Here is the one for the BA293 and BA225


MENU
The British Airways Culinary Council is a team of renowned chefs who are recognized
individually for their unique specialities, skills and dedication to their craft.
Michel Roux, OBE Shaun Hill Richard Corrigan
Liam Tomlin Vineet Bhatia Jancis Robinson, OBE, M.W
Nicholas Lander Mark Edwards Claire Clarke
Paisarn Cheewinsiriwat
STARTERS
* Ballottine of salmon with herb crème fraîche
or
Artichoke and roast vegetable salad with tomato and basil dressing
* Fresh seasonal salad served with vinaigrette
MAIN
Pan-seared fillet of beef with cracked black pepper sauce
and potatoes dauphinoise
King prawn masala
Three cheese tortellini with wild mushrooms
and creamy pesto sauce
* Marinated corn-fed chicken and roast Mediterranean vegetable
salad with lemon tarragon dressing
DESSERT
Tiramisú
Keen’s Cheddar and Stilton cheese
Chocolates

RAID THE LARDER
A well-stocked larder has long been a tradition
in the British household. As our guests, we invite you
to raid our own larder, located in the Club World galley.
Please feel free to help yourself from the following range
of items at any time after the main meal service.
Variety of crisps and dips
Choice of sweet biscuits/cookies
Assortment of chocolate bars
Selection of whole fruit
DRINKS
Complimentary bar serving alcoholic beverages
and soft drinks is available throughout the flight.
See last page of this menu for wine list.
Ground coffee, decaffeinated coffee or tea
Selection of herbal teas – peppermint, blackcurrant,
apple or camomile and honey
“I can resist anything except temptation”
Oscar Wilde

REFRESHMENTS
SNACKS
Sandwiches of kippered salmon with horseradish crème fraîche
and free-range egg mayonnaise with cress
or
Sandwiches of grilled Mediterranean vegetables with cream cheese
and gammon ham with tomato
SWEETS
Moist ginger cake
DRINKS
Ground coffee, decaffeinated coffee or tea
Selection of herbal teas – peppermint, blackcurrant,
apple or camomile and honey

WINES
CHAMPAGNE COCKTAILS
Kir Royale – Crème de Cassis gives this cocktail
its distinctive taste.
Buck’s Fizz – Crisp, dry Champagne and naturally sweet
orange juice.
CHAMPAGNE
Charles Heidsieck Brut Reserve
This classic Champagne has complex flavours and aromas
of brioche, almonds and apricots together with perfectly-judged
acidity. Refreshing and complete.
WHITE
Estancia Pinnacles Ranches Chardonnay 2003, Monterey
The coolness of the Monterey coast allows the grapes
to ripen slowly, imparting refinement and elegance
to complement the natural richness of Californian Chardonnay.
Saint-Aubin La Pucelle 2004, Domaine Roux Père et Fils
A classic Chardonnay from the Côte de Beaune, made in the
traditional manner with the finest Burgundian winemaking skills.
RED
Beringer Knights Valley Cabernet Sauvignon 2000
Aged in oak for twenty months, it is rich and complex
with black cherry and cassis flavours.
Brunello di Montalcino 2000, Poggio Antico
The tiny hilltop town of Montalcino, in central Tuscany, makes
one of Italy’s finest and most delicious red wines.
or
Barbera d’Asti Superiore “Rive” 2003, Il Cascinone
I love the Barbera grape variety and in Piedmont
it’s gorgeous – uncomplicated, generous, unfailingly fresh
and just so wholesomely red!
A selection of traditional and modern drinks to suit all tastes
There will be a complimentary bar available
serving alcoholic beverages and soft drinks.
CIHY