LFS Business Class Lunch/Dinner - Snack NB Cycle 4 - Aa
South America to U.S.
Onboard Menu Guide
LFS Business Class Lunch/Dinner - Snack NB Cycle 4 Appetizer/Salad Curry Chicken Salad Pineapple & Mango Almonds
Mixed Greens w/ Endive Heart of Palm Olive Oil & Balsamic Vinegar 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 Nuts: 275° (10 minutes) Beer Braised Beef Tenderloin (BEEF) w/ plums and potatoes Remove foil
Breads: 275° (10 minutes) Soup: 275° (10-15 minutes)
Seafood Brodetto w/ Calamari, Shrimp, and Whitefish (SEAF) w/ tomato coulis and polenta Place polenta on left half of plate Place shrimp next to polenta on right half Pour sauce over shrimp
GARNISH W/ BAY LEAF
Entrees: 275° (20-25 minutes)
Gourmet Breads (offer from basket) Grilled Herb Chicken w/ Shitake Mushroom Sauce (CHCK) w/ rice and noisette vegetables Place rice upper left of plate Place chicken over rice on bottom left of plate Place vegetables bottom right Pour sauce over chicken
Penne Pasta w/ Roasted Tomato Marinara (VGTB) w/ roasted zucchini, carrots, and red bell Remove foil
REMOVE CABBAGE LEAF BEFORE SERVING
Revised – 3/23/17
LFS Business Class Lunch/Dinner - Snack NB Cycle 4
Onboard Menu Guide
South America to U.S.
LFS Business Class Lunch/Dinner - Snack NB Cycle 4 Dessert
Traditional Ice Cream Sundae Hot Fudge Seasonal Berries Dulce de Leche Whipped Cream Pecans
Gourmet Fruit & Cheese Bowl Assorted Local Cheeses Offer with package of crackers
Homemade Coconut Cake
Mid-flight Service Snack Basket Whole Fruit Basket (only w/ bar service)
Pre-Arrival Service Heating Instructions all aircraft Entrée : 275° (15 minutes) Breads: 275° (10 minutes) Monte Cristo Sandwich Portion 2 halves on top of carrots Sauteed Wild Mushrooms Fontina Cheese Sourdough Bread
Roast Beef Wrap Portion 2 halves on top of crudite Heart of Palm Wasabi Mayonnaise
Revised – 3/23/17
LFS Business Class Lunch/Dinner – Snack NB Cycle 4
Onboard Menu Guide
LFS Business Class Lunch/Dinner - Snack NB Cycle 4 Appetizer/Salad Curry Chicken Salad Pineapple & Mango Almonds
Mixed Greens w/ Endive Heart of Palm Olive Oil & Balsamic Vinegar 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 Nuts: 275° (10 minutes) Beer Braised Beef Tenderloin (BEEF) w/ plums and potatoes Remove foil
Breads: 275° (10 minutes) Soup: 275° (10-15 minutes)
Seafood Brodetto w/ Calamari, Shrimp, and Whitefish (SEAF) w/ tomato coulis and polenta Place polenta on left half of plate Place shrimp next to polenta on right half Pour sauce over shrimp
GARNISH W/ BAY LEAF
Entrees: 275° (20-25 minutes)
Gourmet Breads (offer from basket) Grilled Herb Chicken w/ Shitake Mushroom Sauce (CHCK) w/ rice and noisette vegetables Place rice upper left of plate Place chicken over rice on bottom left of plate Place vegetables bottom right Pour sauce over chicken
Penne Pasta w/ Roasted Tomato Marinara (VGTB) w/ roasted zucchini, carrots, and red bell Remove foil
REMOVE CABBAGE LEAF BEFORE SERVING
Revised – 3/23/17
LFS Business Class Lunch/Dinner - Snack NB Cycle 4
Onboard Menu Guide
South America to U.S.
LFS Business Class Lunch/Dinner - Snack NB Cycle 4 Dessert
Traditional Ice Cream Sundae Hot Fudge Seasonal Berries Dulce de Leche Whipped Cream Pecans
Gourmet Fruit & Cheese Bowl Assorted Local Cheeses Offer with package of crackers
Homemade Coconut Cake
Mid-flight Service Snack Basket Whole Fruit Basket (only w/ bar service)
Pre-Arrival Service Heating Instructions all aircraft Entrée : 275° (15 minutes) Breads: 275° (10 minutes) Monte Cristo Sandwich Portion 2 halves on top of carrots Sauteed Wild Mushrooms Fontina Cheese Sourdough Bread
Roast Beef Wrap Portion 2 halves on top of crudite Heart of Palm Wasabi Mayonnaise
Revised – 3/23/17
LFS Business Class Lunch/Dinner – Snack NB Cycle 4
