Combined 2017 AA International Meal / Meals - menu / photos / etc. (master thread)
Aug 12, 2017, 1:29 am
#421
Join Date: Feb 2003
Location: USA & UK -- AA EXP 3.5MM, Hyatt Diamond, SPG Plat, Avis President's Club
Posts: 6,411
Aug 12, 2017, 5:51 am
#422
Join Date: Mar 2003
Location: NYC/PSP
Programs: AA EXP, A3 Gold
Posts: 4,103
Had to look up peppadew. Hardly a common ingredient, at least to this ugly American. Sorry, won't be sitting in coach.
Aug 12, 2017, 6:40 am
#423
Join Date: Dec 2008
Location: NYC
Programs: BA Gold, HH Diamond, Marriott Gold
Posts: 1,259
I have this unappetizing menu next week too. On Midwest/East Coast-Europe flights I typically skip breakfast. For my DFW-MAD flight I am seriously considering only eating the appetizer and salad then go straight to sleep to wake up in time for breakfast instead.
I'd need to get up at 4am (EST) the day of the flight to do this considering the 4:40pm departure.
I'd need to get up at 4am (EST) the day of the flight to do this considering the 4:40pm departure.
Aug 12, 2017, 3:20 pm
#424
Join Date: May 2011
Location: Sonoma
Programs: Several here and there, but not as many during my road warrior days!
Posts: 715
Yes, my oversight as it may not be Veg. I was also wondering if they serve the same Hindu meal regardless of flying coach, biz or first?
Aug 12, 2017, 4:58 pm
#425
Join Date: Feb 2003
Location: NCL
Programs: UA 1MM/*G. DL Gold for one more year.
Posts: 5,305
The new Mark Sargeant Business Class menu STINKS
Quite literally. Passengers on my ex-LHR flight were offered, as a starter, a platter with hummus and kale (!!!) tabbouleh. Mains include a heavily seasoned (and quite tasty) Moroccan chicken, as well as seared turbot with mint matcha vinaigrette and cauliflower rice. One of the options for the second meal was "Charred cauliflower power bowl" with hummus and garlic!
Honestly, I'm usually the first to praise any departure from bland airline food, but there was a constant stench throughout the cabin for the entire flight. Did nobody actually think of trying out these dishes in a confined space?
Honestly, I'm usually the first to praise any departure from bland airline food, but there was a constant stench throughout the cabin for the entire flight. Did nobody actually think of trying out these dishes in a confined space?
Aug 12, 2017, 5:04 pm
#426
Join Date: Jun 2017
Posts: 10
Quite literally. Passengers on my ex-LHR flight were offered, as a starter, a platter with hummus and kale (!!!) tabbouleh. Mains include a heavily seasoned (and quite tasty) Moroccan chicken, as well as seared turbot with mint matcha vinaigrette and cauliflower rice. One of the options for the second meal was "Charred cauliflower power bowl" with hummus and garlic!
Honestly, I'm usually the first to praise any departure from bland airline food, but there was a constant stench throughout the cabin for the entire flight. Did nobody actually think of trying out these dishes in a confined space?
Honestly, I'm usually the first to praise any departure from bland airline food, but there was a constant stench throughout the cabin for the entire flight. Did nobody actually think of trying out these dishes in a confined space?
Aug 12, 2017, 6:45 pm
#427
Join Date: Jul 2017
Programs: AAdvantage Platinum
Posts: 4
Any more info would help. Thank you!
Aug 12, 2017, 7:09 pm
#428
Join Date: Dec 2010
Location: DEN
Programs: AA EXP, AA Million Miles, Hilton Diamond
Posts: 2,581
There's a thread for this: http://www.flyertalk.com/forum/ameri...thread-28.html
Aug 12, 2017, 7:35 pm
#429
Join Date: May 2004
Location: DFW-In Plano & CDG-In the 11th
Programs: DL Diamond, AA revenue negative, Bonvoy Titanium +, Avis likes me
Posts: 3,209
My Bad
I thought this was a (another) complaint about quality.
Aug 13, 2017, 7:54 am
#430
Join Date: Oct 2015
Location: Tampa, FL
Programs: American Executive Platinum, Delta, Alaska, Hyatt, SPG
Posts: 63
After having enjoyed/endured 10 segments on AA premium international cabins within the last 2 years I've become accustomed to the maddening inconsistencies in services. But, one thing seems to be rather constant: catering on flights leaving the USA is almost always terrible, while catering on flights returning to the USA is usually much, much better. Why can't AA find good caterers out of U.S. airports for their international flights? Is it because they are used to lousy caterers for their domestic F meals?
Aug 13, 2017, 11:03 am
#431
Join Date: Feb 2003
Location: USA & UK -- AA EXP 3.5MM, Hyatt Diamond, SPG Plat, Avis President's Club
Posts: 6,411
After having enjoyed/endured 10 segments on AA premium international cabins within the last 2 years I've become accustomed to the maddening inconsistencies in services. But, one thing seems to be rather constant: catering on flights leaving the USA is almost always terrible, while catering on flights returning to the USA is usually much, much better. Why can't AA find good caterers out of U.S. airports for their international flights? Is it because they are used to lousy caterers for their domestic F meals?
Last edited by CloudCoder; Aug 13, 2017 at 3:17 pm Reason: Typo
Aug 13, 2017, 2:15 pm
#432
Join Date: Mar 2004
Location: Warwickshire England
Posts: 642
Some horrible tasting flat thing or yoghurt based goo, instead of bacon, eggs, sausage etc, which you get on other airlines, even proper cereal would be a start!
Aug 13, 2017, 2:50 pm
#433
FlyerTalk Evangelist
Join Date: May 2012
Location: MCO
Programs: AA, B6, DL, EK, EY, QR, SQ, UA, Amex Plat, Marriott Tit, HHonors Gold
Posts: 12,809
Aug 13, 2017, 9:20 pm
#434
Ambassador: Alaska Airlines
Join Date: Nov 2008
Location: BWI
Posts: 7,390
I figure better the devil I know than the devil I don't...
Aug 14, 2017, 7:40 am
#435
Join Date: Dec 2000
Location: Philadelphia
Posts: 2,506
My options for MAD-PHL next month. I'm leaning to the ravioli as I don't love monkfish and I know how easy it is for AA (and many airlines) to screw up a steak, but any thoughts?
Grilled Angus Striploin
demi-glace, parsnip and horseradish purée, mixed vegetables
Grilled Pork Chop
sherry caramel, Jerusalem artichoke purée, roasted savoy cabbage
Monkfish Filet
king crab fried rice, black bean sauce, edamame
Truffle and Ricotta Stuffed Ravioli
Alfredo sauce, wild mushrooms
demi-glace, parsnip and horseradish purée, mixed vegetables
Grilled Pork Chop
sherry caramel, Jerusalem artichoke purée, roasted savoy cabbage
Monkfish Filet
king crab fried rice, black bean sauce, edamame
Truffle and Ricotta Stuffed Ravioli
Alfredo sauce, wild mushrooms