My menu from Swiss #8 (ZRH-ORD) in F class yesterday follows (a/c was MD-11):

Champagne and White Wines
Champagne Brut 1996, Cuvee Charles Gardet, France
St. Saphorin 2001 Les Deserts, Les Fils Rogivue, Lavaux, Switzerland
Chateau Cantelys 1999 Blanc, Pessac-Leognan AC, Bordeaux, France
Chardonnay 1999 Wine Maker's Reserve, Casablanca Valley, Vina Carmem, Chile

Red Wines
Ticinello 2001 Merlot del Ticino DOC, Zanini Sulmoni, Ticino, Switzerland
Chateau La Lagune 1995 3e Cru Classe, Haut-Medoc AOC, Bordeaux, France
Rioja DOC 1994 Gran Reserva, Coto de Imaz, Spain
Wine Maker's Reserve 1998, Maipo Valley, Vina Carmen, Chile

Gourmet menu (meal #1)
Fillet of smoked salmon with sour cream
King prawn cocktail with cucumber
Finely sliced poussin and smoked duck breast terrine accompanied by a salad of marinated ceps and button mushrooms
Melon cocktail marinated in port

Bream with black olive tapenade in a red pepper coulis

Filet mignon topped with a herb and Meaux mustard crust served with ratatouille and saffron noodles
Chicken supreme with a cremolata sauce accompanied by creamy carrot and turnip with polenta
Potato and vegetable tian with a tomato and basil coulis

A selection of cheeses

Gravenstein apple in an apple juice jelly with cinnamon ice cream
Rasperry timbale with creme anglaise

Coffee-espresso-liqueurs-Swiss chocolates

A mixed salad with your choice of mustard or balsamic vinaigrette is available upon request

Market-fresh menu (meal #2, served before landing)

Salad of Chinese noodles withfinely sliced guinea fowl in green curry

Chilled cream of cucumber soup flavoured with dill

Mediterranean-style veal roulades with a tomato, olive and artichoke garnish
Leek tart

Panna cotta on a blackberry compote

Coffee-espresso-tea

Served upon request: Seasonal salad with vinaigrette