Inflight Menu
PR 100: Manila to Honolulu BCL (Mar/Apr/May) – Inflight Menu


MNL - HNL
PR 100

82nd Anniversary Menu

By: Chef Vallerie Archer

 

HOT MEAL

AMUSE BOUCHE

Beet Cured Salmon on Toasts

with fish roe, gold leaf, and horseradish dressing

 

APPETIZER

Tuna Tataki Salad

Seared tuna with romaine lettuce, arugula, Japanese cucumber, lemon zest in truffle ponzu dressing

 

BREAD

Assorted Breads and Butter

 

MAINS

Miso Seabass

Pan seared seabass with steamed bok choy and potato puree

 

Filet Mignon

Served with asparagus and potato puree topped with Tanduay rum sauce

 

Ilocano Chicken Adobo

Served with bok choy, cherry tomato and garlic fried rice

 

ENDINGS

Mango Crepe Samurai

 

Cheese Plate

Kesong puti, mango chevre, and gouda with dried fruit, nuts, and crackers

 

Premium Ice Cream

 

MID – FLIGHT REFRESHMENT

Arroz Caldo

Ginger-flavored rice porridge with chicken, salted egg, fried garlic, spring onions, crispy dulong and lime.

 

Nuts, chips, local chocolate bar and whole fresh fruits

 

BREAKFAST

APPETIZER

Fresh Fruit

Seasonal fresh fruits

 

Yogurt Parfait

Greek yogurt with mixed berries

 

BREAD

Assorted Breads and Butter

 

MAINS

Tapsilog Bowl

Beef Tapa, boiled egg, served with garlic fried rice

 

Bagel and Lox

Smoked salmon with red onion, capers, scallion cream cheese, bagels and balsamic reduction

 

Chicken Sausage and Ube Waffles

Grilled chicken sausage slices and ube filled waffles, served with mixed fruits