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.
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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
Jan 24, 2019, 11:19 am
#1681
FlyerTalk Evangelist, Ambassador, British Airways Executive Club
Original Poster
Join Date: Jun 2008
Location: Somewhere between 0 and 13,000 metres high
Programs: AF/KL Life Plat, BA GGL+GfL, ALL Plat, Hilton Diam, Marriott Gold, blablablah, etc
Posts: 30,520
I don't think braised ox cheek, sea trout with brown shrimp butter and cabbage or ravioli with black truffle and stracciatella particularly "modern" let alone particularly light/healthy and I'll admit that I prefer the starters listed to a charcuterie plate (I like meat starters and am quite happy when I see meat pasta starters or mini pies but a charcuterie plate isn't that exciting especially when you already get way too much of it in CE)
Jan 24, 2019, 12:27 pm
#1684
Join Date: Nov 2016
Posts: 22
Middle of winter out of Heathrow on a British Airline let’s see some seasonal classics on the menu too.
Jan 24, 2019, 1:15 pm
#1686
Join Date: Jan 2014
Location: Brighton, England
Programs: BA Silver, VS, Costa Coffee, My Waitrose
Posts: 153
CW Menu for Gatwick - Barbados Feb 19, assuming the inclusion of soup as a starter indicates new style catering ?
Starters
- Cirtus Poached Prawns with Rocket & Pesto Salad with Gremolata Dressing
- Cheese Stuffed Mini Pepper with Boccocini Balls and Asparagus
- Spiced Pumpkin Soup with Chive crème fraiche & roasted coriander pinenuts
- Fresh seasonal salad served with Dressing
Main
- Marinated Massamon Chicken with Jasime Rice & Pak Choi
- Seared British Fillet Steak with Porcini Herb Crumb, Dauphinoise Potato & Riggwelter Yorkshire Ale Jus
- Fresh Spaghettti with Puttanesca Sauce
Dessert
- Stawberry & white Chocolate Delice
- Selection of Fresh Seasonal Berries
- Sticky Banana Pudding with Crème Anglaise
- Selection of Cheeses - Orson Lester Vitage Red, Somerset Camembert & Fourme D' Ambert with Caramilised Apple Jelly & Thyme Roasted Walnuts
Jan 25, 2019, 5:25 am
#1688
Join Date: Nov 2016
Location: Milton Keynes
Programs: BA Gold
Posts: 202
BA273 London to San Diego 13:45 in Feb
Starters
Prawn cocktail with baby gem and Marie rose sauce
Roasted butternut squash and red onion tartlet, Granny Smith apple salad, truffle mayo
Celeriac cream soup with soused black currants
Fresh Seasonal salad of shredded kale, bulgur wheat, pear and pomegranate served with your choice of Honey Mustard Dressing or Creamy tarragon dressing
Main
Seared sea trout, brown shrimp butter, sage and hispy cabbage
Braised Irish Ox cheek, pearl barley and chanterelles risotto and green beans
Stracciatella and black truffle tortelloni with leek velouté
Dessert
Raspberry cremeux
Chocolate & Salted Caramel Millie Feuille
Black cherry frangipane with vanilla crème anglaise
Blueberries and raspberries
Orsom Lester Vintage Red,Somerset Camembert,Fourme D'Ambert served with pecan nuts, biscuit and fig relish
As as a non cheese eater I have to say the above options aren’t inspiring for a winter flight of that duration. Some of the other menus shown look really appetising.
Admittedly the starter selection isn’t that great, but I’m happy with what’s on offer.
Jan 25, 2019, 6:10 am
#1689
FlyerTalk Evangelist
Join Date: Aug 2002
Location: London
Programs: Mucci. Nothing else matters.
Posts: 38,644
Starters
Prawn cocktail with baby gem and Marie rose sauce
Roasted butternut squash and red onion tartlet, Granny Smith apple salad, truffle mayo
Celeriac cream soup with soused black currants
Fresh Seasonal salad of shredded kale, bulgur wheat, pear and pomegranate served with your choice of Honey Mustard Dressing or Creamy tarragon dressing
Main
Seared sea trout, brown shrimp butter, sage and hispy cabbage
Braised Irish Ox cheek, pearl barley and chanterelles risotto and green beans
Stracciatella and black truffle tortelloni with leek velouté
Dessert
Raspberry cremeux
Chocolate & Salted Caramel Millie Feuille
Black cherry frangipane with vanilla crème anglaise
Blueberries and raspberries
Orsom Lester Vintage Red, Somerset Camembert, Fourme D'Ambert served with pecan nuts, biscuit and fig relish
Jan 25, 2019, 8:50 pm
#1691
Join Date: Mar 2016
Location: London
Programs: BA Executive Club
Posts: 111
What's the point with the pre-order F mains (heritage beef) when you don't get your pre order main meal (got given a J mains stir fry beef)?
When I pointed out their mistake, they try to get my pre ordered mains, but had run out as 1 or 2 other pax change their mine and choose the heritage beef.
When I pointed out their mistake, they try to get my pre ordered mains, but had run out as 1 or 2 other pax change their mine and choose the heritage beef.
Jan 26, 2019, 5:23 pm
#1692
Join Date: Jul 2017
Programs: BA, SW, IAG
Posts: 143
The cheese is in the post if you look again! It's the last item (I just listed them on one line instead of the MMB pretentious version of one line per piece of cheese!)
Definitely not a CW menu - those do not have monkfish nor main course salads any more!
PS: the last option has now appeared - Veal Milanese. Love the thought but don't trust it on a plane so I think I'll stick to the monkfish hoping that it proves good...
Definitely not a CW menu - those do not have monkfish nor main course salads any more!
PS: the last option has now appeared - Veal Milanese. Love the thought but don't trust it on a plane so I think I'll stick to the monkfish hoping that it proves good...
Jan 26, 2019, 10:07 pm
#1693
Join Date: Jul 2015
Location: Scotland
Posts: 377
CW Menu for Gatwick - Barbados Feb 19, assuming the inclusion of soup as a starter indicates new style catering ?
Starters
- Cirtus Poached Prawns with Rocket & Pesto Salad with Gremolata Dressing
- Cheese Stuffed Mini Pepper with Boccocini Balls and Asparagus
- Spiced Pumpkin Soup with Chive crème fraiche & roasted coriander pinenuts
- Fresh seasonal salad served with Dressing
Main
- Marinated Massamon Chicken with Jasime Rice & Pak Choi
- Seared British Fillet Steak with Porcini Herb Crumb, Dauphinoise Potato & Riggwelter Yorkshire Ale Jus
- Fresh Spaghettti with Puttanesca Sauce
Dessert
- Stawberry & white Chocolate Delice
- Selection of Fresh Seasonal Berries
- Sticky Banana Pudding with Crème Anglaise
- Selection of Cheeses - Orson Lester Vitage Red, Somerset Camembert & Fourme D' Ambert with Caramilised Apple Jelly & Thyme Roasted Walnuts
Jan 27, 2019, 4:11 pm
#1694
Join Date: Jan 2017
Programs: BAEC Gold
Posts: 39
I will fly to LAX early Feb and the menu is as follows (this is likely the menu for ORD too):
BA269 London to Los Angeles
Starters
· Smoked sea trout mousse with Brixham crab and apple purée
· Walnut and Gorgonzola ravioli with goat's cheese crumble, candied pumpkin seeds and a pumpkin cream sauce
· Spiced red lentil soup with crisp maple cured bacon
· Fresh seasonal salad with a choice of Classic olive oil vinaigrette dressing or Caesar dressing
Main
· Seared fillet of Herefordshire beef, Café de Paris butter, grilled Portobello mushroom, slow roasted tomato and roasted charlotte potatoes
· Roasted rack of British lamb with braised neck tagine and Freekeh
· Tiger prawn linguine with chilli, tomato, fennel and rocket
· Cep and wild mushroom ragu, crispy pearl barley, yoghurt flat bread and gremolata
· Main course salad of roasted guinea fowl with broccoli and cauliflower cous cous ,fig and pomegranate molasses
Desserts
· Rhubarb and ginger timbale
· Choclate chilli fondant with chocolate sauce and pistachio and almond moisse ball
· Vanilla bean Ice cream
Cheese Plate
· Gillot Camembert
· Barbers Sweet Red Leicester
· Stilton
· Blackstone Vintage Cheddar
BA269 London to Los Angeles
Starters
· Smoked sea trout mousse with Brixham crab and apple purée
· Walnut and Gorgonzola ravioli with goat's cheese crumble, candied pumpkin seeds and a pumpkin cream sauce
· Spiced red lentil soup with crisp maple cured bacon
· Fresh seasonal salad with a choice of Classic olive oil vinaigrette dressing or Caesar dressing
Main
· Seared fillet of Herefordshire beef, Café de Paris butter, grilled Portobello mushroom, slow roasted tomato and roasted charlotte potatoes
· Roasted rack of British lamb with braised neck tagine and Freekeh
· Tiger prawn linguine with chilli, tomato, fennel and rocket
· Cep and wild mushroom ragu, crispy pearl barley, yoghurt flat bread and gremolata
· Main course salad of roasted guinea fowl with broccoli and cauliflower cous cous ,fig and pomegranate molasses
Desserts
· Rhubarb and ginger timbale
· Choclate chilli fondant with chocolate sauce and pistachio and almond moisse ball
· Vanilla bean Ice cream
Cheese Plate
· Gillot Camembert
· Barbers Sweet Red Leicester
· Stilton
· Blackstone Vintage Cheddar
Jan 28, 2019, 4:28 am
#1695
Join Date: Nov 2012
Location: Cambridgeshire
Programs: Varies
Posts: 1,296
I totally agree. There seem to be a lot more dishes with prawns, crab and lobster, which rules them out for me. And a lot more nuts across all the courses, these days. I think they're trying to kill me!!