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AC 3 YVR - NRT January 2007
L U N C H
TASTE OF ASIA
Indian Candy with pickled Ginger
APPETIZER
Smoked Salmon Mille Feuille
SALAD
Mixed Greens with Balsamic Olive Oil Dressing
MAIN COURSES
Carrot Cream Soup
Grilled Beef Tenderloin with Green Peppercorn Butter, Parsnips, Carrots, Shallots and Red Skin Potatoes
or
Grilled Breast of Chicken with Thai Red Curry Sauce, Bok Choy, sliced Carrots with Parsley and Egg fried Rice
or
Japanese Meal
A limited quantity of Kaiseki Style authentic Japanese meals is carried on board
Ebi no Sakamushi - Steamed Shrimp
Nrutomaki - Fish Paste Roll
Nasu no Zeri-yose - Eggplant jelly
Takenoko-ni Haourensou - Simmered Bamboo Shoot with Spinach Sauce
Kyuuri no Tobiko-zoe - Cucumber with Flying Fish Roe
Ikura to Yamaimo no Sinomono - Mountain Yam with Salmon Caviar
Yasai no Nimono - Simmered Vegetables
Chasoba, Shiitake Sengiri, Wasabi - Green Tea Buckwheat Noodles with Shiitake mushrooms and Wasabi
Sake to Shinjou no Jasane-mushi, Renkon - Salmon and Fish Paste Terrine with Lotus Root
Pickled Vegetables, Miso Soup and steamed Rice
CHEESE
Gourmet Cheese with Crackers
DESSERT
Vanila Cream Biscuit
or Ice Cream
or Fresh Berries
S N E A K A P E E K
Please help yourself to our in-flight pantry.
B E F O R E L A N D I N G
Fresh Fruit Appetizer
Beef Sukiyaki-
Yam noodles, Tofu and Vegetables
or
Kinoko Gohan- Assorted Mushrooms on Rice with Green Beans nd Red Pepper Julienne
or
Rotolo Pasta with Alfredo and Tomato Sauces, sauteed mushrooms, and Roasted Zucchini
Sake is available upon request
We apologize should your preferred choice not be available on this occassion
1133-E1--NJHMN-NJHUN- 1/07
260C007-1Last edited by CGK; 18 January 2007, 08:46 AM.
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AC Beverages
CHAMPAGNE
Drappier Carte D'Or Brut Champagne
WHITE WINES
Colio Estate Vineyards, Chardonnay,
Lake Erie, Ontario, Canada
Sichel Bel-Air Sauvignon, Bordeaux
RED WINES
Jackson-Triggs
Proprietors' Selection Merlot,
Ontario, Canada
Montgras Cabernet Sauvignon,
Colchagua Valley, Chile
PORT
Cockburn's Special Reserve Port
B A R L I S T
APERITIFS
Dubonnet
BEER
Molson Canadian
Coors Light
Sleeman Cream Ale
SPIRIT
Smirnoff Vodka
Bombay Sapphire Gin
Johnie Walker Black Label Scotch
Crown Royal Whisky
Jack Daniel's Bourbon
Bacardi White Rum
LIQUEURS
Courvoisier V.S.O.P Cognac
Kahlua
Grand Marnier
Baileys Irish Cream
BEVERAGES
Juices, Soft Drinks, Mineral Water, Decaffeinated Coffee,
Coffee, Herbal Teas and Higgins & Burke English Breakfast Tea
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AC 3 YVR - NRT (Pictures)
L U N C H
APPETIZER
Smoked Salmon Mille Feuille
SALAD
Mixed Greens with Balsamic Olive Oil Dressing
MAIN COURSES
Carrot Cream Soup
Grilled Beef Tenderloin with Green Peppercorn Butter, Parsnips, Carrots, Shallots and Red Skin Potatoes
DESSERT
Vanila Cream Biscuit
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AC 565 SFO-YVR August 2007
Choices were chicken breast salad or beef. Both were cold dishes. Must have changed since the last time I took, which were cold or hot dish as the choices.
No more Lindt chocolate ball, but only Ghirardelli chocolate square 60%.
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Originally posted by UA MM View PostChoices were chicken breast salad or beef. Both were cold dishes. Must have changed since the last time I took, which were cold or hot dish as the choices.
No more Lindt chocolate ball, but only Ghirardelli chocolate square 60%.
Cannot decide to do one mega TR or many posts in the various sections. Decision, decisions...
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AC 4 NRT - YVR January 2008
DINNER
APPETIZERS
Sliced Miso-marinated Salmon and Bean Sprouts, Shrimp and Leek with Pepper Paste in Rice Wrapper
or
Vegetarian Appetizer
MAIN COURSES
Sauteed Filet Steak with Cherry and Red Wine Sauce, Chateau Carrots, Pumpkin, Zucchini and mashed Potatoes
or
Teriyaki grilled Breast of Chicken with Bok Choy, Carrots, Ginger, Leek, Shiitake Mushrooms and Steamed Rice
or
Japanese Meal
A limited quantity of Kaiseki Style authentic Japanese meals is carried on board.
Zensai – Layered Shrimp, roasted Duck, baked Japanese Leek, Seafood Mousse, layered dried Saury Fish, Egg Yolk with Black Sesame, Lily Bulbs and Red Pimiento
Kobachi – Sesame-flavoured Bean Curd, Snow Crab, Broad Beans, Iwatake Mushrooms, Vinegar Sauce with Kuzu Plant
Takiawase – Simmered Young Bamboo Shoot with Green Seaweed, Fish Roe and tangy Japanese Herbs
Men – Cherry and Egg White Wheat Noodles
Gindara Saikyo-yaki, Eringi-dake – Grilled Pacific Cod with sweet Miso Paste and Eringi Mushrooms
Pickled Vegetables, Miso Soup and Steamed Rice
CHEESE
Gourmet Cheese with Crackers
DESSERT
Passion Chocolate Mousse Cake
or
Ice Cream
or
Fresh Fruit
777 SELF-SERVE BAR
On the 777, the mid-cabin self-serve bar will be open between meal services. Please feel free to help yourself to a variety of refreshments.
SNEAK A SNACK
Please help yourself to our fresh fruit basket
BREAKFAST
Juice Selection
Fresh seasonal Fruit
MAIN COURSES
Omelette with grilled Sausages, Hash-brown Potatoes and Tomato Sauce with sauteed Mushrooms
or
Pancakes with Peach and Pear Slices
or
Japanese Breakfast Okayu – Rice Gruel, Saury Fish, Bean Curd Salad, simmered Egg and Salmon Roe
Warm Breakfast Pastries
Assorted Yougurts and Cereals
Sake is available upon request.
We apologize should your preferred choice not be available on this occasion.
2 261C007-1
CHAMPAGNE
Drappier Carte-D'Or Brut Champagne, France
FEATURED WINE
Guenoc Merlot 2004, California
WHITE WINES
La Fornarina Pinot Grigio, Veneto, Italy
CEV Colio Estate Vqa Chardonnay, Lake Erie North Shore, Ontario, Canada
RED WINES
Chateau Moulin de mallet, Bordeaux, France
Fabre-Montmayou “Prestige” Malbec, Mendoza, Argentina
PORT
Dow's Port, Portugal
BEER
Heineken
Molson Canadian
Coors Light
SPIRITS
Iceberg Vodka
Bombay Sapphire Gin
Johnie Walker Black Label Scotch
Crown Royal Whisky
Jack Daniel's Bourbon
Bacardi White Rum/Rhum blanc
LIQUEURS
Courvoisier V.S.O.P. Cognac
Kahlua
Grand Marnier
Baileys Irish Cream
BEVERAGES
Coca Cola
Juices
Soft Drinks
Mineral Water
Decaffeinated Coffee
Coffee
Herbal Teas
English Breakfast Tea
724W001 1/08
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AC 34 YVR-YYZ June 2010
June 2010
Air Canada AC 34 Vancouver to Toronto
Executive Class
http://share.shutterfly.com/action/w...8QbNHDNy5bqRUw
Welcome aboard. A glass of orange juice and mineral water will be served prior to departure.
Sliced seasonal fruit
Yogurt
Chive omelette and chicken sausage with apple chutney and roasted red skin potatoes
Or
Banana bread French toast and chicken sausage with creamy maple butter and dried fruit and apple compote
Warm breads with butter and preserves
Freshly brewed Second Cup coffee or a selection of tea and herbal teas (served with milk, cream or lemon)
Oatmeal raisin and dark chocolate chip cookies baked fresh on board will be served with gourmet vanilla ice cream prior to landing.
A cocktail snack and a full selection of beverages are available at all times throughout your flight!
467 CARA WEST XLH HB-NJCIC 6/10
220E001
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AC 111 YUL-YVR July 2010
AC 111 Montreal to Vancouver July 2010
Executive Class
Welcome aboard. A glass of orange juice and mineral water will be served prior to departure.
Sliced seasonal fruit
Yogurt
Chive omelette and chicken sausage with apple compote and roasted red skin potatoes
or
Belgian waffle with maple butter, chicken sausage, cinnamon apple wedges and cranberry
Warm breads with butter and preserves
Freshly brewed Second Cup coffee or a selection of tea and herbal teas (served with milk, cream or lemon)
Oatmeal raisin and dark chocolate chip cookies baked fresh on board will be served with gourmet vanilla ice cream prior to landing.
A cocktail snack and a full selection of beverages are available at all times throughout your flight.
We apologize should your preferred choice not be available today
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Bienvenue a bord. Nous vous proposons un jus d'orange et de l'eau minerale avant le depart.
Fruits de saison en tranches
Yogourt
Omelette a la ciboulette, saucisse de poulet, compote de pommes, et pommes de terre roties
ou
Gaufre belge au berre d'erable, saucisse de poulet, pommes a la cannelle et canneberges
Pains chauds, beurre et confiture
Cafe Second Cup ou selection de thes et de tisanes (servis avec lait, creme ou citron)
Biscuits a l'avoine aux raisins et biscuits aux grains de chocolat noir cuits a bord servis avec creme glacee a la vanille avant l'aterrissage
Des grignotines et une grande selection de boissons sont disponibles a tout moment, tout au long du vol
Veuillez accepter nos excuses si le plat de votre choix n'est plus disponible.
Bon appetitLe jour de Saint Eugène, en traversant la Calle Mayor...
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AC 150 YVR-YUL July 2011
Welcome aboard. A choice of orange juice or mineral water will be served prior to departure.
Sliced seasonal fruit
Yogurt
Parsley omelette with with chicken sausage, cottage cheese, roasted red skin potatoes and red pepper relish
or
Pancakes with maple butter, chicken sausage and cran-apple compote
Warm breads with butter and preserves
Freshly brewed Second Cup coffee or a selection of tea and herbal teas (served with milk, cream or lemon)
Oatmeal raisin and dark chocolate chip cookies baked fresh on board will be served with gourmet vanilla ice cream prior to landing.
A cocktail snack and a full selection beverages are available at all times throughout your flight.
We apologize should your preferred choice not be available today.
* * *
Bienvenue a bord. Nous vous proposons un jus d'orange ou de l'eau minerale avant le depart.
Fruits de saison en tranches
Yogourt
Omelette au persil, saucisse de poulet, fromage cottage, pommes de terres roties et relish de poivron rouge
ou
Crepes, beurre d'erable, saucisse du poulet, compote de pommes et canneberges
Pains chauds, beurre et confiture
Cafe Second Cup ou selection de thes et de tisanes (servis avec lait, creme ou citron)
Biscuits a l'avoine aux raisins et biscuits aux grains de chocolat noir cuits a bord servis avec creme glacee a la vanille avant l'aterrissage
Des grignotines et une grande selection de boissons sont disponibles a tout moment, tout au long du vol
Veuillez accepter nos excuses si le plat de votre choix n'est plus disponible.
Bon appetit
467 CARA WEST XLH HB-NJCIC 07/11
220e037Le jour de Saint Eugène, en traversant la Calle Mayor...
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