CC US-Japan 788 WB CY1 JAN - Aa
Onboard Menu Guide International Flagship Service to/from Asia - Business Class 2CLS Cycle 1 – USA to JAPAN - Lunch/Dinner – Snack - Brunch Heating Instructions
Tray will have white linen •
Appetizer : Teriyaki Glazed Trumpet Mushrooms •
•
With marinated lotus root
Salad: Spinach and Frisee with Walnuts, Strawberries and Blue Cheese • •
Blue Cheese Dressing or Spicy Sesame Vinaigrette
Complete service details on FA Tablet
Total
Total
Place kale center Place potatoes top left corner Lean beef on kale Pour sauce in ramekin & place top right
Horseradish Panko Encrusted Chicken With yuzu sauce, steamed rice, broccoli and peppers (CHCK): Place vegetables upper left corner Place rice lower right corner Place chicken between rice & vegetables Pour yuzu sauce over chicken Do not serve foil cup to passenger
Total
Pre-order
− Welcome customers − Pre-departure beverages − Deliver amenities newspapers slippers Bose Headphones and headphone covers introduction, menus − Time permitting, obtain preferences − Pick up used glasses & papers
Inflight • • − −
− − −
Ginger Poached Halibut With Thai red curry sauce, star anise rice, long beans and shitake mushrooms : Place rice upper left corner Place vegetables bottom right corner Place fish middle leaning on rice and vegetables Pour red curry sauce over fish
Total
Boarding
Sourdough Multigrain Pretzel Roll French
Boursin Crusted Tenderloin of Beef w/Creamy Demi-Glace Red Skin Mashed Potatoes & Sautéed Kale:
− Nuts: MED 15 minutes − Breads: MED 10 minutes − Entree: MED 25-30 minutes
Service Flow Highlights
Breads (offer from basket) • • • •
787 Aircraft Only
Saffron Gnocchi w/Cherry Tomato Sauce Asparagus & Mushrooms: Uncover bowl Remove cabbage leaf Garnish pasta w/shaved parmesan cheese
Revised – 04/22/2016
AIFS BUSINESS CLASS 2CLS JAPAN WB CYCLE 1
− − − −
International Forms Preferences • Westbound – 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 offer bread, water, wine from top of meal cart fill requests for alternative beverages from galley Pick up appetizer plates with a lined tray Deliver entrees from a lined tray Re-offer beverages & bread Pick up trays as customers finish
Onboard Menu Guide International Flagship Service to Asia - First Class Cycle 1- USA to NRT - Lunch/Dinner – Snack - Brunch Heating Instructions Japanese Winter Meal Appetizer Tray Kobachi (Koo-Baa-Chee) Creamy sesame chicken with sansei vegetables finished with salmon roe, snow crab with dashi soy baby spinach and kimizu smoked salmon and cucumber
Total
Hassun (Haw-Soon) Char siu duck, dashi marinated prawn, herring roe, budo mame and daikon radish
Pre-order
Japanese Green Tea
Mukou zuke (Moo-Ko Zoo-Kay) Soy marinated seared tuna, mixed greens with ume plum and shiso herb dressing
all aircraft − Rice: 275° 30-35 minutes − Entrée: 275° 20-25 minutes
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.
Japanese Green Tea “ocha” or “sencha”
Customers dining Japanese style may wish to keep the Oshibori (hot towel); ask before collecting.
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
Meals and trays are designed as an amusement for the eyes, it’s important that items on a tray are straightened.
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) Seared scallops with daikon radish and apple slaw Dainomono (Die-No-Mo-No) Grilled yellow Yu-an yaki, grilled filet of beef, miso sauce, taro paste, carrot, green beans and potato
Revised – 01/20/2016
AIFS First Class Japan WB Cycle 2
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
Tomewan Miso soup (Mee-So)
Prior to delivering the Japanese appetizer tray, pick-up nut dish, refill beverages and lay a table linen.
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.
Present appetizer tray with two hands at the same time as Western meals are delivered
Seasoned Rice with sansai vegetables
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
To prepare rice: − remove cabbage leaf − place a portion of rice into a rice bowl − Fluff the rice to avoid a “snow cone” shape − Wipe loose grains from side of bowl
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 for Asia - Business Class- 2Class Cycle 1 – USA to JAPAN - Lunch – Snack - Brunch Dessert •
•
Heating Instructions
Total
Traditional Ice Cream Sundae (made to order) Hot Fudge Butterscotch Seasonal Berries Whipped Cream Pecans
788 aircraft − Toppings: MED° 15-20 mins.
Service Flow Inflight Mid-Flight Service
Total
− Set up snacking station /BAR − Monitor cabin − Beverages
Fruit & Cheese (Fontina, Dill Havarti and Smoked Cheddar) – offer with package of crackers
Second Meal Service
Total •
− Meal and beverage preferences − Hand deliver tray with beverage − Pick-up snack trays − Re-offer beverages − Pick up use glassware
Four Seasons Mousse Cake
Mid-flight Service • •
Snack Basket Fruit Basket
Light Meal Total
Total
Pastrami Sandwich • With kale and broccoli slaw • Orzo feta salad • Honey mustard sauce • Fresh Fruit
Soba Noodles With broth and fresh fruit
Revised – 04/22/2016
AIFS Business Class JAPAN 2 Class WB Cycle 1
Onboard Menu Guide International Flagship Service for Asia - Business Class Cycle 1 - USA to NRT Lunch/Dinner – Snack – Brunch Arrival Service – Brunch- Tray will have white linen Tray Set up • Served with mixed greens • Caesar Dressing • Tiramisu Cheesecake
Heating Instructions all aircraft − Entrées:
MED° 20-25 minutes
Service Flow Arrival Service - Brunch
Quiche Lorraine With fire roasted chicken sausage, paprika potatoes and grilled tomato
Total
Total
Beef Donburi With steamed rice • Pour sauce around base of rice Do not serve foil cup to passenger
Revised – 04/22/2016
AIFS Business Class Japan 2CLS WB Cycle 1
− Hot towels − Pre-meal beverage wake up juice coffee, tea and alternative beverages upon request − Pick up − Deliver from a linen draped cart: table linen tray with choice of entrée hot beverages, juice and water − Re-offer beverages − Pick up trays as customers finish − Collect BOSE headphones − Complete C209 forms − Return coats − Offer personal thanks for flying American Airlines
Tray will have white linen •
Appetizer : Teriyaki Glazed Trumpet Mushrooms •
•
With marinated lotus root
Salad: Spinach and Frisee with Walnuts, Strawberries and Blue Cheese • •
Blue Cheese Dressing or Spicy Sesame Vinaigrette
Complete service details on FA Tablet
Total
Total
Place kale center Place potatoes top left corner Lean beef on kale Pour sauce in ramekin & place top right
Horseradish Panko Encrusted Chicken With yuzu sauce, steamed rice, broccoli and peppers (CHCK): Place vegetables upper left corner Place rice lower right corner Place chicken between rice & vegetables Pour yuzu sauce over chicken Do not serve foil cup to passenger
Total
Pre-order
− Welcome customers − Pre-departure beverages − Deliver amenities newspapers slippers Bose Headphones and headphone covers introduction, menus − Time permitting, obtain preferences − Pick up used glasses & papers
Inflight • • − −
− − −
Ginger Poached Halibut With Thai red curry sauce, star anise rice, long beans and shitake mushrooms : Place rice upper left corner Place vegetables bottom right corner Place fish middle leaning on rice and vegetables Pour red curry sauce over fish
Total
Boarding
Sourdough Multigrain Pretzel Roll French
Boursin Crusted Tenderloin of Beef w/Creamy Demi-Glace Red Skin Mashed Potatoes & Sautéed Kale:
− Nuts: MED 15 minutes − Breads: MED 10 minutes − Entree: MED 25-30 minutes
Service Flow Highlights
Breads (offer from basket) • • • •
787 Aircraft Only
Saffron Gnocchi w/Cherry Tomato Sauce Asparagus & Mushrooms: Uncover bowl Remove cabbage leaf Garnish pasta w/shaved parmesan cheese
Revised – 04/22/2016
AIFS BUSINESS CLASS 2CLS JAPAN WB CYCLE 1
− − − −
International Forms Preferences • Westbound – 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 offer bread, water, wine from top of meal cart fill requests for alternative beverages from galley Pick up appetizer plates with a lined tray Deliver entrees from a lined tray Re-offer beverages & bread Pick up trays as customers finish
Onboard Menu Guide International Flagship Service to Asia - First Class Cycle 1- USA to NRT - Lunch/Dinner – Snack - Brunch Heating Instructions Japanese Winter Meal Appetizer Tray Kobachi (Koo-Baa-Chee) Creamy sesame chicken with sansei vegetables finished with salmon roe, snow crab with dashi soy baby spinach and kimizu smoked salmon and cucumber
Total
Hassun (Haw-Soon) Char siu duck, dashi marinated prawn, herring roe, budo mame and daikon radish
Pre-order
Japanese Green Tea
Mukou zuke (Moo-Ko Zoo-Kay) Soy marinated seared tuna, mixed greens with ume plum and shiso herb dressing
all aircraft − Rice: 275° 30-35 minutes − Entrée: 275° 20-25 minutes
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.
Japanese Green Tea “ocha” or “sencha”
Customers dining Japanese style may wish to keep the Oshibori (hot towel); ask before collecting.
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
Meals and trays are designed as an amusement for the eyes, it’s important that items on a tray are straightened.
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) Seared scallops with daikon radish and apple slaw Dainomono (Die-No-Mo-No) Grilled yellow Yu-an yaki, grilled filet of beef, miso sauce, taro paste, carrot, green beans and potato
Revised – 01/20/2016
AIFS First Class Japan WB Cycle 2
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
Tomewan Miso soup (Mee-So)
Prior to delivering the Japanese appetizer tray, pick-up nut dish, refill beverages and lay a table linen.
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.
Present appetizer tray with two hands at the same time as Western meals are delivered
Seasoned Rice with sansai vegetables
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
To prepare rice: − remove cabbage leaf − place a portion of rice into a rice bowl − Fluff the rice to avoid a “snow cone” shape − Wipe loose grains from side of bowl
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 for Asia - Business Class- 2Class Cycle 1 – USA to JAPAN - Lunch – Snack - Brunch Dessert •
•
Heating Instructions
Total
Traditional Ice Cream Sundae (made to order) Hot Fudge Butterscotch Seasonal Berries Whipped Cream Pecans
788 aircraft − Toppings: MED° 15-20 mins.
Service Flow Inflight Mid-Flight Service
Total
− Set up snacking station /BAR − Monitor cabin − Beverages
Fruit & Cheese (Fontina, Dill Havarti and Smoked Cheddar) – offer with package of crackers
Second Meal Service
Total •
− Meal and beverage preferences − Hand deliver tray with beverage − Pick-up snack trays − Re-offer beverages − Pick up use glassware
Four Seasons Mousse Cake
Mid-flight Service • •
Snack Basket Fruit Basket
Light Meal Total
Total
Pastrami Sandwich • With kale and broccoli slaw • Orzo feta salad • Honey mustard sauce • Fresh Fruit
Soba Noodles With broth and fresh fruit
Revised – 04/22/2016
AIFS Business Class JAPAN 2 Class WB Cycle 1
Onboard Menu Guide International Flagship Service for Asia - Business Class Cycle 1 - USA to NRT Lunch/Dinner – Snack – Brunch Arrival Service – Brunch- Tray will have white linen Tray Set up • Served with mixed greens • Caesar Dressing • Tiramisu Cheesecake
Heating Instructions all aircraft − Entrées:
MED° 20-25 minutes
Service Flow Arrival Service - Brunch
Quiche Lorraine With fire roasted chicken sausage, paprika potatoes and grilled tomato
Total
Total
Beef Donburi With steamed rice • Pour sauce around base of rice Do not serve foil cup to passenger
Revised – 04/22/2016
AIFS Business Class Japan 2CLS WB Cycle 1
− Hot towels − Pre-meal beverage wake up juice coffee, tea and alternative beverages upon request − Pick up − Deliver from a linen draped cart: table linen tray with choice of entrée hot beverages, juice and water − Re-offer beverages − Pick up trays as customers finish − Collect BOSE headphones − Complete C209 forms − Return coats − Offer personal thanks for flying American Airlines
