F-161-C1 12/11-02/12
Lunch
Gourmet menu
* Created by our featured chef Kiyomi Mikuni, "Hotel De Mikuni" Yotsuya, Tokyo
(Amuse bouche and sushi served before the first course - not on the menu)
First Courses
Fillet of Balik salmon
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* Cocktail of Angler fish and seaweed jelly
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Selection of air-dried meat specialities
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Tofu timbale with edamame beans and red pepper (served with miso sauce)
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Cream of tomato soup
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Seasonal salad with feta cheese and crispy bacon
Main Courses
Beef cheek stew, mashed potato, carrots, green beans
Red onions and tomato
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Veal loin steak with Parmesan cheese crust
Red pepper sauce, saffron rice, sautéed broccoli
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* Seared cod loin with butter sauce, Parisienne potatoes
Celeriac purée, sautéed leek and carrots
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Potato and green bean fettuccine pasta with pesto
Black olive and pine nuts
Cheese
Selection of Swiss artisan cheese
Desserts
* Chestnut cake
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Chodolate ice cream with glazed banana
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Sprüngli pralines
Espresso and a selection of coffees and teas
***
Before landing
Arrival service a la carte
Chicken Caesar salad with Caesar dressing
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Olive focaccia with Parma ham, Parmesan cheese and rocket
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Spinach quiche
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Grilled chicken breast with herb butter
Potato croquettes and oven-roasted tomato
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Apple and caramel cake
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Fresh fruit
*****
I found something I hadn't known before on this flight. In First Class on flights from NRT, FAs have a pictorial guide to the menu prepared by Gate Gourmet in Japan. I knew SWISS in Japan published First and Business Class menus for LX160/161 on their website (
http://www.swiss-japan.co.jp/service...al/zurich.html &
http://www.swiss-japan.co.jp/service...al/narita.html) because Japanese passengers want to know what they'll be eating on the plane before they fly. (LH also publish menus in all three classes served on flights to/from Japan.)
But if you are in F, you'll want to see what you'll be eating as well. I must ask for a pictorial menu next time.
