Los Angeles, CA to Puerto Vallarta, Mexico, 2003-06-28
Lunch - Turkey Croissant with Pesto Mayo served
Tomato Wedges and a Three Pepper Salad. Chocolate Mousse for dessert
2000 Chateau Carignan Bordeaux with meal; El Presidente
While the meal itself was a throwback to "tourist"
from the 1980's and early-90's, the wine offered was well above-par.
The offering of several high-end tequilas, agave and mexican brandy
was a nice touch.
A footnote about the tempting menu of choices that was passed out prior
to the meal; none of the sumptuous options were on board our flight.
The actual meal offered paled in comparison to what the menu offered.
Tempting us menus with flaunting much more elegant entrees than we
were actually served cheapened our experience.
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