Emirates
First Class menu
Melbourne to Auckland
January 2009
Bar Service
Aperitifs
A selection of fruit juices and soft drinks
Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky
A selection of international beers
Cocktails
Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini
Wines
A selection of fine wines from internationally renowned vineyards of the old and new world
Champagne Brut
Liqueuers
Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria
Brunch
Juice
Fresh smoothie or juice
a selection of fresh juices and home-made smoothies
Fruit
Fresh seasonal fruit
Salad
Seasonal salad
served with a choice of dressings
Main Course
Cheese and chives scrambled eggs
creamy scrambled eggs with melted Swiss cheese and chives, served with a tangy tomato and onion relish, grilled veal sausages, roasted potatoes, sauteed spinach, mushrooms and grilled capsicum
Hot smoked salmon omelette
with cream cheese, fondant potatoes, grilled asparagus, roasted cherry tomatoes and braised tomato and capsicum ragout
Five spice chicken
tender pieces of chicken cooked in a flavourful blend of five spices, with crunchy fried egg noodles and Asian stir-fried vegetables
Cheese selection
which includes King Island goat cheese, Cobram Swiss cheddar and Camembert accompanied by stuffed green olives, crudites, dried fruit and sweet corn relish
Dessert
Lemon curd tart
a sweet and sour tangy lemon curd tart topped with a quenelle of double cream
Bread
Bread basket
a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves
Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
freshly brewed, decaffeinated, espresso and cappuccino
Chocolates
EK406-DXBMELAKL-F-C
First Class Wine List
Champagne
Dom Perignon Vintage 2000
The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours.
White Wine
Meursault, 2006 Bouchard Pere & Fils
The opulence of both the Meursault appellation and the 2006 vintage show clearly in this example. Full, rich fruit around a mineral core with a super length for one so young. The village of Meursault, just south of Burgundy's capital Beaune, continues to make some of the worlds most jaw droppingly good dry white wines.
Staete Landt, 2007 Sauvignon Blanc
Staete Landt winery gets its title from the old Dutch name that Abel Tasman gave to New Zealand when he discovered the land in 1642. The 2007 is perfumed with aromas of passionfruit and gooseberries. On the palate the wine is full bodied with a real concentration of flavour and aroma, a passionfruit character is dominant, backed by subtle mineral and spicy, dry hay characters with a creamy almost nutty complexity and a crisp ripe attractive acidity.
Red Wine
Château La Lagune, 2000 Haut Medoc
This fine Classified Growth shows perfectly how the fabled 2000 vintage is beginning to mature. Befitting a hot summer and autumn, the millenium vintage was upfront with fruit and laden with soft tannins. As Cantemerle approaches full maturity the early primary fruit flavours have morphed into a more subtle complex and richer style. Coffee, cinnamon, leather and vanilla with ripe blackcurrant at the core, rounded by a graceful finish.
Vabby Lake Vineyard, 2005 Pinot Noir
Vabby Lake is the leading botique winery on the Mornington Peninsula with a focus on producing benchmark examples of the capricious Pinot Noir. The results are amongst the finest in Australia. The 2005 is dominated by dark berry fruits with hints of plum, strawberries and spices with astute oak. They effortlessly fuse on the palate, giving a wine that is sweet and silky with soft tannins.
Mungo Park Shiraz, 2006, Colonial Estate, Barossa Valley, Australia
Produced from 80-100 year old gnarled Shiraz vines that make up this Single Vineyard in the cooler climate of the Moppa sub region of the famed Barossa Valley. This provides the wine with some intensity and vivacity. Mungo Park, named after the 18th century Scottish explorer, is not just full-bodied and rich, but has fresh definition. The real beauty of this wine (of which we've snaffled virtually all of this vintage) is how brilliantly drinkable it is.
Dessert
Chateau Guiraud, 1999 Premier Cru Sauternes
One of the great vintages of Sauternes. An opulent and exotic wine, with beautiful aromatic intensity. Soft and honeyed in the mouth, with a concentration of orange marmalade, melted butter and cinnamon. Much freshness and good acidity. Absolutely delicious with pudding, cheese or sipping on its own. The myriad of complex flavours linger for, seemingly, an eternity.
Dow's, Vintage 1985
The 1985 vintage is a great classic. The nose carries complex, forward aromas of round black fruit. The palate is smoothly textured with a streak of pure black fruit and nicely integrated alcohol. Some soft tannins show through on the finish, which has a superbly warming effect with a lovely length.
Tea Menu
Mandarin
A single origin Ceylon tea, grown at 5000ft above sea level. Medium strength, gently combined with a sweet and juicy Mandarin flavour, offers a tea with zest and a slightly sweet finish. Refreshing and energizing after a meal or as an accompaniment to cake and sweet pastry.
Cardamom
A single origin Ceylon tea, grown at 5000ft above sea level. Medium-bodied, fused with spicy cardamom, produces a reviving and aromatic brew. The slightly raw and sweet flavour produces a medium strength tea with a pleasant finish. An aromatic accompaniment to meat, rich cakes and pastries.
Ceylon Supreme
A rich and full bodied Ceylon tea from the Dimbula region, grown at 4000ft above sea level. It is ideal if you enjoy your tea with milk as its strength allows it to take warm dairy milk, and retain its personality. Recommended as a breakfast tea, and also good with rich foods and red meats.
Earl Grey
A full-bodied low elevation single origin Ceylon tea, grown at sea level. It has a rich and robust character combined with Bergamot flavour to produce authentic Earl Grey Tea. Its strength brings a perfect balance between the tea and fragrant bergamot. Earl Grey is an all day tea, recommended especially as a palate cleanser in between courses or at the end of a heavy meal.
Darjeeling
From the foothills of the Himalayas, the Darjeeling region borders Nepal. This tea is light and bright with a characteristic Muscatel note. Its uniqueness comes from the combination of climate and soil which produces the prized Darjeeling character. It is delightful as an evening tea, and also as an accompaniment to light desserts and scones.
Decaffeinated
A medium strength teat with a gentle character. Pleasing at all times of the day and delightful with a touch of milk and honey if sweetness is desired.
Pure Camomile
A gentle and relaxing herb. The flower of the Camomile offers the most refined aroma, taste and texture. Brewing the pure flowers therefore produces a surpassingly light, golden yellow infusion which is mild yet defined by a fresh, green apple note. It is a delicious, caffeine-free accompaniment for apple pie, cream cheese cakes and is also an ideal evening tea.
Naturally Spicy Berry
An aromatic fruity infusion combining a tangy raspberry, with strawberry, and a touch of spice offering a gentle yet complex herbal drink. A delightful infusion for the afternoon or evening.
Vanilla
A single origin, high elevation, Ceylon tea. The tea has a characteristically light, bright personality, in a deliciously gentle marriage with fragrant vanilla flavour. It is a medium strength tea with wonderful aroma. Recommended as a refreshing afternoon tea, and as an accompaniment to mild cheeses.
Ginger
Grown at high elevation, this Ceylon tea is of medium body. Enhanced by the warming aroma and flavour of spicy ginger, the combination of the two herbs is an ancient one. Based on an ayurvedic tonic where the goodness in tea combines with the benefits of ginger to produce a sparkling, all natural hot tea. Ginger tea is recommended with spicy food, smoked cheese and orange dark chocolate.
Jasmine Green
A mild green tea from China. With traditional, natural Jasmine flavour, the tea is perfumed using petals of Jasmine, a process several thousand years old. Uplifting and aromatic. This tea is a delicious palate cleanser after strong tasting or rich food.
Natural Green
A pure green tea from China. This tea has hints of herb, a touch of spice and a pleasingly mild finish. It produces a lightly spicy and smoky taste. Recommended as an accompaniment to heavy meats or grilled fish, also enjoyable at the end of a meal as a digestif.
There are now over 1,000 individual menus in this thread or linked in the index, not counting menus in the 35 menu threads elsewhere on FT. On to 1,000 more menus.
Korean Air
First Class
January 2009
Seoul to Taipei
Light Meal
Appetizer
Chinese style five spice beef
Main Course
Szechuan style Chinese seafood noodle soup served with side dishes
Or
Roasted chicken breast topped with grilled eggplant served with mixed vegetables and celery cream sauce
Seasonal Fresh Fruit
Bread Selection
Whole wheat scone, herb roll
Coffee/Tea/Green Tea/Ginseng Tea
KE691-2009/01/06
F691-D
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
Beverages
Cocktails and Aperitifs
Bloody Mary
Screwdriver
Spirits
SKYY Vodka
Beefeater Dry Gin
Bacardi Rum
Glenlivet Single Malt Scotch
Jim Bream Black Bourbon
Canadian Club Reserve Blended Whisky
Dewar’s White Label Scotch Whisky
Jack Daniel’s Tennessee Whiskey
Beers
Heineken, Amstel Light and select U.S. Beer
Additional beers may be available on selected international flights
Brandy and Liqueurs
Di Saronno Amaretto
Bailey’s Irish Cream
Kahlua
Courvoisier V.S.O.P. Fine Champagne Cognac
Other Beverages
Carbonated beverages
American Airlines Premium Blend regular and decaffeinated coffee
Tea
Fruit Juices
Milk
Champagne
Pommery Brut Champagne
White Wines
Pascal Bouchard Chablis Vieilles Vignes Reserve du Domaine
Conte Brandolini d’Adda Pinot Grigio
Red Wines
Freemark Abbey Napa Valley Merlot
Clos de la Font Chateauneuf-du-Pape
Aperitifs and Dessert Wines
Emilio Lustau Sherry
Choya Umeshu Plum Liqueur “Excellent”
Gekkeikan Horin Daiginjo Sake
Graham’s 20 Years Old Tawny Port
Dining Service
To Start
Warm Mixed Nuts
Or
Marinated cheese antipasto
Appetizer
Smoked salmon and honey ginger shrimp accompanied by capers, red onion and sour cream
The Salad Cart
Fresh seasonal greens with kaiware sprouts, radish, pumpkin, onions, tomatoes and green bell peppers, offered with creamy Thai dressing or Sapori d’Arte olive oil and balsamic vinegar
Thai Marinated Beef Tenderloin
Bread Basket
Assorted Gourmet breads offered with butter or Sapori d’Arte olive oil
Or
Japanese steamed rice
Main Course
Grilled Chicken
Grilled, marinated breast of chicken topped with basil butter and a red wine and tomato demi-glace, served with wild mushroom risotto and seasonal vegetables
Or
Beef Fillet with Dijon Sauce
Tenderloin of beef complemented by Dijon mustard sauce, parsley mashed potatoes, sautéed broccoli, carrot and radish
Or
Seafood Noodle Bowl
Garlic chili marinated prawns and scallops served over rice noodles with broccoli, asparagus and shiitake mushroom
Dine Upon Request
You may choose one of the featured entrees to be served with an appetizer and dessert presented all at once, at any time you wish
Dessert
Ice Cream Sundae
Vanilla ice cream with a choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans
Fruit and Cheese
A selection of seasonal fruit and fine cheeses
Or
Grand Marnier fruit salad
To Finish
Assorted chocolates
Japanese Winter Menu
We are pleased to offer traditional Japanese cuisine on today’s flight. In order to ensure that our Japanese cuisine option is available, may we suggest that you pre-order this selection when making flight reservation. There are a limited number of Japanese cuisine meals on board. We apologize if your first selection is not available.
Appetizer Tray
Kobachi Dish
Marinated flatfish with chrysanthemum roll, vinegared carrot and radish julienne, served with pickled cucumber and seaweed with bonito-flavored vinegar
Hassun Dish
Grilled marinated prawn, sweet simmered black soybeans on skewer, lotus root with spicy cod roe, boiled baby taro and egg cake
Western-style dish
Cod escabeche served with sliced onion, julienned carrot and red and yellow pepper
Main Tray
Simmered Dish
Crabmeat and lily bulb paste dumpling served with carrot, radish, and mizuna leaf, accented by minced chicken with starch sauce
Entrée
Grilled red snapper saikyo-yaki style accompanied by an omelette, lotus root and simmered kelp roll
Soup
Miso soup with tofu and wakame seaweed
Accompanied by steamed rice and assorted seasonal pickles
Snack Attack
Please feel free to help yourself in an assortment of sweets and other snacks near our galley, at any time after your meal.
Mid-Flight Snack
Select from
Japanese soba noodles
Or
Light sandwich
Roasted ham and red cheddar cheese sandwich served with fresh fruit
Breakfast
Offered prior to arrival
Breakfast Breads
An assortment of warm breads
Main Course
Farmer’s Omelette
A fluffy omelette with potatoes and onions offered with paprika onion potatoes and breakfast ham
Or
Cereal and Yogurt
Express Breakfast
Served 45 minutes prior to landing to allow you to sleep as long as possible
Warm breakfast breads, seasonal fruit and your choice of beverage
Pre-Arrival Beverage
For your Enjoyment
Chilled sparkling water with a fresh citrus garnish
Mexicana
Elite Class
January 2009
Wine List
Champagne Veuve Clicquot Brut
Bodega Veuve Clicquot
2V
Bodega Casa Madero
Parras, Coahuila
Mexico
Again Mexican presents a unique wine as an exclusive in Mexico. This white wine was created and seleced by Casa Madero and Tierra de Vinos to pair with the new menu on board. Its blend, a 50% Chardonnay – 50% Chenin Blanc, makes it an enjoyable and easy to drink wine, full of flowers, white peach, golden apples and fresh herbs. The balance between native and cultivated lees, gives 2V crispiness and vitality.
3V
Bodega Casa Madero
Parrs, Coahuila
Mexico
Cabernet Sauvignon, Merlot and Tempranillo are the 3Vs, the three grapes varieties that reflect the modern and bold character of this wine; selected by Tierra de Vinos, for our Elite Class Passengers. Cabernet Sauvignon gives the tannic structure; Merlot offers aromas of berries and violets; and Tempranillo gives the ripe red fruit and herbal character. It is a young but intense wine, easy to drink, fun and very food friendly.
Los Cardos Malbec
Bodega Dona Paula
Mendoza
Argentina
When we talk about wines in Argentina, we have to talk about Malbec, its flagship grape. The first sensation on the palate when drinking Los Cardos Malbec is the nice spiciness that comes from the barrel ageing, after that the fruitiness of fresh ripe plums, black berries, mint and spearmint. This is a concentrated wine, with balanced sweet tannins, good medium acidity and medium plus alcohol that gives a formal structure with lots of intensity.
Predilecto
Bodega Gomez Cruzado
Rioja
Espana
Predilecto is a red Rioja wine classified as “joven,” the Spanish word to refre wines without wood ageing. The vinification of this Tempranillo is made entirely in stainless steel tanks, therefore, the wine projects the most pure expression of the soil and the grapes of its origin. The characteristic aromas of Predilecto are red cherries, raspberries and pomegranate as well as subtle licorice and black pepper notes.
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
AEROMEXICO
Classe Premier/Business Class
MEX-JFK
January 2009
Breakfast
Starter
Fresh Seasonal Fruit
Main Course
Prosciutto and asparagus omelette
Or
Enfrijolades, corn tortillas filled with chicken in tomato sauce, served with chistorra sausage and fresh cheese
Assorted sweet breads served with butter and preserves
Plain or fruit yogurt
Regular coffee, decaffeinated coffee and tea will be offered to complement your meal.
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
Last edited by Carfield; Jan 29, 09 at 9:53 pm.
Reason: MEX to JFK (not JFK to MEX)
Lunch/Dinner
We are delighted to offer a selection of fine canapés to accompany your favorite beverage.
Appetizer
Caprese salad featuring a medley of organic tomatoes and mozzarella cheese, served with balsamic dressing
Main Course
Roasted Cornish hen with garam masala spices and shiitake mushroom in phyllo pastry
Or
Rib eye beef tips served in tomato sauce, accompanied by refried beans
Cheese and Fruit
A selection of fine international cheeses served with fruit
Dessert
Pears in cinnamon syrup with eggnog crème anglaise
Or
A Variety of ice cream
12/08
MEX-JFK
220C404-1
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
Menus within trip reports for all 6 years from 2003 to 2008 are now added to the index. We have over 2,000 individually linked menus not counting 36 menu threads also linked.
Just a comment: Seriously, AA... it is about time to change the pre-arrival meal option and add some variety to it. That chicken salad is just really awful. There are so many kinds of sandwiches, warmed quiches, calzones and even a traditional English tea service like finger sandwiches with scones...
Wine List
Champagne
Pommery Brut Champagne
White Wines
Joseph Drouhin St. Veran, Burgundy
Val do Sosego Albarino
Red Wines
Freemark Abbey Napa Valley Merlot
Chamarre Grande Reserve Pinot Noir
Sherry
Emilio Lustau Sherry
Dessert Wine
Graham’s Vintage Port
Dining Service
Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. We invite you to experience new menu items developed by Chef Darren McGrady, who devoted 15 years old of royal service to Queen Elizabeth II, and Diana, Princess of Wales.
To Start
Warmed Mixed Nuts
Or
Marinated cheese antipasto
Appetizer
Grilled scallops, hot-smoked salmon and grilled shrimp served with a marinated roasted vegetable salad
Salad
Fresh seasonal greens and an assortment of fresh vegetables offered with roasted red pepper dressing or Sapori d’Arte olive oil and balsamic vinegar
Bread Basket
Assorted gourmet breads offered with butter or Sapori d’Arte olive oil
Main Course
Beef Roulade
Braised beef tenderloin filled with sausage, offered with a red wine Portobello sauce, glazed carrots and Normandy-style potatoes
A signature Darren McGrady dish
Rack of Lamb
Garlic rack of lamb with rosemary Merlot sauce, haricots verts, tomatoes, and a rosti potato cake
Roasted chicken
Roasted chicken breast served with bordelaise sauce, sautéed Swiss chard, carrots and truffle celeriac puree
Pasta
Gnocchi stuffed with a rich pecorino cream filling
Dine Upon Request
You may choose one of the featured entrees to be served with an appetizer and desert, presented all at once, at any time you wish.
Dessert
Ice cream sundae
Ben and Jerry’s vanilla ice cream with a choice of hot fudge, butterscotch or seasonable berry toppings, whipped cream and pecans
A selection of gourmet cheeses
Offered with flavorful dried fruit and assorted crackers
To Finish
Assorted Lindt chocolates
Mid-Flight Snack
A selection of gourmet cheeses
Offered with flavorful dried fruit and assorted crackers
Or
Assorted snack items are also available
Light Meal
Select From
Uno’s Farmer’s Market Pizza
A Chicago-style deep dish pizza topped with mixed vegetables and a three cheese blend, served with basil pesto and a fresh green salad
Or
Asian-style Chicken
Soy seared breast of chicken served chilled over grilled pineapple with Asian slaw and sweet and sour sesame dressing
Dessert
Fresh Fruit or cookies, freshly baked on board
Pre-Arrival Beverage
For your enjoyment
Chilled sparkling water with a fresh citrus garnish
2/09
2Cls, Business, UK-US, Lunch/Dinner - Snack
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
bmi Business Class
February 2009
Las Vegas to Manchester
Wine List
Champagnes
Champagne Cattier Brut Antique Premier Cru
Chigny-les-Roses
France
White Wines
Pinot Blanc
Cave De Turckheim
Alsace
France
Semillon Sauvignon Blanc
Deep Woods
Margaret River
Australia
Red Wines
Clos Bagatelle
Saint-Chinian
Languedoc
France
Monvi
Colli Perugini Rosso
Umbria
Italy
Cabernet Sauvignon
Mill Creek
Sonoma County
USA
Sandeman 20 Years Old Tawny Port
Glenlivet 18 Years
Courvoisier XO
Chivas Regal
MAN/LHRBUSWINE09-01/01
Las Vegas to Manchester
February 2009
Dinner
Starter
Cream of Mushroom Soup
Seasonal Salad
Vegetable and goat’s cheese parcel with tomato chutney
Smoked duck slices with dried fruit compote
Main Course
Sacchettini filled with ricotta and served with a tomato sauce
Flax and Mustard Seed Crusted Halibut with confetti rice
Grilled chicken breast in an applewood bacon jus with dauphinoise potatoes and oven roasted vegetables
Moroccan lamb chop with citrus and chili sauce, butternut squash, courgette and baby onions
Personal Bakery Selection
Dessert
Apple Dumpling with caramel sauce
A Trio of mocha, white chocolate and brandy cream mousses
Ice cream
Cheese plate – farmhouse cheddar, Stilton and rouge affine
Express meal option
In order to allow you to maximize your personal time – to sleep, work, or relax – we are pleased to offer an express meal option on this flight, in place of the a la carte meal menu.
Personal Bakery Seleciton with either:
- a mixed seasonal salad and soup
Or
- your choice of one of the main courses
Please let a member of the crew know if you wish to opt for an express meal today.
Anytime
Barbeque beef and cheddar ciabatta
Cheese plate – farmhouse cheddar, Stilton and rouge affine
Fresh Fruit plate
Ice Cream
Cappuccino
Espresso
Irish Coffee
Freshly ground coffee
Twinings tea selection
Hot Chocolate
Horlicks
Green and Blacks Chocolate
Breakfast
Freshly squeezed orange juice
White peach smoothie
Fruit yogurt
Choice of cereals
Fresh Seasonal Fruit
Bakery selection with preserves and marmite
Warm Chocolate Bread
Warm Cinnamon Bread
Freshly prepared white and brown toast
The Great British Breakfast
Crispy bacon, sausages, grilled tomatoes, sautéed mushrooms, rosti potatoes, choice of fresh fried or scrambled eggs from the skillet
Boiled eggs, bread and butter
BusLas-man 08-0111 J3
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
On to 1,000 more menus.
