British Airways
Business Class menu
Singapore to Sydney
May 2009
Dinner
Starters
Smoked salmon with dill creme fraiche
or
* Medley of Roast Mediterranean vegetables
Salad
* Fresh seasonal salad
served with vinaigrette
Main
Grille fillet steak with black peppercorn butter, green beans, carrots and baked potato souffle
Chinese roast chicken with Asian spices
Penne pasta with tomato basil sauce topped with Parmesan
* Chilled main course salad of couscous with courgette and shrimp
Dessert
Tropical fruit jelly with a coconut cream
A selection of cheese with crackers
A selection of fruit
Drinks
Complimentary bar serving alcoholic beverages and soft drinks is available throughout the flight. See inserted wine list for today's selection.
Ground coffee, decaffeinated coffee or tea
Selection of herbal teas includes green tea with jasmine, peppermint, blackcurrant and camomile and honey
Club Kitchen
Between meals, please help yourself to a drink or a tasty snack. Please visit the Club Kitchen and choose from the selection on display.
Snack salads, sandwiches, filled rolls and wraps
Fresh fruit salads and fruit smoothies or juices
Choice of luxury cakes
Crisps and chocolate, including organic chocolate
If seated in the upper deck, you can visit the Club Kitchen downstairs.
Breakfast
Starters
Chilled fruit juice
* An energising fruit smoothie
* Fresh seasonal fruit
or
Cereals with chilled milk
Fruit yoghurt
Bakery
Warm bacon roll
Selection of warm breads and breakfast pastries
Drinks
Ground coffee, decaffeinated coffee or tea
Selection of herbal teas includes green tea with jasmine, peppermint, blackcurrant and camomile and honey
290C002-ROT2
Wines
Champagne
Champagne Cocktails
Kir Royale – Crème de Cassis gives this cocktail its distinctive taste
Buck’s Fizz – Crisp, dry Champagne and naturally sweet orange juice
Heidsieck Monopole Blue Top Brut Reserve Champagne
Heidsieck and Co Monopole has enjoyed a long and illustrious history since its foundation in 1785 by Florens-Louis Heidsieck. This wine has a light yellow colour with green highlights. It has a strong and generous nose, slightly woody and spicy, characterised by an aromatic richness blending toasty and buttery aromas. It is made from the classic blend of Pinot Noir, Pinot Meunier and Chardonnay grapes. Both the Pinots are red grapes - Champagne is one of the very few white wines to be made using red grapes. Champagne is the greatest aperitif but also goes with a whole range of foods. Fish and shellfish are great companions but it will also enhance risottos, pasta dishes and the lighter meats. Equally good with fruit desserts and cheese.
White
Pikes Traditionale Riesling 2007
Brilliant and pale green in appearance, with typical Clare Valley Riesling characters displayed, including citrus fruits, citrus blossom and musky notes along with some slatey, mineral regional characteristics. The palate is crisp, fresh and mouth-filling, with bright acidity and a clean dry finish making this the complete wine. Great with any seafood really - but the match with freshly shucked oysters is inspirational.
Sin Palabras Albarino 2007, Rias Baixas
Until recently this style of delightfully crisp, dry white wine was one of Spain's best kept vinous secrets - thankfully they have now decided to share it with the rest of the world! The grape variety is the Albarino, and Rias Baixas is the area of production, situated on the Galician coast of northwest Spain. The vines at Sin Palabras are over seventy-five years old, which gives the wines great depth and concentration.
Red
Plantagenet Omrah Cabernet Sauvignon 2005
From small beginnings, Platagenet Wines is now one of the most respected Western Australia wineries, consistently producing quality wines for nearly thirty years. Fruit for many of the wines is sourced from the oldest vineyards in the region. The wine has a mulberry and blueberry taste with a sweet herb undertone.
Crozes-Hermitage La Petite Ruche 2007, M Chapoutier
The northern Rhone Valley, home to Crozes-Hermitage, makes some of the heartiest and most generous red wines in the world. This wine has a deep colour and aromas of black pepper, spice and raspberries. The palate is full and rich with sweet black fruit flavours, crisp acidity and a lingering finish.
Wine list
Champagne
Moet & Chandon Champagne Brut Imperial
White Wines
Grands Vins de Jordanie
Machareus
Chardonnay Sauvignon Blanc
Or
Laroche Chablis 2007 (1st to 15th of each month)
Mapu Sauvignon Blanc/Chardonnay 2005 (Chile) (16th to the end of each month)
Red Wines
Grands Vins de Jordanie
Vin D’Ammon
Merlot-Cinsault
Or
Hazendal Shiraz Stellenbosch 2003 (1st to 15th of each month)
Calvet Reserve Merlot Bordeaux 2005 (16th to the end of each month)
Soft Drinks
Orange, Apple
Mango, Tomato, Guava
Pepsi Cola, Diet Pepsi
Seven-Up, Diet Seven-Up
Tonic, Soda
Bitter lemon, Ginger Ale
Perrier, Mineral water
Beer
Amstel
Henninger
Aperitifs
Martini Sweet & dry
Campari
Johnny Walker Black Label
Gordon’s Gin
Absolut Vodka
Liqueurs
Cointreau
Drambuie
Bailey’s Irish Cream
Cognac X.O. or V.S.O.P.
Fine Port Wine
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
Lunch/Dinner
Appetizers or Soup
Grilled Chicken Breast
Potato Pesto Salad
Sliced Salmon
Or
Soup of the day
(Vegetarian soup – Lentil Soup)
Salad
Seasonal Mixed Salad
Main Course
Lamb Noisette with Coriander Sauce
Chicken Breast with Cream Calvados Sauce
Pike Perch Fish with Smoked Fish Sauce
Yellow Pasta with Broccoli & Chive Cream Sauce
Buttered Garden Vegetables
Croquette Potatoes
Basmati Rice with Saffron
Cheese & Fruit
French Cheese
Fresh Fruit Basket
Desserts
Selection of Desserts
FRA HMM CYCLE 3 (1-15 FEB/APR/JUN/AUG/OCT/DEC)
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
First Class
Wine List
Champagne
Perrier-Jouet “Belle Epoque” 1998
White Wines
Pouilly-Fume Les Genievres 2005, Guy Saget
Chablis 1er Cru Vaillons 2006, Bouchard Aine
Rutherford Ranch Chardonnay 2005
Red Wines
Chassagne – Montrachet Rouge 2005, Bouchard Aine
Chateau Haut Lagrange, AC Pessac-Leognan 2001
Delheim Shiraz, Simonsberg 2003
Dessert Wine
De Bortoli Noble One 2004
From the Bar
Apertifs
Martini Sweet Vermouth
Harvey Bristol Cream Sherry
Spirits
Beefeater Gin
Smirnoff Red Label Vodka
Smirnoff Silver Label Vodka
William Grant Whiskey
Johnnie Walker Black Label
Jack Daniels Tennesse Whiskey
Bacardi Rum
Napoleon Brandy VSOP
First Class Dining
Supper
Starters
Arabic Mezze
A variety of Middle Eastern hot and cold dishes of marinated artichoke, filled vine leaves, hummus roasted garlic dip, babaghanoush, filled eggplants, warm falafel, marinated squid and lamb kebab served with Arabian bread
Or
Crab and Pomelo Salad
Mixed salad leaves topped with crab meat and pomelo fruit
Sweet & Sour Vinaigrette
Or
Pumpkin Soup
Crispy cheese croutons
Main Courses
The Chef’s Recommendation
Your Sky Chef will tell you the selection available
Or
Fish and Chips
Pieces of fish in light tempura style batter
Oven Baked potato chips offered with your choice of sauce (tartar or ketchup)
Or
Traditional Biryani
Local rice and vegetable dish flavoured with fine spices, roasted chestnuts and onions
Desserts
Seasonal Fresh Fruit
Selection from the local market
International Cheese
Your Sky Chef with tell you the selection available
Ice Cream
Selection of flavours
Homemade Chocolates
Zanjabil ginger – Muhallabiah – Caramel Delight – Hazelnut Cream
Crated and homemade in Bahrain by Chocolaterie Dutch Delight for your enjoyment
Beverages
Seasonal Fruit juices
Hot Chocolate
Assorted teas
Camomile, English Breakfast, Moroccan Mint, Earl Grey, Ceylon black tea
Freshly brewed or decaffeinated coffee
Breakfast
Starters
Seasonal Fruit juices
Lime and honey energy drink
Seasonal Fresh Fruit
Selected from the local market
Selection of Cereals
Served with full cream or low fat milk
Natural or fruit yogurt
From the Bakery
Thick white and brown toast, glazed fruit pastries, croissants, muffins and Arabic bread
Main Courses
Eggs prepared on board by your Sky Chef
Scrambled, fried, poached, hard or soft boiled eggs and omelette with your choice of sautéed mushrooms, char-grilled tomato, steamed green asparagus spears, hash brown potatoes, chicken chipolata
Or
Caramel Waffles
Banana compote and hazelnut syrup
Or
European style breakfast
Oven baked turkey bagel
Layers of turkey, emmental cheese and roasted capsicum
Or
Arabian breakfast
Traditional foul medames, roughly mashed broad beans, diced capsicum, tomato and onion, flavored with cumin
Beverages
Hot Chocolate
Assorted teas
Camomile, English Breakfast, Moroccan Mint, Earl Grey, Ceylon black tea
Freshly brewed or decaffeinated coffee
GB-FE-LMFB-F2-01-0309
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
Business Class
GF 280
Bahrain to Kuala Lumpur
June 2009
Wine list
Champagne
Beaumount Des Crayeres
White Wines
La Baume Selection 2003
Rutherford Ranch Chardonnay 2005
Red Wines
Chateau Reysson 2004, Haut-Medoc
Delheim Shiraz, Simonsberg 2003
Dessert Wine
De Bortoli Noble One 2004
From the Bar
Apertifs
Martini Sweet Vermouth
Harvey Bristol Cream Sherry
Spirits
Beefeater Gin
Smirnoff Red Label Vodka
Smirnoff Silver Label Vodka
William Grant Whiskey
Johnnie Walker Black Label
Jack Daniels Tennessee Whiskey
Bacardi Rum
Napoleon Brandy VSOP
Business Class Dining
Supper
Starters
Arabic Mezze
A variety of Middle Eastern hot and cold dishes of marinated artichoke, filled vine leaves, hummus, babaghanoush, filled eggplants, warm falafel, marinated squid and lamb kebab served with Arabic bread
Or
Pumpkin Soup
Crispy cheese croutons
Or
Crab and Pomelo Salad
Mixed salad leaves topped with crab meat and pomelo fruit
Sweet & Sour Vinaigrette
Main Courses
Sandwich Wrap
Filled with sliced chicken, garlic mayonnaise and pickled cucumber or green capsicum, roasted courgette, parsley and tomato salad in white flour bread
Or
The Chef’s Recommendation
Golden roasted chicken with tomato and preserved lemon
Blanched spinach and aromatic rice
Or
Traditional Biryani
Local rice and vegetable dish flavoured with fine spices, roasted chestnuts and onions
Desserts
Ice Cream
Selection of flavours
Or
International Cheese and fresh seasonal Fruit
Your Sky Chef with tell you the selection available
From the Bakery
Breads, rolls, and Arabic bread
Light Supper
Delivered to your table within 20 minutes
Arabic mezze
A variety of Middle Eastern hot and cold dishes
Pumpkin Soup
Crispy cheese croutons
Crab and pomelo salad
Mixed salad leaves tossed with crab meat and pomelo fruit
Sweet & sour vinaigrette
Sandwich wrap
Filled with sliced chicken, garlic mayonnaise and pickled cucumber or green capsicum, roasted courgette, parsley and tomato salad in white flour bread
Breakfast
Starters
Seasonal Fruit juices
Lime and honey energy drink
Seasonal Fresh Fruit
Selected from the local market
Selection of Cereals
Served with full cream or low fat milk
Natural yogurt
From the Bakery
Thick white and brown toast, glazed fruit pastries, croissants, muffins and Arabic bread
Main Courses
Scrambled eggs
Prepared on board by your Sky Chef with your choice of sautéed mushrooms, tomato topped with pesto, chicken chipolata, steamed green asparagus, baked beans and crips hash brown potatoes
Or
Caramel Waffles
Banana compote and hazelnut syrup
Or
Oven baked zaatar croissant
Layers of turkey, cheddar cheese and tomato
Or
Arabian breakfast
Foul medames, roughly mashed broad beans, diced capsicum, tomato and onion, flavored with cumin
Beverages
Assorted teas
Camomile, English Breakfast, Moroccan Mint, Earl Grey, Ceylon black tea
Freshly brewed or decaffeinated coffee
GB-FE-LMBSFB-J2-01-0707
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
June 2008
Wine List
Champagne
Champagne Pommery Brut Royal
Red Wines
Bourgogne Pinot Noir Vieilles Vignes Albert Bichot 2006
La Salle De Chateau Pourjeaux 2001
White Wines
Bourgogne Chardonnay Fabrice Lensne 2006
Macon Villages 2006
(Available after Bourgogne Chardonnay Fabrice Lensne 2006 has been depleted)
Villa Im Paradies
TG 600
March, June, September & December 2009
Bangkok to Hong Kong
Breakfast
Fruit Juice
Fresh Fruits and Yogurt
Main Course
Cantonese Congee
(Congee with Sautéed minced pork with Chinese Olives)
Or
Jardiniere Omelette
Premium Breakfast Herb Sausage, Vegetable Nugget
Fricassee Oyster Mushroom with Italian Parsley
Or
Stir-fried Chanthaburi Noodles with Snapper, Black Mushroom and Vegetables
Roll, Croissant, Butter, Jam, Chinese Croissant
Tea, Coffee, Hot Chocolate
First Course
Western Choice
Selection of Sushi
Served with wasabi, soy sauce, and pickled ginger
Cream of Mushroom Soup
Caesar Salad with cherry tomato and garlic croutons
Main Course
Western Choice
Delta Chef, Michelle Bernstein’s Selection
Parmesan-Crusted Chicken Breast
With marinara sauce, accompanied by gnocchi and broccolini
Or
Tender fillet of Beef and peppercorn sauce, served with chive mashed potatoes, sautéed spinach and carrots
Or
Pan-Seared Sole with grapes and capers, served with sautéed spinach and cauliflower puree
Or
Teriyaki Chicken and mixed vegetables offered with rice noodles
Japanese Choice
A selection of Japanese Fare including sushi, aemono, kobachi, and an entrée of roasted salmon with nimono
Dessert
Seasonal Fresh Fruit
Fine Cheese
Selected to perfectly complement one another in flavor and texture, offered with fresh fruit
All Natural Vanilla Ice Cream Sundae with your choice of sauces, whipped cream and chopped nuts, garnished with a pirouline cookie
After this service, a variety of snacks will be available for your enjoyment.
Pre-Arrival Light Meal
Seasonal Fresh Fruit
Cheese Omelet with hash brown potatoes and Canadian bacon
Or
Cornflakes Cereal served with milk and banana
Or
Sliced Pork with sautéed vegetable and egg noodles
06/09 BE NRT-US-C9C (NRT-ATL/JFK/DTW/MSP/LAX, NGO-DTW)
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
First Course
Assorted fruit juices
Seasonal Fresh Frui
Breakfast Breads served with preserves
Main Course
Please choose one of the below options
Egg Frittata Rolls with zucchini and hash brown potatoes, served with smoked turkey breast
Or
Braised Pork Meat Balls served with Chinese cabbage and pak choy, accompanied by egg fried rice
Or
Cereal served with milk
Dessert
Mango Cheesecake
Coconut Tart
06/09 BE-TPE-NRT-C9C (TPE-NRT)
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
Delta/Northwest BusinessElite Atlanta to Narita June 2009
Atlanta to Tokyo
June 2009
First Course
Western Choice
Soy Glazed Shrimp with Szechwan cucumbers
Tomato Florentine Soup
Mixed Lettuces Salad with radish, celery, and fried wonton strips
Main Course
Western Choice
Delta Chef, Michelle Bernstein’s Selection
Roasted Chicken a l’orange
Served with celery puree and stir fried green beans
“My version of a classic dish, with a twist. Truly succulent!” – Michelle Bernstein
Or
Fillet of beef with grain mustard sauce, accompanied by sweet potato wedges, zucchini and yellow squash
Or
Seared Mahi Mahi topped with lemon butter sauce, served with asparagus and paella rice
Or
Pork Stir Fry with Asian vegetables, cashew nuts and low mein noodles
Japanese Choice
A Selection of Japanese Fare including sashimi, aemono, kobachi, and an entrée of ika tempura, tomago and kiriboshi daikon
Dessert
Seasonal Fresh Fruit
Fine Cheese
Selected to perfectly complement one another in flavor and texture, offered with fresh fruit
All Natural Vanilla Ice Cream Sundae with your choice of sauces, whipped cream and chopped nuts, garnished with a pirouline cookie
After this service, a variety of snacks will be available for your enjoyment
Midflight Snack
Snow Pea Salad
Please choose one of the below options.
Deli Platter featuring marinated beef, shrimp and muenster cheese
Or
Noodles with onions, ginger and soba tsuyu sauce
Pre-Arrival Light Meal
Seasonal Fresh Fruit
Swiss Cheese and Mushroom Omelet with grilled tomato, potato cake, and chicken apple sausage
Or
Roasted chicken with orange ginger sauce, sautéed spinach and rice
Or
Oats and Honey Granola Cereal served with milk
06/09 BE ATL-NRT C9C (ATL-NRT)
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
Air New Zealand
Business Class menu
New Zealand to Australia
June 2009
Breakfast
Wake-up Drinks
Start your day with a fruit smoothie or your choice of juice
Fruit and Cereal
Continental selection with fruit, assorted cereals, bircher muesli and yoghurt
Bakery
Croissants, muffins, Vogel’s, brioche or fruit toast served with fruit conserve
Hot Breakfast
Smoked salmon, brie and basil omelette with roasted cherry tomato compote
Corned beef and root vegetable cakes with mushroom ragout, chicken sausage and grilled asparagus
Wine
Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge.
The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Captain Morgan Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager Pure, Speight's Gold, Heineken and low alcohol lager
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
