2012 AA International Meals - menu /menus, photos, etc. (consolidated)
Feb 10, 2012, 6:39 am
#61
Join Date: Aug 2006
Location: NYC
Programs: AA LT G (1MM);DL G, UA GM
Posts: 2,028
FRA-DFW
February 2012
(probably same menu for other 2-class J services ex-Europe)
To Start
Warm mixed nuts
or
Marinated cheese antipasto
Appetizer
Roast beef and mozzarella cheese served with pesto sauce and grilled vegetables
Salad
Fresh seasonal greens and an assortment of fresh vegetables offered with creamy blue cheese dressing or premium extra virgin olive oil and balsamic vinegar
Bread Basket
Assorted gourmet breads
Main Course
Chateaubriand with Mushroom Sauce
Seared fillet of beef served with porcini mushroom sauce, grilled vegetables and potatoes au gratin
Shrimp and Scallop Provençal
Shrimp and scallops with Provençal sauce accompanied by lemon tarragon rice and zucchini and eggplant tapenade roll
Foie Gras Stuffed Chicken
Breast of chicken stuffed with duck foie gras, offered with black peppercorn sauce, buttered haricots verts and wild rice with pecans
Pecorino Gnocchi
Gnocchi stuffed with a rich pecorino cream filling
Dine Upon Request®
You may choose one of the featured entreés to be served with an appetizer and dessert, presented all at once, at any time you wish.
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 rackers
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
A light meal offered prior to landing
Select From
Uno's Farmer's Market Pizza
A Chicago-style deep dish pizza topped with mixed vegetables and a three cheese blend, served with basil pesto and a fresh green salad
Gourmet Salad
Fresh seasonal greens topped with grilled chicken and sliced beef, asparagus, tomatoes and Brie, offered with balsamic tomato vinaigrette
Dessert
Fresh fruit or cookies, freshly baked on board
Pre-Arrival Beverage
For Your Enjoyment
Chilled sparkling or still water with a fresh citrus garnish [not offered]
2/12 2Cls, Business, FRA-US, Lunch/Dinner - Snack
February 2012
(probably same menu for other 2-class J services ex-Europe)
To Start
Warm mixed nuts
or
Marinated cheese antipasto
Appetizer
Roast beef and mozzarella cheese served with pesto sauce and grilled vegetables
Salad
Fresh seasonal greens and an assortment of fresh vegetables offered with creamy blue cheese dressing or premium extra virgin olive oil and balsamic vinegar
Bread Basket
Assorted gourmet breads
Main Course
Chateaubriand with Mushroom Sauce
Seared fillet of beef served with porcini mushroom sauce, grilled vegetables and potatoes au gratin
Shrimp and Scallop Provençal
Shrimp and scallops with Provençal sauce accompanied by lemon tarragon rice and zucchini and eggplant tapenade roll
Foie Gras Stuffed Chicken
Breast of chicken stuffed with duck foie gras, offered with black peppercorn sauce, buttered haricots verts and wild rice with pecans
Pecorino Gnocchi
Gnocchi stuffed with a rich pecorino cream filling
Dine Upon Request®
You may choose one of the featured entreés to be served with an appetizer and dessert, presented all at once, at any time you wish.
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 rackers
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
A light meal offered prior to landing
Select From
Uno's Farmer's Market Pizza
A Chicago-style deep dish pizza topped with mixed vegetables and a three cheese blend, served with basil pesto and a fresh green salad
Gourmet Salad
Fresh seasonal greens topped with grilled chicken and sliced beef, asparagus, tomatoes and Brie, offered with balsamic tomato vinaigrette
Dessert
Fresh fruit or cookies, freshly baked on board
Pre-Arrival Beverage
For Your Enjoyment
Chilled sparkling or still water with a fresh citrus garnish [not offered]
2/12 2Cls, Business, FRA-US, Lunch/Dinner - Snack
That's why I chose the beef -- the dish sounded good but I feared the execution.
Feb 10, 2012, 7:35 am
#62
Join Date: Feb 2002
Location: Agoura Hills, CA USA
Posts: 2,660
will post menu later... but from JFK-ZRH last evening had a great chicken disu call ADOBO chicken by Richard Sandoval.. it was a great , juicy breast of chicken served with achiote truffle sauce, vanilla scented corn and scallions.. Truly one of the best dishes in flight in a long time.. Many around me agreed.. The service was spectacular in the business class cabin as well...
Feb 10, 2012, 1:50 pm
#63
Moderator: American AAdvantage
Original Poster
Join Date: May 2000
Location: NorCal - SMF area
Programs: AA LT Plat; HH LT Diamond, Maître-plongeur des Muccis
Posts: 62,948
The ZRH caterers seem to be at the top of their game - I have had some really good meals out of Zurich, including a memorable rack of lamb a couple of times.
Adobo is a originally Spanish cuisine (marinade, usually including vinegar and paprika,) and these days perhaps most associated with Filipino cuisine. Achiote (annatto) is used commonly in S.E. Mexico, particularly the Yucatán peninsula, where in Mayan cuisine you run into tikin xic (teekeen sheek) fish and chicken adobos, and in cochinita pibil, for example. AA is definitely looking farther afield for some of its inspiration. ^
Adobo is a originally Spanish cuisine (marinade, usually including vinegar and paprika,) and these days perhaps most associated with Filipino cuisine. Achiote (annatto) is used commonly in S.E. Mexico, particularly the Yucatán peninsula, where in Mayan cuisine you run into tikin xic (teekeen sheek) fish and chicken adobos, and in cochinita pibil, for example. AA is definitely looking farther afield for some of its inspiration. ^
Feb 11, 2012, 9:16 am
#64
Join Date: Sep 2007
Location: HKG/YVR/NYC
Programs: AC 75K, A3*G, AS MVPG, AA LT Gold 1MM, JL/JGC (OWS) , Marriott Titanium, Hertz 5*, Avis PC
Posts: 3,697
AA 64
New York Kennedy to Zurich (JFK-ZRH)
Economy Class
Feb 2012
Dinner
To start
Nuts and Pretzel Mix
Cheese and Cracker
Sesame Bun
Salad
Side Green Salad with carrot shavings on olive oil and vinegar dressing
Main Course
Tomato Ravioli
Stuffed Cheese Ravioli served on tomato sauce with melted grated cheese
Wasabi Beef
Wasabi and Soy Sauce based Stir Fried Beef with served with White Rice and green beans
Dessert
Double Chocolate Crunch Brownie
Rich Chocolate Brownie with Nut Shavings
AA 64
New York Kennedy to Zurich (JFK-ZRH)
Economy Class
Feb 2012
Continental Breakfast
Juice
Minute Maid Concentrate Orange Juice
Additional Drink Cart Service
Breads
Warmed Croissant served with Strawberry Jam and butter
New York Kennedy to Zurich (JFK-ZRH)
Economy Class
Feb 2012
Dinner
To start
Nuts and Pretzel Mix
Cheese and Cracker
Sesame Bun
Salad
Side Green Salad with carrot shavings on olive oil and vinegar dressing
Main Course
Tomato Ravioli
Stuffed Cheese Ravioli served on tomato sauce with melted grated cheese
Wasabi Beef
Wasabi and Soy Sauce based Stir Fried Beef with served with White Rice and green beans
Dessert
Double Chocolate Crunch Brownie
Rich Chocolate Brownie with Nut Shavings
AA 64
New York Kennedy to Zurich (JFK-ZRH)
Economy Class
Feb 2012
Continental Breakfast
Juice
Minute Maid Concentrate Orange Juice
Additional Drink Cart Service
Breads
Warmed Croissant served with Strawberry Jam and butter
Last edited by Short hair Francis; Feb 18, 2012 at 8:19 am
Feb 11, 2012, 11:09 am
#65
FlyerTalk Evangelist
Join Date: May 2002
Location: NYC, USA
Programs: AA EXP 3MM, Lifetime Platinum, Marriott Titanium, HH Gold
Posts: 10,967
will post menu later... but from JFK-ZRH last evening had a great chicken disu call ADOBO chicken by Richard Sandoval.. it was a great , juicy breast of chicken served with achiote truffle sauce, vanilla scented corn and scallions.. Truly one of the best dishes in flight in a long time.. Many around me agreed.. The service was spectacular in the business class cabin as well...
I had the Adobo Chicken on DFW-FRA last weekend, and it was DELICIOUS! I agree--one of the best long-haul J meals in a long time!
Feb 12, 2012, 12:03 pm
#66
Moderator: American AAdvantage
Original Poster
Join Date: May 2000
Location: NorCal - SMF area
Programs: AA LT Plat; HH LT Diamond, Maître-plongeur des Muccis
Posts: 62,948
Here's an interesting video of the galley on an international overnight flight (Brasil - USA) on youtube: <link>. A little behind-the-scenes for Business class galley.
Feb 12, 2012, 1:04 pm
#67
Join Date: Aug 2010
Posts: 50
LAX-PVG question
Anyone experienced the J menu on AA 183 LAX-PVG yet this year? Any significant changes from last years offerings?
Anyone experienced the J menu on AA 183 LAX-PVG yet this year? Any significant changes from last years offerings?
Feb 12, 2012, 9:01 pm
#68
Join Date: Dec 2004
Location: New York, Paris
Programs: AA ExPlat 4MM, AA Life Plat, Lufthansa FT, Delta Basic
Posts: 1,593
Appetizer had a distinctive Chinese flavor, some cold pork and drunken shrimp, very good, same both ways. Entrees were unremarkable going over. On the way back, the sweet and sour pork was excellent. Main difference is a mid-course snack which I did not have either way as I was sleeping, noodles or some such thing. Cheese plates were available throughout the flights, but the junk food items were few and poor. On the way back, the 3rd and last meal was a complete breakfast identical to the long European flights.
The champagne was exceptionally good and not as per menu which lists the new systemwide brand. On one of the flights (I do not remember which), I had a glass of red wine with a cheese plate and it was undrinkable. Very nicely, FA took it back and brought me one from FC which was much better.
Contrary to Japanese flights, there is no dedicated Asian meal, just Asian dishes scattered on the main menu. These are far better States bound than China bound, and it makes sense.
Altogether, decent if not Singapore Airlines.
Feb 12, 2012, 10:43 pm
#69
FlyerTalk Evangelist
Join Date: Dec 2004
Location: East Coast
Programs: AA CONCIERGE KEY & 1MM, HILTON DIAMOND
Posts: 11,970
AA 941
MIA - SAP (San Pedro Sula, Honduras)
January 13, 2012
Dep: 12:15pm - Arr: 1:35pm
737-800
Lunch
Pre-meal beverage and warm mixed nuts:
Lunch, choice of chicken*:
or fish.
*I was on seat 5F. I figured I would have a meal choice being on the second row to last. The FA started the service from front to back, not following FEBO. When she got to my seat, she had the tray with the chicken option and said that was all that was left for the entire last two rows.
The salad plate is much larger than the entree plate, and it looks kind of funny when it's served side by side. I haven't flown AA on these routes before. Are supposed to serve the salad and come later with the entree? or is typical for them to serve everything on one drop?
MIA - SAP (San Pedro Sula, Honduras)
January 13, 2012
Dep: 12:15pm - Arr: 1:35pm
737-800
Lunch
Pre-meal beverage and warm mixed nuts:
Lunch, choice of chicken*:
or fish.
*I was on seat 5F. I figured I would have a meal choice being on the second row to last. The FA started the service from front to back, not following FEBO. When she got to my seat, she had the tray with the chicken option and said that was all that was left for the entire last two rows.
The salad plate is much larger than the entree plate, and it looks kind of funny when it's served side by side. I haven't flown AA on these routes before. Are supposed to serve the salad and come later with the entree? or is typical for them to serve everything on one drop?
Feb 13, 2012, 4:03 pm
#70
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
MAD-JFK AA 95 J class
Feb 2012
Cheese starter was an absolutely delicious feta. Roast beef on appetizer plate was dried out, mozzerella was tough. Chateabriand was an excellent cut of beef. Unfortunately, main course was not hot enough, but it was delicious. Ice cream sundae was -- you guessed it -- fabulous as always!
Cheese starter was an absolutely delicious feta. Roast beef on appetizer plate was dried out, mozzerella was tough. Chateabriand was an excellent cut of beef. Unfortunately, main course was not hot enough, but it was delicious. Ice cream sundae was -- you guessed it -- fabulous as always!
Feb 14, 2012, 2:59 pm
#72
Join Date: Aug 2010
Posts: 50
Thanks guys for the replies. Looks like basically the same menu/service as last couple of years on the US- PVG route. I have had the adobo chicken 2nd snack and it has always been a great change from the pizza!!
Thank for the report
Thank for the report
Feb 15, 2012, 6:03 am
#73
Join Date: Dec 2004
Location: New York, Paris
Programs: AA ExPlat 4MM, AA Life Plat, Lufthansa FT, Delta Basic
Posts: 1,593
AA 90. Day Flight ORD / LHR Proper Lunch in J ?
Hi all,
I am using for the first time AA 90, the daytime flight from Chcago to London, in J.
Do they serve a complete lunch or just a breakfast and a snack ? I'd much prefer a snack-like breakfast and a real lunch, but I do not anticipate it.
I am using for the first time AA 90, the daytime flight from Chcago to London, in J.
Do they serve a complete lunch or just a breakfast and a snack ? I'd much prefer a snack-like breakfast and a real lunch, but I do not anticipate it.
Feb 15, 2012, 9:46 am
#74
In Memoriam
Join Date: Jan 2000
Location: Always on vacation
Programs: aa exp - spg gold - Hyatt Diamond - HH Gold
Posts: 6,007
Foie Gras Stuffed Chicken
Breast of chicken stuffed with duck foie gras, offered with black peppercorn sauce, buttered haricots verts and wild rice with pecans
Anyone tried this? I'm on FRA-DFW later this month and it certainly sounds good, and quite a bit upscale from previous menus.
Breast of chicken stuffed with duck foie gras, offered with black peppercorn sauce, buttered haricots verts and wild rice with pecans
Anyone tried this? I'm on FRA-DFW later this month and it certainly sounds good, and quite a bit upscale from previous menus.
I would not take it as a 1st choice a 2nd time.
Feb 15, 2012, 9:53 am
#75
Join Date: Dec 2004
Location: New York, Paris
Programs: AA ExPlat 4MM, AA Life Plat, Lufthansa FT, Delta Basic
Posts: 1,593
Anybody has an answer to my question about J meal service on ORD / LHR day flight ? (see above...)