wpj

enjoy..

http://wpjrnl.com/2010/10/22/america...on-boeing-777/

elitetraveler

What was the main course? It looks like microwave pasta.

wpj

yes it was !!!!

some kind of ravioli..

elitetraveler

Great pics, but the main course looks very Y

wpj

yes it does ! at least same as J meal .. all my AA F flights experiences except DFW-NRT (what it was great and really different from the rest) the meals generally were not a big deal. maybe due to the short routes? EZE-MIA , EZE-JFK, EZE-DFW, ORD-LHR, JFK-LHR..

FTW

It depends on the flight...

AA 60 NRT-DFW non-breakfast
AA 154 NRT-ORD non-breakfast (the menu I posted)
AA 168 NRT-JFK non-breakfast
AA 170 NRT-LAX breakfast
AA 176 NRT-DFW breakfast

FTW

I flew AA 46 (evening departure) a few weeks ago but didn't save the menu. I had the curry chicken with rice. My seat mate had the beef dish. (The options were similar to those on other menus in recent pages of this thread.)

The second meal was omelet or cereal. I was so full from dinner, I should've passed altogether. Am I the only one who prefers to fly to Asia because the flights are longer, which means longer sleep and more time for digestion?

willzzz88

Anyone mind posting the China route menus? Especially PVG-ORD and PEK-ORD. Thanks.

wpj

it is normal on flights to from YYZ to serve on the same tray altogether and it's not the best since considered domestic. you were lucky you got to choose ravioli or chicken.. you can get sometimes to choose salad or wrap or cold sandwich, and if flying same route all the time you can get the same lunch/dinner for 3-4 months until somebody decides to change the menu.

with the exception of YYZ-LAX where is a 5hrs flight and you get menus like any intl flight and a decent service.

wpj

found the menu AA86 ORD-LHR (June 2010):




for the whole thing and PDF here

emma dog

Bump.

Does anyone know what the F meals are for PEK-ORD? Is it breakfast and breakfast???

sushanna1

Also looking for meals, ORD-PVG and vice-versa.

BLI-Flyer

Wine Selection

Champagne - Nicolas Feuillatte Brut Reserve Particuliere

White Wines - Pascal Bouchard Chablis Vielles Vignes Grand Reserve du Domaine; Groom Lenswood Sauvignon Blanc, Adelaide Hills, Australia

Red Wines - Chateau Teyssier Saint-Emilion Grand Cru Merlot/Cabernet; Amalaya de Colome Vino Tinto Malbec/Cabernet/Syrah

Dessert Wine - Graham's Vintage Port

Dinner

To start - warm mixed nuts or marinated cheese antipasto (both were served)

Appetizer - Smoked salmon and honey ginger shrimp accompanied by capers, red onion, and sour cream

Salad Cart - Fresh seasonal greens, tomato, olives, onions, yellow bell peppers, sour cream and herb or oil and vinegar dressing, and mesquite roasted chicken breast

Bread basket - assorted gourmet breads

Main Course -

Pork Tenderloin with Guava Barbecue Sauce
Halibut with Bouillabaisse Sauce
Jack Chicken with Risotto
Four Cheese Ravioli

Dessert -
Ice cream sundae (choice of hot fudge, butterscotch, or seasonal berry toppings, whipped cream, and pecans)
Fruit and cheese
Grand Marnier fruit salad

Breakfast

Fresh seasonal fruit
Three Cheese Omelette served with potato trimble and fire roasted pepper turkey sausage
Yogurt and cereal
Selection of breakfast breads

choch345

Ask and ye shall receive

To Start:
Warm mixed nuts or

Marinated chees antipasto

Appetizer:
Sliced char siu chicken and drunken shrimp offered with mixed julienned vegetable salad or

Smoked salmon accompanied by capers, red onion and sour cream

The Salad Cart:
Fresh seasonal greens with daikon radish, carrots, yellow bell peppers, cucumber and cherry tomatoes, offered with herbed buttermilk dressing or Sapori d'Arte olive oil and balsamic vinegar

Sliced hoisin marinated chicken breast (A signature Sam Choy item)

Main Course:
Seafood Noodle Bowl - Cod and shrimp with black bean sauce, sauteed peppers, onions and bok choy served over thick noodles

Duck with Plum Sauce - Roasted breast of duck served with an Asian plum sauce, Chinese broccoli, carrots and jasmine rice

Peppercorn Beef Fillet - Grilled tenderloin of beef served with creamy sauce topped with black and pink peppercorns, accompanied by a selection of seasonal vegetables

Roasted Chicken with Lime Butter
Roasted chicken breast topped with lime butter, accompanied by snap peas with sundried tomatotes and cumin scented rice

Dessert:
Ice Cream Sundae - Vanilla ice cream with a choice of hot fudge, butterscotch, or seasonal berry toppoings, whipped cream adn pecans

Fruit and Cheese - St. Paulin and Gouda cheese accompanied by dates and candied walnuts

Banana Toffee Tart - Sweet pastry with toffee cream and bananas

Midnight Snack Attack:
Dim Sum - Shrimp dumpling, char siu pork bun and vegetable dumpling, served with stir-fried egg noodles

Light Sandwich - Char siu chicken and Gruyere sandwich accompanied by assorted snacks

Breakfast - A selection of breakfast breads

Main Course:
Gruyere Cheese Omlette - A fluffy omlette with Gruyere cheese offered with green asparagus, cherry tomatoes and beef sausage

Cereal and Yogurt

Congee
A bowl of traditional congee offered with quail egg, mixed gluten and julienned pork

Pre-Arrival Beverage - Chilled sparkling or still water with a fresh citrus garnish

jakuda

"Seafood Noodle Bowl - Cool shrimp with black bean sauce, sauteed peppers, onions and bok choy served over thick noodles"


Why does AA have to throw cold shrimp at everything? [rhetorical]

Does middle America really think cold shrimp is good food?

Is the whole "seafood noodle bowl" served cold? that would be a double travesty.