AIFS First Class Hong Kong EB Cycle 4 - Aa
Onboard Menu Guide International Flagship Service to USA - First Class Cycle 4 – China to USA - Lunch/Dinner – Snack – Brunch Table Setting for All Markets • • • • •
White Tablecloth Napkin Roll-up w/Metal Clip Bread Plate Butter - Piped in Ramekin Salt/Pepper Shaker Set
Note: The customer dictates the service flow in First Class. The suggested flow to the right serves as a guide.
Western Meal Appetizer (choice of) : • Steamed Lobster Claw, Shrimp And Scallop with mango chili lime salsa
•
Peking Duck Spring Roll With leeks, cucumber and balsamic glaze
Total
Heating Instructions all aircraft − Nuts: 275° 10 minutes − Breads: 275° 10 minutes − Soup: 275° 10-15 minutes
Service Flow Boarding − Welcome customers − Pre-departure beverages − Deliver amenities newspapers pajamas slippers Bose Headphones and headphone covers Introduction, menus & amenities − Introduction and menu distribution − Preferences (time permitting) − Pick up used glasses & papers
Total
Inflight • • − −
Soup:
Hot and Sour with Chinese vinegar Pour one into 4” bowl and place on 7” charger plate with cocktail napkin to prevent slipping
Salad: Seasonal Greens with Carrot Spaghetti and Tomatoes Honey mustard lime dressing or Asian Vinaigrette
Breads (offer from wire basket)
Revised – 03/28/2016
AIFS First Class China EB Cycle 4
− − −
− − − − − −
International Forms Preferences • Eastbound – fwd/aft Hot towels Pre-meal beverage w/warmed mixed nuts Re-offer beverages Pick up used glassware Table setting w/bread, wine, water Re-offer bread, wine, water or alternative beverages between courses Deliver appetizer; pick up Deliver soup; pick up Deliver salad; pick up Main course Ask if customer would like dessert If yes, clear dishes, flatware and leave white table cloth If no, clear all service items including white table cloth
Onboard Menu Guide International Flagship Service to USA - First Class Cycle 4 – Hong Kong to USA - Lunch/Dinner – Snack – Brunch Entrées
Heating Instructions
Total
Grilled Beef Filet
Total
Roasted Duck Breast With plum sauce, egg fried rice and snap peas:
Pre-order
With port sauce, potato gratin, Asparagus and carrots Portion Sauce into ramekin Place ramekin in upper left corner Place veggies upper right Place potato bottom left Place beef bottom center Pre-order
Place vegetables upper right corner Place rice in top left corner Fan duck breast on edge of rice and along the bottom of plate Pour plum sauce on protein
Total
Ginger Scallops With stir fried noodles and vegetable medley :
Pre-order
Place noodles in center Top with scallops and vegetables
Total
Mushroom Wellington With mushroom cream sauce Pour sauce along the bottom portion of plate Do not serve foil cup to passenger
Revised – 03/28/2016
AIFS First Class Hong Kong EB Cycle 4
Pre-order
all aircraft − Entrees: 275° 20-25 minutes
Onboard Menu Guide International Flagship Service to USA - First Class Cycle 4 – Hong Kong- USA - Lunch/Dinner – Snack – Brunch Heating Instructions
Dessert Options
Total
• Traditional Ice Cream Sundae (made to order) • • • • •
all aircraft − Toppings: − Shortbread: − Cookies:
Hot Fudge Seasonal Berries Warm Caramel Sauce Whipped Cream Pecans
Total
275°15-20 minutes 275° 8-10 minutes 275° 10-15 minutes
Service Flow Inflight
• Warm Egg Tart • With fresh berries Total • Mixed Berry Tart
•
Total
Fruit & Cheese •
Offer with choice of crackers/bread
− Deliver dessert options with beverage − Re-offer coffee, tea, cordials & beverage of choice − Clear all service items − Deliver personal bottles of water & chocolates − Re-offer turn down service
Mid-Flight Service − − − −
Set up snacking station /BAR Offer beverages Pick up used glassware Monitor cabin
Second Meal Service − − − − −
Mid-flight Service • •
Snack Basket Whole Fruit Basket
Snack Total
Total
Pastrami on Wheat Baguette • With pickle spear • Potato chips • Fresh Fruit Revised – 03/28/2016
AIFS First Class Hong Kong EB Cycle 4
Sesame Chili Shrimp • Served chilled with stir fried noodles • Fresh Fruit Dessert
Meal and beverage preferences Hand deliver tray with beverage Pick-up snack trays Re-offer beverages Pick up use glassware
Onboard Menu Guide International Flagship Service to USA - First Class Cycle 4 – Hong Kong to USA - Lunch/Dinner – Snack – Brunch Arrival Service – Light Meal- Linen will be white
Heating Instructions all aircraft − Breads: 275° 10 minutes − Entrées: 275° 20-25 minutes
Service Flow Arrival Service
Total
Pumpkin and Mushroom Quiche With paprika potatoes and grilled zucchini • Served with fresh seasonal greens with green peppers and Italian dressing • Fruit parfait
Total
Szechuan Prawns With fried rice, lotus root and carrots • Served with fresh seasonal greens with green peppers and Italian dressing • Fruit parfait
Revised – 03/28/2016
AIFS First Class Hong Kong EB Cycle 4
− Hot towels − Preferences − AM pre-meal beverage: offer selection of juices from a linen lined tray offer alternative beverages upon request − PM pre-meal beverage: offer beverage of choice − Re-offer beverages − Pick up − Deliver table linen − Deliver meal tray with entrée − Re-offer beverages − Pick up trays − Offer choice of dessert − Offer coffee, tea, cordials or alternative beverages − Pick up and re-offer beverages − Collect BOSE headphones − Offer last call drinks − Final pick up − Return coats − Offer a personal thank you − Compete inventory forms C209 / seal carts − Secure galley
White Tablecloth Napkin Roll-up w/Metal Clip Bread Plate Butter - Piped in Ramekin Salt/Pepper Shaker Set
Note: The customer dictates the service flow in First Class. The suggested flow to the right serves as a guide.
Western Meal Appetizer (choice of) : • Steamed Lobster Claw, Shrimp And Scallop with mango chili lime salsa
•
Peking Duck Spring Roll With leeks, cucumber and balsamic glaze
Total
Heating Instructions all aircraft − Nuts: 275° 10 minutes − Breads: 275° 10 minutes − Soup: 275° 10-15 minutes
Service Flow Boarding − Welcome customers − Pre-departure beverages − Deliver amenities newspapers pajamas slippers Bose Headphones and headphone covers Introduction, menus & amenities − Introduction and menu distribution − Preferences (time permitting) − Pick up used glasses & papers
Total
Inflight • • − −
Soup:
Hot and Sour with Chinese vinegar Pour one into 4” bowl and place on 7” charger plate with cocktail napkin to prevent slipping
Salad: Seasonal Greens with Carrot Spaghetti and Tomatoes Honey mustard lime dressing or Asian Vinaigrette
Breads (offer from wire basket)
Revised – 03/28/2016
AIFS First Class China EB Cycle 4
− − −
− − − − − −
International Forms Preferences • Eastbound – fwd/aft Hot towels Pre-meal beverage w/warmed mixed nuts Re-offer beverages Pick up used glassware Table setting w/bread, wine, water Re-offer bread, wine, water or alternative beverages between courses Deliver appetizer; pick up Deliver soup; pick up Deliver salad; pick up Main course Ask if customer would like dessert If yes, clear dishes, flatware and leave white table cloth If no, clear all service items including white table cloth
Onboard Menu Guide International Flagship Service to USA - First Class Cycle 4 – Hong Kong to USA - Lunch/Dinner – Snack – Brunch Entrées
Heating Instructions
Total
Grilled Beef Filet
Total
Roasted Duck Breast With plum sauce, egg fried rice and snap peas:
Pre-order
With port sauce, potato gratin, Asparagus and carrots Portion Sauce into ramekin Place ramekin in upper left corner Place veggies upper right Place potato bottom left Place beef bottom center Pre-order
Place vegetables upper right corner Place rice in top left corner Fan duck breast on edge of rice and along the bottom of plate Pour plum sauce on protein
Total
Ginger Scallops With stir fried noodles and vegetable medley :
Pre-order
Place noodles in center Top with scallops and vegetables
Total
Mushroom Wellington With mushroom cream sauce Pour sauce along the bottom portion of plate Do not serve foil cup to passenger
Revised – 03/28/2016
AIFS First Class Hong Kong EB Cycle 4
Pre-order
all aircraft − Entrees: 275° 20-25 minutes
Onboard Menu Guide International Flagship Service to USA - First Class Cycle 4 – Hong Kong- USA - Lunch/Dinner – Snack – Brunch Heating Instructions
Dessert Options
Total
• Traditional Ice Cream Sundae (made to order) • • • • •
all aircraft − Toppings: − Shortbread: − Cookies:
Hot Fudge Seasonal Berries Warm Caramel Sauce Whipped Cream Pecans
Total
275°15-20 minutes 275° 8-10 minutes 275° 10-15 minutes
Service Flow Inflight
• Warm Egg Tart • With fresh berries Total • Mixed Berry Tart
•
Total
Fruit & Cheese •
Offer with choice of crackers/bread
− Deliver dessert options with beverage − Re-offer coffee, tea, cordials & beverage of choice − Clear all service items − Deliver personal bottles of water & chocolates − Re-offer turn down service
Mid-Flight Service − − − −
Set up snacking station /BAR Offer beverages Pick up used glassware Monitor cabin
Second Meal Service − − − − −
Mid-flight Service • •
Snack Basket Whole Fruit Basket
Snack Total
Total
Pastrami on Wheat Baguette • With pickle spear • Potato chips • Fresh Fruit Revised – 03/28/2016
AIFS First Class Hong Kong EB Cycle 4
Sesame Chili Shrimp • Served chilled with stir fried noodles • Fresh Fruit Dessert
Meal and beverage preferences Hand deliver tray with beverage Pick-up snack trays Re-offer beverages Pick up use glassware
Onboard Menu Guide International Flagship Service to USA - First Class Cycle 4 – Hong Kong to USA - Lunch/Dinner – Snack – Brunch Arrival Service – Light Meal- Linen will be white
Heating Instructions all aircraft − Breads: 275° 10 minutes − Entrées: 275° 20-25 minutes
Service Flow Arrival Service
Total
Pumpkin and Mushroom Quiche With paprika potatoes and grilled zucchini • Served with fresh seasonal greens with green peppers and Italian dressing • Fruit parfait
Total
Szechuan Prawns With fried rice, lotus root and carrots • Served with fresh seasonal greens with green peppers and Italian dressing • Fruit parfait
Revised – 03/28/2016
AIFS First Class Hong Kong EB Cycle 4
− Hot towels − Preferences − AM pre-meal beverage: offer selection of juices from a linen lined tray offer alternative beverages upon request − PM pre-meal beverage: offer beverage of choice − Re-offer beverages − Pick up − Deliver table linen − Deliver meal tray with entrée − Re-offer beverages − Pick up trays − Offer choice of dessert − Offer coffee, tea, cordials or alternative beverages − Pick up and re-offer beverages − Collect BOSE headphones − Offer last call drinks − Final pick up − Return coats − Offer a personal thank you − Compete inventory forms C209 / seal carts − Secure galley
