This will do, from the Sun-Times.
United Airlines’ December 5, 1967 Baltimore-to-San Francisco flight was a good one for a hungry passenger. The in-flight meal began with the French shellfish dish Coquilles St. Jacques, followed by a choice of lobster thermidor, grilled beef tournedos or double French lamb chops with mint jelly. There was soup and salad, of course. Dessert offerings included lime tartlette, chocolate torte and almond rum bar.
Sure, that was in first class, but the economy class food of the period was nearly as extensive. Brunch for coach passengers on a 1969 United flight from San Francisco to Omaha featured a mushroom omelette, broiled ham and brandied hazelnut mousse. That same year, a Pan Am New York-to-Barbados flight treated economy flyers to stuffed Rock Cornish Hen with madeira sauce and a separate cheese course before dessert. A split of champagne? A buck, even.
Or this, from the Northwestern website.
A 1970 Western Airlines flight from Honolulu to San Francisco included scallops of veal and chilled vichyssoise soup. A 1971 American Airlines flight from San Francisco to New York boasted a brunch of Kaula omelet with filet mignon or crepes lomi lomi. And a 1964 American Airlines menu (bound with gold string) served filet mignon with bordelaise sauce to its San Francisco to Chicago/Detroit passengers.
International trips offered even tastier fare. In 1966, a passenger flying BOAC economy class from London to Tel Aviv enjoyed a lunch of foie gras, fresh Scotch salmon, salad, cheese, fruit and coffee, followed by afternoon tea. And one had only to ask for a complimentary Martini — sweet or dry — and free in-flight cigarettes in plain or filter tip.
TWA travelers flying first class from London to Chicago that year chose their cocktails, whiskies, highballs or champagne from a menu in the form of a scroll that doubled as a souvenir. Their dinner of curried squab chicken or Maine lobster Newburg began with fresh Malossol caviar, and was capped off with assorted French cheeses, pastries or ice creams. Diners with less rarified tastes could substitute a hot dog and malted milk.
If you’ve missed the coverage until now, the world-class Northwestern University Transportation Library has a new online exhibit featuring airline, ship and train menus from 1929 to the present. The glamorous line trends in the direction you’d expect. But then again, I’m eating Cheerios and a banana for breakfast. If I were the Sausage and Fancy Omelet King of Chicago, then I could complain.