2013 AA International Meals - menu /menus, photos, etc. (consolidated)
Feb 18, 2013, 4:28 pm
#16
Join Date: Jan 2013
Programs: AA ExecPlat;UA Gold;DL Gold;Hyatt Diamond;Hilton Diamond;Marriott Gold;Hertz PC;Natl ExecElite
Posts: 80
02.18.13, lhr-rdu
02.18.13, AA 173, LHR-RDU (Boeing 767), Coach
Lunch with choice of two options:
1. Mushroom and cheese ravioli
2. Chicken
I had the chicken. Not bad, actually--a pretty moist breast of chicken in a buttery sauce over rice with carrots on the side. Carrots were small balls and, to my surprise, were actually sort of crispy instead of typical airline mushy!
Other stuff on lunch tray:
-Salad with pepper cream dressing container on the side. Salad had some veggies in it (radishes, etc.) and was crispy.
-Small pack of crackers and some creamy white cheese
-Packet of oat cookies
Halfway through the flight they served rice crackers with the drink service.
About 2 hours before landing we had a snack--hot pizza. (Very good, actually!) This was served with a shortbread cookie.
Drink service at appropriate intervals throughout the flight, though way under-stocked on club soda.
Service was pretty good.
Lunch with choice of two options:
1. Mushroom and cheese ravioli
2. Chicken
I had the chicken. Not bad, actually--a pretty moist breast of chicken in a buttery sauce over rice with carrots on the side. Carrots were small balls and, to my surprise, were actually sort of crispy instead of typical airline mushy!
Other stuff on lunch tray:
-Salad with pepper cream dressing container on the side. Salad had some veggies in it (radishes, etc.) and was crispy.
-Small pack of crackers and some creamy white cheese
-Packet of oat cookies
Halfway through the flight they served rice crackers with the drink service.
About 2 hours before landing we had a snack--hot pizza. (Very good, actually!) This was served with a shortbread cookie.
Drink service at appropriate intervals throughout the flight, though way under-stocked on club soda.
Service was pretty good.
Feb 18, 2013, 4:57 pm
#17
Join Date: Jan 2013
Programs: AA ExecPlat;UA Gold;DL Gold;Hyatt Diamond;Hilton Diamond;Marriott Gold;Hertz PC;Natl ExecElite
Posts: 80
02.13.13, ord-lhr
02.13.13, ORD-LHR (Boeing 777), Business
MENU-DINNER:
Starter-Cured salmon with poached pear and avocado creme
Salad-Seasonal greens with fresh vegetables, sweet and spicy pecans and blue cheese crumbles. Pepper cream dressing or Premium extra virgin olive oil and balsamic vinegar.
Assorted gourmet breads
Entrees:
Grilled Beef Tenderloin - with charred Romesco sauce, corn puree and haricots verts (A signature Richard Sandoval item)
Adobo Chicken - served with achiote truffle sauce, purple mashed potatoes and vanilla-scented corn (A signature Richard Sandoval item)
Curried Shrimp and Scallops - served with jasmine rice and West Indian ratatouille (A signature Cindy Hutson item)
Cavatelli Pasta - with vodka sauce and vegetable medley
Dessert:
Traditional Ice Cream Sundae - Vanilla ice cream with your choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans
Gourmet Cheese Plate - An assortment of fine cheeses with garnishes
MENU-BREAKFAST:
Breakfast breads
Fresh seasonal fruit
Entrees:
Three Cheese Omelette - with saffron onions and sausage potato hash
Cereal - Kellogg's cereal with fruit yogurt
WINE LIST:
Champagne-Champagne Moutard Vintage 2006 (Chardonnay Grapes) - "The Moutard family truly understands its land and the varieties that grow on it and offers and simply marvelous glass of Champagne. Made with 100% Chardonnay, this elegant vintage has wonderful toastiness on the nose and a fine, delicate mousse, beautiful balance and stunning minerality on the back palate."
White Wine
House of Mandela Sauvignon Blanc (Sauvignon Blanc Grapes) - "Nelson Mandela's family has chosen winemaking--a natural way to do things with 'spool' as the people of South African have done for centuries--as a means to bridge the past, present and future. With dramatic citrus on the nose and floral hints in the background, this wine is crisp and lingers on the palate."
Chateau du Seuil Graves White (Semillon, Sauvignon Blanc Grapes) - "The Graves appellation lends itself to winemaking with its gravelly, well-drained soils. This is a brilliant, crisp and fresh blend of 80% Semillon and 20% Sauvignon Blanc. The fruity aromatics on the nose show tones of citrus and melon. It is long on the palate with a delightful balance."
Chase's Choice (didn't learn what it was)
Red Wine
Chateau Tanunda Barossa Cabernet Sauvignon (Cabernet Sauvignon Grapes) - "Australia's 'Icon of the Barossa Valley' is as magnificent as some of the finest wine estates in the world. This wine has great depth and balance and is bright ruby-red in color with aromas of black currant, violet and vanilla. Luscious bramble fruit, floral and sweet spice notes reappear on the palate."
Finca Cuco Seleccio Montsant (Carignan, Grenache, Syrah Grapes) - "Very important in Spain's Priorat region, one of the largest DO wineries encompasses 500 hectares of vineyards, all under the Montsant Denomination of Origin. Made with Syrah, Grenache and Carignan, this wine is spicy on the nose and palate with licorice tones and a big, rich mouthfeel"
Dessert Wine
Emilio Lustau Sherry (Palomino Fino Grapes) - "Phoenician traders founded a frontier settlement called Shera on the Mediterranean coast, now known as the Sherry region. Lustau medium Sherry is a hearty apertif wine, amber in color."
Graham's Vintage Port (Touriga Nacional Grapes) - "W.& J. Graham & Co. maintains its place as one of the most prestigious names in fine Port wines. Graham's Vintage Port is a sweet ruby red dessert wine that fulfills its rich heritage with a bold brambleberry and plum flavors."
My reactions:
-Starter and salad served on one tray; enjoyed the starter, but was disappointed with the salad, which was majority iceberg lettuce (in huge, half-of-the-iceberg-head size pieces that made it hard to eat with any grace)
-By the time my order was taken, the shrimp/scallops were gone. I got the chicken. Chicken itself was good (although the sauce made it), purple potatoes were OK, corn was totally bland. The entire dish looked like slop, though--things had really sloshed around in the oven and the FA didn't try to make it look nicer.
-Love an ice cream sundae!
-Had the cereal for breakfast; just fine.
-Enjoyed the Semillon/Sauvignon Blanc wine. Also enjoyed the Cabernet Sauvignon, though I am partial because I have been to the winery (Chateau Tanunda in the Barossa in South Australia)!
-Service was quite good...but seat was disappointing since the seatback entertainment device was broken.
-Didn't think the new china was anything special--bland white dishes with nothing distinctively AA. I think Delta's done a better job going with something that feels modern (white, square, etc.) while still having some distinctiveness (the wooden tray).
-The menu was OK...but a bit Microsoft Word-ish.
MENU-DINNER:
Starter-Cured salmon with poached pear and avocado creme
Salad-Seasonal greens with fresh vegetables, sweet and spicy pecans and blue cheese crumbles. Pepper cream dressing or Premium extra virgin olive oil and balsamic vinegar.
Assorted gourmet breads
Entrees:
Grilled Beef Tenderloin - with charred Romesco sauce, corn puree and haricots verts (A signature Richard Sandoval item)
Adobo Chicken - served with achiote truffle sauce, purple mashed potatoes and vanilla-scented corn (A signature Richard Sandoval item)
Curried Shrimp and Scallops - served with jasmine rice and West Indian ratatouille (A signature Cindy Hutson item)
Cavatelli Pasta - with vodka sauce and vegetable medley
Dessert:
Traditional Ice Cream Sundae - Vanilla ice cream with your choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans
Gourmet Cheese Plate - An assortment of fine cheeses with garnishes
MENU-BREAKFAST:
Breakfast breads
Fresh seasonal fruit
Entrees:
Three Cheese Omelette - with saffron onions and sausage potato hash
Cereal - Kellogg's cereal with fruit yogurt
WINE LIST:
Champagne-Champagne Moutard Vintage 2006 (Chardonnay Grapes) - "The Moutard family truly understands its land and the varieties that grow on it and offers and simply marvelous glass of Champagne. Made with 100% Chardonnay, this elegant vintage has wonderful toastiness on the nose and a fine, delicate mousse, beautiful balance and stunning minerality on the back palate."
White Wine
House of Mandela Sauvignon Blanc (Sauvignon Blanc Grapes) - "Nelson Mandela's family has chosen winemaking--a natural way to do things with 'spool' as the people of South African have done for centuries--as a means to bridge the past, present and future. With dramatic citrus on the nose and floral hints in the background, this wine is crisp and lingers on the palate."
Chateau du Seuil Graves White (Semillon, Sauvignon Blanc Grapes) - "The Graves appellation lends itself to winemaking with its gravelly, well-drained soils. This is a brilliant, crisp and fresh blend of 80% Semillon and 20% Sauvignon Blanc. The fruity aromatics on the nose show tones of citrus and melon. It is long on the palate with a delightful balance."
Chase's Choice (didn't learn what it was)
Red Wine
Chateau Tanunda Barossa Cabernet Sauvignon (Cabernet Sauvignon Grapes) - "Australia's 'Icon of the Barossa Valley' is as magnificent as some of the finest wine estates in the world. This wine has great depth and balance and is bright ruby-red in color with aromas of black currant, violet and vanilla. Luscious bramble fruit, floral and sweet spice notes reappear on the palate."
Finca Cuco Seleccio Montsant (Carignan, Grenache, Syrah Grapes) - "Very important in Spain's Priorat region, one of the largest DO wineries encompasses 500 hectares of vineyards, all under the Montsant Denomination of Origin. Made with Syrah, Grenache and Carignan, this wine is spicy on the nose and palate with licorice tones and a big, rich mouthfeel"
Dessert Wine
Emilio Lustau Sherry (Palomino Fino Grapes) - "Phoenician traders founded a frontier settlement called Shera on the Mediterranean coast, now known as the Sherry region. Lustau medium Sherry is a hearty apertif wine, amber in color."
Graham's Vintage Port (Touriga Nacional Grapes) - "W.& J. Graham & Co. maintains its place as one of the most prestigious names in fine Port wines. Graham's Vintage Port is a sweet ruby red dessert wine that fulfills its rich heritage with a bold brambleberry and plum flavors."
My reactions:
-Starter and salad served on one tray; enjoyed the starter, but was disappointed with the salad, which was majority iceberg lettuce (in huge, half-of-the-iceberg-head size pieces that made it hard to eat with any grace)
-By the time my order was taken, the shrimp/scallops were gone. I got the chicken. Chicken itself was good (although the sauce made it), purple potatoes were OK, corn was totally bland. The entire dish looked like slop, though--things had really sloshed around in the oven and the FA didn't try to make it look nicer.
-Love an ice cream sundae!
-Had the cereal for breakfast; just fine.
-Enjoyed the Semillon/Sauvignon Blanc wine. Also enjoyed the Cabernet Sauvignon, though I am partial because I have been to the winery (Chateau Tanunda in the Barossa in South Australia)!
-Service was quite good...but seat was disappointing since the seatback entertainment device was broken.
-Didn't think the new china was anything special--bland white dishes with nothing distinctively AA. I think Delta's done a better job going with something that feels modern (white, square, etc.) while still having some distinctiveness (the wooden tray).
-The menu was OK...but a bit Microsoft Word-ish.
Feb 19, 2013, 2:48 pm
#18
In Memoriam, FlyerTalk Evangelist
Join Date: Jun 2000
Location: Benicia CA
Programs: Alaska MVP Gold 75K, AA 3.8MM, UA 1.1MM, enjoying the retired life
Posts: 31,849
Grilled beef tenderloin with corn puree on the 6pm JFK-LHR:
Feb 19, 2013, 3:27 pm
#19
Join Date: Feb 2004
Location: San Francisco, CA
Programs: AA (PPro/3MM/Admirals Club), AS, UA, Marriott (Gold), HHonors (Gold), Accor (Plat)
Posts: 2,602
Feb 21, 2013, 4:35 am
#20
Join Date: Aug 2010
Posts: 50
Aa 2486 gig-dfw
Anybody have information on AA 2486 (GIG-DFW) J Menu/service of late? Also, any new wrinkles with AA moving Terminals I should know about...thanks in advance
Feb 26, 2013, 2:45 pm
#21
In Memoriam, FlyerTalk Evangelist
Join Date: Jun 2000
Location: Benicia CA
Programs: Alaska MVP Gold 75K, AA 3.8MM, UA 1.1MM, enjoying the retired life
Posts: 31,849
Lunch on the 1030 FRA-DFW today (shrimp and scallops provencal accompanied by lemon-scented rice and grilled eggplant compote). Other options were Chateaubriand, Cajun Chicken Breast or Spaccatelle Pasta.
Feb 26, 2013, 6:12 pm
#22
Join Date: Apr 2008
Location: SFO/OAK/SJC
Programs: AA LT PLT, 2.15 million miles; Priority Club PLT
Posts: 987
Recent South America meals, F and J
I just posted my meal experience in the other thread about enhanced International meal service if anyone is interested. The flights were:
AA1880 SFO-MIA in F
AA989 MIA-MVD in J
AA918 LIM-MIA in J
AA431 MIA-SFO in F
All flights were 767-300.
Other thread is here:
AA1880 SFO-MIA in F
AA989 MIA-MVD in J
AA918 LIM-MIA in J
AA431 MIA-SFO in F
All flights were 767-300.
Other thread is here:
Mar 19, 2013, 12:14 am
#23
Join Date: Sep 2007
Location: HKG/YVR/NYC
Programs: AC 75K, A3*G, AS MVPG, AA LT Gold 1MM, JL/JGC (OWS) , Marriott Titanium, Hertz 5*, Avis PC
Posts: 3,697
AA 186
Beijing Capital to Chicago O'Hare (PEK-ORD)
Business Class
Mar 2013
Lunch
Starter
Thai Shrimp with Daikon and cucumber salad
Salad
Seasonal Greens with glass noodles, cucumbers, and mango on Tomato, caper and olive dressing, or premium extra virgin olive oil and balsamic Vinegar
Bread Basket
Assorted Gourmet Breads (Cheese, White, Wheat)
Main Course
Sauteed Beef Tenderloin
Served with black bean sauce, shiitake mushrooms, noodles, sugar snap peas and carrots
Chile Grilled Breast of Chicken
Accompanied by black bean and red chile rice, tomatoes and corn
Pan-Fried Cod
Offered with lemon dill sauce, buttered broccoli and mushroom risotto
Pasta Shells
With Caper Tomato Sauce, bell peppers and asparagus
Dine Upon Request
Steamed Rice available upon request
Dessert
Ice Cream
Vanilla ice cream with your choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans
Fruit and Cheese
An assortment of fine cheeses with garnishes
Mid Flight Snack
Please feel free to help yourself to an assortment of sweets and other snacks near our galley, at any time after your meal
Main Course
Stir-Fried Noodles
With garlic shrimp
Char Siu Chicken and Gruyere Sandwich
With Apple Crumb Cake and a banana
Dessert
Fresh Fruit
Brunch
Breakfast Bread
Main Course
Spinach Omelette
A spinach and Emmental Cheese omelette accompanied by rosemary roasted potato wedge, a chicken sausage and tomato half with Gruyere cheese
Cereal
Kellogg’s cereal served with milk
Beijing Capital to Chicago O'Hare (PEK-ORD)
Business Class
Mar 2013
Lunch
Starter
Thai Shrimp with Daikon and cucumber salad
Salad
Seasonal Greens with glass noodles, cucumbers, and mango on Tomato, caper and olive dressing, or premium extra virgin olive oil and balsamic Vinegar
Bread Basket
Assorted Gourmet Breads (Cheese, White, Wheat)
Main Course
Sauteed Beef Tenderloin
Served with black bean sauce, shiitake mushrooms, noodles, sugar snap peas and carrots
Chile Grilled Breast of Chicken
Accompanied by black bean and red chile rice, tomatoes and corn
Pan-Fried Cod
Offered with lemon dill sauce, buttered broccoli and mushroom risotto
Pasta Shells
With Caper Tomato Sauce, bell peppers and asparagus
Dine Upon Request
Steamed Rice available upon request
Dessert
Ice Cream
Vanilla ice cream with your choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans
Fruit and Cheese
An assortment of fine cheeses with garnishes
Mid Flight Snack
Please feel free to help yourself to an assortment of sweets and other snacks near our galley, at any time after your meal
Main Course
Stir-Fried Noodles
With garlic shrimp
Char Siu Chicken and Gruyere Sandwich
With Apple Crumb Cake and a banana
Dessert
Fresh Fruit
Brunch
Breakfast Bread
Main Course
Spinach Omelette
A spinach and Emmental Cheese omelette accompanied by rosemary roasted potato wedge, a chicken sausage and tomato half with Gruyere cheese
Cereal
Kellogg’s cereal served with milk
Mar 28, 2013, 8:29 am
#24
Join Date: Apr 2008
Location: bay area, ca
Programs: AS 100K, AA Gold, IC Diamond AMB, HH Diamond
Posts: 1,840
JFK - HND AA135 March 2013 Business Class
JFK - HND AA135 March 2013
Business Class
Starter
Smoked salmon with spring pea blinis and cream cheese
Salad
Seasonal greens with fresh vegetables, feta cheese and pepperoncini
Creamy pickled ginger dressing or preminum extra virgin olive oil and balsamic vinegar
Assorted gourmet breads
Entrees
Grilled Fillet of Beef
Offered with pineapple teriyaki sauce, steamed rice, grilled asparagus and carrots
a signature Chef Sam Choy item
Char Siu Pork
Served with bacon fried rice, shitake mushrooms and broccolini
Chip Crusted Halibut
Served with thyme red pepper sauce, parsley caper cream sauce, pan-roasted paprika potatoes, haricots verts with shallots and vegetable medley
Brie and Leek Ravioli Pasta
With San Marzano tomato sauce and vegetable medley
Steamed rice available upon request
Dessert
Traditional Ice Cream Sundae
Vanilla ice cream with your choice of hot fudge, butterscotch, or seasonal berry toppings, whipped cream and pecans
Fresh Seasonal Fruit
Gourmet Cheese Plate
An assortment of fine cheeses with garnishes
Mid-Flight Snack
(typical snack attack setup was also on offer)
Edo-Style Mini Bento Box
Vinegared rice wrapped in bean curd skin, rolled sushi and Japanese pickles
Roast Beef with Provolone Sandwich
Served on pretzel bread, with creamy basil pasta salad
Dessert
Fresh Fruit
Light Meal
Entrees
Sesame Chicken
With an Asian salad and plum vinegarette
Uno's Spinach and Garlic Pizza
Served with fresh fruit
Dessert
Citrus Carrot Cake
WINE LIST
Champagne
Gosset Brut Excellence
White Wine
Nugan Estate Third Generation Verdelho
Mulderbosch Sauvignon Blanc
Red Wine
Fabre Montmayou Malbec Reserva
Chateau Tanunda Grand Barossa Cabernet Sauvignon
Aperitifs and Dessert Wine
Emilio Lustau Sherry
Choya Umeshu Plum Liquor "Excellent"
Gekkeikan Horin Daiginjo Sake
Senhora do Convento Vintage Port
Business Class
Starter
Smoked salmon with spring pea blinis and cream cheese
Salad
Seasonal greens with fresh vegetables, feta cheese and pepperoncini
Creamy pickled ginger dressing or preminum extra virgin olive oil and balsamic vinegar
Assorted gourmet breads
Entrees
Grilled Fillet of Beef
Offered with pineapple teriyaki sauce, steamed rice, grilled asparagus and carrots
a signature Chef Sam Choy item
Char Siu Pork
Served with bacon fried rice, shitake mushrooms and broccolini
Chip Crusted Halibut
Served with thyme red pepper sauce, parsley caper cream sauce, pan-roasted paprika potatoes, haricots verts with shallots and vegetable medley
Brie and Leek Ravioli Pasta
With San Marzano tomato sauce and vegetable medley
Steamed rice available upon request
Dessert
Traditional Ice Cream Sundae
Vanilla ice cream with your choice of hot fudge, butterscotch, or seasonal berry toppings, whipped cream and pecans
Fresh Seasonal Fruit
Gourmet Cheese Plate
An assortment of fine cheeses with garnishes
Mid-Flight Snack
(typical snack attack setup was also on offer)
Edo-Style Mini Bento Box
Vinegared rice wrapped in bean curd skin, rolled sushi and Japanese pickles
Roast Beef with Provolone Sandwich
Served on pretzel bread, with creamy basil pasta salad
Dessert
Fresh Fruit
Light Meal
Entrees
Sesame Chicken
With an Asian salad and plum vinegarette
Uno's Spinach and Garlic Pizza
Served with fresh fruit
Dessert
Citrus Carrot Cake
WINE LIST
Champagne
Gosset Brut Excellence
White Wine
Nugan Estate Third Generation Verdelho
Mulderbosch Sauvignon Blanc
Red Wine
Fabre Montmayou Malbec Reserva
Chateau Tanunda Grand Barossa Cabernet Sauvignon
Aperitifs and Dessert Wine
Emilio Lustau Sherry
Choya Umeshu Plum Liquor "Excellent"
Gekkeikan Horin Daiginjo Sake
Senhora do Convento Vintage Port
Mar 28, 2013, 8:39 am
#25
Join Date: Apr 2008
Location: bay area, ca
Programs: AS 100K, AA Gold, IC Diamond AMB, HH Diamond
Posts: 1,840
HND - JFK AA134 March 2013 Business Class
HND - JFK AA134 March 2013
Business Class
BREAKFAST
Starter
Cream cheese with warm bagel
A selection of breakfast breads
(actually, what we got was smoked salmon and cream cheese, and then the offer of bread...)
Entrees
Served with yogurt and fruit
Kalua Pork Eggs Benedict
Served over a potato cake with chive scrambled eggs, sauteed spinach and hollandaise sauce
a signature Chef Sam Choy item
Traditional Waffles
Offered with Canadian bacon, mixed berry compote and maple syrup
Quiche
With bacon, cheese, spinach, mushrooms and onions, accompanied by fried new potatoes, asparagus, and grilled tomatoes
Moco Salmon
With shiitake mushrooms and sauteed onions over rice, served with scrambled eggs
a signature Chef Sam Choy item
Steamed rice available upon request
Mid-Flight Snack
(typical snack attack setup was also on offer)
Gourmet Cheese Plate
An assortment of fine cheeses with garnishes
Light Meal
Entrees
Edo-Style Mini Bento Box
Vinegared rice wrapped in bean curd skin, rolled sushi and Japanese pickles
Roasted Turkey and Cheddar Sandwich
Served with salmon pasta salad
Dessert
Fresh Fruit
With berries
Brunch
Breakfast breads
Entrees
Potato Frittata
Served with sauteed red onions and haricots verts
Seafood Pasta
With prawns, scallops, Nile perch, smoked salmon, mushrooms, mixed vegetables and dill dressing
A signature Chef Sam Choy item
Dessert
Apple Crumble
With cinnamon vanilla sauce
WINE LIST
Champagne
Gosset Brut Excellence
White Wine
Nugan Estate Third Generation Verdelho
Mulderbosch Sauvignon Blanc
Red Wine
Fabre Montmayou Malbec Reserva
Chateau Tanunda Grand Barossa Cabernet Sauvignon
Aperitifs and Dessert Wine
Emilio Lustau Sherry
Choya Umeshu Plum Liquor "Excellent"
Gekkeikan Horin Daiginjo Sake
Senhora do Convento Vintage Port
Business Class
BREAKFAST
Starter
Cream cheese with warm bagel
A selection of breakfast breads
(actually, what we got was smoked salmon and cream cheese, and then the offer of bread...)
Entrees
Served with yogurt and fruit
Kalua Pork Eggs Benedict
Served over a potato cake with chive scrambled eggs, sauteed spinach and hollandaise sauce
a signature Chef Sam Choy item
Traditional Waffles
Offered with Canadian bacon, mixed berry compote and maple syrup
Quiche
With bacon, cheese, spinach, mushrooms and onions, accompanied by fried new potatoes, asparagus, and grilled tomatoes
Moco Salmon
With shiitake mushrooms and sauteed onions over rice, served with scrambled eggs
a signature Chef Sam Choy item
Steamed rice available upon request
Mid-Flight Snack
(typical snack attack setup was also on offer)
Gourmet Cheese Plate
An assortment of fine cheeses with garnishes
Light Meal
Entrees
Edo-Style Mini Bento Box
Vinegared rice wrapped in bean curd skin, rolled sushi and Japanese pickles
Roasted Turkey and Cheddar Sandwich
Served with salmon pasta salad
Dessert
Fresh Fruit
With berries
Brunch
Breakfast breads
Entrees
Potato Frittata
Served with sauteed red onions and haricots verts
Seafood Pasta
With prawns, scallops, Nile perch, smoked salmon, mushrooms, mixed vegetables and dill dressing
A signature Chef Sam Choy item
Dessert
Apple Crumble
With cinnamon vanilla sauce
WINE LIST
Champagne
Gosset Brut Excellence
White Wine
Nugan Estate Third Generation Verdelho
Mulderbosch Sauvignon Blanc
Red Wine
Fabre Montmayou Malbec Reserva
Chateau Tanunda Grand Barossa Cabernet Sauvignon
Aperitifs and Dessert Wine
Emilio Lustau Sherry
Choya Umeshu Plum Liquor "Excellent"
Gekkeikan Horin Daiginjo Sake
Senhora do Convento Vintage Port
Mar 31, 2013, 3:25 pm
#26
Join Date: Sep 2011
Location: Brisbane
Programs: QF gold, HH Diamond, VA plat, Aegean Gold
Posts: 684
Can anyone advise what type of meal I can expect on AA 142 JFK to LHR departing at 9.30. Is their a huge difference between Y and J meals? Thanks
Mar 31, 2013, 8:00 pm
#27
Join Date: Aug 2008
Location: Boston, MA (BOS)
Programs: AA PLT Pro 2MM, DL Gold, UA Silver, Marriott Ambassador + LT Plat, COFC Venture X, HHonors Diamond
Posts: 5,587
Hot breakfast items like an omelet, french toast, steak n' eggs, and one salad/chilled plate if you are looking for non-breakfast fare, all served with cereal, fruit and yogurt. I believe Y is a hot breakfast with a choice of cereal and croissants but am not sure. AA meals are remarkably different between Y & J, only subtly different between J & F, mostly relating to presentation, wine selections and occasionally differentiated entree selections.
Apr 1, 2013, 9:54 am
#28
Suspended
Join Date: Nov 2004
Location: London
Programs: BA GGL, AA 1MM LT GLD, SPG PLAT, National Exec Selc, Hilton Diamond, Hyatt Plat, Marriott Silver
Posts: 8,278
AA J food is generally good and enjoyable (if not CX F style gourmet) and far more plentiful than many foreign competitors.
Apr 10, 2013, 7:42 pm
#29
Join Date: Oct 2009
Location: SFO, LON
Programs: BA GGL/CCR, Bonvoy Tit, Hilton Dia etc etc
Posts: 2,354
AA50 April 2013 Business Class Dining Service
AA 50 DFW-LHR Business Class, April 2013
DINING SERVICE
Starter
Shrimp escabeche with Peruvian purple potatoes
Salad
Seasonal greens with fresh vegetables, hearts of palm and sweet and spicy pecans
Poppy seed dressing
or
Premium extra virgin olive oil and balsamic vinegar
Assorted gourmet breads
Entrees
Grilled Filet of Beef
Offered with roasted garlic and onion bordelaise sauce, cilantro mashed potatoes and grilled asparagus
Lemon Grass Chicken
Served with achiote citrus sauce, potato-rutabaga puree and coconut curry chayote squash
A signature Richard Sandoval item
Rosemary Garlic Shrimp
Accompanied by lemon basmati rice and an artichoke, sundried tomato and spinach saute
Gemelli pasta
With San Marzano tomato sauce and vegetable medley
Dessert
Traditional Ice Cream Sundae
Vanilla ice cream with your choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans
Gourmet Cheese Plate
An assortment of fine cheeses with garnishes
BREAKFAST
Breakfast breads
Fresh seasonal fruit
Entrees
Vegetable and Cheese Omelette
Enhanced by fire roasted pepper sauce, turkey sausage and pesto potatoes
Cereal
Kellog's cereal with fruit yogurt
WINE LIST
Champagne:
Champagne Demilly de Baere Carte d'Or
White Wine:
Simi Sauvignon Blanc
Villa Solais Vermentino Di Sardegna DOC
Chase's Choice
Did not ask
Red Wine:
Fabre Montmayou Malbec Reserva
Chateau du Seuil Graves Red
Dessert Wine:
Emilio Lustau Sherry
Senhora do Convento Vintage Port
Had shrimp for dinner, excellent, smallish portion but just come off SFO-DFW lunch and was not super hungry ...
hungry enough to have a sundae tho'
slept through breakfast; the new plane will do this to you
All around very enjoyable. Looking forward to three more flights on the 77W in the next two months.
For some reason in spite of having noted the Vermentino and wanting to try it, I picked the Sauv Blanc. Will redeem myself next weekend.
DINING SERVICE
Starter
Shrimp escabeche with Peruvian purple potatoes
Salad
Seasonal greens with fresh vegetables, hearts of palm and sweet and spicy pecans
Poppy seed dressing
or
Premium extra virgin olive oil and balsamic vinegar
Assorted gourmet breads
Entrees
Grilled Filet of Beef
Offered with roasted garlic and onion bordelaise sauce, cilantro mashed potatoes and grilled asparagus
Lemon Grass Chicken
Served with achiote citrus sauce, potato-rutabaga puree and coconut curry chayote squash
A signature Richard Sandoval item
Rosemary Garlic Shrimp
Accompanied by lemon basmati rice and an artichoke, sundried tomato and spinach saute
Gemelli pasta
With San Marzano tomato sauce and vegetable medley
Dessert
Traditional Ice Cream Sundae
Vanilla ice cream with your choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans
Gourmet Cheese Plate
An assortment of fine cheeses with garnishes
BREAKFAST
Breakfast breads
Fresh seasonal fruit
Entrees
Vegetable and Cheese Omelette
Enhanced by fire roasted pepper sauce, turkey sausage and pesto potatoes
Cereal
Kellog's cereal with fruit yogurt
WINE LIST
Champagne:
Champagne Demilly de Baere Carte d'Or
White Wine:
Simi Sauvignon Blanc
Villa Solais Vermentino Di Sardegna DOC
Chase's Choice
Did not ask
Red Wine:
Fabre Montmayou Malbec Reserva
Chateau du Seuil Graves Red
Dessert Wine:
Emilio Lustau Sherry
Senhora do Convento Vintage Port
Had shrimp for dinner, excellent, smallish portion but just come off SFO-DFW lunch and was not super hungry ...
hungry enough to have a sundae tho'
slept through breakfast; the new plane will do this to you
All around very enjoyable. Looking forward to three more flights on the 77W in the next two months.
For some reason in spite of having noted the Vermentino and wanting to try it, I picked the Sauv Blanc. Will redeem myself next weekend.
Last edited by MarkedMan; Apr 11, 2013 at 8:42 am
Apr 10, 2013, 9:51 pm
#30
Join Date: Aug 2006
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Mar, 2013
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