2012 Let's Eat - International First, BusinessFirst, & Business Class

Closed Thread Subscribe

Thread Tools

Search this Thread

Jul 2, 2012, 2:45 pm

#271

DeaconFlyer

Suspended

Join Date: Jul 2009

Location: DCA

Programs: UA Gold

Posts: 1,653

Quote:

Originally Posted by sbm12

Quite surprising that the noodles are shellfish. That's usually the veggie option.

Someone in Chicago bought too much shrimp for their 4th of July party and had to unload it somehow.

Jul 3, 2012, 4:10 pm

#272

Youngmiler

Join Date: May 2011

Location: East Coast

Programs: Delta Platinum, United Silver, Marriott Titanium, Hyatt Globalist, Hilton Gold

Posts: 441

Newb question, in FC can you order as much of everything on the menu or do you pick one appetizer, one soup, one salad, one entree... or can you have like 2 soups and 2 different entrees?

Jul 3, 2012, 5:18 pm

#273

Michael D

Join Date: Nov 2008

Location: DFW

Programs: UA peon (+decades 1K), AA Exec Plt

Posts: 1,117

Quote:

Originally Posted by Youngmiler

Newb question, in FC can you order as much of everything on the menu or do you pick one appetizer, one soup, one salad, one entree... or can you have like 2 soups and 2 different entrees?

You pick a first and second choice for the entre from a choice of three. You pick your wines/ beverages. If you want more of an item/course just ask and if they have extra they will give you more.

Jul 3, 2012, 5:59 pm

#274

zitsky

Join Date: Apr 2008

Location: RDU

Posts: 5,242

Quote:

Originally Posted by Youngmiler

Newb question, in FC can you order as much of everything on the menu or do you pick one appetizer, one soup, one salad, one entree... or can you have like 2 soups and 2 different entrees?

I have seen trip reports where the person ordered several different appetizers instead of the main course. I guess it depends on the cabin crew and whether or not they're in a good mood.

Jul 3, 2012, 7:41 pm

#275

trebex

Join Date: Feb 2011

Posts: 321

Any idea if, or when, they will post the menus online, as the old CO used to do each month?

Jul 3, 2012, 8:06 pm

#276

Plane-is-home

Join Date: Oct 2011

Location: DEN/OGG

Programs: UA GS

Posts: 1,482

Quote:

Originally Posted by zitsky

I have seen trip reports where the person ordered several different appetizers instead of the main course. I guess it depends on the cabin crew and whether or not they're in a good mood.

That's what they let you do on LH and LX

Jul 3, 2012, 8:48 pm

#277

DrDesmo

Join Date: Apr 2011

Location: DEN, BOS, HKG, SYD, SFO

Programs: UA 1K, SPG Plat

Posts: 215

Quote:

Originally Posted by Youngmiler

Newb question, in FC can you order as much of everything on the menu or do you pick one appetizer, one soup, one salad, one entree... or can you have like 2 soups and 2 different entrees?

In BF I've had success ordering multiple options, jokingly saying "can I pig out and ...

" As long as it doesn't interfere with someone getting their first choice I've never, ever had an issue.

Then again, I always make it a point to be super polite and courteous with the crews - mainly because it's good common courtesy, but also because working in any service job is the definition of "suck."

Cheers,
Adam

Jul 4, 2012, 12:20 am

#278

ainternational

Join Date: Sep 2009

Location: 1A

Programs: UA GS, NH Diamond, Hyatt Lifetime Globalist (formerly Courtesy Card sadly), Amanjunkie, CLEAR

Posts: 3,713

Quote:

Originally Posted by DrDesmo

In BF I've had success ordering multiple options, jokingly saying "can I pig out and ...

Pig out? If you want to do that, I'd suggest you wait until your arrival and find a real, decent, restaurant...

Jul 4, 2012, 5:59 am

#279

hirohito888

Join Date: Jul 2005

Location: NYC

Programs: UA-1K MM, AA-Gold, DL-Silver, AS-MVP

Posts: 2,509

Ewr-bru ua960 c/j

I'd like to contribute on recent trip 1 week ago
EWR-BRU
C/J Class
Seat: 6J
June 2012

Typical UA flight, average seat, average IFE, average service. I used SWU to upgrade, only complaint is that eastbound TATL flights are too short! (landed 30min early)

Menu

Starter - Prawns

Salad - with vinaigrette

Main - beef

Skipped the cheese

Dessert - sundae

Breakfast - cold plate, I myself enjoy cold plate or cereal for breakfast, but disappointed that they no longer offer hot breakfast.

Jul 4, 2012, 6:08 am

#280

cochinjew

Join Date: Nov 2011

Location: Havana, Cuba

Programs: AA EXP UA Gold QR Platinum Hilton Gold FB Sinbad

Posts: 125

Last week I flew IAD-BRU and the menu was exactly the same as above.. exactly the same. Very poor and unprofessional service by Grandmotherly FAs. nothing special. extremely poor wine list. seat 6B.
Yes east bound flights are too short .. eating, a japanese movie and an hour or so of sleep, viola .. you are in Bruselas!
PS I chose Grilled Fillet of Amazon Cod

Jul 4, 2012, 6:34 am

#281

mh3265a

Join Date: Nov 2008

Location: Washington, DC

Programs: United Premier 1K 1MM; AA Plat Pro; Hyatt Globalist; Marriott Platinum; Avis President's Club

Posts: 2,529

hirohito888 that is exactly the same menu that I had in BusinessFirst to DXB. Pretty tasty

Jul 4, 2012, 6:41 am

#282

zigenbock

Join Date: Jun 2007

Programs: UA 1K, Hilton Gold, Marriott Silver

Posts: 315

Quote:

Originally Posted by pigx5

Thanks for the report.
The food service on pmCO flight with pmCO route does look much superior than the old UA flights.^

Just flew BF on UA53 IAH/EZE and returned UA846 EZE/EWR
pmCO is still FAR superior service and food IMO.
Some of the differences: cart service, more courses, size of portions, tray is personally set - not just handed to you on a tray, etc.
I thought that they were aligning the services in BF to be the same?

Jul 4, 2012, 7:23 am

#283

mh3265a

Join Date: Nov 2008

Location: Washington, DC

Programs: United Premier 1K 1MM; AA Plat Pro; Hyatt Globalist; Marriott Platinum; Avis President's Club

Posts: 2,529

DXB-IAD
UA 977
Boeing 777 (old config)
Global First

TO BEGIN:
Warm Appetizer
Shrimp Koliwada and spinach and mushroom quiche with rosemary sauce

Soup
Creamy Mushroom

Fresh Seasonal Greens
Tomatoes, bell pepper, and croutons your choice of blue cheese dressing or classic vinaigrette

MAIN COURSE

Machbous-style Lamb
Seasoned basmati rice and marag okra

Chicken Paupiette with Spinach and Cheese
Lemon-ginger sauce, potatoes noisette, briased pumpkin and snow peas

Shrimp Thermidor
Duchess potatoes, grilled eggplant and zucchini

Vegetarian Curry
Pea and coriander rice, kidney bean masala and spicy mushrooms

TO FINISH

International Cheese Selection
Grapes and crackers served with Graham's Late Bottled Vintage Port

Dessert
Ice cream with your choice of toppings and assorted petite sweets

MID-FLIGHT SNACK

Assorted Sanwiches
Tandoori chicken
Cream cheese

PRIOR TO ARRIVAL

Chive Scrambled Eggs
Beef sausage and sauteed mushrooms

Cereal and Banana
Served with milk

FEATURED CHAMPAGNES AND WINES

Philipponnat Brut 2006, Champagne; For lovers of rich, decadent Champagne, Philipponnat's 2006 has toasty, nutty intensity, baked apples and pears and a long, extravagant finish
Pascal Jolivet Sancerre 2010, Loire Valley; Sauvignon Blanc from chalky hills along the Loire River generates a rich texture and a lengthy finish despite the mouth-watering, refreshing crispness
Benzinger Family Chardonnay 2009, Carneros; Pioneers of organic winegrowing, the Benzingers believe that their wines gain balance and character from their organic methods, and we think so, too
Chateau Fourcas Dupre Listrac-Medoc Cru Bourgeois 2009; Called the vintage of the cnetury, 2009 Bordeaux is certainly special: fruit intensity, spicy barrels and balance have all magically combined
Alexander Valley Vineyards Syrah 2008, Sonoma County; The Shiraz grape is more often called by its traditional French name in California, and this Syrah hews strongly towards classic Sonoma red wine intensity

Jul 4, 2012, 7:54 am

#284

DrivingRain

Join Date: Feb 2002

Location: USA

Programs: AA2, DL2, Amtrak2, US2, SPG1, MAR2

Posts: 2,550

Thanks for posting...

Im not all too familiar with UA, but shrimp thermidor? A sort of blatant reminder that UA has not upped its game to come even close to SQ's standard lobster thermidor offering.

Everything else gets a meh, even if slightly better than I would have thought vis a vis BF.

I like the champagne choice...

What was your choice of main? How was it?

Quote:

Originally Posted by mh3265a

Philipponnat Brut 2006, Champagne; For lovers of rich, decadent Champagne, Philipponnat's 2006 has toasty, nutty intensity, baked apples and pears and a long, extravagant finish
Pascal Jolivet Sancerre 2010, Loire Valley; Sauvignon Blanc from chalky hills along the Loire River generates a rich texture and a lengthy finish despite the mouth-watering, refreshing crispness
Benzinger Family Chardonnay 2009, Carneros; Pioneers of organic winegrowing, the Benzingers believe that their wines gain balance and character from their organic methods, and we think so, too
Chateau Fourcas Dupre Listrac-Medoc Cru Bourgeois 2009; Called the vintage of the cnetury, 2009 Bordeaux is certainly special: fruit intensity, spicy barrels and balance have all magically combined
Alexander Valley Vineyards Syrah 2008, Sonoma County; The Shiraz grape is more often called by its traditional French name in California, and this Syrah hews strongly towards classic Sonoma red wine intensity

Jul 4, 2012, 7:59 am

#285

SFO777

FlyerTalk Evangelist

Join Date: Nov 2007

Location: Denver • DEN-APA

Programs: AF Platinum, EK Gold, AA EXP, UA 1K, Hyatt Globalist

Posts: 21,602

Quote:

Originally Posted by DrivingRain

I'm not all too familiar with UA, but shrimp thermidor? A sort of blatant reminder that UA has not upped its game to come even close to SQ's standard lobster thermidor offering.

Yeah, but you're ignoring the grilled eggplant and zucchini that comes with the shrimp thermidor.