United Airlines :: ORD-MUC :: Sep 2009

UA 906 Flight	ORD Chicago O'Hare		MUC Munich
Business Class	4,522 miles		8:40 Flying Time

Dinner
Appetizer	Shrimp, prosciutto and vegetable crudite with tahini lime sauce
Salad	Fresh seasonal greens with creamy garlic or balsamic vinaigrette
Main Course	Slowly braised beef short rib, with red wine braised cabbage and roasted rosemary potatoes -or- Sate spiced chicken with vegetarian risotto and herbed asparagus, carrot saute -or- Cheese tortellacci -or- Express Dine Option: Curry tomato lentil soup, spicy scallops salad served with Asian sesame ginger vinaigrette
Dessert	International cheese selection (San Joaquin Gold, Le Cabrie) Eli's key lime cheesecake

Refreshment (Pre-Arrival)

Fruit appetizer, raspberry yoghurt, croissant and fruit preserves

jetBlue Airways :: SEA-LGB :: Sep 2009

B6 295 Flight	SEA Seattle Tacoma		LGB Long Beach
Economy Class	956 miles		2:30 Flying Time

from the snack basket: chocolate chunk cookie, cashews and ginger ale

jetBlue Airways :: LGB-SEA :: Sep 2009

B6 294 Flight	LGB Long Beach		SEA Seattle Tacoma
Economy Class	956 miles		2:40 Flying Time

jetBlue's signature Terra Blue potato chips with coke

United Airlines :: ICN-SFO :: Apr 2009

UA 892 Flight	ICN Seoul Incheon		SFO San Francisco
First Class	5,657 miles		10:25 Flying Time

    

Lunch
Appetizer	Crayfish dill stew in mini brioche and "Devils on horseback" chicken with bacon and apricots with mango cilantro salsa
Soup	Minestrone soup
Salad	Mesclun mix with sliced radish, red and yellow bell pepper strips and crisp croutons, served with lemon aioli or Korean sesame vinaigrette
Main Course	Pan-seared filet mignon with shiitake mushroom cream sauce, buttered parmesan noodles and broccoli with carrots -or- Seared pacific dory with coriander chutney, sheamed purple potato and herb marinated vegetables -or- American-style BBQ pork ribs with savory BBQ sauce, corn with peppers and green beans in olive oil -or- Sam Gym Jjim: braised Korean gingen chicken with chestnuts and assorted vegetables, steamed rice
Dessert	Ice cream, with choice of sundae toppings:hot fudge, butterscotch topping, mixed berry compote, sliced roasted almonds and whipped cream Cheese selection (Danish Blue, Cheddar, Walnut Fondue), served with red grapes and crackers

    

    

Alternatives and snacks

Warm Korean hamburger with bulgogi sauce Garlic cream cheese, cucumber and lettuce sandwich Hot noodle soup Assorted snack treats

Breakfast

Spinach and ricotta quiche with chunky tomato sauce, roasted chorizo sausage -or- Fresh seasonal fruit plate with creamy yoghurt

United Airlines :: SFO-ICN :: Mar 2009

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