Spring 2009 Upper Class Menu UK-USA

Just flown with the new menu cycle so here goes:

OUTBOUND

Starters
Seasonal leaf salad with blue cheese, pear, bacon and tarragon dressing
Spring vegetable broth

Main Courses
Coq au vin with pilaf rice
Baked cod with sun dried tomato and basil pesto, roasted new potatoes, butter beans and spinach
Pumpkin ravioli with fennel and sage butter, onion, tomato and parmesan cheese

Light Bites (VS 1, 7, 9, 17, 19, 23, 43 only)
Cheese and tomato ciabatta
Roasted vegetable pizza
Pork pie with cranberry

Desserts
Berry pavlova with crushed meringue
Apple and amaretto tart with custard

Cheese
Cornish Yarg
Camembert
Blacksticks Blue

Afternoon Tea (Not VS 1, 9, 17)
Selection of bloomer sandwiches - chicken caeser and rocket, egg mayonaise and cress, spicy pastrami and mustard
Sultana scone with jam and clotted cream
Lemon ricotta cake

INBOUND

Starters
Seasonal leaf salad with grilled shrimp, parmesan, herb crostini and caeser tivoli dressing
Soup of the day

Main Courses
Flat iron beef fillet with creamed potatoes, sauteed spinach, roasted beets, fried onion rings and beef jus
Roasted vegetable pastry with asparagus, baby carrots and dill cream sauce
Roast chicken breast with savoyard potatoes, carrots, green beans and tarragon cream sauce (VS 16, 28, 44, 74, 76 only)
Salmon shank with mixed pilaf rice, bok choy and lobster sauce(Not on VS 16, 28, 44, 74, 76)

Light Bites (VS 8, 20, 24 only)
Prosciutto ham, red pepper and mozzarella ciabatta
Sesame chicken with minted basmati rice and sweet chilli sauce
Tempura artichoke hearts with roasted garlic aioli

Desserts
Peach crisp with creme Anglaise
Dark chocolate and banana cheesecake

Cheese
Aged cheddar
Camembert
Gorgonzola

Breakfast
Cereal - Cornflakes, Weetabix, Fruit and Fibre, Special K
Butter croissant with a selection of preserves
Cranberry and orange breakfast bread with a selection of preserves
Marble pound cake
Seasonal fresh fruit with organic yoghurt
Bacon roll with either tomato ketchup or brown sauce
Cheddar cheese omelette with sauteed potatoes, sausage, pork loin and baked beans (Not VS 2, 4, 6, 10, 12, 22 and 46)

WINES

Champagne and Sparkling
Champagne Pannier
Berrys Extra Dry Cremant de Limoux

White
Domaine de Pennautier Vionier - France
Falerio Saladini Pilastri - Italy
Vina Delia Chardonnay - Argentina

Red
Alencades Domaine de Ricardelle - France
Artadi Artazuri Garnacha - Spain
Inspired Company Shiraz/Cabernet - Australia

[:X]

Thanks Tink. Any idea when this will run to?
DL

quote:Originally posted by DragonLady
Thanks Tink. Any idea when this will run to?
DL


Upper Class always lasts three months so March until roughly the beginning of June.

Thanks Tink. Mr DL has just pulled faces about the outbound menu but as we're not flying until the end of June he may be OK.
DL

Mmmmm cheesecake [y] Not so sure about all the mains though.

[mcmbenjamin]

Thanks... Cod

[Darren Wheeler]

Looks good to me. Some might even require seconds [:D]

[Neil]

The inbound looks good, will hopefully be enjoying some of it in the next few hours!

IB looks better to me than the OB.

'Berry pavlova with meringue' isn't this berry with double megringue??

Dominic

Some good choices on both menus there. I could easily eat 3 courses each way from that menu (i.e. have starter, main, then dessert or cheese [not both]).

Nice to see that the sandwich selection has been toned down to more normal fillings that are readily available on the high street, unlike the previous menu. (The egg mayo+sweet chilli sauce sandwich is certainly not missed by me).

I look forward to sampling this menu in just over 9 weeks time.

James

quote:Originally posted by Kraken
Some good choices on both menus there. I could easily eat 3 courses each way from that menu (i.e. have starter, main, then dessert or cheese [not both]).

Nice to see that the sandwich selection has been toned down to more normal fillings that are readily available on the high street, unlike the previous menu. (The egg mayo+sweet chilli sauce sandwich is certainly not missed by me).

I look forward to sampling this menu in just over 9 weeks time.

James


Let's please get rid of the foul sandwich fillings. I don't eat egg mayo, pickle (in any variant),mustard (ever). Get the drift?? What's wrong with plain ham, cheese, salad, salmon??
DL

Yuk, Yuk, and Yuk

Hmmm. Doesn't do it for me. I think I'm glad I'll be flying on a Summer menu...So fingers crossed for that one.

quote:Originally posted by Neil
The inbound looks good, will hopefully be enjoying some of it in the next few hours!


Yes it does, much better and that's a thing, it often is ... wonder why.

Also wonder why the caterers have an obsession with blue cheese, it's always in something!

Wines look a shade better too, will do some tasting very soon!

quote:Originally posted by Slipperman
Hmmm. Doesn't do it for me. I think I'm glad I'll be flying on a Summer menu...So fingers crossed for that one.


Well given that this 'Spring' offering looks more Autumnal to me (i.e. WHEN was pumpkin anything other than available oustide of Autumn and Broth is a winter warmer ??!!) in summer I would expect Virgin to offer Turkey, stuffing and the usual Christmas offerings [:?][:w]

Why or why cant they use ingredients that are IN season ??

Grrrr - looks like taking a packed lunch for me or going back to BA until the offerings improve again.

The mains don't really take my fancy, looks like lots of puddings [:)] and even more alcohol to compensate.[:D]

quote:posted by slinky09

Also wonder why the caterers have an obsession with blue cheese, it's always in something!



Mmmmmmm......blue cheeese........drool....... [ii]

[Darren Wheeler]

I like blue cheese too. Just wish they would put a decent stilton on the menu now and again. Oh, and bigger slices too.

quote:Originally posted by Darren Wheeler
I like blue cheese too. Just wish they would put a decent stilton on the menu now and again. Oh, and bigger slices too.


Ask for a big cheese plate! [^]

Looks like I'll be getting my food from M&S to take onboard before I fly next week [n]

-Steve

[Darren Wheeler]

quote:Originally posted by Tinkerbelle
quote:Originally posted by Darren Wheeler
I like blue cheese too. Just wish they would put a decent stilton on the menu now and again. Oh, and bigger slices too.


Ask for a big cheese plate! [^]


or a plate for a big cheese. [:D]

[Neil]

So we are back home now and had the in bound menu as posted by Tink (with the VS76 options). I had the soup, which was asparagus and I have to say it was lovely, not gloopy, but nice and hot and very tasty. Oh and have to say I love the garlic bread they are serving at the minute, yummy!

The main was ok, nothing to write home about, we both had the beef, however the chicken probably looked the better option. The cheesecake for desert was very yummy too, a little strange to start with but really tasty.

Neil

quote:Originally posted by Neil
a little strange to start with but really tasty.


Once you get past the fact it's human flesh, it's all enjoyment!

Welcome home!

GJ

[Scrooge]

Here we go again, just when I thought the VS catering dept. was starting to get a clue they have done it again.

Pumpkin ravioli with fennel and sage butter, onion, tomato and parmesan cheese just sounds like a Heston Blumenthal cast off.

Yet again I am going to plead for VS to stop trying to be fancy and go back to basics, FFS if AA can pull it off why can't VS ?

dont think I would eat much from that Menu,what will the summer one be like