Air New Zealand
Business Class menu
Australia to New Zealand
June 2009
Lunch
Starter
Kawakawa and chilli seasoned tuna with baby greens and curry oil
Main Course
Pan seared rosemary scented lamb loin with golden kumara gratin, crushed minted peas and paprika butter
Roasted thyme and lemon seasoned chicken tenderloins on cumin and semi sun-dried tomato cous cous
Sauteed basil marinated prawns on karengo potato salad with char grilled capsicum and rocket
Dessert
Rhubarb and macadamia crumble with vanilla bean anglaise cream
OR
Gourmet dessert of gingernut and strawberry ice cream
Cheese Plate
Fine regional cheese and preserved fruit
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
First Course
Seasoned Shrimp with avocado and salsa rosa
Tomato Florentine Soup
Romaine Hearts with tomato and blue cheese
Main Course
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
Lasagne Pasta Bites tossed with spinach and radicchio in a light gorgonzola sauce, topped with pine nuts
Or
Roast Beef and Gravlax with a deviled egg, hearts of palm and tomato served chilled
Light and Quick
If you would like more time to work or relax, we suggest this chilled entrée as a replacement to the traditional entree
Dessert
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
Pre-Arrival Light Meal
Seasonal Fresh Fruit
Oats and Honey Granola Cereal served with milk
(For my flight to London on DL 3, the F/A offered me the following entrée choices:
Swiss Cheese and Mushroom Omelet with grilled tomato, potato cake, and chicken apple sausage)
06/09 BE US-EUROPE-SH C9C (JFK-BRU/DUB/EDI/LHR/MAN/SNN; DTW-LHR)
__________________
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
Typical appetizer tray with starter, soup, and salad
Cream of Mushroom Soup
Caesar Salad with cherry tomato and garlic croutons
Main Course
Delta Chef, Michelle Bernstein’s Selection
Parmesan-Crusted Chicken Breast
With Marinara sauce, accompanied by gnocchi and broccolini
“This super homey dish is just delicious, it covers all the bases.” – Michelle Bernstein
Or
Tender Fillet of beef and peppercorn sauce, served with chive mashed potatoes, sautéed spinach and carrots
Or
Ricotta and Basic Fettuccine tossed with an assortment of sautéed vegetables
Or
Roast Beef and Grilled Shrimp with a deviled egg, grilled zucchini and peppers served chilled
Light and Quick
If you would like more time to work or relax, we suggest this chilled entrée as a replacement to the traditional entree
Dessert
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
Pre-Arrival Light Meal
Hot Turkey Sandwich
With cheddar cheese, caramelized onions and peppers, served with carrot and raisin salad
Or
Shrimp Nicoise Salad
With tomato, egg, green beans, olives and potato, accompanied by bread sticks and fresh fruit
Starter
Severn and Wye Smoked salmon
Asparagus and Berkswell cheese salad
Main Course
Chicken and freshwater crayfish pie with mushy peas (8)
Roasted fillet of haddock with creamed leeks (10)
Macaroni cheese with oyster mushroom (6)
Dessert
Cherry trifle
Credit Crunch Ice Cream
Cheese
Cooleeney
Blue Monday
Apple and walnut chutney
Tea and Coffee
Kshocolat
A selection of drinks is available throughout your flight
Amman to Addis Ababa
Your choice of drink
Evening Meal service
No pork products are used in the preparation of the dishes.
All meats are Halal.
Customers are advised that food served may contain nuts or nut derivatives.
BMI-34-0167 0409 Communisis LHR-AMM HLD R2
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
Menu
Addis Ababa to Amman
Your choice of drink
Light Breakfast
Amman to London
Breakfast
Fresh Orange Juice
Seasonal Fruit
Breakfast pastries
Main Course
Fillet of beef, chicken kebab, mushrooms, potatoes and ratatouille
Chicken, beef bacon stuffed with cheese and asparagus and turkey filled with mixed peppers and cheddar cheese
Halloumi and oregano quiche with broad bean foul, stuffed tomato and potatoes
Tea and Coffee
A selection of drinks is available throughout your flight
No pork products are used in the preparation of the dishes.
All meats are Halal.
Customers are advised that food served may contain nuts or nut derivatives.
BMI-34-0186 0509 Communisis AMM-LHR HBK R2a
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
Stir fried duck with ginger plum sauce and seasonal oriental vegetables, steamed rice
Pan fried pork medallion with assorted mushroom sauce, buttered vegetables and rosemary potatoes
Japanese style fish curry, seasonal vegetables and steamed rice
Finale
Chocolate peanut butter ice cream with chocolate sauce and strawberry
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffee & selection of fube teas, with pralines
Light Bites Menu
Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight.
Noodles
Fish ball noodle soup Vermicelli or flat rice noodles in broth served with fish balls and fish cakes
Vegetarian and non-vegetarian instant noodles
Sandwiches
Focaccia with smoked chicken, tomato and lettuce
Focaccia with guacamole and roasted vegetables
Snacks
Assorted nuts
Muesli bar
Cookies
A selection from the fruit basket
Light Meal Menu
Starter
Smoked duck breast with dried fig and mesclun
Main
New Zealand style chicken stuffed with apricot and cheese served with Tamarillo sauce, vegetables and gnocchi
Braised pork with preserved red beancurd, leafy greens, carrots, cauliflower and fried noodles
Finale
Fresh fruit savarin
Gourmet coffees and selection of fine teas
Champagnes and Wines
Champagnes
Charles Heidsieck
Of the three Champagne Houses based in the historic city of Reims that bear the name Heidsieck, Charles Heidsieck is the most famous, being the oldest and the largest and having coined the name “Champagne Charlie”. A perfect blend of the Chardonnay grape for elegance, Pinot Noir for body and a little Pinot Meunier for spiciness, this is a marvellously expressive Champagne, lively on the nose, biscuity and creamy on the palate with rounded, dry finish.
White Wines
Yalumba Unwooded Chardonnay 2007 South Australia
Many Australian Chardonnays are rich and strongly oaked. This crisp unoaked wine from Yalumba is more delicate in style with wonderful fruit purity and crisp refreshing acidity. Yalumba was established in the Barossa Valley in 1849 and is one of the oldest family owned wineries in Australia. This wine was made by young winemaker Phillip Lehmann. Sealed under screw cap to avoid cork taint.
Wither Hills Sauvignon Blanc 2007 Marlborough, New Zealand
The Marlborough region of New Zealand is home to many of the world's most distinctive Sauvignon Blanc wines. This racy and vibrant style has a strong international reputation and Wither Hills is amongst the most respected producers. Wither Hills believes fine wine is created in the vineyard and this wine, made by winemaker Ben Glover, is blended from 15 different vineyard sites in the Wairau Valley sub-region. It has typical herbaceous lift and with crisp acidity with a pronounced grapefruit flavour.
Red Wines
Heartland Shiraz 2005
Shiraz is Australia’s most famous grape variety. Whilst the traditional style is well established, a new modern take on Shiraz has emerged focusing more on fruit purity than heavy oak ageing. Heartland Shiraz is such a wine. Heartland is a partnership of local wine identities with complimentary skills in viticulture, winemaking and marketing. The wines are made by cult winemaker Ben Glaetzer who was Young Winemaker of the Year in 2004. This vibrant red wine has great concentration and spice. The palate has a wonderful velvety texture and suppleness and successfully combines power with softness.
Chateau Patache D'Aux 2004 Cru Bourgeois Suprieur Medoc
Recognised as a "Cru Bourgeois" in the original classification in 1932, the origins of this fine 43 hectare estate in the northern Medoc can be traced back to 1632. Cabernet Sauvignon planted on a stony, gravel-clay soil dominates with its elegant firm fruit, while the plumier Merlot rounds out the finish. 2004 was a very good Bordeaux vintage, which is beginning to show depth and complexity.
Port
Graham's 2003 Late Bottled Vintage Port
A late bottled vintage port comes from a single, high quality vintage and is bottled after four to five years spent maturing in large, seasoned oak barrels that are known as “pipes”. The dense velvety colour leads to a nose of concentrated black berry fruits with hints of black chocolate and spice, the flavour is mouth-fillingly rich but not overly sweet : vibrant, vigorous and totally satisfying.
Cocktails
Featured Mix
Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon
Cocktails
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, Dom Benedictine, cherry brandy, Angostura bitters and grenadine, mixed with lime and pineapple juice
Silver Kris Sling
One of our special touches made with gin, Cointreau and orange and pineapple juice, topped with champagne
Sunrise Breezer
A refreshing blend of sake and bitter lemon
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up
Screwdriver
A classic concoction of vodka and orange juice
Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up
Kris in Love
A delightful concoction of white wine stirred with 7-Up
Solitaire Dreams
A cool concoction of rum, pineapple juice, Sling mix with ginger ale
Spirits
Aperitifs
Campari
Dry Vermouth
Non-alcoholic cocktails
Fruit Spritzer
Apple Bliss
Awaiting The Golden Dawn
Citrus Royale
Golden Spice
Spirits
Cognac XO Otard
Absolut Vodka
Chivas Regal Scotch Whisky
Bacardi Superior
Johnnie Walker Black Label
Gordon's Dry Gin
Jack Daniel’s Tennessee Whiskey
Premium Ginjo Sake Tamanohikari (Available on flights to and from Japan)
Highland Park 12 Years Old Single Malt Whisky
Liqueurs
Cointreau
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Beverages
Gourmet Coffee Beans
For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee.
Brazil Santos Bourbon A smooth, nutty coffee with a balanced body and clean aftertaste
Colombian Supremo A good, all-rounded coffee with a light body and a smooth, clean aftertaste
Kenyan AA Kilimanjaro A medium-bodied coffee with a sharp, intense flavour and rich aftertaste
Specialty Coffees*
Brewed Coffee
Decaffeinated Coffee
Espresso A single shot of premium coffee
Cappuccino Espresso topped with foamed milk
Mocha A combination of coffee, milk and chocolate
Café Royal Lightly sweetened coffee with a touch of XO Brandy
Singapore Airlines
Business Class menu
Singapore to Auckland
June 2009
Supper Menu
Starter
Smoked ham with roasted capsicum and mesclun
Main
Sauteed prawns in garlic sauce, capsicums, broccoli and boiled parsley potatoes
Steamed herbal chicken in natural broth, fine beans with hon shiimeji in xo sauce, mushroom rice
Masala fish fillet with spicy vegetables, okra in coconut and basmati rice
Finale
Pineapple mousse with orange cardamom sauce
Gourmet cheese with garnishes
Gourmet coffee and selection of fine teas
Light Bites Menu
Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight.
Noodles
Fish ball noodle soup Vermicelli or flat rice noodles in broth served with fish balls and fish cakes
Prawn noodle soup Noodles in broth served with prawn and fish cake
Vegetarian and non-vegetarian instant noodles
Sandwiches
Savoury sandwich
Vegetarian sandwich
Snacks
Assorted nuts
Potato chips
Savoury snacks
Chocolate bar
Assorted Walkers biscuit
A selection from the fruit basket
Breakfast Menu
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yoghurt Cornflakes or Weetabix with milk
Plain or fruit yoghurt
Main
Singapore roti prata Fried Indian flat bread with spicy fish curry
A popular local dish
Pancake with maple syrup, scrambled egg and veal sausage
Chicken and cheese omelette, grilled tomato, bacon and potatoes
Breads
Assorted breakfast rolls
Butter – Fruit preserve
Beverages
Gourmet coffees and selection of fine teas
Your Breakfast Choice
This convenient breakfast option lets you enjoy all the sleep you want, uninterrupted. Please inform our crew of your choice before lights out – if they do not receive your selection, you will be awakened in time for The Complete Breakfast
The Complete Breakfast*
Take your pick of the Main Event from our scrumptious selections. Served earliest 2.5 hours prior to arrival
Continental Breakfast*
Delight in this simple yet wholesome meal. Served earliest 1.5 hours prior to arrival
* Kindly refer to the breakfast menu found above
Champagnes and Wines
Champagnes
Charles Heidsieck
Of the three Champagne Houses based in the historic city of Reims that bear the name Heidsieck, Charles Heidsieck is the most famous, being the oldest and the largest and having coined the name “Champagne Charlie”. A perfect blend of the Chardonnay grape for elegance, Pinot Noir for body and a little Pinot Meunier for spiciness, this is a marvellously expressive Champagne, lively on the nose, biscuity and creamy on the palate with rounded, dry finish.
White Wines
Yalumba Unwooded Chardonnay 2007 South Australia
Many Australian Chardonnays are rich and strongly oaked. This crisp unoaked wine from Yalumba is more delicate in style with wonderful fruit purity and crisp refreshing acidity. Yalumba was established in the Barossa Valley in 1849 and is one of the oldest family owned wineries in Australia. This wine was made by young winemaker Phillip Lehmann. Sealed under screw cap to avoid cork taint.
Wither Hills Sauvignon Blanc 2007 Marlborough, New Zealand
The Marlborough region of New Zealand is home to many of the world's most distinctive Sauvignon Blanc wines. This racy and vibrant style has a strong international reputation and Wither Hills is amongst the most respected producers. Wither Hills believes fine wine is created in the vineyard and this wine, made by winemaker Ben Glover, is blended from 15 different vineyard sites in the Wairau Valley sub-region. It has typical herbaceous lift and with crisp acidity with a pronounced grapefruit flavour.
Red Wines
Heartland Shiraz 2005
Shiraz is Australia’s most famous grape variety. Whilst the traditional style is well established, a new modern take on Shiraz has emerged focusing more on fruit purity than heavy oak ageing. Heartland Shiraz is such a wine. Heartland is a partnership of local wine identities with complimentary skills in viticulture, winemaking and marketing. The wines are made by cult winemaker Ben Glaetzer who was Young Winemaker of the Year in 2004. This vibrant red wine has great concentration and spice. The palate has a wonderful velvety texture and suppleness and successfully combines power with softness.
Chateau Patache D'Aux 2004 Cru Bourgeois Suprieur Medoc
Recognised as a "Cru Bourgeois" in the original classification in 1932, the origins of this fine 43 hectare estate in the northern Medoc can be traced back to 1632. Cabernet Sauvignon planted on a stony, gravel-clay soil dominates with its elegant firm fruit, while the plumier Merlot rounds out the finish. 2004 was a very good Bordeaux vintage, which is beginning to show depth and complexity.
Port
Graham's 2003 Late Bottled Vintage Port
A late bottled vintage port comes from a single, high quality vintage and is bottled after four to five years spent maturing in large, seasoned oak barrels that are known as “pipes”. The dense velvety colour leads to a nose of concentrated black berry fruits with hints of black chocolate and spice, the flavour is mouth-fillingly rich but not overly sweet : vibrant, vigorous and totally satisfying.
Cocktails
Featured Mix
Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon
Cocktails
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, Dom Benedictine, cherry brandy, Angostura bitters and grenadine, mixed with lime and pineapple juice
Silver Kris Sling
One of our special touches made with gin, Cointreau and orange and pineapple juice, topped with champagne
Sunrise Breezer
A refreshing blend of sake and bitter lemon
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up
Screwdriver
A classic concoction of vodka and orange juice
Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up
Kris in Love
A delightful concoction of white wine stirred with 7-Up
Solitaire Dreams
A cool concoction of rum, pineapple juice, Sling mix with ginger ale
Spirits
Aperitifs
Campari
Dry Vermouth
Non-alcoholic cocktails
Fruit Spritzer
Apple Bliss
Awaiting The Golden Dawn
Citrus Royale
Golden Spice
Spirits
Cognac XO Otard
Absolut Vodka
Chivas Regal Scotch Whisky
Bacardi Superior
Johnnie Walker Black Label
Gordon's Dry Gin
Jack Daniel’s Tennessee Whiskey
Premium Ginjo Sake Tamanohikari (Available on flights to and from Japan)
Highland Park 12 Years Old Single Malt Whisky
Liqueurs
Cointreau
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Beverages
Gourmet Coffee Beans
For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee.
Brazil Santos Bourbon A smooth, nutty coffee with a balanced body and clean aftertaste
Colombian Supremo A good, all-rounded coffee with a light body and a smooth, clean aftertaste
Kenyan AA Kilimanjaro A medium-bodied coffee with a sharp, intense flavour and rich aftertaste
Specialty Coffees*
Brewed Coffee
Decaffeinated Coffee
Espresso A single shot of premium coffee
Cappuccino Espresso topped with foamed milk
Mocha A combination of coffee, milk and chocolate
Café Royal Lightly sweetened coffee with a touch of XO Brandy
June 2008
American Airlines
Los Angeles to Newark
First Class
Wine List
Sparkling Wine
Gloria Ferrer Sonoma Carneros Brut
White Wines
Buena Vista Carneros Chardonnay 2006
Westside White, Paso Robles, 2005
Red Wines
Waca Coonawarra Cabernet Sauvignon
Lot 105 Zinfandel
Brunch
Main Course
Three Cheese Omelette
Three cheese omelette enhanced by a poblano cream sauce served with basil pesto potatoes, fire-roasted turkey sausage and roasted tomatoes
Seasonal Fruit Appetizer
Or
Breakfast Skillet
Scrambled eggs flavored with cream cheese and chives, served with roasted red pepper turkey sausage, diced potato hash and smoked Gouda sauce
An American Classics item
Light and bubbly is a great match for this dish. The Gloria Ferrer Sonoma Valley Carneros Brut offers hints of smoked, and pairs well with the smoked Gouda.
Seasonal Fruit Appetizer
Or
Cereal and Fruit with Yogurt
Served with a banana and fresh seasonal berries
Breakfast Breads
An assortment of warm breads
Light Refreshment
Freshly baked on board, OtisSpunkmeyer cookies
Pre-Arrival Beverage
Chilled Sparkling water with a fresh citrus garnish
Singapore Airlines
Business Class menu
Singapore to Tokyo Narita
June 2009
Menu
To allow you a longer period of undisturbed rest, please let us know your preference for the following meal service options :
- To be served your meal soon after take-off
OR
- To be served your meal about 2 hours before arrival
Main
Warm Japanese style beef teriyaki served with romaine lettuce, crouton and shaved parmesan cheese and creamy dressing
Assorted dim sum Steamed glutinous rice with chicken, steamed chives dumplings, seafood rolled with beancurd skin
American Breakfast Fruit yoghurt
Omelette with jalapeno jack cheese, chicken chipolata, sauteed tomato and has brown potato
Bread selection with preserves
Continental Breakfast Assorted bread with preserves
Fish ball noodle soup Noodles in broth served with fish balls and fish cakes
Your meal will be served with a selection of sliced fresh fruits
Finale
Gourmet coffee and selection of fine teas
Hanagoyomi
"Finding the change of the four seasons in a flower and translating it into cuisine". An array of nine appetisers and entrees together with miso soup, served in Japanese style.
Sakizuke Snapper omelette, halfbeak with green tea paste, sweetened baby trout
Aemono Egg yolk glaced squid, cod roe, pot herb mustard
Yakimono Grilled miso flavoured black cod, peanut with miso paste
Takiawase Simmered beancurd skin with vegetables
Kuchitori Chicken raisin terrine, sweetened river shrimp, spinach with sesame seeds
Owan Miso soup
Gohan Ginger flavoured rice
Steamed rice with seaweed
Kounomono Assorted pickles
Mizumono Assorted fresh fruit
Champagnes and Wines
Champagnes
Charles Heidsieck
Of the three Champagne Houses based in the historic city of Reims that bear the name Heidsieck, Charles Heidsieck is the most famous, being the oldest and the largest and having coined the name “Champagne Charlie”. A perfect blend of the Chardonnay grape for elegance, Pinot Noir for body and a little Pinot Meunier for spiciness, this is a marvellously expressive Champagne, lively on the nose, biscuity and creamy on the palate with rounded, dry finish.
White Wines
Villa Franz Riesling Kabinett 2006 Hattenheimer Rheingau
Villa Franz, in the Hattenheim vineyards in the best part of Germany's famous Rheingau region, is the estate of Christian Ress, 5th generation of Ress wine producers. Only Riesling grapes are planted on these steep, terraced slopes that overlook the river Rhine. Silvery pale in colour, with a bouquet of white flowers of an early summer freshness, a delightfully ripe expression of citrus fruits on the palate and a refreshingly dry finish, this is a wine of great balance and purity.
Yalumba Unwooded Chardonnay 2007 South Australia
Many Australian Chardonnays are rich and strongly oaked. This crisp unoaked wine from Yalumba is more delicate in style with wonderful fruit purity and crisp refreshing acidity. Yalumba was established in the Barossa Valley in 1849 and is one of the oldest family owned wineries in Australia. This wine was made by young winemaker Phillip Lehmann. Sealed under screw cap to avoid cork taint.
Red Wines
Rive Barbera d'Asti Il Cascinone 2006 Araldica Piedmont
From one of the most famous wine towns in the Piedmont region in northwest Italy, this wine comes from south-facing slopes on clay soils, close to Asti where the low-yielding vines are 50 years old. The excellent 2006 vintage, which was awarded the top ranking 5 stars from Decanter Magazine, provides a vibrant ruby colour, a nose of black cherries and plums, warm fruit flavours and spice on the palate and an elegant dry finish.
Chateau Patache D'Aux 2004 Cru Bourgeois Suprieur Medoc
Recognised as a "Cru Bourgeois" in the original classification in 1932, the origins of this fine 43 hectare estate in the northern Medoc can be traced back to 1632. Cabernet Sauvignon planted on a stony, gravel-clay soil dominates with its elegant firm fruit, while the plumier Merlot rounds out the finish. 2004 was a very good Bordeaux vintage, which is beginning to show depth and complexity.
Port
Graham's 2003 Late Bottled Vintage Port
A late bottled vintage port comes from a single, high quality vintage and is bottled after four to five years spent maturing in large, seasoned oak barrels that are known as “pipes”. The dense velvety colour leads to a nose of concentrated black berry fruits with hints of black chocolate and spice, the flavour is mouth-fillingly rich but not overly sweet : vibrant, vigorous and totally satisfying.
Cocktails
Featured Mix
Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon
Cocktails
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, Dom Benedictine, cherry brandy, Angostura bitters and grenadine, mixed with lime and pineapple juice
Silver Kris Sling
One of our special touches made with gin, Cointreau and orange and pineapple juice, topped with champagne
Sunrise Breezer
A refreshing blend of sake and bitter lemon
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up
Screwdriver
A classic concoction of vodka and orange juice
Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up
Kris in Love
A delightful concoction of white wine stirred with 7-Up
Solitaire Dreams
A cool concoction of rum, pineapple juice, Sling mix with ginger ale
Spirits
Aperitifs
Campari
Dry Vermouth
Non-alcoholic cocktails
Fruit Spritzer
Apple Bliss
Awaiting The Golden Dawn
Citrus Royale
Golden Spice
Spirits
Cognac XO Otard
Absolut Vodka
Chivas Regal Scotch Whisky
Bacardi Superior
Johnnie Walker Black Label
Gordon's Dry Gin
Jack Daniel’s Tennessee Whiskey
Premium Ginjo Sake Tamanohikari (Available on flights to and from Japan)
Highland Park 12 Years Old Single Malt Whisky
Liqueurs
Cointreau
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Beverages
Gourmet Coffee Beans
For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee.
Brazil Santos Bourbon A smooth, nutty coffee with a balanced body and clean aftertaste
Colombian Supremo A good, all-rounded coffee with a light body and a smooth, clean aftertaste
Kenyan AA Kilimanjaro A medium-bodied coffee with a sharp, intense flavour and rich aftertaste
Specialty Coffees*
Brewed Coffee
Decaffeinated Coffee
Espresso A single shot of premium coffee
Cappuccino Espresso topped with foamed milk
Mocha A combination of coffee, milk and chocolate
Café Royal Lightly sweetened coffee with a touch of XO Brandy
Singapore Airlines
Business Class menu
Tokyo Narita to Singapore
June 2009
Lunch Menu
Prelude
Satay With onion, cucumber and spicy peanut sauce
Starter
Anti pasto Italian style assorted appetiser of marinated seafood, smoked duck and mozzarella with tomato
Main
Sirloin of beef with tomato, olives and caper salsa served with roasted vegetables
Five spice flavoured roast chicken served with chilli sauce, seasonal vegetables and chicken flavoured rice
Japanese style spaghetti with sea urchin sauce, sauteed prawns and assorted mushrooms
Finale
Bread and butter pudding served with anglaise sauce
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffee and selection of fine teas, with pralines
Hanagoyomi
"Finding the change of the four seasons in a flower and translating it into cuisine". An array of nine appetisers and entrees together with miso soup, served in Japanese style.
Ha-Sun Sea bream with cucumber, river shrimp, okra, abalone
Sunomono Marinated eel and cucumber salad, sesame seeds
Takiawase Simmered prawn, taro, green beans
Gohan Conger eel sushi
Steamed rice with soya beans
Ginger flavoured steamed rice
Tome-wan Miso soup
Men Cold somen noodles
Mizugashi Bread and butter pudding served with anglaise sauce
Champagnes and Wines
Champagnes
Charles Heidsieck
Of the three Champagne Houses based in the historic city of Reims that bear the name Heidsieck, Charles Heidsieck is the most famous, being the oldest and the largest and having coined the name “Champagne Charlie”. A perfect blend of the Chardonnay grape for elegance, Pinot Noir for body and a little Pinot Meunier for spiciness, this is a marvellously expressive Champagne, lively on the nose, biscuity and creamy on the palate with rounded, dry finish.
White Wines
Villa Franz Riesling Kabinett 2006 Hattenheimer Rheingau
Villa Franz, in the Hattenheim vineyards in the best part of Germany's famous Rheingau region, is the estate of Christian Ress, 5th generation of Ress wine producers. Only Riesling grapes are planted on these steep, terraced slopes that overlook the river Rhine. Silvery pale in colour, with a bouquet of white flowers of an early summer freshness, a delightfully ripe expression of citrus fruits on the palate and a refreshingly dry finish, this is a wine of great balance and purity.
Yalumba Unwooded Chardonnay 2007 South Australia
Many Australian Chardonnays are rich and strongly oaked. This crisp unoaked wine from Yalumba is more delicate in style with wonderful fruit purity and crisp refreshing acidity. Yalumba was established in the Barossa Valley in 1849 and is one of the oldest family owned wineries in Australia. This wine was made by young winemaker Phillip Lehmann. Sealed under screw cap to avoid cork taint.
Red Wines
Rive Barbera d'Asti Il Cascinone 2006 Araldica Piedmont
From one of the most famous wine towns in the Piedmont region in northwest Italy, this wine comes from south-facing slopes on clay soils, close to Asti where the low-yielding vines are 50 years old. The excellent 2006 vintage, which was awarded the top ranking 5 stars from Decanter Magazine, provides a vibrant ruby colour, a nose of black cherries and plums, warm fruit flavours and spice on the palate and an elegant dry finish.
Chateau Patache D'Aux 2004 Cru Bourgeois Suprieur Medoc
Recognised as a "Cru Bourgeois" in the original classification in 1932, the origins of this fine 43 hectare estate in the northern Medoc can be traced back to 1632. Cabernet Sauvignon planted on a stony, gravel-clay soil dominates with its elegant firm fruit, while the plumier Merlot rounds out the finish. 2004 was a very good Bordeaux vintage, which is beginning to show depth and complexity.
Port
Graham's 2003 Late Bottled Vintage Port
A late bottled vintage port comes from a single, high quality vintage and is bottled after four to five years spent maturing in large, seasoned oak barrels that are known as “pipes”. The dense velvety colour leads to a nose of concentrated black berry fruits with hints of black chocolate and spice, the flavour is mouth-fillingly rich but not overly sweet : vibrant, vigorous and totally satisfying.
Cocktails
Featured Mix
Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon
Cocktails
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, Dom Benedictine, cherry brandy, Angostura bitters and grenadine, mixed with lime and pineapple juice
Silver Kris Sling
One of our special touches made with gin, Cointreau and orange and pineapple juice, topped with champagne
Sunrise Breezer
A refreshing blend of sake and bitter lemon
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up
Screwdriver
A classic concoction of vodka and orange juice
Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up
Kris in Love
A delightful concoction of white wine stirred with 7-Up
Solitaire Dreams
A cool concoction of rum, pineapple juice, Sling mix with ginger ale
Spirits
Aperitifs
Campari
Dry Vermouth
Non-alcoholic cocktails
Fruit Spritzer
Apple Bliss
Awaiting The Golden Dawn
Citrus Royale
Golden Spice
Spirits
Cognac XO Otard
Absolut Vodka
Chivas Regal Scotch Whisky
Bacardi Superior
Johnnie Walker Black Label
Gordon's Dry Gin
Jack Daniel’s Tennessee Whiskey
Premium Ginjo Sake Tamanohikari (Available on flights to and from Japan)
Highland Park 12 Years Old Single Malt Whisky
Liqueurs
Cointreau
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Beverages
Gourmet Coffee Beans
For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee.
Brazil Santos Bourbon A smooth, nutty coffee with a balanced body and clean aftertaste
Colombian Supremo A good, all-rounded coffee with a light body and a smooth, clean aftertaste
Kenyan AA Kilimanjaro A medium-bodied coffee with a sharp, intense flavour and rich aftertaste
Specialty Coffees*
Brewed Coffee
Decaffeinated Coffee
Espresso A single shot of premium coffee
Cappuccino Espresso topped with foamed milk
Mocha A combination of coffee, milk and chocolate
Café Royal Lightly sweetened coffee with a touch of XO Brandy
First Course
Western Choice
Soy Glazed Shrimp with Szechwan cucumbers
Thai Chicken and Coconut Soup
Fresh Seasonal Salad with water chestnuts, carrots, celery and cashew nuts
Main Course
Western Choice
Delta Chef, Michelle Bernstein’s Selection
Roasted Chicken Breast
With Creamy Mushroom and Mustard sauce,
Served with spaetzle, green beans, and carrots
“This comforting dish adds all the flavor of mushrooms and a kick of mustard to boot! The spaetzle is my favorite receipe from my visits to Germany.” – Michelle Bernstein
Or
Crab Cakes
And lemon aioli, accompanied by baked spaghetti squash, and leeks with red pepper
Or
Grilled Beef Tenderloin and Shrimp Scampi
Served with lemon risotto and sugar snap peas
Or
Roast Pork with Chinese Vegetables
Including water chestnuts, shiitake mushrooms and red peppers, served with stir-fried noodles
Japanese Choice
A Selection of Japanese Fare including salmon and squid sashimi, and an entrée of yellowtail misoyaki
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
Please choose one of the below options.
Deli Platter featuring five spiced duck, smoked salmon and goat cheese served with daikon slaw
Or
Udon Noodles with braised and pickled vegetables
Pre-Arrival Light Meal
Seasonal Fresh Fruit
Breakfast English Muffin
Topped with scrambled eggs, spinach and cheddar cheese, accompanied by turkey Canadian bacon
Or
Glazed Beef Tenderloin with sesame sauce, vegetable medley and basmati rice
Or
Granola Cereal served with milk
07/09 BE JFK-NRT C9A (JFK-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
First Course
Mixed Green Salad with marinated shrimp
Assorted Breads or Rice
Main Course
Please choose one of the below options.
Stir-Fried Strips of Beef served with assorted vegetables and steamed rice
Or
Grilled Chicken breast in a port wine sauce, served with potato gratin and Brussels sprouts
Dessert
Seasonal Fresh Fruit
Caramel Mousse
Or
Champagne Supper
A cold light meal served at your convenience, please advise your Flight Attendant when you would like to dine.
Cold Plate Salad
Featuring roast beef and teriyaki chicken breast, shrimp cocktail, smoked salmon, crabmeat and a medley of vegetables
Ham and Camembert Cheese Sandwich
Champagne Cheesecake served with seasonal fresh fruit
07/09 BE-NRT-TPE-C10A (NRT-TPE)
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
Red Wines
Bordeaux, Chateau Beau-Site 2002
Merlot, Robert Mondavi, Private Selection 2007
Hot Savoury
Seafood Lemongrass Brochette
Breakfast
Yogurt Selection
Main Course
Korean style rice porridge served with savory Korean side dishes
Crepe filled with scrambled eggs and mushroom stew served with fried chicken sausage, O’Brien potatoes and grilled tomato
Curry laksa noodle soup with seafood, bean curd, fish cake, bean sprouts and egg
Seasonal Fresh Fruit
Bread Selection
Croissant, Danish, Soft roll
Selection of jam and butter
Coffee/Tea/Green Tea/Ginseng Tea
KE672-2009/06/30
P672-A
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
This was a really nice flight and one of the memorable Delta flights this year. The Korean F/As are excellent. Catering out of ICN is definitely excellent compared to Delta's stations.
Dinner
First Course
Beef Japchae
Carrot and Ginger Soup
Fresh Seasonal Salad with orange and candied nuts
Main Course
Delta Chef, Michelle Bernstein’s Selection
Roasted Chicken Breast
With balsamic cipollini onions and blue cheese sauce,
Served with mashed potatoes and sautéed spinach
“I decided to treat chicken breast as beef filet mignon. Sweet cipollini onions, creamy and tame blue cheese sauce and creamy mashed potatoes. Mmmmmmmm” – Michelle Bernstein
Or
Filet of Beef with port wine sauce, accompanied by potato wedges and asparagus
Or
Seared Cod Fillet with tomato and olive ragout, accompanied by potato galettes and sautéed leeks
Or
Rigatoni Pasta tossed with stewed tomato sauce, olives and capers
Or
Dak Jim
A spicy Korean chicken and vegetable stew in bulgogi sauce, served with sautéed vegetables, rice and pickles
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
Midflight Snack
Served with assorted breakfast breads and preserves.
Seasonal Fresh Fruit
Yogurt
Pre-Arrival Light Meal
Slaw Salad
Spinach Fettuccine in saffron mushroom cream sauce, with seafood and vegetables
Or
Tak Gal Bi
Traditional Korean beef in spicy soy sauce with mushrooms, pak choy and steamed rice
Vanilla Panna Cotta
07/09 BE ICN-US C10C (ICN-ATL)
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
TO BEGIN
Warm roasted nuts with your preferred cocktail or beverage
HOT APPETIZER CART
A demitasse of lobster bisque accompanied by raspberry, walnuts and brie cheese wrapped in pastry and Thai chicken satay, with peanut sauce
SALAD and warm breads
Fresh field greens, romaine and Belgian endive with cherry tomato, goat cheese and pecans
Your choice of balsamic vinaigrette or buttermilk ranch dressing
Freshly baked garlic bread and assorted rolls with butter
MAIN COURSES
The Chef’s Selection
Veal osso buco presented over rice pilaf, with lemon zest and fresh parsley, sautéed broccoli rabe and fresh broccolini
Stir-fried Beef
Strips of flank steak with garlic ginger soy sauce, bell peppers, mushrooms, carrots, bok choy and steamed rice
Grilled Halibut
Herb-crusted halibut and marinated char-grilled shrimp with lobster sauce, stewed artichoke hearts, roasted red tomatoes and fine green beans
Chinese Noodle Bowl
Shanghai-style noodles served with dark meat chicken, straw mushrooms, carrots, bok choy and vegetable dumpling
Steamed rice is available upon request to accompany any entree
FRUIT AND CHEESE cart
Select American and imported cheeses, grapes, assorted gourmet crackers and bread, served with Port wine
DESSERT CART
Edy’s Classic Grand vanilla ice cream with choice of toppings or an assortment of petite pastries
Fresh Brew® gourmet roasted regular and decaffeinated coffee made exclusively for Continental Airlines or a selection of Chinese specialty teas with your choice of milk or lemon
Enjoy a cup of freshly brewed Emilio Caffè Italian Espresso or Cappuccino available exclusively in BusinessFirst on our 777 and 767 aircraft.
SKYSNACKS™
A selection of light snacks and refreshments
MID-FLIGHT REFRESHMENT
Char siu pork and egg noodle soup with choy sum, shallots and green onions
Cherry linzer cake
Pre-arrival light meal
APPETIZER and warm breads
Fresh seasonal fruit
Assorted breads including cinnamon and crusty rolls and croissants with butter and strawberry preserves
MAIN COURSES
Mushroom Omelette
With broccoli potato gratin, grilled smoked pork loin and turkey sausage patty
Selected Cereal
Served with milk and a banana
Congee
Traditional Chinese rice porridge with prawn, scallop, squid, sliced ginger, scallions and Chinese doughnut
Chocolate
Fresh Brew® gourmet roasted regular and decaffeinated coffee made exclusively for Continental Airlines or a selection of Chinese specialty teas with your choice of milk or lemon
Enjoy a cup of freshly brewed Emilio Caffè Italian Espresso or Cappuccino available exclusively in BusinessFirst on our 777 and 767 aircraft.
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
