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
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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
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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
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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
Highland Spring still or sparkling water