LFS First Class Dinner - Breakfast NB Cycle 1 - Aa
South America to U.S
Onboard Menu Guide
LFS First Class Dinner - Breakfast NB Cycle 1 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.
Appetizer Smoked Salmon Carpaccio Wasabi Fresh greens
Fresh Mozzarella, Prosciutto, Melon
Total
Soup Creamy Pea Soup w/ Bacon Pour into 4” bowl and place on 7” charger plate with cocktail napkin to prevent slipping Garnish with bacon and green onion
Total
Heating Instructions all aircraft − − − −
Nuts: Breads: Soup: Entrees:
275° 10 minutes 275° 10 minutes 275° 10-15 minutes 275° 20-25 minutes
Service Flow Boarding − Welcome customers − Pre-departure beverages − Introduction, menus & amenities − Pick up used glasses & papers Inflight • International Forms • Preferences • West/North – aft/forward − Hot towels − Pre-meal beverage w/warmed mixed nuts − Re-offer beverages − Pick up used glassware − Table setting w/bread, wine, water − Deliver appetizer; pick up − Deliver soup; pick up − Deliver salad; pick up − Offer bread, wine, water or beverage of choice − Main course
Salad Seasonal Greens w/ Fresh Vegetables Choice of dressing: Balsamic Vinaigrette Cream Garlic
Breads (offer from basket) Assorted Gourmet Bread
Revised – 12/23/16
LFS First Class Dinner – Breakfast NB Cycle 1
South America to U.S
Onboard Menu Guide
LFS First Class Dinner - Breakfast NB Cycle 1 Entrées Total
Chateaubriand with Herb Cream Sauce, ThymeRoasted Potatoes, Creamed Spinach and ParmesanCrusted Tomato (BEEF) Place potatoes top right Place spinach upper left Place tomato lower left Place beef lower right Pour sauce into ramekin and place upper right
Heating Instructions Pre-order
all aircraft − Entrées: 275° 20-25 minutes
− − − − − − −
Total
Total
Total
Coq Au Vin with Sautéed Haricots Verts, Roasted Peppers and Yuca Puree (CHCK) Place yucca puree upper left Place vegetables upper right Place chicken on top of vegetables Pour sauce over right end of chicken down onto plate
Bahia-Style Shrimp (SEAF) Place the ramekin upper left Place rice in upper right Place shrimp in the center Place asparagus on lower left
Gemelli Pasta with San Marzano Tomato Sauce, Mushrooms and Asparagus (PSTA): Uncover bowl Remove and discard cabbage before serving Cheese upon request
−
Main course Re-offer bread, wine, water Pick up all dishes/flatware leaving white table linen only Offer and deliver dessert Offer coffee, tea, cordials & beverage of choice Clear all service items Deliver personal bottles of water & chocolates Re-offer turn down service
Pre-order
Pre-order
Pre-order
Revised – 12/23/16
LFS First Class Dinner - Breakfast NB Cycle 1
South America to U.S
Onboard Menu Guide LFS First Class Dinner - Breakfast NB Cycle 1 Dessert Traditional Ice Cream Sundae (made to order) Hot Fudge Dulce de Leche Seasonal Berries Whipped Cream Pecans
Total
Total
− Offer and deliver dessert − Offer coffee, tea, cordials & beverage of choice − Clear all service items − Deliver personal bottles of water & chocolates − Re-offer turn down service Mid-Flight − Beverages − Set up snacking station/bar
Gourmet Cheese Plate Assortment of cheeses Offer with package of crackers Grand Marnier Fruit Salad Strawberry sorbet
Total
Warm Dulce de Leche Lava Cake Warm cake in bowl Place ice cream ball on top of cake Pour dulce de leche over cake/ice cream
Total
Pre- Arrival Service − Offer hot towels − Offer tray of wake up juices − Deliver table linen − Deliver TSU with entrée & sides − Clear TSU and table linen − Clear all service items − Return coats & offer personal thanks for flying American
Heating Instructions all aircraft − Cake :
Mid-flight Service
275° 8-10 minutes
•
Snack Basket and Whole Fruit Basket When Scheduled
Pre-Arrival Service Total
Total
Heating Instructions all aircraft − Entrées: 275° 15-20 minutes
Cheddar Omelette Lyonnaise potatoes Canadian bacon Seasonal Fruit Bowl Jam Butter pat
Revised – 12/23/16
Seasonal Fruit Bowl Yogurt Granola Jam Butter pat
*Served with Gourmet Breakfast Breads
LFS First Class Dinner - Breakfast NB Cycle 1
Onboard Menu Guide
LFS First Class Dinner - Breakfast NB Cycle 1 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.
Appetizer Smoked Salmon Carpaccio Wasabi Fresh greens
Fresh Mozzarella, Prosciutto, Melon
Total
Soup Creamy Pea Soup w/ Bacon Pour into 4” bowl and place on 7” charger plate with cocktail napkin to prevent slipping Garnish with bacon and green onion
Total
Heating Instructions all aircraft − − − −
Nuts: Breads: Soup: Entrees:
275° 10 minutes 275° 10 minutes 275° 10-15 minutes 275° 20-25 minutes
Service Flow Boarding − Welcome customers − Pre-departure beverages − Introduction, menus & amenities − Pick up used glasses & papers Inflight • International Forms • Preferences • West/North – aft/forward − Hot towels − Pre-meal beverage w/warmed mixed nuts − Re-offer beverages − Pick up used glassware − Table setting w/bread, wine, water − Deliver appetizer; pick up − Deliver soup; pick up − Deliver salad; pick up − Offer bread, wine, water or beverage of choice − Main course
Salad Seasonal Greens w/ Fresh Vegetables Choice of dressing: Balsamic Vinaigrette Cream Garlic
Breads (offer from basket) Assorted Gourmet Bread
Revised – 12/23/16
LFS First Class Dinner – Breakfast NB Cycle 1
South America to U.S
Onboard Menu Guide
LFS First Class Dinner - Breakfast NB Cycle 1 Entrées Total
Chateaubriand with Herb Cream Sauce, ThymeRoasted Potatoes, Creamed Spinach and ParmesanCrusted Tomato (BEEF) Place potatoes top right Place spinach upper left Place tomato lower left Place beef lower right Pour sauce into ramekin and place upper right
Heating Instructions Pre-order
all aircraft − Entrées: 275° 20-25 minutes
− − − − − − −
Total
Total
Total
Coq Au Vin with Sautéed Haricots Verts, Roasted Peppers and Yuca Puree (CHCK) Place yucca puree upper left Place vegetables upper right Place chicken on top of vegetables Pour sauce over right end of chicken down onto plate
Bahia-Style Shrimp (SEAF) Place the ramekin upper left Place rice in upper right Place shrimp in the center Place asparagus on lower left
Gemelli Pasta with San Marzano Tomato Sauce, Mushrooms and Asparagus (PSTA): Uncover bowl Remove and discard cabbage before serving Cheese upon request
−
Main course Re-offer bread, wine, water Pick up all dishes/flatware leaving white table linen only Offer and deliver dessert Offer coffee, tea, cordials & beverage of choice Clear all service items Deliver personal bottles of water & chocolates Re-offer turn down service
Pre-order
Pre-order
Pre-order
Revised – 12/23/16
LFS First Class Dinner - Breakfast NB Cycle 1
South America to U.S
Onboard Menu Guide LFS First Class Dinner - Breakfast NB Cycle 1 Dessert Traditional Ice Cream Sundae (made to order) Hot Fudge Dulce de Leche Seasonal Berries Whipped Cream Pecans
Total
Total
− Offer and deliver dessert − Offer coffee, tea, cordials & beverage of choice − Clear all service items − Deliver personal bottles of water & chocolates − Re-offer turn down service Mid-Flight − Beverages − Set up snacking station/bar
Gourmet Cheese Plate Assortment of cheeses Offer with package of crackers Grand Marnier Fruit Salad Strawberry sorbet
Total
Warm Dulce de Leche Lava Cake Warm cake in bowl Place ice cream ball on top of cake Pour dulce de leche over cake/ice cream
Total
Pre- Arrival Service − Offer hot towels − Offer tray of wake up juices − Deliver table linen − Deliver TSU with entrée & sides − Clear TSU and table linen − Clear all service items − Return coats & offer personal thanks for flying American
Heating Instructions all aircraft − Cake :
Mid-flight Service
275° 8-10 minutes
•
Snack Basket and Whole Fruit Basket When Scheduled
Pre-Arrival Service Total
Total
Heating Instructions all aircraft − Entrées: 275° 15-20 minutes
Cheddar Omelette Lyonnaise potatoes Canadian bacon Seasonal Fruit Bowl Jam Butter pat
Revised – 12/23/16
Seasonal Fruit Bowl Yogurt Granola Jam Butter pat
*Served with Gourmet Breakfast Breads
LFS First Class Dinner - Breakfast NB Cycle 1
