BA 287 LHR-SFO September 2018 Part 1
September 2018
British Airways First Class
BA 287 London Heathrow to San Francisco International
Pre-Appetizer
Antipasti featuring Cumbrian air-fried ham, Cumberland salami, Berkswell cheese, olives and sun-dried tomato
Starters
Seared Hand-dived scallops, sweetcorn purée with smoked paprika and corn bread
Baked herb-crusted Camembert cheese with pear and onion chutney with char-grilled ciabatta
Curried parsnip soup with parsnip crisp
Fresh seasonal salad served with your choice of aged balsamic vinaigrette or honey mustard dressing
Main
Seared fillet of Herefordshire beef and salt beef croquette with dauphinoise potato, cep aioli and caper beurre noisette
Roasted fillet of stone bass with crushed ratte potatoes, sautéed girolle mushrooms and chive butter sauce
Slow braised Suffolk pork cheek with celeriac puree, buttered kale and red wine jus
Vegetable korma with jeera pilau, pakora and naan bread
Main course salad of char-grilled maple British corn-fed chicken with new potatoes, poached duck egg and avocado, lime and chili salsa
Desserts
Black Forest cylinders dusted with almonds
Warm toffee apple bread and butter pudding
Vanilla Bean Ice Cream
Cheese Plate
Cenarth Brie
Cave Aged Wookey Hole Cheddar
Tomme De Savoie
Shropshire blue
Fresh Fruit
A selection of biscuits
Selection of chocolates
September 2018
British Airways First Class
BA 287 London Heathrow to San Francisco International
Pre-Appetizer
Antipasti featuring Cumbrian air-fried ham, Cumberland salami, Berkswell cheese, olives and sun-dried tomato
Starters
Seared Hand-dived scallops, sweetcorn purée with smoked paprika and corn bread
Baked herb-crusted Camembert cheese with pear and onion chutney with char-grilled ciabatta
Curried parsnip soup with parsnip crisp
Fresh seasonal salad served with your choice of aged balsamic vinaigrette or honey mustard dressing
Main
Seared fillet of Herefordshire beef and salt beef croquette with dauphinoise potato, cep aioli and caper beurre noisette
Roasted fillet of stone bass with crushed ratte potatoes, sautéed girolle mushrooms and chive butter sauce
Slow braised Suffolk pork cheek with celeriac puree, buttered kale and red wine jus
Vegetable korma with jeera pilau, pakora and naan bread
Main course salad of char-grilled maple British corn-fed chicken with new potatoes, poached duck egg and avocado, lime and chili salsa
Desserts
Black Forest cylinders dusted with almonds
Warm toffee apple bread and butter pudding
Vanilla Bean Ice Cream
Cheese Plate
Cenarth Brie
Cave Aged Wookey Hole Cheddar
Tomme De Savoie
Shropshire blue
Fresh Fruit
A selection of biscuits
Selection of chocolates
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