Welcome aboard
On today's flight, we offer selections designed by our culinary team uder the guidance of United Airlines' Executive Chef Gerry Gulli, as well as a choice designed by internationally acclaimed chef Charlie Trotter.
To complement your meal, we invite you to pair each course with a wine selected by Doug Frost, one of only three experts in the world to have earned the distinction of being a Master of Wine and a Master Sommelier.
On behalf of United Airlines and the team of safety and service professionals on your flight, I thank you for choosing United and wish you an enjoyable onboard experience.
Alexandria P. Marren
Vice President,
Onboard Service
To Begin
Shrimp, Prosciutto and Vegetable Crudité With tahini lime sauce
Fresh seasonal greens Creamy Garlic or Balsamic Vinaigrette
Main Course
Slowly braised beef short rib With red wine braised cabbage and roasted rosemary potatoes
Saté spiced chicken Vegetarian risotto and herbed asparagus, carrot sauté
Washoku zen selection Appetizers of crabmeat in layered eggs, salmon temari, burdock wrapped in glazed beef, shrimp with fish eggs, seared tuna with wasabi dressing, somen noodles and simmered shiitake mushroom
A main course of broiled sea bass saikyo yaki, shimeji mushroom, ginkgo nut, simmered bamboo shoot, carrot flower served with steamed rice and Japanese pickled vegetables
Served with green tea
Items in this meal may contain traces of MSG.
When making reservations on future flights to and from Japan, you may secure the Japanese meal by pre-ordering.
Dessert
International cheese selection San Joaquin Gold, Le Cabrie
Eli's Key Lime Cheesecake
Midflight snack
Honey roasted turkey with baby swiss cheese Sandwich may be served hot or cold
Assorted sweet and savory treats are available throughout the flight
Hot noodles are available upon request
Prior to arrival
Beef Pastrami with baby swiss cheese on rye Three potato hash
Fresh seasonal fruit plate With creamy yogurt
Featured wines
The wines served aboard United's flights are chosen in consultation with Doug Frost, columnist and author (On Wine, 2001; Uncorking Wine, 1996). Mr. Frost has been nominated for the prestigious James Beard Foundation Award and is one one of three people in the world to hold both the title of Master Sommelier and Master of Wine. Mr. Frost and United Airlines have taken a truly global perspective in selecting wines for your appreciation and enjoyment. A votre santé!
Some of these wines may only be available on selected flights.
Your flight attendant will inform you of today's selections.
Sparkling wine
Iron Horse Brut 2003 Green Valley
Domaine Chandon Étoile Brut NV Napa
White wine
Geyser Peak Winery Sauvignon Blanc 2007 California
Firestone Vineyard Select Chardonnay 2007 Central Coast
Hayman & Hill Reserve Chardonnay 2006 Russian River Valley
Red wine
Andean Vineyards Malbec 2007 Mendoza
Lucas & Lewellen Vineyards "Queen of Hearts" Pinot Noir 2007 Santa Barbara County
Jindalee Circle Cabernet Sauvignon 2007 Southeastern Australia
Sake
Gekkeikan Sake is available on flights to and from Japan
Beverages
Sandeman Founders Reserve Porto will be offered during the main meal's dessert.
Starbucks coffee will be available throughout the flight.
welcome aboard
Thank you for choosing United. Today we are pleased to present you with a menu featuring the freshest seasonal products. We offer full course and lighter options according to the time of day.
To complement your meal, we invite you to pair each course with a wine selected by Doug Frost, one of only three experts in the world to have earned the distinction of being a Master of Wine and a Master Sommelier.
Enjoy!
to begin
Fresh seasonal greens
Balsamic Vinaigrette
main course
Roasted chicken breast with mixed mushroom ragoût
Mashed sweet potatoes and pumpkin, asparagus and red pepper sauté
Beef brisket with braised bean curd sheet and oyster sauce
Golden egg fried rice and stir-fried kailain
Sea Perch Saikyo-Yaki
Hanagata rice with white sesame seeds, simmered shimeji mushroom, bamboo shoot, snow peas, ginkgo nut and carrot flower
dessert
Caramel walnut tart
With vanilla sauce
Today's menu features beef from New Zealand
TPE-NRT (L85)
262C015-3 9/09
----------
Beverages were the same as the on the SFO-NRT flight that I posted above, except that they only offered one choice for the sparkling wine, the Domaine Chandon Étoile Brut NV Napa.
welcome aboard
Thank you for choosing United. Today we are pleased to present you with a menu featuring the freshest seasonal products. We offer full course and lighter options according to the time of day.
To complement your meal, we invite you to pair each course with a wine selected by Doug Frost, one of only three experts in the world to have earned the distinction of being a Master of Wine and a Master Sommelier.
Enjoy!
Alexandria P. Marren
Vice President,
Onboard Service
to begin Lemon shrimp, maple glazed baked ham
Vegetable sushi and pickled ginger
Fresh seasonal greens
Creamy Garlic or Shiso Vinaigrette
main course Pan-seared Filet Mignon with Bordelaise Sauce and mushrooms
Asiago potato pie and green beans with carrots
Grilled Jamaican Chicken with lemon caper sauce
Saffron rice and chunky vegetable ratatouille
Washoku Zen selection
Appetizers of salmon sushi with fish eggs, roasted lime-flavored beef with miso, quick-blanched tuna, broiled salmon, sansho-flavored sweet smelt, seaweed-flavored flounder and somen noodles topped with sweet egg
A main course of barbequed eel kabayaki, shrimp and scallop flavored with sake and seaweed, marinated broiled sea bass, steamed tofu and assorted vegetables served with steamed rice and Japanese pickled vegetables
Served with green tea Items in this meal may contain traces of MSG.
When making reservations on future flights to and from Japan, you may secure the Japanese meal by pre-ordering.
dessert International cheese selection
Red Cheddar, Brie
Eli's passion fruit cheescake
With blueberry-cranberry coulis
prior to arrival Spanish-style eggs with ham, mushroom and cheese
Fresh seasonal fruit plate
With creamy yogurt
Today's menu features beef from Australia.
We apologize if your choice is not available.
Featured wines
The wines served aboard United's flights are chosen in consultation with Doug Frost, columnist and author (On Wine, 2001; Uncorking Wine, 1996). Mr. Frost has been nominated for the prestigious James Beard Foundation Award and is one one of three people in the world to hold both the title of Master Sommelier and Master of Wine. Mr. Frost and United Airlines have taken a truly global perspective in selecting wines for your appreciation and enjoyment. A votre santé!
Some of these wines may only be available on selected flights.
Your flight attendant will inform you of today's selections.
White wine
Geyser Peak Winery Sauvignon Blanc 2007 California
Firestone Vineyard Select Chardonnay 2007 Central Coast
Hayman & Hill Reserve Chardonnay 2006 Russian River Valley
Red wine
Andean Vineyards Malbec 2007 Mendoza
Lucas & Lewellen Vineyards "Queen of Hearts" Pinot Noir 2007 Santa Barbara County
Jindalee Circle Cabernet Sauvignon 2007 Southeastern Australia
Sake
Gekkeikan Sake is available on flights to and from Japan
Beverages
Sandeman Founders Reserve Porto will be offered during the main meal's dessert.
Starbucks coffee will be available throughout the flight.
Help yourself from our range of snacks available for you to enjoy during your flight. For something more substantial, ask your flight attendant for a hot noodle soup.
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. For details of our onboard wines, refer to your Air New Zealand Wine Guide.
New Zealand Sparkling Wine
Offering a wide range of flavours, from rich, full-flavoured and vibrant styles to those which are finer and more delicate. A superb aperitif choice which also suits a wide range of light or moderately flavoured dishes
Champagne
Champagne Laurent-Perrier L-P NV Brut, France
This champagne commences with pristine floral and mineral notes to the aroma. The taste is fresh with expressive flavours from which the fruit progressively emerges. The finish is very long and refreshing. A masterfully crafted wine.
Cocktails
Breeze of Passion Tart cranberry juice and sweet pineapple juice combine wonderfully with 42Below Passionfruit flavoured vodka to create a refreshing tropical inspired cocktail.
On the Fly 42Below Passionfruit vodka, topped with plenty of chilled Champagne and a drizzle of passionfruit syrup makes this crisp, delicious cocktail one for anytime of the day.
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, Export 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, diet lemonade and iced oolong tea.
Hot Drinks
Freshly brewed coffee, Decaffeinated coffee, English Breakfast tea, Hot chocolate, Chamomile tea, Lemon tea, Decaffeinated tea, Darjeeling tea, Earl Grey tea, Peppermint tea, Green tea, Jasmine tea.
NZ39_HKG_LHR_BRUN_MM_209
Last edited by FlyingOnceMore; Oct 9, 09 at 6:49 pm.
Programs: AA 1MM - EXP, BA Silver, BD Silver, SPG Plat, Hilton Silver
Posts: 3,956
Qantas
First Class
London to Hong Kong
May 09
LUNCH
CANAPES
Ham and Swiss Cheese Fritatta
Chilled Vichyssoise
SALAD AND OTHER THINGS
Cream of Sweet Potato Soup with Gremolata
Chinese Style Roast Duck Salad with Black Vinegar Dressing
Salad of King Prawns and Artichokes with Citrus Vinaigrette
LIGHT, VEGETARIAN AND SANDWICH
Seared Halibut with Lemon and Olive Oil Dressing and Steamed Vegetables
Coriander Split Pea Cakes in Coconut Curry with Cumin Pilaf
Big bowl of Broccoli Soup with Ricotta Dumplings*
Stir Fried Lamb in Hoisin Sauce with Asian Vegetables and Glass Noodles*
Our signature Steak Sandwich with Tomato and Chilli Relish
SEARED HALIBUT
Mushroom Soy Sauce, Jasmine Rice and Chinese Cabbage
Herb Butter, Pumpkin and Beans
CORN FED CHICKEN
Rosemary, Pine Nuts and Verjuice with Roast Pumpkin and Spinach
Horseradish Cream and Green Vegetables
PORCINI CRUSTED ABERDEEN ANGUS BEEF FILLET
Herb Butter, Pan Fried Gnocchi and Green Beans
Mushroom Soy Sauce with Fragrant Rice
Horseradish Cream, Spinach and Roast Pumpkin
SIDE SALAD
Salad of Rocket, Red Chard, Mizuna and Baby Spinach with your choice of dressing
Aged Balsamic and Extra Virgin Olive Oil
Fresh Lemon Juice and Extra Virgin Olive Oil
Palm Sugar Vinaigrette
CHEESE
Hand selected blue, soft and hard cheese served with accompaniments
DESSERT
Rhubarb Tart with Crème Anglaise
Assiette of Desserts
Whole or Sliced Seasonal Fruit*
Roskilly Organic Ice Cream Tubs*
PETITS FOURS
A selection of Amedei dark chocolates
Passionfruit Marshmallows*
Miniature Opera Cake*
* Available anytime throughout your flight.
~~~~~~~~~~~~~~~~~~~~~~~~ BREAKFAST
Orange Juice
Apple Juice
Tomato Juice
Sunraysia Pear Liquid Fruit
Sunraysia Mango Liquid Fruit
Berry Energiser Drink
Fresh Fruit Salad
Bircher Muesli
Toasted Muesli
Cereal Selection
Yoghurt and Honey
Banana Bread with Cinnamon Yoghurt and Fresh Strawberries
~~~~~~~~~~~~~~~~~~~~~~~~ HOT BEVERAGES
GIANCARLO COFFEE
Café Latte
Cappuccino
Grinders Decaffeinated
Espresso
Flat White
Long Black
Mocha
Liqueur Coffee
T2 TEA
Experience the beautiful fragrant loose leaf tea bags from around the world, supplied by T2.
English Breakfast – A blend of finest the Sri Lankan full bodied teas produce a rich and well rounded flavour.
Peppermint – A well rounded peppermint flavour captures the sweet essence of all things ‘minty’ with a sweet, cool lingering aroma.
Chamomile – Relax and unwind with this fragrant infusion of sweet golden chamomile flowers.
Sencha – A classic green tea grown in Japan. These beautiful emerald green leaves produce a sweet, smooth grassy flavour.
Lemongrass and Ginger – Zesty and bright lemongrass contrasts the spicy flavour of ginger to create a wild taste sensation.
Other teas are available on request.
HOT CHOCOLATE
WHITE WINE Eileen Hardy Chardonnay 2004
Multi-regional cool climate vineyards
Eileen Hardy OBE, is remembered as the matriarch of on of Australia’s best known winemaking families. Today she is immortalised by the annual release of one of Australia’s great white wines. Carefully crafted from fruit growing in some of Australia’s premium Chardonnay growing regions as well as up and coming areas that show fantastic promise.
Tyrells ‘Vat 1’ Hunter Semillon 2002
Hunter Valley, New South Wales
The Tyrell family arrived in Australia over 150 years ago and have since been proud pioneers of the Australian wine industry. This is a fine example of a true Semillon from a region that produces the best of this delightful varietal. The flavours are typical – lemon and lime rind with some fennel, a little spice and a texture that is lightly chalky and fluffy.
S.C. Pannell Adelaide Hills Sauvignon Blanc 2007
Adelaide Hills, South Australia
Winemaker and current Qantas wine consultant Stephen Pannell made a great name for himself with Hardy’s iconic McLaren Vale reds. He is now doing his own thing and has continued to impress the wine industry. This release shows the diversity of his talent. We see plenty of fresh herb and gooseberry character, but there is also some lifted tropical fruit and delicate hints of citrus.
RED WINE
Geoff Merrill Reserve Shiraz 2002
McLaren Vale, South Australia
This stunning 2002 vintage is comparable to the 1990 and 1998 due to being one of the coolest summers on record for South Australia. Flavour ripeness with optimum natural acidity levels allowed us to produce a wine of great intensity and balance.
Giant Steps Tarraford Vineyard Pinot Noir 2005
Yarra Valley, Victoria
A lovely Pinot Noir. “Highly aromatic, fruit driven bouquet and palate featuring wild cherry, plum and fruit spice; medium-bodied, well balanced, and good oak handling.” James Halliday Australian Wine Companion 2008
Howard Park Cabernet Sauvignon 2001
Margaret River, Western Australia
Howard Park is amongst the top producers in West Australia’s Margaret River region, an area famed for world class cabernet sauvignon and chardonnay. “The nose offers exotic scents of blackberry, tar and earth. A chunky palate of ripe black fruits married to firm tannins and well-judged oak. The finish has an amazing depth of concentration.” Simon Wood, Wine and Spirits – UK
DESSERT WINE
Lillypilly Family Reserve Noble Blend 2002
Riverina, New South Wales
The 2002 is an outstanding sweet wine, deep golden in colour and smelling very complex: floral, honeyed aromas mingle with butterscotch, spices, apricot and mixed citrus peel.
CHAMPAGNE
“My only regret is that I did not drink more Champagne.” Lord Maynard Keynes, on his deathbed.
In celebration of the dynamic region that is Champagne, Qantas is proud to feature a range of Champagne styles in our program from some of the region’s finest and most respected Champagne houses including Charles Heidsieck, Taittinger, Dom Perignon and Krug. From the fresher, more delicate Chardonnay dominant or Chardonnay-exclusive ‘Blanc des Blancs’ styles, through to the weightier, more savoury Pinot Noir-dominant cuvees, our program showcases the diversity and quality for which this region is deservedly famed. Taittinger Comtes de Champagne Blanc de Blancs 1998
Programs: AA 1MM - EXP, BA Silver, BD Silver, SPG Plat, Hilton Silver
Posts: 3,956
Cathay Pacific
First Class
Hong Kong to Seoul
May 09
Dinner
Starters
Smoked duck breast with pear and cherry tomato
Tomato, orange and basil soup
Main Courses
Sauteed sea bass with spring onion, egg fried rice, pak choy and braised mushroom in oyster sauce
Pan-fried beed tenderloin and prawns with red wine thyme sauce, parsley mashed potatoes, asparagus and pumpkin
Mushroom and walnut agnolotti with pancetta bacon, chanterelles and walnut mushroom cream sauce
Cheese and Dessert
Cheese selection
Fresh seasonal fruit
Caramel and fig pudding with vanilla ice cream
Tea and Coffee
Pralines
Drinks
Juices
orange, apple, tomato
Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale
Coffees
freshly brewed coffee, espresso, cappuccino and caffe latte
regular or decaffeinated
Teas
Fuding jasmine silver fur, Anqi supreme Ti Guam Yin, Ceylon
Japanese, Hong Kong style milk tea
organic selection: camomile, earl grey and peppermint Hot Chocolate
Wine List
Champagne
Cuvee William Deutz Brut 1998
This charming champagne is crystal clear with a pale gold hue. The rich aromas of baked apples are followed by hints of preserved ginger and nutmeg. It is pure with complexity, which is the hallmark of the Cuvee William Deutz. This is an ideal wine for matching most of the delicate dished offered onboard.
White Wines:
Vaucher Pere Meursault Premier Cru 2004
Meursault is a large and prosperous village in the Cote de Beaune district of Burgundy’s Cote d’ Or in France. The wine is made from 100% Chardonnay grapes. The 2004 Vaucher Pere Meursault Premieur Cru is rich and balanced. It is flavourful, with almond, hazelnut, mineral-scented characters and a persistent finish. Enjoy the wine with appetisers or any white meat dishes.
Pemberton Reserve Chardonnay 2004
This award winning wine from Western Australia, has a complex array of aromas of tropical fruits, vanilla and hints of buttery note with an attractive creamy texture. It offers persistent ripe fruit flavours and richness, but also with exceptional finesse and balance. Enjoy this wine with seafood or white meat dishes in a cream sauce.
Red Wines:
Chateau Branaire-Ducru 2001, 4eme Cru Classe
Chateau Branaire-Ducru is an elegant Grand Cru wine from Saint Julien of Haut Medoc, Bordeaux. The 2001 vintage offers beautiful aromas of crushed berries and currants, with hints of violets. It is full bodied with lively acidity giving the wine excellent balance. This seductive wine has soft smooth tannins and a long and caressing finish. It goes perfectly with all kinds of red meat and stewed dishes.
Possums Vineyard McLaren Vale Shiraz 2004
The vines for this delicious wine are planted in Blewitt Springs, an elevated sub-region of McLaren Vale, South Australia. The 2004 Possums Vineyard Shiraz has dark purple and vibrant violet hues. It displays intense aromas of blackberry and raspberry, which marry beautifully with the spiciness of the oak. It is full bodied and well structured with supple tannins. This wine matches well with stews and also many Chinese dishes.
Terrabianca “Campaccio Riserva” Toscana IGT 2004
This wine is produced from 50% Sangiovese and 50% Cabernet Sauvignon grapes. It offers aromas of red fruits, roasted coffee and liquorice with a touch of vanilla note. It is very rich on the palate and silky, with sweet tannins. A delicious wine that goes well with most meat dishes.
Port:
Ramos Pinto Quinta de Ervamoira 10 Year Old Tawny Port
Prodcued form grapes grown in the vineyard Quinta da Ervamoira, this tawny offers all the maturity of an aged wine while still displaying the vigour of youth. It is smooth and full bodied, with aromas and flavours of apricot and plum balanced with vanilla scents from the aged casks.
Aperitifs and Cocktails:
Campari, Martini Rosso, Martini Extra Dry, Tio Pepe Sherry, Harveys Bristol Cream Sweet Sherry, Gordons Dry Gin, Stolichnaya Russian Vodka, Bloody Mary, Screwdriver
Whiskies:
Chivas Regal 12 Years Old, Johnnie Walker Blue Label, Canadian Club, Gentleman Jack Bourbon, Glenfiddich Ancient Reserve Single Malt Whisky
CX Signature Drinks:
Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink
with honey and fresh lemon juice and a hint of rose water.
Cloud Nine
A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour.
Programs: AA 1MM - EXP, BA Silver, BD Silver, SPG Plat, Hilton Silver
Posts: 3,956
Cathay Pacific
Business Class
Seoul to Hong Kong
May 09
Lunch
Starters
Marinated smoked salmon with feta and vegetable salsa
Seasonal salad served with honey and mustard lime dressing
Main Courses
Beef tenderloin with black pepper sauce potato gratin and broccoli
Deep-fried cod fish with hot and sour sauce, fried rice with pepper, broccoli and Chinese cabbage in oyster sauce
Korean style chicken brochette with steamed rice and stir-fried vegetables
Cheese and Dessert
Cheese selection
Fresh seasonal fruit
Cherry cheesecake
Tea and Coffee
Pralines
*Kimchi and Korean Condiments are available for the Korean Style entrée.
Drinks
Juices
orange, apple, tomato
Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale
Coffees
freshly brewed coffee, espresso, cappuccino and caffe latte
regular or decaffeinated
Teas
Hong Kong style milk tea
Ceylon, Japanese, jasmine
organic selection: camomile, earl grey and peppermint
Hot Chocolate
Wine List
Champagne
Billecart-Salmon Brut Champagne
The house of Billecart-Salmon, founded in 1818, is one of the few to remain family owned. The grapes of this cuvee come from the very best vineyards in Marne. The aromas are of ripe pears with a delicate touch of cut hay. It offers fine freshness with an elegant fruity flavour, leaving a clean fresh taste in the mouth.
White Wines:
Aujoux Vire Clesse 2006
Vire-Clesse is located about 15 kilometres north of Macon, the recent village appellation from the Macon region, Burgundy. The 2006 Aujoux Vire Clesse is a delightful pale, shimmering straw colour, which offers an intense nose with a touch of honey and hawthorn. The palate is rich and supple with a pleasant fresh crisp finish. It is an ideal aperitif as well as an excellent accompaniment to seafood dishes.
Trinity Hill Sauvignon Blanc 2008
This award winning wine is produced in Hawkes Bay, New Zealand. The aroma of gooseberries is distinctive with gentle notes of citrus, passion fruit and nectarine. It is fresh and zingy with notes of minerals. Enjoy this delicious wine with seafood or fish dishes.
Red Wines:
Grace Vineyard Deep Blue 2006
Grace Vineyard is situated in the centre of the Shanxi Province in China. It is a blend of Cabernet Sauvignon, Cabernet Franc and Merlot grapes. Deep Blue exhibits a deep purple-red colour, with enticing aromas of dark berry fruits, tobacco and subtle oak. It has soft ripe tannins, a long finish and is best enjoyed with meat and game dishes.
Chateau De Mercey Bourgogne Hautes Cotes de Beaune 2005
This delicious wine is made from 100% Pinot Noir grapes, from Cote de Beaune, Burgundy, France. It has aromas of red and black berries with notes of toast and spices, and offers ample fruity flavours. It matches very well with red meat, poultry and rich cheese.
Port:
Dow’s Late Bottled Vintage Port 2003
This wine is sourced from the same vineyards that in exceptional years produce Dow’s renowned Vintage Ports. It is aged solely in oak casks and bottled 5 to 6 years after the harvest. It is a full rich Port with spicy fruit flavours and an elegant aromatic nose, well rounded on the palate and has the traditional Dow’s drier finish. This makes it one of the finest Late Bottled Vintage Ports available.
Aperitifs and Cocktails:
Gin, Rum, Vodka, Martini Rosso, Martini Extra Dry, Campari, Sweet and Dry Sherry, Bloody Mary, Screwdriver
Whiskies:
Chivas Regal 12 Years Old, Johnnie Walker Gold Label, Jack Daniel’s, Canadian Club
CX Signature Drinks:
Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink
with honey and fresh lemon juice and a hint of rose water.
Cloud Nine
A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour.
Programs: AA 1MM - EXP, BA Silver, BD Silver, SPG Plat, Hilton Silver
Posts: 3,956
Cathay Pacific
First Class
Hong Kong to New York
May 09
Menu
Dinner
Caviar, Balik & Champagne
Caviar and Balik salmon “Tsar Nicolaj” with Krug grande cuvee
Starters
Leek and Potato Soup
Roasted lamb loin with Mesclun salad and tzatziki dressing
Main Courses
Pan-fried barramundi with saffron cream sauce, potatoes and roasted vegetables
Braised veal agnolotti with roasted garlic and red wine sauce
Chinese Favourites
Double boiled soup with chicken, winter melon and pearl barley
Cold plate – marinated cuttlefish with chilli vinegar and Szechuanese cucumber salad
Braised pork ribs with vegetables and hot chilli
or
Stir-fried beed with enoki mushroom
Served with steamed jasmine rice and Chinese vegetables
Cheese and Dessert
Shropshire Blue, Tilsit Royalp, Reblochon, Camembert Le Pere Alexandre
Fresh fruit consomme
Raspberry cream with golden raspberry
Warm hazelnut cake with chocolate ice cream and vanilla sauce
Black sesame soup dessert
Tea and Coffee
Pralines and Cookies
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Snacks
Plain congee with garnishes
Beef and mushroom pie with salad and tomato concasse
Ice Cream (Hagen Daz)
From out series of classic Signature dishes
Shrimp wontons in noodle soup
Roasted duck in rice vermicelli soup
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Refreshment
Starter
Fresh seasonal fruit
Main Courses
Braised veal osso bucco on pappardelle with gremolata and mixed vegetables
Pan-seared prawns with lemon saffron risotto, tomato concasse and vegetables
Chinese Favourites
Hunanese chicken with chilli and vinegar sauce, steamed jasmine rice and stir-fried broccoli
Cheese and Dessert
Bavarian Blue, Gruyere, Arenenberger, French Brie
Old fashioned lemon tart with crème fraiche
Tea and Coffee
Pralines
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Drinks
Juices
orange, apple, tomato
Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale
Coffees
freshly brewed coffee, espresso, cappuccino and caffe latte
regular or decaffeinated
Teas
Fuding jasmine silver fur, Anqi supreme Ti Guam Yin, Ceylon
Japanese, Hong Kong style milk tea
organic selection: camomile, earl grey and peppermint
Hot Chocolate
Wine List
Champagne
Krug Grande Cuvee Champagne
Made from the finest wines from the Marne district of Champagne, Krug Grande Cuvee is known throughout the world for its unique qualities of elegance, fine mousse and distinctive flavour. Skilful blending under the personal control of Henri Krug makes the Grande Cuvee an exceptionally harmonious champagne in the unique Krug style.
White Wines:
Cuvasion Estate Selection Chardonnay Napa Valley Carneros 2004
The 2004 Cuvasion Estate Selection Chardonnay has a fabulous nose with layers of tropical fruits. The palate is succulent, rich and plush with notes of close, white peach and key lime. This is a beautiful wine with a delightful combination of rich fruits and a bright beam of acidity and a long persistent aftertaste. It makes an excellent accompaniment to white meat dishes.
Bouchard Pere & Fils Meursault Les Clous 2005
Meursault is a large village located in the southern part of the Cote de Beaune, Burgundy, France, which produces some of the best Chardonnay wine in the world. The 2005 Bouchard Pere & Fils Meursault Les Clous possess a stony, mineral nose allied to pithy citrus fruit, whilst the palate has a bright fresh acidity to complement the supple, honeyed fruits with a light touch of oak. It is pure with a silky structure. Fish and poultry dishes with a cream sauce will pair wonderfully with this wine.
Red Wines:
Possums Vineyard McLaren Vale Shiraz 2004
The vines for this delicious wine are planted in Blewitt Springs, an elevated sub-region of McLaren Vale, South Australia. The 2004 Possums Vineyard Shiraz has dark purple and vibrant violet hues. It displays intense aromas of blackberry and raspberry, which marry beautifully with the spiciness of the oak. It is full bodied and well structured with supple tannins. This wine matches well with stews and also many Chinese dishes.
Felipe Rutini Reserve Malbec 2006
Felipe Rutini Reserve Malbec is made from the best grapes from vines which are up to 65 years old, grown in San Carlos, Mendoza, Argentina, at 1000 metres above sea level. The 2006 vintage has a concentrated nose with notes of wild berries, tobacco and vanilla. The palate is full, with rich black fruit flavours and a long, lingering finish and a touch of black pepper. This rich complex wine could be enjoyed with red meat dishes.
Chateau Lynch Bages 2001
The 2001 Chateau Lynch Bages is a ruby garnet in colour. It is pure and lush with aromas of black olives, cedar, blackcurrant and liquorice. This seductive wine is full-bodied with soft tannins, an excellent accompaniment to roast beef, braised lamb and numerous Chinese dishes.
Port:
Ramos Pinto Quinta de Ervamoira 10 Year Old Tawny Port
Prodcued form grapes grown in the vineyard Quinta da Ervamoira, this tawny offers all the maturity of an aged wine while still displaying the vigour of youth. It is smooth and full bodied, with aromas and flavours of apricot and plum balanced with vanilla scents from the aged casks.
Aperitifs and Cocktails:
Campari, Martini Rosso, Martini Extra Dry, Tio Pepe Sherry, Harveys Bristol Cream Sweet Sherry, Gordons Dry Gin, Stolichnaya Russian Vodka, Bloody Mary, Screwdriver
Whiskies:
Chivas Regal 12 Years Old, Johnnie Walker Blue Label, Canadian Club, Gentleman Jack Bourbon, Glenfiddich Ancient Reserve Single Malt Whisky
CX Signature Drinks:
Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink
with honey and fresh lemon juice and a hint of rose water.
Cloud Nine
A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour.
Programs: AA 1MM - EXP, BA Silver, BD Silver, SPG Plat, Hilton Silver
Posts: 3,956
American Airlines
Business Class
New York to London
May 09
Brunch
To Start
Your choice of juices
Orange, Apple, Tomato
A selection of fine traditional and herb teas
Fresh seasonal fruit
Yoghurt
Cereal served with seasonal berries
Breakfast Breads
As assortment of warm breads
Main Course Cheese Omelette
Monterey Jack cheese and pepper omelette with pomodoro sauce, sautéed mushrooms, potato croquette and sun-dried tomato basil turkey sausage
While Wheat Pancakes
Golden brown pancakes offered with scrambled eggs and potato cake with blueberry sauce
Chicken Quesadillas
Flour tortillas filled with chicken and smoked Gouda served with sautéed bell pepper and onions
~~~~~~~~~~~~~~~~~~~~~~~~~~ Mid-Flight Snack
Basil caciotta and white cheddar cheese accompanied by seasonal grapes
~~~~~~~~~~~~~~~~~~~~~~~~~~
Light Meal
To Start
Warm mixed nuts
Bread Basket
Assorted gourmet breads
Main Course Ham and Swiss Cheese Croissant
A savoury croissant filled with ham and Swiss cheese accompanied by roasted asparagus, hearts of palm, zucchini and bell peppers
Bulgur Wheat Salad
Cracked wheat kernels with scallops and mussels accompanied by roasted vegetable slaw
Dessert
Citrus carrot cake
We invite you to enjoy your choice of traditional and herb teas
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Champagne
Pommery Brut Champagne
Founded in the 1830’s, Pommery is recognised as one of the Grande Marque vintners in the renowned Champagne region of France. This dry, white sparkling wine of crisp tartness and savoury toasted apple bouquet is considered by many to be the epitome of fine Champagne, earning four starts in Decanter magazine.
White Wines
Joseph Drouhin Rully Chardonnay
In the southern part of the Cote d’Or lie the vineyards of Rully. As in the rest of Burgundy, the continental climate, with its warm summer and mild fall, is very favourable to the good maturity of grapes. Rully is a delicious white Burgundy wine which resembles the whites from the Cote de Beaune: a luminous, golden green colour, a toasty, fruity nose, a refined, elegant body
with floral and cinnamon notes.
Groom Lenswood Sauvignon Blanc, Adelaide Hills, Australia
Australia has suffered many years with a drought, but the Lenswood estate vineyard in the Adelaide Hills has a long growing season and soil that retains water well. The Groom family achieved a tiny but excellent quality harvest last year. The wine is mouth-watering with crisp acidity, tropical aromas and a bright palate. It is a superb wine with shrimp, smoked salmon, salads and Asian cuisine.
Red Wines
Fontanafredda Barbera Briccotondo
This wine is deep rustic red in colour with an aromatic, spicy nose of red fruits and damsons. It is medium-bodied and soft, with balancing structure to the blackberry and morello cherry flavours, finishing rounded and supple with a hint of liquorice.
Wattle Creek Shiraz, Alexander Valley
Alexander Valley is famous for producing delicious, generous red wines. Aussie winemaker Michael Scholz has added the Australian strength of style, and the results if a magnificent wine with hearty fruit and spice, in a balanced package. Enjoy this Shiraz with red meats, bold chicken dishes and cheese.
Sherry
Emilio Lustau Sherry
Phoenician traders founded a frontier settlement called Shera on the Mediterranean coast. Following Roman and Moorish occupation it became the Spanish Jerez de la Fontera, now known as the Sherry region. Lustau medium Sherry is a hearty aperitif wine, amber in colour, specially fermented and continually blended through decades of ageing to achieve the nutty caramel flavours.
Dessert Wine
Graham’s Vintage Port
Founded in 1820, W. & J. Graham & Co. maintains its place as one of the most prestigious names in Port wines. Careful decanting results in a brilliantly clear and sweet ruby red dessert wine of unequalled charm. Grahams’ Vintage Port fulfils its rich heritage with bold brambleberry and plum flavours slowly mellowed to a satin texture.
Pre-Arrival Beverage
Chilled sparkling water with a fresh citrus garnish.
Programs: AA 1MM - EXP, BA Silver, BD Silver, SPG Plat, Hilton Silver
Posts: 3,956
American Airlines
Business Class
London to New York
July 09
Dining Service
To Start
Warm Nuts
Appetizer
Smoked sesame salmon and cucumber roll, accented by a Thai sweet chilli sauce
Salad
Fresh seasonal greens and an assortment of fresh vegetables offered with blue cheese dressing or Sapori d’Arte olive oil and balsamic vinegar
Bread Basket
Assorted gourmet breads
Main Course
Beef Fillet
Seared fillet of beef served with porcini mushroom butter and bordelaise sauce, diced yellow peppers, haricots verts, baby carrots and olive oil potatoes
Chicken Provencal
Herbed breast of chicken Provencal accented by a wild mushroom reduction, served with green beans and wild rice
Parsley Cheese Crusted Salmon
Parsley cheese crusted salmon served with Riesling sauce, onion, bell pepper and risotto timbale
Rigatoni with Cream Sauce
Rigatoni pasta enhanced by a rich cream sauce garnished with pine nuts
Dessert
A scoop of Ben&Jerry’s mint chocolate chunk ice cream
Or
A selection of gourmet cheeses offered with fresh seasonal fruit and assorted crackers
To Finish
Assorted Lindt chocolates
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Light Meal
Select From
Uno’s Four Cheese and Pesto Pizza
A traditional deep-dish pizza with a mozzarella, Muenster, Romano and feta cheese blend, basil pesto and plum tomatoes accompanied by a green salad
Turkey Sandwich
Sliced turkey breast served warm on a kalamata olive ciabatta roll topped with Swiss cheese and roasted eggplant coated in tomato sauce, accompanied by a green salad with olive oil vinaigrette
Dessert
Blackberry currant mousse cake
~~~~~~~~~~~~~~~~~~~~~~~~~
Champagne
Pommery Brut Champagne
It was in 1858 that Madame Louise Pommery took over the reigns of the newly formed Champagne house and began the arduous task of building the historic estate that one sees today. Chardonnay grapes from the Cote des Blancs are the primary contributors to this lively and fresh Champagne that is remarkably smooth with a soft and delightful “mousse” that never wanes on the palate. Very versatile, pairing well with many light dishes.
White Wines
Lageder “Riff” Pinot Grigio delle Venezie DOC
Alois Lageder is a fourth generation winemaker and winery owner who has been a prime innovative force in northeast Italy, the country’s primary source for high-quality white wines. This highly rated wine is grown in soil composed of dolomite, or ancient ocean fossil deposit limestone. The German name for reef is Riff and it refers to the wonderful dry, mineral flavours in this bright citrus wine. Nothing is better with any kind of shellfish, fish, salads and white meats.
Wegeler Estate Riesling
A melody of citrus notes – orange, grapefruit and lime – combines with apricot and minerals to form this crisp, sweet wine. Riesling is incredibly food flexible and will enhance a variety of pasta, fish and white meat entrees.
Red Wines
Domaine Cazes, L’Ostal Cazes Estibals, Minervois
Chateau Lynch-Bages of Bordeaux enjoys an almost cult status thanks to the hard-working Jean Michel Cazes, who decided to bring his golden touch to the Languedoc in 2002. This expressive blend of Grenache, Syrah, Mourvedre and Carignan makes for an intense wine of raspberry and pomegranate fruit on the nose. On the palate, the tannins are present in very fine structure and accompanied by an understated oakiness. Strong-flavoured meat dishes, cheese and pastas are great partners.
Joseph Drouhin Beaune 1er Cru Pinot Noir
The Drouhin family has graced the viticulture and winemaking scene in Burgundy since the 1880s. Joseph Drouhin, the modern patriarch, has not handed over the reigns to the younger Drouhin generation. Joseph also became part of the Oregon Pinot Noir boom in the 80s. Our Drouhin Beaune Premier Cru selection has very refined tannins, making the wine approachable and elegant. Fresh grilled salmon and grilled poultry are terrific matches with this wine.
Sherry
Emilio Lustau Sherry
Phoenician traders founded a frontier settlement called Shera on the Mediterranean coast. Following Roman and Moorish occupation it became the Spanish Jerez de la Fontera, now known as the Sherry region. Lustau medium Sherry is a hearty aperitif wine, amber in colour, specially fermented and continually blended through decades of ageing to achieve the nutty caramel flavours.
Dessert Wine
Graham’s Vintage Port
Founded in 1820, W. & J. Graham & Co. maintains its place as one of the most prestigious names in Port wines. Careful decanting results in a brilliantly clear and sweet ruby red dessert wine of unequalled charm. Grahams’ Vintage Port fulfils its rich heritage with bold brambleberry and plum flavours slowly mellowed to a satin texture.
Pre-Arrival Beverage
Chilled sparkling water with a fresh citrus garnish.
Programs: AA 1MM - EXP, BA Silver, BD Silver, SPG Plat, Hilton Silver
Posts: 3,956
Cathay Pacific
First Class
New York to Vancouver
July 09
Supper
Starters
Marinated scallops with ratatouille and pesto
Pumpkin soup
Mesclun salad with marinated goat cheese, herb olive oil and balsamic vinegar
Main Courses
Seared beef tenderloin with cipollini onion sauce, crispy potatoes, sautéed spinach and young carrots
Asparagus risotto with red pepper confit
Chinese Favourites
Double boiled ginseng with black chicken soup
Cold plate – shredded marinated bean curd with carrots
Stir-fried chicken with sea cucumber
Or
Stir-fried shrimp, scallop and conch meat with ginger and spring onion
Served with steamed jasmine rice, kalian with black mushroom and carrots
Braised beef brisket in noodle soup with choy sum
Snack
Warm ciabatta with ham, mozzarella and arugula
Cheese and Dessert
Brie, Stilton, Taleggio, Man Chego
Chocolate banana cake with raspberry sauce
Tea and Coffee
Pralines and Cookies
Drinks
Juices
orange, apple, tomato
Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale
Coffees
freshly brewed coffee, espresso, cappuccino and caffe latte
regular or decaffeinated
Teas
Fuding jasmine silver fur, Anqi supreme Ti Guam Yin, Ceylon
Japanese, Hong Kong style milk tea
organic selection: camomile, earl grey and peppermint
Hot Chocolate
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wine List
Champagne Champagne Amour De Deutz, Blanc de blanc 1999 Were servig Krug though!
This elegant Champagne is crystal clear with pale gold tinges. It is delicate, with subtle notes of white flowers, citrus fruits, fresh almonds and vanilla pods. The 1999 Amour De Deutz has a delicious lengthy finish, which reflects the excellent quality of the Chardonnay grapes in this fine vintage. It is a perfect aperitif as well as an excellent accompaniment to caviar and lobster, prawn or fish dishes.
White Wines:
Cuvasion Estate Selection Chardonnay Napa Valley Carneros 2004
The 2004 Cuvasion Estate Selection Chardonnay has a fabulous nose with layers of tropical fruits. The palate is succulent, rich and plush with notes of close, white peach and key lime. This is a beautiful wine with a delightful combination of rich fruits and a bright beam of acidity and a long persistent aftertaste. It makes an excellent accompaniment to white meat dishes.
Bouchard Pere & Fils Meursault Les Clous 2005
Meursault is a large village located in the southern part of the Cote de Beaune, Burgundy, France, which produces some of the best Chardonnay wine in the world. The 2005 Bouchard Pere & Fils Meursault Les Clous possess a stony, mineral nose allied to pithy citrus fruit, whilst the palate has a bright fresh acidity to complement the supple, honeyed fruits with a light touch of oak. It is pure with a silky structure. Fish and poultry dishes with a cream sauce will pair wonderfully with this wine.
Red Wines:
Possums Vineyard McLaren Vale Shiraz 2004
The vines for this delicious wine are planted in Blewitt Springs, an elevated sub-region of McLaren Vale, South Australia. The 2004 Possums Vineyard Shiraz has dark purple and vibrant violet hues. It displays intense aromas of blackberry and raspberry, which marry beautifully with the spiciness of the oak. It is full bodied and well structured with supple tannins. This wine matches well with stews and also many Chinese dishes.
Felipe Rutini Reserve Malbec 2006
Felipe Rutini Reserve Malbec is made from the best grapes from vines which are up to 65 years old, grown in San Carlos, Mendoza, Argentina, at 1000 metres above sea level. The 2006 vintage has a concentrated nose with notes of wild berries, tobacco and vanilla. The palate is full, with rich black fruit flavours and a long, lingering finish and a touch of black pepper. This
rich complex wine could be enjoyed with red meat dishes.
Chateau Lynch Bages 2001
The 2001 Chateau Lynch Bages is a ruby garnet in colour. It is pure and lush with aromas of black olives, cedar, blackcurrant and liquorice. This seductive wine is full-bodied with soft tannins, an excellent accompaniment to roast beef, braised lamb and numerous Chinese dishes.
Port:
Ramos Pinto Quinta de Ervamoira 10 Year Old Tawny Port
Prodcued form grapes grown in the vineyard Quinta da Ervamoira, this tawny offers all the maturity of an aged wine while still displaying the vigour of youth. It is smooth and full bodied, with aromas and flavours of apricot and plum balanced with vanilla scents from the aged casks.
Aperitifs and Cocktails:
Campari, Martini Rosso, Martini Extra Dry, Tio Pepe Sherry, Harveys Bristol Cream Sweet Sherry, Gordons Dry Gin, Stolichnaya Russian Vodka, Bloody Mary, Screwdriver
Whiskies:
Chivas Regal 12 Years Old, Johnnie Walker Blue Label, Canadian Club, Gentleman Jack Bourbon, Glenfiddich Ancient Reserve Single Malt Whisky
CX Signature Drinks: Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink
with honey and fresh lemon juice and a hint of rose water.
Cloud Nine
A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour.
Programs: AA 1MM - EXP, BA Silver, BD Silver, SPG Plat, Hilton Silver
Posts: 3,956
British Airways
First Class
Vancouver to London
July 09
The Menu
Dinner
Starters
Vodka smoked salmon and prawns
Warm goat’s cheese tart with tomato galette
Wild mushroom bisque with truffle foam
Fresh salad leaves with your choice of balsamic vinaigrette or creamy peppercorn dressing
Main
New Zealand lamb with herb mustard crust, port jus, lentil ragout and asparagus
Atlantic halibut with creamed leek and spinach
Murgh masala with stir-fried okra and cumin rice
Rice noodle and vegetable salad with Alberta beef tenderloin medallions marinated in Korean bulgogi sauce
Dessert
Lemon curd tart with raspberry sauce
Warm apple and pear flan with vanilla sauce or vanilla ice cream
Cheese Plate
Camembert – A classic unpasteurised French cow’s milk cheese from the Normandy region, Camembert features a creamy texture with full flavour.
Cheddar – A full flavour and buttery texture are hallmarks of this classic cheese.
English Stilton – Stilton is an English, cow’s-milk, semi-hard, blue, unpressed cheese with a natural brushed rind.
A basket of fresh fruit
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Snacks
Penne pasta with Mozzarella and Neapolitan sauce
A selection of biscuits
A selection of cheese and fruit
Beverages
Twinings Teas – Traditional English Breakfast, Darjeeling, Earl Grey or Pure Green
Twinings Fruit and Herb Infusions – Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla
Coffee – Freshly roasted and ground, decaffeinated, espresso or cappuccino
Pralines and Cookies
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Breakfast
Starters
Chilled Fruit Juice
An energising fruit smoothie
A selection of yoghurts
A selection of cereals
Fresh seasonal fruit plate
Bakery
A wide selection of breakfast pastries and rolls
Main
Scrambled eggs, bacon, bangers, mushrooms, tomato and roast fingerling potatoes
Cheese omelette
Pancakes with blueberry compote
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Drinks
Wines
Aperitif
A sparkling aperitif combining Crème de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail.
Champagne
Pol Roger Brut 1999, Vintage Champagne
Pol Roger, founded in Epernay in 1849, is one of the truly great names of Champagne and is one of the very few proudly independent family houses left. They reserve their Vintage declarations for those rare years in which all the climatic and winemaking conditions come together in complete harmony. This wine is a blend of Pinot Noir, which contributes intensity of flavour and body, and Chardonnay, which provides fragrance, delicacy and finesse. This is a real treat.
OR Bollinger La Grande Annee 1999
Founded in 1829 in the village of Ay, Bollinger is one of the great names of Champagne – synonymous with the finest quality. This wine is sheer class – rich, complex, intense and rounded. Powerful flavours of toasted nuts, wild fruits and crème brulee abound, balanced by a lively acidity. La Grande Annee is Bollinger’s prestige cuvee and is only made when an exceptional vintage occurs.
White
Billaud-Simon Chablis Premier Cru Les Vaillons 2006
Very aromatic with white flowers and a touch of honey on the nose. This state-of-the-art winery allows careful temperature control and this, together with the lengthy lees maturation, results in the finest and most concentrated unoaked Chablis. It is already delicious.
Pazo Senorans Albarino 2007, Rias Baixas
Until recently this style of delightfully crisp, dry white wine was one of Spain’ 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. Bodegas Pazo de Senorans is undoubtedly one of the region’s star performers – this wine has aromas of white peach and pear, whole the palate has lively, lemony freshness, a hint of spice and a very good weight.
OR Weingut Brundlmayer Gruner Veltliner Kamptaler Terrassen 2007
Gruner Veltliner, Austria’s signature white wine grape, is increasingly fashionable in top restaurants on both sides of the Atlantic. Like Chardonnay with herbs and spices, Gruner has the body to stand up to food but is refreshing enough to drink as an aperitif.
Hahn SLH Pinot Gris 2007
This Pinot Gris is a ripe, aromatic, fairly full-bodied California white with opulent peach and tropical fruit notes and some honeysuckle overtones. The wine comes just from the Lone Oak Vineyard in Santa Lucia Highlands (SLH), an area on the western hillside of the Salinas Valley in Monterey. The Highlands was granted AVA status in 1992, and Nicky Hahn, owner of Hahn Estates, played a key role in this.
Red
Chateau Batailley 2002 Pauillac
This wine is a classic ref Bordeaux from a vintage that is maturing nicely. It is very dry and deep ruby colour, with elegant blackberry and truffle flavours, and cigar box notes.
Chateau d’Esclans Rose 2006, Cotes de Provence
Sacha Lichine used to strut his stuff as the owner of Chateau Prieure-Lichine, one of Bordeaux’s top estates. But since 2006 he has been in Provence – and what a good job he’s doing. At Chateau d’Esclans he found a patch of eighty-year-old Grenache vines and is making a superb range of roses from them. The lovely pale colour hides a wine of real depth and concentration that is packed full of fruit.
Saintsbury Carneros Pinot Noir 2006
Saintsbury makes some of the most “European” California pinot. This answer to red Burgundy was grown in the Carneros AVA, just north of the San Francisco Bay, where cooling breezes off the Pacific Ocean couple with shallow clay soils to provide a perfect environment for growing fine Pinot Noir.
Dessert
Chateau Coutet 1998, Premier Cru Classe, Sauternes-Barsac
Chateau Coutet is one of the oldest estates in Sauternes and prides itself on its exalted history – its buildings date from the end of the thirteenth century. The winemaking follows the same painstaking traditions – grapes are not harvested in bunches but individual berries are picked, as they are ready. The harvesters have to go through the vineyards numerous times and a harvest can last several weeks. The result is a sumptuously sweet wine that combines superbly with the expensive French oak in which it matures.
Warre’s 1992 Colheita Tawny Port
Complex, sweet, nutty flavours offer an admirable after-dinner glass.
Spirits, Digestifs and Liqueurs
Gonzalez Byass Sherries
Smirnoff Black Label Vodka
Tanqueray No. Ten Gin
Johnnie Walker Blue Label Scotch Whisky
The Glenlivet 18-year-old Single Malt Whisky
Woodford Reserve Kentucky Whiskey
Camus XO Cognac
Soft Drinks
A selection of traditional and modern drinks
Programs: AA 1MM - EXP, BA Silver, BD Silver, SPG Plat, Hilton Silver
Posts: 3,956
British Airways
First Class
London to Muscat
August 09
Dinner
Starters
Shawn Hill’s English asparagus with pea and basil dressing and shaved Pecorino
Warm chicken and sun dried tomato ravioli with wilted baby spinach and lemon cream sauce
Cream of sweetcorn soup
Fresh summer salad French dressing or orange and tarragon cream dressing
Main
Harissa-coated rump of lamb with spicy potato and tomato fondue
Catch of the Day – Roast cod with brown shrimp and dill sauce
Seared filler steak with Choron sauce, matchstick chips, watercress and herb-crusted field mushroom
Nicoise-style summer vegetable salad
Dessert
Eton mess with shortbread biscuits and raspberry coulis
Chocolate and orange cadeau with Seville orange syrup
Cheese Plate
Fleur du Maquis – Also known as Brindamour, this cheese is encrusted with dried herbs
Traditional Normandy Camembert – An unpasteurised cow’s milk cheese, Camembert features a creamy texture with a full flavour
Gevrik – Made in Cornwall, England, Gervik is an award-winning goat’s milk cheese with a soft texture and a mild flavour
St-Nectaire – This un pasteurised cheese features a soft, supple texture and earthy, fruity flavour
A basket of fresh fruit
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Snacks
Chicken tikka masala with lemon rice
Smoked haddock kedgeree cakes with celeriac remoulade
A selection of biscuits
A selection of cheese and fruit
Beverages
Twinings Teas – Traditional English Breakfast, Darjeeling, Earl Grey or Pure Green
Twinings Fruit and Herb Infusions – Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla
Coffee – Freshly roasted and ground, decaffeinated, espresso or cappuccino
Chocolates
Drinks
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
English Afternoon Tea
Snacks
A selection of sandwiches featuring –
Smoked mackerel with horseradish dressing
Char-grilled Mediterranean vegetables with basil soft cheese
Chicken with mayonnaise
Free-range egg with baby watercress
Patisserie
Plain or fruit scones served warm with clotted cream and strawberry jam
Chocolate éclair, cherry tartlet, lemon drizzle cake and chocolate brownie
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wines
Aperitif
A sparkling aperitif combining Crème de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail.
Champagne
Pol Roger Brut 1999, Vintage Champagne
Pol Roger, founded in Epernay in 1849, is one of the truly great names of Champagne and is one of the very few proudly independent family houses left. They reserve their Vintage declarations for those rare years in which all the climatic and winemaking conditions come together in complete harmony. This wine is a blend of Pinot Noir, which contributes intensity of flavour and body, and Chardonnay, which provides fragrance, delicacy and finesse. This is a real treat.
OR Bollinger La Grande Annee 1999 (were serving 2000 though)
Founded in 1829 in the village of Ay, Bollinger is one of the great names of Champagne – synonymous with the finest quality. This wine is sheer class – rich, complex, intense and rounded. Powerful flavours of toasted nuts, wild fruits and crème brulee abound, balanced by a lively acidity. La Grande Annee is Bollinger’s prestige cuvee and is only made when an exceptional vintage occurs.
White
Meursault Clos De Meix Chavaux 2007, Burgundy, France
A rich dry white Burgundy with a complex nutty flavour and crisp apple finish. A third of this wine has been aged in new oak to give it a delicate creaminess to the palate. The Burgundy village of Meursault is the home of some of the most famous white wines in the world. The 2007 vintage was saved by a glorious autumn that created fresh wines of longevity and style.
Amayna Sauvignon Blanc 2007, Leyda Valley, Chile
Amanya is a family-owned property founded by the Garces family in the San Antonio-Leyda Valley. One of only two wineries in the valley, Amanya was launched from the 2003 harvest. It has a very modern, gravity-flow winery set in a sheltered valley between coastal mountain range and the Pacific Ocean, just fourteen kilometres from the sea. The cooling breezes from the sea make this a perfect site for Sauvignon Blanc. Crisp and dry, with tropical fruit and ripe citrus flavours, it is well-balanced and fuller than most Sauvignons, and has a fresh citrus finish.
OR Lindberg Reserve Gruner Veltliner 2007, Kremstal
Austria’s signature white grape variety, Gruner Veltliner, is extremely fashionable with high-flying sommeliers the world over, and the 2007 is drinking very well now. Full-bodied, aromatic and dry, this wine has hints of herbs and white pepper
Orlando Saint Hilary Chardonnay 2006, Padthaway, Australia
Flagship Australian Chardonnays such as this one have slimmed down enormously over the past few years. From South Australia’s cooler region of Padthaway, this wine is surprisingly elegant with rewarding richness and just a hint of oak. It brings lift and life, and it is very appetising, with great balance and complexity. You could keep on returning to this wine.
Red
Chateau Trotte Vieille 2002, Saint-Emilion
A Grand Cru Classe, this wine is rich and velvety with a hint of ink and juicy fruit on the palate. A relatively easy wine, with very fine, chalky tannins on the finish and a texture that is user-friendly, but with potential. Full, sweet and lip-smacking.
Clos de I’Oratoire des Papes, Chateanueuf-du-Pape, 2006
A rich cocktail of a wine from a lovely, juicy vintage for the southern Rhone. A deep purplish-red in colour, the wine has a complex nose full of spicy, red-berry aromas and a hint of dried fruit.
Saint Clair Pioneer Block 4 Sawcut Pinot Noir 2007, Marlborough, New Zealand
This elegant Pinot Noir from one of New Zealand’s most celebrated winemakers shows a round, full palate with well-balanced acidity and abundant ripe tannins. Aging in new French barrels provides warm, savoury notes leading to a full, lingering finish.
Dessert
Chateau Coutet 1998, Premier Cru Classe, Sauternes-Barsac
Chateau Coutet is one of the oldest estates in Sauternes and prides itself on its exalted history – its buildings date from the end of the thirteenth century. The winemaking follows the same painstaking traditions – grapes are not harvested in bunches but individual berries are picked, as they are ready. The harvesters have to go through the vineyards numerous times and a harvest can last several weeks. The result is a sumptuously sweet wine that combines superbly with the expensive French oak in which it matures.
Warre’s 1992 Colheita Tawny Port
Complex, sweet, nutty flavours offer an admirable after-dinner glass.
Spirits, Digestifs and Liqueurs
Gonzalez Byass Sherries
Smirnoff Black Label Vodka
Tanqueray No. Ten Gin
Johnnie Walker Blue Label Scotch Whisky
The Glenlivet 18-year-old Single Malt Whisky
Woodford Reserve Kentucky Whiskey
Camus XO Cognac
Soft Drinks
A selection of traditional and modern drinks
Programs: AA 1MM - EXP, BA Silver, BD Silver, SPG Plat, Hilton Silver
Posts: 3,956
British Airways
First Class
Muscat to London
August 09
Dinner
Starters
Mixed seafood plate served with flat leaf parsley and dill and olive oil vinaigrette
Parsnip soup with herbs
Fresh seasonal salad with your choice of classic vinaigrette or creamy fresh herb dressing
Main
Barbeque duck roll with steamed rice and vegetables
Balsamic roast beef with mashed potatoes and ratatouille
Spaghetti served with tomato sauce
Salad of sliced smoked breast of chicken, beef, cervelat, with mixed lettuce and tomato
Dessert
Triple chocolate mousse dome with mango, kiwi and strawberry
Cheese Plate
Brie – This soft cow’s-milk cheese is one of the world’s most popular cheeses
Emmenthal – A traditional, hard cheese made from cow’s-milk
Gouda – A cow’s-milk cheese named after a city in the Netherlands, Gouda
has a mild taste and creamy texture
A basket of fresh fruit
Snacks
Hot chocolate with warm chocolate chip cookies
A selection of biscuits
A selection of cheese and fruit
Beverages
Twinings Teas – Traditional English Breakfast, Darjeeling, Earl Grey or Pure Green
Twinings Fruit and Herb Infusions – Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla
Coffee – Freshly roasted and ground, decaffeinated, espresso or cappuccino
Chocolates
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Breakfast
Starters
Chilled Fruit Juice
An energising fruit smoothie
A selection of yoghurts
A selection of cereals
Fresh seasonal fruit plate
Bakery
A wide selection of breakfast pastries and rolls
Toasted chicken masala sandwich with apple and mint relish
Main
Breakfast grill of scrambled eggs, crispy veal bacon, sautéed mushrooms, grilled tomato and spinach and potato cake
Mixed herb omelette
Waffles with caramelised banana
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Drinks
Wines
Aperitif
A sparkling aperitif combining Crème de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail.
Champagne
Pol Roger Brut 1999, Vintage Champagne
Pol Roger, founded in Epernay in 1849, is one of the truly great names of Champagne and is one of the very few proudly independent family houses left. They reserve their Vintage declarations for those rare years in which all the climatic and winemaking conditions come together in complete harmony. This wine is a blend of Pinot Noir, which contributes intensity of flavour and body, and Chardonnay, which provides fragrance, delicacy and finesse. This is a real treat.
OR Bollinger La Grande Annee 1999 (were serving 2000 though)
Founded in 1829 in the village of Ay, Bollinger is one of the great names of Champagne – synonymous with the finest quality. This wine is sheer class – rich, complex, intense and rounded. Powerful flavours of toasted nuts, wild fruits and crème brulee abound, balanced by a lively acidity. La Grande Annee is Bollinger’s prestige cuvee and is only made when an exceptional vintage occurs.
White
Meursault Clos De Meix Chavaux 2007, Burgundy, France
A rich dry white Burgundy with a complex nutty flavour and crisp apple finish. A third of this wine has been aged in new oak to give it a delicate creaminess to the palate. The Burgundy village of Meursault is the home of some of the most famous white wines in the world. The 2007 vintage was saved by a glorious autumn that created fresh wines of longevity and style.
Amayna Sauvignon Blanc 2007, Leyda Valley, Chile
Amanya is a family-owned property founded by the Garces family in the San Antonio-Leyda Valley. One of only two wineries in the valley, Amanya was launched from the 2003 harvest. It has a very modern, gravity-flow winery set in a sheltered valley between coastal mountain range and the Pacific Ocean, just fourteen kilometres from the sea. The cooling breezes from the sea make this a perfect site for Sauvignon Blanc. Crisp and dry, with tropical fruit and ripe citrus flavours, it is well-balanced and fuller than most Sauvignons, and has a fresh citrus finish.
OR
Lindberg Reserve Gruner Veltliner 2007, Kremstal
Austria’s signature white grape variety, Gruner Veltliner, is extremely fashionable with high-flying sommeliers the world over, and the 2007 is drinking very well now. Full-bodied, aromatic and dry, this wine has hints of herbs and white pepper
Orlando Saint Hilary Chardonnay 2006, Padthaway, Australia
Flagship Australian Chardonnays such as this one have slimmed down enormously over the past few years. From South Australia’s cooler region of Padthaway, this wine is surprisingly elegant with rewarding richness and just a hint of oak. It brings lift and life, and it is very appetising, with great balance and complexity. You could keep on returning to this wine.
Red
Chateau Trotte Vieille 2002, Saint-Emilion
A Grand Cru Classe, this wine is rich and velvety with a hint of ink and juicy fruit on the palate. A relatively easy wine, with very fine, chalky tannins on the finish and a texture that is user-friendly, but with potential. Full, sweet and lip-smacking.
Clos de I’Oratoire des Papes, Chateanueuf-du-Pape, 2006
A rich cocktail of a wine from a lovely, juicy vintage for the southern Rhone. A deep purplish-red in colour, the wine has a complex nose full of spicy, red-berry aromas and a hint of dried fruit.
Saint Clair Pioneer Block 4 Sawcut Pinot Noir 2007, Marlborough, New Zealand
This elegant Pinot Noir from one of New Zealand’s most celebrated winemakers shows a round, full palate with well-balanced acidity and abundant ripe tannins. Aging in new French barrels provides warm, savoury notes leading to a full, lingering finish.
Dessert
Chateau Coutet 1998, Premier Cru Classe, Sauternes-Barsac
Chateau Coutet is one of the oldest estates in Sauternes and prides itself on its exalted history – its buildings date from the end of the thirteenth century. The winemaking follows the same painstaking traditions – grapes are not harvested in bunches but individual berries are picked, as they are ready. The harvesters have to go through the vineyards numerous times and a harvest can last several weeks. The result is a sumptuously sweet wine that combines superbly with the expensive French oak in which it matures.
Warre’s 1992 Colheita Tawny Port
Complex, sweet, nutty flavours offer an admirable after-dinner glass.
Spirits, Digestifs and Liqueurs
Gonzalez Byass Sherries
Smirnoff Black Label Vodka
Tanqueray No. Ten Gin
Johnnie Walker Blue Label Scotch Whisky
The Glenlivet 18-year-old Single Malt Whisky
Woodford Reserve Kentucky Whiskey
Camus XO Cognac
Soft Drinks
A selection of traditional and modern drinks
Highland Spring still or sparkling water
