UA F Menu

[cawhite]

LAX-ORD (late September 2007)

Two entree choices, lasagna with meat sauce or salmon. Served with a salad (Asian ginger sesame dressing), dinner roll and chocolate cheesecake. Warm mixed nuts served to start before the dinner service.

[CGK]

UA 1149 YVR - SFO














The other choice was turkey wrap. And I am glad the metal knife is back on UA.

[CGK]

UA 474 SFO - YVR November 2007

The choices were this chef salad, or chicken wrap (which actually looks good since it's a hot meal).

[CGK]

UA 1137 YVR - SFO November 2007

Choices: chef salad or turkey wrap. Picked turkey wrap this time.

[CGK]

UA 954 SFO - LHR November 2007

to begin

A sampling of hot appetizers:
(T)
Seared crab cake and shredded chicken and toasted cashew salad with organic yuzu-miso vinaigrette and sweet and sour cucumber relish

Roasted Yukon gold potato, cheddar and bacon chowder

Salad
Fresh seasonal greens
Buttermilk ranch or Balsamic Dijon vinaigrette


main course

Orange and ginger cured duck confit
(T)
Roasted shallot vinaigrette, braised fennel and hazelnut jasmine rice

Braised vegetable cannelloni
(T)
Organic tomato-herb finishing sauce

The following entrees include your choice of:
Red and Yukon gold potatoes or Vegetable risotto
Sauteed spinach, shallots and mushrooms or Green and yellow haricot vert

Pan-seared filet mignon with horseradish sauce

Rosemary lemon Mediterranean sea bass with tomato and olive ragout

Express Dine
Today's Express Dine features your choice of any of the above entrees and appetizers, fresh seasonal greens with Classic Caesar dressing and Eli's Creme Caramel Cheesecake for dessert.


dessert

To complete your dining experience:
Ice cream with sundae toppings
Cheese selection: Kerrygold Vintage Cheddar, Port-Salut,
Wensleydale with cranberry
Fresh strawberries with bbrown sugar sour cream dip







prior to arrival


Spinach and feta cheese omelette with pomodoro sauce
Black Forest ham

or

Fresh seasonal fruit plate with muesli



(T) Items designed especially for United Airlines by Charlie Trotter.




featured wines
Some of these wines may only be available on selected flights.
Your flight attendant will inform you of today's selections.


Champagne

Laurent Perrier 1997 Champagne

Drappier Millesime Exception 2000 Champagne


White Wine

Jean-Marc Brocard Chablis 2004 Montmains (Chardonnay)

Marie Antoinette Vincent Pouilly Fuisse 2003 (Chardonnay)

Kim Crawford 2006 Marlborough Sauvignon Blanc

Markham Vineyards Sauvignon Blanc 2006 Napa Valley


Red Wine

Jaboulet Gigondas 2005 Pierre Aiguille (Grenache Blend)

Chateau Cos Labory 2002 Saint Estephe Medoc (Bordeaux Blend)

Kunde Estate Merlot 2003 Sonoma

Louis Martini Cabernet Sauvignon 2003 Sonoma


Port

Sandeman Founders Reserve Porto


Beverages

STARBUCKS coffee

Tea

Assorted soft drinks

Assorted juices
11/07
LAX/SFO-LHR(LD71E-B77)
4 110F017-3

[CGK]

UA 954 SFO - LHR November 2007 (Pictures)

to begin

A sampling of hot appetizers:
(T)
Seared crab cake and shredded chicken and toasted cashew salad with organic yuzu-miso vinaigrette and sweet and sour cucumber relish




Roasted Yukon gold potato, cheddar and bacon chowder







main course

Orange and ginger cured duck confit
(T)
Roasted shallot vinaigrette, braised fennel and hazelnut jasmine rice








prior to arrival


Spinach and feta cheese omelette with pomodoro sauce
Black Forest ham



11/07
LAX/SFO-LHR(LD71E-B77)
4 110F017-3

[CGK]

UA 954 SFO - LHR December 2007

The menu is exactly the same as what served in November 2007. The champagne and wines are a bit different.


to begin

A sampling of hot appetizers:
(T)
Seared crab cake and shredded chicken and toasted cashew salad with organic yuzu-miso vinaigrette and sweet and sour cucumber relish

Roasted Yukon gold potato, cheddar and bacon chowder

Salad
Fresh seasonal greens
Buttermilk ranch or Balsamic Dijon vinaigrette


main course

Orange and ginger cured duck confit
(T)
Roasted shallot vinaigrette, braised fennel and hazelnut jasmine rice

Braised vegetable cannelloni
(T)
Organic tomato-herb finishing sauce

The following entrees include your choice of:
Red and Yukon gold potatoes or Vegetable risotto
Sauteed spinach, shallots and mushrooms or Green and yellow haricot vert

Pan-seared filet mignon with horseradish sauce

Rosemary lemon Mediterranean sea bass with tomato and olive ragout

Express Dine
Today's Express Dine features your choice of any of the above entrees and appetizers, fresh seasonal greens with Classic Caesar dressing and Eli's Creme Caramel Cheesecake for dessert.


dessert

To complete your dining experience:
Ice cream with sundae toppings
Cheese selection: Kerrygold Vintage Cheddar, Port-Salut,
Wensleydale with cranberry
Fresh strawberries with brown sugar sour cream dip







prior to arrival


Spinach and feta cheese omelette with pomodoro sauce
Black Forest ham

or

Fresh seasonal fruit plate with muesli



(T) Items designed especially for United Airlines by Charlie Trotter.




featured wines
Some of these wines may only be available on selected flights.
Your flight attendant will inform you of today's selections.


Champagne

Nicolas Feuillatte 2002 Champagne


White Wine

Marie Antoinette Vincent Pouilly Fuisse 2003 (Chardonnay)

Fevre Vaillons 2005 Chablis (Chardonnay)

Markham Vineyards Sauvignon Blanc 2006 Napa Valley


Red Wine

Jean-Luc Colombo Crozes Hermitage 2004 La Tilerie (Syrah)

Jaboulet Gigondas 2005 Pierre Aiguille (Grenache Blend)

St. Halletts "Faith" Shiraz 2005 Barossa Valley

Louis Martini Cabernet Sauvignon 2003 Sonoma


Port

Sandeman Founders Reserve Porto


Beverages

STARBUCKS coffee

Tea

Assorted soft drinks

Assorted juices


12/07
LAX/SFO-LHR(LD71E-B77)
4 110F017-3

[CGK]

UA 6427 LAX - YVR

This is on UNITED EXPRESS EX-Plus CRJ-700.
You will see that is not great. Therefore, if you plan to fly on this UA type of aircraft, you know what you will get on board, which is not the same as on the regular UA plane.
In fact, a word of advice, for LAX-YVR, AC would be my preferred carrier. In C, usually a meal served. In Y, at least I can have the meal at NZ C lounge prior to the flight!

Here what was served on UA 6427 after a weekend in Chicago couple weeks ago.

[cawhite]

This is on UNITED EXPRESS EX-Plus CRJ-700.
You will see that is not great. Therefore, if you plan to fly on this UA type of aircraft, you know what you will get on board, which is not the same as on the regular UA plane.
In fact, a word of advice, for LAX-YVR, AC would be my preferred carrier. In C, usually a meal served. In Y, at least I can have the meal at NZ C lounge prior to the flight!

Here what was served on UA 6427 after a weekend in Chicago couple weeks ago.

That's the version of the afternoon/evening snack box they've been serving since April or May (I don't remember exactly when the change was made). Pasta & vegetable salad, pretzel sticks, raspberry honey mustard dipping sauce, mixed nuts (cashew, almond & pecan), Florida’s Natural apple-cranberry fruit nuggets.

The breakfast F snackbox for UX contains: Bagel chips (“sea salt” flavour), soft cheese spread (plain flavour, Rondele "Bagel Temptations" brand IIRC), black cherry jam, dried apricots, breakfast bar (apple or apple-cinnamon flavoured), apple cinnamon glazed nuts (pecans & almonds), and a chocolate-filled wafer cookie (similar to stroopwafels but with a chocolate filling).

The better crews on afternoon/evening flights will give you an option of the two boxes if they still have the "morning" boxes left. There is a reason for that.

ETA: The offering is the same on the UX routes served by an EMB-170.

[CGK]

I had not been through LAX for a while. Just recently the YVR-LAX fares are much lower. Thus more reason to catch the transpac or transatl from LAX instead of SFO. That's why did not know about the meals on Ex-Plus that had existed since the Spring!

Actually AC now using E90 which has same configuration as UA Ex-PLus: 1-2 in front and 2-2 in the back. But certainly AC seats seems more pitch with AVOD.

[cawhite]

I had not been through LAX for a while. Just recently the YVR-LAX fares are much lower. Thus more reason to catch the transpac or transatl from LAX instead of SFO. That's why did not know about the meals on Ex-Plus that had existed since the Spring!

Actually AC now using E90 which has same configuration as UA Ex-PLus: 1-2 in front and 2-2 in the back. But certainly AC seats seems more pitch with AVOD.

I'll be seeing those snackboxes at least a couple more times before the end of the year. Shall I save the pasta & veggies for you?

[CGK]

I'll be seeing those snackboxes at least a couple more times before the end of the year. Shall I save the pasta & veggies for you?

Sure. It's imported from France after all.

[CGK]

UA 954 SFO - LHR December 2007 (Pictures)

The menu is exactly the same as what served in November 2007. The champagne and wines are a bit different.


to begin

A sampling of hot appetizers:
(T)
Seared crab cake and shredded chicken and toasted cashew salad with organic yuzu-miso vinaigrette and sweet and sour cucumber relish




Roasted Yukon gold potato, cheddar and bacon chowder




Salad
Fresh seasonal greens
Buttermilk ranch or Balsamic Dijon vinaigrette




main course

The following entrees include your choice of:
Red and Yukon gold potatoes or Vegetable risotto
Sauteed spinach, shallots and mushrooms or Green and yellow haricot vert

Pan-seared filet mignon with horseradish sauce





dessert

To complete your dining experience:
Ice cream with sundae toppings






12/07
LAX/SFO-LHR(LD71E-B77)
4 110F017-3

[cawhite]

LGA-ORD, Late November 2007, Evening Departure

Sorry for the delay on posting this...

Choice between a salad with shrimp, or a Cuban sandwich. The sandwich was served warm with roast potatoes. Rather than a traditional Cuban sandwich filling of roast pork & ham, this was made with pastrami & ham (in addition to the traditional cheese, mayo & pickles). Unfortunately I wasn't able to take a photo that evening. Faced with the same two offerings, I'd choose the Cuban sandwich again.

[cawhite]

DFW-ORD, early January, "lunch" flight

The choice was a chef's salad or a Tuscan wrap. I chose the Tuscan wrap, which was served warm, and accompanied by a trio of roasted potatoes and a warm salsa (for the wrap). The wrap included chicken, pastrami, cheese & olives. I'll post a photo after I get them uploaded.

Dessert was a chocolate chip cookie, served later in the flight.