2012 AA International Meals - menu /menus, photos, etc. (consolidated)
#31
Join Date: Sep 2006
Location: All over
Programs: AA-LTP, HH-DIA, Marriott-LT+AMB, Hyatt-Globalist, Hertz-PC, UA-GS
Posts: 6,828
AA 137 LHR-LAX Jan 2012
Wines:
Chase's Choice was a 2004 or 2005 Bordeaux
Champagne: Champagne Demilly de Baere Carte d'Or
White Wine: Il Falchetto 2010
Nobilo Icon Sauvignon Blanc
Red Wines: Comme Avant
Lamadrid Malbec
Sherry: Emilio Lustau Sherry
Dessert :Graham's Vintage Port
Start: Warm mixed Nuts
Appetizer: Smoked salmon and honey ginger shrimp w/ usual stuff
Salad: Fresh seasonal greens with honey Dijon or the usual olive oil/vinegar
Bread basket: Assorted (dry) gourmet breads
Mains:
Beef Fillet with Shallot Sauce
Chicken Provencal
Scallops w/ Lime Champagne
Rigatoni w/ Cream Sauce
Dessert: Sweet cream and cookies ice cream topped w/ chocolate shavings
Mid Flight Snack: Cheeses w/ fruit or nuts. Also, usual snacks, like candy, etc
Light Meal: Either - Uno's Four Cheese Pizza ( not good)
or Tandoori Chicken cold plate (looked better than mine)
Dessert: Blackberry currant mousse cake.
Chase's Choice was a 2004 or 2005 Bordeaux
Champagne: Champagne Demilly de Baere Carte d'Or
White Wine: Il Falchetto 2010
Nobilo Icon Sauvignon Blanc
Red Wines: Comme Avant
Lamadrid Malbec
Sherry: Emilio Lustau Sherry
Dessert :Graham's Vintage Port
Start: Warm mixed Nuts
Appetizer: Smoked salmon and honey ginger shrimp w/ usual stuff
Salad: Fresh seasonal greens with honey Dijon or the usual olive oil/vinegar
Bread basket: Assorted (dry) gourmet breads
Mains:
Beef Fillet with Shallot Sauce
Chicken Provencal
Scallops w/ Lime Champagne
Rigatoni w/ Cream Sauce
Dessert: Sweet cream and cookies ice cream topped w/ chocolate shavings
Mid Flight Snack: Cheeses w/ fruit or nuts. Also, usual snacks, like candy, etc
Light Meal: Either - Uno's Four Cheese Pizza ( not good)
or Tandoori Chicken cold plate (looked better than mine)
Dessert: Blackberry currant mousse cake.
#32
Suspended
Join Date: Nov 2004
Location: London
Programs: BA GGL, AA 1MM LT GLD, SPG PLAT, National Exec Selc, Hilton Diamond, Hyatt Plat, Marriott Silver
Posts: 8,278
Wines:
Chase's Choice was a 2004 or 2005 Bordeaux
Champagne: Champagne Demilly de Baere Carte d'Or
White Wine: Il Falchetto 2010
Nobilo Icon Sauvignon Blanc
Red Wines: Comme Avant
Lamadrid Malbec
Sherry: Emilio Lustau Sherry
Dessert :Graham's Vintage Port
Start: Warm mixed Nuts
Appetizer: Smoked salmon and honey ginger shrimp w/ usual stuff
Salad: Fresh seasonal greens with honey Dijon or the usual olive oil/vinegar
Bread basket: Assorted (dry) gourmet breads
Mains:
Beef Fillet with Shallot Sauce
Chicken Provencal
Scallops w/ Lime Champagne
Rigatoni w/ Cream Sauce
Dessert: Sweet cream and cookies ice cream topped w/ chocolate shavings
Mid Flight Snack: Cheeses w/ fruit or nuts. Also, usual snacks, like candy, etc
Light Meal: Either - Uno's Four Cheese Pizza ( not good)
or Tandoori Chicken cold plate (looked better than mine)
Dessert: Blackberry currant mousse cake.
Chase's Choice was a 2004 or 2005 Bordeaux
Champagne: Champagne Demilly de Baere Carte d'Or
White Wine: Il Falchetto 2010
Nobilo Icon Sauvignon Blanc
Red Wines: Comme Avant
Lamadrid Malbec
Sherry: Emilio Lustau Sherry
Dessert :Graham's Vintage Port
Start: Warm mixed Nuts
Appetizer: Smoked salmon and honey ginger shrimp w/ usual stuff
Salad: Fresh seasonal greens with honey Dijon or the usual olive oil/vinegar
Bread basket: Assorted (dry) gourmet breads
Mains:
Beef Fillet with Shallot Sauce
Chicken Provencal
Scallops w/ Lime Champagne
Rigatoni w/ Cream Sauce
Dessert: Sweet cream and cookies ice cream topped w/ chocolate shavings
Mid Flight Snack: Cheeses w/ fruit or nuts. Also, usual snacks, like candy, etc
Light Meal: Either - Uno's Four Cheese Pizza ( not good)
or Tandoori Chicken cold plate (looked better than mine)
Dessert: Blackberry currant mousse cake.
#33
Join Date: Aug 2002
Location: WAS/TYO
Programs: UA 1K, AA EXP (3MM), DL PM, BONVOY TITANIUM, HYATT GLOBALIST, HILTON DIAMOND, IHG DIAMOND AMB, et al
Posts: 5,913
AA71 FRA-DFW J January 2012
AA71 FRA-DFW J January 2012
Dining Service
To Start
Warm mixed nuts
or
Marinated cheese antipasto
Appetizer
Smoked salmon and honey ginger shrimp
accompanied by capers, red onion, and sour cream
Salad
Fresh seasonal greens and an assortment of fresh vegetables offered with honey Dijon dressing or premium extra virgin olive oil and balsamic vinegar
Bread Basket
Assorted gourmet breads
Main Course
Beef Fillet with Shallot Sauce
Grilled fillet of beef offered with a shallot sauce, accompanied by potato gnocchi with truffles and a medley of sauteed vegetables
Chicken Provencal
Herbed breast of chicken Provencal accented by a wild mushroom reduction, served with green beans and wild rice
Scallops with Lime Champagne
Seared scallops flavored with a creamy lime Champagne sauce, complemented by a mushroom and asparagus saute and rice pilaf with leeks
Rigatoni with Cream Sauce
Rigatoni pasta enhanced by a rich cream sauce garnished with pine nuts
Dessert
Ice Cream Sundae
Ben & Jerry's vanilla ice cream with a choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans
Fruit and Cheese
A selection of gourmet cheeses
offered with fresh seasonal fruit and assorted crackers
Mid-Flight Snack
Fruit and Cheese
A selection of gourmet cheeses
offered with fresh seasonal fruit and assorted crackers
Snacks
Assorted snack items are also available
Light Meal
Select From
Uno's Four Cheese and Pesto Pizza
A traditional deep-dish pizza with a mozzarella, Muenster, Romano and feta cheese blend, basil pesto and plum tomatoes accompanied by a green salad
Tandoori Chicken Cold Plate
Sliced breast of tandoori chicken accompanied by potato salad
Dessert
Fresh fruit or cookies, freshly baked on board
Pre-Arrival Beverage
Chilled sparkling or still water with a fresh citrus garnish
Wine List
Champagne
Champagne Demilly de Baere Carte d'Or
White Wines
2009 Landing Place Chardonnay
2010 Nobilo Icon Sauvignon Blanc
Red Wines
Terrasses du Rieutor Faugeres
2007 Infinitus Merlot
Sherry
Emilio Lustau Sherry
Dessert Wine
2001 Graham's Vintage Port
1/12
2Cls, Business, FRA-US, Lunch/Dinner - Snack
Dining Service
To Start
Warm mixed nuts
or
Marinated cheese antipasto
Appetizer
Smoked salmon and honey ginger shrimp
accompanied by capers, red onion, and sour cream
Salad
Fresh seasonal greens and an assortment of fresh vegetables offered with honey Dijon dressing or premium extra virgin olive oil and balsamic vinegar
Bread Basket
Assorted gourmet breads
Main Course
Beef Fillet with Shallot Sauce
Grilled fillet of beef offered with a shallot sauce, accompanied by potato gnocchi with truffles and a medley of sauteed vegetables
Chicken Provencal
Herbed breast of chicken Provencal accented by a wild mushroom reduction, served with green beans and wild rice
Scallops with Lime Champagne
Seared scallops flavored with a creamy lime Champagne sauce, complemented by a mushroom and asparagus saute and rice pilaf with leeks
Rigatoni with Cream Sauce
Rigatoni pasta enhanced by a rich cream sauce garnished with pine nuts
Dessert
Ice Cream Sundae
Ben & Jerry's vanilla ice cream with a choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans
Fruit and Cheese
A selection of gourmet cheeses
offered with fresh seasonal fruit and assorted crackers
Mid-Flight Snack
Fruit and Cheese
A selection of gourmet cheeses
offered with fresh seasonal fruit and assorted crackers
Snacks
Assorted snack items are also available
Light Meal
Select From
Uno's Four Cheese and Pesto Pizza
A traditional deep-dish pizza with a mozzarella, Muenster, Romano and feta cheese blend, basil pesto and plum tomatoes accompanied by a green salad
Tandoori Chicken Cold Plate
Sliced breast of tandoori chicken accompanied by potato salad
Dessert
Fresh fruit or cookies, freshly baked on board
Pre-Arrival Beverage
Chilled sparkling or still water with a fresh citrus garnish
Wine List
Champagne
Champagne Demilly de Baere Carte d'Or
White Wines
2009 Landing Place Chardonnay
2010 Nobilo Icon Sauvignon Blanc
Red Wines
Terrasses du Rieutor Faugeres
2007 Infinitus Merlot
Sherry
Emilio Lustau Sherry
Dessert Wine
2001 Graham's Vintage Port
1/12
2Cls, Business, FRA-US, Lunch/Dinner - Snack
#34
Join Date: Sep 2006
Location: All over
Programs: AA-LTP, HH-DIA, Marriott-LT+AMB, Hyatt-Globalist, Hertz-PC, UA-GS
Posts: 6,828
#35
Join Date: Jan 2011
Programs: AFKL PLT, BA Gold, SK Gold, AY Gold, A3 Silver, LH FTL, IHG Gold, Marriott Silver
Posts: 408
Wines:
Chase's Choice was a 2004 or 2005 Bordeaux
Champagne: Champagne Demilly de Baere Carte d'Or
White Wine: Il Falchetto 2010
Nobilo Icon Sauvignon Blanc
Red Wines: Comme Avant
Lamadrid Malbec
Sherry: Emilio Lustau Sherry
Dessert :Graham's Vintage Port
Start: Warm mixed Nuts
Appetizer: Smoked salmon and honey ginger shrimp w/ usual stuff
Salad: Fresh seasonal greens with honey Dijon or the usual olive oil/vinegar
Bread basket: Assorted (dry) gourmet breads
Mains:
Beef Fillet with Shallot Sauce
Chicken Provencal
Scallops w/ Lime Champagne
Rigatoni w/ Cream Sauce
Dessert: Sweet cream and cookies ice cream topped w/ chocolate shavings
Mid Flight Snack: Cheeses w/ fruit or nuts. Also, usual snacks, like candy, etc
Light Meal: Either - Uno's Four Cheese Pizza ( not good)
or Tandoori Chicken cold plate (looked better than mine)
Dessert: Blackberry currant mousse cake.
Chase's Choice was a 2004 or 2005 Bordeaux
Champagne: Champagne Demilly de Baere Carte d'Or
White Wine: Il Falchetto 2010
Nobilo Icon Sauvignon Blanc
Red Wines: Comme Avant
Lamadrid Malbec
Sherry: Emilio Lustau Sherry
Dessert :Graham's Vintage Port
Start: Warm mixed Nuts
Appetizer: Smoked salmon and honey ginger shrimp w/ usual stuff
Salad: Fresh seasonal greens with honey Dijon or the usual olive oil/vinegar
Bread basket: Assorted (dry) gourmet breads
Mains:
Beef Fillet with Shallot Sauce
Chicken Provencal
Scallops w/ Lime Champagne
Rigatoni w/ Cream Sauce
Dessert: Sweet cream and cookies ice cream topped w/ chocolate shavings
Mid Flight Snack: Cheeses w/ fruit or nuts. Also, usual snacks, like candy, etc
Light Meal: Either - Uno's Four Cheese Pizza ( not good)
or Tandoori Chicken cold plate (looked better than mine)
Dessert: Blackberry currant mousse cake.
#36
Suspended
Join Date: Nov 2004
Location: London
Programs: BA GGL, AA 1MM LT GLD, SPG PLAT, National Exec Selc, Hilton Diamond, Hyatt Plat, Marriott Silver
Posts: 8,278
You're kidding? Does she not like any type of spicing - even mild - at all? Its a piece of chicken with some spice rub (thats mild) and a very agreeable non-mayo based potato salad. Seems like a crowd pleaser.
#37
Join Date: Apr 2006
Location: Ireland (DUB)
Programs: AA PLAT
Posts: 621
Copying chanp's post above (LHR-LAX J) to add pics...
Chase's Choice was a 2004 or 2005 Bordeaux
Champagne: Champagne Demilly de Baere Carte d'Or
White Wine: Il Falchetto 2010
Nobilo Icon Sauvignon Blanc
Red Wines: Comme Avant
Lamadrid Malbec
Sherry: Emilio Lustau Sherry
Dessert :Graham's Vintage Port
Start: Warm mixed Nuts
Appetizer: Smoked salmon and honey ginger shrimp w/ usual stuff
Salad: Fresh seasonal greens with honey Dijon or the usual olive oil/vinegar
Bread basket: Assorted (dry) gourmet breads
Mains:
Beef Fillet with Shallot Sauce
Chicken Provencal
Scallops w/ Lime Champagne
Rigatoni w/ Cream Sauce
Dessert: Sweet cream and cookies ice cream topped w/ chocolate shavings
Mid Flight Snack: Cheeses w/ fruit or nuts. Also, usual snacks, like candy, etc
Light Meal: Either - Uno's Four Cheese Pizza ( not good)
or Tandoori Chicken cold plate (looked better than mine)
Dessert: Blackberry currant mousse cake.
^ (PM: I took the picture from the wrong side. It tasted good though!)
Chase's Choice was a 2004 or 2005 Bordeaux
Champagne: Champagne Demilly de Baere Carte d'Or
White Wine: Il Falchetto 2010
Nobilo Icon Sauvignon Blanc
Red Wines: Comme Avant
Lamadrid Malbec
Sherry: Emilio Lustau Sherry
Dessert :Graham's Vintage Port
Start: Warm mixed Nuts
Appetizer: Smoked salmon and honey ginger shrimp w/ usual stuff
Salad: Fresh seasonal greens with honey Dijon or the usual olive oil/vinegar
Bread basket: Assorted (dry) gourmet breads
Mains:
Beef Fillet with Shallot Sauce
Chicken Provencal
Scallops w/ Lime Champagne
Rigatoni w/ Cream Sauce
Dessert: Sweet cream and cookies ice cream topped w/ chocolate shavings
Mid Flight Snack: Cheeses w/ fruit or nuts. Also, usual snacks, like candy, etc
Light Meal: Either - Uno's Four Cheese Pizza ( not good)
or Tandoori Chicken cold plate (looked better than mine)
Dessert: Blackberry currant mousse cake.
^ (PM: I took the picture from the wrong side. It tasted good though!)
#39
Join Date: Jun 2006
Location: NJ USA
Programs: AA PLAT 2MM, MR TITANIUM 2M, HH DIA, Hyatt EXP, BW DIA, IC AMB, IHG PLAT, UA GLD
Posts: 1,086
I much prefer the pizza served in coach on LHR-JFK flight. Crispier crust and cheesier.
#40
FlyerTalk Evangelist
Join Date: May 2002
Location: NYC, USA
Programs: AA EXP 3MM, Lifetime Platinum, Marriott Titanium, HH Gold
Posts: 10,967
Wirelessly posted (Apple iPhone: Mozilla/5.0 (iPhone; CPU iPhone OS 5_0_1 like Mac OS X) AppleWebKit/534.46 (KHTML, like Gecko) Version/5.1 Mobile/9A405 Safari/7534.48.3)
I happen to like the pizza. But maybe it's because I happen to love pizza in general.
I will say that I prefer the 4-cheese pesto pizza over the vegetable pizza.
I happen to like the pizza. But maybe it's because I happen to love pizza in general.
I will say that I prefer the 4-cheese pesto pizza over the vegetable pizza.
#41
Join Date: Aug 2010
Posts: 50
LHR-JFK AA105 J
Exact Same menu as noted above (LHR-LAX)
Scallops were very good.
Tandoori Chicken Plate was excellent
Exact Same menu as noted above (LHR-LAX)
Scallops were very good.
Tandoori Chicken Plate was excellent
#42
Join Date: Apr 2011
Programs: American AAdvantage EXP
Posts: 125
I've noticed on a few flights, the traditional navy blue linens are used while an increasing amount of flights feature this new (and in my opinion, ugly/dull) grey linen. On one dinner flight, the table linen was grey while the tray linen was navy blue. Is AA transitioning from navy linens to grey linens. If so, I wonder why?
HIEXP
HIEXP
#43
Join Date: Nov 2011
Location: Bay Area
Programs: WN A-List, AA good-riddance, Safeway Club Card Extraordinaire
Posts: 3,851
I've noticed on a few flights, the traditional navy blue linens are used while an increasing amount of flights feature this new (and in my opinion, ugly/dull) grey linen. On one dinner flight, the table linen was grey while the tray linen was navy blue. Is AA transitioning from navy linens to grey linens. If so, I wonder why?
#44
FlyerTalk Evangelist
Join Date: May 2002
Location: NYC, USA
Programs: AA EXP 3MM, Lifetime Platinum, Marriott Titanium, HH Gold
Posts: 10,967
I've noticed on a few flights, the traditional navy blue linens are used while an increasing amount of flights feature this new (and in my opinion, ugly/dull) grey linen. On one dinner flight, the table linen was grey while the tray linen was navy blue. Is AA transitioning from navy linens to grey linens. If so, I wonder why?
HIEXP
HIEXP
I have noticed that as well. The tablecloths and tray linens are the new gray, and the napkins are 100% white (no blue trim). I think it's just an update to the product, perhaps introduced together with the new amenity kits.
Domestically, it's same old, same old, even on AFS routes.
#45
FlyerTalk Evangelist
Join Date: Feb 2005
Posts: 10,949
Wirelessly posted (Mozilla/5.0 (iPhone; CPU iPhone OS 5_0_1 like Mac OS X) AppleWebKit/534.46 (KHTML, like Gecko) Version/5.1 Mobile/9A405 Safari/7534.48.3)
+1 on the cheese pizza over the veggie pizza
Originally Posted by ESpen36
Wirelessly posted (Apple iPhone: Mozilla/5.0 (iPhone; CPU iPhone OS 5_0_1 like Mac OS X) AppleWebKit/534.46 (KHTML, like Gecko) Version/5.1 Mobile/9A405 Safari/7534.48.3)
I happen to like the pizza. But maybe it's because I happen to love pizza in general.
I will say that I prefer the 4-cheese pesto pizza over the vegetable pizza.
I happen to like the pizza. But maybe it's because I happen to love pizza in general.
I will say that I prefer the 4-cheese pesto pizza over the vegetable pizza.