afs fc dinner_feb_cy2 - Aa

Onboard Menu Guide American Flagship Service First Class Dinner – Cycle 2 Table setup for all markets        

Heating Instructions

White table linen White tray linen Napkin roll up w/clip Small bread plate Ramekin w/butter Salt/pepper shakers Rocks glass (water) Stemmed wine glass (wine)

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

Salad

Appetizers

OR

•

Smoked Salmon Dip with Toasted Garlic Baguettes  Place 1 Baguette in Dip

•

Burrata Cheese with Oregano & Capers  Pour olive oil over cheese

Seasonal Greens on 7” plate • Baby carrots, asparagus and tomatoes  Balsamic Vinaigrette or • EBND – Creamy Oriental • WBND – Carrot Ginger Miso Vinaigrette

Entrées Grilled Beef Filet w/Truffleyaki Butter (BEEF): Mushroom Medley, Seared Polenta Cake • 8” Plate  Place polenta cake center of plate  Pour mushrooms from foil cup over polenta  Lean beef against polenta cake  Place butter on top of beef  Garnish w/micro greens on top of mushrooms

Panko Crusted Mahi Mahi (SEAF) • 8” Plate  Place vegetables center of plate  Remove cabbage leaf and place rice above vegetables  Lean fish across vegetables and rice  Place ramekin of Sriracha aioli to the right of fish  Garnish w/micro greens on top of fish Revised – 1/21/17

AFS First Class Cycle 2 Dinner

Onboard Menu Guide American Flagship Service First Class Dinner – Cycle 2 Heating Instructions all aircraft − Nuts: − Breads: − Entrée: − Cookies:

Entrées

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

Pork Osso Bucco (PORK) Yukon Gold Mashed Potatoes • 8” Plate  Place potatoes in center of plate  Place pork on top of potatoes  Pour sauce over pork  Garnish w/micro greens on top of entrée

Grilled Cauliflower Steak (VGTB): w/portobello farro risotto, sautéed kale, baby sunburst squash  Pre-plated in large bowl

Seasonal Vegetables Offer seasonal vegetables with each entrée: To LAX/SFO – Roasted Brussels Sprouts & Shallots To JFK/MIA – Roasted Tricolor Heirloom Carrots Place either on plate next to protein or in small bowl

Breads (offer from basket) all flights Multi Grain Roll Pretzel Roll French Dinner Roll

Revised – 1/21/17

AFS First Class Cycle 2 Dinner

Onboard Menu Guide American Flagship Service First Class Dinner – Cycle 2 Dessert all flights − Customized Sundae  Hot Fudge  Butterscotch  Seasonal Berries  Whipped Cream  Chopped Nuts ‒ Specialty Toppings  Cocoa Dusted Almonds  Coconut Chips − Fruit & Cheese  Black Pepper & Garlic Caciotta  Mild Cheddar  Wensleydale Cheese w/Fig & Honey  Grapes − Cappuccino Mousse Cake (sweet cappuccino mousse, espresso sponge cake w/chocolate coffee bean)

Mid-flight / Arrival Snacks all flights

− Warmed OnBoard Chocolate Chip Snickerdoodle Cookies − Note: warm for only 5 minutes − Place in small bowl

− Snack Basket

− Fruit Basket

Revised – 1/21/17

AFS First Class Cycle 2 Dinner

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