Having
very recently returned from our vacation in Fremont, CA, to visit our grandson,
I thought it would be timely to report on the meals we were served on our Hawaiian
Airlines flights from Honolulu to Oakland and back.
We
were served lunch on our HNL-OAK
flight. And as usual, given a choice of two appetizers and two main courses,
the wife and I ordered different dishes and shared them:
The
appetizer choices were (1) Roasted Beef Salad with macadamia nuts, lilikoi aioli
and arugula with Maui onion dressing, and (2) Kim Chee Shrimp Poke with salted
cucumber and pickled Maui onions.
Unfortunately,
we dug right in and forgot to take photos of the appetizers. I am pleased to
report that they were both excellent, although the wife preferred the beef
salad over the kim chee shrimp.
Shoyu Roast Chicken |
For
the main course, I had the Shoyu Roast Chicken with sweet corn relish and
creamy mushrooms rice—an excellent and very tasty choice.
Ginger Scallion Pesto Udon |
The wife had Ginger
Scallion Pesto Udon Noodles with baby bok choy, and roasted mushrooms with
sesame sauce.
I am happy to report that both
entrees were very scrumptious.
For
dessert, we both had Passion Chocolate Cake, which was not like your usual cake
wedge, but good in its own way.
An
aside: A man seated in 3F was
slightly perturbed about the meal choices. He either couldn't eat , or didn't
like, the choices.
He grumbled, "I paid a bundle to upgrade, and can't get
a meal." He wanted prime rib, but settled for two slices of the chocolate
cake. Now THAT'S a loser.
On our return OAK-HNL
flight, we were served breakfast, which was a lot better than the egg soufflé thing
they served on our November return flight.
Banana Bread and Fresh Fruit |
Gruyere Cheese and Veggie Bits Omelet and Portuguese Sausage |
Burnt Caramel Cheesecake |
Dessert was a Burnt Caramel Cheesecake. Yummy!
2 comments:
I really enjoy your blog(s) !!
Awwww .. thanks so much, Carolyn!
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