Buiness Class Menu: LHR-LAX
From my flight this week:
CHAMPAGNE Pommery Brut Champagne Founded in the 1830s, Pommery is recognized as one of the Grande Marque vintners in the renowned Champagne region of France. Chardonnay and Pinot Noir vines, manicured in their classic vineyards, yield small grape clusters packed with rich flavor-making wines which are blended from several vintages to perpetuate the famous Pommery house's style. The result is a dry, white sparkling wine of crisp tartness and savory toasty-apple bouquet-considered by many to be the absolute epitome of fine Champagne. Indeed, Pommery Brut was awarded four stars in Decanter magazine in 2003. WHITE WINES Murphy-Goode Sonoma County Chardonnay Vineyard owners Tim Murphy and Dale Goode founded the Murphy-Goode Estate Winery in 1987-a state-of-the-art facility rising amid row upon row of classic Chardonnay vines in northern California's esteemed Sonoma County winegrowing region. Slowly matured in fine oak barrels, the delicious result is this dry white wine expressing bold flavors of citrus, butter and honey. Its distinctions include 90 points awarded by Wine Spectator magazine. Wairau River Marlborough New Zealand Sauvignon Blanc Having grown prime Sauvignon Blanc grapes for other vintners since the late 1970s, Chris and Phil Rose established Wairau River in 1991 with a vision- to produce premium wines grown exclusively from their estate vineyards. In a dozen years they have achieved demand from wine enthusiasts around the world. Shallow rocky soils and bountiful sunshine ripen their Sauvignon grapes to concentrated blossom-citrine flavors which make truly delicious, dry white wines with crisp textures, perfect balance and long aftertaste. RED WINES Chateau Batailley The origins and namesake for this grand estate date back to the mid-1400s when it was the site of a great French bataille against the English during the Hundred Years War. Under the direction of the Casteja family, it has become one of the great "Grand Cru'' jewels of Bordeaux, classified in 1855 as one of the top quality wine producers among several thousand chateaux in the region. Chateau Batailley typifies the dense blackberry color and opulent cedar-plum flavors expected from heavy dry red wine grown in Bordeaux- three stars in Le Guide Hachette Des Vins 1999. Penfolds Koonunga Hill Australia's Shiraz Penfolds highly coveted reputation for world-class quality is recognized in wine markets worldwide. Their Koonunga Hill Australian Shiraz is one of their benchmarks-a bold, full-bodied, dry red wine offering delicious berry-plum-cassis flavors, mellow tannins and an enticing spicy aftertaste. Selected by Wine Spectator magazine as an essential in "A Connoisseur's Guide to Wine Collecting" SHERRY Emilio Lustau Sherry Eleventh century B.C. Phoenician traders founded a frontier settlement called Shera on the Mediterranean coast across from Gibraltar. Following Roman and Moorish occupation it became the Spanish Jerez de la Frontera -- now more readily known as the Sherry region. Lustau medium Sherry is a hearty apertif wine, amber in color, specially fermented and continually blended vintage after vintage through decades of aging to achieve tasty nutty-caramel flavors. The prominent wine media recognizes Emilio Lustau as one of the premier quality Sherry vintners. DESSERT WINE Graham's Vintage Port W & J. Graham & Co. has, since 1820, become one of the most prestigious names in fine port wines. Careful decanting results in a brilliantly clear and sweet ruby-red dessert wine of unequaled character. Vintage Port is boldly aromatic and flavorful with rich tones of brambleberries and plums-matured with time to a satin texture. BEVERAGES Cocktails and Aperitifs Bloody Mary . Screwdriver Spirits SKYY Vodka . Tanqueray Gin . Bacardi Rum Glenlivet Single Malt Scotch . Crown Royal Canadian Whisky Jack Daniel's Tennessee Whiskey . Maker's Mark Bourbon Dewar's White Label Scotch Whisky Beers Heineken, Amstel Light and select U.S. Beers Additional Beers may be available on selected International Flights Brandy and Liqueurs Di Saronno Amaretto . Baileys irish Cream . Kahlua Courvoisier V.S.O.P. Fine Champagne Cognac Other Beverages Carbonated Beverages American Airlines Premium Blend Regular and Decaffeinated Coffee Tea . Fruit Juices . Milk Beverages are available continuously throughout the flight. For more information on American's wine program, please visit our web site at www.aa.com/wine. DINING SERVICE To START Warm mixed Nuts A P P E T I Z E R Apple Soy-marinated Beef served with Horseradish Cream and thin Potatoes S A L A D Fresh seasonal Greens and an assortment of fresh Vegetables offered with a creamy Bleu Cheese Dressing or Castello Monte Vibiano Olive Oil and Balsamic Vinegar BREAD BASKET Assorted Gourmet Breads ENTREES F l L L ET O F S A LM O N On this flight we are proud to offer you a taste of European flair Using only the freshest ingredients, Chef Andrew Bailey from our London kitchen has created an entree that captures the essence of his country's cuisine. Seared Fillet of Salmon accented by an Herb-Butter Sauce, offered with blanched Asparagus and Spring Onion Mashed Potatoes F I L L E T O F B E E F Grilled Fillet of Beef accented by Cherry and Chocolate Balsamic Sauce, served with a Cheddar Polenta Cake and Asparagus and Celery Medley R O A S T E D C H I C K E N Roasted Chicken Breast enhanced by Bordelaise Sauce, served with sauteed Swiss Chard and Carrots and Truffle Celeriac Puree PENNE PASTA WITH RATATOUILLE Penne Pasta dressed in a Tomato Coulis and topped with a Thyme roasted Ratatouille VEGETABLE PLATE Seasonal Vegetables that include an Eggplant, Zucchini and Pepper Ratatouille served with Chive Potatoes and sauteed Arugula American Airlines serves Brazilian beef. We apologize if your selection is not available. DINE UPON REQUEST You may choose one of the following entrees, complete with an Appetizer and Dessert, presented all at once, at any time you wish. Fillet of Salmon * Fillet of Beef Roasted Chicken * Penne Pasta with Ratatouille . Vegetable Plate THE DESSERT CART An assortment of Cheese served with Grapes and selected Crackers or A scoop of Ben & Jerry's Cherry Garcia lce Cream TO FINISH Lindt Chocolates MID - F L l G H T S N A C K An assortment of fine Cheeses offered with select Crackers or Assorted snack items are also available upon request AFTERNOON MEAL E N TR E E S Please select one of the following options: UNO'S PIZZA An individual Chicago-style Deep Dish Mushroom Pizza accompanied by a fresh Green Salad tossed with English Cucumbers and Cherry Tomatoes ASIAN-STYLE CHICKEN Slices of Soy-seared Breast of Chicken served chilled on a bed of grilled Pineapple with Asian Slaw and Asian Sesame Dressing D E S S E R T Lemon Tart P R E - A R R I V A L B E V E R A G E Chilled Sparkling Water with Fruit Garnish |
Thanks for posting. I take this flight at least once annually and really like the service I/we receive when sitting up-front (and sometimes even further upfront) :cool:
After reading FT for the past four years or so, I feel I must be in the minority because I actually like the food I am served where I sit. Of course, paying $5 for a box is a different story. |
A pet peeve of mine on the LAX-LHR flight is that the port runs out really early in the flight.
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How does this menu compare to LGW-DFW or LHR-ORD flights in Business?
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Originally Posted by sts603
How does this menu compare to LGW-DFW or LHR-ORD flights in Business?
Keep in mind there is a snack prior to landing. On our flight it was a pizza or cold chicken salad. |
Originally Posted by ajacpril
A pet peeve of mine on the LAX-LHR flight is that the port runs out really early in the flight.
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Originally Posted by sts603
How does this menu compare to LGW-DFW or LHR-ORD flights in Business?
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First Class Menu: BOS-LHR
To continue the trend, here is my menu on AA108 from BOS-LHR earlier this week (this menu also applies to any JFK-LHR flight with dinner):
Wines Champagne Pommery Brut Champagne White Wines Laroche Chablis Premier Cru Red Wines Chateau Batailley Penfolds Koonunga Hill Australian Shiraz Wairau River Malborough New Zealand Sauvignon Blanc Dinner To start Warmed nuts or marinated cheese antipasto [U]Appetizer/U] Smoked salmon and citrus marinated shrimp accompanied by capers, red onion and sour cream, garnished with lemon wedges and served with toast points. The Salad Cart Please select any combination of the following Fresh seasonal greens with a Parmesan peppercorn ranch dressing or Castello Monte Vibiano olive oil and balsamic vinegar. Gift assortment of Castello Monte Vibiano olive oils is available in Duty Free Bread Basket Assorted gourmet breads offered with a choice of butter or Castello Monte Vibiano olive oil Entrees The following A la Carte vegetable options are available with your entree: Roasted butternut squash, Haricots verts and mushroom risotto Lamb medallions (what I had) Lamb medallions served with Marionberry glaze, accompanied by Roasted butternut squash, Haricots verts and mushroom risotto. Filet of Beef Seared filet of beef featured with a Mango-Chili demi glace, blue cheese potatoes and glazed carrots. Shrimp and Scallops with Risotto Shrimp and Scallops offered with roasted tomato Risotto, accented by a creamy goat cheese sauce. Eggplant ravioli Ravioli pasta filled with a rich eggplant puree, topped with bechamel sauce and a light marinara sauce. Lighter fare Presented as an alternative, your lighter fare entree may be created from our salad cart or from our selection of a la carte vegetables. Dine Upon Request You may choose the following to be served with an appetizer and a desert, served all at once: -Lamb medallions - Filet of beef - Shrimp and scallop risotto - Eggplant ravioli The cheese and dessert cart Black Diamond cheddar and Texas basil caciotta cheese accompanied by seasonal grapes and selected crackers' Ice cream sundae Vanilla ice cram with a choice of hot fudge, butterscotch or season berry toppings, whipped creme and pecans. Pecan tart To finish Assorted Lindt chocolates Continental Breakfast Chilled orange juice seasonal fruit yogurt cereal Breakfast bread basket An assortment of warm breads Express breakfast To allow you to sleep as long as possible, the Express breakfast will be served 45 minutes prior to landing. Please notify your flight attendant. Warm breakfast breads and your choice of beverage. Pre-arrival beverage Chilled sparkling water with fruit garnish. |
Thanks for the great menu-sharing posts, tom911 and MGW2000
! (I took the liberty of merging these to keep them easier to find and use in the future...) Too bad they don't put some of those great Belgian brews on board, or even a showcase of a few American microbrews... Yeah, I am being facetious, though it would be nice... :) (I wonder if AA has looked at their name, er, American, and tried cutting deals with American companies to highlight American products on international flights - wines, microbrews, etc. etc. Maybe they could get some producer assistance as it is really advertising?) For easier searching... we hope: transatlantic menu Heathrow Boston Angeles first class menu business class menu |
Originally Posted by SethLevy
Keep in mind there is a snack prior to landing. On our flight it was a pizza or cold chicken salad.
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Now and then they run out of Bailey's. Then I cry!
Thanks for all the info. I've had the salmon. It is really good. |
Originally Posted by MGW2000
Lamb medallions (what I had)
Lamb medallions served with Marionberry glaze, accompanied by Roasted butternut squash, Haricots verts and mushroom risotto. |
Originally Posted by tom911
I had the same entree JFK-LHR earlier this month on the 2330 flight (in fact, the entrees were identical, though wines were different). I've had this dish several times now and always enjoy it.
Matt |
The lamb medallions are among my favorites - though the rack of lamb served a year or two ago was even a cut above, IMO. (My perspective is often a bit one-sided - I may sleep over, eat on the return; the rack was out of BRU, ZRH and LHR, iirc.) Matt, sorry it's not your cup of tea...
Parenthetically and completely OT, thanks for posting the DO pix, Tom - I had to cancel. :(
Originally Posted by tom911
I had the same entree JFK-LHR earlier this month on the 2330 flight (in fact, the entrees were identical, though wines were different). I've had this dish several times now and always enjoy it.
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Second menu was almost identical to ORD-DUB from earlier this month. I thought the food and wine were terrific (as were the ORD-DUB flight crew).
Recommend the risotto: probably heart-toxic, but delicious. All of the wines are worth a try :) but the s. blanc and the reds seemed particularly tasty. I was impressed with AA's biz-class food and service. It exceeded my expectations, and is well worth a premium (which I didn't have to pay :) :) ) -KF |
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