LFS First Class Dinner - Breakfast NB Cycle 3 - Aa
South America to U.S.
Onboard Menu Guide
LFS First Class Dinner - Breakfast NB Cycle 3 Table Setting for All Markets • • • • •
White tablecloth Napkin roll-up w/ metal clip Bread plate Butter - piped in ramekin Salt/pepper shaker set
Heating Instructions all aircraft − − − −
Nuts: Breads: Soup: Entrees:
275° 10 minutes 275° 10 minutes 275° 10-15 minutes 275° 20-25 minutes
Note: The customer dictates the service flow in First Class. The suggested flow to the right serves as a guide.
Service Flow Appetizer Fresh Mozzarella and Prosciutto Grilled vegetables
Abadejo Ceviche Citrus herb sauce
Soup Cream of Leek with Crabmeat Pour into 4” bowl and place on 7” charger plate with cocktail napkin to prevent slipping
Salad Fresh Seasonal Greens with Fennel and Tomatoes Choice of Dressing: Balsamic vinaigrette Cucumber mint
Breads (offer from basket) Assorted Gourmet Bread
Revised – 10/24/16
LFS First Class Dinner - Breakfast NB Cycle 3
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
South America to U.S.
Onboard Menu Guide
LFS First Class Dinner - Breakfast NB Cycle 3 Entrées Total
Total
Total
Total
Heating Instructions Chateaubriand With red wine onion sauce, stuffed baked potato, garlic sautéed broccoli and bell peppers (BEEF) Place veggies top left Place potato bottom left Place beef bottom center Serve with ceramic ramekin top right
Rosemary Orange Grilled Chicken Breast With cauliflower gratin, grilled zucchini and roasted peppers (CHCK) Place gratin bottom right Place veggies top left Place chicken bottom center Place Compound Butter on top of the chicken after heating.
Grilled Salmon (SEAF)With caper lemon butter, primavera rice and grilled zucchini (SEAF) Place rice center Place fish on top of rice Place veggies bottom
Panzerotti Pasta (PSTA) Uncover bowl Pre-Plated
Pre-order
all aircraft − Entrées: 275° 20-25 minutes
− − − − − − −
Pre-order
Pre-order
Pre-order
Revised – 10/24/16
LFS First Class Dinner - Breakfast NB Cycle 3
−
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
South America to U.S.
Onboard Menu Guide
LFS First Class Dinner – Breakfast NB Cycle 3 Dessert Options Traditional Ice Cream Sundae (made to order) Hot fudge Seasonal berries Dulce de leche Whipped cream Pecans
− 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
Gourmet Cheese Plate Assorted local cheeses Offer w/ choice of crackers/bread
Mid-Flight − Beverages − Set up snacking station/bar
Chocolate Brownie with White Ganache
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
Petit Chocolate Gateau Cake Warm cake in bowl Place ice cream portion on top of cake
Mid-flight Service
Heating Instructions
•
Snack Basket and Whole Fruit Basket (when scheduled)
all aircraft − Pineapple Cake: 275° 8-10 minutes − Breads: 275º 10 minutes − Entrée : 275º 15-20 minutes
Arrival Service Total
Total
Continental Breakfast Fruit Plate Granola Yogurt Butter/jam Fresh pastry (HEATED)
Veggie Omelet Tomato Sauce Red Bell Pepper Canadian Bacon Seasonal Fruit Bowl
Revised – 10/24/16
LFS First Class Dinner - Breakfast NB Cycle 3
Onboard Menu Guide
LFS First Class Dinner - Breakfast NB Cycle 3 Table Setting for All Markets • • • • •
White tablecloth Napkin roll-up w/ metal clip Bread plate Butter - piped in ramekin Salt/pepper shaker set
Heating Instructions all aircraft − − − −
Nuts: Breads: Soup: Entrees:
275° 10 minutes 275° 10 minutes 275° 10-15 minutes 275° 20-25 minutes
Note: The customer dictates the service flow in First Class. The suggested flow to the right serves as a guide.
Service Flow Appetizer Fresh Mozzarella and Prosciutto Grilled vegetables
Abadejo Ceviche Citrus herb sauce
Soup Cream of Leek with Crabmeat Pour into 4” bowl and place on 7” charger plate with cocktail napkin to prevent slipping
Salad Fresh Seasonal Greens with Fennel and Tomatoes Choice of Dressing: Balsamic vinaigrette Cucumber mint
Breads (offer from basket) Assorted Gourmet Bread
Revised – 10/24/16
LFS First Class Dinner - Breakfast NB Cycle 3
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
South America to U.S.
Onboard Menu Guide
LFS First Class Dinner - Breakfast NB Cycle 3 Entrées Total
Total
Total
Total
Heating Instructions Chateaubriand With red wine onion sauce, stuffed baked potato, garlic sautéed broccoli and bell peppers (BEEF) Place veggies top left Place potato bottom left Place beef bottom center Serve with ceramic ramekin top right
Rosemary Orange Grilled Chicken Breast With cauliflower gratin, grilled zucchini and roasted peppers (CHCK) Place gratin bottom right Place veggies top left Place chicken bottom center Place Compound Butter on top of the chicken after heating.
Grilled Salmon (SEAF)With caper lemon butter, primavera rice and grilled zucchini (SEAF) Place rice center Place fish on top of rice Place veggies bottom
Panzerotti Pasta (PSTA) Uncover bowl Pre-Plated
Pre-order
all aircraft − Entrées: 275° 20-25 minutes
− − − − − − −
Pre-order
Pre-order
Pre-order
Revised – 10/24/16
LFS First Class Dinner - Breakfast NB Cycle 3
−
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
South America to U.S.
Onboard Menu Guide
LFS First Class Dinner – Breakfast NB Cycle 3 Dessert Options Traditional Ice Cream Sundae (made to order) Hot fudge Seasonal berries Dulce de leche Whipped cream Pecans
− 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
Gourmet Cheese Plate Assorted local cheeses Offer w/ choice of crackers/bread
Mid-Flight − Beverages − Set up snacking station/bar
Chocolate Brownie with White Ganache
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
Petit Chocolate Gateau Cake Warm cake in bowl Place ice cream portion on top of cake
Mid-flight Service
Heating Instructions
•
Snack Basket and Whole Fruit Basket (when scheduled)
all aircraft − Pineapple Cake: 275° 8-10 minutes − Breads: 275º 10 minutes − Entrée : 275º 15-20 minutes
Arrival Service Total
Total
Continental Breakfast Fruit Plate Granola Yogurt Butter/jam Fresh pastry (HEATED)
Veggie Omelet Tomato Sauce Red Bell Pepper Canadian Bacon Seasonal Fruit Bowl
Revised – 10/24/16
LFS First Class Dinner - Breakfast NB Cycle 3
