AIFS Business Class Japan WB Cycle 1 - Aa
Onboard Menu Guide International Flagship Service for Asia - Business Class Cycle 1 - USA to NRT - Lunch/Dinner – Snack – Brunch •
Appetizer : Teriyaki Glazed Trumpet Mushrooms •
•
With marinated lotus root
Salad: Spinach and Frisee with Strawberries and Blue Cheese •
Blue Cheese Dressing or Spicy Sesame Vinaigrette
Heating Instructions all aircraft − Nuts: 275° 10 min. − Breads: 275° 10 min. − Entrée: 275° 20-25 min.
Service Flow Boarding − Welcome customers − Pre-departure beverages − Deliver amenities newspapers slippers − Deliver menus and Introduction − Preferences (time permitting) Westbound - fwd / aft
Breads (offer from basket) • • • •
Sourdough Pretzel Roll French Oval Multigrain
Western Entrées Total
Total
Boursin Crusted Tenderloin of Beef w/Creamy Demi-Glace Red Skin Mashed Potatoes & Sautéed Kale:
Horseradish Panko Encrusted Chicken With yuzu sauce, steamed rice, broccoli and peppers
Pre-order
Inflight First Meal Service − − − −
− − Pre-order
−
− − Total
Ginger Poached Halibut With Thai red curry sauce, star anise rice, long beans and shitake mushrooms
Pre-order
− − −
− −
Total
Revised – 12/08/15
Saffron Gnocchi w/Cherry Tomato Sauce Asparagus & Mushrooms: Uncover bowl Remove cabbage leaf Garnish pasta w/shaved parmesan cheese
AIFS Business Class Japan WB Cycle 1
Pre-order
International forms Preferences 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 Cycle 1 - USA to NRT - Lunch/Dinner – Snack – Brunch Heating Instructions Japanese Winter Meal First Tray
− 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
all aircraft
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 Cycle 1 - USA to NRT - Lunch/Dinner – Snack – Brunch Dessert •
•
Heating Instructions
Total
Traditional Ice Cream Sundae (made to order) Hot Fudge Butterscotch Seasonal Berries Whipped Cream Pecans
all aircraft − Toppings: 275° 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 •
− Meal and beverage preferences − Hand deliver tray with beverage − Pick-up snack trays − Re-offer beverages − Pick up use glassware
Total
Four Seasons Mousse Cake
Mid-flight Service • •
Snack Basket Fresh Fruit Basket
Snack Total
Total
Pastrami Sandwich • With kale and broccoli slaw • Orzo feta salad • Honey mustard sauce • Fresh Fruit
Revised – 12/08/15
AIFS Business Class Japan WB Cycle 1
Udon Noodles • With broth • Fresh Fruit
Onboard Menu Guide International Flagship Service for Asia - Business Class Cycle 1 - USA to NRT Lunch/Dinner – Snack – Brunch Arrival Service - Brunch • • •
Heating Instructions all aircraft − Breads: − Entrées:
Served with mixed greens Caesar Dressing Lemon Cake
275° 10 minutes 275° 20-25 minutes
Service Flow Arrival Service - Brunch
Total Quiche Lorraine With fire roasted chicken sausage, paprika potatoes and grilled tomato
Total
Beef Donburi With steamed rice • Pour sauce around base of rice Do not serve foil cup to passenger
Revised – 12/08/15
AIFS Business Class Japan 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 •
•
With marinated lotus root
Salad: Spinach and Frisee with Strawberries and Blue Cheese •
Blue Cheese Dressing or Spicy Sesame Vinaigrette
Heating Instructions all aircraft − Nuts: 275° 10 min. − Breads: 275° 10 min. − Entrée: 275° 20-25 min.
Service Flow Boarding − Welcome customers − Pre-departure beverages − Deliver amenities newspapers slippers − Deliver menus and Introduction − Preferences (time permitting) Westbound - fwd / aft
Breads (offer from basket) • • • •
Sourdough Pretzel Roll French Oval Multigrain
Western Entrées Total
Total
Boursin Crusted Tenderloin of Beef w/Creamy Demi-Glace Red Skin Mashed Potatoes & Sautéed Kale:
Horseradish Panko Encrusted Chicken With yuzu sauce, steamed rice, broccoli and peppers
Pre-order
Inflight First Meal Service − − − −
− − Pre-order
−
− − Total
Ginger Poached Halibut With Thai red curry sauce, star anise rice, long beans and shitake mushrooms
Pre-order
− − −
− −
Total
Revised – 12/08/15
Saffron Gnocchi w/Cherry Tomato Sauce Asparagus & Mushrooms: Uncover bowl Remove cabbage leaf Garnish pasta w/shaved parmesan cheese
AIFS Business Class Japan WB Cycle 1
Pre-order
International forms Preferences 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 Cycle 1 - USA to NRT - Lunch/Dinner – Snack – Brunch Heating Instructions Japanese Winter Meal First Tray
− 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
all aircraft
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 Cycle 1 - USA to NRT - Lunch/Dinner – Snack – Brunch Dessert •
•
Heating Instructions
Total
Traditional Ice Cream Sundae (made to order) Hot Fudge Butterscotch Seasonal Berries Whipped Cream Pecans
all aircraft − Toppings: 275° 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 •
− Meal and beverage preferences − Hand deliver tray with beverage − Pick-up snack trays − Re-offer beverages − Pick up use glassware
Total
Four Seasons Mousse Cake
Mid-flight Service • •
Snack Basket Fresh Fruit Basket
Snack Total
Total
Pastrami Sandwich • With kale and broccoli slaw • Orzo feta salad • Honey mustard sauce • Fresh Fruit
Revised – 12/08/15
AIFS Business Class Japan WB Cycle 1
Udon Noodles • With broth • Fresh Fruit
Onboard Menu Guide International Flagship Service for Asia - Business Class Cycle 1 - USA to NRT Lunch/Dinner – Snack – Brunch Arrival Service - Brunch • • •
Heating Instructions all aircraft − Breads: − Entrées:
Served with mixed greens Caesar Dressing Lemon Cake
275° 10 minutes 275° 20-25 minutes
Service Flow Arrival Service - Brunch
Total Quiche Lorraine With fire roasted chicken sausage, paprika potatoes and grilled tomato
Total
Beef Donburi With steamed rice • Pour sauce around base of rice Do not serve foil cup to passenger
Revised – 12/08/15
AIFS Business Class Japan 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
