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First Class Menus and Experiences From Bygone Years
Following my lead on Air Canada’s 1977 Paris - Montreal service, I thought I’d create a more well rounded thread, encompassing any and all First Class Menus from years past. This way, any future menus which I post (or which you may care to add yourselves) can stay under one easily accessible thread. Certainly, any comments about and/or reminiscing upon one’s experiences from “The Good Old Days” would be most welcome. I think the comparisons with current services could be most enjoyable and enlightening.
Indeed, while catering standards for flights back in the sixties and seventies is generally thought to have been more elaborate than those of today, I think the evidence will suggest that some of today’s inflight services are every bit as good, if not better than those of yesteryear. In any event, I hope this thread will prove to have some historic as well as entertainment value amongst Trip Report readers. The following menu is from a Philippine Airlines flight between Manila and Paris via Bangkok in 1993. I believe PAL offered its First Class clientele traditional seating downstairs and actual beds upstairs. The champagne was Perrier Jouet Belle Epoque. Bon Apetite! ** *** ** P H I L I P P I N E . A I R L I N E S Manila - Bangkok DINNER Canapes Smoked Salmon with Dill, Onion and Caper Asparagus and Ham Sushis Hors D’Oeuvre Shrimp Cocktail on Solo Papaya Boat Parma Ham with Melon Basket of Homemade Bread Sesame Roll Wholemeal Roll Basil Butter Bread Nilagang Baka Boiled Beef Soup, garnished with Beef Julienne, Shredded Cabbage and Potato Cakes Chicory and Grapes Salad Served with your choice of dressing: Red Wine Vinegar with Mustard and Olive Oil Or Blue Cheese ** *** ** Entrees Prime Sirloin Steak Served with Tarragon and Rosemary Butter Mang Leon’s Harana Lechon Manok Roasted Chicken Mang Leon Style Deep Sea Scallops Accompanied by Mixed Capsicums ** *** ** Bouquetiere of Fresh Vegetables Green Asparagus Spears Sautéed Button Mushrooms Sautéed Young Corn with Basil and Tomato Fingers Starches Rice Valenciana Baked Potatoes in Jacket with Sour Cream and Chives Linguini with Olives in Oil ** *** ** Fresh Fruits in Season Cheese Tray Camembert, Edam and Stilton Vanilla Ice Cream in Chocolate Cups With Apple Puree and Hazelnut Crisps Assorted Chocolate Pralines ** *** ** Freshly Brewed Coffee Napolitaine, Marnissimo, Irish Cream or Jamaica Tea Selection Irish Breakfast, Darjeeling, Earl Grey, Lemon Scent, Lipton, English Breakfast, Ceylon Orange Pekoe ** ** ** ** ** ** ** ** ** ** SUPPER Bangkok – Paris Seasonal Salad A combination of radicchio, iceberg, carrots, green pepper and celery Served with Guava Vinaigrette or Thousand Island Dressing Basket of Homemade Bread Laugen Roll, Hard Roll or Kraft Corn Roll ** *** ** Entrees Grain-fed Veal Loin Served with Boletus Mushroom Sauce Pan Fried Cod Fish Presented with Red Wine and Pineapple Sauce ** *** ** Bouquetiere of Fresh Vegetables Turned Carrots, Sliced Zucchini and Turned Turnips Starches Risi Bisi, Sablee Potatoes and Oriental Fried Noodles ** *** ** Fresh Fruits In Season Cheese Tray Brie, Cambozola and Gruyere Assorted Mini French Pastries Assorted Chocolate Pralines ** *** ** REFRESHMENT Available Upon Request Between Meals Freshly Squeezed Orange Juice Arroz Caldo A ginger flavored chicken porridge. Garnished with spring onions, toasted garlic and native lime juice Assorted Pinwheel Sandwiches Cream Cheese and Chives Tuna Fish Salad Ham Sausage Fresh Fruits In Season ** *** ** BREAKFAST Appetizer Fresh Pineapple Juice Rock Melon Boat with Kiwi and Apple Cereals and Yogurt Cornflakes or Muesli (Fresh bananas available upon request) Fruit Flavored Yogurt Oven-Fresh Morning Bread Cheese Roll, Croissant or Danish Pastry Served with Jam, Marmalade, Honey or Butter ** *** ** Entrees Mixed Grill Beef Tapa, Baked Chicken Thigh Adobo and Honey Cured bacon Rashers Sea Perch Fillet Complimented with Lemon Butter and Pine Nuts Poached Egg Florentine Complements Scrambled Eggs Fresh Farm Eggs Tomato Half with Herbs and Sautéed Abalone Mushrooms Fried Rice with Chopped Ham Galette Potatoes Coffee or Tea ** *** ** Next Up: Braniff International First Class circa 1978 Dallas – London [This message has been edited by Seat 2A (edited 07-03-2003).] |
Ah yes.....another afficianado of menus. THANKS so very much.
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Seat 2A - this is wonderful! I love reading old menus... http://www.flyertalk.com/forum/thumbsup.gif
I am all for this new topic...keep them coming. I would love to read the old Pan Am menus or even Western Airlines. Thanks for this piece of joy. http://www.flyertalk.com/forum/smile.gif ------------------ Patrick A. Inouye, LMT volunteer trip reports moderator |
Actually, 2A, if you happen to have them, please post any TWA, Braniff, or CO (bird with the golden tail) menus from the 60's or 70's so that some of us may reminisce about how it was.
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Here is A Pan Am Menu from the Mid 70s- Polar Service - LHR to Lax
Assorted Cold Canapes Hors D'Oeuvre Caviar from the Caspian Sea - Iced Vodka A display from various countries The London Grille Select your own roast from the cart cooked to your order aboard Roast Rib Eye of Beef with natural juices Angus Sirloin of Beef Rack of Lamb with mint sauce Or you may have from the galley Fillet of sole with lemon butter sauce Buttered Garden Vegetables Baked Idaho Potatoes with sour cream and chives Salad Tossed Garden Greens Cheese Selection of Cheese Desert Fruit Basket French Pastry Coffee Orange Pekoe Tea. |
Hi- Here is another First Class Menu - LH Flight FRA-ORD Summer 1978
Cocktail Hour followed by Luncheon Caviar Sevruga Malossol Fresh Lobster with American Sauce Rolls of roast beef with creamed horseradish Roast Breast of Poularde on Rice Salad Parma Ham Herring Salad "Rhineland Style" Shrimp Salad "tropicana" Toast - Rolls - Butter Consomme with Marrow Dumplings Cheese sticks We offer for your choice Roast saddle of veal Poached eel in dill sauce Tender chicken in orange sauce Roast veal with piquant stufing Marinated beef "Rheinland Style" Shoulder of Pork in mustard sauce Ragout of Hare with Assorted Vegetables Home-made noodels "Spaetzle" Rice Buttered Potatoes Mixed salad with choice of dressing Charlotte Russe Basket of fresh fruit - assorted cheese Bread - Butter Coffee Coffee-Kirsh Coffee-Asbach Cognac-Liquers-Choclate Afternoon Tea Choice of Pastries Coffee - Tea Cold Buffett "Country Style" Avocados stuffed with shrimp salad Boiled Ham Garnished Waldorf Salad Salad of Chanterelles Mexican salad Rools-Farmhouse bread- Whole Grain bread Butter Sweedish Fruit Selection of cheese Coffee-Cognac-Liquers |
Raldal - STOP IT!...you are spoiling us senseless... http://www.flyertalk.com/forum/smile.gif
I am going to have to quit my job and stay at home in earnest waiting for the plethora of old menus from you...LOL http://www.flyertalk.com/forum/thumbsup.gif You would not happen to have any 1970s UA ones, now do you? MAHALO! ------------------ Patrick A. Inouye, LMT volunteer trip reports moderator |
Air Canada YYC-YYZ 10 Nov 1970
Cocktails in the forward lounge with martinis expertly stirred by the Maitre d'Avion at the stand up bar. All available liquors were displayed on shelves behind the bar with fresh flowers on the cocktail table. Dinner Lobster Parisienne Accompanied by Un Gran Vin Blanc du Rhin ou de Bourgogne Pheasant en Cocolte or Chateaubriand Sauce Bordelais Jardiniere de Legumes Salade de Laitue Accompanied by Un Vin Rouge de Gran Cru Soufle Clare de Lune Cerises Jubile Glacees Vacherin ua Moka Accompanied by Champagne Plateau de Fromages Friandeses Accompanied by your choice of Liqueur Cafe The parchment menu was personally signed by the Chef du Cuisine Mr Bolinski and the Maitre d'Avion Mr Balogh. |
I am looking forward to the Braniff menu but it will be for F, not the back of the bus, right? Anyway, I had the "pleasure" of being on a very crowded flight in July of 1980. LAX-CDG, changing at a sweltering DFW, where they ran out of ice for drinks in the terminal and we then sat on the runway for 20 minutes, waiting for our turn to take off. Not very ladylike, but I was sweating like a pig. Couldn't sit with my group--was with a few Texas doctors who were feeling no pain. Had to land in Amsterdam and before Paris we were served croissants and champaigne, which was a nice touch. I'd taken a sleeping pill so slept through that. That's about the time I became an EC member and have flown non-stop, LAX-LHR ever since.
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Sorry - No early United Menus but just to bring us all back to earth here is a Pan AM Economy Menu for 1972 - Note only First and Economy Class then. Menu is for a flight across the Atlantic
Pub Fare Hors d'Oeuvre Grilled Filet of Beef Buttered Garden Vegetable Thousand Leaves Pastry Coffee Tea Mints (Not no choice of meal!!.) Drinks Various Cocktails and Liquers $1.00 Beer and Wine $.50 Cigarettes $.30 Champagne (Split) $1.00 I think that the Y class service is much better now!! |
I thought I'd compare the by-gone days of yesteryear to what we deal with now.
American Flight 143, STL-LGW. Economy. Dinner: Fifteen pieces of penne pasta with marinara and four chunks of chicken. Salad of iceburg lettuece, shredded carrots with Italian Dressing. Cold Roll Coconut Cake Square of Choclate. Bottle of Water. Breakfast: Warm Croissant with Preserves Blueberry Yougurt with your choice of raisins or nothing. Orange Juice, Coffee, Tea. http://www.flyertalk.com/forum/frown.gif ------------------ DC-10's Forever! |
CMK10 - that's a sore menu... http://www.flyertalk.com/forum/frown.gif
LOL... http://www.flyertalk.com/forum/smile.gif Thanks for the info too... I will be glued to my PC for each and every menu that is forthcoming... http://www.flyertalk.com/forum/smile.gif I may have some early 1990s UA menus in storage, I'll see and if I do, I'll scan them into my PC to post. Blessings all around! ------------------ Patrick A. Inouye, LMT volunteer trip reports moderator |
What a great response! Thanks to all of you who have posted those First Class menus. Raldal, I wish I'd been of age to have flown Lufthansa First Class back in the 70s. What a spread!
<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by opushomes: Actually, 2A, if you happen to have them, please post any TWA, Braniff, or CO (bird with the golden tail) menus from the 60's or 70's so that some of us may reminisce about how it was.</font> Patrick, I can also help you out on some of those 1970s Western services. Again, they are in Fairbanks, but I have MIA-LAX and DEN-LHR alng with SEA-ANC menus. I also have a 1960s Pan American Honolulu-Tokyo First Class menu I will retrieve. It is catered by Maxim's of Paris. |
<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by daph: I am looking forward to the Braniff menu but it will be for F, not the back of the bus, right?</font> |
Seat 2A -
I am drooling over the TWA menu...STOP or else I'll have to buy a time machine & go back in time to that TWA flight & buy a 1st class ticket. http://www.flyertalk.com/forum/smile.gif http://www.flyertalk.com/forum/smile.gif FYI - I was around in 1972...LOL Looking forward to the PanAm menu as well... Mahalo... ------------------ Patrick A. Inouye, LMT volunteer trip reports moderator |
All of this nostalgia made me think of the menus I kept from my past flights. I found them and they brought back wonderful memories. I will gladly post any of them that is asked for. Here is the list of what I have:
AMERICAN AIRLINES 1982 - LAX-IAD F Captain's Table Service 1990 - LAX-NYC F/DFW-FRA C/ZRH-LAX C 1991 - Trans-con F 1992 - LAX-JFK-LAX F (non-AFS) LAX-JFK-LAX P 1993 - LAX-JFK-LAX P Mid-con service F LAX-JFK-LAX P Trans-con F ORD-MXP C/ORY-JFK C 1994 - Trans-con F 1995 - LAX-LHR F/MAD-MIA F/MIA-LAX P 1996 - LAX-MIA-LAX P LAX-MIA P/JFK-LAX P LAX-HNL-LAX F 1997 - LAX-JFK-LAX P 1998 - LAX-JFK-LAX P LAX-JFK-LAX P 1999 - JFK-LAX P 2000 - LAX-HNL-LAX F BRITISH AIRWAYS 1986 - LHR-LAX Y CATHAY PACIFIC 1986 - SIN - HKG F and C 1990 - HKG-PEK Y 1997 - LAX-HKG F/HKG-BKK J/BKK-HKG J HKG-LAX F NORTHWEST AIRLINES 1992 - LAX-SYD F (non-stop 747-400) HNL-LAX F (part of SYD-HNL-LAX) TWA 1985 - IAD-LAX F and C UNITED AIRLINES 1982 - LAX-BOS F/IAD-LAX F/ LAX-IAD F SFO-ANC F/ANC-ORD F/ORD-LAX F LAX-HNL-LAX F 1983 - LAX-IAD-LAX F LAX-LIH F/HNL-LAX F LAX-HNL F/ITO-LAX F 1984 - ORD-LGB F LAX-KOA-LAX F 1985 - LAX-HNL-LAX F LAX-OGG-LAX F SFO-IAD-LAX F SEA-HKG-SEA C 1986 - LAX-NRT F/NRT-MNL F SFO-HNL-LAX F LAX-HNL F/OGG-LAX F LAX-IAD-LAX F 1987 - SEA-HKG C/HKG-SIN C ORD-LAX F 1988 - SFO-HKG F/HKG-BKK F/BKK-HKG F HKG-SEA F 1994 - JFK-LAX P 1995 - JFK-LAX P 1999 - LAX-JFK C ORD-SNA F I can also try to scan those menus that may be of interest. ------------------ |
Wouldn't mind taking a look at the 1982 AA one and the NW one as well. Seems like quite a collection. Wish I had saved mine from flights back in the 70s. Thanks again http://www.flyertalk.com/forum/smile.gif
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I kept my UA transcon First menus from 2000, 2001, 2002, and 2003. Sent them in to www.airlinemeals.net (for their menus section), but will post them here from home.
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Here is a Concorde Menu from the time British Airways operated the Concorde Service between LHR and Bahrain. This is for the leg BAH - LHR
Aperitifs - Champagne Barquettes of caviar and prawn canapes Lunch Smoked Scotch Salmon Cold Fillet of beef Wellington with artichoke heart and spiced fruit Breast of chicken with foie gras and asparagus spears Mixed salad with vinaigrette dressing Assorted Cheese Poached Orange in Grand Marnier Coffee Remy Martin, Napoleon Brandy Drambuie. Cointrau, Cockburns Special reserve port Havana Cigars Wines Champagne Dom Perignon 1969 Bordeaux Chateau Brane Cantenac 1970 Burgundy Chablis-Laroche et fils 1973 |
Hi Here is a Pan Am Menu (F/C) for the Leg TYO-SFO 1973
This afternoon A light sandwich refreshment This evening for dinner A display of specialities from the Far East Entrees Roast Prime Rib of Beef from Kobe Lobster Thermidor Stuffed Nagano Quail with Port wine Curried Breast of Chicken Akita Rice Croquettes Green Asparagus Spears Cheese The Cheese Board Dessert Shizuoka Mikan Sherbert with a touch of Cointreau American Coffee Orange Pekoe tea Japanese Green Tea Thats it. Will post a JAL YVR-TYO-YVR 1980 later for comparison purposes!!. |
AMERICAN AIRLINES
IAD-LAX First Class Captain's Table Service ---- APPETIZER ---- Marinated Shrimp Appetizer Tender fresh shrimp marinated with julienne onions and sliced lemons in a sauce lightly seasoned with tarragon ---- SALAD ---- A crisp and fresh Hearts of Romaine Salad garnished with sliced tomato and served with our own creamy Parmesan Dressing ---- ENTREE SELECTION ---- CHATEAUBRIAND This center cut of the fliet, carefully roasted and carved to order. Served with a creamy sauce Persain accented with a touch of brandy. VEAL PICCATA Tender milk-fed veal cutlets gently dipped in an egg mixture then sauteed until golden. Complimented with a light lemon butter and parsley sauce. STUFFED LOBSTER Split Lobster filled with a delicate crabmeat stuffing. Served with drawn butter. FRESH FRUIT PLATE Fresh wedges of canteloupe and apples on a bed of crisp, fresh greens accompanied by banana slices topped with coconut, strawberries, cottage cheese and kiwi fruit. Served with a tangy fruit dressing. POTATO AND VEGETABLE SELECTED ACCORDING TO THE SEASON. OVEN-WARMED BREAD SERVED WITH HERB BUUTER. -- FROM OUR FLAGSHIP DESSERT CART -- ICE CREAM FESTIVAL French vanilla ice cream with your choice of strawberry or hot fudge topping, and chopped walnuts. Or enjoy your favorite cordial over ice cream. ASSORTED CHEESES FRESH FRUITS ---- AFTER DINNER COFFEE SPECIALTIES ---- CAFE DU MONDE Chocolate flavored coffee with Amaretto, Cognac and SHipped Topping. CAFE AMERICANA Coffee with Wild Turkey Liqueur and WHipped Topping. CANADIAN ROYALE Chocolate flavored coffee with Drambuie and Whipped Topping. CAFE OLE Coffee with Tia Maria and Whipped TOpping. ---- WINES ---- CALIFORNIA BRUT CHAMPAGNE Hanns Kornell Champagne WHITE WINES Chateau Ste. Michelle Semillon - 1980 Fetzer Mendocino Chardonnay - 1980 Wente Bros. Johannisberg Riesling - 1980 RED WINES Sonoma Vineyards Cabernet Sauvignon - 1976 Sonomoa Vineyards Zinfandel - 1976 Fetzer Redwood Valley Cabernet Sauvignon - 1978 ------------------ |
OK -
I am literally sitting here in tears... http://www.flyertalk.com/forum/frown.gif Kidding... http://www.flyertalk.com/forum/smile.gif I love this stuff! Does this make me an oddity? LOL I would like to see the old UA HNL flights posted...please. BIG HUGE ALOHA & MAHALO!!!!!!!!!!!!! ------------------ Patrick A. Inouye, LMT volunteer trip reports moderator |
NORTHWEST AIRLINES
LAX-SYD F 1992 (non-stop 747-400 service) ----- APERITIFS ----- A wide selection of the finest in Beverages. -- HORS D'OEUVRES FOR THE CONNOISSEUR -- King Island Rock Lobster Medallions Skewered Chicken wrapped in a Hawaiian Coconut coating and Salmon Caviar CAVIAR Sevruga Caviar presented with minced Egg, chopped Onion, Lemon, Double Cream and Toast Points --- SALAD --- EXOTIC GOURMET SALAD A mixtures of twenty varieties of Lettuce Leaves served with Yellow Pepper and Asparagus, your choice of French, Shiso or Bleu Cheese Dressing -- DINNER -- ---ENTREE SELECTIONS --- THREE PEPPER STEAK WITH LIGHT PORT WINE SAUCE Center cut Filet served with Red, Yellow and Green Peppers, complemented by a light Port Wine Sauce. PAILLIARD OF SALMON A succulent Salmon Filet presented in a Queensland Lobster Sauce. BROILED MARINATED CHICKEN BREAST Two boneless and skinless Chicken Breasts marinated in Oriental Spices, broiled to perfection and served with Hoison KumQuat Sauce and Fruit Garnish. TOURNEDOS OF VEAL Tender Veal uniquely prepared and presented with Shiitake and Chanterelle Mushrooms. -- FRESH FRUIT AND FINE CHEESE -- Bruder Basil, Black Rind Cheddar, Brie, Danish Bleu, and Goat Cheese complemented by slices of Pineapple, Oranges and Kiwi with Grapes and Strawberries. -- DESSERT -- KAHLUA TORTE ICE CREAM SUNDAES The traditional favorite. Hot Fudge or Strawberry Sauce finished with shaved Chocolate, Whipped Cream and chopped Walnuts. FINE CHOCOLATES. -- LIGHT REFRESHMENT -- For passengers who request it, a light refreshment will be available during the movie presentation. -- BRUNCH -- A Variety of CHilled Juices Fresh Fruit -- MAIN COURSE SELECTIONS -- SCRAMBLED EGGS WITH PEPPERED AUSTRALIAN ROCK LOBSTER This Delecteable mixtures of Scrambled Eggs is served in a Succulent Peppered Lobster Sauce. TOMATO AND ZUCCHINI QUICHE A Delicious mixt of Garden Fresh Tomatoes and Zucchini in a Light and Flaky Pastry Quiche Shell, topped with Watercredd Puree. BELGIAN WAFFLES Two Delicious Belgian Waffles served with a light Blueberry Sauce. Today's Breakfast is presented with Roesti Potatoes, Sauteed Mushroom Caps, Stuffed Tomato Crown and your choice of the following Mixed Grill accompaniments: Veal Sausage Medallions of Beef Canadian Bacon -- WINE LIST -- CHAMPAGNE Mumm Cordon Rouge Brut Champagnne WHITE WINES 1987 Domaine Laurier Russian River Valley Chardonnay 1981 St. Supery Chardonnay 1989 Laroche Macon Villages 1989 Bertrand de Moncent Nacon Villages 1989 Laroche Bourgogne Chardonnay RED WINES 1986 Mirassou Cabernet Sauvignon 1987 Kenwood Cabernet Sauvignon 1985 Stonegate Cabernet Sauvignon 1987 Chateau Larose - Trintaudon 1988 Chateau Castera SYD-HNL-LAX F (747-200 service) I did not receive the SYD-HNL menu. The HNL-LAX portion of the flight departed HNL arojnd 2:30AM. Here is the menu: -- MIDNIGHT BUFFET -- A Chilled Buffet featuring Roasted Loin of Veal, Hearts of Artichokes, Lobster Salad in Mustard Dill Sauce and Fresh Marinated Vegetables Selection of Heatted Bread Rolls. Fresh Baked Chocolate Chip Cookies. -- BREAKFAST -- Fresh Orange Slices, Kiwi and Red GRapes A Variety of Fresh Breakfast Breads SHRIMP OMELETTE PARMESAN A Large Fresh Omelette filled with Smoked Shrimp and Saesonings presented in a Delicious Parmesan Cream Sauce. Today's Breakfast is served with a choice of Grilled Ham, Smoke Pork Loin, Veal Sausages and Roasted Parisienne Potatoes. A LIGHTER CHOICE Assorted Cold Cereals. Seclection of European PAstries and Yogurt. ------------------ |
Hi Again
Japan Airlines 1980 YVR- TYO F/Class Lunch Hors d'Oeuvre Russian Caviar, Smoked Salmon, Stuffed Quail Mussels with shrimp and from our Japanese Delicacies Grilled Prawn with sea urchin, Steamed chicken with pepper. Soup (Choice) Consomme Printaniere Cream of Green Pea Entree (Choice) Filet Mignon Burgundy Sauce Diced Potatoes, Fennel Lyonnaise, Buttered Grren Beans Roast Sirloin of Beef Diced Potatoes, Fennel Lyonnaise, Buttered Green Beans Chicken Saute Sherry Cream Sauce Stuffed Tomato, Fennel Lyonnaise, Buttered Green Beans Sauteed Alaska Crablegs Stuffed Tomato, Fennel Lyonnaise, Buttered Green Beans Salad Salad in Season Dressing (Choice) Vinaigrette Mayonaisse Cheese Assorted Cheeses Desert Ginger Gateau For Choice Assorted Rolls, Japanese Steamed Rice Fruit Assorted Fruit in Season Coffee Tea Green Tea Or you could have the Japanese Selection Hors d'Oeuvre Grilled Prawn with Sea Urchin Steamed Chicken with Pepper Salmon Roe in Cucumber Boat Fried Crabmeat with seaweed Kobachi Jelly Fish with sea urchin Soup Clear Soup Entree Grilled Salmon Mixed Marinade Fried prawn Grilled Chicken Braised Vegetables Japaneses Pickles Steamed Rice Fruit Assorted Fruits in Season Desert Japanese Sweets Green Tea Buffet Snack Assorted Canapes Roast Duck Smoked Salmon Mousse Bismarck Herring Lobster Smoked Pork Loin Assorted Fruit Tray Coffee Tea Green Tea and coming back TYO-YVR Dinner Hors d'Oeuvre Russian Caviar, Jellied Fois Gras, Prawn with coktail sauce, Artichoke Soup (Choice) Consomme Celestine, Cream of Chicken Chevreuse Entree (Choice) Tournedos Fantasy Sauce Parisienne Potatoes, Buttered Shell Peas, Glazed Carrots Roast Sirloin of beef Parisienne Potatoes, Buttered Shee ll Peas, Glazed Carrots Grilled Chicken American Style Buttered Rice, Buttered Shell Peas, Glazed Carrots Scallop in Shell Ostendaise Buttered Shell Peas, Glazed Carrots Salad Salad in Season Dressing (Choice) French Mayonnaise Cheese Assorted Cheeses Desert Bavaroise Bohemienne For Choice ssorted Rolls Japanese Steamed Rice Fruit Assorted fruit in season Coffee, Tea, Grren tea Pacific Morning Wagon Fresh Grapefruit Plain Omelette Corned Beef Hash Croisant, Sesame Roll Butter Marmalade Coffee , Tea, Milk or the Japanese Breakfast Salted Salmon Grill Grilled Eggs Mushroom with Sea Urchin Dried Seasoned Seaweed Japanese Pickles Soy Bean Soup Steamed Rice Green Tea Enjoy!! |
UNITED AIRLINES
September 1982 LAX-HNL F (747 Royal Hawaiian Service) Lunch Service -- PUPU (APPETIZERS) -- Selection of popular Hawaiian style pupus for your enjoyment with your favorite cocktail: Barbecued Ribs Chicken Paradise Kalua Pork Crepe -- LAU AI IA (SALAD) -- KAMAAINA SALAD, TRADER VIC'S JAVANESE DRESSING Sliced celery, hearts of palm, king crab and fresh mushrooms, tossed and served on a slic of beef steak tomato with butter lettuce. -- NA ME AI (YOUR CHOICE OF) -- ROAST STRIP SILOIN OF BEED, AU JUS We start with SUDA Choice sirloin of beef, rub it with herbs and spices, then roast it in its natural juices. This favorite will be carved at your seat..for the perfect accompanient try our mild horseradish sauce. Au Gratin Potatoes and Broccoli Florettes. ROAST LONG ISLAND DUCKLING, MONTGOMERY A partially boned breast and thigh are well roasted and topped with Montgomery cherries and sauce. White and Wild Rice, Green Beans and Pimento. CIOPPINO Fisherman's Wharf in San Francisco serves a popular and familiar Italian seafood dish called Cioppino. Our version combines Alaskan King Crab, shrimp, scallops and clams with a tomato and wine sauce blended with saffron and Italian spices. Served with Cheese Bread. OUR LIGHTER FARE - FRESH FRUIT PLATE GARNI An array of fresh fruits in season tastefully arranged and served with cottage Cheese. A selection of warmed Dinner Rolls will be presented. -- MEA AI MOMONA (DESSERT) -- WARM APPLE STRUDEL served with Vanilla Ice Cream FRESH HAWAIIAN PINEAPPLE FRESH FRUIT BASKET -- WINES -- Paul Masson Brut Champagne Paul Masson Pinto Chardonnay Paul Masson Cabernet Sauvignon September 1982 HNL-LAX F (747 Royal Hawaiian Service) Dinner Service -- PUPU (APPETIZERS) -- MAHI MAHI SAUTE, Mango and Papaya Butter Sauce This delicate Pacific fish is seasoned, fipped in flour and whipped egg, then sauteed to a golden brown. Served with a special mango and papaya butter sauce wnd garnished with slices of Chinese gooseberries, also known as Kiwi Fruit. -- LAU AI IA (SALAD) -- COMBINATION SALAD, GOURMET DRESSING A crispy mix of fresh garden greens, Italian salami, water chestnuts, julienne of Swiss cheese, garlic croutons and tomatoes. Tossed with a special dressing and milled peppercorns. -- NA MEA AI (YOUR CHOICE OF) -- ROAST STRIP SIRLOIN OF BEEF, AU JUS (same as outbound flight) ROYAL HAWAIIAN SPECIALTY - BREAST OF CHICKEN A chicken breast is stuffed with brown and wild rice, then baked until golden brown. Honey Glazed Baby Carrots and Green PEas in Butter Sauce. THE CHEF's SPECIALTY STUFFED TROUT SAUTE Boneless trout are seasoned and stuffed with a seafood dressing. They are sauteed in a meuniere butter sauce. Carrot Sticks and Green Beans with Pearl Onions. OUR LIGHT AIR FARE PAPAYA AND SHRIMP PLATE Hawaiian papaya is filled with shrimp and topped with chopped macadamia nuts. Garnished with a skewer of Hawaiian favorites. Oven Warmed Specialty Breads with Butter. -- MEA AI MOMONA (DESSERT) -- GRAND MARNIER SOUFFLE, SUZETTE SAUCE A delightful, fluffy combination of eggs, sugar, whipped cream, orange rinds, and Grand Manier. FRESH FRUIT BASKET -- WINES -- (same as above) ------------------ |
When I graduated from college in 1983, I gave myself a trip to Hawaii as my present to myself. Here are the menus:
JUNE 1983 LAX-OGG F (DC-8 Royal Hawaiian Service) Lunch Service -- PUPU -- Selection of popular Hawaiian style pupus for your enjoyment with your favorite cocktail. Barbecued Ribs Chicken Paradise Kalua Pork Crepe -- LAU AI IA (SALAD) -- AGAR AGAR SALAD, WASABI DRESSING Bay shrimp, julienne of celery, green onions and agar agar ... edible seaweed ... tossed and cerved on a beef steak tomato with butter lettuce. -- ROYAL HAWAIIAN ENTREE SELECTION -- CROWN ROAST OF PORK Loins of pork formed into a crown are marinated in Hoisin Sauce ... an Oriental vegetable sauce .. and roasted. This favorite is carved at your seat and offered with plum sauce, a combination of sweet plums and spice. Anna Potatoes, Braised Celery Hearts and Broccoli Stuffed Tomato. TENDERLOIN STEAK, MAITRE D'HOTEL BUTTER USDA Choice tenderloin steak, broiled and served with an herbed butter sauce. Anna Potatoes, Braised Celery HEarts and Broccoli Stuffed Tomato. ROAST RACK OF LAMB Individual racks of baby lamb are roasted in mustard-herb seasonings. Broccoli Florettes, Baby Carrots and Rice. OUR LIGHTER AIR FARE Today's selection is Hawaiian Papaya filled with shrimp and topped with chopped macadamia nuts. Garnished with a skewer of Hawaiian favorites. -- MEA AI MOMONA (DESSERT) -- ICE CREAM SUNDAE CART Select either hot fudge or cherry topping...chopped nuts on top for crunch and flavor. FRESH HAWAIIAN PINEAPPLE FRESH FRUIT BASKET -- WINES -- Alamaden Brut Champagne Paul Masson Pinot Chardonnay Almaden Cabernet Sauvignon June 1983 HNL-LAX F (B-747 Royal Hawaiian Service) Dinner Service -- PUPU -- QUICHE LORRAINE Flaky pie crust filled with a combination of Swiss cheese, sauteed onions, smoked bacon and egg custard. Baked delicately to a golden brown. -- LAU AI IA -- COMBINATION SALAD, CREAMY ITALIAN DRESSING A cirspy mix of romain, endice and iceberg lettuce garnished with tomatoes and ripe olive; offered with creamy Italian dressing. -- ROYAL HAWAIIAN ENTREE SELECTIONS -- ROAST STRIP SIRLOIN OF BEEF (Carved at your seat) VAEL SCALLOPINI MARSALA Cutlets of milk-fed veal are sauteed and combined with mushrooms and marsala wine sauce. Buttered Egg Noodles and Green Peas, SLiced Carrots and Pearl Onions CHICKEN FLORENTINE A boneless breast of chicken filled with spinach and baked to a golden brown served with cheese sauce. Accompanied with Rice, Green Peas and Muishrooms. OUR LIGHTER AIR FARE Fresh fruit with cottage cheese -- MEA AI MOMONA -- ICE CREAM SUNDAE CART FRESH FRUIT BASKET -- WINES -- Same as above. ------------------ |
My father decided to take our whole family to Hawaii to celebrate my brother's graduation from Dental School. Unfortunately, he died on Kauai one week into this trip. Here are the menus:
September 17, 1983 LAX-HNL F (B-747 Royal Hawaiian Service) Lunch Service -- PUPU -- Selection of popular Hawaiian style pupus for your enjoyment with your favorite cocktail: Barbecued Ribs Chicken Paradise Kalua Pork Crepe -- LAU AI IA -- AGAR AGAR SALE, TRADE VIC'S WASABI DRESSING -- ROYAL HAWAIIAN ENTREE SELECTION -- CROWN ROAST OF PORK (Carved at your seat) TENDERLOIN STEAK, MAITRE D'HOTEL BUTTER STUFFED TROUT SAUTE OUR LIGHTER AIR FARE Papaya and Shrimp Plate -- MEA AI MOMONA -- ICE CREAM SUNDAE CART FRESH HAWAIIAN PINEAPPLE FRESH FRUIT BASKET -- WINES -- Paul Masson Brut Champagne Paul Masson Pinot Chardonnay Paul Masson Cabernet Sauvignon September 24, 1983 ITO - LAX F (DC-10 ROYAL HAWAIIAN SERVICE) Dinner Service. -- PUPU -- QUICHE LORRAINE -- LAU AI IA -- TOSSED GREEN SALAD, CREAMY FRENCH DRESSING A selection of tender fresh greens and garnishes starts your meal today. We offer them with our own Creamy French Dressing. -- ROYAL HAWAIIAN ENTREE SELECTIONS -- ROAST STRIP SIRLOIN OF BEEF, AU JUS (Carved at your seat) BARBECUED PORK CHOP This center-cut pork chop has been marinated and baked in a tangy barbecue sauce. Au Gratin Potatoes with Carrots, Green Beans and Pearl Onions. MAHI MAHI SAUTE GRENOBLOISE Bonless filets of Mahi Mahi are seasoned, lightly dusted with flour and sauteed. Laced with browned butter sauce, with capers, a hint of lemon and freshly chopped parsley. Au Gratin Potatoes with Carrots, Green Beans and Pearl Onions. OUR LIGHTER AIR FARE Papaya and Shrimp Plate -- MEA AI MOMONA -- NEW YORK STYLE CHEESECAKE WITH CHERRY TOPPING FRESH FRUIT BASKET -- WINES -- (Same as above) |
June 1984
LAX-HNL F (B-747 ROYAL HAWAIIAN SERVICE) Lunch Service -- PUPU -- WON TON Won tons stuffed with finely chopped pork, mushrooms and scallions served in a teriyaki cream sauce. -- LAU AI IA -- FRESHLY TOSSED SALAD, JAVANESE DRESSING Bamboo shoots, olives, scallions, mushrooms, and tomatoes tossed with mxed greens and served with croutons. -- ROYAL HAWAIIAN ENTREE SELECTIONS -- ROAST STRIP SIRLOIN OF BEEF, AU JUS (Carved at your seat) ROAST LONG ISLAND DUCKING, A L'ORANGE A partially boned breast and thigh are well roasted and topped with orange sauce, accompanied with whole green beans and a mixture of brown and wild rice. OUR LIGHTER AIRFARE Today's selection is sliced roast sirloin of beef and smoked ham garnished with asparagus and fresh fruit served with a mousseline sauce. OUR SPECIAL HAWAIIAN ENTREE - MAHI MAHI Baked fillet of mahi mahi, served with a creamy macadamia nut sauce, accompanied with buttered rice and green pea souffle. -- MEA AI MOMONA -- UNITED AIRLINES SPECIAL HAWAIIAN ICE CREAM SUNDAE CART FRESH FRUIT BASKET FRESH HAWAIIAN PINEAPPLE -- WINES -- ALMADEN BRUT CHAMPAGNE PAUL MASSON PINOT CHARDONNAY ALMADEN CABERNET SAUVIGNON ------------------ |
August 1985
LAX-KOA F (DC-10 Royal Hawaiian Service) Lunch Service -- PUPU -- WON TON -- LAU AI IA -- FRESHLY TOSSED SALAD, JAVANESE DRESSING -- ROYAL HAWAIIAN ENTREEE SELECTION -- ROAST STRIP SIRLOIN OF BEEF, AU JUS (Carved at your seat) ROAST LONG ISLAND DUCKLING, A L'ORANGE OUR LIGHTER AIR FARE Today's selection is sliced roast sirloin of beef and smoked ham garnished with asparagus and fresh fruit served with a mousseline sauce. OUR SPECIAL HAWAIIAN ENTREE - MAHI MAHI -- MEA AI MOMONA -- UNITED AIRLINES SPECIAL HAWAIIAN ICE CREAM SUNDAE CART FRESH FRUIT BASKET FRESH HAWAIIAN PINEAPPLE -- WINES -- Almaden Brut Champagne Paul Masson Pinot Chardonnay Almaden Cabernet Sauvignon KOA-LAX F (DC-10 Royal Hawaiian Service) Dinner Service. -- PUPU -- BAY SCALLOPS NEWBURG Poached bay scallops, bay shrimps and mushrooms in a newburg sauce served in a puff pastry shell -- LAU AI IA -- FRESHLY TOSSED SALAD, JAVANESE DRESSING -- ROYAL HAWAIIAN ENTREE SELECTION -- ROAST STRIP SIRLOIN OF BEEF, AU JUS (Carved at your seat) BARBECUED PORK CHOP Double cut pork chop cooked to tender perfection in United's very own barbecue sauce, accompanied with green beans and a corn souffle. OUT LIGHTER AIR FARE Today's selection is a smorgasboard plate featuring a variety of mini open-faced sandwiches with delicacies such as Swiss and gouda cheese, smoked ham, smoked salmon, galantine, boneless sardines and shrimp salad. OUR SPECIAL HAWAIIAN ENTREE - MANGO CHICKEN A boneless breast of chicken served with mango sauce, accompanied with broccoli florettes and pineapple coconut rice. -- MEA AI MOMONA -- OLD FASHIONED ICE CREAM SUNDAE CART FRESH FRUIT BASKET -- WINES -- Same as above. ------------------ |
March 1986
LAX-HNL F (B-747 Royal Hawaiian Service) The routing of this particular flight was JFK-LAX-HNL-AKL-SYD-MEL. It operated as United Flight 811. Dinner Service. -- PUPU -- MAHI MAHI QUENELLES Served with a teriyaki cream sauce -- LAU AI IA -- FRESHLY TOSSED SALAD, JAVANESE DRESSING -- ROYAL HAWAIIAN ENTREE SELECTIONS -- ROAST TRIP SIRLOIN OF BEEF, AU JUS (Carved at your table) CHICKEN MARSALA A boneless breats of chicken with wild rice stuffing, served with Marsala wine sauce. Accompaniments are carrots, broccoli florettes and buttered egg noodles. OUR LIGHTER AIR FARE Today's selection features large, chilled shrimp, and a delightful salad with pasta, julienne of salami, ham and Swiss cheese with a vinaigrette dressing. OUR SPECIAL HAWAIIAN ENTREE - PORK CHOP PACIFIC Thick-cut boneless pork chop stuffed with oriental vegetables topped with a hoison based sauce, served today with conr souffle and wild rice. -- MEA AI MOMONA -- UNITED AIRLINES SPECIAL HAWAIIAN ICE CREAM SUNDAE CART FRESH FRUIT BASKET FRESH HAWAIIAN PINEAPPLE -- WINES -- SPARKLING WINE Moet Chandon FRENCH WHITE WINES Chablis 1984, Domaine Laroche Macon Blanc-Villages 1984, Louis Jadot Bordeaux Blanc 1984, Chevalier Verdines CALIFORNIA CHARDONNAYS Freemark Abbey Napa Valley 1982 Chateau St. Jean Sonoma 1983 Beringer Napa Valley 1982 BORDEAUX RED WINES Ch. Malescot St. Exupery 1979 Ch. Pedesclaux 1979 Ch. Malescasse 1981 CALIFORNIA CABERNET SAUVIGnon Beaulieu Vineayrds Napa Valley 1980, Private Reserve Robert Mondavi Napa Valley 1982 Rutherford Hill Napa Valley 1981 HNL-LAX F (DC-10 Royal Hawaiian Service) Dinner Service. -- PUPU -- BAY SCALLOPS NEWBURG -- LAU AI IA -- FRESHLY TOSSED SALAD, JAVANESE DRESSING -- ROYAL HAWAIIAN ENTREE SELECTIONS -- ROAST STRIP SIRLOIN OF BEEF, AU JUS (Carved at your table) CIOPPINO OUR LIGHTER AIR FARE Today's selection is an exciting trio of salads featuring shrimpo and water chestnut salad, natural Swiss cheese and chive salad, and turkey and fresh celery salad. OUR SPECIAL HAWAIIAN ENTREE - PEANUT CHICKEN Slices of tender chicken covered in a spicy peanut sauce, served with ricem green beans and buttered carrots -- MEA AI MOMONA -- GRAND MARNIER SOUFFLE, SUZETTE SAUCE FRESH FRUIT BASKET -- WINES -- Almaden Brut Chardonnay Glen Ellen Chardonnay Souverain Cabernet Sauvignon ------------------ |
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Well, to say the least - I am completely breathless right now. Boy oh boy oh boy! I will have to read these again and again this evening to absorb the grandeur of these menus. http://www.flyertalk.com/forum/smile.gif Even though the seats are supposedly better in 1st and biz these days -I honestly would prefer the older style seats coupled with this sort of onboard catering. Now I wonder what the fares were on these various flights? Hmmm, probably reasonable compared to todays inflated prices. So sorry to have read about the death on Kaua'i...my love and blessings to your family. Aloha all around...:-) Gee, this thread may become 10+ pages...LOL http://www.flyertalk.com/forum/smile.gif ------------------ Patrick A. Inouye, LMT volunteer trip reports moderator |
Mahalo Patrick for your Aloha! I have a few more I am going to post for you. I agree with you. I think the seats are better today, but the service and catering was better yesterday. I remember trays were not used and flowers adorned the tables.
October 1986 LAX-HNL F (DC-10 Royal Hawaiian Service) Lunch Service -- PUPU -- MAHI MAHI, MACADAMIA NUT SAUCE Sauteed fillet of mahi mahi, served in a macadamia nut butter sauce -- LAU AI IA -- FRESHLY TOSSED SALAD, JAVANESE DRESSING -- ROYAL HAWAIIAN ENTREE SELECTION -- FILET MIGNON, MAITRE D'HOTEL BUTTER USDA choice tenderloin steak, broiled and served with herb butter, potato Biarritz, tomato provencale and broccoli florettes. POACHED SALMON The finest Pacific Northwest poached salmon, sauce hollandaise, served with potato Biattitz, broccoli florettes and tomato provencale. OUR LIGHTER AIR FARE Today's selection is a smorgasboard plate featuring a vareity of mini open-faced sandwiches with delicacies such as Swiss and gouda cheese, cured ham, smoked salmon, galantine, smoked trout and shrimp salad. OUR SPECIAL HAWAIIAN ENTREE - ROAST RACK OF LAMB Racks of lamb are marinated in a blend of lemon, onions and spices, then roasted with mustard herb seasonings. This favorite is carved at your table and offered with a fine mustard sauce. Accompaniments are potato Biarritz, broccoli florettes and tomato provencale. -- MEA AI MOMONA -- UNITED AIRLINES SPECIAL HAWAIIAN ICE CREAM SUNDAE CART FRESH FRUIT BASKET FRESH HAWAIIAN PINEAPPLE -- WINES -- Almaden Brut Champagne Glen Ellen Chardonnay Souverain Cabernet Sauvignon OGG-LAX F (DC-10 Royal Hawaiian Service) Dinner Service. -- PUPU -- BAY SCALLOPS NEWBURG -- LAU AI IA -- FRESHLY TOSSED SALAD, JAVANESE DRESSING -- ROYAL HAWAIIAN ENTREE SELECTION -- ROAST STRIP SIRLOIN OF BEEF, AU JUS (Carved at your table) ROAST LONG ISLAND DUCKLING, A L'ORANGE OUR LIGHTER AIR FARE Today's selection is a plate of smoked trout, Pacific Northwest salmon, cream cheese rosettes and mini bagels, garnished with red onion rings, tomato and egg wedges. OUR SPECIAL HAWAIIAN ENTREE - MAHI MAHI Baked fillet of mahi mahi, served with a creamy macadamia nut sauce, accompanied by buttered rice and green pea souffle. -- MEA AI MOMONA -- PAHOEHOE DE CHOCOLAT A rich flourless chocolate torte. FRESH FRUIT BASKET -- WINES -- Same as above. ------------------ |
MARCH 1987
SFO-HNL F (DC-10 Royal Hawaiian Service) Lunch Service -- PUPU -- For your enjoyment, our chefs have selected a variety of Hawaiian appetizers. Bon appetit! -- LAU AI IA -- FRESHLY TOSSED SALAD, JAVANESE DRESSING -- ROYAL HAWAIIAN ENTREE SELECTION -- CROWN ROAST OF PORK (Carved at your table) FILET MIGNON, MAITRE D'HOTEL BUTTER CHICKEN MADEIRA A chicken breast served with madeira wine sauce. Accompaniments are rice and a vegetable medley. OUR LIGHTER AIR FARE Papaya and Shrimp Plate -- MEI AI MOMONA -- UNITED AIRLINES SPECIAL HAWAIIAN OCE CREAM SUNDAE CART FRESH FRUIT BASKET FRESH HAWAIIAN PINEAPPLE -- WINE LIST -- SPARKLING WINE Hans Kornell Brut WHITE WINE CHARDONNAY Corbet Canyon Central Coast 1986, Costal Classic Glen Ellen California 1985, Proprietor's Reserve SAUVIGNON BLAND Beaulie Vineyard Napa Valley 1985 RED WINE CABERNET SAUVIGNON Buena Vista Sonoma-Carneros 1984, Reserve Fetzer Lake County 1984 J. Pedroncelli Sonoma 1983 HNL-LAX F (DC-10 Royal Hawaiian Service) [This would be my last flight featuring United's famous Royal Hawaiian Service]. Dinner Service. -- PUPU -- MAHI MAHI -- LAU AI IA -- FRESHLY TOSSED SALAD, JAVANESE DRESSING -- ROYAL HAWAIIAN ENTREE SELECTION -- SHRIMP PROVENCALE Large prawns in a light sauce with garlic and chopped tomatoes. Served with rice and broccoli. FILET MIGNON, MAITRE D'HOTEL BUTTER CHICKEN FLORENTINE Chicken breast stuffed with spinach and served with a mild cheese sauce. Accompaniments are rice and buttered carrots. OUR LIGHTER AIR FARE (Sandwich smorgasboard plate) -- MEI AI MOMONA -- ICE CREAM BOMBE SERVED WITH A FRUIT SAUCE FRESH FRUIT BASKET -- WINES -- Same as above. ------------------ |
August 1992
SFO-KOA F (DC-10 Service) Lunch Service. -- TO START -- A RAMEKIN OF HAWAIIAN MACADAMIA NUTS Enjoy these with your preferred Cocktail or Beverage. -- SALAD -- This ia a composition of Mixed Greens with Crabmeat and diced vegetables, topped with crispy fried Tortilla strips and toasted Almonds. Select from Javanese, Plum Oriental, or Chef Herman Rothweiler's Blue Cheese Dressing. -- MAIN COURSES -- ROASTED RACK OF LAMB Baked with a fresh Her Crust and accompanied by a Soy Scallion au Jus Sauce. Mint Jelly and Ratatouille Compote Potatoes Parisienne Stir-fried Carrots and Celery Green Beans NORTHWEST KING SALMON A broild Fillet of Salmon offered with a Pineapple Papaya Salsa. Potato Boat filled with Vegetable Batonnets. SPICY GRILLED CHICKEN A Breast of Chicken with a roasted Peanut Vinaigrette seasoned with Soy Sauce and Rice Vinegar. Stir-fried Vegetable Medley Steamed Rice A GOURMET PICNIC Presented chilled in a Japanese lacquered box featuring Main Lobster Tail and Claws served with Louis Sauce accompanied by Leek Salad, Avocado, Asparagus Tips and fresh Fruit. -- AND AFTER ALL -- ICE CREAM SUNDAE CART -- WINES -- CHAMPAGNE Domaine Chandon Napa Valley Brut NV CHARDONNAY Buena Vista Chardonnay 1990 -or- Villa Mt. Eden Napa Valley 1998 CABERNET SAUVIGNON Fremont Creek Mendocino 1988 -or- Congree Speings California 1989 OGG-LAX F (DC-10 service) Dinner Service. -- TO BEGIN -- A RAMEKIN OF HAWAIIAN MACADAMIA NUTS Enjoy these with your preferred Cocktail or Beverage. -- SALAD -- A composition of Butter Lettuce, Romaine and Radicchio with julienned Red Pepper, Sugar Sanp Peas, Bean Sprouts and Tofu. Select from Javanese or Chef Herman Rothweiler's Blue Cheese Dressing. -- MAIN COURSES -- BARBECUED ROAST PORK Marinated Loin of Pork with a Barbecue Sauce flavored with Honey, Chili Sauce and Pink and Green Peppercorns, accompanied by carmelized Apple Wedges. Polenta alla Romana Ratatouille in Potato Basket Baby Zucchini PACIFIC SNAPPER Poached in a Court-Bouillon seasoned with White Wine and Leeks, accompanied by a sweet Papaya Champagne Sauce. Summer Ratatouille Three-Rice Timbale FIVE SPICE CHICKEN A Breast of Chicken prepared with a Marinade or Sake, Oyster Sauce and Fresh Ginger, sauteed and offered with a Sweet and Sour Plum Sauce. Summer Ratatouille Soba Noodles with julienned Vegetables Grilled Pineapple A GOURMET PICNIC Presented chilled in a Japanese lacquered box featuring Shrimp and Salmon Salad with Dill Dressing served in a Papaya Boat and Soba Noodles with Julienned Vegetables. -- AND AFTER ALL -- ICE CREAM SUNDAE CART -- WINES -- Same as above. ------------------ |
September 1992
SFO-OGG F (DC-10 Service) [This flight was the last flight to land in OGG from the mainland due to the arrivale of Hurricane Iniki. I had to explain to my girlfriend it was not normal to have the surf breaking on the road to Lahaina!] Lunch Service. -- TO BEGIN -- ENJOY A SNACK with your preferred Cocktail or Beverage -- SALAD -- An elegant composition of Mixed Greens with Crabmeat and dicec vegetables, topped with crispy pieces of Tortilla, Bean Sprouts and toasted Almonds. Select from exotic Javanese, Plum Oriental or Chef Herman Rothweiler's Blue Cheese Dressing. -- MAIN COURSES -- FILET MIGNON A pan-seared Tenderloin of Beef served with a Soy Scallion Jus flavored with Rice Wine Vinegar and Shallots. Enhancements featured are Parisienne Potatoes, buttered Green Beans, Ratatouille Confit and a lightly sauteed Carrot and Celery Medley. KING SALMON STEAK Grilled to pink perfection, accompanied by a Papaya Salas prepared with Pineapple, Bell Peppers and Serrano Chilies. A blend of slice Zucchini and Carrots in a Broild Potato Shell accompanies your Entree. BREAST OF CHICKEN Grilled to a golden brown and enhanced by a spicy Peanut Soy Vinaigrette. Accompaniments include steamed White Rice and a stir-fried medley of Shiitake Mushrooms, Snow Peas, Asparagus and Red Bell Peppers. -- AND AFTER ALL -- ICE CREAM SUNDAE CARE MRS. FIELDS COOKIES warm from the oven -- WINES -- CHAMPAGNE Domaine Chandon Napa Valley Brut CHARDONNAY Fritz Cellars Sonoma County 1991 -or- Kenwood Sonoma Valley 1990 CABERNET SAUVIGNON Conn Creek Napa Valley 1989 Estancia Alexander Valley 1988 OGG-LAX F (DC-10 Service) Dinner Service. -- TO BEGIN -- ENJOY A SNACK with your preferred Cocktail or Beverage. -- SALAD -- A contemporary composition, featuring Romaine and Nutter Lettuce with a colorful mix of Radicchio, Sugar Snap Peas, Red Bell Peppers, and a West Coast taste of Bean Sprouts and Tofu. Select from Javanese or Chef Herman Rothweiler's Blue Cheese Dressing. -- MAIN COURSES -- FILET MIGNON A pan-seared Tenderloin of Beef presented with a savory Honey Barbecue Sauce that is enhanced by Green and Pink Peppercorns. Accompanients include Polenta Roaman prepared with Parmesan Cheese, Baby Zucchini and a Summer Ratatouille of fresh Carrots, Bell Peppers and Tomatoes, served in a Potato Basket PACIFIC RED SNAPPER Poaced and served over a Champagne Sauce flavored with Papaya, Madeira Wine and Red Currants is complemented by Summer Ratatouille and a Three Rice Timbale FIVE SPICE CHICKEN -- AND AFTER ALL -- ICE CREAM SUNDAE CART MRS. FIELDS COOKIES warm from the oven. -- WINES -- Same as above. ------------------ |
Tears running down like a waterfall on the Ko'olau mountain range...Aloha no ka kou... http://www.flyertalk.com/forum/smile.gif
I feel as though I have stepped back into a golden age of yesteryear and I am unable to awaken from this dream... http://www.flyertalk.com/forum/thumbsup.gif ------------------ Patrick A. Inouye, LMT volunteer trip reports moderator |
LH FLight SYD - FRA 1976 - DC10 Multi Sector
Syd - Sin Flight time 8.00 hours Cocktails Speciality "Country Style" Caviar Sevruga Malossol Smoked Trout Fillets with Asparagus Tips Fillets of white herring "Bonne Femme" Duckling Breast on slices of Oranges Stuffed Eggs with small ham rolls Vegetable Salad "Balkan Style" Stuffed Avocados Toast - Rolls - Butter Clear Soup "Celestine" Cheese Sticks We offer for your choice Smoked pork loin on sauerkraut or Roast fillets of beef on a skewer with Assorted Vegetables Sauce Hollandaise Buttered Rice Parsley Potatoes Mixed Sald with various dressings Ice parfait "Fuerst-Pueckler" Basket of fresh fruit Variety of cheese Rye Bread - Butter Coffee - Choclates German Brandy- Cognac- Liquers Snack Choice of Sandwiches Fruit Tartlets Coffee - Tea SIN - BOM Flight Time 5.00 hours Dinner Medallions of goose liver in aspic Fresh melon with smoked ham Salad of Palm Hearts Tost - Rolls - Butter Clear ox-tail soup We offer for your choice Pork Chop "President" from teh trolley River Trout with melted Butter Zurich minced Veal in Cream Glazed roast of pork Flemish Beef roll "Loose Vinken" Leg of Roe with chnaterelles in cream sauce with Assorted Vegetables Sauce Hollandaise Home-made noodles "Spaetzle" Buttered Rice Parasienne Potatoes Mixed salad with various dressings Fruit Savarin Basket of fresh fruit Assorted Cheese Bread - Butter Coffee - Choclates German Brandy - Cognac - Liquers BOM - FRA Flight time 08.55 Night snack Ragout of veal in Cream Sauce Buttered Noodles Fine peas Fruit salad with Maraschino Bread - Butter Coffee German Brandy - Cognac - Liquers Breakfast Orange Juice Grapefruit Yoghourt Cornflakes Rolls - Bread - Toast Butter - Jam Honey Egg Dish Assorted Cold Cuts Cheese Coffee - Tea |
As promised, below are the United First Transcon Menus for 2001, 2002, and 2003.
<font face="Verdana, Arial, Helvetica, sans-serif" size="2"> April 2001 Transcon Dinner (IAD-SEA) TO BEGIN Chilled salmon with fennel and mustard seed salad Garden fresh salad Parmesean pepper or Asian sesame ginger dressing MAIN COURSE Lamb chops Provençal with a red pepper sauce Breadcrumb and mustard crust, dill gnocchi and vegetable nori of sweet potatoes, parsnips, and leeks Sautéed turkey piccata in a lemon caper sauce Herbs and Pamesan cheese, sautéed spinach with nutmeg and yellow rice with orange rind Seared fillet of salmon with a basil tomato sauce Steamed bok choy and parisienne potatoes with parsley Butternut squash and spinach ricotta ravioli Oven-roasted tomato sauce, Parmesean cheese and a rosemary breadstick DESSERT Ice cream sundae Ben&Jerry's Vanilla and Chocolate ice cream Hot fudge sauce, wafer and whipped cream FEATURED WINES White Wine Chardonnay Casa Silva Colchagua Burgundy Mâcon Bouchard Père et Fils Red Wine Cabernet Sauvignon Louis Martini North Coast Merlot Geyser Peak California BEVERAGES Apéritifs and cocktails Spirits and liquers Beer Crystal Geyser Natural Alpine Spring Water Starbucks® coffee will be available throughout the flight.</font> <font face="Verdana, Arial, Helvetica, sans-serif" size="2"> March 2002 Transcon Dinner (IAD-SEA) TO BEGIN Shrimp and smoked salmon with Champagne vegetable slaw Dill mayonnaise and fresh lemon Windy City salad with Kalamata olives and Parmesan cheese Country French or ranch dressing MAIN COURSE Tenderloin of beef with green peppercorn sauce Garlic mashed potatoes and haricots verts with bell peppers Spinach and ricotta stuffed chicken with tarragon cream sauce Potatoes au gratin and stir-fried vegatables Lamb en croûte with a roasted garlic demi-glace Cheese grits and steamed baby spinach DESSERT Ice cream sundae Ben&Jerry's ice cream with sundae toppings FEATURED WINES White Wine Geyser Peak Sonoma County Chardonnay 1999 Burgudy Mâcon 2000, Lugny St.-Pierre Bouchard Père et Fils Red Wine Château Los Boldos Requinoa Cabernet Sauvignon 1998 Carmen Valle Central Cabernet Sauvignon 1998</font> <font face="Verdana, Arial, Helvetica, sans-serif" size="2"> October 2002 Transcon Dinner (IAD-SEA) TO BEGIN Shrimp and smoked salmon with Champagne vegetable slaw Dill mayonnaise and fresh lemon Windy City salad with Kalamata olives and Parmesan cheese Country French or ranch dressing MAIN COURSE Seared filet mignon with green peppercorn sauce Garlic mashed red bliss potatoes and haricots verts with bell peppers Spinach and ricotta stuffed chicken with tarragon cream sauce Potatoes au gratin and stir-fried vegatables Lamb en croûte with a roasted garlic demi-glace Cheese grits and steamed baby spinach DESSERT Ice cream with sundae toppings FEATURED WINES Sparkling Wine Veuve Amiot Brut Bouvet non-vintage, Loire White Wine Guenoc Valley California Chardonnay 2000 Pionero Valle Central Chardonnay 1999 Red Wine Carmen Valle Central Cabernet Sauvignon 2001 Louis M. Martini California Cabernet Sauvignon 1999</font> <font face="Verdana, Arial, Helvetica, sans-serif" size="2"> November 2002 Transcon Breakfast (BWI-SFO) TO BEGIN Fresh from the bakery A selection of muffins, croissants and bagels with butter, cream cheese and fruit preserves MAIN COURSE Mediterranean omelette with smoked mozzarella cheese Chedder cheese grits, Canadian bacon, chicken sausage and fresh fruit Cherry and pecan nut soufflé with custard cream sauce Wild berry compote, pork sausage and fresh fruit Fresh seasonal fruit with cold cereal Raspberries, blackberries, oranges, honeydew and pineapple FEATURED WINES Sparkling Wine Veuve Amiot Brut Bouvet non-vintage, Loire White Wine Guenoc Valley California Chardonnay 2000 Pionero Valle Central Chardonnay 1999 Red Wine Carmen Valle Central Cabernet Sauvignon 2001 Louis M. Martini California Cabernet Sauvignon 1999</font> <font face="Verdana, Arial, Helvetica, sans-serif" size="2"> June 2003 Transcon Lunch (IAD-SEA) TO BEGIN Heartland field greens with carrots and yellow bell peppers Balsamic Dijon vinaigrette or Parmesan pepper dressing MAIN COURSE Chicago-style beef tenderloin sandwich with carmelized onions Horseradish mayonnaise and roasted red pepper in garlic and oil Corn cumbled chicken breast stuffed with Pepper Jack cheese Tomatillo sauce, zucchini and brown rice with beans and peppers Portobello stuffed gnocchi with basil cream sauce Toasted pine nuts and shredded Parmesan cheese DESSERT Ice cream with sundae toppings FEATURED WINES White Wine Mâcon-Villages St.-Leger 2000, Paul Beaudet Chardonnay Geyser Peak Sonoma County Chardonnay 2001 Red Wine Aresti Montemarr 2001 Merlot Louis M. Martini California Cabernet Sauvignon 1999</font> |
These are just great. My 10th Grade English teacher gave me abunch of first class menus he collected from the late 1970s and 1980s. I will dig them out and post some.
I too would love to see pricing information for these flights. Adjusted for inflation, I would suspect they were quite expensive. I could be wrong. I have on my wall three original ads for Pan Am's 707 service to Europe from the late 1950s. They were advertising economy fares starting at $600. Many would consider this expensive today. I could only imagine what it must have been in 1950s dollars. As much as we lament the decline of service standards, we shoudl keep in mind just how expensive these tickets were. Also, there was no elite status, so, I presume, no complimentary upgrades of F awards. |
Interesting to see SEA_Tiggers UA Transcon Menus for 2000/01/02. Following is a PAn AM First class Menu, Transatlantic Service for July 1972 - Compare and Contrast!!.
Selected Delicacies from the Cart Entree Prime Roast Rib Eye of Beef Veal Nicoise Stuffed Cornish Game Hen Fillets of Sole Duglere Rissolee Potatoes Buttered Garden Vegetables Green Salad A selection of Cheeses Fruit Boat Sweet Course Coffee Sanka Tea Mints Wine of Burgundy Wine of Bordeaux (-from the wine cellars of our Inter-Continental Hotels). |
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