KLM catering - Let's have your menus
Sep 19, 2007, 11:51 pm
#16
Join Date: Jul 2005
Posts: 1,953
KL837 AMS SIN - WBC
Late August 2007
Appetiser
Smoked salmon
Served with marinated cucumber and a 'Eigenheimer' potato salad with shrimps.
Main courses
Chicken medallions with tarragon sauce
Accompanied by turnip, a red pepper compote, pasta and white beans.
Tilapia fillet with a mustard crust
Served with creamy couscous and courgettes in a red pepper sauce.
Lamb in rosemary and thyme gravy
Lamb filled with mustard and herb topping served with a tomato compote, aubergine caviar and pearl barley risotto with Reypenaar cheese shaving.
Dessert
Cheese, fresh fruit or a luxurious ice cream from our dessert trolley.
Breakfast a la Carte
Savoury dish:
Scrambled eggs served with potatoes and roasted green and white asparagus.
Sweet dish:
Crepe filled with a creamy apple compote accompanied by raisins, apples, walnut and cinnamon sauce.
Late August 2007
Appetiser
Smoked salmon
Served with marinated cucumber and a 'Eigenheimer' potato salad with shrimps.
Main courses
Chicken medallions with tarragon sauce
Accompanied by turnip, a red pepper compote, pasta and white beans.
Tilapia fillet with a mustard crust
Served with creamy couscous and courgettes in a red pepper sauce.
Lamb in rosemary and thyme gravy
Lamb filled with mustard and herb topping served with a tomato compote, aubergine caviar and pearl barley risotto with Reypenaar cheese shaving.
Dessert
Cheese, fresh fruit or a luxurious ice cream from our dessert trolley.
Breakfast a la Carte
Savoury dish:
Scrambled eggs served with potatoes and roasted green and white asparagus.
Sweet dish:
Crepe filled with a creamy apple compote accompanied by raisins, apples, walnut and cinnamon sauce.
Sep 20, 2007, 5:41 am
#17
Join Date: Jan 2007
Location: RTM
Programs: DiamondClub (rip), Currently an Alliance Treble Champion (BA, A3, AZ)
Posts: 1,786
What is with the dog-food-dorito-bits in European economy? They taste like .... and give me dog-food burps for hours?
That being said - get a 6.05am departure and you get nice sandwiches - Tattoria or something - very nice and much better than the stale lindauer cheese ones you used to get.
Nice to see the coffee is rainforest trust approved ^ but why is it not fairtrade
and in a polystyrene cup 
That being said - get a 6.05am departure and you get nice sandwiches - Tattoria or something - very nice and much better than the stale lindauer cheese ones you used to get.
Nice to see the coffee is rainforest trust approved ^ but why is it not fairtrade
and in a polystyrene cup
Sep 20, 2007, 9:24 am
#18
FlyerTalk Evangelist
Original Poster
Join Date: Nov 1999
Programs: FB Silver going for Gold
Posts: 21,801
Here's a AMS-YVR WBC menu for 24 August, just to see what the outstations are offering:
Appetiser
Mixed vegetable and feta salad {no fish!}
with plum tomatoes, grilled courgette, marinated feta and grilled lemon with a balsamic glaze and fresh parsley
Main Courses
Grilled chicken supreme
with a maple and chipotle sauce accompanied by courgette, tomatoes and bread crumbs and wild rice
Cheese cannelloni
Cheese and spinach cannelloni in tomato and basil and Alfredo sauces topped with grilled vegetables, parsley and parmesan
Grilled Atlantic Salmon
with a creamy tarragon sauce, leek and carrot julienne and red potato wedges with saffron
Dessert
Choice of tart, cheese or fresh fruit
Breakfast
Savoury dish:
Broccoli and cheddar frittate served with grilled Canadaian bacon and tomato
Sweet dish:
Crepes filled with cheese, apple and cranberries served with an apple compote
Appetiser
Mixed vegetable and feta salad {no fish!}
with plum tomatoes, grilled courgette, marinated feta and grilled lemon with a balsamic glaze and fresh parsley
Main Courses
Grilled chicken supreme
with a maple and chipotle sauce accompanied by courgette, tomatoes and bread crumbs and wild rice
Cheese cannelloni
Cheese and spinach cannelloni in tomato and basil and Alfredo sauces topped with grilled vegetables, parsley and parmesan
Grilled Atlantic Salmon
with a creamy tarragon sauce, leek and carrot julienne and red potato wedges with saffron
Dessert
Choice of tart, cheese or fresh fruit
Breakfast
Savoury dish:
Broccoli and cheddar frittate served with grilled Canadaian bacon and tomato
Sweet dish:
Crepes filled with cheese, apple and cranberries served with an apple compote
Sep 21, 2007, 7:17 am
#19
Join Date: Jul 2005
Posts: 1,953
KL878 BKK AMS - WBC
04 September 2007
Hors d'Oeuvre
Zucchini, smoked duck and mascarpone mousse roulade
Accompanied by leek and ginkgo nut salad, white and green asparagus and a herb vinaigrette.
Hot Supper Dishes
Chicken breast fillet with a creamy leek compote
Served with pan-fried spatzley, glazed carrots and fava beans and a paprika cream sauce.
Deep fried garoupa fish
In an onion, chili and soya bean sauce, accompanied by steamed fragrant rice and stir fried asparagus, carrot and black mushroom medley.
Breakfast a la Carte
Savoury dish:
Omelette with grilled bacon and tomato.
Sweet dish:
Chocolate and banana crepes and poached fruits flavoured with vanilla.
04 September 2007
Hors d'Oeuvre
Zucchini, smoked duck and mascarpone mousse roulade
Accompanied by leek and ginkgo nut salad, white and green asparagus and a herb vinaigrette.
Hot Supper Dishes
Chicken breast fillet with a creamy leek compote
Served with pan-fried spatzley, glazed carrots and fava beans and a paprika cream sauce.
Deep fried garoupa fish
In an onion, chili and soya bean sauce, accompanied by steamed fragrant rice and stir fried asparagus, carrot and black mushroom medley.
Breakfast a la Carte
Savoury dish:
Omelette with grilled bacon and tomato.
Sweet dish:
Chocolate and banana crepes and poached fruits flavoured with vanilla.
Sep 21, 2007, 7:22 am
#20
Join Date: Jul 2005
Posts: 1,953
KL791 AMS GRU - WBC
05 September 2007
Appetiser
Mousseline of soft Dutch goats' cheese and fine herbs
With sun-dried cherry tomatoes, marinated artichoke, black olives and a balsamic vinaigrette.
Main Courses
Roasted farm chicken with black truffle jus
Accompanied by celeriac and sweet potato gratin, chestnut mushrooms and haricot verts.
Baked tilapia fillet with tomato jelly
Served on a bed of saffron risotto, with braised leeks, carrot puree and a butter sauce.
Lamb Ras el Hanout
Dutch lamb braised in North African-style aromatic spices and herbs served with sugar snap peas, fried shiitake mushrooms, red pepper jelly and bulgur wheat.
Dessert
We invite you to select you choice of cheese, fresh fruit or a luxurious ice cream from our dessert trolley.
Light Hot Snack
Appetiser
Cucumber and pineapple salad
Accompanied by dried cranberries, walnuts and yellow courgettes.
Hot Snacks
Frittata
Served with red onion and orange compote and tarragon sauce.
Mezze penne pasta with blue cheese sauce
Accompanied by eggplant, zucchini, fried rocket, pine nuts and grated parmesan.
05 September 2007
Appetiser
Mousseline of soft Dutch goats' cheese and fine herbs
With sun-dried cherry tomatoes, marinated artichoke, black olives and a balsamic vinaigrette.
Main Courses
Roasted farm chicken with black truffle jus
Accompanied by celeriac and sweet potato gratin, chestnut mushrooms and haricot verts.
Baked tilapia fillet with tomato jelly
Served on a bed of saffron risotto, with braised leeks, carrot puree and a butter sauce.
Lamb Ras el Hanout
Dutch lamb braised in North African-style aromatic spices and herbs served with sugar snap peas, fried shiitake mushrooms, red pepper jelly and bulgur wheat.
Dessert
We invite you to select you choice of cheese, fresh fruit or a luxurious ice cream from our dessert trolley.
Light Hot Snack
Appetiser
Cucumber and pineapple salad
Accompanied by dried cranberries, walnuts and yellow courgettes.
Hot Snacks
Frittata
Served with red onion and orange compote and tarragon sauce.
Mezze penne pasta with blue cheese sauce
Accompanied by eggplant, zucchini, fried rocket, pine nuts and grated parmesan.
Last edited by HB-IWC; Sep 21, 2007 at 7:29 am
Sep 21, 2007, 7:28 am
#21
Join Date: Jul 2005
Posts: 1,953
KL792 GRU AMS - WBC
10 September 2007
Appetiser
Shrimp and avocado salad
With a mixed salad amd a cucumber cup with a cocktail sauce.
Main Courses
Grilled beef tenderloin
In a rosemary jus accompanied by mashed sweet potatoes, sauteed spinach and carrots.
John Dory Provencale
Sauteed John Dory in a Provencale sauce served with saffron rice, grilled zucchini and carrots.
Ravioli pasta with mascarpone, olives and dill
In roasted tomato and creamy dill sauce.
Dessert
We invite you to select you choice of cheese, fresh fruit or a luxurious ice cream from our dessert trolley.
Breakfast a la Carte
Savoury dish:
Ham omelette served with Lyonnaise potatoes, sauteed spinach and tomato concasse.
Sweet dish:
Blueberry crepe in vanilla sauce.
10 September 2007
Appetiser
Shrimp and avocado salad
With a mixed salad amd a cucumber cup with a cocktail sauce.
Main Courses
Grilled beef tenderloin
In a rosemary jus accompanied by mashed sweet potatoes, sauteed spinach and carrots.
John Dory Provencale
Sauteed John Dory in a Provencale sauce served with saffron rice, grilled zucchini and carrots.
Ravioli pasta with mascarpone, olives and dill
In roasted tomato and creamy dill sauce.
Dessert
We invite you to select you choice of cheese, fresh fruit or a luxurious ice cream from our dessert trolley.
Breakfast a la Carte
Savoury dish:
Ham omelette served with Lyonnaise potatoes, sauteed spinach and tomato concasse.
Sweet dish:
Blueberry crepe in vanilla sauce.
Sep 21, 2007, 7:31 am
#22
Join Date: Jul 2005
Posts: 1,953
KL837 AMS SIN - WBC
19 September 2007
Appetiser
Mousseline of soft Dutch goats' cheese and fine herbs
With sun-dried cherry tomatoes, marinated artichoke, black olives and a balsamic vinaigrette.
Main Courses
Roasted farm chicken with black truffle jus
Accompanied by celeriac and sweet potato gratin, chestnut mushrooms and haricot verts.
Baked tilapia fillet with tomato jelly
Served on a bed of saffron risotto, with braised leeks, carrot puree and a butter sauce.
Lamb Ras el Hanout
Dutch lamb braised in North African-style aromatic spices and herbs served with sugar snap peas, fried shiitake mushrooms, red pepper jelly and bulgur wheat.
Dessert
We invite you to select you choice of cheese, fresh fruit or a luxurious ice cream from our dessert trolley.
Breakfast a la Carte
Savoury dish:
Spanisg omelette with tomato, roasted mushrooms and grated cheese.
Sweet dish:
Pancake in vanilla sauce topped with diced pineapple and peaches.
19 September 2007
Appetiser
Mousseline of soft Dutch goats' cheese and fine herbs
With sun-dried cherry tomatoes, marinated artichoke, black olives and a balsamic vinaigrette.
Main Courses
Roasted farm chicken with black truffle jus
Accompanied by celeriac and sweet potato gratin, chestnut mushrooms and haricot verts.
Baked tilapia fillet with tomato jelly
Served on a bed of saffron risotto, with braised leeks, carrot puree and a butter sauce.
Lamb Ras el Hanout
Dutch lamb braised in North African-style aromatic spices and herbs served with sugar snap peas, fried shiitake mushrooms, red pepper jelly and bulgur wheat.
Dessert
We invite you to select you choice of cheese, fresh fruit or a luxurious ice cream from our dessert trolley.
Breakfast a la Carte
Savoury dish:
Spanisg omelette with tomato, roasted mushrooms and grated cheese.
Sweet dish:
Pancake in vanilla sauce topped with diced pineapple and peaches.
Dec 27, 2007, 8:08 am
#25
Join Date: Jul 2005
Posts: 1,953
KL838 SIN AMS - WBC
10 December 2007
Hors d'Oeuvre
Tiger prawns on citrus salad
Prawns with a pomelo-grapefruit and orange salad served with Champagne vinaigrette.
Hot Supper Dishes
Grilled beef tenderloin
In a eucalyptus honey sauce, pumpkin flan and potato gnocchi with herbs.
Roasted garoupa fillet
With a fennel-apple mash and lemon mustard sauce, served with baby carrots, spinach and mustard leaves.
Breakfast a la Carte
Savoury dish:
Cheese omelette served with pepper chicken sausage, hash brown potatoes and sauteed mushrooms with herbs.
Sweet dish:
French toast with strawberry compotte and hazelnut sauce.
10 December 2007
Hors d'Oeuvre
Tiger prawns on citrus salad
Prawns with a pomelo-grapefruit and orange salad served with Champagne vinaigrette.
Hot Supper Dishes
Grilled beef tenderloin
In a eucalyptus honey sauce, pumpkin flan and potato gnocchi with herbs.
Roasted garoupa fillet
With a fennel-apple mash and lemon mustard sauce, served with baby carrots, spinach and mustard leaves.
Breakfast a la Carte
Savoury dish:
Cheese omelette served with pepper chicken sausage, hash brown potatoes and sauteed mushrooms with herbs.
Sweet dish:
French toast with strawberry compotte and hazelnut sauce.
Dec 27, 2007, 8:16 am
#26
Join Date: Jul 2005
Posts: 1,953
KL743 AMS LIM - WBC
11 December 2007
Appetiser
Thinly sliced loin of veal
Accompanied by mango, tomato and creamy guacamole.
Main Courses
Seafood casserole
Tilapia in rich mousseline sauce with fennel compote and carrot confit with taragon.
Stew of pheasant thigh, mushrooms and black olives
Served with curry, cabbage and raisins, mashed potatoes with apple, nuts and vegetables.
Pastrami of Friander young beef
With wassabi beurre blanc, creamy rice with herbs, sweet and sour celery and Brussels endive tartlet.
Dessert
We invite you to select you choice of cheese, fresh fruit or a luxurious ice cream from our dessert trolley.
Light Hot Snack
Appetiser
Indonesian vegetable pastry
With sweet and sour salad.
Hot Snacks
Spicy Indonesian noodles
With a carrot and bean sprout saute, cabbage and green beans stewed in coconut milk.
Beef rendang
Beef stewed in spices and coconut milk served with green beans, cabbage with carrot julienne and aromatic rice.
11 December 2007
Appetiser
Thinly sliced loin of veal
Accompanied by mango, tomato and creamy guacamole.
Main Courses
Seafood casserole
Tilapia in rich mousseline sauce with fennel compote and carrot confit with taragon.
Stew of pheasant thigh, mushrooms and black olives
Served with curry, cabbage and raisins, mashed potatoes with apple, nuts and vegetables.
Pastrami of Friander young beef
With wassabi beurre blanc, creamy rice with herbs, sweet and sour celery and Brussels endive tartlet.
Dessert
We invite you to select you choice of cheese, fresh fruit or a luxurious ice cream from our dessert trolley.
Light Hot Snack
Appetiser
Indonesian vegetable pastry
With sweet and sour salad.
Hot Snacks
Spicy Indonesian noodles
With a carrot and bean sprout saute, cabbage and green beans stewed in coconut milk.
Beef rendang
Beef stewed in spices and coconut milk served with green beans, cabbage with carrot julienne and aromatic rice.
Dec 27, 2007, 8:24 am
#27
Join Date: Jul 2005
Posts: 1,953
KL744 LIM AMS - WBC
13 December 2007
Appetiser
Trio of ham
Country ham, Canadian bacon and turkey ham garnished with prunes, palm hearts, sun-dried tomatoes and gherkin.
Main Courses
Grilled beef medallion
Served with mushroom sauce, ratatouille Nicoise and baked potatoes with tomato and leek.
Congrio fish
Grilled local white fish in a white wine and dill sauce with cilantro rice and sauteed artichoke heart, served with broccoli and tomato concassee.
Agnolotti pasta
With tomato and bechamel sauces and grated Parmesan cheese.
Dessert
We invite you to select you choice of cheese, fresh fruit or a luxurious ice cream from our dessert trolley.
Breakfast a la Carte
Savoury dish:
Mushroom omelette served with Nuremberg sausage and yapingacho potato in tomato sauce.
Sweet dish:
Apple pancake in sweek milk and vanilla sauce with pineapple compote, caramelised banana, peach, pear and strawberry.
13 December 2007
Appetiser
Trio of ham
Country ham, Canadian bacon and turkey ham garnished with prunes, palm hearts, sun-dried tomatoes and gherkin.
Main Courses
Grilled beef medallion
Served with mushroom sauce, ratatouille Nicoise and baked potatoes with tomato and leek.
Congrio fish
Grilled local white fish in a white wine and dill sauce with cilantro rice and sauteed artichoke heart, served with broccoli and tomato concassee.
Agnolotti pasta
With tomato and bechamel sauces and grated Parmesan cheese.
Dessert
We invite you to select you choice of cheese, fresh fruit or a luxurious ice cream from our dessert trolley.
Breakfast a la Carte
Savoury dish:
Mushroom omelette served with Nuremberg sausage and yapingacho potato in tomato sauce.
Sweet dish:
Apple pancake in sweek milk and vanilla sauce with pineapple compote, caramelised banana, peach, pear and strawberry.
Dec 27, 2007, 8:27 am
#28
Join Date: Jul 2005
Posts: 1,953
KL837 AMS SIN - WBC
17 December 2007
Appetiser
Thinly sliced loin of veal
Accompanied by mango, tomato and creamy guacamole.
Main Courses
Seafood casserole
Tilapia in rich mousseline sauce with fennel compote and carrot confit with taragon.
Stew of pheasant thigh, mushrooms and black olives
Served with curry, cabbage and raisins, mashed potatoes with apple, nuts and vegetables.
Pastrami of Friander young beef
With wassabi beurre blanc, creamy rice with herbs, sweet and sour celery and Brussels endive tartlet.
Dessert
We invite you to select you choice of cheese, fresh fruit or a luxurious ice cream from our dessert trolley.
Breakfast a la Carte
Savoury dish:
Spinach omelette roll with herb cream cheese, rosemary potatoes and oven-dried tomato.
Sweet dish:
Crepe with vanilla sauce and cranberries.
17 December 2007
Appetiser
Thinly sliced loin of veal
Accompanied by mango, tomato and creamy guacamole.
Main Courses
Seafood casserole
Tilapia in rich mousseline sauce with fennel compote and carrot confit with taragon.
Stew of pheasant thigh, mushrooms and black olives
Served with curry, cabbage and raisins, mashed potatoes with apple, nuts and vegetables.
Pastrami of Friander young beef
With wassabi beurre blanc, creamy rice with herbs, sweet and sour celery and Brussels endive tartlet.
Dessert
We invite you to select you choice of cheese, fresh fruit or a luxurious ice cream from our dessert trolley.
Breakfast a la Carte
Savoury dish:
Spinach omelette roll with herb cream cheese, rosemary potatoes and oven-dried tomato.
Sweet dish:
Crepe with vanilla sauce and cranberries.
Dec 27, 2007, 6:19 pm
#29
Join Date: Jul 2005
Programs: FlyingBlue Platinum, LH Senator, VA Velocity Platinum, Marriott Silver, Hilton Diamond
Posts: 1,010
Today.. in Europe Select..
WAW-AMS - lunch - Salmon Lasagna or Veal with Sauteed Mushrooms (I did the veal.. It was fatty, tasteless, and really really bad.. Was served with mashed potatoes and green beans)
AMS - LIS - dinner - Beef Torro or Prawns in Tomato Chutney (I did the prawns. decent, but certainly not great. was served with risotto.. but of course, overcooked.. and the "tomato chutney" part was ketchup I think). Oh well. It wasn't so bad in the end.
WAW-AMS - lunch - Salmon Lasagna or Veal with Sauteed Mushrooms (I did the veal.. It was fatty, tasteless, and really really bad.. Was served with mashed potatoes and green beans)
AMS - LIS - dinner - Beef Torro or Prawns in Tomato Chutney (I did the prawns. decent, but certainly not great. was served with risotto.. but of course, overcooked.. and the "tomato chutney" part was ketchup I think). Oh well. It wasn't so bad in the end.
Jan 16, 2008, 10:39 pm
#30
FlyerTalk Evangelist
Original Poster
Join Date: Nov 1999
Programs: FB Silver going for Gold
Posts: 21,801
Bored and sitting in NRT (6 hour layover) so I'll add this:
KL877 AMS-BKK WBC 16 Jan 2008
Appetiser
Thinly sliced loin of veal
Accompanied by mango, tomato and creamy guacamole
Main Courses
Seafood casserole
Tilapia in rich mousseline sauce with fennel compote and carrot confit with tarragon
Stew of pheasant thigh, mushrooms and black olives
Served with curry, cabbage and raisins, mashed potatoes with apple, nuts and vegetables
Pastrami of Friander young beef
[i]with Wasabi beurre blanc, creamy rice with herbs, sweet and sour celery and Brussel endive tartlet
Dessert
We invite you to select you choice of tart, cheese, or fresh fruit from our dessert trolley.
Note: Looks like no more ice cream.
Breakfast a la Carte
Savoury dish:
Spinach omelette roll with herb cream cheese, rosemary potatoes and oven-dried tomato.
Sweet dish:
Crepe with vanilla sauce and cranberries.
KL877 AMS-BKK WBC 16 Jan 2008
Appetiser
Thinly sliced loin of veal
Accompanied by mango, tomato and creamy guacamole
Main Courses
Seafood casserole
Tilapia in rich mousseline sauce with fennel compote and carrot confit with tarragon
Stew of pheasant thigh, mushrooms and black olives
Served with curry, cabbage and raisins, mashed potatoes with apple, nuts and vegetables
Pastrami of Friander young beef
[i]with Wasabi beurre blanc, creamy rice with herbs, sweet and sour celery and Brussel endive tartlet
Dessert
We invite you to select you choice of tart, cheese, or fresh fruit from our dessert trolley.
Note: Looks like no more ice cream.
Breakfast a la Carte
Savoury dish:
Spinach omelette roll with herb cream cheese, rosemary potatoes and oven-dried tomato.
Sweet dish:
Crepe with vanilla sauce and cranberries.