AIFS Business Class Japan 788 WB Cycle 1 - Aa
Onboard Menu Guide International Flagship Service to/from Asia - Business Class 2CLS Cycle 1 – USA to JAPAN - Lunch/Dinner – Snack - Brunch •
•
Appetizer : Teriyaki Glazed Trumpet Mushrooms
Heating Instructions
•
− Nuts: MED 15 minutes − Breads: MED 10 minutes − Entree: MED 25-30 minutes
With marinated lotus root
Salad: Spinach and Frisee with Walnuts, Strawberries and Blue Cheese •
Blue Cheese Dressing or Spicy Sesame Vinaigrette
Breads (offer from basket) • • • •
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
Boarding
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
Service Flow Highlights Complete service details on FA Tablet
Sourdough Multigrain Pretzel Roll French
Boursin Crusted Tenderloin of Beef w/Creamy Demi-Glace Red Skin Mashed Potatoes & Sautéed Kale:
787 Aircraft Only
Saffron Gnocchi w/Cherry Tomato Sauce Asparagus & Mushrooms: Uncover bowl Remove cabbage leaf Garnish pasta w/shaved parmesan cheese
Revised – 9/21/15
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 for Asia - Business Class Cycle 1 - USA to NRT - Lunch/Dinner – Snack – Brunch Japanese Winter Meal First Tray Note: tray is linen lined on the 788 aircraft
all aircraft − Rice: 275° 30-35 min − Entrée: 275° 20-25 min.
Kobachi (Koo-Baa-Chee)
Total
Creamy sesame chicken with sansei vegetables finished with salmon roe
Hassun (Haw-Soon) Char siu duck, dashi marinated prawn, herring roe, budo mame and daikon radish
Kuchitori (Koo-chee-toe-dee) Pre-order
Snow crab with dashi soy baby spinach and kimizu marinated smoked salmon and cucumber
Skiizakana (She-zaw-kaw-naw) Seared scallops with daiko n radish and apple slaw
Japanese Green Tea
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
Dainomono (Die-No-Mo-No) Grilled yellow tail Yu-an yaki, taro potato, carrot, green beans and potato
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.
Japanese Green Tea “ocha” or “sencha”
Revised – 12/08/15
Heating Instructions
Seasoned rice with sansai 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
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 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
Udon Noodles With broth and fresh fruit
Revised – 9/21/15
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 Heating Instructions
Arrival Service - Brunch
all aircraft Tray Set up • Served with mixed greens • Caesar Dressing • Lemon Cake
− Entrées:
MED° 20-25 minutes
Service Flow Arrival Service - Brunch
Total
Total
Quiche Lorraine With fire roasted chicken sausage, paprika potatoes and grilled tomato
Beef Donburi With steamed rice • Pour sauce around base of rice Do not serve foil cup to passenger
Revised – 9/21/15
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
•
Appetizer : Teriyaki Glazed Trumpet Mushrooms
Heating Instructions
•
− Nuts: MED 15 minutes − Breads: MED 10 minutes − Entree: MED 25-30 minutes
With marinated lotus root
Salad: Spinach and Frisee with Walnuts, Strawberries and Blue Cheese •
Blue Cheese Dressing or Spicy Sesame Vinaigrette
Breads (offer from basket) • • • •
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
Boarding
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
Service Flow Highlights Complete service details on FA Tablet
Sourdough Multigrain Pretzel Roll French
Boursin Crusted Tenderloin of Beef w/Creamy Demi-Glace Red Skin Mashed Potatoes & Sautéed Kale:
787 Aircraft Only
Saffron Gnocchi w/Cherry Tomato Sauce Asparagus & Mushrooms: Uncover bowl Remove cabbage leaf Garnish pasta w/shaved parmesan cheese
Revised – 9/21/15
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 for Asia - Business Class Cycle 1 - USA to NRT - Lunch/Dinner – Snack – Brunch Japanese Winter Meal First Tray Note: tray is linen lined on the 788 aircraft
all aircraft − Rice: 275° 30-35 min − Entrée: 275° 20-25 min.
Kobachi (Koo-Baa-Chee)
Total
Creamy sesame chicken with sansei vegetables finished with salmon roe
Hassun (Haw-Soon) Char siu duck, dashi marinated prawn, herring roe, budo mame and daikon radish
Kuchitori (Koo-chee-toe-dee) Pre-order
Snow crab with dashi soy baby spinach and kimizu marinated smoked salmon and cucumber
Skiizakana (She-zaw-kaw-naw) Seared scallops with daiko n radish and apple slaw
Japanese Green Tea
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
Dainomono (Die-No-Mo-No) Grilled yellow tail Yu-an yaki, taro potato, carrot, green beans and potato
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.
Japanese Green Tea “ocha” or “sencha”
Revised – 12/08/15
Heating Instructions
Seasoned rice with sansai 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
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 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
Udon Noodles With broth and fresh fruit
Revised – 9/21/15
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 Heating Instructions
Arrival Service - Brunch
all aircraft Tray Set up • Served with mixed greens • Caesar Dressing • Lemon Cake
− Entrées:
MED° 20-25 minutes
Service Flow Arrival Service - Brunch
Total
Total
Quiche Lorraine With fire roasted chicken sausage, paprika potatoes and grilled tomato
Beef Donburi With steamed rice • Pour sauce around base of rice Do not serve foil cup to passenger
Revised – 9/21/15
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
