HFS FC_KOA_DFW_LH_DIN_MAR_CY2 - Aa

Onboard Menu Guide Hawaii Long Haul First Class Lunch – KOA to DFW (March) Tray setup for all markets  Napkin roll up w/band  Pre-set salad  Pre-set appetizer  Bread Plate  Irish Butter Pat  Salt/Pepper Sachet

Heating Instructions all aircraft − Breads: 275° 10 min. − Entrée: 275° 20-25 min.

Beverage Accompaniment All Lunch/Dinner Flights

− Aloha Mixed Nuts DO NOT WARM

Salad  Mesclun Mix w/Shimeji Mushroom Salad  Remove lid and offer choice of dressing  Creamy Oriental Dressing or Balsamic & Olive Oil Vinaigrette

Appetizer  Smoked Island Fish Dip w/Baguettes

Breads (offer from basket) all flights

− Hawaiian Sweet − Multigrain − Taro Root Roll (purple)

Entrées

Wasabi Potato Crusted Chicken (CHCK): W/Baby Bok Choy & Tri Color Carrots • Pre-plated in large bowl

Curried Vegetables w/Tofu & Sweet Potato (VGTB): • Pre-plated in large bowl

Dessert Kona Coffee Cheesecake

Fruit and Cheese • Pepper Jack, White Cheddar, Grapes • Bulk Boarded Crackers

Arrival Service Continental Breakfast  Cranberry Raisin Scone (warmed)  Fruit Yogurt  Tropical Fruit Bowl Revised – 2/22/17

HFS First Class Long Haul Cycle 2 EBND Lunch

Note: Due to the catering limitations in KOA, menu items boarded on your flight today may differ from items listed on this guide