Kiwi Flyer

Menus for trip reports back to January 2007 now included in the index.

Kiwi Flyer

Emirates
First Class menu
Auckland to Melbourne
January 2009

Bar Service

Aperitifs

A selection of fruit juices and soft drinks

Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky

A selection of international beers

Cocktails

Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini

Wines

A selection of fine wines from internationally renowned vineyards of the old and new world

Champagne Brut

Liqueuers

Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria


Dinner

Canapés

Selection of canapés

Appetiser

New Zealand seafood delight
consisting of cured and hot smoked salmon, crayfish and grilled sea scallop, served with a ginger and apricot chutney

Pressed sheesh taouk chicken terrine
served with vegetable ribbons, accompanied by a balsamic dressing

Soup

Potato cream soup
served with brie and herb cheese toasties

Salad

Seasonal salad
served with a choice of dressings

Main Course

Paprika smoked loin of lamb
topped with deep fried zucchini and eggplant julienne, served with a fig jam and saffron couscous, garnished with long green beans and sauteed cherry tomatoes

Coconut prawns
enhanced with lemon grass and fresh coriander, offered with glazed pak choy, carrot flowers, red peppers and steamed rice

Roasted chicken breast
slow roasted chicken breast wrapped with turkey bacon and flavoured with fresh sage, accompanied with Mediterranean style vegetables and sauteed potato slices

Tomato and spinach cannelloni
thin pasta sheets filled with baby spinach and ricotta cheese, topped with parmesan salsa, fresh herbs, mushrooms and pan-fried cherry tomatoes

A la carte vegetables
a selection of alternative vegetables, which includes new roast potatoes with rosemary, green beans in garlic butter, kumara sweet potatoes and couscous with raisins

Dessert

Mini desserts
gourmet selection of fine miniature desserts

Bread

Bread basket
a variety of freshly baked rolls and garlic bread

Cheese

International cheese selection

Fruit

Fresh seasonal fruit

Beverages

Tea
Ceylon, China, Earl Grey, Camomile

Coffee
freshly brewed, decaffeinated, espresso and cappuccino

Chocolates




First Class Wine List

Champagne

Dom Perignon Vintage 2000
The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours.

White Wine

Meursault, 2006 Bouchard Pere & Fils
The opulence of both the Meursault appellation and the 2006 vintage show clearly in this example. Full, rich fruit around a mineral core with a super length for one so young. The village of Meursault, just south of Burgundy's capital Beaune, continues to make some of the worlds most jaw droppingly good dry white wines.

Staete Landt, 2007 Sauvignon Blanc
Staete Landt winery gets its title from the old Dutch name that Abel Tasman gave to New Zealand when he discovered the land in 1642. The 2007 is perfumed with aromas of passionfruit and gooseberries. On the palate the wine is full bodied with a real concentration of flavour and aroma, a passionfruit character is dominant, backed by subtle mineral and spicy, dry hay characters with a creamy almost nutty complexity and a crisp ripe attractive acidity.

Red Wine

Château La Lagune, 2000 Haut Medoc
This fine Classified Growth shows perfectly how the fabled 2000 vintage is beginning to mature. Befitting a hot summer and autumn, the millenium vintage was upfront with fruit and laden with soft tannins. As Cantemerle approaches full maturity the early primary fruit flavours have morphed into a more subtle complex and richer style. Coffee, cinnamon, leather and vanilla with ripe blackcurrant at the core, rounded by a graceful finish.

Vabby Lake Vineyard, 2005 Pinot Noir
Vabby Lake is the leading botique winery on the Mornington Peninsula with a focus on producing benchmark examples of the capricious Pinot Noir. The results are amongst the finest in Australia. The 2005 is dominated by dark berry fruits with hints of plum, strawberries and spices with astute oak. They effortlessly fuse on the palate, giving a wine that is sweet and silky with soft tannins.

Mungo Park Shiraz, 2006, Colonial Estate, Barossa Valley, Australia
Produced from 80-100 year old gnarled Shiraz vines that make up this Single Vineyard in the cooler climate of the Moppa sub region of the famed Barossa Valley. This provides the wine with some intensity and vivacity. Mungo Park, named after the 18th century Scottish explorer, is not just full-bodied and rich, but has fresh definition. The real beauty of this wine (of which we've snaffled virtually all of this vintage) is how brilliantly drinkable it is.

Dessert

Chateau Guiraud, 1999 Premier Cru Sauternes
One of the great vintages of Sauternes. An opulent and exotic wine, with beautiful aromatic intensity. Soft and honeyed in the mouth, with a concentration of orange marmalade, melted butter and cinnamon. Much freshness and good acidity. Absolutely delicious with pudding, cheese or sipping on its own. The myriad of complex flavours linger for, seemingly, an eternity.

Dow's, Vintage 1985
The 1985 vintage is a great classic. The nose carries complex, forward aromas of round black fruit. The palate is smoothly textured with a streak of pure black fruit and nicely integrated alcohol. Some soft tannins show through on the finish, which has a superbly warming effect with a lovely length.


Tea Menu

Mandarin
A single origin Ceylon tea, grown at 5000ft above sea level. Medium strength, gently combined with a sweet and juicy Mandarin flavour, offers a tea with zest and a slightly sweet finish. Refreshing and energizing after a meal or as an accompaniment to cake and sweet pastry.

Cardamom
A single origin Ceylon tea, grown at 5000ft above sea level. Medium-bodied, fused with spicy cardamom, produces a reviving and aromatic brew. The slightly raw and sweet flavour produces a medium strength tea with a pleasant finish. An aromatic accompaniment to meat, rich cakes and pastries.

Ceylon Supreme
A rich and full bodied Ceylon tea from the Dimbula region, grown at 4000ft above sea level. It is ideal if you enjoy your tea with milk as its strength allows it to take warm dairy milk, and retain its personality. Recommended as a breakfast tea, and also good with rich foods and red meats.

Earl Grey
A full-bodied low elevation single origin Ceylon tea, grown at sea level. It has a rich and robust character combined with Bergamot flavour to produce authentic Earl Grey Tea. Its strength brings a perfect balance between the tea and fragrant bergamot. Earl Grey is an all day tea, recommended especially as a palate cleanser in between courses or at the end of a heavy meal.

Darjeeling
From the foothills of the Himalayas, the Darjeeling region borders Nepal. This tea is light and bright with a characteristic Muscatel note. Its uniqueness comes from the combination of climate and soil which produces the prized Darjeeling character. It is delightful as an evening tea, and also as an accompaniment to light desserts and scones.

Decaffeinated
A medium strength teat with a gentle character. Pleasing at all times of the day and delightful with a touch of milk and honey if sweetness is desired.

Pure Camomile
A gentle and relaxing herb. The flower of the Camomile offers the most refined aroma, taste and texture. Brewing the pure flowers therefore produces a surpassingly light, golden yellow infusion which is mild yet defined by a fresh, green apple note. It is a delicious, caffeine-free accompaniment for apple pie, cream cheese cakes and is also an ideal evening tea.

Naturally Spicy Berry
An aromatic fruity infusion combining a tangy raspberry, with strawberry, and a touch of spice offering a gentle yet complex herbal drink. A delightful infusion for the afternoon or evening.

Vanilla
A single origin, high elevation, Ceylon tea. The tea has a characteristically light, bright personality, in a deliciously gentle marriage with fragrant vanilla flavour. It is a medium strength tea with wonderful aroma. Recommended as a refreshing afternoon tea, and as an accompaniment to mild cheeses.

Ginger
Grown at high elevation, this Ceylon tea is of medium body. Enhanced by the warming aroma and flavour of spicy ginger, the combination of the two herbs is an ancient one. Based on an ayurvedic tonic where the goodness in tea combines with the benefits of ginger to produce a sparkling, all natural hot tea. Ginger tea is recommended with spicy food, smoked cheese and orange dark chocolate.

Jasmine Green
A mild green tea from China. With traditional, natural Jasmine flavour, the tea is perfumed using petals of Jasmine, a process several thousand years old. Uplifting and aromatic. This tea is a delicious palate cleanser after strong tasting or rich food.

Natural Green
A pure green tea from China. This tea has hints of herb, a touch of spice and a pleasingly mild finish. It produces a lightly spicy and smoky taste. Recommended as an accompaniment to heavy meats or grilled fish, also enjoyable at the end of a meal as a digestif.

Kiwi Flyer

Emirates
First Class menu
Melbourne to Dubai
January 2009

Bar Service

Aperitifs

A selection of fruit juices and soft drinks

Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky

A selection of international beers

Cocktails

Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini

Wines

A selection of fine wines from internationally renowned vineyards of the old and new world

Champagne Brut

Liqueuers

Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria


A la Carte Dining

Continental Breakfast

Fresh smoothie or juice
a selection of fresh juices and home-made smoothies

Yoghurt
natural or fruit

Assorted cereals

Bread basket
a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves

Cheese selection
which includes King Island goat cheese, Cobram Swiss cheddar and Camembert accompanied by stuffed green olives, crudites, dried fruit and sweet corn relish

Hot Breakfast

Cheese and chives scrambled eggs
creamy scrambled eggs with melted Swiss cheese and chives, served with a tangy tomato and onion relish, grilled veal sausages, roasted potatoes, sauteed spinach, mushrooms and grilled capsicum

Hot smoked salmon omelette
with cream cheese, fondant potatoes, grilled asparagus, roasted cherry tomatoes and braised tomato and capsicum ragout

Toasted waffle
served with pear and lychee cooked in a candied orange syrup, topped with a creamy vanilla sauce

Canapés

Selection of canapés
which includes lamb in filo pastry, prawn and garlic empanada, dhokla, marinated bocconcini mozzarella, mixed olives and antipasti vegetables

Appetisers

Poached lobster medallions
served on a chunky potato and dill salad, topped with fried capers

Roast beef tenderloin
tender beef tenderloin on a bed of fresh rocket leaves, grilled sweet potato, roasted pine nuts, served with a ginger and coriander dressing

Main Courses

Snapper curry
a delicately spiced snapper curry served with scented basmati rice and a chunky-cut tomato and okra stew

Five spice chicken
tender pieces of chicken cooked in a flavourful blend of five spices, with crunchy fried egg noodles and Asian stir fried vegetables

Braised veal ballotine
braised boneless veal ballotine, served on a bed of creamy soft mashed potato with Dutch carrots, broad beans and roasted parsnip

Pappardelle pasta
cracked pepper pappardelle pasta with creamed spinach, roasted red peppers and green olives, topped with a sweet tomato jam and parmesan shavings

Corn-fed chicken breast (275 calories)
served with mixed wild rice, steamed broccolini, and a light Moroccan style carrot puree

As an alternative accompaniment to your main course, an additional variety of vegetables is available which includes sauteed mushrooms, buttered green beans, saffron flavoured rice and turned steamed potatoes

Bread basket
a variety of freshly baked rolls and garlic bread

Light Bites

Seasonal salad
served with a choice of dressings

Shrimp laksa
classic coconut flavoured shrimp laksa served with soft noodles and fried chilli julienne

International cheese selection

Selection of sandwiches
which includes roast chicken and hommous, classic egg aioli and marinated prawn filling

Beef pie
beef pie served with a chunky tomato chutney

Snapper brochettes
marinated pieces of red snapper cooked on brochettes and placed on top of a flavoured nasi goreng

Mushroom risotto
a creamy mushroom risotto with sauteed asparagus and parmesan cheese

Sweet Delights

Mini desserts
gourmet selection of fine miniature desserts

Chocolate fudge pudding
served warm with a fruit compote and Jaffa cake flavoured ice cream

Fresh seasonal fruit

Selection of petits fours

Chocolates
to accompany a freshly brewed cup of tea or coffee

Hot Beverages

Tea
Ceylon, China, Earl Grey, Camomile

Coffee
freshly brewed, decaffeinated, espresso and cappuccino

Chocolates


Last hot meal orders shall be taken 1 hr and 50 mins before landing



First Class Wine List

Champagne

Dom Perignon Vintage 2000
The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours.

White Wine

Meursault, 2006 Bouchard Pere & Fils
The opulence of both the Meursault appellation and the 2006 vintage show clearly in this example. Full, rich fruit around a mineral core with a super length for one so young. The village of Meursault, just south of Burgundy's capital Beaune, continues to make some of the worlds most jaw droppingly good dry white wines.

Staete Landt, 2007 Sauvignon Blanc
Staete Landt winery gets its title from the old Dutch name that Abel Tasman gave to New Zealand when he discovered the land in 1642. The 2007 is perfumed with aromas of passionfruit and gooseberries. On the palate the wine is full bodied with a real concentration of flavour and aroma, a passionfruit character is dominant, backed by subtle mineral and spicy, dry hay characters with a creamy almost nutty complexity and a crisp ripe attractive acidity.

Red Wine

Château La Lagune, 2000 Haut Medoc
This fine Classified Growth shows perfectly how the fabled 2000 vintage is beginning to mature. Befitting a hot summer and autumn, the millenium vintage was upfront with fruit and laden with soft tannins. As Cantemerle approaches full maturity the early primary fruit flavours have morphed into a more subtle complex and richer style. Coffee, cinnamon, leather and vanilla with ripe blackcurrant at the core, rounded by a graceful finish.

Vabby Lake Vineyard, 2005 Pinot Noir
Vabby Lake is the leading botique winery on the Mornington Peninsula with a focus on producing benchmark examples of the capricious Pinot Noir. The results are amongst the finest in Australia. The 2005 is dominated by dark berry fruits with hints of plum, strawberries and spices with astute oak. They effortlessly fuse on the palate, giving a wine that is sweet and silky with soft tannins.

Mungo Park Shiraz, 2006, Colonial Estate, Barossa Valley, Australia
Produced from 80-100 year old gnarled Shiraz vines that make up this Single Vineyard in the cooler climate of the Moppa sub region of the famed Barossa Valley. This provides the wine with some intensity and vivacity. Mungo Park, named after the 18th century Scottish explorer, is not just full-bodied and rich, but has fresh definition. The real beauty of this wine (of which we've snaffled virtually all of this vintage) is how brilliantly drinkable it is.

Dessert

Chateau Guiraud, 1999 Premier Cru Sauternes
One of the great vintages of Sauternes. An opulent and exotic wine, with beautiful aromatic intensity. Soft and honeyed in the mouth, with a concentration of orange marmalade, melted butter and cinnamon. Much freshness and good acidity. Absolutely delicious with pudding, cheese or sipping on its own. The myriad of complex flavours linger for, seemingly, an eternity.

Dow's, Vintage 1985
The 1985 vintage is a great classic. The nose carries complex, forward aromas of round black fruit. The palate is smoothly textured with a streak of pure black fruit and nicely integrated alcohol. Some soft tannins show through on the finish, which has a superbly warming effect with a lovely length.


Tea Menu

Mandarin
A single origin Ceylon tea, grown at 5000ft above sea level. Medium strength, gently combined with a sweet and juicy Mandarin flavour, offers a tea with zest and a slightly sweet finish. Refreshing and energizing after a meal or as an accompaniment to cake and sweet pastry.

Cardamom
A single origin Ceylon tea, grown at 5000ft above sea level. Medium-bodied, fused with spicy cardamom, produces a reviving and aromatic brew. The slightly raw and sweet flavour produces a medium strength tea with a pleasant finish. An aromatic accompaniment to meat, rich cakes and pastries.

Ceylon Supreme
A rich and full bodied Ceylon tea from the Dimbula region, grown at 4000ft above sea level. It is ideal if you enjoy your tea with milk as its strength allows it to take warm dairy milk, and retain its personality. Recommended as a breakfast tea, and also good with rich foods and red meats.

Earl Grey
A full-bodied low elevation single origin Ceylon tea, grown at sea level. It has a rich and robust character combined with Bergamot flavour to produce authentic Earl Grey Tea. Its strength brings a perfect balance between the tea and fragrant bergamot. Earl Grey is an all day tea, recommended especially as a palate cleanser in between courses or at the end of a heavy meal.

Darjeeling
From the foothills of the Himalayas, the Darjeeling region borders Nepal. This tea is light and bright with a characteristic Muscatel note. Its uniqueness comes from the combination of climate and soil which produces the prized Darjeeling character. It is delightful as an evening tea, and also as an accompaniment to light desserts and scones.

Decaffeinated
A medium strength teat with a gentle character. Pleasing at all times of the day and delightful with a touch of milk and honey if sweetness is desired.

Pure Camomile
A gentle and relaxing herb. The flower of the Camomile offers the most refined aroma, taste and texture. Brewing the pure flowers therefore produces a surpassingly light, golden yellow infusion which is mild yet defined by a fresh, green apple note. It is a delicious, caffeine-free accompaniment for apple pie, cream cheese cakes and is also an ideal evening tea.

Naturally Spicy Berry
An aromatic fruity infusion combining a tangy raspberry, with strawberry, and a touch of spice offering a gentle yet complex herbal drink. A delightful infusion for the afternoon or evening.

Vanilla
A single origin, high elevation, Ceylon tea. The tea has a characteristically light, bright personality, in a deliciously gentle marriage with fragrant vanilla flavour. It is a medium strength tea with wonderful aroma. Recommended as a refreshing afternoon tea, and as an accompaniment to mild cheeses.

Ginger
Grown at high elevation, this Ceylon tea is of medium body. Enhanced by the warming aroma and flavour of spicy ginger, the combination of the two herbs is an ancient one. Based on an ayurvedic tonic where the goodness in tea combines with the benefits of ginger to produce a sparkling, all natural hot tea. Ginger tea is recommended with spicy food, smoked cheese and orange dark chocolate.

Jasmine Green
A mild green tea from China. With traditional, natural Jasmine flavour, the tea is perfumed using petals of Jasmine, a process several thousand years old. Uplifting and aromatic. This tea is a delicious palate cleanser after strong tasting or rich food.

Natural Green
A pure green tea from China. This tea has hints of herb, a touch of spice and a pleasingly mild finish. It produces a lightly spicy and smoky taste. Recommended as an accompaniment to heavy meats or grilled fish, also enjoyable at the end of a meal as a digestif.

Kiwi Flyer

Emirates
First Class menu
Dubai to Melbourne
January 2009

Bar Service

Aperitifs

A selection of fruit juices and soft drinks

Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky

A selection of international beers

Cocktails

Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini

Wines

A selection of fine wines from internationally renowned vineyards of the old and new world

Champagne Brut

Liqueuers

Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria


A la Carte Dining

Continental Breakfast

Yoghurt
natural or fruit

Assorted cereals

Bread basket
a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves

Cheese selection
which includes Port Salut, bel paese, Camembert and provolone with olives and a selection of garnishes

Hot Breakfast

Chive omelette
home-style omelette with a creamy chive filling, sauteed fresh spinach, grilled plum tomato, golden roesti potatoes and sauteed woodland mushrooms

French toast
traditional French toast slices accompanied by grilled turkey bacon, roast plum tomato and sweet maple syrup

Stir-fried egg noodles
topped with sliced hammour, prawns, Chinese greens and mushrooms, garnished with red chilli and fried shallots

Canapés

Selection of canapés
which includes grilled chicken yakitori, tandoori roasted shrimp, goat cheese and onion pastry, parmesan cheese chunks and sun-dried tomato filled olives

Appetisers

Iranian caviar
served with traditional accompaniments

Selection of authentic Arabic mezze
which includes cheese with zaatar, potato kibbeh, chickpea salad, cabbage salad, baba ghannouj, vine leaves and spinach fatayer, garnished with lemon and olives

Marinated prawns
marinated in a tangy mix of lemon grass and coriander, on a bed of vegetable spaghetti with black sesame seeds

Main Courses

Sweet chilli chicken
succulent pan-fried chicken thigh topped with a tangy sweet chilli sauce, on a bed of stir-fried egg noodles with steamed pak choy and broccoli

Thai fried rice with lobster
Thai style fried rice accompanied with lobster and scallop, sauteed in a light soy sauce, served with stir-fried vegetables

Milk-fed veal medallions
tender veal medallions marinated with herbs and lightly grilled, served with a creamy mushroom sauce, roasted new potatoes and a medley of oven-baked vegetables

Beetroot and gorgonzola filled ravioli
home-made ravioli filled with beetroot, gorgonzola cheese and walnuts, tossed in a herb cream sauce and accompanied with a red cherry tomato ragout

Braised beef tenderloin (267 calories)
slow braised beef tenderloin with a light and tangy horseradish sauce, baby carrots, green beans and steamed herbed potatoes

As an alternative accompaniment to your main course, an additional variety of vegetables is available which includes a medley of oven-roasted vegetables, green beans and yellow capsicums, roast potato with herbs and lemon rice

Bread basket
a variety of freshly baked rolls and garlic bread

Light Bites

Seasonal salad
served with a choice of dressings

Cream of avocado and chilli soup
a rich soup delicately flavoured with green chillies and accompanied with a cheesy paprika puff twist

International cheese selection

Selection of sandwiches
which includes lobster with Waldorf salad, gooseliver with kumquat chutney, crumbled feta cheese with oven-roasted tomatoes and roast beef with onion jam

Quesadilla pie
accompanied with a tangy tomato salsa

Seafood in Peking sauce
mixed lobster, prawn and scallop in a Peking sauce on a bed of stir-fried noodles

Caesar salad
a classic salad, served with cos lettuce, shaved parmesan, fried bread croutons and grilled sliced chicken, served with a creamy Caesar dressing

Sweet Delights

Mini desserts
gourmet selection of fine miniature desserts

Chocolate panettone bread pudding
served warm with a vanilla flavoured sauce, fresh fig and strawberry

Fresh seasonal fruit

Chocolates
to accompany a freshly brewed cup of tea or coffee

Hot Beverages

Tea
Ceylon, China, Earl Grey, Camomile

Coffee
freshly brewed, decaffeinated, espresso and cappuccino

Chocolates


Last hot meal orders shall be taken 1 hr and 50 mins before landing



First Class Wine List

Champagne

Dom Perignon Vintage 2000
The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours.

White Wine

Meursault, 2006 Bouchard Pere & Fils
The opulence of both the Meursault appellation and the 2006 vintage show clearly in this example. Full, rich fruit around a mineral core with a super length for one so young. The village of Meursault, just south of Burgundy's capital Beaune, continues to make some of the worlds most jaw droppingly good dry white wines.

Staete Landt, 2007 Sauvignon Blanc
Staete Landt winery gets its title from the old Dutch name that Abel Tasman gave to New Zealand when he discovered the land in 1642. The 2007 is perfumed with aromas of passionfruit and gooseberries. On the palate the wine is full bodied with a real concentration of flavour and aroma, a passionfruit character is dominant, backed by subtle mineral and spicy, dry hay characters with a creamy almost nutty complexity and a crisp ripe attractive acidity.

Red Wine

Château La Lagune, 2000 Haut Medoc
This fine Classified Growth shows perfectly how the fabled 2000 vintage is beginning to mature. Befitting a hot summer and autumn, the millenium vintage was upfront with fruit and laden with soft tannins. As Cantemerle approaches full maturity the early primary fruit flavours have morphed into a more subtle complex and richer style. Coffee, cinnamon, leather and vanilla with ripe blackcurrant at the core, rounded by a graceful finish.

Vabby Lake Vineyard, 2005 Pinot Noir
Vabby Lake is the leading botique winery on the Mornington Peninsula with a focus on producing benchmark examples of the capricious Pinot Noir. The results are amongst the finest in Australia. The 2005 is dominated by dark berry fruits with hints of plum, strawberries and spices with astute oak. They effortlessly fuse on the palate, giving a wine that is sweet and silky with soft tannins.

Mungo Park Shiraz, 2006, Colonial Estate, Barossa Valley, Australia
Produced from 80-100 year old gnarled Shiraz vines that make up this Single Vineyard in the cooler climate of the Moppa sub region of the famed Barossa Valley. This provides the wine with some intensity and vivacity. Mungo Park, named after the 18th century Scottish explorer, is not just full-bodied and rich, but has fresh definition. The real beauty of this wine (of which we've snaffled virtually all of this vintage) is how brilliantly drinkable it is.

Dessert

Chateau Guiraud, 1999 Premier Cru Sauternes
One of the great vintages of Sauternes. An opulent and exotic wine, with beautiful aromatic intensity. Soft and honeyed in the mouth, with a concentration of orange marmalade, melted butter and cinnamon. Much freshness and good acidity. Absolutely delicious with pudding, cheese or sipping on its own. The myriad of complex flavours linger for, seemingly, an eternity.

Dow's, Vintage 1985
The 1985 vintage is a great classic. The nose carries complex, forward aromas of round black fruit. The palate is smoothly textured with a streak of pure black fruit and nicely integrated alcohol. Some soft tannins show through on the finish, which has a superbly warming effect with a lovely length.


Tea Menu

Mandarin
A single origin Ceylon tea, grown at 5000ft above sea level. Medium strength, gently combined with a sweet and juicy Mandarin flavour, offers a tea with zest and a slightly sweet finish. Refreshing and energizing after a meal or as an accompaniment to cake and sweet pastry.

Cardamom
A single origin Ceylon tea, grown at 5000ft above sea level. Medium-bodied, fused with spicy cardamom, produces a reviving and aromatic brew. The slightly raw and sweet flavour produces a medium strength tea with a pleasant finish. An aromatic accompaniment to meat, rich cakes and pastries.

Ceylon Supreme
A rich and full bodied Ceylon tea from the Dimbula region, grown at 4000ft above sea level. It is ideal if you enjoy your tea with milk as its strength allows it to take warm dairy milk, and retain its personality. Recommended as a breakfast tea, and also good with rich foods and red meats.

Earl Grey
A full-bodied low elevation single origin Ceylon tea, grown at sea level. It has a rich and robust character combined with Bergamot flavour to produce authentic Earl Grey Tea. Its strength brings a perfect balance between the tea and fragrant bergamot. Earl Grey is an all day tea, recommended especially as a palate cleanser in between courses or at the end of a heavy meal.

Darjeeling
From the foothills of the Himalayas, the Darjeeling region borders Nepal. This tea is light and bright with a characteristic Muscatel note. Its uniqueness comes from the combination of climate and soil which produces the prized Darjeeling character. It is delightful as an evening tea, and also as an accompaniment to light desserts and scones.

Decaffeinated
A medium strength teat with a gentle character. Pleasing at all times of the day and delightful with a touch of milk and honey if sweetness is desired.

Pure Camomile
A gentle and relaxing herb. The flower of the Camomile offers the most refined aroma, taste and texture. Brewing the pure flowers therefore produces a surpassingly light, golden yellow infusion which is mild yet defined by a fresh, green apple note. It is a delicious, caffeine-free accompaniment for apple pie, cream cheese cakes and is also an ideal evening tea.

Naturally Spicy Berry
An aromatic fruity infusion combining a tangy raspberry, with strawberry, and a touch of spice offering a gentle yet complex herbal drink. A delightful infusion for the afternoon or evening.

Vanilla
A single origin, high elevation, Ceylon tea. The tea has a characteristically light, bright personality, in a deliciously gentle marriage with fragrant vanilla flavour. It is a medium strength tea with wonderful aroma. Recommended as a refreshing afternoon tea, and as an accompaniment to mild cheeses.

Ginger
Grown at high elevation, this Ceylon tea is of medium body. Enhanced by the warming aroma and flavour of spicy ginger, the combination of the two herbs is an ancient one. Based on an ayurvedic tonic where the goodness in tea combines with the benefits of ginger to produce a sparkling, all natural hot tea. Ginger tea is recommended with spicy food, smoked cheese and orange dark chocolate.

Jasmine Green
A mild green tea from China. With traditional, natural Jasmine flavour, the tea is perfumed using petals of Jasmine, a process several thousand years old. Uplifting and aromatic. This tea is a delicious palate cleanser after strong tasting or rich food.

Natural Green
A pure green tea from China. This tea has hints of herb, a touch of spice and a pleasingly mild finish. It produces a lightly spicy and smoky taste. Recommended as an accompaniment to heavy meats or grilled fish, also enjoyable at the end of a meal as a digestif.

Kiwi Flyer

Emirates
First Class menu
Melbourne to Auckland
January 2009

Bar Service

Aperitifs

A selection of fruit juices and soft drinks

Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky

A selection of international beers

Cocktails

Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini

Wines

A selection of fine wines from internationally renowned vineyards of the old and new world

Champagne Brut

Liqueuers

Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria


Brunch

Juice

Fresh smoothie or juice
a selection of fresh juices and home-made smoothies

Fruit

Fresh seasonal fruit

Salad

Seasonal salad
served with a choice of dressings

Main Course

Cheese and chives scrambled eggs
creamy scrambled eggs with melted Swiss cheese and chives, served with a tangy tomato and onion relish, grilled veal sausages, roasted potatoes, sauteed spinach, mushrooms and grilled capsicum

Hot smoked salmon omelette
with cream cheese, fondant potatoes, grilled asparagus, roasted cherry tomatoes and braised tomato and capsicum ragout

Five spice chicken
tender pieces of chicken cooked in a flavourful blend of five spices, with crunchy fried egg noodles and Asian stir-fried vegetables

Cheese selection
which includes King Island goat cheese, Cobram Swiss cheddar and Camembert accompanied by stuffed green olives, crudites, dried fruit and sweet corn relish

Dessert

Lemon curd tart
a sweet and sour tangy lemon curd tart topped with a quenelle of double cream

Bread

Bread basket
a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves

Beverages

Tea
Ceylon, China, Earl Grey, Camomile

Coffee
freshly brewed, decaffeinated, espresso and cappuccino

Chocolates




First Class Wine List

Champagne

Dom Perignon Vintage 2000
The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours.

White Wine

Meursault, 2006 Bouchard Pere & Fils
The opulence of both the Meursault appellation and the 2006 vintage show clearly in this example. Full, rich fruit around a mineral core with a super length for one so young. The village of Meursault, just south of Burgundy's capital Beaune, continues to make some of the worlds most jaw droppingly good dry white wines.

Staete Landt, 2007 Sauvignon Blanc
Staete Landt winery gets its title from the old Dutch name that Abel Tasman gave to New Zealand when he discovered the land in 1642. The 2007 is perfumed with aromas of passionfruit and gooseberries. On the palate the wine is full bodied with a real concentration of flavour and aroma, a passionfruit character is dominant, backed by subtle mineral and spicy, dry hay characters with a creamy almost nutty complexity and a crisp ripe attractive acidity.

Red Wine

Château La Lagune, 2000 Haut Medoc
This fine Classified Growth shows perfectly how the fabled 2000 vintage is beginning to mature. Befitting a hot summer and autumn, the millenium vintage was upfront with fruit and laden with soft tannins. As Cantemerle approaches full maturity the early primary fruit flavours have morphed into a more subtle complex and richer style. Coffee, cinnamon, leather and vanilla with ripe blackcurrant at the core, rounded by a graceful finish.

Vabby Lake Vineyard, 2005 Pinot Noir
Vabby Lake is the leading botique winery on the Mornington Peninsula with a focus on producing benchmark examples of the capricious Pinot Noir. The results are amongst the finest in Australia. The 2005 is dominated by dark berry fruits with hints of plum, strawberries and spices with astute oak. They effortlessly fuse on the palate, giving a wine that is sweet and silky with soft tannins.

Mungo Park Shiraz, 2006, Colonial Estate, Barossa Valley, Australia
Produced from 80-100 year old gnarled Shiraz vines that make up this Single Vineyard in the cooler climate of the Moppa sub region of the famed Barossa Valley. This provides the wine with some intensity and vivacity. Mungo Park, named after the 18th century Scottish explorer, is not just full-bodied and rich, but has fresh definition. The real beauty of this wine (of which we've snaffled virtually all of this vintage) is how brilliantly drinkable it is.

Dessert

Chateau Guiraud, 1999 Premier Cru Sauternes
One of the great vintages of Sauternes. An opulent and exotic wine, with beautiful aromatic intensity. Soft and honeyed in the mouth, with a concentration of orange marmalade, melted butter and cinnamon. Much freshness and good acidity. Absolutely delicious with pudding, cheese or sipping on its own. The myriad of complex flavours linger for, seemingly, an eternity.

Dow's, Vintage 1985
The 1985 vintage is a great classic. The nose carries complex, forward aromas of round black fruit. The palate is smoothly textured with a streak of pure black fruit and nicely integrated alcohol. Some soft tannins show through on the finish, which has a superbly warming effect with a lovely length.


Tea Menu

Mandarin
A single origin Ceylon tea, grown at 5000ft above sea level. Medium strength, gently combined with a sweet and juicy Mandarin flavour, offers a tea with zest and a slightly sweet finish. Refreshing and energizing after a meal or as an accompaniment to cake and sweet pastry.

Cardamom
A single origin Ceylon tea, grown at 5000ft above sea level. Medium-bodied, fused with spicy cardamom, produces a reviving and aromatic brew. The slightly raw and sweet flavour produces a medium strength tea with a pleasant finish. An aromatic accompaniment to meat, rich cakes and pastries.

Ceylon Supreme
A rich and full bodied Ceylon tea from the Dimbula region, grown at 4000ft above sea level. It is ideal if you enjoy your tea with milk as its strength allows it to take warm dairy milk, and retain its personality. Recommended as a breakfast tea, and also good with rich foods and red meats.

Earl Grey
A full-bodied low elevation single origin Ceylon tea, grown at sea level. It has a rich and robust character combined with Bergamot flavour to produce authentic Earl Grey Tea. Its strength brings a perfect balance between the tea and fragrant bergamot. Earl Grey is an all day tea, recommended especially as a palate cleanser in between courses or at the end of a heavy meal.

Darjeeling
From the foothills of the Himalayas, the Darjeeling region borders Nepal. This tea is light and bright with a characteristic Muscatel note. Its uniqueness comes from the combination of climate and soil which produces the prized Darjeeling character. It is delightful as an evening tea, and also as an accompaniment to light desserts and scones.

Decaffeinated
A medium strength teat with a gentle character. Pleasing at all times of the day and delightful with a touch of milk and honey if sweetness is desired.

Pure Camomile
A gentle and relaxing herb. The flower of the Camomile offers the most refined aroma, taste and texture. Brewing the pure flowers therefore produces a surpassingly light, golden yellow infusion which is mild yet defined by a fresh, green apple note. It is a delicious, caffeine-free accompaniment for apple pie, cream cheese cakes and is also an ideal evening tea.

Naturally Spicy Berry
An aromatic fruity infusion combining a tangy raspberry, with strawberry, and a touch of spice offering a gentle yet complex herbal drink. A delightful infusion for the afternoon or evening.

Vanilla
A single origin, high elevation, Ceylon tea. The tea has a characteristically light, bright personality, in a deliciously gentle marriage with fragrant vanilla flavour. It is a medium strength tea with wonderful aroma. Recommended as a refreshing afternoon tea, and as an accompaniment to mild cheeses.

Ginger
Grown at high elevation, this Ceylon tea is of medium body. Enhanced by the warming aroma and flavour of spicy ginger, the combination of the two herbs is an ancient one. Based on an ayurvedic tonic where the goodness in tea combines with the benefits of ginger to produce a sparkling, all natural hot tea. Ginger tea is recommended with spicy food, smoked cheese and orange dark chocolate.

Jasmine Green
A mild green tea from China. With traditional, natural Jasmine flavour, the tea is perfumed using petals of Jasmine, a process several thousand years old. Uplifting and aromatic. This tea is a delicious palate cleanser after strong tasting or rich food.

Natural Green
A pure green tea from China. This tea has hints of herb, a touch of spice and a pleasingly mild finish. It produces a lightly spicy and smoky taste. Recommended as an accompaniment to heavy meats or grilled fish, also enjoyable at the end of a meal as a digestif.

Kiwi Flyer

There are now over 1,000 individual menus in this thread or linked in the index, not counting menus in the 35 menu threads elsewhere on FT. ^ On to 1,000 more menus.

Carfield

Korean Air
First Class
January 2009
Seoul to Taipei

Light Meal
Appetizer
Chinese style five spice beef

Main Course
Szechuan style Chinese seafood noodle soup served with side dishes
Or
Roasted chicken breast topped with grilled eggplant served with mixed vegetables and celery cream sauce

Seasonal Fresh Fruit
Bread Selection
Whole wheat scone, herb roll

Coffee/Tea/Green Tea/Ginseng Tea

KE691-2009/01/06
F691-D

Carfield

American Airlines
First Class
January 2009
AA 168 NRT-JFK
http://share.shutterfly.com/action/w...8QbNHDNy5bqMxg

Beverages
Cocktails and Aperitifs
Bloody Mary
Screwdriver

Spirits
SKYY Vodka
Beefeater Dry Gin
Bacardi Rum
Glenlivet Single Malt Scotch
Jim Bream Black Bourbon
Canadian Club Reserve Blended Whisky
Dewar’s White Label Scotch Whisky
Jack Daniel’s Tennessee Whiskey

Beers
Heineken, Amstel Light and select U.S. Beer
Additional beers may be available on selected international flights

Brandy and Liqueurs
Di Saronno Amaretto
Bailey’s Irish Cream
Kahlua
Courvoisier V.S.O.P. Fine Champagne Cognac

Other Beverages
Carbonated beverages
American Airlines Premium Blend regular and decaffeinated coffee
Tea
Fruit Juices
Milk

Champagne
Pommery Brut Champagne

White Wines
Pascal Bouchard Chablis Vieilles Vignes Reserve du Domaine
Conte Brandolini d’Adda Pinot Grigio

Red Wines
Freemark Abbey Napa Valley Merlot
Clos de la Font Chateauneuf-du-Pape

Aperitifs and Dessert Wines
Emilio Lustau Sherry
Choya Umeshu Plum Liqueur “Excellent”
Gekkeikan Horin Daiginjo Sake
Graham’s 20 Years Old Tawny Port

Dining Service
To Start
Warm Mixed Nuts
Or
Marinated cheese antipasto

Appetizer
Smoked salmon and honey ginger shrimp accompanied by capers, red onion and sour cream

The Salad Cart
Fresh seasonal greens with kaiware sprouts, radish, pumpkin, onions, tomatoes and green bell peppers, offered with creamy Thai dressing or Sapori d’Arte olive oil and balsamic vinegar
Thai Marinated Beef Tenderloin

Bread Basket
Assorted Gourmet breads offered with butter or Sapori d’Arte olive oil
Or
Japanese steamed rice

Main Course
Grilled Chicken
Grilled, marinated breast of chicken topped with basil butter and a red wine and tomato demi-glace, served with wild mushroom risotto and seasonal vegetables
Or
Beef Fillet with Dijon Sauce
Tenderloin of beef complemented by Dijon mustard sauce, parsley mashed potatoes, sautéed broccoli, carrot and radish
Or
Seafood Noodle Bowl
Garlic chili marinated prawns and scallops served over rice noodles with broccoli, asparagus and shiitake mushroom

Dine Upon Request
You may choose one of the featured entrees to be served with an appetizer and dessert presented all at once, at any time you wish

Dessert
Ice Cream Sundae
Vanilla ice cream with a choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans

Fruit and Cheese
A selection of seasonal fruit and fine cheeses
Or
Grand Marnier fruit salad

To Finish
Assorted chocolates

Japanese Winter Menu
We are pleased to offer traditional Japanese cuisine on today’s flight. In order to ensure that our Japanese cuisine option is available, may we suggest that you pre-order this selection when making flight reservation. There are a limited number of Japanese cuisine meals on board. We apologize if your first selection is not available.

Appetizer Tray
Kobachi Dish
Marinated flatfish with chrysanthemum roll, vinegared carrot and radish julienne, served with pickled cucumber and seaweed with bonito-flavored vinegar

Hassun Dish
Grilled marinated prawn, sweet simmered black soybeans on skewer, lotus root with spicy cod roe, boiled baby taro and egg cake

Western-style dish
Cod escabeche served with sliced onion, julienned carrot and red and yellow pepper

Main Tray
Simmered Dish
Crabmeat and lily bulb paste dumpling served with carrot, radish, and mizuna leaf, accented by minced chicken with starch sauce

Entrée
Grilled red snapper saikyo-yaki style accompanied by an omelette, lotus root and simmered kelp roll

Soup
Miso soup with tofu and wakame seaweed
Accompanied by steamed rice and assorted seasonal pickles

Snack Attack
Please feel free to help yourself in an assortment of sweets and other snacks near our galley, at any time after your meal.

Mid-Flight Snack
Select from
Japanese soba noodles
Or
Light sandwich
Roasted ham and red cheddar cheese sandwich served with fresh fruit

Breakfast
Offered prior to arrival
Breakfast Breads
An assortment of warm breads

Main Course
Farmer’s Omelette
A fluffy omelette with potatoes and onions offered with paprika onion potatoes and breakfast ham
Or
Cereal and Yogurt

Express Breakfast
Served 45 minutes prior to landing to allow you to sleep as long as possible
Warm breakfast breads, seasonal fruit and your choice of beverage

Pre-Arrival Beverage
For your Enjoyment
Chilled sparkling water with a fresh citrus garnish

1/09
3Cls, First, NRT-DFW/JFK/ORD, Dinner-Breakfast
73PM154 161-F009-1A

Carfield

Mexicana
Elite Class
January 2009
Wine List
Champagne Veuve Clicquot Brut
Bodega Veuve Clicquot

2V
Bodega Casa Madero
Parras, Coahuila
Mexico
Again Mexican presents a unique wine as an exclusive in Mexico. This white wine was created and seleced by Casa Madero and Tierra de Vinos to pair with the new menu on board. Its blend, a 50% Chardonnay – 50% Chenin Blanc, makes it an enjoyable and easy to drink wine, full of flowers, white peach, golden apples and fresh herbs. The balance between native and cultivated lees, gives 2V crispiness and vitality.

3V
Bodega Casa Madero
Parrs, Coahuila
Mexico
Cabernet Sauvignon, Merlot and Tempranillo are the 3Vs, the three grapes varieties that reflect the modern and bold character of this wine; selected by Tierra de Vinos, for our Elite Class Passengers. Cabernet Sauvignon gives the tannic structure; Merlot offers aromas of berries and violets; and Tempranillo gives the ripe red fruit and herbal character. It is a young but intense wine, easy to drink, fun and very food friendly.

Los Cardos Malbec
Bodega Dona Paula
Mendoza
Argentina
When we talk about wines in Argentina, we have to talk about Malbec, its flagship grape. The first sensation on the palate when drinking Los Cardos Malbec is the nice spiciness that comes from the barrel ageing, after that the fruitiness of fresh ripe plums, black berries, mint and spearmint. This is a concentrated wine, with balanced sweet tannins, good medium acidity and medium plus alcohol that gives a formal structure with lots of intensity.

Predilecto
Bodega Gomez Cruzado
Rioja
Espana
Predilecto is a red Rioja wine classified as “joven,” the Spanish word to refre wines without wood ageing. The vinification of this Tempranillo is made entirely in stainless steel tanks, therefore, the wine projects the most pure expression of the soil and the grapes of its origin. The characteristic aromas of Predilecto are red cherries, raspberries and pomegranate as well as subtle licorice and black pepper notes.

Carfield

From Mexico to the United States/Canada
Breakfast
Seasonal Fruit Selection

Choice of
Cheese Omelet, Mexican Salsa, refried beans
Or
Corn crepes, cherry tomatoes, goat cheese, chives and tomato sauce

Assorted Breads
Pastries,
Butter

Lunch/Dinner
Appetizer
Mixed greens, panela cheese, cherry tomatoes, black olives, balsamic vinaigrette

Choice of
Fresh water fish fillet “a la Veracruzana,” couscous, extra virgin olive oil
Or
Chicken breast crepes “au gratin,” green tomato sauce

Assorted breads
Butter
Dessert

Carfield

From Untied States to Mexico
Breakfast
Seasonal Fruit Selection

Choice of
Monterrey Jack cheese omelet, pico de gallo, bacon, tator tots
Or
Ratatouille crepe, Alfredo sauce

Assorted breads
Pastries
Butter

Lunch/Dinner
Appetizer
Grilled vegetables with goat cheese, balsamic vinaigrette

Choice of
Seared salmon, orzo, lemon and chive beurre blanc
Or
Stuffed chicken breast, couscous, cherry tomatoes, roasted bell pepper sauce

Assorted breads
Butter

Dessert
Turtle Cake

Carfield

From Canada to Mexico
Breakfast
Seasonal fruit selection

Choice of
Ham Omelet, lyonnaise potatoes, cherry tomatoes
Or
Buttermilk pancakes with bacon

Assorted Breads
Pastries
Butter

Lunch/Dinner
Appetizer
Frisse lettuce with smoked salmon, cucumber, cherry tomatoes and dill

Choice of
Sauteed beef tenderloin, local vegetables, creamy mushroom sauce
Or
Roasted vegetable lasagna, marinara sauce

Assorted Breads
Butter
Dessert
Apple Crumble

International C1 MEX INT

Carfield

AEROMEXICO
Classe Premier/Business Class
MEX-JFK
January 2009
Breakfast
Starter
Fresh Seasonal Fruit

Main Course
Prosciutto and asparagus omelette
Or
Enfrijolades, corn tortillas filled with chicken in tomato sauce, served with chistorra sausage and fresh cheese

Assorted sweet breads served with butter and preserves
Plain or fruit yogurt
Regular coffee, decaffeinated coffee and tea will be offered to complement your meal.

Carfield

Lunch/Dinner
We are delighted to offer a selection of fine canapés to accompany your favorite beverage.

Appetizer
Caprese salad featuring a medley of organic tomatoes and mozzarella cheese, served with balsamic dressing

Main Course
Roasted Cornish hen with garam masala spices and shiitake mushroom in phyllo pastry
Or
Rib eye beef tips served in tomato sauce, accompanied by refried beans

Cheese and Fruit
A selection of fine international cheeses served with fruit

Dessert
Pears in cinnamon syrup with eggnog crème anglaise
Or
A Variety of ice cream

12/08
MEX-JFK
220C404-1

Kiwi Flyer

Menus within trip reports for all 6 years from 2003 to 2008 are now added to the index. We have over 2,000 individually linked menus not counting 36 menu threads also linked.