AC007 in August was:
LUNCH
Appetizer
Pan-seared Scallops and marinated Tiger Prawns served with a Fennel and Dill Salad on Cucumber Carpaccio
Salad
Mixed Greens, Peppers and Asiago, Romano and Parmesan served with Balsamic Vinaigrette
Main Courses
Each meal is served with a selection of fresh Breads with Butter
Stir-fired pork offered with leek in sweet bean sauce, fried jasmine rice, shangai bok choy and carrots
Braised Chicken accompanied by cumin and tomato sauce, jasmine cilantro rice and broccolini
Pan-seared Atlantic Salmon (*NutriCuisine) offered with dill veloute, pearl medley of brown rice and black barley, daikon seeds, carrot, zucchini and parsnip
Grilled AAA Beef Tenderloin presented with madeira mushroom sauce, garlic mashed potato, green beans, spinach and shallots
Selection of Cheese
Camembert, Yellow Cheddar and Oka served with Crackers
Choice of Desserts
Sticky Toffee Apple Cranberry Cake with Whipped Cream
Sliced seasonal Fruit (*NutriCuisine)
Flexible Meal Option
As a quick or more flexible option, enjoy one of the featured main courses served with warm Bread and Butter, Mixed Greens, Cheese and Crackers and Fruit, presented all at once at any time during the flight.
AT YOUR LEISURE
Choose one or more of the following flight snack options. Simple ask your flight attendant between meal services.
Hot noodle soup served with shrimp and pork wontons and kai-lan
Cold plate - Bulgogi beef salad with Asian vegetables
Hot sandwich - chicken wrap
Dim sum selection of siu mai, har gau and shrimp and spinach dumplings
Dessert - raspberry chocolate fudge tart
Ice cream
Selection of packaged snacks and fresh fruit (always available at the front of the cabin)
PRE-ARRIVAL LIGHT MEAL
Please note that the light meal will be served approximately 2 hours prior to arrival. Should you prefer to eat at an earlier time, please inform your flight attendant.
Main Courses
Each meal is served with a selection of fresh breads and butter
Rainbow beef offered with fried egg noodles, shiitake mushrooms, sauteed gai-lan and carrots
Breast of chicken with parmesan and sun-dried tomato crust, yukon gold mash, buttered broccoli and carrots
Risotto with roasted mushrooms and parmigiano-reggiano cheese
Sliced seasonal fruit and chocolates