The All-Airline FT Menu Collection
Jul 26, 2015, 5:42 pm
#1561
Join Date: Oct 1999
Location: New York
Posts: 7,347
JL J Menu ICN-NRT July 2015
July 2015
Japan Airlines Business Class
Seoul Incheon to Tokyo Narita
Wine List
White Wine
Louis Max Macon Villages 2013 (Bourgogne)
Red Wine
Louis Max Bourgogne Hautes Cotes de Beaune 2013 (Bourgogne)
Chivas Regal
Beer
Junmai Daijinjo
Appetizer
Salad with Grilled Scallop, Smoked Salmon & Duck
Main Dish
Beef Stew with Pasta in Red Wine Sauce
Bread Butter
Dessert
Fruits
Japan Airlines Business Class
Seoul Incheon to Tokyo Narita
Wine List
White Wine
Louis Max Macon Villages 2013 (Bourgogne)
Red Wine
Louis Max Bourgogne Hautes Cotes de Beaune 2013 (Bourgogne)
Chivas Regal
Beer
Junmai Daijinjo
Appetizer
Salad with Grilled Scallop, Smoked Salmon & Duck
Main Dish
Beef Stew with Pasta in Red Wine Sauce
Bread Butter
Dessert
Fruits
Jul 30, 2015, 2:23 am
#1562
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air New Zealand
Business Class menu
Auckland to Australian and Pacific Islands
July 2015
Dinner Menu
To begin
Seared venison fillet with kumara crisps, pickled red onion and smoked chilli
Salmon gravalax with cucumber and quinoa salad, horseradish and creme fraiche dressing
From the bakery
Purple wheat rolls, garlic bread, sourdough loaf and ciabatta bread
Mains
Coconut crusted hapuka with sweet potato wedges, crushed peas, crispy shallots and tomato mango ketchup
Yoghurt marinated chicken Tandoori style with saffron lemon rice, baby corn, sugar snap peas and banana raita
Slow roasted pork belly with caramelised red cabbage, mustard seed mash, sage and onion relish and apple cider jus
To finish
Gourmet gingernut ice cream with boysenberry and apple compote
Caramel and vanilla panna cotta with chocolate soil and caramel sauce
Fine New Zealand cheese served with fruit paste and cracker selection
Drinks menu
Premium New Zealand wines
The premium New Zealand wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines and Jim Harre, internationally recognised wine judge. For details of wines available on your flight today please ask your flight attendant.
New Zealand sparkling wine
Quartz Reef Methode Traditionelle Brut. Cool, creamy and invigorating on the palate, the bouquet shows royal gala apples with a hint of lime and brioche.
Champagne
Charles Heidsieck Champagne Brut Reserve, France. A complex and voluptuous nose, with summer fruits of mangos, plums, ripe cherries and almonds on the palate, a creamy texture and crisp finish.
Spirits
A selection of spirits featuring single malt whisky, blended whisky, bourbon, gin, vodka, cognac and rum For details of spirits available on your flight today please ask your flight attendant.
Port and liqueurs
Portuguese port, triple sec liqueur and cream liqueur.
Beer and cider
A selection of premium New Zealand and international beers featuring Steinlager Pure, Mac's Hop Rocker Pilsener craft beer, Stella Artois, Steinlager Premium Light and Isaac's Apple cider.
Cold drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, Coke, Sprite, tonic water, soda water, ginger ale, Coke Zero and Diet Coke.
Hot drinks
Freshly brewed tea and coffee, decaffeinated tea and coffee, hot chocolate, and a selection of Dilmah Exceptional Range teas.
Business Class menu
Auckland to Australian and Pacific Islands
July 2015
Dinner Menu
To begin
Seared venison fillet with kumara crisps, pickled red onion and smoked chilli
Salmon gravalax with cucumber and quinoa salad, horseradish and creme fraiche dressing
From the bakery
Purple wheat rolls, garlic bread, sourdough loaf and ciabatta bread
Mains
Coconut crusted hapuka with sweet potato wedges, crushed peas, crispy shallots and tomato mango ketchup
Yoghurt marinated chicken Tandoori style with saffron lemon rice, baby corn, sugar snap peas and banana raita
Slow roasted pork belly with caramelised red cabbage, mustard seed mash, sage and onion relish and apple cider jus
To finish
Gourmet gingernut ice cream with boysenberry and apple compote
Caramel and vanilla panna cotta with chocolate soil and caramel sauce
Fine New Zealand cheese served with fruit paste and cracker selection
Drinks menu
Premium New Zealand wines
The premium New Zealand wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines and Jim Harre, internationally recognised wine judge. For details of wines available on your flight today please ask your flight attendant.
New Zealand sparkling wine
Quartz Reef Methode Traditionelle Brut. Cool, creamy and invigorating on the palate, the bouquet shows royal gala apples with a hint of lime and brioche.
Champagne
Charles Heidsieck Champagne Brut Reserve, France. A complex and voluptuous nose, with summer fruits of mangos, plums, ripe cherries and almonds on the palate, a creamy texture and crisp finish.
Spirits
A selection of spirits featuring single malt whisky, blended whisky, bourbon, gin, vodka, cognac and rum For details of spirits available on your flight today please ask your flight attendant.
Port and liqueurs
Portuguese port, triple sec liqueur and cream liqueur.
Beer and cider
A selection of premium New Zealand and international beers featuring Steinlager Pure, Mac's Hop Rocker Pilsener craft beer, Stella Artois, Steinlager Premium Light and Isaac's Apple cider.
Cold drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, Coke, Sprite, tonic water, soda water, ginger ale, Coke Zero and Diet Coke.
Hot drinks
Freshly brewed tea and coffee, decaffeinated tea and coffee, hot chocolate, and a selection of Dilmah Exceptional Range teas.
C5_DINNER_DINNER_JUL15
Jul 30, 2015, 2:27 am
#1563
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air New Zealand
Business Class menu
Australian and Pacific Islands to Auckland
July 2015
Dinner Menu
To begin
Thai marinated prawns with cucumber salad, red radish, crispy shallots and chilli jam
Spiced chicken with yoghurt and mango dressing, toasted coconut, pineapple and radicchio salad
From the bakery
Purple wheat rolls, garlic bread, sourdough loaf and ciabatta bread
Mains
Slow cooked beef cheek in stout, with cauliflower and potato gratin, honey roasted carrots and mustard relish
Prosciutto wrapped chicken thigh with parmesan polenta, roasted zucchini, spinach and salsa rosa
Soft herb and sour dough crusted New Zealand salmon with white beans, courgettes, tomato and caper broth
To finish
Gourmet fig and honey ice cream with pomegranate caramel and brandy snap wafer
White chocolate cheesecake with dark cherry compote
Fine New Zealand cheese served with fruit paste and cracker selection
Drinks menu
Premium New Zealand wines
The premium New Zealand wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines and Jim Harre, internationally recognised wine judge. For details of wines available on your flight today please ask your flight attendant.
New Zealand sparkling wine
Quartz Reef Methode Traditionelle Brut. Cool, creamy and invigorating on the palate, the bouquet shows royal gala apples with a hint of lime and brioche.
Champagne
Charles Heidsieck Champagne Brut Reserve, France. A complex and voluptuous nose, with summer fruits of mangos, plums, ripe cherries and almonds on the palate, a creamy texture and crisp finish.
Spirits
A selection of spirits featuring single malt whisky, blended whisky, bourbon, gin, vodka, cognac and rum For details of spirits available on your flight today please ask your flight attendant.
Port and liqueurs
Portuguese port, triple sec liqueur and cream liqueur.
Beer and cider
A selection of premium New Zealand and international beers featuring Steinlager Pure, Mac's Hop Rocker Pilsener craft beer, Stella Artois, Steinlager Premium Light and Isaac's Apple cider.
Cold drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, Coke, Sprite, tonic water, soda water, ginger ale, Coke Zero and Diet Coke.
Hot drinks
Freshly brewed tea and coffee, decaffeinated tea and coffee, hot chocolate, and a selection of Dilmah Exceptional Range teas.
Business Class menu
Australian and Pacific Islands to Auckland
July 2015
Dinner Menu
To begin
Thai marinated prawns with cucumber salad, red radish, crispy shallots and chilli jam
Spiced chicken with yoghurt and mango dressing, toasted coconut, pineapple and radicchio salad
From the bakery
Purple wheat rolls, garlic bread, sourdough loaf and ciabatta bread
Mains
Slow cooked beef cheek in stout, with cauliflower and potato gratin, honey roasted carrots and mustard relish
Prosciutto wrapped chicken thigh with parmesan polenta, roasted zucchini, spinach and salsa rosa
Soft herb and sour dough crusted New Zealand salmon with white beans, courgettes, tomato and caper broth
To finish
Gourmet fig and honey ice cream with pomegranate caramel and brandy snap wafer
White chocolate cheesecake with dark cherry compote
Fine New Zealand cheese served with fruit paste and cracker selection
Drinks menu
Premium New Zealand wines
The premium New Zealand wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines and Jim Harre, internationally recognised wine judge. For details of wines available on your flight today please ask your flight attendant.
New Zealand sparkling wine
Quartz Reef Methode Traditionelle Brut. Cool, creamy and invigorating on the palate, the bouquet shows royal gala apples with a hint of lime and brioche.
Champagne
Charles Heidsieck Champagne Brut Reserve, France. A complex and voluptuous nose, with summer fruits of mangos, plums, ripe cherries and almonds on the palate, a creamy texture and crisp finish.
Spirits
A selection of spirits featuring single malt whisky, blended whisky, bourbon, gin, vodka, cognac and rum For details of spirits available on your flight today please ask your flight attendant.
Port and liqueurs
Portuguese port, triple sec liqueur and cream liqueur.
Beer and cider
A selection of premium New Zealand and international beers featuring Steinlager Pure, Mac's Hop Rocker Pilsener craft beer, Stella Artois, Steinlager Premium Light and Isaac's Apple cider.
Cold drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, Coke, Sprite, tonic water, soda water, ginger ale, Coke Zero and Diet Coke.
Hot drinks
Freshly brewed tea and coffee, decaffeinated tea and coffee, hot chocolate, and a selection of Dilmah Exceptional Range teas.
C5_DINNER_DINNER_JUL15
Aug 2, 2015, 11:46 pm
#1564
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Etihad Airways
First Class menu
Sydney to Abu Dhabi
July 2015
A La Carte Menu
Chilli Crusted King Prawns
With cucumber, lotus root and fried capers
Spicy Arabic Tomato Soup
With spring vegetables
Carrot and Coriander Soup
With double cream
Mezze
Hot and cold Arabic appetisers
__________
Biryani
Your choice of lamb, chicken or fish garnished with fried onions, cashews and raisins
Lamb Rack With Macadamia Nut Crust
With roast potatoes, rosemary sauce and your choice of vegetables
Pumpkin Ravioli With Blue Cheese
Diced pumpkin, pine nuts and shaved parmesan
Chef's Special
Ask our chef about the "special of the day" or to create something especially for you
From The Grill
Signature Grills
Grass-fed Beef Tenderloin
U.S. Rib-Eye Steak
Lamb Shank
Chicken Supreme
Catch of the Day
Sides
Broccolini With Fried Garlic
Ratatouille
Creamy Mashed Potato
Polenta Chips With Parmesan
Steamed Rice
Sauces
Bearnaise
Veal Jus
Garlic and Herb Butter
Pink Peppercorn Sauce
All Day Dine
Cranberry and Raspberry Fruit Smoothie
Breakfast Bakery Basket
A selection of breads and pastries
A Range of Breakfast Cereals
With full-cream or low-fat milk
Fresh Eggs Cooked to Order
Grilled veal sausage, baked beans, roasted tomato, sautéed mushrooms and asparagus spears
Fish and Chips
Minted mushy peas and tartar sauce
________
Afternoon Tea
An assortment of scones, sweets and finger sandwiches
Sandwiches
Made to order
The Etihad Steak Sandwich
Rocket leaves, veal bacon, red onion compote, melted cheese, mayonnaise and grain mustard
Cheese
A selection of international cheeses
Fresh Fruit Platter
A Selection of Ice Creams
________
Potato Crisps in a Variety of Flavours
Freshly Baked Cookies and Madeleines
Swedish Crisp Breads
Baklava
Cheese
A Selection of International Cheeses
Dessert
A Selection of Ice Creams
Almond and Orange Flourless Pudding
Served warm with fresh cream
Tiramisu
Mocha sauce and fresh seasonal berries
Dessert Taster
Three mini desserts to tempt you
passion fruit panna cotta, ginger chocolate cake and warm lychee pudding
Dessert Wine
Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010
Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort.
First Cellar
Champagnes
Champagne Bollinger La Grande Anee 2005, France
La Grande Anee is Bollinger's prestige cuvee which is only produced in exceptional vintages. 76% of the blend comes from Grand Cru. A combination of 63% Pinot Noir grape and 37% Chardonnay grape is used. The yeasty, biscuity bouquet is also complemented by flavours of toasted nuts and wild fruits on the palate.
Champagne Duval Leroy Rose, France, NV
A medium-bodied rose with a crisp and dry finish, this blend of Pinot Noir and Chardonnay from 1er Cru quality vineyards is aged for three years. With complex aromas and flavours of fresh red berries, dried ginger, and even a touch of fresh figs, this is a treat at any time but is a certainty with smoked salmon, lightly grilled lean white meats and fresh fruit desserts.
White Wines
Chardonnay, Louis Latour, Pernand-Vergelesses 1er Cru, Burgundy, France, 2012
Sourced from a 1er Cru vineyard in the heart of Burgundy, this dry, medium-plus bodied wine features aromas and flavours of baked apples and citrus peel. Brief ageing in small oak barrels has added notes of vanilla, toasted almonds and baking spices which enhance its complexity. Pair with firm and richly flavoured oven-baked or grilled seafood or chicken. Butter or cream-based sauces will match as well.
Nautilus Estate Sauvignon Blanc, Marlborough, New Zealand, 2013
The wine is dry and medium-weight. Less assertive on the nose than some, this wine builds through the palate with great fruit complexity and concentration, culminating in a delicious, lingering finish. This is a "serious" style of Sauvignon Blanc, designed to complement food rather than overpower it and to develop in bottle. It pairs well with light foods that have spicy or citrus flavours. Fresh seafood works particularly well. This Sauvignon has more weight and is softer but with longer acidity than many other Marlborough Sauvignons, and that should make it easier to match with food.
O'Rosal, Bodegas Terras Gauda, Albarino, Spain, 2013
The Albarino O'Rosal Bodegas Terras Gauda is the perfect blend of the best native Rias Baixas varieties. It is a greenish-yellow colour with a generous nose of ripe peach, aromatic hints of bay leaf, mint, orange blossom and mandarin and orange peel. On the palate it combines character and originality with a classic body and distinct fruitiness. Succulent and dense, it is brimming with elegant creamy sensations. The crisp and mineral finish reveals a stunning structure, density and balance in acidity. Pairs well with seafood, especially oysters and crab, as well as creamy dishes and Asian cuisine.
Red Wines
Cabernet Sauvignon Blend, La Croix De Beaucaillou, Saint-Julien, Bordeaux, France, 2011
Produced by a classic chateau, this well-made dry, medium-bodied wine displays aromas and flavours reminiscent of freshly cut cedar wood, dried tobacco and fresh blackberries. Very supple tannins derived from ageing in French oak coat the mouth and provide a great backdrop for earthy vegetable and mushroom-based dishes, as well as grilled poultry, game and beef.
Shiraz, Xanadu, Margaret River, Australia, 2011
Shiraz really is a wine that Xanadu does best. Their salubrious vineyards are situated within the best climes where growing conditions are nothing short of idyllic. The vines seem to love producing the topical milled spiced bouquets and firm palate structure of essential Margaret River Shiraz. An outstanding quality of harvest every year is treated to a close scrutiny of fruit, ensuring that nothing but the healthiest berries are considered for inclusion. An artisanal vilification and extravagant barrel treatments achieve a piquantly aromatic Shiraz of virile game characters and toasty oak influences.
Line 39, Pinot Noir, Central Coast, California, 2013
This dry, expressive Pinot Noir takes its name from the latitude that runs through several of the world's great wine producing regions, and it showcases all of the best qualities a fruit driven Pinot Noir can offer. The pale colour belies the intense aromas and flavours of stewed strawberries, cranberries, pomegranates and fresh mushrooms for an earthy note. A touch of toasted oak adds elements of vanilla pod, cinnamon and soft tannins to this lovely wine from California.
Valpolicella, Fattori, Col De La Bastia, Veneto, Italy, 2012
From the hills of Verona, Italy, Fattori's 'Col de la Bastia' is a medium-bodied dry wine blended to produce a refreshing fruit forward style, filled with notes of tart raspberries and sour red cherries. Aromas and flavours of bay leaf and dry thyme round out the palate, while light tannins add just enough structure to this delightfully straight forward wine.
Bodegas Roda "Sela", Rioja, Spain, 2009
This modern style Rioja is a dry, full-bodied wine with rich concentrated aromas and flavours of baked and dried red cherries, plums and currants. These notes are threaded through a complex array of clove, cinnamon and nutmeg spice. Twelve months of ageing in partially new French oak barriques provide hints of roasted nuts, smoke, and cedar on the palate. The well-integrated, velvety tannins offer an elegant framework for the sweet ripe fruit at the core of this latest offering from one of the new stars of Rioja.
Dessert Wine
Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010
Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort.
Aperitifs
Martini Extra Dry
Martini Bianco
Campari
Cocktails
French 75
Bollinger, Gin, Lemon
Classic Martini
Vodka, Vermouth, Olives
Manhattan
Whiskey, Vermouth, Bitters
Mocktails
Caribbean Sunrise
Mango Juice, Mint, Lemon, Grenadine
Pommeade
Apple Juice, Lemonade, Lemon
Beers
Heineken
Victoria Bitter
Hoegaarden
Kirin Ichiban
Spirits
Johnnie Walker Blue Label Scotch Whisky
Glenlivet Single Malt Whisky Master Distillers Reserve
Jameson Irish Whiskey
Jack Daniel's Old No. 7 Tennessee Whiskey
Grey Goose Vodka
Absolut Vodka
Bombay Sapphire London Dry Gin
Bacardi Superior Rum
Fortifieds
Taylor's Select Reserve Port
Lustau Deluxe Cream Capataz Andre's Sherry
Digestifs
Cognac Camus XO
Liqueurs
Baileys Irish Cream
Cointreau
Kahlua
Malibu
Waters
San Pellegrino Sparkling
Acqua Panna Still
Soft Drinks
Seasonal Fresh Juices
Spiced Tomato Juice
Coca-Cola
Coca-Cola Light
Sprite
Fanta Orange
Schweppes Soda Water
Schweppes Tonic Water
Schweppes Ginger Ale
Teas
Dilmah exceptional teas
Uda Watte
Elegant Earl Grey
Fragrant Jasmine Green Tea
Arabian Mint Tea With Honey
Italian Almond Tea
Berry Sensation
Lively Lime and Orange Fusion
Rose With French Vanilla
Sencha Green Tea
Pure Camomile Flowers
Decaffeinated Tea
Coffees
Single origin 100% arabica, mandehling, sumatra
Espresso
Macchiato
Latte
Cappuccino
American Filter
Decaffeinated Filter
First Class menu
Sydney to Abu Dhabi
July 2015
A La Carte Menu
Chilli Crusted King Prawns
With cucumber, lotus root and fried capers
Spicy Arabic Tomato Soup
With spring vegetables
Carrot and Coriander Soup
With double cream
Mezze
Hot and cold Arabic appetisers
__________
Biryani
Your choice of lamb, chicken or fish garnished with fried onions, cashews and raisins
Lamb Rack With Macadamia Nut Crust
With roast potatoes, rosemary sauce and your choice of vegetables
Pumpkin Ravioli With Blue Cheese
Diced pumpkin, pine nuts and shaved parmesan
Chef's Special
Ask our chef about the "special of the day" or to create something especially for you
From The Grill
Signature Grills
Grass-fed Beef Tenderloin
U.S. Rib-Eye Steak
Lamb Shank
Chicken Supreme
Catch of the Day
Sides
Broccolini With Fried Garlic
Ratatouille
Creamy Mashed Potato
Polenta Chips With Parmesan
Steamed Rice
Sauces
Bearnaise
Veal Jus
Garlic and Herb Butter
Pink Peppercorn Sauce
All Day Dine
Cranberry and Raspberry Fruit Smoothie
Breakfast Bakery Basket
A selection of breads and pastries
A Range of Breakfast Cereals
With full-cream or low-fat milk
Fresh Eggs Cooked to Order
Grilled veal sausage, baked beans, roasted tomato, sautéed mushrooms and asparagus spears
Fish and Chips
Minted mushy peas and tartar sauce
________
Afternoon Tea
An assortment of scones, sweets and finger sandwiches
Sandwiches
Made to order
The Etihad Steak Sandwich
Rocket leaves, veal bacon, red onion compote, melted cheese, mayonnaise and grain mustard
Cheese
A selection of international cheeses
Fresh Fruit Platter
A Selection of Ice Creams
________
Potato Crisps in a Variety of Flavours
Freshly Baked Cookies and Madeleines
Swedish Crisp Breads
Baklava
Cheese
A Selection of International Cheeses
Dessert
A Selection of Ice Creams
Almond and Orange Flourless Pudding
Served warm with fresh cream
Tiramisu
Mocha sauce and fresh seasonal berries
Dessert Taster
Three mini desserts to tempt you
passion fruit panna cotta, ginger chocolate cake and warm lychee pudding
Dessert Wine
Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010
Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort.
443_AUS_AUH-F3-ZU-MU-0515 VER 1
First Cellar
Champagnes
Champagne Bollinger La Grande Anee 2005, France
La Grande Anee is Bollinger's prestige cuvee which is only produced in exceptional vintages. 76% of the blend comes from Grand Cru. A combination of 63% Pinot Noir grape and 37% Chardonnay grape is used. The yeasty, biscuity bouquet is also complemented by flavours of toasted nuts and wild fruits on the palate.
Champagne Duval Leroy Rose, France, NV
A medium-bodied rose with a crisp and dry finish, this blend of Pinot Noir and Chardonnay from 1er Cru quality vineyards is aged for three years. With complex aromas and flavours of fresh red berries, dried ginger, and even a touch of fresh figs, this is a treat at any time but is a certainty with smoked salmon, lightly grilled lean white meats and fresh fruit desserts.
White Wines
Chardonnay, Louis Latour, Pernand-Vergelesses 1er Cru, Burgundy, France, 2012
Sourced from a 1er Cru vineyard in the heart of Burgundy, this dry, medium-plus bodied wine features aromas and flavours of baked apples and citrus peel. Brief ageing in small oak barrels has added notes of vanilla, toasted almonds and baking spices which enhance its complexity. Pair with firm and richly flavoured oven-baked or grilled seafood or chicken. Butter or cream-based sauces will match as well.
Nautilus Estate Sauvignon Blanc, Marlborough, New Zealand, 2013
The wine is dry and medium-weight. Less assertive on the nose than some, this wine builds through the palate with great fruit complexity and concentration, culminating in a delicious, lingering finish. This is a "serious" style of Sauvignon Blanc, designed to complement food rather than overpower it and to develop in bottle. It pairs well with light foods that have spicy or citrus flavours. Fresh seafood works particularly well. This Sauvignon has more weight and is softer but with longer acidity than many other Marlborough Sauvignons, and that should make it easier to match with food.
O'Rosal, Bodegas Terras Gauda, Albarino, Spain, 2013
The Albarino O'Rosal Bodegas Terras Gauda is the perfect blend of the best native Rias Baixas varieties. It is a greenish-yellow colour with a generous nose of ripe peach, aromatic hints of bay leaf, mint, orange blossom and mandarin and orange peel. On the palate it combines character and originality with a classic body and distinct fruitiness. Succulent and dense, it is brimming with elegant creamy sensations. The crisp and mineral finish reveals a stunning structure, density and balance in acidity. Pairs well with seafood, especially oysters and crab, as well as creamy dishes and Asian cuisine.
Red Wines
Cabernet Sauvignon Blend, La Croix De Beaucaillou, Saint-Julien, Bordeaux, France, 2011
Produced by a classic chateau, this well-made dry, medium-bodied wine displays aromas and flavours reminiscent of freshly cut cedar wood, dried tobacco and fresh blackberries. Very supple tannins derived from ageing in French oak coat the mouth and provide a great backdrop for earthy vegetable and mushroom-based dishes, as well as grilled poultry, game and beef.
Shiraz, Xanadu, Margaret River, Australia, 2011
Shiraz really is a wine that Xanadu does best. Their salubrious vineyards are situated within the best climes where growing conditions are nothing short of idyllic. The vines seem to love producing the topical milled spiced bouquets and firm palate structure of essential Margaret River Shiraz. An outstanding quality of harvest every year is treated to a close scrutiny of fruit, ensuring that nothing but the healthiest berries are considered for inclusion. An artisanal vilification and extravagant barrel treatments achieve a piquantly aromatic Shiraz of virile game characters and toasty oak influences.
Line 39, Pinot Noir, Central Coast, California, 2013
This dry, expressive Pinot Noir takes its name from the latitude that runs through several of the world's great wine producing regions, and it showcases all of the best qualities a fruit driven Pinot Noir can offer. The pale colour belies the intense aromas and flavours of stewed strawberries, cranberries, pomegranates and fresh mushrooms for an earthy note. A touch of toasted oak adds elements of vanilla pod, cinnamon and soft tannins to this lovely wine from California.
Valpolicella, Fattori, Col De La Bastia, Veneto, Italy, 2012
From the hills of Verona, Italy, Fattori's 'Col de la Bastia' is a medium-bodied dry wine blended to produce a refreshing fruit forward style, filled with notes of tart raspberries and sour red cherries. Aromas and flavours of bay leaf and dry thyme round out the palate, while light tannins add just enough structure to this delightfully straight forward wine.
Bodegas Roda "Sela", Rioja, Spain, 2009
This modern style Rioja is a dry, full-bodied wine with rich concentrated aromas and flavours of baked and dried red cherries, plums and currants. These notes are threaded through a complex array of clove, cinnamon and nutmeg spice. Twelve months of ageing in partially new French oak barriques provide hints of roasted nuts, smoke, and cedar on the palate. The well-integrated, velvety tannins offer an elegant framework for the sweet ripe fruit at the core of this latest offering from one of the new stars of Rioja.
Dessert Wine
Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010
Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort.
Aperitifs
Martini Extra Dry
Martini Bianco
Campari
Cocktails
French 75
Bollinger, Gin, Lemon
Classic Martini
Vodka, Vermouth, Olives
Manhattan
Whiskey, Vermouth, Bitters
Mocktails
Caribbean Sunrise
Mango Juice, Mint, Lemon, Grenadine
Pommeade
Apple Juice, Lemonade, Lemon
Beers
Heineken
Victoria Bitter
Hoegaarden
Kirin Ichiban
Spirits
Johnnie Walker Blue Label Scotch Whisky
Glenlivet Single Malt Whisky Master Distillers Reserve
Jameson Irish Whiskey
Jack Daniel's Old No. 7 Tennessee Whiskey
Grey Goose Vodka
Absolut Vodka
Bombay Sapphire London Dry Gin
Bacardi Superior Rum
Fortifieds
Taylor's Select Reserve Port
Lustau Deluxe Cream Capataz Andre's Sherry
Digestifs
Cognac Camus XO
Liqueurs
Baileys Irish Cream
Cointreau
Kahlua
Malibu
Waters
San Pellegrino Sparkling
Acqua Panna Still
Soft Drinks
Seasonal Fresh Juices
Spiced Tomato Juice
Coca-Cola
Coca-Cola Light
Sprite
Fanta Orange
Schweppes Soda Water
Schweppes Tonic Water
Schweppes Ginger Ale
Teas
Dilmah exceptional teas
Uda Watte
Elegant Earl Grey
Fragrant Jasmine Green Tea
Arabian Mint Tea With Honey
Italian Almond Tea
Berry Sensation
Lively Lime and Orange Fusion
Rose With French Vanilla
Sencha Green Tea
Pure Camomile Flowers
Decaffeinated Tea
Coffees
Single origin 100% arabica, mandehling, sumatra
Espresso
Macchiato
Latte
Cappuccino
American Filter
Decaffeinated Filter
FC-BEV-0715
Last edited by Kiwi Flyer; Aug 3, 2015 at 12:18 am
Aug 3, 2015, 12:27 am
#1565
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Etihad Airways
First Class menu
Abu Dhabi to London
July 2015
A La Carte Menu
Arabic Spiced Potato and Spinach Soup
Celery and Stilton Soup
Marinated Prawns
Crab and avocado salad, herb oil
Mezze
Hot and cold Arabic appetisers
__________
Biryani
Your choice of lamb, chicken or fish garnished with fried onions, cashews and raisins
Trio of Lamb
Puree of green pea and potato fondant
Baked Mediterranean Vegetables
Fresh buffalo mozzarella and basil oil
Chef's Special
Ask our chef about the "special of the day" or to create something especially for you
From The Grill
Signature Grills
Grass-fed Beef Tenderloin
U.S. Rib-Eye Steak
Lamb Shank
Chicken Supreme
Catch of the Day
Sides
Steamed Garden Vegetables
Vegetable Saloona
Creamy Mashed Potato
Roasted Baby Potatoes
Steamed White Rice
Oven-Baked French Fries
Sauces
Veal Jus
Bearnaise
Tomato Concasse
Cafe De Paris Butter
All Day Dine
Breakfast Bakery Basket
Croissants and a selection of breads
A Range of Breakfast Cereals
With full-cream or low-fat milk
Sandwiches
Made to order
The Etihad Steak Sandwich
Rocket leaves, turkey rashers, red onion compote, melted cheese, mayonnaise and grain mustard
Farmhouse Breakfast
Breakfast sausage, hash brown, tomato and sautéed mushrooms
Fresh Organic Eggs Cooked to Order
________
Afternoon Tea
Plain and mixed fruit scones with strawberry and clotted cream
Cheese
A selection of international cheeses
Fresh Fruit Platter
A Selection of Ice Creams
________
Potato Crisps in a Variety of Flavours
Freshly Baked Cookies and Madeleines
Swedish Crisp Breads
Baklava
Cheese
A Selection of International Cheeses
Dessert
A Selection of Ice Creams
Rhubarb Tart
Pistachio biscotti
Panna Cotta
Cranberry macaroon and spiced orange sauce
Dessert Taster
Three mini desserts to tempt you
warm strawberry cake, double chocolate mousse and Victoria sponge cake
Dessert Wine
Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010
Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort.
First Cellar
Champagnes
Champagne Bollinger La Grande Anee 2005, France
La Grande Anee is Bollinger's prestige cuvee which is only produced in exceptional vintages. 76% of the blend comes from Grand Cru. A combination of 63% Pinot Noir grape and 37% Chardonnay grape is used. The yeasty, biscuity bouquet is also complemented by flavours of toasted nuts and wild fruits on the palate.
Champagne Duval Leroy Rose, France, NV
A medium-bodied rose with a crisp and dry finish, this blend of Pinot Noir and Chardonnay from 1er Cru quality vineyards is aged for three years. With complex aromas and flavours of fresh red berries, dried ginger, and even a touch of fresh figs, this is a treat at any time but is a certainty with smoked salmon, lightly grilled lean white meats and fresh fruit desserts.
White Wines
Chardonnay, Louis Latour, Pernand-Vergelesses 1er Cru, Burgundy, France, 2012
Sourced from a 1er Cru vineyard in the heart of Burgundy, this dry, medium-plus bodied wine features aromas and flavours of baked apples and citrus peel. Brief ageing in small oak barrels has added notes of vanilla, toasted almonds and baking spices which enhance its complexity. Pair with firm and richly flavoured oven-baked or grilled seafood or chicken. Butter or cream-based sauces will match as well.
Nautilus Estate Sauvignon Blanc, Marlborough, New Zealand, 2013
The wine is dry and medium-weight. Less assertive on the nose than some, this wine builds through the palate with great fruit complexity and concentration, culminating in a delicious, lingering finish. This is a "serious" style of Sauvignon Blanc, designed to complement food rather than overpower it and to develop in bottle. It pairs well with light foods that have spicy or citrus flavours. Fresh seafood works particularly well. This Sauvignon has more weight and is softer but with longer acidity than many other Marlborough Sauvignons, and that should make it easier to match with food.
O'Rosal, Bodegas Terras Gauda, Albarino, Spain, 2013
The Albarino O'Rosal Bodegas Terras Gauda is the perfect blend of the best native Rias Baixas varieties. It is a greenish-yellow colour with a generous nose of ripe peach, aromatic hints of bay leaf, mint, orange blossom and mandarin and orange peel. On the palate it combines character and originality with a classic body and distinct fruitiness. Succulent and dense, it is brimming with elegant creamy sensations. The crisp and mineral finish reveals a stunning structure, density and balance in acidity. Pairs well with seafood, especially oysters and crab, as well as creamy dishes and Asian cuisine.
Red Wines
Cabernet Sauvignon Blend, La Croix De Beaucaillou, Saint-Julien, Bordeaux, France, 2011
Produced by a classic chateau, this well-made dry, medium-bodied wine displays aromas and flavours reminiscent of freshly cut cedar wood, dried tobacco and fresh blackberries. Very supple tannins derived from ageing in French oak coat the mouth and provide a great backdrop for earthy vegetable and mushroom-based dishes, as well as grilled poultry, game and beef.
Shiraz, Xanadu, Margaret River, Australia, 2011
Shiraz really is a wine that Xanadu does best. Their salubrious vineyards are situated within the best climes where growing conditions are nothing short of idyllic. The vines seem to love producing the topical milled spiced bouquets and firm palate structure of essential Margaret River Shiraz. An outstanding quality of harvest every year is treated to a close scrutiny of fruit, ensuring that nothing but the healthiest berries are considered for inclusion. An artisanal vilification and extravagant barrel treatments achieve a piquantly aromatic Shiraz of virile game characters and toasty oak influences.
Line 39, Pinot Noir, Central Coast, California, 2013
This dry, expressive Pinot Noir takes its name from the latitude that runs through several of the world's great wine producing regions, and it showcases all of the best qualities a fruit driven Pinot Noir can offer. The pale colour belies the intense aromas and flavours of stewed strawberries, cranberries, pomegranates and fresh mushrooms for an earthy note. A touch of toasted oak adds elements of vanilla pod, cinnamon and soft tannins to this lovely wine from California.
Valpolicella, Fattori, Col De La Bastia, Veneto, Italy, 2012
From the hills of Verona, Italy, Fattori's 'Col de la Bastia' is a medium-bodied dry wine blended to produce a refreshing fruit forward style, filled with notes of tart raspberries and sour red cherries. Aromas and flavours of bay leaf and dry thyme round out the palate, while light tannins add just enough structure to this delightfully straight forward wine.
Bodegas Roda "Sela", Rioja, Spain, 2009
This modern style Rioja is a dry, full-bodied wine with rich concentrated aromas and flavours of baked and dried red cherries, plums and currants. These notes are threaded through a complex array of clove, cinnamon and nutmeg spice. Twelve months of ageing in partially new French oak barriques provide hints of roasted nuts, smoke, and cedar on the palate. The well-integrated, velvety tannins offer an elegant framework for the sweet ripe fruit at the core of this latest offering from one of the new stars of Rioja.
Dessert Wine
Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010
Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort.
Aperitifs
Martini Extra Dry
Martini Bianco
Campari
Cocktails
French 75
Bollinger, Gin, Lemon
Classic Martini
Vodka, Vermouth, Olives
Manhattan
Whiskey, Vermouth, Bitters
Mocktails
Caribbean Sunrise
Mango Juice, Mint, Lemon, Grenadine
Pommeade
Apple Juice, Lemonade, Lemon
Beers
Heineken
Victoria Bitter
Hoegaarden
Kirin Ichiban
Spirits
Johnnie Walker Blue Label Scotch Whisky
Glenlivet Single Malt Whisky Master Distillers Reserve
Jameson Irish Whiskey
Jack Daniel's Old No. 7 Tennessee Whiskey
Grey Goose Vodka
Absolut Vodka
Bombay Sapphire London Dry Gin
Bacardi Superior Rum
Fortifieds
Taylor's Select Reserve Port
Lustau Deluxe Cream Capataz Andre's Sherry
Digestifs
Cognac Camus XO
Liqueurs
Baileys Irish Cream
Cointreau
Kahlua
Malibu
Waters
San Pellegrino Sparkling
Acqua Panna Still
Soft Drinks
Seasonal Fresh Juices
Spiced Tomato Juice
Coca-Cola
Coca-Cola Light
Sprite
Fanta Orange
Schweppes Soda Water
Schweppes Tonic Water
Schweppes Ginger Ale
Teas
Dilmah exceptional teas
Uda Watte
Elegant Earl Grey
Fragrant Jasmine Green Tea
Arabian Mint Tea With Honey
Italian Almond Tea
Berry Sensation
Lively Lime and Orange Fusion
Rose With French Vanilla
Sencha Green Tea
Pure Camomile Flowers
Decaffeinated Tea
Coffees
Single origin 100% arabica, mandehling, sumatra
Espresso
Macchiato
Latte
Cappuccino
American Filter
Decaffeinated Filter
First Class menu
Abu Dhabi to London
July 2015
A La Carte Menu
Arabic Spiced Potato and Spinach Soup
Celery and Stilton Soup
Marinated Prawns
Crab and avocado salad, herb oil
Mezze
Hot and cold Arabic appetisers
__________
Biryani
Your choice of lamb, chicken or fish garnished with fried onions, cashews and raisins
Trio of Lamb
Puree of green pea and potato fondant
Baked Mediterranean Vegetables
Fresh buffalo mozzarella and basil oil
Chef's Special
Ask our chef about the "special of the day" or to create something especially for you
From The Grill
Signature Grills
Grass-fed Beef Tenderloin
U.S. Rib-Eye Steak
Lamb Shank
Chicken Supreme
Catch of the Day
Sides
Steamed Garden Vegetables
Vegetable Saloona
Creamy Mashed Potato
Roasted Baby Potatoes
Steamed White Rice
Oven-Baked French Fries
Sauces
Veal Jus
Bearnaise
Tomato Concasse
Cafe De Paris Butter
All Day Dine
Breakfast Bakery Basket
Croissants and a selection of breads
A Range of Breakfast Cereals
With full-cream or low-fat milk
Sandwiches
Made to order
The Etihad Steak Sandwich
Rocket leaves, turkey rashers, red onion compote, melted cheese, mayonnaise and grain mustard
Farmhouse Breakfast
Breakfast sausage, hash brown, tomato and sautéed mushrooms
Fresh Organic Eggs Cooked to Order
________
Afternoon Tea
Plain and mixed fruit scones with strawberry and clotted cream
Cheese
A selection of international cheeses
Fresh Fruit Platter
A Selection of Ice Creams
________
Potato Crisps in a Variety of Flavours
Freshly Baked Cookies and Madeleines
Swedish Crisp Breads
Baklava
Cheese
A Selection of International Cheeses
Dessert
A Selection of Ice Creams
Rhubarb Tart
Pistachio biscotti
Panna Cotta
Cranberry macaroon and spiced orange sauce
Dessert Taster
Three mini desserts to tempt you
warm strawberry cake, double chocolate mousse and Victoria sponge cake
Dessert Wine
Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010
Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort.
409_AUH-LHR-F3-MM-ZL-0615
First Cellar
Champagnes
Champagne Bollinger La Grande Anee 2005, France
La Grande Anee is Bollinger's prestige cuvee which is only produced in exceptional vintages. 76% of the blend comes from Grand Cru. A combination of 63% Pinot Noir grape and 37% Chardonnay grape is used. The yeasty, biscuity bouquet is also complemented by flavours of toasted nuts and wild fruits on the palate.
Champagne Duval Leroy Rose, France, NV
A medium-bodied rose with a crisp and dry finish, this blend of Pinot Noir and Chardonnay from 1er Cru quality vineyards is aged for three years. With complex aromas and flavours of fresh red berries, dried ginger, and even a touch of fresh figs, this is a treat at any time but is a certainty with smoked salmon, lightly grilled lean white meats and fresh fruit desserts.
White Wines
Chardonnay, Louis Latour, Pernand-Vergelesses 1er Cru, Burgundy, France, 2012
Sourced from a 1er Cru vineyard in the heart of Burgundy, this dry, medium-plus bodied wine features aromas and flavours of baked apples and citrus peel. Brief ageing in small oak barrels has added notes of vanilla, toasted almonds and baking spices which enhance its complexity. Pair with firm and richly flavoured oven-baked or grilled seafood or chicken. Butter or cream-based sauces will match as well.
Nautilus Estate Sauvignon Blanc, Marlborough, New Zealand, 2013
The wine is dry and medium-weight. Less assertive on the nose than some, this wine builds through the palate with great fruit complexity and concentration, culminating in a delicious, lingering finish. This is a "serious" style of Sauvignon Blanc, designed to complement food rather than overpower it and to develop in bottle. It pairs well with light foods that have spicy or citrus flavours. Fresh seafood works particularly well. This Sauvignon has more weight and is softer but with longer acidity than many other Marlborough Sauvignons, and that should make it easier to match with food.
O'Rosal, Bodegas Terras Gauda, Albarino, Spain, 2013
The Albarino O'Rosal Bodegas Terras Gauda is the perfect blend of the best native Rias Baixas varieties. It is a greenish-yellow colour with a generous nose of ripe peach, aromatic hints of bay leaf, mint, orange blossom and mandarin and orange peel. On the palate it combines character and originality with a classic body and distinct fruitiness. Succulent and dense, it is brimming with elegant creamy sensations. The crisp and mineral finish reveals a stunning structure, density and balance in acidity. Pairs well with seafood, especially oysters and crab, as well as creamy dishes and Asian cuisine.
Red Wines
Cabernet Sauvignon Blend, La Croix De Beaucaillou, Saint-Julien, Bordeaux, France, 2011
Produced by a classic chateau, this well-made dry, medium-bodied wine displays aromas and flavours reminiscent of freshly cut cedar wood, dried tobacco and fresh blackberries. Very supple tannins derived from ageing in French oak coat the mouth and provide a great backdrop for earthy vegetable and mushroom-based dishes, as well as grilled poultry, game and beef.
Shiraz, Xanadu, Margaret River, Australia, 2011
Shiraz really is a wine that Xanadu does best. Their salubrious vineyards are situated within the best climes where growing conditions are nothing short of idyllic. The vines seem to love producing the topical milled spiced bouquets and firm palate structure of essential Margaret River Shiraz. An outstanding quality of harvest every year is treated to a close scrutiny of fruit, ensuring that nothing but the healthiest berries are considered for inclusion. An artisanal vilification and extravagant barrel treatments achieve a piquantly aromatic Shiraz of virile game characters and toasty oak influences.
Line 39, Pinot Noir, Central Coast, California, 2013
This dry, expressive Pinot Noir takes its name from the latitude that runs through several of the world's great wine producing regions, and it showcases all of the best qualities a fruit driven Pinot Noir can offer. The pale colour belies the intense aromas and flavours of stewed strawberries, cranberries, pomegranates and fresh mushrooms for an earthy note. A touch of toasted oak adds elements of vanilla pod, cinnamon and soft tannins to this lovely wine from California.
Valpolicella, Fattori, Col De La Bastia, Veneto, Italy, 2012
From the hills of Verona, Italy, Fattori's 'Col de la Bastia' is a medium-bodied dry wine blended to produce a refreshing fruit forward style, filled with notes of tart raspberries and sour red cherries. Aromas and flavours of bay leaf and dry thyme round out the palate, while light tannins add just enough structure to this delightfully straight forward wine.
Bodegas Roda "Sela", Rioja, Spain, 2009
This modern style Rioja is a dry, full-bodied wine with rich concentrated aromas and flavours of baked and dried red cherries, plums and currants. These notes are threaded through a complex array of clove, cinnamon and nutmeg spice. Twelve months of ageing in partially new French oak barriques provide hints of roasted nuts, smoke, and cedar on the palate. The well-integrated, velvety tannins offer an elegant framework for the sweet ripe fruit at the core of this latest offering from one of the new stars of Rioja.
Dessert Wine
Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010
Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort.
Aperitifs
Martini Extra Dry
Martini Bianco
Campari
Cocktails
French 75
Bollinger, Gin, Lemon
Classic Martini
Vodka, Vermouth, Olives
Manhattan
Whiskey, Vermouth, Bitters
Mocktails
Caribbean Sunrise
Mango Juice, Mint, Lemon, Grenadine
Pommeade
Apple Juice, Lemonade, Lemon
Beers
Heineken
Victoria Bitter
Hoegaarden
Kirin Ichiban
Spirits
Johnnie Walker Blue Label Scotch Whisky
Glenlivet Single Malt Whisky Master Distillers Reserve
Jameson Irish Whiskey
Jack Daniel's Old No. 7 Tennessee Whiskey
Grey Goose Vodka
Absolut Vodka
Bombay Sapphire London Dry Gin
Bacardi Superior Rum
Fortifieds
Taylor's Select Reserve Port
Lustau Deluxe Cream Capataz Andre's Sherry
Digestifs
Cognac Camus XO
Liqueurs
Baileys Irish Cream
Cointreau
Kahlua
Malibu
Waters
San Pellegrino Sparkling
Acqua Panna Still
Soft Drinks
Seasonal Fresh Juices
Spiced Tomato Juice
Coca-Cola
Coca-Cola Light
Sprite
Fanta Orange
Schweppes Soda Water
Schweppes Tonic Water
Schweppes Ginger Ale
Teas
Dilmah exceptional teas
Uda Watte
Elegant Earl Grey
Fragrant Jasmine Green Tea
Arabian Mint Tea With Honey
Italian Almond Tea
Berry Sensation
Lively Lime and Orange Fusion
Rose With French Vanilla
Sencha Green Tea
Pure Camomile Flowers
Decaffeinated Tea
Coffees
Single origin 100% arabica, mandehling, sumatra
Espresso
Macchiato
Latte
Cappuccino
American Filter
Decaffeinated Filter
FC-BEV-0715
Aug 3, 2015, 10:00 pm
#1566
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Etihad Airways
First Class menu
London to Abu Dhabi
August 2015
A La Carte Menu
Harissa Spiced Tomato Soup
Yellow Pepper and Lemongrass Soup
Alaskan Crab and Cold Water Prawn
Green apple, green leaves and yuzu cocktail sauce
Mezze
Hot and cold Arabic appetisers
__________
Biryani
Your choice of lamb, chicken or fish garnished with fried onions, cashews and raisins
Lamb Loin
Oven-roasted baby vegetables, purple Majesty potatoes and jus
Fresh Spinach Gnocchi
Red onion confit, endamame beans and basil pesto
Chef's Special
Ask our chef about the "special of the day" or to create something especially for you
From The Grill
Signature Grills
Grass-fed Beef Tenderloin
U.S. Rib-Eye Steak
Lamb Shank
Chicken Supreme
Catch of the Day
Sides
Steamed Green Beans
Oven-roasted Mixed Vegetables
Creamy Mashed Potato
Turned Chateau Potatoes
Oven-Baked French Fries
Steamed Rice
Sauces
Bearnaise
Veal Jus
Cafe De Paris Butter
Tomato Sauce
All Day Dine
Breakfast Bakery Basket
Croissants and a selection of breads
A Range of Breakfast Cereals
With full-cream or low-fat milk
Sandwiches
Made to order
The Etihad Steak Sandwich
Rocket leaves, turkey rashers, red onion compote, melted cheese, mayonnaise and grain mustard
Fresh Eggs Cooked to Order
Chicken sausage, rosti potatoes, sauteed mushrooms, grilled tomato and baked beans
________
Afternoon Tea
An assortment of scones, sweets and finger sandwiches
Cheese
A selection of international cheeses
Fresh Fruit Platter
A Selection of Ice Creams
________
Potato Crisps in a Variety of Flavours
Freshly Baked Cookies and Madeleines
Swedish Crisp Breads
Baklava
Cheese
A Selection of International Cheeses
Dessert
A Selection of Ice Creams
Chocolate Souffle
Dark chocolate sauce and toasted hazelnuts
Nougat Cheesecake
Dessert Taster
Three mini desserts to tempt you
apple and blackberry crumble, raspberry jelly and banana cake
Dessert Wine
Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010
Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort.
First Cellar
Champagnes
Champagne Bollinger La Grande Anee 2005, France
La Grande Anee is Bollinger's prestige cuvee which is only produced in exceptional vintages. 76% of the blend comes from Grand Cru. A combination of 63% Pinot Noir grape and 37% Chardonnay grape is used. The yeasty, biscuity bouquet is also complemented by flavours of toasted nuts and wild fruits on the palate.
Champagne Duval Leroy Rose, France, NV
A medium-bodied rose with a crisp and dry finish, this blend of Pinot Noir and Chardonnay from 1er Cru quality vineyards is aged for three years. With complex aromas and flavours of fresh red berries, dried ginger, and even a touch of fresh figs, this is a treat at any time but is a certainty with smoked salmon, lightly grilled lean white meats and fresh fruit desserts.
White Wines
Chardonnay, Louis Latour, Pernand-Vergelesses 1er Cru, Burgundy, France, 2012
Sourced from a 1er Cru vineyard in the heart of Burgundy, this dry, medium-plus bodied wine features aromas and flavours of baked apples and citrus peel. Brief ageing in small oak barrels has added notes of vanilla, toasted almonds and baking spices which enhance its complexity. Pair with firm and richly flavoured oven-baked or grilled seafood or chicken. Butter or cream-based sauces will match as well.
Nautilus Estate Sauvignon Blanc, Marlborough, New Zealand, 2013
The wine is dry and medium-weight. Less assertive on the nose than some, this wine builds through the palate with great fruit complexity and concentration, culminating in a delicious, lingering finish. This is a "serious" style of Sauvignon Blanc, designed to complement food rather than overpower it and to develop in bottle. It pairs well with light foods that have spicy or citrus flavours. Fresh seafood works particularly well. This Sauvignon has more weight and is softer but with longer acidity than many other Marlborough Sauvignons, and that should make it easier to match with food.
O'Rosal, Bodegas Terras Gauda, Albarino, Spain, 2013
The Albarino O'Rosal Bodegas Terras Gauda is the perfect blend of the best native Rias Baixas varieties. It is a greenish-yellow colour with a generous nose of ripe peach, aromatic hints of bay leaf, mint, orange blossom and mandarin and orange peel. On the palate it combines character and originality with a classic body and distinct fruitiness. Succulent and dense, it is brimming with elegant creamy sensations. The crisp and mineral finish reveals a stunning structure, density and balance in acidity. Pairs well with seafood, especially oysters and crab, as well as creamy dishes and Asian cuisine.
Red Wines
Cabernet Sauvignon Blend, La Croix De Beaucaillou, Saint-Julien, Bordeaux, France, 2011
Produced by a classic chateau, this well-made dry, medium-bodied wine displays aromas and flavours reminiscent of freshly cut cedar wood, dried tobacco and fresh blackberries. Very supple tannins derived from ageing in French oak coat the mouth and provide a great backdrop for earthy vegetable and mushroom-based dishes, as well as grilled poultry, game and beef.
Shiraz, Xanadu, Margaret River, Australia, 2011
Shiraz really is a wine that Xanadu does best. Their salubrious vineyards are situated within the best climes where growing conditions are nothing short of idyllic. The vines seem to love producing the topical milled spiced bouquets and firm palate structure of essential Margaret River Shiraz. An outstanding quality of harvest every year is treated to a close scrutiny of fruit, ensuring that nothing but the healthiest berries are considered for inclusion. An artisanal vilification and extravagant barrel treatments achieve a piquantly aromatic Shiraz of virile game characters and toasty oak influences.
Line 39, Pinot Noir, Central Coast, California, 2013
This dry, expressive Pinot Noir takes its name from the latitude that runs through several of the world's great wine producing regions, and it showcases all of the best qualities a fruit driven Pinot Noir can offer. The pale colour belies the intense aromas and flavours of stewed strawberries, cranberries, pomegranates and fresh mushrooms for an earthy note. A touch of toasted oak adds elements of vanilla pod, cinnamon and soft tannins to this lovely wine from California.
Valpolicella, Fattori, Col De La Bastia, Veneto, Italy, 2012
From the hills of Verona, Italy, Fattori's 'Col de la Bastia' is a medium-bodied dry wine blended to produce a refreshing fruit forward style, filled with notes of tart raspberries and sour red cherries. Aromas and flavours of bay leaf and dry thyme round out the palate, while light tannins add just enough structure to this delightfully straight forward wine.
Bodegas Roda "Sela", Rioja, Spain, 2009
This modern style Rioja is a dry, full-bodied wine with rich concentrated aromas and flavours of baked and dried red cherries, plums and currants. These notes are threaded through a complex array of clove, cinnamon and nutmeg spice. Twelve months of ageing in partially new French oak barriques provide hints of roasted nuts, smoke, and cedar on the palate. The well-integrated, velvety tannins offer an elegant framework for the sweet ripe fruit at the core of this latest offering from one of the new stars of Rioja.
Dessert Wine
Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010
Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort.
Aperitifs
Martini Extra Dry
Martini Bianco
Campari
Cocktails
French 75
Bollinger, Gin, Lemon
Classic Martini
Vodka, Vermouth, Olives
Manhattan
Whiskey, Vermouth, Bitters
Mocktails
Caribbean Sunrise
Mango Juice, Mint, Lemon, Grenadine
Pommeade
Apple Juice, Lemonade, Lemon
Beers
Heineken
Victoria Bitter
Hoegaarden
Kirin Ichiban
Spirits
Johnnie Walker Blue Label Scotch Whisky
Glenlivet Single Malt Whisky Master Distillers Reserve
Jameson Irish Whiskey
Jack Daniel's Old No. 7 Tennessee Whiskey
Grey Goose Vodka
Absolut Vodka
Bombay Sapphire London Dry Gin
Bacardi Superior Rum
Fortifieds
Taylor's Select Reserve Port
Lustau Deluxe Cream Capataz Andre's Sherry
Digestifs
Cognac Camus XO
Liqueurs
Baileys Irish Cream
Cointreau
Kahlua
Malibu
Waters
San Pellegrino Sparkling
Acqua Panna Still
Soft Drinks
Seasonal Fresh Juices
Spiced Tomato Juice
Coca-Cola
Coca-Cola Light
Sprite
Fanta Orange
Schweppes Soda Water
Schweppes Tonic Water
Schweppes Ginger Ale
Teas
Dilmah exceptional teas
Uda Watte
Elegant Earl Grey
Fragrant Jasmine Green Tea
Arabian Mint Tea With Honey
Italian Almond Tea
Berry Sensation
Lively Lime and Orange Fusion
Rose With French Vanilla
Sencha Green Tea
Pure Camomile Flowers
Decaffeinated Tea
Coffees
Single origin 100% arabica, mandehling, sumatra
Espresso
Macchiato
Latte
Cappuccino
American Filter
Decaffeinated Filter
First Class menu
London to Abu Dhabi
August 2015
A La Carte Menu
Harissa Spiced Tomato Soup
Yellow Pepper and Lemongrass Soup
Alaskan Crab and Cold Water Prawn
Green apple, green leaves and yuzu cocktail sauce
Mezze
Hot and cold Arabic appetisers
__________
Biryani
Your choice of lamb, chicken or fish garnished with fried onions, cashews and raisins
Lamb Loin
Oven-roasted baby vegetables, purple Majesty potatoes and jus
Fresh Spinach Gnocchi
Red onion confit, endamame beans and basil pesto
Chef's Special
Ask our chef about the "special of the day" or to create something especially for you
From The Grill
Signature Grills
Grass-fed Beef Tenderloin
U.S. Rib-Eye Steak
Lamb Shank
Chicken Supreme
Catch of the Day
Sides
Steamed Green Beans
Oven-roasted Mixed Vegetables
Creamy Mashed Potato
Turned Chateau Potatoes
Oven-Baked French Fries
Steamed Rice
Sauces
Bearnaise
Veal Jus
Cafe De Paris Butter
Tomato Sauce
All Day Dine
Breakfast Bakery Basket
Croissants and a selection of breads
A Range of Breakfast Cereals
With full-cream or low-fat milk
Sandwiches
Made to order
The Etihad Steak Sandwich
Rocket leaves, turkey rashers, red onion compote, melted cheese, mayonnaise and grain mustard
Fresh Eggs Cooked to Order
Chicken sausage, rosti potatoes, sauteed mushrooms, grilled tomato and baked beans
________
Afternoon Tea
An assortment of scones, sweets and finger sandwiches
Cheese
A selection of international cheeses
Fresh Fruit Platter
A Selection of Ice Creams
________
Potato Crisps in a Variety of Flavours
Freshly Baked Cookies and Madeleines
Swedish Crisp Breads
Baklava
Cheese
A Selection of International Cheeses
Dessert
A Selection of Ice Creams
Chocolate Souffle
Dark chocolate sauce and toasted hazelnuts
Nougat Cheesecake
Dessert Taster
Three mini desserts to tempt you
apple and blackberry crumble, raspberry jelly and banana cake
Dessert Wine
Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010
Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort.
408_LHR-AUH-F3-ZL-MM-0615
First Cellar
Champagnes
Champagne Bollinger La Grande Anee 2005, France
La Grande Anee is Bollinger's prestige cuvee which is only produced in exceptional vintages. 76% of the blend comes from Grand Cru. A combination of 63% Pinot Noir grape and 37% Chardonnay grape is used. The yeasty, biscuity bouquet is also complemented by flavours of toasted nuts and wild fruits on the palate.
Champagne Duval Leroy Rose, France, NV
A medium-bodied rose with a crisp and dry finish, this blend of Pinot Noir and Chardonnay from 1er Cru quality vineyards is aged for three years. With complex aromas and flavours of fresh red berries, dried ginger, and even a touch of fresh figs, this is a treat at any time but is a certainty with smoked salmon, lightly grilled lean white meats and fresh fruit desserts.
White Wines
Chardonnay, Louis Latour, Pernand-Vergelesses 1er Cru, Burgundy, France, 2012
Sourced from a 1er Cru vineyard in the heart of Burgundy, this dry, medium-plus bodied wine features aromas and flavours of baked apples and citrus peel. Brief ageing in small oak barrels has added notes of vanilla, toasted almonds and baking spices which enhance its complexity. Pair with firm and richly flavoured oven-baked or grilled seafood or chicken. Butter or cream-based sauces will match as well.
Nautilus Estate Sauvignon Blanc, Marlborough, New Zealand, 2013
The wine is dry and medium-weight. Less assertive on the nose than some, this wine builds through the palate with great fruit complexity and concentration, culminating in a delicious, lingering finish. This is a "serious" style of Sauvignon Blanc, designed to complement food rather than overpower it and to develop in bottle. It pairs well with light foods that have spicy or citrus flavours. Fresh seafood works particularly well. This Sauvignon has more weight and is softer but with longer acidity than many other Marlborough Sauvignons, and that should make it easier to match with food.
O'Rosal, Bodegas Terras Gauda, Albarino, Spain, 2013
The Albarino O'Rosal Bodegas Terras Gauda is the perfect blend of the best native Rias Baixas varieties. It is a greenish-yellow colour with a generous nose of ripe peach, aromatic hints of bay leaf, mint, orange blossom and mandarin and orange peel. On the palate it combines character and originality with a classic body and distinct fruitiness. Succulent and dense, it is brimming with elegant creamy sensations. The crisp and mineral finish reveals a stunning structure, density and balance in acidity. Pairs well with seafood, especially oysters and crab, as well as creamy dishes and Asian cuisine.
Red Wines
Cabernet Sauvignon Blend, La Croix De Beaucaillou, Saint-Julien, Bordeaux, France, 2011
Produced by a classic chateau, this well-made dry, medium-bodied wine displays aromas and flavours reminiscent of freshly cut cedar wood, dried tobacco and fresh blackberries. Very supple tannins derived from ageing in French oak coat the mouth and provide a great backdrop for earthy vegetable and mushroom-based dishes, as well as grilled poultry, game and beef.
Shiraz, Xanadu, Margaret River, Australia, 2011
Shiraz really is a wine that Xanadu does best. Their salubrious vineyards are situated within the best climes where growing conditions are nothing short of idyllic. The vines seem to love producing the topical milled spiced bouquets and firm palate structure of essential Margaret River Shiraz. An outstanding quality of harvest every year is treated to a close scrutiny of fruit, ensuring that nothing but the healthiest berries are considered for inclusion. An artisanal vilification and extravagant barrel treatments achieve a piquantly aromatic Shiraz of virile game characters and toasty oak influences.
Line 39, Pinot Noir, Central Coast, California, 2013
This dry, expressive Pinot Noir takes its name from the latitude that runs through several of the world's great wine producing regions, and it showcases all of the best qualities a fruit driven Pinot Noir can offer. The pale colour belies the intense aromas and flavours of stewed strawberries, cranberries, pomegranates and fresh mushrooms for an earthy note. A touch of toasted oak adds elements of vanilla pod, cinnamon and soft tannins to this lovely wine from California.
Valpolicella, Fattori, Col De La Bastia, Veneto, Italy, 2012
From the hills of Verona, Italy, Fattori's 'Col de la Bastia' is a medium-bodied dry wine blended to produce a refreshing fruit forward style, filled with notes of tart raspberries and sour red cherries. Aromas and flavours of bay leaf and dry thyme round out the palate, while light tannins add just enough structure to this delightfully straight forward wine.
Bodegas Roda "Sela", Rioja, Spain, 2009
This modern style Rioja is a dry, full-bodied wine with rich concentrated aromas and flavours of baked and dried red cherries, plums and currants. These notes are threaded through a complex array of clove, cinnamon and nutmeg spice. Twelve months of ageing in partially new French oak barriques provide hints of roasted nuts, smoke, and cedar on the palate. The well-integrated, velvety tannins offer an elegant framework for the sweet ripe fruit at the core of this latest offering from one of the new stars of Rioja.
Dessert Wine
Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010
Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort.
Aperitifs
Martini Extra Dry
Martini Bianco
Campari
Cocktails
French 75
Bollinger, Gin, Lemon
Classic Martini
Vodka, Vermouth, Olives
Manhattan
Whiskey, Vermouth, Bitters
Mocktails
Caribbean Sunrise
Mango Juice, Mint, Lemon, Grenadine
Pommeade
Apple Juice, Lemonade, Lemon
Beers
Heineken
Victoria Bitter
Hoegaarden
Kirin Ichiban
Spirits
Johnnie Walker Blue Label Scotch Whisky
Glenlivet Single Malt Whisky Master Distillers Reserve
Jameson Irish Whiskey
Jack Daniel's Old No. 7 Tennessee Whiskey
Grey Goose Vodka
Absolut Vodka
Bombay Sapphire London Dry Gin
Bacardi Superior Rum
Fortifieds
Taylor's Select Reserve Port
Lustau Deluxe Cream Capataz Andre's Sherry
Digestifs
Cognac Camus XO
Liqueurs
Baileys Irish Cream
Cointreau
Kahlua
Malibu
Waters
San Pellegrino Sparkling
Acqua Panna Still
Soft Drinks
Seasonal Fresh Juices
Spiced Tomato Juice
Coca-Cola
Coca-Cola Light
Sprite
Fanta Orange
Schweppes Soda Water
Schweppes Tonic Water
Schweppes Ginger Ale
Teas
Dilmah exceptional teas
Uda Watte
Elegant Earl Grey
Fragrant Jasmine Green Tea
Arabian Mint Tea With Honey
Italian Almond Tea
Berry Sensation
Lively Lime and Orange Fusion
Rose With French Vanilla
Sencha Green Tea
Pure Camomile Flowers
Decaffeinated Tea
Coffees
Single origin 100% arabica, mandehling, sumatra
Espresso
Macchiato
Latte
Cappuccino
American Filter
Decaffeinated Filter
FC-BEV-0715
Aug 4, 2015, 3:44 pm
#1567
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Etihad Airways
First Class menu
Abu Dhabi to Melbourne
August 2015
A La Carte Menu
Arabic Spiced Potato and Spinach Soup
Seafood Soup
Prawns, Nile perch and shiitake mushroom
Smoked Tuna Tartare and Tataki
Wasabi cream and soy-honey glaze
Mezze
Hot and cold Arabic appetisers
__________
Biryani
Your choice of lamb, chicken or fish garnished with fried onions, cashews and raisins
Prawns in Sweet-Hot Bean Sauce
Egg fried rice, seasonal vegetables and black fungus mushrooms
Pan-Seared Stuffed Lotus Root Cakes
Fried rice noodles Kong Moon and mixed vegetables
Chef's Special
Ask our chef about the "special of the day" or to create something especially for you
From The Grill
Signature Grills
Grass-fed Beef Tenderloin
U.S. Rib-Eye Steak
Lamb Shank
Chicken Supreme
Catch of the Day
Sides
Steamed Garden Vegetables
Vegetable Saloona
Creamy Mashed Potato
Roasted Baby Potatoes
Steamed White Rice
Oven-Baked French Fries
Sauces
Veal Jus
Bearnaise Sauce
Tomato Concasse
Cafe De Paris Butter
All Day Dine
Breakfast Bakery Basket
A selection of breads and pastries
A Range of Breakfast Cereals
With full-cream or low-fat milk
Sandwiches
Made to order
The Etihad Steak Sandwich
Rocket leaves, turkey rashers, red onion compote, melted cheese, mayonnaise and grain mustard
Sauteed Prawns
Fried noodles, steamed broccoli and chilli sauce
Fresh Organic Eggs Cooked to Order
Breakfast sausage, hash brown, tomato and sauteed mushrooms
________
Afternoon Tea
Plain and mixed fruit scones with strawberry and clotted cream
Cheese
A selection of international cheeses
Fresh Fruit Platter
A Selection of Ice Creams
________
Potato Crisps in a Variety of Flavours
Freshly Baked Cookies and Madeleines
Swedish Crisp Breads
Baklava
Cheese
A Selection of International Cheeses
Dessert
A Selection of Ice Creams
Awaimat
Fried yeast dumpling dipped in date syrup
Chocolate Chilli and Cherry Tart
Candied orange sauce
Dessert Taster
Three mini desserts to tempt you
warm strawberry cake, double chocolate mousse and Victoria sponge cake
Dessert Wine
Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010
Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort.
First Cellar
Champagnes
Champagne Bollinger La Grande Anee 2005, France
La Grande Anee is Bollinger's prestige cuvee which is only produced in exceptional vintages. 76% of the blend comes from Grand Cru. A combination of 63% Pinot Noir grape and 37% Chardonnay grape is used. The yeasty, biscuity bouquet is also complemented by flavours of toasted nuts and wild fruits on the palate.
Champagne Duval Leroy Rose, France, NV
A medium-bodied rose with a crisp and dry finish, this blend of Pinot Noir and Chardonnay from 1er Cru quality vineyards is aged for three years. With complex aromas and flavours of fresh red berries, dried ginger, and even a touch of fresh figs, this is a treat at any time but is a certainty with smoked salmon, lightly grilled lean white meats and fresh fruit desserts.
White Wines
Chardonnay, Louis Latour, Pernand-Vergelesses 1er Cru, Burgundy, France, 2012
Sourced from a 1er Cru vineyard in the heart of Burgundy, this dry, medium-plus bodied wine features aromas and flavours of baked apples and citrus peel. Brief ageing in small oak barrels has added notes of vanilla, toasted almonds and baking spices which enhance its complexity. Pair with firm and richly flavoured oven-baked or grilled seafood or chicken. Butter or cream-based sauces will match as well.
Nautilus Estate Sauvignon Blanc, Marlborough, New Zealand, 2013
The wine is dry and medium-weight. Less assertive on the nose than some, this wine builds through the palate with great fruit complexity and concentration, culminating in a delicious, lingering finish. This is a "serious" style of Sauvignon Blanc, designed to complement food rather than overpower it and to develop in bottle. It pairs well with light foods that have spicy or citrus flavours. Fresh seafood works particularly well. This Sauvignon has more weight and is softer but with longer acidity than many other Marlborough Sauvignons, and that should make it easier to match with food.
O'Rosal, Bodegas Terras Gauda, Albarino, Spain, 2013
The Albarino O'Rosal Bodegas Terras Gauda is the perfect blend of the best native Rias Baixas varieties. It is a greenish-yellow colour with a generous nose of ripe peach, aromatic hints of bay leaf, mint, orange blossom and mandarin and orange peel. On the palate it combines character and originality with a classic body and distinct fruitiness. Succulent and dense, it is brimming with elegant creamy sensations. The crisp and mineral finish reveals a stunning structure, density and balance in acidity. Pairs well with seafood, especially oysters and crab, as well as creamy dishes and Asian cuisine.
Red Wines
Cabernet Sauvignon Blend, La Croix De Beaucaillou, Saint-Julien, Bordeaux, France, 2011
Produced by a classic chateau, this well-made dry, medium-bodied wine displays aromas and flavours reminiscent of freshly cut cedar wood, dried tobacco and fresh blackberries. Very supple tannins derived from ageing in French oak coat the mouth and provide a great backdrop for earthy vegetable and mushroom-based dishes, as well as grilled poultry, game and beef.
Shiraz, Xanadu, Margaret River, Australia, 2011
Shiraz really is a wine that Xanadu does best. Their salubrious vineyards are situated within the best climes where growing conditions are nothing short of idyllic. The vines seem to love producing the topical milled spiced bouquets and firm palate structure of essential Margaret River Shiraz. An outstanding quality of harvest every year is treated to a close scrutiny of fruit, ensuring that nothing but the healthiest berries are considered for inclusion. An artisanal vilification and extravagant barrel treatments achieve a piquantly aromatic Shiraz of virile game characters and toasty oak influences.
Line 39, Pinot Noir, Central Coast, California, 2013
This dry, expressive Pinot Noir takes its name from the latitude that runs through several of the world's great wine producing regions, and it showcases all of the best qualities a fruit driven Pinot Noir can offer. The pale colour belies the intense aromas and flavours of stewed strawberries, cranberries, pomegranates and fresh mushrooms for an earthy note. A touch of toasted oak adds elements of vanilla pod, cinnamon and soft tannins to this lovely wine from California.
Valpolicella, Fattori, Col De La Bastia, Veneto, Italy, 2012
From the hills of Verona, Italy, Fattori's 'Col de la Bastia' is a medium-bodied dry wine blended to produce a refreshing fruit forward style, filled with notes of tart raspberries and sour red cherries. Aromas and flavours of bay leaf and dry thyme round out the palate, while light tannins add just enough structure to this delightfully straight forward wine.
Chianti Riserva, Pietro Beconcini DOCG, Tuscany, Italy, 2009
This fine Tuscan offering is the wine to serve alongside the barbecued butterflied lamb. This is traditional Chianti Riserva, aged for one year in Slavonian oak and then rests for at least 30 months in bottle before release. A brick red rim gives a clue to the mature notes which involve spice and mocha with some wild herb aromas reminding one of Tuscan summers, ripe tomatoes and fresh ricotta cheese. A wonderfully effortless traditional red wine.
Dessert Wine
Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010
Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort.
Aperitifs
Martini Extra Dry
Martini Bianco
Campari
Cocktails
French 75
Bollinger, Gin, Lemon
Classic Martini
Vodka, Vermouth, Olives
Manhattan
Whiskey, Vermouth, Bitters
Mocktails
Caribbean Sunrise
Mango Juice, Mint, Lemon, Grenadine
Pommeade
Apple Juice, Lemonade, Lemon
Beers
Heineken
Victoria Bitter
Hoegaarden
Kirin Ichiban
Spirits
Johnnie Walker Blue Label Scotch Whisky
Glenlivet Single Malt Whisky Master Distillers Reserve
Jameson Irish Whiskey
Jack Daniel's Old No. 7 Tennessee Whiskey
Grey Goose Vodka
Absolut Vodka
Bombay Sapphire London Dry Gin
Bacardi Superior Rum
Fortifieds
Taylor's Select Reserve Port
Lustau Deluxe Cream Capataz Andre's Sherry
Digestifs
Cognac Camus XO
Liqueurs
Baileys Irish Cream
Cointreau
Kahlua
Malibu
Waters
San Pellegrino Sparkling
Acqua Panna Still
Soft Drinks
Seasonal Fresh Juices
Spiced Tomato Juice
Coca-Cola
Coca-Cola Light
Sprite
Fanta Orange
Schweppes Soda Water
Schweppes Tonic Water
Schweppes Ginger Ale
Teas
Dilmah exceptional teas
Uda Watte
Elegant Earl Grey
Fragrant Jasmine Green Tea
Arabian Mint Tea With Honey
Italian Almond Tea
Berry Sensation
Lively Lime and Orange Fusion
Rose With French Vanilla
Sencha Green Tea
Pure Camomile Flowers
Decaffeinated Tea
Coffees
Single origin 100% arabica, mandehling, sumatra
Espresso
Macchiato
Latte
Cappuccino
American Filter
Decaffeinated Filter
First Class menu
Abu Dhabi to Melbourne
August 2015
A La Carte Menu
Arabic Spiced Potato and Spinach Soup
Seafood Soup
Prawns, Nile perch and shiitake mushroom
Smoked Tuna Tartare and Tataki
Wasabi cream and soy-honey glaze
Mezze
Hot and cold Arabic appetisers
__________
Biryani
Your choice of lamb, chicken or fish garnished with fried onions, cashews and raisins
Prawns in Sweet-Hot Bean Sauce
Egg fried rice, seasonal vegetables and black fungus mushrooms
Pan-Seared Stuffed Lotus Root Cakes
Fried rice noodles Kong Moon and mixed vegetables
Chef's Special
Ask our chef about the "special of the day" or to create something especially for you
From The Grill
Signature Grills
Grass-fed Beef Tenderloin
U.S. Rib-Eye Steak
Lamb Shank
Chicken Supreme
Catch of the Day
Sides
Steamed Garden Vegetables
Vegetable Saloona
Creamy Mashed Potato
Roasted Baby Potatoes
Steamed White Rice
Oven-Baked French Fries
Sauces
Veal Jus
Bearnaise Sauce
Tomato Concasse
Cafe De Paris Butter
All Day Dine
Breakfast Bakery Basket
A selection of breads and pastries
A Range of Breakfast Cereals
With full-cream or low-fat milk
Sandwiches
Made to order
The Etihad Steak Sandwich
Rocket leaves, turkey rashers, red onion compote, melted cheese, mayonnaise and grain mustard
Sauteed Prawns
Fried noodles, steamed broccoli and chilli sauce
Fresh Organic Eggs Cooked to Order
Breakfast sausage, hash brown, tomato and sauteed mushrooms
________
Afternoon Tea
Plain and mixed fruit scones with strawberry and clotted cream
Cheese
A selection of international cheeses
Fresh Fruit Platter
A Selection of Ice Creams
________
Potato Crisps in a Variety of Flavours
Freshly Baked Cookies and Madeleines
Swedish Crisp Breads
Baklava
Cheese
A Selection of International Cheeses
Dessert
A Selection of Ice Creams
Awaimat
Fried yeast dumpling dipped in date syrup
Chocolate Chilli and Cherry Tart
Candied orange sauce
Dessert Taster
Three mini desserts to tempt you
warm strawberry cake, double chocolate mousse and Victoria sponge cake
Dessert Wine
Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010
Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort.
428_AUH-AUS-F3-ZU-MM-0615
First Cellar
Champagnes
Champagne Bollinger La Grande Anee 2005, France
La Grande Anee is Bollinger's prestige cuvee which is only produced in exceptional vintages. 76% of the blend comes from Grand Cru. A combination of 63% Pinot Noir grape and 37% Chardonnay grape is used. The yeasty, biscuity bouquet is also complemented by flavours of toasted nuts and wild fruits on the palate.
Champagne Duval Leroy Rose, France, NV
A medium-bodied rose with a crisp and dry finish, this blend of Pinot Noir and Chardonnay from 1er Cru quality vineyards is aged for three years. With complex aromas and flavours of fresh red berries, dried ginger, and even a touch of fresh figs, this is a treat at any time but is a certainty with smoked salmon, lightly grilled lean white meats and fresh fruit desserts.
White Wines
Chardonnay, Louis Latour, Pernand-Vergelesses 1er Cru, Burgundy, France, 2012
Sourced from a 1er Cru vineyard in the heart of Burgundy, this dry, medium-plus bodied wine features aromas and flavours of baked apples and citrus peel. Brief ageing in small oak barrels has added notes of vanilla, toasted almonds and baking spices which enhance its complexity. Pair with firm and richly flavoured oven-baked or grilled seafood or chicken. Butter or cream-based sauces will match as well.
Nautilus Estate Sauvignon Blanc, Marlborough, New Zealand, 2013
The wine is dry and medium-weight. Less assertive on the nose than some, this wine builds through the palate with great fruit complexity and concentration, culminating in a delicious, lingering finish. This is a "serious" style of Sauvignon Blanc, designed to complement food rather than overpower it and to develop in bottle. It pairs well with light foods that have spicy or citrus flavours. Fresh seafood works particularly well. This Sauvignon has more weight and is softer but with longer acidity than many other Marlborough Sauvignons, and that should make it easier to match with food.
O'Rosal, Bodegas Terras Gauda, Albarino, Spain, 2013
The Albarino O'Rosal Bodegas Terras Gauda is the perfect blend of the best native Rias Baixas varieties. It is a greenish-yellow colour with a generous nose of ripe peach, aromatic hints of bay leaf, mint, orange blossom and mandarin and orange peel. On the palate it combines character and originality with a classic body and distinct fruitiness. Succulent and dense, it is brimming with elegant creamy sensations. The crisp and mineral finish reveals a stunning structure, density and balance in acidity. Pairs well with seafood, especially oysters and crab, as well as creamy dishes and Asian cuisine.
Red Wines
Cabernet Sauvignon Blend, La Croix De Beaucaillou, Saint-Julien, Bordeaux, France, 2011
Produced by a classic chateau, this well-made dry, medium-bodied wine displays aromas and flavours reminiscent of freshly cut cedar wood, dried tobacco and fresh blackberries. Very supple tannins derived from ageing in French oak coat the mouth and provide a great backdrop for earthy vegetable and mushroom-based dishes, as well as grilled poultry, game and beef.
Shiraz, Xanadu, Margaret River, Australia, 2011
Shiraz really is a wine that Xanadu does best. Their salubrious vineyards are situated within the best climes where growing conditions are nothing short of idyllic. The vines seem to love producing the topical milled spiced bouquets and firm palate structure of essential Margaret River Shiraz. An outstanding quality of harvest every year is treated to a close scrutiny of fruit, ensuring that nothing but the healthiest berries are considered for inclusion. An artisanal vilification and extravagant barrel treatments achieve a piquantly aromatic Shiraz of virile game characters and toasty oak influences.
Line 39, Pinot Noir, Central Coast, California, 2013
This dry, expressive Pinot Noir takes its name from the latitude that runs through several of the world's great wine producing regions, and it showcases all of the best qualities a fruit driven Pinot Noir can offer. The pale colour belies the intense aromas and flavours of stewed strawberries, cranberries, pomegranates and fresh mushrooms for an earthy note. A touch of toasted oak adds elements of vanilla pod, cinnamon and soft tannins to this lovely wine from California.
Valpolicella, Fattori, Col De La Bastia, Veneto, Italy, 2012
From the hills of Verona, Italy, Fattori's 'Col de la Bastia' is a medium-bodied dry wine blended to produce a refreshing fruit forward style, filled with notes of tart raspberries and sour red cherries. Aromas and flavours of bay leaf and dry thyme round out the palate, while light tannins add just enough structure to this delightfully straight forward wine.
Chianti Riserva, Pietro Beconcini DOCG, Tuscany, Italy, 2009
This fine Tuscan offering is the wine to serve alongside the barbecued butterflied lamb. This is traditional Chianti Riserva, aged for one year in Slavonian oak and then rests for at least 30 months in bottle before release. A brick red rim gives a clue to the mature notes which involve spice and mocha with some wild herb aromas reminding one of Tuscan summers, ripe tomatoes and fresh ricotta cheese. A wonderfully effortless traditional red wine.
Dessert Wine
Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010
Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort.
Aperitifs
Martini Extra Dry
Martini Bianco
Campari
Cocktails
French 75
Bollinger, Gin, Lemon
Classic Martini
Vodka, Vermouth, Olives
Manhattan
Whiskey, Vermouth, Bitters
Mocktails
Caribbean Sunrise
Mango Juice, Mint, Lemon, Grenadine
Pommeade
Apple Juice, Lemonade, Lemon
Beers
Heineken
Victoria Bitter
Hoegaarden
Kirin Ichiban
Spirits
Johnnie Walker Blue Label Scotch Whisky
Glenlivet Single Malt Whisky Master Distillers Reserve
Jameson Irish Whiskey
Jack Daniel's Old No. 7 Tennessee Whiskey
Grey Goose Vodka
Absolut Vodka
Bombay Sapphire London Dry Gin
Bacardi Superior Rum
Fortifieds
Taylor's Select Reserve Port
Lustau Deluxe Cream Capataz Andre's Sherry
Digestifs
Cognac Camus XO
Liqueurs
Baileys Irish Cream
Cointreau
Kahlua
Malibu
Waters
San Pellegrino Sparkling
Acqua Panna Still
Soft Drinks
Seasonal Fresh Juices
Spiced Tomato Juice
Coca-Cola
Coca-Cola Light
Sprite
Fanta Orange
Schweppes Soda Water
Schweppes Tonic Water
Schweppes Ginger Ale
Teas
Dilmah exceptional teas
Uda Watte
Elegant Earl Grey
Fragrant Jasmine Green Tea
Arabian Mint Tea With Honey
Italian Almond Tea
Berry Sensation
Lively Lime and Orange Fusion
Rose With French Vanilla
Sencha Green Tea
Pure Camomile Flowers
Decaffeinated Tea
Coffees
Single origin 100% arabica, mandehling, sumatra
Espresso
Macchiato
Latte
Cappuccino
American Filter
Decaffeinated Filter
FC-BEV-0815
Aug 6, 2015, 10:51 pm
#1568
Join Date: Jul 2015
Posts: 4
This is absolutley sensational. I am so impressed at the time and effort you put into this compilation.. I thank you for myself and all of the other FT out there who still love the inflight meal service...not matter how it is changed over the years...
Sep 25, 2015, 10:09 am
#1570
Join Date: Oct 1999
Location: New York
Posts: 7,347
SQ 26 SIN-FRA-JFK September 2015 + Wine List
September 2015
Singapore Airlines Business Class
SQ 26
Singapore to Frankfurt
Supper
Appetizer
Foie Gras with Duck Confit and Kumquat Compote
And rocket salad, balsamic dressing
Main Course
*Pan Fried Chicken Supreme in Saffron Jus
With roasted fingerling potatoes and fine ratatouille
Exclusively created by Georges Blanc, Vonnas
Classic Butcher Platter
Braised pork knuckle, kasseler, bacon, sauerkraut, broccoli and potato dumpling, German mustard
*Nonya Fish Curry
Fish curry cooked Perankan style with brinjals and okras served with steamed rice
Dishes are part of the Singapore Heritage Cuisine, created with Shermay Lee to celebrate local and Peranakan flavors
Dessert
Raspberry Bavoris Cake
With raspberry compote
Cheese
Selection of Cheese
Red cheddar, Camembert and blue Stilton
Fruit From the Basket
A variety of fresh fruits
From the Bakery
Assorted Rolls and Gourmet Bread
With butter or flavored virgin olive oil
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Delectable
Noodles
Plain Noodles with chicken and black mushroom
Tom Yam Noodles with prawns and vegetables
Vegetarian Noodles with green leaves, spring onion and red chili
Fish Ball Noodles and Vermicelli with minced chicken
Sandwiches
Ciabatta with Garlic Prawn, Lollo Rosso and Pesto
Warm Sandwich with Thai style Chicken and Tom Yum Spread
Sandwich with Roasted Pumpkin, Feta Cheese and Sundried Tomato
Snacks
Assorted Nuts
Chocolate Bar
Potato Chips
Dried Fruit
Assorted Biscuits
Fresh Fruit
Before touch-down
To Start with
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato
Fruit
Selection of Sliced Fresh Fruits
Appetizer
Cornflakes with skim milk or full cream milk
Bircher Muesli
Rolled oat soaked in milk, natural yogurt, dried fruits, and nuts
Fruit Yogurt
Natural Yogurt
Main Course
Selection of Dim Sum
Pork siew mai, chive-pork dumpling, shrimp dumpling, and ee fu noodles with chicken
Griddled Pancakes with Berries
And mascarpone cheese and maple syrup
Scrambled Egg
With chicken sausage, grilled tomato, mushrooms and potatoes
From the Bakery
Assorted Rolls and Breakfast Pastries
With butter and fruit preserve
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Served earliest 1.5 hours prior to arrival
Continental Breakfast
Served with sliced fresh fruit, freshly squeezed orange juice and bakery
Frankfurt to New York JFK
Brunch
To Start with
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato
Fruit
Selection of Sliced Fresh Fruits
Appetizer
Cornflakes with skim milk or full cream milk
Bircher Muesli
Rolled oat soaked in milk, natural yogurt, dried fruits, and nuts
Fruit Yogurt
Natural Yogurt
Main Course
Chicken Noodle Soup
Egg noodle in broth with sliced chicken, leafy green and mushroom
Warmed Belgium Waffles
With mixed berries compote and mascarpone cream
Cheese Omelette
With pan-fried beef sausage, sautéed mushrooms, roasted tomato, and potatoes
From the Bakery
Assorted Rolls and Breakfast Pastries
With butter and fruit preserve
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Light Lunch
Appetizer
Smoked Tuna
On fennel – orange salad and dill mayonnaise
Main Course
*Seared Beef Fillet Cacciatore
Rustic tomato sauce with porcini mushroom, broccolini, and potatoes
Exclusively created by Carlo Cracco of Ristorante Cracco, Milan
Stir-fried Sliced Chicken
With young ginger and spring onion, vegetables and chicken rice
Thai Style Fried Rice Noodles
With seafood and vegetables
Dessert
Haagen Dazs vanilla ice cream
With berry compote
From the Bakery
Assorted Rolls and Breakfast Pastries
With butter and fruit preserve
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Wine List
Champagne
2007 Tattinger Brut Millesime, Champagne, France
White Wines
2013 Balthasar Ress Riesling Kabinett, Rheingau, Germany
2013 Merryvale Starmont Chardonnay Carneros, Napa Valley, USA
Red Wines
2013 Heirloom Shiraz, Barossa Valley, Australia
2011 Chateau Tour Haut-Caussan Cru Bourgeois, Medoc, Bordeaux, France
or
2012
Chateau Doyac, Haut Medoc, Bordeaux, France
Port
Taylor’s 10 Years Old Tawny Port
SQ26 (SBJ/SNJ/BBJ/BRJ/LCJ)-3.1 JCL
Singapore Airlines Business Class
SQ 26
Singapore to Frankfurt
Supper
Appetizer
Foie Gras with Duck Confit and Kumquat Compote
And rocket salad, balsamic dressing
Main Course
*Pan Fried Chicken Supreme in Saffron Jus
With roasted fingerling potatoes and fine ratatouille
Exclusively created by Georges Blanc, Vonnas
Classic Butcher Platter
Braised pork knuckle, kasseler, bacon, sauerkraut, broccoli and potato dumpling, German mustard
*Nonya Fish Curry
Fish curry cooked Perankan style with brinjals and okras served with steamed rice
Dishes are part of the Singapore Heritage Cuisine, created with Shermay Lee to celebrate local and Peranakan flavors
Dessert
Raspberry Bavoris Cake
With raspberry compote
Cheese
Selection of Cheese
Red cheddar, Camembert and blue Stilton
Fruit From the Basket
A variety of fresh fruits
From the Bakery
Assorted Rolls and Gourmet Bread
With butter or flavored virgin olive oil
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Delectable
Noodles
Plain Noodles with chicken and black mushroom
Tom Yam Noodles with prawns and vegetables
Vegetarian Noodles with green leaves, spring onion and red chili
Fish Ball Noodles and Vermicelli with minced chicken
Sandwiches
Ciabatta with Garlic Prawn, Lollo Rosso and Pesto
Warm Sandwich with Thai style Chicken and Tom Yum Spread
Sandwich with Roasted Pumpkin, Feta Cheese and Sundried Tomato
Snacks
Assorted Nuts
Chocolate Bar
Potato Chips
Dried Fruit
Assorted Biscuits
Fresh Fruit
Before touch-down
To Start with
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato
Fruit
Selection of Sliced Fresh Fruits
Appetizer
Cornflakes with skim milk or full cream milk
Bircher Muesli
Rolled oat soaked in milk, natural yogurt, dried fruits, and nuts
Fruit Yogurt
Natural Yogurt
Main Course
Selection of Dim Sum
Pork siew mai, chive-pork dumpling, shrimp dumpling, and ee fu noodles with chicken
Griddled Pancakes with Berries
And mascarpone cheese and maple syrup
Scrambled Egg
With chicken sausage, grilled tomato, mushrooms and potatoes
From the Bakery
Assorted Rolls and Breakfast Pastries
With butter and fruit preserve
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Served earliest 1.5 hours prior to arrival
Continental Breakfast
Served with sliced fresh fruit, freshly squeezed orange juice and bakery
Frankfurt to New York JFK
Brunch
To Start with
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato
Fruit
Selection of Sliced Fresh Fruits
Appetizer
Cornflakes with skim milk or full cream milk
Bircher Muesli
Rolled oat soaked in milk, natural yogurt, dried fruits, and nuts
Fruit Yogurt
Natural Yogurt
Main Course
Chicken Noodle Soup
Egg noodle in broth with sliced chicken, leafy green and mushroom
Warmed Belgium Waffles
With mixed berries compote and mascarpone cream
Cheese Omelette
With pan-fried beef sausage, sautéed mushrooms, roasted tomato, and potatoes
From the Bakery
Assorted Rolls and Breakfast Pastries
With butter and fruit preserve
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Light Lunch
Appetizer
Smoked Tuna
On fennel – orange salad and dill mayonnaise
Main Course
*Seared Beef Fillet Cacciatore
Rustic tomato sauce with porcini mushroom, broccolini, and potatoes
Exclusively created by Carlo Cracco of Ristorante Cracco, Milan
Stir-fried Sliced Chicken
With young ginger and spring onion, vegetables and chicken rice
Thai Style Fried Rice Noodles
With seafood and vegetables
Dessert
Haagen Dazs vanilla ice cream
With berry compote
From the Bakery
Assorted Rolls and Breakfast Pastries
With butter and fruit preserve
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Wine List
Champagne
2007 Tattinger Brut Millesime, Champagne, France
White Wines
2013 Balthasar Ress Riesling Kabinett, Rheingau, Germany
2013 Merryvale Starmont Chardonnay Carneros, Napa Valley, USA
Red Wines
2013 Heirloom Shiraz, Barossa Valley, Australia
2011 Chateau Tour Haut-Caussan Cru Bourgeois, Medoc, Bordeaux, France
or
2012
Chateau Doyac, Haut Medoc, Bordeaux, France
Port
Taylor’s 10 Years Old Tawny Port
SQ26 (SBJ/SNJ/BBJ/BRJ/LCJ)-3.1 JCL
Sep 25, 2015, 10:14 am
#1571
Join Date: Oct 1999
Location: New York
Posts: 7,347
LH Premium Economy Hong Kong to Germany 9-10/2015
September to October 2015
Lufthansa Premium Economy Class
LH 731 Hong Kong to Munich
LH 797 Hong Kong to Frankfurt
Menu
Appetizer
Potato Salad with smoked Salmon
Main Courses
Beef Straganoff with Casareccia Pasta, Broccoli and Carrots
Or
Black Bean Chicken with steamed rice and Snap Peas
Gao Xiaosheng, head chef of Pudong Shangri-La, has chosen Chinese dishes prepared by experienced Chinese Chefs according to traditional receipes
Dessert
Apple Crumble
Breakfast
Muesli with Fruits
Main Courses
Scrambled Egg with Chicken sausage and Lyonnaise Potatoes
Or
Bacon fried rice with Corn and tomato
Beverages
Cold Beverages
Natural Mineral Water and Sparkling Natural Water
Orange, Apple, and Tomato Juice
Coco-Cola/Coca-Cola Zero
Sprite
Tonic Water/Bitter Lemon
Sparkling Wine, White Wine, Red Wine
Beer
Warsteiner Premium Verum
Spirits
Campari
Gordon’s London Dry Gin
Finlandia Vodka
Dewar’s Scotch Whiskey
Chantre Brandy
Bailey’s Irish Cream
Hot Beverages
Dallmayr Premium Selection Coffee
Decaffeinated Coffee
East Indian Highland Tea
LH 737,797 09/15-10/15
Lufthansa Premium Economy Class
LH 731 Hong Kong to Munich
LH 797 Hong Kong to Frankfurt
Menu
Appetizer
Potato Salad with smoked Salmon
Main Courses
Beef Straganoff with Casareccia Pasta, Broccoli and Carrots
Or
Black Bean Chicken with steamed rice and Snap Peas
Gao Xiaosheng, head chef of Pudong Shangri-La, has chosen Chinese dishes prepared by experienced Chinese Chefs according to traditional receipes
Dessert
Apple Crumble
Breakfast
Muesli with Fruits
Main Courses
Scrambled Egg with Chicken sausage and Lyonnaise Potatoes
Or
Bacon fried rice with Corn and tomato
Beverages
Cold Beverages
Natural Mineral Water and Sparkling Natural Water
Orange, Apple, and Tomato Juice
Coco-Cola/Coca-Cola Zero
Sprite
Tonic Water/Bitter Lemon
Sparkling Wine, White Wine, Red Wine
Beer
Warsteiner Premium Verum
Spirits
Campari
Gordon’s London Dry Gin
Finlandia Vodka
Dewar’s Scotch Whiskey
Chantre Brandy
Bailey’s Irish Cream
Hot Beverages
Dallmayr Premium Selection Coffee
Decaffeinated Coffee
East Indian Highland Tea
LH 737,797 09/15-10/15
Sep 27, 2015, 4:33 pm
#1572
Join Date: Oct 1999
Location: New York
Posts: 7,347
TK 1760 LIS-IST September 2015
September 2015
Turkish Airlines Business Class
TK 1760 Lisbon to Istanbul
Menu
Potpourri of Turkish Meze
Marinated prawns & celeriac salad
Eggplant in tomato sauce, yogurt
Stuffed red pepper in olive oil, white cheese
Turkish style cannellini beans with tahini
Please choose from our selection:
Traditional “Tirit” Kebab
Grilled green peppers, yogurt, pita bread, butter sauce
Or
Homemade “Manti”
Traditional Turkish Dumplings, filled with meat
Tomato sauce, yogurt
Or
Vegetarian:
Eggplant Gratin
Tomato sauce, rice pilaf
Selection of Cheese
Chocolate and Mango Mousse
Oven fresh bread selection
MK_NC_INT_BC_HM1_DON
Turkish Airlines Business Class
TK 1760 Lisbon to Istanbul
Menu
Potpourri of Turkish Meze
Marinated prawns & celeriac salad
Eggplant in tomato sauce, yogurt
Stuffed red pepper in olive oil, white cheese
Turkish style cannellini beans with tahini
Please choose from our selection:
Traditional “Tirit” Kebab
Grilled green peppers, yogurt, pita bread, butter sauce
Or
Homemade “Manti”
Traditional Turkish Dumplings, filled with meat
Tomato sauce, yogurt
Or
Vegetarian:
Eggplant Gratin
Tomato sauce, rice pilaf
Selection of Cheese
Chocolate and Mango Mousse
Oven fresh bread selection
MK_NC_INT_BC_HM1_DON
Sep 27, 2015, 4:34 pm
#1573
Join Date: Oct 1999
Location: New York
Posts: 7,347
TK 5 IST-ORD September 2015
September 2015
Turkish Airlines Business Class
TK 5 Istanbul to Chicago O’Hare
Wine List
White Wines
Prestige Narinece 2013
Chablis Premiuer Cru Les Beauroys 2012
Rose Wine
Kavaklidere Egeo 2013
Red Wines
Doluca Karma Merlot Bogazkere 2013
Chateau Lamothe Pontac 2013
Bodegas Beronia Crianza 2012
Bodegas Norton Privada 2012
Port Wine
Graham’s Late Bottled Vintage 2009
Champagne
Gosset Brut Grande Reserve
Aperitifs
Whiskies
Chivas Regal 12 Years
Ballantines Blended Scotch 12 Years
The Glenlivet French Oaks 15 Years
Jim Beam Bourbon Black
Vodka
Absolut Black
Gin
Beefeater Gin
Raki
“Efe Yas Uzum Rakisi”
Digestives
Liquors
Grand Marnier
Baker’s Field Cream
Hare Sour Cherry Liqeur
Cognac
Hennessey VSOP
Beers
Efes Pilsen, Carlsberg
MK_NC_WINELIST_BC_GIDIS
Menu
Potpourri of canapés
Selection from our trolley
Marinated Mediterranean Prawns
Smoked Salmon
Roast Beef Caesar Salad
“Hunter’s” Borek
Carrot Hummus
Stuffed Red Pepper in olive oil
Smoked Eggplant Salad
Homemade Yogurt with walnut & fresh mint
And/Or
Traditional Turkish Creamy Wedding Soup
Lamb Cubes
Please choose from our selection:
Grilled Swordfish Brochette
Chateau Potatoes, Tuscany Vegetables
Or
Slow Oven Roasted Lamb Shank
Celeriac mousseline, roasted red pepper, thyme jus
Or
Creamy Tomato Gnocchi
Boccocini & Parmesan
From Our Trolley:
Traditional Turkish Dessert Potpourri
“Revani” Semolina cake, crunchy pistachio roll
Pumpkin dessert/clotted cream
Chocolate Mousse with Caramelized Fig
“Tres De Leches” Cake
Caramel Glaze
Apple & Raspberry Strudel
Fresh Strawberries & Mascarpone Cream
Vanilla Ice Cream
Assorted Cheese & Fresh Fruits
Before Landing
Potpourri of Turkish Meze
Grilled Chicken spicy wheat salad
Homemade stuffed vine leaves, purslane yogurt
Eggplant and Pepper with Tomato Sauce
Garden Fresh Salad
Olive oil and lemon dressing
Please choose from our selection:
Fresh herbed grilled baby chicken
Sautéed spinach, roasted red pepper, buttered rice
Or
Pumpkin Garganelli
Pan fried pumpkin, fresh arugula
Dark Chocolate Bar
Mascarpone cream
Coffee and Tea
MK_NC_ER_BC_ISTORD_ROT1
Turkish Airlines Business Class
TK 5 Istanbul to Chicago O’Hare
Wine List
White Wines
Prestige Narinece 2013
Chablis Premiuer Cru Les Beauroys 2012
Rose Wine
Kavaklidere Egeo 2013
Red Wines
Doluca Karma Merlot Bogazkere 2013
Chateau Lamothe Pontac 2013
Bodegas Beronia Crianza 2012
Bodegas Norton Privada 2012
Port Wine
Graham’s Late Bottled Vintage 2009
Champagne
Gosset Brut Grande Reserve
Aperitifs
Whiskies
Chivas Regal 12 Years
Ballantines Blended Scotch 12 Years
The Glenlivet French Oaks 15 Years
Jim Beam Bourbon Black
Vodka
Absolut Black
Gin
Beefeater Gin
Raki
“Efe Yas Uzum Rakisi”
Digestives
Liquors
Grand Marnier
Baker’s Field Cream
Hare Sour Cherry Liqeur
Cognac
Hennessey VSOP
Beers
Efes Pilsen, Carlsberg
MK_NC_WINELIST_BC_GIDIS
Menu
Potpourri of canapés
Selection from our trolley
Marinated Mediterranean Prawns
Smoked Salmon
Roast Beef Caesar Salad
“Hunter’s” Borek
Carrot Hummus
Stuffed Red Pepper in olive oil
Smoked Eggplant Salad
Homemade Yogurt with walnut & fresh mint
And/Or
Traditional Turkish Creamy Wedding Soup
Lamb Cubes
Please choose from our selection:
Grilled Swordfish Brochette
Chateau Potatoes, Tuscany Vegetables
Or
Slow Oven Roasted Lamb Shank
Celeriac mousseline, roasted red pepper, thyme jus
Or
Creamy Tomato Gnocchi
Boccocini & Parmesan
From Our Trolley:
Traditional Turkish Dessert Potpourri
“Revani” Semolina cake, crunchy pistachio roll
Pumpkin dessert/clotted cream
Chocolate Mousse with Caramelized Fig
“Tres De Leches” Cake
Caramel Glaze
Apple & Raspberry Strudel
Fresh Strawberries & Mascarpone Cream
Vanilla Ice Cream
Assorted Cheese & Fresh Fruits
Before Landing
Potpourri of Turkish Meze
Grilled Chicken spicy wheat salad
Homemade stuffed vine leaves, purslane yogurt
Eggplant and Pepper with Tomato Sauce
Garden Fresh Salad
Olive oil and lemon dressing
Please choose from our selection:
Fresh herbed grilled baby chicken
Sautéed spinach, roasted red pepper, buttered rice
Or
Pumpkin Garganelli
Pan fried pumpkin, fresh arugula
Dark Chocolate Bar
Mascarpone cream
Coffee and Tea
MK_NC_ER_BC_ISTORD_ROT1
Sep 27, 2015, 4:37 pm
#1574
Join Date: Oct 1999
Location: New York
Posts: 7,347
IB 3405 ORY-MAD September 2015
September 2015
Iberia European Business Class
IB 3405 Paris Orly to Madrid Barajas
Bon Appetit
Starters
Greens sprout salad with orange and sunflower seeds
Main Courses
Steer eye fillet in a rosemary and Guernica pepper sauce served on a bed of mashed potato with olive oil
Or
Cream cheese stuffed pasta with a tomato concasse, Mediterranean herbs and almonds sauce
Desserts
Mahon cheese (from Menorca)
Red currant Sponge Cake
Accompaniment
Basket with assorted breads
Extra virgin olive oil
Selection of wines, drinks and liquors
Coffees and Teas
cacE02 MAD 1407
Iberia European Business Class
IB 3405 Paris Orly to Madrid Barajas
Bon Appetit
Starters
Greens sprout salad with orange and sunflower seeds
Main Courses
Steer eye fillet in a rosemary and Guernica pepper sauce served on a bed of mashed potato with olive oil
Or
Cream cheese stuffed pasta with a tomato concasse, Mediterranean herbs and almonds sauce
Desserts
Mahon cheese (from Menorca)
Red currant Sponge Cake
Accompaniment
Basket with assorted breads
Extra virgin olive oil
Selection of wines, drinks and liquors
Coffees and Teas
cacE02 MAD 1407
Sep 27, 2015, 11:34 pm
#1575
Join Date: Oct 1999
Location: New York
Posts: 7,347
IB 6171 MAD-LAX September 2015
September 2015
Iberia Business Class
IB 6171 Madrid to Los Angeles
Lunch
Starters
Warm bread and extra virgin olive oil
Salmorejo with egg
Cherry tomato, mozzarella balls, basil and watercress salad
Balsamic vinegar of Pedro Ximenez vinaigrette
Lemon infused chicken confit with thyme and rocket, roasted apple and cranberries
Paprika coated Villanoble Cheese with quince jelly and walnuts
Main Courses
To choose from:
Retinto Beef, foie gras and mushroom burger with piquillo pepper and roasted red onion puree in creamy sherry sauce
Stone bass with lemon and olive sauce, with sautéed wheat and vegetables
Cheese and pear parcels with Vizcaina sauce and parsley
Desserts
To Choose from:
Aniseed pudding with honey and guava
Cherry ice cream with crepe topping
Coffee, herbal teas and spirits
Mid afternoon
Good afternoon!
Iberico ham and chorizo sausage, chicken breast and cheese
Tomato and extra virgin olive oil
Seasonal fresh fruit
Coffee and herbal teas
JAC/JMF09 MAD-T 1509
Iberia Business Class
IB 6171 Madrid to Los Angeles
Lunch
Starters
Warm bread and extra virgin olive oil
Salmorejo with egg
Cherry tomato, mozzarella balls, basil and watercress salad
Balsamic vinegar of Pedro Ximenez vinaigrette
Lemon infused chicken confit with thyme and rocket, roasted apple and cranberries
Paprika coated Villanoble Cheese with quince jelly and walnuts
Main Courses
To choose from:
Retinto Beef, foie gras and mushroom burger with piquillo pepper and roasted red onion puree in creamy sherry sauce
Stone bass with lemon and olive sauce, with sautéed wheat and vegetables
Cheese and pear parcels with Vizcaina sauce and parsley
Desserts
To Choose from:
Aniseed pudding with honey and guava
Cherry ice cream with crepe topping
Coffee, herbal teas and spirits
Mid afternoon
Good afternoon!
Iberico ham and chorizo sausage, chicken breast and cheese
Tomato and extra virgin olive oil
Seasonal fresh fruit
Coffee and herbal teas
JAC/JMF09 MAD-T 1509