The All-Airline FT Menu Collection
Jan 27, 2010, 10:51 pm
#646
Join Date: Jul 2001
Location: NYC
Programs: AA ExecPlat; AF Gold; UA GS; Hyatt L. Globalist; Marriott Plat; Hilton Diamond; National EE
Posts: 6,164
DL 73, JFK-SFO Dinner, Jan 2010
Business Elite
FIRST COURSE
Grilled Shrimp Appetizer
with mango salsa and lime wedge
Seasonal Green Salad
with julienne jicama and grape tomatoes served with a choice of olive oil vinaigrette or Greek dressing
MAIN COURSE
Please select from one (sic) of the following entrees created by Delta Chef, Michelle Bernstein:
Filet of Beef
with red wine demi glace accompanied by red skin mashed potatoes and sautéed asparagus
Grilled Chicken
with barbeque sauce offered with roasted red potatoes and corn with ancho chilies
Bow Tie Pasta
tossed with mozzarella balls and grape tomato halves in a porcini mushroom sauce
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 2
Tasting notes: The shrimp appetizer was tiny, but the salad was fresh. Other FT'ers have raved about the beef, but I found it unremarkable, though fortunately not overcooked. No separate wine menu. No sparkling wine. The ice cream sundae was the star of the dinner -- extra nuts and extra fudge for me! 7/10.
FIRST COURSE
Grilled Shrimp Appetizer
with mango salsa and lime wedge
Seasonal Green Salad
with julienne jicama and grape tomatoes served with a choice of olive oil vinaigrette or Greek dressing
MAIN COURSE
Please select from one (sic) of the following entrees created by Delta Chef, Michelle Bernstein:
Filet of Beef
with red wine demi glace accompanied by red skin mashed potatoes and sautéed asparagus
Grilled Chicken
with barbeque sauce offered with roasted red potatoes and corn with ancho chilies
Bow Tie Pasta
tossed with mozzarella balls and grape tomato halves in a porcini mushroom sauce
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 2
Tasting notes: The shrimp appetizer was tiny, but the salad was fresh. Other FT'ers have raved about the beef, but I found it unremarkable, though fortunately not overcooked. No separate wine menu. No sparkling wine. The ice cream sundae was the star of the dinner -- extra nuts and extra fudge for me! 7/10.
Last edited by Buster CT1K; Feb 2, 2010 at 1:35 pm
Jan 27, 2010, 10:56 pm
#647
Join Date: Jul 2001
Location: NYC
Programs: AA ExecPlat; AF Gold; UA GS; Hyatt L. Globalist; Marriott Plat; Hilton Diamond; National EE
Posts: 6,164
DL 722, SFO-JFK Dinner, Jan 2010
Business Elite
FIRST COURSE
Seared Scallop Appetizer
with red and green pepper fennel slaw and lime wedge
Seasonal Green Salad
with yellow bell pepper and cherry tomatoes served with a choice of olive oil vinaigrette or blue cheese dressing
MAIN COURSE
Please select from one (sic) of the following entrees created by Delta Chef, Michelle Bernstein:
Filet of Beef
with a peppercorn sauce accompanied by macaroni and cheese and sautéed spinach
Chicken Breast
with pomodoro sauceand mozzarella offered with parmesan polenta and zucchini and yellow squash medley
Mafalda Pasta
tossed with asparagus and yellow tomatoes in a lemon cream sauce
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 3
Tasting notes: The scallop appetizer was tiny, but the salad was fresh. THe chicken breast was not particularly memorable but at least it wasn't an overnuked hunk of flesh. The polenta was good. No separate wine menu. No sparkling wine. The ice cream sundae was delicious. 7/10.
FIRST COURSE
Seared Scallop Appetizer
with red and green pepper fennel slaw and lime wedge
Seasonal Green Salad
with yellow bell pepper and cherry tomatoes served with a choice of olive oil vinaigrette or blue cheese dressing
MAIN COURSE
Please select from one (sic) of the following entrees created by Delta Chef, Michelle Bernstein:
Filet of Beef
with a peppercorn sauce accompanied by macaroni and cheese and sautéed spinach
Chicken Breast
with pomodoro sauceand mozzarella offered with parmesan polenta and zucchini and yellow squash medley
Mafalda Pasta
tossed with asparagus and yellow tomatoes in a lemon cream sauce
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 3
Tasting notes: The scallop appetizer was tiny, but the salad was fresh. THe chicken breast was not particularly memorable but at least it wasn't an overnuked hunk of flesh. The polenta was good. No separate wine menu. No sparkling wine. The ice cream sundae was delicious. 7/10.
Last edited by Buster CT1K; Feb 2, 2010 at 1:35 pm
Feb 4, 2010, 5:06 am
#648
Join Date: Oct 1999
Location: New York
Posts: 7,347
AA 169 LAX-NRT F/Class FEB 2010 with link
February 2010 Menus
American Airlines
First Class
AA 169
Los Angeles to Tokyo Narita
http://share.shutterfly.com/action/w...8QbNHDNy5bqP5w
From Our Wine Cellar
Specially Selected by Wine Consultant Ken Chase
Champagne
Pommery Brut Champagne
White Wines
Joseph Drouhin Rully Chardonnay
Groom Lenswood Sauvignon Blanc, Adelaide Hills, Australia
Red Wines
Domaine Duclaux Chateauneuf-du-Pape
Cloudline Pinot Noir, Oregon
Apertifs and Dessert Wines
Emilio Lustau Sherry
Choya Umeshu Plum Liqueur “Excellent”
Gekkeikan Horin Daiginjo Sake
Graham’s 20 Years Old Tawny Port
Dining Service
Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. We invite you to experience new menu items developed in collaboration with renowned Hawaiian restauranteur, author and TV host Sam Choy and Chef’s Conclave member Nancy Brussat.
We are also pleased to offer traditional Japanese cuisine on today’s flight. In order to ensure our Japanese cuisine option is available, we kindly request you pre-order this selection at least 24 hours prior to your flight. There are a limited number of Japanese cuisine meals on board. We apologize if your first selection is not available.
To Start
Warm mixed nuts
Or
Roasted garlic edamame hummus with pita chips
Appetizer
Smoked salmon and tarragon shrimp accompanied by capers, red onion and sour cream
The Salad Cart
Fresh seasonal greens with squash, cucumbers, artichoke hearts and roasted tomatoes offered with creamy Asian dressing or Sapori d’Arte olive oil and balsamic vinegar
Cajun style roasted chicken breast
Bread Basket
Assorted gourmet breads offered with butter or Sapori d’Arte Olive oil
Main Course
Beef Fillet with Mushroom sauce
Grilled fillet of beef served with a creamy morel mushroom sauce, Brussels sprouts with pancetta and orzo ratatouille
Or
Soy Glazed Chicken Bowl
Soy glazed breast of chicken with honey glazed carrots julienne, seasoned broccoli florets and baby boy choy served over fried rice
Or
Wasabi Crusted Salmon
Wasabi crusted salmon topped with a sweet papaya pineapple marmalade, paired with Dauphinoise potatoes and seasonal sautéed vegetables
A signature Sam Choy Item
Or
Garden Lasagna
Lasagna lyered with a blend of cheeses, complemented by diced zucchini, carrots and broccoli topped with tomato basil sauce
A signature Nancy Brussat Item
Dine Upon Request
You may choose one of the featured entrées to be served with an appetizer and dessert, presented all at once, at any time you wish.
Dessert
Ice Cream Sundae
Vanilla ice cream with a choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans
Fruit and cheese
A selection of seasonal fruit and fine cheeses
Or
Grand Marnier Fruit Salad
Snack Attack
Please feel free to help yourself to an assortment of sweets and other snacks near our galley, at any time after your meal.
Mid-Flight Snack
Select from
Edo-style Mini Bento Box
Vinegared rice wrapped in bean curd skin, rolled sushi and seasonal Japanese pickles
Fresh Cut Fruit
Light Meal
Offered Prior to Arrival
Salad
Fresh Seasonal Greens with cherry tomatoes, offered with Italian herb vinaigrette
Main Course
Southpoint Chowder
Creamy Seafood chowder with shrimp, scallops and whitefish, complemented by sweet corn, diced potatoes and celery
A signature Sam Choy Item
Or
Cilantro Chicken
Fresh cilantro marinated chicken served chilled over a bed of seasoned summer noodles
Dessert
Freshly baked on board chocolate chip cookies
Pre-Arrival Beverage
For your enjoyment
Chilled sparkling water with a fresh citrus garnish
2/10
3Cls, First, LAX-NRT, Lunch-Dinner
73PM160 160F061-2A
American Airlines
First Class
AA 169
Los Angeles to Tokyo Narita
http://share.shutterfly.com/action/w...8QbNHDNy5bqP5w
From Our Wine Cellar
Specially Selected by Wine Consultant Ken Chase
Champagne
Pommery Brut Champagne
White Wines
Joseph Drouhin Rully Chardonnay
Groom Lenswood Sauvignon Blanc, Adelaide Hills, Australia
Red Wines
Domaine Duclaux Chateauneuf-du-Pape
Cloudline Pinot Noir, Oregon
Apertifs and Dessert Wines
Emilio Lustau Sherry
Choya Umeshu Plum Liqueur “Excellent”
Gekkeikan Horin Daiginjo Sake
Graham’s 20 Years Old Tawny Port
Dining Service
Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. We invite you to experience new menu items developed in collaboration with renowned Hawaiian restauranteur, author and TV host Sam Choy and Chef’s Conclave member Nancy Brussat.
We are also pleased to offer traditional Japanese cuisine on today’s flight. In order to ensure our Japanese cuisine option is available, we kindly request you pre-order this selection at least 24 hours prior to your flight. There are a limited number of Japanese cuisine meals on board. We apologize if your first selection is not available.
To Start
Warm mixed nuts
Or
Roasted garlic edamame hummus with pita chips
Appetizer
Smoked salmon and tarragon shrimp accompanied by capers, red onion and sour cream
The Salad Cart
Fresh seasonal greens with squash, cucumbers, artichoke hearts and roasted tomatoes offered with creamy Asian dressing or Sapori d’Arte olive oil and balsamic vinegar
Cajun style roasted chicken breast
Bread Basket
Assorted gourmet breads offered with butter or Sapori d’Arte Olive oil
Main Course
Beef Fillet with Mushroom sauce
Grilled fillet of beef served with a creamy morel mushroom sauce, Brussels sprouts with pancetta and orzo ratatouille
Or
Soy Glazed Chicken Bowl
Soy glazed breast of chicken with honey glazed carrots julienne, seasoned broccoli florets and baby boy choy served over fried rice
Or
Wasabi Crusted Salmon
Wasabi crusted salmon topped with a sweet papaya pineapple marmalade, paired with Dauphinoise potatoes and seasonal sautéed vegetables
A signature Sam Choy Item
Or
Garden Lasagna
Lasagna lyered with a blend of cheeses, complemented by diced zucchini, carrots and broccoli topped with tomato basil sauce
A signature Nancy Brussat Item
Dine Upon Request
You may choose one of the featured entrées to be served with an appetizer and dessert, presented all at once, at any time you wish.
Dessert
Ice Cream Sundae
Vanilla ice cream with a choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans
Fruit and cheese
A selection of seasonal fruit and fine cheeses
Or
Grand Marnier Fruit Salad
Snack Attack
Please feel free to help yourself to an assortment of sweets and other snacks near our galley, at any time after your meal.
Mid-Flight Snack
Select from
Edo-style Mini Bento Box
Vinegared rice wrapped in bean curd skin, rolled sushi and seasonal Japanese pickles
Fresh Cut Fruit
Light Meal
Offered Prior to Arrival
Salad
Fresh Seasonal Greens with cherry tomatoes, offered with Italian herb vinaigrette
Main Course
Southpoint Chowder
Creamy Seafood chowder with shrimp, scallops and whitefish, complemented by sweet corn, diced potatoes and celery
A signature Sam Choy Item
Or
Cilantro Chicken
Fresh cilantro marinated chicken served chilled over a bed of seasoned summer noodles
Dessert
Freshly baked on board chocolate chip cookies
Pre-Arrival Beverage
For your enjoyment
Chilled sparkling water with a fresh citrus garnish
2/10
3Cls, First, LAX-NRT, Lunch-Dinner
73PM160 160F061-2A
Feb 4, 2010, 5:07 am
#649
Join Date: Oct 1999
Location: New York
Posts: 7,347
AA 169 LAX-NRT Business Class FEB 2010
February 2010
American Airlines Business Class
AA 169
Los Angeles to Tokyo Narita
From Our Wine Cellar
Specially Selected by Wine Consultant Ken Chase
Champagne
Pommery Brut Champagne
White Wines
Scarbolo Chardonnay
Conde de Valdemar Blanco Fermentado en Barrica
Red Wines
Arrowood Sonoma County Cabernet Sauvignon
Kaiken Malbec
Apertifs and Dessert Wines
Emilio Lustau Sherry
Choya Umeshu Plum Liqueur “Excellent”
Gekkeikan Horin Daiginjo Sake
Graham’s 20 Years Old Tawny Port
Dining Service
Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. We invite you to experience new menu items developed in collaboration with renowned Hawaiian restauranteur, author and TV host Sam Choy and Chef’s Conclave member Nancy Brussat.
We are also pleased to offer traditional Japanese cuisine on today’s flight. In order to ensure our Japanese cuisine option is available, we kindly request you pre-order this selection at least 24 hours prior to your flight. There are a limited number of Japanese cuisine meals on board. We apologize if your first selection is not available.
To Start
Warm mixed nuts
Appetizer
Teriyaki Beef with snow peas, red peppers and baby corn
Salad
Fresh seasonal greens
Offered with creamy Asian dressing or Sapori d’Arte olive oil and balsamic vinegar
Bread Basket
Assorted gourmet breads
Main Course
Beef Fillet with Mushroom sauce
Grilled fillet of beef served with a creamy morel mushroom sauce, Brussels sprouts with pancetta and orzo ratatouille
Or
Soy Glazed Chicken Bowl
Soy glazed breast of chicken with honey glazed carrots julienne, seasoned broccoli florets and baby boy choy served over fried rice
Or
Wasabi Crusted Salmon
Wasabi crusted salmon topped with a sweet papaya pineapple marmalade, paired with Dauphinoise potatoes and seasonal sautéed vegetables
A signature Sam Choy Item
Or
Garden Lasagna
Lasagna lyered with a blend of cheeses, complemented by diced zucchini, carrots and broccoli topped with tomato basil sauce
A signature Nancy Brussat Item
Dine Upon Request
You may choose one of the featured entrées to be served with an appetizer and dessert, presented all at once, at any time you wish.
Dessert
Ice Cream
Ben & Jerry’s Fair Trade Chocolate ice cream topped with marshmallows and chopped walnuts
Or
Fresh Seasonal Fruit
Snack Attack
Please feel free to help yourself to an assortment of sweets and other snacks near our galley, at any time after your meal.
Mid-Flight Snack
Select from
Edo-style Mini Bento Box
Vinegared rice wrapped in bean curd skin, rolled sushi and seasonal Japanese pickles
Or
Fruit and cheese palte
Light Meal
Offered Prior to Arrival
Main Course
Uno’s Pizza
An individual deep-dish Farmer’s Market pizza served with a green salad and classic Caesar dressing
Or
Cilantro Chicken
Fresh cilantro marinated chicken served chilled over a bed of seasoned summer noodles
Dessert
Banana Chocolate Drizzle Cake
Pre-Arrival Beverage
For your enjoyment
Chilled sparkling water with a fresh citrus garnish
2/10
3Cls, Business, LAX-NRT, Lunch-Dinner
73PM161 260C061-2A
American Airlines Business Class
AA 169
Los Angeles to Tokyo Narita
From Our Wine Cellar
Specially Selected by Wine Consultant Ken Chase
Champagne
Pommery Brut Champagne
White Wines
Scarbolo Chardonnay
Conde de Valdemar Blanco Fermentado en Barrica
Red Wines
Arrowood Sonoma County Cabernet Sauvignon
Kaiken Malbec
Apertifs and Dessert Wines
Emilio Lustau Sherry
Choya Umeshu Plum Liqueur “Excellent”
Gekkeikan Horin Daiginjo Sake
Graham’s 20 Years Old Tawny Port
Dining Service
Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. We invite you to experience new menu items developed in collaboration with renowned Hawaiian restauranteur, author and TV host Sam Choy and Chef’s Conclave member Nancy Brussat.
We are also pleased to offer traditional Japanese cuisine on today’s flight. In order to ensure our Japanese cuisine option is available, we kindly request you pre-order this selection at least 24 hours prior to your flight. There are a limited number of Japanese cuisine meals on board. We apologize if your first selection is not available.
To Start
Warm mixed nuts
Appetizer
Teriyaki Beef with snow peas, red peppers and baby corn
Salad
Fresh seasonal greens
Offered with creamy Asian dressing or Sapori d’Arte olive oil and balsamic vinegar
Bread Basket
Assorted gourmet breads
Main Course
Beef Fillet with Mushroom sauce
Grilled fillet of beef served with a creamy morel mushroom sauce, Brussels sprouts with pancetta and orzo ratatouille
Or
Soy Glazed Chicken Bowl
Soy glazed breast of chicken with honey glazed carrots julienne, seasoned broccoli florets and baby boy choy served over fried rice
Or
Wasabi Crusted Salmon
Wasabi crusted salmon topped with a sweet papaya pineapple marmalade, paired with Dauphinoise potatoes and seasonal sautéed vegetables
A signature Sam Choy Item
Or
Garden Lasagna
Lasagna lyered with a blend of cheeses, complemented by diced zucchini, carrots and broccoli topped with tomato basil sauce
A signature Nancy Brussat Item
Dine Upon Request
You may choose one of the featured entrées to be served with an appetizer and dessert, presented all at once, at any time you wish.
Dessert
Ice Cream
Ben & Jerry’s Fair Trade Chocolate ice cream topped with marshmallows and chopped walnuts
Or
Fresh Seasonal Fruit
Snack Attack
Please feel free to help yourself to an assortment of sweets and other snacks near our galley, at any time after your meal.
Mid-Flight Snack
Select from
Edo-style Mini Bento Box
Vinegared rice wrapped in bean curd skin, rolled sushi and seasonal Japanese pickles
Or
Fruit and cheese palte
Light Meal
Offered Prior to Arrival
Main Course
Uno’s Pizza
An individual deep-dish Farmer’s Market pizza served with a green salad and classic Caesar dressing
Or
Cilantro Chicken
Fresh cilantro marinated chicken served chilled over a bed of seasoned summer noodles
Dessert
Banana Chocolate Drizzle Cake
Pre-Arrival Beverage
For your enjoyment
Chilled sparkling water with a fresh citrus garnish
2/10
3Cls, Business, LAX-NRT, Lunch-Dinner
73PM161 260C061-2A
Last edited by Carfield; Feb 4, 2010 at 5:19 am
Feb 6, 2010, 3:44 pm
#650
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air New Zealand
Premium Economy menu
Auckland to Los Angeles
February 2010
Supper
Starter
Kawakawa cured salmon
with citrus jelly and potato, chive salad (Kawakawa - New Zealand bush basil)
Main Course
New Zealand lamb navarin and cutlet
with truffled potatoes and minted pea puree
Cranberry and cherry stuffed chicken thigh
with orange glaze, cherry compote, parsley roasted pumpkin and green courgettes
Pan fried snapper
on smoked potato mash with spinach, sesame roasted carrots, and water chestnut and caper salsa
Dessert
Chocolate lamington
with fresh cream
Cheese and Fruit
Fine New Zealand cheese and fresh fruit
Breakfast
Fruit, Cereal and Bakery
Fruit selection with assorted cereals and yoghurt
Croissants and muffins with fruit conserve
Hot Breakfast
Three cheese and chive omelette
with veal and herb sausage and spiced tomato chutney
Apple and cinnamon hot cakes
with fig and berry compote and lemon ricotta cream
Beverages
A premium selection of fine New Zealand wines is available on your flight today. This selection, chosen by our panel of recognised wine consultants, will be detailed by your flight attendants. New Zealand's award-winning 42Below vodka is also available in cocktails created for Air New Zealand.
A full selection of beer, spirits, soft drinks and hot beverages is available throughout the flight.
Snacks
Help yourself from our range of snacks available for you to enjoy during your flight.
Premium Economy menu
Auckland to Los Angeles
February 2010
Supper
Starter
Kawakawa cured salmon
with citrus jelly and potato, chive salad (Kawakawa - New Zealand bush basil)
Main Course
New Zealand lamb navarin and cutlet
with truffled potatoes and minted pea puree
Cranberry and cherry stuffed chicken thigh
with orange glaze, cherry compote, parsley roasted pumpkin and green courgettes
Pan fried snapper
on smoked potato mash with spinach, sesame roasted carrots, and water chestnut and caper salsa
Dessert
Chocolate lamington
with fresh cream
Cheese and Fruit
Fine New Zealand cheese and fresh fruit
Breakfast
Fruit, Cereal and Bakery
Fruit selection with assorted cereals and yoghurt
Croissants and muffins with fruit conserve
Hot Breakfast
Three cheese and chive omelette
with veal and herb sausage and spiced tomato chutney
Apple and cinnamon hot cakes
with fig and berry compote and lemon ricotta cream
Beverages
A premium selection of fine New Zealand wines is available on your flight today. This selection, chosen by our panel of recognised wine consultants, will be detailed by your flight attendants. New Zealand's award-winning 42Below vodka is also available in cocktails created for Air New Zealand.
A full selection of beer, spirits, soft drinks and hot beverages is available throughout the flight.
Snacks
Help yourself from our range of snacks available for you to enjoy during your flight.
UC2_SUPPER_LAX_309
Feb 6, 2010, 4:02 pm
#651
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air New Zealand
Business Premier menu
Los Angeles to Auckland
February 2010
Supper
Fast Dine
Spiced roast butternut creme soup
with toasted coconut, Greek yoghurt and chilli
Hot sourdough bread
Berry almond shortcake
with vanilla cream
Starter
Trio of 42Below vodka and honey cured salmon,
with coriander poached prawn, sesame wasabi seared tuna and karengo potato salad (Karengo - New Zealand seaweed)
Bakery
Garlic bread, black olive bread and wholegrain bread
Main Course
Slow cooked short rib of beef,
white sweet potato puree and warm salad of roast mushrooms, garlic, red onion and red chard
Chicken thigh
stuffed with pumpkin, pumpkin seeds and chipotle chillies, served with maple glazed squash, collard greens and grilled corn salsa
Light choice
of gruyere, pecorino and romano cheese tart with thyme, asparagus spears and marinated tomatoes
Dessert
Gourmet ice cream dessert
of macadamia nut ice cream and chocolate-chocolate chip ice cream
Cheese and Fruit
Fine New Zealand cheese and fresh seasonal fruit
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate
Self-service Snacks
Help yourself from our range of snacks available for you to enjoy during your flight
Breakfast
Fast Dine Breakfast
Please let your flight attendant know if you would like to sleep-in and we will wake you as late as possible and offer you a hot bacon roll and a beverage of your choice.
Wake-up Drinks
Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate.
Light Breakfast
A bowl of cereal topped with yoghurt and fresh fruit is available as a lighter option.
Full Breakfast
Fruit and cereals will be offered followed by a hot bakery selection and your choice of a hot breakfast.
Fresh fruit salad
Fruit or plain yoghurt
Granola and muesli or Raisin Bran cereal, Weetbix, Cornflakes
Bakery
Croissants, wholemeal and fruit toast with fruit conserve
Hot Breakfast
Bubble and squeak rissole
with fried chorizo sausage, slow roasted tomato and creamy scrambled eggs
Cinnamon apple and papaya crepes
with creme fraiche and manuka honey and apple syrup
Hot Bacon Roll
A warm roll, buttered and filled with grilled bacon, offered with caramelised onion jam and barbecue sauce
Drinks
Wine
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. For details of our onboard wines, refer to your Air New Zealand Wine Guide.
New Zealand Sparkling Wine
Offering a wide range of flavours, from rich, full-flavoured and vibrant styles to those which are finer and more delicate. A superb aperitif choice which also suits a wide range of light or moderately flavoured dishes.
Champagne
Piper-Heidsieck Cuvee Brut, France
This champagne bursts into the mouth with soft generous stone fruit flavours and sweet citrus characters. Traces of liquorice, wild honey and warm brioche add depth and complexity. The finish is fine and long with lemon zest and nuttiness.
Cocktails
World Famous Backyard
Two iconic tastes of New Zealand come together in this zesty, refreshing blend of L&P (sparkling lemon drink) and 42Below Feijoa vodka
The Quick Fix
This combination of crisp 42Below Feijoa vodka, apple and zesty lime will sharpen your senses and refresh even the most jaded of palates.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Captain Morgan Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager Pure, Export 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
Hot Drinks
Freshly brewed coffee
Decaffeinated coffee
English Breakfast tea
Chamomile tea
Lemon tea
Decaffeinated tea
Darjeeling tea
Earl Grey tea
Peppermint tea
Green tea
Hot chocolate
Business Premier menu
Los Angeles to Auckland
February 2010
Supper
Fast Dine
Spiced roast butternut creme soup
with toasted coconut, Greek yoghurt and chilli
Hot sourdough bread
Berry almond shortcake
with vanilla cream
Starter
Trio of 42Below vodka and honey cured salmon,
with coriander poached prawn, sesame wasabi seared tuna and karengo potato salad (Karengo - New Zealand seaweed)
Bakery
Garlic bread, black olive bread and wholegrain bread
Main Course
Slow cooked short rib of beef,
white sweet potato puree and warm salad of roast mushrooms, garlic, red onion and red chard
Chicken thigh
stuffed with pumpkin, pumpkin seeds and chipotle chillies, served with maple glazed squash, collard greens and grilled corn salsa
Light choice
of gruyere, pecorino and romano cheese tart with thyme, asparagus spears and marinated tomatoes
Dessert
Gourmet ice cream dessert
of macadamia nut ice cream and chocolate-chocolate chip ice cream
Cheese and Fruit
Fine New Zealand cheese and fresh seasonal fruit
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate
Self-service Snacks
Help yourself from our range of snacks available for you to enjoy during your flight
Breakfast
Fast Dine Breakfast
Please let your flight attendant know if you would like to sleep-in and we will wake you as late as possible and offer you a hot bacon roll and a beverage of your choice.
Wake-up Drinks
Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate.
Light Breakfast
A bowl of cereal topped with yoghurt and fresh fruit is available as a lighter option.
Full Breakfast
Fruit and cereals will be offered followed by a hot bakery selection and your choice of a hot breakfast.
Fresh fruit salad
Fruit or plain yoghurt
Granola and muesli or Raisin Bran cereal, Weetbix, Cornflakes
Bakery
Croissants, wholemeal and fruit toast with fruit conserve
Hot Breakfast
Bubble and squeak rissole
with fried chorizo sausage, slow roasted tomato and creamy scrambled eggs
Cinnamon apple and papaya crepes
with creme fraiche and manuka honey and apple syrup
Hot Bacon Roll
A warm roll, buttered and filled with grilled bacon, offered with caramelised onion jam and barbecue sauce
Drinks
Wine
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. For details of our onboard wines, refer to your Air New Zealand Wine Guide.
New Zealand Sparkling Wine
Offering a wide range of flavours, from rich, full-flavoured and vibrant styles to those which are finer and more delicate. A superb aperitif choice which also suits a wide range of light or moderately flavoured dishes.
Champagne
Piper-Heidsieck Cuvee Brut, France
This champagne bursts into the mouth with soft generous stone fruit flavours and sweet citrus characters. Traces of liquorice, wild honey and warm brioche add depth and complexity. The finish is fine and long with lemon zest and nuttiness.
Cocktails
World Famous Backyard
Two iconic tastes of New Zealand come together in this zesty, refreshing blend of L&P (sparkling lemon drink) and 42Below Feijoa vodka
The Quick Fix
This combination of crisp 42Below Feijoa vodka, apple and zesty lime will sharpen your senses and refresh even the most jaded of palates.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Captain Morgan Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager Pure, Export 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
Hot Drinks
Freshly brewed coffee
Decaffeinated coffee
English Breakfast tea
Chamomile tea
Lemon tea
Decaffeinated tea
Darjeeling tea
Earl Grey tea
Peppermint tea
Green tea
Hot chocolate
NZ1_SUPPER_309
Feb 10, 2010, 12:35 am
#652
Join Date: Oct 1999
Location: New York
Posts: 7,347
JL 641/645/647/649/657 NRT-TPE/KHH JAN 2010 with link Business Class
Japan Airlines
Executive Class
Tokyo to Taipei/Kaohsiung
JL 641/645/647/657
http://share.shutterfly.com/action/w...8QbNHDNy5bqP_o
Wine List
Champagne
Champagne Piper Heidsieck
White Wine
Abbaye de Fontenay Macon Blanc Villages “les Truites” 2007 (Bourgogne)
Red Wine
Louis Max Cote de Nuits Villages Rouge 2001 (Bourgogne)
Main Meal
Western
Roasted Lamb & Rilettes with Pickles of Turnip
Marinated Seafood & Carrot Mousse with Sea Urchin
Terrine of Foie Gras
Roasted beef Roll with Mushroom Duxelles
Main Dish (Choice)
Fillet of Beef & Mushroom Duxelles with Madeira Sauce (406kcal)
Seafood Nage sauce “Marseille” Style (201 kcal) JAL Healthy menu selection
Fresh Salad
Bread
Mix Berry & White Chocolate Mousse & Apple Tarte with Mascarpone Cream
Coffee/Tea/Green Tea/Recommended Tea
Or
Japanese
Shusai
Grilled Flatfish with Welsh Onion/ Simmered Lotus Root
Braised Taro with Miso Paste/ Fried Tilefish/ Braised Prawn
Salt-cured Squid in “yuzu” citron cup/ Sweet-simmered Japanese Smelt
Nimono
Fried Fish Ball with Crabmeat Starch Sauce
Kobachi
Sweet Marinated Salmon rolled with vegetable
Daimono
Steamed Yellowfish with White Miso Sauce/ Seasoned Rice
Japanese Clear Soup/ Japanese Pickles
Mix Berry & White Chocolate Mousse & Apple Tarte with Mascarpone Cream
Coffee/Tea/Green Tea/Recommended Tea
NRT-TPE/KHH
JL 641/645/647/649/657
09-D
Executive Class
Tokyo to Taipei/Kaohsiung
JL 641/645/647/657
http://share.shutterfly.com/action/w...8QbNHDNy5bqP_o
Wine List
Champagne
Champagne Piper Heidsieck
White Wine
Abbaye de Fontenay Macon Blanc Villages “les Truites” 2007 (Bourgogne)
Red Wine
Louis Max Cote de Nuits Villages Rouge 2001 (Bourgogne)
Main Meal
Western
Roasted Lamb & Rilettes with Pickles of Turnip
Marinated Seafood & Carrot Mousse with Sea Urchin
Terrine of Foie Gras
Roasted beef Roll with Mushroom Duxelles
Main Dish (Choice)
Fillet of Beef & Mushroom Duxelles with Madeira Sauce (406kcal)
Seafood Nage sauce “Marseille” Style (201 kcal) JAL Healthy menu selection
Fresh Salad
Bread
Mix Berry & White Chocolate Mousse & Apple Tarte with Mascarpone Cream
Coffee/Tea/Green Tea/Recommended Tea
Or
Japanese
Shusai
Grilled Flatfish with Welsh Onion/ Simmered Lotus Root
Braised Taro with Miso Paste/ Fried Tilefish/ Braised Prawn
Salt-cured Squid in “yuzu” citron cup/ Sweet-simmered Japanese Smelt
Nimono
Fried Fish Ball with Crabmeat Starch Sauce
Kobachi
Sweet Marinated Salmon rolled with vegetable
Daimono
Steamed Yellowfish with White Miso Sauce/ Seasoned Rice
Japanese Clear Soup/ Japanese Pickles
Mix Berry & White Chocolate Mousse & Apple Tarte with Mascarpone Cream
Coffee/Tea/Green Tea/Recommended Tea
NRT-TPE/KHH
JL 641/645/647/649/657
09-D
Feb 10, 2010, 12:36 am
#653
Join Date: Oct 1999
Location: New York
Posts: 7,347
KE 604 HKG-ICN February 2010 Busines Class with link
Korean Air
Prestige (Business) Class
KE 604 HKG-ICN
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Wine List
Champagne
Laurent-Perrier
White Wines
Burgundy, Pouilly Vinzelles Vieilles Vignes, 2006
Sauvignon Blanc, Kendall-Jackson, 2008
Red Wines
Bordeaux, Chateau Beau-Site, 2002
Merlot, Robert Mondavi, Private Selection, 2007
Lunch
Appetizer
Smoked Salmon with cream cheese and asparagus, cerosa sauce
Soup
Oriental crabmeat and vegetable soup
(Offered with Western Main Course)
Main Course
Korean “bibimbap” offered with minced beef and seasonal vegetables, accompanied by seasame oil and gochujang (Korean hot pepper paste)
Or
Stewed Beef Ribs in red wine sauce served with boiled potato and vegetables
Or
Stir-fried seafood on E-fu noodle and stir-fried choy sum heart with crisp garlic
Dessert
Seasonal Fresh Fruit or Haagen-Dazs Ice Cream
Bread Selection
Garlic baguette, herb roll, sesame twist roll
Coffee/Tea/Green Tea/Ginseng Tea
KE 604-2009/12/12
Prestige (Business) Class
KE 604 HKG-ICN
http://share.shutterfly.com/action/w...8QbNHDNy5bqQD4
Wine List
Champagne
Laurent-Perrier
White Wines
Burgundy, Pouilly Vinzelles Vieilles Vignes, 2006
Sauvignon Blanc, Kendall-Jackson, 2008
Red Wines
Bordeaux, Chateau Beau-Site, 2002
Merlot, Robert Mondavi, Private Selection, 2007
Lunch
Appetizer
Smoked Salmon with cream cheese and asparagus, cerosa sauce
Soup
Oriental crabmeat and vegetable soup
(Offered with Western Main Course)
Main Course
Korean “bibimbap” offered with minced beef and seasonal vegetables, accompanied by seasame oil and gochujang (Korean hot pepper paste)
Or
Stewed Beef Ribs in red wine sauce served with boiled potato and vegetables
Or
Stir-fried seafood on E-fu noodle and stir-fried choy sum heart with crisp garlic
Dessert
Seasonal Fresh Fruit or Haagen-Dazs Ice Cream
Bread Selection
Garlic baguette, herb roll, sesame twist roll
Coffee/Tea/Green Tea/Ginseng Tea
KE 604-2009/12/12
Feb 10, 2010, 12:37 am
#654
Join Date: Oct 1999
Location: New York
Posts: 7,347
BA 285/7 LHR-SFO First Class January 2010
British Airways First Class
BA 285/7 LHR-SFO
Wine List
Champagne
Lanson Noble Cuvee Brut 1999
White Wines
Chablis Grand Cru Valmur 2006, Brocard, Burgundy
Weingut Brundlmayer Gruner Veltliner, Kamptaler Terrassen 2007
Artesa Chardonnay 2007, Carneros, California
Red Wines
Chateau Cantemerle 2001, 5eme Cru Classe, Haut-Medoc
Closerie de Vaudieu 2006, Chateauneuf-du-Pape
Lyeth Meritage 2006, Sonoma
Dessert
Chateau Coutet 1998, Premier Cru Classe, Sauternes-Barsac
Or
Chateau Petit Vedrines 2006, Sauternes
Warre’s 1992 Colheita Tawny Port
Lunch
Starters
Seared scallops on a Jerusalem artichoke puree with sweetcorn and tomato dressing
Liam Tomlin’s Tomato and courgette tart with tapenade dressing
Cream of Broccoli Soup
Fresh winter salad with your choice of balsamic dressing or creamy citrus dressing
Main
British Airways Classics
Chicken and ham hock pudding with roast root vegetables and parsley mash
Or
Sauteed fillet of beef with braised red cabbage and Sarladaise potatoes
Or
Catch of the Day
Catch of the Day with caper and parsley sauce, vegetables and creamy risotto
Or
Salad of forest mushroom with pickled baby leeks and Cashel Blue cheese
Bistro Selection
Duck confit with smoked paprika cream, mini ratatouille and butter beans
*British Airways Classic – Minute steak sandwich with shallot and tomato confit on Manoucher Fokachio
A selection of biscuits
A selection of cheese and fruit
Dessert
Rhubarb and pear crumble with classic custard and vanilla cream
Trio of toffee desserts
Cheese Plate
Somerset Rustic
This cheese is rich, smooth and creamy with a distinctive taste and aroma that is mild but pungent.
Crowell Bishop Shropshire Blue
Contains an underlying hint of rich, buttery caramel while maintaining a smooth blue taste
Banon
This soft French cheese is made from unpasteurized goat’s milk.
Wrapped in chestnut leaves, this cheese has a woodsy, fruity flavor.
Quickes Farmhouse Cheddar
A spicy, caramel-flavored cheese with buttery texture. This is a classic unpasteurised cheese.
A basket of fresh fruit
1/10
085,193,195,197,269,279,283,285,287,289 FC
120F001-ROT1 1
English Tea Service (separate menu)
Sandwiches
Cucumber with cumin cheese on caraway bread
Egg Mayonnaise with mustard cress on white bread
Crayfish tails in cocktail sauce with rocket leaves on basil bread
Roast ham with sun-dried tomato pesto on Mediterranean bread
Savory
Danish with spinach, mushrooms and Emmenthal
Specialty Teas
Traditional English
Pure Darjeeling
Earl Grey
Pure Camomile
Pure Peppermint
Blackcurrant, Ginseng and Vanilla
Lemon and Ginger
Pure Green Tea
Patisserie
Plain or Fruit scones served with clotted cream and strawberry preserves
Carrot cake, tea macaroon and passion-fruit mousse
BA 285/7 LHR-SFO
Wine List
Champagne
Lanson Noble Cuvee Brut 1999
White Wines
Chablis Grand Cru Valmur 2006, Brocard, Burgundy
Weingut Brundlmayer Gruner Veltliner, Kamptaler Terrassen 2007
Artesa Chardonnay 2007, Carneros, California
Red Wines
Chateau Cantemerle 2001, 5eme Cru Classe, Haut-Medoc
Closerie de Vaudieu 2006, Chateauneuf-du-Pape
Lyeth Meritage 2006, Sonoma
Dessert
Chateau Coutet 1998, Premier Cru Classe, Sauternes-Barsac
Or
Chateau Petit Vedrines 2006, Sauternes
Warre’s 1992 Colheita Tawny Port
Lunch
Starters
Seared scallops on a Jerusalem artichoke puree with sweetcorn and tomato dressing
Liam Tomlin’s Tomato and courgette tart with tapenade dressing
Cream of Broccoli Soup
Fresh winter salad with your choice of balsamic dressing or creamy citrus dressing
Main
British Airways Classics
Chicken and ham hock pudding with roast root vegetables and parsley mash
Or
Sauteed fillet of beef with braised red cabbage and Sarladaise potatoes
Or
Catch of the Day
Catch of the Day with caper and parsley sauce, vegetables and creamy risotto
Or
Salad of forest mushroom with pickled baby leeks and Cashel Blue cheese
Bistro Selection
Duck confit with smoked paprika cream, mini ratatouille and butter beans
*British Airways Classic – Minute steak sandwich with shallot and tomato confit on Manoucher Fokachio
A selection of biscuits
A selection of cheese and fruit
Dessert
Rhubarb and pear crumble with classic custard and vanilla cream
Trio of toffee desserts
Cheese Plate
Somerset Rustic
This cheese is rich, smooth and creamy with a distinctive taste and aroma that is mild but pungent.
Crowell Bishop Shropshire Blue
Contains an underlying hint of rich, buttery caramel while maintaining a smooth blue taste
Banon
This soft French cheese is made from unpasteurized goat’s milk.
Wrapped in chestnut leaves, this cheese has a woodsy, fruity flavor.
Quickes Farmhouse Cheddar
A spicy, caramel-flavored cheese with buttery texture. This is a classic unpasteurised cheese.
A basket of fresh fruit
1/10
085,193,195,197,269,279,283,285,287,289 FC
120F001-ROT1 1
English Tea Service (separate menu)
Sandwiches
Cucumber with cumin cheese on caraway bread
Egg Mayonnaise with mustard cress on white bread
Crayfish tails in cocktail sauce with rocket leaves on basil bread
Roast ham with sun-dried tomato pesto on Mediterranean bread
Savory
Danish with spinach, mushrooms and Emmenthal
Specialty Teas
Traditional English
Pure Darjeeling
Earl Grey
Pure Camomile
Pure Peppermint
Blackcurrant, Ginseng and Vanilla
Lemon and Ginger
Pure Green Tea
Patisserie
Plain or Fruit scones served with clotted cream and strawberry preserves
Carrot cake, tea macaroon and passion-fruit mousse
Feb 10, 2010, 2:16 am
#655
Join Date: Aug 2004
Location: Brighton England
Programs: AA Plat, various hotels
Posts: 1,220
US 732 CLT - LGW Envoy
8th Feb 2010 Envoy Class US 732 CLT - LGW
Dinner
To Start
Gourmet cocktail snack to accompant your preferred beverage (this was a bowl of nuts)
Custom made salad
A blend of tender romaine hearts and spring mix salad greens, with your choice of grape tomatoes, fresh baby buffalo mozzarella, bacon crumbles and seasoned crytons, with choice of balsamic and roasted garlic vinaigrette or creamy italian dressing.
Entrees
Roasted choice beef medallions
Lightly covered in a red wine sauce with a hint of thyme, paired with a crispy bacon potato pancake and sauteed swiss chard
Grilled fillet of salmon
Topped with herb butter, accompanied with bacon wrapped shrimp, a crispy polenta cake and sauteed broccolini with slivered almonds
Herbed chicken and shrimp scampi
With garlic butter sauce, presented with golden duchess potatoes and baked roma tomatoes stuffed with spinach and bousin cheese.
Express Meal
Chicken Tikka kabobs
Atop spring lettuce mix, served with roma tomatoes, english cucumber, red and yellow peppers and offered with a balsamic roasted garlic dressing
Dessert
Baileys cheesecake or flourless chocolate cake and a selection of fruit and cheese
Light Breakfast
Seasonal fresh fruit, vanilla yoghurt, almond date granola and iced lemon bread.
Dinner
To Start
Gourmet cocktail snack to accompant your preferred beverage (this was a bowl of nuts)
Custom made salad
A blend of tender romaine hearts and spring mix salad greens, with your choice of grape tomatoes, fresh baby buffalo mozzarella, bacon crumbles and seasoned crytons, with choice of balsamic and roasted garlic vinaigrette or creamy italian dressing.
Entrees
Roasted choice beef medallions
Lightly covered in a red wine sauce with a hint of thyme, paired with a crispy bacon potato pancake and sauteed swiss chard
Grilled fillet of salmon
Topped with herb butter, accompanied with bacon wrapped shrimp, a crispy polenta cake and sauteed broccolini with slivered almonds
Herbed chicken and shrimp scampi
With garlic butter sauce, presented with golden duchess potatoes and baked roma tomatoes stuffed with spinach and bousin cheese.
Express Meal
Chicken Tikka kabobs
Atop spring lettuce mix, served with roma tomatoes, english cucumber, red and yellow peppers and offered with a balsamic roasted garlic dressing
Dessert
Baileys cheesecake or flourless chocolate cake and a selection of fruit and cheese
Light Breakfast
Seasonal fresh fruit, vanilla yoghurt, almond date granola and iced lemon bread.
Feb 13, 2010, 8:24 am
#656
Join Date: Oct 1999
Location: New York
Posts: 7,347
EK First Class Wine List February 2010
Emirates Airlines
February 2010
First Class
Wine List
Champagne
Dom Perignon 2009
White Wines
Chassagne Montrachet 1er Cru Abbaye Morgeot 2006, Vincent Girardin
Isabel Estate Sauvignon Blanc 2008, Marlborough
Red Wines
Chateau Rauzan Segla 2001, Margaux
Heathcote, Shiraz 2006, Dominique Portet, Victoria
Tapanappa Whalebone Vineyard Cabernet Shiraz 2005, Wrattonbully, South Australia
Dessert Wine
Chateau Guiraud 1999, Premier Cru Sauternes
Port
Warre’s 1980 Vintage Port
February 2010
First Class
Wine List
Champagne
Dom Perignon 2009
White Wines
Chassagne Montrachet 1er Cru Abbaye Morgeot 2006, Vincent Girardin
Isabel Estate Sauvignon Blanc 2008, Marlborough
Red Wines
Chateau Rauzan Segla 2001, Margaux
Heathcote, Shiraz 2006, Dominique Portet, Victoria
Tapanappa Whalebone Vineyard Cabernet Shiraz 2005, Wrattonbully, South Australia
Dessert Wine
Chateau Guiraud 1999, Premier Cru Sauternes
Port
Warre’s 1980 Vintage Port
Feb 13, 2010, 8:25 am
#657
Join Date: Oct 1999
Location: New York
Posts: 7,347
EK 385 HKG-BKK-DXB February 2010 F/Class
EK 385
HKG-BKK-DXB
February 2010
First Class Menu
Hong Kong to Bangkok
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Light Meal
Appetizer
Loch Fyne Salmon
Cured slices of Scottish salmon, served with caviar, quail eggs and sour cream
Or
Oven-roasted lamb loin
Accompanied with orange segments and daikon cress, served with a mango chutney
Salad
Seasonal Salad served with a choice of dressing
Main Course
Steamed fillet of ling fish
With preserved vegetable soya sauce and carrot flowers
Or
Chinese style roast chicken
Coated with a rich plum sauce
Or
Grilled Lamb Rack
Topped with semi-dried tomatoes, black olives and lamb jus
Or
Stir-fried rice with tofu
Classic vegetable stir-fried rice topped with lightly fried pieces of tofu
Side dishes
A selection of steamed rice, Chinese fried egg noodles with bean sprouts and spring onions, fresh garden vegetables, boiled pak choy and sweet potato mash
Dessert
Orange chocolate mousse cake
Light orange flavored chocolate mousse cake, accompanied with fresh berries
Cheese
International cheese selection
Hot Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
Freshly brewed, decaffeinated, espresso and cappuccino
Chocolates
Bangkok to Dubai
A la Carte Dining
Continental Breakfast
Fresh seasonal fruit
Yogurt – natural or fruit
Assorted Cereals
Bread basket
A variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves
Hot Breakfast
Cheese and tomato omelette
With a grilled chicken chipolata, sautéed seasonal vegetables and potato risolee
Or
Plain scrambled eggs
Topped with a creamy béchamel sauce, served with a spinach cake, grilled chicken sausages, sautéed mushrooms and roasted tomato
Or
Stir-fried Green Noodles
Wok-fried noodles with thinly sliced beef and vegetables
Hot Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
Freshly brewed, decaffeinated, espresso and cappuccino
Last hot meal orders shall be taken 1hr and 30mins before landing
HKG-BKK-DXB
February 2010
First Class Menu
Hong Kong to Bangkok
http://share.shutterfly.com/action/w...8QbNHDNy5bqQS4
Light Meal
Appetizer
Loch Fyne Salmon
Cured slices of Scottish salmon, served with caviar, quail eggs and sour cream
Or
Oven-roasted lamb loin
Accompanied with orange segments and daikon cress, served with a mango chutney
Salad
Seasonal Salad served with a choice of dressing
Main Course
Steamed fillet of ling fish
With preserved vegetable soya sauce and carrot flowers
Or
Chinese style roast chicken
Coated with a rich plum sauce
Or
Grilled Lamb Rack
Topped with semi-dried tomatoes, black olives and lamb jus
Or
Stir-fried rice with tofu
Classic vegetable stir-fried rice topped with lightly fried pieces of tofu
Side dishes
A selection of steamed rice, Chinese fried egg noodles with bean sprouts and spring onions, fresh garden vegetables, boiled pak choy and sweet potato mash
Dessert
Orange chocolate mousse cake
Light orange flavored chocolate mousse cake, accompanied with fresh berries
Cheese
International cheese selection
Hot Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
Freshly brewed, decaffeinated, espresso and cappuccino
Chocolates
Bangkok to Dubai
A la Carte Dining
Continental Breakfast
Fresh seasonal fruit
Yogurt – natural or fruit
Assorted Cereals
Bread basket
A variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves
Hot Breakfast
Cheese and tomato omelette
With a grilled chicken chipolata, sautéed seasonal vegetables and potato risolee
Or
Plain scrambled eggs
Topped with a creamy béchamel sauce, served with a spinach cake, grilled chicken sausages, sautéed mushrooms and roasted tomato
Or
Stir-fried Green Noodles
Wok-fried noodles with thinly sliced beef and vegetables
Hot Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
Freshly brewed, decaffeinated, espresso and cappuccino
Last hot meal orders shall be taken 1hr and 30mins before landing
Feb 13, 2010, 8:26 am
#658
Join Date: Oct 1999
Location: New York
Posts: 7,347
EK 384 DXB-BKK-HKG First Class February 2010
February 2010
Emirates First Class Menu
EK 384
Dubai to Bangkok to Hong Kong
Dubai to Bangkok
A la Carte Dining
Continental Breakfast
Fresh seasonal fruit
Yogurt – natural or fruit
Assorted Cereals
Bread Basket
A variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves
Cheese Selection
Which includes Camembert, Emmenthal, cheddar and smoked cheese, served with an array of garnishes, crudités and olives
Hot Breakfast
Scrambled eggs
Garnished with fresh chives, served with grilled chicken and pepper cubes, turkey bacon, golden fried roesti potatoes and roasted plum tomato with black pepper seasoning
Or
Plain omelette
Topped with asparagus ragout, accompanied with a cream corn filled tomato cup, steamed new potato wedges with herbs and sautéed mixed peppers
Or
Stir-fried Noodles
Vegetable stir-fried noodles with tender slices of beef, shiitake mushrooms, spring onion and chili garnish
Hot Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
Freshly brewed, decaffeinated, espresso and cappuccino
Last hot meal orders shall be taken 1hr and 30mins before landing
Bangkok to Hong Kong
http://share.shutterfly.com/action/w...8QbNHDNy5bqQUg
Light Meal
Appetizer
Smoked Tuna
Rolled with fresh crudités, served with grilled scallops and a light horseradish cream
Or
Honey roast Duck
Served with a sweet mango salsa and pickled ginger slices, fresh watercress and radicchio leaves
Salad
Seasonal Salad served with a choice of dressing
Main Course
Chasseur Chicken
Pan-fried chicken thigh, served with a classic creamy mushroom sauce
Or
Stir-fried Beef
Wok-fried beef slices with a rich oyster sauce
Or
Shrimp curry cooked in a spicy masala
Or
Okra masala accompanied with a potato and cauliflower curry
Side dishes
A selection of fragrant red and white jasmine rice, fondant potatoes, array of steamed assorted vegetables and stir-fried sweet and sour vegetables
Dessert
Cashew Nut nougatine
Served with whipped cream and a candied cherry
Bread
Bread Basket
A variety of freshly baked rolls and garlic bread
Cheese
International cheese selection
Hot Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
Freshly brewed, decaffeinated, espresso and cappuccino
Chocolates
Emirates First Class Menu
EK 384
Dubai to Bangkok to Hong Kong
Dubai to Bangkok
A la Carte Dining
Continental Breakfast
Fresh seasonal fruit
Yogurt – natural or fruit
Assorted Cereals
Bread Basket
A variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves
Cheese Selection
Which includes Camembert, Emmenthal, cheddar and smoked cheese, served with an array of garnishes, crudités and olives
Hot Breakfast
Scrambled eggs
Garnished with fresh chives, served with grilled chicken and pepper cubes, turkey bacon, golden fried roesti potatoes and roasted plum tomato with black pepper seasoning
Or
Plain omelette
Topped with asparagus ragout, accompanied with a cream corn filled tomato cup, steamed new potato wedges with herbs and sautéed mixed peppers
Or
Stir-fried Noodles
Vegetable stir-fried noodles with tender slices of beef, shiitake mushrooms, spring onion and chili garnish
Hot Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
Freshly brewed, decaffeinated, espresso and cappuccino
Last hot meal orders shall be taken 1hr and 30mins before landing
Bangkok to Hong Kong
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Light Meal
Appetizer
Smoked Tuna
Rolled with fresh crudités, served with grilled scallops and a light horseradish cream
Or
Honey roast Duck
Served with a sweet mango salsa and pickled ginger slices, fresh watercress and radicchio leaves
Salad
Seasonal Salad served with a choice of dressing
Main Course
Chasseur Chicken
Pan-fried chicken thigh, served with a classic creamy mushroom sauce
Or
Stir-fried Beef
Wok-fried beef slices with a rich oyster sauce
Or
Shrimp curry cooked in a spicy masala
Or
Okra masala accompanied with a potato and cauliflower curry
Side dishes
A selection of fragrant red and white jasmine rice, fondant potatoes, array of steamed assorted vegetables and stir-fried sweet and sour vegetables
Dessert
Cashew Nut nougatine
Served with whipped cream and a candied cherry
Bread
Bread Basket
A variety of freshly baked rolls and garlic bread
Cheese
International cheese selection
Hot Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
Freshly brewed, decaffeinated, espresso and cappuccino
Chocolates
Feb 13, 2010, 8:27 am
#659
Join Date: Oct 1999
Location: New York
Posts: 7,347
EK 384 DXB-BKK-HKG Business Class February 2010
Emirates Business Class Menu
February 2010
EK 384
Dubai to Bangkok to Hong Kong
Dubai to Bangkok
Breakfast
Juice
Fresh fruit juice
Fruit
Fresh Seasonal Fruit
Main Course
Scrambled eggs
Garnished with fresh chives, served with grilled chicken and pepper cubes, turkey bacon, golden fried roesti potatoes and roasted plum tomato with black pepper seasoning
Or
Plain omelette
Topped with asparagus ragout, accompanied with a cream corn filled tomato cup, steamed new potato wedges with herbs and sautéed mixed peppers
Or
Stir-fried Noodles
Vegetable stir-fried noodles with tender slices of beef, shiitake mushrooms, spring onion and chili garnish
Bread Basket
A variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves
Hot Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
Freshly brewed, decaffeinated, espresso and cappuccino
Bangkok to Hong Kong
Light Meal
Appetizer
Smoked Tuna
Rolled with fresh crudités, served with grilled scallops and a light horseradish cream
Or
Honey roast Duck
Served with a sweet mango salsa and pickled ginger slices, fresh watercress and radicchio leaves
Main Course
Chasseur Chicken
Pan-fried chicken thigh, served with a classic creamy mushroom sauce, duchess potatoes, grilled zucchini and roast tomato
Or
Stir-fried Beef
Wok-fried beef slices with a rich oyster sauce, served with fragrant red and white rice and steamed baby bak choy
Or
Shrimp curry
Cooked in a spicy masala, served with vegetable rice and a pea and paneer vegetable curry
Dessert
Cashew Nut nougatine
Served with whipped cream and a candied cherry
Bread
Bread Basket
A variety of freshly baked rolls and garlic bread
Cheese
International cheese selection
Hot Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
Freshly brewed, decaffeinated, espresso and cappuccino
Chocolates
February 2010
EK 384
Dubai to Bangkok to Hong Kong
Dubai to Bangkok
Breakfast
Juice
Fresh fruit juice
Fruit
Fresh Seasonal Fruit
Main Course
Scrambled eggs
Garnished with fresh chives, served with grilled chicken and pepper cubes, turkey bacon, golden fried roesti potatoes and roasted plum tomato with black pepper seasoning
Or
Plain omelette
Topped with asparagus ragout, accompanied with a cream corn filled tomato cup, steamed new potato wedges with herbs and sautéed mixed peppers
Or
Stir-fried Noodles
Vegetable stir-fried noodles with tender slices of beef, shiitake mushrooms, spring onion and chili garnish
Bread Basket
A variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves
Hot Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
Freshly brewed, decaffeinated, espresso and cappuccino
Bangkok to Hong Kong
Light Meal
Appetizer
Smoked Tuna
Rolled with fresh crudités, served with grilled scallops and a light horseradish cream
Or
Honey roast Duck
Served with a sweet mango salsa and pickled ginger slices, fresh watercress and radicchio leaves
Main Course
Chasseur Chicken
Pan-fried chicken thigh, served with a classic creamy mushroom sauce, duchess potatoes, grilled zucchini and roast tomato
Or
Stir-fried Beef
Wok-fried beef slices with a rich oyster sauce, served with fragrant red and white rice and steamed baby bak choy
Or
Shrimp curry
Cooked in a spicy masala, served with vegetable rice and a pea and paneer vegetable curry
Dessert
Cashew Nut nougatine
Served with whipped cream and a candied cherry
Bread
Bread Basket
A variety of freshly baked rolls and garlic bread
Cheese
International cheese selection
Hot Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
Freshly brewed, decaffeinated, espresso and cappuccino
Chocolates
Mar 22, 2010, 8:01 pm
#660
Join Date: Oct 1999
Location: New York
Posts: 7,347
AA 169 LAX-NRT First Class March 2010
American Airlines
First Class
March 2010
AA 169
Los Angeles to Tokyo Narita
From Our Wine Cellar
Specially Selected by Wine Consultant Ken Chase
Champagne
Pommery Brut Champagne
White Wines
Joseph Drouhin Rully Chardonnay
Groom Lenswood Sauvignon Blanc, Adelaide Hills, Australia
Red Wines
Domaine Duclaux Chateauneuf-du-Pape
Cloudline Pinot Noir, Oregon
Apertifs and Dessert Wines
Emilio Lustau Sherry
Choya Umeshu Plum Liqueur “Excellent”
Gekkeikan Horin Daiginjo Sake
Graham’s 20 Years Old Tawny Port
Dining Service
Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. We invite you to experience new menu items developed in collaboration with renowned Hawaiian restauranteur, author and TV host Sam Choy and Chef’s Conclave member Nancy Brussat.
We are also pleased to offer traditional Japanese cuisine on today’s flight. In order to ensure our Japanese cuisine option is available, we kindly request you pre-order this selection at least 24 hours prior to your flight. There are a limited number of Japanese cuisine meals on board. We apologize if your first selection is not available.
To Start
Warm mixed nuts
Or
Roasted garlic edamame hummus with pita chips
Appetizer
Smoked salmon and citrus marinated shrimp accompanied by capers, red onion and sour cream
The Salad Cart
Fresh seasonal greens with julienned zucchini, yellow bell peppers, butter mushrooms and cherry tomatoes offered with pickled ginger vinaigrette or Sapori d’Arte olive oil and balsamic vinegar
Peppered roasted chicken breast
Bread Basket
Assorted gourmet breads
Main Course
Pineapple Teriyaki Beef
Grilled fillet of beef enhanced by braised pineapple teriyaki sauce, offered with grilled asparagus, carrots and steamed rice
A signature Sam Choy item
Or
Char Siu Pork Bowl
Marinated char siu pork served over egg fried rice with bacon, accompanied by seared broccolini, shiitake mushrooms and bell peppers
Or
Orange Chipotle Shrimp
Orange barbecue chipotle shrimp served with sautéed haricots verts, roasted peppers and basmati rice with corn
Or
Cheese Tortellini with Romano Sauce
Homemade tortellini stuffed with three cheeses, topped with tomato, mushroom and mozzarella sauce, Parmesan cheese and parsley
Dine Upon Request
You may choose one of the featured entrées to be served with an appetizer and dessert, presented all at once, at any time you wish.
Dessert
Ice Cream Sundae
Vanilla ice cream with a choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans
Fruit and cheese
A selection of seasonal fruit and fine cheeses
Or
Grand Marnier Fruit Salad
Snack Attack
Please feel free to help yourself to an assortment of sweets and other snacks near our galley, at any time after your meal.
Mid-Flight Snack
Select from
Edo-style Mini Bento Box
Vinegared rice wrapped in bean curd skin, rolled sushi and seasonal Japanese pickles
Fresh Cut Fruit
Light Meal
Offered Prior to Arrival
Salad
Fresh Seasonal Greens with red peppers and radish, offered with Asian sesame vinaigrette
Main Course
Sesame Chicken
Sesame Chicken with an Asian salad and a plum vinaigrette dressing
Or
Tahitian Crabmeat Soup
Crabmeat and steamed taro potatoes simmered in a creamy chicken broth with spinach and onions
A signature Sam Choy item
Dessert
Freshly baked on board chocolate chip cookies
Pre-Arrival Beverage
For your enjoyment
Chilled sparkling water with a fresh citrus garnish
3/10
3Cls, First, LAX-NRT, Lunch-Dinner
73PM160 160F061-3A
First Class
March 2010
AA 169
Los Angeles to Tokyo Narita
From Our Wine Cellar
Specially Selected by Wine Consultant Ken Chase
Champagne
Pommery Brut Champagne
White Wines
Joseph Drouhin Rully Chardonnay
Groom Lenswood Sauvignon Blanc, Adelaide Hills, Australia
Red Wines
Domaine Duclaux Chateauneuf-du-Pape
Cloudline Pinot Noir, Oregon
Apertifs and Dessert Wines
Emilio Lustau Sherry
Choya Umeshu Plum Liqueur “Excellent”
Gekkeikan Horin Daiginjo Sake
Graham’s 20 Years Old Tawny Port
Dining Service
Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. We invite you to experience new menu items developed in collaboration with renowned Hawaiian restauranteur, author and TV host Sam Choy and Chef’s Conclave member Nancy Brussat.
We are also pleased to offer traditional Japanese cuisine on today’s flight. In order to ensure our Japanese cuisine option is available, we kindly request you pre-order this selection at least 24 hours prior to your flight. There are a limited number of Japanese cuisine meals on board. We apologize if your first selection is not available.
To Start
Warm mixed nuts
Or
Roasted garlic edamame hummus with pita chips
Appetizer
Smoked salmon and citrus marinated shrimp accompanied by capers, red onion and sour cream
The Salad Cart
Fresh seasonal greens with julienned zucchini, yellow bell peppers, butter mushrooms and cherry tomatoes offered with pickled ginger vinaigrette or Sapori d’Arte olive oil and balsamic vinegar
Peppered roasted chicken breast
Bread Basket
Assorted gourmet breads
Main Course
Pineapple Teriyaki Beef
Grilled fillet of beef enhanced by braised pineapple teriyaki sauce, offered with grilled asparagus, carrots and steamed rice
A signature Sam Choy item
Or
Char Siu Pork Bowl
Marinated char siu pork served over egg fried rice with bacon, accompanied by seared broccolini, shiitake mushrooms and bell peppers
Or
Orange Chipotle Shrimp
Orange barbecue chipotle shrimp served with sautéed haricots verts, roasted peppers and basmati rice with corn
Or
Cheese Tortellini with Romano Sauce
Homemade tortellini stuffed with three cheeses, topped with tomato, mushroom and mozzarella sauce, Parmesan cheese and parsley
Dine Upon Request
You may choose one of the featured entrées to be served with an appetizer and dessert, presented all at once, at any time you wish.
Dessert
Ice Cream Sundae
Vanilla ice cream with a choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans
Fruit and cheese
A selection of seasonal fruit and fine cheeses
Or
Grand Marnier Fruit Salad
Snack Attack
Please feel free to help yourself to an assortment of sweets and other snacks near our galley, at any time after your meal.
Mid-Flight Snack
Select from
Edo-style Mini Bento Box
Vinegared rice wrapped in bean curd skin, rolled sushi and seasonal Japanese pickles
Fresh Cut Fruit
Light Meal
Offered Prior to Arrival
Salad
Fresh Seasonal Greens with red peppers and radish, offered with Asian sesame vinaigrette
Main Course
Sesame Chicken
Sesame Chicken with an Asian salad and a plum vinaigrette dressing
Or
Tahitian Crabmeat Soup
Crabmeat and steamed taro potatoes simmered in a creamy chicken broth with spinach and onions
A signature Sam Choy item
Dessert
Freshly baked on board chocolate chip cookies
Pre-Arrival Beverage
For your enjoyment
Chilled sparkling water with a fresh citrus garnish
3/10
3Cls, First, LAX-NRT, Lunch-Dinner
73PM160 160F061-3A