I flew to PHX this month in F & menu was:

LUNCH

STARTERS
Marbled chicken, foie gras and mushroom terrine
with orange and tarragon chutney

BRITISH AIRWAYS CLASSICS
Twice-baked Cheddar soufflé with chive pesto
and confit of courgette with sage (V)
White onion velouté (V)
Fresh autumn salad with your choice of vinaigrette
with golden rapeseed oil or creamy grain mustard dressing

MAIN
BRITISH AIRWAYS CLASSICS
Beef Wellington with brandy, sautéed wild mushrooms
and Parmentier potatoes
Loch Fyne wild cod with sweetcorn chowder and pea fritters*
Chicken tikka masala with braised lemon rice, onion bhajis
and mango chutney dressing
CHICKEN MARINATED IN INDIAN SPICES WITH BRAISED LEMON RICE,
ONION FRITTERS AND MANGO CHUTNEY DRESSING
Waldorf-style salad with walnuts in crème fraîche
and warm Garstang cheese (V)*

BISTRO SELECTION
Lincolnshire sausages with onion gravy and bubble and squeak

BRITISH AIRWAYS CLASSICS
Warm bacon roll with semi-dried tomatoes, iceberg lettuce
and mayonnaise
A selection of biscuits
A selection of cheese and fruit

DESSERT
Warm jaffa sponge with warm chocolate sauce
and orange marmalade confit
Scottish raspberry mille-feuille with raspberry compote,
nougatine, raspberry and balsamic jus

CHEESE PLATE
CHANNEL ISLAND BRIE
A relatively new Brie made from Jersey and Guernsey cows’ milk
with a rich, buttery flavour and golden colour.
YORKSHIRE BLUE
Handmade in North Yorkshire, this traditional English blue cheese
is mild in flavour with a creamy soft texture.
LANGRES
This medium-flavored, unpasteurised cow’s milk cheese has a soft,
smooth texture that melts in the mouth.
LINCOLNSHIRE POACHER
This unpasteurised cow’s milk cheese has a distinctive fruity
and nutty flavour with a sweet finish.
Unpasteurised cheese may pose a health risk to certain groups
of people including pregnant women, the elderly, the very young
and those whose systems may be immunocompromised.

A basket of fresh fruit

Chocolates

AFTERNOON TEA
INSPIRED BY THE DORCHESTER
The British custom of traditional Afternoon Tea originates in 1830 when the
Duchess of Bedford first introduced it to the cream of society. By Victorian times, tea was a well-established meal, with its own distinctive array of foods, including delicate teas, savoury sandwiches, cakes and scones. We have taken the inspiration for our Afternoon Tea from The Dorchester, which has been honouring this quintessentially English ceremony since the hotel first opened in London in 1931.

SNACKS
An individual selection of sandwiches featuring
roast chicken with mustard mayonnaise, aubergine caviar
with red pepper confit, prawns with lime mayonnaise and dill and smoked salmon
Mozzarella and sun-dried tomato savoury danish (V)

PÂTISSERIE
BRITISH AIRWAYS CLASSICS
Plain or fruit scones served warm with clotted cream
and strawberry preserves
Hazelnut financier, strawberry tart and praline mille-feuille

My wife had the Souffle to start said was very nice
followed by the Beef Wellington and said it was horrible

I had Salad
followed by the Cod which was very nice
Desserts were both very nice.