2013 AA International Meals - menu /menus, photos, etc. (consolidated)
Apr 11, 2013, 3:01 am
#31
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
Rest of the meal photos from that flight are HERE.
Apr 11, 2013, 8:42 am
#32
Join Date: Oct 2009
Location: SFO, LON
Programs: BA GGL/CCR, Bonvoy Tit, Hilton Dia etc etc
Posts: 2,354
Was tempted, but had chicken on the SF-DFW flight, and sometimes you can feel chickened out on AA; guessing from pic 6 you had no such qualms 
The shrimp was really very good, the vegetable saute was especially surprising.
The shrimp was really very good, the vegetable saute was especially surprising.
Apr 11, 2013, 1:06 pm
#33
Join Date: May 2001
Location: exUA1K, UA MM, lifetime UA1P, AA MM, HH Diamond, Marriott Gold
Posts: 3,731
Has anyone tried AA's international F Lobster Risotto?
Has anyone tried international F Lobster Risotto recently?
Im tempted to try this on the pre-order for my flight in F from NRT-ORD next week.
Although not a food snob, I don't want to end up with a stinky bowl of slop(in case it is a bad choice)
Thanks for the input!
Im tempted to try this on the pre-order for my flight in F from NRT-ORD next week.
Although not a food snob, I don't want to end up with a stinky bowl of slop(in case it is a bad choice)
Thanks for the input!
Apr 11, 2013, 3:18 pm
#34
Join Date: Aug 2010
Programs: AA EXP
Posts: 1,659
I didn't realize you could pre order for international flights. Is this new?
Apr 11, 2013, 3:30 pm
#35
Join Date: Apr 2001
Location: DFW
Programs: AA EP 3MM, UA Silver, Bonvoy LT TIT, Hyatt Explorist, HH Silver, Caesars PLT
Posts: 7,259
The old Shrimp & Scallop Risotto was pretty good, so I'd be tempted to go for the Lobster Risotto.
Apr 14, 2013, 8:12 am
#36
Join Date: Oct 2009
Location: SFO, LON
Programs: BA GGL/CCR, Bonvoy Tit, Hilton Dia etc etc
Posts: 2,354
AA 51 LHR-DFW Business Class, April 2013
AA 51 LHR-DFW Business Class, April 2013
DINING SERVICE
Starter
Crab cake with coconut curry rice salad
Salad
Seasonal greens with fresh vegetables, asparagus and pesto bocconcini
Honey dijon dressing
or
Premium extra virgin olive oil and balsamic vinegar
Assorted gourmet breads
Entrees
Grilled Filet of Beef
Served in green peppercorn sauce with potatoes au gratin and a mushroom, leek and onion sauté
Rosemary Cumin Chicken
Served with spinach orecchiette pasta in creamy tomato sauce
Citrus Shrimp and Scallop Sambal
Accompanied by almond jasmine rice and a seasonal vegetable sauté
Pennette Pasta
With Alfredo sauce and vegetable saute
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
MID FLIGHT SNACK
Help yourself to a variety of sweet and savory snacks located near our galley, at any time after your meal
LIGHT MEAL
Entrees
Uno's Four Cheese and Pesto Pizza
Served with a green salad
Grilled Chicken Cold Plate
Offered with curried zucchini pasta salad and grapes
Dessert
Lemon Tart
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
Seems appropriate to post the return menu for my trip from the flight. Some entrees I have not seen before, great starter which included a stuffed piquillo pepper: had them at one of my fave places in SF and made them myself, very pleasantly surprised it appeared with the crab cake.
Beef was my main, a bit overcooked this time, but perfectly tender, with a very nice sauce and vegetable saute. Very good. Honestly, I would have been happy with any entree off this menu, but wanted to try the leek and mushroom saute.
Had both the Vermentino (with appetizer) and the Chateau du Seuil Graves with the steak; very good.
I can confirm the bar is fully stocked with some good stuff and looks great. I could eat myself to oblivion on this flight ...
UPDATE: I had to take a bullet for you all and raid the bar. Got a mini wrap slice with veggies, bit of roast beef (I think) and horseradish mayo; a mini fruit tart and a mini chocolate mousse. All very tasty. I'm going to stop now, and ponder whether it is wise to eat the next meal in two hours ....
They also had one mini sandwich left as well as some other savory tidbits, many more excellent pastry type stuff including a chocolate-caramel tart with nuts, various types of good looking packaged snacks, a jar of the nuts, and both cheese cubes and fruit cubes in glasses. Bottled water aplenty, no booze freely open.
DINING SERVICE
Starter
Crab cake with coconut curry rice salad
Salad
Seasonal greens with fresh vegetables, asparagus and pesto bocconcini
Honey dijon dressing
or
Premium extra virgin olive oil and balsamic vinegar
Assorted gourmet breads
Entrees
Grilled Filet of Beef
Served in green peppercorn sauce with potatoes au gratin and a mushroom, leek and onion sauté
Rosemary Cumin Chicken
Served with spinach orecchiette pasta in creamy tomato sauce
Citrus Shrimp and Scallop Sambal
Accompanied by almond jasmine rice and a seasonal vegetable sauté
Pennette Pasta
With Alfredo sauce and vegetable saute
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
MID FLIGHT SNACK
Help yourself to a variety of sweet and savory snacks located near our galley, at any time after your meal
LIGHT MEAL
Entrees
Uno's Four Cheese and Pesto Pizza
Served with a green salad
Grilled Chicken Cold Plate
Offered with curried zucchini pasta salad and grapes
Dessert
Lemon Tart
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
Seems appropriate to post the return menu for my trip from the flight. Some entrees I have not seen before, great starter which included a stuffed piquillo pepper: had them at one of my fave places in SF and made them myself, very pleasantly surprised it appeared with the crab cake.
Beef was my main, a bit overcooked this time, but perfectly tender, with a very nice sauce and vegetable saute. Very good. Honestly, I would have been happy with any entree off this menu, but wanted to try the leek and mushroom saute.
Had both the Vermentino (with appetizer) and the Chateau du Seuil Graves with the steak; very good.
I can confirm the bar is fully stocked with some good stuff and looks great. I could eat myself to oblivion on this flight ...
UPDATE: I had to take a bullet for you all and raid the bar. Got a mini wrap slice with veggies, bit of roast beef (I think) and horseradish mayo; a mini fruit tart and a mini chocolate mousse. All very tasty. I'm going to stop now, and ponder whether it is wise to eat the next meal in two hours ....
They also had one mini sandwich left as well as some other savory tidbits, many more excellent pastry type stuff including a chocolate-caramel tart with nuts, various types of good looking packaged snacks, a jar of the nuts, and both cheese cubes and fruit cubes in glasses. Bottled water aplenty, no booze freely open.
Last edited by MarkedMan; Apr 14, 2013 at 8:29 am
Apr 18, 2013, 7:25 pm
#37
Join Date: Aug 2002
Location: WAS/TYO
Programs: UA 1K, AA EXP (3MM), DL PM, BONVOY TITANIUM, HYATT GLOBALIST, HILTON DIAMOND, IHG DIAMOND AMB, et al
Posts: 5,913
AA973 JFK-GIG J Apr 2013
AA973 JFK-GIG Business April 2013
A significant improvement since my South American flight... it now seems the Late Night Supper menu matches AA's international dinner menus (as opposed to the more abbreviated service of a protein atop a salad). Apologies for the lack of photos - the filet was perfectly cooked and one of the best in-flight meals I've had in the last year on any airline.
Late Night Supper
Starter
Shrimp escabeche with Peruvian purple potato salad
Salad
Seasonal greens with fresh vegetables, hearts of palm and sweet and spicy pecans
Premium extra virgin olive oil and balsamic vinegar
Assorted gourmet breads
Entrees
Beef Filet
Served with a Boursin cheese crust, wilted spinach, balsamic grilled tomatoes and whipped potatoes
Lemon Grass Chicken
Served with achiote citrus sauce, coconut curry chayote squash and potato rutabaga puree
a signature Chef Richard Sandoval item
Pan-seared Halibut
With a spicy West Indian bouillabaisse sauce, jasmine rice and curry ratatouille
a signature Chef Cindy Hutson item
Soup
Sweet potato red curry
Dessert
Traditional Ice Cream Sundae
Ben & Jerry's vanilla ice cream served 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
Asparagus and Prosciutto Omelette
Served with fire roasted peppers and potato cakes
Yogurt
With seasonal fruit and granola
Wine List
Champagne
Gosset Brut Excellence
White Wine
Villa Solais Vermentino di Sardegna DOC
Domaine des Rochers Pouilly-Fuisse
Red Wine
Chateau du Seuil Graves Red
The Hogue Cellars Genesis Syrah
Dessert Wine
Senhora do Convento Vintage Port
2Cls, Business, US-Brazil, Late Night Supper
A significant improvement since my South American flight... it now seems the Late Night Supper menu matches AA's international dinner menus (as opposed to the more abbreviated service of a protein atop a salad). Apologies for the lack of photos - the filet was perfectly cooked and one of the best in-flight meals I've had in the last year on any airline.
Late Night Supper
Starter
Shrimp escabeche with Peruvian purple potato salad
Salad
Seasonal greens with fresh vegetables, hearts of palm and sweet and spicy pecans
Premium extra virgin olive oil and balsamic vinegar
Assorted gourmet breads
Entrees
Beef Filet
Served with a Boursin cheese crust, wilted spinach, balsamic grilled tomatoes and whipped potatoes
Lemon Grass Chicken
Served with achiote citrus sauce, coconut curry chayote squash and potato rutabaga puree
a signature Chef Richard Sandoval item
Pan-seared Halibut
With a spicy West Indian bouillabaisse sauce, jasmine rice and curry ratatouille
a signature Chef Cindy Hutson item
Soup
Sweet potato red curry
Dessert
Traditional Ice Cream Sundae
Ben & Jerry's vanilla ice cream served 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
Asparagus and Prosciutto Omelette
Served with fire roasted peppers and potato cakes
Yogurt
With seasonal fruit and granola
Wine List
Champagne
Gosset Brut Excellence
White Wine
Villa Solais Vermentino di Sardegna DOC
Domaine des Rochers Pouilly-Fuisse
Red Wine
Chateau du Seuil Graves Red
The Hogue Cellars Genesis Syrah
Dessert Wine
Senhora do Convento Vintage Port
2Cls, Business, US-Brazil, Late Night Supper
Apr 18, 2013, 7:37 pm
#38
FlyerTalk Evangelist
Join Date: May 2002
Location: NYC, USA
Programs: AA EXP 3MM, Lifetime Platinum, Marriott Titanium, HH Gold
Posts: 10,968
AA973 JFK-GIG Business April 2013
A significant improvement since my South American flight... it now seems the Late Night Supper menu matches AA's international dinner menus (as opposed to the more abbreviated service of a protein atop a salad). Apologies for the lack of photos - the filet was perfectly cooked and one of the best in-flight meals I've had in the last year on any airline.
A significant improvement since my South American flight... it now seems the Late Night Supper menu matches AA's international dinner menus (as opposed to the more abbreviated service of a protein atop a salad). Apologies for the lack of photos - the filet was perfectly cooked and one of the best in-flight meals I've had in the last year on any airline.
Great News!!! I'm so glad the "Late Night Supper" is now the same as Dinner!
Apr 18, 2013, 10:49 pm
#39
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
Chateaubriand served in green peppercorn sauce with potatoes au gratin and a mushroom, leek and onion saute on today's 3-hour delayed DUB-ORD (other options were rosemary cumin chicken, citrus shrimp and scallop sambal, or pennette pasta) .
Last edited by tom911; Apr 19, 2013 at 6:58 pm Reason: fixed photo link--wasn't centered
Apr 19, 2013, 12:50 am
#40
Join Date: Feb 2004
Location: Netherlands
Posts: 4,287
AA973 JFK-GIG Business April 2013
A significant improvement since my South American flight... it now seems the Late Night Supper menu matches AA's international dinner menus (as opposed to the more abbreviated service of a protein atop a salad). Apologies for the lack of photos - the filet was perfectly cooked and one of the best in-flight meals I've had in the last year on any airline.
A significant improvement since my South American flight... it now seems the Late Night Supper menu matches AA's international dinner menus (as opposed to the more abbreviated service of a protein atop a salad). Apologies for the lack of photos - the filet was perfectly cooked and one of the best in-flight meals I've had in the last year on any airline.
- went for the fish, which was slightly dry, but still edible and flavorful. Did not really like the peruvian potato, was slightly on the hard side (not sure if this is how it is suppose to be).
Cheers!
Apr 19, 2013, 3:00 am
#41
Join Date: Apr 2005
Posts: 799
VGML - preorder or go for pasta?
Hi,
Flying TATL in J soon (DUS/LHR-ORD/DFW). Should I preorder a VGML or go for the standard option on the menu? On BA I never preorder as the regular menu is fine; on AA it seems to be mostly pasta; and the starter seems to be fish from what I see in this thread.
My experience with preordering vegetarian in J on other airlines has been mixed but mostly unhappy (of the #firstworldproblem kind): Y-food on J-plate.
Flying TATL in J soon (DUS/LHR-ORD/DFW). Should I preorder a VGML or go for the standard option on the menu? On BA I never preorder as the regular menu is fine; on AA it seems to be mostly pasta; and the starter seems to be fish from what I see in this thread.
My experience with preordering vegetarian in J on other airlines has been mixed but mostly unhappy (of the #firstworldproblem kind): Y-food on J-plate.
Apr 19, 2013, 7:11 am
#42
Join Date: Oct 2009
Location: SFO, LON
Programs: BA GGL/CCR, Bonvoy Tit, Hilton Dia etc etc
Posts: 2,354
Hi,
Flying TATL in J soon (DUS/LHR-ORD/DFW). Should I preorder a VGML or go for the standard option on the menu? On BA I never preorder as the regular menu is fine; on AA it seems to be mostly pasta; and the starter seems to be fish from what I see in this thread.
My experience with preordering vegetarian in J on other airlines has been mixed but mostly unhappy (of the #firstworldproblem kind): Y-food on J-plate.
Flying TATL in J soon (DUS/LHR-ORD/DFW). Should I preorder a VGML or go for the standard option on the menu? On BA I never preorder as the regular menu is fine; on AA it seems to be mostly pasta; and the starter seems to be fish from what I see in this thread.
My experience with preordering vegetarian in J on other airlines has been mixed but mostly unhappy (of the #firstworldproblem kind): Y-food on J-plate.
I have always and only seen pasta in the last year of flying AA as the veg option on the main menu. They don't have much of it and if you are on the wrong end of FEBO there is def a risk of running out. They assume two thirds of the cabin will order the beef, which was true on both my flights this month, but if a handful of folks ahead of you order the pasta you will not get it.
My "neighbor" on AA 50 had ordered a vegetarian meal, alas I was engrossed in my food and drink and it was hard for me to stretch out and see what he was getting, so I can't tell you what was on his tray.
Apr 19, 2013, 8:17 am
#43
Join Date: Jul 2011
Location: LAX
Programs: AA EXP, HH GLD, MR PLT
Posts: 62
AA 187 ORD-PEK J class, April 2013
DINING SERVICE
Starter
Shrimp escabeche with Peruvian purple potato salad
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
Beef Fillet
With black bean butter, shiitake mushroom risotto and vegetable medley
A signature Chef Sam Choy item
Stir-fried Chicken
Served with ginger garlic sauce, Chinese sausage, egg fried rice and bok choy
Sweet and Sour Sea Bass
Accompanied by stir-fried noodles, carrots and baby bok choy
Gemelli Pasta
With San Marzano tomato sauce and vegetable medley
Steamed rice is 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
Gourmet Cheese Plate
An assortment of fine cheeses with garnishes
MID-FLIGHT SNACK
Help yourself to a variety of sweet and savory snacks located near our galley, at any time after your meal
Entrees
Stir-Fried Noodles
Wtih sesame shrimp
Turkey and Swiss Ciabatta
Offered with potato salad
LIGHT MEAL
Warm breads
Entrees
Grilled Chile Marinated Scallops
With cucumber and onion salad
Uno's Four Cheese Pesto Pizza
Served with a green salad and Caesar dressing
Dessert
Glazed Peaches
Served with sugared puff pastry
WINE LIST
Champagne
Gosset Brut Excellence
PINOT NOIR, PINOT MEUNIER GRAPES
White Wine
Icardi Pafoj Monferrato Bianco DOC
SAUVIGNON BLANC, CHARDONNAY GRAPES
House of Mandela Sauvignon Blanc
SAUVIGNON BLANC GRAPES]
Chase's Choice
Please ask your flight attendant about this wine choice
Red Wine
Piccini Memoro Red
MONTEPULCIANO GRAPES
Toad Hollow Goldie's Vineyard Pinot Noir
PINOT NOIR GRAPES
Dessert Wine
Emilio Lustau Sherry
PALOMINO FINO GRAPES
Senhora do Convento Vintage Port
TOURIGA NACIONAL, TOURIGA FRANCA, TINTA RORIZ GRAPES
The snack items were all new ones I haven't come across before:
Garrett popcorn shops The Chicago Mix
Deep River Mesquite BBQ Kettle Cooked Potato Chips
Janis & Melanie Key Lime Cookies
Lily O'Brien's Pure Dark Chocolate
Some others, but didn't try them
DINING SERVICE
Starter
Shrimp escabeche with Peruvian purple potato salad
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
Beef Fillet
With black bean butter, shiitake mushroom risotto and vegetable medley
A signature Chef Sam Choy item
Stir-fried Chicken
Served with ginger garlic sauce, Chinese sausage, egg fried rice and bok choy
Sweet and Sour Sea Bass
Accompanied by stir-fried noodles, carrots and baby bok choy
Gemelli Pasta
With San Marzano tomato sauce and vegetable medley
Steamed rice is 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
Gourmet Cheese Plate
An assortment of fine cheeses with garnishes
MID-FLIGHT SNACK
Help yourself to a variety of sweet and savory snacks located near our galley, at any time after your meal
Entrees
Stir-Fried Noodles
Wtih sesame shrimp
Turkey and Swiss Ciabatta
Offered with potato salad
LIGHT MEAL
Warm breads
Entrees
Grilled Chile Marinated Scallops
With cucumber and onion salad
Uno's Four Cheese Pesto Pizza
Served with a green salad and Caesar dressing
Dessert
Glazed Peaches
Served with sugared puff pastry
WINE LIST
Champagne
Gosset Brut Excellence
PINOT NOIR, PINOT MEUNIER GRAPES
White Wine
Icardi Pafoj Monferrato Bianco DOC
SAUVIGNON BLANC, CHARDONNAY GRAPES
House of Mandela Sauvignon Blanc
SAUVIGNON BLANC GRAPES]
Chase's Choice
Please ask your flight attendant about this wine choice
Red Wine
Piccini Memoro Red
MONTEPULCIANO GRAPES
Toad Hollow Goldie's Vineyard Pinot Noir
PINOT NOIR GRAPES
Dessert Wine
Emilio Lustau Sherry
PALOMINO FINO GRAPES
Senhora do Convento Vintage Port
TOURIGA NACIONAL, TOURIGA FRANCA, TINTA RORIZ GRAPES
The snack items were all new ones I haven't come across before:
Garrett popcorn shops The Chicago Mix
Deep River Mesquite BBQ Kettle Cooked Potato Chips
Janis & Melanie Key Lime Cookies
Lily O'Brien's Pure Dark Chocolate
Some others, but didn't try them
Last edited by WantToTravelMore; Apr 19, 2013 at 8:27 am
Apr 20, 2013, 8:28 pm
#44
Join Date: Aug 2006
Location: US
Programs: AA/UA/DL
Posts: 2,773
Mar 2013
PVG-ORD
Business Class
DINING SERVICE
Starter
Thai shrimp with daikon and cucumber salad
Salad
Seasonal greens with glass noodles,
cucumbers and mango
Tomato, caper and olive dressing
or
Premium extra virgin olive oil and balsamic vinegar
Assorted gourmet breads
Entrees
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
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
MID-FLIGHT SNACK
Stir-fried Noodles
With garlic shrimp
Char Siu Chicken and Gruyere Sandwich
With apple crumb cake and a banana
Dessert
Fresh Fruit
BREAKFAST
Breakfast Breads
Entrees
Spinach and Swiss Omelette
Offered with chicken sausage and rosemary potatoes
Cereal
With yogurt
PVG-ORD
Business Class
DINING SERVICE
Starter
Thai shrimp with daikon and cucumber salad
Salad
Seasonal greens with glass noodles,
cucumbers and mango
Tomato, caper and olive dressing
or
Premium extra virgin olive oil and balsamic vinegar
Assorted gourmet breads
Entrees
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
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
MID-FLIGHT SNACK
Stir-fried Noodles
With garlic shrimp
Char Siu Chicken and Gruyere Sandwich
With apple crumb cake and a banana
Dessert
Fresh Fruit
BREAKFAST
Breakfast Breads
Entrees
Spinach and Swiss Omelette
Offered with chicken sausage and rosemary potatoes
Cereal
With yogurt
Apr 24, 2013, 1:46 pm
#45
Join Date: Apr 2006
Location: Ireland (DUB)
Programs: AA PLAT
Posts: 621
DUB-ORD
AA93, 767-300
Business
10:00A-12:25P (scheduled)
10:39A-12:53P (actual)
April 19, 2013
Lunch, Snack
PDB - Water, OJ, Champagne
Warm mixed nuts
Starter
Crab cake with coconut curry rice salad
Salad
Seasonal greens with fresh vegetables, asparagus and pesto bocconcini
Honey Dijon dressing or Premium extra virgin olive oil and balsamic vinegar
Assorted gourmet breads
Entrees
Chateaubriand
served in green peppercorn sauce with potatoes au gratin and a mushroom, leek and onion saute
Rosemary Cumin Chicken
served with spinach orecchiette pasta in creamy tomato sauce
Citrus Shrimp and Scallop Sambal
accompanied by almond jasmine rice and seasonal vegetable saute
Pennette Pasta
with Alfredo sauce and vegetable saute
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
Mid Flight Snack
Gourmet Cheese Plate
an assortment of fine cheeses and garnishes
Light Meal
Entrees
Uno's Four Cheese and Pesto Pizza
served with a green salad
Grilled Chicken Cold Plate
offered with curried zucchini pasta salad and grapes
Dessert
Fresh Seasonal Fruit
Cookies
AA93, 767-300
Business
10:00A-12:25P (scheduled)
10:39A-12:53P (actual)
April 19, 2013
Lunch, Snack
PDB - Water, OJ, Champagne
Warm mixed nuts
Starter
Crab cake with coconut curry rice salad
Salad
Seasonal greens with fresh vegetables, asparagus and pesto bocconcini
Honey Dijon dressing or Premium extra virgin olive oil and balsamic vinegar
Assorted gourmet breads
Entrees
Chateaubriand
served in green peppercorn sauce with potatoes au gratin and a mushroom, leek and onion saute
Rosemary Cumin Chicken
served with spinach orecchiette pasta in creamy tomato sauce
Citrus Shrimp and Scallop Sambal
accompanied by almond jasmine rice and seasonal vegetable saute
Pennette Pasta
with Alfredo sauce and vegetable saute
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
Mid Flight Snack
Gourmet Cheese Plate
an assortment of fine cheeses and garnishes
Light Meal
Entrees
Uno's Four Cheese and Pesto Pizza
served with a green salad
Grilled Chicken Cold Plate
offered with curried zucchini pasta salad and grapes
Dessert
Fresh Seasonal Fruit
Cookies
Last edited by paulmcgrath; May 5, 2013 at 5:21 am