Star chefs: Executive Chef Stefan Mörth and Chef de Cuisine Kenichiro Ooe of Park Hyatt Tokyo
Western cuisine
Would you like to eat now or later?
We are happy to take your order anytime.
Choice of hors d'oeuvres
Cavier with the traditional garnishes
Sea bream tartare with chives in carrot dome, shellfish coulis
Vitello tonnato with zucchini and thyme compote, caper berries
Salad
Seasonal salad with red-radish, arugula and cucumber presented with dressing
Choice of main courses
Braised lamb shank, glazed small onion, grilled bell peppers, blue cheese bramata served with romesco sauce
Prawn saltimbocca with crushed potatoes and Parmesan sauce
Selection of cheese and dessert
Camembert, Gruyère, Chedder, Fourme d'Ambert and Brie cheese garnished with grapes
Panna cotta with strawberry and thubarb
Fresh fruit
Speciality dessert wines
[plus a complete Japanese meal option]
We are pleased to serve you a selection of canapés, onigiri, biscuits and fresh fruits during the flight.
*****
Western dinner
Cold and hot specialities
Smoked salmon and potato terrine with dill Dijon mustard sauce
Spicy pumpkin pie with pecan nut crust and prosciutto
Seared chicken breast with lemon thyme glaze, roasted root vegetables and chicken jus
Maultaschen, Swabian dumpling with spinach, bacon and Ricotta filling, brown butter sauce
Dessert
Bitter chocolate mousse with cacao nougat tuile
LH711,715 03/10-04/10
This was basically the same menu as
Sept/Oct 2009 with only a few minor changes.
photos on flickr