The All-Airline FT Menu Collection
May 2, 2009, 3:06 pm
#451
Join Date: Oct 1999
Location: New York
Posts: 7,347
AA 145 BOS-LAX Dinner April 2009
American Airlines
AA 145 Boston to LAX
First Class
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Wine and Beverages
Sparkling Wine
Scudo di Corte Prosecco
White Wines
Foris Oregon Pinto Gris
Montevina Chardonnay
Red Wines
Buena Vista Carneros Pinot Noir
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
Mojito shrimp served with somen noodles garnished with parlsey
Salad
A combination salad featuring fresh seasonal greens offered with classic Caesar dressing or Sapori d’Arte olive oil and balsamic vinegar and accompanied by a chile cucumber salad
Bread Basket
Assorted Gourmet Breads
Main Course
Corned Beef Brisket
Sliced corned beef brisket accompanied by horseradish with chives, new potatoes, carrots and seasoned pearl onions
An American Classic Item
Cheese Ravioli
Semolina pasta filled with four cheeses, offered with a mushroom tomato cream sauce, sautéed shallots and sliced mushrooms
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
4/09
2 Cls, First, Dinner – Snack
73PM009 73PM188 203T003-3B 3
AA 145 Boston to LAX
First Class
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Wine and Beverages
Sparkling Wine
Scudo di Corte Prosecco
White Wines
Foris Oregon Pinto Gris
Montevina Chardonnay
Red Wines
Buena Vista Carneros Pinot Noir
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
Mojito shrimp served with somen noodles garnished with parlsey
Salad
A combination salad featuring fresh seasonal greens offered with classic Caesar dressing or Sapori d’Arte olive oil and balsamic vinegar and accompanied by a chile cucumber salad
Bread Basket
Assorted Gourmet Breads
Main Course
Corned Beef Brisket
Sliced corned beef brisket accompanied by horseradish with chives, new potatoes, carrots and seasoned pearl onions
An American Classic Item
Cheese Ravioli
Semolina pasta filled with four cheeses, offered with a mushroom tomato cream sauce, sautéed shallots and sliced mushrooms
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
4/09
2 Cls, First, Dinner – Snack
73PM009 73PM188 203T003-3B 3
May 2, 2009, 3:08 pm
#452
Join Date: Oct 1999
Location: New York
Posts: 7,347
VX 412 LAX-JFK Menu Transcript with picture link
Just my own description
However a new menu introduced late March 2009
Tapas are re-introduced as appetizers, and three-course meals have returned, but dessert is just a cheese, fruit, and pastries combination plate, which is fine with me.
New Virgin America Menu
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Tapas-trio: Italian air dried beef, cheese, mozzarella, yellow & red cherry tomatoes, & pickles, smoked duck breast on lentil salad, and Barley couscous salad, sliced wheat bread
Entree choices of Braised Beef with Peas, Feta and Pine Nuts: Short rib of beef braised with carrots, ginger, chilies, sweet potato, chickpeas, dates, Moroccan spices and finished with feta cheese, green peas and pine nuts. Served with couscous with cilantro, dates, onion and olive oil or Eggplant and Ricotta Cannelloni: Crispy pan fried eggplant slices rolled up with a creamy ricotta cheese and spinach filling served on tomato basil sauce and fresh mozzarella and garnished with a fried basil leaf or Crudite platter with Pita chips
Cheese & dessert plate – Chocolate filled éclair. Raspberry pistachio cake, Brie, white and red grapes, & figs
However a new menu introduced late March 2009
Tapas are re-introduced as appetizers, and three-course meals have returned, but dessert is just a cheese, fruit, and pastries combination plate, which is fine with me.
New Virgin America Menu
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Tapas-trio: Italian air dried beef, cheese, mozzarella, yellow & red cherry tomatoes, & pickles, smoked duck breast on lentil salad, and Barley couscous salad, sliced wheat bread
Entree choices of Braised Beef with Peas, Feta and Pine Nuts: Short rib of beef braised with carrots, ginger, chilies, sweet potato, chickpeas, dates, Moroccan spices and finished with feta cheese, green peas and pine nuts. Served with couscous with cilantro, dates, onion and olive oil or Eggplant and Ricotta Cannelloni: Crispy pan fried eggplant slices rolled up with a creamy ricotta cheese and spinach filling served on tomato basil sauce and fresh mozzarella and garnished with a fried basil leaf or Crudite platter with Pita chips
Cheese & dessert plate – Chocolate filled éclair. Raspberry pistachio cake, Brie, white and red grapes, & figs
May 3, 2009, 1:25 pm
#453
Join Date: Oct 1999
Location: New York
Posts: 7,347
AA 98 ORD-LHR Business Class May 2009
American Airlines
AA 98 ORD-LHR
Business Class
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Wine List
Champagne
Pommery Brut Champagne
White Wines
Joseph Drouhin Rully Chardonnay
Groom Lenswood Sauvignon Blanc 2008, Adelaide Hills, Australia
Red Wines
Fontanafredda Barbera Briccotondo 2004
Wattle Creek Shiraz, Alexander Valley
Sherry
Emilio Lustau Sherry
Dessert Wine
Graham’s Vintage Port 1999
Late Night Supper
Thank you for choosing American Airlines.
It is our pleasure to offer you a variety of dining options on today’s flight. Select from a flexible menu especially designed for our premium late night Supper service.
To Start
Warm Mixed Nuts
Dining Service
Please customize your meal from the following options:
Soup
A delicious shiitake mushroom broth flavored with lemongrass and green onions
Salad
Fresh seasonal greens with tomatoes, yellow peppers, cucumbers and sliced Cajun-style chicken breast offered with Sapori d’Arte Olive Oil and balsamic vinegar
Bread Basket
Assorted gourmet breads
Main Course
Beef Fillet
Grilled fillet of beef featured with a ratatouille sauce, cauliflower gratin and a medley of baby vegetables
Chipotle Shrimp
Orange barbecue chipotle shrimp served with sautéed haricots verts, roasted peppers and basmati rice with corn
Stuffed Lasagna Roll
Tender lasagna pasta stuffed with ricotta cheese and spinach, topped with a creamy tomato sauce and shredded mozzarella
Fruit and Cheese plate
A gourmet cheese plate featuring basil caciotta, white cheddar and cambozola presented with strawberries, grapes, walnuts and dried apricots
Dessert
Vanilla ice cream with chocolate cookie dough and caramel swirls, served with white peach puree and honey nut crunch topping
Basil caciotta and white cheddar cheese accompanied by seasonal grapes
To Finish
Ghiradelli Chocolate
Breakfast
Selection From
Chilled orange juice
Fresh Seasonal Fruit
A three-cheese omelette served with saffron onions and sausage potato hash
Yogurt
Cereal
Breakfast Breads
Assortment of warm breads
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
Chilled sparkling water with a fresh citrus garnish
5/09
3Cls, Business, ORD-LHR, Late Night Supper – Hot Breakfast
73PM183 210C019-2B
AA 98 ORD-LHR
Business Class
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Wine List
Champagne
Pommery Brut Champagne
White Wines
Joseph Drouhin Rully Chardonnay
Groom Lenswood Sauvignon Blanc 2008, Adelaide Hills, Australia
Red Wines
Fontanafredda Barbera Briccotondo 2004
Wattle Creek Shiraz, Alexander Valley
Sherry
Emilio Lustau Sherry
Dessert Wine
Graham’s Vintage Port 1999
Late Night Supper
Thank you for choosing American Airlines.
It is our pleasure to offer you a variety of dining options on today’s flight. Select from a flexible menu especially designed for our premium late night Supper service.
To Start
Warm Mixed Nuts
Dining Service
Please customize your meal from the following options:
Soup
A delicious shiitake mushroom broth flavored with lemongrass and green onions
Salad
Fresh seasonal greens with tomatoes, yellow peppers, cucumbers and sliced Cajun-style chicken breast offered with Sapori d’Arte Olive Oil and balsamic vinegar
Bread Basket
Assorted gourmet breads
Main Course
Beef Fillet
Grilled fillet of beef featured with a ratatouille sauce, cauliflower gratin and a medley of baby vegetables
Chipotle Shrimp
Orange barbecue chipotle shrimp served with sautéed haricots verts, roasted peppers and basmati rice with corn
Stuffed Lasagna Roll
Tender lasagna pasta stuffed with ricotta cheese and spinach, topped with a creamy tomato sauce and shredded mozzarella
Fruit and Cheese plate
A gourmet cheese plate featuring basil caciotta, white cheddar and cambozola presented with strawberries, grapes, walnuts and dried apricots
Dessert
Vanilla ice cream with chocolate cookie dough and caramel swirls, served with white peach puree and honey nut crunch topping
Basil caciotta and white cheddar cheese accompanied by seasonal grapes
To Finish
Ghiradelli Chocolate
Breakfast
Selection From
Chilled orange juice
Fresh Seasonal Fruit
A three-cheese omelette served with saffron onions and sausage potato hash
Yogurt
Cereal
Breakfast Breads
Assortment of warm breads
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
Chilled sparkling water with a fresh citrus garnish
5/09
3Cls, Business, ORD-LHR, Late Night Supper – Hot Breakfast
73PM183 210C019-2B
May 5, 2009, 2:01 am
#455
Join Date: Oct 1999
Location: New York
Posts: 7,347
AA 145 BOS-LAX Dinner May 2009
American Airlines
AA 145
Boston to Los Angeles
May 2009
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Avoid the crab cake at all costs! When you think “Chicken Fried Steak” is bad news, Crab cakes is even worse than anyone’s imagination.
Wine and Beverages
Sparkling Wine
Scudo di Corte Prosecco
White Wines
Foris Oregon Pinto Gris
Montevina Chardonnay
Red Wines
Buena Vista Carneros Pinot Noir
Murphy-Goode Alexander Valley Cabernet Sauvignon
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
Prosciutto garnished with Parmesan cheese, served with cantaloupe puree
Salad
A combination salad featuring fresh seasonal greens offered with sour cream and herb dressing or Sapori d’Arte olive oil and balsamic vinegar and accompanied by a mozzarella, cherry tomato and fresh basil salad
Bread Basket
Assorted Gourmet Breads
Main Course
Crab Cakes
Crab Cakes accented by a white wine cream sauce, with roasted red peppers and grilled asparagus
Cheese Tortellini with Romano sauce
Homemade tortellini stuffed with three cheeses, topped with tomato, mushroom and mozzarella sauce, Parmesan cheese and parsley
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
5/09
2 Cls, First, Dinner – Snack
73PM009 73PM188 203T003-1A 3
AA 145
Boston to Los Angeles
May 2009
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Avoid the crab cake at all costs! When you think “Chicken Fried Steak” is bad news, Crab cakes is even worse than anyone’s imagination.
Wine and Beverages
Sparkling Wine
Scudo di Corte Prosecco
White Wines
Foris Oregon Pinto Gris
Montevina Chardonnay
Red Wines
Buena Vista Carneros Pinot Noir
Murphy-Goode Alexander Valley Cabernet Sauvignon
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
Prosciutto garnished with Parmesan cheese, served with cantaloupe puree
Salad
A combination salad featuring fresh seasonal greens offered with sour cream and herb dressing or Sapori d’Arte olive oil and balsamic vinegar and accompanied by a mozzarella, cherry tomato and fresh basil salad
Bread Basket
Assorted Gourmet Breads
Main Course
Crab Cakes
Crab Cakes accented by a white wine cream sauce, with roasted red peppers and grilled asparagus
Cheese Tortellini with Romano sauce
Homemade tortellini stuffed with three cheeses, topped with tomato, mushroom and mozzarella sauce, Parmesan cheese and parsley
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
5/09
2 Cls, First, Dinner – Snack
73PM009 73PM188 203T003-1A 3
May 5, 2009, 2:01 am
#456
Join Date: Oct 1999
Location: New York
Posts: 7,347
AA 109 LHR-BOS Business Class May 2009
American Airlines
Business Class
London Heathrow to Boston Logan
May 2009
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Wine List
Champagne
Pommery Brut Champagne
White Wines
Joseph Drouhin St. Veran, Burgundy
Groom Lenswood Sauvignon Blanc 2008, Adelaide Hills, Australia
Red Wines
Fontanafredda Barbera Briccotondo
Wattle Creek Shiraz, Alexander Valley
Sherry
Emilio Lustau Sherry
Dessert Wine
Graham’s Vintage Port
Dining Service
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 Fillet
Grilled fillet of beef in a tomato almond sauce, offered with mixed vegetables and broccoli mashed potatoes
Roasted Chicken
Roasted chicken breast served with bordelaise sauce, sautéed Swiss chard, carrots and truffle celeriac puree
Fillet of Salmon
Seared fillet of salmon accented by an herb butter sauce, offered with blanched asparagus and spring onion mashed potatoes
Mushroom Girasole
Sunflower-shaped pasta filled with mushrooms, enhanced by a Portobello mushroom and pesto cream sauce and grated Parmesan cheese
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
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
5/09
2Cls, Business, LHR-NE, Lunch/Dinner – Snack
73PM245 211C018-2B
Business Class
London Heathrow to Boston Logan
May 2009
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Wine List
Champagne
Pommery Brut Champagne
White Wines
Joseph Drouhin St. Veran, Burgundy
Groom Lenswood Sauvignon Blanc 2008, Adelaide Hills, Australia
Red Wines
Fontanafredda Barbera Briccotondo
Wattle Creek Shiraz, Alexander Valley
Sherry
Emilio Lustau Sherry
Dessert Wine
Graham’s Vintage Port
Dining Service
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 Fillet
Grilled fillet of beef in a tomato almond sauce, offered with mixed vegetables and broccoli mashed potatoes
Roasted Chicken
Roasted chicken breast served with bordelaise sauce, sautéed Swiss chard, carrots and truffle celeriac puree
Fillet of Salmon
Seared fillet of salmon accented by an herb butter sauce, offered with blanched asparagus and spring onion mashed potatoes
Mushroom Girasole
Sunflower-shaped pasta filled with mushrooms, enhanced by a Portobello mushroom and pesto cream sauce and grated Parmesan cheese
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
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
5/09
2Cls, Business, LHR-NE, Lunch/Dinner – Snack
73PM245 211C018-2B
May 5, 2009, 3:54 am
#457
Join Date: Jul 2005
Location: Ireland
Programs: BA Gold, A3 Gold, BD..oh, wait..
Posts: 4,045
Aer Lingus Premier/Business Class - EI122 ORD - DUB 28 Apr 2009
Pre-dinner:
Drink of choice and hot/cold canapés.
Starter:
Salad: Buffalo mozzarella, plum tomatoes and basil served on a bed of mesculin greens. Accompanied by a balsamic dressing.
Selection of warm bread rolls to include:
Onion and Poppy Seed
Spitweck - White
Pumpernickel
Entrées
Guinness Beef Short Rib
Beef short ribs braised in a rich Guinness sauce, accompanied by Colcannon potatoes, baby carrots and zucchini
Recommended Wine: Callabriga Alentejo Reserva, 2004, Sogrape, alentejo Portugal
Or
Chicken Marsala
Roasted chicken medallions topped with fresh sautéed mushrooms, accompanied by sugar snap peas, carrots and roasted rosemary red bliss potatoes, served with a Marsala sauce.
Recommended Wine: Ch. Mancedre, Pessac-Leognan, Graves, Bordeaux 2004
Or
New England Cod-Au-Gratin
A baked cod fillet topped with a mustard and panko breadcrumb au-gratin, accompanied by roasted fingerling potatoes, sautéed asparagus, grilled yellow zucchini and a tomato concasse, served with a white wine sauce.
Recommended Wine: Catagnolo Orvieto Classico Superiore, 2008, Barberani, Umbrio, Italy
Or
Gnocchi Italiano
Sautéed potato gnocchi in a marinara sauce, topped with an Alfredo sauce, Parmesan cheese and parsley.
Recommended Wine: One Tree Sauvignon Blanc, 2007, Marlborough, New Zealand
Desserts:
Warm Peach Pie
An individual baked peach pie, served warm with vanilla cream
Or
Fruit and cheese plate
Fresh fruit and a duo of cheeses, served with assorted crackers.
Tea or coffee
Bewley's Java rich roast coffee
Clipper gold tea
Selection of herbal teas
Decaffeinated coffee
Breakfast
Continental breakfast: Choose from a selection of fresh fruit, yoghurt, warm croissants and bagels with cream cheese. Served with freshly squeezed orange juice.
Tea and coffee (as above)
Drink of choice and hot/cold canapés.
Starter:
Salad: Buffalo mozzarella, plum tomatoes and basil served on a bed of mesculin greens. Accompanied by a balsamic dressing.
Selection of warm bread rolls to include:
Onion and Poppy Seed
Spitweck - White
Pumpernickel
Entrées
Guinness Beef Short Rib
Beef short ribs braised in a rich Guinness sauce, accompanied by Colcannon potatoes, baby carrots and zucchini
Recommended Wine: Callabriga Alentejo Reserva, 2004, Sogrape, alentejo Portugal
Or
Chicken Marsala
Roasted chicken medallions topped with fresh sautéed mushrooms, accompanied by sugar snap peas, carrots and roasted rosemary red bliss potatoes, served with a Marsala sauce.
Recommended Wine: Ch. Mancedre, Pessac-Leognan, Graves, Bordeaux 2004
Or
New England Cod-Au-Gratin
A baked cod fillet topped with a mustard and panko breadcrumb au-gratin, accompanied by roasted fingerling potatoes, sautéed asparagus, grilled yellow zucchini and a tomato concasse, served with a white wine sauce.
Recommended Wine: Catagnolo Orvieto Classico Superiore, 2008, Barberani, Umbrio, Italy
Or
Gnocchi Italiano
Sautéed potato gnocchi in a marinara sauce, topped with an Alfredo sauce, Parmesan cheese and parsley.
Recommended Wine: One Tree Sauvignon Blanc, 2007, Marlborough, New Zealand
Desserts:
Warm Peach Pie
An individual baked peach pie, served warm with vanilla cream
Or
Fruit and cheese plate
Fresh fruit and a duo of cheeses, served with assorted crackers.
Tea or coffee
Bewley's Java rich roast coffee
Clipper gold tea
Selection of herbal teas
Decaffeinated coffee
Breakfast
Continental breakfast: Choose from a selection of fresh fruit, yoghurt, warm croissants and bagels with cream cheese. Served with freshly squeezed orange juice.
Tea and coffee (as above)
May 25, 2009, 11:55 pm
#458
Join Date: Sep 2006
Location: All over
Programs: AA-LTP, HH-DIA, Marriott-LT+AMB, Hyatt-Globalist, Hertz-PC, UA-GS
Posts: 6,828
Cx f, lax-hkg
Supper:
Caviar, Smoked Salmon & Champagne
Caviar and fine smoked salmon with Krug grande cuvee
Starters
Wild mushroom soup
Seasonal mixed salad with scallop, shrimp and balsamic olive oil dressing
Main Courses
Grilled veal chop with morel cream sauce, sweet pea mash, carrots and heirloom tomato.
Cannelloni of duck confit with root vegetable jus
Chinese Favourites
Double boiled pork with sea coconut soup
Cold plate - marinated snow cabbage with soya beans
Stir-fried lobster with ginger and spring onion, steamed Jasmine rice and vegetables
Shui gaw in noodle soup
Hot pot rice with minced pork, black mushroom and water chestnut with daily soup
Snack
Philly cheese steak with mixed salad
Cheese and Dessert
Cambozola, Goat Cheese, Port Salut, Velle Dried Jack
Seasonal fresh berries with vanilla ice cream
Chocolate custard cream
Apple hazelnut bread pudding with vanilla ice cream and raspberry coulis
Red beans soup with lotus seeds
Ice cream- Haagen-Dazs
Tea and Coffee
Pralines and Cookies
Breakfast
Starters
Orange or apple juice
Strawberry smoothie
Fresh seasonal fruit
Natural or fruit yoghurt
Assorted cereals
Main Courses
Eggs- Freshly scrambled, fried or boiled served with your choice of Nurnberger sausage, streaky bacon, hash brown, mushrooms or tomato
Assorted Chinese dim sum
Abalone with chicken congee and spring onion pancake
Bread Basket
Assorted breakfast bread and fresh toast served with preserves, honey and butter
Tea and Coffee
Drink List
Juices
orange, apple, tomatoe
Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale
Coffees
freshly brewed coffee, espresso, cappuccino and caffe latte, regular or decaffeinated
Teas
Fuding jasmine silver fur, Anqi supreme Ti Guan Yin, Ceylon, Japanese, Hong Kong style milk tea, organic selection: camomile, earl grey and peppermint
Hot Chocolate
First Class Wine List
Champagne
Krug Grande Cuvee Champagne
White wines
Cuvaison Estate Selection Chardonnay, Napa Valley Carneros 2004
Bouchard Pere & Fils Meaursault Les Clous 2005
Red wines
Possums Vineyard McLaren Vale Shiraz 2004
Felipe Rutini Reseve Malbec 2006
Chateau Lynch Bages 2001
Port
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port
Aperitifs and Cocktails
Campari, Martini Rosso, Martini Extra Dry, Tio Pepe Sherry, Harveys Bristol Cream Sweet Sherry, Gordons Dry Gin, Stolichanaya Russian Vodka, Bloody Mary, Screwdriver
Whiskies
Chivas Regal 12 Years Old, JW Blue, Canadian Club, Gentleman Jack Bourbon, Glenfiddich Ancient Reserve Single Malt Whiskey
Congac
Tesseron Lot 76 XO Tradition
Liqueurs
Cointreau, Drambuie, Kahlua, Bailey's Irish Cream
Beer
International Selection
CX signature drinks
Oriental Breeze
Cloud Nine
Caviar, Smoked Salmon & Champagne
Caviar and fine smoked salmon with Krug grande cuvee
Starters
Wild mushroom soup
Seasonal mixed salad with scallop, shrimp and balsamic olive oil dressing
Main Courses
Grilled veal chop with morel cream sauce, sweet pea mash, carrots and heirloom tomato.
Cannelloni of duck confit with root vegetable jus
Chinese Favourites
Double boiled pork with sea coconut soup
Cold plate - marinated snow cabbage with soya beans
Stir-fried lobster with ginger and spring onion, steamed Jasmine rice and vegetables
Shui gaw in noodle soup
Hot pot rice with minced pork, black mushroom and water chestnut with daily soup
Snack
Philly cheese steak with mixed salad
Cheese and Dessert
Cambozola, Goat Cheese, Port Salut, Velle Dried Jack
Seasonal fresh berries with vanilla ice cream
Chocolate custard cream
Apple hazelnut bread pudding with vanilla ice cream and raspberry coulis
Red beans soup with lotus seeds
Ice cream- Haagen-Dazs
Tea and Coffee
Pralines and Cookies
Breakfast
Starters
Orange or apple juice
Strawberry smoothie
Fresh seasonal fruit
Natural or fruit yoghurt
Assorted cereals
Main Courses
Eggs- Freshly scrambled, fried or boiled served with your choice of Nurnberger sausage, streaky bacon, hash brown, mushrooms or tomato
Assorted Chinese dim sum
Abalone with chicken congee and spring onion pancake
Bread Basket
Assorted breakfast bread and fresh toast served with preserves, honey and butter
Tea and Coffee
Drink List
Juices
orange, apple, tomatoe
Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale
Coffees
freshly brewed coffee, espresso, cappuccino and caffe latte, regular or decaffeinated
Teas
Fuding jasmine silver fur, Anqi supreme Ti Guan Yin, Ceylon, Japanese, Hong Kong style milk tea, organic selection: camomile, earl grey and peppermint
Hot Chocolate
First Class Wine List
Champagne
Krug Grande Cuvee Champagne
White wines
Cuvaison Estate Selection Chardonnay, Napa Valley Carneros 2004
Bouchard Pere & Fils Meaursault Les Clous 2005
Red wines
Possums Vineyard McLaren Vale Shiraz 2004
Felipe Rutini Reseve Malbec 2006
Chateau Lynch Bages 2001
Port
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port
Aperitifs and Cocktails
Campari, Martini Rosso, Martini Extra Dry, Tio Pepe Sherry, Harveys Bristol Cream Sweet Sherry, Gordons Dry Gin, Stolichanaya Russian Vodka, Bloody Mary, Screwdriver
Whiskies
Chivas Regal 12 Years Old, JW Blue, Canadian Club, Gentleman Jack Bourbon, Glenfiddich Ancient Reserve Single Malt Whiskey
Congac
Tesseron Lot 76 XO Tradition
Liqueurs
Cointreau, Drambuie, Kahlua, Bailey's Irish Cream
Beer
International Selection
CX signature drinks
Oriental Breeze
Cloud Nine
May 25, 2009, 11:58 pm
#459
Join Date: Sep 2006
Location: All over
Programs: AA-LTP, HH-DIA, Marriott-LT+AMB, Hyatt-Globalist, Hertz-PC, UA-GS
Posts: 6,828
Cx f, lax-hkg
Supper:
Caviar, Smoked Salmon & Champagne
Caviar and fine smoked salmon with Krug grande cuvee
Starters
Wild mushroom soup
Seasonal mixed salad with scallop, shrimp and balsamic olive oil dressing
Main Courses
Grilled veal chop with morel cream sauce, sweet pea mash, carrots and heirloom tomato.
Cannelloni of duck confit with root vegetable jus
Chinese Favourites
Double boiled pork with sea coconut soup
Cold plate - marinated snow cabbage with soya beans
Stir-fried lobster with ginger and spring onion, steamed Jasmine rice and vegetables
Shui gaw in noodle soup
Hot pot rice with minced pork, black mushroom and water chestnut with daily soup
Snack
Philly cheese steak with mixed salad
Cheese and Dessert
Cambozola, Goat Cheese, Port Salut, Velle Dried Jack
Seasonal fresh berries with vanilla ice cream
Chocolate custard cream
Apple hazelnut bread pudding with vanilla ice cream and raspberry coulis
Red beans soup with lotus seeds
Ice cream- Haagen-Dazs
Tea and Coffee
Pralines and Cookies
Breakfast
Starters
Orange or apple juice
Strawberry smoothie
Fresh seasonal fruit
Natural or fruit yoghurt
Assorted cereals
Main Courses
Eggs- Freshly scrambled, fried or boiled served with your choice of Nurnberger sausage, streaky bacon, hash brown, mushrooms or tomato
Assorted Chinese dim sum
Abalone with chicken congee and spring onion pancake
Bread Basket
Assorted breakfast bread and fresh toast served with preserves, honey and butter
Tea and Coffee
Drink List
Juices
orange, apple, tomatoe
Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale
Coffees
freshly brewed coffee, espresso, cappuccino and caffe latte, regular or decaffeinated
Teas
Fuding jasmine silver fur, Anqi supreme Ti Guan Yin, Ceylon, Japanese, Hong Kong style milk tea, organic selection: camomile, earl grey and peppermint
Hot Chocolate
First Class Wine List
Champagne
Krug Grande Cuvee Champagne
White wines
Cuvaison Estate Selection Chardonnay, Napa Valley Carneros 2004
Bouchard Pere & Fils Meaursault Les Clous 2005
Red wines
Possums Vineyard McLaren Vale Shiraz 2004
Felipe Rutini Reseve Malbec 2006
Chateau Lynch Bages 2001
Port
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port
Aperitifs and Cocktails
Campari, Martini Rosso, Martini Extra Dry, Tio Pepe Sherry, Harveys Bristol Cream Sweet Sherry, Gordons Dry Gin, Stolichanaya Russian Vodka, Bloody Mary, Screwdriver
Whiskies
Chivas Regal 12 Years Old, JW Blue, Canadian Club, Gentleman Jack Bourbon, Glenfiddich Ancient Reserve Single Malt Whiskey
Congac
Tesseron Lot 76 XO Tradition
Liqueurs
Cointreau, Drambuie, Kahlua, Bailey's Irish Cream
Beer
International Selection
CX signature drinks
Oriental Breeze
Cloud Nine
Caviar, Smoked Salmon & Champagne
Caviar and fine smoked salmon with Krug grande cuvee
Starters
Wild mushroom soup
Seasonal mixed salad with scallop, shrimp and balsamic olive oil dressing
Main Courses
Grilled veal chop with morel cream sauce, sweet pea mash, carrots and heirloom tomato.
Cannelloni of duck confit with root vegetable jus
Chinese Favourites
Double boiled pork with sea coconut soup
Cold plate - marinated snow cabbage with soya beans
Stir-fried lobster with ginger and spring onion, steamed Jasmine rice and vegetables
Shui gaw in noodle soup
Hot pot rice with minced pork, black mushroom and water chestnut with daily soup
Snack
Philly cheese steak with mixed salad
Cheese and Dessert
Cambozola, Goat Cheese, Port Salut, Velle Dried Jack
Seasonal fresh berries with vanilla ice cream
Chocolate custard cream
Apple hazelnut bread pudding with vanilla ice cream and raspberry coulis
Red beans soup with lotus seeds
Ice cream- Haagen-Dazs
Tea and Coffee
Pralines and Cookies
Breakfast
Starters
Orange or apple juice
Strawberry smoothie
Fresh seasonal fruit
Natural or fruit yoghurt
Assorted cereals
Main Courses
Eggs- Freshly scrambled, fried or boiled served with your choice of Nurnberger sausage, streaky bacon, hash brown, mushrooms or tomato
Assorted Chinese dim sum
Abalone with chicken congee and spring onion pancake
Bread Basket
Assorted breakfast bread and fresh toast served with preserves, honey and butter
Tea and Coffee
Drink List
Juices
orange, apple, tomatoe
Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale
Coffees
freshly brewed coffee, espresso, cappuccino and caffe latte, regular or decaffeinated
Teas
Fuding jasmine silver fur, Anqi supreme Ti Guan Yin, Ceylon, Japanese, Hong Kong style milk tea, organic selection: camomile, earl grey and peppermint
Hot Chocolate
First Class Wine List
Champagne
Krug Grande Cuvee Champagne
White wines
Cuvaison Estate Selection Chardonnay, Napa Valley Carneros 2004
Bouchard Pere & Fils Meaursault Les Clous 2005
Red wines
Possums Vineyard McLaren Vale Shiraz 2004
Felipe Rutini Reseve Malbec 2006
Chateau Lynch Bages 2001
Port
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port
Aperitifs and Cocktails
Campari, Martini Rosso, Martini Extra Dry, Tio Pepe Sherry, Harveys Bristol Cream Sweet Sherry, Gordons Dry Gin, Stolichanaya Russian Vodka, Bloody Mary, Screwdriver
Whiskies
Chivas Regal 12 Years Old, JW Blue, Canadian Club, Gentleman Jack Bourbon, Glenfiddich Ancient Reserve Single Malt Whiskey
Congac
Tesseron Lot 76 XO Tradition
Liqueurs
Cointreau, Drambuie, Kahlua, Bailey's Irish Cream
Beer
International Selection
CX signature drinks
Oriental Breeze
Cloud Nine
May 26, 2009, 7:52 am
#460
Join Date: Oct 1999
Location: New York
Posts: 7,347
OZ 202 ICN-LAX March to May 2008 First Class
Asiana Airlines
First Class
Wine List
March to May 2009 (Cycle 1)
Champagne
Tattinger Comtes de Champagne 1998
Champagne Charles Heidsieck Brut Reserve
White Wines
Corton Charlemagne Grand Cru 2004/2006
Robert Mondavi Fume Blanc Napa Valley 2007
Gewurztraminer Herrenweg de Turckheim 2004
Red Wines
Chateau Smith Haut Lafitte, Grand Cru Classe, Graves 2004
Charmes Chambertin Grand Cru 1998
Ridgeline Cabernet Sauvignon Alexander valley 2003
Dessert Wines
Blandy’s 10 Years Old Malmsey Madeira
Port Sandeman 20 Years Old Tawny Porto
Jackson-Triggs Vidal VOQ Ice Wine 2006
OZ 202
Seoul Incheon to Los Angeles
Dinner
Western
Starter
Hot Canape of “Onion Cheese Fondue” with Stick Cracker
Appetizer of Salmon, Tomato Caprese, Crabmeat Vol-au-vent
Asparagus Soup with Crushed Pistachio
Mixed Green Salad
Balsamic or Citron Dressing
Main Course 1
Risotto 246kcal
Served with Grilled black truffles, Scallops and Asparagus
Main Course 2
Florence Style Flank Steak 328kcal
Served with Whole Grain Mustard & Cream Sauce
Or
Lobster Fillo 157kcal
Served with Lobster Sauce
Selection of Cheese and Fresh Fruit
Dessert
Old-fashioned Pudding
Coffee & Tea
Assorted Petit Fours
Chinese (Must Reserve in advance)
Starter
Hot Canape of Pekingese Roasted Duck
Appetizer of Assorted Cold Platter
Ginseng Shark’s Fin Soup
Main Course 1
Deep Fried Abalone with Garlic sauce
Main Course 2
Fried Crabmeat
Served with Sweet & Sour sauce
Accompanied by Fried Rice, beef & leek
Dessert
Fresh Fruit
Coffee & Tea
Assorted Petit Fours
Korean Royal Table D’ote (Must Reserved prior to flight)
Starter
Spring Herbs Pan
Marinated Vinegar Turnip Roll
Mung Beans Porridge
Main Course
Korean Royal Cuisine
“Bi-Bim-Bab and Grilled Amadai” (1341 kcal)
Steamed rice, Various kinds of vegetables and minced beef accompanied by hot pepper sauce, sesame oil
Grilled Amadai, Assorted Side Dishes and Soup
Or
Korean Royal Cuisine
“Bi-Bim-Bab and Stewed Seafood” (1600kcal)
Steamed rice, Various kinds of vegetables and minced beef accompanied by hot pepper sauce, sesame oil
Stewed abalone, scallop, sea cucumber roll, assorted side dishes and soup
Or
Korean Royal Cuisine
“Ssam-Bab with Beef Short rib Bul-Gal-bi” (911kcal)
Steamed rice wrapped with various kinds of vegetables, topped with grilled beef “bulgogi” and bean paste
Bean Paste: Contains various nuts (peanuts, walnuts, pinenuts etc.)
Dessert
Fresh Fruit
Coffee & Tea
Refreshment
Ding Tai Fung’s Dim Sums
Hot Ramen
Mushroom Bruschetta
Assorted Fresh fruits
Breakfast
Starter
Fresh Orange Juice
Fresh Fruit Appetizer
Cereal & Yogurt
Main Course
Clam Porridge (283kcal)
Accompanied by various kinds of side dishes
Or
Egg Souffle (309 kcal)
Served with Tomato Sauce
Accompanied by Mushroom, Potato and Asparagus
Or
Pancake (351 kcal)
Filled with Chicken meat and Cream Sauce
Accompanied by Potato and Asparagus
Selection of bread
Croissant, Almond Danish, Raspberry Muffin
Butter, Honey, Strawberry Jam, Marmalade
Continental Breakfast
Fresh Fruit Appetizer
Cereal & Yogurt
Bread Selection
Coffee & Tea
First Class
Wine List
March to May 2009 (Cycle 1)
Champagne
Tattinger Comtes de Champagne 1998
Champagne Charles Heidsieck Brut Reserve
White Wines
Corton Charlemagne Grand Cru 2004/2006
Robert Mondavi Fume Blanc Napa Valley 2007
Gewurztraminer Herrenweg de Turckheim 2004
Red Wines
Chateau Smith Haut Lafitte, Grand Cru Classe, Graves 2004
Charmes Chambertin Grand Cru 1998
Ridgeline Cabernet Sauvignon Alexander valley 2003
Dessert Wines
Blandy’s 10 Years Old Malmsey Madeira
Port Sandeman 20 Years Old Tawny Porto
Jackson-Triggs Vidal VOQ Ice Wine 2006
OZ 202
Seoul Incheon to Los Angeles
Dinner
Western
Starter
Hot Canape of “Onion Cheese Fondue” with Stick Cracker
Appetizer of Salmon, Tomato Caprese, Crabmeat Vol-au-vent
Asparagus Soup with Crushed Pistachio
Mixed Green Salad
Balsamic or Citron Dressing
Main Course 1
Risotto 246kcal
Served with Grilled black truffles, Scallops and Asparagus
Main Course 2
Florence Style Flank Steak 328kcal
Served with Whole Grain Mustard & Cream Sauce
Or
Lobster Fillo 157kcal
Served with Lobster Sauce
Selection of Cheese and Fresh Fruit
Dessert
Old-fashioned Pudding
Coffee & Tea
Assorted Petit Fours
Chinese (Must Reserve in advance)
Starter
Hot Canape of Pekingese Roasted Duck
Appetizer of Assorted Cold Platter
Ginseng Shark’s Fin Soup
Main Course 1
Deep Fried Abalone with Garlic sauce
Main Course 2
Fried Crabmeat
Served with Sweet & Sour sauce
Accompanied by Fried Rice, beef & leek
Dessert
Fresh Fruit
Coffee & Tea
Assorted Petit Fours
Korean Royal Table D’ote (Must Reserved prior to flight)
Starter
Spring Herbs Pan
Marinated Vinegar Turnip Roll
Mung Beans Porridge
Main Course
Korean Royal Cuisine
“Bi-Bim-Bab and Grilled Amadai” (1341 kcal)
Steamed rice, Various kinds of vegetables and minced beef accompanied by hot pepper sauce, sesame oil
Grilled Amadai, Assorted Side Dishes and Soup
Or
Korean Royal Cuisine
“Bi-Bim-Bab and Stewed Seafood” (1600kcal)
Steamed rice, Various kinds of vegetables and minced beef accompanied by hot pepper sauce, sesame oil
Stewed abalone, scallop, sea cucumber roll, assorted side dishes and soup
Or
Korean Royal Cuisine
“Ssam-Bab with Beef Short rib Bul-Gal-bi” (911kcal)
Steamed rice wrapped with various kinds of vegetables, topped with grilled beef “bulgogi” and bean paste
Bean Paste: Contains various nuts (peanuts, walnuts, pinenuts etc.)
Dessert
Fresh Fruit
Coffee & Tea
Refreshment
Ding Tai Fung’s Dim Sums
Hot Ramen
Mushroom Bruschetta
Assorted Fresh fruits
Breakfast
Starter
Fresh Orange Juice
Fresh Fruit Appetizer
Cereal & Yogurt
Main Course
Clam Porridge (283kcal)
Accompanied by various kinds of side dishes
Or
Egg Souffle (309 kcal)
Served with Tomato Sauce
Accompanied by Mushroom, Potato and Asparagus
Or
Pancake (351 kcal)
Filled with Chicken meat and Cream Sauce
Accompanied by Potato and Asparagus
Selection of bread
Croissant, Almond Danish, Raspberry Muffin
Butter, Honey, Strawberry Jam, Marmalade
Continental Breakfast
Fresh Fruit Appetizer
Cereal & Yogurt
Bread Selection
Coffee & Tea
May 26, 2009, 7:53 am
#461
Join Date: Oct 1999
Location: New York
Posts: 7,347
OZ 201 LAX to ICN March to May 2009 First Class
OZ 201
Los Angeles to Seoul Incheon
http://share.shutterfly.com/action/w...8QbNHDNy5bqNZY
Lunch
Starter
Hot Canapé of Grilled Scallop
Appetizer of Beef Tenderloin Slice and Grilled Tuna
Or
Caviar
Served with Melba Toast and Condiments
Carrot Soup
Mixed Garden Salad
Caesar Dressing
And Balsamic Dressing
Main Course
Beef Tenderloin Steak (395kcal)
Served with Red Wine Sauce
Accompanied by Potato, Mushroom and Squash
Or
“Mixing and Harmonizing”
Korean Royal Cuisine “Bi-Bim-Bap” (625kcal)
Steamed rice, various kinds of vegetables and minced beef
Accompanied by hot pepper paste, sesame oil, assorted side dishes and soup
Or
Grilled Salmon (372kcal)
Served with Citrus Saffron Sauce
Accompanied by Steamed Rice and Mixed vegetables
Selection of Cheese & Fresh Fruit
Dessert
Cheesecake
Coffee & Tea
Assorted Petit Fours
Refreshments
Udong
Hot Ramen
Sandwich
Assorted Fresh Fruits
Snack
Starter
Appetizer of Marinated Shrimp and Mixed Vegetables
Main Course
Korean Royal Cuisine “Yuk-Ge-Jang” (265 kcal)
Korean Traditional Beef soup with Steamed rice
Served with various kinds of side dishes
Or
Grilled Seabass (207kcal)
Served with Sweet & Sour Sauce
Accompanied by Asparagus and Steamed Rice
Or
Grilled Shrimp Brochette (186kcal)
Accompanied by Pasta, Carrot and Zucchini
Dessert
Fruit Tart
Coffee & Tea
OZ202/201
SEL/LAX/SEL
F/C
2009C1-20090301
Los Angeles to Seoul Incheon
http://share.shutterfly.com/action/w...8QbNHDNy5bqNZY
Lunch
Starter
Hot Canapé of Grilled Scallop
Appetizer of Beef Tenderloin Slice and Grilled Tuna
Or
Caviar
Served with Melba Toast and Condiments
Carrot Soup
Mixed Garden Salad
Caesar Dressing
And Balsamic Dressing
Main Course
Beef Tenderloin Steak (395kcal)
Served with Red Wine Sauce
Accompanied by Potato, Mushroom and Squash
Or
“Mixing and Harmonizing”
Korean Royal Cuisine “Bi-Bim-Bap” (625kcal)
Steamed rice, various kinds of vegetables and minced beef
Accompanied by hot pepper paste, sesame oil, assorted side dishes and soup
Or
Grilled Salmon (372kcal)
Served with Citrus Saffron Sauce
Accompanied by Steamed Rice and Mixed vegetables
Selection of Cheese & Fresh Fruit
Dessert
Cheesecake
Coffee & Tea
Assorted Petit Fours
Refreshments
Udong
Hot Ramen
Sandwich
Assorted Fresh Fruits
Snack
Starter
Appetizer of Marinated Shrimp and Mixed Vegetables
Main Course
Korean Royal Cuisine “Yuk-Ge-Jang” (265 kcal)
Korean Traditional Beef soup with Steamed rice
Served with various kinds of side dishes
Or
Grilled Seabass (207kcal)
Served with Sweet & Sour Sauce
Accompanied by Asparagus and Steamed Rice
Or
Grilled Shrimp Brochette (186kcal)
Accompanied by Pasta, Carrot and Zucchini
Dessert
Fruit Tart
Coffee & Tea
OZ202/201
SEL/LAX/SEL
F/C
2009C1-20090301
May 26, 2009, 7:58 am
#462
Join Date: Oct 1999
Location: New York
Posts: 7,347
OZ 723 ICN-HKG Business Class menu + link
Asiana Airlines
Business Class
March to May 2009
Wine List
Champagne
Champagne Cattier Brut
White Wines
Sancerre Les Grands Champs 2007
HESS Monterey Chardonnay 2007
Red Wines
Chateau Bel-Orme Tronquoy-de-Lalande 2002
Givry 1er Cru, Cellier aux Moines 2004
Artesa Elements 2004
Dessert Wines
Blandy’s 10 Years Old Malmsey Madeira
Port Sandeman 20 Years Old Tawny Porto
OZ 723
Seoul Incheon to Hong Kong
http://share.shutterfly.com/action/w...8QbNHDNy5bqNbQ
Dinner
Western
Appetizer
Tuna Tadaki
Mixed Salad
Thousand Island Dressing
Main Course
Beef Tenderloin Steak (342kcal)
Served with Red Wine Sauce
Accompanied by Vegetables and Potato
Or
Poached John Dory (328kcal)
Served with Basil Cream Sauce
Accompanied by Vegetables and Penne
Assorted Cheese and Fresh Fruit
Dessert
Blueberry Almond cake
Coffee & Tea
Assorted Petit Fours
Or
Korean
“Mixing and Harmonizing”
Korean Royal Cuisine “Bi-Bim-Bap” (625kcal)
Steamed rice, various kinds of vegetables and minced beef
Accompanied by hot pepper paste, sesame oil, assorted side dishes and soup
Assorted Cheese and Fresh Fruit
Dessert
Blueberry Almond cake
Coffee & Tea
Assorted Petit Fours
Business Class
March to May 2009
Wine List
Champagne
Champagne Cattier Brut
White Wines
Sancerre Les Grands Champs 2007
HESS Monterey Chardonnay 2007
Red Wines
Chateau Bel-Orme Tronquoy-de-Lalande 2002
Givry 1er Cru, Cellier aux Moines 2004
Artesa Elements 2004
Dessert Wines
Blandy’s 10 Years Old Malmsey Madeira
Port Sandeman 20 Years Old Tawny Porto
OZ 723
Seoul Incheon to Hong Kong
http://share.shutterfly.com/action/w...8QbNHDNy5bqNbQ
Dinner
Western
Appetizer
Tuna Tadaki
Mixed Salad
Thousand Island Dressing
Main Course
Beef Tenderloin Steak (342kcal)
Served with Red Wine Sauce
Accompanied by Vegetables and Potato
Or
Poached John Dory (328kcal)
Served with Basil Cream Sauce
Accompanied by Vegetables and Penne
Assorted Cheese and Fresh Fruit
Dessert
Blueberry Almond cake
Coffee & Tea
Assorted Petit Fours
Or
Korean
“Mixing and Harmonizing”
Korean Royal Cuisine “Bi-Bim-Bap” (625kcal)
Steamed rice, various kinds of vegetables and minced beef
Accompanied by hot pepper paste, sesame oil, assorted side dishes and soup
Assorted Cheese and Fresh Fruit
Dessert
Blueberry Almond cake
Coffee & Tea
Assorted Petit Fours
May 26, 2009, 7:59 am
#463
Join Date: Oct 1999
Location: New York
Posts: 7,347
KE 604 J Class HKG-ICN April to June 2009 Menu + link
Korean Air KE 604 HKG-ICN
Prestige (Business) Class
May 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqNgw
Wine List
Champagne
Laurent-Perrier
White Wines
Burgundy, Pouilly Vinzelles Vieilles Vignes, 2006
Sauvignon Blanc, Kendall-Jackson 2006
Red Wines
Bordeaux, Chateau Beau-Site, 2002
Merlot, Robert Mondavi, Private Selection 2006
Lunch
Appetizer
Tomato carpaccio with mozzarella and olive oil balsamic dressing
Soup
Seafood and bean curd soup (offered with Western main course)
Main Course
Korean “bibimbap” offered with minced beef and seasonal vegetables, accompanied by sesame oil and Korean hot pepper paste
Or
Sautéed chicken with tomato olive thyme sauce with linguine pasta and vegetables
Or
Stir-fried beef steak in black pepper sauce served with Hong Kong style fried rice and pak choy heart
Dessert
Seasonal Fresh Fruit or Haagen-Dazs Ice Cream
Bread Selection
Garlic baguette, focaccia, sunflower seed roll
Coffee/Tea/Green Tea/Ginseng Tea
KE 604-2009/04/01
P604-A
Prestige (Business) Class
May 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqNgw
Wine List
Champagne
Laurent-Perrier
White Wines
Burgundy, Pouilly Vinzelles Vieilles Vignes, 2006
Sauvignon Blanc, Kendall-Jackson 2006
Red Wines
Bordeaux, Chateau Beau-Site, 2002
Merlot, Robert Mondavi, Private Selection 2006
Lunch
Appetizer
Tomato carpaccio with mozzarella and olive oil balsamic dressing
Soup
Seafood and bean curd soup (offered with Western main course)
Main Course
Korean “bibimbap” offered with minced beef and seasonal vegetables, accompanied by sesame oil and Korean hot pepper paste
Or
Sautéed chicken with tomato olive thyme sauce with linguine pasta and vegetables
Or
Stir-fried beef steak in black pepper sauce served with Hong Kong style fried rice and pak choy heart
Dessert
Seasonal Fresh Fruit or Haagen-Dazs Ice Cream
Bread Selection
Garlic baguette, focaccia, sunflower seed roll
Coffee/Tea/Green Tea/Ginseng Tea
KE 604-2009/04/01
P604-A
May 31, 2009, 2:18 am
#464
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Qantas
First Class menu
Inflight Guide to Wine
Fifth Edition (mid 2009)
2007 Bass Phillip The Estate Pinot Noir, Gippsland
2006 Brokenwood Graveyard Vineyard Shiraz, Hunter Valley
2003 Brokenwood ILR Reserve Semillon, Hunter Valley
2004 Charles Melton Nine Popes, Barossa Valley
2005 Clonakilla Shiraz Viognier, Canberra District
2006 Coldstream Hills Reserve Chardonnay, Yarra Valley
2006 Cullen Chardonnay, Margaret River
2005 Cullen Diana Madeline Cabernet Sauvignon Merlot, Margaret River
2006 Freeman Fortuna, Hilltops
2006 Giaconda Estate Vineyard Chardonnay, Beechworth
2006 Giant Steps Sexton Vineyard Pinot Noir, Yarra Valley
2005 Giant Steps Tarraford Vineyard Chardonnay, Yarra Valley
2008 Grosset Polish Hill Riesling, Clare Valley
2008 Grosset Semillon Sauvignon Blanc, Clare Valley and Adelaide Hills
2004 & 2005 Hardys Eileen Hardy Chardonnay
2004 Hardys Thomas Hardy Cabernet Sauvignon, Margaret River
2004 & 2005 Henschke Cyril Henschke Cabernet Sauvignon, Eden Valley
2005 Henschke Johann's Garden Grenache, Barossa
2008 Henschke Lenswood Coralinga Sauvignon Blanc, Adelaide Hills
2005 Henschke Mount Edelstone, Eden Valley
2005 Hillcrest Premium Pinot Noir, Yarra Valley
2004 Houghton Gladstones Cabernet Sauvignon, Margaret River
2005 Jasper Hill Cornella Vineyard Grenache, Heathcote
2006 Kooyong Ferrous Pinot Noir, Mornington Peninsula
2004 Leeuwin Estate Art Series Cabernet Sauvignon, Margaret River
2005 Leeuwin Estate Art Series Chardonnay, Margaret River
2007 Mesh Eden Valley Riesling, Eden Valley
2008 Mount Horricks Watervale Riesling, Clare Valley
2007 Paringa Estate Reserve Pinot Noir, Mornington Peninsula
2005 & 2006 Penfolds Reserve Bin A Chardonnay, Adelaide Hills
2004 Penfolds Bin 707 Cabernet Sauvignon, South Australia
2004 Penfolds RWT Shiraz, Barossa Valley
2006 Petaluma Viognier, Adelaide Hills
2001 Peter Lehmann Stonewall Shiraz, Barossa Valley
2008 Pewsey Vale Individual Vineyard Selection Gewurztraminer, Eden Valley
2003 Pewsey Vale Museum Reserve The Contours Riesling, Eden Valley
2004 Saltram Winemaker Selection Cabernet Sauvignon, Barossa Valley
2007 SC Pannell Sauvignon Blanc, Adelaide Hills
2005 SC Pannell Shiraz Grenache, McLaren Vale
2008 Seppelt Drumborg Vineyard Pinot Gris
2004 Sexton Giant Steps Vineyard Harry's Monster, Yarra Valley
2008 Shaw & Smith M3 Chardonnay, Adelaide Hills
2004 Spinifex Indigene, Barossa Valley
2007 Stella Bella Semillon Sauvignon Blanc, Margaret River
2004 St Hallett Old Block Shiraz, Barossa Valley
2006 Tarra Warra Estate MDB Pinot Noir, Yarra Valley
2005 Torbreck The Struie Shiraz, Barossa Valley
2006 Vasse Felix Heytesbury Chardonnay, Margaret River
2004 Wolf Blass Black Label Cabernet Sauvignon Shiraz Malbec, Langhorne Creek
2005 Wynns John Riddoch Cabernet Sauvignon, Coonawarra
2007 Yabby Lake Pinot Noir, Mornington Peninsula
2002 Yalumba The Octavius Shiraz, Barossa Valley
2007 Yalumba The Virgilius Eden Valley Viognier
2005 & 2006 Yering Station Reserve Pinot Noir, Yarra Valley
Sweet and Fortified
Baileys of Glenrowan Founder Series Liqueur Muscat, Rutherglen
2006 Cookoothama Botrytis Semillon, Riverina
2004 & 2005 De Bortoli Noble One Botrytis Semillon, Riverina
Grant Burge 20 Year Old Tawny, Barossa Valley
2002 Lillypilly Family Reserve Noble Blend, Riverina
2006 Lillypilly Noble Blend, Riverina
2008 Mount Horrocks Cordon Cut Riesling, Clare Valley
Morris of Rutherglen Old Premium Liqueur Muscat, Rutherglen
Morris of Rutherglen Old Premium Liqueur Tokay, Rutherglen
Penfolds Bluestone Aged 10 Tawny, Barossa
New Zealand Wines
2006 Church Road Merlot Cabernet Sauvignon, Hawkes Bay
2006 Framingham Montepulciano, Marlborough
2007 Nautilus Estate Sauvignon Blanc, Marlborough
2006 Peregrine Pinot Noir, Central Otago
2008 St Clair Pinot Gris, Marlborough
2007 St Clair Riesling, Marlborough
2007 Spy Valley Pinot Noir, Marlborough
2008 Twin Island Sauvignon Blanc, Marlborough
2008 Wither Hills Marlborough Pinot Gris, Marlborough
2006 Wither Hills Pinot Noir, Marlborough
First Class menu
Inflight Guide to Wine
Fifth Edition (mid 2009)
2007 Bass Phillip The Estate Pinot Noir, Gippsland
2006 Brokenwood Graveyard Vineyard Shiraz, Hunter Valley
2003 Brokenwood ILR Reserve Semillon, Hunter Valley
2004 Charles Melton Nine Popes, Barossa Valley
2005 Clonakilla Shiraz Viognier, Canberra District
2006 Coldstream Hills Reserve Chardonnay, Yarra Valley
2006 Cullen Chardonnay, Margaret River
2005 Cullen Diana Madeline Cabernet Sauvignon Merlot, Margaret River
2006 Freeman Fortuna, Hilltops
2006 Giaconda Estate Vineyard Chardonnay, Beechworth
2006 Giant Steps Sexton Vineyard Pinot Noir, Yarra Valley
2005 Giant Steps Tarraford Vineyard Chardonnay, Yarra Valley
2008 Grosset Polish Hill Riesling, Clare Valley
2008 Grosset Semillon Sauvignon Blanc, Clare Valley and Adelaide Hills
2004 & 2005 Hardys Eileen Hardy Chardonnay
2004 Hardys Thomas Hardy Cabernet Sauvignon, Margaret River
2004 & 2005 Henschke Cyril Henschke Cabernet Sauvignon, Eden Valley
2005 Henschke Johann's Garden Grenache, Barossa
2008 Henschke Lenswood Coralinga Sauvignon Blanc, Adelaide Hills
2005 Henschke Mount Edelstone, Eden Valley
2005 Hillcrest Premium Pinot Noir, Yarra Valley
2004 Houghton Gladstones Cabernet Sauvignon, Margaret River
2005 Jasper Hill Cornella Vineyard Grenache, Heathcote
2006 Kooyong Ferrous Pinot Noir, Mornington Peninsula
2004 Leeuwin Estate Art Series Cabernet Sauvignon, Margaret River
2005 Leeuwin Estate Art Series Chardonnay, Margaret River
2007 Mesh Eden Valley Riesling, Eden Valley
2008 Mount Horricks Watervale Riesling, Clare Valley
2007 Paringa Estate Reserve Pinot Noir, Mornington Peninsula
2005 & 2006 Penfolds Reserve Bin A Chardonnay, Adelaide Hills
2004 Penfolds Bin 707 Cabernet Sauvignon, South Australia
2004 Penfolds RWT Shiraz, Barossa Valley
2006 Petaluma Viognier, Adelaide Hills
2001 Peter Lehmann Stonewall Shiraz, Barossa Valley
2008 Pewsey Vale Individual Vineyard Selection Gewurztraminer, Eden Valley
2003 Pewsey Vale Museum Reserve The Contours Riesling, Eden Valley
2004 Saltram Winemaker Selection Cabernet Sauvignon, Barossa Valley
2007 SC Pannell Sauvignon Blanc, Adelaide Hills
2005 SC Pannell Shiraz Grenache, McLaren Vale
2008 Seppelt Drumborg Vineyard Pinot Gris
2004 Sexton Giant Steps Vineyard Harry's Monster, Yarra Valley
2008 Shaw & Smith M3 Chardonnay, Adelaide Hills
2004 Spinifex Indigene, Barossa Valley
2007 Stella Bella Semillon Sauvignon Blanc, Margaret River
2004 St Hallett Old Block Shiraz, Barossa Valley
2006 Tarra Warra Estate MDB Pinot Noir, Yarra Valley
2005 Torbreck The Struie Shiraz, Barossa Valley
2006 Vasse Felix Heytesbury Chardonnay, Margaret River
2004 Wolf Blass Black Label Cabernet Sauvignon Shiraz Malbec, Langhorne Creek
2005 Wynns John Riddoch Cabernet Sauvignon, Coonawarra
2007 Yabby Lake Pinot Noir, Mornington Peninsula
2002 Yalumba The Octavius Shiraz, Barossa Valley
2007 Yalumba The Virgilius Eden Valley Viognier
2005 & 2006 Yering Station Reserve Pinot Noir, Yarra Valley
Sweet and Fortified
Baileys of Glenrowan Founder Series Liqueur Muscat, Rutherglen
2006 Cookoothama Botrytis Semillon, Riverina
2004 & 2005 De Bortoli Noble One Botrytis Semillon, Riverina
Grant Burge 20 Year Old Tawny, Barossa Valley
2002 Lillypilly Family Reserve Noble Blend, Riverina
2006 Lillypilly Noble Blend, Riverina
2008 Mount Horrocks Cordon Cut Riesling, Clare Valley
Morris of Rutherglen Old Premium Liqueur Muscat, Rutherglen
Morris of Rutherglen Old Premium Liqueur Tokay, Rutherglen
Penfolds Bluestone Aged 10 Tawny, Barossa
New Zealand Wines
2006 Church Road Merlot Cabernet Sauvignon, Hawkes Bay
2006 Framingham Montepulciano, Marlborough
2007 Nautilus Estate Sauvignon Blanc, Marlborough
2006 Peregrine Pinot Noir, Central Otago
2008 St Clair Pinot Gris, Marlborough
2007 St Clair Riesling, Marlborough
2007 Spy Valley Pinot Noir, Marlborough
2008 Twin Island Sauvignon Blanc, Marlborough
2008 Wither Hills Marlborough Pinot Gris, Marlborough
2006 Wither Hills Pinot Noir, Marlborough
Last edited by Kiwi Flyer; May 31, 2009 at 2:31 am
May 31, 2009, 2:41 am
#465
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Business Class menu
Inflight Guide to Wine
Fifth Edition (mid 2009)
2006 Brokenwood Indigo Vineyard Chardonnay, Beechworth
2006 Clonakilla Hilltops Shiraz, Hilltops
2004 Coriole Vineyards Shiraz, McLaren Vale
2004 d'Arenberg The Coppermine Road Cabernet Sauvignon, McLaren Vale
2004 d'Arenberg The Laughing Magpie Shiraz Viognier, McLaren Vale
2007 Dominique Portet Sauvignon Blanc, Yarra Valley
2005 Ferngrove Dragon Shiraz, Frankland River
2005 Ferngrove Majestic Cabernet Sauvignon, Frankland River
2006 Frogmore Creek Pinot Noir, Southern Tasmania
2002 & 2004 Geoff Merrill Reserve Cabernet Sauvignon, Coonawarra and McLaren Vale
2007 & 2008 Grosset Rockwood Vineyard Riesling, Clare Valley
2006 Hewitson Miss Harry Dry Grown and Ancient, Barossa Valley
2007 Howard Park Sauvignon Blanc, Western Australia
2004 Jacob’s Creek St Hugo Cabernet Sauvignon, Coonawarra
2004 Katnook Estate Cabernet Sauvignon, Coonawarra
2004 Knappstein Enterprise Cabernet Sauvignon, Clare Valley
2006 Leconfield Cabernet Sauvignon, Coonawarra
2008 Leura Park Estate 25 d'Gris Pinot Gris, Bellarine Peninsula
2004 Majella Cabernet Sauvignon, Coonawarra
2007 Millbrook Viognier, Perth Hills
2004 & 2006 Mount Langi Ghiran Langi Shiraz, Grampians
2006 O'Leary Walker Watervale Riesling, Clare Valley
2004 Penfolds Bin 28 Kalimna Shiraz, Barossa Valley
2006 Penfolds Bin 51 Eden Valley Riesling, Eden Valley
2004 Penfolds Bin 389 Cabernet Shiraz
2004 Penfolds Bin 407 Cabernet Sauvignon
2006 Penfolds Koonunga Hill Seventy Six Shiraz Cabernet
2001 Petaluma Coonawarra, Coonawarra
2004 Petaluma Shiraz, Adelaide Hills
2005 Peter Lehmann Eden Valley Riesling, Eden Valley
2008 Pizzini Pinot Grigio, King Valley
2008 Rochford Pinot Gris, Macedon Ranges
2006 SC Pannell Grenache, McLaren Vale
2008 Shaw and Smith Sauvignon Blanc, Adelaide Hills
2006 Stella Bella Chardonnay, Margaret River
2005 St Hallett Blackwell Shiraz, Barossa
2005 Stonier Reserve Chardonnay, Mornington Peninsula
2005 Tarra Warra Estate Reserve Chardonnay, Yarra Valley
2002 Taylors St Andrews Cabernet Sauvignon, Clare Valley
2006 Tim Adams Riesling, Clare Valley
2006 Torbreck Cuvee Juveniles, Barossa
2005 Tower Estate Riesling, Clare Valley
2007 Vasse Felix Classic Dry White, Margaret River
2006 Vasse Felix Semillon, Margaret River
2007 Voyager Estate Sauvignon Blanc Semillon, Margaret River
2004 Wirra Wirra Vineyards Woodhenge Shiraz, McLaren Vale
2006 Yabby Lake Vineyard Chardonnay, Mornington Peninsula
2006 Yalumba Bush Vine Grenache, Barossa
2006 Yalumba Hand Picked Tempranillo Grenache Viognier, South Australia
2007 Yalumba Wild Ferment Chardonnay, Eden Valley
2006 Yering Station Shiraz Viognier, Yarra Valley
Sweet and Fortified
Baileys of Glenrowan Founder Series Liqueur Muscat, Rutherglen
2006 Cookoothama Botrytis Semillon, Riverina
2004 & 2005 De Bortoli Noble One Botrytis Semillon, Riverina
Grant Burge 20 Year Old Tawny, Barossa Valley
2002 Lillypilly Family Reserve Noble Blend, Riverina
2006 Lillypilly Noble Blend, Riverina
2008 Mount Horrocks Cordon Cut Riesling, Clare Valley
Morris of Rutherglen Old Premium Liqueur Muscat, Rutherglen
Morris of Rutherglen Old Premium Liqueur Tokay, Rutherglen
Penfolds Bluestone Aged 10 Tawny, Barossa
New Zealand Wines
2006 Church Road Merlot Cabernet Sauvignon, Hawkes Bay
2006 Framingham Montepulciano, Marlborough
2007 Nautilus Estate Sauvignon Blanc, Marlborough
2006 Peregrine Pinot Noir, Central Otago
2008 St Clair Pinot Gris, Marlborough
2007 St Clair Riesling, Marlborough
2007 Spy Valley Pinot Noir, Marlborough
2008 Twin Island Sauvignon Blanc, Marlborough
2008 Wither Hills Marlborough Pinot Gris, Marlborough
2006 Wither Hills Pinot Noir, Marlborough
Business Class menu
Inflight Guide to Wine
Fifth Edition (mid 2009)
2006 Brokenwood Indigo Vineyard Chardonnay, Beechworth
2006 Clonakilla Hilltops Shiraz, Hilltops
2004 Coriole Vineyards Shiraz, McLaren Vale
2004 d'Arenberg The Coppermine Road Cabernet Sauvignon, McLaren Vale
2004 d'Arenberg The Laughing Magpie Shiraz Viognier, McLaren Vale
2007 Dominique Portet Sauvignon Blanc, Yarra Valley
2005 Ferngrove Dragon Shiraz, Frankland River
2005 Ferngrove Majestic Cabernet Sauvignon, Frankland River
2006 Frogmore Creek Pinot Noir, Southern Tasmania
2002 & 2004 Geoff Merrill Reserve Cabernet Sauvignon, Coonawarra and McLaren Vale
2007 & 2008 Grosset Rockwood Vineyard Riesling, Clare Valley
2006 Hewitson Miss Harry Dry Grown and Ancient, Barossa Valley
2007 Howard Park Sauvignon Blanc, Western Australia
2004 Jacob’s Creek St Hugo Cabernet Sauvignon, Coonawarra
2004 Katnook Estate Cabernet Sauvignon, Coonawarra
2004 Knappstein Enterprise Cabernet Sauvignon, Clare Valley
2006 Leconfield Cabernet Sauvignon, Coonawarra
2008 Leura Park Estate 25 d'Gris Pinot Gris, Bellarine Peninsula
2004 Majella Cabernet Sauvignon, Coonawarra
2007 Millbrook Viognier, Perth Hills
2004 & 2006 Mount Langi Ghiran Langi Shiraz, Grampians
2006 O'Leary Walker Watervale Riesling, Clare Valley
2004 Penfolds Bin 28 Kalimna Shiraz, Barossa Valley
2006 Penfolds Bin 51 Eden Valley Riesling, Eden Valley
2004 Penfolds Bin 389 Cabernet Shiraz
2004 Penfolds Bin 407 Cabernet Sauvignon
2006 Penfolds Koonunga Hill Seventy Six Shiraz Cabernet
2001 Petaluma Coonawarra, Coonawarra
2004 Petaluma Shiraz, Adelaide Hills
2005 Peter Lehmann Eden Valley Riesling, Eden Valley
2008 Pizzini Pinot Grigio, King Valley
2008 Rochford Pinot Gris, Macedon Ranges
2006 SC Pannell Grenache, McLaren Vale
2008 Shaw and Smith Sauvignon Blanc, Adelaide Hills
2006 Stella Bella Chardonnay, Margaret River
2005 St Hallett Blackwell Shiraz, Barossa
2005 Stonier Reserve Chardonnay, Mornington Peninsula
2005 Tarra Warra Estate Reserve Chardonnay, Yarra Valley
2002 Taylors St Andrews Cabernet Sauvignon, Clare Valley
2006 Tim Adams Riesling, Clare Valley
2006 Torbreck Cuvee Juveniles, Barossa
2005 Tower Estate Riesling, Clare Valley
2007 Vasse Felix Classic Dry White, Margaret River
2006 Vasse Felix Semillon, Margaret River
2007 Voyager Estate Sauvignon Blanc Semillon, Margaret River
2004 Wirra Wirra Vineyards Woodhenge Shiraz, McLaren Vale
2006 Yabby Lake Vineyard Chardonnay, Mornington Peninsula
2006 Yalumba Bush Vine Grenache, Barossa
2006 Yalumba Hand Picked Tempranillo Grenache Viognier, South Australia
2007 Yalumba Wild Ferment Chardonnay, Eden Valley
2006 Yering Station Shiraz Viognier, Yarra Valley
Sweet and Fortified
Baileys of Glenrowan Founder Series Liqueur Muscat, Rutherglen
2006 Cookoothama Botrytis Semillon, Riverina
2004 & 2005 De Bortoli Noble One Botrytis Semillon, Riverina
Grant Burge 20 Year Old Tawny, Barossa Valley
2002 Lillypilly Family Reserve Noble Blend, Riverina
2006 Lillypilly Noble Blend, Riverina
2008 Mount Horrocks Cordon Cut Riesling, Clare Valley
Morris of Rutherglen Old Premium Liqueur Muscat, Rutherglen
Morris of Rutherglen Old Premium Liqueur Tokay, Rutherglen
Penfolds Bluestone Aged 10 Tawny, Barossa
New Zealand Wines
2006 Church Road Merlot Cabernet Sauvignon, Hawkes Bay
2006 Framingham Montepulciano, Marlborough
2007 Nautilus Estate Sauvignon Blanc, Marlborough
2006 Peregrine Pinot Noir, Central Otago
2008 St Clair Pinot Gris, Marlborough
2007 St Clair Riesling, Marlborough
2007 Spy Valley Pinot Noir, Marlborough
2008 Twin Island Sauvignon Blanc, Marlborough
2008 Wither Hills Marlborough Pinot Gris, Marlborough
2006 Wither Hills Pinot Noir, Marlborough
Last edited by Kiwi Flyer; May 31, 2009 at 2:52 am