Food x 8: Course After Course of Food

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One can say there is far too much food served on this American Airlines Flagship flight from Heathrow to LAX. But I won't complain. I was soaking it all in and planned to enjoy as much of it as I could. I may never be able to do this again. But even I had my limits and refused the mid-flight snack of gourmet cheeses, dried fruit and crackers. Sure it's not quite dining in a four-star restaurant but the quality and service is better than expected from what I am used to in coach.

Here's what was offered during the flight. Take notice of the silverware, china and glass with the Airline's standard navy tray-table cloth. Also offered were warm nuts, gourmet bread and butter, assorted candies (I went for the Toblerone & Walker's shortbread), freshly baked cookies and chilled sparkling water. The remaining entree choices were: tomato almond beef fillet; grilled citrus halibut; and penne pasta with basil and tomatoes.

To start: Champagne (Nicolas Feuillate Brut Reserve Particulaire) and marinated cheese antipasto.

Appetizer: Smoked salmon and citrus marinated shrimp accompanied by capers, red onion and sour cream

The Salad Cart: Seasonal greens with artichokes, red bell peppers, kalamata olives and cucumbers with Sapori d'Arte olive oil and balsamic vinegar.

Main Course: Tarragon chicken (seared breast of chicken enhanced by tarragon reduction) served with fava bean and sundried tomato medley with truffle mashed potatoes.

Dessert: Ben & Jerry's vanilla ice cream sundae with hot fudge and whipped cream.

Pre-Arrival Meal: Uno's deep dish pizza seasoned with garlic offered with a fresh green salad topped with broccoli, tomatoes and Italian herb vinaigrette.

Coffee & Dessert: Fresh fruit.