AIFS First Class Korea WB Cycle 1 - Aa
Onboard Menu Guide International Flagship Service to Asia - First Class Cycle 1 - USA to Korea - Lunch/Dinner – Snack - Brunch Table Setting for All Markets • • • • • •
White Tablecloth Sandalwood Linen Napkin Roll-up w/Metal Clip Bread Plate Butter - Piped in Ramekin Salt/Pepper Shaker Set
Heating Instructions 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.
Appetizer (choice of): • Cilantro Cured Salmon • With toasted cumin crème fraiche
•
Teriyaki Glazed Trumpet Mushrooms • With marinated lotus root
Total
− 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
Total
Inflight • •
Soup: Sweet Potato w/ spicy red curry & crème fraiche Pour one into 4” bowl and place on 7” charger plate with cocktail napkin to prevent slipping Garnish with crème fraiche
− − − − −
− Salad: Spinach and Frisee, Strawberries and Blue Cheese • Blue Cheese or Spicy Sesame Vinaigrette
Breads (offer from basket) • • • •
Sourdough Pretzel Roll French Oval Multigrain
Revised – 12/08/15
AIFS First Class Korea WB Cycle 1
− − − − −
International Forms Preferences • Westbound – 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 Asia - First Class Cycle 1 - USA to Korea - Lunch/Dinner – Snack - Brunch Entrées Total
Heating Instructions Boursin Crusted Tenderloin of Beef w/Creamy Demi-Glace Red Skin Mashed Potatoes & Sautéed Kale:
Pre-order
Place kale center Place potatoes top left corner Lean beef on kale Pour sauce in ramekin & place top right
Total
Korean Braised Pork Belly With steamed rice, sesame bok choy and carrots:
Pre-order
Place vegetables upper right corner Place rice in the middle Fan pork belly on left of plate so that it leans on rice Pour braising sauce over pork Do not serve foil cup to passenger
Total
Ginger Poached Halibut With Thai red curry sauce, star anise rice, long beans and shitake mushrooms (SEAF):
Pre-order
Place rice upper left corner Place vegetables bottom right corner Place fish middle leaning on rice and vegetables Pour red curry sauce over fish Do not serve foil cup to passenger
Total
Saffron Gnocchi w/Cherry Tomato Sauce
Pre-order
Asparagus & Mushrooms: Uncover bowl Remove cabbage leaf Garnish pasta w/shaved parmesan cheese
Total
Korean Bibimbap With minced beef, seasonal vegetables and steamed rice. Mixed with hot pepper paste and sesame oil. Served with assorted side dishes and soup.
Revised – 12/08/15
AIFS First Class Korea WB Cycle 1
Pre-order
all aircraft − Entrees: 275° 20-25 minutes
Onboard Menu Guide International Flagship Service to Asia - First Class Cycle 1 - USA to Korea - Lunch/Dinner – Snack - Brunch Heating Instructions
Dessert Options
Total
• Traditional Ice Cream Sundae (made to order) • Hot Fudge • Seasonal Berries • Warm Butterscotch • Whipped Cream • Pecans
all aircraft − Toppings: − Shortbread: − Cookies:
Total
275°15-20 minutes 275° 8-10 minutes 275° 10-15 minutes
Service Flow Inflight
• Fruit & Cheese (Fontina, Dill Havarti and Smoked Cheddar) – offer with choice of crackers/bread Total
• Four Seasons Mousse Cake • Gently remove outer plastic ring • Warm Pineapple Upside-down cake with vanilla ice cream • Warm cake in bowl • Add vanilla ice cream
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 − − − −
Set up snacking station /BAR Offer beverages Pick up used glassware Monitor cabin
Second Meal Service − − − − −
Mid-flight Service • •
Snack Basket Whole Fruit Basket
Light Meal Total
Total
Spice Korean Noodles • Served chilled with kimchi marinated chicken and vegetables • Fresh Fruit Dessert
Revised – 12/08/15
AIFS First Class Korea WB Cycle 1
Pastrami Sandwich • With kale and broccoli slaw • Orzo feta salad • Honey mustard sauce • 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 Asia - First Class Cycle 1 - USA to Korea - Lunch/Dinner – Snack - Brunch Arrival Service - Brunch
Heating Instructions all aircraft
Tray Set up • • •
− Breads: 275° 10 minutes − Entrées: 275° 20-25 minutes
Served with mixed greens Italian vinaigrette Lemon Pie
Service Flow Arrival Service
Total
Total
Revised – 12/08/15
AIFS First Class Korea WB Cycle 1
Quiche Lorraine With fire roasted chicken sausage and paprika potatoes.
Ramen Noodle Bowl With shrimp, enoki mushrooms, carrots and miso broth
− 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
White Tablecloth Sandalwood Linen Napkin Roll-up w/Metal Clip Bread Plate Butter - Piped in Ramekin Salt/Pepper Shaker Set
Heating Instructions 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.
Appetizer (choice of): • Cilantro Cured Salmon • With toasted cumin crème fraiche
•
Teriyaki Glazed Trumpet Mushrooms • With marinated lotus root
Total
− 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
Total
Inflight • •
Soup: Sweet Potato w/ spicy red curry & crème fraiche Pour one into 4” bowl and place on 7” charger plate with cocktail napkin to prevent slipping Garnish with crème fraiche
− − − − −
− Salad: Spinach and Frisee, Strawberries and Blue Cheese • Blue Cheese or Spicy Sesame Vinaigrette
Breads (offer from basket) • • • •
Sourdough Pretzel Roll French Oval Multigrain
Revised – 12/08/15
AIFS First Class Korea WB Cycle 1
− − − − −
International Forms Preferences • Westbound – 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 Asia - First Class Cycle 1 - USA to Korea - Lunch/Dinner – Snack - Brunch Entrées Total
Heating Instructions Boursin Crusted Tenderloin of Beef w/Creamy Demi-Glace Red Skin Mashed Potatoes & Sautéed Kale:
Pre-order
Place kale center Place potatoes top left corner Lean beef on kale Pour sauce in ramekin & place top right
Total
Korean Braised Pork Belly With steamed rice, sesame bok choy and carrots:
Pre-order
Place vegetables upper right corner Place rice in the middle Fan pork belly on left of plate so that it leans on rice Pour braising sauce over pork Do not serve foil cup to passenger
Total
Ginger Poached Halibut With Thai red curry sauce, star anise rice, long beans and shitake mushrooms (SEAF):
Pre-order
Place rice upper left corner Place vegetables bottom right corner Place fish middle leaning on rice and vegetables Pour red curry sauce over fish Do not serve foil cup to passenger
Total
Saffron Gnocchi w/Cherry Tomato Sauce
Pre-order
Asparagus & Mushrooms: Uncover bowl Remove cabbage leaf Garnish pasta w/shaved parmesan cheese
Total
Korean Bibimbap With minced beef, seasonal vegetables and steamed rice. Mixed with hot pepper paste and sesame oil. Served with assorted side dishes and soup.
Revised – 12/08/15
AIFS First Class Korea WB Cycle 1
Pre-order
all aircraft − Entrees: 275° 20-25 minutes
Onboard Menu Guide International Flagship Service to Asia - First Class Cycle 1 - USA to Korea - Lunch/Dinner – Snack - Brunch Heating Instructions
Dessert Options
Total
• Traditional Ice Cream Sundae (made to order) • Hot Fudge • Seasonal Berries • Warm Butterscotch • Whipped Cream • Pecans
all aircraft − Toppings: − Shortbread: − Cookies:
Total
275°15-20 minutes 275° 8-10 minutes 275° 10-15 minutes
Service Flow Inflight
• Fruit & Cheese (Fontina, Dill Havarti and Smoked Cheddar) – offer with choice of crackers/bread Total
• Four Seasons Mousse Cake • Gently remove outer plastic ring • Warm Pineapple Upside-down cake with vanilla ice cream • Warm cake in bowl • Add vanilla ice cream
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 − − − −
Set up snacking station /BAR Offer beverages Pick up used glassware Monitor cabin
Second Meal Service − − − − −
Mid-flight Service • •
Snack Basket Whole Fruit Basket
Light Meal Total
Total
Spice Korean Noodles • Served chilled with kimchi marinated chicken and vegetables • Fresh Fruit Dessert
Revised – 12/08/15
AIFS First Class Korea WB Cycle 1
Pastrami Sandwich • With kale and broccoli slaw • Orzo feta salad • Honey mustard sauce • 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 Asia - First Class Cycle 1 - USA to Korea - Lunch/Dinner – Snack - Brunch Arrival Service - Brunch
Heating Instructions all aircraft
Tray Set up • • •
− Breads: 275° 10 minutes − Entrées: 275° 20-25 minutes
Served with mixed greens Italian vinaigrette Lemon Pie
Service Flow Arrival Service
Total
Total
Revised – 12/08/15
AIFS First Class Korea WB Cycle 1
Quiche Lorraine With fire roasted chicken sausage and paprika potatoes.
Ramen Noodle Bowl With shrimp, enoki mushrooms, carrots and miso broth
− 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
