fc_hkg-us eb spring - Aa
Onboard Menu Guide International Flagship Service for Hong Kong - First Class Spring Season – HKG-US- Dinner – Snack – Brunch Heating Instructions
Pre-Departure Snack Smoked Almonds (do not heat)
all aircraft Note: The customer dictates the service flow in First Class. The suggested flow to the right serves as a guide.
− Breads: 275° 5 - 10 minutes − Soup: 275° 10-15 minutes
Cocktail Snack (prior to table set) Place on credenza with beverage Marinated olives (with pits) and Terra Chips -Portion Terra Chips from bulk bag into the ramekin prior to serving.
Table Setting -White Tablecloth -Napkin Roll-up w/Metal Clip -Bread Plate -Emporium Butter pat -Salt/Pepper Shaker Set
Sliced Bread (offer from wire basket) -Sourdough -Whole Grain Sourdough
Soup: Hot & Sour Soup -Pour soup into 4” bowl and place on 7” charger plate with cocktail napkin to prevent slipping -Garnish with coriander sprig
Revised – 02/27/2017
AIFS First Class Hong Kong EB Spring Cycle
Canapé -Osetra Caviar Blini -Tomato Gazpacho
Salad: Spinach, radicchio & endive leaves -Choice of Fuji Apple vinaigrette or Kewpie Dressing
Onboard Menu Guide International Flagship Service for Hong Kong - First Class Spring Season– HKG-US - Dinner – Snack – Brunch Small Plates Crab Salad
Charcuterie Plate
-Sliced Mango -Seasonal Greens
-Parma Ham -Rock Melon -Purple Shiso
Vegetable & Scallion Spring Roll -Green Chili -Honey Dipping Sauce
Beef Dim Sum* -Yi mein noodles -Mushroom -Chives
* Note: these items are available throughout the flight Revised – 02/27/2017
AIFS First Class Hong Kong EB Spring Cycle
Mezze Plate * -Hummus -Baba Ghanoush -Feta Cheese -Olives -Pita
Onboard Menu Guide International Flagship Service for Hong Kong - First Class Spring Season – HKG-US - Dinner – Snack – Brunch Heating Instructions
Main Plates
all aircraft − Entrees: 275° 20-25 minutes
Black Angus Beef Filet -Choice of Béarnaise or Red Wine Demi -Portion selected starch bottom left of place -Place beef in center -Portion selected veg top left of corner -Pour selected sauce into ramekin, place top right
Pan-Fried Barramundi -Place gnochhi in center of place -Rest barramundi against gnocchi -Place lemon beurre blanc sauce into ramekin and place in upper right corner -Place lemon on upper left corner of dish
Pan-Fried Gnocchi & Polenta Triangles -Seasonal sides -May be served with any dish
Revised – 02/27/2017
AIFS First Class Hong Kong EB Spring Cycle
Roasted Chicken Supreme -Place rice in center of plate -Rest chicken against the rice -Place Veg around chicken -Place sesame sauce in ramekin and on dish in the upper left corner
Chickpea Marsala -Saffron basmati rice
Roasted Cherry Tomatoes & Steamed Choy Sum -Seasonal sides -May be served with any dish
Onboard Menu Guide International Flagship Service for Hong Kong - First Class Spring Season – HKG-US - Dinner – Snack – Brunch Cheese Course -See cheese card for descriptions -Place 3 gourmet crackers onto the board -Serve with cheese card -Note: Non-nut crackers are available upon customer request
Traditional Ice Cream Sundae (made to order) -Hot Fudge -Caramel -Seasonal Fruit -Whipped Cream -Chopped Pecan Nuts
Heating Instructions all aircraft − Toppings: 275°15-20 mins − Warm Dessert: 275° 8-10 mins
Lemon Yogurt Mousse -Lemon Curd -Raspberry
Chocolate Lava Cake -Warm On-Board -Garnish with Vanilla Ice Cream
Fruit Basket Snack Basket
Snacks available upon request: -Beef Dim Sum -Mezze Plate -Cheese Board
Revised – 02/27/2017
AIFS First Class Hong Kong EB Spring Cycle
Onboard Menu Guide International Flagship Service for Hong Kong - First Class Spring Season – HKG-US - Dinner – Snack – Brunch Arrival Service – Brunch
Heating Instructions
Avocado Mango Smoothie
all aircraft − Breads: 275° 10 minutes − Entrées: 275° 20-25 minutes
Cinnamon Rolls
Tray Set Up- for Hot Entrées -Seasonal fruit bowl -Butter -Strawberry Jam -Salt & Pepper
Croissants
All American Breakfast -Portion Roasted potatoes in top of plate -Place tomato half in right side of plate -Place Scrambled Eggs in lower right -Place Canadian bacon along the left side of plate
Continental Breakfast -Seasonal Fresh Fruit Bowl -Granola -Fruit Yogurt
Bacon Bread Pudding -Place bread in upper right corner -Drizzle sauces around and over bread -Place bacon in upper left corner
Revised – 02/27/2017
AIFS First Class Hong Kong EB Spring Cycle
Pre-Departure Snack Smoked Almonds (do not heat)
all aircraft Note: The customer dictates the service flow in First Class. The suggested flow to the right serves as a guide.
− Breads: 275° 5 - 10 minutes − Soup: 275° 10-15 minutes
Cocktail Snack (prior to table set) Place on credenza with beverage Marinated olives (with pits) and Terra Chips -Portion Terra Chips from bulk bag into the ramekin prior to serving.
Table Setting -White Tablecloth -Napkin Roll-up w/Metal Clip -Bread Plate -Emporium Butter pat -Salt/Pepper Shaker Set
Sliced Bread (offer from wire basket) -Sourdough -Whole Grain Sourdough
Soup: Hot & Sour Soup -Pour soup into 4” bowl and place on 7” charger plate with cocktail napkin to prevent slipping -Garnish with coriander sprig
Revised – 02/27/2017
AIFS First Class Hong Kong EB Spring Cycle
Canapé -Osetra Caviar Blini -Tomato Gazpacho
Salad: Spinach, radicchio & endive leaves -Choice of Fuji Apple vinaigrette or Kewpie Dressing
Onboard Menu Guide International Flagship Service for Hong Kong - First Class Spring Season– HKG-US - Dinner – Snack – Brunch Small Plates Crab Salad
Charcuterie Plate
-Sliced Mango -Seasonal Greens
-Parma Ham -Rock Melon -Purple Shiso
Vegetable & Scallion Spring Roll -Green Chili -Honey Dipping Sauce
Beef Dim Sum* -Yi mein noodles -Mushroom -Chives
* Note: these items are available throughout the flight Revised – 02/27/2017
AIFS First Class Hong Kong EB Spring Cycle
Mezze Plate * -Hummus -Baba Ghanoush -Feta Cheese -Olives -Pita
Onboard Menu Guide International Flagship Service for Hong Kong - First Class Spring Season – HKG-US - Dinner – Snack – Brunch Heating Instructions
Main Plates
all aircraft − Entrees: 275° 20-25 minutes
Black Angus Beef Filet -Choice of Béarnaise or Red Wine Demi -Portion selected starch bottom left of place -Place beef in center -Portion selected veg top left of corner -Pour selected sauce into ramekin, place top right
Pan-Fried Barramundi -Place gnochhi in center of place -Rest barramundi against gnocchi -Place lemon beurre blanc sauce into ramekin and place in upper right corner -Place lemon on upper left corner of dish
Pan-Fried Gnocchi & Polenta Triangles -Seasonal sides -May be served with any dish
Revised – 02/27/2017
AIFS First Class Hong Kong EB Spring Cycle
Roasted Chicken Supreme -Place rice in center of plate -Rest chicken against the rice -Place Veg around chicken -Place sesame sauce in ramekin and on dish in the upper left corner
Chickpea Marsala -Saffron basmati rice
Roasted Cherry Tomatoes & Steamed Choy Sum -Seasonal sides -May be served with any dish
Onboard Menu Guide International Flagship Service for Hong Kong - First Class Spring Season – HKG-US - Dinner – Snack – Brunch Cheese Course -See cheese card for descriptions -Place 3 gourmet crackers onto the board -Serve with cheese card -Note: Non-nut crackers are available upon customer request
Traditional Ice Cream Sundae (made to order) -Hot Fudge -Caramel -Seasonal Fruit -Whipped Cream -Chopped Pecan Nuts
Heating Instructions all aircraft − Toppings: 275°15-20 mins − Warm Dessert: 275° 8-10 mins
Lemon Yogurt Mousse -Lemon Curd -Raspberry
Chocolate Lava Cake -Warm On-Board -Garnish with Vanilla Ice Cream
Fruit Basket Snack Basket
Snacks available upon request: -Beef Dim Sum -Mezze Plate -Cheese Board
Revised – 02/27/2017
AIFS First Class Hong Kong EB Spring Cycle
Onboard Menu Guide International Flagship Service for Hong Kong - First Class Spring Season – HKG-US - Dinner – Snack – Brunch Arrival Service – Brunch
Heating Instructions
Avocado Mango Smoothie
all aircraft − Breads: 275° 10 minutes − Entrées: 275° 20-25 minutes
Cinnamon Rolls
Tray Set Up- for Hot Entrées -Seasonal fruit bowl -Butter -Strawberry Jam -Salt & Pepper
Croissants
All American Breakfast -Portion Roasted potatoes in top of plate -Place tomato half in right side of plate -Place Scrambled Eggs in lower right -Place Canadian bacon along the left side of plate
Continental Breakfast -Seasonal Fresh Fruit Bowl -Granola -Fruit Yogurt
Bacon Bread Pudding -Place bread in upper right corner -Drizzle sauces around and over bread -Place bacon in upper left corner
Revised – 02/27/2017
AIFS First Class Hong Kong EB Spring Cycle
