Nov 14, 2015, 11:21 am
Last edit by: flyoff
The facility to choose your main course meal before you fly (when travelling First, Club World and World Traveller Plus) is available on the following routes on flights departing from London:
London Heathrow to Accra, Amman, Atlanta, Austin, Bahrain, Baltimore, Bangalore, Bangkok, Beijing, Beirut, Boston, Buenos Aires, Cairo, Calgary, Cape Town, Chengdu, Chicago, Dallas, Delhi, Denver, Doha, Dubai, Durban, Hong Kong, Houston, Hyderabad, Jeddah, Johannesburg, Kuala Lumpur, Kuwait, Lagos, Las Vegas, Los Angeles, Madras, Mexico, Miami, Montreal, Mumbai, Muscat, Nairobi, Narita, Nassau, New York (JFK and Newark), Philadelphia, Phoenix, Rio De Janeiro, Riyadh, San Diego, San Francisco, San Jose (California), Sao Paulo, Seattle, Seoul, Shanghai, Singapore, Tehran, Tel Aviv, Tokyo (Haneda and Narita), Toronto, Vancouver, and Washington DC.
London Gatwick to Antigua, Barbados, Bermuda, Cancun, Cape Town, Costa Rica, New York (JFK), Kingston, Lima, Male, Mauritius, Orlando, Punta Cana, Saint Lucia, San Jose (Costa Rica), Tampa, and Trinidad and Tobago
Meal selection will be from the on-board menu; pre-selection is available between 30 days and 24 hours before your flight
Meal selection is only for the main course of the main meal. However, you can click on the menu link to see the full main meal menu.
Starters and desserts cannot be pre-ordered. Items from the second meals cannot be viewed or pre-ordered.
.
London Heathrow to Accra, Amman, Atlanta, Austin, Bahrain, Baltimore, Bangalore, Bangkok, Beijing, Beirut, Boston, Buenos Aires, Cairo, Calgary, Cape Town, Chengdu, Chicago, Dallas, Delhi, Denver, Doha, Dubai, Durban, Hong Kong, Houston, Hyderabad, Jeddah, Johannesburg, Kuala Lumpur, Kuwait, Lagos, Las Vegas, Los Angeles, Madras, Mexico, Miami, Montreal, Mumbai, Muscat, Nairobi, Narita, Nassau, New York (JFK and Newark), Philadelphia, Phoenix, Rio De Janeiro, Riyadh, San Diego, San Francisco, San Jose (California), Sao Paulo, Seattle, Seoul, Shanghai, Singapore, Tehran, Tel Aviv, Tokyo (Haneda and Narita), Toronto, Vancouver, and Washington DC.
London Gatwick to Antigua, Barbados, Bermuda, Cancun, Cape Town, Costa Rica, New York (JFK), Kingston, Lima, Male, Mauritius, Orlando, Punta Cana, Saint Lucia, San Jose (Costa Rica), Tampa, and Trinidad and Tobago
Meal selection will be from the on-board menu; pre-selection is available between 30 days and 24 hours before your flight
Meal selection is only for the main course of the main meal. However, you can click on the menu link to see the full main meal menu.
Starters and desserts cannot be pre-ordered. Items from the second meals cannot be viewed or pre-ordered.
.
The main course pre-order choice thread
Jun 22, 2017, 11:23 am
#918
Join Date: Aug 2012
Posts: 2,676
Starters
• Severn and Wye cured smoked salmon on wheaten bread with dill and lemon cream cheese and balsamic pearls
• Tomato mozzarella with basil panna cotta, avocado purée, sherry vinegar sponge and tomato jelly
Salad
• Fresh seasonal salad served with vinaigrette
Main
• Seared fillet of British beef with horseradish ratte potatoes, English asparagus, roasted cauliflower and London Porter and thyme sauce
• Chicken tikka masala with dal makhani and jeera pilau rice
• Wild mushroom risotto with summer vegetables
• Chilled main course salad of barbeque marinated prawns, potato and spring onion salad, coleslaw, almonds and sour cream and chive dressing
Dessert
• Lemon raspberry and almond slice with raspberry confit
• Barbers Cheddar and Cropwell Stilton cheeses served with fig relish and biscuits
• A selection of fruit
• Severn and Wye cured smoked salmon on wheaten bread with dill and lemon cream cheese and balsamic pearls
• Tomato mozzarella with basil panna cotta, avocado purée, sherry vinegar sponge and tomato jelly
Salad
• Fresh seasonal salad served with vinaigrette
Main
• Seared fillet of British beef with horseradish ratte potatoes, English asparagus, roasted cauliflower and London Porter and thyme sauce
• Chicken tikka masala with dal makhani and jeera pilau rice
• Wild mushroom risotto with summer vegetables
• Chilled main course salad of barbeque marinated prawns, potato and spring onion salad, coleslaw, almonds and sour cream and chive dressing
Dessert
• Lemon raspberry and almond slice with raspberry confit
• Barbers Cheddar and Cropwell Stilton cheeses served with fig relish and biscuits
• A selection of fruit
Jun 26, 2017, 10:36 am
#919
Join Date: Sep 2014
Location: Cumbria
Programs: BAEC GGL/CCR, Hilton Diamond, Starbucks Gold
Posts: 4,510
BA203 LHR/BOS F Main Course 26 July (Not showing rest of the menu.)
Seared fillet of Aberdeen Angus beef with chervil ratte potatoes, broad bean purée, sautéed king oyster mushroom, chargrilled spring onions and Bordelaise sauce
Pan fried stone bass with lightly smoked fennel and kasha salad, heirloom tomatoes and balsamic essence
British beef burger with chorizo, guacamole, Monterey Jack cheese and sweet potato fries
Risotto primavera with chargrilled baby courgette, parmesan and rocket salad
Main course salad of loch fyne kinglas smoked salmon with Burford brown poached egg, asparagus, roasted herb new potatoes and hollandaise sauce
Seared fillet of Aberdeen Angus beef with chervil ratte potatoes, broad bean purée, sautéed king oyster mushroom, chargrilled spring onions and Bordelaise sauce
Pan fried stone bass with lightly smoked fennel and kasha salad, heirloom tomatoes and balsamic essence
British beef burger with chorizo, guacamole, Monterey Jack cheese and sweet potato fries
Risotto primavera with chargrilled baby courgette, parmesan and rocket salad
Main course salad of loch fyne kinglas smoked salmon with Burford brown poached egg, asparagus, roasted herb new potatoes and hollandaise sauce
Last edited by madfish; Jun 26, 2017 at 10:46 am
Jul 1, 2017, 7:58 am
#920
Join Date: Jun 2017
Posts: 14
Menu for CW LGW to PUJ August
Starters
- Duo of Inverawe smoked gravadlax, trout with celeriac remoulade & Gribiche dressing
- Tandoori vegetable salad with creamed riata dressing
- Fresh seasonal salad served with vinaigrette
- Seared pepper scented British beef fillet with roasted potato duo & red wine, horseradish jus
- Seared chicken breast with roasted sweet potato & creamed truffle jus
- Blanched strozzapreti pasta bound in a spinach, mascarpone & parmesan cream sauce
- Cumin spiced quinoa and giant couscous superfood salad with spiced prawns
- Lemon and raspberry slice and chocolate chilli tart
- Selection of cheeses Somerset Camembert, Fourme D' Ambert & Coastal Cheddar with apple jelly, figs and biscuit crackers
- A selection of fruit
Jul 5, 2017, 1:45 am
#921
Join Date: Aug 2007
Location: Spitalfields, London
Programs: BA Gold, KFC 'The Colonel's Club' Palladium tier, Mucci des Visions Célestes du Nord-Pas-de-Calais
Posts: 2,311
BA11 LHR - SIN 4th August 2017
No massive surprises here! This is Club World.
Starters
Salad
Main
Dessert
Starters
- Severn and Wye cured smoked salmon on wheaten bread with dill and lemon cream cheese and balsamic pearls
- Tomato mozzarella with basil panna cotta, avocado purée, sherry vinegar sponge and tomato jelly
Salad
- Fresh seasonal salad served with vinaigrette
Main
- Seared fillet of British beef with horseradish ratte potatoes, asparagus, roasted cauliflower and London Porter and thyme sauce
- Pork belly in ginger and soy sauce, broccoli and enoki mushrooms in garlic sauce and steamed rice
- Wild mushroom risotto with summer vegetables
- Chilled main course salad of barbeque marinated prawns, potato and spring onion salad, coleslaw, almonds and sour cream and chive dressing
Dessert
- Roasted white chocolate and hazelnut tart with a vanilla & mascarpone cream
- Dorset Coastal Cheddar and Somerset Camembert cheeses served with spiced mulled apple jelly and biscuits
- A selection of fruit
Last edited by choosethedrew; Jul 5, 2017 at 3:14 am
Jul 10, 2017, 12:54 pm
#922
Join Date: Jun 2010
Location: London, UK
Programs: BA Silver
Posts: 126
Jul 10, 2017, 1:21 pm
#923
Join Date: May 2012
Location: London
Programs: BA Gold, HH Diamond
Posts: 663
Jul 10, 2017, 11:05 pm
#924
Join Date: Jun 2010
Location: London, UK
Programs: BA Silver
Posts: 126
Jul 11, 2017, 2:26 am
#925
Join Date: Oct 2004
Location: London
Programs: MUCCI; BAEC Lifetime Gold; Marriott Bonvoy Emeritus Titanium; Hertz#1, Avis President’s Club
Posts: 3,214
Has anybody tried the Pan fried stone bass with lightly smoked fennel and kasha salad, heirloom tomatoes and balsamic essence? It's on offer for my upcoming trip on BA53 to SEA. TIA.
Jul 16, 2017, 2:29 am
#926
Join Date: Feb 2016
Programs: BAEC
Posts: 65
We have the same choice for our F flight to SFO next week. Personally I think as a First menu it is unacceptable. Had a mail from QF last week with some offers about QF First and had details of their seven (7) course F dinner menu. BA should rename themselves at Budget Air because that's what you get for your £K's.
Seared fillet of Aberdeen Angus beef with chervil ratte potatoes, broad bean purée, sautéed king oyster mushroom, chargrilled spring onions and Bordelaise sauce
Pan fried stone bass with lightly smoked fennel and kasha salad, heirloom tomatoes and balsamic essence
British beef burger with chorizo, guacamole, Monterey Jack cheese and sweet potato fries
Risotto primavera with chargrilled baby courgette, parmesan and rocket salad
Main course salad of Loch Fyne kinglas smoked salmon with Burford brown poached egg, asparagus, roasted herb new potatoes and hollandaise sauce
So that's the same menu in F for all of June, all of July and looks like all of August...
I'd be pretty unimpressed if I was a regular traveller... And anyway - A BEEF BURGER? I can get that in Wetherspoons at the terminal, and it'll probably have a chance of being better.
Oh well. At least it'll be better than in Y.
Jul 17, 2017, 10:45 am
#927
Join Date: Oct 2006
Location: Edinburgh
Programs: BA, LH
Posts: 64
BA 193, LHR to DFW, 15/08/17 J menu
No massive surprises here! This is Club World.
Starters
Salad
Main
Dessert
Starters
- Severn and Wye cured smoked salmon on wheaten bread with dill and lemon cream cheese and balsamic pearls
- Tomato mozzarella with basil panna cotta, avocado purée, sherry vinegar sponge and tomato jelly
Salad
- Fresh seasonal salad served with vinaigrette
Main
- Seared fillet of British beef with horseradish ratte potatoes, asparagus, roasted cauliflower and London Porter and thyme sauce
- Pork belly in ginger and soy sauce, broccoli and enoki mushrooms in garlic sauce and steamed rice
- Wild mushroom risotto with summer vegetables
- Chilled main course salad of barbeque marinated prawns, potato and spring onion salad, coleslaw, almonds and sour cream and chive dressing
Dessert
- Roasted white chocolate and hazelnut tart with a vanilla & mascarpone cream
- Dorset Coastal Cheddar and Somerset Camembert cheeses served with spiced mulled apple jelly and biscuits
- A selection of fruit
Jul 18, 2017, 6:24 am
#928
Join Date: Aug 2004
Location: UK
Programs: Platinum Royal Ambassador,GC Elite,HH Gold,DC Gold,*A Gold
Posts: 876
BA213 LHR-BOS 18/8/17 F menu
Still the same menu from June...
Starters:
Seared scallop with smoked salmon and crab boudin blanc, salsify purée, compressed apple and Thai shallots
Baked Camembert with a garlic and rosemary crust, chargrilled ciabatta with port and pear chutney
Chicken consomme with fresh mushroom tortellini
Fresh seasonal salad with a choice of classic extra virgin olive oil vinaigrette dressing or blue cheese dressing
Main:
Seared fillet of Aberdeen Angus beef with chervil ratte potatoes, broad bean purée, sautéed king oyster mushroom, chargrilled spring onions and Bordelaise sauce
Pan fried stone bass with lightly smoked fennel and kasha salad, heirloom tomatoes and balsamic essence
British beef burger with chorizo, guacamole, Monterey Jack cheese and sweet potato fries
Risotto primavera with chargrilled baby courgette, parmesan and rocket salad
Main course salad of Loch Fyne kinglas smoked salmon with Burford brown poached egg, asparagus, roasted herb new potatoes and hollandaise sauce
Desserts:
Lemon almond and lime galette
Warm chocolate and salted caramel pudding
Madagascan vanilla ice cream
Cheese Plate:
Lincolnshire Poacher
Wensley Dale Blue
Camembert Somerset
Vintage Gouda
Starters:
Seared scallop with smoked salmon and crab boudin blanc, salsify purée, compressed apple and Thai shallots
Baked Camembert with a garlic and rosemary crust, chargrilled ciabatta with port and pear chutney
Chicken consomme with fresh mushroom tortellini
Fresh seasonal salad with a choice of classic extra virgin olive oil vinaigrette dressing or blue cheese dressing
Main:
Seared fillet of Aberdeen Angus beef with chervil ratte potatoes, broad bean purée, sautéed king oyster mushroom, chargrilled spring onions and Bordelaise sauce
Pan fried stone bass with lightly smoked fennel and kasha salad, heirloom tomatoes and balsamic essence
British beef burger with chorizo, guacamole, Monterey Jack cheese and sweet potato fries
Risotto primavera with chargrilled baby courgette, parmesan and rocket salad
Main course salad of Loch Fyne kinglas smoked salmon with Burford brown poached egg, asparagus, roasted herb new potatoes and hollandaise sauce
Desserts:
Lemon almond and lime galette
Warm chocolate and salted caramel pudding
Madagascan vanilla ice cream
Cheese Plate:
Lincolnshire Poacher
Wensley Dale Blue
Camembert Somerset
Vintage Gouda
Last edited by Dino2020; Jul 18, 2017 at 6:39 am
Jul 18, 2017, 6:45 am
#929
Join Date: Aug 2011
Posts: 509
Still the same menu from June...
Starters:
Seared scallop with smoked salmon and crab boudin blanc, salsify purée, compressed apple and Thai shallots
Baked Camembert with a garlic and rosemary crust, chargrilled ciabatta with port and pear chutney
Chicken consomme with fresh mushroom tortellini
Fresh seasonal salad with a choice of classic extra virgin olive oil vinaigrette dressing or blue cheese dressing
Main:
Seared fillet of Aberdeen Angus beef with chervil ratte potatoes, broad bean purée, sautéed king oyster mushroom, chargrilled spring onions and Bordelaise sauce
Pan fried stone bass with lightly smoked fennel and kasha salad, heirloom tomatoes and balsamic essence
British beef burger with chorizo, guacamole, Monterey Jack cheese and sweet potato fries
Risotto primavera with chargrilled baby courgette, parmesan and rocket salad
Main course salad of Loch Fyne kinglas smoked salmon with Burford brown poached egg, asparagus, roasted herb new potatoes and hollandaise sauce
Desserts:
Lemon almond and lime galette
Warm chocolate and salted caramel pudding
Madagascan vanilla ice cream
Cheese Plate:
Lincolnshire Poacher
Wensley Dale Blue
Camembert Somerset
Vintage Gouda
Starters:
Seared scallop with smoked salmon and crab boudin blanc, salsify purée, compressed apple and Thai shallots
Baked Camembert with a garlic and rosemary crust, chargrilled ciabatta with port and pear chutney
Chicken consomme with fresh mushroom tortellini
Fresh seasonal salad with a choice of classic extra virgin olive oil vinaigrette dressing or blue cheese dressing
Main:
Seared fillet of Aberdeen Angus beef with chervil ratte potatoes, broad bean purée, sautéed king oyster mushroom, chargrilled spring onions and Bordelaise sauce
Pan fried stone bass with lightly smoked fennel and kasha salad, heirloom tomatoes and balsamic essence
British beef burger with chorizo, guacamole, Monterey Jack cheese and sweet potato fries
Risotto primavera with chargrilled baby courgette, parmesan and rocket salad
Main course salad of Loch Fyne kinglas smoked salmon with Burford brown poached egg, asparagus, roasted herb new potatoes and hollandaise sauce
Desserts:
Lemon almond and lime galette
Warm chocolate and salted caramel pudding
Madagascan vanilla ice cream
Cheese Plate:
Lincolnshire Poacher
Wensley Dale Blue
Camembert Somerset
Vintage Gouda
Jul 18, 2017, 7:22 am
#930
Join Date: May 2003
Location: copenhagen, denmark
Posts: 196
Still the same menu from June...
Starters:
Seared scallop with smoked salmon and crab boudin blanc, salsify purée, compressed apple and Thai shallots
Baked Camembert with a garlic and rosemary crust, chargrilled ciabatta with port and pear chutney
Chicken consomme with fresh mushroom tortellini
Fresh seasonal salad with a choice of classic extra virgin olive oil vinaigrette dressing or blue cheese dressing
Main:
Seared fillet of Aberdeen Angus beef with chervil ratte potatoes, broad bean purée, sautéed king oyster mushroom, chargrilled spring onions and Bordelaise sauce
Pan fried stone bass with lightly smoked fennel and kasha salad, heirloom tomatoes and balsamic essence
British beef burger with chorizo, guacamole, Monterey Jack cheese and sweet potato fries
Risotto primavera with chargrilled baby courgette, parmesan and rocket salad
Main course salad of Loch Fyne kinglas smoked salmon with Burford brown poached egg, asparagus, roasted herb new potatoes and hollandaise sauce
Desserts:
Lemon almond and lime galette
Warm chocolate and salted caramel pudding
Madagascan vanilla ice cream
Cheese Plate:
Lincolnshire Poacher
Wensley Dale Blue
Camembert Somerset
Vintage Gouda
Starters:
Seared scallop with smoked salmon and crab boudin blanc, salsify purée, compressed apple and Thai shallots
Baked Camembert with a garlic and rosemary crust, chargrilled ciabatta with port and pear chutney
Chicken consomme with fresh mushroom tortellini
Fresh seasonal salad with a choice of classic extra virgin olive oil vinaigrette dressing or blue cheese dressing
Main:
Seared fillet of Aberdeen Angus beef with chervil ratte potatoes, broad bean purée, sautéed king oyster mushroom, chargrilled spring onions and Bordelaise sauce
Pan fried stone bass with lightly smoked fennel and kasha salad, heirloom tomatoes and balsamic essence
British beef burger with chorizo, guacamole, Monterey Jack cheese and sweet potato fries
Risotto primavera with chargrilled baby courgette, parmesan and rocket salad
Main course salad of Loch Fyne kinglas smoked salmon with Burford brown poached egg, asparagus, roasted herb new potatoes and hollandaise sauce
Desserts:
Lemon almond and lime galette
Warm chocolate and salted caramel pudding
Madagascan vanilla ice cream
Cheese Plate:
Lincolnshire Poacher
Wensley Dale Blue
Camembert Somerset
Vintage Gouda
I had this menu on a recent flight to GIG. Scallop starter is ok, Stone bass main course did nothing for me. Probably the least good fish I have had in First.
Almand and Lime galette with added vanilla icecream is good. Cheese ok.