The All-Airline FT Menu Collection
#496
Join Date: Oct 1999
Location: New York
Posts: 7,352
NW 799 JFK to NRT July 2009 Business Elite
July 2009
NW 799 JFK-NRT
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Wine List
Whites
Pacific Rim Dry Riesling, California, 2007
Bonterra Sauvignon Blanc, Mendocino, California, 2008
Reds
Wakefield Promised Land Shiraz Cabernet, Australia, 2005
Chateau Greysac Medoc Cru Bourgeois, France, 2002
Dessert Wines
Plunkett’s Blackwood Ridge Botryitis Semillion, Australia, NV
Ferreira Dona Antonia Reserve Port, Portugal, NV
Sparkling Wine
Scharffenberger Brut Sparkling Wine, California, NV
First Course
Western Choice
Soy Glazed Shrimp with Szechwan cucumbers
Thai Chicken and Coconut Soup
Fresh Seasonal Salad with water chestnuts, carrots, celery and cashew nuts
Main Course
Western Choice
Delta Chef, Michelle Bernstein’s Selection
Roasted Chicken Breast
With Creamy Mushroom and Mustard sauce,
Served with spaetzle, green beans, and carrots
“This comforting dish adds all the flavor of mushrooms and a kick of mustard to boot! The spaetzle is my favorite receipe from my visits to Germany.” – Michelle Bernstein
Or
Crab Cakes
And lemon aioli, accompanied by baked spaghetti squash, and leeks with red pepper
Or
Grilled Beef Tenderloin and Shrimp Scampi
Served with lemon risotto and sugar snap peas
Or
Roast Pork with Chinese Vegetables
Including water chestnuts, shiitake mushrooms and red peppers, served with stir-fried noodles
Japanese Choice
A Selection of Japanese Fare including salmon and squid sashimi, and an entrée of yellowtail misoyaki
Dessert
Seasonal Fresh Fruit
Fine Cheese
Selected to perfectly complement one another in flavor and texture, offered with fresh fruit
All Natural Vanilla Ice Cream Sundae with your choice of sauces, whipped cream and chopped nuts, garnished with a pirouline cookie
After this service, a variety of snacks will be available for your enjoyment
Midflight Snack
Please choose one of the below options.
Deli Platter featuring five spiced duck, smoked salmon and goat cheese served with daikon slaw
Or
Udon Noodles with braised and pickled vegetables
Pre-Arrival Light Meal
Seasonal Fresh Fruit
Breakfast English Muffin
Topped with scrambled eggs, spinach and cheddar cheese, accompanied by turkey Canadian bacon
Or
Glazed Beef Tenderloin with sesame sauce, vegetable medley and basmati rice
Or
Granola Cereal served with milk
07/09 BE JFK-NRT C9A (JFK-NRT)
NW 799 JFK-NRT
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Wine List
Whites
Pacific Rim Dry Riesling, California, 2007
Bonterra Sauvignon Blanc, Mendocino, California, 2008
Reds
Wakefield Promised Land Shiraz Cabernet, Australia, 2005
Chateau Greysac Medoc Cru Bourgeois, France, 2002
Dessert Wines
Plunkett’s Blackwood Ridge Botryitis Semillion, Australia, NV
Ferreira Dona Antonia Reserve Port, Portugal, NV
Sparkling Wine
Scharffenberger Brut Sparkling Wine, California, NV
First Course
Western Choice
Soy Glazed Shrimp with Szechwan cucumbers
Thai Chicken and Coconut Soup
Fresh Seasonal Salad with water chestnuts, carrots, celery and cashew nuts
Main Course
Western Choice
Delta Chef, Michelle Bernstein’s Selection
Roasted Chicken Breast
With Creamy Mushroom and Mustard sauce,
Served with spaetzle, green beans, and carrots
“This comforting dish adds all the flavor of mushrooms and a kick of mustard to boot! The spaetzle is my favorite receipe from my visits to Germany.” – Michelle Bernstein
Or
Crab Cakes
And lemon aioli, accompanied by baked spaghetti squash, and leeks with red pepper
Or
Grilled Beef Tenderloin and Shrimp Scampi
Served with lemon risotto and sugar snap peas
Or
Roast Pork with Chinese Vegetables
Including water chestnuts, shiitake mushrooms and red peppers, served with stir-fried noodles
Japanese Choice
A Selection of Japanese Fare including salmon and squid sashimi, and an entrée of yellowtail misoyaki
Dessert
Seasonal Fresh Fruit
Fine Cheese
Selected to perfectly complement one another in flavor and texture, offered with fresh fruit
All Natural Vanilla Ice Cream Sundae with your choice of sauces, whipped cream and chopped nuts, garnished with a pirouline cookie
After this service, a variety of snacks will be available for your enjoyment
Midflight Snack
Please choose one of the below options.
Deli Platter featuring five spiced duck, smoked salmon and goat cheese served with daikon slaw
Or
Udon Noodles with braised and pickled vegetables
Pre-Arrival Light Meal
Seasonal Fresh Fruit
Breakfast English Muffin
Topped with scrambled eggs, spinach and cheddar cheese, accompanied by turkey Canadian bacon
Or
Glazed Beef Tenderloin with sesame sauce, vegetable medley and basmati rice
Or
Granola Cereal served with milk
07/09 BE JFK-NRT C9A (JFK-NRT)
#497
Join Date: Oct 1999
Location: New York
Posts: 7,352
NW 79 NRT to TPE July 2009 Business Elite
July 2009
NW 79
NRT to TPE
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Wine List
Whites
Pacific Rim Dry Riesling, California, 2007
Bonterra Sauvignon Blanc, Mendocino, California, 2008
Reds
Wakefield Promised Land Shiraz Cabernet, Australia, 2005
Chateau Greysac Medoc Cru Bourgeois, France, 2002
Dessert Wines
Plunkett’s Blackwood Ridge Botryitis Semillion, Australia, NV
Ferreira Dona Antonia Reserve Port, Portugal, NV
Sparkling Wine
Scharffenberger Brut Sparkling Wine, California, NV
First Course
Mixed Green Salad with marinated shrimp
Assorted Breads or Rice
Main Course
Please choose one of the below options.
Stir-Fried Strips of Beef served with assorted vegetables and steamed rice
Or
Grilled Chicken breast in a port wine sauce, served with potato gratin and Brussels sprouts
Dessert
Seasonal Fresh Fruit
Caramel Mousse
Or
Champagne Supper
A cold light meal served at your convenience, please advise your Flight Attendant when you would like to dine.
Cold Plate Salad
Featuring roast beef and teriyaki chicken breast, shrimp cocktail, smoked salmon, crabmeat and a medley of vegetables
Ham and Camembert Cheese Sandwich
Champagne Cheesecake served with seasonal fresh fruit
07/09 BE-NRT-TPE-C10A (NRT-TPE)
NW 79
NRT to TPE
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Wine List
Whites
Pacific Rim Dry Riesling, California, 2007
Bonterra Sauvignon Blanc, Mendocino, California, 2008
Reds
Wakefield Promised Land Shiraz Cabernet, Australia, 2005
Chateau Greysac Medoc Cru Bourgeois, France, 2002
Dessert Wines
Plunkett’s Blackwood Ridge Botryitis Semillion, Australia, NV
Ferreira Dona Antonia Reserve Port, Portugal, NV
Sparkling Wine
Scharffenberger Brut Sparkling Wine, California, NV
First Course
Mixed Green Salad with marinated shrimp
Assorted Breads or Rice
Main Course
Please choose one of the below options.
Stir-Fried Strips of Beef served with assorted vegetables and steamed rice
Or
Grilled Chicken breast in a port wine sauce, served with potato gratin and Brussels sprouts
Dessert
Seasonal Fresh Fruit
Caramel Mousse
Or
Champagne Supper
A cold light meal served at your convenience, please advise your Flight Attendant when you would like to dine.
Cold Plate Salad
Featuring roast beef and teriyaki chicken breast, shrimp cocktail, smoked salmon, crabmeat and a medley of vegetables
Ham and Camembert Cheese Sandwich
Champagne Cheesecake served with seasonal fresh fruit
07/09 BE-NRT-TPE-C10A (NRT-TPE)
#498
Join Date: Oct 1999
Location: New York
Posts: 7,352
KE 672 KUL-ICN July 2009 Prestige Class
Korean Air
KE 672
Kuala Lumpur to Seoul Incheon
Prestige (Business) Class
July 2009
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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 2007
Hot Savoury
Seafood Lemongrass Brochette
Breakfast
Yogurt Selection
Main Course
Korean style rice porridge served with savory Korean side dishes
Crepe filled with scrambled eggs and mushroom stew served with fried chicken sausage, O’Brien potatoes and grilled tomato
Curry laksa noodle soup with seafood, bean curd, fish cake, bean sprouts and egg
Seasonal Fresh Fruit
Bread Selection
Croissant, Danish, Soft roll
Selection of jam and butter
Coffee/Tea/Green Tea/Ginseng Tea
KE672-2009/06/30
P672-A
KE 672
Kuala Lumpur to Seoul Incheon
Prestige (Business) Class
July 2009
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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 2007
Hot Savoury
Seafood Lemongrass Brochette
Breakfast
Yogurt Selection
Main Course
Korean style rice porridge served with savory Korean side dishes
Crepe filled with scrambled eggs and mushroom stew served with fried chicken sausage, O’Brien potatoes and grilled tomato
Curry laksa noodle soup with seafood, bean curd, fish cake, bean sprouts and egg
Seasonal Fresh Fruit
Bread Selection
Croissant, Danish, Soft roll
Selection of jam and butter
Coffee/Tea/Green Tea/Ginseng Tea
KE672-2009/06/30
P672-A
#499
Join Date: Oct 1999
Location: New York
Posts: 7,352
DL 92 ICN-ATL July 2009 BE
This was a really nice flight and one of the memorable Delta flights this year. The Korean F/As are excellent. Catering out of ICN is definitely excellent compared to Delta's stations.
Delta Air Lines
DL 92 Seoul to Atlanta
July 2009
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Wine List
Whites
Pacific Rim Dry Riesling, California, 2007
Bonterra Sauvignon Blanc, Mendocino, California, 2008
Reds
Wakefield Promised Land Shiraz Cabernet, Australia, 2005
Chateau Greysac Medoc Cru Bourgeois, France, 2002
Dessert Wines
Plunkett’s Blackwood Ridge Botryitis Semillion, Australia, NV
Ferreira Dona Antonia Reserve Port, Portugal, NV
Sparkling Wine
Scharffenberger Brut Sparkling Wine, California, NV
Dinner
First Course
Beef Japchae
Carrot and Ginger Soup
Fresh Seasonal Salad with orange and candied nuts
Main Course
Delta Chef, Michelle Bernstein’s Selection
Roasted Chicken Breast
With balsamic cipollini onions and blue cheese sauce,
Served with mashed potatoes and sautéed spinach
“I decided to treat chicken breast as beef filet mignon. Sweet cipollini onions, creamy and tame blue cheese sauce and creamy mashed potatoes. Mmmmmmmm” – Michelle Bernstein
Or
Filet of Beef with port wine sauce, accompanied by potato wedges and asparagus
Or
Seared Cod Fillet with tomato and olive ragout, accompanied by potato galettes and sautéed leeks
Or
Rigatoni Pasta tossed with stewed tomato sauce, olives and capers
Or
Dak Jim
A spicy Korean chicken and vegetable stew in bulgogi sauce, served with sautéed vegetables, rice and pickles
Dessert
Seasonal Fresh Fruit
Fine Cheese
Selected to perfectly complement one another in flavor and texture, offered with fresh fruit
All Natural Vanilla Ice Cream Sundae with your choice of sauces, whipped cream and chopped nuts, garnished with a pirouline cookie
Midflight Snack
Served with assorted breakfast breads and preserves.
Seasonal Fresh Fruit
Yogurt
Pre-Arrival Light Meal
Slaw Salad
Spinach Fettuccine in saffron mushroom cream sauce, with seafood and vegetables
Or
Tak Gal Bi
Traditional Korean beef in spicy soy sauce with mushrooms, pak choy and steamed rice
Vanilla Panna Cotta
07/09 BE ICN-US C10C (ICN-ATL)
Delta Air Lines
DL 92 Seoul to Atlanta
July 2009
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Wine List
Whites
Pacific Rim Dry Riesling, California, 2007
Bonterra Sauvignon Blanc, Mendocino, California, 2008
Reds
Wakefield Promised Land Shiraz Cabernet, Australia, 2005
Chateau Greysac Medoc Cru Bourgeois, France, 2002
Dessert Wines
Plunkett’s Blackwood Ridge Botryitis Semillion, Australia, NV
Ferreira Dona Antonia Reserve Port, Portugal, NV
Sparkling Wine
Scharffenberger Brut Sparkling Wine, California, NV
Dinner
First Course
Beef Japchae
Carrot and Ginger Soup
Fresh Seasonal Salad with orange and candied nuts
Main Course
Delta Chef, Michelle Bernstein’s Selection
Roasted Chicken Breast
With balsamic cipollini onions and blue cheese sauce,
Served with mashed potatoes and sautéed spinach
“I decided to treat chicken breast as beef filet mignon. Sweet cipollini onions, creamy and tame blue cheese sauce and creamy mashed potatoes. Mmmmmmmm” – Michelle Bernstein
Or
Filet of Beef with port wine sauce, accompanied by potato wedges and asparagus
Or
Seared Cod Fillet with tomato and olive ragout, accompanied by potato galettes and sautéed leeks
Or
Rigatoni Pasta tossed with stewed tomato sauce, olives and capers
Or
Dak Jim
A spicy Korean chicken and vegetable stew in bulgogi sauce, served with sautéed vegetables, rice and pickles
Dessert
Seasonal Fresh Fruit
Fine Cheese
Selected to perfectly complement one another in flavor and texture, offered with fresh fruit
All Natural Vanilla Ice Cream Sundae with your choice of sauces, whipped cream and chopped nuts, garnished with a pirouline cookie
Midflight Snack
Served with assorted breakfast breads and preserves.
Seasonal Fresh Fruit
Yogurt
Pre-Arrival Light Meal
Slaw Salad
Spinach Fettuccine in saffron mushroom cream sauce, with seafood and vegetables
Or
Tak Gal Bi
Traditional Korean beef in spicy soy sauce with mushrooms, pak choy and steamed rice
Vanilla Panna Cotta
07/09 BE ICN-US C10C (ICN-ATL)
#500
Join Date: Oct 1999
Location: New York
Posts: 7,352
CO 99 EWR-HKG July 2009 BusinessFirst
Continental Airlines
CO 99
BusinessFirst
Newark to Hong Kong
July 2009
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TO BEGIN
Warm roasted nuts with your preferred cocktail or beverage
HOT APPETIZER CART
A demitasse of lobster bisque accompanied by raspberry, walnuts and brie cheese wrapped in pastry and Thai chicken satay, with peanut sauce
SALAD and warm breads
Fresh field greens, romaine and Belgian endive with cherry tomato, goat cheese and pecans
Your choice of balsamic vinaigrette or buttermilk ranch dressing
Freshly baked garlic bread and assorted rolls with butter
MAIN COURSES
The Chef’s Selection
Veal osso buco presented over rice pilaf, with lemon zest and fresh parsley, sautéed broccoli rabe and fresh broccolini
Stir-fried Beef
Strips of flank steak with garlic ginger soy sauce, bell peppers, mushrooms, carrots, bok choy and steamed rice
Grilled Halibut
Herb-crusted halibut and marinated char-grilled shrimp with lobster sauce, stewed artichoke hearts, roasted red tomatoes and fine green beans
Chinese Noodle Bowl
Shanghai-style noodles served with dark meat chicken, straw mushrooms, carrots, bok choy and vegetable dumpling
Steamed rice is available upon request to accompany any entree
FRUIT AND CHEESE cart
Select American and imported cheeses, grapes, assorted gourmet crackers and bread, served with Port wine
DESSERT CART
Edy’s Classic Grand vanilla ice cream with choice of toppings or an assortment of petite pastries
Fresh Brew® gourmet roasted regular and decaffeinated coffee made exclusively for Continental Airlines or a selection of Chinese specialty teas with your choice of milk or lemon
Enjoy a cup of freshly brewed Emilio Caffè Italian Espresso or Cappuccino available exclusively in BusinessFirst on our 777 and 767 aircraft.
SKYSNACKS™
A selection of light snacks and refreshments
MID-FLIGHT REFRESHMENT
Char siu pork and egg noodle soup with choy sum, shallots and green onions
Cherry linzer cake
Pre-arrival light meal
APPETIZER and warm breads
Fresh seasonal fruit
Assorted breads including cinnamon and crusty rolls and croissants with butter and strawberry preserves
MAIN COURSES
Mushroom Omelette
With broccoli potato gratin, grilled smoked pork loin and turkey sausage patty
Selected Cereal
Served with milk and a banana
Congee
Traditional Chinese rice porridge with prawn, scallop, squid, sliced ginger, scallions and Chinese doughnut
Chocolate
Fresh Brew® gourmet roasted regular and decaffeinated coffee made exclusively for Continental Airlines or a selection of Chinese specialty teas with your choice of milk or lemon
Enjoy a cup of freshly brewed Emilio Caffè Italian Espresso or Cappuccino available exclusively in BusinessFirst on our 777 and 767 aircraft.
CO 99
BusinessFirst
Newark to Hong Kong
July 2009
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TO BEGIN
Warm roasted nuts with your preferred cocktail or beverage
HOT APPETIZER CART
A demitasse of lobster bisque accompanied by raspberry, walnuts and brie cheese wrapped in pastry and Thai chicken satay, with peanut sauce
SALAD and warm breads
Fresh field greens, romaine and Belgian endive with cherry tomato, goat cheese and pecans
Your choice of balsamic vinaigrette or buttermilk ranch dressing
Freshly baked garlic bread and assorted rolls with butter
MAIN COURSES
The Chef’s Selection
Veal osso buco presented over rice pilaf, with lemon zest and fresh parsley, sautéed broccoli rabe and fresh broccolini
Stir-fried Beef
Strips of flank steak with garlic ginger soy sauce, bell peppers, mushrooms, carrots, bok choy and steamed rice
Grilled Halibut
Herb-crusted halibut and marinated char-grilled shrimp with lobster sauce, stewed artichoke hearts, roasted red tomatoes and fine green beans
Chinese Noodle Bowl
Shanghai-style noodles served with dark meat chicken, straw mushrooms, carrots, bok choy and vegetable dumpling
Steamed rice is available upon request to accompany any entree
FRUIT AND CHEESE cart
Select American and imported cheeses, grapes, assorted gourmet crackers and bread, served with Port wine
DESSERT CART
Edy’s Classic Grand vanilla ice cream with choice of toppings or an assortment of petite pastries
Fresh Brew® gourmet roasted regular and decaffeinated coffee made exclusively for Continental Airlines or a selection of Chinese specialty teas with your choice of milk or lemon
Enjoy a cup of freshly brewed Emilio Caffè Italian Espresso or Cappuccino available exclusively in BusinessFirst on our 777 and 767 aircraft.
SKYSNACKS™
A selection of light snacks and refreshments
MID-FLIGHT REFRESHMENT
Char siu pork and egg noodle soup with choy sum, shallots and green onions
Cherry linzer cake
Pre-arrival light meal
APPETIZER and warm breads
Fresh seasonal fruit
Assorted breads including cinnamon and crusty rolls and croissants with butter and strawberry preserves
MAIN COURSES
Mushroom Omelette
With broccoli potato gratin, grilled smoked pork loin and turkey sausage patty
Selected Cereal
Served with milk and a banana
Congee
Traditional Chinese rice porridge with prawn, scallop, squid, sliced ginger, scallions and Chinese doughnut
Chocolate
Fresh Brew® gourmet roasted regular and decaffeinated coffee made exclusively for Continental Airlines or a selection of Chinese specialty teas with your choice of milk or lemon
Enjoy a cup of freshly brewed Emilio Caffè Italian Espresso or Cappuccino available exclusively in BusinessFirst on our 777 and 767 aircraft.
#501
Join Date: Mar 2009
Location: Las Vegas, NV
Programs: Mlife Plat,Total Rewards Diamond, UA Plat, Marriott Gold, Hyatt Diamond, Hertz 5*, Avis Presidents C
Posts: 264
UA SFO-JFK P.S. Businesss/First Dinner May 2009
Featured Cocktails
Appletini
Finlandia VOdka with a specially blended all-natural mixture of puree made from fresh Granny Smith Apples from the orchards of France, a dash of Mexican lime and Primo Fiori lemon from Sicily for a fresh crisp apple flavor.
Raspberry Mojito
Enjoy this twist on a Cuban favorite made with Bacardi Rum and the finest ingredients found around the world. Fresh raspberry puree, natural mint extract, Mexican lime and a hint of vernas lemon from Itlay make tis a refreshing all-natural drink to savor.
To Begin
Shrimp Cocktail
Fresh LEttuce Wedge
with cherry tomato, walnuts and shaved parmesan
served with your choice of dressing:
Light Ranch or Roasted Garlic Vinaigrette
Main Course
Lemon Grass Chicken with Thai Barbecue Sauce
Brown rice and stir-fried vegetables
Boursin Lasagna
With Alfredo and Marinara sauce
Reuben Sandwich
Shaved corned beef, sauerkraut and emmenthaler cheese on rye bread served with oven-roasted fingerling potatoes
Dessert
Chocolate and Grand Vanilla Ice Cream
With a choice of hot fudge or mixed berries
topped with toasted almonds and whipped cream
Warm Chocolate Chip Cookies
Featured Wines
Longwood Sauvignon Blanc 2007 Western Cape
Stone Barn Chardonnay 2006 California
De Bortoli DB Selection Shiraz 2008 Southeastern Australia
Appletini
Finlandia VOdka with a specially blended all-natural mixture of puree made from fresh Granny Smith Apples from the orchards of France, a dash of Mexican lime and Primo Fiori lemon from Sicily for a fresh crisp apple flavor.
Raspberry Mojito
Enjoy this twist on a Cuban favorite made with Bacardi Rum and the finest ingredients found around the world. Fresh raspberry puree, natural mint extract, Mexican lime and a hint of vernas lemon from Itlay make tis a refreshing all-natural drink to savor.
To Begin
Shrimp Cocktail
Fresh LEttuce Wedge
with cherry tomato, walnuts and shaved parmesan
served with your choice of dressing:
Light Ranch or Roasted Garlic Vinaigrette
Main Course
Lemon Grass Chicken with Thai Barbecue Sauce
Brown rice and stir-fried vegetables
Boursin Lasagna
With Alfredo and Marinara sauce
Reuben Sandwich
Shaved corned beef, sauerkraut and emmenthaler cheese on rye bread served with oven-roasted fingerling potatoes
Dessert
Chocolate and Grand Vanilla Ice Cream
With a choice of hot fudge or mixed berries
topped with toasted almonds and whipped cream
Warm Chocolate Chip Cookies
Featured Wines
Longwood Sauvignon Blanc 2007 Western Cape
Stone Barn Chardonnay 2006 California
De Bortoli DB Selection Shiraz 2008 Southeastern Australia
#502
Join Date: Mar 2009
Location: Las Vegas, NV
Programs: Mlife Plat,Total Rewards Diamond, UA Plat, Marriott Gold, Hyatt Diamond, Hertz 5*, Avis Presidents C
Posts: 264
UA JFK-LAX P.S. Businesss/First Dinner June 2009
Featured Cocktails
Appletini
Finlandia VOdka with a specially blended all-natural mixture of puree made from fresh Granny Smith Apples from the orchards of France, a dash of Mexican lime and Primo Fiori lemon from Sicily for a fresh crisp apple flavor.
Raspberry Mojito
Enjoy this twist on a Cuban favorite made with Bacardi Rum and the finest ingredients found around the world. Fresh raspberry puree, natural mint extract, Mexican lime and a hint of vernas lemon from Itlay make tis a refreshing all-natural drink to savor.
To Begin
Asparagus, Shaved Parmesan and Apricot CousCous Salad
Fresh Seasonal Greens
with red peppers and dried apple rings
served with your choice of dressing:
Caesar or Asian Sesame Ginger Vinagrette
Main Course
Barbecue Chicken Breast with Brown Sugar Hickory Sauce
Fresh dill and buttered potato wedges, sauteed zucchini
Cheese Agnolotti
With chunky vegetable tomato sauce
Deluxe Hamburger
Grilled and seasoned hamburger served with lettuce, tomato, red onions, a dill pickle and home fries
Dessert
Strawberry and Grand Vanilla Ice Cream
With a choice of hot fudge or mixed berries
topped with toasted almonds and whipped cream
Warm Chocolate Chip Cookies
Featured Wines
Longwood Sauvignon Blanc 2007 Western Cape
Stone Barn Chardonnay 2006 California
De Bortoli DB Selection Shiraz 2008 Southeastern Australia
Trapiche Malbec 2008 Mendoza
Appletini
Finlandia VOdka with a specially blended all-natural mixture of puree made from fresh Granny Smith Apples from the orchards of France, a dash of Mexican lime and Primo Fiori lemon from Sicily for a fresh crisp apple flavor.
Raspberry Mojito
Enjoy this twist on a Cuban favorite made with Bacardi Rum and the finest ingredients found around the world. Fresh raspberry puree, natural mint extract, Mexican lime and a hint of vernas lemon from Itlay make tis a refreshing all-natural drink to savor.
To Begin
Asparagus, Shaved Parmesan and Apricot CousCous Salad
Fresh Seasonal Greens
with red peppers and dried apple rings
served with your choice of dressing:
Caesar or Asian Sesame Ginger Vinagrette
Main Course
Barbecue Chicken Breast with Brown Sugar Hickory Sauce
Fresh dill and buttered potato wedges, sauteed zucchini
Cheese Agnolotti
With chunky vegetable tomato sauce
Deluxe Hamburger
Grilled and seasoned hamburger served with lettuce, tomato, red onions, a dill pickle and home fries
Dessert
Strawberry and Grand Vanilla Ice Cream
With a choice of hot fudge or mixed berries
topped with toasted almonds and whipped cream
Warm Chocolate Chip Cookies
Featured Wines
Longwood Sauvignon Blanc 2007 Western Cape
Stone Barn Chardonnay 2006 California
De Bortoli DB Selection Shiraz 2008 Southeastern Australia
Trapiche Malbec 2008 Mendoza
#503
Join Date: Mar 2009
Location: Las Vegas, NV
Programs: Mlife Plat,Total Rewards Diamond, UA Plat, Marriott Gold, Hyatt Diamond, Hertz 5*, Avis Presidents C
Posts: 264
UA P.S. Business/First JFK-LAX June 2009
Featured Cocktails
Appletini
Finlandia VOdka with a specially blended all-natural mixture of puree made from fresh Granny Smith Apples from the orchards of France, a dash of Mexican lime and Primo Fiori lemon from Sicily for a fresh crisp apple flavor.
Raspberry Mojito
Enjoy this twist on a Cuban favorite made with Bacardi Rum and the finest ingredients found around the world. Fresh raspberry puree, natural mint extract, Mexican lime and a hint of vernas lemon from Itlay make tis a refreshing all-natural drink to savor.
To Begin
Fresh from the Bakery
A selection of muffins, croissants and bagels with butter, cream cheese and fruit preserves
Main Course
Canadian Cheddar Cheese Omelette
Sauteed turkey sausage, canadian bacon and silver dollar potato pancakes with fresh seasonal fruit
Cinnamon Glazed Whole Grain French Toast
Sauteed Turkey sausage and canadian bacon with fresh seasonal fruit
Fresh Seasonal Fruit Plate
for the lighter appetite we offer a variety of fresh fruit with muesili
Featured Wines
Louis Latour Bourgogne Chardonnay 2006
Ironstone Vineyards Chardonnay 2006
Ironstone Vineyards Sauvignon Blanc 2007
Mirassou Pinot Noir 2006
Ironstone Vineyards Shiraz 2005
Appletini
Finlandia VOdka with a specially blended all-natural mixture of puree made from fresh Granny Smith Apples from the orchards of France, a dash of Mexican lime and Primo Fiori lemon from Sicily for a fresh crisp apple flavor.
Raspberry Mojito
Enjoy this twist on a Cuban favorite made with Bacardi Rum and the finest ingredients found around the world. Fresh raspberry puree, natural mint extract, Mexican lime and a hint of vernas lemon from Itlay make tis a refreshing all-natural drink to savor.
To Begin
Fresh from the Bakery
A selection of muffins, croissants and bagels with butter, cream cheese and fruit preserves
Main Course
Canadian Cheddar Cheese Omelette
Sauteed turkey sausage, canadian bacon and silver dollar potato pancakes with fresh seasonal fruit
Cinnamon Glazed Whole Grain French Toast
Sauteed Turkey sausage and canadian bacon with fresh seasonal fruit
Fresh Seasonal Fruit Plate
for the lighter appetite we offer a variety of fresh fruit with muesili
Featured Wines
Louis Latour Bourgogne Chardonnay 2006
Ironstone Vineyards Chardonnay 2006
Ironstone Vineyards Sauvignon Blanc 2007
Mirassou Pinot Noir 2006
Ironstone Vineyards Shiraz 2005
#504
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air New Zealand
Business Class menu
New Zealand to Australia
July 2009
Breakfast
Wake-up Drinks
Start your day with a fruit smoothie or your choice of juice
Fruit and Cereal
Continental selection with fruit, assorted cereals, bircher muesli and yoghurt
Bakery
Croissants, muffins, Vogel’s, brioche or fruit toast served with fruit conserve
Hot Breakfast
Chive and cheddar scrambled egg
with grilled chicken sausage, mushroom ragout and roasted cherry tomatoes
Cinnamon spiced brioche toast
with fresh orange marmalade and mascarpone cream
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Wine
Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Coruba Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager Pure, Speight's Gold, Heineken and low alcohol lager
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade
Business Class menu
New Zealand to Australia
July 2009
Breakfast
Wake-up Drinks
Start your day with a fruit smoothie or your choice of juice
Fruit and Cereal
Continental selection with fruit, assorted cereals, bircher muesli and yoghurt
Bakery
Croissants, muffins, Vogel’s, brioche or fruit toast served with fruit conserve
Hot Breakfast
Chive and cheddar scrambled egg
with grilled chicken sausage, mushroom ragout and roasted cherry tomatoes
Cinnamon spiced brioche toast
with fresh orange marmalade and mascarpone cream
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Wine
Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Coruba Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager Pure, Speight's Gold, Heineken and low alcohol lager
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade
C1B_JUL09
#505
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air New Zealand
Business Class menu
Australia to New Zealand
July 2009
Lunch
Starter
Kawakawa cured salmon
with citrus jelly, chive potato salad
Main Course
Cabernet braised beef
with sage and kumara gnocchi, Savoy cabbage, onions and bacon
Pan fried snapper
with olive, fennel and tomato compote, wilted spinach and linguine pasta
Mexican spiced chicken
with tomato sweetcorn salsa, mixed bean and feta salad and coriander dressing
Dessert
Gorumet dessert
of black Doris plum and creme fraiche ice cream and cookies and cream ice cream with chocolate and almond wafer
Cheese Plate
Fine New Zealand cheese and preserved fruit
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Wine
Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Coruba Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager Pure, Speight's Gold, Heineken and low alcohol lager
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade
Business Class menu
Australia to New Zealand
July 2009
Lunch
Starter
Kawakawa cured salmon
with citrus jelly, chive potato salad
Main Course
Cabernet braised beef
with sage and kumara gnocchi, Savoy cabbage, onions and bacon
Pan fried snapper
with olive, fennel and tomato compote, wilted spinach and linguine pasta
Mexican spiced chicken
with tomato sweetcorn salsa, mixed bean and feta salad and coriander dressing
Dessert
Gorumet dessert
of black Doris plum and creme fraiche ice cream and cookies and cream ice cream with chocolate and almond wafer
Cheese Plate
Fine New Zealand cheese and preserved fruit
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Wine
Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Coruba Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager Pure, Speight's Gold, Heineken and low alcohol lager
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade
C1LE_FROZ_JUL09
#506
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Apologies for the delay in updating the index. It is now updated to here, plus all trip reports up to end April 2009. Thanks to all who have contributed menus.
Last edited by Kiwi Flyer; Jul 18, 2009 at 10:42 pm
#507
Join Date: Sep 2004
Location: PDX
Programs: Free agent!
Posts: 1,427
EK LHR-DXB 2003 Y
I bought this off of eBay many years ago, so apologies for not having the exact date on this:
Lunch
Appetizer
Nicoise salad
Marinated tuna fish with beans and potatoes
Salad
Seasonal salad
Served with ginger vinaigrette
Main course
Lamb Navarin
Traditional casserole with braised lamb and vegetables, accompanied with saffron rice and roasted peppers
Cajun chicken
Pan-fried cajun marinated chicken breast, served with a sun-dried tomato butter, accompanied with basil mashed potato puree, beans, carrots and corn
Dessert
Raspberry chocolate dome
Wild raspberry compote, encased in a rich chocolate mousse, crowned with fresh cream and served with a dark chocolate sauce
Bread and cheese
Bread and butter
Cheese and biscuits
Beverages & chocolates
Tea or coffee
Chocolates
Bar service
Apertifs and cocktails
Sweet or dry vermouth, Campari
Dry Martini, Sweet or dry sherry, gin or
Vodka Martini Old Fashioned,
Bloody Mary, Manhattan, Negroni,
Sours: Whisky, Gin, Brandy, Gin Fizz, Tom Collins
Champagne cocktail
Highballs: Whiskey, Brandy, Gin, Rum
Wines
Red wine: Cabernet-Merlot 2001 Vin de Pays d'Oc
White wine: Chardonnay 2001 La Palma
Champagne
Champagne Brut (20 Dhs.)
Spirits
Whiskey: Scotch, Bourbon, Rye, Gin, Vodka
Bacardi Rum
Liqueurs
Drambuie, Cointreau, Cognac, Tia Maria
Beers
Selection of beers
Soft Drinks
Fruit juices, cola, ginger ale
Tonic water, natural spring water, iced tea
LHRDXBMLUA
I bought this off of eBay many years ago, so apologies for not having the exact date on this:
Lunch
Appetizer
Nicoise salad
Marinated tuna fish with beans and potatoes
Salad
Seasonal salad
Served with ginger vinaigrette
Main course
Lamb Navarin
Traditional casserole with braised lamb and vegetables, accompanied with saffron rice and roasted peppers
Cajun chicken
Pan-fried cajun marinated chicken breast, served with a sun-dried tomato butter, accompanied with basil mashed potato puree, beans, carrots and corn
Dessert
Raspberry chocolate dome
Wild raspberry compote, encased in a rich chocolate mousse, crowned with fresh cream and served with a dark chocolate sauce
Bread and cheese
Bread and butter
Cheese and biscuits
Beverages & chocolates
Tea or coffee
Chocolates
Bar service
Apertifs and cocktails
Sweet or dry vermouth, Campari
Dry Martini, Sweet or dry sherry, gin or
Vodka Martini Old Fashioned,
Bloody Mary, Manhattan, Negroni,
Sours: Whisky, Gin, Brandy, Gin Fizz, Tom Collins
Champagne cocktail
Highballs: Whiskey, Brandy, Gin, Rum
Wines
Red wine: Cabernet-Merlot 2001 Vin de Pays d'Oc
White wine: Chardonnay 2001 La Palma
Champagne
Champagne Brut (20 Dhs.)
Spirits
Whiskey: Scotch, Bourbon, Rye, Gin, Vodka
Bacardi Rum
Liqueurs
Drambuie, Cointreau, Cognac, Tia Maria
Beers
Selection of beers
Soft Drinks
Fruit juices, cola, ginger ale
Tonic water, natural spring water, iced tea
LHRDXBMLUA
#508
Join Date: Sep 2004
Location: PDX
Programs: Free agent!
Posts: 1,427
EK DXB-MLE 2003 Y
Same as above in terms of not having the specific month of this flight. Also, the bar service is exactly the same, so I'll save some time by not typing it up.
Breakfast
Juice
Orange juice
Appetizer
Assorted fruit
of seasonal fruit
Main courses
Tomato Omelette Mille Feuille
Tomato omelette mille feuille, served with spinach, baked beans and potato wedges
Fish Congee
Chinese rice congee, topped with white fish, garnished with ginger and spring onion julienne, red chillies, accompanied with light soya sauce
Bread
Croissant
Served with butter and jam
Muffin
Beverages
Tea or coffee
DXBMLEMHBA
Same as above in terms of not having the specific month of this flight. Also, the bar service is exactly the same, so I'll save some time by not typing it up.
Breakfast
Juice
Orange juice
Appetizer
Assorted fruit
of seasonal fruit
Main courses
Tomato Omelette Mille Feuille
Tomato omelette mille feuille, served with spinach, baked beans and potato wedges
Fish Congee
Chinese rice congee, topped with white fish, garnished with ginger and spring onion julienne, red chillies, accompanied with light soya sauce
Bread
Croissant
Served with butter and jam
Muffin
Beverages
Tea or coffee
DXBMLEMHBA
#509
Join Date: Sep 2004
Location: PDX
Programs: Free agent!
Posts: 1,427
EK MLE-CMB 2003 Y
Same as the other two above in regards to not having the specific month. The EK flight was actually DXB-MLE-CMB but I decided on making the MLE-CMB portion a separate post. Of course, the bar service is the same as on the DXB-MLE sector.
Light meal
Appetizer
Assorted fruit
Of seasonal fruit
Main course
Cold Light Meal
Marinated grilled prawn, Iranian chicken, grilled beef steak, cheddar cheese and marinated mushroom salad on brown bread
Beverages
Tea or coffee
MLECMBMLMA
Same as the other two above in regards to not having the specific month. The EK flight was actually DXB-MLE-CMB but I decided on making the MLE-CMB portion a separate post. Of course, the bar service is the same as on the DXB-MLE sector.
Light meal
Appetizer
Assorted fruit
Of seasonal fruit
Main course
Cold Light Meal
Marinated grilled prawn, Iranian chicken, grilled beef steak, cheddar cheese and marinated mushroom salad on brown bread
Beverages
Tea or coffee
MLECMBMLMA
#510
Join Date: Sep 2004
Location: PDX
Programs: Free agent!
Posts: 1,427
AF45 SEA-CDG 10/31/2007 Y A332
Meal service
Seven grain salad with sauteed chicken
Main course
Fusilli pasta with salmon complemented by tomato sauce with capers and olives
-or-
Beef Bourguinon accompanied by buttered tagliatelle
Cheese
Entremets
Ginger lemon cake
Coffee and tea
We apologize if your choice is not available.
Between meals, beverages will be available in the self-service areas
Depending on the flight, we will serve breakfast or a light meal before arrival
Beverages
Aperitifs
Upon request
Champagne
Served as an aperitif
Jacquart Brut Mosaique
White wine
Vin de Pays d'Oc Chardonnay Viognier La Baume 2006
Red wine
Vin de Pays d'Oc Merlot La Baume 2006
Beer
Heineken (although I had a Kronenbourg at some point on this flight)
Mineral Water
Soft Drinks
Tonic
Coca-Cola, Coca-Cola Light
Fanta, Sprite
Fruit Juice
Granini
Coffee and Tea
Nescafe
Brandy and Liqueur
003W001
----------
Pictures:
http://www.flickr.com/photos/crumbs/1910287434/
http://www.flickr.com/photos/crumbs/1909452355/
http://www.flickr.com/photos/crumbs/1909459157/
http://www.flickr.com/photos/crumbs/1909461647/
http://www.flickr.com/photos/crumbs/1909463677/
http://www.flickr.com/photos/crumbs/1909470841/
Meal service
Seven grain salad with sauteed chicken
Main course
Fusilli pasta with salmon complemented by tomato sauce with capers and olives
-or-
Beef Bourguinon accompanied by buttered tagliatelle
Cheese
Entremets
Ginger lemon cake
Coffee and tea
We apologize if your choice is not available.
Between meals, beverages will be available in the self-service areas
Depending on the flight, we will serve breakfast or a light meal before arrival
Beverages
Aperitifs
Upon request
Champagne
Served as an aperitif
Jacquart Brut Mosaique
White wine
Vin de Pays d'Oc Chardonnay Viognier La Baume 2006
Red wine
Vin de Pays d'Oc Merlot La Baume 2006
Beer
Heineken (although I had a Kronenbourg at some point on this flight)
Mineral Water
Soft Drinks
Tonic
Coca-Cola, Coca-Cola Light
Fanta, Sprite
Fruit Juice
Granini
Coffee and Tea
Nescafe
Brandy and Liqueur
003W001
----------
Pictures:
http://www.flickr.com/photos/crumbs/1910287434/
http://www.flickr.com/photos/crumbs/1909452355/
http://www.flickr.com/photos/crumbs/1909459157/
http://www.flickr.com/photos/crumbs/1909461647/
http://www.flickr.com/photos/crumbs/1909463677/
http://www.flickr.com/photos/crumbs/1909470841/