Asiana Club - Menu/Wine List

Hello,

Can anyone tell me what's on offer currently for food and wine options for First class. I will be flying NRT-ICN, and ICN-LAX. Any assistance is much appreciated!

Posting this from the wonderful Asiana First Class Lounge:

This was the offering on OZ 201 LAX-ICN in First on May 5, 2012. Of note: the menu appeared to be month specific, as opposed to route specific.

Tattinger Comtes de Champagne 2000
Pol Roger Cuvee Sir Winston Churchill 1999

Meursault 1er Cru Clos Des Poruzots 2009
Chateau Brown 2007 (White Bordeaux)
Jordan Chardonnay 2008

Chateau Gruaud Larose 2008
Corton Bressandes Grand Cru 2008
Robert Keenan Winery Cabernet Sauvingon 2006

Blandy’s 10 Years Old Malmsey Madeira
Port Sandeman 20 Years Old Tawny Porto

Jackson-Triggs Vidal VQA Ice Wine 2007

You won't be disappointed. I tried about 5 of these and all were most excellent.

worldtraveler,

I appreciate the update. I presume the catering was good as well? Thanks again!

The catering was great - a great experience. . .

"Lunch"

Ricotta Stuffed Mushroom and Smoked Salmon
Caviar
Marinated Shrimp and Pate
Chickpea Soup

Mixed Greens Balsamic Dressing . Thousand Island Dressing

Beef Tenderloin Steak with green peppercorn sauce, roasted potato and vegetables

Grilled Lobster with saffron tomato sauce, potato and vegetables (had this although I would have had the steak next time I think.

Fettucini with Cheese with mushroom and tomato coulis

Camembert, Gorgonzola, Chaumes

Strawberry CHeesecake

Coffee and Tea

Petit Fours

I hadn't seen a menu update for a while, so I thought I'd post the Western menu on a recent ICN-LAX run in F.

Starter:
Beef bar with truffle and balsamico sause (ground beef on a skewer with olives and two generous slices of black truffle)
Caviar
Sweet King Crab Meat with scallop and cocktail sauce (two generous crab leg pieces)
Sweet Potato Soup with Chestnut chips (creamy potato soup)
Spinach salad with Italian dressing

Main Course 1

Sepia Risotto with Grilled Abalone

Main Course 2

Wagyu Tenderloin with Peppercorn Sauce

or

Monkfish with Green Asparagus, creamy Saffron Sauce

or

Duck Breast with Apple Compote and Port Wine Sause

Cheese:

Cambazola, Mimolette, Emmental

Desert:

Chocolate Cake

I had the Wagyu Beef - very tender but as usual on an airplane, overcooked

Wine:

Champagne:

Taittinger Comptes de Champagne 2000

Pol Roger Cuvee Sir WInston Churchill 1999

White:

Mersault 1er Cru Clos Des Poruzots 2009

Chateau Brown 2007 (White Bordeaux)

Jordan Chardonnay 2009

Red:

Chateau Gruaud Larose 2008

Corton Bressandes Grand Cru 2008/2009

Robert Keenan Winery Cabernet Sauvignon 2006/2007

Vaso 2009

Desert:

Blandy's 10 years old Malmsey Madiera

Sandeman 10 years old Tawny Port

Jackson-Triggs Vidal VQA Ice Wine 2008

Overall a very impressive meal and wine offering.