LFS Business Class Lunch/Dinner - Snack SB Cycle 3 - Aa
Onboard Menu Guide Latin America
This document coordinates with the following food packets: FD 262 FD 1720
Board this document on the following flights: (if the flight is not listed please defer to the food packet number above)
AA 999 – MIA-EZE AA 972 – MIA-LIM AA 917 – MIA-LIM
Revised – 2/22/17
LFS Business Class Lunch/Dinner - Snack SB Cycle 3
U.S. to South America
Onboard Menu Guide
LFS Business Class Lunch/Dinner - Snack SB Cycle 3 Appetizer/Salad
Grapes and Goat Cheese Sunflower Seeds Fresh Cucumber Pretzel Sticks
Southwest Wedge Salad Roasted Corn Black Beans Chipotle Cilantro 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 (All pre-plated on 777)
Heating Instructions all aircraft
Surf & Turf w/ Piri Piri Sauce (BEEF) Spread brussel sprout succotash across left half of plate Place shrimp on top of succotash Place beef bottom right Pour sauce into ramekin and place top left
GARNISH W/ ROSEMARY SPRIG OVER BEEF
Nuts: 275° (10 minutes) Breads: 275° (10 minutes) Soup: 275° (10-15 minutes) Entrees: 275° (20-25 minutes)
Jamaican Jerk Mahi Mahi w/ Yuzu Sauce (SEAF) Spread quinoa across left half of plate Place fish horizontally across bottom half of plate Place vegetables top center of plate Pour sauce into ramekin and place top right of plate
GARNISH W/ CILANTRO SPRIG AND LIME WEDGE OVER FISH
Gourmet Breads Southern BBQ Chicken (CHCK) Place fingerling potatoes top left Place chicken on bottom left of plate Place red cabbage slaw bottom right of plate Pour sauce into ramekin and place top right of plate
GARNISH W/ LEMON WEDGE AND MICROGREENS OVER CHICKEN
(offer from basket) Sourdough Multigrain Pretzel Roll French
Orrechiette Tikka Masala (VGTB) w/ Roasted Cauliflower & Edamame: Pour pasta into bowl and spread evenly
GARNISH W/ HEATED NAAN BREAD STANDING IN CENTER OF PASTA – SPRINKLE GRATIN CRUMBS ACROSS ENTIRE ENTREE
Revised – 2/22/17
LFS Business Class Lunch/Dinner - Snack SB Cycle 3
Onboard Menu Guide
U.S. to South America
LFS Business Class Lunch/Dinner - Snack SB Cycle 3 Dessert
Traditional Ice Cream Sundae (made to order) Seasonal Berries Warmed Butterscotch Whipped Cream Pecans Hot Fudge
Gourmet Fruit & Cheese Bowl Fontina, Dill Havarti and Smoked Cheddar Pre-pack with package of crackers
Royal Chocolate Mousse Cake
Mid-flight Service Snack Basket Whole Fruit Basket (only with bar service)
Pre-Arrival Service Heating Instructions all aircraft Entrée : 275° (15 minutes)
Make Your Own Bruschetta Serrano Ham Mozzarella Pesto Sauce Olive, Tomato Concasee Basil, Olive Oil Helena’s Tejas Peruvian Candy
Grilled Rosemary Chicken Sandwich Portobello Mushrooms Manchego Cheese Smoked Potato Salad Basil Tomato Relish
Revised – 2/22/17
LFS Business Class Lunch/Dinner - Snack SB Cycle 3
This document coordinates with the following food packets: FD 262 FD 1720
Board this document on the following flights: (if the flight is not listed please defer to the food packet number above)
AA 999 – MIA-EZE AA 972 – MIA-LIM AA 917 – MIA-LIM
Revised – 2/22/17
LFS Business Class Lunch/Dinner - Snack SB Cycle 3
U.S. to South America
Onboard Menu Guide
LFS Business Class Lunch/Dinner - Snack SB Cycle 3 Appetizer/Salad
Grapes and Goat Cheese Sunflower Seeds Fresh Cucumber Pretzel Sticks
Southwest Wedge Salad Roasted Corn Black Beans Chipotle Cilantro 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 (All pre-plated on 777)
Heating Instructions all aircraft
Surf & Turf w/ Piri Piri Sauce (BEEF) Spread brussel sprout succotash across left half of plate Place shrimp on top of succotash Place beef bottom right Pour sauce into ramekin and place top left
GARNISH W/ ROSEMARY SPRIG OVER BEEF
Nuts: 275° (10 minutes) Breads: 275° (10 minutes) Soup: 275° (10-15 minutes) Entrees: 275° (20-25 minutes)
Jamaican Jerk Mahi Mahi w/ Yuzu Sauce (SEAF) Spread quinoa across left half of plate Place fish horizontally across bottom half of plate Place vegetables top center of plate Pour sauce into ramekin and place top right of plate
GARNISH W/ CILANTRO SPRIG AND LIME WEDGE OVER FISH
Gourmet Breads Southern BBQ Chicken (CHCK) Place fingerling potatoes top left Place chicken on bottom left of plate Place red cabbage slaw bottom right of plate Pour sauce into ramekin and place top right of plate
GARNISH W/ LEMON WEDGE AND MICROGREENS OVER CHICKEN
(offer from basket) Sourdough Multigrain Pretzel Roll French
Orrechiette Tikka Masala (VGTB) w/ Roasted Cauliflower & Edamame: Pour pasta into bowl and spread evenly
GARNISH W/ HEATED NAAN BREAD STANDING IN CENTER OF PASTA – SPRINKLE GRATIN CRUMBS ACROSS ENTIRE ENTREE
Revised – 2/22/17
LFS Business Class Lunch/Dinner - Snack SB Cycle 3
Onboard Menu Guide
U.S. to South America
LFS Business Class Lunch/Dinner - Snack SB Cycle 3 Dessert
Traditional Ice Cream Sundae (made to order) Seasonal Berries Warmed Butterscotch Whipped Cream Pecans Hot Fudge
Gourmet Fruit & Cheese Bowl Fontina, Dill Havarti and Smoked Cheddar Pre-pack with package of crackers
Royal Chocolate Mousse Cake
Mid-flight Service Snack Basket Whole Fruit Basket (only with bar service)
Pre-Arrival Service Heating Instructions all aircraft Entrée : 275° (15 minutes)
Make Your Own Bruschetta Serrano Ham Mozzarella Pesto Sauce Olive, Tomato Concasee Basil, Olive Oil Helena’s Tejas Peruvian Candy
Grilled Rosemary Chicken Sandwich Portobello Mushrooms Manchego Cheese Smoked Potato Salad Basil Tomato Relish
Revised – 2/22/17
LFS Business Class Lunch/Dinner - Snack SB Cycle 3
