Concorde Room (CCR) LHR : menus from 13 March 2014
Here is the 2014 Concorde Room (LHR T5 airside) menu. All items are ordered from the lounge hosts, who can also bring you items from the Flounge menu and buffet. These items are not advertised in CCR itself, so this link may come in handy:
Galleries First (Flounge) LHR: Dining menu and food options 2013
Another old link with some useful comments on it is here:
Concorde Room LHR T 5 - dining menu
And this thread gives some background to the change in catering supplier from Compass / Restaurant Associates
New lounge catering contract : BaxterStorey replaces Compass - eff 1 Mar 2013
The menu changes every 6 months, and there is quite an overlap with the Flounge menu. The pre flight Supper menu has gone, so it is one menu throughout the day.
Photos of items from this menu
can be seen here.
Concorde Room lounge menu – entered service 13 March 2014
Breakfast
Significant changes for the first time in many years..
Starters
Breads and pastries
Croissants, Danish pastries, Portuguese rice muffins, toast, bagels, fruited muffins, and brioche, served with British jams, preserves and honey.
Cereal, Muesli and Granola
Please ask your host for our selection
Traditional Porridge
Made with gently simmered Scottish Porridge oats and served with British honey, cinnammon, sultanas and brown sugar.
Yoghurts
Please ask your host for our selection.
Fresh fruit and fruit juices
Main
English breakfast
Fried, poached or scrambled egg, grilled British back bacon, Dingley Dell pork sausage, grilled tomatoes, baked beans, hash browns. mushrooms and black pudding.
Boiled egg and soldiers (v)
Soft boiked eggs with toasted soldiers
Kippers with poached egg
Cured and smoked herrings served warm with a poached egg.
Smoked salmon and scrambled egg
Egg Benedict
English muffin topped with poached egg and ham finished with hollandaise sauce
Eggs Royale
English muffin topped with poached egg and smoked salmon finished with hollandaise sauce
Omelette
Freshly made omelette served either plain or filled to your choice.
Breakfast sandwich
Choose from either grilled British back bacon, Dingley Dell pork sausage or fried egg on toasted bread.
Please note that all our eggs are free range.
Beverages
Traditional and speciality teas
Freshly ground bean to cup coffee
Hot chocolate
Rest of the day
Noon to close
First courses
Soup of the day (v)
Please ask your host for today's choice, served with freshly baked breads
Buffalo Mozzarella Salad (v)
Laverstoke buffalo mozzarella heritage tomatoes and dress with Mr. Hugh's Norfolk extra virgin rapeseed oil.
Smoked Salmon
Severn and Wye smoked salmon, caper berries, shallots and rocket leaves,lightly dressed with fresh lemon and herb oil.
Mains
The BA Burger
Made with Birchstead 21 day aged beef burger, and served in a glazed bun with twice cooked chips. Ask your host if you would like the addition of crispy back bacon or Emmental cheese.
Concorde Roast (please allow 15 minutes from order)
Roasted beef rump, red wine jus, buttered fondant potato, baby carrots and spring greens.
Sea bream
Maldon salt crusted fillet on creamed potatoes, with carrot and honey purée, and a jumble of pea shoots and peas.
Pork Belly
Slow braised crisped British pork bellyon a roasted Spanish chorizo, white bean and tomato stew.
Wild mushroom risotto (v)
Creamy Arborio rice flavoured with wild penny bun and Portobello mushrooms, finished with truffle oil and shaved Parmigiaro-Reggiano.
Smoked chicken club sandwich
A triple decker sandwithc of Scottish smoked chicken breast, home sugar-cured bacon, tomato and mayo served with your choice of side: twice cooked chps, green salad or horseradish coleslaw.
Dessert
Burnt Cambridge Cream
A baked silky vanilla custard, originating in Trinity College, Cambridge in the 1600s, our version is finished with lavendar sugar.
Treacle Tart
A traditional English treat service with Cornish ice cream.
Cheeses
Somerset Camembert, Thomas Hoe Red Leicester, Coastal Cheddar and Blue Shropshire, with apple and Somerset cider brandy chutney and Bath Oliver biscuits.
The items on the cheese board will, on past experience, change from time to time.
Flounge items
The following items can be ordered from the CCR staff - they are from the Flounge food options. However they are
not advertised in CCR, you will need to remember / save this list for reference!
From the waiter order menu:
BLT
A warm sandwich of British back bacon, tomato, lettuce and mayo served with lightly-salted kettle chips
Chicken ramen
A Japanese-inspired soup with chicken, chillies, water chestnuts and fresh coriander in a warming chicken broth
Caesar salad
Baby gem leaves with Parmigiano-Reggiano, croûtons and a creamy Caesar dressing. Ask you host if you would like the addition of a smoked chicken breast
Macaroni cheese (v)
Pasta with a rich Red Leicester, British Cheddar and English mustard sauce galzed with a fresh herb crust
From the buffet:
Steak and ale individual mini pies
Pork and leek sausage with caramalised onions
Curry option (flavours vary, sometimes vegetarian).
=====
Concorde Room - New York JFK Terminal 7
Starters
Roasted cauliflower, candied pistachio, red pepper coulis. (v)
Roasted sweet peppers, goats cheese, mache, blueberry sweet and sour. (v)
Soup
Rice curry lentil. (v)
Salad
Grilled broccoli, wild arugula (rocket), feta, grapefruit. (v)
Main course
Beef tenderloin, snap peas, roasted fingerlings, paprika oil, smoked maple syrup.
Free range chicken breast, cilantro butter, ratatouille, sautéed green beans, chorizo oil.
Seared George's Bank scallops, sweet potato purée, peach butter, celery salad.
Basil crepes filled with tomato, eggplant, buratta and sherry vinaigrette. (v)
Dessert
Almond cake, plum compote, sesame brittle.
Seasonal fresh fruit.
Selection of fine cheeses.
Posting update
16 Jan 2013 - Original post, first new menu of 2013
1 March 2013 - Updated Pre Flight menu
2 May 2013 - New menu from BaxterStorey. Previous menu stored here.
4 July 2013 - Return of Eggs Benedict and minor breakfast changes.
15 July 2013 - CCR NY updated menu.
9 Aug 2013 - Egg benedict now available with salmon.
30 Oct 2013 - Winter menu launched
13 Mar 2014 - Summer menu launched.