2013 AA International Meals - menu /menus, photos, etc. (consolidated)
Apr 24, 2013, 2:08 pm
#46
Join Date: Apr 2006
Location: Ireland (DUB)
Programs: AA PLAT
Posts: 621
ORD-DUB
AA92, 767-300
Business
18:35P-8:00A+1 (scheduled)
19:45P-8:09A+1 (actual)
April 21, 2013
Dinner, Breakfast
PDB - Water, OJ, Champagne
Warm mixed nuts
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
Grilled Fillet of Beef
offer 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
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
Breakfast
Breakfast breads
Fresh seasonal fruit
Entrees
Three Cheese Omelette
served with roasted red pepper turkey sausage and a scallion and sour cream potato timbale
Cereal
Kellogg's cereal with fruit yoghurt
AA92, 767-300
Business
18:35P-8:00A+1 (scheduled)
19:45P-8:09A+1 (actual)
April 21, 2013
Dinner, Breakfast
PDB - Water, OJ, Champagne
Warm mixed nuts
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
Grilled Fillet of Beef
offer 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
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
Breakfast
Breakfast breads
Fresh seasonal fruit
Entrees
Three Cheese Omelette
served with roasted red pepper turkey sausage and a scallion and sour cream potato timbale
Cereal
Kellogg's cereal with fruit yoghurt
Apr 29, 2013, 9:27 am
#47
Join Date: Mar 2007
Posts: 343
Coach Meals
Any thoughts on the Vegetarian, Kosher, and Halal meals? In the past these items have often been much better than the general slop. I looked over the menu on the AA website but I couldn't tell if that was for all classes, or how good those meals might be.
May 5, 2013, 2:02 am
#48
Join Date: Oct 1999
Location: New York
Posts: 7,340
AA 50 DFW-LHR May 2013 Business Class
American Airlines Business Class May 2013 Menus
American Airlines
AA 50 DFW-LHR (Three class aircraft - Basically most US to UK flights featuring a hot dinner and hot breakfast - excluding ORD and JFK, and early morning flights departing before 9am & late supper service for flights departing after 9pm)
Dining Services
Starters
Cured Salmon with Poached Pear and Avocado crème
Salad
Seasonal Greens with fresh vegetables, sweet and spicy pecans and blue cheese
Pepper Cream dressing or Premium extra virgin olive oil and balsamic vinegar
Assorted Gourmet Breads
Entrées
Grilled Fillet of Beef
Accented by roasted shallot butter, vegetable risotto with mushrooms and sautéed spinach
Or
Sautéed Chicken
Accompanied by ratatouille sauce, bacon mashed potatoes and baby vegetables
Or
Pan-seared Halibut
With truffled corn salsa, truffled sweet potato puree, haricots verts, tomato and red onion
A signature Chef Richard Sandoval item
Or
Brie and Leek Ravioli Pasta
With San Marzano tomato and vegetable medley
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
Ben & Jerry 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
Entrées:
Scrambled Eggs
Served over a buttermilk biscuit with creamy poblano sauce, potatoes au gratin and New Mexico turkey sausage
A signature Chef Richard Sandoval item
Or
Cereal
Kellogg’s cereal with fruit yogurt
Express Breakfast
Served 45 minutes prior to landing to all you to sleep as long as possible
Warm Breakfast Breads, seasonal fruit, and your choice of beverage
Wine List
Champagne
Gosset Brut Excellence
Pinot Noir, Pinot Meunier Grapes
White Wines
Simi Sauvignon Blanc
Sauvignon Blanc Grapes
Villa Solais Vermentino di Sardegna DOC
Vermentino Grapes
Red Wine
Fabre Montmayou Malbec Reserva
Malbec Grapes
Chateau du Seuil Graves Red
Cabernet Sauvignon, Merlot, Cabernet Franc Grapes
Dessert Wine
Emilio Lustau Sherry
Senhora do Convento Vintage Port
3Cls, Business, US-UK Dinner-Hot Breakfast
73PM297 5/13 210C017-2B
American Airlines
AA 50 DFW-LHR (Three class aircraft - Basically most US to UK flights featuring a hot dinner and hot breakfast - excluding ORD and JFK, and early morning flights departing before 9am & late supper service for flights departing after 9pm)
Dining Services
Starters
Cured Salmon with Poached Pear and Avocado crème
Salad
Seasonal Greens with fresh vegetables, sweet and spicy pecans and blue cheese
Pepper Cream dressing or Premium extra virgin olive oil and balsamic vinegar
Assorted Gourmet Breads
Entrées
Grilled Fillet of Beef
Accented by roasted shallot butter, vegetable risotto with mushrooms and sautéed spinach
Or
Sautéed Chicken
Accompanied by ratatouille sauce, bacon mashed potatoes and baby vegetables
Or
Pan-seared Halibut
With truffled corn salsa, truffled sweet potato puree, haricots verts, tomato and red onion
A signature Chef Richard Sandoval item
Or
Brie and Leek Ravioli Pasta
With San Marzano tomato and vegetable medley
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
Ben & Jerry 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
Entrées:
Scrambled Eggs
Served over a buttermilk biscuit with creamy poblano sauce, potatoes au gratin and New Mexico turkey sausage
A signature Chef Richard Sandoval item
Or
Cereal
Kellogg’s cereal with fruit yogurt
Express Breakfast
Served 45 minutes prior to landing to all you to sleep as long as possible
Warm Breakfast Breads, seasonal fruit, and your choice of beverage
Wine List
Champagne
Gosset Brut Excellence
Pinot Noir, Pinot Meunier Grapes
White Wines
Simi Sauvignon Blanc
Sauvignon Blanc Grapes
Villa Solais Vermentino di Sardegna DOC
Vermentino Grapes
Red Wine
Fabre Montmayou Malbec Reserva
Malbec Grapes
Chateau du Seuil Graves Red
Cabernet Sauvignon, Merlot, Cabernet Franc Grapes
Dessert Wine
Emilio Lustau Sherry
Senhora do Convento Vintage Port
3Cls, Business, US-UK Dinner-Hot Breakfast
73PM297 5/13 210C017-2B
May 5, 2013, 2:05 am
#49
Join Date: Oct 1999
Location: New York
Posts: 7,340
AA 50 DFW-LHR May 2013 First Class
Flagship Menu May 2013
American Airlines
AA 50 DFW-LHR (Basically most US to UK flights featuring a hot dinner and hot breakfast - excluding ORD and JFK, and early morning flights departing before 9am & late supper service for flights departing after 9pm)
Dining Services
We are pleased to present an exclusive First Class menu. You may choose any combination of items for your meal to be presented at any time you wish.
(Amuse bouche – Smoked turkey with a southwestern style on top of toasted white bread)
Starters
Cured Salmon with Poached Pear and Avocado crème
Or
Prosciutto and mozzarella with honeydew melon
Soup
Caramelized Onion
With braised leeks and Parmesan cheese
Salad
Seasonal Greens with fresh vegetables, sweet and spicy pecans and blue cheese
Pepper Cream dressing or Premium extra virgin olive oil and balsamic vinegar
Assorted Gourmet Breads
Entrées
Grilled Fillet of Beef
Accented by roasted shallot butter, vegetable risotto with mushrooms and sautéed spinach
Or
Sautéed Chicken
Accompanied by ratatouille sauce, bacon mashed potatoes and baby vegetables
Or
Pan-seared Halibut
With truffled corn salsa, truffled sweet potato puree, haricots verts, tomato and red onion
A signature Chef Richard Sandoval item
Or
Brie and Leek Ravioli Pasta
Please customize your pasta entrée from the following options:
San Marzano tomato or ginger coconut sauce
Grilled Shrimp
Broccolini, carrot, zucchini and squash medley
Fresh grated Parmesan
3Cls, First, US-UK Dinner-Hot Breakfast
373PM087 5/13 110F017-2B
Dessert Menu (separate)
Specialty Sundae
Coconut sundae with vanilla ice cream, toasted coconut and cocoa dusted almonds
Ben & Jerry 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
Grand Marnier Fruit Salad with lemon sorbet
To complement your dessert, we offer a variety of after dinner drinks and dessert wines.
Bailey’s Irish Cream
Courvoisier V.S.O.P. Fine Champagne Cognac
DiSaronno Amaretto
Kahlua
Emilio Lustau Sherry
Senhora do Convento Vintage Port
UK Eastbound Dessert card
5/13 110D900-2B
Wine List
Champagne
Gosset Grande Reserve
Chardonnay, Pinot Noir, Pinot Meunier Grapes
White Wines
Domaine des Rochers Pouilly-Fuisse
Chardonnay Grapes
Bertani Sereole Soave
Garganega Grapes
Red Wine
Angeline Pinot Noir Reserve
Pinot Noir Grapes
Hook & Ladder Cabernet Sauvignon
Cabernet Sauvignon Grapes
Breakfast Card
Breakfast
In order to offer you to sleep as long as possible, please choose one of the featured entrées, along with your choice of sides, breakfast breads, and beverages. We will present your meal all at once, at the time you desire.
Entrées:
Scrambled Eggs Served over a buttermilk biscuit with creamy poblano sauce, potatoes au gratin and New Mexico turkey sausage
A signature Chef Richard Sandoval item
Or
Cereal
Organic oat and honey granola cereal
Whole Milk
Skim Milk
Sides
Fresh Seasonal Fruit
Yogurt
Breakfast Breads
Assorted Scones – chocolate chip scone – nicely warmed
Southern-style Biscuit
Cold Beverages
Still Water
Sparkinling Water
Apple Juice
Orange Juice
Tomato Jucie
Cranberry Apple Juice
Hot Beverages
Coffee
Tea
Decaffeninated Coffee
Accompaniments
Whole Milk
Skim Milk
Sugar
Sugar Substitute Sweetener
Please serve
Two Hours
90 Minutes
One Hour
Prior to arrival
UK Eastbound Hot Breakfast Card
5/13
11B500-2B
American Airlines
AA 50 DFW-LHR (Basically most US to UK flights featuring a hot dinner and hot breakfast - excluding ORD and JFK, and early morning flights departing before 9am & late supper service for flights departing after 9pm)
Dining Services
We are pleased to present an exclusive First Class menu. You may choose any combination of items for your meal to be presented at any time you wish.
(Amuse bouche – Smoked turkey with a southwestern style on top of toasted white bread)
Starters
Cured Salmon with Poached Pear and Avocado crème
Or
Prosciutto and mozzarella with honeydew melon
Soup
Caramelized Onion
With braised leeks and Parmesan cheese
Salad
Seasonal Greens with fresh vegetables, sweet and spicy pecans and blue cheese
Pepper Cream dressing or Premium extra virgin olive oil and balsamic vinegar
Assorted Gourmet Breads
Entrées
Grilled Fillet of Beef
Accented by roasted shallot butter, vegetable risotto with mushrooms and sautéed spinach
Or
Sautéed Chicken
Accompanied by ratatouille sauce, bacon mashed potatoes and baby vegetables
Or
Pan-seared Halibut
With truffled corn salsa, truffled sweet potato puree, haricots verts, tomato and red onion
A signature Chef Richard Sandoval item
Or
Brie and Leek Ravioli Pasta
Please customize your pasta entrée from the following options:
San Marzano tomato or ginger coconut sauce
Grilled Shrimp
Broccolini, carrot, zucchini and squash medley
Fresh grated Parmesan
3Cls, First, US-UK Dinner-Hot Breakfast
373PM087 5/13 110F017-2B
Dessert Menu (separate)
Specialty Sundae
Coconut sundae with vanilla ice cream, toasted coconut and cocoa dusted almonds
Ben & Jerry 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
Grand Marnier Fruit Salad with lemon sorbet
To complement your dessert, we offer a variety of after dinner drinks and dessert wines.
Bailey’s Irish Cream
Courvoisier V.S.O.P. Fine Champagne Cognac
DiSaronno Amaretto
Kahlua
Emilio Lustau Sherry
Senhora do Convento Vintage Port
UK Eastbound Dessert card
5/13 110D900-2B
Wine List
Champagne
Gosset Grande Reserve
Chardonnay, Pinot Noir, Pinot Meunier Grapes
White Wines
Domaine des Rochers Pouilly-Fuisse
Chardonnay Grapes
Bertani Sereole Soave
Garganega Grapes
Red Wine
Angeline Pinot Noir Reserve
Pinot Noir Grapes
Hook & Ladder Cabernet Sauvignon
Cabernet Sauvignon Grapes
Breakfast Card
Breakfast
In order to offer you to sleep as long as possible, please choose one of the featured entrées, along with your choice of sides, breakfast breads, and beverages. We will present your meal all at once, at the time you desire.
Entrées:
Scrambled Eggs Served over a buttermilk biscuit with creamy poblano sauce, potatoes au gratin and New Mexico turkey sausage
A signature Chef Richard Sandoval item
Or
Cereal
Organic oat and honey granola cereal
Whole Milk
Skim Milk
Sides
Fresh Seasonal Fruit
Yogurt
Breakfast Breads
Assorted Scones – chocolate chip scone – nicely warmed
Southern-style Biscuit
Cold Beverages
Still Water
Sparkinling Water
Apple Juice
Orange Juice
Tomato Jucie
Cranberry Apple Juice
Hot Beverages
Coffee
Tea
Decaffeninated Coffee
Accompaniments
Whole Milk
Skim Milk
Sugar
Sugar Substitute Sweetener
Please serve
Two Hours
90 Minutes
One Hour
Prior to arrival
UK Eastbound Hot Breakfast Card
5/13
11B500-2B
May 5, 2013, 2:26 am
#50
Join Date: Apr 2008
Location: bay area, ca
Programs: AS 100K, AA Gold, IC Diamond AMB, HH Diamond
Posts: 1,840
Carfield, What did you think of the ravioli? It sounds intriguing, but AA's domestic pasta is so awful I just haven't been able to make myself try this yet...
May 5, 2013, 9:44 am
#51
Join Date: Oct 1999
Location: New York
Posts: 7,340
The ravioli is pretty nice and it is definitely not those domestic pasta - Manicotti , and first class passengers get to choose among different sauces and toppings. The Grilled shrimp topping is pretty nice!
Carfield
Carfield
May 5, 2013, 1:09 pm
#52
FlyerTalk Evangelist
Join Date: Apr 2006
Location: SJC/VCE
Programs: AA PLT (2.9+ MM), HH GLD, Hyatt Diamond, SPG PLT
Posts: 10,161
Special meals are available on Breakfast, Lunch, Dinner, Snack and Breakfast Snack flights when ordered in advance.
Order at least 24 hours prior to the flight:
In First and Business Classes on non-stop transcontinental flights in the U.S.. Special Meals are not available in our main cabin on domestic U.S. flights.
In all classes to or from Europe and Asia
In all classes to or from Belo Horizonte, Recife, Rio de Janeiro, Salvador or Sao Paulo, Brasilia, Brazil; Buenos Aires, Argentina; Santiago, Chile or Montevideo, Uruguay.
Order at least 24 hours prior to the flight:
In First and Business Classes on non-stop transcontinental flights in the U.S.. Special Meals are not available in our main cabin on domestic U.S. flights.
In all classes to or from Europe and Asia
In all classes to or from Belo Horizonte, Recife, Rio de Janeiro, Salvador or Sao Paulo, Brasilia, Brazil; Buenos Aires, Argentina; Santiago, Chile or Montevideo, Uruguay.
May 6, 2013, 1:30 am
#53
Join Date: Jan 2006
Location: London
Programs: AA EXP 2 MM
Posts: 2,823
re: AA 50 DFW-LHR May 2013
Interesting to see that while F has upgraded wines, the menu choices are the same as in J with a few added items (alternative starter, soup, customized pasta sauces, and alternative deserts).
I always enjoy the J food, although it is a predictable set of choices: steak, chicken breast, fish/seafood or pasta. It would nice to have some more creative cuisine?
I always enjoy the J food, although it is a predictable set of choices: steak, chicken breast, fish/seafood or pasta. It would nice to have some more creative cuisine?
May 6, 2013, 1:39 am
#54
Join Date: Apr 2008
Location: bay area, ca
Programs: AS 100K, AA Gold, IC Diamond AMB, HH Diamond
Posts: 1,840
Interesting to see that while F has upgraded wines, the menu choices are the same as in J with a few added items (alternative starter, soup, customized pasta sauces, and alternative deserts).
I always enjoy the J food, although it is a predictable set of choices: steak, chicken breast, fish/seafood or pasta. It would nice to have some more creative cuisine?
I always enjoy the J food, although it is a predictable set of choices: steak, chicken breast, fish/seafood or pasta. It would nice to have some more creative cuisine?
Will be posting menus shortly
May 6, 2013, 7:30 am
#55
Join Date: Oct 2001
Location: San Antonio, USA
Programs: UA 1K, HHonors Diamond
Posts: 596
Gluten Free?
Taking AA50 DFW-LHR next month in Business. Does anyone have experience with the GFML options (and maybe even pics)? Have searched wide, but not too much info available, unfortunately.
May 6, 2013, 8:40 am
#56
Join Date: Apr 2008
Location: bay area, ca
Programs: AS 100K, AA Gold, IC Diamond AMB, HH Diamond
Posts: 1,840
JFK - GRU AA967 May 2013 Business Class
JFK - GRU AA967 May 2013 Business Class
DINING SERVICE
Starter
Cured salmon with poached pear and avocado creme
Salad
Seasonal greens with fresh vegetables, sweet and spicy pecans and blue cheese
Pepper cream dressing or Premium extra virgin olive oil and balsamic vinegar
Assorted Gourmet Breads
Entrees
Herb Crusted Beef Fillet
With rosemary demi-glace, pan-roasted potato wedges, broccoli with basil butter and oven-roasted tomato
Jerk Chicken
Served with barbecue sauce, corn mashed potatoes and black bean salsa
a signature Chef Cindy Hutson item
Pan Seared Halibut
With truffled corn salsa, truffled sweet potato puree, haricots verts, tomato and red onion
a signature Chef Richard Sandoval item
Brie and Leek Ravioli
With San Marzano tomato sauce and vegetable medley
Dessert
Traditional Ice Cream Sundae
Gourmet Cheese Plate
LIGHT MEAL
Entrees
Grilled Beef Pita
With rosemary and garlic, feta cheese and grilled vegetables
Crab Cake
With fresh lime, grilled vegetables, guacamole and chipotle salsa
Dessert
Helena's Tejas
A fine Peruvian homemade sweet
WINE LIST
Champagne
Gosset Brut Excellence
White Wine
Nugan Estate Third Generation Verdelho
Domaine des Rochers Pouilly-Fuisse
Red Wine
MonGras Cabernet Sauvignon Reserva
THe Hogue Cellars Genesis Syrah
Dessert Wine
Senhora do Convento Vintage Port
DINING SERVICE
Starter
Cured salmon with poached pear and avocado creme
Salad
Seasonal greens with fresh vegetables, sweet and spicy pecans and blue cheese
Pepper cream dressing or Premium extra virgin olive oil and balsamic vinegar
Assorted Gourmet Breads
Entrees
Herb Crusted Beef Fillet
With rosemary demi-glace, pan-roasted potato wedges, broccoli with basil butter and oven-roasted tomato
Jerk Chicken
Served with barbecue sauce, corn mashed potatoes and black bean salsa
a signature Chef Cindy Hutson item
Pan Seared Halibut
With truffled corn salsa, truffled sweet potato puree, haricots verts, tomato and red onion
a signature Chef Richard Sandoval item
Brie and Leek Ravioli
With San Marzano tomato sauce and vegetable medley
Dessert
Traditional Ice Cream Sundae
Gourmet Cheese Plate
LIGHT MEAL
Entrees
Grilled Beef Pita
With rosemary and garlic, feta cheese and grilled vegetables
Crab Cake
With fresh lime, grilled vegetables, guacamole and chipotle salsa
Dessert
Helena's Tejas
A fine Peruvian homemade sweet
WINE LIST
Champagne
Gosset Brut Excellence
White Wine
Nugan Estate Third Generation Verdelho
Domaine des Rochers Pouilly-Fuisse
Red Wine
MonGras Cabernet Sauvignon Reserva
THe Hogue Cellars Genesis Syrah
Dessert Wine
Senhora do Convento Vintage Port
May 6, 2013, 8:46 am
#57
Join Date: Apr 2008
Location: bay area, ca
Programs: AS 100K, AA Gold, IC Diamond AMB, HH Diamond
Posts: 1,840
GRU - JFK AA966 May 2013 Business Class
GRU - JFK AA966 May 2013 Business Class
BREAKFAST
Entrees
Spanish Omlette
Served with tomato sauce, potato cakes and pork link sausage
Yogurt
With fruit and granola
DINING SERVICE
Starter
Curried chicken, pineapple and mango salad with almonds
Salad
Mixed greens with garnishes
Creamy tropical dressing or Premium extra virgin olive oil and balsamic vinegar
Assorted gourmet breads
Entrees
Grilled Fillet of Beef
Accompanied by onion demi-glace, Italian-style zucchini and sour cream and chive mashed potatoes
Grilled Herb Chicken
Complemented by shitake mushroom sauce, rice and noisette vegetables
Seafood Curry
Served over jasmine rice
Orecchiette Pasta
With pesto cream sauce and vegetable medley
Dessert
Traditional Ice Cream Sundae
Gourmet Cheese Plate
WINE LIST
Champagne
Gosset Brut Excellence
White Wine
Nugan Estate Third Generation Verdelho
Domaine des Rochers Pouilly-Fuisse
Red Wine
MonGras Cabernet Sauvignon Reserva
THe Hogue Cellars Genesis Syrah
Dessert Wine
Senhora do Convento Vintage Port
BREAKFAST
Entrees
Spanish Omlette
Served with tomato sauce, potato cakes and pork link sausage
Yogurt
With fruit and granola
DINING SERVICE
Starter
Curried chicken, pineapple and mango salad with almonds
Salad
Mixed greens with garnishes
Creamy tropical dressing or Premium extra virgin olive oil and balsamic vinegar
Assorted gourmet breads
Entrees
Grilled Fillet of Beef
Accompanied by onion demi-glace, Italian-style zucchini and sour cream and chive mashed potatoes
Grilled Herb Chicken
Complemented by shitake mushroom sauce, rice and noisette vegetables
Seafood Curry
Served over jasmine rice
Orecchiette Pasta
With pesto cream sauce and vegetable medley
Dessert
Traditional Ice Cream Sundae
Gourmet Cheese Plate
WINE LIST
Champagne
Gosset Brut Excellence
White Wine
Nugan Estate Third Generation Verdelho
Domaine des Rochers Pouilly-Fuisse
Red Wine
MonGras Cabernet Sauvignon Reserva
THe Hogue Cellars Genesis Syrah
Dessert Wine
Senhora do Convento Vintage Port
May 6, 2013, 8:39 pm
#58
Join Date: Oct 2009
Location: SFO, LON
Programs: BA GGL/CCR, Bonvoy Tit, Hilton Dia etc etc
Posts: 2,354
Biggest danger with them is the overcooking, the pasta is a tad delicate and can fall apart depending on how you re-heat it. Happened to BH on our flight last Friday. Sauce and vegetables were very good too. Chicken on the menu was pretty good as well.
May 7, 2013, 5:42 am
#59
Join Date: May 2001
Location: exUA1K, UA MM, lifetime UA1P, AA MM, HH Diamond, Marriott Gold
Posts: 3,731
Creamy wasabi salad dressing?
In April 2013, AA had a creamy wasabi salad dressing in J ORD-NRT.
My family loved it and has been attempting to duplicate it with various unnsuccessful tests.
Does anyone know of a commercial product that is similar to what AA serves/served?
Yes, we have access to some substantial Asian markets but have failed so far.
My family loved it and has been attempting to duplicate it with various unnsuccessful tests.
Does anyone know of a commercial product that is similar to what AA serves/served?
Yes, we have access to some substantial Asian markets but have failed so far.
May 11, 2013, 10:28 am
#60
Moderator: American AAdvantage
Join Date: May 2000
Location: NorCal - SMF area
Programs: AA LT Plat; HH LT Diamond, Maître-plongeur des Muccis
Posts: 62,948
From my predeparture meal selection ("Entrée Reservations):
AA 136 LAX-LHR choices in F 15 May 2013 (Dinner):
AA 051 LHR-DFW May 26 2013 (Lunch):
AA 136 LAX-LHR choices in F 15 May 2013 (Dinner):
- Chicken with Ratatouille Sautéed breast of chicken featured with a ratatouille sauce, smashed potatoes with bacon and a medley of baby vegetables
- Beef Fillet Fillet of beef accented by roasted shallot butter served with a mixed vegetable risotto and sautéed spinach
- Pan-seared Halibut Pan-seared halibut with truffled sweet potato puree and a haricots verts, tomato and red onion medley, garnished with truffled corn salsa
- Brie and Leek Ravioli Pasta With San Marzano tomato sauce and vegetable medley
- I will make my selection at a later time or during the flight (lottery option
)
AA 051 LHR-DFW May 26 2013 (Lunch):
- Beef Fillet with Mushroom Bordelaise Grilled fillet of beef served with porcini mushroom butter and bordelaise sauce, diced yellow peppers, haricots verts, baby carrots and poached olive oil potatoes
- Coconut Cilantro Shrimp Sautéed shrimp flavored with a coconut cilantro curry, offered with baby bok choy and Hainan rice
- Maple Dijon Chicken Seared breast of chicken enhanced by a maple and Dijon mustard marinade, accompanied by sautéed vegetables and garlic mashed potatoes
- Strozzapreti Pasta With marinara sauce and vegetable medley
- I will make my selection at a later time or during the flight