It's 1971 and your new job as the marketing director for the new Kenyan goods company Amalgamated Anti-Matter has you traveling often between Nairobi and South Africa. Normally you fly with SAA or BOAC, but on this fine summer day both of those airlines' flights are sold out. Thankfully, the JNB-NBO route is a well travelled one and you've managed to find a First Class seat available aboard Olympic Airways' midday nonstop. You've never flown with Olympic before, but thus far you like what you've seen and experienced. The First Class cabin of your Boeing 707 is attractively outfitted with plush, beige recliners atop dark blue carpet and cream colored sidewalls. The purser greets you warmly as you step out of the South African heat and into the nicely air-conditioned cabin. A stewardess relieves you of your jacket and returns shortly with a glass of Champagne and a large, tasseled menu covering the luncheon service for today's five hour flight up to Nairobi. Hmm... let's have a look, shall we?

O L Y M P I C . A I R W A Y S
Johannesburg to Nairobi

LUNCHEON

Aperitifs



Iranian Caviar

Melon Prosciutto



Cream of Asparagus Soup



Green Salad in Season
Vinaigrette Dressing ~ Roquefort Dressing



Chateaubriand
Bordelaise Sauce
Assorted Vegetables

Chicken Peri-Peri
Buttered Rice
Green Pea Pods

Grilled Lobster
Buttered Rice
Steamed Asparagus



Selection of Cheese



Space Cake
Vanilla Ice Cream



Selection of Fruits



Coffee
Tea

In 1968 the options for flying nonstop between Geneva and Teheran are limited to Swissair, Swissair and Swissair via three weekly flights aboard Swissair's comfortable DC-8 jets. Tonight it is your pleasure to be sat aboard HB-IDA, Swissair's very first DC-8-33. Your cream colored recliner is wide, deep and comfortable and the view of the two Pratt & Whitney JT4A's out your huge window is one of the most iconic in aviation. Dinner will be served on tonight's five and a half hour flight to Teheran. Your mouth can't help but water in anticipation as you peruse the culinary delights outlined within the pages of the large, colorful menu. Accepting a refill on your Champagne, you turn your attention to the menu...

S W I S S A I R
Geneva to Teheran

A LA CARTE DINNER

Hors D'Oeuvres

Imported Malassol Caviar ~ Melba Toast ~ Sour Cream ~ Chopped Onions ~ Chopped Eggs
*
Slices of Foie Gras de Strasbourg ~ Pumpernickle Bread ~ Butter
*
New Zealand Shrimp Cocktail ~ Cocktail Sauce
*
Thin Slices of Smoked Salmon ~ Fluffy Horseradish Sauce
*
Glazed Asparagus SPears ~ Air Dried Ham ~ Mayonnaise Sauce

Soups

Red Turtle Soup
*
Cold Vichyssoise

MAIN COURSES

Prime Filet Mignon with Truffles
Potatoes Parisienne ~ Artichoke Bottoms ~ Grilled Tomatoes ~ Salad

Roast Pheasant en Coquotte
Sauce Smitane ~ Pilaf Rice ~ Buttered Early June Peas ~ Salad

Saut�ed Filet of English Sole with Truffles
Diced Artichokes ~ Olive Potatoes ~ Salad

Veal Steak ~ Swiss Italian Style
With thin Layer of Swiss Cheese ~ Noodles in Butter ~ Braised Lettuce with Chipolata ~ Salad

DESSERTS

Swiss Cake with Kirsch
*
Vanilla Ice Cream with Sliced Pineapples and Whipped Cream
*
Swissair Specialty Pastry
*
Tray of Assorted Swiss and International Cheeses
*
Basket of Fresh Fruit
*
Coffee ~ Tea ~ Liqueuers
*
Sweet Candies

Ahh... it's a beautiful autumn evening in September 1969 as you stroll down the jetway to board United's flight 15, nonstop DC-8 Jet Mainliner service from New York to Los Angeles. Your excitement is practically tangible as this is your first time flying aboard United's highly regarded Red Carpet First Class Service. An attractive young stewardess welcomes you, inspects your boarding pass and shows you to your seat on the window at 2A. The red upholstered seats are wide and exceptionally well padded, perhaps the most comfortable First Class seat you've ever sat in. A nicely made Whisky Sour is delivered along with a packet of Mauna Loa Macadamia nuts Mmmm! Shortly thereafter a large red and white menu is presented with details on tonight's feast to be served on the five hour and forty-one minute flight to Los Angeles. You take another long pull off your drink as you then open the menu to peruse the culinary delights within...

U N I T E D.A I R L I N E S
New York to Los Angeles

DINNER

APPETIZER
Mousse of Salmon Nantua

ENTREES

Broiled Tournados of Beef Tenderloin
Poivrade Sauce

Broiled Double French Lamb Chops
Mint Jelly

Veal Scaloppini Princess

Bay Scallops au Gratin

Mainliner Baked Potato
Blue Lake Green Beans Amandine

ROLLS
Poppy Seed Twist, Onion or Croissant Roll

SALADS
Farmer's Salad
or California Fruit Salad

Lorenzo Dressing
Maraschino Dressing

DESSERTS
Assorted French Pastries
Petits Fours
Fruit and Cheese

BEVERAGES
Coffee * Sanka * Tea * Milk

Dinner Mint

Man oh man! How I wish I were one of the lucky few to have experienced Braniff's First Class service aboard The Big Orange Pumpkin 747 flying daily between Dallas and Honolulu. What a treat that would have been compared to the Coach style schlock that passes for "First Class" service these days. Back then, most people dressed up for a flight in First Class. These days, most people look like they're going to 7-11 for a quart of milk. Eh - Whatever... Times have changed and since most of us up front are there via free upgrades, it's a classic case of you get what you pay for. But - once upon a time, it was a different world we lived in - a much better and simpler world, devoid of today's overpopulation and resultant stresses. As for flying back then, most of us of a certain age can only drool at the memories of when many U.S. airlines offered some of the finest inflight service in the world. Let's head upstairs to the International Lounge for a Pisco Sour and some hors d'oeuvres while we check out the menu for tonight's meal..,

BRANIFF INTERNATIONAL
Honolulu to Dallas

Served upstairs in the International Lounge
Pisco Sour or your favorite cocktail with Mixed Nuts

Served on the Main Deck with your cocktail
Pineapple Hawaiian Chicken Breast Neva with Ham Roulade Argenteuil and Deviled Eggs

The Salad
Cardini Caesar Salad with Caesar or Roquefort Dressing

CARVED AT YOUR TABLE

Roast Tenderloin
Sauce Bercy with Lobster Tail Split in shell with Lemon Butter

or

Filet of Sole Orientale

Duckling Bigarade

French Lamb Chops in Tarragon

Assorted Garden Vegetables
Wild Rice with Fresh Mushrooms
Stuffed Baked Potato

SWEETS

Crepes Suzette
Fresh Fruit

FROM THE CHEESE BOARD
Port Salut

Colombian Coffee ~ Cappuccino ~ Dessert Mints

Don't know if Braniff did it with the 747 but with their 707-320C that flew the same route in the early '70s in first class the "cart" was a surfboard on wheels from which the cocktails and Pu-pus (appetizers in Hawaiian) were served from. In my mind if any U.S. carrier could be called glamorous it was Braniff. An airline with a tremendous sense of style. When Braniff went bye-bye in 1982 that marked the end of the golden age of air travel!

Well, I never heard about this airline before. While the idea of 2 lounges sound glamorous as the menu, I'm glad a F-seat looks quite different today

BA First class in the 1990s

Canapes

Smoked salmon with cracked lemon peppercorns and tomato and chilli mayo
Salad of Palm Hearts black and green olives and peppers in olive oil and balsamic vinaigrette
Cauliflower Mornay with bacon and mushrooms topped with cheddar cheese

Hot beef consomm� with vegetable garniture
Chilled tomato and orange soup

Fillet of beef with onion butter and horseradish flavoured gravy
Sole fillets stuffed with mint and cilantro in a light yoghurt sauce
Roast chicken souther style with black bean sauce
Lobster salad with onions, white bean and tomato and guacamole dressing

baby carrots, French beans, swede gratin, pilaff rice with beans sweetcorn and duchesse potato in filo pastry

seasonal salad with sour cream and spring onion dressing or creole style vinaigrette

Hot mango crumble with vanilla custard
French style apple tart

Cheese board

Prepared fruit

Coffee or tea and fine chocolates

------

Wine was Pol Roger extra dry 1985

Gewurtztraminer grand cru 1990

Chassagne Montrachet 1989

Chablis premier cru Mountains 1989

Chateau Lynch Bages 1983

Les Forts de Latour 1981

Campaccio 1987

Plus two S African wines

You've had a wonderful week in the Hawaiian Islands. Alas, all good things must eventually come to an end. Fortunately, the sting of returning back home to wintry Calgary is assuaged somewhat by your having purchased First Class accommodations aboard Canadian Airlines' once weekly DC-10-30 nonstop. Fortunately Canadian - which was formed when Pacific Western Airlines took over CP Air two years ago in 1987 - has left the interiors of CP Air's DC-10-30s alone. Those large, plush First Class sleepers are some of the most comfortable seats you've ever flown in. Unfortunately, the flight departs Honolulu at 11:45pm but on a positive note you've always been a night owl and so are really looking forward to a nice late night supper, a movie (or two) and a hot breakfast prior to arrival in Calgary.

Taking your seat at 2A, you gratefully accept a nicely chilled Mimosa while gazing out the DC-10's huge windows to admire the attractive South Pacific Island Airways 707 parked next door. Soon, another flight attendant stops by with a tray of moist chilled towels followed shortly thereafter by the presentation of a large, grey menu. Your anticipation - not to mention your appetite - heightens considerably as you open the menu to peruse the epicurean delights within...


C A N A D I > N . A I R L I N E S . I N T E R N A T I O N A L
Honolulu to Calgary

LIGHT MEAL

Hawaiian Sesame Chicken
Presented with pineapple papaya slices and red potato salad

Kauai Shrimp and Noodle Soup
Garnished with flavorful rice crisps

Chocolates

Freshly brewed coffee, Decaffeinated coffee
Selection of teas and liqueurs

MIDNIGHT SNACKS

An array of fresh fruit, snacks and sweets awaits you in the galley after the regular meal
Please don't be shy

* * * < * > * * *

BREAKFAST

Fresh Fruit Plate
Breakfast pastries, breads and preserves

ENTREE SELECTIONS

Cr�pe with Scrambled Eggs
Completed by Alfredo Sauce

Gouda Cheese Omelette

Chilled Option
Featuring a turkey and cheese croissant

Accompaniment Options
Grilled Breakfast Bacon
Oven Browned Potatoes
Freshly brewed coffee, Decaffeinated coffee
Selection of teas

It's September of 1987 and Piedmont Airlines has recently taken delivery of its first ever widebody jets. Unlike other U.S. domestic airlines, Piedmont's 767-200s offer an international First Class cabin configured 2-1-2. The seats are wider, well padded and offer a generous 140� recline. With the USAir group having recently purchased Piedmont and a merger looming, the time to enjoy Piedmont's excellent First Class service is sooner than later. As such, you can barely contain your excitement as you gaze through the gate windows at your shiny new 767-200 named "City of Charlotte". The aircraft is resplendent in its blue and white Piedmont livery and when boarding for First Class passengers is announced, you're amongst the first to board.

Your window seat at 3A is as supremely comfortable as your expertly crafted Bloody Mary is deliciously spicy. Turning your attention to this flight's dinner menu, you take another tasty pull off your drink and savor the delicious looking foods soon to be served...


P I E D M O N T A I R L I N E S
Charlotte to Los Angeles

DINNER

To Start
An enticing range of tastes featuring glazed lobster medallions,
Salami Cornucopia with Cream Cheese and Beef Roulade

Appetizer
Shrimp Salad fills a ripe avocado half, served with Whole Shrimp
and a Red Pepper Ring garnish

Salad
Romaine, Red Onion, Red Cabbage and Strawberries
Tossed with Poppyseed Dressing

ENTREES

Chicken Wellington
Wrapped in a pastry crust with mushroom duxelles
Served with white and wild rice and a vegetable medley

Surf & Turf
A delightful cold plate featuring crab claws,
lobster and beef medallions with
marinated potato salad and Enoki mushrooms

Poached Salmon Steak
Accompanied by linguini with peppers and broccoli
Accented with Hollandaise Sauce

French Rolls and Butter


Dessert
Apple Torte

Fantastic post (as always!). I never flew PI's 767s but definitely recall their introduction to LGW and on the LAX transcons....but what a let down after the rest of this menu!

Canadian Airlines, a blast from the past.

Kelvin Ogunjimi, "Concierge" for CP was featured a lot in the BBC series "Airport" in the late 90s. here he goes to such length's to ensure a happy pax.

He was the inspiration for Moses Beacon, Executive Passenger Liaison, Great British Air, in the BBC comedy series "Come Fly with Me" .

Lucky you! It's a beautiful summer day in June of 1969 and today you're flying from London to Rome in First Class aboard Alitalia's early afternoon DC-8 departure. Normally business doesn't allow you to fly until the end of the business day - which usually means a flight aboard BEA's Trident. BEA's meal service of late has earned it the unfortunate acronym Better Eat Afterwards, so as you settle into your plush recliner in the DC-8's attractive First Class cabin, it is with considerable anticipation that you open the large colorful menu to peruse the meal soon to be enjoyed...


A L I T A L I A

COLAZIONE
London to Roma

Pearls of Iranian Caviar
Cold Eggs "Aurora"
Stuffed Rolled Ham
Mushrooms and Artichokes in Oil
Green and Black Olives

* * * # * * *

Chicken Salad "Mercedes"

* * * # * * *

Clear Soup with Sherry
Fresh Noodles - Tomato Sauce

* * * # * * *

Fillet of Beef Wellington - Madeira Sauce
Potato Croquettes
Buttered Vegetables

* * * # * * *

Chocolate Cake

* * * # * * *

Basket of Fresh Fruit

* * * # * * *

Coffee

It's a warm summer evening in 1975 and you're enjoying your second Highball in TWA's comfortable and well appointed Ambassadors Club at Chicago's O'Hare International Airport. Ahead lie eight hours of delicious bliss aboard TWA's 747 nonstop between Chicago and London. Indeed, life doesn't get much better than flying TWA's Royal Ambassador Class Service anywhere on the planet. You're particularly enamored of TWA's non-pariel inflight catering, and since a menu of the meal to be offered is available from the lounge concierge, you eagerly open it for a preview of tonight's epicurean delights...


T R A N S . W O R L D . A I R L I N E S

DINNER
Chicago to London

APPETIZERS FROM THE CART
Malossol Caviar
Assorted Hors D'Oeuvre

GARDEN SALAD BOWL
An array of fresh garden greens consisting of Romaine and Boston Lettuce, Endive, Red Cabbage and Shredded Carrots
Tossed with an assortment of special garnitures and served with your choice of 1000 Island, Vinaigrette or Roquefort Dressing

TWA SPECIALTIES
Wherever we fly, we have the enviable opportunity to taste and savor the cuisines of each land.
You are invited to share some of our all time favorites

Roast Sirloin of Beef
Choice cuts from Midwestern steers... Carved at your seat and
served with your choice of Horseradish Cream or Sauce Madeira

Individual Lamb Rib Roast
A specially selected French rack of spring lamb
Cooked to the pink. A TWA favorite!

Sole Meuniere
Fillets of North Atlantic sole turned in seasoned flour and
turned to a golden color. Complimented by brown butter glaze and
parsley potatoes

Chicken Breast New England
A partially boned breast of chicken with a traditional New England
stuffing of bread crumbs, apples, celery, onions and seasonings.
Complimented by Sauce Supreme

Deli Style Buffet Plate
An ever changing array of deli style platters such as Corned Beef on Rye,
Breast of Turkey and Pastrami on whole wheat, or our Open Faced
Roast Beef and Cheese Plate. Your Flight Attendant will advise you of
today's selection

DESSERTS

Tortoni Twirl
A new twist to the Italian biscuit tortoni. Refreshing French Vanilla ice cream
blended with macaroon bits. For a special treat, top it with Galliano or
another favorite cordial

On The Cheese Board
A variety of fine cheeses of the world
Served with the traditional accompaniments

Fresh Fruit in Season

Amaretti Cookies
Liberty Bell Chocolates

AFTER DINNER COFFEES
The perfect touch of hot coffee and whipped cream.
It's the spirit that makes the difference!

Jamaican Coffee
With Tia Maria

Cafe Royale
Coffee and Cognac

Cafe Parisienne
With Grand Marnier

Roman Coffee
A hearty TWA Specialty! With Tia Maria and Galliano

* * * * * ^ * * * * *

CONTINENTAL BREAKFAST

Orange Juice
Tomato Juice
Hot Breakfast Breads
Creamery Butter

Interesting how the breakfast was so abbreviated, although I suspect it served very close to arrival time to maximize sleep, compared with today's standard of wrapping up all cabin service an hour or 45 min prior to landing.

I just wanted to recognize the hard work of Seat 2A.

He started this thread in 2003! 20 years and still going!