Thanks AW for the extra pics; those carts really look spectacular, I always thought that was the classiest way to serve in the premium cabin. As for the caviar, what I'd meant to say was that I never saw it on the TATL flights either, wouldn't have expected it on the domestic ones. Maybe it was already gone by the time I was doing the TATL service in F in the '70's - early '80's, possibly your pics are from a bit earlier than that. Anyhow thanks again for sharing, the pics are really worth a thousand words in illustrating the elegance of the service.

I flew TWA Royal Ambassador a bit from the late 1980s until early 1990s. I know for a fact there was Caviar service, and it was Sevruga. (this is from memory, but I tend to remember those things). It was one of the main differentiations of Royal Ambassador and Ambassador Class. Now, I'll also say that I often was flying JFK-CDG (connecting to CAI); so perhaps, it did have something to do with this route.

I have all of the menus saved; so perhaps, if I get some time this weekend, I shall go through my archives and verify these facts (and scan and upload some of the menus).

Thank you, aw, for your beautiful contribution to this thread. TWA was a real class act back in the day and while I never flew them internationally, those occasions where I did get to fly them between Denver and New York were always special. Even in coach, we were given beautiful menus which - like those in First Class - featured artistic renditions of TWA destinations by the artist Bob Peak. We had a choice of three entrees in coach, while up in First Class... well, click HERE for the delicious details...

For anyone born after 1980, I know it may seem hard to believe that U.S. airlines once offered really fine inflight meal service. It was amongst the finest in the world - arguably the finest. Both flag carriers - Pan American and TWA - were known for their lavish spreads up in the forward cabin. For years, Pan Am's First Class President Special menus were imprinted with "Pan Am Cuisine by MAXIM's de Paris". Back in the sixties and seventies, caviar service was a standard on many of the world's best airlines, though it wouldn't surprise me if TWA were judicious as to which routes it was offered. Who knows, it may not have been as well received on certain markets...

I have all of the menus saved; so perhaps, if I get some time this weekend, I shall go through my archives and verify these facts (and scan and upload some of the menus).[/QUOTE]

Oh yes please, would like to take you up on that kind offer and I'm quite sure many others on this board would also!

E A S T E R N . A I R L I N E S

The year is 1968 and you're flying First Class aboard Eastern's 727 Whisperjet nonstop between St. Louis and Seattle. Bon Apetite!

First Class Dinner Service
St. Louis to Seattle

APPETIZER

SALAD
Hearts of Lettuce
Choice of dressings

ENTREES

Filet of Sole Amandine
A delicate fillet of sole saut�ed in butter, lemon juice and sherry
Garnished with toasted almond slices

Chicken Rochambeau
Chicken breast saut�ed, placed on a slice of ham, then
covered with a rich burgundy mushroom sauce

Veal Cordon Bleu
Tender veal cutlet saut�ed in butter, topped with
ham, Swiss cheese and sherry mushroom sauce


VEGETABLES
Wild Rice Pilaf
Green Peas with Water Chestnuts and Pimientos

DESSERT
Cheese Tray
Fresh Fruit
Assorted French Pastries

N O R T H W E S T . O R I E N T

It's 1972 and you've settled into seat 3A aboard Northwest's 707-320 nonstop from Chicago down to Miami. Luncheon will be served.

Chicago to Miami
Luncheon Service


APPETIZER SALAD
Assorted Fresh Vegetables
with Curry Dip

ENTREES

Chicken Breast Duxelle
Breast of chicken stuffed with mushrooms and diced ham
topped with a rich Madeira Wine Sauce. Accompanied by
parslied yellow rice, broccoli florets and carrot tips

Seafood Cherbourg
A combination of seafood and sliced mushrooms topped
with a rich white wine sauce. All within a ring of parslied
white rice with broccoli florets and carrot tips

Dinner Roll * Butter

DESSERT

Carrot Layer Cake

MENU

Hot Hors-d'-oeuvre

Smoked Salmon

Roast Rack of Veal
or
Fillet of Trout with Mushrooms
or
Sirloin Steak Helder

Bouquetiere of Vegetables

** A sumptuous cold platter is also offered anytime during the flight allowing more freedom to relax, sleep or work at your leisure. Please ask your flight attendant for details

Seasonal Salad
Selection of Cheese
Fruit Basket

Strawberry Mousse Torte
Cardinal Coupe
Fresh Fruit Salad with Kirsch

Coffee - Decaffeinated Coffee
Tea - Herbal Tea

E2-27 02/90 157

TO START

A Selection of Appetizer Delicacies will be served on Departure

SALAD

Today's salad is composed of the freshest and finest ingredients
from the marketplace, and your choice of our dressing of the day

ENTREE SELECTIONS

CHATEAUBRIAND
The aristocrat of Roasts cooked to your liking
and complemented by our Chef's sauce

CHICKEN FRA GIOVANNI
Boneless Breast of Chicken sauteed with Herbs and other Seasonings,
accompanied by a Beurre Blanc Sauce and Sauteed Artichokes

SWORDFISH BLOCK ISLAND
Fillet of Swordfish, flour coated and pan fried golden brown, accompanied by a Cream Sauce and garnished with Capers, Anchovy and Lemon butter

ROYAL AMBASSADOR SPECIALTIES
Wherever we fly, we have the enviable opportunity to savor the cuisines of the world. We are pleased to offer choices of different regions and tastes.
Your Flight Attendant will advise you of today's selections.

DESSERT

An assortment of Fresh Fruit and Cheese

A Selection from our Sweet Shop

APERITIFS

A wide selection of the finest in Beverages

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

HORS D'OEUVRE
FOR THE CONNOISSEUR

CHILLED SELECTION

Smoked salmon with Cream Cheese,
Goose Liver on Artichoke Cup

HOT SELECTION

Chicken Yakitori and
Oriental Shrimp Dumpling

SUSHI SELECTION

An assortment of Japanese specialties including Tuna, Whitefish, Shrimp, Crabmeat and egg and rice with Nori Seaweed, complimented by pickled Ginger and Lemon

SALAD

GARDEN FRESH SALAD

A mix of Bibb Lettuce, Cucumbers, Slices of Tomato,
Broccoli and Celery Stick with your choice of Shiso Herb,
Sour Cream Ginger or Bleu Cheese Dressing

DINNER

ENTREE SELECTIONS


TENDERLOIN STEAK
Filet of broiled Tenderloin served
with a Mustard Sauce

STUFFED CHICKEN
Stuffed chicken filet accompanied by Eggplant,
Zucchini and Tomato Sauce

BAKED PRAWN IN CHILI SAUCE
Baked Prawn in Chili Sauce served with
Pimentos, Straw Mushroom, Bamboo Sprouts and Beafun Noodle

SPICY VEGETARIAN
A Combination of Fresh Vegetables and an authentic
Curry Sauce complemented with hot steamed Rice and
a light topping of Masala spice

Entrees are served with
Carrots, Broccoli, Rice Pliaf and Potatoes

FRESH FRUIT AND FINE CHEESE
Danish Bleu, Gouda, Cheddar and Chaource
complemented by slices of Orange, Apple and Kiwi
with Grapes and Strawberries

DESSERT
ICE CREAM SUNDAES

Hot Fudge or Pineapple Sauce, finished with
Macaroon Crunches, Whipped Cream and
Chopped Macadamia Nuts

Fine Chocolates

If a lighter meal is desired you may select a portion of the menu
and advise the flight attendant of your preference

REFRESHMENT

Offered prior to Arrival

Cream of Broccoli Soup served with bread sticks


NRTSIN BKK 2

Something Cold

A REAL CLASSIC
Caesar salad served
with shavings of Parmesan,
herb croutons and optional anchovies

Something Hot

SOUTH AFRICAN DELIGHT
pan fried fillet of ostrich topped
with roasted red pepper coulis
accompanied by couscous

CHICKEN BALLANTINE
Deboned chicken leg stuffed with mushroom duxelle,
grilled to perfection and set on roast potatoes,
fragrant with rosemary

GRILLED FILLET OF KINGKLIP
served on a bed of green cabbage, braised
in white wine with a hint of lemon, garnished with
crispy potato wafers and drizzled with dill oil


SOMETHING VEGETARIAN

WILD MUSHROOM PARCEL
Fresh crepes bound with steamed leeks and
filled with a wild mushroom fricassee, completed
with a turmeric cream

PASTA RUSTICA
this exquisite vegetarian dish of potato gnocchi is
served with slow roasted tomatoes
and chiffonade of fresh basil


Something Light

STEAK BAGUETTE
grilled slivers of beef, sliced Cheddar cheese, mixed bell
pepper and onion salsa with a splash of balsamic vinegar, all
on a crusty French baguette

BILTONG PLATTER
choice cuts of bilbong and dry wors
served with an assortment of crudites

TRAMEZZINI

Fillings:
Roast beef and mustard
Cheddar cheese and hickory ham
Cheddar cheese, ham and tomato
Chicken mayonnaise
Tuna mayonnaise
Roasted Mediterranean vegetables with herb olive oil

CLASSIC CLUB SANDWICH
crispy bacon and succulent sliced chicken breast,
layered with juicy tomatoes, lettuce,
cheese and mayonnaise

SOMETHING SWEET

SIMPLICITY ITSELF
Italian panna cotta, topped with a strawberry compote,
and served with the season's sweetest fruits

LUNCH SELECTION

Aperitif and Appetizers

***

'Tsar Nikolaj' Balik fillet
Caviar from the Caspian Sea
Potato subrics and sour cream
Salad of spring chicken and pigeon with a honey-chestnut-vinegar dressing

***

Cream of sauerkraut soup with pineapple
Salad from the trolley
Italian or yoghurt dressing with herbs

***

Fillet of lamb saddle wrapped in polenta with red pepper coulis
Veal grenadins with creamed cep mushrooms and chives
King prawns, rolled fillets of sole ans scallops in curry sauce with coconut

Buttered noodles
Creamed fennel and broccoli
Puree of celery and glazed carrots

***

Selection of cheeses - 20 - year old port

Parslied cheese roulade and quince mousse

Basket of fresh fruit

***

Nougat ice cream with chocolate sauce
Coffee and liqueurs
NESPESSO Regular and decaffeinated espresso
Pralines


American Barbecue Buffet

Slices of air-dried turkey and pastrami of beef
Fresh pineapple and melon
Cole slaw
Tomato salad with Italian cheese and basil leaves

***

Spiny lobster ragout with pistachios
Pan-fried veal sausage
Bresse Chicken breast
Lemon butter

***

Apple tart

Coffee or espresso and liqueurs

Pralines

CH-NA/2/F
1/97
2.1

DINNER

Hors d'oeuvre

CRAB MOUSSE TIMBALE
With smoked salmon and a mixed salad
with sun blush tomatoes

or

GRILLED MEDITERRANEAN VEGETABLES
Served with fresh garden greens

Salad

SEASONAL SALAD
A fresh selection of salad greens and
garnishes served with a creamy Verdi dressing
or a red pepper vinaigrette

ENTREES

BEEF FILLET
Covered in rosemary and red wine sauce,
served with courgettes, roasted sweet potato
and julienne leeks

or

CHICKEN SUPREME
Grilled with lemon and garlic, topped with a thyme
jus and accompanied by saffron rice, turned
carrots and sliced courgettes

or

SEARED ESCOBAR
Topped with a Vierge sauce, served with basmati and
wild rice, baby bok choy and Roma tomatoes

or

TRIANGLE ARTICHOKE PASTA
Covered in a Mornay sauce, garnished with
rocket lettuce and shaved Parmesan cheese

CHEESE AND DESSERT

LIME ZING
Served with a raspberry coulis

Vanilla Ice Cream

CHEESE BOARD
A selection of cheese and biscuits, grapes,
walnuts and ready-to-eat figs

COFFEE, DECAFFEINATED COFFEE OR TEA
Presented with chocolate pralines


BREAKFAST

Various fruit juices, teas and
freshly brewed coffee

A plate of delicately sliced fresh fruit

A choice of natural or fruit flavored yoghurt
served with a variety of breakfast cereals and milk

FULL BREAKFAST
Any combination of the following:

BOILED EGGS
Cooked to order

EGG AND CHEESE ROLL

KASSLER STEAK

BUTTON MUSHROOMS

GRILLED TOMATO

or

COLD PLATE

Featuring salami and smoked turkey slices,
Emmenthal and Cheddar cheese

A BREAD BASKET
Filed with an assortment of breads and
pastries, served with butter and prserves

COFFEE, DECAFFEINATED COFFEE OR TEA

New York - Geneva (7.20 h )

Dinner Selection

Zurich to Amsterdam

Selected Hors d'Oeuvres
Caesar Salad presented from

"Caesar Salat"

The Dining Service Cart

Roast au Vol Tenderloin of beef roasted on board and carved
to order. Served with an assortment of sauces,
chateau potatoes and vegetables au gratin

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

Chicken Tropical Oven roasted breast of chicken garnished with
fennel, zucchini and papaya. Served with rice pilaf
and ratatouille

Salmon in Champagne Sauce
Poaced fresh fillet of salmon complemented
by a delicate champagne sauce, ratatouille
and rice pilaf

Seasonal Fruit and Aged Cheeses

Obst und Kaseplatte

Premium Ice Cream with

Eisspeisen

Assorted Toppings

oder

or Baker's Delight

Aus Unserer Backstube

Continental Breakfast

Your choice of the following will be

Fruhstucksauswahl vom

offered from the trolley

Servierwagen

Fruit of the Season

Frisches Obst

Croissant filled with lean ham and

Gefulltes Hornchen

swiss cheese

Assorted dry cereals served with fruit

Fruhstuckskost aus Getreidefruchten

and light cream or milk

Selection of Yogurt

Fruchtejoghurt

Assorted Breakfast Breads

Brotauswahl

Butter and Preserves

Butter und Marmeladen