afs cc lunch_dec_cy4 - Aa
Onboard Menu Guide American Flagship Service Business Class Lunch – Cycle 4 Linens: • White table linen • White tray linen
Heating Instructions
Salad – Spring Mix Fresh Strawberry & Hearts of Palm
all aircraft − Nuts: − Breads: − Entrée: − Cookies:
Dressing: To LAX/SFO – Fuji Apple Vinaigrette To JFK/MIA – Roasted Pineapple Vinaigrette OR Balsamic Vinaigrette
Tray setup for all markets Napkin roll up w/band Pre-set salad Pre-set appetizer Bread plate Irish butter pat Salt/pepper sachet
Appetizer – Beef Carpaccio w/lentil salad & roasted baby peppers [note: beef is fully cooked using a sous vide method]
Breads (offer from basket) all flights
− Pretzel Roll − Multi-grain Roll − French Roll
Entrées Total
Pan Seared Crab Cakes (SEAF):
Chicken Sliders (CHCK):
Pre-order
Pre-order
w/Sriracha Aioli • Pre-plated in casserole dish Place ramekin of Sriracha Aioli on tray beside casserole dish
Total
Vegetarian Cremini Mushroom Bolognese (VGTB): w/spaghetti squash tossed in basil oil • Pre-plated in 7” bowl Garnish w/shaved parmesan & parmesan/black pepper crisp
Revised – 11/20/16
AFS Business Class Cycle 4 Lunch
Service Flow Boarding − Prepare cabin for boarding pre-set amenity kits and BOSE headphones − Welcome customers − Hang coats, help with baggage − Pre-departure beverages − Introduce self, distribute menus
Inflight
w/Jicama Slaw and Tomatillo Poblano Cream • Bulk-packed crab cakes Place crab cakes on top of jicama slaw
Total
275° 10 min. / HI 7 min 275° 10 min. / HI 7 min 275° 20-25 min. / HI 18-20 min 275°5 min. / HI 3 min
Pre-order
− Preferences East, fwd-aft West, aft-fwd − Hot towels − Offer from linen draped cart: pre-meal beverage with warmed mixed nuts in ramekins, fwd-aft − Re-offer beverages, fwd-aft − Pick up ramekins and used glassware − Offer from linen draped cart: table linen meal tray with appetizer and salad − Offer from top of cart: bread from basket, water, wine − Fill requests for alternative beverages from galley − Pick up appetizer plates with a lined tray − Hand deliver entrées from a lined tray − As customers finish, pick up trays, leave table linen
Onboard Menu Guide American Flagship Service Business Class Lunch – Cycle 4 Dessert all flights
-
Customized Ice Cream Sundae Vanilla ice cream with choice of hot fudge, butterscotch, berries, whipped cream, nuts
-
Fruit and Cheese Smoked gouda, aged white cheddar, jalapeno pepper jack cheese, dates, strawberry and grapes
Mid-flight Snack all flights
− Warmed Onboard Chocolate Chip and Snickerdoodle Cookies − Note: warm only 5 minutes − Place into small bowl prior to customer delivery
Arrival Service all flights
− Snack Basket and Whole Fruit Basket
Heating Instructions all aircraft − Nuts: − Breads: − Entrée: − Cookies:
275° 10 min. / HI 7 min 275° 10 min. / HI 7 min 275° 20-25 min. / HI 18-20 min 275°5 min. / HI 3 min
Service Flow − Offer dessert from a linen draped cart − Offer coffee, tea, and cordials from top of cart − Obtain alternative beverages from galley − Pick up dessert items, clear table linen − Offer personal bottles of water
Mid-Flight − Obtain drink preferences − Prepare beverages in galley − Deliver beverages from a lined tray − Offer snack from a lined tray − Re-offer beverages − Pick up − Monitor cabin
Arrival Service − Obtain drink preferences − Prepare beverages in galley − Deliver beverages from a lined tray − Offer choice of snacks − Pick up and re-offer beverages − Collect BOSE headphones − Re-offer beverages (last call) − Return coats − Offer butter mints and a personal thank you − Seal carts − Prepare for landing − Thank customers as they deplane
Revised – 11/20/16
AFS Business Class Cycle 4 Lunch
Heating Instructions
Salad – Spring Mix Fresh Strawberry & Hearts of Palm
all aircraft − Nuts: − Breads: − Entrée: − Cookies:
Dressing: To LAX/SFO – Fuji Apple Vinaigrette To JFK/MIA – Roasted Pineapple Vinaigrette OR Balsamic Vinaigrette
Tray setup for all markets Napkin roll up w/band Pre-set salad Pre-set appetizer Bread plate Irish butter pat Salt/pepper sachet
Appetizer – Beef Carpaccio w/lentil salad & roasted baby peppers [note: beef is fully cooked using a sous vide method]
Breads (offer from basket) all flights
− Pretzel Roll − Multi-grain Roll − French Roll
Entrées Total
Pan Seared Crab Cakes (SEAF):
Chicken Sliders (CHCK):
Pre-order
Pre-order
w/Sriracha Aioli • Pre-plated in casserole dish Place ramekin of Sriracha Aioli on tray beside casserole dish
Total
Vegetarian Cremini Mushroom Bolognese (VGTB): w/spaghetti squash tossed in basil oil • Pre-plated in 7” bowl Garnish w/shaved parmesan & parmesan/black pepper crisp
Revised – 11/20/16
AFS Business Class Cycle 4 Lunch
Service Flow Boarding − Prepare cabin for boarding pre-set amenity kits and BOSE headphones − Welcome customers − Hang coats, help with baggage − Pre-departure beverages − Introduce self, distribute menus
Inflight
w/Jicama Slaw and Tomatillo Poblano Cream • Bulk-packed crab cakes Place crab cakes on top of jicama slaw
Total
275° 10 min. / HI 7 min 275° 10 min. / HI 7 min 275° 20-25 min. / HI 18-20 min 275°5 min. / HI 3 min
Pre-order
− Preferences East, fwd-aft West, aft-fwd − Hot towels − Offer from linen draped cart: pre-meal beverage with warmed mixed nuts in ramekins, fwd-aft − Re-offer beverages, fwd-aft − Pick up ramekins and used glassware − Offer from linen draped cart: table linen meal tray with appetizer and salad − Offer from top of cart: bread from basket, water, wine − Fill requests for alternative beverages from galley − Pick up appetizer plates with a lined tray − Hand deliver entrées from a lined tray − As customers finish, pick up trays, leave table linen
Onboard Menu Guide American Flagship Service Business Class Lunch – Cycle 4 Dessert all flights
-
Customized Ice Cream Sundae Vanilla ice cream with choice of hot fudge, butterscotch, berries, whipped cream, nuts
-
Fruit and Cheese Smoked gouda, aged white cheddar, jalapeno pepper jack cheese, dates, strawberry and grapes
Mid-flight Snack all flights
− Warmed Onboard Chocolate Chip and Snickerdoodle Cookies − Note: warm only 5 minutes − Place into small bowl prior to customer delivery
Arrival Service all flights
− Snack Basket and Whole Fruit Basket
Heating Instructions all aircraft − Nuts: − Breads: − Entrée: − Cookies:
275° 10 min. / HI 7 min 275° 10 min. / HI 7 min 275° 20-25 min. / HI 18-20 min 275°5 min. / HI 3 min
Service Flow − Offer dessert from a linen draped cart − Offer coffee, tea, and cordials from top of cart − Obtain alternative beverages from galley − Pick up dessert items, clear table linen − Offer personal bottles of water
Mid-Flight − Obtain drink preferences − Prepare beverages in galley − Deliver beverages from a lined tray − Offer snack from a lined tray − Re-offer beverages − Pick up − Monitor cabin
Arrival Service − Obtain drink preferences − Prepare beverages in galley − Deliver beverages from a lined tray − Offer choice of snacks − Pick up and re-offer beverages − Collect BOSE headphones − Re-offer beverages (last call) − Return coats − Offer butter mints and a personal thank you − Seal carts − Prepare for landing − Thank customers as they deplane
Revised – 11/20/16
AFS Business Class Cycle 4 Lunch
