LFS First Class Lunch Dinner- Snack NB Cycle 1 - Aa
South America to U.S
Onboard Menu Guide
LFS First Class Lunch Dinner- Snack NB Cycle 1 Table Setting for All Markets • • • • • •
White Tablecloth Sandalwood Linen Napkin Roll-up w/Metal Clip Bread Plate Butter - Piped in Ramekin Salt/Pepper Shaker Set
Note: The customer dictates the service flow in First Class. The suggested flow to the right serves as a guide.
Appetizer Smoked Salmon Carpaccio with wasabi and fresh greens
Fresh Mozzarella and Prosciutto with Melon
Total
Soup Cream of Pea Pour into 4” bowl and place on 7” charger plate with cocktail napkin to prevent slipping Garnish with Bacon and Green Onions
Total
Heating Instructions all aircraft − − − −
Nuts: Breads: Soup: Entrees:
275° 10 minutes 275° 10 minutes 275° 10-15 minutes 275° 20-25 minutes
Service Flow 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
Salad Seasonal Greens w/carrots and Fresh Vegetables Balsamic Vinaigrette Dressing Garlic Dressing
Breads (offer from basket) Assorted Gourmet Bread
Revised –Dec-06-2015
LFS First Class Lunch Dinner-Snack NB Cycle 1
South America to U.S
Onboard Menu Guide
LFS First Class Lunch Dinner- Snack NB Cycle 1 Entrées Total
Chateaubriand with fine herbs cream sauce, Thyme Roasted Potatoes, Creamed Spinach and Parmesan Crusted Tomato (BEEF)
Heating Instructions Pre-order
all aircraft − Entrées: 275° 20-25 minutes − − −
Place potatoes top right Place spinach upper left Place tomato lower left Place beef lower right Pour sauce into ramekin and place upper right
− − − − −
Total
Coq Au Vin Chicken with Sautéed Haricots verts, Roasted Peppers and Yuca Puree (CHCK) Place Yuca puree upper right Place vegetables right left Place chicken on top veggies Pour sauce over right end of chicken down onto plate
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
Pre-order
Bahia-Style Shrimp (SEAF) Total
Place the ramekin upper left Place rice in upper right Place shrimp in the center Place asparagus on lower left
Pre-order
Pre-order
Total Gemelli Pasta with San Marino Tomato Sauce, Mushrooms and Asparagus (PSTA) Uncover bowl Remove cabbage leaf Cheese upon request Note: Remove Cabbage leaf before serve Revised –Dec-06-2015
LFS First Class Lunch Dinner-Snack NB Cycle 1
South America to U.S
Onboard Menu Guide
LFS First Class Lunch Dinner- Snack NB Cycle 1 Dessert Traditional Ice Cream Sundae (made to order)
Hot Fudge Dulce de Leche Seasonal Berries Whipped Cream Pecan
Total
Total
Fruit & Cheese Offer with choice of crackers/bread
Mid-Flight − Beverages − Set up snacking station/bar Total
Grand Manier Fruit Salad With strawberry sorbet Warm Chocolate Lava Cake and Vanilla Ice Cream
− 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
Total
Warm cake in bowl Place Ice cream ball on top of cake
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
Heating Instructions all aircraft − Lava Cake :
Mid-flight Service •
275° 8-10 minutes
Snack Basket and Whole Fruit Basket
Pre-Arrival Service Total
Total
Heating Instructions all aircraft − Entrées: 275° 15-20 minutes
Roast Beef Wrap With hearts of palm and wasabi mayonnaise Fresh fruit & chocolate
Cheese Stuffed Flatbread With arugula, mushroom s and sundried tomatoes Fresh fruit & chocolate
Revised –Dec-06-2015
LFS First Class Lunch Dinner-Snack NB Cycle 1
Onboard Menu Guide
LFS First Class Lunch Dinner- Snack NB Cycle 1 Table Setting for All Markets • • • • • •
White Tablecloth Sandalwood Linen Napkin Roll-up w/Metal Clip Bread Plate Butter - Piped in Ramekin Salt/Pepper Shaker Set
Note: The customer dictates the service flow in First Class. The suggested flow to the right serves as a guide.
Appetizer Smoked Salmon Carpaccio with wasabi and fresh greens
Fresh Mozzarella and Prosciutto with Melon
Total
Soup Cream of Pea Pour into 4” bowl and place on 7” charger plate with cocktail napkin to prevent slipping Garnish with Bacon and Green Onions
Total
Heating Instructions all aircraft − − − −
Nuts: Breads: Soup: Entrees:
275° 10 minutes 275° 10 minutes 275° 10-15 minutes 275° 20-25 minutes
Service Flow 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
Salad Seasonal Greens w/carrots and Fresh Vegetables Balsamic Vinaigrette Dressing Garlic Dressing
Breads (offer from basket) Assorted Gourmet Bread
Revised –Dec-06-2015
LFS First Class Lunch Dinner-Snack NB Cycle 1
South America to U.S
Onboard Menu Guide
LFS First Class Lunch Dinner- Snack NB Cycle 1 Entrées Total
Chateaubriand with fine herbs cream sauce, Thyme Roasted Potatoes, Creamed Spinach and Parmesan Crusted Tomato (BEEF)
Heating Instructions Pre-order
all aircraft − Entrées: 275° 20-25 minutes − − −
Place potatoes top right Place spinach upper left Place tomato lower left Place beef lower right Pour sauce into ramekin and place upper right
− − − − −
Total
Coq Au Vin Chicken with Sautéed Haricots verts, Roasted Peppers and Yuca Puree (CHCK) Place Yuca puree upper right Place vegetables right left Place chicken on top veggies Pour sauce over right end of chicken down onto plate
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
Pre-order
Bahia-Style Shrimp (SEAF) Total
Place the ramekin upper left Place rice in upper right Place shrimp in the center Place asparagus on lower left
Pre-order
Pre-order
Total Gemelli Pasta with San Marino Tomato Sauce, Mushrooms and Asparagus (PSTA) Uncover bowl Remove cabbage leaf Cheese upon request Note: Remove Cabbage leaf before serve Revised –Dec-06-2015
LFS First Class Lunch Dinner-Snack NB Cycle 1
South America to U.S
Onboard Menu Guide
LFS First Class Lunch Dinner- Snack NB Cycle 1 Dessert Traditional Ice Cream Sundae (made to order)
Hot Fudge Dulce de Leche Seasonal Berries Whipped Cream Pecan
Total
Total
Fruit & Cheese Offer with choice of crackers/bread
Mid-Flight − Beverages − Set up snacking station/bar Total
Grand Manier Fruit Salad With strawberry sorbet Warm Chocolate Lava Cake and Vanilla Ice Cream
− 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
Total
Warm cake in bowl Place Ice cream ball on top of cake
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
Heating Instructions all aircraft − Lava Cake :
Mid-flight Service •
275° 8-10 minutes
Snack Basket and Whole Fruit Basket
Pre-Arrival Service Total
Total
Heating Instructions all aircraft − Entrées: 275° 15-20 minutes
Roast Beef Wrap With hearts of palm and wasabi mayonnaise Fresh fruit & chocolate
Cheese Stuffed Flatbread With arugula, mushroom s and sundried tomatoes Fresh fruit & chocolate
Revised –Dec-06-2015
LFS First Class Lunch Dinner-Snack NB Cycle 1
