The All-Airline FT Menu Collection
Dec 24, 2014, 2:03 am
#1501
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
China Southern
Business Class menu
Auckland to Guangzhou
December 2014
Main Meal
Hors d'oeuvre
Carpaccio of Beef with Marinated Asparagus, Melba Toast and Frache with Blue Cheese and Walnuts Cream
Soup
Sweet Potato with Lemon Grass Soup
Entree
Please choose one of the following
Venison Tagine with Dates and Apricot Accompanied by Seasonal Vegetables and Mashed Sweet Potatoes
Kung Po Chicken with Kung Pao Sauce, Pak Choy with Ginger and Steamed Jasmine Rice
Orange Roughy with Ginger and Spring Onion, Seasonal Vegetables and Steamed Jasmine Rice
Cheese
Cheddar, Brie, Port Nicholson, Awa Blue Cheese
Dessert
Please choose one of the following
Opera Cake
Kapiti Ice Cream
Fresh Fruit in Season
Bread
Choice of Fresh Baked Bread with Butter
Breakfast
Prelude
Fresh Fruits in Season, Choice of Cereals or Yoghurt
Entree
Please choose one of the following
Spinach and Cheese Omelette, Grilled Sausage Chicken, Sauteed Mushroom and Potato Roesti
Papardelle Pasta with Sauteed Chicken, Sauteed Vegetables and Cheese Paramsen Shreded [sic]
Beef Noodle Soup
Rice Congee with Classic Cantonese Dim Sum
Bread
Assorted Breakfast Rolls with Butter, Fruit Jam
Snacks
Sandwich Selection
Pork and Shrimp Wonton
Bar
Chocolate Selection
Seasonal Fruit Basket
Cheese Platter
Note for daytime flight Breakfast is served first then Main Meal (printed menu serves both overnight and daytime flights).
Business Class menu
Auckland to Guangzhou
December 2014
Main Meal
Hors d'oeuvre
Carpaccio of Beef with Marinated Asparagus, Melba Toast and Frache with Blue Cheese and Walnuts Cream
Soup
Sweet Potato with Lemon Grass Soup
Entree
Please choose one of the following
Venison Tagine with Dates and Apricot Accompanied by Seasonal Vegetables and Mashed Sweet Potatoes
Kung Po Chicken with Kung Pao Sauce, Pak Choy with Ginger and Steamed Jasmine Rice
Orange Roughy with Ginger and Spring Onion, Seasonal Vegetables and Steamed Jasmine Rice
Cheese
Cheddar, Brie, Port Nicholson, Awa Blue Cheese
Dessert
Please choose one of the following
Opera Cake
Kapiti Ice Cream
Fresh Fruit in Season
Bread
Choice of Fresh Baked Bread with Butter
Breakfast
Prelude
Fresh Fruits in Season, Choice of Cereals or Yoghurt
Entree
Please choose one of the following
Spinach and Cheese Omelette, Grilled Sausage Chicken, Sauteed Mushroom and Potato Roesti
Papardelle Pasta with Sauteed Chicken, Sauteed Vegetables and Cheese Paramsen Shreded [sic]
Beef Noodle Soup
Rice Congee with Classic Cantonese Dim Sum
Bread
Assorted Breakfast Rolls with Butter, Fruit Jam
Snacks
Sandwich Selection
Pork and Shrimp Wonton
Bar
Chocolate Selection
Seasonal Fruit Basket
Cheese Platter
Note for daytime flight Breakfast is served first then Main Meal (printed menu serves both overnight and daytime flights).
Last edited by Kiwi Flyer; Dec 24, 2014 at 2:11 am
Dec 24, 2014, 2:10 am
#1502
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
China Southern
Business Class menu
Guangzhou to Auckland
December 2014
Main Meal
Hors d'oeuvre
Beef Pumpkin Roll and Seaweed Cuttle Fish Roll with Pineapple Salsa
Soup
Please choose one of the following
Pumpkin Cream Soup
Fig, Dwarf Lilyturf Tuber and Pork Soup
Hand Made Beef Ball Clear Soup
Entree
Please choose one of the following
Grilled Tenderloin Steak with Onion Mushroom Sauce, Roasted Potato, Snap Pea and Carrot
Stir-fry Conch and Black Mushroom with Abalone Sauce and Broiled Salt-Crust Chicken, Stir Fried Mixed Vegetable and Steamed Aromatic Rice
Stir-fry Prawns with Shrimp Paste and Ginger, Honey Barbecued Pork Neck, Stir Fried Mixed Vegetable and Steamed Aromatic Rice
Hot Pot Rice with Preserved Meat
Cheese
Brie, Emmental Cheese, Gruyere Cheese and Bresse Bleu
Dessert
Please choose one of the following
Blueberry Panacotta
Ice Cream
Fresh Fruit in Season
Bread
Choice of Fresh Baked Bread with Butter
Breakfast
Prelude
Fresh Fruits in Season, Choice of Cereals or Yoghurt
Entree
Please choose one of the following
Omelette Princess with Hash Brown Potato, Grilled Tomato, and Saute Spinach
Plain Congee with Soy Egg, Saute Whitebait with Chili, Peanut, Barbecued Pork and Preserved Egg Puff, Lotus Root and Pork Patty and Steamed Golden Dumpling
China Southern Deluxe Beef Noodle Soup Ensemble
Bread
Assorted Breakfast Rolls with Butter and Fruit Preserve
Snacks
Sandwiches
Ho Fun with Cuttlefish Ball, Shrimp Mousse and Cuttlefish Mousse Sliced
Bar
Chocolate Selection
Seasonal Fruit Basket
Cheese Platter
Note for daytime flight Breakfast is served first then Main Meal (printed menu serves both overnight and daytime flights).
Business Class menu
Guangzhou to Auckland
December 2014
Main Meal
Hors d'oeuvre
Beef Pumpkin Roll and Seaweed Cuttle Fish Roll with Pineapple Salsa
Soup
Please choose one of the following
Pumpkin Cream Soup
Fig, Dwarf Lilyturf Tuber and Pork Soup
Hand Made Beef Ball Clear Soup
Entree
Please choose one of the following
Grilled Tenderloin Steak with Onion Mushroom Sauce, Roasted Potato, Snap Pea and Carrot
Stir-fry Conch and Black Mushroom with Abalone Sauce and Broiled Salt-Crust Chicken, Stir Fried Mixed Vegetable and Steamed Aromatic Rice
Stir-fry Prawns with Shrimp Paste and Ginger, Honey Barbecued Pork Neck, Stir Fried Mixed Vegetable and Steamed Aromatic Rice
Hot Pot Rice with Preserved Meat
Cheese
Brie, Emmental Cheese, Gruyere Cheese and Bresse Bleu
Dessert
Please choose one of the following
Blueberry Panacotta
Ice Cream
Fresh Fruit in Season
Bread
Choice of Fresh Baked Bread with Butter
Breakfast
Prelude
Fresh Fruits in Season, Choice of Cereals or Yoghurt
Entree
Please choose one of the following
Omelette Princess with Hash Brown Potato, Grilled Tomato, and Saute Spinach
Plain Congee with Soy Egg, Saute Whitebait with Chili, Peanut, Barbecued Pork and Preserved Egg Puff, Lotus Root and Pork Patty and Steamed Golden Dumpling
China Southern Deluxe Beef Noodle Soup Ensemble
Bread
Assorted Breakfast Rolls with Butter and Fruit Preserve
Snacks
Sandwiches
Ho Fun with Cuttlefish Ball, Shrimp Mousse and Cuttlefish Mousse Sliced
Bar
Chocolate Selection
Seasonal Fruit Basket
Cheese Platter
Note for daytime flight Breakfast is served first then Main Meal (printed menu serves both overnight and daytime flights).
Dec 27, 2014, 5:56 am
#1503
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
China Southern
Business Class menu
Guangzhou to Los Angeles
December 2014
Main Meal
Hors d'ouevre
Roasted Chicken Breast, Smoked Salmon with Caper
Soup
Cream of Mushroom Soup
Stewed Chicken Soup with Red Date and Dried Longan
Hand Made Beef Ball Clear Soup
Entree
Please choose one of the following
Grilled Lamb Chop with Balsamic Gravy, Deep-fried Potato Wedge, Carrot Baton, Cauliflower and Spinach
Stir Fried Fish Cake and Cuttlefish in Bean Sauce with Sugar Snap Pea, Red Capsicum Julienne and Steamed Rice
Steamed Scallop and Konjac with Roasted Goose, Seasonal Vegetable, Steamed Rice
Hot Pot Rice with Preserved Meat
Cheese
Cheddar cheese, Camembert Cheese, Emmental Cheese, Blue Cheese
Dessert
Green Tea Mousse
Ice Cream
Fresh Fruit in Season
Bread
Choice of Fresh Baked Bread with Butter
Roasted Sole Fish with Yellow Pepper Sauce, Potato Turned, Pumpkin and Sugar Snap Pea, Low Calorie choice, Welcome to choose
Breakfast
Prelude
Fresh Fruits in Season, Choice of Cereals or Yoghurt
Entree
Scrambled Egg and Ham with Hash Brown, Chicken Sausage, Broccoli, Mushroom
Congee with Shiitake and Chicken, Spring Roll Sheet, Chopped Spring Onion and Peanut, Steamed Golden Shrimp Dumpling, Barbeque Pork Puff, Preserved Sausage Roll, Pan Fried Taro Cake
China Southern Deluxe Beef Noodle Soup Ensemble
Bread
Assorted Breakfast Rolls with Butter and Fruit Preserve
Snacks
Sandwiches
Ho Fun with Cuttlefish Ball, Shrimp Mousse and Cuttlefish Mousse Sliced
Bar
Chocolate Selection
Seasonal Fruit Basket
Cheese Platter
Business Class menu
Guangzhou to Los Angeles
December 2014
Main Meal
Hors d'ouevre
Roasted Chicken Breast, Smoked Salmon with Caper
Soup
Cream of Mushroom Soup
Stewed Chicken Soup with Red Date and Dried Longan
Hand Made Beef Ball Clear Soup
Entree
Please choose one of the following
Grilled Lamb Chop with Balsamic Gravy, Deep-fried Potato Wedge, Carrot Baton, Cauliflower and Spinach
Stir Fried Fish Cake and Cuttlefish in Bean Sauce with Sugar Snap Pea, Red Capsicum Julienne and Steamed Rice
Steamed Scallop and Konjac with Roasted Goose, Seasonal Vegetable, Steamed Rice
Hot Pot Rice with Preserved Meat
Cheese
Cheddar cheese, Camembert Cheese, Emmental Cheese, Blue Cheese
Dessert
Green Tea Mousse
Ice Cream
Fresh Fruit in Season
Bread
Choice of Fresh Baked Bread with Butter
Roasted Sole Fish with Yellow Pepper Sauce, Potato Turned, Pumpkin and Sugar Snap Pea, Low Calorie choice, Welcome to choose
Breakfast
Prelude
Fresh Fruits in Season, Choice of Cereals or Yoghurt
Entree
Scrambled Egg and Ham with Hash Brown, Chicken Sausage, Broccoli, Mushroom
Congee with Shiitake and Chicken, Spring Roll Sheet, Chopped Spring Onion and Peanut, Steamed Golden Shrimp Dumpling, Barbeque Pork Puff, Preserved Sausage Roll, Pan Fried Taro Cake
China Southern Deluxe Beef Noodle Soup Ensemble
Bread
Assorted Breakfast Rolls with Butter and Fruit Preserve
Snacks
Sandwiches
Ho Fun with Cuttlefish Ball, Shrimp Mousse and Cuttlefish Mousse Sliced
Bar
Chocolate Selection
Seasonal Fruit Basket
Cheese Platter
Last edited by Kiwi Flyer; Dec 27, 2014 at 6:23 am
Dec 27, 2014, 6:35 am
#1504
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
China Southern
Business Class menu
Los Angeles to Guangzhou
December 2014
Main Meal
Hors d'oeuvre
Sesame Seared Tuna, Lobster Medallion with Caviar Black Tobiko and Smoked Salmon
Soup
Roasted Fennel and Pear Soup
Pork Soup with Peanut, Lotus Root
Entree
Please choose one of the following
Beef Short Rib, with Braising Sauce, Fingerling Potatoes, Baby Zucchini and Baby Carrots
Pan Fried Cod Fillet with Soya Sauce, Beech Mushroom, Baby Bok Choy, Carrot Flower and Steamed Rice
Barbecues Cornish Hen with Chinese Gravy, Kailan, Red Pepper, Cauliflower and Steamed Rice
Cheese
Chartelain Camembert Cheese, Fourme D'Ambert Cheese, Purple Moon Cheddar Cheese
Dessert
Pineapple Tart with Mango Puree
Snow Fungus and Lotus Seeds with Apple Sweet Soup
Ice Cream
Fresh Fruit in Season
Bread
Choice of Fresh Baked Bread with Butter
Breakfast
Prelude
Fresh Fruits in Season, Choice of Cereals or Yoghurt
Entree
Bacon and Mushroom Quiche, Roasted Potatoes, Grilled Tomato and Canadian Bacon
Cantonese Style Dim Sum, Congee
Beef Noodle Soup
Bread
Assorted Breakfast Rolls with Butter and Fruit Preserve
Snacks
Assorted Sandwich
Vegetable Torta
Bar
Chocolate Selection
Seasonal Fruit Basket
Cheese Platter
Business Class menu
Los Angeles to Guangzhou
December 2014
Main Meal
Hors d'oeuvre
Sesame Seared Tuna, Lobster Medallion with Caviar Black Tobiko and Smoked Salmon
Soup
Roasted Fennel and Pear Soup
Pork Soup with Peanut, Lotus Root
Entree
Please choose one of the following
Beef Short Rib, with Braising Sauce, Fingerling Potatoes, Baby Zucchini and Baby Carrots
Pan Fried Cod Fillet with Soya Sauce, Beech Mushroom, Baby Bok Choy, Carrot Flower and Steamed Rice
Barbecues Cornish Hen with Chinese Gravy, Kailan, Red Pepper, Cauliflower and Steamed Rice
Cheese
Chartelain Camembert Cheese, Fourme D'Ambert Cheese, Purple Moon Cheddar Cheese
Dessert
Pineapple Tart with Mango Puree
Snow Fungus and Lotus Seeds with Apple Sweet Soup
Ice Cream
Fresh Fruit in Season
Bread
Choice of Fresh Baked Bread with Butter
Breakfast
Prelude
Fresh Fruits in Season, Choice of Cereals or Yoghurt
Entree
Bacon and Mushroom Quiche, Roasted Potatoes, Grilled Tomato and Canadian Bacon
Cantonese Style Dim Sum, Congee
Beef Noodle Soup
Bread
Assorted Breakfast Rolls with Butter and Fruit Preserve
Snacks
Assorted Sandwich
Vegetable Torta
Bar
Chocolate Selection
Seasonal Fruit Basket
Cheese Platter
Last edited by Kiwi Flyer; Dec 27, 2014 at 6:41 am
Dec 27, 2014, 7:10 am
#1505
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air France
Business Class menu
Los Angeles to Paris CDG
December 2012
Beverage List
Champagne and wines
Choose from our wine list
Aperitifs
The Glenlivet - aged 12 years
Jack Daniel's Whiskey
Aniseed aperitif
Gin
Vodka
Bitter
Vermouth Rosso
Port
Red Graham's Tawny Port aged 10 years
Beer
Heineken
Soft drinks
Fruité fruit juices : orange, tomato, apple
Coca-Cola, Coca-Cola Zero, Nestea White Peach, Tonic water, Citrus, Ginger Ale
Mineral water
Evian
Badoit
Perrier
Coffee, tea and hot chocolate
Nescafe coffee and cappuccino offered with a chocolate
Espresso illy and decaffeinated espresso illy
Herbal tea and tea selection : La Collection des Thés Fauchon
Digestifs
Cognac Tesseron lot no 90 "XO Selection"
Calvados hors d'age
Bas-Armagnac Château du Tariquet Folle Blanche - aged 12 years
Pear eau de vie
Green Chartreuse liqueur
Dinner
L'amuse-bouche
Balik salmon and Granny Smith apple
Gourmet appetizer and seasonal salad
Duck terrine with pistachios, poached shrimp with mayonnaise cream sauce, coconut-fig chutney on cranberry-raisin bread
Choice of main course
Pan-seared tournedos of beef with Burgundy-style butter, buttered flat beans, mushroom risotto
Shrimp with Cajun sauce, saffron rice
Cèpe mushroom ravioli
Please refer to the suggestion card for today's special dish, created by Joël Robuchon, President of the Servair Culinary Studio.
Our special selection of cheese
Desserts
Our dessert trio :
chocolate mousse with raspberry ganache, mango-coconut-raspberry delight, macaroon
Sorbet and fresh fruit salad
Today's suggestion
Chicken, potato and carrot tajine with cumin butter
Morsels of chicken thigh, potatoes and carrrots are braised tajine-style in an aromatic broth with cumin butter. Slowly simmered in a covered pot and enhanced by aromatic cumin for a meltingly fragrant dish that is meant to be savored.
Options to suit your needs
Liberty
When you are ready for a break, we offer a wide selection of refreshments, available at the Business Class cabin bar or served at your seat - indulge in a snack cooked-to-order, a sweet or savory treat, a piece of fresh fruit ...
Comfort
Enjoy every relaxing moment of your flight by requesting the "café-croissant" breakfast option. Available until 30 minutes before landing, you will be served a hot beverage and a pastry.
Flexibility
Free up more time to devote to your tasks or your entertainments by requesting an express meal, which will be presented during the main meal service. Savor a gourmet appetizer, a selection of cheese and a dessert.
L'instant fraîcheur
A gourmet snack will be offered during the flight.
Breakfast
Orange juice, coffee, tea, hot chocolate
Fresh fruit, yogurt
Fresh bakery selection, breakfast pastries, butter and preserves
Choice of entree
Crêpes with scrambled eggs and cheese
Parma ham, smoked turkey, cheddar cheese, provolone cheese
Fruit salad with mascarpone cheese
Wine list
Champagne
Billecart-Salmon Brut Reserve
The house of Billecart-Salmon, founded in 1818, achieved fame and honors in the nineties thanks to a relentless quest for airy, refined champagnes. Since then, no Billecart-Salmon champagne has escaped that commitment to excellence. This Brut Reserve is a prime example, with suppleness and depth, balance and precise fruit - it has it all.
Bourgogne Blanc
Vire-Clesse 2011 Maison Chanson
This small vineyard within the ramparts of Beaune is a property of Bollinger Champagne, which explains the uncompromising rigor that defines the Chanson team. This Vire-Classe, with its freshness and precise fruit, is the expression of the house fundamentals. Here, the Chardonnay combines roundness and vivacity to create balance and fruitiness.
Languedoc Rouge
IGP Hauterive L'Indomptable de Cigalus 2012 Gérard Bertrand
Gérard Bertrand, a former rugby champion, is driven by his passion for wine and for his birthplace, the South of France. Like all great enthusiasts, he explorés new assemblages in order to continually improve the expression of his terroirs. This Indomptable, with fireworks of flavor that emerge so beautifully, leads the way among the great Mediterranean wines of depth and sophistication.
Bordeaux Rouge
Médoc Château Rollan de By 2009 Jean Guyon
This wine is the champion of blind tasting, where it often makes better-known wines tremble. Without fail, it is ranges among the ten or fifteen best, improving every year under the demandons tutelige of Jean Guyon. Masterfully blended to balance power and suppleness, this 2009 is a true Bordeaux of a great vintage.
Business Class menu
Los Angeles to Paris CDG
December 2012
Beverage List
Champagne and wines
Choose from our wine list
Aperitifs
The Glenlivet - aged 12 years
Jack Daniel's Whiskey
Aniseed aperitif
Gin
Vodka
Bitter
Vermouth Rosso
Port
Red Graham's Tawny Port aged 10 years
Beer
Heineken
Soft drinks
Fruité fruit juices : orange, tomato, apple
Coca-Cola, Coca-Cola Zero, Nestea White Peach, Tonic water, Citrus, Ginger Ale
Mineral water
Evian
Badoit
Perrier
Coffee, tea and hot chocolate
Nescafe coffee and cappuccino offered with a chocolate
Espresso illy and decaffeinated espresso illy
Herbal tea and tea selection : La Collection des Thés Fauchon
Digestifs
Cognac Tesseron lot no 90 "XO Selection"
Calvados hors d'age
Bas-Armagnac Château du Tariquet Folle Blanche - aged 12 years
Pear eau de vie
Green Chartreuse liqueur
Dinner
L'amuse-bouche
Balik salmon and Granny Smith apple
Gourmet appetizer and seasonal salad
Duck terrine with pistachios, poached shrimp with mayonnaise cream sauce, coconut-fig chutney on cranberry-raisin bread
Choice of main course
Pan-seared tournedos of beef with Burgundy-style butter, buttered flat beans, mushroom risotto
Shrimp with Cajun sauce, saffron rice
Cèpe mushroom ravioli
Please refer to the suggestion card for today's special dish, created by Joël Robuchon, President of the Servair Culinary Studio.
Our special selection of cheese
Desserts
Our dessert trio :
chocolate mousse with raspberry ganache, mango-coconut-raspberry delight, macaroon
Sorbet and fresh fruit salad
Today's suggestion
Chicken, potato and carrot tajine with cumin butter
Morsels of chicken thigh, potatoes and carrrots are braised tajine-style in an aromatic broth with cumin butter. Slowly simmered in a covered pot and enhanced by aromatic cumin for a meltingly fragrant dish that is meant to be savored.
Options to suit your needs
Liberty
When you are ready for a break, we offer a wide selection of refreshments, available at the Business Class cabin bar or served at your seat - indulge in a snack cooked-to-order, a sweet or savory treat, a piece of fresh fruit ...
Comfort
Enjoy every relaxing moment of your flight by requesting the "café-croissant" breakfast option. Available until 30 minutes before landing, you will be served a hot beverage and a pastry.
Flexibility
Free up more time to devote to your tasks or your entertainments by requesting an express meal, which will be presented during the main meal service. Savor a gourmet appetizer, a selection of cheese and a dessert.
L'instant fraîcheur
A gourmet snack will be offered during the flight.
Breakfast
Orange juice, coffee, tea, hot chocolate
Fresh fruit, yogurt
Fresh bakery selection, breakfast pastries, butter and preserves
Choice of entree
Crêpes with scrambled eggs and cheese
Parma ham, smoked turkey, cheddar cheese, provolone cheese
Fruit salad with mascarpone cheese
Wine list
Champagne
Billecart-Salmon Brut Reserve
The house of Billecart-Salmon, founded in 1818, achieved fame and honors in the nineties thanks to a relentless quest for airy, refined champagnes. Since then, no Billecart-Salmon champagne has escaped that commitment to excellence. This Brut Reserve is a prime example, with suppleness and depth, balance and precise fruit - it has it all.
Bourgogne Blanc
Vire-Clesse 2011 Maison Chanson
This small vineyard within the ramparts of Beaune is a property of Bollinger Champagne, which explains the uncompromising rigor that defines the Chanson team. This Vire-Classe, with its freshness and precise fruit, is the expression of the house fundamentals. Here, the Chardonnay combines roundness and vivacity to create balance and fruitiness.
Languedoc Rouge
IGP Hauterive L'Indomptable de Cigalus 2012 Gérard Bertrand
Gérard Bertrand, a former rugby champion, is driven by his passion for wine and for his birthplace, the South of France. Like all great enthusiasts, he explorés new assemblages in order to continually improve the expression of his terroirs. This Indomptable, with fireworks of flavor that emerge so beautifully, leads the way among the great Mediterranean wines of depth and sophistication.
Bordeaux Rouge
Médoc Château Rollan de By 2009 Jean Guyon
This wine is the champion of blind tasting, where it often makes better-known wines tremble. Without fail, it is ranges among the ten or fifteen best, improving every year under the demandons tutelige of Jean Guyon. Masterfully blended to balance power and suppleness, this 2009 is a true Bordeaux of a great vintage.
065, 069, 077A, 083. 221CO15-1
Last edited by Kiwi Flyer; Dec 29, 2014 at 12:01 am
Dec 28, 2014, 11:57 pm
#1506
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air France
Business Class menu
Paris CDG to Johannesburg
December 2012
Beverage List
Champagne and wines
Choose from our wine list
Aperitifs
The Glenlivet - aged 12 years
Jack Daniel's Whiskey
Aniseed aperitif
Gin
Vodka
Bitter
Vermouth Rosso
Port
Red Graham's Tawny Port aged 10 years
Beer
Heineken
Soft drinks
Fruité fruit juices : orange, tomato, apple
Coca-Cola, Coca-Cola Zero, Nestea White Peach, Tonic water, Citrus, Ginger Ale
Mineral water
Evian
Badoit
Perrier
Coffee, tea and hot chocolate
Nescafe coffee and cappuccino offered with a chocolate
Espresso illy and decaffeinated espresso illy
Herbal tea and tea selection : La Collection des Thés Fauchon
Digestifs
Cognac Tesseron lot no 90 "XO Selection"
Calvados hors d'age
Bas-Armagnac Château du Tariquet Folle Blanche - aged 12 years
Pear eau de vie
Green Chartreuse liqueur
Dinner
Gourmet appetizer and seasonal salad
Foie gras terrine with speculoos spices, cucumber, marlin, smoked swordfish, baby spinach, lemon
Choice of main course
Please select from today's suggestions
Our special selection of cheese
Camembert, Petit Chèvre, dried apricot
Dessert
Chocolate cake
Today's suggestion
Beef stew
carrots, leeks, celery, turnips
Braised lamb shoulder with figs
Figs and polenta, olives and sugar snap peas ... these highlight the flavorful, tender lamb shoulder slowly cooked in mustard sauce.
Risotto with cèpe mushrooms
sauteed cèpe mushrooms, cèpe mushroom coulis, sun-dried tomato, grated Italian cheese
Options to suit your needs
Liberty
When you are ready for a break, we offer a wide selection of refreshments, available at the Business Class cabin bar or served at your seat - indulge in a snack cooked-to-order, a sweet or savory treat, a piece of fresh fruit ...
Comfort
Enjoy every relaxing moment of your flight by requesting the "café-croissant" breakfast option. Available until 30 minutes before landing, you will be served a hot beverage and a pastry.
Flexibility
Free up more time to devote to your tasks or your entertainments by requesting an express meal, which will be presented during the main meal service. Savor a gourmet appetizer, a selection of cheese and a dessert.
Breakfast
Fruit juice, coffee, tea, hot chocolate
Kiwi, orange, pomelo
Cereal yogurt
Croissant, butter and preserves
Choice of entree
Scrambled eggs with ratatouille
Beresaola, ham, Gouda cheese with cumin, romaine salad, dried pear
Liège waffle with coffee sauce, apple-rhubarb compote
Wine list
Champagne
Billecart-Salmon Brut Reserve
The house of Billecart-Salmon, founded in 1818, achieved fame and honors in the nineties thanks to a relentless quest for airy, refined champagnes. Since then, no Billecart-Salmon champagne has escaped that commitment to excellence. This Brut Reserve is a prime example, with suppleness and depth, balance and precise fruit - it has it all.
Bourgogne Blanc
Vire-Clesse 2011 Maison Chanson
This small vineyard within the ramparts of Beaune is a property of Bollinger Champagne, which explains the uncompromising rigor that defines the Chanson team. This Vire-Classe, with its freshness and precise fruit, is the expression of the house fundamentals. Here, the Chardonnay combines roundness and vivacity to create balance and fruitiness.
Languedoc Rouge
IGP Hauterive L'Indomptable de Cigalus 2012 Gérard Bertrand
Gérard Bertrand, a former rugby champion, is driven by his passion for wine and for his birthplace, the South of France. Like all great enthusiasts, he explorés new assemblages in order to continually improve the expression of his terroirs. This Indomptable, with fireworks of flavor that emerge so beautifully, leads the way among the great Mediterranean wines of depth and sophistication.
Bordeaux Rouge
Médoc Château Rollan de By 2009 Jean Guyon
This wine is the champion of blind tasting, where it often makes better-known wines tremble. Without fail, it is ranges among the ten or fifteen best, improving every year under the demandons tutelige of Jean Guyon. Masterfully blended to balance power and suppleness, this 2009 is a true Bordeaux of a great vintage.
Business Class menu
Paris CDG to Johannesburg
December 2012
Beverage List
Champagne and wines
Choose from our wine list
Aperitifs
The Glenlivet - aged 12 years
Jack Daniel's Whiskey
Aniseed aperitif
Gin
Vodka
Bitter
Vermouth Rosso
Port
Red Graham's Tawny Port aged 10 years
Beer
Heineken
Soft drinks
Fruité fruit juices : orange, tomato, apple
Coca-Cola, Coca-Cola Zero, Nestea White Peach, Tonic water, Citrus, Ginger Ale
Mineral water
Evian
Badoit
Perrier
Coffee, tea and hot chocolate
Nescafe coffee and cappuccino offered with a chocolate
Espresso illy and decaffeinated espresso illy
Herbal tea and tea selection : La Collection des Thés Fauchon
Digestifs
Cognac Tesseron lot no 90 "XO Selection"
Calvados hors d'age
Bas-Armagnac Château du Tariquet Folle Blanche - aged 12 years
Pear eau de vie
Green Chartreuse liqueur
Dinner
Gourmet appetizer and seasonal salad
Foie gras terrine with speculoos spices, cucumber, marlin, smoked swordfish, baby spinach, lemon
Choice of main course
Please select from today's suggestions
Our special selection of cheese
Camembert, Petit Chèvre, dried apricot
Dessert
Chocolate cake
Today's suggestion
Beef stew
carrots, leeks, celery, turnips
Braised lamb shoulder with figs
Figs and polenta, olives and sugar snap peas ... these highlight the flavorful, tender lamb shoulder slowly cooked in mustard sauce.
Risotto with cèpe mushrooms
sauteed cèpe mushrooms, cèpe mushroom coulis, sun-dried tomato, grated Italian cheese
Options to suit your needs
Liberty
When you are ready for a break, we offer a wide selection of refreshments, available at the Business Class cabin bar or served at your seat - indulge in a snack cooked-to-order, a sweet or savory treat, a piece of fresh fruit ...
Comfort
Enjoy every relaxing moment of your flight by requesting the "café-croissant" breakfast option. Available until 30 minutes before landing, you will be served a hot beverage and a pastry.
Flexibility
Free up more time to devote to your tasks or your entertainments by requesting an express meal, which will be presented during the main meal service. Savor a gourmet appetizer, a selection of cheese and a dessert.
Breakfast
Fruit juice, coffee, tea, hot chocolate
Kiwi, orange, pomelo
Cereal yogurt
Croissant, butter and preserves
Choice of entree
Scrambled eggs with ratatouille
Beresaola, ham, Gouda cheese with cumin, romaine salad, dried pear
Liège waffle with coffee sauce, apple-rhubarb compote
Wine list
Champagne
Billecart-Salmon Brut Reserve
The house of Billecart-Salmon, founded in 1818, achieved fame and honors in the nineties thanks to a relentless quest for airy, refined champagnes. Since then, no Billecart-Salmon champagne has escaped that commitment to excellence. This Brut Reserve is a prime example, with suppleness and depth, balance and precise fruit - it has it all.
Bourgogne Blanc
Vire-Clesse 2011 Maison Chanson
This small vineyard within the ramparts of Beaune is a property of Bollinger Champagne, which explains the uncompromising rigor that defines the Chanson team. This Vire-Classe, with its freshness and precise fruit, is the expression of the house fundamentals. Here, the Chardonnay combines roundness and vivacity to create balance and fruitiness.
Languedoc Rouge
IGP Hauterive L'Indomptable de Cigalus 2012 Gérard Bertrand
Gérard Bertrand, a former rugby champion, is driven by his passion for wine and for his birthplace, the South of France. Like all great enthusiasts, he explorés new assemblages in order to continually improve the expression of his terroirs. This Indomptable, with fireworks of flavor that emerge so beautifully, leads the way among the great Mediterranean wines of depth and sophistication.
Bordeaux Rouge
Médoc Château Rollan de By 2009 Jean Guyon
This wine is the champion of blind tasting, where it often makes better-known wines tremble. Without fail, it is ranges among the ten or fifteen best, improving every year under the demandons tutelige of Jean Guyon. Masterfully blended to balance power and suppleness, this 2009 is a true Bordeaux of a great vintage.
552, 990 280C040-2
Last edited by Kiwi Flyer; Dec 29, 2014 at 12:18 am
Dec 29, 2014, 12:22 am
#1507
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air France
Business Class menu
Johannesburg to Paris CDG
December 2012
Beverage List
Champagne and wines
Choose from our wine list
Aperitifs
The Glenlivet - aged 12 years
Jack Daniel's Whiskey
Aniseed aperitif
Gin
Vodka
Bitter
Vermouth Rosso
Port
Red Graham's Tawny Port aged 10 years
Beer
Heineken
Soft drinks
Fruité fruit juices : orange, tomato, apple
Coca-Cola, Coca-Cola Zero, Nestea White Peach, Tonic water, Citrus, Ginger Ale
Mineral water
Evian
Badoit
Perrier
Coffee, tea and hot chocolate
Nescafe coffee and cappuccino offered with a chocolate
Espresso illy and decaffeinated espresso illy
Herbal tea and tea selection : La Collection des Thés Fauchon
Digestifs
Cognac Tesseron lot no 90 "XO Selection"
Calvados hors d'age
Bas-Armagnac Château du Tariquet Folle Blanche - aged 12 years
Pear eau de vie
Green Chartreuse liqueur
Dinner
L'amuse-bouche
Vegetable brunoise with coriander
Gourmet appetizer and seasonal salad
Cured ham, shrimp on a bed of marinated mango and sun-dried tomato, fresh cheese with pink peppercorn
Choice of main course
Tournedos of beef with maître d'hotel butter, château potatoes, turned zucchini, baby carrots
Filet of hake fish, saffron sauce, steamed potatoes, grilled carrots and zucchini
Vegetable galette with rice, cream sauce with fine herbes, baked tomatoes, asparagus with fried basil
Please refer to the suggestion card for today's special dish
Our special selection of cheese
Desserts
Our dessert trio :
cherry tartlet, pecan tartlet, mandarin orange tartlet
Sorbet and fresh fruit salad
Today's suggestion
Tandoori-style chicken à l'orange
yogurt tandoori sauce, duchess potatoes and sauteed vegetables
Options to suit your needs
Liberty
When you are ready for a break, we offer a wide selection of refreshments, available at the Business Class cabin bar or served at your seat - indulge in a snack cooked-to-order, a sweet or savory treat, a piece of fresh fruit ...
Comfort
Enjoy every relaxing moment of your flight by requesting the "café-croissant" breakfast option. Available until 30 minutes before landing, you will be served a hot beverage and a pastry.
Flexibility
Free up more time to devote to your tasks or your entertainments by requesting an express meal, which will be presented during the main meal service. Savor a gourmet appetizer, a selection of cheese and a dessert.
L'instant fraîcheur
A gourmet snack will be offered during the flight.
Breakfast
Fresh fruit juice, coffee, tea, hot chocolate
Fresh fruit salad, yogurt
Fresh bakery selection, breakfast pastries, butter and preserves
Choice of entree
Scrambled eggs with tomato sauce, chicken sausage, sauteed spinach
Cherry crêpes with strawberry coulis
Assortment of cold cuts and cheese
Wine list
Champagne
Billecart-Salmon Brut Reserve
The house of Billecart-Salmon, founded in 1818, achieved fame and honors in the nineties thanks to a relentless quest for airy, refined champagnes. Since then, no Billecart-Salmon champagne has escaped that commitment to excellence. This Brut Reserve is a prime example, with suppleness and depth, balance and precise fruit - it has it all.
Bourgogne Blanc
Vire-Clesse 2011 Maison Chanson
This small vineyard within the ramparts of Beaune is a property of Bollinger Champagne, which explains the uncompromising rigor that defines the Chanson team. This Vire-Classe, with its freshness and precise fruit, is the expression of the house fundamentals. Here, the Chardonnay combines roundness and vivacity to create balance and fruitiness.
Languedoc Rouge
IGP Hauterive L'Indomptable de Cigalus 2012 Gérard Bertrand
Gérard Bertrand, a former rugby champion, is driven by his passion for wine and for his birthplace, the South of France. Like all great enthusiasts, he explorés new assemblages in order to continually improve the expression of his terroirs. This Indomptable, with fireworks of flavor that emerge so beautifully, leads the way among the great Mediterranean wines of depth and sophistication.
Bordeaux Rouge
Médoc Château Rollan de By 2009 Jean Guyon
This wine is the champion of blind tasting, where it often makes better-known wines tremble. Without fail, it is ranges among the ten or fifteen best, improving every year under the demandons tutelige of Jean Guyon. Masterfully blended to balance power and suppleness, this 2009 is a true Bordeaux of a great vintage.
Business Class menu
Johannesburg to Paris CDG
December 2012
Beverage List
Champagne and wines
Choose from our wine list
Aperitifs
The Glenlivet - aged 12 years
Jack Daniel's Whiskey
Aniseed aperitif
Gin
Vodka
Bitter
Vermouth Rosso
Port
Red Graham's Tawny Port aged 10 years
Beer
Heineken
Soft drinks
Fruité fruit juices : orange, tomato, apple
Coca-Cola, Coca-Cola Zero, Nestea White Peach, Tonic water, Citrus, Ginger Ale
Mineral water
Evian
Badoit
Perrier
Coffee, tea and hot chocolate
Nescafe coffee and cappuccino offered with a chocolate
Espresso illy and decaffeinated espresso illy
Herbal tea and tea selection : La Collection des Thés Fauchon
Digestifs
Cognac Tesseron lot no 90 "XO Selection"
Calvados hors d'age
Bas-Armagnac Château du Tariquet Folle Blanche - aged 12 years
Pear eau de vie
Green Chartreuse liqueur
Dinner
L'amuse-bouche
Vegetable brunoise with coriander
Gourmet appetizer and seasonal salad
Cured ham, shrimp on a bed of marinated mango and sun-dried tomato, fresh cheese with pink peppercorn
Choice of main course
Tournedos of beef with maître d'hotel butter, château potatoes, turned zucchini, baby carrots
Filet of hake fish, saffron sauce, steamed potatoes, grilled carrots and zucchini
Vegetable galette with rice, cream sauce with fine herbes, baked tomatoes, asparagus with fried basil
Please refer to the suggestion card for today's special dish
Our special selection of cheese
Desserts
Our dessert trio :
cherry tartlet, pecan tartlet, mandarin orange tartlet
Sorbet and fresh fruit salad
Today's suggestion
Tandoori-style chicken à l'orange
yogurt tandoori sauce, duchess potatoes and sauteed vegetables
Options to suit your needs
Liberty
When you are ready for a break, we offer a wide selection of refreshments, available at the Business Class cabin bar or served at your seat - indulge in a snack cooked-to-order, a sweet or savory treat, a piece of fresh fruit ...
Comfort
Enjoy every relaxing moment of your flight by requesting the "café-croissant" breakfast option. Available until 30 minutes before landing, you will be served a hot beverage and a pastry.
Flexibility
Free up more time to devote to your tasks or your entertainments by requesting an express meal, which will be presented during the main meal service. Savor a gourmet appetizer, a selection of cheese and a dessert.
L'instant fraîcheur
A gourmet snack will be offered during the flight.
Breakfast
Fresh fruit juice, coffee, tea, hot chocolate
Fresh fruit salad, yogurt
Fresh bakery selection, breakfast pastries, butter and preserves
Choice of entree
Scrambled eggs with tomato sauce, chicken sausage, sauteed spinach
Cherry crêpes with strawberry coulis
Assortment of cold cuts and cheese
Wine list
Champagne
Billecart-Salmon Brut Reserve
The house of Billecart-Salmon, founded in 1818, achieved fame and honors in the nineties thanks to a relentless quest for airy, refined champagnes. Since then, no Billecart-Salmon champagne has escaped that commitment to excellence. This Brut Reserve is a prime example, with suppleness and depth, balance and precise fruit - it has it all.
Bourgogne Blanc
Vire-Clesse 2011 Maison Chanson
This small vineyard within the ramparts of Beaune is a property of Bollinger Champagne, which explains the uncompromising rigor that defines the Chanson team. This Vire-Classe, with its freshness and precise fruit, is the expression of the house fundamentals. Here, the Chardonnay combines roundness and vivacity to create balance and fruitiness.
Languedoc Rouge
IGP Hauterive L'Indomptable de Cigalus 2012 Gérard Bertrand
Gérard Bertrand, a former rugby champion, is driven by his passion for wine and for his birthplace, the South of France. Like all great enthusiasts, he explorés new assemblages in order to continually improve the expression of his terroirs. This Indomptable, with fireworks of flavor that emerge so beautifully, leads the way among the great Mediterranean wines of depth and sophistication.
Bordeaux Rouge
Médoc Château Rollan de By 2009 Jean Guyon
This wine is the champion of blind tasting, where it often makes better-known wines tremble. Without fail, it is ranges among the ten or fifteen best, improving every year under the demandons tutelige of Jean Guyon. Masterfully blended to balance power and suppleness, this 2009 is a true Bordeaux of a great vintage.
995A, 995B. 281C065-1
Last edited by Kiwi Flyer; Dec 29, 2014 at 12:44 am
Dec 30, 2014, 5:31 pm
#1508
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air France
Business Class menu
Paris CDG to Los Angeles
December 2012
Beverage List
Champagne and wines
Choose from our wine list
Aperitifs
The Glenlivet - aged 12 years
Jack Daniel's Whiskey
Aniseed aperitif
Gin
Vodka
Bitter
Vermouth Rosso
Port
Red Graham's Tawny Port aged 10 years
Beer
Heineken
Soft drinks
Fruité fruit juices : orange, tomato, apple
Coca-Cola, Coca-Cola Zero, Nestea White Peach, Tonic water, Citrus, Ginger Ale
Mineral water
Evian
Badoit
Perrier
Coffee, tea and hot chocolate
Nescafe coffee and cappuccino offered with a chocolate
Espresso illy and decaffeinated espresso illy
Herbal tea and tea selection : La Collection des Thés Fauchon
Digestifs
Cognac Tesseron lot no 90 "XO Selection"
Calvados hors d'age
Bas-Armagnac Château du Tariquet Folle Blanche - aged 12 years
Pear eau de vie
Green Chartreuse liqueur
Lunch
L'amuse-bouche
Piquillo chilli pepper cream
Gourmet appetizer and seasonal salad
Foie gras terrine with speculoos spices, cucumber, marlin, smoked swordfish, baby spinach, lemon
Choice of main course
Please select from today's suggestions
Our special selection of cheese
Camembert, Petit Chèvre
Desserts
Our dessert trio :
cappuccino parfait, macaroon, chocolate tartlet with dried fruit and nuts
Sorbet and ice cream, fresh fruit salad
Today's suggestion
Beef stew
carrots, leeks, celery, turnips
Sauteed shrimp with endive julienne
endive sauce with honey and cream, farfalline pasta with turmeric, sugar snap peas sauteed in olive oil
Braised lamb shoulder with figs
Figs and polenta, olives and sugar snap peas ... these highlight the flavorful, tender lamb shoulder slowly cooked in mustard sauce.
Risotto with cèpe mushrooms
sauteed cèpe mushrooms, cèpe mushroom coulis, sun-dried tomato, grated Italian cheese
Or the dish you pre-ordered for this flight
Options to suit your needs
Liberty
When you are ready for a break, we offer a wide selection of refreshments, available at the Business Class cabin bar or served at your seat - indulge in a snack cooked-to-order, a sweet or savory treat, a piece of fresh fruit ...
Comfort
Enjoy every relaxing moment of your flight by requesting the "café-croissant" breakfast option. Available until 30 minutes before landing, you will be served a hot beverage and a pastry.
Flexibility
Free up more time to devote to your tasks or your entertainments by requesting an express meal, which will be presented during the main meal service. Savor a gourmet appetizer, a selection of cheese and a dessert.
L'instant fraicheur
A gourmet snack will be offered during the flight.
Meal Service
Appetizer
Foie gras royale with mango and ginger, crisp vegetable medley
Choice of main course
Crab and onion flan with Mediterranean-style sauce, fava beans with olive oil
Risotto with sweet potato, zucchini brunoise, cream
Dessert
Kiwi, orange, pomelo
Wine list
Champagne
Billecart-Salmon Brut Reserve
The house of Billecart-Salmon, founded in 1818, achieved fame and honors in the nineties thanks to a relentless quest for airy, refined champagnes. Since then, no Billecart-Salmon champagne has escaped that commitment to excellence. This Brut Reserve is a prime example, with suppleness and depth, balance and precise fruit - it has it all.
Bourgogne Blanc
Vire-Clesse 2011 Maison Chanson
This small vineyard within the ramparts of Beaune is a property of Bollinger Champagne, which explains the uncompromising rigor that defines the Chanson team. This Vire-Classe, with its freshness and precise fruit, is the expression of the house fundamentals. Here, the Chardonnay combines roundness and vivacity to create balance and fruitiness.
Languedoc Rouge
IGP Hauterive L'Indomptable de Cigalus 2012 Gérard Bertrand
Gérard Bertrand, a former rugby champion, is driven by his passion for wine and for his birthplace, the South of France. Like all great enthusiasts, he explorés new assemblages in order to continually improve the expression of his terroirs. This Indomptable, with fireworks of flavor that emerge so beautifully, leads the way among the great Mediterranean wines of depth and sophistication.
Bordeaux Rouge
Médoc Château Rollan de By 2009 Jean Guyon
This wine is the champion of blind tasting, where it often makes better-known wines tremble. Without fail, it is ranges among the ten or fifteen best, improving every year under the demandons tutelige of Jean Guyon. Masterfully blended to balance power and suppleness, this 2009 is a true Bordeaux of a great vintage.
Business Class menu
Paris CDG to Los Angeles
December 2012
Beverage List
Champagne and wines
Choose from our wine list
Aperitifs
The Glenlivet - aged 12 years
Jack Daniel's Whiskey
Aniseed aperitif
Gin
Vodka
Bitter
Vermouth Rosso
Port
Red Graham's Tawny Port aged 10 years
Beer
Heineken
Soft drinks
Fruité fruit juices : orange, tomato, apple
Coca-Cola, Coca-Cola Zero, Nestea White Peach, Tonic water, Citrus, Ginger Ale
Mineral water
Evian
Badoit
Perrier
Coffee, tea and hot chocolate
Nescafe coffee and cappuccino offered with a chocolate
Espresso illy and decaffeinated espresso illy
Herbal tea and tea selection : La Collection des Thés Fauchon
Digestifs
Cognac Tesseron lot no 90 "XO Selection"
Calvados hors d'age
Bas-Armagnac Château du Tariquet Folle Blanche - aged 12 years
Pear eau de vie
Green Chartreuse liqueur
Lunch
L'amuse-bouche
Piquillo chilli pepper cream
Gourmet appetizer and seasonal salad
Foie gras terrine with speculoos spices, cucumber, marlin, smoked swordfish, baby spinach, lemon
Choice of main course
Please select from today's suggestions
Our special selection of cheese
Camembert, Petit Chèvre
Desserts
Our dessert trio :
cappuccino parfait, macaroon, chocolate tartlet with dried fruit and nuts
Sorbet and ice cream, fresh fruit salad
Today's suggestion
Beef stew
carrots, leeks, celery, turnips
Sauteed shrimp with endive julienne
endive sauce with honey and cream, farfalline pasta with turmeric, sugar snap peas sauteed in olive oil
Braised lamb shoulder with figs
Figs and polenta, olives and sugar snap peas ... these highlight the flavorful, tender lamb shoulder slowly cooked in mustard sauce.
Risotto with cèpe mushrooms
sauteed cèpe mushrooms, cèpe mushroom coulis, sun-dried tomato, grated Italian cheese
Or the dish you pre-ordered for this flight
Options to suit your needs
Liberty
When you are ready for a break, we offer a wide selection of refreshments, available at the Business Class cabin bar or served at your seat - indulge in a snack cooked-to-order, a sweet or savory treat, a piece of fresh fruit ...
Comfort
Enjoy every relaxing moment of your flight by requesting the "café-croissant" breakfast option. Available until 30 minutes before landing, you will be served a hot beverage and a pastry.
Flexibility
Free up more time to devote to your tasks or your entertainments by requesting an express meal, which will be presented during the main meal service. Savor a gourmet appetizer, a selection of cheese and a dessert.
L'instant fraicheur
A gourmet snack will be offered during the flight.
Meal Service
Appetizer
Foie gras royale with mango and ginger, crisp vegetable medley
Choice of main course
Crab and onion flan with Mediterranean-style sauce, fava beans with olive oil
Risotto with sweet potato, zucchini brunoise, cream
Dessert
Kiwi, orange, pomelo
Wine list
Champagne
Billecart-Salmon Brut Reserve
The house of Billecart-Salmon, founded in 1818, achieved fame and honors in the nineties thanks to a relentless quest for airy, refined champagnes. Since then, no Billecart-Salmon champagne has escaped that commitment to excellence. This Brut Reserve is a prime example, with suppleness and depth, balance and precise fruit - it has it all.
Bourgogne Blanc
Vire-Clesse 2011 Maison Chanson
This small vineyard within the ramparts of Beaune is a property of Bollinger Champagne, which explains the uncompromising rigor that defines the Chanson team. This Vire-Classe, with its freshness and precise fruit, is the expression of the house fundamentals. Here, the Chardonnay combines roundness and vivacity to create balance and fruitiness.
Languedoc Rouge
IGP Hauterive L'Indomptable de Cigalus 2012 Gérard Bertrand
Gérard Bertrand, a former rugby champion, is driven by his passion for wine and for his birthplace, the South of France. Like all great enthusiasts, he explorés new assemblages in order to continually improve the expression of his terroirs. This Indomptable, with fireworks of flavor that emerge so beautifully, leads the way among the great Mediterranean wines of depth and sophistication.
Bordeaux Rouge
Médoc Château Rollan de By 2009 Jean Guyon
This wine is the champion of blind tasting, where it often makes better-known wines tremble. Without fail, it is ranges among the ten or fifteen best, improving every year under the demandons tutelige of Jean Guyon. Masterfully blended to balance power and suppleness, this 2009 is a true Bordeaux of a great vintage.
066 220C014-2
Jan 2, 2015, 1:43 pm
#1509
Join Date: Oct 2013
Location: YOW
Programs: AC SE, FOTSG Platinum
Posts: 5,731
Air Canada
Executive Class Menu
Toronto to Vancouver
January, 2015
BREAKFAST
Parsley omelette with chicken sausage, herbed Yukon potato and salsa served with sliced fruit and yogurt
Pancakes with maple butter, chicken sausage and cran-apple compote served with sliced fruit and yogurt
Healthy option featuring a fresh seasonal fruit entrée served with cheese, yogurt and oatmeal
Freshly brewed Second Cup coffee or a selection of tea and herbal teas (served with milk, cream or lemon)
Assorted snacks and a full selection of beverages are available at all times throughout your flight.
FLEXIBLE MEAL OPTION
As a more flexible option, enjoy your meal later during the flight, up to SO minutes prior to landing.
Executive Class Menu
Toronto to Vancouver
January, 2015
BREAKFAST
Parsley omelette with chicken sausage, herbed Yukon potato and salsa served with sliced fruit and yogurt
Pancakes with maple butter, chicken sausage and cran-apple compote served with sliced fruit and yogurt
Healthy option featuring a fresh seasonal fruit entrée served with cheese, yogurt and oatmeal
Freshly brewed Second Cup coffee or a selection of tea and herbal teas (served with milk, cream or lemon)
Assorted snacks and a full selection of beverages are available at all times throughout your flight.
FLEXIBLE MEAL OPTION
As a more flexible option, enjoy your meal later during the flight, up to SO minutes prior to landing.
Jan 3, 2015, 6:04 am
#1510
Join Date: Oct 1999
Location: New York
Posts: 7,347
Ib 6250 jfk-mad jan 2015
January 2015
Iberia Business Plus
IB 6250 New York JFK to Madrid Barajas
Wine list
January 2015 Selection
Tebaida, Edicion Especial 2011
Emina Presigio Sobre Lias Blanco 2013
Mar De Frades Albarino 2013
Red Wines
Marques De Murrieta Reserva 2009
Cillar De Silos 20 Aniversario 2013
Menu
Bon Appétit
Starters
Hot bread and extra-virgin olive oil
Smoked duck with mango and peppers sauté fresh leaves salad
Balsamic Vinegar of Pedro Ximenez Vinaigrette
Veal Consommé
Cheese Plates with Grapes
Main Courses
Grilled beef tenderloin with gooseliver pate and truffle sauce
Sugar snap peas and sautéed potato with herbs
Or
Mahi Mahi marinated with key lime and coriander with tomato and onion sauce
Steamed potato, zucchini, and baby carrot
Or
Shell Pasta stuffed with ricotta cheese with king prawns and creamy pesto sauce
Desserts
Almond and apple cake
Or
Raspberry sherbet
Coffee, herbal tea, and spirits
To Wake Up
Orange Juice
Seasonal fresh fruit
Yogurt
Croissant butter and jam
Toasts and extra-virgin olive oil
Coffee and herbal teas
JAC/JDFL01 NYC 1006
Iberia Business Plus
IB 6250 New York JFK to Madrid Barajas
Wine list
January 2015 Selection
Tebaida, Edicion Especial 2011
Emina Presigio Sobre Lias Blanco 2013
Mar De Frades Albarino 2013
Red Wines
Marques De Murrieta Reserva 2009
Cillar De Silos 20 Aniversario 2013
Menu
Bon Appétit
Starters
Hot bread and extra-virgin olive oil
Smoked duck with mango and peppers sauté fresh leaves salad
Balsamic Vinegar of Pedro Ximenez Vinaigrette
Veal Consommé
Cheese Plates with Grapes
Main Courses
Grilled beef tenderloin with gooseliver pate and truffle sauce
Sugar snap peas and sautéed potato with herbs
Or
Mahi Mahi marinated with key lime and coriander with tomato and onion sauce
Steamed potato, zucchini, and baby carrot
Or
Shell Pasta stuffed with ricotta cheese with king prawns and creamy pesto sauce
Desserts
Almond and apple cake
Or
Raspberry sherbet
Coffee, herbal tea, and spirits
To Wake Up
Orange Juice
Seasonal fresh fruit
Yogurt
Croissant butter and jam
Toasts and extra-virgin olive oil
Coffee and herbal teas
JAC/JDFL01 NYC 1006
Jan 4, 2015, 6:37 pm
#1511
Join Date: Oct 1999
Location: New York
Posts: 7,347
KLM Intra-European J Menus Jan 2015 ex-AMS
January 2015
KLM Royal Dutch Airlines
Intra-European Flight (ex-Amsterdam)
Wine List
Sparkling Wine
Codrniu Clasico, Cava, Spain
White Wines
Corette Chardonnay 2012, Pays d’oc, France
Weltevrede Withit Sauvignon Blanc 2013, Robertson, South Africa
Red Wines
Anoranza Cabernet & Shiraz 2012
Cono Sur, Biccleta, Pinot Noir, 2012, Valle Central, Chile
Breakfast
Breakfast is served on flight scheduled between 5:00 & 9:59am
Bread
Assorted Hot rolls
Cold Cuts
Featuring cucumber cream cheese, smoked salmon and jam
Dairy Product
Forest fruit flavored fresh curd cheese
Breakfast Dish
Please choose one of the following dishes:
Cheese Omelette with hash brown potato and sautéed spinach
Apple Pancake with vanilla sauce and apple cinnamon compote
Lunch
Lunch is served between flights scheduled between 10:00 and 14:59
Salad
Salad with cheese and red bell pepper
Main Choice
Please choose one of the following dishes
Indonesian style braised beef with the Better Life Hallmark, offered with nasi goring and mixed vegetables
Rigatoni Pasta in pesto sauce with roasted Mediterranean vegetables
Dessert
Almond bavarois with ‘speculaas’-spiced crumble
Dinner
Dinner is served between flights scheduled between 15:00 and 04:59
Amuse
Creamy potato and leek soup with tomato cubes
Salad
Salad with cheese and red bell pepper
Main Choice
Please choose one of the following dishes
Indonesian style braised beef with the Better Life Hallmark, offered with nasi goring and mixed vegetables
Rigatoni Pasta in pesto sauce with roasted Mediterranean vegetables
Dessert
Almond bavarois with ‘speculaas’-spiced crumble
I13055
KLM Royal Dutch Airlines
Intra-European Flight (ex-Amsterdam)
Wine List
Sparkling Wine
Codrniu Clasico, Cava, Spain
White Wines
Corette Chardonnay 2012, Pays d’oc, France
Weltevrede Withit Sauvignon Blanc 2013, Robertson, South Africa
Red Wines
Anoranza Cabernet & Shiraz 2012
Cono Sur, Biccleta, Pinot Noir, 2012, Valle Central, Chile
Breakfast
Breakfast is served on flight scheduled between 5:00 & 9:59am
Bread
Assorted Hot rolls
Cold Cuts
Featuring cucumber cream cheese, smoked salmon and jam
Dairy Product
Forest fruit flavored fresh curd cheese
Breakfast Dish
Please choose one of the following dishes:
Cheese Omelette with hash brown potato and sautéed spinach
Apple Pancake with vanilla sauce and apple cinnamon compote
Lunch
Lunch is served between flights scheduled between 10:00 and 14:59
Salad
Salad with cheese and red bell pepper
Main Choice
Please choose one of the following dishes
Indonesian style braised beef with the Better Life Hallmark, offered with nasi goring and mixed vegetables
Rigatoni Pasta in pesto sauce with roasted Mediterranean vegetables
Dessert
Almond bavarois with ‘speculaas’-spiced crumble
Dinner
Dinner is served between flights scheduled between 15:00 and 04:59
Amuse
Creamy potato and leek soup with tomato cubes
Salad
Salad with cheese and red bell pepper
Main Choice
Please choose one of the following dishes
Indonesian style braised beef with the Better Life Hallmark, offered with nasi goring and mixed vegetables
Rigatoni Pasta in pesto sauce with roasted Mediterranean vegetables
Dessert
Almond bavarois with ‘speculaas’-spiced crumble
I13055
Jan 5, 2015, 12:32 am
#1512
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
SYD-ICN
Lunch
Western:
Canape
Smoked Salmon
Appetizer
Prawn Salad
Soup
Zucchini Cream Soup
Main Courses
Beef Tenderloin Steak
Served with Porcini Mushroom Sauce
Mashed Potatoes and Mixed Vegetables
-or-
Seamed Hake Fish
Garlic and Herb butter with Mixed Vegetables
-or-
Chicken Cacciatore
Steamed Rice and Mixed Vegetables
Cheese
Emmeental, Garlic Cream, Camambert
Dessert
Mango Mousse
Coffee and Tea
Korean:
Starter
Smoked Salmon
Beef Vegetable Roll
Korean Pumpkin Porridge 'Hodakjuk'
Main Course
Bibimbap
Steamed Rice, Various Kinds of Vegetables and Minced Beef Mixed with Red Pepper Paste 'Gochujang', Sesame Oil, Accompanied by Assorted Side Dishes and Soup
(***Note: One of the side dishes was anchovies, but it is in a separate container so I'm sure you can get it without the anchovies. I'm not sure what the base of the soup is***)
Dessert
Fresh Fruit
Coffee and Tea
Korean Traditional Cookies
Made of Wheat Flour and Walnut
Refreshments
Sandwich, Seasonal Fresh Fruit, Ramen, Chips
Snack
Appetizer
Prosciutto Salad
Main Courses
Stir Fried Kimchi with Pork
Served with Pak Choi and Steamed Rice
-or-
'Barramundi' Fish Crust
Crusted with Gremolata
Served with lime Hollandaise Sauce,
Potato, Carrot and Snow Pea
-or-
Chicken Porridge
Dessert
Fresh Fruits
Coffee and Tea
ICN-LAX, OZ 204
(the evening departure)
Dinner
Western:
Appetizer
Roasted King Prawn with Couscous and Baby Leaves, Asparagus
Soup
Lentil Soup
Main Courses
Grilled Beef Tenderloin Steak with Red Wine Sauce
-or-
Crumbled Cod Fish with Sepia Risotto
-or-
Chicken stuffed with Ricotta Cheese, Vegetable & Champagne Rose Sauce
Cheese
Blue, Saint Andre, Camembert
Dessert
Walnut Carrot Cake
Coffee and Tea
Korean:
Starter
Korean Traditional Pan Fried Yam 'Seoyeohyangbyeong'
Korean Rice Porridge with Black Sesame 'Heugimjajuk'
Main Course
Nutritious Korean Cuisine, 'Ssambap'
Steamed Rice Topped with Grilled 'Bulgogi' Beef and *Bean Paste,
Wrapped with Various Kinds of Leafy Vegetables
*Bean Paste: Contains various nuts (peanuts, walnuts, pine nuts, etc).
Those with allergies should be careful
(***Note: One of the side dishes is once again a small fish, but it is also in a separate container***)
Dessert
Fresh Fruit
Coffee and Tea
Korean Traditional Cookies
Korean Style Mixed Nut & Dried Fruit Brittle and Dried Apple Roulade
Refreshments
Sandwiches, Seasonal Fresh Fruit, Ramen, Kimchi Cold Noodles
Snack
Appetizer
Assorted Salad with Caramelized Goat Cheese
Italian Dressing
Main Courses
Korean Braised Chicken 'Dakjjim'
Seasoned with Bulgogi Sauce
Served with Glass Noodle, Vegetable and Steamed Rice
-or-
Grilled Salmon Steak
Served with Hollandaise Sauce and Vegetables
-or-
Korean Rice Porridge with Edible Shoots of a Fatsia and Beef
Dessert
Sweet Potato Cake
Coffee and Tea
For both flights I went with the Korean option for the first meal and had the porridge option for the snack (and no refreshments). If you want pictures of any of those I can also provide some.
Lunch
Western:
Canape
Smoked Salmon
Appetizer
Prawn Salad
Soup
Zucchini Cream Soup
Main Courses
Beef Tenderloin Steak
Served with Porcini Mushroom Sauce
Mashed Potatoes and Mixed Vegetables
-or-
Seamed Hake Fish
Garlic and Herb butter with Mixed Vegetables
-or-
Chicken Cacciatore
Steamed Rice and Mixed Vegetables
Cheese
Emmeental, Garlic Cream, Camambert
Dessert
Mango Mousse
Coffee and Tea
Korean:
Starter
Smoked Salmon
Beef Vegetable Roll
Korean Pumpkin Porridge 'Hodakjuk'
Main Course
Bibimbap
Steamed Rice, Various Kinds of Vegetables and Minced Beef Mixed with Red Pepper Paste 'Gochujang', Sesame Oil, Accompanied by Assorted Side Dishes and Soup
(***Note: One of the side dishes was anchovies, but it is in a separate container so I'm sure you can get it without the anchovies. I'm not sure what the base of the soup is***)
Dessert
Fresh Fruit
Coffee and Tea
Korean Traditional Cookies
Made of Wheat Flour and Walnut
Refreshments
Sandwich, Seasonal Fresh Fruit, Ramen, Chips
Snack
Appetizer
Prosciutto Salad
Main Courses
Stir Fried Kimchi with Pork
Served with Pak Choi and Steamed Rice
-or-
'Barramundi' Fish Crust
Crusted with Gremolata
Served with lime Hollandaise Sauce,
Potato, Carrot and Snow Pea
-or-
Chicken Porridge
Dessert
Fresh Fruits
Coffee and Tea
ICN-LAX, OZ 204
(the evening departure)
Dinner
Western:
Appetizer
Roasted King Prawn with Couscous and Baby Leaves, Asparagus
Soup
Lentil Soup
Main Courses
Grilled Beef Tenderloin Steak with Red Wine Sauce
-or-
Crumbled Cod Fish with Sepia Risotto
-or-
Chicken stuffed with Ricotta Cheese, Vegetable & Champagne Rose Sauce
Cheese
Blue, Saint Andre, Camembert
Dessert
Walnut Carrot Cake
Coffee and Tea
Korean:
Starter
Korean Traditional Pan Fried Yam 'Seoyeohyangbyeong'
Korean Rice Porridge with Black Sesame 'Heugimjajuk'
Main Course
Nutritious Korean Cuisine, 'Ssambap'
Steamed Rice Topped with Grilled 'Bulgogi' Beef and *Bean Paste,
Wrapped with Various Kinds of Leafy Vegetables
*Bean Paste: Contains various nuts (peanuts, walnuts, pine nuts, etc).
Those with allergies should be careful
(***Note: One of the side dishes is once again a small fish, but it is also in a separate container***)
Dessert
Fresh Fruit
Coffee and Tea
Korean Traditional Cookies
Korean Style Mixed Nut & Dried Fruit Brittle and Dried Apple Roulade
Refreshments
Sandwiches, Seasonal Fresh Fruit, Ramen, Kimchi Cold Noodles
Snack
Appetizer
Assorted Salad with Caramelized Goat Cheese
Italian Dressing
Main Courses
Korean Braised Chicken 'Dakjjim'
Seasoned with Bulgogi Sauce
Served with Glass Noodle, Vegetable and Steamed Rice
-or-
Grilled Salmon Steak
Served with Hollandaise Sauce and Vegetables
-or-
Korean Rice Porridge with Edible Shoots of a Fatsia and Beef
Dessert
Sweet Potato Cake
Coffee and Tea
For both flights I went with the Korean option for the first meal and had the porridge option for the snack (and no refreshments). If you want pictures of any of those I can also provide some.
Jan 15, 2015, 5:12 pm
#1513
Join Date: Oct 1999
Location: New York
Posts: 7,347
BR 12 TPE-LAX DEC 2014 to FEB 2015
December 2014 to February 2015
Wine List
Champagne
Veuve Clicquote La Grande Dame 2004
Red Wines
Chateau Lilian Ladouys AOC St Estephe 2010
Alto Moncayo Veraton 2011
White Wines
Chateau Chantegrive Cuvee Caroline Graves 2012
Selbach-Oster Riesling Kabinett Mosel 2012
Fortified Wines
Burdon Dry Fino Sherry
Taylor’s LBV Port
BR 2/12
Taipei to Los Angeles
Royal Laurel Dining
Hors D’Oeuvre
Pepper Flavored Prawn
Scallop Mousse
Tomato Salsa
Assorted Bread and Enchire Butter
Creamy Leek and Potato Puree Soup with Bacon
Garden Vegetable Salad with Mixed Nuts
Main Course
Prime Beef Fillet Steak Topped with Goose Liver Terrine Red Wine Sauce
Mixed Vegetables, Roasted Red Skin Potato
Or
Pan Fried Cod Fillet with Ginger Scallion Soya Sauce
Mixed Vegetables, Cantonese Noodles
Or
Wok-Fried Chicken with Cashew Nuts
Mixed Vegetables, Steamed Rice with Pak Choy
The spicy chili sauce is available on request for serving with meal.
Cheese Fruit
Sweet
Haagen-Dazs Ice Cream
Or
Cardinal Cake Rolled with Green Tea Mousse and Strawberry
Brown Suger Panna Cotta White Jelly with Diced Apple
Coffee Tea
Breakfast
Wake Up Drink
Vigor Dong Shih 100% Nature Carrot Juice
Orange Juice
Apple Juice
Tomato Juice
Soy Milk
Coffee Tea
Taiwanese Plain Porridge
Traditional Delicatessens
Scrambled Egg with Crab Meat and Scallion
Wok Fried Shredded Chicken with Mushroom and Vegetables
Fruit
Or
Western Breakfast
Fruit
Assorted Bread and Echire Butter
Museli Yogurt
Main Course
Spanish Omelette with Canadian Ham
Or
Royal Laurel Special
Traditional Delicatessens
Noodle Soup with Seafood
Fruit
20141201=D-012/011-RL
Wine List
Champagne
Veuve Clicquote La Grande Dame 2004
Red Wines
Chateau Lilian Ladouys AOC St Estephe 2010
Alto Moncayo Veraton 2011
White Wines
Chateau Chantegrive Cuvee Caroline Graves 2012
Selbach-Oster Riesling Kabinett Mosel 2012
Fortified Wines
Burdon Dry Fino Sherry
Taylor’s LBV Port
BR 2/12
Taipei to Los Angeles
Royal Laurel Dining
Hors D’Oeuvre
Pepper Flavored Prawn
Scallop Mousse
Tomato Salsa
Assorted Bread and Enchire Butter
Creamy Leek and Potato Puree Soup with Bacon
Garden Vegetable Salad with Mixed Nuts
Main Course
Prime Beef Fillet Steak Topped with Goose Liver Terrine Red Wine Sauce
Mixed Vegetables, Roasted Red Skin Potato
Or
Pan Fried Cod Fillet with Ginger Scallion Soya Sauce
Mixed Vegetables, Cantonese Noodles
Or
Wok-Fried Chicken with Cashew Nuts
Mixed Vegetables, Steamed Rice with Pak Choy
The spicy chili sauce is available on request for serving with meal.
Cheese Fruit
Sweet
Haagen-Dazs Ice Cream
Or
Cardinal Cake Rolled with Green Tea Mousse and Strawberry
Brown Suger Panna Cotta White Jelly with Diced Apple
Coffee Tea
Breakfast
Wake Up Drink
Vigor Dong Shih 100% Nature Carrot Juice
Orange Juice
Apple Juice
Tomato Juice
Soy Milk
Coffee Tea
Taiwanese Plain Porridge
Traditional Delicatessens
Scrambled Egg with Crab Meat and Scallion
Wok Fried Shredded Chicken with Mushroom and Vegetables
Fruit
Or
Western Breakfast
Fruit
Assorted Bread and Echire Butter
Museli Yogurt
Main Course
Spanish Omelette with Canadian Ham
Or
Royal Laurel Special
Traditional Delicatessens
Noodle Soup with Seafood
Fruit
20141201=D-012/011-RL
Jan 15, 2015, 5:14 pm
#1514
Join Date: Oct 1999
Location: New York
Posts: 7,347
BR 11 LAX-TPE December 2014 to February 2015
December 2014 to February 2015
Wine List
Champagne
Veuve Clicquote La Grande Dame 2004
Red Wines
Chateau Lilian Ladouys AOC St Estephe 2010
Alto Moncayo Veraton 2011
White Wines
Chateau Chantegrive Cuvee Caroline Graves 2012
Selbach-Oster Riesling Kabinett Mosel 2012
Fortified Wines
Burdon Dry Fino Sherry
Taylor’s LBV Port
EVA Airways
Royal Laurel Class
BR 11
Los Angeles to Taipei
Royal Laurel Dining
Hors D’Oeuvre
Roasted Duck Breast with Pumpkin
Portobello Mushroom Soup
Salad
Main Course
Angus Beef Fillet with Truffle Sauce
Seasonal Vegetables Mashed Sweet Potato
Or
Hainanese Chicken
Seasonal vegetables Chicken Rice
Or
Seared Pink Snapper with Hazelnut Brown Butter
Seasonal Vegetables Celeriac Puree
Special pre-ordered entrée
Wagyu Beef Sirloin with Truffle Hollandaise Sauce, Seasonal Vegetables, Mashed Potato with Kale
The spicy chili sauce is available on request for serving with meal.
Cheese Fruit
Sweet
Haagen-Dazs Ice Cream
Or
French Apple Tart
Coffee Tea
Snack
Stir Fried Turnip Cake with Spicy Sauce
Beef Burger
Instant Noodles
Hot Chocolate and Cookies
Breakfast
Wake Up Drink
Vigor Dong Shih 100% Nature Carrot Juice
Orange Juice
Apple Juice
Tomato Juice
Coffee Tea
Chinese Plain Porridge
Traditional Delicatessens
Egg Pancake with Carrot
Stir Fried Asparagus, Pumpkin and Yam
Fruit
Or
Western Breakfast
Fruit
Bread
Main Course
Saffron fettuccine with shrimp and scallop creamy pesto sauce
Or
Banana Nutella French Toast with Berries in Maple Syrup
20141201=D-012/011-RL
Wine List
Champagne
Veuve Clicquote La Grande Dame 2004
Red Wines
Chateau Lilian Ladouys AOC St Estephe 2010
Alto Moncayo Veraton 2011
White Wines
Chateau Chantegrive Cuvee Caroline Graves 2012
Selbach-Oster Riesling Kabinett Mosel 2012
Fortified Wines
Burdon Dry Fino Sherry
Taylor’s LBV Port
EVA Airways
Royal Laurel Class
BR 11
Los Angeles to Taipei
Royal Laurel Dining
Hors D’Oeuvre
Roasted Duck Breast with Pumpkin
Portobello Mushroom Soup
Salad
Main Course
Angus Beef Fillet with Truffle Sauce
Seasonal Vegetables Mashed Sweet Potato
Or
Hainanese Chicken
Seasonal vegetables Chicken Rice
Or
Seared Pink Snapper with Hazelnut Brown Butter
Seasonal Vegetables Celeriac Puree
Special pre-ordered entrée
Wagyu Beef Sirloin with Truffle Hollandaise Sauce, Seasonal Vegetables, Mashed Potato with Kale
The spicy chili sauce is available on request for serving with meal.
Cheese Fruit
Sweet
Haagen-Dazs Ice Cream
Or
French Apple Tart
Coffee Tea
Snack
Stir Fried Turnip Cake with Spicy Sauce
Beef Burger
Instant Noodles
Hot Chocolate and Cookies
Breakfast
Wake Up Drink
Vigor Dong Shih 100% Nature Carrot Juice
Orange Juice
Apple Juice
Tomato Juice
Coffee Tea
Chinese Plain Porridge
Traditional Delicatessens
Egg Pancake with Carrot
Stir Fried Asparagus, Pumpkin and Yam
Fruit
Or
Western Breakfast
Fruit
Bread
Main Course
Saffron fettuccine with shrimp and scallop creamy pesto sauce
Or
Banana Nutella French Toast with Berries in Maple Syrup
20141201=D-012/011-RL
Jan 15, 2015, 5:17 pm
#1515
Join Date: Oct 1999
Location: New York
Posts: 7,347
BR TPE-HKG-TPE Dec 14 to Feb 15 Premium Laurel
Regardless of time, every EVA Air between Taipei and Hong Kong will be served the following meal in Premium Laurel class.
December 2014 to February 2015
EVA Airways
Premium Laurel Class
Taipei to Hong Kong
Light Meal
Hors D’Oeuvre
Hot Smoked Pepper Salmon with Savory Polenta Cake
Main Course
Sautéed Prawns with White Wine Cream Sauce
Mixed Vegetables
Linguine
Or
Braised Diced Chicken with Sweet Garlic in Soya Sauce
Mixed Vegetables
Egg Fried Rice
Fruit
Coffee Tea
Hong Kong to Taipei
Light Meal
Main Course
Fried Tender Beef Fillet with Scaillion
Mixed Vegetables
Steamed Rice
Or
Pan Fried Chicken in Herb and Mushroom Brown Sauce
Mixed Vegetables
Potato
Fruit
Sweet
Coffee Tea
Wine List
Champagne
Champagne Collet Brut Rose
French Red Wine
Chateau Villa Bel-Air 2010
South African Red Wine
La Cave Pinotage 2013
Chile White Wine
Casas del Toqui Chardonnay Barrel Series 2013
German White Wine
Monchhof Riesling 2012
Fortified Wines
Burdon Dry Fino Sherry
Taylor’s LBV Port
December 2014 to February 2015
EVA Airways
Premium Laurel Class
Taipei to Hong Kong
Light Meal
Hors D’Oeuvre
Hot Smoked Pepper Salmon with Savory Polenta Cake
Main Course
Sautéed Prawns with White Wine Cream Sauce
Mixed Vegetables
Linguine
Or
Braised Diced Chicken with Sweet Garlic in Soya Sauce
Mixed Vegetables
Egg Fried Rice
Fruit
Coffee Tea
Hong Kong to Taipei
Light Meal
Main Course
Fried Tender Beef Fillet with Scaillion
Mixed Vegetables
Steamed Rice
Or
Pan Fried Chicken in Herb and Mushroom Brown Sauce
Mixed Vegetables
Potato
Fruit
Sweet
Coffee Tea
Wine List
Champagne
Champagne Collet Brut Rose
French Red Wine
Chateau Villa Bel-Air 2010
South African Red Wine
La Cave Pinotage 2013
Chile White Wine
Casas del Toqui Chardonnay Barrel Series 2013
German White Wine
Monchhof Riesling 2012
Fortified Wines
Burdon Dry Fino Sherry
Taylor’s LBV Port