CC HKG DINE REST WB CY1 SEP - Aa
Onboard Menu Guide International Flagship Service for Hong Kong - Business Class Fall Season – LAX to HKG – Dine & Rest Pre-Departure Snack- warm mix nuts Primary Tray Canape Roast Duck and Mandarin Orange Crostini
Heating Instructions all aircraft − Nuts: 275° 10 min. − Breads: 275° 10 min. − Entrée: 275° 30-35 min.
Salad Fresh Seasonal Greens - Horseradish Maple Vinaigrette - Spicy Sesame Vinaigrette
Sliced Breads (offer from basket) - Sourdough - Whole Grain sourdough
Main Plates Coffee Braised Short Rib With Yukon gold mashed potatoes and roasted root vegetables
Beef Wellington With chanterelle ragout, asparagus and tri-color carrots
Shrimp Panang With jasmine rice and sautéed vegetables
Cauliflower Steak With truffle butter and farro risotto
Antipasto Plate* Prosciutto, pesto-marinated mozzarella, feta cheese, olives and pita rounds
Revised – 08/19/2016
* Note: this is available throughout the flight
AIFS Business Class Hong Kong WB Cycle 1
Service Sequence (Detailed procedures in the Onboard Service Manual in the Document Library.) Pre-Departure 1. Luggage/coats 2. Pre-departure beverages 3. Amenities 4. Introduction, menus, beverage/meal orders 5. Pickup Level-Off 1. Remaining beverage/meal orders 2. Individual water bottles Pre-Meal Beverage 1. Hot towels 2. Pre-meal beverage with accompaniment 3. Refills 4. Pickup Dinner Service 1. Tray setup with salad and canape 2. Wine, water or beverage of choice and bread; reoffer with every course 3. Pickup: plates 4. Entrée
Onboard Menu Guide International Flagship Service for Hong Kong - Business Class Fall Season – LAX to HKG – Dine & Rest Dessert Options
Heating Instructions all aircraft
•
Pre Made Sundae (made to order) Ben & Jerry’s Ice Cream
− Toppings: 275° 15-20 mins.
•
Hand Selected Local Cheeses * Hopscotch Cheddar Ale Cypress Grove Humboldt Fog Goat Cheese
Service Sequence
Place 3 gourmet crackers onto the plate Note: there are non-nut crackers available upon customer request
•
Chocolate Hazelnut Mousse Bar
Mid-flight Service/Bar • • • • •
Whole Fruit Basket Boulder Kettle Potato Chips Kettle Popcorn ginnyminis oatmeal cookies Gourmet Chocolates
Snacks available upon request: • • •
Antipasto Plate Cheese Plate Wagyu Beef Burgers
Revised -08/19/2016
AIFS Business Class Hong Kong WB Cycle 1
Dinner Service 5. Pickup: tray setup 6. Cheese/dessert 7. Coffee, tea, cordials or beverage of choice 8. Final pickup Mid-Flight 1. Bar setup 2. Walk-through every 15 minutes 3. Offer and serve menu items throughout customer rest period 4. Pickup
Onboard Menu Guide International Flagship Service for Hong Kong - Business Class Fall Season – LAX to HKG – Dine & Rest Arrival Service – Brunch
Heating Instructions all aircraft
Starters: •
− Entrée:
275° 30-35 min.
Peaches & Cream Smoothie - pour into stemless wine glass
Service Sequence
Breads: • Pain Au Chocolat • Croissant offer butter and preserve
Tray Setup for hot entrée • • • •
Napkin roll-up w/band Seasonal fruit bowl Greek Yoghurt Salt/Pepper Sachet
Arrival Meal Service 1. Hot towels 2. Juices, smoothie or beverage of choice 3. Meal orders 4. Meal, coffee, tea or beverage of choice 5. Re-offer beverage 6. Pickup Approach (45 minutes prior to arrival) 1. Forms 2. Last call beverages 3. Headphones 4. Pickup 5. Coats
All American Breakfast • • • •
Scrambled eggs Canadian bacon Roasted potatoes Herbed tomato
Continental Breakfast • • •
Seasonal Fresh Fruit Bowl Granola Greek Yoghurt
Revised – 08/19/2016
AIFS Business Class Hong Kong WB Cycle 1
Heating Instructions all aircraft − Nuts: 275° 10 min. − Breads: 275° 10 min. − Entrée: 275° 30-35 min.
Salad Fresh Seasonal Greens - Horseradish Maple Vinaigrette - Spicy Sesame Vinaigrette
Sliced Breads (offer from basket) - Sourdough - Whole Grain sourdough
Main Plates Coffee Braised Short Rib With Yukon gold mashed potatoes and roasted root vegetables
Beef Wellington With chanterelle ragout, asparagus and tri-color carrots
Shrimp Panang With jasmine rice and sautéed vegetables
Cauliflower Steak With truffle butter and farro risotto
Antipasto Plate* Prosciutto, pesto-marinated mozzarella, feta cheese, olives and pita rounds
Revised – 08/19/2016
* Note: this is available throughout the flight
AIFS Business Class Hong Kong WB Cycle 1
Service Sequence (Detailed procedures in the Onboard Service Manual in the Document Library.) Pre-Departure 1. Luggage/coats 2. Pre-departure beverages 3. Amenities 4. Introduction, menus, beverage/meal orders 5. Pickup Level-Off 1. Remaining beverage/meal orders 2. Individual water bottles Pre-Meal Beverage 1. Hot towels 2. Pre-meal beverage with accompaniment 3. Refills 4. Pickup Dinner Service 1. Tray setup with salad and canape 2. Wine, water or beverage of choice and bread; reoffer with every course 3. Pickup: plates 4. Entrée
Onboard Menu Guide International Flagship Service for Hong Kong - Business Class Fall Season – LAX to HKG – Dine & Rest Dessert Options
Heating Instructions all aircraft
•
Pre Made Sundae (made to order) Ben & Jerry’s Ice Cream
− Toppings: 275° 15-20 mins.
•
Hand Selected Local Cheeses * Hopscotch Cheddar Ale Cypress Grove Humboldt Fog Goat Cheese
Service Sequence
Place 3 gourmet crackers onto the plate Note: there are non-nut crackers available upon customer request
•
Chocolate Hazelnut Mousse Bar
Mid-flight Service/Bar • • • • •
Whole Fruit Basket Boulder Kettle Potato Chips Kettle Popcorn ginnyminis oatmeal cookies Gourmet Chocolates
Snacks available upon request: • • •
Antipasto Plate Cheese Plate Wagyu Beef Burgers
Revised -08/19/2016
AIFS Business Class Hong Kong WB Cycle 1
Dinner Service 5. Pickup: tray setup 6. Cheese/dessert 7. Coffee, tea, cordials or beverage of choice 8. Final pickup Mid-Flight 1. Bar setup 2. Walk-through every 15 minutes 3. Offer and serve menu items throughout customer rest period 4. Pickup
Onboard Menu Guide International Flagship Service for Hong Kong - Business Class Fall Season – LAX to HKG – Dine & Rest Arrival Service – Brunch
Heating Instructions all aircraft
Starters: •
− Entrée:
275° 30-35 min.
Peaches & Cream Smoothie - pour into stemless wine glass
Service Sequence
Breads: • Pain Au Chocolat • Croissant offer butter and preserve
Tray Setup for hot entrée • • • •
Napkin roll-up w/band Seasonal fruit bowl Greek Yoghurt Salt/Pepper Sachet
Arrival Meal Service 1. Hot towels 2. Juices, smoothie or beverage of choice 3. Meal orders 4. Meal, coffee, tea or beverage of choice 5. Re-offer beverage 6. Pickup Approach (45 minutes prior to arrival) 1. Forms 2. Last call beverages 3. Headphones 4. Pickup 5. Coats
All American Breakfast • • • •
Scrambled eggs Canadian bacon Roasted potatoes Herbed tomato
Continental Breakfast • • •
Seasonal Fresh Fruit Bowl Granola Greek Yoghurt
Revised – 08/19/2016
AIFS Business Class Hong Kong WB Cycle 1
