Similar menu (sorry no photos) as post #12 on the LHR to JFK with the exception of the different champagnes mentioned up thread. Also agree that the steak was dry and also noticeably smaller than I've had before but the potato gratin was the best part of the dish. I had the double baked souffle for starters which was good but not as good as a similar starter Q3-4 last year. With the souffle "sitting" in a mushroom velouté it just felt a bit soggy, but tasty. I had ice cream for dessert and was given one tiny scoop. Even the crew who served it apologized and was embarrassed by the portion size.

The return flight, it was late so only had main course, but would highly recommend the Chargrilled Midwestern veal chop. Very tasty, succulent and enjoyable. May have been one of my top 5 mains of late.