All they really have to do is re-install the Club and First menu's circa 1994.
To begin, a wide selection of aperitifs with canapes and then, depending on cabin, four to six courses (possibly lobster tails or a Chateaubriand carved by your seat) each accompanied by a fine wine specific to the meal. Finally, in First, an XO Cognac and a couple of Kennedys chocs with a nice Java coffee. Add some professional and friendly service from a time-served SCSO/D and perhaps, a visit to the flight deck....
Halcyon days...