Winter 2008/2009 Upper Class Menu UK-USA

OUTBOUND

Starters
Prawn cocktail in Marie Rose sauce with seasonal leaves and a farmhouse roll
Soup of the day

Main Courses
Chicken tikka masala with pulao rice, mango chutney and naan bread
Braised lamb with coarse grain mustard mashed potato, braised red cabbage, sauteed spinach and mint sauce
Vegetable hotpot with roasted beetroot, sweet potato and cheese dumplings in white wine gravy

Light Bites (VS 1, 7, 9, 17, 19, 23, 43 only)
Roast chicken and garlic wrap
Chilli con carne and rice with sour cream
Savoury cheesecake

Desserts
Dark and white chocolate bread and butter pudding with champagne cream
Lemon posset with winter berry compote

Cheese
Quickes Red Leicester
Cornish Camembert
Cashel Blue

Afternoon Tea (Not VS 1, 9, 17)
Selection of bloomer sandwiches - tuna and cucumber, cheddar and coleslaw, chicken and stuffing
Sultana scone with jam and clotted cream
Lemon and sultana slice
Millionaires shortbread

INBOUND

Starters
Seasonal leaf salad with sliced flat iron steak, cherry tomatoes, fennel and dijon balsamic dressing
Soup of the day

Main Courses
Beef bourguignonne with thyme roasted potatoes, carrots and broccoli
Three cheese ravioli in pomodoro sauce with grilled squash, red pepper, zucchini, asparagus and fontina/mozzarella cheeses
Roast chicken breast with sun dried tomato butter, roasted sweet potato, ratatouille and broccoli (VS 16, 28, 44, 74, 76 only)
Baked cod with red bliss mashed potato, green beans, grilled squash and red pepper and lemon chive beurre blanc (Not on VS 16, 28, 44, 74, 76)

Light Bites (VS 8, 20, 24 only)
Chicken caeser ciabatta
Crab cakes with coleslaw
Shitake mushroom rice paper roll with sweet chilli sauce

Desserts
Apple and cranberry crisp with creme Anglaise
Caramel flan cheesecake

Cheese
Knights Vail
Double Cream Brie
Buttermilk Blue

Breakfast
Cereal - Cornflakes, Weetabix, Fruit and Fibre, Special K
Butter croissant with a selection of preserves
Oat bran raisin and apple bread with a selection of preserves
Banana pound cake
Seasonal fresh fruit with organic yoghurt
Bacon roll with either tomato ketchup or brown sauce
Chive scrambled egg, pork sausage, potato pancake with zucchini and grilled tomato (Not VS 2, 4, 6, 10, 12, 22 and 46)

WINES

Champagne and Sparkling
Champagne Pannier
Berrys Extra Dry Cremant de Limoux

White
Vonderling Sauvignon Blanc - South Africa
Domaine de Montmarin Marsanne - France
Berrys Own Selection Chardonnay - Australia

Red
Berrys Good Ordinary Claret - France
Cocoa Hill Red - South Africa
Jelu Pinot Noir - Argentina

[:X]

[preiffer]

Wicked! Stuff I actually like!

Cheers tink

[Scrooge]

Well f**k me, after what 10 years or so VS finally comes up with a good menu, what happened did VS get a new catering manager ?

Looks good to me - can't wait to try it later this month.

[Darren Wheeler]

Remember, forums have ears.....

perhaps someone saw the feedback on the 'yorkshire'?pud

quote:Originally posted by Darren Wheeler
Remember, forums have ears.....

perhaps someone saw the feedback on the 'yorkshire'?pud


With being a vegetarian they got my personal feedback on it - many, MANY times . . . .

I loved that Yorkshire Pudding!!! [^]

[HighFlyer]

Nice one Tink [y] Menu looks good.

Thanks.
Sarah

The Grinning Jackanapes requests:

OUTBOUND

Starters
Prawn cocktail in Marie Rose sauce with seasonal leaves and a farmhouse roll

Main Courses
Braised lamb with coarse grain mustard mashed potato, braised red cabbage, sauteed spinach and mint sauce

Desserts
Dark and white chocolate bread and butter pudding with champagne cream

Cheese
Quicke's Red Leicester

Afternoon Tea (Not VS 1, 9, 17)
Lemon and sultana slice

INBOUND

Starters
Seasonal leaf salad with sliced flat iron steak, cherry tomatoes, fennel and dijon balsamic dressing

Main Courses
Baked cod with red bliss mashed potato, green beans, grilled squash and red pepper and lemon chive beurre blanc (Not on VS 16, 28, 44, 74, 76)

Light Bites (VS 8, 20, 24 only)
Crab cakes with coleslaw

Desserts
Apple and cranberry crisp with creme Anglaise

Cheese
Knights Vail

Breakfast
Banana pound cake
Bacon roll with brown sauce

WINES

Champagne and Sparkling
Berry's Extra Dry Cremant de Limoux

White
Domaine de Montmarin Marsanne - France

Red
Berry's Good Ordinary Claret - France

GJ

HOWARD LONG...what say ye on the wine selection?

GJ

Great menu both ways, but when did it start ?

Flew back on the 2nd Dec on VS 16 & it wasn't this ( unfortunately !!! )

..... Don't suppose they'll keep it until Summer, do you?

This menu looks excellent - I'd be spoilt for choice here & if the crew came back and said my 1st choice was not available it would not be a problem.

As for the afternoon tea - at last, sandwiches with 'normal' filling combinations. Maybe someone from the VS catering department noticed that the likes of M&S / Pret a Manger don't sell Egg Mayonnaise & sweet chilli sauce sandwiches for a reason!

Well done VS - maybe you are learning (or listening to feedback, as one word summarised the previous UC menu).

James

[buns]

Thanks Tink[y][y]

Still not to my personal choice (I am a fussy eater) but still worthy of praise from the majority of people.

buns

[Decker]

Had this on the 1 on Thursday. Prawn Cocktail was three large prawns a scattering of shrimp and virtually no sauce. I suspect they were short and split to create more starters. Chicken Tikka ran out so I went for the Vegetable Hotpot which was OK.

[preiffer]

quote:Originally posted by buns
Thanks Tink[y][y]

Still not to my personal choice (I am a fussy eater) but still worthy of praise from the majority of people.

buns

Says the man who happily chows down on an Americano Pizza after a few pints... [:w][:p]

quote:Originally posted by GrinningJackanapes
HOWARD LONG...what say ye on the wine selection?

GJ


It's shite ... I mean, Berry's ordinary Claret, a wine VS pays £1 a bottle for ... give me a total break.

This from a man who's just quaffed a 1988 Vieux Chateau Certan, a 1990 Chateau Battailley and a 1999 La Fleur Petrus with different courses at dinner.

Glad to see the YP travesty is gone, superficially the menu looks interesting, wonder whether the CC can serve it hot!

Some of this menu looks rather familiar... looks like a tweak/combination of the better bits of the UC menus that were flying about 2 years ago. Does anyone else think that?

Seems decent to me though, let's get some TRs back from this new menu selection... [y]

Mike

Does it for me, but will it still be on board in March[:?]

Iain

[Neil]

That looks a very good menu, fingers crossed the actual quality of the food is good too.

Neil

Slinky

Nice line up for dinner, which was the best?

Menu looks good, though my first thought was that the cod looked like the kind of dish that could easily be a disaster on board plane.

I'm not flying this route in January, I'll be enjoying United 1st, I will write up a comparison TR.

Sounds absolutely delicious, can't wait to try it out. Even the girls got a bit excited [:D]

Ye Haaayyyyyyy lamb lamb lamb lamb[^][y]

A big thumbs up to VS [y]. Had the new menu tonight on the VS1 to Newark, chose the Broccoli and Stilton soup, the lamb, then cheese then Lemon Posset. All very good and well served.

The Champagne Pannier also shows how well you can do with a good choice of a lesser known house.

Not that I ever fly Upper, but let's hope VS is choosing to focus on things that don't affect weight and make them better.