Heating Instructions all aircraft Breads: minutes Soup: minutes

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Joel Watts
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International Flagship Service for Hong Kong - First Class Pre-Departure Snack Smoked Almonds (do not heat) Note: The customer dictates the

Breads: 275 5-10 minutes Soup: 275 10-15 minutes Cocktail Snack (prior to table set) Place on credenza with beverage Table Setting White

and Creamy ginger and melon Gazpacho NOTE: gazpacho is packed in a bottle and will need to be poured into the small cup prior to serving

Garnish with wonton strips Salad: Boston Lettuce with bulls blood micro greens - Candied Ginger Vinaigrette or - Spicy Sesame Kewpie

Village Bakery (Dallas)Sliced Breads (offer from wire basket) - Sourdough - Whole Grain Sourdough (Detailed procedures in the Onboard

Introduction, menus, beverage/meal orders 5. Pickup Level-Off 1. Lavatories toiletries 2. Beverage/meal orders 3.

Refills Lunch/Dinner Service Note: The First Class meal service is a fully customizable experience based on customer preference.

1 International Flagship Service for Hong Kong - First Class Pre-Departure Snack Smoked Almonds (do not heat) Note: The customer dictates the service flow in First Class. The suggested flow to the right serves as a guide. Breads: minutes Soup: minutes Cocktail Snack (prior to table set) Place on credenza with beverage Table Setting White Tablecloth Napkin Roll-up w/metal Clip Bread Plate Emporium Butter pat Salt/Pepper Shaker Set Canapé American White Sturgeon Caviar Tartlet and Creamy ginger and melon Gazpacho NOTE: gazpacho is packed in a bottle and will need to be poured into the small cup prior to serving Soup: Hot and Sour soup with wonton strips Pour soup into 4 bowl and place on 7 charger plate with cocktail napkin to prevent slipping Garnish with wonton strips Salad: Boston Lettuce with bulls blood micro greens - Candied Ginger Vinaigrette or - Spicy Sesame Kewpie vinaigrette Marinated olives (with pits) and Terra Chips - portion Terra Chips from bulk bag into the ramekin prior to serving. Village Bakery (Dallas)Sliced Breads (offer from wire basket) - Sourdough - Whole Grain Sourdough (Detailed procedures in the Onboard Service Manual in the Document Library.) Pre-Departure 1. Luggage/coats 2. Pre-departure beverages/snacks 3. Amenities 4. Introduction, menus, beverage/meal orders 5. Pickup Level-Off 1. Lavatories toiletries 2. Beverage/meal orders 3. Individual water bottles Pre-Meal Beverage 1. Hot towels 2. Pre-meal beverage with accompaniment 3. Refills Lunch/Dinner Service Note: The First Class meal service is a fully customizable experience based on customer preference. The service sequence below is the standard, absent special customer requests. (Pick up service items following each course as customers are ready.) 1. Table setting including new canapé(s)/gazpacho 2. Wine, water or beverage of choice and bread; reoffer with every course 3. Small plate (if ordered as appetizer) 4. Soup 5. Salad

International Flagship Service for Hong Kong- First Class Small Plates

radish salad Miso-Marinated Portobello Mushrooms Honey soy glaze and arugula

buns* Hoisin sauce and fresh vegetable garnish.

2 International Flagship Service for Hong Kong- First Class Small Plates Prosciutto with shaved melon Parmesan and arugula Soy Lime Shrimp Snap Peas and radish salad Miso-Marinated Portobello Mushrooms Honey soy glaze and arugula Mezze Plate* Hummus, baba ghanoush, feta cheese, olives, pita Chashu Pork steam buns* Hoisin sauce and fresh vegetable garnish. Note: Heat up steam buns and place 2 each on cold plate prior to serving. * Note: these items are available throughout the flight

International Flagship Service for Hong Kong- First Class Main Plates Pork

Shingle Pork Belly slices on top of starch.

Entrees: 275 20-25 minutes Lunch/Dinner Service (continued) 6.

Curry With jasmine Place rice in center of plate Place Thai chicken curry in

served with any main plate - Cheesy Grits - Roasted Brussels Sprouts - Crab

crab fried rice in center of plate Place Sea Bass on top of rice.

3 International Flagship Service for Hong Kong- First Class Main Plates Pork Belly with maple glaze: Portion selected starch into the center of the plate Shingle Pork Belly slices on top of starch. Pour sauce over pork belly Place selected vegetable in top left corner Entrees: minutes Lunch/Dinner Service (continued) 6. Small plate (if ordered as main course) or main plate Thai Green Chicken Curry With jasmine Place rice in center of plate Place Thai chicken curry in center on top of rice Garnish with cilantro sprig Seasonal Sides: May be served with any main plate - Cheesy Grits - Roasted Brussels Sprouts - Crab Fried Rice - Choy Sum Miso marinated Sea Bass With crab fried rice Place crab fried rice in center of plate Place Sea Bass on top of rice. Garnish with julienne vegetables If passenger selects a vegetable place in top left corner of plate Cauliflower Steak With truffle butter and farro risotto

International Flagship Service for Hong Kong - First Class Cheese Course Brazos Valley

Deep Ellum Blue Cheese Fig Mostarda Gooseberry Place 3 gourmet crackers onto the board

Traditional Ice Cream Sundae (made to order) Hot Fudge Shiner Bock Toffee Seasonal Fruit

Toppings: 275 15-20 mins Warm Dessert: 275 8-10 mins Lunch/Dinner Service (continued) 7.

Chocolates 12. Turndown service Mid-Flight 1. Bar setup 2.

Offer and serve menu items throughout customer rest period Warm Sticky Toffee Pudding -

Grapevine) Chocolate Box Service CocoAndre Chocolatier (Dallas) Mid-flight Service Whole

4 International Flagship Service for Hong Kong - First Class Cheese Course Brazos Valley Truffle Gold Cheese Brazos Valley White Cheddar Cheese Dallas Mozzarella Co. Deep Ellum Blue Cheese Fig Mostarda Gooseberry Place 3 gourmet crackers onto the board Note: there are non-nut crackers available upon customer request Dessert Options Traditional Ice Cream Sundae (made to order) Hot Fudge Shiner Bock Toffee Seasonal Fruit Whipped Cream Chopped Pacan Nuts Fresh Fruit Tart (from Main Street Bakery Grapevine) Toppings: mins Warm Dessert: mins Lunch/Dinner Service (continued) 7. Cheese 8. Dessert 9. Coffee, tea, cordials or beverage of choice 10. Final pickup 11. Chocolates 12. Turndown service Mid-Flight 1. Bar setup 2. Walk-through every 15 minutes 3. Offer and serve menu items throughout customer rest period Warm Sticky Toffee Pudding - with shiner bock toffee sauce - add vanilla ice cream (from Main Street Bakery Grapevine) Chocolate Box Service CocoAndre Chocolatier (Dallas) Mid-flight Service Whole Fruit Basket CocoAndre Chocolatier Chocolate Box Snack Basket - Boulder Kettle Potato Chips - Kettle Popcorn -ginnyminis oatmeal cookies Snacks available upon request: Mezze Plate Chashu Pork Steam Buns Cheese Board

International Flagship Service to USA - First Class Arrival Service Brunch Starters: Mix Berry Smoothie Wolfe

Croissant Kouign-Amann Tray Set Up- for Hot Entrées Seasonal fruit bowl Emporium Butter Strawberry Jam Salt &

plate Place Scrambled Eggs in lower right Place streaky bacon along the left side of plate Arrival Meal

Meal, coffee, tea or beverage of choice 5. Re-offer beverage 6.

Coats Congee with shrimp and butternut squash Portion congee in center of large bowl Place shrimp and squash

5 International Flagship Service to USA - First Class Arrival Service Brunch Starters: Mix Berry Smoothie Wolfe Pen Yogurt Jar (Dallas) Breads: minutes Entrées: minutes Village Bakery (Dallas) Breads: Croissant Kouign-Amann Tray Set Up- for Hot Entrées Seasonal fruit bowl Emporium Butter Strawberry Jam Salt & Pepper All American Breakfast Portion Roasted potatoes in top of plate Place tomato half in right side of plate Place Scrambled Eggs in lower right Place streaky bacon along the left side of plate Arrival Meal Service 1. Hot towels 2. Juices, smoothie or beverage of choice 3. Meal orders 4. Meal, coffee, tea or beverage of choice 5. Re-offer beverage 6. Pickup Approach (45 minutes prior to arrival) 1. Forms (if applicable) 2. Last call beverages 3. Headphones 5. Coats Congee with shrimp and butternut squash Portion congee in center of large bowl Place shrimp and squash over congee Garnish with chives NOTE: if congee is thick please add broth to loosen it. Continental Breakfast Seasonal Fresh Fruit Bowl Le Brea Granola Wolfe Pen Yogurt Jar Emporium Butter Strawberry Jam

Heating Instructions all aircraft Breads: minutes Soup: minutes

Heating Instructions all aircraft Breads: minutes Soup: minutes Pre-Departure Snack Smoked Almonds (do not heat) Cocktail Snack (prior to table set) Place on credenza with beverage Table Setting White Tablecloth Napkin Roll-up w/metal Clip Bread Plate Piped Butter