UA 861 IAD-GRU, 4/14/2024
767-400ER

Getting dinner--or whatever hobbit meal comes before dinner--in the Polaris Lounge turned out to be a really good call on my part after our departure was pushed back by an hour. Reason: A freezer onboard was inoperative, somebody needed to fetch dry ice, and the dry ice wasn't something that somebody could run down the hall.

Much to my dismay, they did not have the Chateau St. Jean.




The reason to get the veggie appetizer on this menu is not so much the vegetables in it but the lemon ricotta alongside them.



Yes, that's garlic bread at the top left. The Cajun shrimp didn't bring as much heat as that description might suggest, but still a good choice. Even if I'm still wondering how "fondue" would apply to tomatoes.



I kept things simple with the sundae. As noted upthread, this dessert now starts with Tillamook ice cream.




On a 9+ hour flight, breakfast arrives at a much more reasonable time for a second onboard meal.