Kiwi Flyer

British Airways
Business Class menu
Miami to London
October 2007

Dinner

Starters

Half a Maine lobster with Italian couscous and mango salsa

or

Carpaccio of Portobello mushrooms

Fresh seasonal salad served with vinaigrette

Main

Grilled fillet steak with herb butter, crushed red bliss potatoes, green beans and carrots

Halibut in black bean sauce with bok-choy and egg-fried rice

Artichoke ravioli in roast red pepper sauce with freshly grated Parmesan cheese

Main course Caesar salad with herb marinated chicken and garlic croûtons

Dessert

Belgian chocolate cheese cake

Aged Cheddar and Stilton cheese

A selection of fruit

We apologise if your first choice is not available.

Drinks

Complimentary bar serving alcoholic beverages and soft drinks is available throughout the flight. See inserted wine list for today’s selection.

Ground coffee, decaffeinated coffee or tea

Selection of herbal teas – peppermint, blackcurrant, apple or camomile and honey


Club Kitchen

Between meals, please help yourself to a drink or a tasty snack. Please visit the Club Kitchen and help yourself to the selection on display.

Snack salads, sandwiches, filled rolls and wraps

Fresh fruit salads and fruit smoothies or juice

Choice of luxury cakes

Crisps and chocolate (including organic chocolate)

If seated in the upper deck, you can visit the Club Kitchen downstairs.


Breakfast

Starters

Chilled orange juice and ruby grapefruit juice

An energising fruit smoothie

Fresh seasonal fruit

or

Cereals with chilled milk

Bakery

Warm bacon roll

Selection of warm breads and breakfast pastries

Drinks

Ground coffee, decaffeinated coffee or tea

Selection of herbal teas – peppermint, blackcurrant, apple or camomile and honey.




Wines

Champagne

Champagne Cocktails

Kir Royale – Crème de Cassis gives this cocktail its distinctive taste

Buck’s Fizz – Crisp, dry Champagne and naturally sweet orange juice

Charles Heidsieck Brut Reserve Champagne
Charles Heidsieck was founded in 1851 by Charles Camille Heidsieck – the original “Champagne Charlie”. Nowadays it is recognised as one of Champagne’s star performers and regularly wins awards for the quality of their wines. This wine has a mid-gold colour with a fine mousse. There are classic toasty, ripe fruit aromas with a complex, mouth-filling flavour lifted by firm acidity. The finish is long and rich but also beautifully refreshing. It is made from the classic blend of Pinot Noir, Pinot Meunier and Chardonnay grapes. Both the Pinots are red grapes – Champagne is one of the very few white wines to be made using red grapes. Champagne is the greatest aperitif but also goes with a whole range of foods. Fish and shellfish are great companions but it will also enhance risottos, pasta dishes and the lighter meats. Equally good with fruit desserts and cheese.

White

William Hill Estate Napa Valley Chardonnay 2004
The William Hill Estate is situated on the breathtakingly beautiful Silverado Trail in California’s Napa Valley – things don’t come much more picturesque than this. And the wines match the scenery – balanced with forward fruit flavours and elegance. This Chardonnay is rich and buttery yet crisp and refreshing. The Napa Valley is easily the best known wine region in America yet it accounts for a tiny one per cent of production.

Rully Clos des Mollepierre 2005, Roux Père et Fils
The Roux family established their wine business in Burgundy in 1885 and now they are one of the largest landowners in the region. This wine is from the village of Rully, in the Côte Chalonnais. It is made entirely from the Chardonnay grape and in a very fine vintage. It has a rich, slightly buttery aroma with a pronounced lemony note. The flavour is mouth-filling and powerful, soft-textured yet firm and full-bodied.

Red

Hess Collection Mountain Cuvée 2003, Napa Valley
The grapes for this wine – Cabernet Sauvignon, Syrah, Merlot, Malbec and Cabernet Franc – are grown high on Mount Veeder, one of the highest peaks in the Napa Valley, and benefit from its long, cool nights. It is beautifully fresh with clean, primary fruit flavours, well-integrated oak, good concentration and a long finish. The extraordinary winery is home to one of the world’s greatest collections of modern art.

Château Fourcas Hosten 2003, Cru Bourgeois Supérieur Listrac
2003 was a very awkward year for the winemakers in Bordeaux, indeed in all of northern Europe. The intense heat of the summer gave extremely ripe grapes that required very careful handling to avoid overripe flavours. This château has done just that – the flavours in this wine are full and ripe but clean and zingy with a refreshing crunch to the blackcurrant fruit.