upper class menu

Bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash!
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GJ, What exactly is your point? I think you are giving us mixed messages here.
[:)]

Originally posted by Paul H
Bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash, bangers and mash!
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GJ, What exactly is your point? I think you are giving us mixed messages here.
[:)]

B is for the bangers that I love so much!
A is for the airline food they are!
N is for the nice flavour that they impart!
G is for their greatness near and far!
E is for the excitement I get wanting them!
R is for the really yummy meat, alles klar?!
S is for the super wine accompanying!

A is for the amazing gravy (from a jar?)!
N is for the nothing I leave on my plate!
D is for the drinks from the bar!

M is for the mash I love to eat right up!
A is for the appetite this cannot mar!
S is for the satisfaction that I feel!
H is for this holiday menu superstar!

Does that clear it up for you, Floreat? [:o)]

GJ

Ah, if only you had put it that way in the first place? V-flyer is confused no longer.[y]

I wonder what he can do with the words AMENITY KIT[}:)]

[Darren Wheeler]

Originally posted by easygoingeezer
I wonder what he can do with the words AMENITY KIT[}:)]

[ii] Oh brother!!!!

Amenity kit, eh? I don't know about Grinner, but I for one think such an important acrostic deserves nothing less than a compressed sonnet form (with a little trochee amidst the pentameter to mark the truncation)


Admonish all in Crawley who decide
My flight should be impoverished by such tat.
Especially in Upper Class, deride
Nonentities who hark each bureaucrat.
It seems a triviality, 'tis true
To worry on the contents of a sack -
Yet Z class fares and more are surely due
Keepsakes that entice one to come back.
If cutbacks of the trimmings go too far
There'll soon be no one at the flowerless bar

[HighFlyer]

Frangipan, did you and GJ attend the same prep school? [:D]

Thanks,
Sarah

Originally posted by HighFlyer
Frangipan, did you and GJ attend the same prep school? [:D]

Prep school? You think my parents could afford prep school? Ha

Frangie, you...you...you are Philip Larkin, Andrew Motion, John Betjeman, W.B. Yeats, W.H. Auden...all wrapped into one. I cannot believe I have stumbled upon such richness of talent and AMENITY KITS ARE THE FOCUS OF THEM!!!

Pardon me whilst I take a wee faint. Oh my...Lady Sarah, please, the smelling salts...

[y]

GJ

PS -- I did attend public school, BTW. But I rather think I was too busy thinking about winning the Wall Game to pay too much attention to structured poetry. (Insert smiley with school cap and big red slash thru it)

I like the variety that seems to be offered in the new menu. So much of it was carb-loaded starchy rubbish over the last year, so I'm glad to see some lighter and fresher tasting options. I'm sure firsttimer must have been through sheer hell in the past 12 months being a coeliac.

Smoked salmon, I think, is always a hit, so I'm really glad to see it back.

Looking forward to seeing the new wine selection [;)].

Mike

How will this menu differ for DXB (i.e. what replaces the Pork)?

Thanks

Upper Class Winter Cycle
LONDON Ð USA December 2007 Ð February 2008

Upper class menu just out, however slightly different from previous post comments!

Starters
Salmon and crayfish roulade served with seasonal
leaves and dill dressing

Broccoli and stilton soup served with a choice
of warm breads

Main Courses
Chicken tagine served with pearl couscous and
Mediterranean vegetables

Roast lamb with wholegrain mustard mashed potato, braised
red cabbage, sautŽed spinach and mint gravy

Wild mushroom fricassee with coriander pilaf rice
and buttered leeks & carrots

Cheese
Shropshire Blue Ð rich & creamy cheese with a crumbly
texture
Mull of Kintyre Cheddar Ð mature Scottish cheddar with
a rich flavour and spicy tang
Chabi goat's cheese Ð French soft-textured cheese made
with goat's milk
Offered with Carr's water biscuits and Paterson's Scottish oat
cakes and garnished with grapes.

Dessert
Rhubarb crumble served with warm custard

Dark chocolate mousse with raspberry coulis


AFTERNOON TEA
Selection of sandwiches Ð cheese & apple chutney,
pastrami & dill pickle and chicken, sun-dried tomato &
coriander

Cranberry scone served with Tiptree fruit jam and Roddas
clotted cream

Eccles cake and butterfly fairy cake


SMALLER BITES (VS001, 7, 9, 17, 19, 23, 25, 43, 55 ONLY)
Emmental & tomato roll and chicken & bacon roll

Beef, stilton & mash pie served with either tomato ketchup
or brown sauce

Cheesy rosemary & mozzarella rip & dip bread
with pesto oil


USA Ð London December 2007 Ð February 2008

Starter
Shrimp Caesar salad with parmesan and garlic croutons
and Caesar dressing

Cream of tomato & basil soup served with a choice
of warm breads

Main Courses
Roast chicken served with potato gratin, baby carrots
and green beans

Four cheese ravioli with roasted vegetables and
Mediterranean tomato sauce

Beef & mushroom stroganoff served with wild rice,
broccoli and red peppers

Cheese
Gorgonzola Ð soft blue-veined cheese with a moist
consistency and a piquant flavour
Double Diamond Irish-style Darby cheese Ð traditional
farmhouse cheese with a smooth buttery flavour
Camembert Ð soft-textured ripened cheese with a mild
taste
Offered with assorted Arnott's cracked pepper crackers and
Capeachios vegetable medley crackers and Garnished with celery and grapes

Desserts
Sticky toffee pudding with crme anglaise

Vanilla ice cream served with nut crunch toppin

SMALLER BITES (VS008, 20, 24 ONLY)
Sour dough baguette filled with mozzarella, tomato
and fresh basil

Shrimp and onion skewer with sweet chilli sauce

Chicken pasty with dill mayonnaise

Breakfast
Butter croissant served with a selection of preserves
Ð marmalade, honey strawberry & blackcurrant jams

Bagel served with cream cheese

Seasonal fresh fruit served with natural yoghurt

Blueberry muffin

Cornflakes,Weetabix, Fruit 'n' Fibre, Special K

Bacon roll served with either tomato ketchup
or brown sauce

Scrambled egg with chives served with bacon, pork sausage,
potato & courgette ršsti and roasted tomato
(NOT VS002, 4, 6, 10, 12, 22, 46)


NIGHTCAP & TURNDOWN

EXPRESS SUPPER TRAY(VS002, 4, 10, 12, 22, 46 & 56 ONLY)
Cream of tomato & basil soup served with a choice
of warm breads
Cheese Plate:Double Diamond Irish-style Darby cheese Ð traditional
farmhouse cheese with a smooth buttery flavour
Camembert Ð soft-textured ripened cheese with a mild
taste
Fresh fruit
Crackers and toasted bread

Hot Supper tray
Caesar salad with parmesan and garlic croutons and
Caesar dressing

With Either:
Roast chicken served with potato gratin, baby carrots
and green beans
or
Four cheese ravioli with roasted vegetables
and Mediterranean tomato sauce

Cheese selection
or
Vanilla ice cream


Wines and Champagne

Champagne & Sparkling:
Charles Heidseick Brut
Berrys Extra Dry CrŽmant de Limoux Brut nv

White Wine:
Cucao Chardonnay (Chile)
GrŸner Veltliner (Austria)
Senga Chenin Blanc (South Africa)

Red Wine:
Ch‰teau Tour de Biot (France)
Chianti Il Cavaliere (Italy)
Tantalus Shiraz/Cabernet (Austraila)

[HighFlyer]

Wow. Thank-you vscss!

I've posted that as a seperate topic here in the onboard forum as i expect there will be a lot of members looking for this information.

The ex-LON menu does seem to have a number of dishes i've seen before though.

Thanks,
Sarah

Originally posted by HighFlyer
Wow. Thank-you vscss!

The ex-LON menu does seem to have a number of dishes i've seen before though.

Still think it looks pretty damn good. I'd say there's a better variety spread across the menus, when compared to previous cycles.

As for things returning, I think it's great to have old favourites make a comeback. If it's something that the caterers can do well, and are popular with the pax, why not! If the lamb is anything as good as it was last time, I'm sure it will go down a treat.

Still, I shall miss the steak sandwiches not being present for yet another cycle...[;)]

Nice to see the winelist with a bit of variety (at one point I remember it looking so very French throughout), and thumbs up to Berry's being ready to take a risk or two fielding things like the GrŸner Veltliner.

I've got an UC flight coming up in Feb, while this cycle is current, so I look forward to trying it out.

Mike

I agree about the Gruner Veltliner -- a wonderful varietal for those who crave something sassy but who are tired of the Sauvignon Blanc...[y]

GJ

Great heads up - thanks

Many thanks vscss,
A very useful post for those of us with dietary constraints.

thanx vscss, i just got the very brief write up o that was on ifly. guess we needed a CSS to give everyone a bit more detail!