oliver2002

Thomas Bühner, la vie, Osnabrück

First Class ex DEU
Variation von Vorspeisen
Kaviar mit den traditionellen Beilagen
Cecina de Vacuno, luftgetrocknetes Rindfleisch, Schwarzwurzel-Grapefruitsalat und Spinatcrème
Joghurtmousse, Spargelpüree, Erbsen und Minze
Junge Blattsalate, gebratene Austernpilze, Kürbis und Kirschtomate, dazu Himbeer-Vinaigrette- oder Kräuter-Senf-Dressing
Bunte Blattsalate mit Zucchini, Karotten, getrockneten Tomatenstreifen und Pfifferlingen, dazu Kürbiskern- oder Passionsfrucht-Dressing
Suppe
Weiße Zimttomatensuppe, Entenbrust geräuchert und Croutons
Auswahl an Hauptspeisen
Gänsebraten, Rotkohl und Kartoffelklöße mit Kräuterschmelze
Schwarzer Heilbutt mit Brokkoli-Couscous, Nordseekrabben, Kichererbsenpüree und milder Knoblauchmayonnaise
Geschmorte Rinderbäckchen mit Süßkartoffeln und Amarant
Zitronen-Nudellasagne mit Tomatensugo geschmort, Ricotta und Spinat
Vielfalt an Käse und Dessert
Holzhofer Rezent, Chablis, Quadrello di Bufala, Bavaria blu und Banon mit Weintrauben, frischen Feigen, gerösteten Pinienkernen und Backobst-Chutney
Brique au chocolat, warmer Schokoladenziegel mit Gewürzananas und Maracuja-Oliveneis
Getrocknete Mandelmilch mit Grapefruit-Eis von grünem Tee und Süßholz
 




Choice of Appetizers
Caviar with the traditional Garnishes
Aniseed marinated Salmon, Coconut Foam and Asparagus
Cecina de Vacuno, air-dried Beef, Salsify and Grapefruit Salad, Spinach Cream
Yogurt Mousse, mashed Asparagus, Green Peas and Mint
Fresh Leaf Salad, fried Oyster Mushrooms, Pumpkin and Cherry Tomato served with Raspberry Vinaigrette or Herb Mustard Dressing
Soup
Cinnamon flavored Tomato Soup, smoked Duck Breast and Croutons
Choice of Main Courses
Roast Goose, Red Cabbage and Potato Dumplings with caramelized Herbs
Greenland Halibut with Broccoli Couscous, Bay Shrimps, mashed Chickpea and mild Garlic Mayonnaise
Braised Beef Cheek with Sweet Potatoes and Amaranth
Lemon Lasagna braised with Tomato Sugo, Ricotta Cheese and Spinach
Selection of Cheese and Dessert
Holzhofer Rezent, Chablis, Quadrello di Bufala, Bavaria blu and Banon Cheese with Grapes, fresh Figs, toasted Pine Nuts and Dried Fruit Chutney
Brique au chocolat, warm Chocolate Bar with spiced Pineapple and Passion Fruit Olive Ice Cream
Dried Almond Milk with Grapefruit Ice Cream of Green Tea and Licorice

oliver2002

First Class ex USA North East

Variation von Vorspeisen
Kaviar mit den traditionellen Beilagen
Salat „Crab Louie“
Bresaola, Soppressata und Baby Mozzarella mit gegrilltem Gemüse
Grüner Spargel, Paprika, Feta und geröstete Pistazien mit Trüffel-Sherry-Vinaigrette
Saisonale Blattsalate mit Fenchel, Pinienkernen, Tomate und Parmesan, dazu delikates Dressing

Auswahl an Hauptspeisen
New Jersey Osso Buco mit Gremolata, bunten Karotten, Rosenkohl und Steinpilz-Spargel-Risotto
New England Bouillabaisse mit Hummer, Shrimp und pikanter Geflügelwurst, Blattspinat und Pariser Kartoffeln
Fettuccini mit schwarzem Pfeffer und Rucolapesto, dazu Ragout von Mangold, Bohnen, Zucchini und Kirschtomaten
Traditioneller Amish Turkey mit Brot-Kastanienfüllung, Kürbispüree und Kranichbeeren
Boston Clam Chowder

Vielfalt an Käse und Dessert
Kilchurn Estate höhlengereifter Cheddar, Coulommier, Mountain Gouda, geräucherter Cheddar und höhlengereifter Edelschimmelkäse
Brotpudding warm serviert mit Vanilleeis
Kürbis-Cheesecake mit Karamellsauce


 

Choice of Appetizers
Caviar with the traditional Garnishes
Crab Louie Salad
Bresaola, Soppressata Salami and marinated Mozzarella with grilled Vegetables
Green Asparagus, Red Peppers, Feta Cheese and toasted Pistachios with Truffle Oil Sherry Vinaigrette
Seasonal Salad with shaved Fennel, Pine Nuts, Tomato and Parmesan Cheese presented with delicious Dressing

Choice of Main Courses
New Jersey Osso Buco served with Gremolata, Heirloom Carrots, Brussels Sprouts and Risotto with Asparagus and Porcini Mushrooms
New England Bouillabaisse poached Lobster, seared Shrimp and New Mexico Chicken Sausage, Spinach and Parisienne Potatoes
Black Pepper Fettuccini with Arugula Pesto, Red Swiss Chard, Cannellini Beans, grilled Baby Zucchini and Sunburst Squash
Traditional Amish Turkey with Cornbread Chestnut Stuffing, Butternut Squash Puree and Cranberries
Boston Clam Chowder

Selection of Cheese and Dessert
Kilchurn Estate Cave Aged Cheddar, Coulommier, Mountain Gouda, Smoked Cheddar, Cave Aged Bleu Cheese
Hot Bread Pudding with Vanilla Ice Cream
Pumpkin Cheesecake with Caramel Sauce

oliver2002

Special moments F menu for November 2014:


View Screen Capture

Theme is 'Pasta e Opera'

cricketrun

Thanks Oliver.

WOW, I am so not impressed by Mionetto - a USD 9 bottle of wine.
If indeed they were going for a North East Italian menu they should have offered spritz - at least the mionetto would have been used properly.

Noble intentions with the special moments but this seems more a mismatch of italian fare.

Alpha Golf

Just to note, they were serving the November-December menu yesterday already on 418 FRA-IAD.

Hello, goose!

afmiami

Is this menu just for November or also December?

michael_v

ORD-FRA 4:05 PM departure, appetizer, salad and sad-looking cold naan bread:


Main course: Indian spiced frozen vegetables with rice and no protein


Dessert: AVML fruit and ice cream from the regular dessert cart:


Pre-arrival meal: cold chickpeas with cottage cheese - I normally don't like cottage cheese, but this combination was good



FRA-OTP cold breakfast, 10:15 am departure:
The good news: LH offers special meals on 2 hr 15 min flights
The bad news: aside from the fresh fruit, it sucked. The dish in the upper left corner is not a dessert, it was something else, unidentified.
The good news: the regular meal on that flight looked like it sucked too.



OTP-MUC cold lunch, 12:55 PM departure. I liked the artichokes.
This was much better than the meal above and similar to the appetizer on the long haul flight presented next.



MUC-ORD 3:40 PM departure
Appetizer and fresh fruit. I apologize, I forgot to turn my light on:


Main course, again with no protein, just beans, rice and potatoes, Indian-spiced:


Pre-arrival meal:

globaltrotter

What type of Champagne does Lufthansa currently serve ex Germany to USA in biz class? Does it change seasonally?

Looking to fly from Germany in November.

Alpha Golf

I didn't see the bottle, but Nov./Dec. menu says Thiénot Brut.

avm2806

How does the special moments menu work? Does it mean if my flight is featured no caviar and other services? only choice of two main courses?

JVPhoto

Special Moments (at least on my flight) was the second F meal.

NewbieRunner

And on TATL flights ex-Germany only.

daumueller

which routes get those Special moments? FRA-SEA didn't get it and I had to drink a couple of more glasses of the Tignanello to get over it

NewbieRunner

It looks like: LH400,402,404,410,412,414,422,424,430,434,440,452, 454,456,458,462,464,498

daumueller

Not too much logic in there but then again, it's LH will try it next week then...