I have found my menus; here are the menus for F and CW from my recent LHR-BOS dinner flight (6:50 pm departure).
FIRST CLASS MENU
APPETIZERS:
Loch Fyne Bradon Rost salmon with horseradish cream (big wedges...mmmm)
Warn red onion and Goat cheese tarte Tatin, rocket salad (must help get you there faster)
Richard Corrigan's white onion and chorizo soup (delicious)
Mixed seasonal salad served with roasted garlic and herb vinagrette, extra virgin olive oil or creamy dill creme fraiche dressing
MAIN COURSES:
Grilled fillet of beef with soft herb crust, spaghetti potato and shallot jus
Lemon tiger prawns, marinated peppers, saffron risoto
Thai green chicken curry with rice noodles and nam pla
Leek and mushroom crumble
LIGHTER OPTIONS:
Warm Manoucher (not sure what this is) sandwich with marinated chicken
Freshly cooked pasta with your choice of olive and herb salsa or creamy sun-dried tomato sauce with freshly grated Parmesan cheese
DESSERT:
Rum, date and chocolate brownie torte (very good)
Warm lemon pudding with bitter orange sauce aNd vanilla ice cream (also very good)
Selection of fresh fruit
CHEESEBOARD SELECTION:
Yarg, Chevre, Taurus, Fourme d'Ambert, and Buttler's Secret cheese (Not sure when this was served -- I must have fallen alseep or the whole thing was a secret cheese)
Chocolates (never got mine, but I saw them served to someone else)
Champage:
Krug Brut, Grand Cuvee
White Wines:
Chateau Gaudrelle, 1998, Vouvray Sec
Mersault Les Navraux, 1999, Vincent Girardin
Wente Riva Ranch Reserve, 1998, Monterey, CA
Red Wines:
Chateau Lynch-Moussas, 1995, Grand Cru Classe Pauillac
De Loach Russian River Cabernet Sauvignon, 1998
Cornish Point Cornishtown Pinor Noir (NZ), 2000
Dessert Wine:
Opitz Pinot Gris/Pinot Blanc Trockenbeerenauslese, 1998
Port:
Warre's 1986, Reserve Tawny Port
Other Distinctive Spirits:
Glenfiddich 18
Johnnie Walker Blue Label
Martell XO
REFRESHMENTS:
Selection of sandwiches including egg mayonnaise with chives, smoked salmon and cucumber, chicken with tomato chutney, and pastrami on rye (for our New Yorkers)
Selection of tea pastries
CLUB WORLD MENU
APPETIZERS:
Foie gras terrine, peppered pineapple chutney and toasted croutons
or
Marinated tomatoes and Mozzarella cheese with lemon dressing (guess you can't have both)
MAIN COURSES:
Grilled Fillet steak with Glace de Viande butter
Butter chicken, braised rice and dal (don't forget your dal)
Leek and mushroom crumble (served from FC)
Tuna salad nicoise
DESSERT:
Apple granolata tart with vanilla sauce
Buttler's Secret, St. Nectaire and Fourme d'Ambert cheese
Fresh fruit
REFRESHMENTS:
Prawns with Mari Rose and Cheddar cheese tomato
or
Chicken with grain mustard and roasted vegetables with Cream cheese
Oragne passion fruit cake (don't have too much)
Champagne Cocktails:
Kir Royale
Grand Mimosa
Bellini
Buck's Fizz
Champagne:
Charles Heidsieck Mis en Cave, 1997
White Wines:
Bonterra Chardonnay (CA), 2000
Pouilly-Fune, 2000, Pascal Jolivet
Red Whines:
Ravenswood California Zinfandel, 1999
Chateauneuf-de-Pape, 1999, Domaine du Pere Pape
That's all folks...bon appetit!
