UA C Menus

[9V-JKL]

Originally Posted by cawhite

I like broccoli.

LOL! I'm not the odd-one out then

[cawhite]

Originally Posted by 9V-JKL

LOL! I'm not the odd-one out then

I wouldn't count on that!

[CGK]

Actually, I did remember that period of time after the statement by that president. I lived in the suburb of Philadelphia. Suddenly, broccoli was a hot commodity. The gourmet lunch place I went to, suddenly adding broccoli in their salad served. Since then, I am getting used to eating broccoli.
Back to that particular UA flight, indeed the portion of broccoli was so much. And I noticed I was the only one who ate all the veggies among the 4 who seated in my row.

[CGK]

p.s

new york
san francisco
los angeles




To Begin

Chilled marinated prawns and asparagus with a balsamic vinaigrette


Salad

Fresh seasonal greens
Creamy Italian or Asian sesame ginger dressing


Main Course

Pan-seared beef tenderloin with bernaise sauce
Roasted parsnip, whipped potatoes and green and wax beans

Sauteed scallops and prawns with lemon grass crab broth
Chinese egg noodles and steamed baby back choy

Hawaiian stuffed chicken breast with chicken jus
Roasted smashed sweet potatoes and herbed root vegetables


Please advise the flight attendant if you prefer to have sauce served on the side


Dessert

Ice cream

Cheese plate with fresh seasonal fruit
Jarlsberg, Reny Picot Fontina, St. Andre Triple Creme



Prior to Arrival

A selection of extraordinary chocolate truffles from Gayety's Chocolates




Featured Cocktails

Bellini

Kir Royale


Featured Wines


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


Sparkling Wine

Domaine Chandon Blanc de Noir NV California


White Wine

Jaffelin Rully 2004 (Chardonnay)

Laboure-Roi Chablis 2005 Le Beaunois (Chardonnay)

Geyser Peak Sauvignon Blanc 2005 California

Estancia Pinnacles Chardonnay 2004 Monterey


Red Wine

Chateau Donissan Haut-Medoc (Bordeaux Blend)

Delas-Freres St. Esprit 2005 Cotes du Rhone (Grenache Blend)

Fabre-Montmayou Malbec 2004 Mendoza

Warburn Premium Reserve Shiraz 2005 South Australia



We apolpgize if occasionally your choice is not available



5/07
PREMIUM TRANSCON (D23)
203B553-2 1

[cawhite]

Choice of a fruit & yogurt plate; or 3- cheese omelet with a roasted red pepper sauce, fresh fruit (pineapple, kiwi, strawberry & grapes), bacon (3 strips) and sausage (1 link) and potatoes. Both were served with a choice of bagel, sweet cheese danish or croissant.

[kkjay77]

FEB 4TH, 2008
UA0891 LAX-NRT

to begin
Lemon grass skewered shrimp and Genoa salami
Whole grain mustard sauce
Fresh seasonal greens
Ranch or Asian sesame ginger dressing

main course
Korean barbecue beef with bulgogi sauce
Steamed rice and broccoli
Spice-rubbed chicken with vodka sauce
Potato pierogis and Swiss chard
Washoku zen selection
Appetizers of crabmeat in layered eggs, salmon temari,
burdock wrapped in glazed beef, shrimp with fish eggs, seared tuna
with wasabi dressing, somen noodles and simmered shiitake mushroom
A main course of broiled sea bass saikyo yaki, shimeji mushroom,
ginkgo nut, simmered bamboo shoot, carrot flower
served with steamed rice and Japanese pickled vegitables
Served with green tea
Items in this meal may contain traces of MSG.

dessert
International cheese selection
Manchego, Rosenborg Noble Blue
Eli’s Caramel Apple Cobbler

midflight snack
Sandwiches, Ghirardelli chocolate and other assorted snacks
Hot noodles are available upon request

prior to arrival
Pesto ciabatta with mesquite turkey
Flame-roasted potato medley
Fresh seasonal fruit plate with creamy yogurt

When making reservations on future flights to and from Japan,
you may secure the Japanese meal by preordering.

We apologize if occasionally your choice is not available.

1/08
LAX/SEA/SFO-NRT;SFO-KIX/NGO (LD83-S89E-L87)
260C003-1




The wines served aboard United’s flights are chosen in consultation with Doug Frost, columnist and author (On Wine, 2001; Uncorking Wine, 1996).
Mr. Frost has been nominated for the prestigious James Beard Foundation Award and is one of only three people in the world to hold both title of Master Sommelier and Master of Wine.
Mr. Frost and United Airlines have taken a truly global perspective in selecting wines for your appreciation and enjoyment.
A votre santé!

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

Champagne
Philipponnat NV Champagne Brute Royale Reserve
Pommery Brut Royal NV Champagne

White Wine
Chateau De Tracy “Mademoiselle De T” 2005 Pouilly Fume (Sauvignon Blanc)
Guy Sagat Les Logeres 2006 Pouilly Fume (Sauvignon Blanc)
Estancia Pinnacles Chardonnay 2005 Monterey
Hawk Crest Chardonnay 2006 California

Red Wine
Taurus Roble 2004 Toro (Tempranillo)
Capcanes Mas Donis 2005 Montsant (Tempranillo/Garnacha)
Aquinas Merlot 2004 Napa Valley
Pedroncelli Bench Vineyards Merlot 2005 Dry Creek Valley

Sake
Gekkeikan Sake is available on flights to and from Japan

Beverages
Sandeman Founders Reserve Porto will be offered during the main meal’s dessert.
STARBUCKS coffee will be available throughout the flight.

[cawhite]

Choice of fruit plate or omelet with green & red peppers (included side of fruit, piece of ham, one sausage link, and potato cakes).

(3-class UA mainline)

[Bon]

to begin

Your selected entree will be accompanied by fresh fruits and breakfast breads

main course

Scrambled eggs with grilled chicken sausage
Corned beef hash, sauteed spinach and oven-roasted tomato with herbs

Braised snapper with ginger, spring onions and E-fu noodles
Taiwanese cabbage, carrots and shredded mushrooms

Continental breakfast
Selection of fresh fruits, cereal, yogurt


prior to arrival

Penne pasta with tomato concasse and basil pesto pine nut sauce
Feta cheese and kalamata olives

Ciabatta sandwich with roast beef
Gherkin, fresh tomato and mayonnaise

dessert

Raisin cheesecake with raspberry sauce

Today's menu features beef from Australia or New Zealand

[Bon]

to begin

Lemon shrimp and cocktail sauce, smoked duck
Vegetable sushi and pickled ginger

Fresh seasonal greens
Creamy peppercorn or yuzu vinaigrette

main course

Pan-seared filet mignon with Bearnaise sauce
Pan-fried potato and sweet potato, broccoli with sliced almonds

Dijon and panko chicken breast with jus demi-glace
Herb basmati rice and green bean, carrot, pepper saute

Washoku zen selection
Appetizers of grilled pepper shrimp, grilled duck with brudock-flavored miso, scallop with egg, stuffed shiitake mushroom, simmered vegetable sushi roll, poached shrimp and snapper marinated in rice vinegar and buckwheat soba noodles with simmered eggplant

A main course of marinated broiled sea bass, simmered shimeji mushroom, water chestnut, crab leg, ginkgo nut and gluten flower served with steamed rice and Japanese pickled vegetables

Served with green tea

Items in this meal may contain traces of MSG

dessert

International cheese selection
Mimolette, Jeune, Gorgonzola

Eli's Pineapple Upside Down Cheesecake

midflight snack

Assorted treats are available between the two main meals
Hot noodles are available upon request

prior to arrival

Ham, cheese, spinach open face sandwich with creamy mushrooms

Fresh seasonal fruit plate with creamy yogurt


Today's menu features beef from Australia

[Bon]

to begin

Shrimp, prosciutto and vegetable crudite with tahini lime sauce

Fresh seasonal greens
Ranch or Asian sesame ginger dressing

main course

(T) Grilled bacon wrapped strip loin
With red wine braised cabbage and roasted rosemary potatoes

Pecan crusted chicken breast with chunky pomodoro sauce
Risotto and zucchini with squash medley

Washoku zen selection
Appetizers of crabmeat in layered eggs, salmon temari, burdock wrapped in glazed beef, shrimp with fish eggs, seared tuna with wasabi dressing, somen noodles and simmered shiitake mushroom

A main course of broiled sea bass with saikyo yaki, shimeji mushroom, ginkgo nut, simmered bamboo shoot, carrot flower served with steamed rice and Japanese pickled vegetables

Served with green tea

Items in this meal may contain traces of MSG

dessert

International cheese selection
Manchego, Rosenborg Noble Blue

Eli's Key Lime Cheesecake

midflight snack

Sandwiches, Ghirardelli chocolate, granola bars and other assorted snacks
Hot noodles are available upon request

prior to arrival

Honey-roasted turkey with cheddar on multi-grain roll
Three potato hash

Fresh seasonal fruit plate with creamy yogurt


(T) Item designed especially for United Airlines by Charlie Trotter

[Bon]

to begin

Fresh seasonal greens
Roasted pumpkin seeds
Creamy peppercorn or yuzu vinaigrette

main course

Trader Vic's Pan-seared filet mignon with Malagasy sauce green peppercorn sauce
Twice-baked potato with bacon and sour cream and sauteed asparagus

Trader Vic's Chicken with shiitake mushrooms in mango chili stir fry
Cilantro basmati rice

Marinated broiled sea bass and crab leg zuwaigani
Hanagata rice with yukari powder, simmered shimeji mushroom, water chestnut, ginkgo nut and gluten flower

dessert

Eli's Pineapple Upside Down Cheesecake

Today's menu features beef from Australia

[Bon]

to begin

Your selected entree will be accompanied by fresh fruit and breakfast breads

main course

Poached eggs on beef tenderloin with Hollandaise sauce
Oven-roasted new potatoes with herbs, buttered asparagus and carrots

Braised minced chicken with preserved fish and egg noodles
Taiwanese cabbage and Chinese mushrooms in oyster sauce

Continental breakfast
Selection of fresh seasonal fruits, cereal and yogurt


prior to arrival

Focaccia sandwich with sun-dried tomato, roasted eggplant, peppers and mozzarella
Pesto Mayonnaise

Today's menu features beef from Australia or New Zealand

[Bon]

to begin

Smoked salmon rose, sweet sesame pork
Vegetable sushi and pickled ginger

Fresh seasonal greens
Blue cheese or sesame vinaigrette

main course

Pan-seared filet mignon with balsamic onion demi-glace
Baked stuffed potato with chives and asparagus

Key lime and honey chicken breast with mango lime sauce
Jambalaya rice and green beans with macadamia nuts

Washoku zen selection
Appetizers of snapper sushi, simmered shrimp, lightly salted flounder wrapped in seaweed, chicken in cod egg roll, baby bamboo with dried fish flakes, beef sirloin with Japanese dressing, maitake mushroom and cha-soba noodles topped with simmered shimeji mushroom

A main course of salmon topped with chestnut paste and grilled eringi mushroom, chestnut, green beans and carrot flower served with steamed rice and Japanese pickled vegetables

Served with green tea

Items in this meal may contain traces of MSG

dessert

International cheese selection
Colby Jack, Camembert

Eli's Cherry Frangipane Tart

midflight snack

Assorted treats are available between the two meals
Hot noodles are available upon request

prior to arrival

Chicken, spinach and ricotta crepes with roasted red pepper sauce

Fresh seasonal fruit plane with creamy yogurt

Today's menu features beef from Australia

[Dent@SUB]

UA895 HKG-SIN

[Carfield]

September 2011
United Airlines Business Class
UA 862 HKG-SFO

Beginnings
Smoked Duck Breast, Herb Grilled Prawn
Mango Mayonnaise

Seasonal Mixed Greens
Creamy Herb Boursin or Honey Seasame Soy Vinaigrette

Main Course
Pan-Seared Fillet Mignon with Chanterelle sauce
Garlic mashed potatoes and oven-roasted eggplant, squash and parsnips
Or
Oven-Roasted Chicken Breast with Balsamic Cherry Sauce
Truffled soft polenta and garlic vegetable medley
Or
Deep-fried Sea Perch with Black Vinegar and Ginger sauce
Vegetable fried rice and wok fried root vegetables

If your entrée comes with a sauce and you prefer to have it served on the side in a ramekin, please inform your flight attendant when indicating your dining preferences.

To Finish
Artisan Cheese Selection
Served with red grapes and crackers
Brie, Red Leicester

Banana Bread Pudding
With Chocolate sauce

Midflight Snack
Warm Curry Tortilla Wrap with Tandoori Chicken and Cream Cheese
Asian Coleslaw and Cheddar Cheese Sandwich
Pepperridge Farm Milano Cookie
Twix Candy Bar
Lay’s Potato Chips
Cheese and Crackers

Hot sandwiches are available upon request
Please help yourself to wraps, sandwiches and snacks located near the galley

Prior to Arrival
Fresh Seasonal Fruit Plate
With Creamy Yogurt

For the heartier appetite, you may select the following entrée:
Herb Cheese Omelette with Red Pepper Coulis
Canadian Bacon and Hash Brown Potatoes

Today’s menu features beef from New Zealand.

Featured Wines
Champagne
Nicolas Feuillatte Brut Reserve Particuliere NV Champagne
Or
De Venoge Cordon Bleu Brut NV, Champagne

White Wines
Pazo San Mauro Albarino 2007, Rias Baixas, Spain
Or
Guy Saget “La Peitite Perriere” Sauvignon Blanc 2009, Loire Valley
Geyser Peak Chardonnay 2009, Alexander Valley

Red Wines
Chateau Pesquie Les Terrasses (Grenache Blend) 2009, Cotes du Ventoux
Chateau Sigognac Medoc Cru Bourgeois 2008
Or
Kenwood Vineyards Yulupa Merlot 2008, California
8/29/11
HKG-SFO (LD83-S89-B87)
261C007-1