Garuda


First Class
Business Class

February 2016
Japan Airlines First Class
JL 726 Jakarta to Tokyo Narita

Japanese Breakfast


Sakizuke
Salmon Roe & Vinegared Vegetables


Kobachi
Seared Tuna Loin


Egg Cake with Okra


Braised Beef �Sukiyaki� Style


Dainomono
Grilled Cod �Saikyo Miso� Style


Steamed Rice
Or
Japanese Congee


Miso Soup


Japanese Pickles


Western Breakfast
Fruit Starter
Fresh Salad

Main Dish
[December] Pancake with Mixed Berry Compote & Maple Syrup Butter
Tortilla Gratin & Apple Chicken Sausage
[January] Belgian Waffles with Mixed Berry Compote & Maple Syrup Butter
Hashed Potato & Apple Chicken Sausage
[February] Croque Madame with Hashed Potato

Plain Yogurt
Corn Flakes, Caramel Banana & Caramel Cream

A La Carte


Japanese A La Carte
Assorted Sushi & Savory Steamed Egg Custard



Tokyo Curry Lab X Japan Airlines
Japanese Seafood Curry with Steamed Rice

Light Meal
Assorted Cheese
Caviar



Noodles
Japanese �Soba� Noodles & �Somen� Noodles
�Ramen� Noodles in Miso Flavored Soup



Japanese Hot �Udon� Noodles with Seaweed

February 2016
Japan Airlines First Class
JL 6 Tokyo Narita to New York JFK

Japanese
The menu is created by prominent Chef Seiji Yamamoto of �Nihon-ryori RyuGin� Roppongi Tokyo.


Seasonal five colorful delicacies


Simmered Yellowtail & Radish in Soy Sauce


Egg Cake


Scallop & Sea Urchin dressed with Mustard Vinegar Miso


Simmered Conger Eel roll with �Yuba�


Simmered Taro with Stir-fried Duck & Welsh Onion


Owan
Japanese Clear Soup with Steamed Prawn Mousse & Grated Turnip




Seafood


Boiled �Mastuba� Snow Crab with Citrus Vinegar Jelly & Pickled Radish


Cold Steamed Egg Custard with Smoked Potato Potage & Pureed Welsh Onion Soup accompanied by Caviar





Dainomono


�Wagyu� Beef Fillet Sukiyaki accented with Black Pepper


Hanmono
Steamed Rice (Japanese Peppered Flavored Young Sardines)
We are pleased to offer freshly steamed Koshihikari rice.



Tomewan
Miso Soup


Japanese Pickles


Sweets


Roppongi Pudding




Dekopon Orange, Yuzu, & Coconut Sobrbet
Please add Grand Marnier to your choice



Ryugin�s Specialty � Japanese Style Baked Pistachio Cake


Western
The menu is created by Chef Yosuke Sugar of �Sugalabo� Kamiya-cho, Tokyo

Amuse Bouche
Rice Wafers filled with Foie Gras Mousse & Raw Peppers

Hors-d�oeuvre (Choice)
Caviar accompanied by Smoked Salmon & Potato, Herb Caper Sauce
Warm Lobster Bisque with Winter Vegetables
Grilled Scallop with Turnip Puree in Salad Style

Main Dish (Choice)
Braised Japanese Beef Cheek in Red Wine with deep flavor
Roasted Quail stuffed with Mushroom Rice
Miso-grilled Black Cod with Warm Veloute of Winter Radish

Assortment of Artisanal breads
Pain de Campagne
Soy Milk Butter Roll

Special Bread from Maison Kayser
Petit Ekmek & Sweet Potato Petit Bread

Dessert
SUGALABO Mont Blanc

~Upon Request~
�Dainagon� Adzuki Bean Pound Cake �S�
Chef Yosuke Suga of SUGALABO and Mr. Syoji Yamaguchi of SUETOMI launched a brand �S.� collaboration between France and Japan. Please enjoy flavorful pound cake with dough made from plenty of butter, kneaded with �Tanba-dainagon� adzuki beans and �Daitokuji-natto� beans.

A La Carte
�Otoriyose� in the Sky
Salmon & Salmon Roe on Steamed Rice

Snack
Soy-marinated Herring Roe & Kelp

Japanese Brochettes �Yakitori�
Chicken Meatballs with Egg Yolk
Chicken & Welsh Onion with Pickled Plum Paste
Chicken Thigh seasoned with �Tare� Sauce

Light Meal
Cream Soup with Lobster, Truffle & Mushrooms accompanied by Leaf Pie



Beef Pastrami Sandwich
�Sangenton� Pork Cutlet Sandwich


Kitchen Hida �JAL Original Beef Black Curry�
Fresh salad with Seafood & Mushrooms, Orange Flavored Dressing

Noodles
�Ramen� Noodles in Soy Sauce Flavored Soup
Japanese Hot �Udon� Noodles with Edible Wild Plants


Cheese Selection
Assorted Cheese

Refreshment
Assorted Seasonal Fresh Fruits




Petit Dessert Tray Choice
Pumpkin & Chestnut Cake
Strawberry Barquette
Gateau au Chocolat

Macarons
Jean-Paul Hevin �Songe� exclusive for JAL
Jean-Paul Hevin �Amer�



BEDD Sky Auberge by JAL
Cuisine by Fumiko Kono
The menu is created by renowned fine cuisine producer and chef � her home ground is Paris � Fumiko Kono

�Fumiko�s Japanese Set Plate�


Dainomono
Seared Alfonsino �Sashimi� Style with Shallot Soy Dressing


Poached Chrysanthemum Flowers & Leaves
Radish with Drilled Mullet Roe


Soup
Japanese Clear Soup with Root Vegetables & Japanese Parsley


Steamed Rice

Kounomono
Japanese Pickles


�Fumiko�s Western Set Plate�
Main Dish
Brandade of Cod & Celeriac with Truffle Dressing

Strawberry & Chervil Salad

Special bread from Maison Kayser
Spinach & Yuzu Petit Bread, Petit Strawberry
You can enjoy your breads with butter & cherry jam

Wine List
Champagne
Champagne SALON 2004
Bollinger La Grande Annee 2005

White Wines
Bourgogne France
Puligny Montrachet 1er Cru �Sous Le Puits� 2010
Bordeaux France
CLOS FLORIDENE blanc, Graves Aoc 2013
Austrian
Brundimayer Riesling Steinmassel 2013
Japan
SUNTORY Tomi no Oka Winery �Tomi no Oka� KOSHU 2013

Red Wines
Bordeaux France
Chateau Langoa Barton, St Julien AOC 2011
Bourgogne France
Volnay Caillerets Ancienne Cuvee Carnot 1er Cru Domaine Bouchard Pere & Fils
California USA
Ch.igai Takaha �SONO� Pinot Noir 2013
New Zealand
Kusuda Martinborough Syrah 2013

�The Passion of Japan�
Premium Japanese Sake Junmai Daiginjo
Jyuyondai
Kokuryu
Premium Japanese Shochu
Gokujo Mori Izo
Hyakunen no Kodoku

Premium Japanese Tea
Royal Blue Tea �Queen of Blue�

Avianca


Business Class

JetBlue


Business Class

Economy Class

February 2016
Qatar Airways First Class
Wine and Beverage

White Champagne
Krug, Grand Cuvee, Brut France

Rose Champagne
Billecart-Salmon, Brut Rose, France

Chardonnay
Pierre Janny
Miory, Puligny-Montrachet, 2012, Burgundy, France

Sauvignon Blanc
Wither Hills
Rarangi Vineyard, 2012, Marlborough, New Zealand

Gewurztraminer
Gustave Lorentz
Altenberg de Bergheim, Grand Cru, 2010, Alsace, France

Assemblage Merlot & Cabernet
Chateau Leoville Poyferre, Saint Julien, 2nd Grand Cru Classe, 2008, Bordeaux, France

Shiraz
Elderton
Command, Single Vineyard, 2008, Barossa Valley, Australia

Pinot Noir
Villa Maria
Cella Selection, 2010, Marlborough, New Zealand

Sweet Gewurztraminer
Domaine Zind-Humbrecht
Herrenweg de Turchkheim, Vieilles-Vignes 2008, Alsace, France

Tawny Port
Dow�s Aged 10 Years, Douro Valley, Portugal

FC 1 FEB 2016

February 2016
Qatar Airways First Class
QR 40 Paris to Doha

A la carte
Dine at anytime of your choosing and in any order, from our extensive a la carte menu.
Bon app�tit

Soups
Wild Mushroom Soup with Chervil cream
Garlic Croutons



Appetizers
Oscietra Caviar
Served with a full selection of classic accompaniments and your choice of blinis or melba toasts

Signature Arabic Mezze
Hummus with sesame seeds, muhammara with walnuts, mujaddara and tabouleh served with Arabic bread

Lobster, fennel, and heritage potato salad
Orange and smoked cherry tomatoes with tarragon dressing


Duck Spring Rolls with Hoisin sauce
Cucumber spaghetti and spring onion

Mains
Chicken Biryani with golden fried onions and nuts
Cucumber raita

Marinated lamb loin with parmesan cheese risotto
Saut�ed wild mushrooms, glazed pearl onions, and basil oil

Keralan fish goujons with saffron and coconut milk *VINEET
Cashew nut and coriander rice with edamame beans and carrot stir fry

Cep filled pasta with vegetable and mushroom broth
Blanched baby vegetables and shaved parmesan cheese


Cheese Plate
Cheese selection served with crackers, grapes and chutney

Desserts
Seasonal Fresh Fruits

Sub Zero *NOBU
Mixed berries, served with blueberry coulis and Greek Yogurt ice-cream


Chocolate Fondant with vanilla cherries
Mascarpone

Gourmet Sorbet

Light Options


Hot Arabic mezze
Shawarma, Chicken koffa and lamb kibbeh with pine nuts



Selection of sweet and savory assortment


WE1-DOH/FC-LDML2/CY3-V1

February 2016
Qatar Airways First Class
QR 836 Doha to Bangkok

A la carte
Dine at anytime of your choosing and in any order, from our extensive a la carte menu.
Bon app�tit


Soups
Lemon chicken and lentil soup
Basmati rice with chives and sumac croutons



Appetizers
Oscietra Caviar
Served with a full selection of classic accompaniments and your choice of blinis or melba toasts







Signature Arabic Mezze
Hummus with sesame seeds, tabouleh, baba Ghanoush amd moutabel with walnuts, served with Arabic bread

Poached Lobster with green papaya and carrot salad
Thai dressing



Beetroot tart tatin with feta cheese
Walnuts, rocket salad, and basil pesto

Mains
Chili and lime crusted hammour with lentils and walnuts *VINEET
Cumin potato and tempered carrots

Chicken machboos with rice
Golden fried onions, toasted nuts and raita

Marinated lamb with rosemary jus
Kalamata black olive mashed potato, roasted plum tomato, courgette and feta

Vegetable Thai Green Curry
Jasmine rice and toasted cashew nuts

Cheese Plate
Cheese selection served with crackers, grapes and chutney

Fruit Plate
Seasonal Fresh Fruits

Dessert
Laduree Ispahan
Rose flavored sort macaron biscuit, rose petals cream, raspberries and lycheets



Laduree Tarte Chocolat
Chocolate sweet pastry, chocolate soft biscuit, and chocolate ganache with thin crispy chocolate leaves

Gourmet Ice Cream

Morning Beverages
Freshly Squeezed Orange Juice
Fig and Almond Smoothie
Cucumber and Pear healthy energizer


All day breakfast



Bircher Muesli
Rolled oats bound with yogurt, fruits, almonds and cinnamon

Greek yogurt, orange compote, and toasted granola with nuts



Create your own breakfast
Your choice of eggs – scrambled or tomato and herb omelette
Then choose from the following list of sides:
Grilled chicken sausage, beef medallion, sweet potato rosti, saut�ed potatoes, Portobello mushrooms, herb roast vine tomatoes and baked beans



Traditional Arabic Breakfast
Iabneh with za’atar, feta cheese, cucumber, tomato and mixed olives served with foul medames and Arabic breads

DOH-AP/FC-LDHB4-CY3-V1

February 2016
Iceland Air Saga (Business) Class
FI 614 New York JFK to Keflavik

Menu


Starter
Parma ham and the blue cheese �Ugly�






Main Course
Saga Class Salad
Romaine and Iceberg salad with candied nuts, cucumbers and carrots, julienne, and slices of beef with BBQ sauce and an oriental dressing
Or
Indian Chicken Breast
Chicken breast, marinated in yogurt and Indian spices, served with fried rice, haricots verts and yogurt sauce



Dessert
Chocolate Cake with strawberries and caramel


More selection when you pre-order online at icelandair.com/pre-order

After dinner chocolate


USA-KEF ROT 3

Wine List
Sparkling Wine
Mont Marcal Cava Reserva

White Wine
Laurent Miquel Nord Sud Viognier, France, Cazal Viel
Hardy�s Nottage Hill Chardonnay, South Australia, Australia

Red Wine
Santi Solane Valpolicella Classico Superiore, Veneto, Italy
Cune Reserva, Rioja, Spain

February 2016
Iceland Air Saga (Business) Class
FI 206 Keflavik to Copenhagen

MORGUNN 1

Good Morning shot
Orange and carrot juice with ginger




Yogurt
Bio-yogurt with raspberries and granola





Breakfast
Omelette, Served with sausages, baked cherry tomatoes, potato cubes and cheese




Bread
Croissant and sourdough bread

I received the menu early for Smartium C Class on OZ 204 ICN-LAX slated for March 31st, 2016.

Will take pictures and post after I complete the flight:

1. 1st meal: 4 choices
- Grilled Beef Tenderloin Steak with Horseradish Sauce
- Chorizo Paella and Grilled Prawn
- Grilled Peppered Chicken Breast with Blue Cheese Sauce
- Korean Cuisine, 'Ssambap'

2. 2nd meal: 3 choices
- Deep-fried Cajun Chicken Breast with Tomato and White Cream Sauce
- Cream Linguini Pasta, Prawn, Salmon and Tomato Dill Sauce
- Korean Rice Porridge with Edible Shoots of a Fatsia and Beef

KE ORD-ICN Prestige Class:

DL ICN-DTW - Delta One

Qantas
Business Class menu
New Zealand to Australia
March 2016

Breakfast

Orange juice

Strawberry energiser

Warm bakery

Seasonal fruit salad

Continental Breakfast

Brookfarm macadamia muesli with cranberries

Hot Breakfast

Prosciutto, parmesan and basil omelette with sauteed mushrooms and roast tomatoes

Buttermilk pancakes with roast pears, blueberries and lemon curd


Beverages

Champagne

Today's menu features Charles Heidsieck Brut Reserve, Duval-Leroy Brut, Jacquart Brut Mosalque or Taittinger Cuvee Prestige Brut.

Australian and New Zealand Wine

A selection of premium Australian and New Zealand wines.

Aperitif

Bloody Mary
Campari and Soda
Gin and Tonic
Vodka and Ginger Beer

Spirits

Absolut Vodka, Sweden
Beefeater 24 London Dry Gin, England
Bacardi White Rum, Puerto Rico
Bundaberg Dark Rum, Australia
Jack Daniel's Tennessee Whiskey, USA
Chivas Regal 12yo Scotch Whisky, Scotland
The Glenlivet 12yo Single Malt Scotch Whisky, Scotland
Jameson Irish Whiskey, Ireland

Cognac & Liqueurs

Marteli VSOP Old Fine Cognac, France
Cointreau, France
Irish Cream Liqueur, Ireland

Beers

A selection of premium and popular Australian beer.

Dessert & Fortified Wine

Australian dessert and fortified wine is available for your enjoyment.

Non Alcoholic

Juice
Soft drink
Mineral water

Hot Drinks

FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate

Qantas
First Class menu
Sydney First Class Lounge
March 2016

Autumn Breakfast Menu


Breakfast available until 11:30 am

Seasonal fruit salad

House toasted muesli

Bircher muesli

Shaw River buffalo milk yoghurt with honey, apple, lemon and hazelnuts

Buttermilk pancakes with cinnamon poached plums and mascarpone

Sweet corn fritters with bacon, avocado, creme fraiche & tomato jam

Wholegrain toasted sandwich with bacon, lettuce, tomato & aioli

Bread

Your selection of toasted Brasserie Bread with condiments

Sourdough, quinoa & soya, granary, ciabatta or fruit bread

Raspberry, apricot and strawberry jam

Orange marmalade, honey or Vegemite

Free Range Organic Eggs

Eggs Benedict with smoked salmon or leg ham

Whole egg omelette with leg ham, mushroom and thyme

Egg white omelette with spinach, ricotta & basil

Signature Breakfast; two eggs poached, scrambled or fried with bacon, pork chipolata, hash brown and roast tomato

Light Breakfast; two eggs poached, scrambled or fried with wilted spinach, field mushrooms and roast tomato

Eggs Only Breakfast; two eggs poached, scrambled or fried on toast


Available from 11 AM

Seasonal soup of the day

Buffalo mozzarella with heirloom tomatoes, basil and balsamic

Salt & pepper squid with green chilli dipping sauce & aioli

Club sandwich with chicken, slow roasted tomatoes, bacon & aioli

Grass fed beef minute steak with tarragon - shallot butter and chips

Mixed leaves with palm sugar vinaigrette

Bowl of chips


Beverages

Coffee

Cinque Stelle by Vittoria

Tea by T2

English breakfast
Earl grey
Peppermint
Chamomile
Sencha
China Jasmine
Chai
Lemongrass & ginger

Cold Drinks

Fruit energiser

Freshly squeezed orange juice

Cocktails Non Alcoholic

House lemonade - from Spice Temple Sydney & Melbourne

Passion Club - lychee puree, grapefruit juice, passionfruit & lime juice

Ginger soda - pineapple, lime juice, ginger beer & mint

Cocktails

Bloody Mary - Vodka with spicy tomato juice

Kingston punch - Darm rum, lime juice, sparkling apple juice & mint

Champagne

Perrier-Jouet Grand Brut

Taittinger Brut Reserve

G.H. Mumm Rose

Beer and Cider

James Boag's premium lager

James Boag's premium light

Hahn super dry

Stella Artois

Heineken

James Squire pale ale

Coopers pale ale

Pipsqueak apple cider

White Wine and Rose

Mount Langi Ghiran "Cliff Edge" Riesling 2009, Grampians, Victoria

Clonakilla Viognier Nouveau 2015, Murrumbateman, New South Wales

Wither Hills "Rarangi" Sauvignon Blanc 2013, Marlborough, New Zealand

Abel's Tempest Chardonnay 2012, Tasmania

Dominique Portet Fontaine Rose 2015, Yarra Valley, Victoria

Red Wine

Coldstream Hills Pinot Noir 2013, Yarra Valley, Victoria

Haselgrove "Switch" Grenache Shiraz Mourvedre 2014, McLaren Vale, South Australia

Levantine Hill "Rebeus" Red Blend 2013, Yarra Valley, Victoria

Wolf Blass "Brown Label" Shiraz 2012, Barossa Valley, South Australia

Penfolds Bin 8 Cabernet Shiraz 2013, Multi Regional, South Australia

Qantas
Business Class menu
Sydney to Hong Kong
March 2016


Menu

Small Plates

Zucchini soup with olive and parmesan croutons

Caramelised fennel salad with farro, kale, hazelnuts and saffron yoghurt

Lemon cured kingfish with carrot, daikon and nuoc cham dressing

Main Plates

Linguine with mushrooms, braised greens, chilli and ricotta salata

Seared ocean trout with fennel, leek and mussel broth

Smoky beef brisket sandwich with barbecue sauce and pickled red cabbage

Lamb biryani with sarlas, cucumber and tomato salad

Salad of garden leaves with your choice of dressing

Dessert

Selection of cheese served with accompaniments

Baked vanilla custard with rhubarb, honey pears and almonds

Ice cream

Seasonal fruit

Chocolates

Valrhona chocolates


Snacks

Enjoy a range of snacks and drinks at any time throughout your flight.

Whole seasonal fruit

Raspberry, marshmallow and coconut biscuit

Red Rock Deli chips

Valrhona chocolates


Prior to Arrival

Hokkien noodles with roasted eggplant, Chinese pickles and chilli

Roast duck with XO sauce and jasmine rice

Kibbeh with cumin spiced yoghurt


Beverages

Champagne

Today's menu features Duval-Leroy Brut, Jacquart Brut Mosaique, Charles Heidsieck Brut Reserve or Taittinger Cuvee Prestige Brut.

Australian Wine

Premium Australian wines selected by the Qantas Rockpool Sommeliers.

Aperitif

Bloody Mary
Campari and soda
Gin and tonic
Vodka and ginger beer

Spirits

Absolut Vodka, Sweden
Beefeater 24 London Dry Gin, England
Bacardi White Rum, Puerto Rico
Bundaberg Dark Rum, Australia
Jack Daniel's Bourbon, Tennessee, USA
Chivas Regal 12yo Scotch Whisky, Scotland
The Glenlivet 12yo Single Malt Scotch Whisky, Scotland
Jameson Irish Whiskey, Ireland

Cognac & Liqueurs

Marteli VSOP Old Fine Cognac, France
Cointreau, France
Irish Cream Liqueur, Ireland

Beers

A selection of premium Australian beer.

Dessert & Fortified Wine

Australian dessert and fortified wine selected by the Qantas Rockpool Sommeliers.

Non Alcoholic

Juice
Soft drink
Mineral water

Hot Drinks

Espresso or plunger coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate