The All-Airline FT Menu Collection
#1201
Join Date: Oct 1999
Location: New York
Posts: 7,347
MH 433 HKG-KUL August 2013
August 2013
MH 433
Hong Kong to Kuala Lumpur (8:35pm Departure)
Dinner
Appetizer
Malaysian Satay
Our Award-winning grilled chicken and lamb skewers with peanut sauce and traditional accompaniments
Mixed Garden Salad
With cherry tomato, baked green zucchini and French dressing
Bakery Selection
Main Course
Braised Chicken with Capers in Tomato Concasse
With linguine pasta and buttered French beans
Or
Deep Fried Basa Fish in Ginger Mushroom Oyster Sauce
With thin egg noodles and vegetables
Or
Lamb Stew
With mashed potatoes and roasted pumpkin with herbs
Or
Mixed Vegetables with Plum and Ginger Sauce
With steamed rice and fresh broccoli
Dessert
Black Glutinous Rice Pudding with coconut sauce
0433DIAG.MOB
MH 433
Hong Kong to Kuala Lumpur (8:35pm Departure)
Dinner
Appetizer
Malaysian Satay
Our Award-winning grilled chicken and lamb skewers with peanut sauce and traditional accompaniments
Mixed Garden Salad
With cherry tomato, baked green zucchini and French dressing
Bakery Selection
Main Course
Braised Chicken with Capers in Tomato Concasse
With linguine pasta and buttered French beans
Or
Deep Fried Basa Fish in Ginger Mushroom Oyster Sauce
With thin egg noodles and vegetables
Or
Lamb Stew
With mashed potatoes and roasted pumpkin with herbs
Or
Mixed Vegetables with Plum and Ginger Sauce
With steamed rice and fresh broccoli
Dessert
Black Glutinous Rice Pudding with coconut sauce
0433DIAG.MOB
Last edited by Carfield; Aug 27, 2013 at 3:54 am
#1202
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
#1205
Join Date: Oct 1999
Location: New York
Posts: 7,347
MH 367 TPE-KUL August 2013
August 2013
MH 367
Taipei to Kuala Lumpur
Light Meal
Appetizer
Malaysian Satay
Our Award-winning grilled chicken and lamb skewers with peanut sauce and traditional accompaniments
Duo of Marinated Prawn and Smoked Fish
With apricot chutney, roasted onion and lemon wedge
Bakery Selection
Main Course
Braised Chicken in Herbal sauce
With steamed rice and mixed vegetables
Or
Stir-Fried Seafood
With noodles, vegetables and bean sauce
Or
Lamb Stew in Rosemary Olive Sauce
With creamy polenta and seasonal vegetables
Or
Pan-fried Salmon Fillet
With steamed red skin potato, garden vegetables and tomato salsa
Dessert
Pistachio Crème Brulee
Fresh Fruits
Pineapple Pastry
0367LM4G.MOB
MH 367
Taipei to Kuala Lumpur
Light Meal
Appetizer
Malaysian Satay
Our Award-winning grilled chicken and lamb skewers with peanut sauce and traditional accompaniments
Duo of Marinated Prawn and Smoked Fish
With apricot chutney, roasted onion and lemon wedge
Bakery Selection
Main Course
Braised Chicken in Herbal sauce
With steamed rice and mixed vegetables
Or
Stir-Fried Seafood
With noodles, vegetables and bean sauce
Or
Lamb Stew in Rosemary Olive Sauce
With creamy polenta and seasonal vegetables
Or
Pan-fried Salmon Fillet
With steamed red skin potato, garden vegetables and tomato salsa
Dessert
Pistachio Crème Brulee
Fresh Fruits
Pineapple Pastry
0367LM4G.MOB
#1206
Join Date: Oct 1999
Location: New York
Posts: 7,347
MH 366 KUL-TPE August 2013
August 2013
MH 366
Kuala Lumpur to Taipei
Starters
Fruit Juice
Fresh Fruits
Yogurt
Bakery Selection with butter or preserves
Main Course
Dim Sum with Hoisin Sauce
Served with noodles, baby kailan and carrots
Or
Mushroom Omelette
With chicken sausage, gratinated potatoes, asparagus, mushrooms and grilled tomato
Or
Malaysian Favorites Nasi Lemak
A traditional Malaysian favorite, rice cooked in coconut milk served with spicy ikan bilis and prawn sambal, and traditional accompaniments
Or
Belgian Waffles
With caramelized bananas, mixed berries compote and maple syrup
(Not Available)
Dessert
Cheesecake with raspberry coulis
0366BR4G.MOA
MH 366
Kuala Lumpur to Taipei
Starters
Fruit Juice
Fresh Fruits
Yogurt
Bakery Selection with butter or preserves
Main Course
Dim Sum with Hoisin Sauce
Served with noodles, baby kailan and carrots
Or
Mushroom Omelette
With chicken sausage, gratinated potatoes, asparagus, mushrooms and grilled tomato
Or
Malaysian Favorites Nasi Lemak
A traditional Malaysian favorite, rice cooked in coconut milk served with spicy ikan bilis and prawn sambal, and traditional accompaniments
Or
Belgian Waffles
With caramelized bananas, mixed berries compote and maple syrup
(Not Available)
Dessert
Cheesecake with raspberry coulis
0366BR4G.MOA
#1207
Join Date: Oct 1999
Location: New York
Posts: 7,347
BR 857/8 TPE-HKG-TPE August 2013
EVA Air Premium Laurel Class
August 2013
Hello Kitty Flight
BR 857 Taipei to Hong Kong
Light Meal
Main Course
(Date 1-15)
Pan Fried Grouper Fillet with Pesto Cream and Sundried Tomato Basil Butter
Fresh Vegetables
Red Skin Potato
Or
Braised Giant Mushroom and Pork Tendon
Mixed Vegetable
Egg Fried Rice
(Date 16-31)
Braised Pork Tendon, Sea Cucumber and Chicken
Fresh Vegetables
Egg Fried Rice
Or
Pan Fried Fillet of Beef with Green Pepper Corn Sauce
Fresh Vegetables
Red Skin Potatoes
Fruit
Sweet
Coffee Tea
Hello Kitty Flight
BR 858 Hong Kong to Taipei
Light Meal
Hors D’Oeuvre
Main Course
(Date 1-15)
Braised Grouper Fillet with Ginger and Scallion in Hoisin Sauce
Mixed Vegetables
Noodles
Or
Red Curry Chicken South Asian Style
Seasonal Vegetables
Steamed Rice
(Date 16-End of Month)
Shiitake Mushroom Stuffed with Shrimp Mousse in light spicy sauce
Seasonal Vegetables
Steamed Rice
Or
Roasted Chicken Thigh with Citrus Sauce
Fresh Vegetables
Noodles
Fruit
Coffee Tea
Wine List
Champage
Lallier Grande Reserve Grand Cru
French Red Wine
Fleurie 2011
Spanish Red Wine
Monteabellon 14 Meses en Barrica 2010
Spanish White Wine
Palacio de Bornos Verdejo Fermentado en Barrica 2011
German White Wine
Dr. Loosen Erdener Treppchen Kabinett 2012
20130618-B(2A2B)-857/858
August 2013
Hello Kitty Flight
BR 857 Taipei to Hong Kong
Light Meal
Main Course
(Date 1-15)
Pan Fried Grouper Fillet with Pesto Cream and Sundried Tomato Basil Butter
Fresh Vegetables
Red Skin Potato
Or
Braised Giant Mushroom and Pork Tendon
Mixed Vegetable
Egg Fried Rice
(Date 16-31)
Braised Pork Tendon, Sea Cucumber and Chicken
Fresh Vegetables
Egg Fried Rice
Or
Pan Fried Fillet of Beef with Green Pepper Corn Sauce
Fresh Vegetables
Red Skin Potatoes
Fruit
Sweet
Coffee Tea
Hello Kitty Flight
BR 858 Hong Kong to Taipei
Light Meal
Hors D’Oeuvre
Main Course
(Date 1-15)
Braised Grouper Fillet with Ginger and Scallion in Hoisin Sauce
Mixed Vegetables
Noodles
Or
Red Curry Chicken South Asian Style
Seasonal Vegetables
Steamed Rice
(Date 16-End of Month)
Shiitake Mushroom Stuffed with Shrimp Mousse in light spicy sauce
Seasonal Vegetables
Steamed Rice
Or
Roasted Chicken Thigh with Citrus Sauce
Fresh Vegetables
Noodles
Fruit
Coffee Tea
Wine List
Champage
Lallier Grande Reserve Grand Cru
French Red Wine
Fleurie 2011
Spanish Red Wine
Monteabellon 14 Meses en Barrica 2010
Spanish White Wine
Palacio de Bornos Verdejo Fermentado en Barrica 2011
German White Wine
Dr. Loosen Erdener Treppchen Kabinett 2012
20130618-B(2A2B)-857/858
#1208
Join Date: Oct 1999
Location: New York
Posts: 7,347
Virgin America First Class Menu September 2013
Fall 2013 (September 2013)
Virgin America First Class Menu
Westbound and Seattle/Portland to Los Angeles
Breakfast
Flights departing before 10am
Spinach and Asparagus Torta with Winter Fruit Salad
Egg and potato torta layered with fresh spinach, roasted red peppers, tomatoes, asparagus, ricotta, and fontina, served alongside arugula salad with dried cranberries and teardrop tomatoes tossed in tomato dill vinaigrette. Accompanied by fresh apples and pears marinated in orange, cinnamon, and lime-tangerine honey, and topped with dried cherries, kiwi, and a strawberry
Contains sugar, eggs, and dairy
Or
Fruit Plate with Granola
Fresh pineapple, orange, mango, lychees , red seedless grapes, and strawberries with creamy strawberry yogurt, garnished with a raspberry, and served with gluten-free granola and milk on the side
Contains nuts, dairy, and sugar
Mid-Flight Snack
Westbound flights over four hours
Tabbouleh and Baba Ghanoush
A duo of tabbouleh and baba ghanoush served with mini whole-wheat pita, country olives, grilled asparagus, teardrop tomatoes, and a chocolate truffle cup for dessert
Contains wheat, dairy, and sugar
Lunch & Dinner
Flights departing after 10am
Appetizer
Westbound flights over four hours
Tapas Duo
Grilled asparagus, artichoke, country olive, basil olive oil marinated mozzarella, teardrop tomato, and grilled baby zucchini served alongside tabbouleh salad garnished with preserved lemon
Contains dairy
Entrées
Chicken and Mango Mojo
Grilled chicken breast marinated in olive oil, basil, and garlic, topped with a mango mojo sauce and served over ginger basmati rice tossed with toasted pine nuts, carrots, celery, red bell pepper, scallions and currants. Accompanied by a medley of pineapple, snap peas, carrots, broccolini, and roasted red peppers.
Contains poultry and nuts.
Or
Stuffed Eggplant
Grilled eggplant stuffed with ratatouille and ricotta cheese, lightly breaded, pan-fried, and topped with melted mozzarella. Served with tomato wine sauce and fresh sautéed spinach, and garnished with olives.
Contains wheat, nuts and dairy.
Dessert
Chocolate Hazelnut Bar
Rich dark chocolate hazelnut mousse served on a buttery wheat
Contains dairy, nuts, and wheat
WB-CY4
Virgin America First Class Menu
Westbound and Seattle/Portland to Los Angeles
Breakfast
Flights departing before 10am
Spinach and Asparagus Torta with Winter Fruit Salad
Egg and potato torta layered with fresh spinach, roasted red peppers, tomatoes, asparagus, ricotta, and fontina, served alongside arugula salad with dried cranberries and teardrop tomatoes tossed in tomato dill vinaigrette. Accompanied by fresh apples and pears marinated in orange, cinnamon, and lime-tangerine honey, and topped with dried cherries, kiwi, and a strawberry
Contains sugar, eggs, and dairy
Or
Fruit Plate with Granola
Fresh pineapple, orange, mango, lychees , red seedless grapes, and strawberries with creamy strawberry yogurt, garnished with a raspberry, and served with gluten-free granola and milk on the side
Contains nuts, dairy, and sugar
Mid-Flight Snack
Westbound flights over four hours
Tabbouleh and Baba Ghanoush
A duo of tabbouleh and baba ghanoush served with mini whole-wheat pita, country olives, grilled asparagus, teardrop tomatoes, and a chocolate truffle cup for dessert
Contains wheat, dairy, and sugar
Lunch & Dinner
Flights departing after 10am
Appetizer
Westbound flights over four hours
Tapas Duo
Grilled asparagus, artichoke, country olive, basil olive oil marinated mozzarella, teardrop tomato, and grilled baby zucchini served alongside tabbouleh salad garnished with preserved lemon
Contains dairy
Entrées
Chicken and Mango Mojo
Grilled chicken breast marinated in olive oil, basil, and garlic, topped with a mango mojo sauce and served over ginger basmati rice tossed with toasted pine nuts, carrots, celery, red bell pepper, scallions and currants. Accompanied by a medley of pineapple, snap peas, carrots, broccolini, and roasted red peppers.
Contains poultry and nuts.
Or
Stuffed Eggplant
Grilled eggplant stuffed with ratatouille and ricotta cheese, lightly breaded, pan-fried, and topped with melted mozzarella. Served with tomato wine sauce and fresh sautéed spinach, and garnished with olives.
Contains wheat, nuts and dairy.
Dessert
Chocolate Hazelnut Bar
Rich dark chocolate hazelnut mousse served on a buttery wheat
Contains dairy, nuts, and wheat
WB-CY4
#1209
Join Date: Oct 1999
Location: New York
Posts: 7,347
SQ 22 SIN-EWR September 2013
SQ 22
Singapore to Newark
Lunch
Starter
Trilogy of salmon with Mesclun salad
Slices of hot smoked, cold smoked, and marinated salmon
Main
*Spring chicken with pork chorizo sausage, chick peas and sautéed cavalo nero leaves
Exclusively created by Matthew Moran of Aria Restaurant, Sydney
Or
Gaeng phed pla
Thai style red curry fish, seasonal vegetables and steamed rice
Or
Seared tournedos of beef with thyme jus, roasted vegetables and seared asparagus
A healthier choice – lower in carbohydrate and calories
Or
Char siew and wanton noodle soup
Egg noodles in rich broth garnished with honey roasted pork, pork dumplings and leafy greens
A renowned favorite in Singapore
Finale
Choice of dessert
Viennetta ice cream or panna cotta with citrus compote
Fruits in season
Gourmet coffees & selections of fine teas, with pralines
Dinner (served at 7pm Singaporean local time)
Prelude
Satay
With onion, cucumber and spicy peanut sauce
Starter
Cajun spiced prawns
With marinated capsicums and sweet pepper pesto
Main
*Wok-fried beef in black pepper sauce with garlic, French beans with dried shrimps, fried rice
Exclusively created by Chef Sam Leong, Singapore
Or
Famous Singapore Chicken Rice
Fragrant poached chicken with pandan flavored rice, served with ginger, soya, and chili sauce
A renowed local favorite
Or
Spaghetti Marinara
Italian pasta with seafood in herb-tomato sauce
Or
Seared Berkshire pork loin in balsamic sage sauce
With roasted vegetables and fondant potatoes
Finale
Tiramisu
Mascarpone cheesecake with coffee
Water chestnut pudding with mungbeans
Payson brenton Brie, delice des bois, stokes point smoked cheddar
Served with fig paste, grapes, walnut and biscuits
Gourmet coffees & selections of fine teas, with pralines
Light Bites Menu
To Nibble On
Egg noodles soup with scallop, prawn and leafy greens
Or
Korean style fried rice with chicken, egg and kimchi
With pickles and toasted seaweed served on this side
Or
Spinach fettuccine Milanese
Pasta in a tomato, mushroom and ham sauce
Or
Cheese Omelette with chicken sausage, grilled tomato and potatoes
Finale
Gourmet coffees & selections of fine teas
SQ22TC SIN-EWR (L/D/SR2) 19-1/1 09 RC
Wine List
Champagne
Bollinger Special Cuvee Brut, Champagne, France
White Wine
2010 La Crema Monterey Chardonnay, Monterey, USA
2011 Reichsgraf von Kesselstatt Riesling Kabinett, Mosel, Germany
Red Wines
2009 Chateau Loudenne Medoc Cru Bourgeois, Bordeaux, France
2011 Torbreck Woodcutter’s Shiraz, Barossa Valley, Australia
Sweet Wine
2009 Chateau Filhot Sauternes
Port
Taylor’s 10 Years Old Tawny Port, Portugal
Singapore to Newark
Lunch
Starter
Trilogy of salmon with Mesclun salad
Slices of hot smoked, cold smoked, and marinated salmon
Main
*Spring chicken with pork chorizo sausage, chick peas and sautéed cavalo nero leaves
Exclusively created by Matthew Moran of Aria Restaurant, Sydney
Or
Gaeng phed pla
Thai style red curry fish, seasonal vegetables and steamed rice
Or
Seared tournedos of beef with thyme jus, roasted vegetables and seared asparagus
A healthier choice – lower in carbohydrate and calories
Or
Char siew and wanton noodle soup
Egg noodles in rich broth garnished with honey roasted pork, pork dumplings and leafy greens
A renowned favorite in Singapore
Finale
Choice of dessert
Viennetta ice cream or panna cotta with citrus compote
Fruits in season
Gourmet coffees & selections of fine teas, with pralines
Dinner (served at 7pm Singaporean local time)
Prelude
Satay
With onion, cucumber and spicy peanut sauce
Starter
Cajun spiced prawns
With marinated capsicums and sweet pepper pesto
Main
*Wok-fried beef in black pepper sauce with garlic, French beans with dried shrimps, fried rice
Exclusively created by Chef Sam Leong, Singapore
Or
Famous Singapore Chicken Rice
Fragrant poached chicken with pandan flavored rice, served with ginger, soya, and chili sauce
A renowed local favorite
Or
Spaghetti Marinara
Italian pasta with seafood in herb-tomato sauce
Or
Seared Berkshire pork loin in balsamic sage sauce
With roasted vegetables and fondant potatoes
Finale
Tiramisu
Mascarpone cheesecake with coffee
Water chestnut pudding with mungbeans
Payson brenton Brie, delice des bois, stokes point smoked cheddar
Served with fig paste, grapes, walnut and biscuits
Gourmet coffees & selections of fine teas, with pralines
Light Bites Menu
To Nibble On
Egg noodles soup with scallop, prawn and leafy greens
Or
Korean style fried rice with chicken, egg and kimchi
With pickles and toasted seaweed served on this side
Or
Spinach fettuccine Milanese
Pasta in a tomato, mushroom and ham sauce
Or
Cheese Omelette with chicken sausage, grilled tomato and potatoes
Finale
Gourmet coffees & selections of fine teas
SQ22TC SIN-EWR (L/D/SR2) 19-1/1 09 RC
Wine List
Champagne
Bollinger Special Cuvee Brut, Champagne, France
White Wine
2010 La Crema Monterey Chardonnay, Monterey, USA
2011 Reichsgraf von Kesselstatt Riesling Kabinett, Mosel, Germany
Red Wines
2009 Chateau Loudenne Medoc Cru Bourgeois, Bordeaux, France
2011 Torbreck Woodcutter’s Shiraz, Barossa Valley, Australia
Sweet Wine
2009 Chateau Filhot Sauternes
Port
Taylor’s 10 Years Old Tawny Port, Portugal
#1210
Join Date: Oct 1999
Location: New York
Posts: 7,347
SQ 21 EWR-SIN September 2013
September 2013
Singapore Airlines Business Class
SQ 21
Newark to Singapore
Supper
Starter
Tian of crabmeat with avocado and cold spicy gazpacho
Main
*Seared salmon-trout fillet with Spanish olives-caper and potato confit, champagne vinaigrette
Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
Or
Seared lamb loin with mint jus, broccolini, grilled zucchini, Spanish onion and bell pepper
A healthier choice – lower in carbohydrate and calories
Or
Chicken noodle soup
Egg noodles in chicken soup garnished with sliced chicken, mushrooms and leafy greens
Or
Wok fried beef with ginger and Chinese wine, seasonal vegetables and fried rice
Finale
Choice of dessert
Strawberry cheesecake ice cream or crème brulee
Gourmet cheeses
Served with fruit paste, grapes, walnut and biscuit
Fruits in season
Gourmet coffees & selections of fine teas, with pralines
Lights bites menu
To Nibble on
Kway teow noodles soup with braised beef brisket and leafy greens
Dunkin Donuts
Khao phad talay
Thai style fried rice with seafood and pineapple
Griddled pancakes with mixed berries mascarpone and maple syrup
Finale
Gourmet coffees & selections of fine teas
Breakfast Menu
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yogurt
Cornflakes or Granola with Milk
Main
*Smoked salmon quiches with leeks and fine mesclun salad
Exclusively created by Georges Blanc, Vonnas
Or
Braised ee-fu noodles with pork, pickled vegetable and black mushrooms
Or
Oriental steamed chicken with Chinese greens and fragrant rice
Or
Poached eggs with hollandaise sauce, veal sausage, mushrooms, tomato and parsley potatoes
Breads
Freshly baked breads served with butter and preserves
Beverages
Gourmet coffees & selections of fine teas
SQ21TC EWR-SIN (S/SR2/B) 19-1/1 09RC
Wine List
Champagne
Bollinger Special Cuvee Brut, Champagne, France
White Wine
2010 La Crema Monterey Chardonnay, Monterey, USA
2011 Reichsgraf von Kesselstatt Riesling Kabinett, Mosel, Germany
Red Wines
2009 Chateau Loudenne Medoc Cru Bourgeois, Bordeaux, France
2011 Torbreck Woodcutter’s Shiraz, Barossa Valley, Australia
Sweet Wine
2009 Chateau Filhot Sauternes
Port
Taylor’s 10 Years Old Tawny Port, Portugal
Singapore Airlines Business Class
SQ 21
Newark to Singapore
Supper
Starter
Tian of crabmeat with avocado and cold spicy gazpacho
Main
*Seared salmon-trout fillet with Spanish olives-caper and potato confit, champagne vinaigrette
Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
Or
Seared lamb loin with mint jus, broccolini, grilled zucchini, Spanish onion and bell pepper
A healthier choice – lower in carbohydrate and calories
Or
Chicken noodle soup
Egg noodles in chicken soup garnished with sliced chicken, mushrooms and leafy greens
Or
Wok fried beef with ginger and Chinese wine, seasonal vegetables and fried rice
Finale
Choice of dessert
Strawberry cheesecake ice cream or crème brulee
Gourmet cheeses
Served with fruit paste, grapes, walnut and biscuit
Fruits in season
Gourmet coffees & selections of fine teas, with pralines
Lights bites menu
To Nibble on
Kway teow noodles soup with braised beef brisket and leafy greens
Dunkin Donuts
Khao phad talay
Thai style fried rice with seafood and pineapple
Griddled pancakes with mixed berries mascarpone and maple syrup
Finale
Gourmet coffees & selections of fine teas
Breakfast Menu
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yogurt
Cornflakes or Granola with Milk
Main
*Smoked salmon quiches with leeks and fine mesclun salad
Exclusively created by Georges Blanc, Vonnas
Or
Braised ee-fu noodles with pork, pickled vegetable and black mushrooms
Or
Oriental steamed chicken with Chinese greens and fragrant rice
Or
Poached eggs with hollandaise sauce, veal sausage, mushrooms, tomato and parsley potatoes
Breads
Freshly baked breads served with butter and preserves
Beverages
Gourmet coffees & selections of fine teas
SQ21TC EWR-SIN (S/SR2/B) 19-1/1 09RC
Wine List
Champagne
Bollinger Special Cuvee Brut, Champagne, France
White Wine
2010 La Crema Monterey Chardonnay, Monterey, USA
2011 Reichsgraf von Kesselstatt Riesling Kabinett, Mosel, Germany
Red Wines
2009 Chateau Loudenne Medoc Cru Bourgeois, Bordeaux, France
2011 Torbreck Woodcutter’s Shiraz, Barossa Valley, Australia
Sweet Wine
2009 Chateau Filhot Sauternes
Port
Taylor’s 10 Years Old Tawny Port, Portugal
#1211
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Thai Airways
Business Class menu
Auckland to Bangkok
September 2013
First Serving
First Course
Honey Glazed Chicken on Roasted Pear Salad
White Wine Mustard Dressing
Salad
Mixed Salad with Herb Balsamic Dressing
Main Course
Poached Salmon and Crab Ravioli with Saffron Cream Sauce
Roasted Vine Ripened Tomato, Buttered Asparagus
or
Roast Lamb Loin with Black Olive and Lamb Jus
Fondant Potatoes, Vegetables
or
Pan-seared Hoki Fish with Roasted Karengo Kelp
Lemon Hollandaise Sauce
Buttered Linguine, Buttered Broccoli, Carrot
or
Beef with Bamboo Shoot in Green Curry "Kiew-wan"
Steamed Thai Hom Mali Rice
Stir-fried Mixed Vegetables
Assorted Bread, Butter
Assorted Cheese, Fresh Fruits
Dessert
Raspberry and White Chocolate Ice Cream
Tea, Coffee, Espresso, Cappuccino
Second Serving
First Course
Poached Scallop Roe on Sweet Corn Panna Cotta
Honey Garlic and Chilli Dressing
Main Course
Stir-fried Rice Noodles with Chicken and Prawn
Coconut Chilli Sauce, Stir-fried Pak Choy
Dessert
Chocolate Mousse in Chocolate Tart
Pineapple and Mint Compote
Tea, Coffee
Instant Noodle Soup with Chinese Barbecued Pork
(Available Upon Request)
Third Serving
Sandwiches
Drinks Menu
Wine List
Champagne
Piper Heidsieck Brut Champagne
55% Pinot Noir, 30% Pinot Meunier and 15% Chardonnay. It has tasting notes of citrus fruits, Granny Smith apple and subtle hints of hawthorn.
White Wine
Chateau Villa Bel-Air 2010
65% Sauvignon Blanc and 35% Semillon grapes. Fermented in oak barrels at low temperature. The colour of pale yellow and green. The nose of flowers and tropical fruits. It is round and full-bodied. This wine can be served with fish dishes and seafood.
Chateau Chantegrive Blanc 2011
50% Sauvignon Blanc, 50% Semillon. The Semillon contributes round, ripe apple, fig and waxy fruit, sauvignon blanc contributes crisp, citrusy, herbal fruit. All those flavours come together in a light body with zesty acidity that will complement fresh oysters or grilled shellfish.
Bourgogne Chardonnay 2011
100% Chardonnay. Light golden colour. Expressive notes of citrus, orange, fresh almond. Full attack on citrus fruit, mineral and develops aromas of gunflint. Vivid, dry, aromatic, not overtly structured yet persistent. Recommended to be served with white meats and fish.
Red Wine
Chateau de Barbe Blanche 2007
65% Merlot, 25% Cabernet franc and 10% Cabernet Sauvignon. Dark red colour. Nose with black cherry, plum, blackcurrant blends with intense mocha. The palate offers sumptuous lingering spice and black cherry notes through a long, long finish. This matured wine delicate and good for poultry and cheese.
Chateau des Jacques Morgon 2008
100% Gamay grapes. Deep sherry colour, with walnut and little red fruits aromas, this wine has silky tannins that will help it to age. A mix of fruit and herbs on the palate, this shows nice acidity and structure, still bright and youthful with dark character. It will be perfect with red meat.
Aperitifs
Mekhong Thai Sabai, Mekhong Amethyst, Campari, Gin Martini, Screwdriver, Bloody Mary, Black Russian, Vodka Martini, Warre's Warrior Port
Spirits
Rum, Gin, Bourbon Whisky, Whisky, Vodka
Cognac & Liqueurs
Camus XO, Kahlua, Drambuie, Grand Marnier Cordon Rouge
Beer
Chang Beer, Heineken Beer, Singha Beer
Soft Drinks
A Range of Soft Drinks, Diet Soft Drinks, Fruit Juices
Beverages
Decaffeinated Coffee, Cappuccino, Espresso, Instant Coffee, Special Blended Coffee, Oolong Tea, Ceylon Tea, Japanese Green Tea, Chocolate Malt 3 in 1
Louis M Martini 2008
87% Cabernet Sauvignon and 13% other grapes exhibit a deep Burgundy colour with intense aromas of blackberry, licorice, cedar and hits of herbs. It is also very rich and full-bodied, plenty of tannins for aging. Good with red meat.
Napa red wine loading from BKK for TG692, TG991, TG461, TG465, TG471, TG473, TG475, TG481, TG483, TG491
Business Class menu
Auckland to Bangkok
September 2013
First Serving
First Course
Honey Glazed Chicken on Roasted Pear Salad
White Wine Mustard Dressing
Salad
Mixed Salad with Herb Balsamic Dressing
Main Course
Poached Salmon and Crab Ravioli with Saffron Cream Sauce
Roasted Vine Ripened Tomato, Buttered Asparagus
or
Roast Lamb Loin with Black Olive and Lamb Jus
Fondant Potatoes, Vegetables
or
Pan-seared Hoki Fish with Roasted Karengo Kelp
Lemon Hollandaise Sauce
Buttered Linguine, Buttered Broccoli, Carrot
or
Beef with Bamboo Shoot in Green Curry "Kiew-wan"
Steamed Thai Hom Mali Rice
Stir-fried Mixed Vegetables
Assorted Bread, Butter
Assorted Cheese, Fresh Fruits
Dessert
Raspberry and White Chocolate Ice Cream
Tea, Coffee, Espresso, Cappuccino
Second Serving
First Course
Poached Scallop Roe on Sweet Corn Panna Cotta
Honey Garlic and Chilli Dressing
Main Course
Stir-fried Rice Noodles with Chicken and Prawn
Coconut Chilli Sauce, Stir-fried Pak Choy
Dessert
Chocolate Mousse in Chocolate Tart
Pineapple and Mint Compote
Tea, Coffee
Instant Noodle Soup with Chinese Barbecued Pork
(Available Upon Request)
Third Serving
Sandwiches
TG 492 C - MENU C : SEPTEMBER 2013
Drinks Menu
Wine List
Champagne
Piper Heidsieck Brut Champagne
55% Pinot Noir, 30% Pinot Meunier and 15% Chardonnay. It has tasting notes of citrus fruits, Granny Smith apple and subtle hints of hawthorn.
White Wine
Chateau Villa Bel-Air 2010
65% Sauvignon Blanc and 35% Semillon grapes. Fermented in oak barrels at low temperature. The colour of pale yellow and green. The nose of flowers and tropical fruits. It is round and full-bodied. This wine can be served with fish dishes and seafood.
Chateau Chantegrive Blanc 2011
50% Sauvignon Blanc, 50% Semillon. The Semillon contributes round, ripe apple, fig and waxy fruit, sauvignon blanc contributes crisp, citrusy, herbal fruit. All those flavours come together in a light body with zesty acidity that will complement fresh oysters or grilled shellfish.
Bourgogne Chardonnay 2011
100% Chardonnay. Light golden colour. Expressive notes of citrus, orange, fresh almond. Full attack on citrus fruit, mineral and develops aromas of gunflint. Vivid, dry, aromatic, not overtly structured yet persistent. Recommended to be served with white meats and fish.
Red Wine
Chateau de Barbe Blanche 2007
65% Merlot, 25% Cabernet franc and 10% Cabernet Sauvignon. Dark red colour. Nose with black cherry, plum, blackcurrant blends with intense mocha. The palate offers sumptuous lingering spice and black cherry notes through a long, long finish. This matured wine delicate and good for poultry and cheese.
Chateau des Jacques Morgon 2008
100% Gamay grapes. Deep sherry colour, with walnut and little red fruits aromas, this wine has silky tannins that will help it to age. A mix of fruit and herbs on the palate, this shows nice acidity and structure, still bright and youthful with dark character. It will be perfect with red meat.
Aperitifs
Mekhong Thai Sabai, Mekhong Amethyst, Campari, Gin Martini, Screwdriver, Bloody Mary, Black Russian, Vodka Martini, Warre's Warrior Port
Spirits
Rum, Gin, Bourbon Whisky, Whisky, Vodka
Cognac & Liqueurs
Camus XO, Kahlua, Drambuie, Grand Marnier Cordon Rouge
Beer
Chang Beer, Heineken Beer, Singha Beer
Soft Drinks
A Range of Soft Drinks, Diet Soft Drinks, Fruit Juices
Beverages
Decaffeinated Coffee, Cappuccino, Espresso, Instant Coffee, Special Blended Coffee, Oolong Tea, Ceylon Tea, Japanese Green Tea, Chocolate Malt 3 in 1
Louis M Martini 2008
87% Cabernet Sauvignon and 13% other grapes exhibit a deep Burgundy colour with intense aromas of blackberry, licorice, cedar and hits of herbs. It is also very rich and full-bodied, plenty of tannins for aging. Good with red meat.
Napa red wine loading from BKK for TG692, TG991, TG461, TG465, TG471, TG473, TG475, TG481, TG483, TG491
SEPTEMBER 2013
#1212
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Thai Airways
Business Class menu
Bangkok to Paris CDG
September 2013
First Serving
First Course
Tuna Loin with Mild Chili, Pesto Cream
Garnache of Duck Foie Gras
Main Course
Blanquette de Veau
Pilaf Rice, Buttered Vegetables
or
Seared Norwegian Salmon Fillet on Onion Capsicum Piperade
Saffron Potatoes
or
Stir-fried Pork with Garlic and Pepper
Steamed Thai Hom Mali rice
Stir-fried Pak-Choy with Oyster Sauce
or
Deep-fried Marinated Sesame Chicken with Honey Soya Sauce
Yangzhou Fried Rice, Pak-choy
Assorted Bread, Butter
Assorted Cheese, Fresh Fruits
Dessert
Meringue with Fresh Fruits, Raspberry Sauce
Tea, Coffee, Espresso, Cappuccino
Second Serving
Fresh Fruits
Yoghurt
Main Course
Scrambled Eggs, Pan-fried Back Bacon
Pan-fried Veal Chipolata
Baked Cherry Tomato with Olive Oil and Herbs
or
Frittata with Capsicum and Potatoes
Pan-fried Chicken Sausage
Potatoes and Cream
Baked Tomato with Olive Oil and Herbs
or
Cold Cuts Platter
(Easter Ham / Black Forest Ham, Salami, Fontina Cheese)
Assorted Bread, Butter, Jam
Tea, Coffee, Chocolate Malt
Instant Noodle Soup with Chinese Barbecued Pork
(Available Upon Request)
Third Serving
Sandwiches
Drinks Menu
Wine List
Champagne
Piper Heidsieck Brut Champagne
55% Pinot Noir, 30% Pinot Meunier and 15% Chardonnay. It has tasting notes of citrus fruits, Granny Smith apple and subtle hints of hawthorn.
White Wine
Chateau Villa Bel-Air 2010
65% Sauvignon Blanc and 35% Semillon grapes. Fermented in oak barrels at low temperature. The colour of pale yellow and green. The nose of flowers and tropical fruits. It is round and full-bodied. This wine can be served with fish dishes and seafood.
Chateau Chantegrive Blanc 2011
50% Sauvignon Blanc, 50% Semillon. The Semillon contributes round, ripe apple, fig and waxy fruit, sauvignon blanc contributes crisp, citrusy, herbal fruit. All those flavours come together in a light body with zesty acidity that will complement fresh oysters or grilled shellfish.
Bourgogne Chardonnay 2011
100% Chardonnay. Light golden colour. Expressive notes of citrus, orange, fresh almond. Full attack on citrus fruit, mineral and develops aromas of gunflint. Vivid, dry, aromatic, not overtly structured yet persistent. Recommended to be served with white meats and fish.
Red Wine
Chateau de Barbe Blanche 2007
65% Merlot, 25% Cabernet franc and 10% Cabernet Sauvignon. Dark red colour. Nose with black cherry, plum, blackcurrant blends with intense mocha. The palate offers sumptuous lingering spice and black cherry notes through a long, long finish. This matured wine delicate and good for poultry and cheese.
Chateau des Jacques Morgon 2008
100% Gamay grapes. Deep sherry colour, with walnut and little red fruits aromas, this wine has silky tannins that will help it to age. A mix of fruit and herbs on the palate, this shows nice acidity and structure, still bright and youthful with dark character. It will be perfect with red meat.
Aperitifs
Mekhong Thai Sabai, Mekhong Amethyst, Campari, Gin Martini, Screwdriver, Bloody Mary, Black Russian, Vodka Martini, Warre's Warrior Port
Spirits
Rum, Gin, Bourbon Whisky, Whisky, Vodka
Cognac & Liqueurs
Camus XO, Kahlua, Drambuie, Grand Marnier Cordon Rouge
Beer
Chang Beer, Heineken Beer, Singha Beer
Soft Drinks
A Range of Soft Drinks, Diet Soft Drinks, Fruit Juices
Beverages
Decaffeinated Coffee, Cappuccino, Espresso, Instant Coffee, Special Blended Coffee, Oolong Tea, Ceylon Tea, Japanese Green Tea, Chocolate Malt 3 in 1
Louis M Martini 2008
87% Cabernet Sauvignon and 13% other grapes exhibit a deep Burgundy colour with intense aromas of blackberry, licorice, cedar and hits of herbs. It is also very rich and full-bodied, plenty of tannins for aging. Good with red meat.
Napa red wine loading from BKK for TG692, TG991, TG461, TG465, TG471, TG473, TG475, TG481, TG483, TG491
Business Class menu
Bangkok to Paris CDG
September 2013
First Serving
First Course
Tuna Loin with Mild Chili, Pesto Cream
Garnache of Duck Foie Gras
Main Course
Blanquette de Veau
Pilaf Rice, Buttered Vegetables
or
Seared Norwegian Salmon Fillet on Onion Capsicum Piperade
Saffron Potatoes
or
Stir-fried Pork with Garlic and Pepper
Steamed Thai Hom Mali rice
Stir-fried Pak-Choy with Oyster Sauce
or
Deep-fried Marinated Sesame Chicken with Honey Soya Sauce
Yangzhou Fried Rice, Pak-choy
Assorted Bread, Butter
Assorted Cheese, Fresh Fruits
Dessert
Meringue with Fresh Fruits, Raspberry Sauce
Tea, Coffee, Espresso, Cappuccino
Second Serving
Fresh Fruits
Yoghurt
Main Course
Scrambled Eggs, Pan-fried Back Bacon
Pan-fried Veal Chipolata
Baked Cherry Tomato with Olive Oil and Herbs
or
Frittata with Capsicum and Potatoes
Pan-fried Chicken Sausage
Potatoes and Cream
Baked Tomato with Olive Oil and Herbs
or
Cold Cuts Platter
(Easter Ham / Black Forest Ham, Salami, Fontina Cheese)
Assorted Bread, Butter, Jam
Tea, Coffee, Chocolate Malt
Instant Noodle Soup with Chinese Barbecued Pork
(Available Upon Request)
Third Serving
Sandwiches
TG 930 C - MENU A : SEP 2013
Drinks Menu
Wine List
Champagne
Piper Heidsieck Brut Champagne
55% Pinot Noir, 30% Pinot Meunier and 15% Chardonnay. It has tasting notes of citrus fruits, Granny Smith apple and subtle hints of hawthorn.
White Wine
Chateau Villa Bel-Air 2010
65% Sauvignon Blanc and 35% Semillon grapes. Fermented in oak barrels at low temperature. The colour of pale yellow and green. The nose of flowers and tropical fruits. It is round and full-bodied. This wine can be served with fish dishes and seafood.
Chateau Chantegrive Blanc 2011
50% Sauvignon Blanc, 50% Semillon. The Semillon contributes round, ripe apple, fig and waxy fruit, sauvignon blanc contributes crisp, citrusy, herbal fruit. All those flavours come together in a light body with zesty acidity that will complement fresh oysters or grilled shellfish.
Bourgogne Chardonnay 2011
100% Chardonnay. Light golden colour. Expressive notes of citrus, orange, fresh almond. Full attack on citrus fruit, mineral and develops aromas of gunflint. Vivid, dry, aromatic, not overtly structured yet persistent. Recommended to be served with white meats and fish.
Red Wine
Chateau de Barbe Blanche 2007
65% Merlot, 25% Cabernet franc and 10% Cabernet Sauvignon. Dark red colour. Nose with black cherry, plum, blackcurrant blends with intense mocha. The palate offers sumptuous lingering spice and black cherry notes through a long, long finish. This matured wine delicate and good for poultry and cheese.
Chateau des Jacques Morgon 2008
100% Gamay grapes. Deep sherry colour, with walnut and little red fruits aromas, this wine has silky tannins that will help it to age. A mix of fruit and herbs on the palate, this shows nice acidity and structure, still bright and youthful with dark character. It will be perfect with red meat.
Aperitifs
Mekhong Thai Sabai, Mekhong Amethyst, Campari, Gin Martini, Screwdriver, Bloody Mary, Black Russian, Vodka Martini, Warre's Warrior Port
Spirits
Rum, Gin, Bourbon Whisky, Whisky, Vodka
Cognac & Liqueurs
Camus XO, Kahlua, Drambuie, Grand Marnier Cordon Rouge
Beer
Chang Beer, Heineken Beer, Singha Beer
Soft Drinks
A Range of Soft Drinks, Diet Soft Drinks, Fruit Juices
Beverages
Decaffeinated Coffee, Cappuccino, Espresso, Instant Coffee, Special Blended Coffee, Oolong Tea, Ceylon Tea, Japanese Green Tea, Chocolate Malt 3 in 1
Louis M Martini 2008
87% Cabernet Sauvignon and 13% other grapes exhibit a deep Burgundy colour with intense aromas of blackberry, licorice, cedar and hits of herbs. It is also very rich and full-bodied, plenty of tannins for aging. Good with red meat.
Napa red wine loading from BKK for TG692, TG991, TG461, TG465, TG471, TG473, TG475, TG481, TG483, TG491
SEPTEMBER 2013
#1213
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Thai Airways
Business Class menu
Copenhagen to Bangkok
September 2013
First Serving
Hot Savoury
Beef Skewer
First Course
Westphalia Ham, Mozzarella Cheese
Salad
Mixed Green Salad with Italian Vinaigrette Dressing
Main Course
Deep-fried Tilapia Fish, Thai Chilli Honey Sauce
Steamed Thai Hom Mali Rice, Snap Peas with Oyster Sauce
or
Beef Tenderloin, Demi Glace Sauce with Cream
Potato with Parsley, Vegetables
or
Chicken Red Curry
Steamed Thai Hom Mali Rice, Vegetables
or
Port Loin with Pork Jus
Pommes Rissole, Savoy Cabbage
Assorted Bread, Butter
Assorted Cheese, Fresh Fruits
Dessert
Cherry Crumble Tart
Tea, Coffee, Espresso, Cappuccino
Second Serving
Fresh Fruits, Fruit Smoothie
Main Course
Scrambled Egg
Fried Bacon, Spinach
Tomato
or
Mushroom Crepe
Tomato Coulis, Vegetables
or
Cold Cut Platter
(Smoked Turkey, Salami, Samsoe Cheese)
Assorted Bread, Butter, Jam
Tea, Coffee, Chocolate Malt
Instant Noodle Soup with Chinese Barbecued Pork
(Available Upon Request)
Drinks Menu
Wine List
Champagne
Piper Heidsieck Brut Champagne
55% Pinot Noir, 30% Pinot Meunier and 15% Chardonnay. It has tasting notes of citrus fruits, Granny Smith apple and subtle hints of hawthorn.
White Wine
Chateau Villa Bel-Air 2010
65% Sauvignon Blanc and 35% Semillon grapes. Fermented in oak barrels at low temperature. The colour of pale yellow and green. The nose of flowers and tropical fruits. It is round and full-bodied. This wine can be served with fish dishes and seafood.
Chateau Chantegrive Blanc 2011
50% Sauvignon Blanc, 50% Semillon. The Semillon contributes round, ripe apple, fig and waxy fruit, sauvignon blanc contributes crisp, citrusy, herbal fruit. All those flavours come together in a light body with zesty acidity that will complement fresh oysters or grilled shellfish.
Bourgogne Chardonnay 2011
100% Chardonnay. Light golden colour. Expressive notes of citrus, orange, fresh almond. Full attack on citrus fruit, mineral and develops aromas of gunflint. Vivid, dry, aromatic, not overtly structured yet persistent. Recommended to be served with white meats and fish.
Red Wine
Chateau de Barbe Blanche 2007
65% Merlot, 25% Cabernet franc and 10% Cabernet Sauvignon. Dark red colour. Nose with black cherry, plum, blackcurrant blends with intense mocha. The palate offers sumptuous lingering spice and black cherry notes through a long, long finish. This matured wine delicate and good for poultry and cheese.
Chateau des Jacques Morgon 2008
100% Gamay grapes. Deep sherry colour, with walnut and little red fruits aromas, this wine has silky tannins that will help it to age. A mix of fruit and herbs on the palate, this shows nice acidity and structure, still bright and youthful with dark character. It will be perfect with red meat.
Aperitifs
Mekhong Thai Sabai, Mekhong Amethyst, Campari, Gin Martini, Screwdriver, Bloody Mary, Black Russian, Vodka Martini, Warre's Warrior Port
Spirits
Rum, Gin, Bourbon Whisky, Whisky, Vodka
Cognac & Liqueurs
Camus XO, Kahlua, Drambuie, Grand Marnier Cordon Rouge
Beer
Chang Beer, Heineken Beer, Singha Beer
Soft Drinks
A Range of Soft Drinks, Diet Soft Drinks, Fruit Juices
Beverages
Decaffeinated Coffee, Cappuccino, Espresso, Instant Coffee, Special Blended Coffee, Oolong Tea, Ceylon Tea, Japanese Green Tea, Chocolate Malt 3 in 1
Louis M Martini 2008
87% Cabernet Sauvignon and 13% other grapes exhibit a deep Burgundy colour with intense aromas of blackberry, licorice, cedar and hits of herbs. It is also very rich and full-bodied, plenty of tannins for aging. Good with red meat.
Napa red wine loading from BKK for TG692, TG991, TG461, TG465, TG471, TG473, TG475, TG481, TG483, TG491
Business Class menu
Copenhagen to Bangkok
September 2013
First Serving
Hot Savoury
Beef Skewer
First Course
Westphalia Ham, Mozzarella Cheese
Salad
Mixed Green Salad with Italian Vinaigrette Dressing
Main Course
Deep-fried Tilapia Fish, Thai Chilli Honey Sauce
Steamed Thai Hom Mali Rice, Snap Peas with Oyster Sauce
or
Beef Tenderloin, Demi Glace Sauce with Cream
Potato with Parsley, Vegetables
or
Chicken Red Curry
Steamed Thai Hom Mali Rice, Vegetables
or
Port Loin with Pork Jus
Pommes Rissole, Savoy Cabbage
Assorted Bread, Butter
Assorted Cheese, Fresh Fruits
Dessert
Cherry Crumble Tart
Tea, Coffee, Espresso, Cappuccino
Second Serving
Fresh Fruits, Fruit Smoothie
Main Course
Scrambled Egg
Fried Bacon, Spinach
Tomato
or
Mushroom Crepe
Tomato Coulis, Vegetables
or
Cold Cut Platter
(Smoked Turkey, Salami, Samsoe Cheese)
Assorted Bread, Butter, Jam
Tea, Coffee, Chocolate Malt
Instant Noodle Soup with Chinese Barbecued Pork
(Available Upon Request)
TG 951 C - MENU A : SEPTEMBER 2013
Drinks Menu
Wine List
Champagne
Piper Heidsieck Brut Champagne
55% Pinot Noir, 30% Pinot Meunier and 15% Chardonnay. It has tasting notes of citrus fruits, Granny Smith apple and subtle hints of hawthorn.
White Wine
Chateau Villa Bel-Air 2010
65% Sauvignon Blanc and 35% Semillon grapes. Fermented in oak barrels at low temperature. The colour of pale yellow and green. The nose of flowers and tropical fruits. It is round and full-bodied. This wine can be served with fish dishes and seafood.
Chateau Chantegrive Blanc 2011
50% Sauvignon Blanc, 50% Semillon. The Semillon contributes round, ripe apple, fig and waxy fruit, sauvignon blanc contributes crisp, citrusy, herbal fruit. All those flavours come together in a light body with zesty acidity that will complement fresh oysters or grilled shellfish.
Bourgogne Chardonnay 2011
100% Chardonnay. Light golden colour. Expressive notes of citrus, orange, fresh almond. Full attack on citrus fruit, mineral and develops aromas of gunflint. Vivid, dry, aromatic, not overtly structured yet persistent. Recommended to be served with white meats and fish.
Red Wine
Chateau de Barbe Blanche 2007
65% Merlot, 25% Cabernet franc and 10% Cabernet Sauvignon. Dark red colour. Nose with black cherry, plum, blackcurrant blends with intense mocha. The palate offers sumptuous lingering spice and black cherry notes through a long, long finish. This matured wine delicate and good for poultry and cheese.
Chateau des Jacques Morgon 2008
100% Gamay grapes. Deep sherry colour, with walnut and little red fruits aromas, this wine has silky tannins that will help it to age. A mix of fruit and herbs on the palate, this shows nice acidity and structure, still bright and youthful with dark character. It will be perfect with red meat.
Aperitifs
Mekhong Thai Sabai, Mekhong Amethyst, Campari, Gin Martini, Screwdriver, Bloody Mary, Black Russian, Vodka Martini, Warre's Warrior Port
Spirits
Rum, Gin, Bourbon Whisky, Whisky, Vodka
Cognac & Liqueurs
Camus XO, Kahlua, Drambuie, Grand Marnier Cordon Rouge
Beer
Chang Beer, Heineken Beer, Singha Beer
Soft Drinks
A Range of Soft Drinks, Diet Soft Drinks, Fruit Juices
Beverages
Decaffeinated Coffee, Cappuccino, Espresso, Instant Coffee, Special Blended Coffee, Oolong Tea, Ceylon Tea, Japanese Green Tea, Chocolate Malt 3 in 1
Louis M Martini 2008
87% Cabernet Sauvignon and 13% other grapes exhibit a deep Burgundy colour with intense aromas of blackberry, licorice, cedar and hits of herbs. It is also very rich and full-bodied, plenty of tannins for aging. Good with red meat.
Napa red wine loading from BKK for TG692, TG991, TG461, TG465, TG471, TG473, TG475, TG481, TG483, TG491
SEPTEMBER 2013
#1214
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 Hong Kong
September 2013
Taste
Fruit Juice
Fresh Fruits, Yoghurt
Cornflakes abnd Muesli
Main Course
Frittata with Pancetta and Parmesan
Premium Chicken Sausage
Creamed Potatoes, Sauteed Spinach with Shallots, Cherry Tomato
or
Chilean Sea Bass Rice Soup
or
Steamed Glutinous Rice with Chinese Sausage, Chicken, Mushroom,
Salted Yolk wrapped in Lotus Leaf
Scallop Dumpling, Pork Siew-mai
Roll, Croissant, Danish Pastry, Butter, Jam and Honey
Tea, Coffee, Chocolate Malt
Drinks Menu
Wine List
White Wine
Chateau de Chantegrive Caroline 2009
50% Sauvignon and 50% Semillon grapes. Brilliant golden hue with elegant and intense nose of vanilla, freshly churned butter, lemon roasted almonds. This wine is good with shellfish, white meat, delicate cheeses, fish with sauce and "Foie gras".
Chateau Baret Pessac Leognan 2009
30% Semillon, 70% Sauvignon blanc with lemon, apple tart aromas and flavors. Full and balanced with lively fruit. A broad texture carries ripe flavours of pear, melon and almond in this round white, which has enough acidity for balance. Recommended to be served with white meat and fish.
Chablis 1er Cru Montmains 2011
100% Chardonnay. Attractive pale gold in colour. Highly complex nose with mineral notes. Citrus aromas. The wine is elegant, fruity and delicate. Long aftertaste. Good matches with cooked oysters or veal in white sauce.
Red Wine
Chateau Pedesclaux Pauillac 2007
50% Cabernet Sauvignon, 45% Merlot and 5% Cabernet franc grapes. Purple-red colour. The nose is very aromatic with ripe black fruits. This wine is round and harmonious in mouth. It has silky tannins and a pleasant finish. It is suitable for beef and poultry.
Beaune Teurons 1er Cru 2008
100% Pinot Noir, Bright-Ruby colour. Aromas of raspberry and strawberry. Delicate vanilla note. Well-balanced. Very fine texture. Very pure fruit. This wine is good for red or whitemeat and variety of regional cheese.
Mercurey Premier Cru Clos du Roi 2009
100% Pinot noir. A beautiful dark blue colour with purple tints. The nose develops spicy, peppered aromas and notes of fruits (blackcurrant, blackberry). The nose is very dense and elaborate. Tannins are dense, silky and fresh. Very nice aromatic persistence. This wine will perfectly match with red meats.
Domaine Tournon 2009
100% Shiraz grape. Dark red colour. This wine is aged in French oak barrels for 12 months. It has aromas of cherry and blackberry. It can accompany both everyday dishes and the most sophisticated delicacies.
Australian red wine loading from BKK for TG471, TG475, TG910, TG916, TG934, TG920, TG922, TG924.
Sondraia 2007
65% Cabernet Sauvignon, 25% Merlot and 10% Cabernet Franc grapes. Intense ruby-red colour. Aged 18 months in oak barrels. This wine has subtle hints of exotic spices and ripe red fruit on the nose. It can accompany grilled meat such as steak, Kebab, Lamb and Pork.
Italian red wine loading from BKK for TG930, TG932, TG940, TG944, TG940, TG600, TG607, TG622, TG660, TG676.
Dom Perignon Vintage 2003
The first hints of fresh almond and harvest aromas immediately open up into preserved lemon and dried fruits, the whole rounded off by smoky flavour and toasted qualities. The presence of champagne on the palate is immediately captivating. Paradoxically concentrated yet creamy, it is energetic and warm in the mouth, focusing on the fruit, then gradually taking on more profound bass notes. The whole holds its note perfectly, intensively, with just a subtle, elegant hint of underlying bitterness.
1795 Extra Cognac Otard
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
Mekhong Thai Sabai
Mekhong Amethyst
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
Beer
Heineken Beer
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 Hong Kong
September 2013
Taste
Fruit Juice
Fresh Fruits, Yoghurt
Cornflakes abnd Muesli
Main Course
Frittata with Pancetta and Parmesan
Premium Chicken Sausage
Creamed Potatoes, Sauteed Spinach with Shallots, Cherry Tomato
or
Chilean Sea Bass Rice Soup
or
Steamed Glutinous Rice with Chinese Sausage, Chicken, Mushroom,
Salted Yolk wrapped in Lotus Leaf
Scallop Dumpling, Pork Siew-mai
Roll, Croissant, Danish Pastry, Butter, Jam and Honey
Tea, Coffee, Chocolate Malt
TG 600 F - MENU F : SEP 2013
Drinks Menu
Wine List
White Wine
Chateau de Chantegrive Caroline 2009
50% Sauvignon and 50% Semillon grapes. Brilliant golden hue with elegant and intense nose of vanilla, freshly churned butter, lemon roasted almonds. This wine is good with shellfish, white meat, delicate cheeses, fish with sauce and "Foie gras".
Chateau Baret Pessac Leognan 2009
30% Semillon, 70% Sauvignon blanc with lemon, apple tart aromas and flavors. Full and balanced with lively fruit. A broad texture carries ripe flavours of pear, melon and almond in this round white, which has enough acidity for balance. Recommended to be served with white meat and fish.
Chablis 1er Cru Montmains 2011
100% Chardonnay. Attractive pale gold in colour. Highly complex nose with mineral notes. Citrus aromas. The wine is elegant, fruity and delicate. Long aftertaste. Good matches with cooked oysters or veal in white sauce.
Red Wine
Chateau Pedesclaux Pauillac 2007
50% Cabernet Sauvignon, 45% Merlot and 5% Cabernet franc grapes. Purple-red colour. The nose is very aromatic with ripe black fruits. This wine is round and harmonious in mouth. It has silky tannins and a pleasant finish. It is suitable for beef and poultry.
Beaune Teurons 1er Cru 2008
100% Pinot Noir, Bright-Ruby colour. Aromas of raspberry and strawberry. Delicate vanilla note. Well-balanced. Very fine texture. Very pure fruit. This wine is good for red or whitemeat and variety of regional cheese.
Mercurey Premier Cru Clos du Roi 2009
100% Pinot noir. A beautiful dark blue colour with purple tints. The nose develops spicy, peppered aromas and notes of fruits (blackcurrant, blackberry). The nose is very dense and elaborate. Tannins are dense, silky and fresh. Very nice aromatic persistence. This wine will perfectly match with red meats.
Domaine Tournon 2009
100% Shiraz grape. Dark red colour. This wine is aged in French oak barrels for 12 months. It has aromas of cherry and blackberry. It can accompany both everyday dishes and the most sophisticated delicacies.
Australian red wine loading from BKK for TG471, TG475, TG910, TG916, TG934, TG920, TG922, TG924.
Sondraia 2007
65% Cabernet Sauvignon, 25% Merlot and 10% Cabernet Franc grapes. Intense ruby-red colour. Aged 18 months in oak barrels. This wine has subtle hints of exotic spices and ripe red fruit on the nose. It can accompany grilled meat such as steak, Kebab, Lamb and Pork.
Italian red wine loading from BKK for TG930, TG932, TG940, TG944, TG940, TG600, TG607, TG622, TG660, TG676.
Dom Perignon Vintage 2003
The first hints of fresh almond and harvest aromas immediately open up into preserved lemon and dried fruits, the whole rounded off by smoky flavour and toasted qualities. The presence of champagne on the palate is immediately captivating. Paradoxically concentrated yet creamy, it is energetic and warm in the mouth, focusing on the fruit, then gradually taking on more profound bass notes. The whole holds its note perfectly, intensively, with just a subtle, elegant hint of underlying bitterness.
1795 Extra Cognac Otard
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
Mekhong Thai Sabai
Mekhong Amethyst
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
Beer
Heineken Beer
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
SEPTEMBER 2013
#1215
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Thai Airways
First Class menu
Hong Kong to Bangkok
September 2013
Taste
Canapes
First Course
Boiled Canadian Scallop, Marinated Prawn
Main Course
Hong Kong Beef Curry with Carrot, Potatoes
Egg Fried Rice, Broccoli
or
Roast Norwegian Salmon with Hallandaise Sauce
Boiled Finger Potatoes with Parsley
French Bean, Roast Red and Yellow Capsicum
or
Thai Stir-fried Minced Chicken with Hot Basil and Chilli
Steamed Rice, Baked Egg
Assorted Bread, Crackers, Butter
Cheese and Fruits Plate
Dessert
Raspberry Sherbet
Fruits Diced
Tea, Coffee
Espresso, Cappuccino
Drinks Menu
Wine List
White Wine
Chateau de Chantegrive Caroline 2009
50% Sauvignon and 50% Semillon grapes. Brilliant golden hue with elegant and intense nose of vanilla, freshly churned butter, lemon roasted almonds. This wine is good with shellfish, white meat, delicate cheeses, fish with sauce and "Foie gras".
Chateau Baret Pessac Leognan 2009
30% Semillon, 70% Sauvignon blanc with lemon, apple tart aromas and flavors. Full and balanced with lively fruit. A broad texture carries ripe flavours of pear, melon and almond in this round white, which has enough acidity for balance. Recommended to be served with white meat and fish.
Chablis 1er Cru Montmains 2011
100% Chardonnay. Attractive pale gold in colour. Highly complex nose with mineral notes. Citrus aromas. The wine is elegant, fruity and delicate. Long aftertaste. Good matches with cooked oysters or veal in white sauce.
Red Wine
Chateau Pedesclaux Pauillac 2007
50% Cabernet Sauvignon, 45% Merlot and 5% Cabernet franc grapes. Purple-red colour. The nose is very aromatic with ripe black fruits. This wine is round and harmonious in mouth. It has silky tannins and a pleasant finish. It is suitable for beef and poultry.
Beaune Teurons 1er Cru 2008
100% Pinot Noir, Bright-Ruby colour. Aromas of raspberry and strawberry. Delicate vanilla note. Well-balanced. Very fine texture. Very pure fruit. This wine is good for red or whitemeat and variety of regional cheese.
Mercurey Premier Cru Clos du Roi 2009
100% Pinot noir. A beautiful dark blue colour with purple tints. The nose develops spicy, peppered aromas and notes of fruits (blackcurrant, blackberry). The nose is very dense and elaborate. Tannins are dense, silky and fresh. Very nice aromatic persistence. This wine will perfectly match with red meats.
Domaine Tournon 2009
100% Shiraz grape. Dark red colour. This wine is aged in French oak barrels for 12 months. It has aromas of cherry and blackberry. It can accompany both everyday dishes and the most sophisticated delicacies.
Australian red wine loading from BKK for TG471, TG475, TG910, TG916, TG934, TG920, TG922, TG924.
Sondraia 2007
65% Cabernet Sauvignon, 25% Merlot and 10% Cabernet Franc grapes. Intense ruby-red colour. Aged 18 months in oak barrels. This wine has subtle hints of exotic spices and ripe red fruit on the nose. It can accompany grilled meat such as steak, Kebab, Lamb and Pork.
Italian red wine loading from BKK for TG930, TG932, TG940, TG944, TG940, TG600, TG607, TG622, TG660, TG676.
Dom Perignon Vintage 2003
The first hints of fresh almond and harvest aromas immediately open up into preserved lemon and dried fruits, the whole rounded off by smoky flavour and toasted qualities. The presence of champagne on the palate is immediately captivating. Paradoxically concentrated yet creamy, it is energetic and warm in the mouth, focusing on the fruit, then gradually taking on more profound bass notes. The whole holds its note perfectly, intensively, with just a subtle, elegant hint of underlying bitterness.
1795 Extra Cognac Otard
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
Mekhong Thai Sabai
Mekhong Amethyst
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
Beer
Heineken Beer
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
Hong Kong to Bangkok
September 2013
Taste
Canapes
First Course
Boiled Canadian Scallop, Marinated Prawn
Main Course
Hong Kong Beef Curry with Carrot, Potatoes
Egg Fried Rice, Broccoli
or
Roast Norwegian Salmon with Hallandaise Sauce
Boiled Finger Potatoes with Parsley
French Bean, Roast Red and Yellow Capsicum
or
Thai Stir-fried Minced Chicken with Hot Basil and Chilli
Steamed Rice, Baked Egg
Assorted Bread, Crackers, Butter
Cheese and Fruits Plate
Dessert
Raspberry Sherbet
Fruits Diced
Tea, Coffee
Espresso, Cappuccino
TG 601 F - MENU F : SEP 2013
Drinks Menu
Wine List
White Wine
Chateau de Chantegrive Caroline 2009
50% Sauvignon and 50% Semillon grapes. Brilliant golden hue with elegant and intense nose of vanilla, freshly churned butter, lemon roasted almonds. This wine is good with shellfish, white meat, delicate cheeses, fish with sauce and "Foie gras".
Chateau Baret Pessac Leognan 2009
30% Semillon, 70% Sauvignon blanc with lemon, apple tart aromas and flavors. Full and balanced with lively fruit. A broad texture carries ripe flavours of pear, melon and almond in this round white, which has enough acidity for balance. Recommended to be served with white meat and fish.
Chablis 1er Cru Montmains 2011
100% Chardonnay. Attractive pale gold in colour. Highly complex nose with mineral notes. Citrus aromas. The wine is elegant, fruity and delicate. Long aftertaste. Good matches with cooked oysters or veal in white sauce.
Red Wine
Chateau Pedesclaux Pauillac 2007
50% Cabernet Sauvignon, 45% Merlot and 5% Cabernet franc grapes. Purple-red colour. The nose is very aromatic with ripe black fruits. This wine is round and harmonious in mouth. It has silky tannins and a pleasant finish. It is suitable for beef and poultry.
Beaune Teurons 1er Cru 2008
100% Pinot Noir, Bright-Ruby colour. Aromas of raspberry and strawberry. Delicate vanilla note. Well-balanced. Very fine texture. Very pure fruit. This wine is good for red or whitemeat and variety of regional cheese.
Mercurey Premier Cru Clos du Roi 2009
100% Pinot noir. A beautiful dark blue colour with purple tints. The nose develops spicy, peppered aromas and notes of fruits (blackcurrant, blackberry). The nose is very dense and elaborate. Tannins are dense, silky and fresh. Very nice aromatic persistence. This wine will perfectly match with red meats.
Domaine Tournon 2009
100% Shiraz grape. Dark red colour. This wine is aged in French oak barrels for 12 months. It has aromas of cherry and blackberry. It can accompany both everyday dishes and the most sophisticated delicacies.
Australian red wine loading from BKK for TG471, TG475, TG910, TG916, TG934, TG920, TG922, TG924.
Sondraia 2007
65% Cabernet Sauvignon, 25% Merlot and 10% Cabernet Franc grapes. Intense ruby-red colour. Aged 18 months in oak barrels. This wine has subtle hints of exotic spices and ripe red fruit on the nose. It can accompany grilled meat such as steak, Kebab, Lamb and Pork.
Italian red wine loading from BKK for TG930, TG932, TG940, TG944, TG940, TG600, TG607, TG622, TG660, TG676.
Dom Perignon Vintage 2003
The first hints of fresh almond and harvest aromas immediately open up into preserved lemon and dried fruits, the whole rounded off by smoky flavour and toasted qualities. The presence of champagne on the palate is immediately captivating. Paradoxically concentrated yet creamy, it is energetic and warm in the mouth, focusing on the fruit, then gradually taking on more profound bass notes. The whole holds its note perfectly, intensively, with just a subtle, elegant hint of underlying bitterness.
1795 Extra Cognac Otard
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
Mekhong Thai Sabai
Mekhong Amethyst
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
Beer
Heineken Beer
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
SEPTEMBER 2013