Originally Posted by
mileagehighclub
Hmm what to choose for next week:
Beef tenderloin: Beef tenderloin with duck fat potatoes, swiss chard, zucchini and bordelaise sauce
Frenched bone-in chicken breast: Frenched bone-in chicken breast with mascarpone polenta, charred broccolini and white wine demi-glace
Chilean seabass: Chilean seabass with orange-aleppo roasted fennel, saffron farro risotto, pitted olives, Marcona almonds and cioppino broth
Gnudi: Gnudi with garlic confit sauce and basil-walnut pesto
Beef is reliable in terms of taste although the level of toughness/overcooking can vary where I've seen unedible beef to very tender and yummy. The general demi-glace/bordelaise/brown gravy sauce that goes with these beef dishes are effective in making the dish reasonably palatable, but I'm always curious if there's something better. I may try the chicken this time.
This looks like the east bound transatlantic menu I had last week.
I had the Chilean Sea Bass and it was so well cooked and delicious that it was probably the best piece of fish I had on United for a long time. Usually the fish on United is overcooked but this was so tender and right texture.
Mrs. UA_Flyer also had the same fish during the flight and she also gave a positive review.
We had considered the beef, but we have had amazing steaks in Australia and Florida the first two weeks of January, any beef served on United would be downhill from there.