afs cc brunch_feb_cy2 - Aa

Onboard Menu Guide American Flagship Service Business Class Brunch – Cycle 2 Table setup for all markets

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Appetizer – Fruit Bowl   

Cantaloupe or Honeydew Orange or Kiwi Fresh berries

White table linen White tray linen Napkin roll up w/band Pre-set fruit appetizer Small bread plate Irish butter pat Salt/pepper sachet

Heating Instructions all aircraft − Nuts: − Breads: − Entrée: − Cookies:

275° 10 min. / HI 7 min 275° 10 min. / HI 7 min 275° 20-25 min. / HI 18-20 min 275°5 min. / HI 3 min

Breads (offer from basket) all flights

− Southern Style Biscuit − Cinnamon Roll − Chocolate Croissant

Entrées − Scrambled Eggs (EGGS): w/cream cheese, chives, chorizo oats, chicken chorizo sausage, Cotija cheese, roasted corn & pepper mix • Pre-plated in casserole dish  Pour cilantro crèma over top of eggs

− Cheese Blintz (PANC): w/crème anglaise, grilled pineapple, berry compote & herbed chicken sausage • Pre-plated in casserole dish

− Steel Cut Oats (OATM): • Pre-plated in 7” bowl  Garnish w/ginger snap crumble & plumbs

Revised – 1/21/17

AFS Business Class Cycle 2 Brunch

Onboard Menu Guide American Flagship Service Business Class Brunch – Cycle 2 Dessert all flights ‒ Passion Fruit Tart w/raspberry

Mid-flight / Arrival Snacks all flights

− Warmed OnBoard Chocolate Chip and Snickerdoodle Cookies − Note: warm for only 5 minutes − Place in small bowl

− Snack Basket

− Fruit Basket

Revised – 1/21/17

AFS Business Class Cycle 2 Brunch

Heating Instructions all aircraft − Nuts: − Breads: − Entrée: − Cookies:

275° 10 min. / HI 7 min 275° 10 min. / HI 7 min 275° 20-25 min. / HI 18-20 min 275°5 min. / HI 3 min