cc syd eb sep spring_nov - Aa
Onboard Menu Guide International Flagship Service for Australia - Business Class Spring Season – SYD to LAX - Lunch/Dinner – Snack – Breakfast Beverage Accompaniment: Warm mix nuts Primary Tray Small Plate Beetroot Cured Salmon with horseradish crème fraiche
Salad
Heating Instructions all aircraft − Nuts: 275° 10 min. − Breads: 275° 10 min. − Entrée: 275° 30-35 min.
Service Sequence
Seasonal Greens - Candied Ginger Vinaigrette or Organic sherry extra virgin olive oil
(Detailed procedures in the Onboard Service Manual LAXSYD in the Document Library.)
Sliced Bread (offer from basket)
Pre-Departure 1. Luggage/coats 2. Pre-departure beverages 3. Amenities 4. Introduction, menus, beverage/meal orders 5. Pickup
- Sourdough - Soya linseed sourdough
Main Plates Riverine Grilled Beef Filet With red wine shallot sauce, rosti potato and baby zucchini
Chicken Thai Green Curry With jasmine rice and bok choy
Grilled Shrimp With saffron tagliatelle and chili oil • Garnish with fresh parmesan
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 Lunch Service (SYD to LAX) 1. Tray setup with salad and appetizer 2. Wine, water or beverage of choice and bread; reoffer with every course 3. Pickup: plates 4. Entrée
Vegetable Paella With sautéed heirloom tomatoes, Kalamata olives
Mezze Plate* Bab ghanoush, tabbouleh, labneh cheese and pita bread Note: pita bread will need to be added to plate prior to serving. 5 wedges per plate Revised – 08/29/16
* Note: this is available throughout the flight
AIFS Business Class Australia EB Spring
Onboard Menu Guide International Flagship Service for Australia - Business Class Spring Season – SYD to LAX - Lunch/Dinner – Snack – Breakfast Dessert Options
Heating Instructions all aircraft
•
•
Traditional Ice Cream Sundae (made to order) Hot Fudge Butterscotch Seasonal Berries Whipped Cream Macadamia nuts Hand Selected Local Cheeses * Milawa Brie, Combram Cheddar, quince paste and dried apricot
Place 3 gourmet crackers onto the plate Note: there are non-nut crackers available upon customer request • Valrhona Chocolate Marquise - with fresh raspberries
Mid-flight Service/Bar • • •
Whole Fruit Basket Snack Basket - Sea Salt Potato Chips - Caramel Popcorn Lindt Chocolates
Snacks available upon request: • • •
Mezze Plate Cheese Plate Brisket Quesadilla - With pico de gallo, sour cream, chargrilled green chili pepper
Revised -08/29/16
AIFS Business Class Australia EB Spring
− Toppings: 275° 15-20 mins.
Service Sequence Lunch Service (SYD to LAX; continued) 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 Australia - Business Class Spring Cycle – SYD to LAX - Lunch/Dinner – Snack – Breakfast Arrival Service – Breakfast
Heating Instructions all aircraft − Entrée:
Starters: •
275° 30-35 min.
Strawberry Oatmeal Smoothie-Pour into stemless wine glass
Service Sequence
Breakfast Breads: •
Pain Au Chocolat
Tray Setup for hot entrée • • • •
Napkin roll-up w/band Seasonal fruit bowl Ruby & Roy Greek Yoghurt Salt/Pepper
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 • • • •
Portion Roasted potatoes in top right corner of plate Place tomato half in top left corner Place Scrambled Eggs in lower right Place streaky bacon across the plate
Continental Breakfast • • •
Seasonal Fresh Fruit Bowl Granola Ruby & Roy Greek Yoghurt
Revised – 08/29/16
AIFS Business Class Australia EB Spring
Salad
Heating Instructions all aircraft − Nuts: 275° 10 min. − Breads: 275° 10 min. − Entrée: 275° 30-35 min.
Service Sequence
Seasonal Greens - Candied Ginger Vinaigrette or Organic sherry extra virgin olive oil
(Detailed procedures in the Onboard Service Manual LAXSYD in the Document Library.)
Sliced Bread (offer from basket)
Pre-Departure 1. Luggage/coats 2. Pre-departure beverages 3. Amenities 4. Introduction, menus, beverage/meal orders 5. Pickup
- Sourdough - Soya linseed sourdough
Main Plates Riverine Grilled Beef Filet With red wine shallot sauce, rosti potato and baby zucchini
Chicken Thai Green Curry With jasmine rice and bok choy
Grilled Shrimp With saffron tagliatelle and chili oil • Garnish with fresh parmesan
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 Lunch Service (SYD to LAX) 1. Tray setup with salad and appetizer 2. Wine, water or beverage of choice and bread; reoffer with every course 3. Pickup: plates 4. Entrée
Vegetable Paella With sautéed heirloom tomatoes, Kalamata olives
Mezze Plate* Bab ghanoush, tabbouleh, labneh cheese and pita bread Note: pita bread will need to be added to plate prior to serving. 5 wedges per plate Revised – 08/29/16
* Note: this is available throughout the flight
AIFS Business Class Australia EB Spring
Onboard Menu Guide International Flagship Service for Australia - Business Class Spring Season – SYD to LAX - Lunch/Dinner – Snack – Breakfast Dessert Options
Heating Instructions all aircraft
•
•
Traditional Ice Cream Sundae (made to order) Hot Fudge Butterscotch Seasonal Berries Whipped Cream Macadamia nuts Hand Selected Local Cheeses * Milawa Brie, Combram Cheddar, quince paste and dried apricot
Place 3 gourmet crackers onto the plate Note: there are non-nut crackers available upon customer request • Valrhona Chocolate Marquise - with fresh raspberries
Mid-flight Service/Bar • • •
Whole Fruit Basket Snack Basket - Sea Salt Potato Chips - Caramel Popcorn Lindt Chocolates
Snacks available upon request: • • •
Mezze Plate Cheese Plate Brisket Quesadilla - With pico de gallo, sour cream, chargrilled green chili pepper
Revised -08/29/16
AIFS Business Class Australia EB Spring
− Toppings: 275° 15-20 mins.
Service Sequence Lunch Service (SYD to LAX; continued) 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 Australia - Business Class Spring Cycle – SYD to LAX - Lunch/Dinner – Snack – Breakfast Arrival Service – Breakfast
Heating Instructions all aircraft − Entrée:
Starters: •
275° 30-35 min.
Strawberry Oatmeal Smoothie-Pour into stemless wine glass
Service Sequence
Breakfast Breads: •
Pain Au Chocolat
Tray Setup for hot entrée • • • •
Napkin roll-up w/band Seasonal fruit bowl Ruby & Roy Greek Yoghurt Salt/Pepper
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 • • • •
Portion Roasted potatoes in top right corner of plate Place tomato half in top left corner Place Scrambled Eggs in lower right Place streaky bacon across the plate
Continental Breakfast • • •
Seasonal Fresh Fruit Bowl Granola Ruby & Roy Greek Yoghurt
Revised – 08/29/16
AIFS Business Class Australia EB Spring
