Originally posted by cawhite
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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.
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UA 17 JFK - SFO May 2007
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
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Breakfast ORD-LAX (late September 2007)
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.Last edited by cawhite; 2 October 2007, 07:16 PM.
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UA 891 LAX-NRT Feb 04, 2008
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.
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UA804 Singapore to Tokyo (8/08)
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
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UA884 Tokyo to Chicago (8/08)
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
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UA883 Chicago to Tokyo (8/08)
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
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UA803 Tokyo to Singapore (8/08)
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
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UA804 Singapore to Tokyo (10/08)
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
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UA882 Tokyo to Chicago (10/08)
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
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UA 862 HKG-SFO Business Class September 2011
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
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