The Ultimate Experience

Welcome to the Concorde.
British Airways ultimate flying
experience showcases fine dining
inspired by the collective contributions
of the British Airways Culinary Council.

This team of renowned chefs
Michel Roux, Shaun Hill,
Richard Corrigan, Liam Tomlin,
Mark Edwards and Claudia Fleming
have risen to the highest challenge--creating
the ultimate in-flight menu. Despite
space and time constraints, the Culinary
Council has developed superior quality
menus without compromising
individual culinary styles.

We trust that their creations
will please the eye, delight the palate
and, most importantly, make your journey
on the Concorde the Ultimate Experience.

Dinner

Canapes

Appetiser

Lobster and tabbouleh salad

Entrees

Grilled corn-fed chicken breast with a tagliatelle and morel veloute.

New season lamb cutlets with thyme and herb pancake wrapped in brioche, served with ginger and redcurrant compote.

Caramelised red onion and Gruyere cheese tart Tatin with a red pepper coulis.

Poached wild salmon with new potato and cucumber salad.

Dessert

Vanilla and white chocolate creme brulee, cassis compote and brandy snap.

OR

Cheese

Shropshire Blue, Gubben, unpasteurised Cooleeney.

Selection of bread rolls

Coffee, decaffeinated coffee, a selection of tea with chocolates.

As an alternative to the full menu, we are pleased to offer a selection of freshly made sandwiches including prawns on malted bread, Parma ham, Mozzarella and rocket on softgrain and Brie, celery and spinach on wholemeal bread.

Champagne
Alfred Gratien Cuvee Paradis

White Wine
Meursault 1er Cru Poruzot 1996 La Grande Famille des Domaines

Red Wine
Chateau La Lagune 1995 Grand Cru Classe Haut-Medoc

Port
Warre's 1982 Colheita Port