This was the lunch menu for the 1:30 p.m. Saturday flight into JFK...
Starter: Smoked salmon and seared tuna with wasabi and ginger aioli
Salad: Spinach and Romaine mix with hearts of palm, strawberries and pecans - choice of Caesar or olive oil and balsamic vinegar dressings.
Entrees: Spinach and cheese-stuffed chicken breast with Beurre sauce with a potato pancake and haricots vertes (green beans the fancy way) (Richie)
Classic Caesar salad and corn chowder, optional grilled chicken skewer (Me and I can tell you that the corn chowder was very good and the Caesar dismal. The lettuce - what there was of it - looked tired and probably was; the chicken skewer that was "grilled" was boiled white meat chicken chunks with grill marks, possibly artfully done with a blow torch previously.)
Wild rice and vegetable-stuffed Portobello mushroom with Monterey Jack cheese in a roasted red pepper sauce.
Dessert: Ball of vanilla ice cream with sauce of your choice (butterscotch with a shot of Amaretto)
Cheese Tray
Dinner menu for 5:30 p.m. flight out of Kennedy to LAX:
Starter: Thai grilled chicken with pineapple and watermelon with Asian mint dressing. (This was so sad; imagine three chunks of grilled pineapple chunks and two of chicken with one wedge of watermelon and a single sprig of cilantro. I felt sorry for it, but ate it anyhow.)
Salad: Seasonal greens with walnuts and goat cheese. Choice of cilantro dressing or olive oil and balsamic vinegar.
Entrees: Grilled beef filet with Port wine sauce, garlic mashed potatoes and green and yellow beans. (We both had this and I couldn't finish it because the portion of beef was about the size of a baseball.)
Shrimp Scampi with creamy polenta and grilled asparagus.
Butternut Squash gnocchi with sautéed squash and sage cream sauce.
Dessert: ball of vanilla ice cream with choice of sauce
Cheese plate
So belch and get ready to depart the plane now. We're home again.
Thursday, November 13, 2014
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