[Anonymous]

[Tom Otley]

Virgin Menu, LHR- ACC Upper Class (May 2010)

LHR – ACC

Breakfast

Selection of breakfast cereals – choose from Cornflakes, Weetabix, Rude Muesli or Special K;
Seasonal fresh fruit with organic yoghurt;
Hot toast with butter and your choice of marmalade, honey, strawberry or blackcurrant jams;

Croissant with butter and you choice of marmalade, honey, strawberry or blackcurrant jams,

Selection of sweet muffins,

Lamb sausage sandwich made on a soft white roll, with ketchup or brown sauce,

Cooked breakfast of cheese omelette, Lincolnshire sausage, succulent back bacon and baked beans.

Lunch

Starters

Seasonal leaf salad topped with Danish blue cheese, poached pear and diced bacon;

Asparagus and herb soup served with an optional garnish or crème fraiche, plus your choice of warm breads.

Main course

Oven-baked cod with sun dried tomato and basil pesto, served with roasted new potatoes wilted baby spinach and red onion and Dijon salsa;

Aromatic African lamb stew served with jollof rice and shrimps

African chicken yassa with fried rice and roasted plantain.

Cheese

Our specially selected cheeses, with cream crackers and red grapes
Blackstick’s Blue – soft bodied blue-veined cheese with a smooth, creamy flavour,

Yarg cheddar – firm textured with a creamy, slightly mushroomy taste,
Somerset camembert – rich and creamy with a soft, edible white rind.

Dessert

Warm pecan tart with custard, cappuccino panna cotta.

From the bar:

Akvinta vodka, Grey Goose vodka, Bacardi 8 year old, martinini, Bombay sapphire gin, Dewars 12 year old special reserve, Aberfeldy 12 year old single malt, Jack Daniels, Otard Cognac, Grahams port, Drambuie, Kahlua and Baileys.

Champagne:

Champagne Lucas Carton Brut NV;

Berry’s Extra Dry Blanquette de Limoux nv, Jean-Louis Denois, France.

White:

Vina Delia Chenin, Torrontes 2009, Argentina;
Bianco di Custoza 2008, Itlay,
Domaine de Coudoulet Chardonnay 0087, France.

Red
Working Dog Shiraz, Viognier 2009;
Sansovino Raboso 2007, Italy;
Chateau de Brandey Bordeaux 2008, France.

ACC – LHR
Lunch
Starters

Sliced basil chicken breast with seasonal salad leaves, mango tomato salsa and a wedge of lime

White onion soup with your choice of breads

Main courses

Herb-crusted roasted beef with balsamic reduction, garlic and spring onion mashed potato, braised green beans and carrots

Ricotta-crusted salmon fillet topped with chive sauce, with parsley potatoes, asparagus spears, sautéed carrots and grilled leek

Spinach ravioli with creamy tomato sauce, jollof rice, palava vegetables (cooked in a local spinach sauce) and kelewele (spiced friend plantain).

Cheese

Our specially selected cheeses, with cream crackers and red grapes
Roquefort – crumbly sheep’s milk cheese with cream crackers with blue-green veins and a tangy flavour

Cheddar – hard cheese with a mature, slightly sharp taste

Camembert – soft-textured ripened cheese with a mild, mushroomy flavour

Dessert

Warm apple crumble with custard

Hazlenut sponge cake with dark cherry compote

Wines

Champagnes,
as above

White:

Working Dog Chardonay/Viognier 2009, Australia

L’Herre Gros Manseng/ Sauvignon Blanc 2009, France

Signal Cannon Chenin Blanc 2009, South Africa

Red

Tochuela Tempranillo Seleccion 2007, Spain

Domaine de la Cessane Grenache / Merlot 2008, France

Signal Cannon Merlot 2008, South Africa.

[VintageKrug]

Did you have enough champers for the return flight?

My last LHR-LAX they ran out of ‘poo on board, before we’d even reached Newfoundland.

Can you imagine the horror on my face when being told this revelation?

After subtle hints that someone might like to try a little harder to locate some, they did find a bottle, but I was most distressed, and rather needed it to recover.

[Tom Otley]

Plenty of it, though to be honest, after the first hour or so it was so warm we were drinking water, and once the UC cabin filled up with irate pax

http://www.businesstraveller.com/discussion/topic/When-things-go-wrong….-Virgin-inaugural-return-flight-from-Accra

, we took a rather more sensitive approach to passing the hours.

[VintageKrug]

I wasn’t aware they served Pale Ale on board.

[Author]

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