British Airways

First Class

Menu for Concorde

London – Anchorage – Tokyo – Osaka

British Airways as a member of La Confrerie de la Chaine des Rotisseurs,

- the world’s oldest and most important gastronomical society, founded in

1248 and granted a Royal Charter in 1610 – welcomes the privilege of

continuing long-standing traditions of comfort, elegance and hospitality

for the most discerning of travellers.

Lunch

Japanese delicacies with a selection of canapés

Appetizers

Golden Ascerta caviar presented in a wholemeal tartlet. Accompanied

by smoked sturgeon and a papillote of smoked salmon and salmon mousse

Served with buttered brown bread

Chilled mango with a combination of citrus fruits

Hot hors d’oeuvre featuring a croustade of

Wild mushrooms and spears of asparagus

Soup

Chicken consommé garnished with pistachio quenelles

Chilled cream of mulligatawny soup

Main Courses

Roast rib eye of prime Scotch beef

Served with Yorkshire pudding and natural gravy

Grilled Dover sole and prawn

Dressed with herb butter and garnished with grilled vegetables

Braised breast of duckling with five spice sauce

A vegetarian speciality featuring a combination of

Fresh vegetables and nuts, baked in a case of light filo pastry

And served with carrot sauce

Vegetables

Fresh leaf spinach, spring carrots, stuffed baby marrow,

jetee promenade potatoes and rice pilaf

Selection of Japanese pickles

Salad

Mixed seasonal salad. Served with a choice of

Mustard vinaigrette or yoghurt and herb dressing

Desserts

A variety of fresh fruit and berries set in pink champagne

Creamy ice cream, prepared from yoghurt and natural fruit purees

Fruit

Basket of fresh seasonal fruits

Cheese

A fine selection of English cheeses including Stilton,

Double Gloucester and goats’ cheese. We also recommend

Rougette a new soft country cheese from Germany

And Chavannes from France

Coffee – Tea

Coffee, decaffeinated coffee or tea. Served with a selection of fine chocolates

Afternoon Tea

Sandwiches

Selection of sandwiches featuring chicken, prawns,

Egg with cress and salted brisket of beef

Scones

Light fruit scones, Served with strawberry preserve and clotted cream

From the Bakery

English tea cake and fresh fruit marignons

Coffee – Tea

Your choice of coffee or tea including

Darjeeling , Earl Grey, Camomile

Light Meal

Appetizer

Seafood salad. Served with turnip, soy and sesame vinaigrette

Main Courses

Pan-fried entrecote steak. Garnished with a variety of wild mushrooms

Grilled filet of fresh salmon dressed with parsley butter

Vegetables

French beans, stuffed courgettes, baby squash,

Japanese rice and berny potatoes

Salad Bowl

Mixed seasonal salad with tarragon vinaigrette or yoghurt,

Mustard and chive dressing

Dessert

Fresh fruit flan

Cheese Board

Selection of cheeses. Served with celery, crackers and butter

Fresh fruit

Variety of freshly prepared seasonal fruit

Coffee – Tea

Coffee, decaffeinated coffee or tea