CC NRT-HND-LUN-DIN-BRN 788 CYC2 EB FEB - Aa
Onboard Menu Guide International Flagship Service to/from Asia – Business Class 2CLS Cycle 2 – JAPAN to USA - Lunch/Dinner – Snack - Brunch Appetizer Caprese Salad
Salad Seasonal greens w. celery, tomato, mozzarella and olives - Served with sundried tomato dressing or - Japanese Sesame Soy Vinaigrette
Heating Instructions 787 aircraft − Nuts: MED 15 minutes − Breads: MED 10 minutes − Entree: MED 25-30 minutes
Service Flow Boarding
NOTE: will be white linen
Breads (offer from basket)
Western Entrées Grilled Beef Filet
With mushroom sauce, Duchess Potatoes, snap peas and carrots Place potatoes upper left Place vegetables in bottom right Place beef bottom left Pour sauce in ceramic ramekin & place top right Do not serve foil cup to passenger
Miso Chicken With miso sauce, black sesame steamed rice, green beans and peppers
Place rice in top left corner Place vegetables in top right corner Place chicken in lower center Pour sauce over chicken Do not serve foil cup to passenger
Red Snapper With Saikyo sauce, steamed rice, eggplant, sweet potato and green beans:
Place rice in top left corner Place bok choy in top left corner Place prawns in lower right corner Pour sauce over prawns Do not serve foil cup to passenger
− Welcome customers − Pre-departure beverages − Deliver amenities newspapers slippers Bose Headphones and headphone covers Introduction, menus & amenities − Preferences (time permitting) − Pick up used glasses & papers
Inflight • • − − − − −
− − − − −
− − Spinach and Ricotta Cannelloni: With basil pesto sauce: Add pour sauce over cannelloni Garnish with Parmesan cheese Do not serve foil cup to passenger
Revised – 05/23/2016
AIFS BUSINESS CLASS 2CLS JAPAN SNK EB CYCLE 2
International Forms Preferences • Eastbound – fwd/aft Hot towels Pre-meal beverage with warmed mixed nuts in ramekins from a linen draped cart Re-offer beverages, fwd-aft Pick up used glassware and ramekins Deliver from linen draped cart: table linen meal tray with appetizer and salad, offer dressing bread, water, wine Pick up appetizer plates with a lined tray Deliver entrees from a lined tray Re-offer beverages & bread Pick up trays as customers finish Deliver from a linen draped cart: dessert options hot beverages cordials Pick up dessert items Deliver personal bottles of water from a lined tray
Onboard Menu Guide International Flagship Service for Asia - Business Class 2CLS Cycle 2–Japan to USA - Lunch/Dinner – Snack – Breakfast Note: Appetizer and entrées will be on White linen trays
Japanese Winter Meal First Tray Kobachi (Koo-Baa-Chee)
Heating Instructions all aircraft − Rice: 275° 30-35 min − Entrée: 275° 20-25 min.
Nameko mushrooms 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
Kuchitori (Koo-chee-toe-dee) Spicy cod roe salad and marinated herring roe salad
Skiizakana (She-zaw-kaw-naw) Boiled chicken salad with sesame sauce
Japanese Green Tea Japanese Green Tea “ocha” or “sencha” 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 Tomewan Miso soup (Mee-So)
Total
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
Pre-order
Note: entrée is plated in large bowl Dainomono (Die-No-Mo-No) Grilled red snapper saikyoyaki style, daikon radish, awafu gluten cake, green beans, carrot flower and simmered kelp roll with herring.
Seasoned Rice with chicken and vegetables
To prepare rice: − Remove cabbage leaf − Place a portion of rice into rice bowl − Fluff rice to avoid a “snow cone” shape − wipe loose grains from the side of the rice bowl
Revised – 01/27/2016
AIFS BUSINESS CLASS JAPAN BRK EB CYCLE 2
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 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 & 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 Pick up appetizer tray Present meal tray w/ two hands; Dainomono positioned at top center Re-offer beverages Japanese customers are reserved & hesitant to ask for what they need. Be proactive, offer refills without being asked.
Onboard Menu Guide International Flagship Service to/from Asia – Business Class 2CLS Cycle 2 – JAPAN to USA - Lunch/Dinner – Snack - Brunch Dessert Options
Total
• Traditional Ice Cream Sundae (made to order) • • • • •
787 aircraft − Toppings:
Hot Fudge Seasonal Berries Warm Butterscotch Whipped Cream Pecans
Total
MED 10 minutes
Service Flow Inflight
• Fruit & Cheese – emmental, blue cheese and pepper jack-offer with choice of crackers/bread •
Heating Instructions
Blueberry 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 − Re-offer turn down service
Mid-Flight Service − − − −
Mid-flight Service • •
Snack Basket Fresh Fruit Basket
Set up snacking station /BAR Offer beverages Pick up used glassware Monitor cabin
Second Meal Service − − − − −
Snack Total
Total
Teriyaki Chicken Wrap • With teriyaki sauce –now in ceramic ramekin • Pumpkin salad • Fresh Fruit Dessert
Udon Noodles • With broth • Fresh Fruit Dessert
Revised – 05/23/2016
AIFS BUSINESS CLASS 2CLS JAPAN SNK EB CYCLE 2
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 – Business Class 2CLS Cycle 2 – JAPAN to USA - Lunch/Dinner – Snack - Brunch Arrival Service – Brunch
NOTE: tray will have white linen
Heating Instructions
Tray Setup
787 aircraft
•
Napkin roll-up w/band
• • • •
− Entrées: MED 25-30 minutes
Fresh Green salad Balsamic Vinaigrette Strawberry Cake Salt/Pepper
Service Flow Arrival Service
Total
Total
Mushroom and Herb Quiche With roasted paprika potatoes, herb pork sausage and grilled stuffed tomato
Prawn Tempura With steamed rice, tempura sauce, shishito pepper and eggplant • Pour sauce over shrimp Note: prior to cooking please vent corner of dish to release steam
Revised – 05/23/2016
AIFS BUSINESS CLASS 2CLS JAPAN SNK EB CYCLE 2
− 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
Salad Seasonal greens w. celery, tomato, mozzarella and olives - Served with sundried tomato dressing or - Japanese Sesame Soy Vinaigrette
Heating Instructions 787 aircraft − Nuts: MED 15 minutes − Breads: MED 10 minutes − Entree: MED 25-30 minutes
Service Flow Boarding
NOTE: will be white linen
Breads (offer from basket)
Western Entrées Grilled Beef Filet
With mushroom sauce, Duchess Potatoes, snap peas and carrots Place potatoes upper left Place vegetables in bottom right Place beef bottom left Pour sauce in ceramic ramekin & place top right Do not serve foil cup to passenger
Miso Chicken With miso sauce, black sesame steamed rice, green beans and peppers
Place rice in top left corner Place vegetables in top right corner Place chicken in lower center Pour sauce over chicken Do not serve foil cup to passenger
Red Snapper With Saikyo sauce, steamed rice, eggplant, sweet potato and green beans:
Place rice in top left corner Place bok choy in top left corner Place prawns in lower right corner Pour sauce over prawns Do not serve foil cup to passenger
− Welcome customers − Pre-departure beverages − Deliver amenities newspapers slippers Bose Headphones and headphone covers Introduction, menus & amenities − Preferences (time permitting) − Pick up used glasses & papers
Inflight • • − − − − −
− − − − −
− − Spinach and Ricotta Cannelloni: With basil pesto sauce: Add pour sauce over cannelloni Garnish with Parmesan cheese Do not serve foil cup to passenger
Revised – 05/23/2016
AIFS BUSINESS CLASS 2CLS JAPAN SNK EB CYCLE 2
International Forms Preferences • Eastbound – fwd/aft Hot towels Pre-meal beverage with warmed mixed nuts in ramekins from a linen draped cart Re-offer beverages, fwd-aft Pick up used glassware and ramekins Deliver from linen draped cart: table linen meal tray with appetizer and salad, offer dressing bread, water, wine Pick up appetizer plates with a lined tray Deliver entrees from a lined tray Re-offer beverages & bread Pick up trays as customers finish Deliver from a linen draped cart: dessert options hot beverages cordials Pick up dessert items Deliver personal bottles of water from a lined tray
Onboard Menu Guide International Flagship Service for Asia - Business Class 2CLS Cycle 2–Japan to USA - Lunch/Dinner – Snack – Breakfast Note: Appetizer and entrées will be on White linen trays
Japanese Winter Meal First Tray Kobachi (Koo-Baa-Chee)
Heating Instructions all aircraft − Rice: 275° 30-35 min − Entrée: 275° 20-25 min.
Nameko mushrooms 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
Kuchitori (Koo-chee-toe-dee) Spicy cod roe salad and marinated herring roe salad
Skiizakana (She-zaw-kaw-naw) Boiled chicken salad with sesame sauce
Japanese Green Tea Japanese Green Tea “ocha” or “sencha” 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 Tomewan Miso soup (Mee-So)
Total
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
Pre-order
Note: entrée is plated in large bowl Dainomono (Die-No-Mo-No) Grilled red snapper saikyoyaki style, daikon radish, awafu gluten cake, green beans, carrot flower and simmered kelp roll with herring.
Seasoned Rice with chicken and vegetables
To prepare rice: − Remove cabbage leaf − Place a portion of rice into rice bowl − Fluff rice to avoid a “snow cone” shape − wipe loose grains from the side of the rice bowl
Revised – 01/27/2016
AIFS BUSINESS CLASS JAPAN BRK EB CYCLE 2
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 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 & 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 Pick up appetizer tray Present meal tray w/ two hands; Dainomono positioned at top center Re-offer beverages Japanese customers are reserved & hesitant to ask for what they need. Be proactive, offer refills without being asked.
Onboard Menu Guide International Flagship Service to/from Asia – Business Class 2CLS Cycle 2 – JAPAN to USA - Lunch/Dinner – Snack - Brunch Dessert Options
Total
• Traditional Ice Cream Sundae (made to order) • • • • •
787 aircraft − Toppings:
Hot Fudge Seasonal Berries Warm Butterscotch Whipped Cream Pecans
Total
MED 10 minutes
Service Flow Inflight
• Fruit & Cheese – emmental, blue cheese and pepper jack-offer with choice of crackers/bread •
Heating Instructions
Blueberry 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 − Re-offer turn down service
Mid-Flight Service − − − −
Mid-flight Service • •
Snack Basket Fresh Fruit Basket
Set up snacking station /BAR Offer beverages Pick up used glassware Monitor cabin
Second Meal Service − − − − −
Snack Total
Total
Teriyaki Chicken Wrap • With teriyaki sauce –now in ceramic ramekin • Pumpkin salad • Fresh Fruit Dessert
Udon Noodles • With broth • Fresh Fruit Dessert
Revised – 05/23/2016
AIFS BUSINESS CLASS 2CLS JAPAN SNK EB CYCLE 2
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 – Business Class 2CLS Cycle 2 – JAPAN to USA - Lunch/Dinner – Snack - Brunch Arrival Service – Brunch
NOTE: tray will have white linen
Heating Instructions
Tray Setup
787 aircraft
•
Napkin roll-up w/band
• • • •
− Entrées: MED 25-30 minutes
Fresh Green salad Balsamic Vinaigrette Strawberry Cake Salt/Pepper
Service Flow Arrival Service
Total
Total
Mushroom and Herb Quiche With roasted paprika potatoes, herb pork sausage and grilled stuffed tomato
Prawn Tempura With steamed rice, tempura sauce, shishito pepper and eggplant • Pour sauce over shrimp Note: prior to cooking please vent corner of dish to release steam
Revised – 05/23/2016
AIFS BUSINESS CLASS 2CLS JAPAN SNK EB CYCLE 2
− 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
