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2013 AA International Meals - menu /menus, photos, etc. (consolidated)

2013 AA International Meals - menu /menus, photos, etc. (consolidated)

 
Old Jan 2, 13, 10:16 pm
  #1  
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Location: BOS
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2013 AA International Meals - menu /menus, photos, etc. (consolidated)

MODERATOR'S NOTE

Please post your menus, photos, questions, and answers regarding meals on 2013 AA International Flights here. Remember that you can also use the Search this Thread feature to search within this thread for previous posts on your route or flight.

For 2013 Domestic Flights, see: http://www.flyertalk.com/forum/ameri...solidated.html


For threads from previous years, see:

http://www.flyertalk.com/forum/ameri...solidated.html

http://www.flyertalk.com/forum/ameri...solidated.html

http://www.flyertalk.com/forum/ameri...solidated.html

http://www.flyertalk.com/forum/ameri...solidated.html

http://www.flyertalk.com/forum/ameri...solidated.html

http://www.flyertalk.com/forum/ameri...solidated.html

Last edited by JY1024; Jan 2, 13 at 10:22 pm Reason: updated mod post
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Old Jan 2, 13, 10:46 pm
  #2  
 
Join Date: Oct 2009
Location: LAX
Programs: AA EXP/Admiral's Club; Amex Platinum; AA Citi Executive; SPG Gold
Posts: 696
With the new upgrades to international catering, this may be the first time in over a decade that international catering has actually improved...looking forward to seeing some more reports of the new offerings!
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Old Jan 3, 13, 6:03 am
  #3  
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I am rather disappointed that the marinated cheese antipasto has gone the way of the dodo bird. But that's just me.
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Old Jan 21, 13, 9:07 am
  #4  
 
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Location: WAS
Programs: UA 1K, AA PLT (3MM), DL PM, BONVOY TITANIUM, HH DIAMOND, IHG SPIRE AMB, et al.
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AA248 BSB-MIA J Jan 2013

My first experience with the new service in J, coupled with an excellent crew (especially for MIA standards) and a lightly loaded J cabin, made for a very pleasant daytime BSB-MIA flight...


AA248 BSB-MIA J January 2013

Lunch

Starter

Smoked salmon carpaccio with wasabi

Salad

Mixed greens with garnishes

Cramy garlic dressing
or
Premium extra virgin olive oil and balsamic vinegar

Assorted gourmet breads

Entrees

Chateaubriand
Accented by red wine sauce offered with green beans, grilled tomatoes and rice

Brazilian-Style Chicken
Prepared with coconut milk, peppers, onions, and cashew nuts, stuffed in a baked pumpkin and served with rice

Grilled Bahia Shrimp
Served with a Bahia-style tomato sauce with yellow rice and asparagus

Gemelli Pasta
With arugula cream sauce and sauteed mushrooms

Dessert

Traditional Ice Cream Sundae
Vanilla ice cream with your choice of hot fudge, caramel or seasonal berry toppings, whipped cream and pecans

Gourmet Cheese Plate
An assortment of fine cheeses with garnishes


Light Meal

Entrees

Three Cheese Tart
Filled with sundried tomatoes and basil

Cold Plate Sampler
A selection of cold cuts and fine cheeses

Dessert

A specially prepared sweet treat


Wine List

Champagne
Champagne Demilly de Baere Carte d'Or

White Wine
Domaine des Rochers Pouilly-Fuisse Chardonnay
Sutherland Sauvignon Blanc

Red Wine
La Ferme du Mont Grenache
St. Supery Napa Valley Cabernet Sauvignon

Dessert Wine
Senhora do Convento Vintage Port


2cls, Business, BSB-MIA, Lunch-Snack











(asked for a Glenlivet on the rocks and the FA actually brought me 4 mini bottles! Told her I only needed one.)


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Old Jan 21, 13, 10:07 am
  #5  
 
Join Date: Nov 2003
Location: Seattle/Denver, USA
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Posts: 402
J meal

Howdy,

In the pic with the Glenlivet, what are those roundish things on the plate
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Old Jan 21, 13, 11:16 am
  #6  
 
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Originally Posted by poppabear View Post
Howdy,

In the pic with the Glenlivet, what are those roundish things on the plate
Looks like pao de queijo... yummmm!
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Old Jan 21, 13, 12:06 pm
  #7  
 
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Originally Posted by Passmethesickbag View Post
Looks like pao de queijo... yummmm!
Exactly. Warmed cheese puffs. Didn't realize they were even offered until the FA brought them with the scotch!

-FlyerBeek
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Old Jan 22, 13, 9:09 pm
  #8  
 
Join Date: Aug 2011
Location: Dallas, Texas
Programs: AA, Southwest, Hilton, Hyatt
Posts: 230
AA997 DFW-EZE F January 2013
Departure: 7:35pm
Arrival: 8:50am
Flight time: 10 hours 15 minutes
Dinner/Breakfast


Thoughts on the new service: I found the presentation and ingredients to be great. All aspects of the service had a great flow and seemed to be very well thought out. The simple water glass was nice, I didn't have to ask for it, and it was constantly refilled without asking. The new silverware has real weight to it and is proper silverware like in a fine restaurant. The new crockery all fits together and has a nice look. Now don't me me wrong, I was a big fan of the old set and didn't believe it needed to be changed. Overall it was a perfect flight and other than some hard product deficiencies, I believe the new American is doing great.


Dinner

Starters

Shrimp escabeche with Peruvian purple potato salad
or
Herb crusted beef tenderloin with fingerling potatoes, goat cheese, and tomatoes

Soup

Sweet potato red curry

Salad

Seasonal green with fresh vegetables, hearts of palm, and candied pecans

Poppy seed dressing
or
Premium extra virgin olive oil and balsamic vinegar

Assorted gourmet breads

Entrees

Beef Fillet
Served with a Boursin cheese crust, wilted spinach, balsamic grilled tomatoes and whipped potatoes

Chicken Panang
With stir-fried Asian vegetables and basmati rice

Pan-fried Halibut
Accompanied by sundried tomatoes, oregano gremolata, lemon risotto, broccolini and tomato fennel saute

Whole Wheat Penne Pasta
Please customize your entree from the following options:
Plum tomato sauce
Mushrrom Alfredo sauce
Grilled Chicken
Cremini mushrooms, asparagus and tomatoes
Fresh grated Parmesan

Breakfast

I filled out the landing card but preferred the cereal. I really liked this option as I could select when I wanted breakfast and each item I wanted.


New amenity kit was nice but is first in a series so they should cycle through these pretty often.


Amuse bouche, wonderful and I really wanted more but did not want to over eat.


Truly great starter and the presentation was very nice.


I liked the poppy seed dressing and it was nice to have a choice other than the balsamic vinegar that was not some heavy creamy dressing.


Soup was great as usual. Why are soups so good on airplanes?!


I reluctantly ordered the steak but it was fantastic. Cooked perfectly and the cheese had good flavor. The grilled tomato was pretty good as well.


Had to have this over the cheese but I only had a few spoonfuls.


Standard breakfast and everything tasted just fine.

Overall a great flight and I probably slept about six hours which is great on a flight that you can eat two meals and watch an entire movie.
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Old Jan 23, 13, 12:26 am
  #9  
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Wow! They are so delicious! Great job!!

Keep it up!!
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Old Jan 23, 13, 1:05 am
  #10  
 
Join Date: Jun 2003
Programs: AA EXP; HH Diamond
Posts: 68
Great experience in F recently. One disappointment was the filet. I ordered it against my better judgment (but pining for beef). Consistency of an overcooked potroast - tough and dry. Confirmed the lesson to continue avoiding beef on flight menus.
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Old Jan 23, 13, 2:14 pm
  #11  
 
Join Date: Sep 2011
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I ordered the Beef in F about two weeks ago, LHR-JFK. It was cooked excellently. I of course prefer my beef a bit on the well done side, but it seemed much improved compared to my prior experiences.

Also, I was impressed with the overall service improvements. Everything seems less like they are trying to save a few pennies in the premium cabin, and rightly feels more"designed" towards being a differentiated premium product.
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Old Jan 24, 13, 7:05 am
  #12  
 
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Posts: 359
I think the new service looks truly impressive! It seems that there finally is some real differentation from the business class service. And when AA rolls out the new 77W, they will have really nice premium product!
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Old Jan 24, 13, 5:34 pm
  #13  
 
Join Date: Aug 2011
Location: Dallas, Texas
Programs: AA, Southwest, Hilton, Hyatt
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AA996 EZE - DFW F January 2013 (return fight)

Here's the return flight from my previous post...
AA996 EZE Ė DFW F January 2013
Departure: 10:25PM
Arrival: 6:25AM +1
Flight Time: 10 hours 23 minutes

Dinner/Breakfast

This flight featured a late night dinner and breakfast prior to arrival. As with my inbound flight to EZE the flight featured the new service enhancements and upgraded ingredients. However, as is usually my experience out of EZE and MVD, the ingredients and new service were about half there. Supposedly they follow the direction of MIA. They ran out of the Amuse Bouche, the new place mat was not available, the new water glass was not there, and the table place mat was large enough to cover a picnic table. I blame this squarely on the catering company out of EZE as they are notorious for going on strike and not providing the most basic of catering products. Other than the purser who Iíve had before and likes to announce arrival 1.5 hours out and then collects the Bose headsets, the service itself was good and I got about six hours of sleep and had breakfast prior to arrival.



Dinner

Starters

Smoke salmon carpaccio with wasabi
or
Fresh mozzarella and prosciutto served with melon

Soup

Creamy split pea with bacon

Salad


Seasonal greens with fresh vegetables, cucumbers, and walnuts

Premium extra virgin olive oil and balsamic vinegar

Assorted gourmet breads

Entrees

Chateaubriand
Served with fine herbs and sauce

Grilled Shrimp
Prepared with garlic and olive oil

Grilled Chicken
Seasoned with paprika

Your selected entree will be served with tomato Provencal, thyme roasted potatoes, and creamed spinach with diced red bell peppers.

Cold Plate Sampler
A selection of cold cuts and fine cheeses

Desert

Specialty Sundae
Brittle sundae with Vanilla ice cream, cashew brittle, and banana caramel topping

Traditional Ice Cream Sundae
Vanilla ice cream with your choice of hot fudge, dulce de leche, or seasonal berry toppings, whipped cream, and pecans

Gourmet Cheese Plate
An assortment of fine cheeses with garnishes

Grand Marnier Fruit Salad
With strawberry sorbet

----



The melon was sweet and paired perfectly with the ham. Tomato and cheese were pretty tasty as well.



Soup was really, really good! As always, same bread choices out of EZE and Iíve found the flaky one to be the best. I wonder if this is the same bread provided to all of the airlines out of there since it never changes?



Lackluster presentation and the salad was nowhere near what AA intended but is what catering provided.



Whatís wrong with this picture? The only thing good on this plate was the tomato.



Incredible desert. I actually like that they do not prepare the deserts in the aisles anymore as the service seems to move much faster.
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Old Jan 30, 13, 6:44 am
  #14  
 
Join Date: Apr 2008
Location: bay area, ca
Programs: AS 75K, AA Gold, IC Plat AMB, CC Gold, HH Gold, Hyatt PLT...belong to most others but no status
Posts: 1,730
AA 170 NRT-LAX Business Class, January 2013

AA 170 NRT-LAX Business Class, January 2013

DINING SERVICE

Starter
Shrimp and scallops with avocado mousse

Salad
Seasonal greens with fresh vegetables, ginger and snap peas

Creamy Asian-style dressing
or
Premium extra virgin olive oil and balsamic vinegar

Assorted gourmet breads

Entrees

Beef Fillet
Accompanied by onion Bourdelaise sauce, sauteed spinach, chateau carrots and fried potatoes with onion, bacon and mushrooms

Grilled Chicken
In red wine demi-glace, served with basil butter, wild mushroom risotto and seasonal vegetables

Miso Chicken
With sateed shimeji mushrooms, red bell peppers and bok choy, served over udon noodles

Farfalle Pasta
With shitake mushroom 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

Gourmet Cheese Plate
An assortment of fine cheeses with garnishes


BREAKFAST

Breakfast Breads

Entrees

Gruyere Cheese Omelette
Offered with green asparagus, cherry tomatoes and herbed pork sausage

Cereal
With yogurt


WINE LIST

Chase's Choice:
Champagne:
Champagne Moutard Vintage 2006

White Wine:
Pradalupo Roero Arneis
Seven Sisters "Vivian" Sauvignon Blanc

Red Wine:
Fabre Montmayou Malbec Reserva
St Supery Napa Valley Cabernet Sauvignon

Aperitifs and Dessert Wine:
Emilio Lustau Sherry
Choya Umeshu Plum Liquor "Excellent"
Gekkeikan Horin Daiginjo Sake
Graham's Vintage Port
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Old Jan 30, 13, 6:52 am
  #15  
 
Join Date: Apr 2008
Location: bay area, ca
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Posts: 1,730
AA 169 LAX-NRT Business Class, January 2013

AA 169 LAX-NRT Business Class, January 2013

DINING SERVICE

Starter
Shrimp escabeche with Peruvian purple potatoes

Salad
Seasonal greens with fresh vegetables, hearts of palm and candied pecans

Creamy wasabi dressing
or
Premium extra virgin olive oil and balsamic vinegar

Assorted gourmet breads

Entrees

Beef Fillet
Served with Foyot sauce, roasted root vegetables and sauteed broccolini

Miso Marinated Salmon
With asparagus, mushrooms and ginger

Shoyu Chicken
Accompanied by ginger teriyaki sauce, fried jasmine rice, seasoned mixed vegetables and daikon
a signature Sam Choy item

Whole Wheat Penne Pasta
Served with plum 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

MID FLIGHT SNACK
Help yourself to a variety of sweet and savory snacks located near our galley at any time after your meal.

Edo-Style Bento Box
Vinegared rice wrapped in bean curd skin, rolled sushi and Japanese pickles

Gourmet Cheese Plate
An assortment of fine cheeses and garnishes

LIGHT MEAL
Salad
Fresh seasonal greens with red peppers, radish and Asian sesame dressing

Entrees
Adobo Chicken
Accompanied by coconut curry and Peruvian potatoes
A signature Chef Stephan Pyles item

Four Cheese Pesto Pizza
Served with fresh fruit

Dessert
Glazed Peaches
Served with a sugared puff pastry


WINE LIST

Chase's Choice:
Champagne:
Champagne Moutard Vintage 2006

White Wine:
Pradalupo Roero Arneis
Seven Sisters "Vivian" Sauvignon Blanc

Red Wine:
Fabre Montmayou Malbec Reserva
St Supery Napa Valley Cabernet Sauvignon

Aperitifs and Dessert Wine:
Emilio Lustau Sherry
Choya Umeshu Plum Liquor "Excellent"
Gekkeikan Horin Daiginjo Sake
Graham's Vintage Port
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