Thursday, November 13, 2014

Round Trip in 1st and What We Ate

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.

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