LFS Business Class Dine & Rest SB Cycle 3 - Aa

Onboard Menu Guide Latin America

This document coordinates with the following food packets: FD 1721 FD 2340

Board this document on the following flights: (if the flight is not listed please defer to the food packet number above)

AA 213 – MIA-BSB AA 991 – MIA-CNF AA 953 – JFK-EZE AA 973 – JFK-GIG AA 905 – MIA-GIG AA 980 – DFW-LIM AA 931 – MIA-EZE AA 995 – MIA-GRU AA 951 – JFK-GRU AA 957 – MIA-SCL

Revised – 2/22/17

LFS Business Class Dine & Rest SB Cycle 3

U.S. to South America

Onboard Menu Guide

LFS Business Class Dine & Rest SB Cycle 3 Appetizer/Salad    

Grapes and Goat Cheese Sunflower Seeds Fresh Cucumber Pretzel Sticks

   

Southwest Wedge Salad Roasted Corn Black Beans Chipotle Cilantro Dressing

Tray Setup for All Markets • Napkin roll-up w/band • Pre-set salad • Pre-set appetizer • Bread Plate • Butter Pat • Salt/Pepper (sachet)

Entrées Heating Instructions all aircraft Nuts: 275° (10 minutes) Surf & Turf w/ Piri Piri Sauce (BEEF) w/ Brussel Sprouts & Kamut:  Remove foil  Pour sauce into ramekin

GARNISH W/ ROSEMARY SPRIG OVER BEEF

Breads: 275° (10 minutes) Soup: 275° (10-15 minutes)

Jamaican Jerk Mahi Mahi w/ Yuzu Sauce (SEAF) w/ Quinoa & Hominy and Pineapple Succotash  Remove foil  Pour sauce into ramekin

GARNISH W/ CILANTRO SPRIG AND LIME WEDGE OVER FISH

Entrees: 275° (20-25 minutes)

Gourmet Breads (offer from basket) Southern BBQ Chicken (CHCK) w/ Lemon Herb Fingerling Potatoes & Red Cabbage Slaw:  Remove foil  Pour sauce into ramekin

GARNISH W/ LEMON WEDGE AND MICROGREENS OVER CHICKEN

Sourdough Multigrain Pretzel Roll French

Orrechiette Tikka Masala (VGTB) w/ Roasted Cauliflower & Edamame:  Remove foil  Pour sauce into ramekin

GARNISH W/ BREAD STANDING IN CENTER OF PASTA

Revised – 2/22/17

LFS Business Class Dine & Rest SB Cycle 3

U.S. to South America

Onboard Menu Guide

LFS Business Class Dine & Rest SB Cycle 3 Dessert

 Ben & Jerry’s Triple Caramel Chunk  Garnish with gauffrette cookie

 Gourmet Fruit & Cheese Bowl  Fontina, Dill Havarti and Smoked Cheddar  Pre-pack with package of crackers

 Royal Chocolate Mousse Cake

Mid-flight Service Snack Basket Whole Fruit Basket (only w/ bar service)

Pre-Arrival Service Heating Instructions all aircraft Entrée : 275° (15 minutes)

 Broccoli and Red Pepper Strata  Tuscan Potatoes  Smoked Chicken Sausage  Fruit Bowl

Breads: 275° (10 minutes)  Seasonal Fresh Fruit Bowl  Vanilla Greek Yogurt  Granola

Gourmet Breakfast Breads  Southern Style Biscuit (offer preserves)  Cinnamon Rugelach  Orange-Cranberry Breakfast Square  Crusty French Revised – 2/22/17

LFS Business Class Dine & Rest SB Cycle 3