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Did ORD-DEL in C on the 20th of this month. All was pretty much the same besides some of the main entrees. Had a tilapia, shrimp mojito dish, saag paneer and chicken curry. Didnt have the heath bar (one of my fav) but a sweet cream with chocolate shaving with I wanna say brownies. Im traveling all over India right, but when I get back to my stuff in DEL, ill update.
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LHR -> LAX Jan 27 Business Class (777)
This was the menu:
http://www.egeller.com/flyertalk/wines.JPG I had a couple of glasses of sherry with the warm nuts just after takeoff. The FA had to go into First Class to get the sherry bottle but didn't seem to be bothered by it. She just asked me to wait a moment. http://www.egeller.com/flyertalk/mainMeal.JPG The salmon/cucumber roll starter was really tasty. Although the menu says blue cheese dressing for the salad I was actually offered creamy garlic, not sure if this was a mistake in the menu or what. I chose the beef which was surprisingly rare and juicy. The gnocchi was a bit floury though but edible. The pinot noir I chose went really well with the meal. I was happy to see Ben & Jerry's mint chocolate chunk as it's one of my fav flavours. It went well with a nice glass of Bailey's on the rocks. http://www.egeller.com/flyertalk/lightSnack.JPG I passed on the cheese & crackers but did go for the light meal offered about 90 minutes before landing. I chose the pizza which was decent enough for airline pizza. The side salad was ok but the dressing wasn't to my liking. I didn't even try the dessert. I dunno, something off-putting about a bright purple slice of cheesecake lol. This being my first experience in J on AA it was quite good, I certainly enjoyed the free-flowing drinks and more comfortable environment. Hopefully I'll get upgraded on the return flight in a few weeks too! :) |
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As long as they're serving pizza, I wish they'd replace the current offering with the domestic bbq version. Much better.
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Another main course from ORD-DUB: sausage and mushroom lasagna.
http://tom911.smugmug.com/Airlines-I...01_MoHav-S.jpg |
Originally Posted by tom911
(Post 13303340)
Another main course from ORD-DUB: sausage and mushroom lasagna.
http://tom911.smugmug.com/Airlines-I...01_MoHav-S.jpg |
I'd rate it average. I won't be ordering it again. Fortunately, with the huge salad they give you, along with some rolls, I'm pretty full by the time the main course comes around.
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Originally Posted by tom911
(Post 13303454)
with the huge salad they give you
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Menu change this week DUB-ORD. New main courses:
Chateaubriand with Mushroom Sauce Foie Gras Stuffed Chicken Pecorino Gnocchi My choice: Rack of Lamb with Merlot Sauce http://tom911.smugmug.com/Airlines-I...73_mg5Yk-S.jpg http://tom911.smugmug.com/Airlines-I...98_dFdsF-S.jpg |
Tom do the 757 Flagship meals have the same service as the 763s or the regular 777 service? Like sundaes and the cheese at the beginning?
The china in the photos looks like its similar to the 763 service, but just curious if there are any differences. Thank you for all of your photos. |
They do serve sundaes with choice of topping on the Dublin flights, as well as an appetizer and cheese/nuts. I have some of those photos linked below if you want to look at them.
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Ah, yes, I see them now.
If anyone is curious JFK-BCN had the same entrees as ORD-DUB in January. |
AA 169 LAX-NRT F/Class FEB 2010 with link
American Airlines
First Class AA 169 Los Angeles to Tokyo Narita http://share.shutterfly.com/action/w...8QbNHDNy5bqP5w From Our Wine Cellar Specially Selected by Wine Consultant Ken Chase Champagne Pommery Brut Champagne White Wines Joseph Drouhin Rully Chardonnay Groom Lenswood Sauvignon Blanc, Adelaide Hills, Australia Red Wines Domaine Duclaux Chateauneuf-du-Pape Cloudline Pinot Noir, Oregon Apertifs and Dessert Wines Emilio Lustau Sherry Choya Umeshu Plum Liqueur “Excellent” Gekkeikan Horin Daiginjo Sake Graham’s 20 Years Old Tawny Port Dining Service Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. We invite you to experience new menu items developed in collaboration with renowned Hawaiian restauranteur, author and TV host Sam Choy and Chef’s Conclave member Nancy Brussat. We are also pleased to offer traditional Japanese cuisine on today’s flight. In order to ensure our Japanese cuisine option is available, we kindly request you pre-order this selection at least 24 hours prior to your flight. There are a limited number of Japanese cuisine meals on board. We apologize if your first selection is not available. To Start Warm mixed nuts Or Roasted garlic edamame hummus with pita chips Appetizer Smoked salmon and tarragon shrimp accompanied by capers, red onion and sour cream The Salad Cart Fresh seasonal greens with squash, cucumbers, artichoke hearts and roasted tomatoes offered with creamy Asian dressing or Sapori d’Arte olive oil and balsamic vinegar Cajun style roasted chicken breast Bread Basket Assorted gourmet breads offered with butter or Sapori d’Arte Olive oil Main Course Beef Fillet with Mushroom sauce Grilled fillet of beef served with a creamy morel mushroom sauce, Brussels sprouts with pancetta and orzo ratatouille Or Soy Glazed Chicken Bowl Soy glazed breast of chicken with honey glazed carrots julienne, seasoned broccoli florets and baby boy choy served over fried rice Or Wasabi Crusted Salmon Wasabi crusted salmon topped with a sweet papaya pineapple marmalade, paired with Dauphinoise potatoes and seasonal sautéed vegetables A signature Sam Choy Item Or Garden Lasagna Lasagna lyered with a blend of cheeses, complemented by diced zucchini, carrots and broccoli topped with tomato basil sauce A signature Nancy Brussat Item Dine Upon Request You may choose one of the featured entrées to be served with an appetizer and dessert, presented all at once, at any time you wish. Dessert Ice Cream Sundae Vanilla ice cream with a choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans Fruit and cheese A selection of seasonal fruit and fine cheeses Or Grand Marnier Fruit Salad Snack Attack Please feel free to help yourself to an assortment of sweets and other snacks near our galley, at any time after your meal. Mid-Flight Snack Select from Edo-style Mini Bento Box Vinegared rice wrapped in bean curd skin, rolled sushi and seasonal Japanese pickles Fresh Cut Fruit Light Meal Offered Prior to Arrival Salad Fresh Seasonal Greens with cherry tomatoes, offered with Italian herb vinaigrette Main Course Southpoint Chowder Creamy Seafood chowder with shrimp, scallops and whitefish, complemented by sweet corn, diced potatoes and celery A signature Sam Choy Item Or Cilantro Chicken Fresh cilantro marinated chicken served chilled over a bed of seasoned summer noodles Dessert Freshly baked on board chocolate chip cookies Pre-Arrival Beverage For your enjoyment Chilled sparkling water with a fresh citrus garnish 2/10 3Cls, First, LAX-NRT, Lunch-Dinner 73PM160 160F061-2A |
AA 169 LAX-NRT Business Class FEB 2010
February 2010
American Airlines Business Class AA 169 Los Angeles to Tokyo Narita From Our Wine Cellar Specially Selected by Wine Consultant Ken Chase Champagne Pommery Brut Champagne White Wines Scarbolo Chardonnay Conde de Valdemar Blanco Fermentado en Barrica Red Wines Arrowood Sonoma County Cabernet Sauvignon Kaiken Malbec Apertifs and Dessert Wines Emilio Lustau Sherry Choya Umeshu Plum Liqueur “Excellent” Gekkeikan Horin Daiginjo Sake Graham’s 20 Years Old Tawny Port Dining Service Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. We invite you to experience new menu items developed in collaboration with renowned Hawaiian restauranteur, author and TV host Sam Choy and Chef’s Conclave member Nancy Brussat. We are also pleased to offer traditional Japanese cuisine on today’s flight. In order to ensure our Japanese cuisine option is available, we kindly request you pre-order this selection at least 24 hours prior to your flight. There are a limited number of Japanese cuisine meals on board. We apologize if your first selection is not available. To Start Warm mixed nuts Appetizer Teriyaki Beef with snow peas, red peppers and baby corn Salad Fresh seasonal greens Offered with creamy Asian dressing or Sapori d’Arte olive oil and balsamic vinegar Bread Basket Assorted gourmet breads Main Course Beef Fillet with Mushroom sauce Grilled fillet of beef served with a creamy morel mushroom sauce, Brussels sprouts with pancetta and orzo ratatouille Or Soy Glazed Chicken Bowl Soy glazed breast of chicken with honey glazed carrots julienne, seasoned broccoli florets and baby boy choy served over fried rice Or Wasabi Crusted Salmon Wasabi crusted salmon topped with a sweet papaya pineapple marmalade, paired with Dauphinoise potatoes and seasonal sautéed vegetables A signature Sam Choy Item Or Garden Lasagna Lasagna lyered with a blend of cheeses, complemented by diced zucchini, carrots and broccoli topped with tomato basil sauce A signature Nancy Brussat Item Dine Upon Request You may choose one of the featured entrées to be served with an appetizer and dessert, presented all at once, at any time you wish. Dessert Ice Cream Ben & Jerry’s Fair Trade Chocolate ice cream topped with marshmallows and chopped walnuts Or Fresh Seasonal Fruit Snack Attack Please feel free to help yourself to an assortment of sweets and other snacks near our galley, at any time after your meal. Mid-Flight Snack Select from Edo-style Mini Bento Box Vinegared rice wrapped in bean curd skin, rolled sushi and seasonal Japanese pickles Or Fruit and cheese palte Light Meal Offered Prior to Arrival Main Course Uno’s Pizza An individual deep-dish Farmer’s Market pizza served with a green salad and classic Caesar dressing Or Cilantro Chicken Fresh cilantro marinated chicken served chilled over a bed of seasoned summer noodles Dessert Banana Chocolate Drizzle Cake Pre-Arrival Beverage For your enjoyment Chilled sparkling water with a fresh citrus garnish 2/10 3Cls, Business, LAX-NRT, Lunch-Dinner 73PM161 260C061-2A |
They need to get over their love affair with cilantro. Vile weed. My favorite was the cilantro mashed potatoes. Who the F could possibly think that that would be a good flavor combination.
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