chanp

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.

egeller624

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!

dstan

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Abidjan

As long as they're serving pizza, I wish they'd replace the current offering with the domestic bbq version. Much better.

tom911

Another main course from ORD-DUB: sausage and mushroom lasagna.

sts603

Was it better than it looks?

tom911

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.

sts603

Yeah for an airline that became famous for removing one olive, I'm surprised they don't realize they could cut 40% of the stuff out of the Int'l J salads. I don't think I've ever ate more than half of one. And I tend to finish salads.

tom911

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

john93711

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.

tom911

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.

john93711

Ah, yes, I see them now.

If anyone is curious JFK-BCN had the same entrees as ORD-DUB in January.

Carfield

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

Carfield

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

PresRDC

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.