sonoma County 1991 -or-
Kenwood Sonoma Valley 1990

CABERNET SAUVIGNON
Conn Creek Napa Valley 1989
Estancia Alexander Valley 1988

OGG-LAX F (DC-10 Service)
Dinner Service.

-- TO BEGIN --
ENJOY A SNACK with your preferred Cocktail or Beverage.

-- SALAD --
A contemporary composition, featuring Romaine and Nutter Lettuce with a colorful mix of Radicchio, Sugar Snap Peas, Red Bell Peppers, and a West Coast taste of Bean Sprouts and Tofu. Select from Javanese or Chef Herman Rothweiler's Blue Cheese Dressing.

-- MAIN COURSES --
FILET MIGNON
A pan-seared Tenderloin of Beef presented with a savory Honey Barbecue Sauce that is enhanced by Green and Pink Peppercorns. Accompanients include Polenta Roaman prepared with Parmesan Cheese, Baby Zucchini and a Summer Ratatouille of fresh Carrots, Bell Peppers and Tomatoes, served in a Potato Basket
PACIFIC RED SNAPPER
Poaced and served over a Champagne Sauce flavored with Papaya, Madeira Wine and Red Currants is complemented by Summer Ratatouille and a Three Rice Timbale
FIVE SPICE CHICKEN

-- AND AFTER ALL --
ICE CREAM SUNDAE CART
MRS. FIELDS COOKIES warm from the oven.

-- WINES --
Same as above.

------------------

Tears running down like a waterfall on the Ko'olau mountain range...Aloha no ka kou...


I feel as though I have stepped back into a golden age of yesteryear and I am unable to awaken from this dream...

------------------
Patrick A. Inouye, LMT
volunteer trip reports moderator

LH FLight SYD - FRA 1976 - DC10 Multi Sector

Syd - Sin Flight time 8.00 hours

Cocktails

Speciality "Country Style"
Caviar Sevruga Malossol
Smoked Trout Fillets with Asparagus Tips
Fillets of white herring "Bonne Femme"
Duckling Breast on slices of Oranges
Stuffed Eggs with small ham rolls
Vegetable Salad "Balkan Style"
Stuffed Avocados
Toast - Rolls - Butter

Clear Soup "Celestine"
Cheese Sticks

We offer for your choice

Smoked pork loin on sauerkraut
or
Roast fillets of beef on a skewer
with
Assorted Vegetables
Sauce Hollandaise
Buttered Rice
Parsley Potatoes

Mixed Sald with various dressings

Ice parfait "Fuerst-Pueckler"
Basket of fresh fruit
Variety of cheese
Rye Bread - Butter

Coffee - Choclates
German Brandy- Cognac- Liquers


Snack
Choice of Sandwiches
Fruit Tartlets

Coffee - Tea

SIN - BOM
Flight Time 5.00 hours

Dinner

Medallions of goose liver in aspic
Fresh melon with smoked ham
Salad of Palm Hearts
Tost - Rolls - Butter

Clear ox-tail soup

We offer for your choice

Pork Chop "President" from teh trolley
River Trout with melted Butter
Zurich minced Veal in Cream
Glazed roast of pork
Flemish Beef roll "Loose Vinken"
Leg of Roe with chnaterelles in cream sauce
with
Assorted Vegetables
Sauce Hollandaise
Home-made noodles "Spaetzle"
Buttered Rice
Parasienne Potatoes

Mixed salad with various dressings

Fruit Savarin
Basket of fresh fruit
Assorted Cheese
Bread - Butter

Coffee - Choclates
German Brandy - Cognac - Liquers


BOM - FRA
Flight time 08.55

Night snack
Ragout of veal in Cream Sauce
Buttered Noodles
Fine peas

Fruit salad with Maraschino

Bread - Butter

Coffee
German Brandy - Cognac - Liquers


Breakfast

Orange Juice
Grapefruit

Yoghourt
Cornflakes

Rolls - Bread - Toast
Butter - Jam
Honey

Egg Dish
Assorted Cold Cuts
Cheese


Coffee - Tea

As promised, below are the United First Transcon Menus for 2001, 2002, and 2003.

[This message has been edited by SEA_Tigger (edited 07-02-2003).]

These are just great. My 10th Grade English teacher gave me abunch of first class menus he collected from the late 1970s and 1980s. I will dig them out and post some.

I too would love to see pricing information for these flights. Adjusted for inflation, I would suspect they were quite expensive. I could be wrong.

I have on my wall three original ads for Pan Am's 707 service to Europe from the late 1950s. They were advertising economy fares starting at $600. Many would consider this expensive today. I could only imagine what it must have been in 1950s dollars.

As much as we lament the decline of service standards, we shoudl keep in mind just how expensive these tickets were. Also, there was no elite status, so, I presume, no complimentary upgrades of F awards.

Interesting to see SEA_Tiggers UA Transcon Menus for 2000/01/02. Following is a PAn AM First class Menu, Transatlantic Service for July 1972 - Compare and Contrast!!.

Selected Delicacies from the Cart


Entree

Prime Roast Rib Eye of Beef

Veal Nicoise

Stuffed Cornish Game Hen

Fillets of Sole Duglere

Rissolee Potatoes
Buttered Garden Vegetables

Green Salad

A selection of Cheeses

Fruit Boat

Sweet Course

Coffee Sanka Tea
Mints

Wine of Burgundy
Wine of Bordeaux
(-from the wine cellars of our Inter-Continental Hotels).

I read that a first class one-way ticket on Pan Am's first ever 747 service in 1970 (JFK-LHR) cost only $375 (1970s dollars).

------------------
9V-SMU
The 1000th 747
Currently operated by Singapore Airlines

I have a Pan Am timetable from 1972-73 which lists all air fares, routings and stopovers if anybody had a specific request.. The prices were listed as one way only for the F and Y fares (I doubled to make RT). The YE21 and YE45 had rules to them (YE21 could not return until 14 days after departure, YE45 was 22 days after departure). Some routings that had multiple stops were allowed stopovers as well.

for example:

SFO & LAX - LHR roundtrip (nonstop using 747)
F: $1222.00
Y: $752.00
YE21: $529.00 (stay 14 days)
YE45: $369.00 (stay 22 days)

LAX & SFO-SYD (stops in HNL first then nonstop HNL to SYD or HNL/NAN/SYD or HNL/NOU/SYD using 747 or 707 aircraft depending on day
F: $1640.00
Y: 1178.00
YE21: 833.00
YE45: n/a

JFK-London
F: $842
Y: $484
YE21: $349 (have to stay 14 days)
YE45: $240 (have to stay 22 days)

JFK-Tehran (for historical sake - several stops en route in places such as either London, Paris, Frankfurt, Rome, onward to places US airlines do not even fly today (Istanbul, Ankara, Beirut, Damascus to Tehran using 707 or 747 aircraft)
F: $1648
Y: $1088
YE21: $778
YE45: n/a

From NY, Delhi was the most expensive flight eastbound at $2,100 RT in First and $1320 in Y.

SFO to HKG
(either Flt #1: via LAX, HNL, Tokyo: same aircraft) or (1 stop Tokyo daily same aircraft)
F: $1702
Y: $1020
YE21: $868

(BTW interesting trivia in 1973, Pan Am's Flight #1 was a B747 and started in SFO at 6:30 am continuing on to LAX (no local traffic allowed), HNL, Tokyo, HKG, BKK, Delhi-Karachi, Delhi-Tehran, Karachi-Beirut, Tehran-Beirut, Istanbul, Frankfurt, London, New York)

I was an airline GEEK in my young days, so I love posting this kind of stuff for those who also share that passion.

I think it's fair to say that a lot of us around here still are. . .

Good stuff - thanks for posting it.

Greg

Here's a link to a historic currency converter.

http://www.cjr.org/resources/inflater.asp

The first-class JFK-LHR ticket would have been $3629 rount trip. About the same as current consolidator fares for business class.

What a spectacular response! THANKS to all who have taken the time to post these great menus! It's going to take me forever to transcribe this thread to my collection of great FT Trip Reports, but I am most certainly looking forward to it.

The following menu is from a Braniff flight between Dallas and London in 1978. The menu itself measured approximately 18� X 10� - double that folded out � and depicted a colorful and detailed map of the world showing ocean ridges and trenches as well as rivers, mountains and cities. This flight was initially operated with Braniff�s 747-127 N601BN, in its time the single most heavily utilized 747 in the world. It was the 100th 747 off the Boeing line and featured six different lounges. By the time this 747 was retired with Tower Air, she had logged more flight hours than any other 747 in the world.

Flight attendants wore Pucci designed outfits and the upstairs International Lounge served Pisco Sours.

** *** **

B R A N I F F . I N T E R N A T I O N A L

Dallas to London

DINNER


From The Continent
Terrine of Foie Gras de Strasbourg
Melba Toast
Brioche Parisenne

From England
Old Fashioned Oxtail Soup

From Italy
Prosciutto Ham and Melon

From The Gulf
Shrimps Royale
Sauce Rouge

From The East Coast
Boston Lettuce with Beefsteak Tomatoes
Served with your choice of Roquefort or Caesar Dressing

** *** **

Your Favorite Entree

Roast Beef au Jus
Served with Yorkshire Pudding and Horseradish Sauce

Rack of Lamb
Served with Mint Jelly

Breast of Duckling Harvey Wallbanger

Lobster Thermidor


All entrees served with
Garden Vegetables
Rice Pilaf
Pommes Berny

** *** **

From The Cheese Board
An Assortment of International Cheeses

From The Dessert Cart
Grand Marnier Cake
Assorted Ice Creams with Raspberries
Fresh Fruit in Season

Colombian Coffee or Cappuccino

Fancy Chocolates

** *** ** *** **

WINES & CHAMPAGNE

Macon Blanc � Villages Jadot
Bernkasteler Kurfurstlay Spatlese
Chateau Citran
Pommard
Piper Heidsieck Cuvee Diplomatique


** *** ** *** **

BREAKFAST


Starters
Champagne
Fresh Fruit Juices

To begin
Fresh Hawaiian Fruits
Served with Strawberries and Cream

Cold Cereals with Fruits

Breakfast Breads
Hot French Croissant
Danish Pastry

** *** **

Choice of Eggs prepared to your liking
Scrambled Eggs
Boiled Eggs
Fried Eggs
Omelettes

Meat Selection
Filet Mignon
Bangor Sausage
Ham Steak
Kippered Herring

Colombian Coffee or Cappuccino




[This message has been edited by Seat 2A (edited 07-03-2003).]