According to Northwestern's Wendy Leopold,
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.