SQ 35 LAX-SIN July 2019 Business Class
July 2019
Singapore Airlines Business Class
SQ 35 Los Angeles to Singapore
The first service begins soon after your journey starts.
Lunch
Appetizer
Tian of Crab with Apple and Prawns with Mesclun
Main Course
*Pork Shoulder Confit
On braised red cabbage with scrambled apples and arugula
Stir-Fried Beef
With black bean sauce, Chinese vegetable and fried rice
Malabar Vegetable Briyani and Chettinad Urundai Kuzhumbu
Vegetable briyani with vegetable dumplings simmered in South Indian spices
Dessert
Ben & Jerry’s Chunky Monkey Ice Cream
Banana ice cream with fudge chunks and walnuts
Apricot Crumble Cake
With whipped cream
Fruits from the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter and flavored olive oil
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.
*Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles
A second meal service will commence midway through the flight.
Make your selection from the menu up to two hours before landing.
Midflight onwards
Suzanne Goin’s Selection
One of Los Angeles’ most beloved chefs and winner of the James Beard award, Suzanne Goin is highly lauded for her artful culinary masterpieces infusing Mediterranean flavors with Californian creativity.
Appetizer
Haricot Verts, Radicchio, Smoked Duck, Saba Dressing
Salad of green beans and bitter radicchio leaves garnished with smoked duck breast, dried fig, roasted walnuts, grape reduction dressing
Main Course
Grilled Prawns
On sweet corn and poblano pepper pudding and mizuna leaves drizzled with herb anchovy dressing
Dessert
Chocolate Cake
Chocolate cream and mousse cake served with chocolate caramel sauce and cocoa nib crisp
Canyon Ranch’s Selection
Canyon Ranch has been a trailblazer and an industry-leading proponent of the wellness lifestyle living for nearly 40 years. The Canyon Ranch food philosophy is simple and consistent: when you eat better, you feel better. Featuring meticulously sourced seasonal ingredients, these dishes honor such philosophy and share the love of food that is delicious, simple, and above all, joyful.
Appetizer
Prawn Ceviche with Lavosh
Marinated prawns in citrus juice, garnished with orange, cucumber, grapefruit and bell peppers
Main Course
Citrus Braised Pork Shoulder
White bean cassoulet, spinach and parsley Marcona gremolata
Dessert
Fresh Apple Frangipane Tart
Whipped ricotta cheese
Midflight onwards
Appetizer
*Haricot Verts, Radicchio, Smoked Duck, Saba Dressing
Salad of green beans and bitter radicchio leaves garnished with smoked duck breast, dried fig, roasted walnuts, grape reduction dressing
Main Course
*Grilled Prawns
On sweet corn and poblano pepper pudding and mizuna leaves drizzled with herb anchovy dressing
#Citrus Braised Pork Shoulder
White bean cassoulet, spinach and parsley Marcona gremolata
Served with Canyon Ranch appetizer and dessert
Braised Bee Hoon
With shredded chicken, Chinese greens and mushrooms
Selection of Dim Sum
Glutinous rice, pork dumpling, prawn dumpling and vegetable dumpling
Pulled Pork Burritos with Refried Bean and Sour Cream
Mexican red rice, cheddar cheese and tomato salsa
North Indian Paneer with Tomato Sauce
With stir fried vegetable, yellow lentil stew and dill raisin rice
Dessert
*Chocolate Cake
Chocolate cream and mousse cake served with chocolate caramel sauce and cocoa nib crisp
Petit Patisserie
Assortment of mini desserts and petite fours
Pralines
Fine Pralines
Cheese
Selection of Cheese
Camembert, Smoked Mozzarella and Cypress Grove Bermuda Triangle Goats Cheese with garnishes
Fruits from the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter and flavored olive oil
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.
*Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles
#A simple and joyful wellness selection created by Canyon Ranch, an industry-leading proponent of the wellness lifestyle living for nearly 40 years.
Satisfy any midflight cravings with a variety of healthy and indulgent refreshment on board.
Refreshment
Wonton Noodle Soup
Egg noodles in rich broth garnished with shrimp-pork dumpling
Or Leafy Greens with mushroom
La Main Noodles
With poached sliced chicken and Chinese greens
Mushroom Soup
Tomato Soup
Smoked Chicken in Multigrain Bread
Mesclun Salad, hummus and tabbouleh salad
Ciabatta with Roasted Eggplant and Sundried Tomato
Hummus spread
Greek Yogurt and Granola Parfait
Garnished with homemade granola, fresh berries and coconut flakes
Selection of Sliced Fresh Fruits
Selection of Cheese
Camembert, Smoked Mozzarella and Cypress Grove Bermuda Triangle Goats Cheese with garnishes
Assorted Nuts
Roasted Cashew nuts and almond
Maui Style Potato Chips
Assorted Randy’s Doughnuts
Chewy Chocolate Granola Bar
Grandma’s Cookies
Kit Kat Chocolate
SQ035 (LAJ-AUJ-RUJ)-1.3 JCL
Wine List
Champagne
Charles Heidsieck Brut Réserve, Champagne, France
White
2015 Cambria Katherine’s Vineyard Chardonnay, Santa Maria Valley, California
Or
2017 Leeuwin Estate Prelude Vineyards Chardonnay, Margaret River, Australia
2017 Weingut Huls Riesling, Mosel, Germany
Red
2016 Clarendelle, Bordeaux, France
Or
2015 Chateau Bellevue, Fronsac, Bordeaux, France
2017 Robert Oatley Shiraz, McLaren Vale, Australia
2015 Arrowood Sonoma County Cabernet Sauvignon, California, USA
Port
Dow’s 10-Year-Old Tawny Port, Douro, Portugal
Last edited by Carfield; Jul 18, 2019 at 5:39 pm