Carfield

February 2009
American Airlines Business Class
Dublin to Chicago
http://share.shutterfly.com/action/w...8QbNHDNy5bqM7I

Just a comment: Seriously, AA... it is about time to change the pre-arrival meal option and add some variety to it. That chicken salad is just really awful. There are so many kinds of sandwiches, warmed quiches, calzones and even a traditional English tea service like finger sandwiches with scones...

Wine List
Champagne
Pommery Brut Champagne

White Wines
Joseph Drouhin St. Veran, Burgundy
Val do Sosego Albarino

Red Wines
Freemark Abbey Napa Valley Merlot
Chamarre Grande Reserve Pinot Noir

Sherry
Emilio Lustau Sherry

Dessert Wine
Graham’s Vintage Port

Dining Service
Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. We invite you to experience new menu items developed by Chef Darren McGrady, who devoted 15 years old of royal service to Queen Elizabeth II, and Diana, Princess of Wales.

To Start
Warmed Mixed Nuts
Or
Marinated cheese antipasto

Appetizer
Grilled scallops, hot-smoked salmon and grilled shrimp served with a marinated roasted vegetable salad

Salad
Fresh seasonal greens and an assortment of fresh vegetables offered with roasted red pepper dressing or Sapori d’Arte olive oil and balsamic vinegar

Bread Basket
Assorted gourmet breads offered with butter or Sapori d’Arte olive oil

Main Course
Beef Roulade
Braised beef tenderloin filled with sausage, offered with a red wine Portobello sauce, glazed carrots and Normandy-style potatoes
A signature Darren McGrady dish

Rack of Lamb
Garlic rack of lamb with rosemary Merlot sauce, haricots verts, tomatoes, and a rosti potato cake

Roasted chicken
Roasted chicken breast served with bordelaise sauce, sautéed Swiss chard, carrots and truffle celeriac puree

Pasta
Gnocchi stuffed with a rich pecorino cream filling

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

Dessert
Ice cream sundae
Ben and Jerry’s vanilla ice cream with a choice of hot fudge, butterscotch or seasonable berry toppings, whipped cream and pecans

A selection of gourmet cheeses
Offered with flavorful dried fruit and assorted crackers

To Finish
Assorted Lindt chocolates

Mid-Flight Snack
A selection of gourmet cheeses
Offered with flavorful dried fruit and assorted crackers
Or
Assorted snack items are also available

Light Meal
Select From
Uno’s Farmer’s Market Pizza
A Chicago-style deep dish pizza topped with mixed vegetables and a three cheese blend, served with basil pesto and a fresh green salad
Or
Asian-style Chicken
Soy seared breast of chicken served chilled over grilled pineapple with Asian slaw and sweet and sour sesame dressing

Dessert
Fresh Fruit or cookies, freshly baked on board

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

2/09
2Cls, Business, UK-US, Lunch/Dinner - Snack

Carfield

February 2009
Premium Economy
Manchester – Las Vegas, Antigua, and Barbados
Lunch
Starter
Mixed Seasonal Salad

Main Course
Cream cheese and spinach mezzaluna
Traditional chicken dinner
Beef Stroganoff

Dessert
Chocolate Truffle Mousse

Refreshment
A choice of sandwiches
A little chocolate treat
Man-LAS/BGI/ANU 09-0102 P1

Carfield

Las Vegas to Manchester
February 2009

Wine List
Chardonnay/Colombard Blanc de Blaccs
Maison De Perriere
France

White Wine
Pinot Gris
Beblenheim, Alsace
France

Chardonnay
Fiegl
Oslavia, Gorizia
Italy

Red Wine
Aulente Rosso
San Patrignano
Italy

Clos Bagatelle
Lauguedoc
France

Complimentary drinks from the bar

Dinner
Seasonal Salad

Cheese Tortellini with pesto sauce
Braised chicken with mustard sauce
Beef Bourguignoone

Cheese with biscuits
Blueberry cheesecake

Breakfast
Chocolate Croissant
Yogurt
Fresh Fruit

Prem Las-Man 08-0111 P3

Carfield

bmi Business Class
February 2009
Las Vegas to Manchester

Wine List
Champagnes
Champagne Cattier Brut Antique Premier Cru
Chigny-les-Roses
France

White Wines
Pinot Blanc
Cave De Turckheim
Alsace
France

Semillon Sauvignon Blanc
Deep Woods
Margaret River
Australia

Red Wines
Clos Bagatelle
Saint-Chinian
Languedoc
France

Monvi
Colli Perugini Rosso
Umbria
Italy

Cabernet Sauvignon
Mill Creek
Sonoma County
USA

Sandeman 20 Years Old Tawny Port
Glenlivet 18 Years
Courvoisier XO
Chivas Regal

MAN/LHRBUSWINE09-01/01

Las Vegas to Manchester
February 2009
Dinner
Starter
Cream of Mushroom Soup
Seasonal Salad
Vegetable and goat’s cheese parcel with tomato chutney
Smoked duck slices with dried fruit compote

Main Course
Sacchettini filled with ricotta and served with a tomato sauce
Flax and Mustard Seed Crusted Halibut with confetti rice
Grilled chicken breast in an applewood bacon jus with dauphinoise potatoes and oven roasted vegetables
Moroccan lamb chop with citrus and chili sauce, butternut squash, courgette and baby onions

Personal Bakery Selection

Dessert
Apple Dumpling with caramel sauce
A Trio of mocha, white chocolate and brandy cream mousses
Ice cream
Cheese plate – farmhouse cheddar, Stilton and rouge affine

Express meal option
In order to allow you to maximize your personal time – to sleep, work, or relax – we are pleased to offer an express meal option on this flight, in place of the a la carte meal menu.
Personal Bakery Seleciton with either:
- a mixed seasonal salad and soup
Or
- your choice of one of the main courses
Please let a member of the crew know if you wish to opt for an express meal today.

Anytime
Barbeque beef and cheddar ciabatta
Cheese plate – farmhouse cheddar, Stilton and rouge affine
Fresh Fruit plate
Ice Cream
Cappuccino
Espresso
Irish Coffee
Freshly ground coffee
Twinings tea selection
Hot Chocolate
Horlicks
Green and Blacks Chocolate

Breakfast
Freshly squeezed orange juice
White peach smoothie
Fruit yogurt
Choice of cereals
Fresh Seasonal Fruit
Bakery selection with preserves and marmite
Warm Chocolate Bread
Warm Cinnamon Bread
Freshly prepared white and brown toast

The Great British Breakfast
Crispy bacon, sausages, grilled tomatoes, sautéed mushrooms, rosti potatoes, choice of fresh fried or scrambled eggs from the skillet
Boiled eggs, bread and butter

BusLas-man 08-0111 J3

bizclassboy

If anyone is interested I have a bucket load of menus to give them, I have an uncanny habit of putting the menu in my bag, they are all biz or first class from a load of airlines, I will ship them to you if you want them

Carfield

Alaska Airlines
Newark to Seattle
AS 7 February 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqNCw

Menu
First Class Service
Welcome Aboard Alaska Airlines
Appetizer Salad
Chilled Prawns on a bed of Gourmet Mixed Greens
Cherry Tomatoes
Asian Vinaigrette
Warmed Rolls with Butter

Choice of Entrées
Spinach Ravioli with Tomato Basil Sauce
Baby Sunburst Squash and Young Baby Carrots
Or
Blackened Cod with Grilled Lemon
Seasoned Rice with Corn
Southwest Black beans

We feature Northwest and California Wines

Dessert
Ice Cream Sundae
Gourmet Topping, Chopped Nuts, Whipped Cream and a Maraschino Cherry
Coffee & Liqueurs

FLD100 C3
FLD100A C2
DH-40F (11/08)

Kiwi Flyer

Emirates
First Class menu
Auckland to Sydney
March 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

Appetiser

New Zealand lobster medallions
served with creamy potato and celery salad, offered with Marie Rose dressing

Oriental beef
served with oyster, mushroom and gingko nut salad, accompanied with a coriander and citrus mayonnaise
[replace with Oriental lamb on this flight]

Soup

Carrot and walnut soup
cream of carrot soup, with kumara, served with creme fraiche and herbs

Salad

Seasonal salad
served with a choice of dressings

Main Course

Braised lamb shanks
served with new potato wedges, green beans and roasted pumpkin

Thai style chicken curry
with a hint of coconut flavour, accompanied with Chinese greens and steamed rice

Poached blue cod
with scallops and prawns on creamy Jacqueline sauce, accompanied with kohlrabi, carrots, snow peas and steamed rice

Eggplant and braised du puy lentil mousakhan
accompanied with broccoli and medley of fresh mushrooms
[replaced with Vegetarian ravioli on this flight]

A la carte vegetables
as an alternative accompaniment to your main course, an additional variety of vegetables is available which includes oven-roasted Roma tomato, fettuccini noodles, stir-fried mixed vegetables and garlic mashed potato

Dessert

Mini desserts
gourmet selection of fine miniature desserts, which includes semolina halwa with pistachio, profiterole with chocolat and fresh strawberry compote

Bread

Bread basket
a variety of freshly baked rolls and garlic bread

Cheese

International cheese selection
specially selected international cheeses, matured to perfection and served with a selection of crudites, crackers and dried fruits

Fruit

Fresh seasonal fruit

Hot Beverages

Tea
Ceylon, China, Earl Grey, Camomile

Coffee
freshly brewed, decaffeinated, espresso and cappuccino

Chocolates
to accompany a freshly brewed cup of tea or coffee




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
Sydney to Dubai
March 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

Fruit juices
freshly squeezed orance, grapefruit juice or a refreshing detox drink, made of fresh beetroot, celery, apple and ginger

Breakfast fruits
tropical and seasonal cut fresh fruits

Florida cocktail
delices of fresh grapefruit and sweet orange segments

Yoghurt
Greek yoghurt with fresh fruit coulis

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

Warm porridge
traditional Scottish porridge oats with warm milk and heather honey

Breakfast grill
seared lamb noisette and chicken sausage, served with potato and onion roesti, sauteed baby spinach and grilled mixed capsicums

Swiss cheese omelette
accompanied with a mushroom ragout, grated potato with onion and sauteed green beans

Cardamom French toast
lightly flavoured French toast, dusted with cinnamon sugar and served with stone fruit

Canapés

Selection of canapés
a selection of hot and cold canapes, which includes spicy beef in filo pastry, prawn cake, goat cheese and cranberry tart, Oriental chicken skewer, lamb sheesh kebab, marinated bocconcini mozzarella, mixed olives and antipasti vegetables

Appetisers

Lobster medallions
delicately placed on a bed of seasoned white bean and avocado salad and Dijon mustard cream

Marinated beef
marinated slices of beef tenderloin placed on a daikon and Asian green salad, accompanied with a light sesame and soy sauce dressing

Smoked duck breast
delicately smoked duck breast slices served with a tangy mango salad, fresh buffalo mozzarella slices and dried fig segments

Salad collection
choose from our wide range of salad options which include a simple mixed leaf, celery, cucumber, tomato, pepper and French radisch combination or add one of our exciting toppings. Our selection of toppings available are spicy Cajun chicken strips, grilled marinated scallops, crumbled fresh Greek feta cheese and kalamata olives or shaved parmesan and focaccia croutons. Drizzle your salad with a choice of Italian olive oil, balsamic and olive oil, classic Caesar dressing or a creamy blue cheese and walnut dressing

Soups

Tom yum soup
a classic spicy Asian soup with mushroom, prawn and crispy fried noodles garnish

Creamy lentil soup
a thick and creamy soup garnished with naan bread croutons

Main Courses

Pan-seared snapper fillet
served with steamed rice, sauteed broccolini, tomato petals and braised fennel

Corn-fed chicken
crispy corn-fed chicken breast, stuffed with slow roasted garlic and sage, accompanied with cumin sweet potato and wilted greens

Roast lamb rump
served with a gorgonzola filled sweet pepper, sauteed kifler potatoes, broad beans and thyme jus

Pasta bar
enjoy a delicious taste of Italy with our pasta choices of wild mushroom tortellini or rigatoni pasta, tossed with your choice of fresh sauces which includes traditional beef bolognese, Genovese pesto, white pepper sauce and fresh chunky tomato coulis, all served with freshly shaved parmesan cheese and basil leaves

Baked salmon fillet (257 calories)
on a bed of apple risotto and braised seasonal vegetables

A la Carte vegetables
as an alternative accompaniment to your main course, an additional variety of vegetables is available which includes sauteed mushrooms, chickpea curry, grilled vegetables, buttered green beans, saffron flavoured rice and crunchy kifler potatoes

Bread basket
a variety of freshly baked rolls and garlic bread

Cheese

International cheese selection
specially selected international cheeses, matured to perfection and served with a selection of crudites, crackers and dried fruits

Sweet Delights

Mini desserts
gourmet selection of fine miniature desserts

Portuguese tart
classic custard tart served with double cream and a light pistachio fairy floss

Double chocolate mousse
a rich double chocolate mousse, topped with white chocolate shavings

Selection of fruits
a seasonal selection of fresh cut fruits

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

Light Bites

Selection of sandwiches
an assortment of filled sandwiches in soft rolls which includes roast chicken and hommous, classic egg aioli and marinated prawn filling

Lamb skewers
tender lamb cooked on skewers and served with a sweet tomato chutney and citrus flavoured couscous

Fish and chips
flat head gujons with rock sea salt, fresh lemon, chunky oven-roasted potato chips and grilled red capsicums

Vegetable risotto
a creamy asparagus and sauteed mushroom risotto

Beef pie
peppered beef steak pie topped with golden flaky pastry, served with a tangy red onion relish

Ice cream selection
refresh your appetite from our sorbet and ice cream menu which includes cookies and cream, burnt toffee and fig ice cream, green tea sorbet or pineapple and lime



Last hot meal orders shall be taken 1 hr and 30 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 Sydney
March 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 red Leicester, bel paese, Tilster and chevre cheese, served with an array of garnishes which includes crudites and olives

Hot Breakfast

Fiesta omelette
a cheese filled omelette topped with sliced black olives, grated cheese and sauteed red peppers, served with fresh button mushrooms, savoury potato wedges and a roasted plum tomato with black pepper

Poached eggs
Norwegian style poached eggs with smoked salmon, creamy spinach and dill flavoured Hollandaise sauce, accompanied with grilled lamb loin and chicken sausage and sauteed wild mushrooms

Golden waffles
served warm with a sweet strawberry compote and a rich dark chocolate sauce

Canapés

Selection of canapés
which includes aubergine and pine nut fritters, grilled scallop glazed with sweet chilli sauce, mini duck shepherd's pie, marinated filled olives and aged parmesan

Appetisers

Iranian caviar
served with traditional accompaniments

Selection of authentic Arabic mezze
which includes tabouleh, moutabal with pomegranate seeds, artichoke and broad bean salad, labneh rolled in mint, spinach fatayer served warm, with an assortmnent of Arabic pickles and garnishes

Sesame rolled tuna loin
seared yellow fin tuna loin, rolled in roasted sesame seeds and served on a bed of bean sprout and almond salad and drops of wasabi mayonnaise

Main Courses

Grilled beef tenderloin
tender beef delicately grilled and topped with a rich wild mushroom jus, roasted fingerling potatoes and assorted seasonal vegetables

Stir-fried chicken thigh
in a sweet orange zest and hot bean sauce, with steamed jasmine rice, sesame flavoured baby pak choy and fresh shiitake mushrooms

Seafood cannelloni
squid ink pasta sheets rolled and filled with a shrimp farce, placed on a bed of artichoke and mushroom ragout, topped with crushed cherry tomato sauce and an assortment of roasted vegetables

Wild mushroom crumble
a creamy wild mushroom casserole served in a pie base and topped with crunchy bread crumble, served with a tangy red capsicum coulis, braised leek and sauteed seasonal vegetables

Poached sea bass fillet (266 calories)
poached in a light court bouillon, served with a tomato and fennel stew, steamed wild rice and an assortment of fresh garden vegetables

As an alternative accompaniment to your main course, an additional variety of vegetables is available which includes steamed baby pak choy, plain basmati rice, sliced dill potatoes and assorted grilled vegetables

Bread basket
a variety of freshly baked rolls and garlic bread

Light Bites

Seasonal salad
served with a choice of dressings

Red pumpkin and gorgonzola cheese
a creamy soup of oven-roasted red pumpkin with a hint of gorgonzola blue cheese, topped with diced red pumpkin

International cheese selection

Selection of open sandwiches
which includes honey glazed duck breast with asparagus, peppered roast beef with potato salad, Boursin cream cheese with sun-dried tomato and chilli flavoured poached salmon

Chicken tandoori Cornish pasty
served with a light curry sauce and grated parmesan cheese

Pappardelle pasta
with chunky tomato and basil sauce and grated parmesan cheese

Braised lamb shanks
served with creamy saffron risotto, asparagus spears and grilled cherry tomato

Sweet Delights

Mini desserts
gourmet selection of fine miniature desserts

Mixed fruit cobbler
served warm with elderflower and strawberry sauce and yoghurt 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



Last hot meal orders shall be taken 1 hr and 30 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
Sydney to Auckland
March 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

Hot selection
a variety of main course items which include grilled veal chipolatas, tender chicken, grilled beef fillet with veal jus, Swiss cheese omelette, fresh potato roestis, a creamy mushroom ragout, assorted seasonal vegetables, buttered broccolini florets and braised fennel

Cheese selection
accompanied by stuffed green olives, crudites, dried fruit loaf and fresh grapes

Dessert

White chocolate bavarois
a smooth white chocolate bavarois with a hint of rose water served in a delicate dark chocolate cup

Bread

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

Hot 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.

Carfield

Alaska Airlines
Boston to Seattle
March 2009
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Menu First Class Service
Welcome Aboard Alaska Airlines

Appetizer Salad
Pesto Tortellini
Mixed Greens
Italian Vinaigrette
Warmed Rolls with Butter

Choice of Entrées
Bacon Wrapped Petite Tender topped with Crispy Onions
Garlic Mashed Potatoes
Steamed Asparagus
Or
Wild Alaskan Cedar Salmon with Lemon Dill Sauce
Wild Rice Pilaf
Green Beans
We feature Northwest and California Wines

Dessert
New York Cheesecake
Sliced Strawberries and Caramel Sauce

Coffee & Liqueurs
FLD100 C1
FLD100A C3
DH-49D (2/09)

Carfield

American Airlines
March 2009
Recife to Miami
Business Class

Wine List
Champagne
Heidsieck Monopole Brut

White Wines
Fournier Pouilly-Fume Les Cailottes
Warburn Southeastern Australia Premium Reserve Pinot Grigio

Red Wines
Luigi Bosca Mendoza Pinot Noir Reserve
Taja Monastrell

Dessert Wine
Graham’s 20 Years Old Tawny Port

To Start
Warmed Mixed Nuts
Or
Marinated cheese antipasto

Appetizer
Smoked Salmon and Herb Marinated Shrimp

Salad
Fresh seasonal greens and an assortment of fresh vegetables offered with creamy cucumber mint dressing or Sapori d’Arte olive oil and balsamic vinegar

Bread Basket
Assorted gourmet breads offered with butter or Sapori d’Arte olive oil

Main Course
Chateaubriand
Tenderloin of Beef complemented by a red wine onion sauce, served with a baked potato stuffed with cheese, broccoli in garlic butter and diced red bell peppers

Seafood Brazilian-Style
A specialty from Bahia featuring salmon, seasonal fish, shrimp and scallops prepared with a light coconut cream sauce offered over lemon-scented rice

Panzerotti Pasta
Pasta Roulade filled with spinach and ricotta cheese, mozzarella and ham, served with roasted tomato sauce and topped with béchamel sauce

Coq au Vin
Breast of chicken braised in a red wine reduction offered with sautéed mushrooms, onions and bacon, haricots verts and a creamy mandoioquinha puree

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

Dessert
Ice cream sundae
Vanilla ice cream with a choice of hot fudge, coffee or strawberry topping, whipped cream and chopped nuts

Gorgonzola and Camembert cheese accompanied by seasonal grapes and dried apricots
Or
Grand Marnier Fruit salad presented with lemon sorbet

To Finish
Ferrero Rocher Chocolates

Light Meal
Select From
Ham and Cheese Pizza
An individual homemade pizza topped with ham, onions and green olive
Or
Vegetable Pizza
An individual homemade pizza topped with sautéed arugula, mushrooms and sun-dried tomatoes

Dessert
A specially prepared sweet treat

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

3/09
2Cls, Business, REC-MIA, Lunch-Snack
73PM174 241C405-3A

Carfield

American Airlines AA 150 SFO-BOS
March 2009 First Class
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Welcome Aboard
Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight.
Select from delicious light dishes especially designed for our Midnight Raid Service.

Midnight Raid
To Start
Warmed Mixed Nuts

Main Course
Asian-Style Beef
Seared beef marinated in Asian soy sauce served chilled over rice noodles with sesame dressing and julienned bell peppers

Fruit and Cheese Plate
Fresh cheddar, Havarti, and Camembert cheese accompanied by juicy grapes, strawberries, and assorted dried fruit

Soup
Caramelized onion and leek soup garnished with a toasted Dijon Jarlsberg cheese baguette slice

All entrees served with a crusty French Roll

73PM041 2/3 Class, Business, Midnight Raid 3/09 203T010-3 B

Carfield

American Airlines AA 197
Boston to San Francisco
First Class
March 2009
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Wine and Beverages
Sparkling Wine
Scudo di Corte Prosecco

White Wines
Westside White, Paso Robles
Louis Latour Chardonnay Ardeche

Red Wines
Westside Red, Paso Robles
Wente Southern Hills Cabernet Sauvignon, Livermore Valley

Dining Services
Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. We invite you to experience new menu items we call American Classics: where comfort meets gourmet.

To Start
Warm Mixed Nuts

Appetizer
Cajun-style roasted chicken breast offered on a fresh corn salad

Salad
A combination salad featuring fresh seasonal greens offered with pepper cream dressing or Sapori d’Arte olive oil and balsamic vinegar and accompanied by an artichoke, wild mushroom and pea salad

Bread Basket
Assorted Gourmet Breads

Main Course
Chicken Fried Steak
Fried breaded sirloin steak served with pepper cream gravy, mashed potatoes and haricots verts with carrots
An American Classic Item

Stuffed Lasagna Roll
Tender lasagana pasta stuffed with ricotta cheese and spinach, topped with a creamy tomato sauce and shredded mozzarella

Dessert
Ice Cream Sundae
Vanilla ice cream with a choice of hot fudge, butterscotch or seasonal fruit toppings, whipped cream and pecans
Or
Fruit and cheese
A selection of seasonal fruit and fine cheeses

To Finish
Ghiradelli Chocolate

Light Refreshment
Freshly baked on board, OtisSpunkmeyer cookies

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

3/09
2 Cls, First, Dinner – Snack
73PM009 73PM188 203T003-2B 3

Carfield

Alaska Airlines
First Class
AS 14
Seattle to Newark
March 2009
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Menu
First Class Service
Welcome Aboard Alaska Airlines
Appetizer Salad
Warmed Baked Brie with Gourmet Mixed Greens
Balsamic Vinaigrette
Warmed Rolls with Butter

Choice of Entrées
Braised Pork Shank with a Savory Sun-dried Tomato Relish
Garlic Mashed Potatoes
Steamed Asparagus
Or
Chicken Marsala with Sautéed Mushroom, Caramelized Red Onion and Bacon Sauce
Penne Pasta tossed with Olive Oil
Sautéed Green beans

We feature Northwest and California Wines

Dessert
Crispy Bread Pudding
Tossed with Cinnamon Sugar and drizzled with Caramel Sauce
Topped with Blueberries and Strawberries

Coffee & Liqueurs

FLD100 C2
FLD100A C1
DH-49E (2/09)