LFS Business Class Supper - Breakfast SB Cycle 3 - Aa
Onboard Menu Guide Latin America
This document coordinates with the following food packets: FD 1638
Board this document on the following flights: (if the flight is not listed please defer to the food packet number above)
AA 922 MIA-LPB
Revised – 2/22/17
LFS Business Class Supper - Breakfast SB Cycle 3
U.S. to South America
Onboard Menu Guide
LFS Business Class Supper - Breakfast 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
Surf & Turf w/ Piri Piri Sauce (BEEF) Spread brussel sprout succotash across left half of plate Place shrimp on top of succotash Place beef bottom right Pour sauce into ramekin and place top left
GARNISH W/ ROSEMARY SPRIG OVER BEEF
Nuts: 275° (10 minutes) Breads: 275° (10 minutes) Soup: 275° (10-15 minutes) Entrees: 275° (20-25 minutes)
Jamaican Jerk Mahi Mahi w/ Yuzu Sauce (SEAF) Spread quinoa across left half of plate Place fish horizontally across bottom half of plate Place vegetables top center of plate Pour sauce into ramekin and place top right of plate
GARNISH W/ CILANTRO SPRIG AND LIME WEDGE OVER FISH
Gourmet Breads Southern BBQ Chicken (CHCK) Place fingerling potatoes top left Place chicken on bottom left of plate Place red cabbage slaw bottom right of plate Pour sauce into ramekin and place top right of plate
GARNISH W/ LEMON WEDGE AND MICROGREENS OVER CHICKEN
(offer from basket) Sourdough Multigrain Pretzel Roll French
Orrechiette Tikka Masala (VGTB) w/ Roasted Cauliflower & Edamame: Pour pasta into bowl and spread evenly
GARNISH W/ HEATED NAAN BREAD STANDING IN CENTER OF PASTA – SPRINKLE GRATIN CRUMBS ACROSS ENTIRE ENTREE
Revised – 2/22/17
LFS Business Class Supper - Breakfast SB Cycle 3
U.S. to South America
Onboard Menu Guide
LFS Business Class Supper - Breakfast 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
Pre-Arrival Service Heating Instructions all aircraft Entrée : 275° (15 minutes)
Broccoli and Red Pepper Strata Tuscan potatoes Smoked chicken sausage
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 Supper - Breakfast SB Cycle 3
This document coordinates with the following food packets: FD 1638
Board this document on the following flights: (if the flight is not listed please defer to the food packet number above)
AA 922 MIA-LPB
Revised – 2/22/17
LFS Business Class Supper - Breakfast SB Cycle 3
U.S. to South America
Onboard Menu Guide
LFS Business Class Supper - Breakfast 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
Surf & Turf w/ Piri Piri Sauce (BEEF) Spread brussel sprout succotash across left half of plate Place shrimp on top of succotash Place beef bottom right Pour sauce into ramekin and place top left
GARNISH W/ ROSEMARY SPRIG OVER BEEF
Nuts: 275° (10 minutes) Breads: 275° (10 minutes) Soup: 275° (10-15 minutes) Entrees: 275° (20-25 minutes)
Jamaican Jerk Mahi Mahi w/ Yuzu Sauce (SEAF) Spread quinoa across left half of plate Place fish horizontally across bottom half of plate Place vegetables top center of plate Pour sauce into ramekin and place top right of plate
GARNISH W/ CILANTRO SPRIG AND LIME WEDGE OVER FISH
Gourmet Breads Southern BBQ Chicken (CHCK) Place fingerling potatoes top left Place chicken on bottom left of plate Place red cabbage slaw bottom right of plate Pour sauce into ramekin and place top right of plate
GARNISH W/ LEMON WEDGE AND MICROGREENS OVER CHICKEN
(offer from basket) Sourdough Multigrain Pretzel Roll French
Orrechiette Tikka Masala (VGTB) w/ Roasted Cauliflower & Edamame: Pour pasta into bowl and spread evenly
GARNISH W/ HEATED NAAN BREAD STANDING IN CENTER OF PASTA – SPRINKLE GRATIN CRUMBS ACROSS ENTIRE ENTREE
Revised – 2/22/17
LFS Business Class Supper - Breakfast SB Cycle 3
U.S. to South America
Onboard Menu Guide
LFS Business Class Supper - Breakfast 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
Pre-Arrival Service Heating Instructions all aircraft Entrée : 275° (15 minutes)
Broccoli and Red Pepper Strata Tuscan potatoes Smoked chicken sausage
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 Supper - Breakfast SB Cycle 3
