SEA_Tigger

Greetings!

Now that we all know where to sit on a 777, wondering what is to eat is one of our more often-asked questions here in the UA forum. Last month, I started a thread with October’s transcon dinner menu.

However, I thought we should have an ongoing thread since menu items carry over from month to month (and even year to year!) and it makes it easier for people to peruse responses in one thread instead of many. And I am doing it with separate Domestic and International meal service.

So for 2004, I invite you to “Let’s Eat!”

SEA_Tigger

United non-p.s. Transcontinental Lunch Menu (11/04)

For First Class

TO BEGIN

Windy City salad with Kalamata olives and Parmesan cheese
Balsamic Dijon vinaigrette or ranch dressing

MAIN COURSE

We have boarded additional servings of vegetables for our customers who are restricting their consumption of carbohydrates.
Let your flight attendant know if you would like today's selection of broccoli and red peppers.

Reuben sandwich on raisin pumpernickel bread
Sauerkraut and an apple, celery and mango salad

Spiced breast of chicken with Thai barbecue sauce
Brown rice and stir-fried shiitake mushrooms with vegetables
Once again, chicken is the safe choice. I had this and it was most excellent.

Polenta lasagna with spinach, red peppers and ricotta cheese
Served with roasted red pepper sauce, topped with Parmesan cheese

DESSERT

Edy's ice cream with sundae toppings

FEATURED WINES - WHITE

Cavit Delle Venezie Pinot Grigio 2002 (same as 10/04)
Morande Valle Central Chardonnay 2002

FEATURED WINES - RED

Crow Canyon San Luis Obispo Country Cabertnet Sauvignon 2000
Morande Valle Central Merlot 2002 (same as 10/04)



For Economy Class

I was not in Economy, but I did see the FAs cart some spares around.

Pasta choice - two cheese manicotti in a tomato sauce. Served with a small salad with Italian dressing, a package of two hard whole grain breadsticks, and two English biscuit sticks for dessert.

Beef choice - one-third beef pieces in gravy, one-third mashed potatoes, and one-third creamed peas. Served with a small salad with Italian dressing, a package of two hard whole grain breadsticks, and two English biscuit sticks for dessert.

SEA_Tigger

United Short-Haul (~1000 miles) Snack Service (11/04)

For First Class

Fruit and cheese tray
Single wedge of cheddar and jack cheese, two slices of mango, two slices of honeydew melon, and two strawberries

u600213

No printed Menu but:

United 734 ORD-PIT

For First Class

TO BEGIN

your choice of beverage and a bag of the Gold snack mix.

MAIN COURSE

Would you like more snack mix ?

True, but just kidding. Good Thread.

UnitedSkies

Good idea, but better yet... maybe someone can set up a website dedicated to menu items - of all airlines. Kinda like a airlinemeals.net but with menus - and have pictures to go with if necessary.

Hmm, that might not be a bad idea. I'll see what I can do!

babypurin

I'm kinda interested on what they serve on ORD-HNL in all classes. Thanks!

PremEx

HNL-ORD UA2 First on 2-Class 777 November 2004...though the menu states "HNL-LAX/SFO" but seems to be what they serve on this Chicago red-eye too:

To Begin
Seasonal greens with grilled asparagus and plum tomato
Roasted garlic red wine vinaigrette or classic Caesar dressing

Main Course
Filet mignon with Hollandaise sauce
Home-fried potatoes with green beans and carrot batonnets

Salmon and shellfish Wellington with creamy dill sauce
Salmon, scallops, shrimp, spinach and rice medley in puff pastry

Dessert
Edy's ice cream with sundae toppings

Sparkling Wine
Villabra non-vintage Prosecco

White Wine
Cavit Delle Venezie Pinot Grigio 2002
Morande Valle Central Chardonnay 2002

Red Wine
Crow Canyon San Luis Obispo County Cabernet Sauvignon 2001
Morande Valle Central Merlot 2002

Mai Tai
Blended fruit juices and rum in a refreshing tropical cocktail

Carfield

Dinner
Code: PREMIUM TRANSCON (D01K) 103D553-3
Featured Cocktails
Bellini
Kir Royale

Sparkling Wine
Domaine Chandon Blanc de Noir NV

White Wine
Joseph Drouhin Rully 2002, Chardonnay
Pierre Sparr Alsace 2002, Pinot Gris Reserve
Willamette Valley Pinot Gris 2002
Kirralaa Southeast Australia 2003, Chardonnay

Red Wine
Sacha Lichine Nuits-St-Georges 2001, Pinot Noir
Chateau Rauzan-Segla Margaux 1999
St. Supery Napa Valley Merlot 2000
Foley Santa Maria Valley Pinot Noir 2001

Port
Sanderman’s Porto

To Begin
Chilled smoked salmon with a caper and red onion relish
Sautéed Zucchini and marinated mozzarella with basil
Balsamic syrup

Salad
Fresh seasonal greens with julienned carrots and croutons
Hot spicy bay scallops
Balsamic Dijon Vinaigrette or country ranch dressing

Main Course
Oriental braised beef ribs with steamed Jasmine rice
Blanched carrots and baby bok choy

Roasted breast of chicken with shallot and balsamic demi-glace
Oven-roasted sweet potatoes and sautéed baby spinach with lemon

Mixed nut-crusted mahi mahi with saffron tomato sauce
Baby bok choy with red peppers and garlic mashed potatoes with chives

Dessert
International cheese tray
Havarti, Danish Blue and Longhom Cheddar Cheese
Edy’s ice cream with sundae toppings
Warm apple pear pandowdy
Fresh seasonal fruit

Prior to Arrival
A selection of extraordinary chocolate truffles from Gayety’s Chocolates

comments -- p.s. meal this month fell a bit from October's selection -- the salmon appetizer is very bad, compared to the crabmeat appetizer. Entree selections continue to be disappointing -- same old stuff from old time first class, and worst of all, the quantity of entrees is smaller than last year. I have the beef rib, which is fine... but I think they can afford to serve a larger piece of shortrib in first or have two pieces of ribs. Well the cheese and dessert tray remains as the highlight of the meal.

Wines are similar to October, with one change in red wine selection.

BTW, the Reuben sandwich is gross... can United take that selection away?

Carfield

SEA_Tigger

www.airlinemeals.net does have a menu section. I have submitted a number of UA menus from 2000-2001 and have plenty from the past two years I need to scan and transcribe for 2004 and send em off.

AirTravelLover

I was in C class on UA22 SFO-JFK yesterday (11/14). Three things were noticed and seemed all improper:
1. No nuts were served (don't even think about the WARMED nuts)! In stead, a bag of Mini-Pretzels was distributed to each business class passenger. When I asked the FA, she told me "they forgot toload the nuts on board."
2. I got my appetizer exactly TWO hours after take-off, at 3:20 PM Pacific time, which seemed too slow to me.
3. A leading FA took the meal order without addressing the passenger's name . The poor old gentleman seating beside me was asked as one of the last. The original conversation:
FA: Do you want the Sandwich for your lunch?
Passenger: No.
FA: Then you do not want to eat, right? The only choice we have for you is the sandwich.
Passenger: OK, then...

I strongly feel how important the leadership of a crew is to provide good service. To me, both the purser and the leading FA were extremely lazy, which did make a difference for our flying experience.

das

I had this entree on HNL-SFO (UA 60) - a bit dried out but fairly tasty. Not many scallops or shrimp, but plenty of salmon and pastry.

UnitedSkies

Darn - just when I thought I had a good idea...

Fredd

Flying in F LAX-SEA a few days ago the FA came to us after taking lunch orders and said there were "extra" seafood plates. I chose one and it turned out to be a quite pleasant chilled smoked salmon and shrimp combo. We deduced later that these were loaded for two UGS pax aboard who didn't choose them. We were happy with the "leftovers."

JY4D

Whats the current mid-con menu in F like for Lunch & Dinner?

SEA_Tigger

Back in May midcon dinner was spinach-stuffed chiclen breast or macadamia-nut crusted mahi mahi.

First received a seperate salad and appetizer and sundae for dessert. Business received a smaller trayed salad with the appetizer and key lime pie.

Chances are, that's still what they're serving.