mad_atta

Wow - some amazing menus here. Were they completely obsessed with Cornish game hens in the 1970s then??? (By the way - what are they?)

sanFF

Just curious. After consuming such a wondeful
meal in FC in the 1970's and 80's were you free to light up a cigrette or did you have to relegate to the back to do this?
I was on the last smoking DL flight to HNL
feb 1990.

LLZ

You could smoke back then. It was a total joke in FC to have several rows of non-smoking and then usually the last two rows for smoking...or on some widebodies one side and the middle would be non, and the other side would be smoking.

In any event, you might as well have sat next to them as it filled the whole cabin....as it did in Y too.

The-Longhauler

Thanks SEAT2A... If anyone here has flown SAS First, please post...

Raldal

Yes - you could smoke - in fact in first class on LH flights they came around with a basket of comlimentary cigarettes, cigars , matches etc. In the early 1970s there was no real smoking/non smoking divisions. They did not allow you to smoke a pipe though!!.

pallensf

I cannot find my old UA 1st menus (domestic), but I dug up my December 2002, Hawaiian Airlines First Class menu: SFO-HNL;

Hawaiian Airlines is pleased to offer the following selections chosen by Chef Beverly Gannon of Hali'imaile General Store and Joe's Bar & Grill on Maui.

To Begin-
Seafood skewer with lobster sauce

Salad -
Mesclun greens with hearts of palm, roasted peppers, and tomato
Choice of dressings:Papaya seed or Tropic French

Entrees -
Kalua turkey with shiitake mushroom bread pudding and cranberry mango relish

Miso yaki salmon with lemon beurre blanc and edamame fried rice

Hoisin rubbed short ribs with wasabi mashed potatoes and ginger carrots

And After All-
Pumpkin Cheesecake Tart

(condiments of tabasco,soy sauce or ketchup available on request)


On this flight I chose the short ribs and it was delicious!

Hope this addition is well received to us food mongers...

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

Danair

Hi folks,
Thanks so much for sharing all these great menus! I keep all of my menus as they are great souvenirs of flights (both good and bad!). Thought I would share a couple with you and will post over the next few days. Even though this is a F/C posting site, could I be permitted to share my Concorde menu from last week?

BA002 JFK-LHR 09:00-17:45
Flight time: 3 hrs 10 minutes

BRUNCH
Appetiser
Ballotine of salmon with creme fraiche

Entrees
English breakfast featuring back bacon, scrambled eggs, pork sausage, tomato and mushrooms

Lamb fillet with mustard and herb crust, spinach and sea salt roasted new potatoes

Grilled sea bass with caviar cream sauce, Swiss chard and wild rice

Oriental style vegetable and noodle salad with chilli and ginger dressing

Dessert
Banana tart
or
Cheese
Stilton, Chevre and Pont L'Eveque

Selection of bread rolls

Coffee, decaffeinated coffee, a selection of tea
with chocolates

As an alternative to the full menu, we are pleased to offer a selection of freshly made sandwiches including ham and cheese, egg and bacon, rocket with goats cheese

WINES
Champagne
Jacquart 1988 Cuvee Nominee de Jacquart
White Wine
Chablis Grand Cru Bougros 1997 Jean-Marc Brocard
Red Wine
Chateau de Fieuzal 1996 Grand Cru Classe, Graves
Port
Warre's 1982 Colheita Port


It was all delicious!

Danair

PHILIPPINE AIRLINES FIRST CLASS 1992
PARIS - MANILA

Philippine Airlines used to fly a multi-sector service from Paris to Manila (via Rome, Karachi and Bangkok) in the early 1990s on a Boeing 747. They had on board the "Skybed" located on the upper deck, which really was a true bed. The upper deck was a no-smoking, no-eating and no-drinking section with fourteen Skybeds, six single beds and four double-deckers. You needed it after all the food you ate on their flights...

BEVERAGES
Champagne
-Perrier Jouet Belle Epoque
White Wines
-Johannisberger Erntebringer Rheingau Riesling Spatlese (1990)
-Antonin Rodet Chablis (1990)
Red Wines
-Chateau La Tour Blanche Medoc (1984)
Port
-Sandeman

FOOD (and Food, and more food...!)

PARIS - ROME
Refreshment Snacks

Fresh Fruit Cocktail
Hot Savouries:
Shrimp Brochette
Beef Brochette
Cheese Quiche
Petits Fours:
Mini Mocca Eclair
Cherry Mousse
Freshly Squeezed Orange Juice


ROME - KARACHI
Dinner

Canapes:
Scampi on Toast
Parma Ham w/Melon on sliced baguette
Mushroom Cap w/Anchovy Butter

Hors D'oeuvres
Caviar Service:
Caviar with garnishes and Blinis

Hors D'oeuvres Tray
Paupiettes of Salmon with Trout Mousse

Royale Game Soup
Garnished withPaillettes Au Cayenne and Chopped Egg

Fresh Garden Salad w/French Vinaigrette and Cream of Fine Herbs Dressing

Entrees:
Tournedos Maitre d'Hotel
Duck Breast w/Mushroom Stuffing and Tarragon Sauce
Poached Fillet of Sole in Orange Sauce
Pork Fillet Mignons w/Crabmeat and Black Fungus in Creamy Sauce

Bouquetiere of Seasonal Vegetables
(Cauliflower Mornay, Brussel Sprouts & Turned Buttered Carrots)
Parisienne Potatoes
Saffron Rice
Spirale Tricolore Trabiata

Cheese Tray
(Emmenthal, Camembert, St. Pauline, Roquefort)

Fresh Fruit Basket Tropicana

Dessert
Guava Chiffon Cake

Coffee, Tea & Chocolates


Refreshment (as if you could eat more!)
Open faced Sandwiches
Roast Chicken Slice w/Mandarin Orange
Gruyere Cheese w/Sliced Green Olive
Salami w/Sliced Pearl Onion


KARACHI - BANGKOK
Breakfast

Freshly Squeezed Orange Juice
Tea & Coffee

Fresh Fruit Tray

Cornflakes & Rice Krispies w/Banana Slices

Health Cup: Natural or Fruit Yoghurts

Oven-Fresh Morning Breads

Hot Entrees:
Mixed Grill (Beef Sausage, Chicken Breast Parisienne, Grilled Bacon Slice)
Pommefret Cecily
Spanish Omelette
Scrambled Eggs
Farm Fresh Egggs
Grilled Tomatoes and Mushrooms

Starches:
Garlic Fried Rice
Bakery Potatoes

BANGKOK - MANILA
Lunch

Hors D'oeuvres:
Gooseliver Pate w/Cranberry Jelly
Chicken Salad on Tomato Crown
Green Asparagus w/Vinaigrette Pimiento

Oven-fresh Breads

Fresh Seasonal Salad w/Creole or Blue Cheese Dressing

Entrees:
Pan-Fried Veal Escalope w/Mushroom Cream Sauce
Lamb Chops Provencale w/Tomato Herb Sauce
Turkey Medallion w/Portwine & Cranberry Sauce
Siam Perch Fillet on Blanched Chinese Cabbage w/Oriental Sauce

Bouquetiere of Fresh Vegetables
(Young Corn, French Beans and Parisienne Carrots)

Starch:
Risi Bisi
Au Gratin Potatoes

Fruit Basket Tropicana

Cheese Tray
(Edam, Emmenthal, Brie)

Dessert:
Dobos Gateau

Coffee, Tea & Assorted Chocolate Pralines

Now...after all of this...is there any wonder why they needed 14 beds nearby???


[This message has been edited by Danair (edited 07-18-2003).]

Danair

BA First Menu from 28 June 2003 (okay, not a Bygone era, but interesting to see what they serve).

BA have flexible dining...any combination of these foods may be ordered when you want to eat...just give the crew 20 minutes notice, and they'll cook it all to order.


FIRST COURSES:
-Thai Style crab salad w/guava and ginger salsa
-Chicory tarte Tatin

Butternut Squash & Coconut Soup

Mixed Seasonal Salad w/citrus vinaigrette, extra virgin olive oil or Pommery Dijon mustard mayonnaise

MAIN COURSES:
-Lamb rump en brioche, natural lamb jus and seasonal vegetables
-Herb roasted halibut w/cauliflower cream
-Confit of chicken, seared scallops, sweetcord and cepe velouite w/potatoes fondantes
-Vegetable biryani
-Freshly Cooked Pasta (choice of creamy smoked salmon sauce or tmoato, olive & chilli salsa w/Grana Padano cheese)

ALWAYS AVAILABLE
-The great all-day English breakfast
-Warm fruit scones w/clotted cream & strawberry preserve
-Selection of sandwiches (roast beef with horseradish, egg with cress, prawn with dill mayonnaise and mesquite chicken with coriander)
-Chicken tikka masala
-Hot bacon roll

CHEESE, DESSERT & FRUIT
-Brie, Hereford Hop, Pyrenees Tomme de Chevre, Shropshire Blue and Butler's Secret
-Blackberry and apple pie
-White chocolate and stawberry timbale
-Selection of Fresh Fruit


Champagne
Krug Brut, Grand Cuvee

White Wines
-Mersault, 2000, Chartron et Trebuchet
-Domane Wachau Riesling Smaragd Terrassen, 2001 (An Austrian white wine)
-Edna Valley Chardonnay, 2000

Red Wines
-Grand Cru Classe Margaux, Chateau Desmirail 1996
-Cuvaison Carneros Pinot Noir, 2000
-Buehler Napa Valley Zinfandel, 1998

Dessert Wine
-Grand Cru Classe Sauternes, 1998, Chateau Filhot

Port
-Warre's Reserve Tawny Port, 1986

Danair

AMERICAN AIRLINES
FIRST CLASS
JFK-LHR DAYFLIGHT (08:30-20:30)
OCTOBER 1997

BRUNCH
To Start:
Juices, tea, coffee

Seasonal Fresh Fruit

Cinnamon Rolls

Assorted Breakfast Breads

Cereal served with seaonsal Berries

Berry Yoghurt

ENTREES
Eggs Cooked to Order (served with Smoked Turkey Sausage, Potato Waffles and a Tomato Scallion Relish)
Cheddar and Fine Herb Omelette (with Chicken Apple Sausage, Potato Waffles and a Tomato Avocado Relish)
Maple Pecan French Toast (with grilled breakfast meats and fresh fruit relish)
Destination Feature: Chicken with Bacon Hash (Seared Chicken Breast presented with diced potatoes, bacon, red and green bell peppers and onions)

Dine Upon Request: Medley of Chilled Fruit

Cinema Snack: Cheese w/fresh fruit & crakers

EVENING MEAL
To Start
An assortment of warm Roasted Nuts to accompany your preferred Cocktail or Beverage

Sevrugal Malossol Caviar from the Caspian Sea, with traditional Garnishes and Blini or Toast Points

Entrees
Lobster Ravioli Soup (served in a Cilantro-flavored broth w/julienned vegetables)
Asian Style Chicken (served in a peanut sauce with shiitake mushrooms and noodles, accompanied by tomatoes and asparagus)
Chateaubriand (served chilled, on a bed of fresh salad greens and served with a cilantro pesto vinaigrette)

Desserts
The Dessert Cart:
Ice Cream Sundae (w/choice of toppings)
Godiva Chocolates


Wines:
Champagne - Moet & Chandon Brut Imperial 1988
White:
-Clos Pegase Napa Valley Chardonnay 1993
-Bichot Chablis Grand Cru 1995
-Ferrari-Carano Sonoma County Fume Blanc 1995
Red:
-William Hill Reserve Cabernet Sauvignon 1990
-Chateau Pichon au Baron de Pichon-Longueville 1992
-King Estate Oregon Pinot Noir 1994

Sherry: Sandeman Character Medium Dry Sherry

Dessert Wines:
-Graham's Vintage Port 1984
-Royal Tokaji Blue Label Tokaji Aszu 1993 (one of the nicest things served on a plane...and very few takers...shame!!)...

Danair

CATHAY PACIFIC - FIRST CLASS
HONG KONG - LONDON
AIRBUS A340 AUGUST 2002
Departure 15:00 Arrival 21:00

Cathay had a brand new Airbus A340 for this flight, which has eight, private cabins for First Class passengers. The service was stunning, and it was sad to leave the plane, even after such a 13-hr flight! Cathay still have a level of cabin service that repeats the old-style trolley service, providing a bit of theatre and entertainment which has disappeared from many airlines as food is pretty-much pre-plated or galley-plated. Gone are the days of British Airways Bed end of Lamb being carved in front of you (boo hoo)... but Cathay makes a wonderful mix of old and new styles...:


LATE LUNCH

To Start:
Iranian Sevruga Caviar and Balik Salmon Tsar Nicolaj served with Warm New Potatoes and Crème Fraiche (served from the trolley)

Fennel, Potato and Leek Soup garnished with Mini Garlic Baguette

Main Courses:
Marinated Grilled Lamb Chops with Natural Gravy and Roasted Garlic Served with Boulangere Potatoes and Vegetables
or
Big Bowl Feast (Poon Choi) with Roasted Goose Served with steamed rice and stir-fried Chinese Broccoli
or
Ricotta Cannelloni with semi-sundried Tomato sauce
or
Braised Cod Filled with Preserved Olive and Vegetable Served with Egg Fried Rice and Stir-fried Pak Choy


International Cheese Selection

Selected French Pastries

Tropical Fruit Salad

Ice Cream with choice of toppings

Selected Bread and rolls
Extra Virgin Olive Oil with Balsamic Vinegar

Tea and Coffee

Pralines and Cookies


******************************************
Refreshments

Noodles with Shrimp Wonton in Soup
or
Shanghai Noodle with Marinated Beef in Soup
or
Asparagus and Arichoke Quiche with Salad
(served with Balsamic Vinegar Dressing)
or
Selected Sandwiches

Tea and Coffee

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

Supper
To Start:
Marinated Prawn and Scallop with Coriander Pesto

Main Courses:
Pan-fried Beef Fillet with Tomato and Onion Sauce served with Steamed Rice and Stir-fried Pak Choy
or
Guinea Fowl with Juniper Berry Sauce Served with Dauphinoise Potatoes and Fresh Seasonal Vegetables
or
Garganelli with Olive, Caper and Tomato Sauce

Dessert:
Almond Apple Pie Served with Vanilla Sauce

Selected Bread and Rolls

Tea and Coffee

Pralines and Cookies


WINES
Champagne:
-Krug Grande Cuvee Champagne
White Wine:
-Louis Max Chablis Grand Cru 1996
-Voyager Estate Margaret River Chardonnay 1999
Red Wine:
-Louis Max Gevrey Chambertin La Justice 1995
-Henry Bouachon Saint Joseph Roquebrussane 1998
-Chateau Lynch Bages Pauillac 1993

pallensf

Danair - SUPER!

Mahalo for these other wonderful additions...

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

Danair

Cathay Pacific
First Class
Dubai - Bombay (01:30 - 04:30 a.m.)
c. 1994?

I flew from Dubai to Hong Kong on Cathay Pacific via Bombay and Bangkok on a 747-200 nine or ten years ago. The menu was split Dubai/Bombay (crew change) and then Bombay-HKG via Bangkok. I have sector one outlined for you below:

Supper

Savouries
A selection of hot savouries to accompany your aperitif

Appetizer
Smoked hamour with cheese fattayer, stuffed cabbage and fatoush salad

Soup
Asparagus cream soup garnished with coriander and cheese straws

Main Courses
Sauteed Lobster medallions with coriander lime sauce
Pesto stuffed chicken breast with mustard sauce
Sheik al Mishi – eggplant stuffed with lamb

Vegetables
Dill potatoes, vermicelli rice, Jerusalem artichokes with tomatoes, fresh seasonal vegetables

Cheese Board
Halloumi, Kashkawan, Smoked Emmenthaler, Edam

Selection of Seasonal Fruit

Dessert
Apple corn and raisin flan
Served with raspberry sauce

Bread Basket
A combination of Western & Indian bread and rolls

Tea / Coffee

Wines:
Champagne Laurent Perrier Cuvee Grand Siecle
White Wines:
Meursault Les Casse Tetes 1988
Craiglee Subury Victoria Chardonnay 1990
Monticello Corley Reserve Chardonnay 1989
Schloss Reichartshausen Riesling Kabinett 1989
Red Wines:
Chateau Lynch Bages, Pauillac 1982
Gevrey Chambertin La Justice 1989

PresRDC

Danair, on what date in August 2002 were you on this flight? I took it on August 31 and had the exact same menu.

Danair

Korean Airlines First Class
London - Seoul
October 1997
Boeing 747-400

The crew welcome passengers in normal, cabin crew uniforms, but after departure change into traditional Korean dress, which adds a special touch to the flight. The menus were large (16 x 7), and had a credited reprint of an oil on canvas still life by a leading Korean contemporary artist...another nice touch.

DINNER
**Caviar**
Presented with minced onions, chopped eggs, blini & melba toast

**Appetizer**
Lobster medallion, duck breast with goose liver and green asparagus, offered with dill sauce

**Soup**
Cream of tomato and orange

**Salad**
A seasonal mix of garden greens served with a choice of Thousand Island or yoghurt cream dressing

**Main Courses**
Korean Pibimbap--steamed rice with minced beef and assorted vegetables. Sesame oil and hot pepper paste are served separately, but please mix all ingredients before eating

Perch & Salmon Brochette - enhanced by a lobster cream sauce

Chicken with Tomato and Red Pepper Sauce - Chicken breast complemented by a tomato and red pepper sauce (to state the obvious!

Accompaniments include steamed rice, baked potatoes, turnips, sauteed spinach and cocotte carrots

**Assorted International Cheese**

**Seasonal Fresh Fruit**

**Haagen-Dazs Ice Cream**

Coffee, Tea, Green Tea, Chinese Tea, Korean Tea

**You may enjoy an extra item to themenu - delicious hot Ramen**

BREAKFAST

**Appetizer**
Fruit Yoghurt

**Assorted Cereals**
A selection of cereal featuring corn flakes or muesli with milk

**Main Courses**
Traditional Korean Soup - Ginseng chicken with chestnuts, jujube and sticky rice
Korean Style Porridge - prepared for your health and refreshment
Spanish Omelette
Egg Roll Dish complemented by ham and cream cheese

Accompaniments include steamed rice, parmentier potatoes, fresh cauliflower, tomato provencale, sauteed mushrooms and a grilled beef and prawn skewer

Break and Butter

Seasonal Fresh Fruit

Teas & Coffees


Wine List
Champagnes:
-Dom Perignon 1990
-Krug Grand Cuvee
White Wines:
-Chablis 1er Cru Chablis 1991 Louis Max
-Grand Reserve Chardonnay 1995 Kenall-Jackson California
-Gewurztraminer 1993 Pierre Sparr
-Cerviolo Bianco Chardonnay di toscana 1996
Red Wines:
-Cos d'Estournel 1992 Saint Estephe Grand Cru Classe
-Cabernet Sauvignon 1988 Raymond Napa Valley
-Chianti Classico 1995 Isole e Olena
-Volnay L'Or Rouge 1993 Louis Max