AA J

[SQFAN]

Oh you are so westernized in culinary now. I want my nasi lemak or roast duck in my AA flights.

Hey, ... I would take Hainanese Chicken rice anytime. My Hainanese mum makes them but now that she has gone full-time vegetarian, I'll never taste her chicken rice again and have to resort to eating the ones in SIN restaurant.

[jjpb3]

Hey, ... I would take Hainanese Chicken rice anytime. My Hainanese mum makes them but now that she has gone full-time vegetarian, I'll never taste her chicken rice again and have to resort to eating the ones in SIN restaurant.

You could've asked her to teach you her recipe, Mr 19th Century Man.

[CGK]

You could've asked her to teach you her recipe, Mr 19th Century Man.

yeah, actually I would love to learn how to cook! Let's have SQFan's Mom Cooking DO!!!!

[SQFAN]

You could've asked her to teach you her recipe, Mr 19th Century Man.

So very true.... ..I refer to the teaching bit....

[KeithMEL]

AA136 LAX-LHR SEP2008

WINE LIST

Champagne
Pommery Brut Champagne

White wines
Regatta Chardonay, Russian River Valley
Sonoma, California

Warburn Southeastern Australia
Premium Reserve Pinot Grigio

Red wines
Cloudline Pinot Noir
Oregon

Wattle Creek Shiraz, Alexander Valley

Sherry
Emilio Lustau Sherry

Dessert wine
Graham's 20 Years Old Tawny Port

BEVERAGES

Cocktails and Aperitifs
Bloody Mary
Screwdriver

Spirits
SKYY Vodka
Beefeater Dry Gin
Bacardi Rum
Glenlivet Single Malt Scotch
Jim Bean Blended Black Bourbon
Canadian Club Reserve Blended Whisky
Dewar's White Label Scotch Whisky
Jack Daniel's Tennessee Whiskey

Beers
Heineken, Amstel Light and select US beers

Brandy and Liqueurs
Di Saronna Amaretto
Kahlua
Bailey's Irish Cream
Courvoisier VSOP Fine Champagne Cognac

Other beverages
Carbonated beverages
American Airlines Premium Blend
Regular and Decaffeinated Coffee
Tea
Fruit Juices
Milk

DINING SERVICE

To start
Warm mixed nuts

Appetizer
Mojito Shrimp served with Pineapple and spiced Coconut

Salad
Fresh seasonal Greens and an assortment of fresh Vegetables
offered with Classic Caesar Dressing
or Sapori d'Arte Olive Oil and Balsamic Vinegar

Bread Basket
Assorted Gourmet Breads

Main Course
Beef Fillet
Tenderloin of Beef with a Boursin Crust presented with wilted Spinach,
Balsamic grilled Tomatoes and Whipped Potatoes
May we suggest a glass of Wattle Creek Shiraz, Alexander Valley to complement this entree. Enjoy its smooth tannins and red fruit flavours.

Lamb Medallions
Lamb Medallions enhanced by an Ale Tomato Sauce,
offered with roasted Butternut Squash, Haricots Verts and Mushroom Risotto

Red Thai Curry Chicken
Breast of Chicken sauteed in a creamy Red Thai Curry
and Coconut Milk Broth accompanied by Shiitake Mushrooms,
Edamame and Jasmine Rice

Cheese Tortellini with Romano Sauce
Homemade Toetellini stuffed with a Three Cheese blend,
accented by a Tomato, Mushroom and Mozzarella Sauce,
garnished with Parmesan Cheese and Parsley

Dine Upon Request
You may choose one of the following entrees to be served with an Appetizer and Dessert, presented all at once, at any time you wish.

Beef fillet
Lamb Medallions
Red Thai Curry Chicken
Cheese Tortellini with Romano Sauce

Dessert
Caciotta and Cheddar Cheese
accompanied by seasonal Grapes and dried Apricots

or

Breyers' Dulce de Leche Ice Cream
topped with a Turtle Brownie and Raspberry Sauce

To Finish
Ghirardelli Chocolates

BREAKFAST

American Breakfast
Chilled Orange Juice

Fresh Seasonal Fruit

Three-Cheese Omelette enhanced by a roasted Poblano Cream Sauce
served with Basil Pesto Potatoes and fire-roasted Turkey Sausage,
garnished with sun-dried Tomatoes

Yoghurt

Cereal

Breakfast Blends

An assortment of warm Breads

Express Breakfast
Served 45 minutes before landing to allow you to sleep as long as possible

Warm Breakfast Blends, Seasonal Fruit and your choice of Beverage

PRE-ARRIVAL BEVERAGE
Chilled Sparkling Water with a fresh Citrus Garnish

[Carfield]

DFW/ORD/JFK-NRT, Lunch-Dinner August 2009

American Airlines
Business Class
JFK/DFW/ORD-NRT
Wine list
Champagne
Pommery Brut Champagne

White Wines
Arrowood Sonoma County Chardonnay
Lageder “Riff” Pinot Grigio delle Venezie DOC

Red Wines
Wattle Creek Shiraz, Alexander Valley
Santa Rita “Medalla Real” Cabernet Sauvignon

Sherry
Emilio Lustau Sherry
Choya Umeshu Plum Liqueur “Excellent”
Gekkeikan Horin Daiginyo Sake

Dessert Wines
Graham’s 20 Years Old Tawny Port

Dining Service
To Start
Warm mixed nuts

Appetizer
Teriyaki Beef with snow peas, red peppers, and baby corn

Salad
Fresh Seasonal Greens offered with pepper cream dressing or Sapori d’Arte Olive oil & Balsamic vinegar

Bread Basket
Assorted Gourmet Breads

Main Course
Beef Fillet
Fillet of beef served with a creamy morel mushroom sauce, Brussels sprouts with pancetta and orzo ratatouille
Or
Miso Salmon Bowl
Miso-marinated salmon served over stir-fried egg noodles with mushrooms, asparagus and bell pepper tossed in a teriyaki glaze garnished with pickled ginger
Or
Garden Lasagna
Lasagna layered with a blend of cheeses, complemented by diced zucchini, carrots and broccoli topped with tomato basil sauce
A signature Nancy Brussat item

Dine Upon Request
You may choose one of the featured entrees to be served with an appetizer and dessert, presented all at once, at any time you wish.

Dessert
Ben & Jerry’s Fair Trade Chocolate ice cream topped with marshmallows and chopped walnuts
Or
Fresh Seasonal Fruit

To Finish
Ghiradelli Chocolate

Japanese Summer Menu
Appetizer
A selection of sushi

Main Tray
Kobachi Dish
Gobo Burdock dressed with mustard mayonnaise accompanied by poached baby shrimp and cherry tomato

Hassun Dish
Tsukune Chicken dumpling, Japanese egg omelette rolled with nori seaweed, simmered ayu trout, soy simmered pork and grilled eggplant, wasabi flavored octopus topped with salmon roe

Simmered Dish
Chicken thigh and konnyaku jelly dusted with bonito flakes complemented by lotus root, carrot flower and shungiku leaves

Entrée
Softshell crab spring roll with vinegar soy sauce garnished with sautéed vegetable medley

Soup
Miso soup with shiitake and nameko mushrooms, wakame seaweed and tofu
Accompanied by steamed rice and assorted seasonal pickles

Snack Attack
Please feel free to help yourself to an assortment of sweets and other snacks near our galley, at any time after your meal.

Mid-Flight Snack
Select From
Japanese noodles
Japanese soba noodles served with fresh fruit
Or
Light Sandwich
Yakitori chicken, red pepper and Monterrey Jack cheese wrap served with a brownie and fresh fruit

Light Meal
Main Course
Uno’s pizza
An individual deep-dish Farmer’s Market pizza served with a green salad and classic Caesar dressing
Or
Cilantro Chicken
Fresh cilantro marinated chicken served chilled over a bed of seasoned summer noodles

Dessert
Banana chocolate drizzle cake

Pre-Arrival Beverage
Chilled sparkling water with a fresh citrus garnish

8/09
3Cls, Business, DFW/ORD/JFK-NRT, Lunch-Dinner
73PM152 260C009-2A

[Carfield]

AA 169 LAX-NRT Business Class FEB 2010

American Airlines Business Class
AA 169
Los Angeles to Tokyo Narita

From Our Wine Cellar
Specially Selected by Wine Consultant Ken Chase
Champagne
Pommery Brut Champagne

White Wines
Scarbolo Chardonnay
Conde de Valdemar Blanco Fermentado en Barrica

Red Wines
Arrowood Sonoma County Cabernet Sauvignon
Kaiken Malbec

Apertifs and Dessert Wines
Emilio Lustau Sherry
Choya Umeshu Plum Liqueur “Excellent”
Gekkeikan Horin Daiginjo Sake
Graham’s 20 Years Old Tawny Port

Dining Service
Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. We invite you to experience new menu items developed in collaboration with renowned Hawaiian restauranteur, author and TV host Sam Choy and Chef’s Conclave member Nancy Brussat.

We are also pleased to offer traditional Japanese cuisine on today’s flight. In order to ensure our Japanese cuisine option is available, we kindly request you pre-order this selection at least 24 hours prior to your flight. There are a limited number of Japanese cuisine meals on board. We apologize if your first selection is not available.

To Start
Warm mixed nuts

Appetizer
Teriyaki Beef with snow peas, red peppers and baby corn

Salad
Fresh seasonal greens
Offered with creamy Asian dressing or Sapori d’Arte olive oil and balsamic vinegar

Bread Basket
Assorted gourmet breads

Main Course
Beef Fillet with Mushroom sauce
Grilled fillet of beef served with a creamy morel mushroom sauce, Brussels sprouts with pancetta and orzo ratatouille
Or
Soy Glazed Chicken Bowl
Soy glazed breast of chicken with honey glazed carrots julienne, seasoned broccoli florets and baby boy choy served over fried rice
Or
Wasabi Crusted Salmon
Wasabi crusted salmon topped with a sweet papaya pineapple marmalade, paired with Dauphinoise potatoes and seasonal sautéed vegetables
A signature Sam Choy Item
Or
Garden Lasagna
Lasagna lyered with a blend of cheeses, complemented by diced zucchini, carrots and broccoli topped with tomato basil sauce
A signature Nancy Brussat Item

Dine Upon Request
You may choose one of the featured entrées to be served with an appetizer and dessert, presented all at once, at any time you wish.

Dessert
Ice Cream
Ben & Jerry’s Fair Trade Chocolate ice cream topped with marshmallows and chopped walnuts
Or
Fresh Seasonal Fruit

Snack Attack
Please feel free to help yourself to an assortment of sweets and other snacks near our galley, at any time after your meal.

Mid-Flight Snack
Select from
Edo-style Mini Bento Box
Vinegared rice wrapped in bean curd skin, rolled sushi and seasonal Japanese pickles
Or
Fruit and cheese palte

Light Meal
Offered Prior to Arrival
Main Course
Uno’s Pizza
An individual deep-dish Farmer’s Market pizza served with a green salad and classic Caesar dressing
Or
Cilantro Chicken
Fresh cilantro marinated chicken served chilled over a bed of seasoned summer noodles

Dessert
Banana Chocolate Drizzle Cake

Pre-Arrival Beverage
For your enjoyment
Chilled sparkling water with a fresh citrus garnish

2/10
3Cls, Business, LAX-NRT, Lunch-Dinner
73PM161 260C061-2A

[Carfield]

AA 131 HEL-ORD June 2011

June 2011
American Airlines Business Class
AA 131 Helsinki to Chicago O’Hare

Wine List
Champagne
Pommery Brut Champagne

White Wines
Chateau Magneau 2009, Sauvignon Blanc, Semillon, Muscadelle Grapes
Groom Lenswood 2008 Sauvignon Blanc, Adelaide Hills, Australia

Red Wines
Chateau Villa Bel-Air 2004, Cabernet Sauvignon
Cyan Prestigio 2004, Tinta de Taro grapes

Sherry
Emilio Lustau Sherry

Dessert
Graham’s vintage Port 1999

Dining Service
To Start
Warm mixed nuts
Or
Crudités and dip



Appetizer
Shrimp confit and crab salad accompanied by vegetable brunoise and mixed greens



Salad
Fresh Seasonal Greens and an assortment of fresh vegetables offered with Greek Vinaigrette or premium extra virgin oil and balsamic vinegar


Bread Basket
Assorted gourmet breads

Main Course
Chateaubriand with Red Wine Sauce
Grilled fillet of beef enhanced by a red wine and shallot sauce, offered with haricots verts and mustard mashed potatoes


Or
Coriander Lime Chicken
Breast of Chicken flavored with coriander and lime, served with pumpkin sauce, tomato couscous and stir-fried vegetables
Or
Salmon with Onion Pine Nut Confit
Grilled salmon topped with an onion pine nut confit, accompanied by spinach mashed potatoes, sautéed peppers and zucchini
Or
Vegetable Lasagna
Lasagna with eggplant, root vegetables, bell peppers, zucchini, tomatoes and béchamel sauce topped with grated Italian cheese, arugula, sweet herbs and pesto

Dine Upon Request
You may choose one of the featured entrées to be served with an appetizer and dessert, presented all at once, at any time you wish.

Dessert
Ice Cream Sundae
Ben & Jerry’s Vanilla ice cream with a choice of hot fudge, butterscotch or seasonal berries toppings, whipped cream and pecans


Fruit and Cheese
A selection of gourmet cheeses offered with fresh seasonal fruit and assorted crackers

Mid-flight Snack
Fruit and cheese
A selection of gourmet cheeses offered with fresh seasonal fruit and assorted crackers

Snacks
Assorted snack items are also available

Light Meal
A light meal offered prior to landing
Select From
Uno’s Spinach and Garlic Pizza
A deep-fried spinach pizza seasoned with garlic, offered with a fresh green salad topped with broccoli, tomatoes and Italian herb vinaigrette
Or
Beef Cold Plate
Sliced fillet of beef offered with tabbouleh kebab and caprese salad


Dessert
Fresh fruit or cookies, freshly baked on board


Pre-Arrival Beverage
For Your Enjoyment
Chilled sparkling or still water with a fresh citrus garnish

6/11
2Cls, Business, HEL-ORD, Lunch/Dinner-Snack
73PM111 211C195-3B

[Carfield]

AA 169 LAX-NRT December 11

American Airlines
December 2011

Business Class
AA 169
Los Angeles to Tokyo Narita

Wine List
Chase’s Choice

Champagne
Pommery Brut Champagne

White Wines
Landing Place Chardonnay 2009
Seven Sisters Vivian Sauvignon Blanc 2008

Red Wines
Deep Sea Cabernet Sauvignon 2007
Cyan Prestigio 2004

Apertifs and Dessert wines
Emilio Lustau Sherry
Choya Umeshu Plum Liqueur “Excellent”
Gekkeikan Horin Daiginjo Sake
Graham’s Vintage Port 1999

Dining Services
To Start
Warm mixed nuts

Appetizer
Teriyaki Chicken with marinated daikon radish

Salad
Fresh Seasonal Greens offered with pickled ginger dressing or premium extra virgin olive oil and balsamic vinegar

Bread Basket
Assorted gourmet breads

Main Courses
Grilled Rib-eye Steak
Served with tomato chile sauce, roasted onions and broccoli poblano gratin
A signature Richard Sandoval item

Japanese-style Pan-fried Noodles
Fried noodles with sautéed shrimp and a medley of vegetables garnished with red pickled ginger and ao-nori seaweed flavoring

Mochi Chicken
Breast of chicken in teriyaki sauce with baby bak choy and roasted sweet potato mash
A signature Sam Choy item

Cheese Ravioli
Semolina pasta filled with four cheeses, offered with a mushroom tomato cream sauce, sautéed shallots and sliced mushrooms

Dessert
Ice Cream
Ben & Jerry’s Vanilla Heath Bar Crunch with cocoa dusted almonds

Fresh Seasonal Fruit

Snack Attack

Mid-flight Snack
Select from
Edo-style Mini Bento Box
Vinegared rice wrapped in bean curd skin, rolled sushi and seasonal Japanese pickles
Or
Fruit and Cheese plate

Light Meal
Offered prior to arrival

Main Courses
Uno’s Pizza
An individual deep-dish spinach and garlic pizza served with a green salad and pepper cream dressing
Or
Sesame Chicken
Sesame Chicken with an Asian salad and a plum vinaigrette dressing

Dessert
Citrus Carrot cake

Pre-Arrival Beverage
For your enjoyment
Chilled sparkling or still water with a fresh citrus garnish

12/11
3Cls, Business, LAX-NRT Lunch – Dinner
73PM161
260C061-3B

[Carfield]

AA 136 LAX-LHR MARCH 2012

March 2012
American Airlines Business Class
AA 136 Los Angeles to London Heathrow

Wine List
Champagne
Champagne Demilly de Baere Carte d’Or

White Wines
Vajra Luigi Baudana Langhe Bianco 2010
Seven Sisters “Vivian” Sauvignon Blanc 2008

Red Wines
Domaine Modat Comme Avant, 2009
Lions Drift Pintoage 2009, South Africa

Sherry
Emilio Lustau Sherry

Dessert Wines
Graham’s Vintage Port 1999

Dining Services
To Start
Warm Mixed Nuts

Appetizer
Mojito Shrimp served with pineapple and spiced coconuts

Salad
Fresh seasonal greens and an assortment of fresh vegetables offered with classic Caesar dressing or premium extra virgin olive oil and balsamic vinaigrette

Bread Basket
Assorted Gourmet Breads

Main Course
Boursin Crusted Beef Fillet
Grilled tenderloin of beef with a Boursin crust presented with wilted spinach, balsamic grilled tomatoes and whipped potatoes

Chipotle Miso Cod
A seared miso-glazed cod fillet accompanied by a lemon, red chili pepper aioli and asparagus spears
A signature Richard Sandoval item

Red Thai Curry Chicken
Breast of Chicken simmered in a creamy red Thai curry and coconut milk broth, accompanied by jasmine rice

Cheese Tortellini with Romano Sauce
Homemade tortellini stuffed with three cheeses, topped with tomato, mushroom and mozzarella sauce, Parmesan cheese, and parsley

Dessert
Ben and Jerry’s Ice Cream
Vanilla Heath Bar Crunch with cocoa dusted almonds

Fruit and Cheese
A selection of gourmet cheeses offered with fresh seasonal fruit and assorted crackers

Breakfast
Select from
Three Cheese Omelette
Enhanced by a poblano cream sauce, served with basil pesto potatoes, fire-roasted turkey sausage and roasted tomatoes

Yogurt
Creamy fruit yogurt

Cereal
Kellogg’s cereal with milk

Breakfast breads – A selection of breakfast breads

Express Breakfast Served 45 minutes prior to landing to allow you to sleep as long as possible
Warm breakfast breads, seasonal fruit and your choice of beverage

Pre-Arrival Beverage
Chilled Sparkling or still water with a fresh citrus garnish
3/12, Business, US/UK, Dinner – Hot Breakfast
73PM297 210F017-3A

[Carfield]

AA 50 DFW-LHR May 2013

American Airlines Business Class May 2013 Menus
American Airlines
AA 50 DFW-LHR (Three class aircraft - Basically most US to UK flights featuring a hot dinner and hot breakfast - excluding ORD and JFK, and early morning flights departing before 9am & late supper service for flights departing after 9pm)

Dining Services
Starters
Cured Salmon with Poached Pear and Avocado crème

Salad
Seasonal Greens with fresh vegetables, sweet and spicy pecans and blue cheese
Pepper Cream dressing or Premium extra virgin olive oil and balsamic vinegar

Assorted Gourmet Breads

Entrées
Grilled Fillet of Beef
Accented by roasted shallot butter, vegetable risotto with mushrooms and sautéed spinach
Or
Sautéed Chicken
Accompanied by ratatouille sauce, bacon mashed potatoes and baby vegetables
Or
Pan-seared Halibut
With truffled corn salsa, truffled sweet potato puree, haricots verts, tomato and red onion
A signature Chef Richard Sandoval item
Or
Brie and Leek Ravioli Pasta
With San Marzano tomato and vegetable medley

Dine Upon Request
You may choose one of the featured entrées to be served with an appetizer and dessert, presented all at once, at any time you wish.

Dessert
Ben & Jerry Traditional Ice Cream Sundae
Vanilla Ice Cream with your choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans

Gourmet Cheese Plate
An assortment of fine cheeses with garnishes

Breakfast

Breakfast Breads
Fresh Seasonal Fruit

Entrées:
Scrambled Eggs
Served over a buttermilk biscuit with creamy poblano sauce, potatoes au gratin and New Mexico turkey sausage
A signature Chef Richard Sandoval item
Or
Cereal
Kellogg’s cereal with fruit yogurt

Express Breakfast
Served 45 minutes prior to landing to all you to sleep as long as possible
Warm Breakfast Breads, seasonal fruit, and your choice of beverage

Wine List
Champagne
Gosset Brut Excellence
Pinot Noir, Pinot Meunier Grapes

White Wines
Simi Sauvignon Blanc
Sauvignon Blanc Grapes

Villa Solais Vermentino di Sardegna DOC
Vermentino Grapes

Red Wine
Fabre Montmayou Malbec Reserva
Malbec Grapes

Chateau du Seuil Graves Red
Cabernet Sauvignon, Merlot, Cabernet Franc Grapes

Dessert Wine
Emilio Lustau Sherry
Senhora do Convento Vintage Port

3Cls, Business, US-UK Dinner-Hot Breakfast
73PM297 5/13 210C017-2B

[zilchster]

AA's J Menu is similar to the F one posted.

[Carfield]

AA 137 DFW-HKG Business Class June 2014

une 2014
American Airlines Business Class

AA 137
Dallas Ft Worth to Hong Kong

Menu


Starter
Thai Chicken
With grilled five-spice pineapple, watermelon, and mint dressing


Salad
Seasonal Greens with fresh vegetables, feta cheese, and pepperoncini
With your choice of sour cream and herb dressing or Asian vinaigrette



Assorted gourmet breads will be served with your meal.


Entrées
Chili Rubbed Beef Filet
Offered with black-eyed pea chili sauce, creamy pancetta grits and grilled vegetable medley
Or
Cashew Chicken
Offered with ginger garlic sauce, egg fried rice, stir-fried vegetables and baby bok choy

Or
Miso Glazed Sea Bass
Accompanied by bacon dashi broth, Jasmine rice, and dashi marinated vegetables
Or
Cheese Stuffed Sacchetti
With sundried tomato Alfredo sauce

Steamed rice is available upon request

Dine Upon Request
You may choose one of the featured entrées to be served with an appetizer and dessert, presented all at once, at any time you wish.

Dessert
Traditional Ice Cream Sundae
Ben & Jerry’s Vanilla Ice Cream with your choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans

Gourmet Cheese Plate
An assortment of fine cheeses with garnishes



Fresh Seasonal Fruit

Mid-flight Snacks
Help yourself to a variety of sweet and savory snacks located near our galley





[

[Carfield]

URL=http://s1213.photobucket.com/user/Carfield76/media/AA137DFWHKGInaugural06112014J/IMG_9967_zpsf1ad47fa.jpg.html][/URL]






Snack
Entrées
Grilled Lemongrass Shrimp
Served chilled with Lijiang noodles


Or
Roast Beef Wrap
With black bean hummus, pickled vegetables, Asian slaw and spicy aioli



Dessert
Fresh Fruit

[Carfield]

Brunch
Offered prior to arrival


Salad
Fresh Seasonal Greens
With bell peppers, radish and pepper cream dressing


Entrées
Three Cheese Omelette
With beef filet served with O’Brien potatoes
Or
Dim Sum
Roast pork bun, chicken gyoza pot sticker, and shrimp purse served with e-fu noodles



Dessert
Cappuccino Mousse Tart

3 Cls, Business, DFW-HKG, L/D-Snack-Brunch
73PM241 6/14 260C055-3B

Wine List
Champagne
Champagne Moutard Vintage 2006

White Wines
Wild South Marlborough, Sauvignon Blanc, New Zealand
Novilunio Albarino, Rias Baixas, Spain

Red Wines
Abelis Carthago Lui Selection, Spain
Chateau Argadens, France

Chase’s Choice
A wine form our cellars specially selected by Ken Chase

Dessert Wine
Bodegas Lustau Sherry, Jerez
Senhora do Convento Vintage Port

Beverages
We are pleased to offer you a variety of beverages on today’s flight, including cocktails of your choice mixed with premium liquors.

Spirits
Bacardi Rum
Bombay’s Sapphire Gin
Tito’s Homemade Vodka

Whiskeys
Canadian Club Reserve Blended Whiskey
Dewar’s White Label Scotch Whiskey
Jack Daniel’s Tennessee Whiskey
Jim Bream’s Devils’ Cut

Beers
Amstel Light, Heineken, Tsingtao and select U.S. Beer
Additional beers may be available on select international flights.

Brandy and Liqueurs
Bailey’s Irish Cream
Courvoisier VSOP Fine Champagne Cognac
DiSaronno Amaretto
Kahlua

Other Beverages
Carbonated beverages
Still and Sparkling water
Java City’s 100% Rainforest Alliance Certified Coffee
Java City decaffeinated coffee
Hong Kong style milk tea
Tea
Fruit Juices
Milk