SleepOverGreenland

After the Jan/Feb disaster the F menu ex Germany to the US is much better in Mar/Apr. Good and well balanced choices on the menu followed by a good preparation and excellent taste. ^

I had some king prawns and caviar as a starter, followed by loup de mer as main course. This was even topped by the Asian delight menu before landing. I had corn fed poulard salad followed by a filet of beef with wok fried vegatables and green Thai curry sauce (^, one of the best meals I had in the air).

The wine selection is still ... eh ... limited. In particular the white wines are pathetic. The Franken Riesling can in no way compete with a middle grade Rheingau Riesling or a good Rheinhessen Riesling. And that Austrian white is nothing, but tasteless. So I ended up with the California Monterey Chardonnay, considering this is the best choice on board. Well, I have to admit I forgot to ask about the C white offers.

I finally think, that somelier worldchamp () should be replaced by another person, who has some fresh ideas about wines.

DFW-SEN

Beef cheeck is actually very western (but you will also find it in Japan). An old-fashioned dish that you still find it in some good restaurants......Very tender and juicy meat and much more tasty and better suited to be reheated in an airplane than the usual "Beef Tenderloin"

Cheers, S

yapak2

if you go to susection "Great meals on all flights from the USA"...quite embarrassing as it talks about 2006 and 2007 offerings....oh dear...vintage food?
yapak2

bigguyinpasadena

New LH departure time FRA/LAX is 1140 am
So does this mean I get lunch,dinner,and breakfast

NewbieRunner

Since it's a daytime flight and arrives at 14:15 local time, the three meals will be lunch, lunch and lunch.

oliver2002

By Sean Hardy, Peninsula BV/LA. I was slightly underwhelmed, to say the least.

Dreamer's Delight

• Cold Gourmet Plate

Seared guinea hen with celery hearts, ver juscreme fraiche and mixed salad

or

• Hot Specialty

New Mexico chili with green onion and cheddar cheese

• Cheese and Dessert

Brie, Gruyere and herbed goat cheese
Fresh fruit

Menu

• Choice of Hors d'oeuvre

Caviar
Cardamom roasted Duck breast with haricort vert, butternut squash and walnuts
Cilantro marinated shrimp with jicama, corn and roasted peppers
Baby stuffed eggplant with tomato fondue

• Salad

Seasonal with your choice of balsamico or potato dressing

• Choice of main courses

Beef tenderloin with charred chayote squash and oyster mushrooms, sweetcorn truffle vinaigrette
Pan seared thai snapper served with tamarind banana curry
Breast of chicken with herb spaetzle and cider foie gras sauce
Buttenut squash risotto with toasted pecan mascarpone

• Cheese and Dessert

Brie, Gruyere, Morbier, Roquefort and herbed goat cheese garnished with grapes
Yoghurt panna cotta with Kumquat sauce
Chocolate custard cake with raspberry coulis

Breakfast

• Fitness

Fresh fruit and granola

• Continental

Yoghurt with dried fruit
Cured ham, salami, herb boursin, cheddar and cream cheese

• American

Fresh fruit
Herb omlette with potato brie souffle, veal chipolata sausage and grilled roma tomato

andre1970

You'd be way more underwhelmed if you knew that this is the exact same menu (as in "exact same") they had last October (2007), recycled. I mean, they didn't even bother to add half a sprig of celery, not just the "star chef". Identical! Now, that's not (First) Classy at all!
Tell me about it! @:-)

hch

The selection looks odd as usual, LH menus in C/F get stranger every day.

But why am I complaining, I'll be in Y on LH 410/411 the next week or the week after next week respectively, so it'll be the question of chicken or pasta. (and at least on the outbound I'll happily say neither after the nice fillet steak in the MUC FCL)

bigguyinpasadena

Wow-I hope it taste better than it reads!
Boring-and pretty unimaginative.
I was looking forward to the Goose or Venison that they served for Christmas!

And Dreamers Delight=chili???
Not going to be very delightful to those next to the dreamer

oliver2002

Marcello Fabbri, Hotel Elefant Weimar


Menu

Hors d'ouvre
Vitello tonnato
or
smoked brook trout with fennel orange salad and mustrad sauce

Salad

roman salad with diced cucumber and bell pepper w/ balsamico dressing

Entrees
Olive crusted saddle of lamb withratatoullie and potato gratin
or
Tilapia with leek and tomato confit, mashed potatos with olives

or
Penne with veg ragout and provolone

Cheese and Dessert
Grna padano, cambozola and provolone
or
caramel tiramisu with kiwi, strawberry and mango coulis
or
fresh exotic fruit salad

Snack

Entrees
Light cuisine: Smoked Tuna in a sesame crust with shrimps, potato and bean salad
or
Mediterranean delight: roastbeef with green salsa and celery, goat cheese with water melon and lime dressing

Dessert
Panna cotta with rhubarb compote


Overall pretty good, but portions were tiny.

gleff

F menus (and photos) for March 2008 IAD-FRA, FRA-SIN, PEK-FRA, FRA-IAD in my trip report here:
http://www.flyertalk.com/forum/showthread.php?t=806069

ACfly

May 17, 2008
LH 403.409,413,431,435,437 (05/08-06/08)
LH 409 EWR-DUS

Dreamer's Delight:
Use the time on board to get some restful sleep; in the form of our Dreamer's Delight, a select meal served in one course.

Cold Gourmet Plate : Pistachio cursted Shrimp with Asparagus Salad
or
Hot Specialty: Coriander lamb with new Potatoes and sweet Onion Pesto, sauteed Spinach, Ratatouille, Thyme Jus

Cheese and Dessert:
Romano, Gruyere and Camembert Cheese
Selection of fresh Fruit

MENU

Choice of Hors d'oeuvres:

• Caviar with the traditional Garnishes
• Five Spice dusted smoked Duck Breast, wild Mushroom and Leek
• Grilled Vegetable Antipasti with Sweet and Sour Sauce

Salad:
Seasonal Salad with Balsamic or Potato Dressing

Choice of Main Courses:

• Horseradish-Pepper crusted Beef Tenderloin, Spaetzle, Asparagus and Rosemary Jus
• Vanilla Thyme roasted Cod, Baby Bok Choy and Fondant Potato
• Lemon Herb crusted Chicken Breast in natural Jus with Spring Vegetable and Potato
• Saffron Fettucini, roasted Vegetables with chunky Tomato Sauce and Garlic Olive Oil.

Selection of Cheese and Dessert

• Swiss, Gruyere, Camembert, Romano, Saint Nectaire and Prima Donna Cheese garnished with Grapes
• Apple Raisin Bread Pudding with Vanilla Ice Cream
• Wild Berry Charlotte in its Consomme with Sweet Cream
• Specialty Dessert Wine

The food is catered by the FIVES restaurant from the Peninsula Hotel, New York.

- - - - - - - - - - - - - - - - - - - - -
BREAKFAST:
If you prefer more time to rest, we will serve the breakfast variety of your choice until we begin our descent from traveling altitude and approach landing.

Fitness Breakfast

• Coffee or Tea
• Freshly squeezed Orange juice
• Fresh Fruit
• Granola with Yogurt and Orange Zest

Continental Breakfast

• Coffee or Tea
• Freshly squeezed Orange Juice
• Peach Yogurt with Granola Garnish
• Salami and cured Ham, Camembert and Cheddar Cheese

American Breakfast

• Coffee or Tea
• Freshly squeezed Orange Juice
• Fresh Fruit
• Three Pepper Omelette with Tater Tols, Bacon and sauteed Mushroom

oliver2002

Anybody tasted the Reto Mathis F/C menu and the Austrian menu to the US East Coast yet?

CGK

Below is the May and June 2008 menu with Reto Mathis. It was full flight on LH454 I took. Run out of choices when my turn. I guess I will have the same menu for LH458 early of June.


Menu


Choice of Hors d'oeuvres

Caviar with the traditional Garnishes

Venison Ham served with Ratatouille Salad

Crayfish and Avocado Timbale with Lime Creme Fraiche

Shaved Cheese Cannelloni with Wild Garlic and Tomato Olive Tapenade

Salad or Soup

Mixed Lettuce with Cucumber, Bell Pepper, Carrot and Pine Nuts with your Choice of Yogurt Dill or white Balsamic Dressing

or

Barley Soup Grisons Style

Choice of Main Courses

White Asparagus served with Sauce Hollandaise,
New Potatoes and a Selection of Ham

Grilled Tenderloin of Beef with Truffle Jus, Asparagus Tips, Truffle and Potato Mash

Tuna Steak served with Soy Sprouts, Sesame and mashed Wasabi Puree

Escalope of Guinea Fowl Engadine Style with Air dried Beef and Sage accompanied by Pumpkin Goulash and Curd Spatzle

Selection of Cheese and Dessert

Tete de Moine, Appenzell, Murol, Bleu de Gex and Brie

Chocolate Fondue with fresh Fruit and Biscuits

Grisons Style Walnut Tart

Specialty Dessert Wines



We are pleased to serve you a selection of canapes, biscuits and fresh fruits during the flight.


LH 440, 450, 452, 454, 456, 458, 490, 498 05/08-06/08



Barbecue


Cold Specialties

King Prawns with roasted Bell Pepper and Zucchini

Roast Beef Rolls with Vegetable accompanied by Horseradish Sauce

Cole Slaw and grilled Pineapple
Guacamole and Cocktail Sauce

Hot Specialties

Spare Ribs accompanied by Corn on the Cob and baked Potato with Sour Cream

Red Snapper with Spinach Pepper Stew and herbed Crostinis

Dessert

Key Lime Pie

Fresh Fruit


LH 440, 450, 452, 454, 456, 458, 490, 498 05/08-06/08

Rustscheff

The Reto Mathis Menu in C has lots of truffles printed on it but not in the dishes themselves:
Appetizers: trockenfleisch on salad bed or exotic prawns
main meal: Geschneltztes mit spätzli
Gebratener lachs or vegetarian pasta
dessert: Chocolate cake or fresh fruit

Wines: Jacquart champagne, a rather decent german Riesling, a reasonable Medoc and a very young strawberry-tasting Spaniard which was reasonable on the way out and horrible on the way back.

By the way, the return flight eastbound did not carry reto mathis´s name...