LHR-SEA Menus
#2
Join Date: Oct 2013
Programs: BA GGL/CCR
Posts: 370
I'm fairly certain it will involve a "timbale" of something to start, accompanied by a dry salad with a small thimble of rancid dressing and a dessert on the same tray. When your three bite starter is finished, you will be offered a main with a market value of about 90p that tastes underwhelming at the price point.
Fortunately, service is generally good, the Champers is decent, and it's a pretty view over Canada.
Enjoy.
Fortunately, service is generally good, the Champers is decent, and it's a pretty view over Canada.
Enjoy.
#3
Join Date: Aug 2004
Location: Brighton England
Programs: AA Plat, various hotels
Posts: 1,220
I'm fairly certain it will involve a "timbale" of something to start, accompanied by a dry salad with a small thimble of rancid dressing and a dessert on the same tray. When your three bite starter is finished, you will be offered a main with a market value of about 90p that tastes underwhelming at the price point.
Fortunately, service is generally good, the Champers is decent, and it's a pretty view over Canada.
Enjoy.
Fortunately, service is generally good, the Champers is decent, and it's a pretty view over Canada.
Enjoy.
#4
Join Date: Sep 2001
Location: UK. BAEC AAdvantage
Programs: Mucci Des Oeufs Brouilles et des Canards
Posts: 3,668
These questions come up fairly regularly here. Why can't BA, and most other airlines publish their menus online? Did my first Emirates flight a couple of months ago and I was glad I could see what was available before the flight. They had all classes listed. Surely it can't be that hard to post them on BA.com?
#6
FlyerTalk Evangelist
Join Date: Jul 2002
Programs: Mucci des Hommes Magiques et Magnifiques
Posts: 18,975
Starters
Severn and Wye Scottish Smoked Salmon marinated in lime, pickled ginger and coriander with yuzu sauce.
Channa Chaat with tamarind chutney, coconut and raita dressing.
Mains
Seared filled of beef, roast pumpkin, sugarsnap peas, chateau potatoes with a port, shallot and thyme sauce.
Corn fed chicken chicken with fine herb mash, carrots and mushroom sauce.
Fusilli pasta with char grilled yellow pepper, slow roasted tomatoes and a creamy plum tomato and pesto sauce.
Chilled main course salad of seared tiger prawns marinated in cherimoya spices on a olive, sultana and bulgar wheat salad.
Desert
Plum and almond tart with creme anglaise.
Cheese and biscuits.
Severn and Wye Scottish Smoked Salmon marinated in lime, pickled ginger and coriander with yuzu sauce.
Channa Chaat with tamarind chutney, coconut and raita dressing.
Mains
Seared filled of beef, roast pumpkin, sugarsnap peas, chateau potatoes with a port, shallot and thyme sauce.
Corn fed chicken chicken with fine herb mash, carrots and mushroom sauce.
Fusilli pasta with char grilled yellow pepper, slow roasted tomatoes and a creamy plum tomato and pesto sauce.
Chilled main course salad of seared tiger prawns marinated in cherimoya spices on a olive, sultana and bulgar wheat salad.
Desert
Plum and almond tart with creme anglaise.
Cheese and biscuits.
#7
Join Date: Oct 2012
Location: Helvetia
Programs: AS; BA Silver; UA; HH Diamond; Sprngli Connaisseur
Posts: 2,900
FWIW, on LHR-SEA I've never had the dessert with the salad on the same plate. It's always:
They've always brought out the tray with the appetizer and salad, and then left the tray between the rest of the courses. When they still had the chocolates on the tray, they would be there with the appetizer and salad.
- Appetizer and salad
- Main
- Dessert
They've always brought out the tray with the appetizer and salad, and then left the tray between the rest of the courses. When they still had the chocolates on the tray, they would be there with the appetizer and salad.
#13
FlyerTalk Evangelist
Join Date: Oct 2006
Location: London, UK
Programs: BA Gold, SQ Gold, KQ Platinum, IHG Diamond Ambassador, Hilton Gold, Marriott Silver, Accor Silver
Posts: 16,306