EMIRATES AIRLINES FIRST CLASS
London Gatwick - Dubai Airbus A310
October 1995


Lunch
Cocktails with canapes

First Courses:
-Sevruga caviar with traditional accompaniments
-Arabic mezze with moutabel, tabouleh, falafel, lamb fatayer and stuffed vine leaves
-Lobster and mango salad with saffron and mango dressing

Soup:
-Oxtail consomme served with cheese straws
-Shellfish bisque

Seasonal Salad w/sour cream or Italian vinaigrette

Main Courses:
-Grilled fillet of brill with basil and garlic butter
-Roast pheasant with wild mushrooms and thyme sauce
-Gulf style chicken curry cooked in baharat spices and tomatoes
-Lamb moussaka cooked with tomato and coriander topped with aubergines and courgettes

Vegetables: braised celery, French beans, puree swede, chateau or marquise potatoes and rice pilaf

Dessert:
-Choukette with Fresh fruit - choux bun filled with caramel mousse served with fresh fruit
-Steamed ginger and orange pudding with hot vanilla sauce

International Cheese Board

Selection of Seasonal Fruit

Tea (Ceylon, China, Earl Grey, Camomile)
Coffee
Godiva Chocolates


Evening Savoury Snack
Selection of Sandwiches:
Smoked turkey and avocado
Cottage cheese and pineapple
Celeriac and apple mayonnaise
Salmon and leek tartlet

Traditional Dundee cake

Tea & Coffee


WINES
Champagne: Dom Perignon 1990
White Wine:
Chablis Grand Cru Valmur
Mitchelton Preece Chardonnay
Red Wine:
Chateau Branair Ducru St Julien Grand Cru Classe 1989
Volnay Premier Cru Laboure Roi
Taylors Late Bottled Vintage Port

South African Airways First Class
Capetown - London Boeing 747-300
November 1996


Dinner
Cold Hors D'Oeuvres
Osietra caviar with blinies and creme fraiche
Chilled assortment of Cape seafood, marinated and served with roasted capsicums

Hot Hors D'Oeuvres
Duck-liver tart topped with caramlized apple slices, served with a pickled ginger sauce

Season's Salads
A selection of seasonal salads served from the trolley, sun-dried tomato dressing or French vinaigrette

Main Dishes
-Baby crayfish from Natal, simmered with Dijon mustard and shallots, baked in a traditional Termidore style
-Grain-fed chicken breast cooked with an infusion of olive oil and fresh herbs, dressed with a fresh provencal sauce
-Centre-cut fillet steak, served on a rich ragout of forest mushrooms, flavoured with Cape cabernet wine
-Vegetarian lasagne of basil pasta, layered with ricotta cheese and spinach, baked with a hazlenut crust
Fresh vegetables in season

Desserts
-A refreshing orange and mango yoghurt ice cream served with a fruit coulis
-Baked apricot and date pudding wiht a 'Cape velvet' sauce

Cheese board & Fresh fruit

Coffee, decaf, tea served with a selection of fine pralines


Breakfast

Freshly squeezed fruit juice selection
Fresh fruit appetiser
Plain and fruit yoghurt
Breakfast cereals with milk

A selection of Continental-style cold meat and cheese
Lightly scrambled eggs cooked on board
Poached eggs baked with Mornay sauce served with sliced mushrooms and chives
Boiled eggs to order
chicken and sage sausage
Grilled loin bacon
Herbed farm mushrooms
Baked tomatoes
Toffee waffles

Bread basket with toast, bread rools, croissants, banana muffins, and Danish pastries
Butter, honey and a selection of preserves


The menu was comprehensive enough. The wine list covered more than twenty pages, and listed some excellent wines which were served each month on board. Wonderful descriptions and photographs of the bottle label were included. The November selection included:

Champagne: Laurent Perrier Grand Siecle La Cuvee

Sparkling: Simonsig Kaapse Vonkel Brut 1992

White Wine:
Mulderbosch Barrel Fermented Sauvignon Blanc
Zonnebloem Sauvignon Blanc / Chardonnay
Red Wine:
Cape Levant Pinotage
Meerlust Rubicon 1989

Port: Landskroon Estate 1991

One of the most impressive wine menus for South African wines, it was a pleasure to take it with me and use for personal reference on the ground!

Air China First Class
Beijing - Bangkok 25 June 2001

MAIN MEAL

Appetizer: Poultry Meat Terrine

Salad: Seasonal Vegetable with Salad Dressing

Selection of Rolls served with Butter

Main Courses:
-Steamed Fish Guangdong Style served with Steamed Rice and Chinese Green
-Braised Beef Hungary accompanied by Mashed Potatoes and Seasonal Vegetables
-Roasted Spring Chicken with Pesto Sauce served with Ranch Potaotes and Seasonal Vegetables

Dessert: Fresh Fruits, Butter Bread Pudding

Cheese served with crackers and Mixed Nuts

Chocolates


Scanned replete with gramatical errors. Wines were from the trolley, nothing spectacular.

British Airways First Class Sleeper Service
New York JFK - London Gatwick 18:00-06:00
Aircraft: DC10-30

I tried the BA Sleeper Service shortly after they brought it out in the early 1990s. The object was to get passengers to dine in the lounge before they flew, thus optimizing as much time on board to sleep. However, you could opt to eat in the air if you preferred. This was BA's first attempt at an a la carte buffet style service in First Class, which is now their standard.

Sleeper Buffet
Grilled prawn brochettes
Stir fried fillet of beef with soy and ginger
Breast of chicken trattoria
Ravioli pasta and four cheeses

Main Courses:
Lobster cocktail with citrus mayonnaise
Turkey ham and avocado salad with celery and carrot ribbons
Smoked Salmon and troute presented with cottage cheese
Grilled marinated vegetables with shaved parmesan served with olive oil lemon and basil dressing

Cheese and Fruits
Farmhouse Stilton, French Brie and Italian tallegio served with celery, walnuts and black olives, tropical and seasonal fruits

Dessert
Summer berry tart

Selection of hot drinks and chocolates

Sleeper Breakfast
Energizer breakfast drink of plain yoghurt, fresh orange juice, strawberries, honey and vanilla

Freeshly squeezed pink grapefruit or orange juice

Chilled fresh fruit appetizer

Breakfast cereals and Birchermuesli

Toasted rolls of bacon and tomato
Croissants filled with ham and mushrooms
English Breakfast: eggs, pork sausages, grilled bacon, potato galettes

Muffins, five grain bread rolls, croissant and toast.

Air New Zealand First Class
London - Los Angeles Boeing 747-400
March 1998 11 hrs 10 minutes, late afternoon departure

A la carte Dinner - harmonising energy and mother earth to bring nature's bounty

Appetisers
-Warmed New Zealand greenshell mussel fritter with tomato and coriander salsa
-Chargrilled endive, artichoke, baby squash, sweetcord and caramelised red onion with balsamic and olive oil dressing

Soup
Roast carrot, leek and lemongrass soup with crisp shallots

Main selections
-Grilled lamb cutlets with red onion and mint salsa on mustard mash potatoes and baby aubergine
-Roast barbary duck with wild mushrooms and cannellini beans on grilled courgette
-Turbot marinated in coconut milk and ginger on egg noodles tossed with green beans, shrimps and chives
-Potato fontina and celeriac cake with olive roasted tomatoes and garlic braised Swiss chard

Salad
Freshly tossed salad offered with your choice of Mantova Colle extra virgin olive oil and balsamico or herb and yoghurt mayonnaise.

Desserts
-Warmed pancake with grape, vanilla and maple walnut icecreams, topped with passionfruit
-Lemon bavariois and tamarillo poached in wine with lemon myrtle biscotti

Cheese and Fruit

Tea, Coffee and chocolates


Light Meal
Selection of chilled fresh fruit

Spicy duk and peanut spring rolls with hot and sour dipping sauce
Smoked mackeral and sundried tomoato mayonnaise pita bread sandwich
Assortment of scones served with strawberry jam and clotted cream


Wines:
Champagne: Dom Perignon 1990
White Wine:
Coudy Bay Sauvignon Blanc 1997
Linden Estate Reserve Chardonnay 1996
Stonecroft Gewurztraminer 1996
Collards Rhine Riesling 1996
Red Wine:
Martinborough Vineyard Pinot Noir 1996
Villa Maria Merlot Cabernet Sauvignon 1995
Dessert Wine: Montana Late Harvest Selection 1995


Excellent service from an exceptional crew, truly a pleasure to travel...

Qantas Airways First Class
Sydney to London via Bangkok
March 2003 Boeing 747-400 Longreach
Evening departure

Dinner Sydney-Bangkok
Canapes

Entrees
Cream of Asparagus Soup with Parmesan
Lobster and Soba Noodle Salad with Sesame Soy Dressing

Main Courses
Roast Chicken wiht Potato Puree and Zucchini Sauce
Beef Fillet with Road Potatoes, Sugar Snap Peas and Mustard Seed Jus
Moroccan Crusted Blue Eye Cod with Spieced Vegetables and Couscous
Sweet Pumpkin, Chickpea and Spinach Curry with Rice Pilaf

Green Leaf Salad with Palm Sugar Vinaigrette

Cheese: Blue, soft and hard cheese, hand selected by the Maitre Fromager

Dessert
Passionfruit Tart with Cream
Peach and Almond Crumble Cake with Maple Syrup Mascarpone
Fresh Fruit

Petits Fours - a selection of Kennedy & Wilson chocolates and petits fours


RefreshmentAvailable throughout the flight

Vegetable and Pancetta Soup with Tarragon Pistou
Lamb, Mint and Pea Pie
Steak Sandwich with Tomato and Chilli Relish
Lemon Plenta Cake
Chocolate Chip Biscuits
Fresh Whole Fruit
Chocolate Coated Vanilla Ice Creams


Supper Bangkok to London
Canapes

Entrees
Seafood and Tamarind Soup
Poached Chicken, Bean and Broccoli Salad with Black Olive Dressing

Main Courses
Lamb Fillet w/Provencal vegetables and anchovy butter
Souther Thai Style Curry of Beef with Jasmine rice and Asian Greens
Snowfish Fillet with Eggpland and capsicum confit, asparagus and Aioli
Penne with Tomato, Fresh herbs and parmesan

Green Leaf Salad with palm sugar vinaigrette

Cheese

Dessert
Coconut and waterchestnut pudding with mango
Fresh Fruit

Chocolates

Apricot and Almond Biscotti


Breakfast
Tangerine Juice, Apple Juice, Pear or Mango Juice
Banana Energizer Drink

Fruit Salad
Muesli & assorted cereals
Yoghurt & honey
Warm bakery items with conserves

Spinach & Cheddar Omelette
Roast Vine ripened Tomatoes
Braised Beans
Bacon
Smoked Salmon
Sausages
Potato Cakes

Wines:
Champagne: Henriot Brut Millesimes 1995
White Wine:
Leo Buring Leonay Eden Valley Riesling 1997
Petaluma Viognier 2001
Mount Mary Chardonnay 2000
Red Wine:
Lindemans Limestone Ridge Shiraz Cabernet 1998
Panorama Pinot Noir 2000 (Tasmania)
Orlando St Hugo Cabernet Sauvignon 1999
Dessert Wine: De Bortoli 1998 Noble One Botrytis Semillon

From 1977 through 1980, Eastern Airlines offered one of the best air fare bargains of all time � the Unlimited Mileage fare. For a set price, you could fly anywhere in the Eastern Airlines system, from Barbados to Acapulco to Seattle to San Antonio, as much as you wanted. You only had to make a minimum of three stops of 24 hours or more. The fare was only offered in Coach and the price was $500.00. In May of 1980, I flew 104,000 miles in three weeks.

The following menu is from an Atlanta to Los Angeles flight upon which I was upgraded. Seats were assigned at the gate from a big chart of peel off seat numbers which were affixed to your boarding pass. The crowd looked larger than the available Coach seats so I cautiously hung back until the last coach seat was doled out. The aircraft was an A300B and the seats were wide and deep, upholstered in a color pattern that would be unthinkable by today�s comparatively staid standards.

E A S T E R N . A I R L I N E S
The Wings of Man

Atlanta to Los Angeles

DINNER

Appetizer
Crepe Admiral, a light crepe filled with a combination of scallops and mushrooms in a cream, covered with a delicate white wine sauce

Salad de Maison
A selection of fresh greens with a variety of garnishes and your choice of Bleu Cheese or Creamy Italian Dressing

ENTREES
Your choice of:

Filet Mignon
Charbroiled with Maitre d�Hotel butter

Chicken Breast aux Champignons
A tender young chicken breast is oven roasted and covered with a light, creamy mushroom sauce


To accompany your selection
Stuffed Baked Potato
White and Wild Rice
Asparagus Spears in Lemon Butter

A selection of hot rolls

** **** **

Dessert
French Vanilla Ice Cream with your choice of Chocolate Sauce or Strawberry topping, garnished with walnuts and whipped cream

Assorted Cheeses and Fruits

In the late 1970s, market studies had indicated that a fair number of Concorde passengers were originating from or connecting on to Texas. In response, Braniff International, in conjunction with Air France and British Airways, offered Concorde service between Washington Dulles and Dallas/Ft. Worth airport. Once Concorde had arrived at Dulles, Braniff crews would take over and fly the plane on to Dallas. The service was offered with either BA or AF equipment, depending upon the day of the week. Because civilian supersonic flight over America was prohibited, the flights were made at subsonic speed.

The service was inaugurated on January 12th, 1979 with both the BA and AF birds making the trip. Getting a seat on this historic flight was simple. I read about it in the paper, then immediately called Braniff to book a seat. Since I�d already seen the interior of BA�s Concorde when it came through Denver on a promotional tour, I chose to fly on the Air France Concorde. There was a big pre-flight gala in the Dulles restaurant featuring an various hors d�oeuvres, caviar and ice sculpture with pockets to chill numerous bottles of fine vodka. My seatmate was the French Minister of Transport. Flight time was two hours and twenty seven minutes, with the Mach meter indicating a top speed of Mach .98 at one point. Both aircraft landed simultaneously on DFW�s twin runways and parked nose to nose at the gate. As we disembarked, a band on the tarmac struck up �The Yellow Rose of Texas� . Ladies were handed a long stemmed yellow rose while the guys had their lapels pinned with one. My First Class ticket between Dulles and Denver via DFW cost me $156.00.

B R A N I F F . I N T E R N A T I O N A L

Washington DC to Dallas/Ft. Worth

LUNCHEON

Hors d�oeuvres varies

Heart of Boston Lettuce with
Avocado and Tomatoes
Riviera Dressing

Medallions of Veal Oscar
Glazed Carrots
Broccoli Polonaise

Filet Mignon with Fresh Pepper Sauce
French Cut String Beans
Rissolee Potatoes

Chocolate Mousse

English Mint

Coffee � Cappuccino � Tea

In June of 1983, after attending the Airliners International convention in Washington DC, I flew up to Newark aboard N409PE, an ex-Lufthansa 737-130 being operated by People Express. In Newark, I connected to a Continental DC-10 offering nonstop service to Denver�s Stapleton Airport. The aircraft, N68056, offered 30 plush red seats in First Class. Just behind the First Class cabin was The Polynesian Pub, featuring a standup bar, snacks, and the in-table electronic ping-pong game known as �Pong�. Here is the menu from that flight.

C O N T I N E N T A L . A I R L I N E S
The Proud Bird With The Golden Tail

GOLDEN JET SERVICE

Newark to Denver

DINNER

TEMPTING APPETIZER

Coquille St. Jacques
Tender sea scallops blended with a rich cream sauce of mushrooms, spices and wine, served in the natural coquille shell

SALAD CART

Proud Bird Salad
A delightful combination of garden fresh greens, mushrooms, heart of palm and cherry tomatoes, enhanced by Continental�s own Javanese dressing

ENTR�E SELECTIONS

Chateaubriand
The finest filet of choice beef, cooked and carved to your liking and served with Sauce Marchand De Vin

Roast Duckling
Crisp duckling served with a most unusual minted pepper sauce and rice pilaf

Turbans of Sole
Filets of sole poached and wrapped around a light spinach souffle with sauce veloute

Cold Seafood and Fruit Plate
King crabmeat and shrimp salad served with a generous selection of fresh fruit


Potatoes and vegetables in season

** **** **

DESSERT TREATS

Lemon Luv � from the cart

Cheese board and biscuits

Fresh Fruit Basket

The following menu is from a flight I took between Denver and Los Angeles in July 1981. Although the flight was relatively short � only two hours and ten minutes � Continental offered an innovative approach to their luncheon service:

C O N T I N E N T A L . A I R L I N E S
The Proud Bird With The Golden Tail

GOLDEN JET SERVICE

Denver to Los Angeles

LUNCHEON

We invite you to make your own fixin�s from our Chef�s special selections or, if you prefer, your flight attendant will gladly assist you in preparing a Dagwood Delight or a diet special. Treat yourself to a Texas Tall Turkey, Denver Mile-High or perhaps a Kansas City Katch All or mix and match to your liking

TEXAS TALL TURKEY
An open face sandwich with slices of turkey on your choice of buttered bread. Fresh tomato slices and pickles on top and seasoned with salt and pepper. We suggest your favorite glass of wine or champagne

DENVER MILE-HIGH
On Rye bread, add slices of turkey . . . Add lots of mayonnaise and then another slice of bread. Add lots of roast beef, Swiss cheese, mustard and another slice of bread. Enjoy with an ice cold glass of beer

KANSAS CITY KATCH ALL
Slices of turkey on French bread with Swiss cheese. Why not go all the way . . . Add currant jelly for a most unusual treat. White wine compliments this snack

CREATE YOUR OWN SANDWICH WITH:
Sliced Roast Beef
Sliced Breast of Turkey
Braunschweiger
Creamy Peanut Butter
Sharp Cheddar
Swiss Cheese
Currant Jelly

Breads
Rye
Pumpernickel
French

Dressings
Butter
Mayonnaise
French Mustard

Dessert Treats

The following menu is from an April 1980 flight between Denver and Tampa, Florida. Try and find service anywhere near this nice on a Denver to East Coast flight these days. . .

C O N T I N E N T A L . A I R L I N E S
The Proud Bird With The Golden Tail

GOLDEN JET SERVICE

Denver to Tampa

DINNER

To Begin
Ripe avocado with curried crab stuffing. Lemon garnish

OUR SALAD TODAY

Proud Bird Salad � Served From The Cart
A delightful combination of fresh salad greens and watercress, mixed with mushrooms, heart of palm and cherry tomatoes, enhanced by Continental�s own Javanese dressing

Assorted Crackers

ENTR�E SELECTIONS

Roast Sirloin of Beef
Selected from choice beef; cooked and carved to your liking, served with Bordelaise Sauce

Roast Duck Grand Marnier
Chosen specially from this season�s finest. Roasted �til golden brown and served with a rich Grand Marnier sauce

Accompanied by Garden Fresh Vegetables in Season

Potpourri of Seafood
Served in a crock, you will enjoy tender deep sea scallops, chunks of Pacific lobster and chopped clams all swirled in a rich cream sauce

Assorted Breads

** **** **

DESSERT TREATS
Served From The Cart

Hot Apple Pie

Cheese Board and Biscuits

Fresh Fruit Basket

BUSTERCT1K the DC-10 on my SEA-HKG flight did have to make a fuel stop. Prior to our pushback in SEA, the captin informed us we would be stopping in TPE for fuel. The stop was about 1 hr on the ground.

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This is a First Class menu a flight on AA to London.

LOS ANGELES TO LONDON
International Flagship Service

DINNER SERVICE

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

The Caviar Cart
Sevruga Malossol Caviar
From the Caspian Sea, presented with traditional Garnishes and Blini or Toast Points

Appetizer Salad Cart
Select from a variety of appetizers that have been freshly prepared for you.
Today's options include seasonal mixed Greens with creamy Cucumber Dill Dressing or Cilantro Hoison Vinaigrette.
Lobster Tail, Peanut-crusted Chicken and an Asian Pasta Salad.

Bread Basket
Warm Sourdough and Seven-Grain Rools

Sorbet Course
Raspberry Sorbet

ENTREES
Chateaubriand
Tenderloin of Beef with fresh Sage, complemented by a Port Wine Demi-Glaze, Mashed Red Potatoes and satueed Eggplant and Bell peppers.

Seared Fillet of Salmon
Cumin-seared Salmon with a Red Pepper Sauce, presented with a wamr Vegetable Relish and southwestern Corn Ploenta.

Vegetbale Lasgna
Lasgna Noodles layered with fresh Vegetables, Mozzarella, Parmesan and Feta Cheese and enhanced by a Roasted Tomato Sauce with fresh Basil, offered with freshly grated Parmesan Cheese.

Destination Feature
Veal with Mushroom Wine Sauce
Seared Veal Chop enhanced by a Mushroom Wine Sauce, offered with sauteed Green Beans and Bubble and Squeak Potatoes prepared with Cabbage and Mashed Potatoes.

Should you care for additional options, Sherried Carrots, Zucchini and Squash, Mashed Red Potatoes with carmelized Onions and sauteed Red Peppers, Green Beans and Mushrooms are available upon request with any of our entrees.

The Fruit and Cheese Cart
Manchego, Appenzeller and Roquefort Cheese complemented by fresh seasonal Fruit, served with selected Crackers and offered with Port and other fine Wines.

The Dessert Cart
Icea Cream Sundae
[i]Haagen-Dazs Vanilla Ice Cream with a choice of Hot Fudge, Butterscotch or seasonal Berry Toppings, Whipped Cream and Pecans.[i/]

Godiva Chocolates

BREAKFAST SERVICE
Chilled freshly squeezed Orange Juice

Seasonal Fruit

Fesh Eggs prepared to order and Grilled Breakfast Meats

Berry Yogurt
Mueslix Cereal
Assorted Breakfast Breads

WINES
Champagne
[i]Pommery Cuvee Madame Louise 1985[i]

White Wines
Silverado Napa Valley Chardonnay 1992
Moreau Chablis Grand Cru 'Les Clos' 1993
Ferrari-Carano Sonoma County Fume Blanc 1994

Red Wines
Vine CLiff Napa Valley Cabernet Sauvignon 1990
Chateau Langoa-Barton 1990
Carneros Creek 'Los Carneros' Pinot Noir 1992

Sherry
Sandeman 'Character' Medium Dry Sherry

Dessert Wine
Graham's 'Malvedos' Vintage Port 1982

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This is a First Class menu from American Airlines in October 1995.

MADRID TO MIAMI
International Flagship Service

LUNCHEON SERVICE

To Start
An assortment of warm Roasted nuts to accompany your preferred Cocktail or Beverage.

The Caviar Cart
Sevruga Malossal Caviar
From the Caspian Sea, presented with traditional Garnishes and Blini or Toast Points.

Appetizer Salad Cart
Select from a variety of appetizers that have been freshly prepared for you.
Today's options include seasonal mixed Greens with creamy Tarragon Dressing or Italian Herb Vinaigrette, thinly slice Smoked Salmon, Oregano Chicken and Roasted Tricolor Peppers.

Sorbet Course
Raspberry Sorbet

ENTREES
Chateaubriand
Tenderloin of Beef coated with fresh Sage, complemented by a Port Wine Demi-Glaze, Mashed Potatoes and sauteed Eggplant and Bell Peppers.

Salmon with Linguine
Pan-seared Fillet of Salmon seasoned with Dill and Lemon, offered with Linguine in a light Parmesan Sauce and a diced Tomato and Scallion Mix.

Pesto and Cheese Ravioli
Ravioli filled with Pesto and Cheese, enhanced by a sun-dried Tomato Pesto Sauce flavored with Basil and presented with a Vegetable Garnish and freshly grated Parmesan Cheese.

Destination Feature
Southwestern Chicken Pizza
An individual Pizza prepared with grilled Chicken Breast, Pico de Gallo and fresh Cilantro, topped with Mozzarella Cheese.

Should you care for additional options, Sherried Carrots, Zucchini and Squash, Mashed Potatoes with carmelized Onions and sauteed Red Peppers, Green BEans and Mushrooms are available upon request with any of our entrees.

The Fruit and Cheese Cart
Idiazabal, Tetilla and Danish Blue Cheese complemented by fresh seasonal Fruit, served with selected Crackers and offered with Port and other fine Wines.

The Dessert Cart
Ice Cream Sundae
Haagen-dazs Vanilla Ice Cream with a choice of Hot Fudge, Butterscotch or seasonal Berry Toppings, Whipped Cream and Pecans.

Select Chocolates

AFTERNOON MEAL
Chili Lime Chicken
Grilled Chicken Breast enhanced by a Chili Lime Marinade and served with a Mango Escabeche Salad.

Angel Hair Pasta
Angel Hair Pasta with Pesto Sauce garnished with a Vegetable Relish, Herb-dried Tomato wedges, Artichokes and Olives.

Iced Beverages
Iced Tea, Lemonade and Mineral Water offered in chilled glasses with lemon and fresh Mint

Fresh Fruit

Cookies, freshly baked on board

WINES
Champagne
Piper-Heidsieck Champagne 'Rare" 1985

[i]White Wines
Acacia Napa Valley 'Carneros' Chardonnay 1991
Marimar Torres 'Don Miguel Vineyard' Chardonnay 1991
Ferrari-Carano Sonoma County FUme Blanc 1994

Red Wines
Beaulieu Vineyard 'Georges De LaTour' Cabernet Sauvignon 1988
Torres Gran Coronas 'Black Label' 1988
LaBoure-Roi Vosne-Romanee 'Les Brulees' 1988

Sherry
Sandeman 'Character' Medium Dry Sherry

Dessert Wine
Graham's 'Malvedos' Vintage Port 1982

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This is from October 1990 on American Airlines Business Class.

Welcome aboard American Airlines International Flagship Service
Dallas/Ft. Worth to Frankfurt

DINNER SERVICE

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

Appetizer
Chilled Shrimp aith slices of Lime and Tropical Fruit

Salad
Boston and Iceberg Lettuce served with Salsa Vinagrette or Creamy Goat Cheese Dressing

Warm Breads, freshly baked on board.

Entrees
Chateaubriand
Grilled Tenderloin of Beef offered with a Sauce of Shiitake Mushrooms. Accompanied by sculpted Potatoes with Carrots and Zucchini.

California Seafood Medley
Sauteed Shrimp, Scallops and Rock Lobster Tail served with a delicate Saffron Sauce. Presented on fresh Spinach Fettuccine.

Destination Feature - Germany
Black Forest Pheasant
Breast of Pheasant wrapped in Bacon, roasted and served on a Brown Sauce flavored with Currants, Leeks and Thyme. Accompanied by fresh Green BEans, seasoned Carrot Batons and Pear poached in Red Wine.

The Dessert Cart
Fresh Fruit and Cheese with Crackers and Sweet Biscuits
Double Chocolate Cake
A moist Chocolate Cake and Fudge Icing and Pecans served with fresh Strawberry Sauce.

BREAKFAST SERVICE
Fresh Seasonal Fruit served with warm Muffins

A choice of hot entree or chilled Meats and Cheeses.

From the cart, an assortment of selected Cereals, regular or light Yogurts, and assorted Breakfast Breads

WINES
Champagne
Bollinger Grand Annee 1983

White Wines
Acacia Napa Valley "Carneros" Chardonnay 1988
Wegeler-Deinhard Wehlener Sonnenuhr Riesling Spatlese 1988

Red Wines
Beaulieu Vineyard "Georges de Latour" Cabernet Sauvignon 1985
Laboure-Roi Vosne Romanee "Les Brulees" 1986

Sherry
Gonzalez-Byass "La Concha" Amontillado Sherry

Dessert Wine
Graham's "Malvedos" Vintage Port 1978

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