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  • #31
    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

    Comment


    • #32
      BA 287 LHR-SFO September 2018 Part 2

      Light Meal


      Starter
      Warm artichoke, wild mushroom and truffle frittata



      Main Courses
      Warm seared Scottish salmon on a giant couscous salad with apricots and creamy mint dressing

      Rigatoni pasta in a chestnut mushroom and pesto sauce with baby spinach and sun-dried tomato

      Warm bacon roll




      Dessert
      Fresh Fruit


      Beverages
      Twinings: We’re pleased to offer you a selection of Twining’s most popular teas.
      English Breakfast
      Camomile
      Mint
      Earl Grey
      Passion-Fruit Ceylon
      Apple and Elderflower Green Tea
      Superfruity

      Coffee: specialty coffee sourced direct from smallholder farmers in Peru and roasted in small batches in East London – “Union: Hand-roasted coffee”
      Espresso
      Americano
      Latte


      Wine List
      Champagnes and Sparking Wine
      Kir Royale
      A sparkling aperitif combining Crème de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail

      Laurent-Perrier Grand Siècle, Champagne, France (V)
      Gusbourne Brut Reserve 2015, Kent, England
      Lanson Rosé NV, Champagne, France (V)

      White Wines
      Montagny 1er Cru 2015, Bouchard Père et Fils, Burgundy, France


      Little Beauty Sauvignon Blanc 2017, Marlborough, New Zealand
      Ried Am Zaum Pinot Blanc 2016, Weingut Malat, Wachau, Austria

      Red Wines
      Chateau Batailley 2008, Grand Cru Classé, Pauillac, Bordeaux, France
      Complicated Pinot Noir 2016, Sonoma Coast, California, USA (V)
      Chianti Classico Riserva DOCG 2013, Castello di Gabbiano, Tuscany, Italy

      Dessert Wines
      Stanton & Killeen Muscat NV, Rutherglen, Victoria, Australia
      Warre’s 2000 Colheita Tawny Port (V)


      269,273,279,281,283,285,287 FC 120F016-ROT3 9/18

      Comment


      • #33
        BA 286 SFO-LHR October 2018 I

        October 2018
        British Airways First Class
        BA 286 San Francisco to London Heathrow

        Pre-Appetizer
        Cheese and Prosciutto ham canapé




        Starters
        Balik smoked salmon with dill crème fraiche, beetroot and caviar



        Char-grilled asparagus with balsamic, sun-dried tomato, olive and Parmesan salad

        Sweetcorn Soup with sautéed sweetcorn and piquillo pepper salsa



        Fresh salad leaves with your choice of creamy ranch dressing or whole-grain mustard vinaigrette

        Main Courses
        Seared fillet of Midwestern grass-fed beef with polenta chips, Portobello mushroom, cherry tomatoes and béarnaise sauce




        Baked Atlantic fillet of cod with saffron potatoes, fava beans and a lobster brandy sauce

        Pancetta-wrapped breast of chicken with roasted vegetables, courgette risotto and salsa verde

        Wild mushroom arancini with marinated baby beet, butternut squash and pistachio crumble

        Main course salad featuring warm pulled ham hock with minted new potatoes and whole-grain mustard and Parmesan dressing

        Desserts
        Lemon tart with fresh raspberries and raspberry coulis
        Hot apple and blackberry crumble



        Ice Cream

        Cheese Plate
        Valdeón – A Spanish cow’s milk cheese, semi-soft, with a very intense blue flavor
        Double Crème Brie – This soft, ripened cheese is made from fresh cow’s milk.
        Prairie Breeze Cheddar – A hybrid between Cheddar and the Emmental cheeses

        Fresh fruit

        Comment


        • #34
          BA 286 SFO-LHR October 2018 II

          Breakfast
          Enjoy a full breakfast a quick continental breakfast
          To maximize your sleep time onboard, just ask your cabin crew


          Beverages
          Chilled fruit juice
          An energizing fruit smoothie of mango and banana


          Twinings: We’re pleased to offer you a selection of Twining’s most popular teas.
          English Breakfast
          Camomile
          Mint
          Earl Grey
          Passion-Fruit Ceylon
          Apple and Elderflower Green Tea
          Superfruity

          Coffee: specialty coffee sourced direct from smallholder farmers in Peru and roasted in small batches in East London – “Union: Hand-roasted coffee”
          Espresso
          Americano
          Latte


          Starters
          A selection of yogurts
          Greek yogurt with peach compote
          Fresh seasonal fruit appetizer
          A wide selection of breakfast pastries and rolls



          Main Courses
          Traditional English breakfast of scrambled eggs, Irish bacon, sausage, rösti potatoes, sautéed mushrooms and grilled tomato

          Sausage and mozzarella cheese frittata with grilled tomato and roasted potato wedges

          Warm Belgian waffles with fresh berries and maple syrup




          206,208,278,284,286 FC 121F016-ROT2 10/18

          Wine List
          Champagnes and Sparking Wine
          Kir Royale
          A sparkling aperitif combining Crème de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail

          Laurent-Perrier Grand Siècle, Champagne, France (V)
          Gusbourne Limited Release Twenty Fifteen, Kent, England
          Lanson Rosé NV, Champagne, France (V)

          White Wines
          Chablis 1er Cru Vau de Vey 2016, Domaine Jean-Marc Brocard, Burgundy, France


          Sancerre “Les Côtes” 2017, Domaine Roblin, Loire, France (V)
          A to Z Wineworks Pinot gris 2016, Oregon, USA

          Red Wines
          Chateau Batailley 2008, Grand Cru Classé, Pauillac, Bordeaux, France


          Complicated Pinot Noir 2016, Sonoma Coast, California, USA (V)
          Chianti Classico 2015 DOCG, Fattoria Viticcio, Greve in Chianti, Italy

          Dessert Wines
          Serifried “Sweet Agnes” Late Harvest Riesling 2016, Nelson, New Zealand (V)
          Warre’s 2000 Colheita Tawny Port (V)

          Comment


          • #35
            BA 294/6 ORD-LHR October 2018

            October 2018
            British Airways First Class
            BA 294/296 Chicago O’Hare to London Heathrow

            Dinner
            Starters
            Poached marinated king prawns, tomato carpaccio, sauce Armstrong

            Tom ka gai soup with chicken, mushroom, red pepper, cilantro

            Fresh salad leaves with your choice of Thousand Island dressing or red wine vinaigrette and fresh herbs

            Main Courses
            Grilled lamb chops, pea mousseline, fried aubergine with chimichurri salsa

            Grilled Chilean seabass, gazpacho sabayon, ratatouille, pan-fried potatoes

            Agnolotti pasta, braised beef cheek, celery thyme jus

            Main course salad of teriyaki salmon, sushi rice onigiri, quinoa, wakame, teriyaki dressing

            Bistro Selection
            Hot chocolate with pistachio and white chocolate chip cookies
            A selection of biscuits
            A selection of cheese and fruit

            Dessert
            Chilled chocolate fondant, sea salt caramel and hazelnut brittle

            Cheese Plate
            Valdeón – A Spanish cow’s milk cheese, semi-soft, with a very intense blue flavor
            Mini Brie – this soft, ripened cheese is made from fresh cow’s milk
            Prairie Breeze Cheddar – A hybrid between Cheddar and the Emmental cheeses

            Fresh fruit

            Breakfast
            Enjoy a full breakfast a quick continental breakfast
            To maximize your sleep time onboard, just ask your cabin crew

            Beverages
            Chilled fruit juice
            An energizing go green smoothie

            Twinings: We’re pleased to offer you a selection of Twining’s most popular teas.
            English Breakfast
            Camomile
            Mint
            Earl Grey
            Passion-Fruit Ceylon
            Apple and Elderflower Green Tea
            Superfruity

            Coffee: specialty coffee sourced direct from smallholder farmers in Peru and roasted in small batches in East London – “Union: Hand-roasted coffee”
            Espresso
            Americano
            Latte

            Starters
            A selection of yogurts
            Superbowl of Greek yogurt, fruit and nuts and seeds
            Fresh seasonal fruit appetizer
            A wide selection of breakfast pastries and rolls
            Warm sesame bagel with cream cheese, bacon and tomato

            Main Courses
            Traditional English breakfast of scrambled eggs, pork sausage, back bacon, rösti potatoes, oven roasted plum tomato

            Egg white tortilla with smoked salmon and avocado

            Baked French toast with berries, vanilla sauce

            294,296 FC 121S006-ROT1 10/18

            Wine List
            Champagnes and Sparking Wine
            Kir Royale
            A sparkling aperitif combining Crème de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail

            Laurent-Perrier Grand Siècle, Champagne, France (V)
            Gusbourne Limited Release Twenty Fifteen, Kent, England
            Lanson Rosé NV, Champagne, France (V)

            White Wines
            Chablis Grand Cru Valmur 2015, Domaine Jean-Marc Brocard, Burgundy, France (V)
            Paul Cluver Sauvignon Blanc 2017, Elgin, South Africa
            Grüner Veltliner “Crazy Creatures” 2017, Weingut Malat, Kremstal, Austria (V)

            Red Wines
            Chateau Prieuré-Lichine 2011, Cru Classé, Margaux, Bordeaux, France
            Complicated Pinot Noir 2016, Sonoma Coast, California, USA (V)
            Chianti Classico 2015 DOCG, Fattoria Viticcio, Greve in Chianti, Italy

            Dessert Wines
            Muscat de Beaumes de Venise 2016, Vin Doux Naturel, Domaine de la Pigeade, France
            Warre’s 2000 Colheita Tawny Port (V)

            Comment


            • #36
              BA 287 LHR-SFO October 2018

              October 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
              Chicken liver parfait with red currant gel and char-grilled ciabatta

              Gorgonzola and walnut ravioli with goat’s cheese crumble, candied pumpkin seeds and pumpkin cream sauce

              French onion soup with Parmesan cheese twist

              Fresh seasonal salad served with your choice of blue cheese dressing or Dijon mustard dressing

              Main
              Seared fillet of Herefordshire beef and salt beef croquette with dauphinoise potato, cep aioli and caper beurre noisette

              Grilled fillet of Atlantic monkfish and lobster bisque with char-grilled vegetables

              Slow braised lamb shank with creamed potatoes, roasted baby carrot and sautéed savoy cabbage

              Pan-fried potato gnocchi and artichoke puree with baby vegetables and pine nut cream

              Main course salad of warm seared sea trout with clementine, pomegranate and a lemon and thyme vinaigrette

              Desserts
              Polenta and olive oil cake with crunchy almond granola
              Warm blueberry and nectarine cinnamon crumble
              Vanilla Bean Ice Cream

              Cheese Plate
              Gillot Camembert
              Barber’s Sweet Red Leicester
              Stilton
              Blackstone Vintage Cheddar

              Fresh Fruit
              A selection of biscuits
              Selection of chocolates

              Light Meal

              Starter
              Spiced chickpea cakes with caponata vegetables, carrot puree, tomato sponge and orange and thyme dressing

              Main Courses
              Char-grilled chicken with Parma ham lardons, Caesar salad and Caesar dressing

              Doubled baked Shropshire blue cheese soufflé with candied chantenay carrots, char-grilled pear, caramelized walnuts and herb cream sauce

              Warm bacon roll

              Dessert
              Fresh Fruit

              Beverages
              Twinings: We’re pleased to offer you a selection of Twining’s most popular teas.
              English Breakfast
              Camomile
              Mint
              Earl Grey
              Passion-Fruit Ceylon
              Apple and Elderflower Green Tea
              Superfruity

              Coffee: specialty coffee sourced direct from smallholder farmers in Peru and roasted in small batches in East London – “Union: Hand-roasted coffee”
              Espresso
              Americano
              Latte

              Wine List
              Champagnes and Sparking Wine
              Kir Royale
              A sparkling aperitif combining Crème de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail

              Laurent-Perrier Grand Siècle, Champagne, France (V)
              Gusbourne Limited Release Twenty Fifteen, Kent, England
              Lanson Rosé NV, Champagne, France (V)

              White Wines
              Chablis 1er Cru Vau de Vey 2016, Domaine Jean-Marc Brocard, Burgundy, France
              Sancerre “Les Côtes” 2017, Domaine Roblin, Loire, France (V)
              A to Z Wineworks Pinot gris 2016, Oregon, USA

              Red Wines
              Chateau Batailley 2008, Grand Cru Classé, Pauillac, Bordeaux, France
              Complicated Pinot Noir 2016, Sonoma Coast, California, USA (V)
              Chianti Classico 2015 DOCG, Fattoria Viticcio, Greve in Chianti, Italy

              Dessert Wines
              Serifried “Sweet Agnes” Late Harvest Riesling 2016, Nelson, New Zealand (V)
              Warre’s 2000 Colheita Tawny Port (V)

              269,273,279,281,283,285,287 FC 120F016-ROT1 10/18

              Comment


              • #37
                BA 173 LHR-JFK June 2019

                June 2019
                British Airways First
                BA 173 London Heathrow to New York John F Kennedy Airport

                Lunch
                Warm bakery selection served with butter and first DNA certified extra virgin olive oil Vubia from Costello Monte Vibiano, Umbria

                Starters
                Melon salad
                Feta cheese, olives, mint, pistachios

                Burrata
                fresh figs, rosemary, roasted black olives

                Grilled South Coast Lobster
                Caesar salad

                Miso soup
                Smoked tofu, braised pak choi

                Seasonal mixed leaf salad
                Spicy lemon vinaigrette or creamy honey mustard dressing

                Mains
                British free-range spring chicken
                Pineapple curry, coriander rice

                Baked North Atlantic Monkfish
                mushy peas, tartar sauce

                Seared fillet of veal
                Taleggio polenta, herb jus

                Handmade Mezzaluna
                Ricotta, King Oyster mushrooms, panna sauce

                Selection of Sides
                Oven-roasted vegetables, rosemary potatoes, Brussels sprouts with bacon

                Cheese
                Quicke’s Vintage Cheddar
                It has a rich and earthy flavor with notes of cellar and a fruity tang.

                St. Endellion Brie
                A luxury version of Cornish Brie made using double cream

                Driftwood
                A French-style cheese made from goat’s milk. This creamy-colored cheese’s taste becomes intense and oozy after maturation.

                Harrogate Blue
                A soft, creamy, blue-veined cheese delivering a mellow blue flavor with a hint of pepper.

                Savory biscuits, spicy plum chutney

                Dessert
                DO & CO Lemon

                Warm mini Apple Strudel
                Vanilla sauce

                Vanilla ice cream
                Raspberries, chocolate shards, strawberries, meringue drops

                Chocolates by Lauden

                Snacks
                Enjoy a light bite at any time during your flight
                Joe & Seph’s caramel and sea salt popcorn
                A selection of British Kettle Chips
                Seasonal cut fruit

                Afternoon Tea
                We invite you to experience our afternoon tea service, celebrating the Great British tradition of high tea, with a selection of sandwiches, delicious handmade pastries and sweet treats.

                Sandwiches
                Salmon with cream cheese on dark tramezzini, cucumber mint trio, roast beef with tartar sauce on brioche roll

                Cold Cuts
                Goat’s curd, prosciutto, melon, mint

                Patisserie
                A selection of fine patisserie featuring
                Chocolate éclair
                Strawberry Tart
                Pistachio Macaron

                Scones & Jam
                Freshly baked plain or fruit scones with clotted cream and strawberry preserve

                Champagnes & Sparkling Wine
                Laurent-Perrier Grand Siècle, Champagne, France
                Gusbourne Limited Release Twenty Fifteen, Kent, England
                Lanson Rosé NV, Champagne, France

                White Wines
                Chablis Grand Cru Bougros 2015, Burgundy, France
                Pouilly-Fuissé 2015, Burgundy, France
                Leyda Reserva, Sauvignon Blanc 2018, Wairau Valley, New Zealand
                Rolland Galarreta 2017, D.O. Rueda, Spain

                Red Wines
                Chateau Cantemerle 2014, Bordeaux, France
                Fleurie La Rèserva 2013, Villa Ponciago, Beaujolais, France
                Medalla Real Syrah 2015, Mendoza, Argentina

                Dessert Wines
                Royal Tokaji 5 Puttonyos Aszú 2013, Tokaj, Hungary
                Warre’s 2009, Colheita Tawny Port
                113, 115, 173, 175, 177, 179, 183 120F014-ROT3 6/19

                Comment


                • #38
                  BA 16 SIN-LHR July 2019

                  July 2019
                  British Airways First Class
                  BA 16 Singapore to London Heathrow

                  Dinner
                  Warm bakery selection served with butter and the first DNA certified extra virgin olive oil Vubia from Castello Monte Vibiano, Umbria.

                  Canapés
                  Bresaola with pickled onion and quince, grilled king prawn, slow-roasted tomato with onion purée and sorrel

                  Starters
                  Smoked salmon mousse
                  Lemon and caper salad

                  Smoked breast of duck
                  Baby corn, king oyster mushroom, pumpernickel crumbs

                  Cheddar and mushroom quiche
                  Arugula, roasted vine-on tomato salad

                  Cream of Parsnip Soup
                  Roasted parsnip chives

                  Seasonal Mixed Leaf Salad
                  Spicy lemon vinaigrette or creamy honey mustard dressing

                  Mains
                  Grilled tenderloin of Australian beef
                  Cream of salsify, Port thyme sauce

                  Roasted breast of chicken
                  Morel cream sauce, buttered leek

                  Za’atar spiced seabass
                  Tomato and onion sauce, basmati rice, green bean poriyal

                  Conchiglie pasta
                  Pesto sauce, sun-dried tomatoes, baked Portobello mushroom

                  Selection of sides
                  Anna potatoes, buttered broccoli, sautéed red cabbage

                  Cheese
                  Camembert
                  A classic cow’s milk cheese from the Normandy region, Camembert features a creamy texture and a full flavor.

                  Gruyère
                  A Swiss cow’s milk cheese with a creamy texture and a sweet but mildly salty flavor

                  Port Wine Cheddar
                  A spreadable Cheddar cheese mixture with sweet Port wine known for being sharp, strong and flavorful

                  Roquefort
                  A crumbly sheep’s milk cheese, Roquefort is characterized by a complex flavor and striking blue veining.

                  Savory biscuits, peach chutney

                  Desserts
                  Cream cheese brownie
                  Butterscotch cream

                  Apricot, peach and blueberry clafoutis
                  Chocolate Anglaise

                  Vanilla Ice Cream
                  Chocolate sauce, almonds, strawberry compote

                  Chocolates by Lauden

                  Snacks
                  Enjoy a light bite at any time during your flight.

                  Joe & Seph’s caramel and sea salt popcorn
                  A selection of British Kettle Chips
                  Seasonal cut fruit

                  Breakfast
                  Fresh Orange Juice
                  An energizing smoothie – Guava
                  Fresh seasonal fruit appetizer
                  Bircher muesli – strawberry
                  A selection of yogurts
                  A selection of Dorset Cereals
                  Warm breakfast breads and pastries

                  Mains
                  Traditional English Breakfast
                  Scrambled eggs, grilled bacon, pork sausage, mushrooms, cherry tomato, potato cake

                  Baked Egg
                  Feta cheese, green courgette, tomato salsa, sautéed mushrooms, potato rösti

                  Pancakes
                  Poached pears, vanilla sauce

                  Champagne & Sparkling Wine
                  Laurent-Perrier Grand Siècle, Champagne, France
                  Hattingley Valley Blanc de Noirs 2015, Hampshire, England
                  Lanson Rosé NV, Champagne, France

                  White Wines
                  Saint-Aubin Premier Cru Les Cortons 2016, Burgundy, France
                  Goldwater Sauvignon Blanc 2017, Marlborough, New Zealand
                  Weingut Malat “Crazy Creatures” 2017, Kremstal, Austria

                  Red Wines
                  Chateau Chauvin Grand Cru Classé 2012, Bordeaux, France
                  Paul Cluver Estate Pinot Noir 2017, Elgin, South Africa
                  Giacomo Fenocchio Barbera d’Alba Superiore 2017, Piedmont, Italy

                  Dessert Wines
                  Chateau d’Arche 2015, Bordeaux, France
                  Warre’s 2009 Colheita Tawny Port

                  16 SIN-LHR 191F002-ROT1 7/19

                  Comment


                  • #39
                    BA 273 LHR-SAN July 2019 First Class

                    July 2019
                    British Airways First Class
                    BA 273 London Heathrow to San Diego

                    Lunch
                    Warm bakery selection served with butter and the first DNA certified extra virgin olive oil Vubia from Castello Monte Vibiano, Umbria.

                    Canapés
                    Dorset crab with Oscietra caviar and pumpernickel, duck confit with caramelized hazelnut and orange ginger compote, feta cheese with lovage pesto and smoked tomato
                    Even though greater care has been taken due to the nature of the product there is a small risk of crab shell in the product.

                    Starters
                    Smoked chicken and leek terrine, pickled summer vegetables, mustard mayonnaise
                    Croxton Manor goat’s curd, truffle honey marinated asparagus
                    Baked Scottish salmon, celeriac remoulade, apple purée
                    Spiced sweetcorn soup, sour cream, red chili, coriander

                    Seasonal Mixed Leaf Salad
                    Spicy lemon vinaigrette or creamy honey mustard dressing

                    Mains
                    Seared fillet of aged Herefordshire beef, café de Paris butter, red wine jus
                    Pan fried fillet of halibut, broccoli purée, brown shrimp butter
                    Roasted breast of corn-fed chicken, morel cream, roasted garlic
                    Lemon and ricotta tortellini, artichoke velouté

                    Selection of sides
                    Dauphinoise potatoes, creamed spinach with pine nuts, glazed chantenay carrots

                    Cheese
                    Kidderton Ash
                    This handmade goat’s cheese from Cheshire is rolled in ash and has a delicate well-rounded taste.

                    Coastal Cheddar
                    In addition to its sweet flavor, the naturally-occurring calcium crystals in this mature Cheddar gives it a crunchy texture.

                    Orsom Lester Vintage Red
                    A tangy, vintage red cheese with a sweet, nutty character

                    Bleu d’Auvergne
                    This cow’s milk cheese has a moist, creamy interior and sharp, clean taste.

                    Savory biscuits, apricot chutney

                    Desserts
                    Pistachio & Chocolate Cherry Cannelloni
                    Apple Tart Tatin
                    Vanilla bean ice cream with caramel sauce and raspberries
                    Chocolates by Lauden

                    Snacks
                    Enjoy a light bite at any time during your flight.

                    Salad of barrel-aged feta, watermelon, avocado, zhug-spiced beans
                    Trio of sliders: Katsu chicken burger, classic beef burger, spicy bean burger
                    Joe & Seph’s caramel and sea salt popcorn
                    A selection of British Kettle Chips
                    Seasonal cut fruit

                    Light Meal

                    Starters
                    Selection of appetizers

                    Oak-smoked duck
                    Melon, pomegranate, parsley puree

                    Bocconcini mozzarella
                    Basil-marinated heirloom tomatoes

                    Seasonal mixed leaf salad
                    Spicy lemon vinaigrette

                    Mains
                    Tiger Prawn Linguine
                    Chili, spring onion, rocket

                    Gnudi
                    Cherry tomato, spinach, tomato fondue

                    Dessert
                    Chocolate hazelnut slice
                    Earl Grey curd

                    Champagne & Sparkling Wine
                    Laurent-Perrier Grand Siècle, Champagne, France
                    Hattingley Valley Blanc de Noirs 2015, Hampshire, England
                    Lanson Rosé NV, Champagne, France

                    White Wines
                    Laroche Chablis Premier Cur Fourchaume 2017, Burgundy, France
                    Montes Outer Limits Sauvignon Blanc 2018, Aconcagua Valley, Chile
                    Weingut Malat “Crazy Creatures” 2017, Kremstal, Austria

                    Red Wines
                    Chateau Barde-Haut, Grand Saint-Émilion Cru Classé 2011, Bordeaux, France
                    Austerity Pinot Noir 2017, California, USA
                    Grey Single Block Carmenere 2016, Chile

                    Dessert Wines
                    Giesen “The Brothers” Late Harvest Sauvignon Blanc 2013, Marlborough, New Zealand
                    Warre’s 2009 Colheita Tawny Port

                    269,273,275,279,281,283,285,287,289 120F016-ROT1 7/19

                    Comment


                    • #40
                      BA 286 SFO-LHR August 2019

                      August 2019
                      British Airways First Class
                      BA 286 San Francisco to London Heathrow

                      Dinner
                      Warm bakery selection served with butter and first DNA certified extra virgin olive oil Vubia from Castello Montel Vibiano, Umbria

                      Canapés
                      Lobster and shrimp roll, prosciutto with Cheddar cheese, feta cheese stuffed with piquanté pepper

                      Starters
                      Beef terrine
                      Pickled vegetable, whole-grain Dijonnaise

                      Balik-style salmon
                      Celery root rémoulade, citrus herb cream, caviar

                      Fried goat’s cheese
                      Pea velouté, roasted tomato

                      Roasted tomato soup
                      Roasted tomato crostini, micro basil

                      Seasonal mixed leaf salad
                      Spicy lemon vinaigrette or creamy honey mustard dressing

                      Mains
                      Seared fillet of beef
                      Roasted Portobello mushroom, tomato confit, watercress, peppercorn demi-glace

                      Seared monkfish
                      Fennel pollen, ragout of roasted peppers, tomato and capers

                      Pan-roasted French trim breast of chicken
                      Creamy leeks, Parmesan crisp

                      Roasted cauliflower steak
                      Lentil cassoulet, haricots verts

                      Selection of Sides
                      Roasted Hasselback Yukon Gold Potatoes, white and green asparagus, roasted baby squash and courgette

                      Dessert
                      Cheese
                      Mitica MitiBleu
                      A rare sheep’s milk blue cheese from Spain. Aged up to 4 months to create a blue that is bold and flavourful.

                      Cave-Aged Gruyère
                      A refined yet intensely flavoured cave-aged cheese with a tender consistency that melts in your mouth.

                      Murray’s Mini Brie
                      This soft, ripened cheese is made from fresh cow’s milk. Mild and creamy with a buttery flavor.

                      Murray’s Pecorino Calabrese
                      Ivory in color, with a strong taste, soft and slightly tart, the crust is thin and smooth, the cheese is smooth and creamy, with very few holes.

                      Savory biscuits, lemon pear marmalade

                      Desserts
                      Berry dome
                      Herb tuile, blackcurrant coulis

                      Toffee apple and pecan pudding
                      Crème Anglaise

                      Vanilla ice cream
                      Blueberries, raspberries, blackberry, chocolate sauce, gaufrette Pirouline cookie, whipped cream

                      Chocolates by Lauden

                      Snacks
                      Enjoy a light bite at any time during your flight

                      Joe & Seph’s caramel and sea salt popcorn
                      A selection of British Kettle Chips
                      Seasonal cut fruit

                      Breakfast
                      Fresh orange juice
                      An energizing smoothie – watermelon
                      Fresh seasonal fruit appetizer
                      Greek yogurt, blueberry compote
                      A selection of yogurts
                      A selection of Dorset Cereals
                      Warm breakfast breads and pastries

                      Mains
                      Traditional English Breakfast
                      Scrambled eggs, sausage, Irish bacon, rösti potato, mushrooms, tomato

                      Spinach and feta cheese frittata
                      Grilled ham, roasted fingerling potatoes

                      Brioche French Toast
                      Mascarpone, whipped cream, maple syrup

                      Champagnes & Sparkling Wine
                      Laurent-Perrier Grand Siècle, Champagne, France
                      Hattingley Valley Blanc de Noirs 2015, Hampshire, England
                      Lanson Rosé NV, Champagne, France

                      Wines
                      White Wines
                      Laroche Chablis Premier Cru Fourchaume 2017, Burgundy, France
                      Montes Outer Limits Sauvignon Blanc 2018, Aconcagua Valley, Chile
                      Grüner Veltliner Federspiel Ried Liebenberg 2017, Wachau, Austria

                      Red Wines
                      Chateau Barde-Haut, Grand Saint-Emilion Cru Classe 2011, Bordeaux, France
                      Austerity Pinot Noir 2017, Monterey, California, USA
                      Grey Single Block Carmenere 2016, Chile

                      Dessert Wines
                      Giesen “The Brothers” Late Harvest Sauvignon Blanc 2013, Marlbrough, New Zealand
                      Warre’s 2009 Colheita Tawny Port

                      190,192,206,208,210,218,226,274,278,286,288 8/19 121F016-ROT4

                      Comment


                      • #41
                        BA 213 LHR-BOS September 2019

                        September 2019
                        British Airways First Class
                        BA 213 London Heathrow to Boston

                        Lunch
                        Warm bakery selection served with butter and the first DNA certified extra virgin olive oil Vubia from Castello Monte Vibiano, Umbria

                        Starters
                        Duck and fig terrine
                        Red onion marmalade, crumbled chestnut, sweet shallot purée

                        Wensleydale Blue cheese
                        Pickled beetroot, caramelized macadamia nuts, apple sauce
                        Pan fried scallops
                        Shellfish bisque, grilled fennel

                        Curried parsnip soup
                        Vegetable pakora, tarragon yogurt

                        Seasonal Mixed Leaf Salad
                        Spicy lemon vinaigrette or creamy honey mustard dressing

                        Mains
                        Seared fillet of Hereford beef
                        Peppercorn sauce, smoked salt beef croquette

                        Pan-fried Atlantic halibut
                        Buttered spinach, lemon beurre blanc

                        Roasted corn-fed chicken
                        Winbirri bacchus white wine and thyme jus, Jerusalem artichoke purée

                        Black pepper and ricotta ravioli
                        cep velouté, char-grilled baby leeks

                        Selection of Sides
                        Boulangère potato, buttered savoy cabbage, glazed chantenay carrots

                        Cheese
                        Cenarth Brie
                        A well rounded mushroomy flavor and aroma that intensifies with age

                        Cave Aged Wookey Hole Cheddar
                        The texture is firm and the cheese is cream-coloured. The flavours are big, robust and well rounded, with competing notes such as weet and salty, or earthy and tangy

                        Tomme De Savoie
                        This unpasteurized cheese has flavors of grass, nuts and rusticity. Expect some tangy, slight citrus and mushroom notes underlined by odors of a cave

                        Shropshire Blue
                        A soft textured, mellow cheese produced using pasteurized cow’s milk and a vegetable rennet.
                        The cheese has a vividly contrasting color, between the blue veins and the clear orange of the curd.

                        Savory biscuits, sweet apple Croxton chutney

                        Desserts
                        Chocolate hazelnut slice
                        Earl grey curd

                        Warm apricot sponge pudding

                        Vanilla Bean ice cream
                        caramel sauce, raspberries

                        Chocolates by Lauden

                        Snacks
                        Enjoy a light bite at any time during your flight
                        Joe & Seph’s caramel and sea salt popcorn
                        A selection of British Kettle Chips
                        Seasonal cut fruit

                        Afternoon Tea
                        We invite you to experience our afternoon tea service, celebrating the Great British tradition of high tea, with a selection of sandwiches, handmade pastries and sweet treats.

                        Sandwiches
                        Brie with roquito chili jam and wild rocket on a seeded charcoal roll, peppered pastrami with piccalilli of soft grain bread, Scottish smoked salmon with seasoned soft cheese, fresh dill and zesty lemon on a mini bagel

                        Cold Cuts
                        Beef bresaola, Parmesan, green olive, rocket, basil pesto

                        Patisserie
                        A selection of fine patisserie featuring
                        Chocolate and orange Opera
                        Lemon macaron
                        Coconut quenelle

                        Scones & Jam
                        Freshly baked buttermilk or fruit scones with clotted cream and strawberry preserve

                        Champagnes & Sparkling Wine
                        Laurent-Perrier Grand Siècle, Champagne, France
                        Hattingley Valley Blanc de Noirs 2015, Hampshire, England
                        Lanson Rosé NV, Champagne, France

                        Whtie Wines
                        Pouilly-Fuissé Vignes Romanes 2016, Burgundy, France
                        Robert Hall Viognier 2017, Paso Robles, California, USA
                        Pascal Jolivet Pouilly-Fumé 2018, Loire Valley, France

                        Red Wines
                        Chateau Barde-Haut, Saint-Emilion Grand Cru Classé 2011, Bordeaux, France
                        Sebastiani Pinot Noir 2016, Sonoma Coast, California, USA
                        Luis Cañas Reserva 2013, Rioja, Spain

                        Dessert Wines
                        Muscat de Beaumes de Venise 2016 Vin Doux Naturel, Domaine de la Pigeade, France
                        Warre’s 2009 Colheita Tawny Port

                        49,53,67,69,85,93,99,185,189,203,207,209,211,213,2 15,217,219,223,227,239,293,295,297 9/19 120F003-ROT3

                        Comment


                        • #42
                          BA 279 LHR-SJC February 2020

                          February 2020
                          British Airways First Class
                          BA 279 London to San Jose, CA

                          Lunch
                          Warm bakery selection served with butter and the first DNA certified extra virgin olive oil Vubia from Castello Monte Vibiano, Umbria

                          Canapés
                          Air-dried ham with black olive, sun-blushed tomatoes and cornichon, grilled king prawn with Oscietra caviar, avocado and lime salsa, glazed goats’ cheese with quince chutney

                          Starters
                          Loch Fyne Scottish Kinglas smoked salmon
                          Fennel and kasha salad, dill and mustard dressing

                          Creamy burrata
                          Lovage pesto, beetroot, orange, hazelnuts

                          Roasted cannon of lamb
                          Artichoke risotto, sautéed girolles

                          Vichyssoise soup
                          Braddock Whites poached duck egg

                          Seasonal mixed leaf salad
                          Spicy lemon vinaigrette or creamy honey mustard dressing

                          Mains
                          Seared fillet of Hereford beef
                          Tarragon jus, carrot puree, caramelized onion

                          Pan-fried fillet of halibut
                          British crab bisque, buttered samphire

                          Breast of corn-fed chicken
                          Mushroom croquette, celeriac puree, truffle jus

                          Crispy gnocchi
                          Butternut squash puree, Dorset Blue Vinney cheese, chestnuts

                          Selection of Sides
                          Lyonnaise potatoes, glazed chantenay carrots, buttered savoy cabbage

                          Cheese
                          Gillot Camembert
                          A creamy and buttery texture, with a classic bloomy rind. This creamy unpasteurized French cheese has a pungent aroma but a very mild flavor that finishes smoothly, with no tanginess.

                          Barber’s Red Leicester
                          Named for its reddish orange rind, this firm yet crumbly cow’s milk cheese complements fruit and pasta.

                          Stilton
                          An English cheese, semi-soft, crumbly and creamy

                          Blackstone Vintage Cheddar
                          Aged for approximately 18 months which produces a robust Cheddar with a full depth of flavor and a firm rugged texture

                          Savory biscuits, fig relish

                          Desserts
                          Rhubarb and ginger timbale

                          Chocolate chili fondant
                          Chocolate sauce, pistachio and almond mousse ball

                          Vanilla bean ice cream
                          Caramel sauce, raspberries

                          Chocolates by Lauden

                          Snacks
                          Enjoy a light bite at any time during your flight
                          Salad of barrel-aged feta, watermelon, avocado, zhug spiced beans

                          Trio of sliders: katsu chicken burger, classic beef burger, spicy bean burger

                          Tyrrells Poshcorn

                          A selection of Tyrrells hand-cooked English Crisps

                          Seasonal cut fruit

                          Light Meal
                          Starters
                          Selection of appetizers

                          Cured beef bresaola
                          Tonnato dressing, anchovies, tomato, caper

                          Avocado hummus and grilled aubergine pepper salad
                          Kibbet batata, stuffed grape leaves

                          Seasonal mixed leaf salad
                          Spicy lemon vinaigrette

                          Mains
                          Chicken jalfrezi
                          Coriander rice, Bombay potatoes, garlic naan

                          Truffle linguine
                          Lemon crème fraiche

                          Dessert
                          Chocolate and orange délice
                          Almond granola, sugared pistachios

                          2/20
                          269,273,275,279,281,283,285,287,289
                          120F016-ROT2

                          Champagnes & Sparkling Wine
                          Laurent-Perrier, Grand Siècle NV, Champagne, France
                          Hattingley Valley, Blanc de Noirs 2015, Hampshire, England
                          Lanson, Rosé Brut NV, Champagne, France

                          White Wines
                          Lamblin & Fils, Chablis Premier Cru Fourchaumes, 2018, Burgundy, France
                          Jean-Marie Berthier, Pouilly-Fumé 2018, Loire Valley, France
                          Weingut Malat, Furth-Palt Riesling 2016, Kremstal, Austria

                          Red Wines
                          Chateau Cap de Mourlin, Saint-Émilion Grand Cru Classé 2012, Bordeaux, France
                          Bouchard Aîné & Fils, Maranges 2016, Burgundy, France
                          Tenuta di Renieri, Chianti Classico 2015, Tuscany, Italy

                          Dessert Wines
                          Chateau Filhot, Sauternes Grand Cru Classé 2015, Bordeaux, France
                          Warre’s, Colheita Port 2009, Douro, Portugal

                          Comment


                          • #43
                            BA 67 LHR-PHL March 2020

                            March 2020
                            British Airways First Class
                            BA 67 London Heathrow to Philadelphia

                            Lunch
                            Warm bakery selection served with butter and the first DNA certified extra virgin olive oil Vubia from Castello Monte Vibiano, Umbria

                            Canapés
                            Air-dried ham with black olive, sun-blushed tomatoes and cornichon, grilled king prawn with Oscietra caviar, avocado and lime salsa, glazed goats’ cheese with quince chutney

                            Starters
                            Loch Fyne Scottish Kinglas smoked salmon
                            Fennel and kasha salad, dill and mustard dressing

                            Creamy burrata
                            Lovage pesto, beetroot, orange, hazelnuts

                            Roasted cannon of lamb
                            Artichoke risotto, sautéed girolles

                            Vichyssoise soup
                            Braddock Whites poached duck egg

                            Seasonal mixed leaf salad
                            Spicy lemon vinaigrette or creamy honey mustard dressing

                            Mains
                            Seared fillet of Hereford beef
                            Tarragon jus, carrot puree, caramelized onion

                            Pan-fried fillet of halibut
                            British crab bisque, buttered samphire

                            Breast of corn-fed chicken
                            Mushroom croquette, celeriac puree, truffle jus

                            Crispy gnocchi
                            Butternut squash puree, Dorset Blue Vinney cheese, chestnuts

                            Selection of Sides
                            Lyonnaise potatoes, glazed chantenay carrots, buttered savoy cabbage

                            Cheese
                            Kidderton Ash
                            This handmade goat’s cheese from Cheshire is rolled in ash and has a delicate, well-rounded taste.

                            Coastal Cheddar
                            In addition to its sweet flavor, the naturally occurring calcium crystals in this mature Cheddar give the cheese a crunchy texture.

                            Orsom Leicester Vintage Red
                            Named for its reddish orange rind, this firm yet crumbly cow’s milk cheese complements fruit and pasta

                            Bleu d’Auvergne
                            This cow’s milk cheese has a moist, creamy interior and sharp, clean taste.

                            Savory biscuits, apricot chutney

                            Desserts
                            Pistachio and chocolate cherry cannelloni

                            Apple tarte Tatin

                            Vanilla bean ice cream
                            Caramel sauce, raspberries

                            Chocolates by Lauden

                            Snacks
                            Enjoy a light bite at any time during your flight
                            Tyrrells Poshcorn

                            A selection of Tyrrells hand-cooked English Crisps

                            Seasonal cut fruit

                            Afternoon Tea
                            We invite you to experience our afternoon tea service, celebrating the Great British tradition of high tea, with a selection of sandwiches, delicious handmade pastries and sweet treats.

                            Sandwiches
                            Peppered pastrami with Emmental cheese and whole-grain mustard mayonnaise on a white bagel, hot-smoked salmon, lemon and dill crème fraiche with cucumber on multi-seed bread, free-range egg mayonnaise with cress on a bridge roll

                            Cold Cuts
                            Beef bresaola, Parmesan, green olive, rocket, basil pesto

                            Patisserie
                            A selection of fine patisserie featuring
                            Battenberg
                            Chocolate and salted caramel choux bun
                            Toffee, apple and pecan slice

                            Scones & Jam
                            Freshly baked buttermilk or fruit scones with clotted cream and strawberry preserve

                            3/20
                            49,53,67,69,85,99,185,189,203,207,209,213,215,217, 219,227,239,293,295,297,1227
                            120F003-ROT3

                            Champagnes & Sparkling Wine
                            Laurent-Perrier, Grand Siècle NV, Champagne, France
                            Hattingley Valley, Blanc de Noirs 2015, Hampshire, England
                            Lanson, Rosé Brut NV, Champagne, France

                            White Wines
                            Lamblin & Fils, Chablis Premier Cru Fourchaumes, 2018, Burgundy, France
                            Serge Dagueneau & Filles, Pouilly-Fumé Traditiona 2018, Loire Valley, France
                            Kleine Zalze, Vineyard Selection Chenin Blanc 2019, Stellenbosch, South Africa

                            Red Wines
                            Chateau de Fieuzal, Cru Classé de Pessac-Léognan 2011, Bordeaux, France
                            La Follette, Loos Primeros Pinot Noir 2017, California, USA
                            Ramón Bilbao, Reserva Rioja 2014, Rioja, Spain

                            Dessert Wines
                            Etoiles de Doisy Daëne, Sauternes 2015, Bordeaux, France
                            Warre’s, Colheita Port 2009, Douro, Portugal

                            Comment


                            • #44
                              BA 48 SEA-LHR March 2020

                              March 2020
                              British Airways First Class
                              BA 48 Seattle to London Heathrow

                              Dinner
                              Warm bakery selection served with butter and the first DNA certified extra virgin olive oil Vubia from Castello Monte Vibiano, Umbria.

                              Canapés
                              Balik-style salmon with pumpernickel and horseradish, bresaola with pickle, courgette roll with caponata

                              Starters
                              Beef chateau
                              Pickled red pearl onion, candied pine nut, muscatel vinaigrette, rosemary jus

                              Balik-style salmon
                              White asparagus, tarragon crème fraiche

                              Sweet potato and mozzarella croquette
                              Apple and tarragon compote

                              Cream of Cauliflower Soup
                              Gorgonzola flan

                              Seasonal Mixed Leaf Salad
                              Spicy lemon vinaigrette or herb crème fraiche dressing

                              Mains
                              Seared fillet of beef
                              Bordelaise and smoked bacon sauce, vine-roasted tomato, sautéed wild mushrooms, watercress

                              Fillet of Hake
                              Baby courgette, pattypan squash, turnip, tomato marmalade

                              Pork loin chop
                              Apple and calvados sauce

                              Strozzapreti pasta
                              Wild mushroom sauce, roasted red onion, shaved Parmesan

                              Selection of sides
                              Lemon and parsley crushed potato, baby carrot, courgette and pattypan squash, Parmesan gratinaed fennel

                              Cheese
                              Point Reyes Farm Original Blue
                              Milky white in colour with blue-green veins throughout. Creamy texture with medium-strong blue flavor.

                              Milton Creamery Prairie Breeze Cheddar
                              A hybrid between Cheddar and the Emmental cheeses. It has nutty tones and a savory finish that distinguish it from all other Cheddars.

                              Montealva Curado
                              A semi-firm goat’s milk cheese with a natural rind; its appearance is similar to that of Manchego.

                              Eurial Bûcheron
                              An ivory-colored pâté surrounded by a bloomy white rind. Soft, but semi-firm in texture. As it ages, it gets a softer texture and a sharper, more intense taste.

                              Savory biscuits, Old Farmhouse chutney

                              Desserts
                              Caramel popcorn cheesecake
                              Caramel sauce

                              Blueberry and nectarine crumble
                              Crème Anglaise

                              Vanilla Ice Cream
                              Raspberries, candied walnuts, crushed cookies, chocolate sauce, whipped cream

                              Chocolates by Lauden

                              Snacks
                              Enjoy a light bite at any time during your flight.

                              Tyrrells Poshcorn
                              A selection of Tyrells hand-cooked British Crisps

                              Seasonal cut fruit

                              Breakfast
                              Fresh Orange Juice
                              An energizing smoothie – Mango, peach, lime
                              Fresh seasonal fruit appetizer
                              Bircher muesli – cherry
                              A selection of yogurts
                              A selection of Dorset Cereals
                              Warm breakfast breads and pastries

                              Mains
                              Traditional English Breakfast
                              Scrambled eggs, bacon, sausage, tomato, mushrooms, potato rösti

                              Mushroom, spinach and Gruyère cheese omelette
                              Mushrooms, spinach, vine tomatoes

                              Croissant French Toasts
                              Honey labneh, dark cherry compote

                              Champagne & Sparkling Wine
                              Laurent-Perrier Grand Siècle, Champagne, France
                              Hattingley Valley Blanc de Noirs 2015, Hampshire, England
                              Lanson Rosé NV, Champagne, France

                              White Wines
                              Lamblin & Fils, Chablis Premier Cru Fourchaumes 2018, Burgundy, France
                              Serge Dagueneau & Filles, Pouilly-Fumé Tradition 2018, Loire Valley, France
                              Kleine Zalze, Vineyard Selection Chenin Blanc 2019, Stellenbosch, South Africa

                              Red Wines
                              Chateau de Fieuzal, Cru Classé de Pessac-Léognan 2011, Bordeaux, France
                              La Follette, Los Primeros Pinot Noir 2017, California, USA
                              Ramón Bilbao, Reserva Rioja 2014, Rioja, Spain

                              Dessert Wines
                              Etoiles de Doisy Daëne, Sauternes 2015, Bordeaux, France
                              Warre’s 2009 Colheita Tawny Port, Duoro, Portugal

                              3/20
                              48,52,190,218,288 121F036-ROT3

                              Comment


                              • #45
                                April 2022
                                British Airways First Class
                                BA 269 London Heathrow to Los Angeles

                                Wine List
                                White Wines
                                Vincent Girardin, Pouilly-Fuissé 2017, Burgundy, France
                                Vavasour, Sauvignon Blanc, Awatere Valley 2018, Marlborough, New Zealand
                                Weingut Malat, Crazy Creatures, Grüner Veltliner 2017, Kremstal, Austria

                                Red Wines
                                Chateau Larrivet Haut-Brion, Pessac-Léognan 2011, Bordeaux, France
                                La Follette, Los Primeros, Pinot Noir 2017, California, 2017
                                Our Cellar Selection, Rioja Reserva, Rioja, Spain

                                Dessert Wines
                                Royal Tokaji, Blue Label Tokaji, Aszú 5 Puttonyos 2013, Tokaj, Hungary
                                Warre’s, Colheita Port 2009, Douro Valley, Portugal

                                Menu
                                Warm bakery selection served with butter and olive oil

                                Canapés
                                Roasted baby beetroot with lemon yoghurt and pistachio, hummus filled pimento pepper, marinated olives





                                Starters
                                Poached prawns
                                Basil, lemon olive oil dressing

                                Burrata
                                Figs, truffle honey

                                Dukkah spiced carrot and barley salad
                                Cauliflower, crispy kale, tahini yoghurt






                                Mains
                                *Roasted rack of lamb
                                Château potatoes, leek sauce, heirloom baby carrots, runner beans, broccolini



                                *British chicken tikka masala
                                Bhaji, pea pulao

                                Baked baby cauliflower
                                Harissa, smoked tomatoes, tahini, quinoa, bulgur wheat

                                Selection of Sides
                                Potato au gratin, buttered kale, coriander spiced baby carrots

                                Dessert
                                Cheese





                                Oxford Blue
                                A full fat, semi soft, Stilton style blue cheese with a creamy texture and sharp clean flavor.

                                Diftwood
                                A soft, creamy, ash coated goat’s cheese with light lemony flavours.

                                College White with Truffles
                                A Brie style cheese with a layer of truffle butter in the middle of the cheese.

                                Godminster Round
                                An organic creamy full flavour vintage cheese.

                                Savoury biscuits, plum and apple chutney, grapes

                                Desserts
                                *Chocolate and sea salt caramel tower


                                [URL=https://photobucket.com/u/Carfield76/a/b8b823eb-fd31-4dc8-abfc-639cddd50faa/p/52d6d38f-7df6-4b24-b3b3-88222931f87b][IMG]https://hosting.photobucket.com/images/cc465/Carfield76/BA_269_042022F-62.HEIC?width=960&height=720&fit=bounds[/IMG][/URL]

                                Vanilla Ice Cream
                                Lindt truffles

                                Snacks
                                Enjoy a light bite at any time during your flight




                                Whole grain salad with asparagus, grilled aubergine, Romanesco, hummus crème fraiche

                                *Traditional Scotch egg with homemade piccalilli

                                Popcorn

                                A selection of Tyrrells hand cooked British Crisps

                                Seasonal cut fruit

                                *We have created signature British dishes for you to enjoy on your flight today.

                                Light Meal
                                Starters
                                Prosciutto
                                Ricotta, grilled courgettes


                                Roasted squash hummus
                                Za’atar courgette, feta cheese, flamed peppers, paprika oil

                                Mains
                                British roasted chicken
                                Potato mousseline, truffle and rosemary jus




                                Traditional aubergine parmigiana

                                Dessert
                                Mango
                                Lime and yuzu citrus crème fraiche



                                193,195,197,243,269,281,283,285,287 120F005-2

                                Comment

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