| UA 893 Flight | SFO San Francisco |  | ICN Seoul Incheon |  |
| First Class | 5,657 miles | 12:10 Flying Time |
Cocktail service: mixed nuts (left) and ginger ale (right)
| Dinner | |
| Appetizer | Warm jumbo lump crab and shiitake mushroom with Monterey Jack cheese and jalapeno creme fraiche -or- Slowly braised shredded pork and caramelized onions, cherry strewn wild rice, marjoram and a pecan balsamic vinaigrette |
| Soup | Roasted red pepper and smoked Gouda bisque |
| Salad | Fresh seasonal greens with red teardrop tomatoes, yellow bell peppers, kalamata olives and seasoned croutons served with creamy caesar or Asian sesame ginger vinaigrette |
| Main Course | Roasted beeftenderloin and sun-dried tomatoes, kalamata olive and eggplant strewn quinoa -or- Grilled beef brochette with bulgogi sauce, steamed rice and baby bok choy -or- Grilled mahi mahi with yuzu miso vinaigrette, sweet potato pie and sauteed spinach -or- Pomegranate glazed duck breast, Jasmine cashew rice and Chinese broccoli with baby carrots |
| Dessert | Ice cream, with choice of sundae toppings: hot fudge, caramel, mixed berries, toasted almonds and whipped cream Cheese selection (St. Pete's Blue, 4 Year Cheddar, St. Rocco Triple Creme), served with red grapes and crackers |
Dinner table setting (left); the only choice of bread roll (right)
| Alternatives and snacks | |
| Mesquite smoked turkey with Swiss cheese Cucumber and provolone sandwich Fresh fruit Ghirardelli chocolate Mini pretzels Hot noodles Lay's baked chips Granola bars | |
| Lunch | |
| Mesquite turkey with provolone on rustic torpedo roll, roasted red potatoes and a fresh fruit appetizer -or- Fresh seasonal fruit plate with creamy yoghurt | |
