First Class Menus and Experiences From Bygone Years
Jul 18, 2003 | 11:07 am
#106
Join Date: Jul 2003
Location: London, England, BA Gold, Star Gold
Posts: 36
Air India First Class
London Heathrow - New York JFK
Boeing 747-400 July 1996
Air India provides a wonderful alternative if you have been commuting across the Atlantic too frequently and wish for a complete change. Their service is excellent, and the food delicious. The decor is wonderfully exotic, but the planes quite new and mine were on time in both directions. They serve both vegetarian and non-vegetarian menus.
Non-Vegetarian
Malossol Caviar with Garnish
Selected Hors d'oeuvre
Chicken Consomme Celestine
Cream of Celery Soup
Salad of Asparagus, Carrots and Baby Corn on a bed of Iceberg Lettuce with Honey Vinegar or Roquefort Dressing
King Prawn Newburg
Road Pork Stuffed with Prunes - Caper Sauce
Duchess Potatoes
Bouquet of Vegetables
Murg Badami Pasanda (succulent pieces of chicken in Exotic Gravy made of Almonds and Spices)
Kesari Pulao - basmati rice pulao with saffron
Spiced Vegetables, Dal
Yoghurt / Poories / Papad / Pickels / Chutney
Selection of Cheeses Basket of Fresh Fruits
Cassata Ice Cream
Black Forest Gateau
Tea, Coffee & Chocolates
Vegetarian
Selected Hors d'oeuvre
Cream of Celery Soup
Salad of Asparagus, Carrots and Baby Corn on a bed of Iceberg Lettuce with Honey Vinegar or Roquefort Dressing
Navratan Korma (Selection of Vegetables and dry fruits and rich cashew gravy)
Kesari Pulao (basmati rice pulao with saffron)
Spiced Vegetables, Dal
(and the rest of the menu is the same as above, except Black Forest Gateau is replaced with Shrikhand with Almonds and Pistachio)
The tea and coffee was served from a wonderful hammered-silver service. I cannot find the wine list, but I remember they served Dom Perignon Champagne. The amenity kits were white leather, and was filled with items from Hermes, and they gave out a wonderful Cross pen and pencil set as a "thank you for flying" gift. Overall, a great service!
[This message has been edited by Danair (edited 07-18-2003).]
London Heathrow - New York JFK
Boeing 747-400 July 1996
Air India provides a wonderful alternative if you have been commuting across the Atlantic too frequently and wish for a complete change. Their service is excellent, and the food delicious. The decor is wonderfully exotic, but the planes quite new and mine were on time in both directions. They serve both vegetarian and non-vegetarian menus.
Non-Vegetarian
Malossol Caviar with Garnish
Selected Hors d'oeuvre
Chicken Consomme Celestine
Cream of Celery Soup
Salad of Asparagus, Carrots and Baby Corn on a bed of Iceberg Lettuce with Honey Vinegar or Roquefort Dressing
King Prawn Newburg
Road Pork Stuffed with Prunes - Caper Sauce
Duchess Potatoes
Bouquet of Vegetables
Murg Badami Pasanda (succulent pieces of chicken in Exotic Gravy made of Almonds and Spices)
Kesari Pulao - basmati rice pulao with saffron
Spiced Vegetables, Dal
Yoghurt / Poories / Papad / Pickels / Chutney
Selection of Cheeses Basket of Fresh Fruits
Cassata Ice Cream
Black Forest Gateau
Tea, Coffee & Chocolates
Vegetarian
Selected Hors d'oeuvre
Cream of Celery Soup
Salad of Asparagus, Carrots and Baby Corn on a bed of Iceberg Lettuce with Honey Vinegar or Roquefort Dressing
Navratan Korma (Selection of Vegetables and dry fruits and rich cashew gravy)
Kesari Pulao (basmati rice pulao with saffron)
Spiced Vegetables, Dal
(and the rest of the menu is the same as above, except Black Forest Gateau is replaced with Shrikhand with Almonds and Pistachio)
The tea and coffee was served from a wonderful hammered-silver service. I cannot find the wine list, but I remember they served Dom Perignon Champagne. The amenity kits were white leather, and was filled with items from Hermes, and they gave out a wonderful Cross pen and pencil set as a "thank you for flying" gift. Overall, a great service!
[This message has been edited by Danair (edited 07-18-2003).]
Jul 18, 2003 | 1:20 pm
#107
Join Date: Jul 2002
Location: London
Programs: BA Gold, LH Sen, MUCCI, Junior Jet Club.
Posts: 8,329
These old menus are fantastic. I will try and dig out some Gulf Air ones for your enjoyment from the late 1980s/early 1990s. These were the height of superb service.
As a point of information, I notice 'hammour' has popped up once or twice on these menus, particularly in relationships to Gulf/M.E. flights.
For those Flyertalkers that have been wondering, hammour is a fish peculiar to the Persian Gulf and is very like red snapper. However, it is slightly more meaty in texture and is therefore highly versatile. You can do practically anything to it, from boiling to barbecuing, and it is delicious.
As a point of information, I notice 'hammour' has popped up once or twice on these menus, particularly in relationships to Gulf/M.E. flights.
For those Flyertalkers that have been wondering, hammour is a fish peculiar to the Persian Gulf and is very like red snapper. However, it is slightly more meaty in texture and is therefore highly versatile. You can do practically anything to it, from boiling to barbecuing, and it is delicious.
Jul 18, 2003 | 2:12 pm
#108
Join Date: Jul 2001
Location: Reading, Berks, England
Posts: 186
TWA Flight F/Class STL-LGW August 1993
Prior to Takeoff
Premium Champange
After Takeoff
Appetizers
Scottish Smoked Salmon, longtail shrimp,
mesquite marinated chicken breast and asparagus spears garnished with strawberry and kiwi, served with wasabi sauce.
Salad
Assorted Salad leaves, garnished with shave parmesan, walnuts and cherry tomatoes.
Choice of olive oil vinaigrette or Parmesan peppercorn dressing
Entrees
Grilled Filet Mignon
served with bernaise sauce and savoyarde potatoes
Veal Sirloin Medallions
preapared in a lemon, caper and parsley sauce served with tagliatelle noodles in pesto cream sauce
Grilled Breast of Chicken
Boneless, served with zucchini,pepper, tomato and leek glace, accompanied by Anna potatoes
Swordfish Steak
Enhanced by a mustard and basil butter sauce, accompanied by rosemary new potatoes.
Medallions of Smoked Duck and Chicken
Served chilled with mango chutney sauce, melon slices, white asparagus, hearts of palm and pasta salad with pesto sauce.
Hot entrees will be accompanied by garden vegetable julienne.
Dinner rolls and butter will be served with all entrees.
Dessert
Assortment of seasonal fruit and International cheeses
Hagen-Dazs rasberry sorbet and vanilla ice cream
Framboise Sauce
Accompanied with coffee, decaffinated coffee or tea.
Continental Breakfast Buffet.
Prior to Takeoff
Premium Champange
After Takeoff
Appetizers
Scottish Smoked Salmon, longtail shrimp,
mesquite marinated chicken breast and asparagus spears garnished with strawberry and kiwi, served with wasabi sauce.
Salad
Assorted Salad leaves, garnished with shave parmesan, walnuts and cherry tomatoes.
Choice of olive oil vinaigrette or Parmesan peppercorn dressing
Entrees
Grilled Filet Mignon
served with bernaise sauce and savoyarde potatoes
Veal Sirloin Medallions
preapared in a lemon, caper and parsley sauce served with tagliatelle noodles in pesto cream sauce
Grilled Breast of Chicken
Boneless, served with zucchini,pepper, tomato and leek glace, accompanied by Anna potatoes
Swordfish Steak
Enhanced by a mustard and basil butter sauce, accompanied by rosemary new potatoes.
Medallions of Smoked Duck and Chicken
Served chilled with mango chutney sauce, melon slices, white asparagus, hearts of palm and pasta salad with pesto sauce.
Hot entrees will be accompanied by garden vegetable julienne.
Dinner rolls and butter will be served with all entrees.
Dessert
Assortment of seasonal fruit and International cheeses
Hagen-Dazs rasberry sorbet and vanilla ice cream
Framboise Sauce
Accompanied with coffee, decaffinated coffee or tea.
Continental Breakfast Buffet.
Jul 18, 2003 | 2:21 pm
#109
Original Poster
FlyerTalk Evangelist
Join Date: Apr 2001
Location: East Ester, Alaska
Programs: Alaska Million Miler, United Million Miler, Wyndham Rewards Diamond, Choice Hotels Diamond
Posts: 13,662
Spectacular additions, so far! Thanks, everyone!
The 1970s were a great time to be flying in America. With the introduction of Jumbo Jets the 747, DC-10 and L-1011 - came new and expanded services in both First Class and Coach. Most notable were the First and Coach Class lounges, including Americans famous Piano Bars or Continentals Polynesian Pubs. With enhancements in aircraft galleys along with increased galley sizes came improved and expanded meal services as well. Menus were de rigueur for most flights over three hours in length. Portions were larger and on longer flights, there was generally a Roast of the Day that was carved from the cart.
Unlike today, First Class clientele consisted mainly of full fare paying passengers, though more than a few airline employees could also be found up front. The attire was generally more formal than todays standards. Most men wore coats and ties, while the ladies wore dresses or skirts. The First Class cabin was curtained off and Coach passengers were not allowed to use the forward lavatories, even if the carts were in the aisles. Airline lounges were by invitation only. Indeed, even Coach was spectacular by todays standards, even compared to todays First Class. I remember getting menus on TWAs Denver to New York flights that offered three different entrees. Continentals Coach Class snack service between Denver and Albuquerque, a flight of 340 miles and one hour, rivaled todays First Class on flights like Denver to Chicago. In fact, Continental offered more to eat on its DEN-ABQ First Class than Alaska offers on its three hour First Class luncheon flights between Anchorage and Seattle. While I enjoy todays easier access to the forward cabin, the fact remains that most of us up front are traveling on upgrades these days. First Class certainly seemed a lot more special back in the Seventies, but then so too were the expectations of its clientele. Ah well you get what you pay for.
Heres hoping those of you old enough to remember and/or care enjoy this look back to the Golden Age of US domestic inflight service.
** **** **
Alright Patrick you wanted Western Airlines menus, you got em. Western was the first US airline to serve inflight meals. Heres one from a flight I was on between Seattle and Anchorage in 1979. The aircraft was a Boeing 720B and the service was called The Pacific Northerner. Meals were served on Westerns distinctive red and blue dinnerware. The portions were large and most every passenger looked forward to the Klondike Coffee at meals end.
W E S T E R N . A I R L I N E S
The Only Way To Fly!
Seattle to Anchorage
The Pacific Northerner
DINNER
To Begin
Specialties of the North
An intriguing assortment of appetizers featuring reindeer sausage, stuffed eggs and other condiments
And then. . .
Fairbanks Salad
Crisp mixed greens highlighted by croutons, Parmesan cheese and garbanzzo beans. Served with our own herb dressing.
From the Chefs skillet . . .
Your choice of
New York Steak
A generous portion, charbroiled to perfection, and served with seasoned butter
or
Kodiak King Crab Legs
Served with lemon and rich, melted butter
Both entrees are served with an array of uniquely prepared vegetables designed to complement your meal.
For dessert. . .
Chefs Selection
We bring you an ever changing variety from the most popular desserts in Westerns World
And then relax with Westerns famous. . .
Klondike Coffee
Our own creation combining Yukon Jack liqueur, blended black coffee, and a generous portion of whipped cream and garnish. Try it and youll agree, coffee never tasted so good.
** ***** **
** ***** **
The following menu was in the seat pocket in front of me on the above detailed flight. So, I imagine this was from Westerns luncheon service between Anchorage and Seattle. Enjoy!
Anchorage to Seattle
The Pacific Northerner
LUNCHEON
To Begin
Alaskan Snow Crab Claws
From the chilly waters of Alaska, we offer this succulent delicacy with lemon and a unique, tangy cocktail sauce
And then. . .
Matanuska Valley Salad
The heart of Romaine lettuce complimented by thinly sliced heart of palm, parsley and pimento, served with a gently spiced oil and vinegar dressing
From the Chefs skillet . . .
Your choice of
Filet Mignon
A generous portion of Filet, charbroiled to perfection, and served with a special herb butter
or
Veal Kodiak
Alaskas own rendition of a classic dish that first introduced King Crab to veal. This delicious combination is crowned with spears of asparagus and then smothered in cheese and Hollandaise Sauce
Both entrees are served with an array of uniquely prepared vegetables designed to complement your meal.
For dessert. . .
Chefs Selection
We bring you an ever changing variety from the most popular desserts in Westerns World
And then relax with Westerns famous. . .
Klondike Coffee
Our own creation combining Yukon Jack liqueur, blended black coffee, and a generous portion of whipped cream and garnish. Try it and youll agree, coffee never tasted so good.
[This message has been edited by Seat 2A (edited 07-24-2003).]
The 1970s were a great time to be flying in America. With the introduction of Jumbo Jets the 747, DC-10 and L-1011 - came new and expanded services in both First Class and Coach. Most notable were the First and Coach Class lounges, including Americans famous Piano Bars or Continentals Polynesian Pubs. With enhancements in aircraft galleys along with increased galley sizes came improved and expanded meal services as well. Menus were de rigueur for most flights over three hours in length. Portions were larger and on longer flights, there was generally a Roast of the Day that was carved from the cart.
Unlike today, First Class clientele consisted mainly of full fare paying passengers, though more than a few airline employees could also be found up front. The attire was generally more formal than todays standards. Most men wore coats and ties, while the ladies wore dresses or skirts. The First Class cabin was curtained off and Coach passengers were not allowed to use the forward lavatories, even if the carts were in the aisles. Airline lounges were by invitation only. Indeed, even Coach was spectacular by todays standards, even compared to todays First Class. I remember getting menus on TWAs Denver to New York flights that offered three different entrees. Continentals Coach Class snack service between Denver and Albuquerque, a flight of 340 miles and one hour, rivaled todays First Class on flights like Denver to Chicago. In fact, Continental offered more to eat on its DEN-ABQ First Class than Alaska offers on its three hour First Class luncheon flights between Anchorage and Seattle. While I enjoy todays easier access to the forward cabin, the fact remains that most of us up front are traveling on upgrades these days. First Class certainly seemed a lot more special back in the Seventies, but then so too were the expectations of its clientele. Ah well you get what you pay for.
Heres hoping those of you old enough to remember and/or care enjoy this look back to the Golden Age of US domestic inflight service.
** **** **
Alright Patrick you wanted Western Airlines menus, you got em. Western was the first US airline to serve inflight meals. Heres one from a flight I was on between Seattle and Anchorage in 1979. The aircraft was a Boeing 720B and the service was called The Pacific Northerner. Meals were served on Westerns distinctive red and blue dinnerware. The portions were large and most every passenger looked forward to the Klondike Coffee at meals end.
W E S T E R N . A I R L I N E S
The Only Way To Fly!
Seattle to Anchorage
The Pacific Northerner
DINNER
To Begin
Specialties of the North
An intriguing assortment of appetizers featuring reindeer sausage, stuffed eggs and other condiments
And then. . .
Fairbanks Salad
Crisp mixed greens highlighted by croutons, Parmesan cheese and garbanzzo beans. Served with our own herb dressing.
From the Chefs skillet . . .
Your choice of
New York Steak
A generous portion, charbroiled to perfection, and served with seasoned butter
or
Kodiak King Crab Legs
Served with lemon and rich, melted butter
Both entrees are served with an array of uniquely prepared vegetables designed to complement your meal.
For dessert. . .
Chefs Selection
We bring you an ever changing variety from the most popular desserts in Westerns World
And then relax with Westerns famous. . .
Klondike Coffee
Our own creation combining Yukon Jack liqueur, blended black coffee, and a generous portion of whipped cream and garnish. Try it and youll agree, coffee never tasted so good.
** ***** **
** ***** **
The following menu was in the seat pocket in front of me on the above detailed flight. So, I imagine this was from Westerns luncheon service between Anchorage and Seattle. Enjoy!
Anchorage to Seattle
The Pacific Northerner
LUNCHEON
To Begin
Alaskan Snow Crab Claws
From the chilly waters of Alaska, we offer this succulent delicacy with lemon and a unique, tangy cocktail sauce
And then. . .
Matanuska Valley Salad
The heart of Romaine lettuce complimented by thinly sliced heart of palm, parsley and pimento, served with a gently spiced oil and vinegar dressing
From the Chefs skillet . . .
Your choice of
Filet Mignon
A generous portion of Filet, charbroiled to perfection, and served with a special herb butter
or
Veal Kodiak
Alaskas own rendition of a classic dish that first introduced King Crab to veal. This delicious combination is crowned with spears of asparagus and then smothered in cheese and Hollandaise Sauce
Both entrees are served with an array of uniquely prepared vegetables designed to complement your meal.
For dessert. . .
Chefs Selection
We bring you an ever changing variety from the most popular desserts in Westerns World
And then relax with Westerns famous. . .
Klondike Coffee
Our own creation combining Yukon Jack liqueur, blended black coffee, and a generous portion of whipped cream and garnish. Try it and youll agree, coffee never tasted so good.
[This message has been edited by Seat 2A (edited 07-24-2003).]
Jul 18, 2003 | 2:22 pm
#110
Original Poster
FlyerTalk Evangelist
Join Date: Apr 2001
Location: East Ester, Alaska
Programs: Alaska Million Miler, United Million Miler, Wyndham Rewards Diamond, Choice Hotels Diamond
Posts: 13,662
Even before deregulation, Westerns World had begun to expand to the east when the CAB awarded Western the Miami to Los Angeles route. Here is a dinner menu from April 1977. Flights were operated aboard Westerns DC-10 Spaceships.
W E S T E R N . A I R L I N E S
Miami to Los Angeles
DINNER
Appetizers of Westerns World
From the cities of Westerns World, we have developed wonderful appetizers for your enjoyment. Your flight attendant will be pleased to advise you of todays selection.
Green Salad Monterey
Our California specialty of crisp, Iceberg lettuce, chicory and spinach, tossed with black olives, garbanzo beans, tomatoes, croutons and Parmesan cheese. This is served with famous Green Goddess dressing created by the chefs of the Palace Hotel in San Francisco early in the century.
Choice of entrees
Filet Mignon Calypso
Created specially for our Miami flights, the choicest of beefsteaks is brought to you in unique dress, served with butter sauce combining Sherry, tiny shrimp, fresh mushrooms and scallions for a deft touch of the Caribbean.
Veal Piccata Alaska
A delightful version of our premium Alaska service features tender morsels of veal dipped in batter, sauteed and served with a light cream sauce which combines paprika and mushrooms.
Vegetables du Jour
Islander Sundae
A popular favorite of our Honolulu flights featuring a parfait in layers of French Vanilla and Strawberry ice creams flavored with a touch of Kirsch and topped with puffs of cream and a Maraschino cherry.
Fruit and Cheese Tray
Fresh pineapple and strawberries with a delightful selection of cheeses and crackers as featured in the International manner on out Vancouver flights.
Caf Bahia
A delightful blend of Brazilian Bahia Coffee Liqueur, our special coffee and whipped cream
W E S T E R N . A I R L I N E S
Miami to Los Angeles
DINNER
Appetizers of Westerns World
From the cities of Westerns World, we have developed wonderful appetizers for your enjoyment. Your flight attendant will be pleased to advise you of todays selection.
Green Salad Monterey
Our California specialty of crisp, Iceberg lettuce, chicory and spinach, tossed with black olives, garbanzo beans, tomatoes, croutons and Parmesan cheese. This is served with famous Green Goddess dressing created by the chefs of the Palace Hotel in San Francisco early in the century.
Choice of entrees
Filet Mignon Calypso
Created specially for our Miami flights, the choicest of beefsteaks is brought to you in unique dress, served with butter sauce combining Sherry, tiny shrimp, fresh mushrooms and scallions for a deft touch of the Caribbean.
Veal Piccata Alaska
A delightful version of our premium Alaska service features tender morsels of veal dipped in batter, sauteed and served with a light cream sauce which combines paprika and mushrooms.
Vegetables du Jour
Islander Sundae
A popular favorite of our Honolulu flights featuring a parfait in layers of French Vanilla and Strawberry ice creams flavored with a touch of Kirsch and topped with puffs of cream and a Maraschino cherry.
Fruit and Cheese Tray
Fresh pineapple and strawberries with a delightful selection of cheeses and crackers as featured in the International manner on out Vancouver flights.
Caf Bahia
A delightful blend of Brazilian Bahia Coffee Liqueur, our special coffee and whipped cream
Jul 18, 2003 | 2:24 pm
#111
Original Poster
FlyerTalk Evangelist
Join Date: Apr 2001
Location: East Ester, Alaska
Programs: Alaska Million Miler, United Million Miler, Wyndham Rewards Diamond, Choice Hotels Diamond
Posts: 13,662
For a short time in the early 1980s, Western offered the first and only nonstop service between London and Denver. The flight was operated with DC-10-30s and continued on to Honolulu. Here is a menu from the westbound service to Honolulu out of Denver.
W E S T E R N . A I R L I N E S
Denver to Honolulu
DINNER
Cocktails and Frivolites
Hors DOeuvres
Cold Alaskan Salmon Medallions
Soup
Cream of Tomato Soup with Sherry
Salad
Green Salad Monterey ~ A California delight.
Offered with famous Green Goddess Dressing or Vinaigrette
** **** **
ENTRE
Filet of Beef Roti
A succulent roast of beef . . . Carved from the cart
Lobster Thermidor
An elegant lobster dish, served in the shell
Duck A LOrange
Succulent roast duck served with Orange Sauce
Selection of Vegetables in Season
** **** **
Dessert
Hawaiian Trifle
Assorted Cheeses
Basket of Fresh Fruit
Hawaiian Sunset
A delightful blend of Kona Coffee and Grand Marnier Liqueur, topped with whipped cream and grated orange peel
** **** **
** **** **
PRIOR TO ARRIVAL
Western Open Faced Sandwiches
Assorted Cheeses
Basket of Fresh Fruit
Assorted French Pastries
[This message has been edited by Seat 2A (edited 07-24-2003).]
W E S T E R N . A I R L I N E S
Denver to Honolulu
DINNER
Cocktails and Frivolites
Hors DOeuvres
Cold Alaskan Salmon Medallions
Soup
Cream of Tomato Soup with Sherry
Salad
Green Salad Monterey ~ A California delight.
Offered with famous Green Goddess Dressing or Vinaigrette
** **** **
ENTRE
Filet of Beef Roti
A succulent roast of beef . . . Carved from the cart
Lobster Thermidor
An elegant lobster dish, served in the shell
Duck A LOrange
Succulent roast duck served with Orange Sauce
Selection of Vegetables in Season
** **** **
Dessert
Hawaiian Trifle
Assorted Cheeses
Basket of Fresh Fruit
Hawaiian Sunset
A delightful blend of Kona Coffee and Grand Marnier Liqueur, topped with whipped cream and grated orange peel
** **** **
** **** **
PRIOR TO ARRIVAL
Western Open Faced Sandwiches
Assorted Cheeses
Basket of Fresh Fruit
Assorted French Pastries
[This message has been edited by Seat 2A (edited 07-24-2003).]
Jul 18, 2003 | 3:11 pm
#112
Join Date: Oct 2002
Location: Anaheim, CA - Delta Platinum Medallion,Sky Team Elite Plus, American Airlines Platinum, OneWorld - Emerald, EK-Skywards Gold, VS Flying Club, HHonors Gold, SPG Gold. Hyatt Gold Passport Platinum, Intercontinental Platinum Ambassador
Posts: 547
These menus are from 1985. I made my first trip to Hong Kong. I flew United. They operated a DC-10-30 (on lease from CP Air). This is their Royal Pacific Business Class Service.
Seattle to Hong Kong
LUNCH
Hors D'oeurves
Shrimp Canape
Char Sui Pork
Pate en Croute Baroness
Smoked Salmon
Ham Mousse Canape
Garden Fresh Salad with the Chef's Special Dressing
Royal Pacific Entree Selection
Broiled Filet Mignon
[i]Maitre D'Hotel Butter[i]
Buttered Asparagus and Marquese Potatoes
Coq Au Vin
Whole Green BEans, Buttered Egg Noodles
Our Oriental Speciatly, Steamed Trout Saikung
Steamed Rice
Dessert
French Pastry
Cheese and Wafer
Royal Pacific Supper Selections
Fruit Juice
Garden Quiche
Served with Grilled Canadian Bacon and Fresh Fruit
Chilled Fresh Fruit in Season
Yogurt
Croissant, butter, and Fine Chocolate
------------------
Seattle to Hong Kong
LUNCH
Hors D'oeurves
Shrimp Canape
Char Sui Pork
Pate en Croute Baroness
Smoked Salmon
Ham Mousse Canape
Garden Fresh Salad with the Chef's Special Dressing
Royal Pacific Entree Selection
Broiled Filet Mignon
[i]Maitre D'Hotel Butter[i]
Buttered Asparagus and Marquese Potatoes
Coq Au Vin
Whole Green BEans, Buttered Egg Noodles
Our Oriental Speciatly, Steamed Trout Saikung
Steamed Rice
Dessert
French Pastry
Cheese and Wafer
Royal Pacific Supper Selections
Fruit Juice
Garden Quiche
Served with Grilled Canadian Bacon and Fresh Fruit
Chilled Fresh Fruit in Season
Yogurt
Croissant, butter, and Fine Chocolate
------------------
Jul 18, 2003 | 3:18 pm
#113
Join Date: Oct 2002
Location: Anaheim, CA - Delta Platinum Medallion,Sky Team Elite Plus, American Airlines Platinum, OneWorld - Emerald, EK-Skywards Gold, VS Flying Club, HHonors Gold, SPG Gold. Hyatt Gold Passport Platinum, Intercontinental Platinum Ambassador
Posts: 547
This is the Hong Kong - Seattle Royal Pacific Business Class Menu from 1985.
Hors D'Oeuvres
Artichoke Bottom with Prawn
Smoked Salmon
Gooseliver Pate
[i]Curried Chicken Salad Garnie[i]
Garden Fresh Salad
Vinaigrette Dressing
Royal Pacific Entree Selection
Filet Mignon, Chanterelle Sauce
Sauteed Potatoes, Spinach with Almonds, Glazed Carrots
Sauteed Prawns, Pernod Sauce
Julienne of Vegetables, Saffron Rice
Our Oriental Specialty, Roast Loin of Pork
Plum Sauce, Chineese Noodles, Snow Peas
Dessert
Sacher Torte
Morning Menu
Chilled Fruit Juice
Royal Pacific Breakfast Selection
Filled Omelette
Grilled Ementhal Sausages
Tomato Provencale
Fresh Fruit Plate in Season
Croissant, Butter, Strawberry Preserves
WINES
Paul Masson Brut Champagne
Paul Masson Cabernet Sauvignon
Paul Masson Pinto Chardonnay
------------------
Hors D'Oeuvres
Artichoke Bottom with Prawn
Smoked Salmon
Gooseliver Pate
[i]Curried Chicken Salad Garnie[i]
Garden Fresh Salad
Vinaigrette Dressing
Royal Pacific Entree Selection
Filet Mignon, Chanterelle Sauce
Sauteed Potatoes, Spinach with Almonds, Glazed Carrots
Sauteed Prawns, Pernod Sauce
Julienne of Vegetables, Saffron Rice
Our Oriental Specialty, Roast Loin of Pork
Plum Sauce, Chineese Noodles, Snow Peas
Dessert
Sacher Torte
Morning Menu
Chilled Fruit Juice
Royal Pacific Breakfast Selection
Filled Omelette
Grilled Ementhal Sausages
Tomato Provencale
Fresh Fruit Plate in Season
Croissant, Butter, Strawberry Preserves
WINES
Paul Masson Brut Champagne
Paul Masson Cabernet Sauvignon
Paul Masson Pinto Chardonnay
------------------
Jul 18, 2003 | 3:26 pm
#114
Join Date: Oct 2002
Location: Anaheim, CA - Delta Platinum Medallion,Sky Team Elite Plus, American Airlines Platinum, OneWorld - Emerald, EK-Skywards Gold, VS Flying Club, HHonors Gold, SPG Gold. Hyatt Gold Passport Platinum, Intercontinental Platinum Ambassador
Posts: 547
This is a Business Class Menu from a 1987 trip to Hong Kong and Singapore. The flight from Seattle to Hong Kong was flown on a b-747SP.
Seattle to Hong Kong
LUNCHEON SERVICE
Appetizer
To begin your meal service, our chefs have selected dungeness crab, pate en croute diplomat, smoked salmon and char sui pork
Salad
Crisp greens with fresh vegetables. Served with United Airlines special dressing
Entree Selections
Filet Mignon
USDA Choice tenderloin steak served with maitre d'hotel butter. Accompaniments are savoyard potatoes, broccoli florettes and stuffed tomato.
Poached Salmon
Pacific Northwest salmon served with hollandaise sauce. Accompanients are parsleyed potatoes, broccoli florettes and stuffed tomato.
Scallops
Sauteed scallops served with hunan sauce. Accompaniments are white rice, snow peas and Chinese mushrooms.
DESSERT
French pastry, cheese and wafers.
[/b]SUPPER SERVICE[/b]
Quiche Lorraine
Oven baked and served with Canadian bacon, asparagus and fresh fruit.
Fresh Fruit Plate
A variety of fresh fruit featuring oranges, strawberries, pineapple and kiwi. Served with yogurt.
DESSERT
Fine chocolates.
------------------
Seattle to Hong Kong
LUNCHEON SERVICE
Appetizer
To begin your meal service, our chefs have selected dungeness crab, pate en croute diplomat, smoked salmon and char sui pork
Salad
Crisp greens with fresh vegetables. Served with United Airlines special dressing
Entree Selections
Filet Mignon
USDA Choice tenderloin steak served with maitre d'hotel butter. Accompaniments are savoyard potatoes, broccoli florettes and stuffed tomato.
Poached Salmon
Pacific Northwest salmon served with hollandaise sauce. Accompanients are parsleyed potatoes, broccoli florettes and stuffed tomato.
Scallops
Sauteed scallops served with hunan sauce. Accompaniments are white rice, snow peas and Chinese mushrooms.
DESSERT
French pastry, cheese and wafers.
[/b]SUPPER SERVICE[/b]
Quiche Lorraine
Oven baked and served with Canadian bacon, asparagus and fresh fruit.
Fresh Fruit Plate
A variety of fresh fruit featuring oranges, strawberries, pineapple and kiwi. Served with yogurt.
DESSERT
Fine chocolates.
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Jul 18, 2003 | 3:31 pm
#115
Join Date: Oct 2002
Location: Anaheim, CA - Delta Platinum Medallion,Sky Team Elite Plus, American Airlines Platinum, OneWorld - Emerald, EK-Skywards Gold, VS Flying Club, HHonors Gold, SPG Gold. Hyatt Gold Passport Platinum, Intercontinental Platinum Ambassador
Posts: 547
This is a 1987 Business Class menu on United Airlines from Hong Kong to Singapore.
WELCOME ABOARD UNITED AIRLINES
[/i]Hong Kong to Singapore[/i]
DINNER SERVICE
Salad
Apple. turkey and celery salad. Served with vinaigrette dressing.
ENTREE SELECTIONS
Halibut
Tender halibut served with ginger crab sauce. Accompaniments are aspargus portugaise, straw mushrooms and parsleyed potatoes.
Light Dinner
A sliced beef and seafood cold plate with chicory and artichoke. Served with oil and vinegar dressing.
DESSERT
Torte cobana.
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WELCOME ABOARD UNITED AIRLINES
[/i]Hong Kong to Singapore[/i]
DINNER SERVICE
Salad
Apple. turkey and celery salad. Served with vinaigrette dressing.
ENTREE SELECTIONS
Halibut
Tender halibut served with ginger crab sauce. Accompaniments are aspargus portugaise, straw mushrooms and parsleyed potatoes.
Light Dinner
A sliced beef and seafood cold plate with chicory and artichoke. Served with oil and vinegar dressing.
DESSERT
Torte cobana.
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Jul 18, 2003 | 3:59 pm
#116
Join Date: Oct 2002
Location: Anaheim, CA - Delta Platinum Medallion,Sky Team Elite Plus, American Airlines Platinum, OneWorld - Emerald, EK-Skywards Gold, VS Flying Club, HHonors Gold, SPG Gold. Hyatt Gold Passport Platinum, Intercontinental Platinum Ambassador
Posts: 547
This is a First Class Menu from United Airlines in 1991 San Francisco to Hong Kong on board a brand new B-747-400.
WELCOM ABOARD UNITED AIRLINES
San Francisco to Hong Kong
LUNCHEON SERVICE
Hors d'oeuvres
[i]Beluga Caviar served with Absolut Vodka[/]
From our hors d'oeuvre tray enjoy Salmon Roulade, Snow Crab Claw, Roast Beef Diplomat, Conger Eel Sushi and Salmon Naruto Sushi.
Garden Salad
Crisp Salad Greens tossed with Fresh Vegetables. Choice of Spicy Javanese or Creamy Plaza Dressing.
ENTREE SELECTIONS
Chateaubriand
Roast Tenderloin of Beef offered with Mathurini Sauce enhanced with Port Wine and Red Currants. Served with Berny Potatoes, Carrots Chateau and Tiny French Green Beans.
Pacific Northwest Salmon
Salmon Fillet layered with Fish Mousse, poached and complemented by a White Wine Cheese Sauce. Accompanied with Carrots Chateau and Tiny French Green Beans.
Chicken Sesame
Boneless Breast of Chicken with a Piquant Sesame Sauce. Presented with Berny Potatoes, Carrots Chateau and Tiny French Green BEans.
Oriental Pork
Tender Pork Medallions served with Ginger Sauce. Offered with Rice Pilaf, Carrots Chateau and Tiny French Green Beans.
CHEESE TRAY
A selection of the Finest International Cheeses and Fresh Fruit complemented by Port Wine.
DESSERT
Pacific Fruit Torte
Chocolate Nougat Parfait
Godiva Chocolates
BREAKFAST SERVICE
Offered prior to arrival.
Chilled Orange Juice
Poached Eggs Benedict
Classic Eggs Benedict served with Zucchini Parmesan and a Scottish Banger. Accompanied with a Fresh Fruit Starter.
(I ordered this and this is still hte best airline breakfast I have eaten. The FA's made the eggs on board in the galley).
Fresh Fruit Plate
A variety of Seasonal Fresh Fruits served with Yogurt
Breakfast Pastries served with Continental Butter and Preserves.
WINES
Champagne
Mumm Cordon Rouge Champagne 1982
White Wines
Domaine Laroche Chablis 1987
Raymond Chardonnay 1987
Red Wines
Fetzer Barrel Select Cabernet Sauvingon 1985
Chateau Malescot St. Exupery 1985
------------------
WELCOM ABOARD UNITED AIRLINES
San Francisco to Hong Kong
LUNCHEON SERVICE
Hors d'oeuvres
[i]Beluga Caviar served with Absolut Vodka[/]
From our hors d'oeuvre tray enjoy Salmon Roulade, Snow Crab Claw, Roast Beef Diplomat, Conger Eel Sushi and Salmon Naruto Sushi.
Garden Salad
Crisp Salad Greens tossed with Fresh Vegetables. Choice of Spicy Javanese or Creamy Plaza Dressing.
ENTREE SELECTIONS
Chateaubriand
Roast Tenderloin of Beef offered with Mathurini Sauce enhanced with Port Wine and Red Currants. Served with Berny Potatoes, Carrots Chateau and Tiny French Green Beans.
Pacific Northwest Salmon
Salmon Fillet layered with Fish Mousse, poached and complemented by a White Wine Cheese Sauce. Accompanied with Carrots Chateau and Tiny French Green Beans.
Chicken Sesame
Boneless Breast of Chicken with a Piquant Sesame Sauce. Presented with Berny Potatoes, Carrots Chateau and Tiny French Green BEans.
Oriental Pork
Tender Pork Medallions served with Ginger Sauce. Offered with Rice Pilaf, Carrots Chateau and Tiny French Green Beans.
CHEESE TRAY
A selection of the Finest International Cheeses and Fresh Fruit complemented by Port Wine.
DESSERT
Pacific Fruit Torte
Chocolate Nougat Parfait
Godiva Chocolates
BREAKFAST SERVICE
Offered prior to arrival.
Chilled Orange Juice
Poached Eggs Benedict
Classic Eggs Benedict served with Zucchini Parmesan and a Scottish Banger. Accompanied with a Fresh Fruit Starter.
(I ordered this and this is still hte best airline breakfast I have eaten. The FA's made the eggs on board in the galley).
Fresh Fruit Plate
A variety of Seasonal Fresh Fruits served with Yogurt
Breakfast Pastries served with Continental Butter and Preserves.
WINES
Champagne
Mumm Cordon Rouge Champagne 1982
White Wines
Domaine Laroche Chablis 1987
Raymond Chardonnay 1987
Red Wines
Fetzer Barrel Select Cabernet Sauvingon 1985
Chateau Malescot St. Exupery 1985
------------------
Jul 18, 2003 | 4:11 pm
#117
Join Date: Oct 2002
Location: Anaheim, CA - Delta Platinum Medallion,Sky Team Elite Plus, American Airlines Platinum, OneWorld - Emerald, EK-Skywards Gold, VS Flying Club, HHonors Gold, SPG Gold. Hyatt Gold Passport Platinum, Intercontinental Platinum Ambassador
Posts: 547
1987 First Class United Airlines.
WELCOME ABOARD UNITED AIRLINES
Hong Kong to Bangkok
DINNER SERVICE
Salad Appetizer
Marinated Scallops with Crisp Vegetables. Sherry Vinegar/Walnut Dressing
ENTREE SELECTIONS
Lobster
Tender Lobster Chunks offered with Black Bean Sauce. Accompanied by Steamed Rice and Oriental Vegetables.
Gourmet Beef Plate
Beef Tenderloin Gourmet Plate presented with Green Asparagus Tips and Stuffed Egg.
DESSERT
Strawberry Bavarois Cake
WINES
Same as the SFO-HKG flight.
------------------
WELCOME ABOARD UNITED AIRLINES
Hong Kong to Bangkok
DINNER SERVICE
Salad Appetizer
Marinated Scallops with Crisp Vegetables. Sherry Vinegar/Walnut Dressing
ENTREE SELECTIONS
Lobster
Tender Lobster Chunks offered with Black Bean Sauce. Accompanied by Steamed Rice and Oriental Vegetables.
Gourmet Beef Plate
Beef Tenderloin Gourmet Plate presented with Green Asparagus Tips and Stuffed Egg.
DESSERT
Strawberry Bavarois Cake
WINES
Same as the SFO-HKG flight.
------------------
Jul 18, 2003 | 4:17 pm
#118
Join Date: Oct 2002
Location: Anaheim, CA - Delta Platinum Medallion,Sky Team Elite Plus, American Airlines Platinum, OneWorld - Emerald, EK-Skywards Gold, VS Flying Club, HHonors Gold, SPG Gold. Hyatt Gold Passport Platinum, Intercontinental Platinum Ambassador
Posts: 547
United Airlines First Class Menu - 1987.
WELCOME ABOARD UNITED AIRLINES
Bangkok to Hong Kong
BREAKFAST SERVICE
Chilled Orange Juice
Cheese and Bacon Omelette
A Three-Egg Omelette served with Beef and Vegetable Brochettes and a Fresh Fruit Starter.
Ginger Chicken
Tender Chicken offered with Egg Fried Rice, Pea Pods and a Fresh Fruit Starter.
Fresh Fruit Plate
A variety of Seasonal Fresh Fruits served with Yogurt.
Breakfast Pastries served with Continental Butter and Preserves.
------------------
WELCOME ABOARD UNITED AIRLINES
Bangkok to Hong Kong
BREAKFAST SERVICE
Chilled Orange Juice
Cheese and Bacon Omelette
A Three-Egg Omelette served with Beef and Vegetable Brochettes and a Fresh Fruit Starter.
Ginger Chicken
Tender Chicken offered with Egg Fried Rice, Pea Pods and a Fresh Fruit Starter.
Fresh Fruit Plate
A variety of Seasonal Fresh Fruits served with Yogurt.
Breakfast Pastries served with Continental Butter and Preserves.
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Jul 18, 2003 | 4:39 pm
#119
Join Date: Oct 2002
Location: Anaheim, CA - Delta Platinum Medallion,Sky Team Elite Plus, American Airlines Platinum, OneWorld - Emerald, EK-Skywards Gold, VS Flying Club, HHonors Gold, SPG Gold. Hyatt Gold Passport Platinum, Intercontinental Platinum Ambassador
Posts: 547
1991 United Airlines First Class Menu.
WELCOME ABOARD UNITED AIRLINES
Hong Kong to Seattle
DINNER SERVICE
Hors d'oeuvres
Beluga Caviar served with Absolut Vodka.
From our hor s'oeuvre tray enjoy Smked Salmon Canape, Crabmeat with Avocado, King Prawns and parma Ham.
Garden Salad
Crisp Salad Greens tossed with Fresh Vegetables. Choice of Sherry Vinegar/Walnut or Herb Cream Dressing.
ENTREE SELECTIONS
Roast Stuffed Pork Loin
Stuffed Pork Loin presented with Red Ginger Sauce. Accompaniments are Chateau Potatoes, Broccoli and Pumpkin Wedges.
Filet Mignon
Tenderloin of Beef offered with Green Peppercorn Sauce. Served with Chateau Potatoes and Broccoli.
Fillet of Sole
Fillet of Sole stuffed with Prawn Mousse and served with Lobster Sauce. Accompaniments are Parsley Potatoes and Broccoli.
Lobster
Tender Lobster Chunks offered with Black Bean Sauce. Accompaniments are Steamed Rice and Oriental Vegetables.
CHEESE TRAY
A selection of the Finest International Cheeses and Fresh Fruit complemented by Port Wine.
DESSERT
Strawberry Cake
Confections
BREAKFAST SERVICE
Offered prior to arrival
Chilled Orange Juice
Spanish Omelette
A Three-Egg Omelette served with Hash Brown Potatoes, Ementhal Sausage, Veal Sausage and a Fresh Fruit Starter.
Fresh Fruit Plate
A variety of Seasonal Fresh Fruits served with Yogurt
Breakfast Pastries served with Continental Butter and Preserves.
------------------
WELCOME ABOARD UNITED AIRLINES
Hong Kong to Seattle
DINNER SERVICE
Hors d'oeuvres
Beluga Caviar served with Absolut Vodka.
From our hor s'oeuvre tray enjoy Smked Salmon Canape, Crabmeat with Avocado, King Prawns and parma Ham.
Garden Salad
Crisp Salad Greens tossed with Fresh Vegetables. Choice of Sherry Vinegar/Walnut or Herb Cream Dressing.
ENTREE SELECTIONS
Roast Stuffed Pork Loin
Stuffed Pork Loin presented with Red Ginger Sauce. Accompaniments are Chateau Potatoes, Broccoli and Pumpkin Wedges.
Filet Mignon
Tenderloin of Beef offered with Green Peppercorn Sauce. Served with Chateau Potatoes and Broccoli.
Fillet of Sole
Fillet of Sole stuffed with Prawn Mousse and served with Lobster Sauce. Accompaniments are Parsley Potatoes and Broccoli.
Lobster
Tender Lobster Chunks offered with Black Bean Sauce. Accompaniments are Steamed Rice and Oriental Vegetables.
CHEESE TRAY
A selection of the Finest International Cheeses and Fresh Fruit complemented by Port Wine.
DESSERT
Strawberry Cake
Confections
BREAKFAST SERVICE
Offered prior to arrival
Chilled Orange Juice
Spanish Omelette
A Three-Egg Omelette served with Hash Brown Potatoes, Ementhal Sausage, Veal Sausage and a Fresh Fruit Starter.
Fresh Fruit Plate
A variety of Seasonal Fresh Fruits served with Yogurt
Breakfast Pastries served with Continental Butter and Preserves.
------------------
Jul 19, 2003 | 2:51 pm
#120
Join Date: Jul 2001
Location: NYC
Programs: AA ExecPlat; UA gold; Hyatt L. Globalist; Marriott gold; Hilton gold; FB silver; National EE
Posts: 6,439
<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by fly4work:
These menus are from 1985. I made my first trip to Hong Kong. I flew United. They operated a DC-10-30 (on lease from CP Air). This is their Royal Pacific Business Class Service.
</font>
These menus are from 1985. I made my first trip to Hong Kong. I flew United. They operated a DC-10-30 (on lease from CP Air). This is their Royal Pacific Business Class Service.
</font>