The All-Airline FT Menu Collection
Nov 8, 2009, 5:09 am
#586
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Lufthansa
First Class menu
Munich to Singapore
November 2009
Dreamer's Delight
Use the time on board to get some restful sleep; in the form of our Dreamer's Delight, a select meal served in one course.
Cold Gourmet Plate
Venison Terrine with Goose Liver and Cranberries, Venison Ham Roll filled with Cream Cheese, Wild Mushroom and Red Cabbage Salad, marinated Apple and roasted Pumpkin Seeds
or
Hot Specialty
Ravioli filled with King Prawns in Crustacean Stock
Cheese and Dessert
Cornte, Roquefort and Brie Cheese
Fresh Fruit
Menu
Choice of Hors d’oeuvres
Caviar with the traditional Garnishes
Smoked Tuna filled with Crabmeat on Lime Creme Fraiche with Walnuts
Medium rare Tenderloin of Beef with Apples and Jelly of Tabbouleh and Yogurt
Dialogue of Beetroot and Comte Cheese with Thyme
Salad
Frisee, Radicchio, Chicory and Lamb's Lettuce with Cucumber, Pumpkin and Brown Mushrooms with your Choice of Vinaigrette or Potato Dressing
Choice of Main Courses
We are proud to present our traditional
Roast Goose with Red Cabbage, Potato Dumplings and Herb Crumb Butter
as an Alternative to the Compositions of our Star Chef
Nut crusted Slice of Halibut with Aniseed Beurre Blanc, Leaf Spinach and mashed Pumpkin
Gratin de Legumes d'Anton, Root Vegetable Casserole and Leaf Spinach with Parmesan Sauce
Breast of Veal simmered in Hay with Savoy Cabbage and baked Potatoes
Selection of Cheese and Dessert
Comte, Crottin de Chavignol, Roquefort, Le Coutances and Brie Cheese
garnished with Grapes, Walnuts and Celery
Mashed Figs with Enzian Schnapps Coulis, Curd Cream and Buttermilk Ice Cream
Delicacy of Chocolate with Plum Jelly and Tonka Bean Ice Cream
Specialty Dessert Wines
Vinothek
Champagne
“D” de Devaux Brut, Champagne Veuve Devaux, Frankreich
Like so many champagne houses, the house of Devaux, founded in 1846, also has to thank a widow for its success. The widow, Augusta Devaux, made the business a success in the second half of the 19th century, thereby bringing herself into the ranks of the famous champagne widows. This cuvee "D" ties in with the success of the great champagnes. It is a composition whose complex interaction of aromas is reminiscent of elder blossom, orange zest and fine, nutty notes. On the palate the freshness of the chardonnay knits perfectly with the fruit and opulence of the pinot noir. The widow would no doubt be proud to know that her champagne was the winner of the Lufthansa blind tasting.
Aperitif
Campari
A red mild bitters-type cordial.
Sherry "La Guita"
A classic Sherry with fruity flavor and a taste of elegant saltiness, typical of Manzanilla Sherry.
Monthly Proposal
2005 Stellenboch Pinotage, Kanonkop, Sudafrika
Even the name is a little bit of history and comes from a hill where a canon was fired off in the 17th century to warn the local peasants that ships had arrived in Cape Town's harbour. The peasants then loaded up their team of oxen and took their home-grown produce, mostly fresh fruit and vegetables, to Cape Town. The seamen and travellers were grateful recipients. It seems like you can sense the breath of history on this ancient family wine estate in its beautiful location. This is also true in the vineyards where the over 50 year old Pinotage vines were planted in the traditional way as bush vines. This training method ensures optimum exposure to sunlight and the vines require less water. The wine is even made in the ancient traditional way in open vinification tanks, which are broad and flat rather than high and deep so that contact with the grape skins is maximised. The young wine then matures for 16 months in French Nevers oak barriques.
The result is delightful with its deep purple colour and almost black centre. The bouquet is intense, suggesting blackcurrants, ripe plums and juicy blackberries as well as a subtle spiciness from the wood and a powerful mineral streak. On the palate this superb wine shows its powerful character, wonderful length and ripe tannins. This is a wine which exemplifies why cellarmaster Abrie Beeslaar was voted the world's best winemaker in 2008.
White Wine
2008 "Semper Vivum" Riesling Spatlese trocken, Weingut Motzenbacker, Deutschland
The writer, Karl May, was once a guest in the Florentine palace belonging to the Motzenbacker family, and allowed himself to be pampered with their fine rieslings. Today First Class passengers can enjoy one of the wines from this richly traditional wine estate in the Palatinate. The vineyards are in the best sites in the Mittelhaardt and guarantee pure wine pleasure. This dry riesling Spatlese has intense, juicy fruit, touches of ripe apricots, as well as a hint of pineapple and fresh herbs. The palate of this superb wine is characterised by lively acidity counterbalanced with fruity sweetness.
2007 Russian River Valler Chardonnay "Directors Cut", Francis Ford Coppola, USA
Francis Ford Coppola is not just an exceptionally gifted film director but also a passionate winemaker. He has created ideal conditions in Sonoma County for his team with winemaker Cory Beck. This wine is from the perfect 2007 vintage and was vinified in small French oak barrels. The young wine was then matured for 12 months in the barriques, and this has had a profound influence on the wine's character. It shows an effusive array of aromas including vanilla, subtle toasty notes, ripe apple, juicy pear, exotic passion fruit and a touch of pineapple. On the palate the wine combines power, elegance and freshness.
2009 Leyda Vineyard "Limited Selection" Sauvignon Blanc, Montes, Chile
Leyda Valley is the youngest and smallest quality wine-producing region in Chile. The vineyards are near the Pacific coast and the quality of the grapes is thereby influenced by the cool climate with its morning mists and moderate day-time temperatures giving a longer ripening period. This allows top-class wines to be produced. Thanks to careful handling, this sauvignon blanc has retained all the intrinsic fruit of the grapes. With its powerful aromatics, clearly suggestive of ripe mango, passion-fruit, grapefruit and gooseberries as well as citrus notes and a subtle spiciness, this wine is an absolute classic. On the palate the wine has good structure and is well-balanced with a long, persistent finish.
Red Wine
2005 Duoro Reserva, Quinta das Tecedeiras, Portugal
Portugal has some real discoveries to offer. Indigenous grapes, such as tourgia nacional, tinta roriz, tinta barocca, touriga franca and the tinta amarela, some of which are over a hundred years old, dig their roots deep into the slate bedrock in the heart of the Duoro Valley. Port, with its opulent style, used to be made from these grapes, however today outstanding red wines are made, such as this Reserva, which is most pleasing with its intense berry fruit, ripe aromas and juicy character on the palate.
2002 Chateau Belgrave, Cru Classe, Haut-Medoc, Frankreich
This renowned Chateau, situated in Saint Laurent, is one of the oldest wine estates in the region. Its name points to the quality of the soil, as the translation of "Belgrave" means "beautiful pebbles". The famous oenologist Michel Rolland is the consultant here and the wine style combines both classic and modern elements, as can be noted particularly in the bouquet with its ripe fruit aromas and discrete toastiness, as well as the silky tannins and excellent length on the palate.
Dessert Wine
2005 Tokaija Edes Late Harvest, Oremus, Ungarn
The wines from Tokaj are legendary: Catherine the Great had a wine board of thirty people to secure the best wines for her; it helped Beethoven whilst he was composing and Voltaire let himslef be inspired by it. The grapes, which succumb to noble rot very easily, thrive on the volcanic soils and in the Pannonian climate in the eastern part of Hungary. The result is wine of great concentration and depth, such as this wine from the top wine estate, Oremus. This Tokaj has most appealing aromatics with touches of honey, pear, apricot, candied lemon peel and gentle spices and its opulence is tamed by elegant acidity.
Monthly Proposal
Etter Weihnactspflumli, Schweiz
People throughout history have always like to enjoy themselves. Spiced wine was all the rage in the late middle ages, as back then spice specialties from Asia cost a fortune and a host was judged by the amount of spices proffered, not by how they tasted. Switzerland was no exception to this and therefore spiced wines such as the red "Hypocras", aromatic liqueurs or spicy pepper cake were offered to guests, especially at Christmas. Old recipes from the rich patrician houses show that food and beverages were often so "peppered" that they were no pleasure at all to eat or drink. The amount of spices used was often far too much as a means of showing off an individual's wealth under the premise "more is more". However, when used in the right doses, spices at Christmas time can be a true delight. The best example of this is the Christmas plum liqueur from Etter. This liqueur picks up on the tradition of producing finely spiced specialties. The basis for this liqueur, produced especially for the festive season, is the pure fruit brandy, "Lohrpflumli". The juice of the Lohr plum, together with a secret mixture of Christmassy spices such as cinnamon, coriander and cloves, gives this superb plum brandy a fruity taste, which combines perfectly with gentle hints of spice. Highly enjoyable, this brandy manages to unite an old tradition with modern times.
Spirits
Jack Daniel’s Tennessee Whiskey Old No 7
Amber colored Whiskey with distinctive caramel, vanilla and almond notes and a touch of fruity impressions.
Johnnie Walker Blue Label
Superior brand with an intense, opulent aroma and the typical peaty character.
Bushmills Malt 10 Years Old
This is a whiskey with soft notes of vanilla, a fine malty character and restrained honeyed sweetness.
Smirnoff Red Vodka
Triple-distilled and filtered ten times for exceptional smoothness and purity.
Bombay Sapphire Distilled London Dry Gin
Predominant juniper notes, balanced with impression of lemon peel and coriander.
Cognac Lhéraud Cuvée 30
A fine and mature cognac from an exceptional distiller.
Calvados Pays d’Auge AC, Daron
The long maturation process in oak barrels brings out crisp and sweet aromas of apple, pear and vanilla.
Fernet Branca
An aromatic blend of about 40 herbs and spices.
Tequila
Exclusively on flights to and from Mexico.
Walcher Williams Exclusiv
A juicy and very fruity poire Williams with long-lasting flavour and a very typical finish.
Etter Zuger Kirsch, 42 Vol %, Jahrgang 2005
Made from the Swiss “Lauerz” cherries, full-bodied, aromatic and refined.
Liqueur and Port
Baileys Irish Cream
A delicious cream liqueur made entirely in Ireland from a combination of dairy cream, Irish Whiskey and the smooth flavour of chocolate and vanilla.
Niepoort Portwein
An intensive, young and powerful port with a decent fruit flavour.
Cold Beverages
Mineral water
Apollinaris, sparkling natural mineral water
Elisabethenquelle, natural mineral water
Fruit juices
Apple Juice
Tomato Juice
Orange Juice
Soft Drinks
Coca-Cola, Coca-Cola light, Sprite
Kinley Tonic Water, Kinley Bitter Lemon, Kinley Ginger Ale
German Beer
Warsteiner Premium Verum
Warsteiner Premium alkoholfrei
Erdinger Weißbier
Hot Beverages
Jacobs Kaffee
Royal Diplomat 100% Arabica Coffee from the Highlands
Nespreso Espresso und Cappuccino, 3 Grands Crus des Kaffees
Ristetto : A short, full-bodied and intense Espresso with a pleasantly lingering taste.
Volluto : A lightly roasted blend with a subtle, yet present body and hints of biscuit, redolent of cereal, enhanced by a touch of acidity and a fresh and light fruitiness.
Decaffeinato Intenso : The intense pronounced flavor with a touch of sourness gives this decaffeinated coffee the potency of genuine espresso.
Masala Tee
Exclusively on flights to and from India
Eilles Teespezialitäten
Assam Special Broken
This robust elegant tea, harvested at the Brahmaputra River plantations in Northern India, is copper-red in color with a rich and malty aroma. Milk or cream and sugar are worthly accompaniments.
Earl Grey Premium Blatt
A blend of Darjeeling, Ceylon and Chinese teas enhanced by aromatic oil from the finest bergamot fruit. A classic, copper-red in the cup, especially enjoyable with pastries and cake.
Yogi Tee Black Chai Bio
An originally ayurvedic blend of spiced teas with black tea and exotic condiments such as cinnamon, aniseed, ginger, black pepper and clove - all ingredients have been produced organically. A little drop of milk and a spoonful of sugar turn it into an original chai treat.
Grüntee Asia Superior Blatt
Grown in fertile Central Asia, this unfermented tea is bright yellow in color with a pleasant, gentle aroma and sweet yet tart notes. Traditionally enjoyed plain.
Vita Orange
A crisp and refreshing combination of hibiscus flowers, apples, orange and lemon zest, cinnamon and orange flavour as well as ten revitalizing vitamins.
Rooibos Winterpunsch
South African Rooibos tea with a combination of ginger, apple, coconut, cinnamon, cardamom, black pepper, almonds and the excquisit aroma of toasted almonds.
Breakfast
Entrees
Freshly squeezed Orange Juice
Fresh Fruit
Granola with Apple and Almond, Yogurt, Frosties and Milk
Emmental, Cream Cheese with Herbs, Yogurt Cheese
Turkey Ham, Serrano Ham, Farmer's Roast Tyrolean Style
Fried King Prawns and Graved Salmon
Scrambled Eggs freshly prepared upon your Request with your Choice of Bacon or Chives
First Class menu
Munich to Singapore
November 2009
Dreamer's Delight
Use the time on board to get some restful sleep; in the form of our Dreamer's Delight, a select meal served in one course.
Cold Gourmet Plate
Venison Terrine with Goose Liver and Cranberries, Venison Ham Roll filled with Cream Cheese, Wild Mushroom and Red Cabbage Salad, marinated Apple and roasted Pumpkin Seeds
or
Hot Specialty
Ravioli filled with King Prawns in Crustacean Stock
Cheese and Dessert
Cornte, Roquefort and Brie Cheese
Fresh Fruit
Menu
Choice of Hors d’oeuvres
Caviar with the traditional Garnishes
Smoked Tuna filled with Crabmeat on Lime Creme Fraiche with Walnuts
Medium rare Tenderloin of Beef with Apples and Jelly of Tabbouleh and Yogurt
Dialogue of Beetroot and Comte Cheese with Thyme
Salad
Frisee, Radicchio, Chicory and Lamb's Lettuce with Cucumber, Pumpkin and Brown Mushrooms with your Choice of Vinaigrette or Potato Dressing
Choice of Main Courses
We are proud to present our traditional
Roast Goose with Red Cabbage, Potato Dumplings and Herb Crumb Butter
as an Alternative to the Compositions of our Star Chef
Nut crusted Slice of Halibut with Aniseed Beurre Blanc, Leaf Spinach and mashed Pumpkin
Gratin de Legumes d'Anton, Root Vegetable Casserole and Leaf Spinach with Parmesan Sauce
Breast of Veal simmered in Hay with Savoy Cabbage and baked Potatoes
Selection of Cheese and Dessert
Comte, Crottin de Chavignol, Roquefort, Le Coutances and Brie Cheese
garnished with Grapes, Walnuts and Celery
Mashed Figs with Enzian Schnapps Coulis, Curd Cream and Buttermilk Ice Cream
Delicacy of Chocolate with Plum Jelly and Tonka Bean Ice Cream
Specialty Dessert Wines
LH 572,576,790 11/09-12/09
Vinothek
Champagne
“D” de Devaux Brut, Champagne Veuve Devaux, Frankreich
Like so many champagne houses, the house of Devaux, founded in 1846, also has to thank a widow for its success. The widow, Augusta Devaux, made the business a success in the second half of the 19th century, thereby bringing herself into the ranks of the famous champagne widows. This cuvee "D" ties in with the success of the great champagnes. It is a composition whose complex interaction of aromas is reminiscent of elder blossom, orange zest and fine, nutty notes. On the palate the freshness of the chardonnay knits perfectly with the fruit and opulence of the pinot noir. The widow would no doubt be proud to know that her champagne was the winner of the Lufthansa blind tasting.
Aperitif
Campari
A red mild bitters-type cordial.
Sherry "La Guita"
A classic Sherry with fruity flavor and a taste of elegant saltiness, typical of Manzanilla Sherry.
Monthly Proposal
2005 Stellenboch Pinotage, Kanonkop, Sudafrika
Even the name is a little bit of history and comes from a hill where a canon was fired off in the 17th century to warn the local peasants that ships had arrived in Cape Town's harbour. The peasants then loaded up their team of oxen and took their home-grown produce, mostly fresh fruit and vegetables, to Cape Town. The seamen and travellers were grateful recipients. It seems like you can sense the breath of history on this ancient family wine estate in its beautiful location. This is also true in the vineyards where the over 50 year old Pinotage vines were planted in the traditional way as bush vines. This training method ensures optimum exposure to sunlight and the vines require less water. The wine is even made in the ancient traditional way in open vinification tanks, which are broad and flat rather than high and deep so that contact with the grape skins is maximised. The young wine then matures for 16 months in French Nevers oak barriques.
The result is delightful with its deep purple colour and almost black centre. The bouquet is intense, suggesting blackcurrants, ripe plums and juicy blackberries as well as a subtle spiciness from the wood and a powerful mineral streak. On the palate this superb wine shows its powerful character, wonderful length and ripe tannins. This is a wine which exemplifies why cellarmaster Abrie Beeslaar was voted the world's best winemaker in 2008.
White Wine
2008 "Semper Vivum" Riesling Spatlese trocken, Weingut Motzenbacker, Deutschland
The writer, Karl May, was once a guest in the Florentine palace belonging to the Motzenbacker family, and allowed himself to be pampered with their fine rieslings. Today First Class passengers can enjoy one of the wines from this richly traditional wine estate in the Palatinate. The vineyards are in the best sites in the Mittelhaardt and guarantee pure wine pleasure. This dry riesling Spatlese has intense, juicy fruit, touches of ripe apricots, as well as a hint of pineapple and fresh herbs. The palate of this superb wine is characterised by lively acidity counterbalanced with fruity sweetness.
2007 Russian River Valler Chardonnay "Directors Cut", Francis Ford Coppola, USA
Francis Ford Coppola is not just an exceptionally gifted film director but also a passionate winemaker. He has created ideal conditions in Sonoma County for his team with winemaker Cory Beck. This wine is from the perfect 2007 vintage and was vinified in small French oak barrels. The young wine was then matured for 12 months in the barriques, and this has had a profound influence on the wine's character. It shows an effusive array of aromas including vanilla, subtle toasty notes, ripe apple, juicy pear, exotic passion fruit and a touch of pineapple. On the palate the wine combines power, elegance and freshness.
2009 Leyda Vineyard "Limited Selection" Sauvignon Blanc, Montes, Chile
Leyda Valley is the youngest and smallest quality wine-producing region in Chile. The vineyards are near the Pacific coast and the quality of the grapes is thereby influenced by the cool climate with its morning mists and moderate day-time temperatures giving a longer ripening period. This allows top-class wines to be produced. Thanks to careful handling, this sauvignon blanc has retained all the intrinsic fruit of the grapes. With its powerful aromatics, clearly suggestive of ripe mango, passion-fruit, grapefruit and gooseberries as well as citrus notes and a subtle spiciness, this wine is an absolute classic. On the palate the wine has good structure and is well-balanced with a long, persistent finish.
Red Wine
2005 Duoro Reserva, Quinta das Tecedeiras, Portugal
Portugal has some real discoveries to offer. Indigenous grapes, such as tourgia nacional, tinta roriz, tinta barocca, touriga franca and the tinta amarela, some of which are over a hundred years old, dig their roots deep into the slate bedrock in the heart of the Duoro Valley. Port, with its opulent style, used to be made from these grapes, however today outstanding red wines are made, such as this Reserva, which is most pleasing with its intense berry fruit, ripe aromas and juicy character on the palate.
2002 Chateau Belgrave, Cru Classe, Haut-Medoc, Frankreich
This renowned Chateau, situated in Saint Laurent, is one of the oldest wine estates in the region. Its name points to the quality of the soil, as the translation of "Belgrave" means "beautiful pebbles". The famous oenologist Michel Rolland is the consultant here and the wine style combines both classic and modern elements, as can be noted particularly in the bouquet with its ripe fruit aromas and discrete toastiness, as well as the silky tannins and excellent length on the palate.
Dessert Wine
2005 Tokaija Edes Late Harvest, Oremus, Ungarn
The wines from Tokaj are legendary: Catherine the Great had a wine board of thirty people to secure the best wines for her; it helped Beethoven whilst he was composing and Voltaire let himslef be inspired by it. The grapes, which succumb to noble rot very easily, thrive on the volcanic soils and in the Pannonian climate in the eastern part of Hungary. The result is wine of great concentration and depth, such as this wine from the top wine estate, Oremus. This Tokaj has most appealing aromatics with touches of honey, pear, apricot, candied lemon peel and gentle spices and its opulence is tamed by elegant acidity.
Monthly Proposal
Etter Weihnactspflumli, Schweiz
People throughout history have always like to enjoy themselves. Spiced wine was all the rage in the late middle ages, as back then spice specialties from Asia cost a fortune and a host was judged by the amount of spices proffered, not by how they tasted. Switzerland was no exception to this and therefore spiced wines such as the red "Hypocras", aromatic liqueurs or spicy pepper cake were offered to guests, especially at Christmas. Old recipes from the rich patrician houses show that food and beverages were often so "peppered" that they were no pleasure at all to eat or drink. The amount of spices used was often far too much as a means of showing off an individual's wealth under the premise "more is more". However, when used in the right doses, spices at Christmas time can be a true delight. The best example of this is the Christmas plum liqueur from Etter. This liqueur picks up on the tradition of producing finely spiced specialties. The basis for this liqueur, produced especially for the festive season, is the pure fruit brandy, "Lohrpflumli". The juice of the Lohr plum, together with a secret mixture of Christmassy spices such as cinnamon, coriander and cloves, gives this superb plum brandy a fruity taste, which combines perfectly with gentle hints of spice. Highly enjoyable, this brandy manages to unite an old tradition with modern times.
Spirits
Jack Daniel’s Tennessee Whiskey Old No 7
Amber colored Whiskey with distinctive caramel, vanilla and almond notes and a touch of fruity impressions.
Johnnie Walker Blue Label
Superior brand with an intense, opulent aroma and the typical peaty character.
Bushmills Malt 10 Years Old
This is a whiskey with soft notes of vanilla, a fine malty character and restrained honeyed sweetness.
Smirnoff Red Vodka
Triple-distilled and filtered ten times for exceptional smoothness and purity.
Bombay Sapphire Distilled London Dry Gin
Predominant juniper notes, balanced with impression of lemon peel and coriander.
Cognac Lhéraud Cuvée 30
A fine and mature cognac from an exceptional distiller.
Calvados Pays d’Auge AC, Daron
The long maturation process in oak barrels brings out crisp and sweet aromas of apple, pear and vanilla.
Fernet Branca
An aromatic blend of about 40 herbs and spices.
Tequila
Exclusively on flights to and from Mexico.
Walcher Williams Exclusiv
A juicy and very fruity poire Williams with long-lasting flavour and a very typical finish.
Etter Zuger Kirsch, 42 Vol %, Jahrgang 2005
Made from the Swiss “Lauerz” cherries, full-bodied, aromatic and refined.
Liqueur and Port
Baileys Irish Cream
A delicious cream liqueur made entirely in Ireland from a combination of dairy cream, Irish Whiskey and the smooth flavour of chocolate and vanilla.
Niepoort Portwein
An intensive, young and powerful port with a decent fruit flavour.
Cold Beverages
Mineral water
Apollinaris, sparkling natural mineral water
Elisabethenquelle, natural mineral water
Fruit juices
Apple Juice
Tomato Juice
Orange Juice
Soft Drinks
Coca-Cola, Coca-Cola light, Sprite
Kinley Tonic Water, Kinley Bitter Lemon, Kinley Ginger Ale
German Beer
Warsteiner Premium Verum
Warsteiner Premium alkoholfrei
Erdinger Weißbier
Hot Beverages
Jacobs Kaffee
Royal Diplomat 100% Arabica Coffee from the Highlands
Nespreso Espresso und Cappuccino, 3 Grands Crus des Kaffees
Ristetto : A short, full-bodied and intense Espresso with a pleasantly lingering taste.
Volluto : A lightly roasted blend with a subtle, yet present body and hints of biscuit, redolent of cereal, enhanced by a touch of acidity and a fresh and light fruitiness.
Decaffeinato Intenso : The intense pronounced flavor with a touch of sourness gives this decaffeinated coffee the potency of genuine espresso.
Masala Tee
Exclusively on flights to and from India
Eilles Teespezialitäten
Assam Special Broken
This robust elegant tea, harvested at the Brahmaputra River plantations in Northern India, is copper-red in color with a rich and malty aroma. Milk or cream and sugar are worthly accompaniments.
Earl Grey Premium Blatt
A blend of Darjeeling, Ceylon and Chinese teas enhanced by aromatic oil from the finest bergamot fruit. A classic, copper-red in the cup, especially enjoyable with pastries and cake.
Yogi Tee Black Chai Bio
An originally ayurvedic blend of spiced teas with black tea and exotic condiments such as cinnamon, aniseed, ginger, black pepper and clove - all ingredients have been produced organically. A little drop of milk and a spoonful of sugar turn it into an original chai treat.
Grüntee Asia Superior Blatt
Grown in fertile Central Asia, this unfermented tea is bright yellow in color with a pleasant, gentle aroma and sweet yet tart notes. Traditionally enjoyed plain.
Vita Orange
A crisp and refreshing combination of hibiscus flowers, apples, orange and lemon zest, cinnamon and orange flavour as well as ten revitalizing vitamins.
Rooibos Winterpunsch
South African Rooibos tea with a combination of ginger, apple, coconut, cinnamon, cardamom, black pepper, almonds and the excquisit aroma of toasted almonds.
11/12-2009
Breakfast
Entrees
Freshly squeezed Orange Juice
Fresh Fruit
Granola with Apple and Almond, Yogurt, Frosties and Milk
Emmental, Cream Cheese with Herbs, Yogurt Cheese
Turkey Ham, Serrano Ham, Farmer's Roast Tyrolean Style
Fried King Prawns and Graved Salmon
Scrambled Eggs freshly prepared upon your Request with your Choice of Bacon or Chives
LH 572,576,790 11/09-12/09
Nov 8, 2009, 4:40 pm
#587
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Singapore Airlines
First Class menu
The Private Room, inside Singapore First Class Lounge
November 2009
Choice of soup
Cream of Asparagus
Sweet Corn with Pork Ribs
Baked Lobster with 3 cheeses
(Gruyere, Emmenthal, Cheddar)
Boston Lobster served with fresh chives, asparagus, fresh baby carrot
U.S. Prime Beef Burger with Foie Gras, Rocket Leaf and Fried Quail Egg
Homemade juicy burger in a sesame seed bun
Baked Cod Fish with Green pea and Tomato Mango Coulis
Pan roasted cod fish fillet with mashed green peas
mango and tomato confit
Korean Ginseng Chicken
Ginseng chicken served with Japanese steamed rice,
Korean kimchi, Korean chilli paste
Capellini with Wild Mushroom Ragout and Truffle Oil
Angel hair pasta tossed with olve oil and mushroom ragu
Chicken Satay
A local favourite. Barbequed skewered meat served with ketupat (rice cube) and chunky peanut gravy
Shanghainese Xiao Long Bao
Shanghai Pork Dumpling served with vinegar and young ginger
(preparation time - 12 mins)
Dim Sum Delights
With your choice of tea to go along:
Jasmine, Oolong, Pu Er, Chrysanthemum, Green, Fresh Mint Leaf Tea
Wanton Mee
Wanton mee served with prawn dumpling and Hong Kong Chye Sim
Dry or soup
Chef Station Special
Duck Leg Confit
Classic duck leg served with fried egg noodle, zucchini, carrot julienne and onion Jam
Chinese Rojak
White turnip, cucumber, pineapple, tau po, cruellers
red Jambu, green mango, mixed with prawn paste and groundpeanut
Selection of Fine Ice Cream
First Class menu
The Private Room, inside Singapore First Class Lounge
November 2009
Choice of soup
Cream of Asparagus
Sweet Corn with Pork Ribs
Baked Lobster with 3 cheeses
(Gruyere, Emmenthal, Cheddar)
Boston Lobster served with fresh chives, asparagus, fresh baby carrot
U.S. Prime Beef Burger with Foie Gras, Rocket Leaf and Fried Quail Egg
Homemade juicy burger in a sesame seed bun
Baked Cod Fish with Green pea and Tomato Mango Coulis
Pan roasted cod fish fillet with mashed green peas
mango and tomato confit
Korean Ginseng Chicken
Ginseng chicken served with Japanese steamed rice,
Korean kimchi, Korean chilli paste
Capellini with Wild Mushroom Ragout and Truffle Oil
Angel hair pasta tossed with olve oil and mushroom ragu
Chicken Satay
A local favourite. Barbequed skewered meat served with ketupat (rice cube) and chunky peanut gravy
Shanghainese Xiao Long Bao
Shanghai Pork Dumpling served with vinegar and young ginger
(preparation time - 12 mins)
Dim Sum Delights
With your choice of tea to go along:
Jasmine, Oolong, Pu Er, Chrysanthemum, Green, Fresh Mint Leaf Tea
Wanton Mee
Wanton mee served with prawn dumpling and Hong Kong Chye Sim
Dry or soup
Chef Station Special
Duck Leg Confit
Classic duck leg served with fried egg noodle, zucchini, carrot julienne and onion Jam
Chinese Rojak
White turnip, cucumber, pineapple, tau po, cruellers
red Jambu, green mango, mixed with prawn paste and groundpeanut
Selection of Fine Ice Cream
Nov 8, 2009, 4:40 pm
#588
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Singapore Airlines
Suites (First Class) menu
Singapore to Melbourne
November 2009
Dinner Menu
Shahi Thali
"A tantalizing taste of India"
Baked pistachio lamb chop with fruit yoghurt salsa and mint chutney
Nizamat khani kofta curry, jheega sindudurgh, diwandi handi, corn kadhi and tomato pulao
Chicken kofta with apricot in mint cream, tamarind prawn, vegetables in nutty gravy, spiced corn and tomato rice
or
Tandoori broccoli with fruit yoghurt salsa and mint chutney
Lucknowi kofta curry, diwani hindi, aloo ananas, corn kadhi and tomato pulao
Paneer kofta with apricot in mint cream, vegetables in nutty gravy, potato with sour pineapple, spiced corn and tomato rice
Served with Indian breads, papadum, chutneys, salad, yoghurt and lassi
Chickoo halwa with ice cream and stewed fruits
Appetisers
Chilled malossol caviar
With melba toast and condiments
Rock lobster with cauliflower panna cotta and lemon vinaigrette
Soups
Chicken broth with assorted baby vegetables
Fish maw and Chinese Yunnan ham soup
Salad
Salad of baby spinach, arugula and green frissee garnished with sun dried tomato and olive
Balsamic and virgin olive oil dressing
Japanese style creamy sesame dressing
Main Courses
Chicken Kiev
Breaded chicken breast stuffed with herb butter served with green pea puree, gratinated potato
Stir fried beef with ginger and spring onions served with braised beancurd and steamed rice
Penne arrabiatta served with arugula and seared salmon fillet
Potato gnocchi with sauteed ceps mushrooms, arugula lettuce, shaved parmesan cheese, creamy basil pesto
Desserts
Warm chocolate cake with Haagen Dazs Belgian chocolate ice cream
Cheeses
Selection of brie, mild cheddar, true blue and smokey pepper cheeses served with garnishes
Fruits
Fresh fruits in season
Finale
A selection of gourmet coffees & fine teas served with pralines
Continental Breakfast
To Start With
A choice of apple, tomato or freshly squeeze orange juice
Fruits
Fresh fruit plate
Starters
Choice of cereals or yoghuirt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt
From the Bakery
Breakfast pastries and bakery with preserves - honey
Croissant, brioche, banana bread, bitter chocolate danish and whole meal loaf
Finale
A selection of gourmet coffees and fine teas
Champagnes and Wines
Champagnes
Dom Perignon 2000
Named after the monk in charge of the cellars in the Abbey of Hautvillers at the end of the 17th century who is credited with having "invented" Champagne. Cuvee Dom Perignon has an almost mystical reputation. According to the brilliant winemaker-in-chief Richard Geoffroy, quality is based on harmony, a perfect blend of Chardonnay and Pinot Noir grapes where nothing is lost and everything comes together. The 2000 vintage shows the proof of this to perfection.
Krug Grand Cuvee
Founded in Reims in 1843, the House of Krug is now managed by the 5th and 6th generations of the Krug family. Rigourous selection and care go into every detail of the "multi-vintage" Grande Cuvee, which offers a magical combination of aromatic complexity, power and finesse with a long, lingering finish. Krug is the ultimate experience in champagne.
White Wines
Petulama Chardonnay 2006 Adelaide Hills, Australia
The Adelaide Hills is one of Australia's most exciting new cool climate regions. And being cool, the Chardonnay from this region is far more refined and elegant than wines from warmer sites. The grapes for this wine were harvested from seven "distinguished sites" in the Piccadilly Valley sub-region of the Adelaide Hills. The grapes were puicked and fermented in French barriques. The wine has wonderful fruit purity combined with minerality and light acidity. Produced by Andrew Hardy, Petulama certainly deserves its iconic status in Australia.
Rudesheimer Riesling Spatlese 2006 Rheingau Balthasar Ress
The family-owned Ress Estate dates from 1870 and is one of the most important in Germany's famous Rheingau region. Above the little town of Rudesheim on the river Rhine the Riesling vines grow on steeply terraced south-facing slopes, whose rocky barren soils originating from quartz and slate always provide outstanding natural ripeness and concentration. Showing a lemon yellow colour, white flower aromas with a hint of honeysuckle and fresh limes, soft summer fruits on the palate and a refreshing acidity that balances the touch of sweetness, the 2006 vintage, small but of excellent quality, is now simply delicious.
Red Wines
Chateau Cos d'Estournel 2004 Saint-Estephe
With 65 hectares of superbly situated vineyards that adjoin those of Chateau Lafite-Rothschild in neighbouring Pauillac, Cos d'Estournel is recognised as the leading estate in Saint-Estephe. The wine is known for its intense classic Cabernet Sauvignon fruit blended with carefully selected Merlot to provide a rich roundness on the finish. Deep black cherry red, with aromas of crushed summer berries, the succulent concentration of flavour on the palate is now beginning to open up to show the quality and finish of the excellent 2004 vintage.
Mr Riggs The Gaffer Shiraz 2005 McLaren Vale, Australia
Mr Riggs also known as Ben, has been making wine in McLaren Vale for over 21 years. His Mr Riggs Shiraz is one of the most exciting in the region. It is rich, ripe and full bodied and despite being matured for 12 months in French Oak barrels, it has a fruit purity that fully expresses the region in which it has grown. The wine is named in honour of Ben's great-great-great-grandfather who was known as The Gaffer, a colloquial term for the boss or foreman.
Port
Dow's 20 Year Old Tawny Port, Portugal
Dow possesses some of the finest vineyards in the Upper Duoro and is one of the oldest names in the history of Port, dating back to 1798. The beautifully balanced Tawny Port is carefully matured over 20 years in wooden barrels known as "pipes" before being bottled. Light tawny in colour, showing mature raisiny fruit aromas with hints of honey. It is rich and nutty on the palate, with a wonderful balance, a clean crisp finish and a soft lingering aftertaste.
Cocktails
Featured Mix
Tropical Sparkle
A refreshing-yet-fruity blend of lime cordial and 7-Up, with orange and tomato juice
Cocktails
Silver Kris Sling
One of our special touches made with gin, Cointreau and orange and pineapple juice, topped with champagne
Alspritzer
A sparkling mix of vodka shaken with apple juice and 7-Up
Solitaire Dreams
A cool concoction of rum, pineapple juice and Sling mix, topped with ginger ale
Sunrise Breezer
A refreshing blend of sake and bitter lemon
Sweetness in Darkness
A unique mix of red wine and a splash of Coke
Vodka Flush
A tantalizing drink of vodka, apple juice and bitter lemon, topped with 7-Up
Apple Bliss
A tantalizing refreshment of apple juice and bitter lemon mixed with 7-Up
Awaiting the Golden Dawn
A healthy, refreshing mix of pineapple, tomato & orange juice
Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon
All-time Favourites
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, Dom, Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime & pineapple juice
Screwdriver
A classic concoction of vodka and orange juice
Fruit Spritzer
A simple yet delightfully refreshing mix of apple juice and 7-Up
Orange Cooler
A light tangy drink created from orange juice and ginger ale with a touch of lime cordial
Appetising Aperitifs
Campari
Dry Vermouth
Spirits
Spirits
Macallan 12 years old Single Malt Whisky
A time-honoured distillation process and the traditional skills of master craftsmen create a satisfyingly complex single malt characterised by a full-bodied flavour with hints of dried fruit and spice
Cognac XO - Hennessey
Johnnie Walker Blue Label
Jack Daniel's Tennessee Whiskey
Bombay Sapphire Gin
Absolut Vodka
Bacardi Superior
Liqueurs
Cointreau
Baileys Original Irish Cream
Beer
Victoria Bitter
Beverages
Gourmet Coffees
Enjoy the invigorating aroma and rich flavour from our selection of the finest brew.
Brazil Santos Bourbon
A smooth, nutty coffee with a balanced body and clean aftertaste
Colombian Supremo
A good, all-rounded coffee with a light body and a smooth, clean aftertaste
Jamaican Blue Mountain
Often called the champagne of coffee, this full bodied classic is rich in aroma and flavour, yet perfectly balanced.
Kenyan AA Kilimanjaro
A medium-bodied coffee with a sharp, intense flavour and rich aftertaste
Specialty Coffees*
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Cafe Royal
Lightly sweetened coffee with a touch of XO brandy
Espresso
A single shot of premium coffee, the gourmet's choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Cafe Latte
Mild espresso topped with steamed milk and a dash of foam
Cafe au Lait
A double espresso topped with steamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Ovaltine
A nutritious chocolate malt drink
Milo
A nutritious drink for that extra energy
International Teas*
Royal Darjeeling
An exquisite black tea that develops remarkable overtones of ripe apricots
Nuwara Eilya OP Ceylon
An Orange Pekoe black tea renowned for its light and generous complexity
Earl Grey
A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot
English Breakfast Tea
A timeless classic black tea with an invigorating full bodied and robust flavour
Singapore Breakfast Tea
An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste
Paris-Singapore Tea
A distinguished green tea blended with fragrant cherry blossoms and red fruits
Alfonso Fruit Tea
A magnificent alliance of black tea, rare mango and a secret combination of TWG Tea fruits and flowers
Moroccan Mint Tea
A perfect blend of delicate green tea and stong Sahara mint
Chamomile
Soft and soothing chamomile flowers yielding a golden, caffeine-free cup
Decaffeinated Earl Grey
A caffeine-free black tea alternative infused with TWG Tea bergamot
Asian Teas*
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice
Japanese Green Tea
Delicate aroma with a fresh clean taste
Chinese Teas
Jasmine
An aromatic green tea, scented with jasmine flowers
Oolong
A smooth tea featuring a distinctive fragrance of orchids
*Available hot or with ice
Mineral Water
Sparkling
Still
Fruit Juices
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light/Coke Zero
Ginger Ale
7-Up
Milk
Full Cream
Low Fat
*Available hot or with ice
Suites (First Class) menu
Singapore to Melbourne
November 2009
Dinner Menu
Shahi Thali
"A tantalizing taste of India"
Baked pistachio lamb chop with fruit yoghurt salsa and mint chutney
Nizamat khani kofta curry, jheega sindudurgh, diwandi handi, corn kadhi and tomato pulao
Chicken kofta with apricot in mint cream, tamarind prawn, vegetables in nutty gravy, spiced corn and tomato rice
or
Tandoori broccoli with fruit yoghurt salsa and mint chutney
Lucknowi kofta curry, diwani hindi, aloo ananas, corn kadhi and tomato pulao
Paneer kofta with apricot in mint cream, vegetables in nutty gravy, potato with sour pineapple, spiced corn and tomato rice
Served with Indian breads, papadum, chutneys, salad, yoghurt and lassi
Chickoo halwa with ice cream and stewed fruits
Appetisers
Chilled malossol caviar
With melba toast and condiments
Rock lobster with cauliflower panna cotta and lemon vinaigrette
Soups
Chicken broth with assorted baby vegetables
Fish maw and Chinese Yunnan ham soup
Salad
Salad of baby spinach, arugula and green frissee garnished with sun dried tomato and olive
Balsamic and virgin olive oil dressing
Japanese style creamy sesame dressing
Main Courses
Chicken Kiev
Breaded chicken breast stuffed with herb butter served with green pea puree, gratinated potato
Stir fried beef with ginger and spring onions served with braised beancurd and steamed rice
Penne arrabiatta served with arugula and seared salmon fillet
Potato gnocchi with sauteed ceps mushrooms, arugula lettuce, shaved parmesan cheese, creamy basil pesto
Desserts
Warm chocolate cake with Haagen Dazs Belgian chocolate ice cream
Cheeses
Selection of brie, mild cheddar, true blue and smokey pepper cheeses served with garnishes
Fruits
Fresh fruits in season
Finale
A selection of gourmet coffees & fine teas served with pralines
Continental Breakfast
To Start With
A choice of apple, tomato or freshly squeeze orange juice
Fruits
Fresh fruit plate
Starters
Choice of cereals or yoghuirt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt
From the Bakery
Breakfast pastries and bakery with preserves - honey
Croissant, brioche, banana bread, bitter chocolate danish and whole meal loaf
Finale
A selection of gourmet coffees and fine teas
Champagnes and Wines
Champagnes
Dom Perignon 2000
Named after the monk in charge of the cellars in the Abbey of Hautvillers at the end of the 17th century who is credited with having "invented" Champagne. Cuvee Dom Perignon has an almost mystical reputation. According to the brilliant winemaker-in-chief Richard Geoffroy, quality is based on harmony, a perfect blend of Chardonnay and Pinot Noir grapes where nothing is lost and everything comes together. The 2000 vintage shows the proof of this to perfection.
Krug Grand Cuvee
Founded in Reims in 1843, the House of Krug is now managed by the 5th and 6th generations of the Krug family. Rigourous selection and care go into every detail of the "multi-vintage" Grande Cuvee, which offers a magical combination of aromatic complexity, power and finesse with a long, lingering finish. Krug is the ultimate experience in champagne.
White Wines
Petulama Chardonnay 2006 Adelaide Hills, Australia
The Adelaide Hills is one of Australia's most exciting new cool climate regions. And being cool, the Chardonnay from this region is far more refined and elegant than wines from warmer sites. The grapes for this wine were harvested from seven "distinguished sites" in the Piccadilly Valley sub-region of the Adelaide Hills. The grapes were puicked and fermented in French barriques. The wine has wonderful fruit purity combined with minerality and light acidity. Produced by Andrew Hardy, Petulama certainly deserves its iconic status in Australia.
Rudesheimer Riesling Spatlese 2006 Rheingau Balthasar Ress
The family-owned Ress Estate dates from 1870 and is one of the most important in Germany's famous Rheingau region. Above the little town of Rudesheim on the river Rhine the Riesling vines grow on steeply terraced south-facing slopes, whose rocky barren soils originating from quartz and slate always provide outstanding natural ripeness and concentration. Showing a lemon yellow colour, white flower aromas with a hint of honeysuckle and fresh limes, soft summer fruits on the palate and a refreshing acidity that balances the touch of sweetness, the 2006 vintage, small but of excellent quality, is now simply delicious.
Red Wines
Chateau Cos d'Estournel 2004 Saint-Estephe
With 65 hectares of superbly situated vineyards that adjoin those of Chateau Lafite-Rothschild in neighbouring Pauillac, Cos d'Estournel is recognised as the leading estate in Saint-Estephe. The wine is known for its intense classic Cabernet Sauvignon fruit blended with carefully selected Merlot to provide a rich roundness on the finish. Deep black cherry red, with aromas of crushed summer berries, the succulent concentration of flavour on the palate is now beginning to open up to show the quality and finish of the excellent 2004 vintage.
Mr Riggs The Gaffer Shiraz 2005 McLaren Vale, Australia
Mr Riggs also known as Ben, has been making wine in McLaren Vale for over 21 years. His Mr Riggs Shiraz is one of the most exciting in the region. It is rich, ripe and full bodied and despite being matured for 12 months in French Oak barrels, it has a fruit purity that fully expresses the region in which it has grown. The wine is named in honour of Ben's great-great-great-grandfather who was known as The Gaffer, a colloquial term for the boss or foreman.
Port
Dow's 20 Year Old Tawny Port, Portugal
Dow possesses some of the finest vineyards in the Upper Duoro and is one of the oldest names in the history of Port, dating back to 1798. The beautifully balanced Tawny Port is carefully matured over 20 years in wooden barrels known as "pipes" before being bottled. Light tawny in colour, showing mature raisiny fruit aromas with hints of honey. It is rich and nutty on the palate, with a wonderful balance, a clean crisp finish and a soft lingering aftertaste.
Cocktails
Featured Mix
Tropical Sparkle
A refreshing-yet-fruity blend of lime cordial and 7-Up, with orange and tomato juice
Cocktails
Silver Kris Sling
One of our special touches made with gin, Cointreau and orange and pineapple juice, topped with champagne
Alspritzer
A sparkling mix of vodka shaken with apple juice and 7-Up
Solitaire Dreams
A cool concoction of rum, pineapple juice and Sling mix, topped with ginger ale
Sunrise Breezer
A refreshing blend of sake and bitter lemon
Sweetness in Darkness
A unique mix of red wine and a splash of Coke
Vodka Flush
A tantalizing drink of vodka, apple juice and bitter lemon, topped with 7-Up
Apple Bliss
A tantalizing refreshment of apple juice and bitter lemon mixed with 7-Up
Awaiting the Golden Dawn
A healthy, refreshing mix of pineapple, tomato & orange juice
Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon
All-time Favourites
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, Dom, Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime & pineapple juice
Screwdriver
A classic concoction of vodka and orange juice
Fruit Spritzer
A simple yet delightfully refreshing mix of apple juice and 7-Up
Orange Cooler
A light tangy drink created from orange juice and ginger ale with a touch of lime cordial
Appetising Aperitifs
Campari
Dry Vermouth
Spirits
Spirits
Macallan 12 years old Single Malt Whisky
A time-honoured distillation process and the traditional skills of master craftsmen create a satisfyingly complex single malt characterised by a full-bodied flavour with hints of dried fruit and spice
Cognac XO - Hennessey
Johnnie Walker Blue Label
Jack Daniel's Tennessee Whiskey
Bombay Sapphire Gin
Absolut Vodka
Bacardi Superior
Liqueurs
Cointreau
Baileys Original Irish Cream
Beer
Victoria Bitter
Beverages
Gourmet Coffees
Enjoy the invigorating aroma and rich flavour from our selection of the finest brew.
Brazil Santos Bourbon
A smooth, nutty coffee with a balanced body and clean aftertaste
Colombian Supremo
A good, all-rounded coffee with a light body and a smooth, clean aftertaste
Jamaican Blue Mountain
Often called the champagne of coffee, this full bodied classic is rich in aroma and flavour, yet perfectly balanced.
Kenyan AA Kilimanjaro
A medium-bodied coffee with a sharp, intense flavour and rich aftertaste
Specialty Coffees*
Brewed Coffee
Our exclusive blend of coffee, freshly brewed
Cafe Royal
Lightly sweetened coffee with a touch of XO brandy
Espresso
A single shot of premium coffee, the gourmet's choice
Cappuccino
An all time favourite, espresso enriched with an abundance of foamed milk
Cafe Latte
Mild espresso topped with steamed milk and a dash of foam
Cafe au Lait
A double espresso topped with steamed milk
Decaffeinated Coffee
A full-flavoured alternative without caffeine
Mocha
A delicious combination of coffee, milk and chocolate
Other Beverages
Chocolate
An ideal treat of smooth rich cocoa and milk
Ovaltine
A nutritious chocolate malt drink
Milo
A nutritious drink for that extra energy
International Teas*
Royal Darjeeling
An exquisite black tea that develops remarkable overtones of ripe apricots
Nuwara Eilya OP Ceylon
An Orange Pekoe black tea renowned for its light and generous complexity
Earl Grey
A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot
English Breakfast Tea
A timeless classic black tea with an invigorating full bodied and robust flavour
Singapore Breakfast Tea
An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste
Paris-Singapore Tea
A distinguished green tea blended with fragrant cherry blossoms and red fruits
Alfonso Fruit Tea
A magnificent alliance of black tea, rare mango and a secret combination of TWG Tea fruits and flowers
Moroccan Mint Tea
A perfect blend of delicate green tea and stong Sahara mint
Chamomile
Soft and soothing chamomile flowers yielding a golden, caffeine-free cup
Decaffeinated Earl Grey
A caffeine-free black tea alternative infused with TWG Tea bergamot
Asian Teas*
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice
Japanese Green Tea
Delicate aroma with a fresh clean taste
Chinese Teas
Jasmine
An aromatic green tea, scented with jasmine flowers
Oolong
A smooth tea featuring a distinctive fragrance of orchids
*Available hot or with ice
Mineral Water
Sparkling
Still
Fruit Juices
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light/Coke Zero
Ginger Ale
7-Up
Milk
Full Cream
Low Fat
*Available hot or with ice
SQ227QA SIN-MEL (DF/CBF) 156-1.1 10-11 FC
Nov 11, 2009, 10:38 am
#589
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
November 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
Gourmet 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
November 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
Gourmet 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_OCT09
Nov 12, 2009, 1:59 am
#590
Join Date: Oct 1999
Location: New York
Posts: 7,347
China Airlines Dynasty November 2009 TPE-HKG
China Airlines
Dynasty/Business Class
November 2009
Taipei to Hong Kong
Refreshment
Main Courses
Day 1-7
Stir-fried Pork in Kum Paw sauce with jade rice
Or
Stewed shrimp and mushroom in curry sauce with cheese pilaf
Day 8-14
Braised sea cucumber, squid, and pork tendon with steamed rice
Or
Penne pasta with smoked salmon and duck in ratatouille sauce
Day 15-21
Fried duck with chili and preserved vegetables with steamed rice
Or
Penne pasta with scallop and shrimp in tomato sauce
Day 22-31
Stir-fried beef in sesame soy sauce with steamed rice
Or
Linguine with smoked chicken and shrimp in red curry sauce
Fresh Fruits of the Season
Gourmet Dessert Platter
98B-THMC-HTMC-1
Dynasty/Business Class
November 2009
Taipei to Hong Kong
Refreshment
Main Courses
Day 1-7
Stir-fried Pork in Kum Paw sauce with jade rice
Or
Stewed shrimp and mushroom in curry sauce with cheese pilaf
Day 8-14
Braised sea cucumber, squid, and pork tendon with steamed rice
Or
Penne pasta with smoked salmon and duck in ratatouille sauce
Day 15-21
Fried duck with chili and preserved vegetables with steamed rice
Or
Penne pasta with scallop and shrimp in tomato sauce
Day 22-31
Stir-fried beef in sesame soy sauce with steamed rice
Or
Linguine with smoked chicken and shrimp in red curry sauce
Fresh Fruits of the Season
Gourmet Dessert Platter
98B-THMC-HTMC-1
Nov 12, 2009, 2:00 am
#591
Join Date: Oct 1999
Location: New York
Posts: 7,347
China Airlines Dynasty November 2009 HKG-TPE
China Airlines Dynasty (Business) Class
November 2009
Hong Kong to Taipei
Refreshment
Main Courses
Day 1-7
Stewed beef in black pepper soy sauce with egg noodle
Or
Pan-fried basa fish in tomato sauce with potato
Day 8-14
Braised chicken and vegetable with steamed rice
Or
Pan-fried basa fish in tomato, olive and caper sauce with fettucine
Day 15-21
Stir-fried pork and Szechuan preserved vegetables with egg noodles
Or
Pan-fried fish in coriander chili sauce with butter rice
Day 22-31
Fried shrimps and mixed vegetables with egg noodles
Or
Grilled Chicken breast in basil tomato sauce with potato
Fresh Fruits of the Season
Gourmet Dessert Platter
98B-THMC,HTMC-2
November 2009
Hong Kong to Taipei
Refreshment
Main Courses
Day 1-7
Stewed beef in black pepper soy sauce with egg noodle
Or
Pan-fried basa fish in tomato sauce with potato
Day 8-14
Braised chicken and vegetable with steamed rice
Or
Pan-fried basa fish in tomato, olive and caper sauce with fettucine
Day 15-21
Stir-fried pork and Szechuan preserved vegetables with egg noodles
Or
Pan-fried fish in coriander chili sauce with butter rice
Day 22-31
Fried shrimps and mixed vegetables with egg noodles
Or
Grilled Chicken breast in basil tomato sauce with potato
Fresh Fruits of the Season
Gourmet Dessert Platter
98B-THMC,HTMC-2
Nov 12, 2009, 10:12 pm
#592
Join Date: Oct 1999
Location: New York
Posts: 7,347
KE 604 HKG-ICN November 2009 F Class plus link
November 2009
First Class
KE 604
Hong Kong to Seoul Incheon
http://share.shutterfly.com/action/w...8QbNHDNy5bqPdo
Lunch
Hot Savory
Dim Sum Selection with chili sauce
Combo Appetizer
Green asparagus with scallops, salmon roe and spicy tomato dressing
Soup
Crabmeat Soup
Salad
Seasonal Mixed Salad with herb marinated feta cheese served with a choice of yogurt or balsamic olive oil dressing
Main Course
Korean “bibimbap” offered with minced beef and seasonal vegetables, accompanied by sesame oil and gochujang (Korean hot pepper paste)
Or
Cantonese style garoupa fillet on braised eggplant with garlic and ginger
Or
Grilled chicken breast on stewed mushroom, light sherry herb cream and assorted vegetables
Dessert
Seasonal Fresh Fruit or ice cream
Bread Selection
Garlic baguette, spring onion pinwheel, wholemeal oat roll, rye and white bread
Coffee/Tea/Green Tea/Ginseng Tea
KE 604-2009/10/15
First Class
KE 604
Hong Kong to Seoul Incheon
http://share.shutterfly.com/action/w...8QbNHDNy5bqPdo
Lunch
Hot Savory
Dim Sum Selection with chili sauce
Combo Appetizer
Green asparagus with scallops, salmon roe and spicy tomato dressing
Soup
Crabmeat Soup
Salad
Seasonal Mixed Salad with herb marinated feta cheese served with a choice of yogurt or balsamic olive oil dressing
Main Course
Korean “bibimbap” offered with minced beef and seasonal vegetables, accompanied by sesame oil and gochujang (Korean hot pepper paste)
Or
Cantonese style garoupa fillet on braised eggplant with garlic and ginger
Or
Grilled chicken breast on stewed mushroom, light sherry herb cream and assorted vegetables
Dessert
Seasonal Fresh Fruit or ice cream
Bread Selection
Garlic baguette, spring onion pinwheel, wholemeal oat roll, rye and white bread
Coffee/Tea/Green Tea/Ginseng Tea
KE 604-2009/10/15
Nov 12, 2009, 10:13 pm
#593
Join Date: Oct 1999
Location: New York
Posts: 7,347
Asiana Airlines First Class September to November 2009 Wine List
Asiana Airlines First Class Wine List
September 2009 to November 2009
Champagnes
Taittinger Comtes de Champagne 1998
Champagne Charles Heidsieck
White Wines
Corton Charlemagne Grand Cru 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 Port
Jackson-Triggs Vidal VQA Ice Wine 2007
September 2009 to November 2009
Champagnes
Taittinger Comtes de Champagne 1998
Champagne Charles Heidsieck
White Wines
Corton Charlemagne Grand Cru 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 Port
Jackson-Triggs Vidal VQA Ice Wine 2007
Nov 12, 2009, 10:14 pm
#594
Join Date: Oct 1999
Location: New York
Posts: 7,347
OZ 236 ICN-ORD September to November 2009 First Class plus link
Asian Airlines
September to November 2009
First Class
OZ 236
Seoul Incheon to Chicago O’Hare
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Dinner
Western
Starter
Hot Canape of Onion Cheese Fondue with Bread Stick
Appetizer of Seabass Carpaccio
Green Pea Soup with Crabmeat Vol-au-Vent
Caesar Salad
Main Course 1
Pappardelle pasta 275kcal
Served with Pinenut Cream Sauce
Accompanied with Crabmeat, Ricotta Cheese and Pine Mushroom
Main Course 2
Beef Tenderloin Steak 509kcal
Served with Mozzarella Cheese and Pizzaiola Sauce
Accompanied with Fried Sweet Potato and Asparagus
Or
Grilled Monkfish with Prosciutto Ham 344kcal
Served with Red bell pepper sauce
Accompanied with Mashed Potato and White Asparagus
We are please to offer steamed rice upon your request!
Selection of Cheese and Fresh Fruit
Camembert, Cheddar and Blue
Dessert
Tiramisu cake
Coffee & Tea
Assorted Petit Fours
Chinese Dinner (Pre-Booked)
Starter
Hot canapé of Deep Fried Potato & Ginseng
Served with Sweet & Sour Sauce
Appetizer of Assorted Cold Platter
Crabmeat Soup
Main Course 1
Deep Fried Shrimp with Oriental sauce 385kcal
Main Course 2
Stir-Fried Beef and Goose Liver 437kcal
Served with Pepper Sauce
Accompanied with Fried rice and Pak Choy
Dessert
Persimmon Puree with Chinese Rice Cake and Fruit
Coffee & tea
Assorted Petit Fours
Korea Royal Table D’Hotel
Starter
Vegetable Buckwheat Pancake
Shrimp Salad with Melon Dressing
Pumpkin Soup
Main Course
Korean Royal Cuisine
“Bi-Bim-Bab and Grilled Toothfish” 1,240kcal
Steamed Rice Mixed with Various Kinds of Vegetables
Accompanied with Hot Pepper Paste, Sesame Oil, Grilled Toothfish, Assorted Side Dishes and Soup
Or
Korean Royal Cuisine
“Bi-Bim-Bap and Braised Beef Short Rib in Sweet Pumpkin” 1,115kcal
Steamed Rice Mixed with Various Kinds of Vegetables
Accompanied with Hot Pepper Paste, Sesame Oil, Braised Beef Short Rib in Sweet Pumpkin, Assorted Side Dishes and Soup
Or
Korean Royal Cuisine
“Bi-Bim-Bap and Stewed Seafood” 1,600kcal
Steamed Rice Mixed with Various Kinds of Vegetables
Accompanied with Hot Pepper Paste, 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, accompanied with Grilled Beef “Bulgogi” and “Bean paste”
Accompanied by Assorted Side Dishes and Soup
“Bean Paste” – Contains various nuts (peanuts, walnuts, pine nuts, etc.)
Dessert
Fresh Fruit
Coffee & Tea
Refreshments
Dim Sum – Dintaifung, the world’s most trusted restaurant guarantees its taste and quality
Hot Ramen
Hot Sandwich
Assorted Fresh Fruits
Besides the main course, the light snacks described above are provided upon your request throughout the flight.
Snack
Starter
Asparagus with Dried Beef Roll and Grilled Prawn
Main Course
Korean Royal Cuisine “Seabream Spicy Soup” 542kcal
Korean Traditional Spicy Soup with Steamed Rice
Served with various kinds of side dishes
Or
Sweet Pumpkin and Grilled Duck breast 452kcal
Served with Kamquat Sauce
Accompanied with Deep Fried Potato, Broccoli and Carrot
Or
Seafood Lasagne 393kcal
Served with Tomato Sauce
Accompanied with Sweet Pumpkin and Vegetable
Dessert
Pumpkin Pudding
Coffee & Tea
September to November 2009
First Class
OZ 236
Seoul Incheon to Chicago O’Hare
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Dinner
Western
Starter
Hot Canape of Onion Cheese Fondue with Bread Stick
Appetizer of Seabass Carpaccio
Green Pea Soup with Crabmeat Vol-au-Vent
Caesar Salad
Main Course 1
Pappardelle pasta 275kcal
Served with Pinenut Cream Sauce
Accompanied with Crabmeat, Ricotta Cheese and Pine Mushroom
Main Course 2
Beef Tenderloin Steak 509kcal
Served with Mozzarella Cheese and Pizzaiola Sauce
Accompanied with Fried Sweet Potato and Asparagus
Or
Grilled Monkfish with Prosciutto Ham 344kcal
Served with Red bell pepper sauce
Accompanied with Mashed Potato and White Asparagus
We are please to offer steamed rice upon your request!
Selection of Cheese and Fresh Fruit
Camembert, Cheddar and Blue
Dessert
Tiramisu cake
Coffee & Tea
Assorted Petit Fours
Chinese Dinner (Pre-Booked)
Starter
Hot canapé of Deep Fried Potato & Ginseng
Served with Sweet & Sour Sauce
Appetizer of Assorted Cold Platter
Crabmeat Soup
Main Course 1
Deep Fried Shrimp with Oriental sauce 385kcal
Main Course 2
Stir-Fried Beef and Goose Liver 437kcal
Served with Pepper Sauce
Accompanied with Fried rice and Pak Choy
Dessert
Persimmon Puree with Chinese Rice Cake and Fruit
Coffee & tea
Assorted Petit Fours
Korea Royal Table D’Hotel
Starter
Vegetable Buckwheat Pancake
Shrimp Salad with Melon Dressing
Pumpkin Soup
Main Course
Korean Royal Cuisine
“Bi-Bim-Bab and Grilled Toothfish” 1,240kcal
Steamed Rice Mixed with Various Kinds of Vegetables
Accompanied with Hot Pepper Paste, Sesame Oil, Grilled Toothfish, Assorted Side Dishes and Soup
Or
Korean Royal Cuisine
“Bi-Bim-Bap and Braised Beef Short Rib in Sweet Pumpkin” 1,115kcal
Steamed Rice Mixed with Various Kinds of Vegetables
Accompanied with Hot Pepper Paste, Sesame Oil, Braised Beef Short Rib in Sweet Pumpkin, Assorted Side Dishes and Soup
Or
Korean Royal Cuisine
“Bi-Bim-Bap and Stewed Seafood” 1,600kcal
Steamed Rice Mixed with Various Kinds of Vegetables
Accompanied with Hot Pepper Paste, 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, accompanied with Grilled Beef “Bulgogi” and “Bean paste”
Accompanied by Assorted Side Dishes and Soup
“Bean Paste” – Contains various nuts (peanuts, walnuts, pine nuts, etc.)
Dessert
Fresh Fruit
Coffee & Tea
Refreshments
Dim Sum – Dintaifung, the world’s most trusted restaurant guarantees its taste and quality
Hot Ramen
Hot Sandwich
Assorted Fresh Fruits
Besides the main course, the light snacks described above are provided upon your request throughout the flight.
Snack
Starter
Asparagus with Dried Beef Roll and Grilled Prawn
Main Course
Korean Royal Cuisine “Seabream Spicy Soup” 542kcal
Korean Traditional Spicy Soup with Steamed Rice
Served with various kinds of side dishes
Or
Sweet Pumpkin and Grilled Duck breast 452kcal
Served with Kamquat Sauce
Accompanied with Deep Fried Potato, Broccoli and Carrot
Or
Seafood Lasagne 393kcal
Served with Tomato Sauce
Accompanied with Sweet Pumpkin and Vegetable
Dessert
Pumpkin Pudding
Coffee & Tea
Nov 12, 2009, 10:15 pm
#595
Join Date: Oct 1999
Location: New York
Posts: 7,347
OZ 235 ORD-ICN September to November 2009
OZ 235
Chicago to Seoul Incheon
September to November 2009
Heavy Snack
Starter
Appetizer of Smoked salmon, Beef salad and Pate
Broccoli Cheddar Cheese Soup
Main Course
Beef Tenderloin Steak 498kcal
Served with Madeira Sauce
Accompanied with Potato and mixed vegetables
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
Green Salad 218kcal
Served with Various Vegetables and Grilled Shrimp
Dessert
Pineapple Rum Cake
Coffee & Tea
Refreshments
Udong
Hot Ramen
Sandwich
Assorted Fresh Fruits
Assorted Cheese
Camembert, Blue, Emmenthal, and Edam
Breakfast
Starter
Fresh Orange Juice
Fresh Fruit Appetizer
Cereal & Yogurt
Main Course
Ham and Mozzarella Crepe 291kcal
Served with Tomato Sauce
Accompanied with Roesti Potato and Mushroom
Or
Pancake 245kcal
Served with Vanilla Honey Butter
Accompanied with Bacon and Sausage
Or
Pumpkin Ravioli 384kcal
Served with Alfredo Sauce
Croissant, Blueberry and Pineapple Muffin, Danish
Served with butter, jam, marmalade and honey
Coffee & Tea
OZ 236/235
SEL/CHI/SEL
F/C
2009C3-20090901-1130
Chicago to Seoul Incheon
September to November 2009
Heavy Snack
Starter
Appetizer of Smoked salmon, Beef salad and Pate
Broccoli Cheddar Cheese Soup
Main Course
Beef Tenderloin Steak 498kcal
Served with Madeira Sauce
Accompanied with Potato and mixed vegetables
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
Green Salad 218kcal
Served with Various Vegetables and Grilled Shrimp
Dessert
Pineapple Rum Cake
Coffee & Tea
Refreshments
Udong
Hot Ramen
Sandwich
Assorted Fresh Fruits
Assorted Cheese
Camembert, Blue, Emmenthal, and Edam
Breakfast
Starter
Fresh Orange Juice
Fresh Fruit Appetizer
Cereal & Yogurt
Main Course
Ham and Mozzarella Crepe 291kcal
Served with Tomato Sauce
Accompanied with Roesti Potato and Mushroom
Or
Pancake 245kcal
Served with Vanilla Honey Butter
Accompanied with Bacon and Sausage
Or
Pumpkin Ravioli 384kcal
Served with Alfredo Sauce
Croissant, Blueberry and Pineapple Muffin, Danish
Served with butter, jam, marmalade and honey
Coffee & Tea
OZ 236/235
SEL/CHI/SEL
F/C
2009C3-20090901-1130
Nov 12, 2009, 10:15 pm
#596
Join Date: Oct 1999
Location: New York
Posts: 7,347
AS 860 HNL-SEA November 2009
Alaska Airlines
AS 860
Honolulu to Seattle
November 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqPXA
Good Morning and Welcome Aboard Alaska Airlines
First Class breakfast
Fresh Seasonal Fruit Bowl
Warmed Hawaiian Sweet Roll
Choice of Entrees
Scrambled Eggs with Herbs
Grilled Onion and Pepper
Diced Potatoes
Chicken Apple Sausages
Or
Apple Pancakes
Served with Marscapone Cheese and Fruit Medley Maple Syrup
Turkey Sausage Patties
FB100E C3
DH-41-4 (10/09)
AS 860
Honolulu to Seattle
November 2009
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Good Morning and Welcome Aboard Alaska Airlines
First Class breakfast
Fresh Seasonal Fruit Bowl
Warmed Hawaiian Sweet Roll
Choice of Entrees
Scrambled Eggs with Herbs
Grilled Onion and Pepper
Diced Potatoes
Chicken Apple Sausages
Or
Apple Pancakes
Served with Marscapone Cheese and Fruit Medley Maple Syrup
Turkey Sausage Patties
FB100E C3
DH-41-4 (10/09)
Nov 20, 2009, 11:09 pm
#597
Join Date: Oct 1999
Location: New York
Posts: 7,347
DL 99 JFK-LAX November 2009 with link
Delta Air Lines
November 2009
Domestic Business Elite Service
Link: http://share.shutterfly.com/action/w...8QbNHDNy5bqPiY
Dinner
Smoked Salmon Appetizer
With apple carrot and red onion slaw
Seasonal Green Salad
With cucumber and red pepper served with a choice of
Olive Oil Vinaigrette or Ranch dressing
Main Course
Please select from one of the following entrées created by Delta Chef, Michelle Bernstein:
Filet of Beef
With red pepper tomato sauce accompanied by Dutch potatoes
With sour cream and green bean, carrot and pepper medley
Braised Chicken
With a shiitake and marsala sauce offered with
Sautéed asparagus and Israeli couscous
Whole Wheat Fusilli
Tossed with spinach and broccolini in a walnut sauce,
Topped with shredded Pecorino Romano cheese
Dessert
Please select from the following:
Fine Cheeses
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
DE Cycle 1
November 2009
Domestic Business Elite Service
Link: http://share.shutterfly.com/action/w...8QbNHDNy5bqPiY
Dinner
Smoked Salmon Appetizer
With apple carrot and red onion slaw
Seasonal Green Salad
With cucumber and red pepper served with a choice of
Olive Oil Vinaigrette or Ranch dressing
Main Course
Please select from one of the following entrées created by Delta Chef, Michelle Bernstein:
Filet of Beef
With red pepper tomato sauce accompanied by Dutch potatoes
With sour cream and green bean, carrot and pepper medley
Braised Chicken
With a shiitake and marsala sauce offered with
Sautéed asparagus and Israeli couscous
Whole Wheat Fusilli
Tossed with spinach and broccolini in a walnut sauce,
Topped with shredded Pecorino Romano cheese
Dessert
Please select from the following:
Fine Cheeses
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
DE Cycle 1
Dec 3, 2009, 4:32 pm
#598
Join Date: Oct 1999
Location: New York
Posts: 7,347
OZ First Class Wine List December 2009
Asiana Airlines First Class Wine List
December 2009
Champagnes
Taittinger Comtes de Champagne 1998
Champagne Charles Heidsieck
White Wines
Corton Charlemagne Grand Cru 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 Port
Jackson-Triggs Vidal VQA Ice Wine 2007
December 2009
Champagnes
Taittinger Comtes de Champagne 1998
Champagne Charles Heidsieck
White Wines
Corton Charlemagne Grand Cru 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 Port
Jackson-Triggs Vidal VQA Ice Wine 2007
Dec 3, 2009, 4:33 pm
#599
Join Date: Oct 1999
Location: New York
Posts: 7,347
OZ 202 ICN-LAX December 2009
Asiana Airlines
December 2009
(Usually good till February 2010)
First Class
OZ 202
Seoul Incheon to Los Angeles
Dinner
Western
Starter
Seafood Pastry
Filled with Prawn and Lobster
Served with Fresh asparagus
Lobster Terrine
Flying Fish Egg Roe Sauce
Pumpkin Soup
Fennel Salad with Korean Tangerine “Halla Bong”
Main Course 1
Risotto 445kcal
Served with Grilled Black Truffles, Scallops and Asparagus
Main Course 2
Beef Tenderloin Steak 341kcal
Served with Madeira Sauce, Onion Salsa and Goose Liver
Or
Salmon Involtini 354kcal
Topped with Dried Tomato
Accompanied with Zucchini Sauce and Green Pea Puree
Selection of Cheese and Fresh Fruit
Camembert, Cheddar and Blue
Dessert
Chocolate Brownie with Vanilla Sauce
Coffee & Tea
Petit Fours
Chinese Dinner (Pre-Booked)
Starter
Deep Fried Crab Meat
Served with Sweet & Sour Sauce
Assorted Cold Platter
Shark’s Fin Soup
Main Course 1
Deep Fried Prawn with Black Bean Sauce 420kcal
Main Course 2
Stir-Fried Beef and Pine Mushroom 470kcal
Served with Oyster Sauce, Fried rice and Pak Choy
Dessert
Persimmon Puree with Chinese Rice Cake and Fruit
Coffee & tea
Petit Fours
Korea Royal Table D’Hotel (Must be pre-booked)
Starter
Vegetable Buckwheat Pancake
Shrimp Salad with Melon Dressing
Pumpkin Soup
Main Course
Korean Royal Cuisine
“Bi-Bim-Bab and Grilled Toothfish” 1,240kcal
Steamed Rice Mixed with Various Kinds of Vegetables
Accompanied with Hot Pepper Paste, Sesame Oil, Grilled Toothfish, Assorted Side Dishes and Soup
Or
Korean Royal Cuisine
“Bi-Bim-Bap and Braised Beef Short Rib in Sweet Pumpkin” 1,115kcal
Steamed Rice Mixed with Various Kinds of Vegetables
Accompanied with Hot Pepper Paste, Sesame Oil, Braised Beef Short Rib in Sweet Pumpkin, Assorted Side Dishes and Soup
Or
Korean Royal Cuisine
“Bi-Bim-Bap and Stewed Seafood” 1,600kcal
Steamed Rice Mixed with Various Kinds of Vegetables
Accompanied with Hot Pepper Paste, 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, accompanied with Grilled Beef “Bulgogi” and “Bean paste”
Accompanied by Assorted Side Dishes and Soup
“Bean Paste” – Contains various nuts (peanuts, walnuts, pine nuts, etc.)
Dessert
Fresh Fruit
Coffee & Tea
Refreshments
Dim Sum – Dintaifung, the world’s most trusted restaurant guarantees its taste and quality
Hot Ramen
Hot Sandwich
Assorted Fresh Fruits
Besides the main course, the light snacks described above are provided upon your request throughout the flight.
Breakfast
Starter
Fresh Orange Juice
Fresh Fruit
Cereal and Yogurt
Main Course
Korean “King Crab Porridge” 261kcal
A famous Korean healthy porridge
Accompanied by Assorted Side Dishes
Or
Egg Frittata 355kcal
Served with Tomato Coulis, Sausage, Bacon and Potato
Or
Chicken Crepe 296kcal
Served with Basil Pesto Cream Sauce, Button Mushroom and Tomato
Selection of Breakfast Breads
Croissant, Cherry Danish, Bricohe and Cranberry Muffin
Butter, Honey, Strawberry Jam, Marmalade
Continental Breakfast
Fresh Fruit
Cereal and Yogurt
Selection of Bread
Coffee & Tea
December 2009
(Usually good till February 2010)
First Class
OZ 202
Seoul Incheon to Los Angeles
Dinner
Western
Starter
Seafood Pastry
Filled with Prawn and Lobster
Served with Fresh asparagus
Lobster Terrine
Flying Fish Egg Roe Sauce
Pumpkin Soup
Fennel Salad with Korean Tangerine “Halla Bong”
Main Course 1
Risotto 445kcal
Served with Grilled Black Truffles, Scallops and Asparagus
Main Course 2
Beef Tenderloin Steak 341kcal
Served with Madeira Sauce, Onion Salsa and Goose Liver
Or
Salmon Involtini 354kcal
Topped with Dried Tomato
Accompanied with Zucchini Sauce and Green Pea Puree
Selection of Cheese and Fresh Fruit
Camembert, Cheddar and Blue
Dessert
Chocolate Brownie with Vanilla Sauce
Coffee & Tea
Petit Fours
Chinese Dinner (Pre-Booked)
Starter
Deep Fried Crab Meat
Served with Sweet & Sour Sauce
Assorted Cold Platter
Shark’s Fin Soup
Main Course 1
Deep Fried Prawn with Black Bean Sauce 420kcal
Main Course 2
Stir-Fried Beef and Pine Mushroom 470kcal
Served with Oyster Sauce, Fried rice and Pak Choy
Dessert
Persimmon Puree with Chinese Rice Cake and Fruit
Coffee & tea
Petit Fours
Korea Royal Table D’Hotel (Must be pre-booked)
Starter
Vegetable Buckwheat Pancake
Shrimp Salad with Melon Dressing
Pumpkin Soup
Main Course
Korean Royal Cuisine
“Bi-Bim-Bab and Grilled Toothfish” 1,240kcal
Steamed Rice Mixed with Various Kinds of Vegetables
Accompanied with Hot Pepper Paste, Sesame Oil, Grilled Toothfish, Assorted Side Dishes and Soup
Or
Korean Royal Cuisine
“Bi-Bim-Bap and Braised Beef Short Rib in Sweet Pumpkin” 1,115kcal
Steamed Rice Mixed with Various Kinds of Vegetables
Accompanied with Hot Pepper Paste, Sesame Oil, Braised Beef Short Rib in Sweet Pumpkin, Assorted Side Dishes and Soup
Or
Korean Royal Cuisine
“Bi-Bim-Bap and Stewed Seafood” 1,600kcal
Steamed Rice Mixed with Various Kinds of Vegetables
Accompanied with Hot Pepper Paste, 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, accompanied with Grilled Beef “Bulgogi” and “Bean paste”
Accompanied by Assorted Side Dishes and Soup
“Bean Paste” – Contains various nuts (peanuts, walnuts, pine nuts, etc.)
Dessert
Fresh Fruit
Coffee & Tea
Refreshments
Dim Sum – Dintaifung, the world’s most trusted restaurant guarantees its taste and quality
Hot Ramen
Hot Sandwich
Assorted Fresh Fruits
Besides the main course, the light snacks described above are provided upon your request throughout the flight.
Breakfast
Starter
Fresh Orange Juice
Fresh Fruit
Cereal and Yogurt
Main Course
Korean “King Crab Porridge” 261kcal
A famous Korean healthy porridge
Accompanied by Assorted Side Dishes
Or
Egg Frittata 355kcal
Served with Tomato Coulis, Sausage, Bacon and Potato
Or
Chicken Crepe 296kcal
Served with Basil Pesto Cream Sauce, Button Mushroom and Tomato
Selection of Breakfast Breads
Croissant, Cherry Danish, Bricohe and Cranberry Muffin
Butter, Honey, Strawberry Jam, Marmalade
Continental Breakfast
Fresh Fruit
Cereal and Yogurt
Selection of Bread
Coffee & Tea
Last edited by Carfield; Dec 3, 2009 at 4:35 pm Reason: Wrong title
Dec 3, 2009, 4:34 pm
#600
Join Date: Oct 1999
Location: New York
Posts: 7,347
OZ 201 LAX-ICN December 2009
Asiana Airlines First Class
OZ 201
Los Angeles to Seoul Incheon
December 2009
(Usually good till February 2010)
Link: http://share.shutterfly.com/action/w...8QbNHDNy5bqPkA
Lunch
Canapé
Coconut Shrimp with Mandarin Sauce
Starter
Lobster Medallion, Prosciutto Ham and Smoked Salmon
Potato Soup
Served with Bread Stick
Mixed Greens
Thousand Island Dressing
Herb Vinegar Dressing
Main Course
Beef Tenderloin Steak 534kcal
Served with Red Wine Sauce
Squash, Red Pepper and Potato
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 Lobster 412kcal
Served with Chili Sauce
Vegetables and Oriental Noodle
Cheese and Fruit
Emmental, Boursin Camembert
Dessert
Pear Cake
Coffee & Tea
Petits Fours
Refreshments
Udong
Hot Ramen
Sandwich
Fresh Fruits
Snack
Starter
Sliced beef and Grilled scallop
Main Course
Korean Royal Cuisine “Sulrungtang” 484kcal
Korean Traditional Beef Rib Soup
Served with various kinds of side dishes and steamed rice
Or
Beef Brochette 361kcal
Served with Teriyaki Sauce
Asparagus and Fried Rice
Or
Herb Crusted Orange Roughy 412kcal
Served with Mustard Cream Sauce
Sautéed Shrimp and Mixed Vegetable
Dessert
Tiramisu Cake
Coffee & Tea
OZ 202/201
SEL/LAX/SEL
F/C
2009C4-20091201
OZ 201
Los Angeles to Seoul Incheon
December 2009
(Usually good till February 2010)
Link: http://share.shutterfly.com/action/w...8QbNHDNy5bqPkA
Lunch
Canapé
Coconut Shrimp with Mandarin Sauce
Starter
Lobster Medallion, Prosciutto Ham and Smoked Salmon
Potato Soup
Served with Bread Stick
Mixed Greens
Thousand Island Dressing
Herb Vinegar Dressing
Main Course
Beef Tenderloin Steak 534kcal
Served with Red Wine Sauce
Squash, Red Pepper and Potato
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 Lobster 412kcal
Served with Chili Sauce
Vegetables and Oriental Noodle
Cheese and Fruit
Emmental, Boursin Camembert
Dessert
Pear Cake
Coffee & Tea
Petits Fours
Refreshments
Udong
Hot Ramen
Sandwich
Fresh Fruits
Snack
Starter
Sliced beef and Grilled scallop
Main Course
Korean Royal Cuisine “Sulrungtang” 484kcal
Korean Traditional Beef Rib Soup
Served with various kinds of side dishes and steamed rice
Or
Beef Brochette 361kcal
Served with Teriyaki Sauce
Asparagus and Fried Rice
Or
Herb Crusted Orange Roughy 412kcal
Served with Mustard Cream Sauce
Sautéed Shrimp and Mixed Vegetable
Dessert
Tiramisu Cake
Coffee & Tea
OZ 202/201
SEL/LAX/SEL
F/C
2009C4-20091201