I didn't get to personally experience any of this, but I absolutely love reading about it! Thanks Seat 2A!

Unfortunately, while I can't add the menu from my CDG-STL flight in Trans World One on 11/28/1998, I can contribute an interesting event that happened on that flight. It was my late wife's birthday and so, on boarding, I asked the FA's, on the QT, if they might be able to do something special to help celebrate my, now late, wife's birthday. After meal service was completed, they called us up to the galley and presented her with the flowers from the food trolley and a bottle of Mumm champagne. As I learned a little later, one of the FAs was Ellen Hagartay, step-mother Mariska Hagartay(SVU's Olivia Benson on NBC)! Six years later were were able to rendezvous not only with Ellen, but also Mariska, at the wedding of my cousin's daughter in Detroit. Turns out, she and Mariska were best friends, having roomed together in LA about 20 years earlier.

It's a fine spring evening in May of 1988 and you've just settled back into the plush lamb's wool covered First Class recliner aboard Air New Zealand's beautiful two-tone blue and white DC-10-30 ZK-NZM. Ahead lie three flights and fifteen hours of travel between Auckland and Los Angeles with stops in Nadi, Fiji and Honolulu. Pan Am operates a nonstop 747SP between AKL and LAX, while United operates a one-stop 747-100 via HNL but you prefer the well regarded First Class service aboard Air New Zealand, all the more so because on this 2 stop flight you'll be served dinner, a light meal and a full hot breakfast enroute to Los Angeles. Speaking of which, let's have a look a the large, colorful menu highlighted by an artistic rendering of a pair of Banded Dotterels, a shorebird common to your home on New Zealand's North Island.

A I R . N E W . Z E A L A N D
Auckland - Nadi - Honolulu - Los Angeles

DINNER
Auckland to Nadi

Crayfish Belle Vue
*
Tournedos Andalusian
Roast Duckling Rouennaise
*
Glazed Carrots
Peas Paysanne
Noisette Potatoes
*
Asparagus Salad Wiroa
Mayonnaise Dressing
*
Black Forest Gateau
*
Selection of New Zealand Cheeses
*
Fresh Fruit Basket


LIGHT MEAL
Nadi to Honolulu

Hors D'Oeuvre
*
Brochette Various
Shrimp Newburg
Chicken Crepes
Rice Creole
*
Petit Fours
*
Selection of New Zealand Cheeses


BREAKFAST
Honolulu to Los Angeles

Grapefruit Segment Maraschino
Assorted Cereals
*
Poached Eggs Benedict
Omelette Agnes Sorrell
*
Grilled Honey Cured Ham
Breakfast Steak Ma�tre D'Hotel
Broiled Lamb's Kidney Remoulade
Chipolata Sausages
Saut� Potatoes
*
Waffles & Maple Syrup
*
Assorted Bread Rolls
*
Fresh Fruit Basket


https://www.aucklandmuseum.com/disco...e-in-the-skies

A wintry mix of light rain and snow are swirling outside your window - the opening act of a major winter storm bearing down on Philadelphia. Thankfully your window is next to a First Class seat aboard a shiny new 757-200 and in just a few minutes you'll be headed for the golden sands and sunny skies of Las Vegas, Nevada. Your flight attendant has just delivered a pre-flight libation of Vodka, Club Soda and Ginger Ale along with a an attractive menu highlighting the luncheon service to be enjoyed during the four hour and forty minute flight. Let's have a look, shall we?


A M E R I C A . W E S T
Philadelphia to Las Vegas

LUNCHEON

APPETIZER
Tomato Basil Pizza wedges topped with Asiago and Muenster cheeses
Presented with marinara dipping sauce

SALAD
A mixture of spring greens garnished with a relish of lemon flavored
orzo pasta and tomato. Served with an extra virgin olive oil vinaigrette
imported from Italy

ENTREES

Chicken Oscar
Topped with asparagus, crab meat and Hollandaise Sauce. Combined with
breaded pork loin topped with Cornichon Sauce topped with roma tomato.
Stuffed with caponata

Beef Wellington with Bordelaise Sauce
Accompanied by grilled Portobello mushroom, saut�ed Chinese green beans
and fried vegetable crisps

Warm Cheese Focaccia Bread
Sweet Butter

DESSERT

French Vanilla Ice Cream Pie
Accented with Frangelica Vanilla Sauce

Coffee, Liqueurs, Chocolates

Ah... It's a gorgeous summer evening in 1991 as you stroll down the jet bridge at Brisbane Airport and step into the attractive First Class cabin of your Ansett 767-200. Sinking back into the foam rubber ecstasy of your plush First Class recliner, you gratefully accept a nicely chilled glass of Powers Bitter accompanied by a small packet of roasted almonds. Turning your attention to the menu placed on the console between seats, you eagerly peruse the culinary delights soon to be offered on this five hour flight across the continent to Perth...

A N S E T T . A U S T R A L I A
Brisbane to Perth

DINNER

Cold Canapes served with your pre-dinner drink

Entree
Black Forest Ham with Rockmelon Moules Terrine
with Fresh Tomato and Tarragon Sauce

Main Course

Char-grilled Boneless Rack of Lamb ~ Jus Lie
~or~
Supreme of Chicken with Sage and Lemon ~ Jus Lie

Main Courses are served with seasonal vegetables and garnishes

Dessert Selection
Gateau
Seasonal Fruit and Berries
Australian Cheese Board

Coffee and Pralines

It's a fine autumn afternoon in 1971 and trade winds lightly rustle your hair as you stride across the tarmac at Honolulu International Airport to the impressive Boeing 707-321B wearing the iconic blue and white livery of Pan American World Airways. You've been looking forward to this flight for months as after many weeks of scrimping and saving you've managed to save the requisite funds for a First Class ticket between Honolulu and Seattle. This is your first ever flight in First Class and you couldn't be more excited. Settling into your comfortable grey upholstered recliner at 3A, you marvel at the comfort and space relative to your past experiences back in Economy. An attractive young stewardess arrives with a tray bearing Mai Tais and Mimosas and you select a Mai Tai complete with pineapple and maraschino cherry on a Pan American branded swizzle stick. Moments later, she returns with a colorful menu detailing the feast to be served on this five hour and twenty minute flight to Seattle. Oh my...

P A N . A M E R I C A N .W O R L D . A I R W A Y S
Honolulu to Seattle

LUNCHEON ~ PAPAAINA

Pupu Wela
Chinese Egg Rolls
Miniature Bouch�es Mirin

Pupu
Cascade of Shrimp Waikiki
Galantine of Chicken Kamehameha

Luau
Roast Rib Eye of Beef
Paradise Chicken in Oriental Sauce
Grilled Mahi-Mahi with Anchovy Butter
Lamb Curry Pele

Rice Oahu
Island Garden Vegetables
Potatoes From The Pit

Waiau Salad
Green Goddess Dressing

Waiupa'a
Cheese Board
Tropical Fruit Basket

Mea'ai Momona
Passion Fruit Chiffon Pie
Mints
Kope ~ Ki ~ Waiu

Seat2A great to see you posting again. Thanks for those memorable menus. Keep on posting!

Thank you SEAT 2A.. These wonderful menus are bringing back some great memories… As a matter of fact, my wife and I flew Pan Am first in 1990 and 1991 ( before their demise) and they were sensational meals..

The winter of 1968 has been long and cold in Eastern Canada, so the past two weeks in Freeport, Bahamas could not have done more to whisk away the winter blues and restore a sense of vitality and optimism for the spring and summer ahead. As an added bonus, you'll be flying from Freeport back to Toronto in First Class! Settling into the wide, plush window seat aboard your DC-8-40, you accept a pre-departure Club Calypso Rum Punch from your hostess and admire the huge Rolls-Royce Conway engines just outside your window. Shortly thereafter, your hostess returns with a large six page menu embellished with colorful Caribbean themed art. Club Calypso
is embossed on the cover. Hmm... let's see what's for dinner...

A I R . C A N A D A
Freeport to Toronto

DINNER

Grilled Fillet Steak

Breast of Duckling with Piquant Bermudian Sauce

Braised Veal Birds Tropical Style

Garden Vegetables

King Crabmeat Salad

Ice Cream Flamingo Surprise

Cake from The Islands

Selection of Cheese

Selection of Fresh Fruits

After Dinner Mints

Coffee

It's hard to believe that it's been thirty-three years since you last visited Indonesia in 1990. As memorable as your time there was, equally memorable was your flight home in First Class aboard Garuda Indonesia Airlines' DC-10-30. Flipping through your collection of memorabilia from past travels, you locate the menu from that flight and once again peruse the extensive meal offerings. Ahh... what a wonderful experience that was...

G A R U D A . I N D O N E S I A
Jakarta to Los Angeles

JAKARTA to DENPASAR
1 Hour 25 Minutes

REFRESHMENT

Seasonal Salad
Choice of Dressings

Emince of Veal in Curry Cream
With Exotic Fruits
~or~
Seafood Ravioli
With Spinach

Buttered Noodles with Basil
Julienne of Fine Vegetables

Dessert
Lemon Honey Cheesecake
Raspberry Delight
Fresh Fruit Tartelette

Coffee or Tea


DENPASAR to BIAK
3 Hours 15 Minutes

REFRESHMENT

Seasonal Salad
Choice of Dressings

Shrimp Salad
In Lettuce Cup

Roast Veal Loin
~or~
Lamb Terrine

Asparagus Spears
Tomato Crown with Cumberland Sauce

Dessert
Blueberry Layer Cake
Sacher Torte
Apple Lattice Tarte

Coffee or Tea


BIAK to HONOLULU
9 Hours 5 Minutes

DINNER

Appetizers
Crab and Coconut Salad in Endive
Jellied Lamb Asian Style
Smoked Duck Salad with Orange

Soup
Lobster Bisque

ENTREES

Stuffed Beef Fillet Maitre Thoeni
Sauce Perigueux

Supreme of Chicken
Black Pepper Sauce

Saut�ed Prawns
Honey Lemon Sauce

Choice of Vegetables
Maxim's Potatoes
Fried Noodles

Seasonal Salad
Choice of Dressings

International Cheese Board
Served with Traditional Accompaniments

Dessert
Passion Fruit Mousse with Fresh Berries
Raspberry Coulis

Assorted Fresh Fruit

Coffee or Tea

Praline

Liqueurs


CONTINENTAL BREAKFAST

Fruit Juice
Peach and Pear Compote
Croissant, Danish Pastry and Soft Rolls
Cheese, Preserves, Butter
Coffee or Tea


HONOLULU to LOS ANGELES
5 Hours 5 Minutes

LUNCHEON

Appetizers
Smoked Trout Fillets
Farmer's Galantine with Herbs
Melon Balls
Belgium Endive

ENTREES

Beef Brochette
With Oriental Sauce

Roast Quail
Stuffed with Wild Rice

Sweet and Sour Shrimp

Choice of Vegetables
Galette Potatoes
Rainbow Noodles

Seasonal Salad
Choice of Dressings

International Cheese Board
Served with Traditional Accompaniments

Dessert
Chocolate Mosaic Gateau

Assorted Fresh Fruit

Coffee or Tea

Praline

Liqueurs

It's a fine summer afternoon in August of 1969 as you board National Airlines' attractive DC-8-50, its white fuselage embellished with orange and yellow stripes with the iconic Sun King logo gracing the tail. The twenty recliners in the First Class cabin are upholstered in patterns of colorful yellows and beiges, and the foam padding is as deep and comfortable as any you've ever experienced. Ah... settling into your window seat at 2A, you revel in the wonderfully air-conditioned cabin while accepting a welcome cocktail and a bright yellow menu from the stewardess. It's a three hour flight from Houston to Las Vegas and National's Sun King Service is well regarded for the quality of its inflight catering. Dinner will be served...

https://www.planespotters.net/photo/...4cf-jet-trader

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

DINNER
Houston to Las Vegas

Cocktail Hour
Orange Blossom
Florida Flip
Vodka Martini
Gin Martini
Manhattan
Scotch/Bourbon/Gin

Appetizer
Chilled Florida Shrimp Mignonette

Salad
Hearts of Lettuce Salad ~ French Dressing

ENTREES

Prime Filet Mignon with Giant Mushrooms
~or~
Rock Cornish Game Hen with Wild Rice

Vegetables
Belgium Whole Baby Carrots
Blue Lake Green Beans with Onion Rings
Garden Asparagus Spears
Princess Ann Baked Stuffed Potato

Bread
French Croissant Rolls with Butter

Desserts
Key Lime Pie
Assorted French Pastry
Ice Cream / Sherbet

After Dinner Liqueurs
Creme de Menthe
Cognac
Galliano
B & B

Coffee ~ Tea

After Dinner Mints

At last, the big day is finally here. You're off to San Diego, and not a moment too soon! Outside the gate lounge a wintry mix of snow and sleet assault the tarmac at Chicago's O'Hare International. Thank goodness for jet bridges! As you step aboard the big Boeing 707, you're immediately impressed by the new wide-bodied interior and the bright red and orange colors. A stewardess relieves you of your overcoat and offers a welcoming cocktail. Bourbon on the rocks, please. Your drink is delivered with a colorful menu embellished with artwork depicting a swallow of some sort. You're not much of a birder, but as an experienced First Class flyer, you're reasonably pleased with the offerings inside the menu. To wit -

A M E R I C A N . A I R L I N E S

LUNCHEON
Chicago to San Diego

Appetizer
A selection of the season

Spinach Salad
Fresh spinach leaves, crisp salad greens and crunchy water chestnuts
with a garnish of olives, chopped scallions and bacon bits. Served with
a light olive oil and vinegar dressing

ENTREE SELECTION

Roast Rib of Beef Au Jus
Tenderly roasted and carved to order at your seat. Served in its
natural juices or with a creamy horseradish sauce

Crepes Florentine
Filled with a blend of spinach, minced pork and seasonings
in a rich cheese sauce

Scampi Brochette
Jumbo shrimp skewered with ham saut�ed in a lightly
garlic flavored butter sauce

Roast Duckling a la Bigarade
Served with a piquant orange liqueur sauce

Veal Cutlet Milanese
Tender milk-fed veal, dipped in beaten egg and Parmesan cheese,
then saut�ed.

Potato and vegetable selected according to season

Bread Basket
Oven warmed breads, sour dough rolls and biscuits served with butter

DESSERT

Ice Cream Festival
French vanilla ice cream topped with your choice of strawberry or butterscotch sauce.
creamy hot fudge and chopped walnuts. Or enjoy French Vanilla ice cream with your
favorite cordial

Freshly brewed coffee, tea, milk or Sanka

After Dinner Delights

Frankly, this menu is pure horror for me. I would stay hungry the whole flight.

Thanks for all the reports.

The narrative on the one quoted right below from 1971 says it�s the first time in first class and recalls having to save money for that, but you have multiple reports in first from the �60s. What am I missing? Are these the recollections of different people or are parts of these narratives fiction to get the readers into some mood? Or maybe this is explained somewhere. I assumed these are all your trips and non-fictional accounts.

Why would you assume that? It should be obvious that Seat 2A has a large collection of menus and that he spent the time writing an intro for each post. If all he did was post the menu, this thread would be pretty boring.



If you don't like the storytelling at the beginning of each post, feel free to unsubscribe!