Upper Class Spring 2010 Menu

Thought this may be interesting as it's a brand new menu apparently. Sorry - I forgot to write down which flights this was applicable to, but it was a lot according to the list at the bottom of the page! I was on the VS31 on 5th March where this was served.

Lunch

Starters

Seasonal leaf salad topped with Danish blue cheese, poached pear and diced bacon.
Asparagus and herb soup served with an optional garnish of creme fraiche, plus your choice of warm breads

Main courses

Traditional lamb and rosemary pie with dill-infused mashed potatoes, roasted carrots and cabbage

Oven-baked cod with a sun-dried tomato and basil pesto, served with roasted new potatoes, wilted baby spinach and red onion and dijon salsa

Dischi volanti pasta with a wild mushroom and watercress sauce, served with roasted cherry tomatoes and pine nuts

Cheese

A platter of specially selected cheeses, complete with crackers and juicy grapes.
Blackstick's Blue - soft-bodied blue-veined cheese with a smooth, creamy flavour
Yarg cheddar - firm textured with a creamy, slightly mushroomy taste
Somerset camembert - rich and creamy with a soft, edible white rind

Dessert

Warm pecan tart with custard
Cappuccino panna cotta

Afternoon tea

A selection of freshly prepared sandwiches - ham salad, chicken salad, cream cheese and pepper

Warm sultana scone with traditional clotted cream and jam

Zesty lemon ricotta cake

[Darren Wheeler]

Thanks, but already being discussed here

[honey lamb]

And therefore locked to avoid duplication