As promised, below are the United First Transcon Menus for 2001, 2002, and 2003.
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April 2001 Transcon Dinner (IAD-SEA)
TO BEGIN
Chilled salmon with fennel and mustard seed salad
Garden fresh salad
Parmesean pepper or Asian sesame ginger dressing
MAIN COURSE
Lamb chops Provençal with a red pepper sauce
Breadcrumb and mustard crust, dill gnocchi and vegetable nori of sweet potatoes, parsnips, and leeks
Sautéed turkey piccata in a lemon caper sauce
Herbs and Pamesan cheese, sautéed spinach with nutmeg and yellow rice with orange rind
Seared fillet of salmon with a basil tomato sauce
Steamed bok choy and parisienne potatoes with parsley
Butternut squash and spinach ricotta ravioli
Oven-roasted tomato sauce, Parmesean cheese and a rosemary breadstick
DESSERT
Ice cream sundae
Ben&Jerry's Vanilla and Chocolate ice cream
Hot fudge sauce, wafer and whipped cream
FEATURED WINES
White Wine
Chardonnay
Casa Silva Colchagua
Burgundy
Mâcon Bouchard Père et Fils
Red Wine
Cabernet Sauvignon
Louis Martini North Coast
Merlot
Geyser Peak California
BEVERAGES
Apéritifs and cocktails
Spirits and liquers
Beer
Crystal Geyser Natural Alpine Spring Water
Starbucks® coffee will be available throughout the flight.</font>
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March 2002 Transcon Dinner (IAD-SEA)
TO BEGIN
Shrimp and smoked salmon with Champagne vegetable slaw
Dill mayonnaise and fresh lemon
Windy City salad with Kalamata olives and Parmesan cheese
Country French or ranch dressing
MAIN COURSE
Tenderloin of beef with green peppercorn sauce
Garlic mashed potatoes and haricots verts with bell peppers
Spinach and ricotta stuffed chicken with tarragon cream sauce
Potatoes au gratin and stir-fried vegatables
Lamb en croûte with a roasted garlic demi-glace
Cheese grits and steamed baby spinach
DESSERT
Ice cream sundae
Ben&Jerry's ice cream with sundae toppings
FEATURED WINES
White Wine
Geyser Peak Sonoma County Chardonnay 1999
Burgudy Mâcon 2000, Lugny St.-Pierre Bouchard Père et Fils
Red Wine
Château Los Boldos Requinoa Cabernet Sauvignon 1998
Carmen Valle Central Cabernet Sauvignon 1998</font>
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October 2002 Transcon Dinner (IAD-SEA)
TO BEGIN
Shrimp and smoked salmon with Champagne vegetable slaw
Dill mayonnaise and fresh lemon
Windy City salad with Kalamata olives and Parmesan cheese
Country French or ranch dressing
MAIN COURSE
Seared filet mignon with green peppercorn sauce
Garlic mashed red bliss potatoes and haricots verts with bell peppers
Spinach and ricotta stuffed chicken with tarragon cream sauce
Potatoes au gratin and stir-fried vegatables
Lamb en croûte with a roasted garlic demi-glace
Cheese grits and steamed baby spinach
DESSERT
Ice cream with sundae toppings
FEATURED WINES
Sparkling Wine
Veuve Amiot Brut
Bouvet non-vintage, Loire
White Wine
Guenoc Valley California Chardonnay 2000
Pionero Valle Central Chardonnay 1999
Red Wine
Carmen Valle Central Cabernet Sauvignon 2001
Louis M. Martini California Cabernet Sauvignon 1999</font>
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November 2002 Transcon Breakfast (BWI-SFO)
TO BEGIN
Fresh from the bakery
A selection of muffins, croissants and bagels with butter, cream cheese and fruit preserves
MAIN COURSE
Mediterranean omelette with smoked mozzarella cheese
Chedder cheese grits, Canadian bacon, chicken sausage and fresh fruit
Cherry and pecan nut soufflé with custard cream sauce
Wild berry compote, pork sausage and fresh fruit
Fresh seasonal fruit with cold cereal
Raspberries, blackberries, oranges, honeydew and pineapple
FEATURED WINES
Sparkling Wine
Veuve Amiot Brut
Bouvet non-vintage, Loire
White Wine
Guenoc Valley California Chardonnay 2000
Pionero Valle Central Chardonnay 1999
Red Wine
Carmen Valle Central Cabernet Sauvignon 2001
Louis M. Martini California Cabernet Sauvignon 1999</font>
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June 2003 Transcon Lunch (IAD-SEA)
TO BEGIN
Heartland field greens with carrots and yellow bell peppers
Balsamic Dijon vinaigrette or Parmesan pepper dressing
MAIN COURSE
Chicago-style beef tenderloin sandwich with carmelized onions
Horseradish mayonnaise and roasted red pepper in garlic and oil
Corn cumbled chicken breast stuffed with Pepper Jack cheese
Tomatillo sauce, zucchini and brown rice with beans and peppers
Portobello stuffed gnocchi with basil cream sauce
Toasted pine nuts and shredded Parmesan cheese
DESSERT
Ice cream with sundae toppings
FEATURED WINES
White Wine
Mâcon-Villages St.-Leger 2000, Paul Beaudet Chardonnay
Geyser Peak Sonoma County Chardonnay 2001
Red Wine
Aresti Montemarr 2001 Merlot
Louis M. Martini California Cabernet Sauvignon 1999</font>
[This message has been edited by SEA_Tigger (edited 07-02-2003).]