Summer 2011 Upper Class Menu UK-USA - Discussion

Does anyone know what the VS Kosher meal is like these days? I'm tempted to order one as this menu looks diabolical to me (I know I've already said something similar!).

I assume the UC Kosher meal is the same as the economy one?

http://www.v-flyer.com/forum/index.php? ... ic#p767609

Thanks for posting Tinks. Much appreciated.

Sorry to be contrarian, but I like the look of all of it, especially the Lanson Black Label course.

Will this still be on for O/B Aug and I/B Sept? Or should I be patient and wait for next month's installment.

If you want to try weird, this is what I had on VX 797, 1st class on Tuesday (quoted verbatim):

"ENTREE
SPRING LAMB MEDALLIONS
Sautéed medallions of spring lamb, lightly brushed with pomegranate molasses and coated with pistachio & hazelnut dukkah, served with English pea spaetzle, fresh vegetables, minted chimichurri and a light lamb jus".

I kid you not.

Tasted quite good, but toooooo many flavours going on at the same time.

Thanks, all looks good to me!

YUK what more can be said :$ ii) , that will be me picking lots of stuff off the clubhouse menu.

I haven't flown EC or PE in years but I must confess I miss the stodgy stuff on trays, yea wierd I know.

Thanks Tinks as always - I was going to post after the VS40 overnight, but while we had the new menu, the menu cards were not loaded,

The lobster starter is nice, a decent amount of lobster but swamped with lettuce, the steak was good, but dry (seemed to be missing sauce), and the new cheeses good (I don't do pudding).

No garlic bread though.

Oh and the Pinot Noir slips down nicely.

:# Can you also get me the menu for PE for summer please. would like to see whats on offer for us lower down the pecking order folks. :w Thanks.

Yum, yum!!!
Look forward to both flights!!

Is the Sally Lunn pud hot or cold? And is Creme Angalise a posh way of saying cold custard?
ALso, if anyone has the I/B veggie tart, can you please let me know what accompaniments you get with it as thinking I could have the veg with it etc and add the starter to it to make my own "unique" main.
TIA

Someone put pics on the Dibb and although initially I though YUK, the pics look really nice, reprieve lol

Thank you very much Tinkerbelle y)

I must admit that I am "dubious" of many of the choices - does seem like someone is trying to be too clever for their own good, BUT nothing there will kill me (assuming no Spanish cucumber garnish... :w )

My suggestion to those who really don't like the food onboard is to look for "takeaways" from ther terminal (doesn't the caviar house, or whatever, do takeaways for flights?). That is what I would do. Yes you shouldn't have to, but an airline can't choose a menu that suits everyone all of the time and the most important thing is that you eat something you like (so take it with you).

Do Virgin still actively support the "freedom" concept for dining? If available, am I likely to be able to get an extra appetiser or set of sandwiches midway through the flight (going to MIA if that makes a difference).

Thanks
Boo

Whilst I realise that not everyone can be satisfied, the menu does not give much variation. Seafood starter and main. v( No meat dishes and when I pay as much as this for a ticket I wouldn't expect to have to get a takeaway for 2. We're going to MIA as well.

I have never been served diet Pepsi on Virgin, they haven't had any on my last 6 flights.

Any news on where I might find the content of the 'SPECIAL' meals.

Many thanks

[Darren Wheeler]

Last time I looked, guinea fowl was meat.

Whilst I realise that not everyone can be satisfied, the menu does not give much variation. Seafood starter and main. v( No meat dishes and when I pay as much as this for a ticket I wouldn't expect to have to get a takeaway for 2. We're going to MIA as well.

I have never been served Pepsi on Virgin, they have never had any on my last 6 flights.

Any news on where I might meals.

Many thanks

When did Guinea fowl stop being a meat? ?|

Poultry? I guess that they are looking for "red" meat (probably beef).

If VS only have 3 choices (one of which is veggiie), then there is likely to be a fish/seafood option and the other will be poultry OR red meat..... Won't always be red meat.... (and wouldn't make sense to be). BA is very similar in club - not always a red meat choice.

I agree that it is a bit of an @rse that the menu isn't hugely appealing, although not sure that a special meal would be much more preferable.... Something from the ground (takeaway) likely to be a lot better.

Over the years, cuts in catering, I have come to the conclusion that UC (or CW) is about the "lie flat" seat and the space. Food is hopefully edible - anything better is a bonus! Even most First Class meals tend to pale in comparison to most averagely good restaurants....

Whilst I realise that not everyone can be satisfied, the menu does not give much variation. Seafood starter and main. v( No meat dishes and when I pay as much as this for a ticket I wouldn't expect to have to get a takeaway for 2. We're going to MIA as well.

I have never been served Pepsi on Virgin, they have never had any on my last 6 flights.

Any news on where I might meals.

Many thanks

When did Guinea fowl stop being a meat? ?|

:# Can you also get me the menu for PE for summer please. would like to see whats on offer for us lower down the pecking order folks. :w Thanks.

Don't these vary on a rotation? In which case there's about 4 different cards each way.

Is the Sally Lunn pud hot or cold? And is Creme Angalise a posh way of saying cold custard?
ALso, if anyone has the I/B veggie tart, can you please let me know what accompaniments you get with it as thinking I could have the veg with it etc and add the starter to it to make my own "unique" main.
TIA

Creme Anglaise is technically a thinner custard with no starch added, and usually some vanilla; custard we serve in england on pies is either cooked to a thicker consistency when home made, or if using custard powder like Bird's will normally have cornstarch (thus being more similar to the kind of cream you usually fill an eclair or a millefeuille with.

The effect is of a puddle around your dessert

If made with vanilla, it's actually quite nice. It also is better if served cold (trifle notwithstanding), and survives reheating much better than the sort of custard we would usually pile onto apple pie.

Does anyone know what the VS Kosher meal is like these days? I'm tempted to order one as this menu looks diabolical to me (I know I've already said something similar!).

I assume the UC Kosher meal is the same as the economy one?

I'd give the guinea hen a chance

Guinea hen was a gamey (somewhat), less fatty chicken, but these days it's hard to imagine airline catering sourcing something that would really taste gamey. So it's a braised, small and not so fatty chicken. Without knowing how it's braised (could be chicken cacciatora, for all we know) it's a bit hard to know what it will taste like, but I'm gonna guess it's going to be in a fairly standard gravy.

And spelt/farro these days is the ubiquitous healthy rice thing, if you don't do brown rice or barley then you are indeed out of luck, otherwise it could be OK.

It's a fancy way of saying "chicken in gravy on rice with vegetables", which could be OK. It does seem they've found a way of putting veggies in gravy again and hiding it with wordsmithing

The tortellini sounds bizarre, I have to say. They've basically re-engineered borscht into a pasta dish, and slapped some parmesan on top. I'm not keen on the "I grew up in Italy and this is a disgrace" business, but this is so out there I would love to try it out just to see how they get it to work. But if you like borscht, I'll guess the pasta will be just fine...

link to the VS dietary requirements page

No Menus but a description of what they are

Thanks for answering Boo Boo,
It is a type of poultry but I would put it under Game, a somewhat aquired taste. We have always bought things for the 3 children to eat as they dislike airline food, but my point is, when you pay this kind of money, I shouldn't have to provide my own. Normally we would be able to have a starter or main but there is nothing on the menu either of us could eat. Out of 20 people in our office, only two said they would eat from this menu.

The Kosher economy meal (earlier post) sounded better than any of this, but knowing my (bad) luck if I ordered one for my August flight, it will probably be something with Salmon or Herring.
Big breakfast before the flight, sandwiches and ice cream it will have to be - and diet Pepsi if I'm really lucky, failing that, the bottle of Baileys.

It's a fancy way of saying "chicken in gravy on rice with vegetables", which could be OK. It does seem they've found a way of putting veggies in gravy again and hiding it with wordsmithing

Broth is not the same as gravy. It is a light, flavoured stock and whilst it can form the basis of gravy it is not gravy.

Does anyone know what the VS Kosher meal is like these days? I'm tempted to order one as this menu looks diabolical to me (I know I've already said something similar!).

I assume the UC Kosher meal is the same as the economy one?

I'd give the guinea hen a chance

Guinea hen was a gamey (somewhat), less fatty chicken, but these days it's hard to imagine airline catering sourcing something that would really taste gamey. So it's a braised, small and not so fatty chicken. Without knowing how it's braised (could be chicken cacciatora, for all we know) it's a bit hard to know what it will taste like, but I'm gonna guess it's going to be in a fairly standard gravy.

And spelt/farro these days is the ubiquitous healthy rice thing, if you don't do brown rice or barley then you are indeed out of luck, otherwise it could be OK.

It's a fancy way of saying "chicken in gravy on rice with vegetables", which could be OK. It does seem they've found a way of putting veggies in gravy again and hiding it with wordsmithing

The tortellini sounds bizarre, I have to say. They've basically re-engineered borscht into a pasta dish, and slapped some parmesan on top. I'm not keen on the "I grew up in Italy and this is a disgrace" business, but this is so out there I would love to try it out just to see how they get it to work. But if you like borscht, I'll guess the pasta will be just fine...

Thanks, I know what guinea fowl is, I eat it at home. I just don't fancy letting Virgin loose on it and the crap they are serving it in doesn't appeal at all y)

Thanks, I know what guinea fowl is, I eat it at home. I just don't fancy letting Virgin loose on it and the crap they are serving it in doesn't appeal at all y)

To be honest, the same can be said about an awful lot of things (including a steak)! I trust my own home cooking a lot better than any airline.... (fortunately!). If you are ok with guinea fowl, then it shouldn't be a deal breaker, surely?

I am guessing that the bird is likely to be blander than one might cook oneself (but then isn't all airline food?) and drier (hence the "broth").... Would be interesting to see some reviews when people have actually tasted it.

They can't be all THAT bad, surely? Sometimes things do sound whacky, but actually the combinations can be inspired... If you pair it down to "salmon, poultry or vegetarian pasta" (which in essence is what they are), then something should be edible. Maybe not "meal of the year", but "edible".

However, if you want a really constructive way forward, why not send a letter of complaint? Personally I would also look at the "take away" options at the airport (no, I don't mean MacDonalds...). I know a number of regular Business Class fliers who choose this over the inflight catering. If you pay £2.5k per person for your flight, yes it is annoying to have to get a takeaway lunch, but it is better than sitting on the flight fuming/hungry.

OK OK OK ... just shoot me

I didn't mean to equate guinea fowl to chicken, spelt to rice or broth to gravy - though the extensional definition of the latter term can itself be contentious enough depending on where you live that you'll be surprised what you get if you order it. Just to say this is vague, and a likely bland-ish and inoffensive enough dish that you might make do if you don't think in terms of what VS catering might do with a difficult type of meat.

Then again, point taken, spelt can be an acquired taste, and "broth" suggests something far more liquid than some might like, so it might not come down to the guinea hen itself. I shouldn't really even get into this sort of debate, as I fall firmly into the "eat anything" camp so I'm not normally a good enough person to be understanding of culinary dislikes. Between that and supporting the wrong team, I've no hope of making DW's christmas card list

Thanks, I know what guinea fowl is, I eat it at home. I just don't fancy letting Virgin loose on it and the crap they are serving it in doesn't appeal at all y)

To be honest, the same can be said about an awful lot of things (including a steak)! I trust my own home cooking a lot better than any airline.... (fortunately!). If you are ok with guinea fowl, then it shouldn't be a deal breaker, surely?

I am guessing that the bird is likely to be blander than one might cook oneself (but then isn't all airline food?) and drier (hence the "broth").... Would be interesting to see some reviews when people have actually tasted it.

They can't be all THAT bad, surely? Sometimes things do sound whacky, but actually the combinations can be inspired... If you pair it down to "salmon, poultry or vegetarian pasta" (which in essence is what they are), then something should be edible. Maybe not "meal of the year", but "edible".

However, if you want a really constructive way forward, why not send a letter of complaint? Personally I would also look at the "take away" options at the airport (no, I don't mean MacDonalds...). I know a number of regular Business Class fliers who choose this over the inflight catering. If you pay £2.5k per person for your flight, yes it is annoying to have to get a takeaway lunch, but it is better than sitting on the flight fuming/hungry.

When did I say it was a deal breaker? When did i suggest I would sit on the plane fuming/hungry? I was just responding to someone else's post on the subject of Guinea Fowl.

My own dilemma is whether I stick with the light bites or order a kosher meal (possibly may end up with rubber salmon though) as I have already posted but you've obviously not read the thread properly.

They can't be all THAT bad? Are you sure? I've been on VS flights where the food in UC has been diabolical but usually I find somethign I that I like. It's this summer menu I struggle with. That being said I don't touch the stuff they serve in BA CW, tried it too many times and been disappointed. I just raid the kitchen instead but at least that is an option on BA.

No deal breaker there, merely considering my options and it's down to personal choice. I don't want guinea fowl, the veggie option or what is likely to be a rubber salmon. If you're going to pick on someone then make sure you're fully armed with the facts before doing so

Between that and supporting the wrong team, I've no hope of making DW's christmas card list

I'll send you a Christmas card if you want one from me. I don't hold grudges over internet banter and fall outs (not that I recall a fall out with you) y)

No, I have read the whole thread, I assure you... I just cannot believe that someone is that picky - it feels like being at school again ?|

The Kosher meal is likely to be a mistake, but who knows. Therefore I made the most useful suggestion: let M&S/Waitrose/"Caviar House" provide the catering and enjoy your flight. y)

[When did I say it was a deal breaker? When did i suggest I would sit on the plane fuming/hungry? I was just responding to someone else's post on the subject of Guinea Fowl.

My own dilemma is whether I stick with the light bites or order a kosher meal (possibly may end up with rubber salmon though) as I have already posted but you've obviously not read the thread properly.

They can't be all THAT bad? Are you sure? I've been on VS flights where the food in UC has been diabolical but usually I find somethign I that I like. It's this summer menu I struggle with. That being said I don't touch the stuff they serve in BA CW, tried it too many times and been disappointed. I just raid the kitchen instead but at least that is an option on BA.

No deal breaker there, merely considering my options and it's down to personal choice. I don't want guinea fowl, the veggie option or what is likely to be a rubber salmon. If you're going to pick on someone then make sure you're fully armed with the facts before doing so

The common reaction to VS menu's is:

- not for me
- too much fish
- over abundance of one ingredient (e.g. beetroot in the current UC menu)
- too fussy
- etc

So, if you were to design three main courses, for in flight dining, what would they be?