Spring 2010 Upper Class Menu UK-USA

OK here's the new menu that I copied out for you on my flight today...

OUTBOUND

Starters
Seasonal leaf salad with Danish blue cheese, poached pear and diced bacon
Asparagus and herb soup

Main Courses
Traditional lamb and rosemary pie with dill-infused mashed potatoes, roasted carrots and cabbage
Oven baked cod with sun dried tomato and basil pesto with roasted new potatoes, wilted baby spinach and red onion and dijon salsa
Dischi volanti pasta with wild mushroom and watercress sauce served with roasted cherry tomatoes and pine nuts

Light Bites (VS 7, 17, 19, 23, 43 only)
Cheese and tomato ciabatta sandwich
Roasted vegetable pizza wedge
Cranberry topped pork pie

Desserts
Warm pecan tart with custard
Cappuccino panna cotta

Cheese
Blackstick's Blue
Yarg cheddar
Somerset camembert

Afternoon Tea (Not VS 17)
Selection of sandwiches - ham salad, chicken salad, cream cheese and pepper
Sultana scone with jam and clotted cream
Lemon ricotta cake


INBOUND

Starters
Seasonal leaf salad with smoked chicken, sauteed shitake mushrooms with raspberry and white balsamic dressing
Cream of asparagus soup

Main Courses
Porcini crusted pork medallion with roasted garlic mashed potatoes and ratatouille
Portobello mushroom ravioli with sauteed spinach and red pepper sauce
Seared fillet of cod with lobster sauce served with herbed basmati rice, sunburst squash and sugar snap peas (VS 4, 6, 8, 18, 20, 24 only)
Roasted chicken breast, tarragon dressing with Savoyard potatoes, carrots and green beans (VS 16, 28, 44, 74, 76 only)

Desserts
Warm creme caramel
Blackberry creme fraiche cheesecake

Cheese
Gorgonzola
Aged cheddar
Camembert

Breakfast
Cereal - Cornflakes, Weetabix, Muesli, Special K
Croissant with butter and a selection of preserves
Carrot pound cake
Cranberry and orange breakfast bread with butter and a selection of preserves
Seasonal fresh fruit with organic yoghurt
Bacon roll with either tomato ketchup or brown sauce
Sausage, bacon, baked beans, sauteed mushroom and grilled tomato (Not VS 2, 6, 10, 12, 18, 22 and 46)


WINES

Champagne and Sparkling
Champagne Lucas Carton Brut
Berrys Extra Dry Cremant de Limoux

White
Vina Delia Chenin/Torrontes - Argentina
Bianci di Custoza - Italy
Domaine de Coudoulet Chardonnay - France

Red
Working Dog Shiraz/Viognier - Australia
Sansovino Raboso - Italy
Chateau de Brandey Bordeaux - France

:X

PS. Am very tired so apologies for any spelling mistakes that I haven't corrected yet.

[Darren Wheeler]

Thank you Tink

All I can say is 'Roll on May!!!'

[Neil]

Thanks Tink, preferred the look of the current menu, but will certainly give it a go. Seems Asparagus soup is the new in thing!

quote:Originally posted by Neil
Seems Asparagus soup is the new in thing!


Only just realised that! [:D]

[Darren Wheeler]

No, it's just minimising wastage. What doesn't get eaten out-bound...[:D]

Looks good to me, a couple of choices on each menu that appeal, only thing is, I hate the smell of fish on a flight, had this last time too (cod), made me want to be sick!

[honey lamb]

Hmmm looking forward to seeing what changes will there be for the JNB flight. Hope it's not the lamb pie

Hmmmm, Thanks for the update, I'm quite looking forward to our trip next month.

Miopyk[8D]

Good one Tinkerbelle

Roll on April!

[Scrooge]

[:$]

Traditional lamb pie ... erm, where?

Oh no, that ghastly blue cheese and pear salad back again.

It's horse for courses, but the last menu was a step up, this seems like one step backward again. Dull and uninspiring and recirculating old dishes.

quote:Originally posted by slinky09
Traditional lamb pie ... erm, where?


Sounds like Shepherds Pie to me...

Preferred the look of the winter menu myself, is the US menu exactly the same as what they offer to the Caribbean out of LGW? I can never remember, I'm hoping it will be slightly different.

All these fancy options tsk tsk...How about 'The finest fish and chips' for a main and 'Plain cheese cake with your choice of sauce on top' for after, that would be my choice every time [:p]

quote:Originally posted by pjh
quote:Originally posted by slinky09
Traditional lamb pie ... erm, where?


Sounds like Shepherds Pie to me...


Do we think it's un-PC to say Shepherd's anymore?

Oh and I could be unkind about the 'wilted spinach' - I can't imagine it coming out of a galley any other way [:w].

Is the freedom menu a different menu then?

[Neil]

quote:Originally posted by aspence7
Is the freedom menu a different menu then?


No, all of the menu's in UC are part of the freedom menu, the 'freedom' part of it, means you can eat and have food when you want, or that is what it supposed to mean, the principle and practice aren't always the same though.

Ah, So the menu above is the only food available on the flight is it? Or are there other things not covered?

[Neil]

quote:Originally posted by aspence7
Ah, So the menu above is the only food available on the flight is it? Or are there other things not covered?


No, that is the full menu, it does state that some parts are only available on certain flights though, like the lite bites etc. There are also a snack of some sort (ice cream) etc brought round.

Has any one got a menu for flights to Asia? Off to Shanghai on 2nd April.

Yes, on closer inspection (Actually reading it properly) I see you are right. I had it in my head there was a seperate menu for some reason.

Not a very inspiring menu, I actually prefer the Economy one!

Thanks for taking the time to copy the menus down from your recent trip, Tink!

Nothing personal you understand, but this really doesn't feel well thought through.

1) Asparagus soup both ways?

Asparagus isn't in season in the UK or the US, so it's either a long-life product made ages ago, or made using air-freighted asparagus from Peru.

I wonder if the menu is still waffling on about 'seasonal, locally sourced ingredients' inside the front cover? Sounds like 'locally sourced BS' straight from Crawley to me.

2) Outbound a bit heavy on the blue cheese.

Blue cheese for starters, and in the cheeseboard. My OH is shuddering at the thought. At least she likes asparagus.

3) Inbound a bit heavy on the mushrooms.

Mushrooms with the starter, mushrooms on two of the mains (porcini crusted pork and the portobello). My OH doesn't do mushrooms, so will be taking a food parcel or asking for double portions of asparagus soup!

4) Samey dessert both directions - pannacotta one way, creme caramel the other.

I don't know, just seems really unimaginative, repetitive, and poorly thought out, as look how quickly someone can be 'bricked in' to just a single choice - I remind people that it is supposed to be a 'choice' up the front of the bus.

[n]

It's almost like VS are serving meals because they sort of feel like they should provide food, but just don't really care about what it is anymore.

Mike

quote:Originally posted by mike-smashing


1) Asparagus soup both ways?

Asparagus isn't in season in the UK or the US, so it's either a long-life product made ages ago, or made using air-freighted asparagus from Peru.

We had new season British asparagus with dinner last night, and very nice it was too. Still, I don't think for a second that that's what VS are using...

Quite ... asparagus just started showing up at the markets here in the last two weeks, would be amazed at the VS sourcing efforts!

[RichardMannion]

Looks like I need to fill up on breakfast in the LHR CH next week then.