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
Feb 22, 2018, 12:09 pm
#1202
Join Date: Sep 2012
Location: Balham - Gateway to The South
Programs: BA Bronze
Posts: 2,020
I will not bother posting the menu as I posted the same menu in September 17 (and had it again in December). I will be having the artichoke ravioli which is the best of the 3 dishes.
Feb 22, 2018, 5:16 pm
#1203
Join Date: Oct 2001
Location: SW WA
Posts: 3,886
Actually, I've had beef two ways, one awful, one ok. The fillet is terrible - dried out, shoe leather bad. The braised beef, however, is actually not bad. I had it last month in F LHR-SEA and it was quite good. It's a cut of meat and preparation that can withstand whatever the heck they do to it onboard to cook beef to within an inch of its life.
Feb 23, 2018, 7:01 am
#1204
Join Date: Feb 2007
Location: North of the Highland line
Programs: BA Gold IHG Ambassador Spire Shangri La Diamond
Posts: 694
In-flight menu
BA11 London to Singapore 19:05
See the menus below for the meals you'll be served on your flight.Starters
- Severn and Wye mojito cured smoked salmon, black sesame crumble with lime and mint gel
- Fivemiletown goats cheese with beetroot tartare, pumpernickel and marinated beetroot
Salad
- Fresh spring salad of shaved radish and spring onion
Main
- Braised British beef with Lyonnaise potatoes, buttered savoy cabbage, chantenay carrots and sherry peppercorn sauce
- Cashew nut satay chicken with stir fried vegetables and steamed rice
- Pea asparagus and broad bean risotto with wild mushrooms and barrel aged feta cheese
- Chilled main course salad of seared tiger prawns with potato Caesar salad and Bufford egg
Dessert
- Lemon and lime slice on a almond base with blackcurrant compote
- Ashley Vintage Cheddar and Cotswold Brie served with Quince Jelly and biscuits
- A selection of whole fruit
Thanks yes the menu appeared today.
As is the case over the last year DH has a more restricted choice given his allergy to tree nuts. He can chew on the beef. Anyone had the satay as I could be tempted to that?
Feb 23, 2018, 7:28 am
#1205
Join Date: Nov 2004
Location: MAN/JNB
Programs: KL/BMI/BA
Posts: 411
I
BA279 London to San Jose (CA) 12:50 - First 7 March
I really hope that this is not going to be the Menu on our 1st First flight LHR-JNB at the end of March.
If it is would I be able to request a Main from the Club menu?
Exactly the same as listed for my LHR-DFW F menu 16 Mar. I'm going for the lamb shank unless someone suggests I do not.BA279 London to San Jose (CA) 12:50 - First 7 March
Starters
Starters
- Devon crab salad with compressed apple, citrus segments and warm brown crab toast
- Warm truffle linguini with chervil crème fraîche and shaved parmesan
- Spicy lemongrass and butternut squash soup with curry oil and pumpkin seeds
- Fresh seasonal salad with a choice of aged balsamic vinaigrette or honey mustard dressing
- Seared fillet of Aberdeen Angus, braised beef cheek with parmentier potatoes, watercress salad, chanterelle mushroom and shallot and tomato jus
- Butter poached lemon sole fillet and seared red mullet, pak choi and bouillabaisse sauce
- Braised lamb shank with spring onion mash, roasted root vegetables, tenderstem broccoli and mint jus
- Tarte tatin of aubergine and barrel aged feta, courgette, sundried tomatoes and onion purée
- Main course salad of warm poached ham hock, Parma ham with a tomato and asparagus salad, mozzarella in basil
I really hope that this is not going to be the Menu on our 1st First flight LHR-JNB at the end of March.
If it is would I be able to request a Main from the Club menu?
Last edited by simon stingray; Feb 23, 2018 at 7:33 am
Feb 25, 2018, 3:08 am
#1206
Join Date: Oct 2009
Location: Central Scotland
Programs: BAEC Gold, Miles & More Silver, Privilege Club Silver
Posts: 544
Having problems with my quotes should include the menu to the West Coast
Last edited by BESTEDIFLYER; Feb 25, 2018 at 4:12 am
Feb 25, 2018, 4:24 am
#1208
Join Date: Sep 2007
Location: GLA... where else?!
Programs: BA VS
Posts: 474
Have the same going to San Diego on the 8th of March, both I and Mrs B are struggling to pick a main course, though she will probably go for the lamb. Not a lover of lamb, fish should be straight off the boat, don't fancy the salad and cheap cuts of beef should be a no-no on a premium service.
Feb 25, 2018, 6:40 am
#1209
Join Date: May 2010
Location: UK
Posts: 5,380
In-flight menu
BA279 London to San Jose (CA) 12:50 - First 7 March
Starters
- Devon crab salad with compressed apple, citrus segments and warm brown crab toast
- Warm truffle linguini with chervil crème fraîche and shaved parmesan
- Spicy lemongrass and butternut squash soup with curry oil and pumpkin seeds
- Fresh seasonal salad with a choice of aged balsamic vinaigrette or honey mustard dressing
Main
- Seared fillet of Aberdeen Angus, braised beef cheek with parmentier potatoes, watercress salad, chanterelle mushroom and shallot and tomato jus
- Butter poached lemon sole fillet and seared red mullet, pak choi and bouillabaisse sauce
- Braised lamb shank with spring onion mash, roasted root vegetables, tenderstem broccoli and mint jus
- Tarte tatin of aubergine and barrel aged feta, courgette, sundried tomatoes and onion purée
- Main course salad of warm poached ham hock, Parma ham with a tomato and asparagus salad, mozzarella in basil and balsamic dressing
Desserts
- Chocolate beetroot and pistachio delice
- Warm rhubarb crumble
- Vanilla bean ice cream
Cheese Plate
- Shropshire Blue
- Gillot Camembert
- Godminster
- Tomme De Savoie
(except the watercress
)
Feb 25, 2018, 6:45 am
#1210
Join Date: May 2010
Location: UK
Posts: 5,380
Have the same going to San Diego on the 8th of March, both I and Mrs B are struggling to pick a main course, though she will probably go for the lamb. Not a lover of lamb, fish should be straight off the boat, don't fancy the salad and cheap cuts of beef should be a no-no on a premium service. Leaves me with Tarte Tatin the vegetarian dish, but if you look it up on line only fruit versions are mentioned. I think Lidl have done vegetable version during their French speciality weeks. Looks like I will have to fill up in the CCR. Must say disappointed with the offerings and normally I am not that hard to please even with less choices.
Having problems with my quotes should include the menu to the West Coast
Having problems with my quotes should include the menu to the West Coast
Feb 26, 2018, 5:30 am
#1212
Join Date: Aug 2014
Location: London
Programs: BA Gold, Subcard
Posts: 435
I hope it changes for you later in the month as I have this same menu for a mid March flight to JNB.
Feb 26, 2018, 6:16 am
#1213
Join Date: Jun 2013
Location: London
Programs: BAEC Gold, HHonors Diamond, Marriott Gold
Posts: 1,546
In-flight menu
BA279 London to San Jose (CA) 12:50 - First 7 March
Starters
- Devon crab salad with compressed apple, citrus segments and warm brown crab toast
- Warm truffle linguini with chervil crème fraîche and shaved parmesan
- Spicy lemongrass and butternut squash soup with curry oil and pumpkin seeds
- Fresh seasonal salad with a choice of aged balsamic vinaigrette or honey mustard dressing
Main
- Seared fillet of Aberdeen Angus, braised beef cheek with parmentier potatoes, watercress salad, chanterelle mushroom and shallot and tomato jus
- Butter poached lemon sole fillet and seared red mullet, pak choi and bouillabaisse sauce
- Braised lamb shank with spring onion mash, roasted root vegetables, tenderstem broccoli and mint jus
- Tarte tatin of aubergine and barrel aged feta, courgette, sundried tomatoes and onion purée
- Main course salad of warm poached ham hock, Parma ham with a tomato and asparagus salad, mozzarella in basil and balsamic dressing
Desserts
- Chocolate beetroot and pistachio delice
- Warm rhubarb crumble
- Vanilla bean ice cream
Cheese Plate
- Shropshire Blue
- Gillot Camembert
- Godminster
- Tomme De Savoie