V-Flyer

Afternoon All

Do any of my fellow V-Flyers know if the Menus changed at the beginning of March?

Particularly interested in Upper Class to East Coast USA as I'm heading to NYC next month

View the trip reports that have been posted, but can't seem to tell what the menus likely to be.

Many thanks

Kyle

Same here flying to MCO next month wondering if the PE menu has changed also?

Re my flight to Boston yesterday totallylost the choices were these
Starters
1)smoked duck with green beans,malted granola and pomegranate molasses vinaigrette
2)carrot soup

Main
1) Asian shin of beef with bok-choy and rice
2)roast breast of chicken with cheddar cheese ash and courgettes
3)dolce latte cheese and butternut squash tortellini with pea shoots and pumpkin seeds (v)

Dessert
1)gianduja choc shortbread with vanilla cream
2)warm bread and butter pudding with apple syrup

I had the duck ,chicken and b&b pudding which were all very good,my mate Gavin had the beef for main which he also said was very nice.
Cheese and biscuits after the pudding which we had to ask for and I got the impression the cc considered you should only have the pudding or the cheese and biscuits but that is not what the menu said so we asked for it and also had to ask or a glass of port to go with it but that was the only minor blemish and I'm not moaning about it ,just saying how it was
Blacky

^^ from blacky's post they are the same as back in Feb.

The menus tend to change when the seasons do... well when VS thinks the seasons change that is ii)

I wouldn't expect a change until May - current menu is not too bad. The only complaint I would have is about the duck portion, it's really small, was dominated by fat the last time I had it and the beans were just an odd addition to the plate in my view.. still better than Heston though

Agreed joey there could have been a bit more duck on the plate but I was pretty full at the end of the meal so I guess you could say the portions were just right overall

Blacky1 wrote:Agreed joey there could have been a bit more duck on the plate but I was pretty full at the end of the meal so I guess you could say the portions were just right overall

Lol, that's the main thing Blacky.

My fav starter is still the salmon rillette - you should be getting that on your return flight in a couple days

Thanks Blacky1 for posting the menu.

Interesting to see that the vegetarian option appears to not really have changed ( still Dolcelatte Cheese ) since my flight last May.

Think I'll be selecting a Special Meal like I did last year instead as I can't have blue Cheese.

The Asian beef is delicious too. On e return on Saturday it was

Smoked Salmon
Corn Soup

Fillet steak
Chicken in a sauce

Opera cake
Apple tart with cream

Cheese trolley

Usual breakfast offerings

To expand on what Paul has posted.. return East Coast menu:

Starter
Sweetcorn Chowder with toasted croutons
Salmon rillette with fingerling potato salad, toasted crostini and fresh lemon

Mains
Seared Beef Sirloin with potato confit, glazed vegetables and red wine sauce
Pan Roasted Free Range chicken breast filled with mushrooms :0 , served with crushed red skin potatoes and morel mushroom :0 sauce
Rolled Lasagne with tomato, garlic and basil sauce, fresh rocket and shaved Italian cheese

Dessert
Lemon and Vanilla Cheesecake with berry sauce

Salmon rillette is amazing y) y)

Anyone got the UC Hong Kong menu for next month too?

Generally, the upper class oriental stuff is fine but could always get a Chinese takeaway beforehand... Also, just out of interest, what style meals are normally served in UC to Caribbean places, any local dishes...surely they don't grow mushrooms in St. Lucia? =-O

not_ordinary_more_weird wrote: just out of interest, what style meals are normally served in UC to Caribbean places, any local dishes...surely they don't grow mushrooms in St. Lucia? =-O

Had banana fritters last year ex UVF. It would be interesting if Juck Fouillet was on the menu.

joeyc wrote:To expand on what Paul has posted.. return East Coast menu:

...
Mains
Rolled Lasagne with tomato, garlic and basil sauce, fresh rocket and shaved Italian cheese

...

Does VS board these meals in the US? Interestingly AA F/C from JFK to SFO/LAX has the exact same vegetarian pasta dish in rotation right now (save the rocket, but haven't seen the actual dish yet until this Sunday, so it may be there anyway).

Yep that they do. My guess would be AA use the same catering company and chose the same option when putting the menus together.

Are US flights not return-catered? (I never really believed that but I'm sure I read it last year.)

at240 wrote:Are US flights not return-catered? (I never really believed that but I'm sure I read it last year.)

Thought the same thing but asked the crew on my last flight and apparently not. So looks like a catering firm at JFK have got the deal, from AA too it appears.

I do wonder how the airlines select the menus though. Do they get a list of what's available or do they have a special division that comes up with these things and then contract it out to a firm that will make up their request?

joeyc wrote:I do wonder how the airlines select the menus though. Do they get a list of what's available or do they have a special division that comes up with these things and then contract it out to a firm that will make up their request?

I remember watching a documentary about airline food a good few years ago and the airlines catering people worked with the meal provider to select appropriate menus relating to route, time of day, destination and cabin class.

There was an in-depth discussion regarding putting an olive on a side salad because 'it looked nice' but it being removed when told it would cost them $400k a year !

I thought that return food was loaded at the take off airport as I have seen trollies in the galley marked as such. Plus we already know that VS caters for the drinks trolley on the return legs out of LHR/MAN/LGW and so often rations the booze on the outbound.

Today's menu on VS45 was...

Peat Cured Salmon with shaved black radish, cucumber and wasabi mayonnaise
English Pea and Mint Soup with creme fraiche

Rump of lamb with pearl barley, mixed vegetables and olive jus
Roast breast of chicken with macaroni and cheese, creamed leeks and Parmesan crisp
Lemon and ricotta tortellini

Mascarpone and clotted cream torte with strawberry and lime compote
Warm sticky toffee and chocolate pudding with toffee sauce.

Yep menus have changed. Good to see the caramel and chocolate back up there... will it be akin to the salted caramel and choc pudding from few menus back I wonder

On a side note, who would have thought there is a website out there dedicated to the airline catering of the world : http://www.airlinemeals.net/browse.php? ... tart=1&x=1

The VS pages... my, how things have changed 8D

Not overly keen on the new offering,preferred the old one

joeyc wrote:Yep menus have changed. Good to see the caramel and chocolate back up there... will it be akin to the salted caramel and choc pudding from few menus back I wonder

On a side note, who would have thought there is a website out there dedicated to the airline catering of the world

Did you see my pics there

Glad they've changed. Hopefully someone will post the PE one soon and we will have ditched those damned mushrooms. :$

yeah don't look like the VS pages have been updated yet either.

I wish the menus had changed in time for my flight last week - the Asian beef was pretty poor really, and the advertised desserts were not available. TR to follow.

Would be great if someone could post the PE menu to Caribbean and return menu also if anyone is travelling those routes before 23rd April?

Cheers

pjh wrote:Today's menu on VS45 was...

Peat Cured Salmon with shaved black radish, cucumber and wasabi mayonnaise
English Pea and Mint Soup with creme fraiche

Rump of lamb with pearl barley, mixed vegetables and olive jus
Roast breast of chicken with macaroni and cheese, creamed leeks and Parmesan crisp
Lemon and ricotta tortellini

Mascarpone and clotted cream torte with strawberry and lime compote
Warm sticky toffee and chocolate pudding with toffee sauce.

Thanks for posting PJH, I'm on the VS45 in just under 2 weeks and am liking the new menu much more that the last one, think my traveling companions will be much happier too. I've got a special meal reserved at the moment, so not sure if I'll stick with that now or not.