LFS Business Class Dinner - Breakfast SB Cycle 1 - Aa
U.S. to South America
Onboard Menu Guide
LFS Business Class Dinner - Breakfast SB Cycle 1 Appetizer/Salad
Melon Manchego Carpaccio w/ Lime Pink Peppercorn Roasted Chickpeas Chia Champagne Dressing
Baby Kale and Saffron Orzo Salad Kalamata Olives Pomegranate Seeds Crumbled Feta
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
Tamarind Ginger Filet (BEEF) w/ brussel sprouts and saffron rice pilaf Lay rice/sprout mixture over left half of plate Place beef bottom left Pour sauce into ramekin top right GARNISH MICRO SORREL OVER RICE
Nuts: 275° (10 minutes) Breads: 275° (10 minutes) Soup: 275° (10-15 minutes)
Quinoa Panko-Crusted Prawns (SEAF) w/ roasted carrots, zucchini noodles, ginger hibiscus reduction
Place carrot diagonally center right Place zucchini ribbons top right Lay prawns across center Pour sauce into ramekin; pour across prawns if no ramekin
Entrees: 275° (20-25 minutes)
Gourmet Breads Fenugreek Herbed Chicken Breast (CHCK) w/ tomato quinoa rice, green beans, tikka masala sauce
Place quinoa bottom right Place green beans top right Lay chicken diagonally across center Pour sauce into ramekin bottom left, pour across top half of chicken if no ramekin
(offer from basket) Sourdough Multigrain Pretzel Roll French
Goat Cheese Cornbread Arepa (VGTB) w/ red wine braised lentils Remove foil GARNISH WITH RADISHES ACROSS ENTRÉE – PARSLEY TOP RIGHT
Revised – 4/19/17
FD 1638, 1719, 146
LFS Business Class Dinner - Breakfast SB Cycle 1
Onboard Menu Guide
U.S. to South America
LFS Business Class Dinner - Breakfast SB Cycle 1 Dessert
Ben & Jerry’s Strawberry Cheesecake Ice Cream Garnish with gauffrette cookie
Gourmet Fruit & Cheese Bowl Fontina, Dill Havarti, Smoked Cheddar Offer with package of crackers
Four Seasons Mousse Cake Raspberry mousse, lemon mousse, and lemon zest butter sponge cake
Mid-flight Service Snack Basket Whole Fruit Basket (only with bar service)
Pre-Arrival Service Heating Instructions all aircraft Entrée : 275° (15 minutes) Breads: 275° (10 minutes)
Quiche Florentine Roasted potatoes Rosemary Potates Red peppers Seasonal fruit bowl
Seasonal Fresh Fruit Bowl Greek Yogurt Granola Gourmet Breakfast Breads Southern Style Biscuit (offer preserves) Cinnamon Rugelach Orange-Cranberry Breakfast Square Crusty French Revised – 4/19/17
LFS Business Class Dinner - Breakfast SB Cycle 1
Onboard Menu Guide
LFS Business Class Dinner - Breakfast SB Cycle 1 Appetizer/Salad
Melon Manchego Carpaccio w/ Lime Pink Peppercorn Roasted Chickpeas Chia Champagne Dressing
Baby Kale and Saffron Orzo Salad Kalamata Olives Pomegranate Seeds Crumbled Feta
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
Tamarind Ginger Filet (BEEF) w/ brussel sprouts and saffron rice pilaf Lay rice/sprout mixture over left half of plate Place beef bottom left Pour sauce into ramekin top right GARNISH MICRO SORREL OVER RICE
Nuts: 275° (10 minutes) Breads: 275° (10 minutes) Soup: 275° (10-15 minutes)
Quinoa Panko-Crusted Prawns (SEAF) w/ roasted carrots, zucchini noodles, ginger hibiscus reduction
Place carrot diagonally center right Place zucchini ribbons top right Lay prawns across center Pour sauce into ramekin; pour across prawns if no ramekin
Entrees: 275° (20-25 minutes)
Gourmet Breads Fenugreek Herbed Chicken Breast (CHCK) w/ tomato quinoa rice, green beans, tikka masala sauce
Place quinoa bottom right Place green beans top right Lay chicken diagonally across center Pour sauce into ramekin bottom left, pour across top half of chicken if no ramekin
(offer from basket) Sourdough Multigrain Pretzel Roll French
Goat Cheese Cornbread Arepa (VGTB) w/ red wine braised lentils Remove foil GARNISH WITH RADISHES ACROSS ENTRÉE – PARSLEY TOP RIGHT
Revised – 4/19/17
FD 1638, 1719, 146
LFS Business Class Dinner - Breakfast SB Cycle 1
Onboard Menu Guide
U.S. to South America
LFS Business Class Dinner - Breakfast SB Cycle 1 Dessert
Ben & Jerry’s Strawberry Cheesecake Ice Cream Garnish with gauffrette cookie
Gourmet Fruit & Cheese Bowl Fontina, Dill Havarti, Smoked Cheddar Offer with package of crackers
Four Seasons Mousse Cake Raspberry mousse, lemon mousse, and lemon zest butter sponge cake
Mid-flight Service Snack Basket Whole Fruit Basket (only with bar service)
Pre-Arrival Service Heating Instructions all aircraft Entrée : 275° (15 minutes) Breads: 275° (10 minutes)
Quiche Florentine Roasted potatoes Rosemary Potates Red peppers Seasonal fruit bowl
Seasonal Fresh Fruit Bowl Greek Yogurt Granola Gourmet Breakfast Breads Southern Style Biscuit (offer preserves) Cinnamon Rugelach Orange-Cranberry Breakfast Square Crusty French Revised – 4/19/17
LFS Business Class Dinner - Breakfast SB Cycle 1
