The All-Airline FT Menu Collection
Apr 10, 2010, 4:54 am
#676
Join Date: Oct 1999
Location: New York
Posts: 7,347
JL731/735/027 Tokyo to Hong Kong April to June 2010
April to June 2010
JAL 731/735/027
Tokyo (Haneda/Narita) to Hong Kong
Business Class
Main Meal
Western
Duck Foie Gras “Torchon” with Prune Sauce
Seafood Gateau with Red Beet Jelly
Main Dish (Choice)
(April)
Tenderloin of Beef Steak with Red Wine Sauce (380kcal)
Roasted Fillet of Sole with Leek & Potato Light Veloute (216kcal)
(May)
Japanese Beef Hamburger Steak with Zingara Sauce (502kcal)
Steamed Yellow Fin Sole & Fish Mousse with Sea Urchin Cream Sauce (233kcal)
(June)
Tenderloin of Beef Steak with Herb Gravy Sauce (303kcal)
Stuffed Yellow Fin Sole with Low Fat Basil Cream Sauce (207kcal)
Fresh Salad
Bread
Please enjoy Japanese rice powder bread
Cheese & Crackers
Dessert
(April) Green Tea Tiramisu
(May) Sweet Chocolate & Orange Gateau
(June) Black Seasame Blanc-manger
Coffee/Tea
Japanese
Zensai
Braised Conger Eel “Oshi Sushi”
Boiled Shirmp & Broad Bean
Grilled Bamboo Shoots with Green miso Sauce
Fried Marinated Fat Greenling in Lemon Cup
Poached Squid & Clam with Miso Mustard Sauce
Sushi
Salmon “Chirashi” Sushi
Dainomono
(April) Deep-simmered Fillet of Sea-bream with Soy Starch sauce
(May) Steamed Prawn Mousse rolled with Cabbage, Sea Urchin Sauce
(June) Braised Beef “Sukiyaki” Style with Japanese Poached egg
Miso Soup
Japanese Sweet
Green Tea
We are pleased to offer ice cream after meal service
NRT-HKG/HND-HKG
JL 731/735/027
’10-A
JAL 731/735/027
Tokyo (Haneda/Narita) to Hong Kong
Business Class
Main Meal
Western
Duck Foie Gras “Torchon” with Prune Sauce
Seafood Gateau with Red Beet Jelly
Main Dish (Choice)
(April)
Tenderloin of Beef Steak with Red Wine Sauce (380kcal)
Roasted Fillet of Sole with Leek & Potato Light Veloute (216kcal)
(May)
Japanese Beef Hamburger Steak with Zingara Sauce (502kcal)
Steamed Yellow Fin Sole & Fish Mousse with Sea Urchin Cream Sauce (233kcal)
(June)
Tenderloin of Beef Steak with Herb Gravy Sauce (303kcal)
Stuffed Yellow Fin Sole with Low Fat Basil Cream Sauce (207kcal)
Fresh Salad
Bread
Please enjoy Japanese rice powder bread
Cheese & Crackers
Dessert
(April) Green Tea Tiramisu
(May) Sweet Chocolate & Orange Gateau
(June) Black Seasame Blanc-manger
Coffee/Tea
Japanese
Zensai
Braised Conger Eel “Oshi Sushi”
Boiled Shirmp & Broad Bean
Grilled Bamboo Shoots with Green miso Sauce
Fried Marinated Fat Greenling in Lemon Cup
Poached Squid & Clam with Miso Mustard Sauce
Sushi
Salmon “Chirashi” Sushi
Dainomono
(April) Deep-simmered Fillet of Sea-bream with Soy Starch sauce
(May) Steamed Prawn Mousse rolled with Cabbage, Sea Urchin Sauce
(June) Braised Beef “Sukiyaki” Style with Japanese Poached egg
Miso Soup
Japanese Sweet
Green Tea
We are pleased to offer ice cream after meal service
NRT-HKG/HND-HKG
JL 731/735/027
’10-A
Apr 11, 2010, 2:17 pm
#677
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Lufthansa
First Class menu
Frankfurt to Bangkok
April 2010
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
Marinated Tenderloin of Beef with Teriyaki Sauce and Asian Vegetable Salad, Artichokes and Tomatoes with roasted Sesame and Salad of Corn fed Poulard
or
Hot Specialty
Apple and Lime Risotto with Ginger and Carro Puree
Cheese and Dessert
Bleu de Gex, Fougerus and Livarot Cheese
Fresh Fruit
Menu
Choice of Hors d’oeuvre
Caviar with the traditional Garnishes
Crabmeat and Avocado Timbale with green Apple and roasted Sesame
Goat Cheese and Tomato Terrine, Pesto with Pine Nuts
Roulade of Quail on Spinach with marinated Swedes
Salad
Frisee, Rucola, Radicchio and Romain Lettuce with Carrots, Tomatoes and Bell Pepper
with your Choice of Wild Garlic of Orange and Mustard Dressing
Choice of Main Courses
Stiller's Sauerbraten, slow braised Beef Cheek, Cauliflower Puree and fried Bread Dumpling Slices
Grilled Scallops with Nutmeg and Vanilla Sauce, Suger Peas, Beans, Mushrooms and green Pea Mash
Vegetable Strudel with Asian Soy Jus, Baby Bok Choy and Shiitake Mushrooms
Fried Breat of Guinea Fowl with Toto Trilogy and Parisienne Potatoes
Selection of Cheese and Dessert
Bleu de Gex, Fougerus, Beaufort, Livarot and ashed Goat Cheese
garnished with Grapes and Pecan Nuts
White Coffee Mousse and Chocolate Sorbet with Red Wine and Espresso Sauce
Warm Banana Cake, Caramel Sauce and Macadamia Nut Ice-Cream
Specialty Dessert Wines
Vinothek
Champagne
2000 Champagne Laurent-Perrier Millesime, Frankreich
Wine lovers know that the champagne house Laurent-Perrier only produces a vintage champagne in outstanding years. By doing so, this champagne house, founded in 1812 and meanwhile one of the leading houses around the world, is continuing an old tradition: a respect for nature and for the wines, a passion for quality and strong and lasting relationships with people. On top of this comes energy, both that of Bernad de Nonancourt, the creator of the style and the wines of Laurent-Perrier, and of his daughters Alexandra and Stephaniew, who manage this independent house today and perpetuate these values. Consequently the winner of the champagne tasting is no surprise. This blend of chardonnay and pinot noir is most appealing with its freshness as well as its complex aromatics suggesting white peaches, dried apricots, fresh brioche and roasted almonds. This champagne is a real pleasure with its creamy character on the palate and long, persistent finish.
Aperitif
Campari
A red mild bitters-type cordial.
Sherry "La Guita"
A classic Sherry with fruity flavour and a taste of elegant saltiness, typical for Manzanilla Sherry.
Monthly Proposal
2006 Mendoza Malbec, Catena Alta, Argentinien
The snow-covered peaks of the Andes and the highest mountain in America, Aconcagua, at around 7000 metres, dominate the backdrop of the wine-producing region of Mendoza. The dry, markedly continental climate and optimum water supply thanks to the glacial rivers from the Andes, create conditions that are just about perfect for wine-growing. It is therefore not surprising that more than 70 percent of Argentina's wine production thrives on the largely sandy and clay-rich alluvial soils here. Nicolas Catena has certainly long been aware of the potential of such a landscape. In 1994, together with his team, he determined that the best vineyards for the grape varieties chardonnay, cabernet sauvignon and malbec. The innovation "Catena Alta" was born. The winemaker Jose Galante achieved considerable acclaim with the 1994 cabernet sauvignon and in 1996 the first limited production malbec was presented. The 2006 vintage was characterised by slightly higher than average temperatures and optimum water supply. As half the grapes in the vineyards were removed during the green harvest, the remaining grapes were able to ripen to perfection. It therefore comes as no surprise that Wine Spectator awarded a coveted 93 Points out of 100 for this top Argentine wine and it also gained top marks from our Lufthansa tasting panel. This is a powerful wine with intense aromas of berry fruits, fine toasty notes, elegant minerality and a touch of gentle spices. On the palate it is opulent with plenty of fruit and ripe tannins.
White Wine
2007 Schloss Vollrads Riesling Spatlese trocken, Gutsverwaltung Schloss Vollrads, Deutschland
Embedded between the wooded Taunus mountains and the mighty Rhine river, Schloss Vollrads' vineyards are to be found around the Herren von Greiffenclau manor house. This southerly site, protected from the mountain winds by woods and with the Rhine acting as a heat reservoir, allows the Riesling vines growing on the loess-loam and Taunus quartzite soils to achieve optimum ripeness. The roots burrow up to 20 metres down into the ground and take up many minerals. The resultant wines are like this Spatlese, which has a charming palate with an elegant minerality and ripe fruit flavours of passion fruit, apple and apricot.
2008 Pomino Bianco DOC "Benefizo", Marhesi de Frescobaldi, Italien
The scenery of the Tosco Emiliani hills in the Apennines is characterised by gentle vineyard slopes, thick pine forests and abundant olive groves. This is where "Benefizio" comes from. The Frescobaldi family brought various varieties such as Chardonnay and Pinot Blanc to Pomino in 1855. The particularity of the location and the long-standing cultivation of these varieties have contributed to the fact that wines produced here are allowed to use the protected region of origin designation DOC. This extraordinary wines comes from the top site Benefizio, which is only 9 ha in size. The wine has a delightful straw yellow colour and a charming bouquet with aromas of ripe yellow fruit intermingled with hazelnuts.
2008 Ihringer Winklerberg Weibburgunder Spatlese trocken, Winzergenossenschaft Ihringen, Deutschland
Ihringen is proud to promote itself as the "warmest place in Germany", and indeed, the sun burns here with sub-tropical intensity onto the exposed steep slopes of the Winklerberg with its weathered basalt bedrock soils and numerous low vineyard walls which store the warmth of the sun during the day and give it back to the vines at night. This helps to ripen the grapes to the optimum. This barrique-matured Pinot Blanc is a typical example of the excellent quality from this top vineyard site. On the nose it has subtle aromas of vanilla, pear and citrus fruit and the palate is most attractive with its smooth texture, fine acidity and pleasing concentration.
Red Wine
2006 Dao Reserva, Casa de Santar, Portugal
Casa de Santar is the largest private wine estate in the Dao region and has been producing fine wine since 1616. The estate relies on a treasure trove of indigenous grape varieties such as touriga nacional, the main variety in Dao, as well as alfrocheiro and tinta roriz. The talented winemaker, who vinifies a stunning red wine from these grapes, maturing it for several months in French oak barriques, is called Pedro de Vasconcellos e Souza. The result is a powerful, purple-coloured red wine with delightful aromas, ripe berry fruit and gentle spicy notes in the background. The palate is most pleasing with its fine-grained tannins and opulent character.
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
Keidrich Grafenberg Riesling Auslese, Weingut Robert Weil, Deutschland
The Grafenberg is one of the top vineyard sites in the Rheingau and has been classified as an "Erste Lage". With gradients of up to 50 percent in this south-west facing site, the vines receive the full force of the sun and thereby benefit from ideal growing conditions. The combination of vineyard site with phyllite and loess-loam soils guarantees a long ripening period for the grapes. The Grafenberg Auslese shows opulent fruit of ripe peaches and mango with elegant citrus notes, as well as having restrained sweetness and oustanding length on the palate.
Monthly Proposal
Vielle Pomme Royale - Alter Apfel, Etter, Schweiz
The Etter family's story is typical of many farming families in central Switzerland. From the 13th century onwards, the family farmed the land on their mountain farm ("Berglihof"). It was usual to distill one's own kirsch as it was a household remedy "healing everything from cuts and bruises to emotional upsets". The Etters have turned this skill into a fine art. As long ago as 1840 the farmer Johann Baptist Etter had made a name for himself as an excellent "Chriesibrenner", as someone who distills kirsch is known in Swiss German. It was Johann Baptist's son Paul who made the art of distilling the main family occupation, and to this day, Etter continues as an independent family company, run by Hans Etter in the fourth generation wih great passion. Hans Etters' considerable experience with fine spirits leads him, time and time again, to create new trhings. One of his creations is this eleant and unusual specialty, Vielle Pomme Royale, the base of which is the heat distillate of the best, hand-picked Gravenstein apples. There are stiull a few farmers who supply unsprayed Gravenstein apples to the distillery. These small, flavoursome apples are gently mashed, carefully fermented and subsequently distilled with great skill. This expressive spirit is matured for three years, thereby allowing it time to develop its distinctive, delicate and fruity taste. And with only 30% abv, this delightful apple speciality is not too strong.
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 flavor 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 LBV 2000
An intensive, young and powerful port with a light fruit flavour.
Mineral Water
Apollinaris, sparkling natural minera water
Vio, natural mineral water
Fruit juices
Apple Juice
Tomato Juice
Orange Juice
Soft Drinks
Coca-Cola, Coca-Cola Zero, Sprite
Kinley Tonic Water, Kinley Bitter Lemon, Kinley Ginger Ale
German Beers
Warsteiner Premium Verum
Germaqn premium lager
Warsteiner Premium alkoholfrei
with genuine 0.0% alc. vol
Hot Beverages
Jacobs Kaffee
Royal Diplomat 100% Arabica Coffee from the Highlands
Nespresso Espresso und Cappuccino, 3 Grands Crus des Kaffees
Ristretto: 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: This is a light and delicate decaffeinate variety which strikes a good balance beteen mildness and acidity.
Masala Tee
Exclusively on flights to and from India
Eilles Teespezialitäten
Darjeeling Royal First Flush Blatt
Harvested in springtime in the best tea gardens of the Himilayan foothills, this superior quality shows a lot of white leaf toips after the winter’s rest in Northern India. Its aroma is crisp and fresh, reminiscent of lilies of the valley, its color pale orange.
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.
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.
Pfefferminz Tee
Select, finely-cut peppermint leaves to renew and refresh the entire body. Enjoyment for mind, body, and soul.
Rooibos Vanille
South African rooibos blended with vanilla and vanilla aroma for subtle sweetness and copper infusion. Low tannin content and caffeine-free.
Yogi Tee Himmlischer Gluckstee Bio
An ayurvedic blend opf spices and herbs based on the ancient Indan wisdom of life. It has a pleasant taste and is a benefit for your body, mind and soul. A composition containing cinnamon, ginger, hops, lavender, aniseed, basil, pepper and cardamom. All ingredients are organic. Cheerful placidity is the most beautiful spiritual condition.
Breakfast
If you prefer more time to rest, we will serve the breakfast variety of your choice until we begin our descent from travelling altitude and approach landing.
Entrees
Freshly squeezed Orange Juice
Fresh Fruit
Yogurt, Curd Cream with fresh Fruit and Almonds, Smacks (sic) and Milk
Emmental, Camembert, Rahmbergh Cheese
Parma Ham, smoked Turkey Breast, Tyrolean Bacon
Smoked Atlantic Salmon, Filet of Trout
Scrambled Egg freshly prepared upon you Request
with your Choice of Bacon or Chives
Coffee and Tea
Coffee from the Highlands
Espresso
Cappuccino
Darjeeling
Earl Grey
Yogi Tea
Asia Green Tea
Rooibos Vanilla
Herbal Infusion
First Class menu
Frankfurt to Bangkok
April 2010
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
Marinated Tenderloin of Beef with Teriyaki Sauce and Asian Vegetable Salad, Artichokes and Tomatoes with roasted Sesame and Salad of Corn fed Poulard
or
Hot Specialty
Apple and Lime Risotto with Ginger and Carro Puree
Cheese and Dessert
Bleu de Gex, Fougerus and Livarot Cheese
Fresh Fruit
Menu
Choice of Hors d’oeuvre
Caviar with the traditional Garnishes
Crabmeat and Avocado Timbale with green Apple and roasted Sesame
Goat Cheese and Tomato Terrine, Pesto with Pine Nuts
Roulade of Quail on Spinach with marinated Swedes
Salad
Frisee, Rucola, Radicchio and Romain Lettuce with Carrots, Tomatoes and Bell Pepper
with your Choice of Wild Garlic of Orange and Mustard Dressing
Choice of Main Courses
Stiller's Sauerbraten, slow braised Beef Cheek, Cauliflower Puree and fried Bread Dumpling Slices
Grilled Scallops with Nutmeg and Vanilla Sauce, Suger Peas, Beans, Mushrooms and green Pea Mash
Vegetable Strudel with Asian Soy Jus, Baby Bok Choy and Shiitake Mushrooms
Fried Breat of Guinea Fowl with Toto Trilogy and Parisienne Potatoes
Selection of Cheese and Dessert
Bleu de Gex, Fougerus, Beaufort, Livarot and ashed Goat Cheese
garnished with Grapes and Pecan Nuts
White Coffee Mousse and Chocolate Sorbet with Red Wine and Espresso Sauce
Warm Banana Cake, Caramel Sauce and Macadamia Nut Ice-Cream
Specialty Dessert Wines
LH772 03/10-04/10
Vinothek
Champagne
2000 Champagne Laurent-Perrier Millesime, Frankreich
Wine lovers know that the champagne house Laurent-Perrier only produces a vintage champagne in outstanding years. By doing so, this champagne house, founded in 1812 and meanwhile one of the leading houses around the world, is continuing an old tradition: a respect for nature and for the wines, a passion for quality and strong and lasting relationships with people. On top of this comes energy, both that of Bernad de Nonancourt, the creator of the style and the wines of Laurent-Perrier, and of his daughters Alexandra and Stephaniew, who manage this independent house today and perpetuate these values. Consequently the winner of the champagne tasting is no surprise. This blend of chardonnay and pinot noir is most appealing with its freshness as well as its complex aromatics suggesting white peaches, dried apricots, fresh brioche and roasted almonds. This champagne is a real pleasure with its creamy character on the palate and long, persistent finish.
Aperitif
Campari
A red mild bitters-type cordial.
Sherry "La Guita"
A classic Sherry with fruity flavour and a taste of elegant saltiness, typical for Manzanilla Sherry.
Monthly Proposal
2006 Mendoza Malbec, Catena Alta, Argentinien
The snow-covered peaks of the Andes and the highest mountain in America, Aconcagua, at around 7000 metres, dominate the backdrop of the wine-producing region of Mendoza. The dry, markedly continental climate and optimum water supply thanks to the glacial rivers from the Andes, create conditions that are just about perfect for wine-growing. It is therefore not surprising that more than 70 percent of Argentina's wine production thrives on the largely sandy and clay-rich alluvial soils here. Nicolas Catena has certainly long been aware of the potential of such a landscape. In 1994, together with his team, he determined that the best vineyards for the grape varieties chardonnay, cabernet sauvignon and malbec. The innovation "Catena Alta" was born. The winemaker Jose Galante achieved considerable acclaim with the 1994 cabernet sauvignon and in 1996 the first limited production malbec was presented. The 2006 vintage was characterised by slightly higher than average temperatures and optimum water supply. As half the grapes in the vineyards were removed during the green harvest, the remaining grapes were able to ripen to perfection. It therefore comes as no surprise that Wine Spectator awarded a coveted 93 Points out of 100 for this top Argentine wine and it also gained top marks from our Lufthansa tasting panel. This is a powerful wine with intense aromas of berry fruits, fine toasty notes, elegant minerality and a touch of gentle spices. On the palate it is opulent with plenty of fruit and ripe tannins.
White Wine
2007 Schloss Vollrads Riesling Spatlese trocken, Gutsverwaltung Schloss Vollrads, Deutschland
Embedded between the wooded Taunus mountains and the mighty Rhine river, Schloss Vollrads' vineyards are to be found around the Herren von Greiffenclau manor house. This southerly site, protected from the mountain winds by woods and with the Rhine acting as a heat reservoir, allows the Riesling vines growing on the loess-loam and Taunus quartzite soils to achieve optimum ripeness. The roots burrow up to 20 metres down into the ground and take up many minerals. The resultant wines are like this Spatlese, which has a charming palate with an elegant minerality and ripe fruit flavours of passion fruit, apple and apricot.
2008 Pomino Bianco DOC "Benefizo", Marhesi de Frescobaldi, Italien
The scenery of the Tosco Emiliani hills in the Apennines is characterised by gentle vineyard slopes, thick pine forests and abundant olive groves. This is where "Benefizio" comes from. The Frescobaldi family brought various varieties such as Chardonnay and Pinot Blanc to Pomino in 1855. The particularity of the location and the long-standing cultivation of these varieties have contributed to the fact that wines produced here are allowed to use the protected region of origin designation DOC. This extraordinary wines comes from the top site Benefizio, which is only 9 ha in size. The wine has a delightful straw yellow colour and a charming bouquet with aromas of ripe yellow fruit intermingled with hazelnuts.
2008 Ihringer Winklerberg Weibburgunder Spatlese trocken, Winzergenossenschaft Ihringen, Deutschland
Ihringen is proud to promote itself as the "warmest place in Germany", and indeed, the sun burns here with sub-tropical intensity onto the exposed steep slopes of the Winklerberg with its weathered basalt bedrock soils and numerous low vineyard walls which store the warmth of the sun during the day and give it back to the vines at night. This helps to ripen the grapes to the optimum. This barrique-matured Pinot Blanc is a typical example of the excellent quality from this top vineyard site. On the nose it has subtle aromas of vanilla, pear and citrus fruit and the palate is most attractive with its smooth texture, fine acidity and pleasing concentration.
Red Wine
2006 Dao Reserva, Casa de Santar, Portugal
Casa de Santar is the largest private wine estate in the Dao region and has been producing fine wine since 1616. The estate relies on a treasure trove of indigenous grape varieties such as touriga nacional, the main variety in Dao, as well as alfrocheiro and tinta roriz. The talented winemaker, who vinifies a stunning red wine from these grapes, maturing it for several months in French oak barriques, is called Pedro de Vasconcellos e Souza. The result is a powerful, purple-coloured red wine with delightful aromas, ripe berry fruit and gentle spicy notes in the background. The palate is most pleasing with its fine-grained tannins and opulent character.
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
Keidrich Grafenberg Riesling Auslese, Weingut Robert Weil, Deutschland
The Grafenberg is one of the top vineyard sites in the Rheingau and has been classified as an "Erste Lage". With gradients of up to 50 percent in this south-west facing site, the vines receive the full force of the sun and thereby benefit from ideal growing conditions. The combination of vineyard site with phyllite and loess-loam soils guarantees a long ripening period for the grapes. The Grafenberg Auslese shows opulent fruit of ripe peaches and mango with elegant citrus notes, as well as having restrained sweetness and oustanding length on the palate.
Monthly Proposal
Vielle Pomme Royale - Alter Apfel, Etter, Schweiz
The Etter family's story is typical of many farming families in central Switzerland. From the 13th century onwards, the family farmed the land on their mountain farm ("Berglihof"). It was usual to distill one's own kirsch as it was a household remedy "healing everything from cuts and bruises to emotional upsets". The Etters have turned this skill into a fine art. As long ago as 1840 the farmer Johann Baptist Etter had made a name for himself as an excellent "Chriesibrenner", as someone who distills kirsch is known in Swiss German. It was Johann Baptist's son Paul who made the art of distilling the main family occupation, and to this day, Etter continues as an independent family company, run by Hans Etter in the fourth generation wih great passion. Hans Etters' considerable experience with fine spirits leads him, time and time again, to create new trhings. One of his creations is this eleant and unusual specialty, Vielle Pomme Royale, the base of which is the heat distillate of the best, hand-picked Gravenstein apples. There are stiull a few farmers who supply unsprayed Gravenstein apples to the distillery. These small, flavoursome apples are gently mashed, carefully fermented and subsequently distilled with great skill. This expressive spirit is matured for three years, thereby allowing it time to develop its distinctive, delicate and fruity taste. And with only 30% abv, this delightful apple speciality is not too strong.
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 flavor 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 LBV 2000
An intensive, young and powerful port with a light fruit flavour.
Mineral Water
Apollinaris, sparkling natural minera water
Vio, natural mineral water
Fruit juices
Apple Juice
Tomato Juice
Orange Juice
Soft Drinks
Coca-Cola, Coca-Cola Zero, Sprite
Kinley Tonic Water, Kinley Bitter Lemon, Kinley Ginger Ale
German Beers
Warsteiner Premium Verum
Germaqn premium lager
Warsteiner Premium alkoholfrei
with genuine 0.0% alc. vol
Hot Beverages
Jacobs Kaffee
Royal Diplomat 100% Arabica Coffee from the Highlands
Nespresso Espresso und Cappuccino, 3 Grands Crus des Kaffees
Ristretto: 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: This is a light and delicate decaffeinate variety which strikes a good balance beteen mildness and acidity.
Masala Tee
Exclusively on flights to and from India
Eilles Teespezialitäten
Darjeeling Royal First Flush Blatt
Harvested in springtime in the best tea gardens of the Himilayan foothills, this superior quality shows a lot of white leaf toips after the winter’s rest in Northern India. Its aroma is crisp and fresh, reminiscent of lilies of the valley, its color pale orange.
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.
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.
Pfefferminz Tee
Select, finely-cut peppermint leaves to renew and refresh the entire body. Enjoyment for mind, body, and soul.
Rooibos Vanille
South African rooibos blended with vanilla and vanilla aroma for subtle sweetness and copper infusion. Low tannin content and caffeine-free.
Yogi Tee Himmlischer Gluckstee Bio
An ayurvedic blend opf spices and herbs based on the ancient Indan wisdom of life. It has a pleasant taste and is a benefit for your body, mind and soul. A composition containing cinnamon, ginger, hops, lavender, aniseed, basil, pepper and cardamom. All ingredients are organic. Cheerful placidity is the most beautiful spiritual condition.
03/04-2010
Breakfast
If you prefer more time to rest, we will serve the breakfast variety of your choice until we begin our descent from travelling altitude and approach landing.
Entrees
Freshly squeezed Orange Juice
Fresh Fruit
Yogurt, Curd Cream with fresh Fruit and Almonds, Smacks (sic) and Milk
Emmental, Camembert, Rahmbergh Cheese
Parma Ham, smoked Turkey Breast, Tyrolean Bacon
Smoked Atlantic Salmon, Filet of Trout
Scrambled Egg freshly prepared upon you Request
with your Choice of Bacon or Chives
Coffee and Tea
Coffee from the Highlands
Espresso
Cappuccino
Darjeeling
Earl Grey
Yogi Tea
Asia Green Tea
Rooibos Vanilla
Herbal Infusion
LH 772 03/10-04/10
Apr 13, 2010, 12:25 pm
#678
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Thai Airways
First Class menu
Bangkok First Class Lounge
April 2010
Menu of the Month
Pork Chop with Gravy Sauce
Sticky Rice or Jasmine Rice
&
Grilled Pork Chop - Thai style
A la Carte Menu
Breakfast (B)
B1 Pork Congee
B2 Chinese Doughnut
B3 Boiled Rice with Fish
B4 Selection of Breads
B5 Assorted Pies, Assorted Cakes
B6 Omelet, Scramble Eggs, Fried Egg with Ham and Bacon
B7 Yogurt
B8 Cereals, Cornflakes
B9 Seasonal Fresh Fruits
B10 Fruit Juice
Snacks (S)
S1 Cashew Nut
S2 Chicken Ball
S3 Herbal Peanut
S4 Spring Rolls
S5 Shrimp Siew Mai
Sandwiches (W)
W1 Traditional Sandwich (Cheese, Ham or Tuna)
W2 Toasted Ham and Cheese Sandwich
W3 Club Sandwich (Chicken, Egg, Crispy Bacon)
Soup of the day
Clear Soup
Soup
Corn Cream Soup
Mushroom Cream Soup
Seaweed Soup
Soup (U)
U1 Tom Yum Goong
Spicy and Sour Shrimp Soup with Lemon Grass
U2 Giew Nam Goong
Shrimp Wonton Soup
Salads (L)
TG Garden Salad
Assorted Garden Salad with Choice of Ham, Shrimp, Chicken
Choice of Dressin (D)
D1 Thousand Island Dressing
D2 Balsamic Dressing
D3 French Dressing
D4 Ratanakosin Dressing
D5 Japanese Dressing
Main Course (M)
M1 Phad Thai Goong
Stir-Fried Rice Noodles with Shrimp in Tamarind Sauce
M2 Khoa-Phad
Fried Rice with Shrimp, Chicken of Ham
M3 Grilled Duck with Egg Noodles
M4 Phad See-iw
Stir-Fried Rice Noodles in Soy Sauce with Chicken or Shrimp
M5 Khang Keiw Wan
Chicken or Shrimp with Green Curry in Coconut Milk
M6 Kai Phad Med Ma-muang Himmapan
Stir Fried Chicken with Cashew Nut, Goat pepper and Onions
Continental (C)
C1 Fish and Chips with Tartar Sauce
C2 Vienna Sausages with Gravy Sauce
C3 Spaghetti with Chicken Sauce, Spaghetti with Carbonara Sauce
Buffet Corner / Desserts Menu
TG Bakery
Open Sandwiches
Selection of Breads
Assorted Pies
Assorted Cakes
Assorted Cookies
Selection of Cheese
Cheddar
Brie
Camembert
Haagen-Dazs Ice Cream
Vanilla
Chocolate
Coffee
Regular Coffee
Cappuccino
Latte
Espresso
Decaffeinated Coffee
Tea
English Breakfast
Earl Gray
Black Tea
Green Tea
Jasmine
Oo-Long
Peppermint
Camomile
Selection of Fruit Tea
Hot Cocoa
Hot Chocolate, Chocolate Malt
First Class menu
Bangkok First Class Lounge
April 2010
Menu of the Month
Pork Chop with Gravy Sauce
Sticky Rice or Jasmine Rice
&
Grilled Pork Chop - Thai style
A la Carte Menu
Breakfast (B)
B1 Pork Congee
B2 Chinese Doughnut
B3 Boiled Rice with Fish
B4 Selection of Breads
B5 Assorted Pies, Assorted Cakes
B6 Omelet, Scramble Eggs, Fried Egg with Ham and Bacon
B7 Yogurt
B8 Cereals, Cornflakes
B9 Seasonal Fresh Fruits
B10 Fruit Juice
Snacks (S)
S1 Cashew Nut
S2 Chicken Ball
S3 Herbal Peanut
S4 Spring Rolls
S5 Shrimp Siew Mai
Sandwiches (W)
W1 Traditional Sandwich (Cheese, Ham or Tuna)
W2 Toasted Ham and Cheese Sandwich
W3 Club Sandwich (Chicken, Egg, Crispy Bacon)
Soup of the day
Clear Soup
Soup
Corn Cream Soup
Mushroom Cream Soup
Seaweed Soup
Soup (U)
U1 Tom Yum Goong
Spicy and Sour Shrimp Soup with Lemon Grass
U2 Giew Nam Goong
Shrimp Wonton Soup
Salads (L)
TG Garden Salad
Assorted Garden Salad with Choice of Ham, Shrimp, Chicken
Choice of Dressin (D)
D1 Thousand Island Dressing
D2 Balsamic Dressing
D3 French Dressing
D4 Ratanakosin Dressing
D5 Japanese Dressing
Main Course (M)
M1 Phad Thai Goong
Stir-Fried Rice Noodles with Shrimp in Tamarind Sauce
M2 Khoa-Phad
Fried Rice with Shrimp, Chicken of Ham
M3 Grilled Duck with Egg Noodles
M4 Phad See-iw
Stir-Fried Rice Noodles in Soy Sauce with Chicken or Shrimp
M5 Khang Keiw Wan
Chicken or Shrimp with Green Curry in Coconut Milk
M6 Kai Phad Med Ma-muang Himmapan
Stir Fried Chicken with Cashew Nut, Goat pepper and Onions
Continental (C)
C1 Fish and Chips with Tartar Sauce
C2 Vienna Sausages with Gravy Sauce
C3 Spaghetti with Chicken Sauce, Spaghetti with Carbonara Sauce
Buffet Corner / Desserts Menu
TG Bakery
Open Sandwiches
Selection of Breads
Assorted Pies
Assorted Cakes
Assorted Cookies
Selection of Cheese
Cheddar
Brie
Camembert
Haagen-Dazs Ice Cream
Vanilla
Chocolate
Coffee
Regular Coffee
Cappuccino
Latte
Espresso
Decaffeinated Coffee
Tea
English Breakfast
Earl Gray
Black Tea
Green Tea
Jasmine
Oo-Long
Peppermint
Camomile
Selection of Fruit Tea
Hot Cocoa
Hot Chocolate, Chocolate Malt
Apr 14, 2010, 3:14 pm
#679
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Thai Airways
First Class menu
Bangkok to Sydney
April 2010
Dinner
First Serving
Hors D’oeuvre
Press of Vegetable with Goose Liver
Tomato Stuffed with Balsamic and Hazelnut Vinaigrettes
Eel Served on Potato and Wasabi Japanese Style, Mesclum
First Course
Oscietra Caviar with Garnitures
Main Course
Slowly Braised Lamb Shank with Red Wine and Fresh Herb Sauce
Tossed Pappardelle Noodle
Celeriac Puree Scenteed with Truffle Oil
or
Ravioli stuffed with Ricotta and Spinach
Beef and Veal Bolognaise, Grilled Mixed Vegetables
or
Stir-fried US Scallop with Yee Heong Sauce
Egg Noodle, Mixed Vegetables
or
Tub-tim Fish in Curry “Chu-chee”
Steamed Thai Hom Mali Rice, Mixed Vegetables
Assorted Breads, Butter
Assorted Cheese, Fresh Fruits
Dessert
Lemond Almond Tart
Tea, Coffee, Espresso, Cappuccino
Breakfast
Second Serving
First Course
Fresh Fruit
Yoghurt
Cereal
Main Course
Tomato and Mixed Capsicem Frittata, Schweinswurst Sausage
Grilled Bacon, Roesti Potato with Bacon and Onion
Pan-fried Prawn Scented with Oregano
Roasted Tomato with Olive Oil and Herb
or
Scrembled Egg with Tomato on Farmer Bread
Breakfast Cheese Sausage, Parsley Potato
Grilled Bacon, Grilled Oyster Mushroom
or
Cold Cuts Platter
Wild Boar with Pistachio
Black Forest Pepper Salami, Butcher Ham
Emmenthal Cheese, Sweet Gherkin Pickle
Assorted Breads, Butter, Jam
Tea, Coffee, Hot Chocolate
Snacks
Yellow Noodles Soup with Fish Balls and Shrimp Balls and Garnitures
(Available upon request)
Wine
White Wine
Motzenbacker Dem Himmel So Nah 2008
Graceful Riesling full of life. Aroma of flowers (lilies, roses) and fruits, such as apricots, vineyard-peach and red apple. Well-constituted with a smart, noble suave mouth-feeling.
Pouilly Fuisse Cuvee Armand Cottin 2008
Pretty pale yellow colour. The bouquet starts with mineral notes then develops into smoky, toasted notes prior to revealing aromas of orange blossom. The mouth is straightforward and lively with elegant woody complexity with a lemon finish.
Red wine
Chateau Haut-Sarpe Grand Cru Classe St Emilion 2004
Full bouquet where matured tannins are mixed with a rich woody note. Nice length in the mouth.
Chataeu Dauzac Margaux Grand Cru Classe 2003
A huge and very evocative nose, packed with red and black berries, with a little note of cherry too which is a common theme with this vintage. Deeply rounded, ripe fruit profile. With such initial superficial pleasure the palate seems quite vacuous thereafter, with a huge wall of peppery tannins and insufficient texture to match.
(Available after Chateau Haut-Sarpe Grand Cru Class St Emilion 2004 has been depleted.)
Nuits-Saint-Georges 2003
It has a deep, bright red colour. Very fresh, is very delicate with plum, raspberry and strawberry in fresh jam and fallen leaves (typical), even tobacco. Its body is fat, big and spirited with good background.
Champagne
Dom Perignon
Each vintage offers a new aspect of Dom Perignon, reflecting an assemblage that isa unique act of creation for the winemaker Richard Geoffroy. Dom Perignon constantly insists on choosing only the best harvests and thereafter, on a long, slow ageing of the wine on its lees. In its constant quest for the ultimate balance between Pinot Noir and Chardonnay, the Dom Perignon style traces, vintage after vintage, a complex structure made up of aroma and sensations, silky smooth, light as air and full of sensuality.
Dom Perignon Vintage 2000
Fresh, crystalline, and sharp, the first nose unveils and unusual dimension, an aquatic vegetal world with secret touches of white pepper and gardenia. The wine then revcals airy, gentle richness before exhaling peaty scents. The attack bursts forth, and matures into a sensual fullness that winds around itself, like a tendril of foliage. Notes of aniseed and dried ginger linger on the skin of fruit (pear and mango), more textured than ripe. The finish gradually unfurls and then settles, smooth, mellow, all-encompassing. An indefinable je ne sais quoi, never upsetting the integrity of the wine, has worked its charm.
Bollinger 1999
Bolliner is a champagne house, a producer of sparking (sic) wines from the Champagne region of France. Founded in 1829, the house continues to be run by member of the Bollinger family. Before being a great champagne, Bollinger is a great wine, and the quality of our grapes is a determining factor. Pinot Noir is the basis of our blend and contributes vinosity, complexity and strength. Bollinger favours Grands and Premiers crus. Chardonnay adds a touch of elegance and refinement. Meunier imparts freshness and lightness. La Grande Annee develops a majestic vinosity, intense, rich and complex aromas whose tonality varies according to the nature of the millesime. La Grande Annee ages a minimum of five years (and often more than six in the cellar under cork, prior to shipping.) Bollinger Grand Annee 1999 has more perfume, with aromas of flower petals, rose water, and a trace of toffe-caramel richness. A lovely palate, surprisingly light and elegant in view of that evolving maturity on the nose. Still a little plump at present, yourthful (sic), although with a soft and clean character at the finish.
Cognac
1795 Extra Cognac Otard
1785 Extra Cognac was born in the royal Chateau de Cognac. Stand proudly on the banks of the Charente river. It was here, in 1494, that Francois 1er, famous king of France, was born. In 1795, Baron Jean Baptiste Antoine Otard, of Norwegian and Scottish ancestry, chose to craft his cognac in this royal chateau, in the depths of its unique, vaulted cellars. Otard Cognac symbolises all the richness of their cognacs in the tear-drop shape of their carafes, the distinctive and unique hallmark of the brand for decards. Otard 1795 Extra Cognac offers a rich, complex bouquet of dried fruit (plum, grape and hazelnut), orange peel and cigar box. This profusion of aromas further explodes on the palate providing incomparable pleasure thanks to the mellowness of the old Champagne eaux-de-vie. Its gold and ruby colour is the sure sign of its long years of maturing.
Aperitifs
Campari
Gin Martini
Screwdriver
Bloody Mary
Black Russian
Vodka Martini
Warre's Warrior Port
Bristol Cream Sherry
Spirits
Rum
Gin
Bourbon Whisky
Whisky
Vodka
Liqueurs
Otard Extra
Kahlua
Drambuie
Grand Marnier Cordon Rouge
Beers
Heineken
Chang Beer
Singha Beer
Soft Drinks
Fruit Juices
Diet Soft Drinks
Perrier Mineral Water
A Range of Soft Drinks
Beverages
Espresso
Cappuccino
Decaffeinated Coffee
Special Blended Coffee
Ceylon Tea
Oolong Tea
Earl Grey Tea
Japanese Green Tea
English Breakfast Tea
Peppermint Tea
Camomile Tea
Chocolate Malt 3 in 1
First Class menu
Bangkok to Sydney
April 2010
Dinner
First Serving
Hors D’oeuvre
Press of Vegetable with Goose Liver
Tomato Stuffed with Balsamic and Hazelnut Vinaigrettes
Eel Served on Potato and Wasabi Japanese Style, Mesclum
First Course
Oscietra Caviar with Garnitures
Main Course
Slowly Braised Lamb Shank with Red Wine and Fresh Herb Sauce
Tossed Pappardelle Noodle
Celeriac Puree Scenteed with Truffle Oil
or
Ravioli stuffed with Ricotta and Spinach
Beef and Veal Bolognaise, Grilled Mixed Vegetables
or
Stir-fried US Scallop with Yee Heong Sauce
Egg Noodle, Mixed Vegetables
or
Tub-tim Fish in Curry “Chu-chee”
Steamed Thai Hom Mali Rice, Mixed Vegetables
Assorted Breads, Butter
Assorted Cheese, Fresh Fruits
Dessert
Lemond Almond Tart
Tea, Coffee, Espresso, Cappuccino
Breakfast
Second Serving
First Course
Fresh Fruit
Yoghurt
Cereal
Main Course
Tomato and Mixed Capsicem Frittata, Schweinswurst Sausage
Grilled Bacon, Roesti Potato with Bacon and Onion
Pan-fried Prawn Scented with Oregano
Roasted Tomato with Olive Oil and Herb
or
Scrembled Egg with Tomato on Farmer Bread
Breakfast Cheese Sausage, Parsley Potato
Grilled Bacon, Grilled Oyster Mushroom
or
Cold Cuts Platter
Wild Boar with Pistachio
Black Forest Pepper Salami, Butcher Ham
Emmenthal Cheese, Sweet Gherkin Pickle
Assorted Breads, Butter, Jam
Tea, Coffee, Hot Chocolate
Snacks
Yellow Noodles Soup with Fish Balls and Shrimp Balls and Garnitures
(Available upon request)
TG 477 F – MENU A : JAN/APR/JUL/OCT
Wine
White Wine
Motzenbacker Dem Himmel So Nah 2008
Graceful Riesling full of life. Aroma of flowers (lilies, roses) and fruits, such as apricots, vineyard-peach and red apple. Well-constituted with a smart, noble suave mouth-feeling.
Pouilly Fuisse Cuvee Armand Cottin 2008
Pretty pale yellow colour. The bouquet starts with mineral notes then develops into smoky, toasted notes prior to revealing aromas of orange blossom. The mouth is straightforward and lively with elegant woody complexity with a lemon finish.
Red wine
Chateau Haut-Sarpe Grand Cru Classe St Emilion 2004
Full bouquet where matured tannins are mixed with a rich woody note. Nice length in the mouth.
Chataeu Dauzac Margaux Grand Cru Classe 2003
A huge and very evocative nose, packed with red and black berries, with a little note of cherry too which is a common theme with this vintage. Deeply rounded, ripe fruit profile. With such initial superficial pleasure the palate seems quite vacuous thereafter, with a huge wall of peppery tannins and insufficient texture to match.
(Available after Chateau Haut-Sarpe Grand Cru Class St Emilion 2004 has been depleted.)
Nuits-Saint-Georges 2003
It has a deep, bright red colour. Very fresh, is very delicate with plum, raspberry and strawberry in fresh jam and fallen leaves (typical), even tobacco. Its body is fat, big and spirited with good background.
Champagne
Dom Perignon
Each vintage offers a new aspect of Dom Perignon, reflecting an assemblage that isa unique act of creation for the winemaker Richard Geoffroy. Dom Perignon constantly insists on choosing only the best harvests and thereafter, on a long, slow ageing of the wine on its lees. In its constant quest for the ultimate balance between Pinot Noir and Chardonnay, the Dom Perignon style traces, vintage after vintage, a complex structure made up of aroma and sensations, silky smooth, light as air and full of sensuality.
Dom Perignon Vintage 2000
Fresh, crystalline, and sharp, the first nose unveils and unusual dimension, an aquatic vegetal world with secret touches of white pepper and gardenia. The wine then revcals airy, gentle richness before exhaling peaty scents. The attack bursts forth, and matures into a sensual fullness that winds around itself, like a tendril of foliage. Notes of aniseed and dried ginger linger on the skin of fruit (pear and mango), more textured than ripe. The finish gradually unfurls and then settles, smooth, mellow, all-encompassing. An indefinable je ne sais quoi, never upsetting the integrity of the wine, has worked its charm.
Bollinger 1999
Bolliner is a champagne house, a producer of sparking (sic) wines from the Champagne region of France. Founded in 1829, the house continues to be run by member of the Bollinger family. Before being a great champagne, Bollinger is a great wine, and the quality of our grapes is a determining factor. Pinot Noir is the basis of our blend and contributes vinosity, complexity and strength. Bollinger favours Grands and Premiers crus. Chardonnay adds a touch of elegance and refinement. Meunier imparts freshness and lightness. La Grande Annee develops a majestic vinosity, intense, rich and complex aromas whose tonality varies according to the nature of the millesime. La Grande Annee ages a minimum of five years (and often more than six in the cellar under cork, prior to shipping.) Bollinger Grand Annee 1999 has more perfume, with aromas of flower petals, rose water, and a trace of toffe-caramel richness. A lovely palate, surprisingly light and elegant in view of that evolving maturity on the nose. Still a little plump at present, yourthful (sic), although with a soft and clean character at the finish.
Cognac
1795 Extra Cognac Otard
1785 Extra Cognac was born in the royal Chateau de Cognac. Stand proudly on the banks of the Charente river. It was here, in 1494, that Francois 1er, famous king of France, was born. In 1795, Baron Jean Baptiste Antoine Otard, of Norwegian and Scottish ancestry, chose to craft his cognac in this royal chateau, in the depths of its unique, vaulted cellars. Otard Cognac symbolises all the richness of their cognacs in the tear-drop shape of their carafes, the distinctive and unique hallmark of the brand for decards. Otard 1795 Extra Cognac offers a rich, complex bouquet of dried fruit (plum, grape and hazelnut), orange peel and cigar box. This profusion of aromas further explodes on the palate providing incomparable pleasure thanks to the mellowness of the old Champagne eaux-de-vie. Its gold and ruby colour is the sure sign of its long years of maturing.
Aperitifs
Campari
Gin Martini
Screwdriver
Bloody Mary
Black Russian
Vodka Martini
Warre's Warrior Port
Bristol Cream Sherry
Spirits
Rum
Gin
Bourbon Whisky
Whisky
Vodka
Liqueurs
Otard Extra
Kahlua
Drambuie
Grand Marnier Cordon Rouge
Beers
Heineken
Chang Beer
Singha Beer
Soft Drinks
Fruit Juices
Diet Soft Drinks
Perrier Mineral Water
A Range of Soft Drinks
Beverages
Espresso
Cappuccino
Decaffeinated Coffee
Special Blended Coffee
Ceylon Tea
Oolong Tea
Earl Grey Tea
Japanese Green Tea
English Breakfast Tea
Peppermint Tea
Camomile Tea
Chocolate Malt 3 in 1
APRIL 2010
Apr 16, 2010, 1:21 pm
#680
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
Sydney to Auckland
April 2010
Dinner
Starter
Vanilla poached salmon
with cherry tomato, endive salad and dill crčme fraiche
Main Course
Lamb navarin and seared cutlet
with truffled potatoes and crushed minted peas
Chinese dish
of three cup chicken with egg fried rice, kai lan, carrot and black mushrooms
Roast beef salad
with turmeric, scented cous cous and eggplant hummus
Dessert
Chocolate lamington cake
with cream and strawberry
OR
Gourmet dessert
of black Doris plum ice cream and cookies and cream ice cream with chocolate almond wafer
Cheese Plate
Fine New Zealand cheese and preserved fruit
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Drinks
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 Radbund of CJ Pask Winery and Jim Harre, 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, Speights 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
Sydney to Auckland
April 2010
Dinner
Starter
Vanilla poached salmon
with cherry tomato, endive salad and dill crčme fraiche
Main Course
Lamb navarin and seared cutlet
with truffled potatoes and crushed minted peas
Chinese dish
of three cup chicken with egg fried rice, kai lan, carrot and black mushrooms
Roast beef salad
with turmeric, scented cous cous and eggplant hummus
Dessert
Chocolate lamington cake
with cream and strawberry
OR
Gourmet dessert
of black Doris plum ice cream and cookies and cream ice cream with chocolate almond wafer
Cheese Plate
Fine New Zealand cheese and preserved fruit
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Drinks
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 Radbund of CJ Pask Winery and Jim Harre, 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, Speights 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.
C2DE_FROZ_MAR10
Apr 18, 2010, 12:42 pm
#681
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
Nadi to Auckland
April 2010
Main Meal
Starter
Kaffir lime cured salmon
with citrus jelly and chive potato salad
Bakery
Sourdough bread, dark rye with caraway seed bread and garlice bread
Main Course
New Zealand lamb loin
with rosemary salt, gourmet potatoes, carrot puree and green beans
Pan fried New Zealand snapper
with olive, tomato, fennel and capsicum compote, wilted spinach
Chicken thigh
stuffed with pumpkin, pumpkin seeds and smoked paprika, maple glazed sweet potatoes, spinach, rocket and grilled corn salsa
Dessert
Chocolate truffle slice
with black cherry compote
Cheese
Fine New Zealand cheese
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Drinks
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 Radbund of CJ Pask Winery and Jim Harre, 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, Speights 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
Nadi to Auckland
April 2010
Main Meal
Starter
Kaffir lime cured salmon
with citrus jelly and chive potato salad
Bakery
Sourdough bread, dark rye with caraway seed bread and garlice bread
Main Course
New Zealand lamb loin
with rosemary salt, gourmet potatoes, carrot puree and green beans
Pan fried New Zealand snapper
with olive, tomato, fennel and capsicum compote, wilted spinach
Chicken thigh
stuffed with pumpkin, pumpkin seeds and smoked paprika, maple glazed sweet potatoes, spinach, rocket and grilled corn salsa
Dessert
Chocolate truffle slice
with black cherry compote
Cheese
Fine New Zealand cheese
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Drinks
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 Radbund of CJ Pask Winery and Jim Harre, 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, Speights 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.
NAN to NZ_MAIN MEAL_110
Apr 18, 2010, 12:47 pm
#682
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
Nadi to Auckland
April 2010
Main Meal
Starter
Kaffir lime cured salmon
with citrus jelly and chive potato salad
Bakery
Sourdough bread, dark rye with caraway seed bread and garlice bread
Main Course
New Zealand lamb loin
with rosemary salt, gourmet potatoes, carrot puree and green beans
Pan fried New Zealand snapper
with olive, tomato, fennel and capsicum compote, wilted spinach
Chicken thigh
stuffed with pumpkin, pumpkin seeds and smoked paprika, maple glazed sweet potatoes, spinach, rocket and grilled corn salsa
Dessert
Chocolate truffle slice
with black cherry compote
Cheese
Fine New Zealand cheese
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Drinks
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 Radbund of CJ Pask Winery and Jim Harre, 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, Speights 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
Nadi to Auckland
April 2010
Main Meal
Starter
Kaffir lime cured salmon
with citrus jelly and chive potato salad
Bakery
Sourdough bread, dark rye with caraway seed bread and garlice bread
Main Course
New Zealand lamb loin
with rosemary salt, gourmet potatoes, carrot puree and green beans
Pan fried New Zealand snapper
with olive, tomato, fennel and capsicum compote, wilted spinach
Chicken thigh
stuffed with pumpkin, pumpkin seeds and smoked paprika, maple glazed sweet potatoes, spinach, rocket and grilled corn salsa
Dessert
Chocolate truffle slice
with black cherry compote
Cheese
Fine New Zealand cheese
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Drinks
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 Radbund of CJ Pask Winery and Jim Harre, 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, Speights 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.
NAN to NZ_MAIN MEAL_110
Apr 18, 2010, 1:02 pm
#683
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air New Zealand
Business menu
Hong Kong to Auckland
April 2010
Dinner
Starter
Seafood tasting plate
of palm sugar and kaffir lime cured tuna with onion compote, salmon parfait, cumin spiced prawn with cauliflower hummus, citrus salad and Melba toast
Bakery
Garlic bread, laugen rolls or sourdough bread
Main Course
Seared lamb short loin
with shank ravioli, braised Mediterranean vegetables and sweet pea butter
Chicken thigh
stuffed with beluga lentils, chicken mousseline and caramelised onions with baked semolina and pecorino gnocchi, spinach and rocket
Chinese style fried grouper
with chilli black bean sauce with steamed pak choy, bell pepper, celery and egg fried rice
Dessert
Baked apricot and almond tart
with Vinnies vanilla ricotta cream
New Zealand ice cream dessert
of forest berry yoghurt and English toffee ice cream with chocolate almond wafer
Cheese and Fruit
A selection of fine New Zealand cheese and fresh seasonal fruit
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, jasmine tea, herbal tea or hot chocolate
Self-service Snacks
Help yourself from our range of snacks available for you to enjoy during your flight. For something more substantial, ask your flight attendant for a hot noodle soup or a selection of dim sum.
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, jasmine tea, herbal tea or hot chocolate.
Light Breakfast
A bowl of muesli 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
Yoghurt, natural or strawberry
Alpen muesli, Just Right Harvest Fruit cereal, Weetbix, Cornflakes
Bakery
Croissants, white, wholemeal and brioche toast and carrot and raisin muffin
Hot Breakfast
Brie and mushroom omelette
with wilted spinach, grilled bacon and breakfast potatoes
Apple and cinnamon hot cakes
with fig and berry compote and mascarpone cream
Stir fried Dam Dam noodles
with vegetables, shredded chicken, shrimps, shiitake mushrooms and steamed choy sum
Hot Bacon Roll
A warmed roll, buttered and filled with grilled bacon, offered with caramelised onion jame 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
Southern Breeze
A softly fruity long drink, the tangy bite of cranberry juice marries with the zesty taste of 42 Below Kiwi and New Zealand's favourite summer quencher, apple juice. Long and refreshing with a subtle fruity sweetness.
Kiwi Cola
A tangy, bittersweet Highball, lime and bitters with 42 Below Kiwi and cola, make a tasty twist on the classic 'cola'.
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 and iced oolong tea
Hot Drinks
Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, hot chocolate, chamomile tea, lemon tea, decaffeinated tea, raspberry and peach, apple and blackcurrant, Earl Grey tea, peppermint tea, green tea, jasmine tea
Business menu
Hong Kong to Auckland
April 2010
Dinner
Starter
Seafood tasting plate
of palm sugar and kaffir lime cured tuna with onion compote, salmon parfait, cumin spiced prawn with cauliflower hummus, citrus salad and Melba toast
Bakery
Garlic bread, laugen rolls or sourdough bread
Main Course
Seared lamb short loin
with shank ravioli, braised Mediterranean vegetables and sweet pea butter
Chicken thigh
stuffed with beluga lentils, chicken mousseline and caramelised onions with baked semolina and pecorino gnocchi, spinach and rocket
Chinese style fried grouper
with chilli black bean sauce with steamed pak choy, bell pepper, celery and egg fried rice
Dessert
Baked apricot and almond tart
with Vinnies vanilla ricotta cream
New Zealand ice cream dessert
of forest berry yoghurt and English toffee ice cream with chocolate almond wafer
Cheese and Fruit
A selection of fine New Zealand cheese and fresh seasonal fruit
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, jasmine tea, herbal tea or hot chocolate
Self-service Snacks
Help yourself from our range of snacks available for you to enjoy during your flight. For something more substantial, ask your flight attendant for a hot noodle soup or a selection of dim sum.
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, jasmine tea, herbal tea or hot chocolate.
Light Breakfast
A bowl of muesli 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
Yoghurt, natural or strawberry
Alpen muesli, Just Right Harvest Fruit cereal, Weetbix, Cornflakes
Bakery
Croissants, white, wholemeal and brioche toast and carrot and raisin muffin
Hot Breakfast
Brie and mushroom omelette
with wilted spinach, grilled bacon and breakfast potatoes
Apple and cinnamon hot cakes
with fig and berry compote and mascarpone cream
Stir fried Dam Dam noodles
with vegetables, shredded chicken, shrimps, shiitake mushrooms and steamed choy sum
Hot Bacon Roll
A warmed roll, buttered and filled with grilled bacon, offered with caramelised onion jame 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
Southern Breeze
A softly fruity long drink, the tangy bite of cranberry juice marries with the zesty taste of 42 Below Kiwi and New Zealand's favourite summer quencher, apple juice. Long and refreshing with a subtle fruity sweetness.
Kiwi Cola
A tangy, bittersweet Highball, lime and bitters with 42 Below Kiwi and cola, make a tasty twist on the classic 'cola'.
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 and iced oolong tea
Hot Drinks
Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, hot chocolate, chamomile tea, lemon tea, decaffeinated tea, raspberry and peach, apple and blackcurrant, Earl Grey tea, peppermint tea, green tea, jasmine tea
NZ38_HKG_AKL_DINNER_BFAST_110
Apr 19, 2010, 12:31 pm
#684
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air New Zealand
Business Premier and Business Class menu
Wine Guide
February to July 2010
Sauvignon Blanc
Artisan Wines
Artisan The Sands Block
Marlborough
Sauvignon Blanc 2009
The colour of this wine is very pale straw touched with a hint of green. It has a distinctive, intense aroma of passionfruit, guava, gooseberry and herbaceous notes. The palate is fresh and zesty tropical fruit, citrus and gooseberry flavours, excellent mouth filling structure with a long crisp slightly flinty finish. Perfect to complement any seafood or white meat dish.
Matua Valley Wines
Shingle Peak Reserve
Sauvignon Blanc 2009
This wine delivers intense passionfruit and tropical fruit flavours intertwined with vibrant herbal aromas of gooseberry and a zest of lime with a refreshing lingering finish. The Shingle Peak Reserve Marlborough Sauvignon Blanc is best consumed in its youth whilst it is fresh and full of vibrance. With correct cellaring it will continue to develop more mature characteristics through to 2012.
Saint Clair
Pioneer Block 19 Bird Block
Sauvignon Blanc 2009
This wine is pale straw in colour and has an intense and focused spectrum of aromas of boxwood, grapefruit and hints of blackcurrant. This is an incredibly pungent Sauvignon Blanc with powerful passionfruit and grapefruit and an underlying mineral note. The palate is intensely concentrated and full with a long, lingering finish. An ideal match with fresh seafood, chicken or vegetarian cuisine.
Winne: Elite Gold Medal 2009 Air New Zealand Wine Awards
Terrace Heights Estate
Sauvignon Blanc 2009
Pale straw with a green hue, this wine has aromas of classic regional grapefruit and lemon zest, bell pepper and fresh herbs. A clean lively palate supported on a seamless texture with a refreshing fruit accent and crisp acidity. This wine is ideal for accompanying pasta dishes, crisp summer salads, and seafood especially shellfish such as greenshell mussels and oysters.
Chardonnay
Crossroads Winery
Chardonnay 2008
This wine has an inviting nose of river stone and fleshy peah, which gradually gives way to lemon curd, macadamia nut and mineral notes. The mid-palate is focused by a spine of ripe yet tense acidity. Beautifully balanced and persistent, the wine is textural without being over bearing. Enjoy now or keep for up to a decade in a cool cellar. Try with baked New Zealand salmon fillets, roast parsnips and kumara.
Winner: Gold Medal 2009 Air New Zealand Wine Awards
Palliser Estate
Chardonnay 2007
This wine has an intensely aromatic nose displaying stonefruit, vanilla, cream and elegently integrated toasty oak characters. It is full and rich on the palate with a creamy texture, expansive mouthfeel and a magnificently long finish. The wine is fruit forward yet has lovely complex mealy notes as well as seamlessly flowing mouthfeel. Simply gorgeous.
Saint Clair
Omaka Reserve
Chardonnay 2008
This wine is pale gold in colour and has an intense, deliciously complex nose displaying aromas of white peach and honeysuckle with subtle bacon and savoury oak notes. A full bodied and rich Chardonnay with complex stone fruit flavours and a touch of spice supported by underlying savoury oak notes and subtle yeast autolysis characters. Perfect with seafood with rich cream-based sauces or lightly spiced Thai chicken curries.
Villa Maria
Cellar Selection
Chardonnay 2008
Displaying a tight, youthful bouquet of citrus lemon and stone fruit with hints of lime, cashew and complex oatmeal notes. The palate has richness and texture in balance with a gentle acid. The wine shows its Marlborough origin with lovely refinement, balance and length.
Premium Aromatic Wines
Maven Wines
Marlborough
Pinot Gris 2008
A generous, full-bodied yet dry style Pinot Gris with pear and spiced apple aromas, notes of wild honey and stonefruit on the palate and a long rich textured finish. Partial wild fermentation in seasoned French oak barriques have added another dimension to the mouth filling palate weight and creamy texture.
Te Mara Estate
Central Otago
Pinot Gris 2009
Coloured pale straw with hints of green and with a nose bounding with tropical fruits and ripe stone fruit aromas, this rich and voluptuous Pinot Gris is driven by its wonderfully rich fruit and flavours rather than residual sweetness. The wine finishes crisp and dry with lemony acidity, balancing the full flavours of the wine nicely.
Tohu Wines
Marlborough
Riesling 2009
Bright green with a golden touch, our Riesling is bursting with classic lime, lemon and sherbet notes with some lifted floral elements. On the palate balance is the key with abundant fresh acidity matched up with fruit sweetness in a long-off dry finish. Minerality is also evident with a clean, stony touch to complement the citrus and fleshy fruits.
Pinot Noir
Gibbston Valley
Pinot Noir 2008
Excellent colour is the trademark of this label, and the 2008 vintage is no exception. The nose displays a lovely fragrance of violets, stewed plum, anise and cinnamon. On the palate, there is a lightness of touch and elegance that unfolds in layers on the finish. An obvious choice to partner New Zealand lamb.
Martinborough Vineyard
Te Tera Pinot Noir 2008
Gorgeous chocolate and plum, cherry notes on the nose lead to silky smooth tannins with layers of dark fruits coming through on the palate. Ideal food match - duck, lamb and pork dishes.
Mitre Rocks Vineyard
Mount Dottrel
Pinot Noir 2007
Dark, rich wine presenting attractive Central Otago Pinot Noir characters of cherry and plum on the nose, supported by earthy complexity and herb flavours. Full and round on the palate, this wine has great tannin structure, length and weight. An excellent complement to food such as game dishes, venison, duck and lamb. Mount Dottrel Pinot Noir 2007 will open up further with cellaring, but is already drinking very well now.
Mondillo
Central Otago
Pinot Noir 2008
Graceful, silky, single-vineyard red, grown at Bendigo. This wine is dark in colour, elegant and balanced. Dense and rich with beautiful aromas of dark-cherry and plum up front, followed by vanilla and spice. The palate is bold and velvety with chocolate and sweet blackberry fruit supported by supple oak, fine tannins and a creamy textured finish. Salute - Enjoy!
Pegasus Bay Winery
Main Divide
Te Hau Selection
Pinot Noir 2007
The wine has a vibrant ruby sheen, behind which lie layers of dark ripe fruit characters. The nose and flavours suggest black cherries, purple plums and blackberries. Underpinning these is an elusive, but typical, Waipara spiciness, which flows through the muscular palate of ripe tannins.
Ideal food match: Complex, savoury flavours such as mushrooms, game meats - in particular duck, wild pork and venison.
Premium Red Wines
Church Road
Reserve Cabernet Merlot 2007
This wine has a complex array of rich, black fruits with subtle spice, sandalwood and violet aromas complemented by earthy savoury undertones. On the palate, the wine is rich, yet dry and elegant with a backbone of fine, ripe tannins. This wine style is the ultimate match for savoury game and red meat dishes.
Craggy Range
Gimblett Gravels Vineyard
Merlot 2007
Dark garnet core with youthful crimson hues. A bouquet of dark plum, blackcurrant, dark chocolate and cinnamon. Layers of soft, silky tannin combine with dollops of ripe fruit flavours and a hint of oak-derived mocha character to form a luscious and long palate.
Squawking Magpie
The Stoned Crow Syrah 2007
An intense and elegant wine with strong oak, berry, plum and pepper flavours plus a suggestion of earthy characters. A great wine to accompany your favourite red meat dish.
Villa Maria
Private Bin Syrah / Viognier 2007
This aromatic wine displays berry fruit, spicy pepper, lifted violet and red liquorice notes. A lush palate unfolds sweet, plummy fruit and spice flavours complemented by silky tannins.
Dessert Wines
Forrest Estate
Botrytised Riesling – 2008
The 2008 vintage produced the best natural conditions for making sweet Botrytised wines. A delicious dessert wine, our 2008 Botrytised Riesling is straw gold in colour and abounds with orange marmalade, apricot and toffee aromas on the nose. A sweet opulent palate with Manuka honey and mandarin zest characters and a crisp lingering finish. The wine makes appealing drinking now but will also cellar well.
Winner: Gold Medal 2009 Air New Zealand Wine Awards
Konrad
Sigrun Noble Two - 2007
A full straw gold colour with subtle green hues. Enticing aromas of ripe apple, fig, dried apricot and quince with a whiff of toffee from barrel fermentation. As the nose opens up further aromas of pineapple, lychee, and guava reveal themselves. The palate is unctuous and thick showing a profusion of dried fruit, toffee and marmalade characters. As the mid palate builds these flavours take on more defined features of oak and fruit extract. The finish is long and rich, oozing with ripe treacly fruit and balanced perfectly with cleansing acidity. A perfect accompaniment to clean, crisp desserts, blue cheese, chicken, duck or goose liver pates - a dessert wine of pure indulgence.
Business Premier and Business Class menu
Wine Guide
February to July 2010
Sauvignon Blanc
Artisan Wines
Artisan The Sands Block
Marlborough
Sauvignon Blanc 2009
The colour of this wine is very pale straw touched with a hint of green. It has a distinctive, intense aroma of passionfruit, guava, gooseberry and herbaceous notes. The palate is fresh and zesty tropical fruit, citrus and gooseberry flavours, excellent mouth filling structure with a long crisp slightly flinty finish. Perfect to complement any seafood or white meat dish.
Matua Valley Wines
Shingle Peak Reserve
Sauvignon Blanc 2009
This wine delivers intense passionfruit and tropical fruit flavours intertwined with vibrant herbal aromas of gooseberry and a zest of lime with a refreshing lingering finish. The Shingle Peak Reserve Marlborough Sauvignon Blanc is best consumed in its youth whilst it is fresh and full of vibrance. With correct cellaring it will continue to develop more mature characteristics through to 2012.
Saint Clair
Pioneer Block 19 Bird Block
Sauvignon Blanc 2009
This wine is pale straw in colour and has an intense and focused spectrum of aromas of boxwood, grapefruit and hints of blackcurrant. This is an incredibly pungent Sauvignon Blanc with powerful passionfruit and grapefruit and an underlying mineral note. The palate is intensely concentrated and full with a long, lingering finish. An ideal match with fresh seafood, chicken or vegetarian cuisine.
Winne: Elite Gold Medal 2009 Air New Zealand Wine Awards
Terrace Heights Estate
Sauvignon Blanc 2009
Pale straw with a green hue, this wine has aromas of classic regional grapefruit and lemon zest, bell pepper and fresh herbs. A clean lively palate supported on a seamless texture with a refreshing fruit accent and crisp acidity. This wine is ideal for accompanying pasta dishes, crisp summer salads, and seafood especially shellfish such as greenshell mussels and oysters.
Chardonnay
Crossroads Winery
Chardonnay 2008
This wine has an inviting nose of river stone and fleshy peah, which gradually gives way to lemon curd, macadamia nut and mineral notes. The mid-palate is focused by a spine of ripe yet tense acidity. Beautifully balanced and persistent, the wine is textural without being over bearing. Enjoy now or keep for up to a decade in a cool cellar. Try with baked New Zealand salmon fillets, roast parsnips and kumara.
Winner: Gold Medal 2009 Air New Zealand Wine Awards
Palliser Estate
Chardonnay 2007
This wine has an intensely aromatic nose displaying stonefruit, vanilla, cream and elegently integrated toasty oak characters. It is full and rich on the palate with a creamy texture, expansive mouthfeel and a magnificently long finish. The wine is fruit forward yet has lovely complex mealy notes as well as seamlessly flowing mouthfeel. Simply gorgeous.
Saint Clair
Omaka Reserve
Chardonnay 2008
This wine is pale gold in colour and has an intense, deliciously complex nose displaying aromas of white peach and honeysuckle with subtle bacon and savoury oak notes. A full bodied and rich Chardonnay with complex stone fruit flavours and a touch of spice supported by underlying savoury oak notes and subtle yeast autolysis characters. Perfect with seafood with rich cream-based sauces or lightly spiced Thai chicken curries.
Villa Maria
Cellar Selection
Chardonnay 2008
Displaying a tight, youthful bouquet of citrus lemon and stone fruit with hints of lime, cashew and complex oatmeal notes. The palate has richness and texture in balance with a gentle acid. The wine shows its Marlborough origin with lovely refinement, balance and length.
Premium Aromatic Wines
Maven Wines
Marlborough
Pinot Gris 2008
A generous, full-bodied yet dry style Pinot Gris with pear and spiced apple aromas, notes of wild honey and stonefruit on the palate and a long rich textured finish. Partial wild fermentation in seasoned French oak barriques have added another dimension to the mouth filling palate weight and creamy texture.
Te Mara Estate
Central Otago
Pinot Gris 2009
Coloured pale straw with hints of green and with a nose bounding with tropical fruits and ripe stone fruit aromas, this rich and voluptuous Pinot Gris is driven by its wonderfully rich fruit and flavours rather than residual sweetness. The wine finishes crisp and dry with lemony acidity, balancing the full flavours of the wine nicely.
Tohu Wines
Marlborough
Riesling 2009
Bright green with a golden touch, our Riesling is bursting with classic lime, lemon and sherbet notes with some lifted floral elements. On the palate balance is the key with abundant fresh acidity matched up with fruit sweetness in a long-off dry finish. Minerality is also evident with a clean, stony touch to complement the citrus and fleshy fruits.
Pinot Noir
Gibbston Valley
Pinot Noir 2008
Excellent colour is the trademark of this label, and the 2008 vintage is no exception. The nose displays a lovely fragrance of violets, stewed plum, anise and cinnamon. On the palate, there is a lightness of touch and elegance that unfolds in layers on the finish. An obvious choice to partner New Zealand lamb.
Martinborough Vineyard
Te Tera Pinot Noir 2008
Gorgeous chocolate and plum, cherry notes on the nose lead to silky smooth tannins with layers of dark fruits coming through on the palate. Ideal food match - duck, lamb and pork dishes.
Mitre Rocks Vineyard
Mount Dottrel
Pinot Noir 2007
Dark, rich wine presenting attractive Central Otago Pinot Noir characters of cherry and plum on the nose, supported by earthy complexity and herb flavours. Full and round on the palate, this wine has great tannin structure, length and weight. An excellent complement to food such as game dishes, venison, duck and lamb. Mount Dottrel Pinot Noir 2007 will open up further with cellaring, but is already drinking very well now.
Mondillo
Central Otago
Pinot Noir 2008
Graceful, silky, single-vineyard red, grown at Bendigo. This wine is dark in colour, elegant and balanced. Dense and rich with beautiful aromas of dark-cherry and plum up front, followed by vanilla and spice. The palate is bold and velvety with chocolate and sweet blackberry fruit supported by supple oak, fine tannins and a creamy textured finish. Salute - Enjoy!
Pegasus Bay Winery
Main Divide
Te Hau Selection
Pinot Noir 2007
The wine has a vibrant ruby sheen, behind which lie layers of dark ripe fruit characters. The nose and flavours suggest black cherries, purple plums and blackberries. Underpinning these is an elusive, but typical, Waipara spiciness, which flows through the muscular palate of ripe tannins.
Ideal food match: Complex, savoury flavours such as mushrooms, game meats - in particular duck, wild pork and venison.
Premium Red Wines
Church Road
Reserve Cabernet Merlot 2007
This wine has a complex array of rich, black fruits with subtle spice, sandalwood and violet aromas complemented by earthy savoury undertones. On the palate, the wine is rich, yet dry and elegant with a backbone of fine, ripe tannins. This wine style is the ultimate match for savoury game and red meat dishes.
Craggy Range
Gimblett Gravels Vineyard
Merlot 2007
Dark garnet core with youthful crimson hues. A bouquet of dark plum, blackcurrant, dark chocolate and cinnamon. Layers of soft, silky tannin combine with dollops of ripe fruit flavours and a hint of oak-derived mocha character to form a luscious and long palate.
Squawking Magpie
The Stoned Crow Syrah 2007
An intense and elegant wine with strong oak, berry, plum and pepper flavours plus a suggestion of earthy characters. A great wine to accompany your favourite red meat dish.
Villa Maria
Private Bin Syrah / Viognier 2007
This aromatic wine displays berry fruit, spicy pepper, lifted violet and red liquorice notes. A lush palate unfolds sweet, plummy fruit and spice flavours complemented by silky tannins.
Dessert Wines
Forrest Estate
Botrytised Riesling – 2008
The 2008 vintage produced the best natural conditions for making sweet Botrytised wines. A delicious dessert wine, our 2008 Botrytised Riesling is straw gold in colour and abounds with orange marmalade, apricot and toffee aromas on the nose. A sweet opulent palate with Manuka honey and mandarin zest characters and a crisp lingering finish. The wine makes appealing drinking now but will also cellar well.
Winner: Gold Medal 2009 Air New Zealand Wine Awards
Konrad
Sigrun Noble Two - 2007
A full straw gold colour with subtle green hues. Enticing aromas of ripe apple, fig, dried apricot and quince with a whiff of toffee from barrel fermentation. As the nose opens up further aromas of pineapple, lychee, and guava reveal themselves. The palate is unctuous and thick showing a profusion of dried fruit, toffee and marmalade characters. As the mid palate builds these flavours take on more defined features of oak and fruit extract. The finish is long and rich, oozing with ripe treacly fruit and balanced perfectly with cleansing acidity. A perfect accompaniment to clean, crisp desserts, blue cheese, chicken, duck or goose liver pates - a dessert wine of pure indulgence.
Apr 23, 2010, 11:44 pm
#685
Join Date: Oct 1999
Location: New York
Posts: 7,347
EK 654 DXB-MLE-CMB April 2010 First Class
Emirates First Class
EK 654
Dubai to Male
Lunch
Canapés
Selection of canapés
Appetizer
Sesame rolled tuna loin
Seared yellow fin tuna loin, rolled in roasted sesame seeds and served on a bed of bean sprout and almond salad, and drops of wasabi mayonnaise
Or
Arabic Mezze
A traditional selection of Arabic mezze, which includes spinach and garlic salad, stuffed vine leaves, Bulgarian cheese and tomato salad, harissa flavored hommous, potato kibbeh served warm, with an assortment of Arabic pickles and garnishes
Soup
Red pumpkin and gorgonzola cheese
A creamy soup of oven-roasted red pumpkin with a hint of gorgonzola blue cheese, topped with diced red pumpkin
Salad
Seasonal Salad served with a choice of dressings
Main Course
Grilled beef tenderloin
Tender beef delicately grilled and topped with a rich wild mushroom jus
Or
Stir-fried chicken thigh
In a sweet orange zest and hot bean sauce
Or
Fish ambulthiyal
Classic Sri Lankan dry fish curry cooked with chilli and spices
Or
Truffle Ravioli
Tossed in a creamy pesto sauce with a small brunoise of vegetables and fresh Parmesan shavings
Vegetables, which include roasted new potatoes, yellow rice with cashew nuts and curry leaves, sautéed seasonal vegetables and green beans curry
Dessert
Green Tea Crčme
Served with a blackcurrant sauce and fresh seasonal berries
Bread
Bread Basket
A variety of freshly baked rolls and garlic bread
Cheese
International Cheese Selection
Fruit
Fresh Seasonal Fruit
Beverages
A selection of the finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight
Chocolates
EK 654
Male to Colombo
http://share.shutterfly.com/action/w...8QbNHDNy5bqRDo
Cold Light Meal
Main Course
Cold Selection
Which includes sliced roast beef, pesto-marinated chicken, cheddar cheese, German potato salad, buttered bread slices and an assortment of crudités
Dessert
Stracciatella crčme cake
Served with a dark chocolate sauce and sour cherry compote
Bread
Bread Basket
A variety of freshly baked rolls and garlic bread
Beverages
A selection of the finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight
EK654-DXBMLECMB-F-08A
EK 654
Dubai to Male
Lunch
Canapés
Selection of canapés
Appetizer
Sesame rolled tuna loin
Seared yellow fin tuna loin, rolled in roasted sesame seeds and served on a bed of bean sprout and almond salad, and drops of wasabi mayonnaise
Or
Arabic Mezze
A traditional selection of Arabic mezze, which includes spinach and garlic salad, stuffed vine leaves, Bulgarian cheese and tomato salad, harissa flavored hommous, potato kibbeh served warm, with an assortment of Arabic pickles and garnishes
Soup
Red pumpkin and gorgonzola cheese
A creamy soup of oven-roasted red pumpkin with a hint of gorgonzola blue cheese, topped with diced red pumpkin
Salad
Seasonal Salad served with a choice of dressings
Main Course
Grilled beef tenderloin
Tender beef delicately grilled and topped with a rich wild mushroom jus
Or
Stir-fried chicken thigh
In a sweet orange zest and hot bean sauce
Or
Fish ambulthiyal
Classic Sri Lankan dry fish curry cooked with chilli and spices
Or
Truffle Ravioli
Tossed in a creamy pesto sauce with a small brunoise of vegetables and fresh Parmesan shavings
Vegetables, which include roasted new potatoes, yellow rice with cashew nuts and curry leaves, sautéed seasonal vegetables and green beans curry
Dessert
Green Tea Crčme
Served with a blackcurrant sauce and fresh seasonal berries
Bread
Bread Basket
A variety of freshly baked rolls and garlic bread
Cheese
International Cheese Selection
Fruit
Fresh Seasonal Fruit
Beverages
A selection of the finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight
Chocolates
EK 654
Male to Colombo
http://share.shutterfly.com/action/w...8QbNHDNy5bqRDo
Cold Light Meal
Main Course
Cold Selection
Which includes sliced roast beef, pesto-marinated chicken, cheddar cheese, German potato salad, buttered bread slices and an assortment of crudités
Dessert
Stracciatella crčme cake
Served with a dark chocolate sauce and sour cherry compote
Bread
Bread Basket
A variety of freshly baked rolls and garlic bread
Beverages
A selection of the finest quality teas and coffees are available freshly brewed for your enjoyment throughout the flight
EK654-DXBMLECMB-F-08A
Apr 23, 2010, 11:45 pm
#686
Join Date: Oct 1999
Location: New York
Posts: 7,347
EK 654 DXB-MLE-CMB April 2010 Business Class
Emirates Business Class
EK 654
Dubai to Male
Lunch
Canapes
Selection of cold canapés
Appetizer
Arabic Mezze
A traditional selection of Arabic mezze, which includes spinach and garlic salad, stuffed vine leaves, Bulgarian cheese and tomato salad, harissa flavored hommous, potato and lentil kibbeh, with an assortment of Arabic pickles and granishes
Or
Sesame rolled tuna loin
Seared yellow fin tuna loin, rolled in roasted sesame seeds and served on a bed of bean sprout and almond salad, and drops of wasabi mayonnaise
Salad
Seasonal Salad served with a choice of dressings
Main Course
Fish ambulthiyal
Classic Sri Lankan dry fish curry cooked with chilli and spices, with yellow cashew nut rice and a green bean curry
Or
Grilled beef tenderloin
Tender beef delicately grilled and topped with a rich wild mushroom jus, roasted fingerling potatoes and assorted seasonal vegetables
Or
Stir-fried chicken thigh
In a sweet orange zest and hot bean sauce, with steamed Jasmine rice, sesame flavored baby bak choy and fresh shitake mushrooms
Or
Poached Sea Bream fillet
Poached in a light court bouillion, served with a tomato and fennel stew, steamed potato wedges with fresh parskley and an assortment of fresh garden vegetables
Dessert
Green Tea Crčme
Served with a blackcurrant sauce and fresh seasonal berries
Or
Mixed fruit cobbler
Served warm with elderflower and strawberry sauce, and yogurt ice cream
Bread
Bread Basket
A variety of freshly baked rolls and garlic bread
Cheese
International Cheese Selection
Fruit
Fresh Seasonal Fruit
Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
Freshly brewed, decaffeinated, espresso and cappuccino
Chocolates
EK 654
Male to Colombo
Cold Light Meal
Main Course
Cold Selection
Which includes sliced roast beef, pesto marinated chicken, cheddar cheese, German potato salad, buttered bread slices and an assortment of crudités
Dessert
Stracciatella crčme cake
Served with a dark chocolate sauce and sour cherry compote
Bread
Bread Basket
A variety of freshly baked rolls and garlic bread
Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
Freshly brewed, decaffeinated, espresso and cappuccino
EK654-DXBMLECMB-J-08A
EK 654
Dubai to Male
Lunch
Canapes
Selection of cold canapés
Appetizer
Arabic Mezze
A traditional selection of Arabic mezze, which includes spinach and garlic salad, stuffed vine leaves, Bulgarian cheese and tomato salad, harissa flavored hommous, potato and lentil kibbeh, with an assortment of Arabic pickles and granishes
Or
Sesame rolled tuna loin
Seared yellow fin tuna loin, rolled in roasted sesame seeds and served on a bed of bean sprout and almond salad, and drops of wasabi mayonnaise
Salad
Seasonal Salad served with a choice of dressings
Main Course
Fish ambulthiyal
Classic Sri Lankan dry fish curry cooked with chilli and spices, with yellow cashew nut rice and a green bean curry
Or
Grilled beef tenderloin
Tender beef delicately grilled and topped with a rich wild mushroom jus, roasted fingerling potatoes and assorted seasonal vegetables
Or
Stir-fried chicken thigh
In a sweet orange zest and hot bean sauce, with steamed Jasmine rice, sesame flavored baby bak choy and fresh shitake mushrooms
Or
Poached Sea Bream fillet
Poached in a light court bouillion, served with a tomato and fennel stew, steamed potato wedges with fresh parskley and an assortment of fresh garden vegetables
Dessert
Green Tea Crčme
Served with a blackcurrant sauce and fresh seasonal berries
Or
Mixed fruit cobbler
Served warm with elderflower and strawberry sauce, and yogurt ice cream
Bread
Bread Basket
A variety of freshly baked rolls and garlic bread
Cheese
International Cheese Selection
Fruit
Fresh Seasonal Fruit
Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
Freshly brewed, decaffeinated, espresso and cappuccino
Chocolates
EK 654
Male to Colombo
Cold Light Meal
Main Course
Cold Selection
Which includes sliced roast beef, pesto marinated chicken, cheddar cheese, German potato salad, buttered bread slices and an assortment of crudités
Dessert
Stracciatella crčme cake
Served with a dark chocolate sauce and sour cherry compote
Bread
Bread Basket
A variety of freshly baked rolls and garlic bread
Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
Freshly brewed, decaffeinated, espresso and cappuccino
EK654-DXBMLECMB-J-08A
Apr 30, 2010, 7:26 pm
#687
In Memoriam, FlyerTalk Evangelist
Join Date: Jul 2002
Location: Durham, NC (RDU/GSO/CLT)
Programs: AA EXP/MM, DL GM, UA Platinum, HH DIA, Hyatt Explorist, IHG Platinum, Marriott Titanium, Hertz PC
Posts: 33,857
4/19/2010 DL BusinessElite (J) ATL-BCN
First Course:
A Tasting of Two Appitizers: gravlax with seaweed salad and grilled artichokes with roasted tomato.
Thai Chicken and Coconut Soup
Mixed Green Salad: topped with roasted beets, snow peans, blue cheese and pecans
Main Course:
- Three Cheese Vegetarian Spaghetti Carbonara: Tosed with english peans and roasted cherry tomatoes
- Grilled Beef Tenderloin and Shrimp Scampi: Served with lemon risotto and sugar snap peas
- Crab Cakes: and lemon ailoi, accompanied by baked spaghetti squash and leeks with red pepper
- Roast Beef and Herbed Chicken Breast: with a deviled egg, grilled peppers and asparagus served chilled
Dessert:
Fine Cheeses
All natrual Vanilla Ice Cream Sundae: With your choice of sauces, whipped cream and chopped nuts, garnished with a pirouline cookie
Chef's Pastry Selection
Pre-Arrival Light Meal:
Served with assorted breakfast breads and condiments
Seasonal Fresh fruit:
Breakfast English Muffin: topped with scrambled eggs, tomato, spinach and cheddar cheese, accompanied by turkey canadian bacon
Oats and Honey Granola: served with milk and yoghurt
A Tasting of Two Appitizers: gravlax with seaweed salad and grilled artichokes with roasted tomato.
Thai Chicken and Coconut Soup
Mixed Green Salad: topped with roasted beets, snow peans, blue cheese and pecans
Main Course:
- Three Cheese Vegetarian Spaghetti Carbonara: Tosed with english peans and roasted cherry tomatoes
- Grilled Beef Tenderloin and Shrimp Scampi: Served with lemon risotto and sugar snap peas
- Crab Cakes: and lemon ailoi, accompanied by baked spaghetti squash and leeks with red pepper
- Roast Beef and Herbed Chicken Breast: with a deviled egg, grilled peppers and asparagus served chilled
Dessert:
Fine Cheeses
All natrual Vanilla Ice Cream Sundae: With your choice of sauces, whipped cream and chopped nuts, garnished with a pirouline cookie
Chef's Pastry Selection
Pre-Arrival Light Meal:
Served with assorted breakfast breads and condiments
Seasonal Fresh fruit:
Breakfast English Muffin: topped with scrambled eggs, tomato, spinach and cheddar cheese, accompanied by turkey canadian bacon
Oats and Honey Granola: served with milk and yoghurt
Apr 30, 2010, 7:28 pm
#688
In Memoriam, FlyerTalk Evangelist
Join Date: Jul 2002
Location: Durham, NC (RDU/GSO/CLT)
Programs: AA EXP/MM, DL GM, UA Platinum, HH DIA, Hyatt Explorist, IHG Platinum, Marriott Titanium, Hertz PC
Posts: 33,857
4/24/2010 AF Voyager (Y) CDG-JFK
Mixed Vegetable salad and poached egg
Main Course:
- Lamb meatballs and semolina
- Neapolitan style cheese tortellini
Camembert cheese
Fresh pineapple
Raspberry cake
Main Course:
- Lamb meatballs and semolina
- Neapolitan style cheese tortellini
Camembert cheese
Fresh pineapple
Raspberry cake
May 1, 2010, 6:30 pm
#689
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air New Zealand
Business menu
Auckland to Los Angeles
April 2010
Supper
Fast Dine
Roast mushroom creme soup
Chocolate opera cake
Starter
Poached prawns
with cos jelly and Caesar dressing
Bakery
Sourdough bread, dark rye with caraway seed bread and garlic bread
Main Course
Miso and soy braised beef short rib
with mustard potato mash, wok fried brussel sprouts and pak choy
Macadamia nut crusted salmon
with ginger and lemon beurre blanc, crushed peas, carrot, courgette and baby potatoes
Smoked chicken macaroni
with corn, mushroom, capsicum and thyme ragout with fresh rocket
Dessert
Gourmet dessert
of spiced apple crumble ice cream and black currant and blackberry ice cream with chocolate almond wafer
Cheese and Fruit
A selection of fine New Zealand cheese and fresh seasonal fruit
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, jasmine 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, jasmine tea, herbal tea or hot chocolate.
Light Breakfast
A bowl of muesli topped with Greek style 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
Passionfruit or plain Greek style yoghurt
Toasted Muesli and Cluster Crisp Triple Berry cereal, Weetbix, Cornflakes
Bakery
Croissants, muffins, Vogel's, brioche or fruit toast served with fruit conserve
Hot Breakfast
Scrambled eggs
with pork sausages, breakfast potatoes and slow roasted tomato
Cinnamon spiced brioche toast
with wild berry compote and pohutukawa honey cream (Pohutukawa honey has a rich butterscotch flavour)
Hot Bacon Roll
A warmed 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
Southern Breeze
A softly fruity long drink, the tangy bite of cranberry juice marries with the zesty taste of 42 Below Kiwi and New Zealand's favourite summer quencher, apple juice. Long and refreshing with a subtle fruity sweetness.
Kiwi Cola
A tangy, bittersweet Highball, lime and bitters with 42 Below Kiwi and cola, make a tasty twist on the classic 'cola'.
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 and iced oolong tea
Hot Drinks
Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, hot chocolate, chamomile tea, lemon tea, decaffeinated tea, raspberry and peach, apple and blackcurrant, Earl Grey tea, peppermint tea, green tea, jasmine tea
Business menu
Auckland to Los Angeles
April 2010
Supper
Fast Dine
Roast mushroom creme soup
Chocolate opera cake
Starter
Poached prawns
with cos jelly and Caesar dressing
Bakery
Sourdough bread, dark rye with caraway seed bread and garlic bread
Main Course
Miso and soy braised beef short rib
with mustard potato mash, wok fried brussel sprouts and pak choy
Macadamia nut crusted salmon
with ginger and lemon beurre blanc, crushed peas, carrot, courgette and baby potatoes
Smoked chicken macaroni
with corn, mushroom, capsicum and thyme ragout with fresh rocket
Dessert
Gourmet dessert
of spiced apple crumble ice cream and black currant and blackberry ice cream with chocolate almond wafer
Cheese and Fruit
A selection of fine New Zealand cheese and fresh seasonal fruit
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, jasmine 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, jasmine tea, herbal tea or hot chocolate.
Light Breakfast
A bowl of muesli topped with Greek style 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
Passionfruit or plain Greek style yoghurt
Toasted Muesli and Cluster Crisp Triple Berry cereal, Weetbix, Cornflakes
Bakery
Croissants, muffins, Vogel's, brioche or fruit toast served with fruit conserve
Hot Breakfast
Scrambled eggs
with pork sausages, breakfast potatoes and slow roasted tomato
Cinnamon spiced brioche toast
with wild berry compote and pohutukawa honey cream (Pohutukawa honey has a rich butterscotch flavour)
Hot Bacon Roll
A warmed 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
Southern Breeze
A softly fruity long drink, the tangy bite of cranberry juice marries with the zesty taste of 42 Below Kiwi and New Zealand's favourite summer quencher, apple juice. Long and refreshing with a subtle fruity sweetness.
Kiwi Cola
A tangy, bittersweet Highball, lime and bitters with 42 Below Kiwi and cola, make a tasty twist on the classic 'cola'.
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 and iced oolong tea
Hot Drinks
Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, hot chocolate, chamomile tea, lemon tea, decaffeinated tea, raspberry and peach, apple and blackcurrant, Earl Grey tea, peppermint tea, green tea, jasmine tea
NZ2_SUPPER_110
May 1, 2010, 6:36 pm
#690
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air New Zealand
Business menu
Los Angeles to Auckland
April 2010
Supper
Fast Dine
Roasted butternut and sage creme soup
Chocolate and raspberry ganache
Starter
Tender bean salad
with prosciutto, parmesan and mustard emulsion
Bakery
Garlic bread, black olive bread and sourdough bread
Main Course
Loin of New Zealand lamb
with gorumet potatoes, glazed whitloof, pea puree and roast lamb jus
Pan seared Pacific snapper
with olive, tomato, fennel and capsicum compote, wilted spinach and linguine pasta (sustainably long line caught fish)
Roasted chicken leg
stuffed with ginger, lentils and garlic confit, on sweet potato mash with peas, butternut and honey jus
Dessert
Gourmet ice cream dessert
of pineapple coconut ice cream with chocolate almond wafer
Cheese and Fruit
Fine New Zealand cheese and fresh seasonal fruit
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, jasmine 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, jasmine tea, herbal tea or hot chocolate.
Light Breakfast
A bowl of muesli topped with Greek style 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 served with fruit conserve
Hot Breakfast
Feta, spinach and herb omelette
with tomato compote, chicken sausage and streaky bacon
Corned beed and root vegetable hash cakes
with mushroom ragout and veal sausage
Hot Bacon Roll
A warmed 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
Southern Breeze
A softly fruity long drink, the tangy bite of cranberry juice marries with the zesty taste of 42 Below Kiwi and New Zealand's favourite summer quencher, apple juice. Long and refreshing with a subtle fruity sweetness.
Kiwi Cola
A tangy, bittersweet Highball, lime and bitters with 42 Below Kiwi and cola, make a tasty twist on the classic 'cola'.
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 and iced oolong tea
Hot Drinks
Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, hot chocolate, chamomile tea, lemon tea, decaffeinated tea, raspberry and peach, apple and blackcurrant, Earl Grey tea, peppermint tea, green tea, jasmine tea
Business menu
Los Angeles to Auckland
April 2010
Supper
Fast Dine
Roasted butternut and sage creme soup
Chocolate and raspberry ganache
Starter
Tender bean salad
with prosciutto, parmesan and mustard emulsion
Bakery
Garlic bread, black olive bread and sourdough bread
Main Course
Loin of New Zealand lamb
with gorumet potatoes, glazed whitloof, pea puree and roast lamb jus
Pan seared Pacific snapper
with olive, tomato, fennel and capsicum compote, wilted spinach and linguine pasta (sustainably long line caught fish)
Roasted chicken leg
stuffed with ginger, lentils and garlic confit, on sweet potato mash with peas, butternut and honey jus
Dessert
Gourmet ice cream dessert
of pineapple coconut ice cream with chocolate almond wafer
Cheese and Fruit
Fine New Zealand cheese and fresh seasonal fruit
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, jasmine 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, jasmine tea, herbal tea or hot chocolate.
Light Breakfast
A bowl of muesli topped with Greek style 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 served with fruit conserve
Hot Breakfast
Feta, spinach and herb omelette
with tomato compote, chicken sausage and streaky bacon
Corned beed and root vegetable hash cakes
with mushroom ragout and veal sausage
Hot Bacon Roll
A warmed 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
Southern Breeze
A softly fruity long drink, the tangy bite of cranberry juice marries with the zesty taste of 42 Below Kiwi and New Zealand's favourite summer quencher, apple juice. Long and refreshing with a subtle fruity sweetness.
Kiwi Cola
A tangy, bittersweet Highball, lime and bitters with 42 Below Kiwi and cola, make a tasty twist on the classic 'cola'.
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 and iced oolong tea
Hot Drinks
Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, hot chocolate, chamomile tea, lemon tea, decaffeinated tea, raspberry and peach, apple and blackcurrant, Earl Grey tea, peppermint tea, green tea, jasmine tea
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