AIFS First Class Japan EB SNK Cycle 1 - Aa
Onboard Menu Guide International Flagship Service to/from Asia - First Class Cycle 1 – NRT to USA - Lunch/Dinner – Snack - Brunch Heating Instructions
Table Setting • • • • • •
White Tablecloth Sandalwood Linen Napkin Roll-up w/Metal Clip Bread Plate Butter - Piped in Ramekin Salt/Pepper Shaker Set
all aircraft − Nuts: 275° 10 minutes − Breads: 275° 10 minutes − Soup: 275° 10-15 minutes
Service Flow Boarding 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) : • Cajun Prawns • With mango salsa
Edamame Hummus • With mozzarella salad and Tortilla chips
− Welcome customers − Pre-departure beverages − Deliver amenities newspapers pajamas slippers Bose Headphones and headphone covers Introduction, menus & amenities − Preferences (time permitting) − Pick up used glasses & papers
Inflight Total
Total
• • − −
Soup: Creamy Mushroom Soup Pour one into 4” bowl and place on 7” charger plate with cocktail napkin to prevent slipping
Salad: Spring Lettuce w. cucumber, ginger and snap peas • Buttermilk dressing or Japanese Sesame Soy Vinaigrette
Breads (offer from basket)
Revised – 12/08/15
AIFS FIRST CLASS SNK JAPAN EB CYCLE 1
− − − − − − − − −
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 placemat, 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 1 – NRT to USA - Lunch/Dinner – Snack - Brunch Western Meal Entrées
Heating Instructions all aircraft − Entrees: 275° 20-25 minutes
Total
Grilled Beef Filet With miso cream sauce, stuffed potato, zucchini and peppers
Pre-order
Place potatoes upper left Place vegetables in bottom right Place beef bottom left Pour sauce in ceramic ramekin & place top right
Total
Teriyaki Chicken With teriyaki sauce, black sesame steamed rice, simmered vegetables
Total
Place chicken in top right corner Place rice lower left corner Place vegetables in top left corner Pour sauce over chicken
Sautéed Prawns With Thai Curry sauce, steamed rice and baby bok choy:
Revised – 12/08/15
AIFS FIRST CLASS SNK JAPAN EB CYCLE 1
Pre-order
Place rice in top left corner Place bok choy in top left corner Place prawns in lower right corner Pour sauce over prawns
Polenta Lasagna : With tomato herb sauce: Total
Pre-order
Uncover bowl Add pour sauce around base of lasagna Garnish with Parmesan cheese
Pre-order
Onboard Menu Guide International Flagship Service to/from Asia - First Class Cycle 1 – Japan to USA - Lunch/Dinner – Snack - Brunch Table Setting • • • • •
Heating Instructions
White Tablecloth Sandalwood Linen Napkin Roll-up w/Metal Clip Bread Plate (optional) Butter - Piped in Ramekin (optional)
all aircraft − Rice: 275° 30-35 minutes − Entrée: 275° 20-25 minutes
Japanese Winter Meal Appetizer Tray Kobachi (Koo-Baa-Chee) Marinated herring roe salad. Spicy cod roe and nameko mushroom with yamakurage vegetables
Total
Hassun (Haw-Soon) Simmered prawn, baked whitefish with cheese. Minced duck with steamed egg yolk cake, sweet simmered broad bean with gold leaf. Steamed taro potato with black sesame and lily bulb flower
Pre-order
Japanese Green Tea
Mukou zuke (Moo-Ko Zoo-Kay) Sea bream fillet with radish mixed baby leaves and yuzu dressing
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 Winter Meal Main Tray Total
Pre-order
Shiizakana (She-Saw-Kaw-Naw) Boiled chicken salad with sesame sauce. Dainomono (Die-No-Mo-No) Braised Japanese beef with yuzu kosho pepper sauce and grilled red snapper saikyoyaki style. Daikon radish, awafu gluten cake, green beans and carrot flower. Revised – 12/08/15
AIFS First Class Japan SNK EB CYCLE 1
Tomewan Miso soup (Mee-So) with tofu and nameko mushrooms 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.
Seasoned Rice with chicken and vegetables 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
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 1 – NRT to USA - Lunch/Dinner – Snack - Brunch Dessert Options
Total
• Traditional Ice Cream Sundae (made to order) • • • • •
Heating Instructions all aircraft -Toppings: -Warm Dessert
Hot Fudge Seasonal Berries Warm Butterscotch Whipped Cream Pecans
Total
275°15-20 minutes 275° 8-10 minutes
Service Flow Inflight
• Fruit & Cheese (Emmental, Red Cheddar and Camembert) – offer with choice of crackers/bread • Mix Berry 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 − Deliver duty free − Re-offer turn down service
Mid-Flight Service
• Warm Apple and Raisin Pie
Total
• Warm pie in bowl • Add vanilla ice cream
− − − −
Set up snacking station /BAR Offer beverages Pick up used glassware Monitor cabin
Second Meal Service − − − − −
Mid-flight Service • •
Snack Basket Fresh Fruit Basket
Snack Total
Total
Roast Beef Sandwich • With mustard sauce –now in ceramic ramekin • Potato and Egg salad • Fresh Fruit Dessert
Udon Noodles • With broth • Fresh Fruit Dessert
Revised – 12/08/15
AIFS FIRST CLASS SNK JAPAN EB CYCLE 1
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 1 – NRT to USA - Lunch/Dinner – Snack - Brunch Arrival Service – Brunch
Heating Instructions Tray Setup •
Napkin roll-up w/band
• • •
Fresh Green salad Italian Vinaigrette Opera Cake (Almond Sponge Cake w. chocolate ganache and coffee buttercream) Salt/Pepper
•
Red Pepper and Onion Quiche Total
With roasted potatoes and parmesan spinach stuffed tomato
Pork Katsu With tonkatsu sauce and steamed rice • Pour tonkatsu sauce over Pork • Garnish w. shredded cabbage Note: prior to cooking please vent corner of dish to release steam
Total
Revised – 12/08/15
AIFS FIRST CLASS SNK JAPAN EB CYCLE 1
all aircraft − Breads: 275° 10 minutes − Entrées: 275° 20-25 minutes
Service Flow 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 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 Sandalwood Linen Napkin Roll-up w/Metal Clip Bread Plate Butter - Piped in Ramekin Salt/Pepper Shaker Set
all aircraft − Nuts: 275° 10 minutes − Breads: 275° 10 minutes − Soup: 275° 10-15 minutes
Service Flow Boarding 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) : • Cajun Prawns • With mango salsa
Edamame Hummus • With mozzarella salad and Tortilla chips
− Welcome customers − Pre-departure beverages − Deliver amenities newspapers pajamas slippers Bose Headphones and headphone covers Introduction, menus & amenities − Preferences (time permitting) − Pick up used glasses & papers
Inflight Total
Total
• • − −
Soup: Creamy Mushroom Soup Pour one into 4” bowl and place on 7” charger plate with cocktail napkin to prevent slipping
Salad: Spring Lettuce w. cucumber, ginger and snap peas • Buttermilk dressing or Japanese Sesame Soy Vinaigrette
Breads (offer from basket)
Revised – 12/08/15
AIFS FIRST CLASS SNK JAPAN EB CYCLE 1
− − − − − − − − −
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 placemat, 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 1 – NRT to USA - Lunch/Dinner – Snack - Brunch Western Meal Entrées
Heating Instructions all aircraft − Entrees: 275° 20-25 minutes
Total
Grilled Beef Filet With miso cream sauce, stuffed potato, zucchini and peppers
Pre-order
Place potatoes upper left Place vegetables in bottom right Place beef bottom left Pour sauce in ceramic ramekin & place top right
Total
Teriyaki Chicken With teriyaki sauce, black sesame steamed rice, simmered vegetables
Total
Place chicken in top right corner Place rice lower left corner Place vegetables in top left corner Pour sauce over chicken
Sautéed Prawns With Thai Curry sauce, steamed rice and baby bok choy:
Revised – 12/08/15
AIFS FIRST CLASS SNK JAPAN EB CYCLE 1
Pre-order
Place rice in top left corner Place bok choy in top left corner Place prawns in lower right corner Pour sauce over prawns
Polenta Lasagna : With tomato herb sauce: Total
Pre-order
Uncover bowl Add pour sauce around base of lasagna Garnish with Parmesan cheese
Pre-order
Onboard Menu Guide International Flagship Service to/from Asia - First Class Cycle 1 – Japan to USA - Lunch/Dinner – Snack - Brunch Table Setting • • • • •
Heating Instructions
White Tablecloth Sandalwood Linen Napkin Roll-up w/Metal Clip Bread Plate (optional) Butter - Piped in Ramekin (optional)
all aircraft − Rice: 275° 30-35 minutes − Entrée: 275° 20-25 minutes
Japanese Winter Meal Appetizer Tray Kobachi (Koo-Baa-Chee) Marinated herring roe salad. Spicy cod roe and nameko mushroom with yamakurage vegetables
Total
Hassun (Haw-Soon) Simmered prawn, baked whitefish with cheese. Minced duck with steamed egg yolk cake, sweet simmered broad bean with gold leaf. Steamed taro potato with black sesame and lily bulb flower
Pre-order
Japanese Green Tea
Mukou zuke (Moo-Ko Zoo-Kay) Sea bream fillet with radish mixed baby leaves and yuzu dressing
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 Winter Meal Main Tray Total
Pre-order
Shiizakana (She-Saw-Kaw-Naw) Boiled chicken salad with sesame sauce. Dainomono (Die-No-Mo-No) Braised Japanese beef with yuzu kosho pepper sauce and grilled red snapper saikyoyaki style. Daikon radish, awafu gluten cake, green beans and carrot flower. Revised – 12/08/15
AIFS First Class Japan SNK EB CYCLE 1
Tomewan Miso soup (Mee-So) with tofu and nameko mushrooms 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.
Seasoned Rice with chicken and vegetables 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
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 1 – NRT to USA - Lunch/Dinner – Snack - Brunch Dessert Options
Total
• Traditional Ice Cream Sundae (made to order) • • • • •
Heating Instructions all aircraft -Toppings: -Warm Dessert
Hot Fudge Seasonal Berries Warm Butterscotch Whipped Cream Pecans
Total
275°15-20 minutes 275° 8-10 minutes
Service Flow Inflight
• Fruit & Cheese (Emmental, Red Cheddar and Camembert) – offer with choice of crackers/bread • Mix Berry 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 − Deliver duty free − Re-offer turn down service
Mid-Flight Service
• Warm Apple and Raisin Pie
Total
• Warm pie in bowl • Add vanilla ice cream
− − − −
Set up snacking station /BAR Offer beverages Pick up used glassware Monitor cabin
Second Meal Service − − − − −
Mid-flight Service • •
Snack Basket Fresh Fruit Basket
Snack Total
Total
Roast Beef Sandwich • With mustard sauce –now in ceramic ramekin • Potato and Egg salad • Fresh Fruit Dessert
Udon Noodles • With broth • Fresh Fruit Dessert
Revised – 12/08/15
AIFS FIRST CLASS SNK JAPAN EB CYCLE 1
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 1 – NRT to USA - Lunch/Dinner – Snack - Brunch Arrival Service – Brunch
Heating Instructions Tray Setup •
Napkin roll-up w/band
• • •
Fresh Green salad Italian Vinaigrette Opera Cake (Almond Sponge Cake w. chocolate ganache and coffee buttercream) Salt/Pepper
•
Red Pepper and Onion Quiche Total
With roasted potatoes and parmesan spinach stuffed tomato
Pork Katsu With tonkatsu sauce and steamed rice • Pour tonkatsu sauce over Pork • Garnish w. shredded cabbage Note: prior to cooking please vent corner of dish to release steam
Total
Revised – 12/08/15
AIFS FIRST CLASS SNK JAPAN EB CYCLE 1
all aircraft − Breads: 275° 10 minutes − Entrées: 275° 20-25 minutes
Service Flow 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 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
