Northwest Airlines
World Business Class
Seattle to Amsterdam
summer 1998

Flight between perhaps two of the most fascinatingly progressive cities on Earth...connecting to partner KLM at Amsterdam/Schipol...

MENU
Welcome and thank you for selecting Northwest Airlines.

Today's menu is the collaborative effort of four members of Northwest Airlines' widely recognized Consulting Chef Team.

Todd English of Olives in Boston, Waldy Malouf of The Rainbow Room in New York City, Brian Polcyn of Five Lakes Grill in Detroit, and Kevin Cullen of Goodfellow's in Minneapolis.

We trust you will find their creations fresh and flavorful. To complement this meal we offer a selection of fine wines and champagne.

Please let your Flight Attendant know if there is anything we can do to serve you better on today's flight.


Late Lunch
POSTER NOTE: ("Main Meal" on menu transcript for adaptability, but departure was like 2:05PM if I remember correctly---probabaly to reach AMS to early enough to optimize KLM's full day connection options)...Note on menu more of NW's interesting and nice "touches of Asia" on flights headed to Europe....

Cocktails and mixed nuts
***

Soy beef rolls and ginger chicken
***

Seasonal mixed greens with pea pods and sprouts with Italian herb vinaigrette dressing
***

Assorted breads
***

Grilled Filet of Beef
with sundried tomato crust served with green beans and potato gratin

Chicken Basil Lasagna
Aidell's chicken basil sausage with sundried tomatoes and mushrooms served ona bed of ratatouille

Smoked Salmon
with mushrooms, mashed potatoes and sauteed spinach
***

Fruit and Cheese
Grafton Village Extra Sharp White Cheddar and Eichten Gouda cheese with an assortment of fruits
***

Ultimate Milk Chocolate Mousse Cake from "Desserts by David Glass"
***

Caravali Gourmet Coffee or Tea
***

Frango Chocolates



Mid-Flight Fare
Snack refreshments are available anytime before or after the scheduled meal service. Please advise your flight attendant of your selections.
Fruit and Ice Cream


On Arrival

Fresh Fruit
***

Warmed Breakfast Bread
***

Crepe with spinach, mushrooms and ricotta cheese
served with Canadian bacon and potato pancakes

Cold Cereal with Fruit Yogurt

Northwest Airlines
World Business Class
Hong Kong to Tokyo/Narita
October 2002

Brunch

Juice
***

Fresh Seasonal Fruit
***

Fruit Yogurt
***

Assorted Breads
***

Spanish Omelet
with pork sausages and potatoes

Chicken in Sweet Bean Sauce
with steamed rice and asparagus

Cold Cereal and Banana
***

Gourmet Coffee or Tea
Green Tea and Oolong Tea are also available

Northwest Airlines
World Business Class
Seoul to Tokyo/Narita
October 1998

Lunch

Cocktails and Otsumami
***

Appetizer Salad of Ham and Cheese with Seasonal Greens
***

Assorted Breads
***

Beef Filet with Black Pepper Sauce

Chicken in Bulgogi Sauce

Korean Hot Pepper Paste and Kimchi are available
***

Lemon Mousse Cake
***

Caravali Gourmet Coffee or Tea
Green Tea is also available

Northwest Airlines
World Business Class
Tokyo/Narita to Seoul
November 1998

Note how the inflight service attempts to adapt for the reality that many people have already flown Trans Pac many hours and may want to eat quickly and sleep, even on short stage length between Narita and Seoul...

Dinner

Champagne Supper
For those of you wishing to dine quickly this evening, may we suggest our cold champagne supper, which is served all at once..We invite you to enjoy our feature champagne with this meal...

Roast Beef and Smoked Shrimp
served with assorted warm breads, salad and dessert.

--or--

Full Meal Service

Smoked Scallops with Seasonal Greens
***

Assorted Breads
***

Cod with Spicy Korean Sauce

Korean Hot Pepper Paste is available
***

Almond Custard Pie with Orange Sauce
***

Caravali Gourmet Coffee or Tea
Green Tea is also available

(Just to shake things up a bit, and for my friend Wahi49, in the middle of NW RedTail, here is LAN...)

LAN Chile
Clase Ejecutive (Business Class)
c 1998

Join LAN-Chile on their lovely B767-300 for a trip across the South Pacific to Easter Island and Tahiti in perhaps what is the least busy airspace in the world....

Santago to Easter Island

Dinner

Appetizers

Enjoy our cheeses to complement your appetizer. Parmesan and Brie cheese, accompanied by fresh grapes and crackers.

SASHIMI SALMON
Seared pink salmon crusted with sesame, served on a bed of fresh lettuce and complemented by horseradish with capers.

or

ANTIPASTO
Gourmet salami with fine herbs, presented with a mixed salad of hearts of palm, tomato and black olive
***
Entrees

CHATEAUBRIAND
Grilled beef filet topped with herbed butter and a flavorful flour peppercorn sauce, accompanied by carrots and a tender baked potato filled with bacon and Gruyere cheese

OREGANO SEA BASS
Fresh sea bass, lightly crusted with oregano and served with turned potatoes, carrots and buttered green beans

PEPPERED FETTUCCINE
Tender fettuccine with a mild pepper cream sauce and an herbe dbreast of grilled chicken
***

Desserts

SWEETS
Flavorful Lemon Meringue Pie

FRUIT
Selection of fresh seasonal fruit
***

TO FINISH OFF
Fine selection of coffee, tea and herbal teas
Choice of liquers from our bar menu accompanied by fine milk chocolates


Easter Island to Papeete

Cold Snack

Starters

CHEESES
Parmesan and Brie cheese, served with crisp grapes and crackers

BAKERY SELECTION
Assorted warm breads
***

ENTREES

Fresh salad of red leaf and butterhead lettuce, herbed cilantro cheese, sliced mushroom, black olive and sweet onion, served with a creamy "Irish" dressing.

or

Mixed salad of leafy lettuce, crisp cucumber, red bell pepper and tender chunks of turkey, complemented by a creamy "Irish" dressing.

DESSERT

Rich chocolate fudge tort with a flavorful strawberry topping

TO FINISH OFF

Fine selection of coffee, tea, and herbal teas

Choice of liquers from our bar menu accompanied by fine milk chocolates

Wow, thank you Clipper110A for that LAN menu. The last time I flew that route, in 1997 I think, I'm sure we had a full hot meal on the Easter Island-Papeete sector. I'll have to try and dig that menu out and double-check. Really appreciate your remembering me!

Waihi49
New Zealand

Well, Clipper110A and friends, I've found my Lan Chile menu for the Santiago-Easter Island-Papeete route, and the date of this flight was 7 December 1997.

LAN CHILE Business Class 1997

Santiago-Isla de Pascua

Tea Service:

Wholemeal Cheese and Turkey Sandwiches
Mini Caramel Meringue

Dinner:

Shrimp & Squid Ceviche or
Prosciutto with Palm Hearts & Golf Sauce

Beef Fillet in Roquefort Sauce ++ Potato Wedges & Asparagus
or
Salmon Medallion ++ Rice with Poppyseeds ++ Buttered Vegetables
or
Agnoletti Pasta with Riccota & Olive Sauce

Brie and Gruyere Cheese ++ Fresh Cherries

Lucuma Bavaroise with Caramel Sauce or
Fresh Fruit Plate
Carroza Chocolates

Isla de Pascua-Papeete

Refreshments:

Cheese & Chicken Sandwiches
Mini Chilean Pastries

Breakfast:

Fresh Pineapple & Cherries
Selection of Cereals
Strawberry Yoghurt

Garnished Omelette or
Caramel Hot Cakes

Bran & Nut Loaf
Chocolate Chip Madeira Cake
Croissants ++ Rolls ++ Conserves

Cool! Interesting to see what SCL-IPC was like in '97. I flew IPC-SCL this year on a lunch service, the '97 menu looks better .

So long long ago (not that long now, i guess) I used to fly WBC MSP -> PEK by way of NRT. They served this Japanese or asian style salad dressing, and for the life of me I can't remember what it was. I used to like it, though. Anyone remember what it was?

Not sure which one you are remembering, but I remember ginger-soy dressing, one called Mentaiko (sp?) mayonaisse and one called Chuka-Goma.

Eastern Airlines
"El Inter Americano"
First Class
June 1987

Flight 892 was a daily Midnight-ish 'red eye' from Lima to Miami, and then after early AM arrival and Customs clearance in Miami, continued on to New York/La Guardia with additional domestic local passengers arriving around 1045AM. If I remember correctly, L1011 with Eastern's colorful cabin upholstery with stylized cloud designs in multiple colors on seat covers....we would call it "retro" today for sure...


Lima to Miami

Snack

Tenderloin and Turkey Breast Slices with Russian Dressing

Vol au Vent Senoaise

Assorted Breads
Butterballs

Pound Cake
Petit Fours
Bon Bon Basket

Continental Breakfast

Coffee, Tea, Milk

Juices

Seasonal Fresh Fruit Plate

Assorted Breakfast Breads
Butterballs

Marmelade


Miami to New York/La Guardia

Breakfast

Coffee, Tea, Milk

Juices

Miniature Danish

Cheddar Cheese and Chives Omelette
or
Quiche Lorraine

Served with Canadian Bacon and Broiled Tomato Half

Croissant, Butter and Strawberry Jam

Eastern Airlines
"El Inter Americano"
First Class
August 1988

Eastern's El Inter Americano Flight 911 was a daily B727 that crossed the northern Caribbean and southwest Caribbean basin bound for San Jose Costa Rica in early evening...

Miami to San Jose Costa Rica

Dinner

Smoked Turkey and Artichoke Pate
Sole Cardinal
Fresh Vegetable Garnish

Filet Mignon with Marchand de Vin Sauce
Mango Chicken
Trout with Seafood Mousse Stuffing

Cous Cous Timbales
Rice with Raisins and Peppers
Green Beans Amandine
Ratatouille Julienne

Assorted Breads and Butterballs

Profiteroles with Mousse

Fresh Fruit and Cheeses

Thanks so much, Clipper 110A, for the new menus! Wonderful!

I don't think I've shared these Biz Class menus from Ladeco, a Chilean airline with fabulous service which many considered to be as good as First Class on the likes of Eastern Airlines.

24 November 1988
Guayaquil-Santiago

Dinner

Fresh Salmon ++ King Prawns ++ Jellied Beef Roulade ++
Broccoli & Carrot Pat� ++ Prosciutto ++ Stuffed Tomatoes

Mixed Salad

Cream of Tomato Soup

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

Fettucine ++ Steamed Rice with Mushrooms
Seasonal Vegetables

Continental Cheeseboard ++ Pink Grapes ++ Port Wine

Strawberry Cheesecake or Kiwifruit Cheesecake

Fresh Fruit Basket

Coffee ++ Tea ++ Liqueurs ++ Chocolate Rum Truffles


14 December 1988
Asuncion-Santiago

Dinner

Roasted Quails with Peppercorns & Carrots or
Ham and Broccoli Pat�

Mixed Salad

Chicken Consomm�

Fillet of Pork in Beer Sauce or
Crumbed Chicken Schnitzel

Rice Pilaf ++ Potatoes ++ Seasonal Vegetables

Continental Cheeseboard ++ Port Wine

Rum Baba decorated with real flowers or
Strawberry Cream Pie

Fresh Fruit Basket

Tea ++ Coffee ++ Liqueurs

Not bad for a two-hour flight!

Those seem to be the only two flights I ever did in Ladeco's amazing Biz Class.

Thanks to Waihi49 and Clipper110A for their many contributions to this thread. It's about time I pitched in a couple myself...

The first is a 1990 Business Class offering from

A I R . M A D A G A S C A R

DINNER
Paris to Antananarivo

To Begin
Marbre de Fois Gras "Bienvenue"

Salad
Salad de Saison Garnie

MAIN COURSE

Filet of Sole Colbert
Gratin de Petsay
Pomme "Duchesse"

or

Supreme of Chicken "Vallee d'Auge"
Riz Nature
Petsay Vapeur

or

Malagasy Specialty "Hena Ritra"
Braised Beef with Chutney Sauce
Riz Nature
Rougail Tomate et Achard de Legumes
Pimento de Madagascar

* * * * * * * * * * *

Fromages

Gateau Roule au Chocolat

Cafe

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

BREAKFAST

Coffee * Tea * Chocolate

Fruit Juice

Crescent Roll - Bread

Omelette

Jam

Fruits

The following is a First Class menu on Air France between Paris and Rio de Janeiro in November of 2009.

A I R . F R A N C E

LUNCHEON
Paris to Rio de Janeiro

Appetizer
Cracker topped with orange and goat cheese
Langoustine sushi
Foie Gras with mango and ginger

Choice of Hors D'Oeuvre

Duck foie gras with glazed chestnuts accompanied by
apple chestnut puree

Sauteed scallops flavored with powdered spices and seaweed,
fingerling potatoes with vinaigrette

Mushrooms in melfor vinaigrette, cantal cheese

Fresh Seasonal Salad

Choice of Main Course

Filet of Beef served with Truffle Jus
Complemented by a fennel flan and fennel compote

Sole and Scallops
Accented with a Pisa-style sauce accompanied by a rice cake

Lasagna with Eggplant Caviar
Tomato and fresh goat cheese

Grilled Fillet of Salmon with Beurre Blanc Sauce
Complimented with buttered lentils and baby spinach
sauteed in olive oil

*** *** ***

Our Special Selection of Cheese
Camambert, Roquefort, Perail, Langres, Beaufort

Fresh bakery selection

Dessert Cart

Miniature pastries
Chocolate fruitcake, pear cake, apple tartlet
Sherbet served with cookies
Assortment of fresh fruit

* * *

BUFFET
Please help yourself at your convenience. If you prefer, you may also ask
your flight attendant to serve you at your seat.

Sandwiches
Miniature pastries
Basket of fruit
Haagen-Dazs ice cream

* * *

DINNER

Hors D'oeuvre

Brochette of salmon and monkfish, curried monkfish fillets, crisp vegetables,
sucrine lettuce heart and sun-dried tomato

Choice of Main Course

Filet of Lamb
Zucchini flavored with mustard seeds and ras-el-hanout

Rock Lobster Ravioli with Thermidor Sauce
Braised white cabbage and pan-seared foie gras

Our Special Selection of Cheese
Neufchatel cheese, Chestnut Honey, Quince Jelly

Dessert
Pineapple in spice syrup with watermelon