Air New Zealand First Class
London - Los Angeles Boeing 747-400
March 1998 11 hrs 10 minutes, late afternoon departure

A la carte Dinner - harmonising energy and mother earth to bring nature's bounty

Appetisers
-Warmed New Zealand greenshell mussel fritter with tomato and coriander salsa
-Chargrilled endive, artichoke, baby squash, sweetcord and caramelised red onion with balsamic and olive oil dressing

Soup
Roast carrot, leek and lemongrass soup with crisp shallots

Main selections
-Grilled lamb cutlets with red onion and mint salsa on mustard mash potatoes and baby aubergine
-Roast barbary duck with wild mushrooms and cannellini beans on grilled courgette
-Turbot marinated in coconut milk and ginger on egg noodles tossed with green beans, shrimps and chives
-Potato fontina and celeriac cake with olive roasted tomatoes and garlic braised Swiss chard

Salad
Freshly tossed salad offered with your choice of Mantova Colle extra virgin olive oil and balsamico or herb and yoghurt mayonnaise.

Desserts
-Warmed pancake with grape, vanilla and maple walnut icecreams, topped with passionfruit
-Lemon bavariois and tamarillo poached in wine with lemon myrtle biscotti

Cheese and Fruit

Tea, Coffee and chocolates


Light Meal
Selection of chilled fresh fruit

Spicy duk and peanut spring rolls with hot and sour dipping sauce
Smoked mackeral and sundried tomoato mayonnaise pita bread sandwich
Assortment of scones served with strawberry jam and clotted cream


Wines:
Champagne: Dom Perignon 1990
White Wine:
Coudy Bay Sauvignon Blanc 1997
Linden Estate Reserve Chardonnay 1996
Stonecroft Gewurztraminer 1996
Collards Rhine Riesling 1996
Red Wine:
Martinborough Vineyard Pinot Noir 1996
Villa Maria Merlot Cabernet Sauvignon 1995
Dessert Wine: Montana Late Harvest Selection 1995


Excellent service from an exceptional crew, truly a pleasure to travel...