LX 86, ZRH-YUL, Business Class (June to August?)
First Course
- Cream cheese, dried meat and fruit terrine wrapped in rye bread. Melon and champagne gelée, pattypan squash and courgette salad.
- Lemongrass marinated king prawns, tomato and fir confit. Pea mousse with cucumber and dill glaze.
- Seasonal salad with mango, baby mozzarella and cherry tomato
Main Course
- Beef tenderloin medallion with cocoa nibs, port wine sauce, crushed potatoes, ratatouille
- Bürgenstock Angus beef meatloaf, red wine jus, mashed potato, baby carrot, mixed beans.
- Poached halibutt fillet, coriander and ginger butter, vegetable couscous, sautéed artichoke, spring onion.
- Tagliatelle with green asparagus and saffron sauce. Datterini tomatoes.
Cheese
- Selection of cheese from the canton of Nidwalden and Switzerland
Dessert
- Raspberry mouse. Melon, Manjari chocolate ganache, almond crumble.
- Fresh fruit salad
- Swiss chocolates
- Espresso, coffee and a selection of teas
Dine and recline: The quicker option
- A cold composition of starter, cheese and dessert to be enjoyed promptly after take-off, allowing you more time to sleep, work or simply relax and enjoy your flight.
Movie snack
- Ice cream by Mövenpick
Arrival Meal
- A delicious light meal will be served for you to enjoy before your arrival
Wine and Champagne
Champagne:
- Duval-Leroy Brut
White wine:
- Nobler Weisser RieslingxSylvaner 2012
- Bonterra Chardonnay 2011
Red wine:
- Roter Zürcher Pinot Noir 2011
- Ravenswood LODI Zinfandel 2010
- Chateau Haut Faugères Saint-Emilion Grand Cru 2010
Port:
- Porto Niepoort Tawny
Not to bad, LX87 will follow on tuesday