AIFS First Class Japan BRK EB Cycle 4 - Aa
Onboard Menu Guide International Flagship Service to/from Asia - First Class Cycle 4 – Japan to USA - Dinner – Snack - Breakfast Heating Instructions
Table Setting • • • • •
White Tablecloth Napkin Roll-up w/Metal Clip Bread Plate Butter - Piped in Ramekin Salt/Pepper Shaker Set
Note: The customer dictates the service flow in First Class. The suggested flow to the right serves as a guide.
Western Meal Appetizer (choice of) : • Gravlax Salmon • With caper cream sauce
•
Roasted Chicken • With vegetable saffron quinoa salad
Total
Total
all aircraft − Nuts: 275° 10 minutes − Breads: 275° 10 minutes − Soup: 275° 10-15 minutes
Service Flow Boarding − Welcome customers − Pre-departure beverages − Deliver amenities newspapers pajamas slippers Bose Headphones and headphone covers Introduction, menus & amenities − Introduction and menu distribution − Preferences (time permitting) − Pick up used glasses & papers
Inflight • • − −
Soup: Creamy Carrot with red chili pepper and ginger Pour one into 4” bowl and place on 7” charger plate with cocktail napkin to prevent slipping
− − −
−
Salad: Seasonal Greens with Fresh Vegetables and Thyme-scented Goat cheese • Poppy Seed dressing or Japanese Sesame Soy Vinaigrette
Breads (offer from wire basket)
Revised – 03/28/2016
AIFS First Class Japan BRK EB Cycle4
− − − − −
International Forms Preferences • Eastbound – fwd/aft Hot towels Pre-meal beverage w/warmed mixed nuts Re-offer beverages Pick up used glassware Table setting w/bread, wine, water Re-offer bread, wine, water or alternative beverages between courses Deliver appetizer; pick up Deliver soup; pick up Deliver salad; pick up Main course Ask if customer would like dessert If yes, clear dishes, flatware and leave white table cloth If no, clear all service items including white table cloth
Onboard Menu Guide International Flagship Service to/from Asia - First Class Cycle 4 – Japan to USA - Dinner – Snack - Breakfast Western Meal Entrées
Heating Instructions all aircraft − Entrees: 275° 20-25 minutes
Total
Grilled Beef Filet With rosemary sauce, potatoes au gratin, baby carrots and asparagus
Pre-order
Place potatoes upper left Place carrots and asparagus bottom right Place beef bottom left Pour sauce in ceramic ramekin & place top right Do not serve foil cup to passenger
Total
Chicken and Vegetable Roll With sweet soy glaze, black sesame steamed rice and sauteed broccoli rabe (CHCK):
Total
Total
Place chicken center in diagonal line Place rice top right corner in diagonally Place vegetables in lower left corner Pour sauce over protein Do not serve foil cup to passenger
Sea Bass With tomato herb sauce, chive mashed potatoes and sauteed spinach (SEAF):
AIFS First Class Japan BRK EB Cycle 4
Pre-order
Place mashed potatoes in top left corner Place vegetables in top right corner Place sea bass center just below potatoes Pour herb sauce on bass Do not serve foil cup to passenger
Mushroom Wellington (VEG): With mushroom cream sauce Pour sauce along the bottom portion of plate Do not serve foil cup to passenger
Revised – 03/28/2016
Pre-order
Pre-order
Onboard Menu Guide International Flagship Service to/from Asia - First Class Cycle 4 – NRT to USA - Lunch/Dinner – Snack - Breakfast Japanese Spring Meal Appetizer Tray Kobachi (Koo-Baa-Chee) Boiled bamboo shoot, udo vegetable, squid marinated with kinome miso paste garnished with shrimp roe, marinated Northern shrimp with rice malt and diced cucumber, bolied green nabana with wasabi leaf and stalk tossed with tabiko fish roe and lily bulb flower
Total
Hassun (Haw-Soon)
Pre-order
Sea bream terrine, simmered prawn, boiled sea bream roe hana-ni, smoked salmon and yam rolled with daikon sheet, swordfish roll stuffed with broiled burdock and lily bulb flower
Mukou zuke (Moo-Ko Zoo-Kay) Seared trout aburi, mixed green leaves and ume plum with shiso herb and honey dressing
Japanese Green Tea
To brew green tea: − place large green tea bag in tea pot and fill with hot water from the dispenser. − Brew to a light, bright vibrant green color. − Remove tea bag Use delicate, formal tea cup for first meal service and canister style tea cup for all other services
Japanese Spring Meal Main Tray Total
Pre-order
Tomewan Miso soup (Mee-So) with tofu, wakame seaweed and chives To prepare soup: - fill bowl ¾ full with hot water - stir to mix miso paste - replace soup bowl cover. - Ensure there is a crack between the lid and the lip of the soup bowl to vent.
Shiizakana (She-Saw-Kaw-Naw) Sakura tofu, ikura fish roe, wasabi paste with dashi jelly sauce
Seasoned Rice with fried tofu, sliced bamboo shots, carrots and peas
Dainomono (Die-No-Mo-No) Grilled Spanish mackerel saikyo yaki, stewed beef koh shu-ni style with soy and wine sauce, boiled bamboo shoot, green nanohana, carrot flower sakura and water chestnut
To prepare rice: − remove cabbage leaf − place a portion of rice into rice bowl − Fluff the rice to avoid a “snow cone” shape − Wipe loose grains from side of bowl
Revised – 03/28/2016
AIFS FIRST CLASS BRK JAPAN EB CYCLE 4
Heating Instructions all aircraft − Rice: 275° 30-35 minutes − Entrée: 275° 20-25 minutes
Japanese Style Konnichiwa (Cone-Knee-Chee-Wa) means hello in Japanese. Japanese customers expect a sophisticated level of service. Show respect by using two hands when presenting amenities, menus and trays. Present the Japanese menu when a customer has pre-ordered or selected a Japanese meal. Customers dining Japanese style may wish to keep the Oshibori (hot towel); ask before collecting. Meals and trays are designed as an amusement for the eyes, it’s important that items on a tray are straightened.
Add chopsticks to the bottom of the appetizer and main meal trays. handle chopsticks by the paper band in the center. place chopsticks on the rest Prior to delivering the Japanese appetizer tray, pick-up nut dish, refill beverages and lay a table linen. Present appetizer tray with two hands at the same time as Western meals are delivered Offer Japanese green tea, hot/cold sake and plum wine Present meal tray with two hands with Dainomono positioned at top center Re-offer beverages Japanese customers are reserved and hesitant to ask for what they need. Be proactive, offer refills without being asked.
Onboard Menu Guide International Flagship Service to/from Asia - First Class Cycle 4 – Japan to USA - Dinner – Snack - Breakfast Heating Instructions
Dessert Options
Total
• Traditional Ice Cream Sundae (made to order) • • • • •
all aircraft − Toppings: − Shortbread: − Cookies:
Hot Fudge Seasonal Berries Warm Butterscotch Whipped Cream Pecans
Total
275°15-20 minutes 275° 8-10 minutes 275° 10-15 minutes
Service Flow Inflight
• Fruit & Cheese (Emmental, Danish blue and Pepper jack)– Offer with choice of crackers/bread • Fresh Fruit Tart
Total
− Deliver dessert options with beverage − Re-offer coffee, tea, cordials & beverage of choice − Clear all service items − Deliver personal bottles of water & chocolates − Re-offer turn down service
Mid-Flight Service Total • Warm Crepes stuffed with custard and mixed berries topped with vanilla ice cream
− − − −
Set up snacking station /BAR Offer beverages Pick up used glassware Monitor cabin
Second Meal Service − − − − −
Mid-flight Service • •
Snack Basket Fruit Basket
Snack Total
Total
Tonkatsu Sandwich • With tonkatsu sauce and burdock salad • Fresh Fruit Dessert
Revised – 03/28/2016
AIFS First Class Japan BRK EB Cycle 4
Soba Noodles • With broth • Fresh Fruit Dessert
Meal and beverage preferences Hand deliver tray with beverage Pick-up snack trays Re-offer beverages Pick up use glassware
Onboard Menu Guide International Flagship Service to/from Asia - First Class Cycle 4 – Japan to USA - Dinner – Snack - Breakfast Arrival Service-Breakfast
Heating Instructions
Smoothie
all aircraft
•
− Breads: 275° 10 minutes − Entrées: 275° 20-25 minutes
Offer Strawberry/Banana Smoothie – serve in stem less wine glass
Service Flow Tray Setup –linen will be white • • • • •
Napkin roll-up w/band Pre-set fruit appetizer Pre-set butter Pre-set preserve Salt/Pepper
Chive and Gruyere Omelet With fried potatoes and pork herb sausage
Ketchup Available
Total
Total
Fresh Fruit Bowl With berry museli and yogurt
Breakfast Breads • Croissant • Cinnamon roll • Mini Chocolate Danish
Revised – 03/28/2016
AIFS First Class Japan BRK EB Cycle 4
Arrival Service − Hot towels − Preferences − AM pre-meal beverage: offer selection of juices from a linen lined tray offer alternative beverages upon request − PM pre-meal beverage: offer beverage of choice − Re-offer beverages − Pick up − Deliver table linen − Deliver meal tray with entrée − Re-offer beverages − Pick up trays − Offer choice of dessert − Offer coffee, tea, cordials or alternative beverages − Pick up and re-offer beverages − Collect BOSE headphones − Offer last call drinks − Final pick up − Return coats − Offer a personal thank you − Compete inventory forms C209 / seal carts − Secure galley
Table Setting • • • • •
White Tablecloth Napkin Roll-up w/Metal Clip Bread Plate Butter - Piped in Ramekin Salt/Pepper Shaker Set
Note: The customer dictates the service flow in First Class. The suggested flow to the right serves as a guide.
Western Meal Appetizer (choice of) : • Gravlax Salmon • With caper cream sauce
•
Roasted Chicken • With vegetable saffron quinoa salad
Total
Total
all aircraft − Nuts: 275° 10 minutes − Breads: 275° 10 minutes − Soup: 275° 10-15 minutes
Service Flow Boarding − Welcome customers − Pre-departure beverages − Deliver amenities newspapers pajamas slippers Bose Headphones and headphone covers Introduction, menus & amenities − Introduction and menu distribution − Preferences (time permitting) − Pick up used glasses & papers
Inflight • • − −
Soup: Creamy Carrot with red chili pepper and ginger Pour one into 4” bowl and place on 7” charger plate with cocktail napkin to prevent slipping
− − −
−
Salad: Seasonal Greens with Fresh Vegetables and Thyme-scented Goat cheese • Poppy Seed dressing or Japanese Sesame Soy Vinaigrette
Breads (offer from wire basket)
Revised – 03/28/2016
AIFS First Class Japan BRK EB Cycle4
− − − − −
International Forms Preferences • Eastbound – fwd/aft Hot towels Pre-meal beverage w/warmed mixed nuts Re-offer beverages Pick up used glassware Table setting w/bread, wine, water Re-offer bread, wine, water or alternative beverages between courses Deliver appetizer; pick up Deliver soup; pick up Deliver salad; pick up Main course Ask if customer would like dessert If yes, clear dishes, flatware and leave white table cloth If no, clear all service items including white table cloth
Onboard Menu Guide International Flagship Service to/from Asia - First Class Cycle 4 – Japan to USA - Dinner – Snack - Breakfast Western Meal Entrées
Heating Instructions all aircraft − Entrees: 275° 20-25 minutes
Total
Grilled Beef Filet With rosemary sauce, potatoes au gratin, baby carrots and asparagus
Pre-order
Place potatoes upper left Place carrots and asparagus bottom right Place beef bottom left Pour sauce in ceramic ramekin & place top right Do not serve foil cup to passenger
Total
Chicken and Vegetable Roll With sweet soy glaze, black sesame steamed rice and sauteed broccoli rabe (CHCK):
Total
Total
Place chicken center in diagonal line Place rice top right corner in diagonally Place vegetables in lower left corner Pour sauce over protein Do not serve foil cup to passenger
Sea Bass With tomato herb sauce, chive mashed potatoes and sauteed spinach (SEAF):
AIFS First Class Japan BRK EB Cycle 4
Pre-order
Place mashed potatoes in top left corner Place vegetables in top right corner Place sea bass center just below potatoes Pour herb sauce on bass Do not serve foil cup to passenger
Mushroom Wellington (VEG): With mushroom cream sauce Pour sauce along the bottom portion of plate Do not serve foil cup to passenger
Revised – 03/28/2016
Pre-order
Pre-order
Onboard Menu Guide International Flagship Service to/from Asia - First Class Cycle 4 – NRT to USA - Lunch/Dinner – Snack - Breakfast Japanese Spring Meal Appetizer Tray Kobachi (Koo-Baa-Chee) Boiled bamboo shoot, udo vegetable, squid marinated with kinome miso paste garnished with shrimp roe, marinated Northern shrimp with rice malt and diced cucumber, bolied green nabana with wasabi leaf and stalk tossed with tabiko fish roe and lily bulb flower
Total
Hassun (Haw-Soon)
Pre-order
Sea bream terrine, simmered prawn, boiled sea bream roe hana-ni, smoked salmon and yam rolled with daikon sheet, swordfish roll stuffed with broiled burdock and lily bulb flower
Mukou zuke (Moo-Ko Zoo-Kay) Seared trout aburi, mixed green leaves and ume plum with shiso herb and honey dressing
Japanese Green Tea
To brew green tea: − place large green tea bag in tea pot and fill with hot water from the dispenser. − Brew to a light, bright vibrant green color. − Remove tea bag Use delicate, formal tea cup for first meal service and canister style tea cup for all other services
Japanese Spring Meal Main Tray Total
Pre-order
Tomewan Miso soup (Mee-So) with tofu, wakame seaweed and chives To prepare soup: - fill bowl ¾ full with hot water - stir to mix miso paste - replace soup bowl cover. - Ensure there is a crack between the lid and the lip of the soup bowl to vent.
Shiizakana (She-Saw-Kaw-Naw) Sakura tofu, ikura fish roe, wasabi paste with dashi jelly sauce
Seasoned Rice with fried tofu, sliced bamboo shots, carrots and peas
Dainomono (Die-No-Mo-No) Grilled Spanish mackerel saikyo yaki, stewed beef koh shu-ni style with soy and wine sauce, boiled bamboo shoot, green nanohana, carrot flower sakura and water chestnut
To prepare rice: − remove cabbage leaf − place a portion of rice into rice bowl − Fluff the rice to avoid a “snow cone” shape − Wipe loose grains from side of bowl
Revised – 03/28/2016
AIFS FIRST CLASS BRK JAPAN EB CYCLE 4
Heating Instructions all aircraft − Rice: 275° 30-35 minutes − Entrée: 275° 20-25 minutes
Japanese Style Konnichiwa (Cone-Knee-Chee-Wa) means hello in Japanese. Japanese customers expect a sophisticated level of service. Show respect by using two hands when presenting amenities, menus and trays. Present the Japanese menu when a customer has pre-ordered or selected a Japanese meal. Customers dining Japanese style may wish to keep the Oshibori (hot towel); ask before collecting. Meals and trays are designed as an amusement for the eyes, it’s important that items on a tray are straightened.
Add chopsticks to the bottom of the appetizer and main meal trays. handle chopsticks by the paper band in the center. place chopsticks on the rest Prior to delivering the Japanese appetizer tray, pick-up nut dish, refill beverages and lay a table linen. Present appetizer tray with two hands at the same time as Western meals are delivered Offer Japanese green tea, hot/cold sake and plum wine Present meal tray with two hands with Dainomono positioned at top center Re-offer beverages Japanese customers are reserved and hesitant to ask for what they need. Be proactive, offer refills without being asked.
Onboard Menu Guide International Flagship Service to/from Asia - First Class Cycle 4 – Japan to USA - Dinner – Snack - Breakfast Heating Instructions
Dessert Options
Total
• Traditional Ice Cream Sundae (made to order) • • • • •
all aircraft − Toppings: − Shortbread: − Cookies:
Hot Fudge Seasonal Berries Warm Butterscotch Whipped Cream Pecans
Total
275°15-20 minutes 275° 8-10 minutes 275° 10-15 minutes
Service Flow Inflight
• Fruit & Cheese (Emmental, Danish blue and Pepper jack)– Offer with choice of crackers/bread • Fresh Fruit Tart
Total
− Deliver dessert options with beverage − Re-offer coffee, tea, cordials & beverage of choice − Clear all service items − Deliver personal bottles of water & chocolates − Re-offer turn down service
Mid-Flight Service Total • Warm Crepes stuffed with custard and mixed berries topped with vanilla ice cream
− − − −
Set up snacking station /BAR Offer beverages Pick up used glassware Monitor cabin
Second Meal Service − − − − −
Mid-flight Service • •
Snack Basket Fruit Basket
Snack Total
Total
Tonkatsu Sandwich • With tonkatsu sauce and burdock salad • Fresh Fruit Dessert
Revised – 03/28/2016
AIFS First Class Japan BRK EB Cycle 4
Soba Noodles • With broth • Fresh Fruit Dessert
Meal and beverage preferences Hand deliver tray with beverage Pick-up snack trays Re-offer beverages Pick up use glassware
Onboard Menu Guide International Flagship Service to/from Asia - First Class Cycle 4 – Japan to USA - Dinner – Snack - Breakfast Arrival Service-Breakfast
Heating Instructions
Smoothie
all aircraft
•
− Breads: 275° 10 minutes − Entrées: 275° 20-25 minutes
Offer Strawberry/Banana Smoothie – serve in stem less wine glass
Service Flow Tray Setup –linen will be white • • • • •
Napkin roll-up w/band Pre-set fruit appetizer Pre-set butter Pre-set preserve Salt/Pepper
Chive and Gruyere Omelet With fried potatoes and pork herb sausage
Ketchup Available
Total
Total
Fresh Fruit Bowl With berry museli and yogurt
Breakfast Breads • Croissant • Cinnamon roll • Mini Chocolate Danish
Revised – 03/28/2016
AIFS First Class Japan BRK EB Cycle 4
Arrival Service − Hot towels − Preferences − AM pre-meal beverage: offer selection of juices from a linen lined tray offer alternative beverages upon request − PM pre-meal beverage: offer beverage of choice − Re-offer beverages − Pick up − Deliver table linen − Deliver meal tray with entrée − Re-offer beverages − Pick up trays − Offer choice of dessert − Offer coffee, tea, cordials or alternative beverages − Pick up and re-offer beverages − Collect BOSE headphones − Offer last call drinks − Final pick up − Return coats − Offer a personal thank you − Compete inventory forms C209 / seal carts − Secure galley
