cmiller2600

Can anyone tell me the menu for OS C class YYZ -VIE? Not leaving till June so hoping for the new business seat!

Thanks

SMK77

LH has 'enhanced' the wine list in First Class for 2013 and the infamous "D" is back again... Bye, bye vintage champagne... Welcome SCORE.

chris63

Indeed, I really missed the previous offering, Pommery Cuvee Louise last week
Having recently visited Champagne, can testify just how cheap the 'D' really is

oliver2002

The C wine list also contains a few cheaper wines, mainly from less classier regions of Europe.

Tirreg

Does anyone have the current C/F menus for flights from India to Germany?

MichielR

The Slovenian white was actually not bad...

Muckus

I will be on LAX-FRA-DOH and DXB-FRA-LAX this month, and i eat seafood but no meat. My review of the recent posts on this thread suggests that long-haul flights have both a fish and a veggie entree. Is that right? Would that also be true on the flight to Doha? Thanks!

oliver2002

This month you will get cod ex US and trout ex-Germany, so yes you are 'safe'. Don't have any info ex DXB.

IMH

We did FRA-MAA and MAA-FRA last week, but I didn't bother keeping or posting the menus -- the meals and options that were listed didn't really match what was actually offered . The short summary version is that there was nothing to get even vaguely excited about.

Muckus

Thank you! That is very helpful. No worries on the flight out of DXB, I hope to be asleep shortly after th 1:50am departure!

qukslvr619

As a follow-up to the flight, flew FRAORD and the food/service was excellent. I wouldn't describe the veal as rare; in fact it seemed more like a beef filet that had been cooked well---no pink at all.

I should add though the arrival service was a disappointment in comparison to my last flight with LH. They had a couple of small sandwiches, fruit and an option of some beef soup. Not exactly filling in my opinion but that's just me.

oliver2002

Its now a quick tray after takeoff and a larger warm meal for breakfast, both very very good indian food. Only exception is the DEL-MUC flight, which has a longer lunch service and a snack before landing (analogue to the US flights).

oliver2002

Business Class
Cucina Casalinga MAR/APR 2013
Hr. Graun und Hr. Leufen

Vorspeisen
Genießen Sie heute ein Angebot, bei dem Ihnen
die Qual der Wahl erspart bleibt.

Involtini vom Kalb gefüllt mit Scamorza und getrockneten Tomaten
Büffel-Mozzarella im Salatbett, dazu Bärlauchdressing
Geräuchertes Thunfischfilet mit Olivencrème, Pesto-Kartoffelsalat


Hauptgänge
Garnelen mit Artischockenragout und Gnocchi, Basilikum-Olivenöl
Panzarotti mit Tomatenfüllung, Blattspinat und Walnüssen

Ihre weitere Wahlmöglichkeit im März:
Feines Lammragout mit Zitronen-Parmesansauce und Weißbrotknödeln

Ihre weitere Wahlmöglichkeit im April:
In Aromen gegartes Rinderrippchen, Blattspinat und Polenta

Käse
Grana Padano, Provolone, Cambozola
Crema di Balsamico, getrocknete Tomaten, geröstete Pinienkerne

Dessert
Panna Cotta mit weißer Schokolade, Erdbeeren und Basilikumöl

2. Mahlzeit Soup & Salad
Nord & Südamerika (ohne FS ex DEU)

Salat
Bunte Blattsalate mit Antipasti und geräuchertem Marlin, dazu weißes Balsamico-Dressing

Suppe
Acquacotta, Gemüsesuppe auf Käsecrouton

Dessert
Tiramisu

Cucina Casalinga MAR/APR 2013
Hr. Graun und Hr. Leufen


Vorspeisen
Today’s Special Offer is nothing but a Real Treat.

Involtini of Veal filled with Scamorza and sun-dried Tomatoes
Buffalo Mozzarella Cheese on Salad served with Wild Garlic Dressing
Smoked Fillet of Tuna with Olive Cream, Pesto flavored Potato Salad

Hauptgänge
Prawns with Ragout of Artichokes and Gnocchi, Basil flavored Olive Oil
Panzarotti filled with Tomatoes, accompanied by Leaf Spinach and Walnuts


Your Choice in March:
Delicate Lamb Stew with Lemon and Parmesan Sauce, White Bread Dumplings

Your Choice in April:
Flavored Prime Rib of Beef, Leaf Spinach and Polenta


Käse
Grana Padano Cheese, Provolone, Cambozola
Crema di Balsamico, sun-dried Tomatoes, toasted Pine Nuts


Dessert
Panna Cotta with white Chocolate, Strawberries and Basil Oil

2. Mahlzeit Soup & Salad
North and South America (without FS ex DEU)


Salat
Mixed Leaf Salad with Antipasti and smoked Marlin accompanied by white Balsamic Dressing

Suppe
Acquacotta, Vegetable Soup on Cheese Crouton


Dessert
Tiramisu

oliver2002

Toni Robertson, Mandarin Oriental New York
Business Class ex USA

Nach dem Start
Menü
Vorspeisen
Thunfisch-Carpaccio mit Sriracha Aioli
Hähnchen-Edamamesalat mit Pflaumenchutney
Brunnenkresse mit Ricotta Käse und
Aprikosenpüree
Hauptspeisen
Hähnchen Cassoulet mit Portobello-Pilzen und Senfsauce
Kabeljau in Misoglasur mit Sobanudeln, chinesische lange Bohnen und Ingwer-Soja-Dressing
Grieß-Kartoffelküchlein in Tomaten-Rahmsauce mit Gemüseragout
Käse und Dessert
Camembert, Manchego Käse und Gorgonzola
New Yorker Cheesecake mit Kompott
Frische Früchte

Vor der Landung
Frühstück
Frischer Orangensaft
Frische Früchte
Truthahnbrust und Salami
Emmentaler Käse

After Takeoff
Menu
Appetizers
Tuna Carpaccio with Sriracha Aioli
Chicken Split Edamame Salad with Plum Chutney
Watercress with Ricotta Cheese and Apricot Puree
Main Courses
Chicken Cassoulet with Portobello Mushroom and Mustard Sauce
Miso glazed Cod with Soba Noodles, Chinese Long Beans and Ginger Soy Dressing
Semolina Potato Cake with Tomato Cream Sauce, Vegetable Ragout
Cheese and Dessert
Camembert, Manchego and Gorgonzola Cheese
New York Cheesecake with Compote
Fresh Fruits

Before Landing
Breakfast
Fresh Orange Juice
Fresh Fruit
Turkey Breast and Salami
Emmental Cheese

oliver2002

First Class
Marc Haeberlin
März/April 2013

Amuse Bouche
Gänselebermousse mit Kirsch-Balsamico Sauce

Variationen von Hors d’Oeuvres
Gegrillte Jakobsmuscheln serviert mit einem Erbsen-Minz-Püree
Kalbsrückenscheiben mit Bergpfeffercrème
Karotten orientalisch, Orangensauce, Verveine Mousse, Koriander

Salat und Suppe
Baby Leaf Salat mit Kirschtomate, Austernpilzen und Möhrenstreifen
dazu zur Auswahl von Bärlauch-Vinaigrette und Kartoffel-Dressing
Karotten-Safransuppe mit Nordseekrabben

Auswahl an Hauptspeisen
Geschmorte Lammschulter, gefüllte Zucchini und Oliven-Kartoffel-Püree
Soufflierter Lachs L`Auberge de l`Ill mit Blattspinat und Basmatireis
Auberginen-Tomatenauflauf, gelbe Paprikasauce, Gemüse
Entenkeule mit Szechuanpfeffer aromatisiert, frische Feigen und Maisplätzchen

Vielfalt an Käse und Dessert
Bleu d‘ Auvergne, Coulommiers, Comté, Ziegenkäse mit Asche und Reblochon Käse mit Feigen-Walnuss-Chutney, Weintrauben und Cashewkernen
Tarte Tatin mit Vanillesauce und Macadamia Eiscrème
„Pêche Haeberlin“ mit Pistazieneis

First Class
Marc Haeberlin
März/April 2013

Amuse Bouche
Goose Liver Mousse with Cherry flavored Balsamic Sauce

Variationen von Hors d’Oeuvres
Grilled Scallops served with Mint flavored Green Pea Mash
Sliced Saddle of Veal with Peppercorn Cream
Carrots Oriental Style, Orange Sauce, Vervein Mousse, Cilantro

Salat und Suppe
Baby Leaf Salad with Cherry Tomato, Oyster Mushrooms and Carrot Julienne accompanied by your Choice of Wild Garlic Vinaigrette or Potato Dressing
Saffron flavored Carrot Soup with North Sea Shrimps

Auswahl an Hauptspeisen
Braised Shoulder of Lamb, stuffed Zucchini, Olive and Potato Mash
Salmon Soufflé L`Auberge de l`Ill with Leaf Spinach and Basmati Rice
Eggplant and Tomato Casserole, yellow Bell Pepper Sauce, Vegetables
Szechuan Pepper flavored Duck Leg, fresh Figs and Polenta Patties

Vielfalt an Käse und Dessert
Bleu d‘ Auvergne, Coulommiers, Comté, ashed Goat Cheese and Reblochon with Fig and Walnut Chutney, Grapes and Cashew Nuts
Tarte Tatin with Vanilla Sauce and Macadamia Nut Ice Cream
„Pêche Haeberlin“ with Pistachio Ice Cream