Carfield

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

CMK10

My sister-in-law recently bought a book at a used bookstore and this was inside. It's a DL Y menu from 2006 off an ATL-EZE route:

Carfield

August 2013
Malaysia Airlines Business Class
MH 602 Singapore to Kuala Lumpur
6:45am departure

Snack


Choice of
Chicken Pie
Or
Spinach Quiche



Fresh Fruit
Kit Kat

Carfield

August 2013
Malaysia Airlines Business Class
MH 603 Kuala Lumpur to Singapore

Snack


Choice of
Chicken Pie


Or
Vegetarian Quiche

Cake with coffee sauce
Godiva chocolate thin

Carfield

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

Carfield

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

Carfield

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

Carfield

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

Carfield

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

Carfield

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

Kiwi Flyer

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

Kiwi Flyer

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

Kiwi Flyer

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

Kiwi Flyer

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

Kiwi Flyer

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