Lufthansa First Class
January to February 2012
German to Japan

Menu
Created by Lufthansa Star Chefs – Thomas und Mathias Suhring

Amuse Bouche
Tomato-Mozzarella salad with Pesto


Western Cuisine

Choice of Hors d’oeuvres
Caviar with the traditional Garnishes
King Prawn Confit with Palm Hearts, Mint, lemon and vanilla


Thai Salad with fried Breast of Quail and Tamarind Sauce

Salad and Soup
Leaf Lettuce with Fennel and Carrot Juliennes, Brown Mushrooms and Cocktail Tomatoes presented with your choice of Ginger and Lime Vinaigrette or Ranch Dressing

Choice of Main Courses
Sautéed Tenderloin of Beef in Oyster Sauce with fresh Vegetables and Jasmine Rice

Lufthansa Classics
In January: Fried Filet of Salmon with Sauce Hollandaise, Almond Broccoli and Parsley Potatoes
In February: Haddock served with Mustard Sauce, Leaf Spinach and mashed Potatoes

Selection of Cheese and Dessert
Bleu d’Auvergne, Le Coutances, Banon Goat Cheese wrapped in Chestnut Leaf, Reblochon, Rahmberg Cheese, a savory Cream Cheese, Grapes, toasted Pecan Nuts and Fig Mustard Sauce

Coconut and Sago Soup with Mango and green Tea biscuit

Fresh Fruit


Japanese Cuisine
Created by Chef Teruyuki Kojima, The Peninsula Tokyo

Zensai

Caviar with the traditional Garnishes
Blanched Spinach with Crab Meat, Shiitake Mushroom Juliennes marinated with Fish Stock

And
Juliennes of Radish, Dates and Carrots in Sesame Dressing


Suimono wan (Clear Soup)
Suimono with steamed Filet of Chicken, Black Salsify Juliennes, Chives


Hassun
Prawn Sushi, smoked Salmon Sushi, steamed Roe Pie with black beans, fried Scallop gratinated with Egg Yolk, Radish Flower with Keta Caviar, steamed Poulard Paste glazed with Sesame, Herring Roes marinated with Sake



Men
Men Tsuyu
Green Tea Noodles with Wasabi and Chives


Omozakana
Marinated and grilled Shoulder of Pork with Apple and Onions in Soy and Sake Sauce, stewed Taro Root, Pumpkin, Baby Bok Choy, grilled Bell Pepper and Yam accompanied by Japanese Rice with Sesame
Or
Fried Halibut crusted with black popular Mushroom, Taro Root, Tofu Roll with Vegetables, Sugar Peas, Shiitake Mushrooms and Carrots accompanied by Japanese Rice with Sesame



Miso Shiru
Miso Soup


Konomono
Pickled red plum, white Radish, pickled Japanese Cucumber


Dessert
Opera Green Tea cake with black sesame


Breakfast (Separate Menu Card)
Western Breakfast


Cold and hot Specialties
Freshly squeezed Orange Juice
Fresh Fruit


Yogurt, Elderflower Yogurt with Macadamia Nuts, Smacks with Milk


Emmental, Cream Cheese with Herbs, Prague Bay Leaf Ham, Bacon Tyrolean Style

Scrambled Egg freshly prepared upon your Request with your choice of Bacon or Chives


Or
Japanese Breakfast
Zensai
Japanese Omelette, Fish Pie, Chili flavored Cod Roes, Salad or Radish, Carrot, Shitake Mushrooms and Tofu, marinated and poached Tuna Dices, Seaweed Roll

Kobachi
Deep-fried and cooked Eggplant with Crabmeat and light Fish Sauce

Omozakana
Marinated and fried Salmon with Black Salsify, Lotus Root, Carrot, Sugar Pea and jellied Starch accompanied by Steamed Rice or Okayu Rice Soup

Miso Shiru
Miso Soup

Konomono
Pickled Yellow Radish, marinated Baby Eggplant, Coltsfoot

LH 710,714,740 1/12-2/12
We are pleased to offer you a selection of canapés, onigiri and fresh fruits during the flight.