The Lufthansa Longhaul Menu Thread (business class / first class)
#1951
Senior Moderator, Moderator: Community Buzz and Ambassador: Miles & More (Lufthansa, Austrian, Swiss, and other partners)
Join Date: Jun 2005
Location: 150km from MAN
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Posts: 29,510
#1952
Moderator: Lufthansa Miles & More, India based airlines, India, External Miles & Points Resources
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Location: MUC
Programs: LH SEN
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C Menu ex Germany January-February 2018
Business Class ex DEU
Nach dem Start
Menü
Vorspeisen
Rehpastete und Waldorfsalat, Cumberlandsauce und karamellisierte Apfelspalten
Geräucherter Heilbutt „Berglorbeer“ mit Birnen-Bohnen-Salat und Wasabi-Crčme fraîche
Rote Bete Salat mit Limonentofu, Babyspinat, Johannisbeeren und Pistazien
Salat
Feldsalat mit Kartoffeldressing
Hauptspeisen
Klassischer Gänsebraten mit Rotkraut und Kartoffelknödeln
Saiblingsfilet mit Meerrettich-Senf-Sauce, Blattspinat und Graupen
Ravioli gefüllt mit Wurzelgemüse, dazu Rahmwirsing
Käse und Dessert
Rosmarin-Schafskäse, Gouda, Montagnolo und Vesperkäse mit Aprikosen-Ingwer-Chutney
Nach italienischer Tradition zubereitete Eisspezialität
Winterlicher Obstteller mit Apfel, Orange, Mango, Grapefruit und Weintrauben
Vor der Landung
Soup & Salad
Ingwer-Zitronengrassuppe mit feinen Gemüsestreifen
Feldsalat mit Parmaschinken, Kartoffelwürfeln, Cocktailtomaten, Parmesan und Balsamicodressing
Dessert
Schokoladen-Kirschkuchen mit Vanillesahne
After Takeoff
Menu
Appetizers
Venison Pie and Waldorf Salad, Cumberland Sauce and caramelized Apple Wedges
Smoked Halibut with Pear and Bean Salad and Wasabi Crčme fraîche
Beetroot Salad with Lime Tofu, Baby Spinach, Currants and Pistachios
Salad
Lamb’s Lettuce with Potato Dressing
Main Courses
Traditional Roast Goose with Red Cabbage and Potato Dumplings
Filet of Arctic Char with Horseradish Mustard Sauce, Spinach Leaves and Pearl Barley
Ravioli filled with Root Vegetables accompanied by creamy Savoy Cabbage
Cheese and Dessert
Rosemary flavored Sheep Cheese, Gouda, Montagnolo and soft Cheese with Apricot Ginger Chutney
Homemade traditional Italian Ice Cream Delicacy
Seasonal Fruit Plate featuring Apple, Orange, Mango, Grapefruit and Grapes
Before Landing
Soup & Salad
Ginger Lemon Grass Soup with Vegetable Julienne
Lamb’s Lettuce with Parma Ham, Potato Cubes, Cocktail Tomatoes, Parmesan Cheese and Balsamic Dressing
Dessert
Chocolate Cherry Cake with Vanilla Cream
Nach dem Start
Menü
Vorspeisen
Rehpastete und Waldorfsalat, Cumberlandsauce und karamellisierte Apfelspalten
Geräucherter Heilbutt „Berglorbeer“ mit Birnen-Bohnen-Salat und Wasabi-Crčme fraîche
Rote Bete Salat mit Limonentofu, Babyspinat, Johannisbeeren und Pistazien
Salat
Feldsalat mit Kartoffeldressing
Hauptspeisen
Klassischer Gänsebraten mit Rotkraut und Kartoffelknödeln
Saiblingsfilet mit Meerrettich-Senf-Sauce, Blattspinat und Graupen
Ravioli gefüllt mit Wurzelgemüse, dazu Rahmwirsing
Käse und Dessert
Rosmarin-Schafskäse, Gouda, Montagnolo und Vesperkäse mit Aprikosen-Ingwer-Chutney
Nach italienischer Tradition zubereitete Eisspezialität
Winterlicher Obstteller mit Apfel, Orange, Mango, Grapefruit und Weintrauben
Vor der Landung
Soup & Salad
Ingwer-Zitronengrassuppe mit feinen Gemüsestreifen
Feldsalat mit Parmaschinken, Kartoffelwürfeln, Cocktailtomaten, Parmesan und Balsamicodressing
Dessert
Schokoladen-Kirschkuchen mit Vanillesahne
After Takeoff
Menu
Appetizers
Venison Pie and Waldorf Salad, Cumberland Sauce and caramelized Apple Wedges
Smoked Halibut with Pear and Bean Salad and Wasabi Crčme fraîche
Beetroot Salad with Lime Tofu, Baby Spinach, Currants and Pistachios
Salad
Lamb’s Lettuce with Potato Dressing
Main Courses
Traditional Roast Goose with Red Cabbage and Potato Dumplings
Filet of Arctic Char with Horseradish Mustard Sauce, Spinach Leaves and Pearl Barley
Ravioli filled with Root Vegetables accompanied by creamy Savoy Cabbage
Cheese and Dessert
Rosemary flavored Sheep Cheese, Gouda, Montagnolo and soft Cheese with Apricot Ginger Chutney
Homemade traditional Italian Ice Cream Delicacy
Seasonal Fruit Plate featuring Apple, Orange, Mango, Grapefruit and Grapes
Before Landing
Soup & Salad
Ginger Lemon Grass Soup with Vegetable Julienne
Lamb’s Lettuce with Parma Ham, Potato Cubes, Cocktail Tomatoes, Parmesan Cheese and Balsamic Dressing
Dessert
Chocolate Cherry Cake with Vanilla Cream
#1953
Moderator: Lufthansa Miles & More, India based airlines, India, External Miles & Points Resources
Join Date: Dec 2002
Location: MUC
Programs: LH SEN
Posts: 48,123
F Menu ex Germany January-February 2018
First Class ex DEU
Variation von Vorspeisen
Kaviar mit den traditionellen Beilagen
Gefüllter Rinderschinken mit Gorgonzola und Dattel-Sesam-Chutney
Gewürzkarotten mit Curry-Joghurt
Salat von Garnelen und grüner Papaya mit Chili
Junge Blattsalate mit gegrilltem Gemüse, dazu Joghurt-Limonen- oder Macadamianussöl-Dressing
Sorbet
Blutorangensorbet, auf Wunsch mit Champagner verfeinert
Auswahl an Hauptspeisen
Zweierlei vom Reh, Rücken und Bratwurst, mit Preiselbeerjus, Rosenkohlpüree und gebratener Topfenschnitte
Skrei mit Beurre Blanc, Bohnen-Cassoulet, geräuchertes Paprikapüree und Passepierre-Algen
Kartoffel-Pilzroulade, Gruyčre-Sauce und grüner Spargel
Coq au vin von der Poularde, Perlzwiebeln, Blattspinat und cremige Polenta
Vielfalt an Käse und Dessert
Steinsalzkäse, Saint Agur, Ziegenkäse mit Honig, L‘Explorateur und Langres mit Mango-Peperoni-Chutney
Warmer Quarkkuchen mit Zitronenthymian, Joghurt-Hafer-Crumble und Schmand-Limonenblatteis
Marzipanmousse mit glasierten Kumquats und Walnussstreuseln
Choice of Appetizers
Caviar with the traditional Garnishes
Stuffed Beef Ham with Gorgonzola and Date Sesame Chutney
Spiced Carrots with curried Yogurt
Salad of Shrimp and green Papaya with Chili
Fresh Leaf Salad with grilled Vegetables and Yogurt Lime or Macadamia Oil Dressing
Sorbet
Blood Orange Sorbet flavored with Champagne upon your Request
Choice of Main Courses
Variation of Venison, Back and Bratwurst, with Lingonberry Jus, mashed Brussels Sprouts and fried Curd Cake
Skrei (Winter Cod) with Beurre Blanc, Bean Cassoulet, smoked Bell Pepper Mash and Passe-Pierre Seaweed
Potato and Mushroom Roulade, Gruyčre Sauce and green Asparagus
Coq au vin with Pearl Onions, Leaf Spinach and creamy Polenta
Selection of Cheese and Dessert
Rock Salt Cheese, Saint Agur, Goat‘s Cheese with Honey, L‘Explorateur and Langres with Mango Peperoni Chutney
Warm Curd Cake with Lemon Thyme, Yogurt Oat Crumbles and Sour Cream Ice Cream flavored with Lime Leaves
Marzipan Mousse with glazed Kumquats and Walnut Crumbles
Variation von Vorspeisen
Kaviar mit den traditionellen Beilagen
Gefüllter Rinderschinken mit Gorgonzola und Dattel-Sesam-Chutney
Gewürzkarotten mit Curry-Joghurt
Salat von Garnelen und grüner Papaya mit Chili
Junge Blattsalate mit gegrilltem Gemüse, dazu Joghurt-Limonen- oder Macadamianussöl-Dressing
Sorbet
Blutorangensorbet, auf Wunsch mit Champagner verfeinert
Auswahl an Hauptspeisen
Zweierlei vom Reh, Rücken und Bratwurst, mit Preiselbeerjus, Rosenkohlpüree und gebratener Topfenschnitte
Skrei mit Beurre Blanc, Bohnen-Cassoulet, geräuchertes Paprikapüree und Passepierre-Algen
Kartoffel-Pilzroulade, Gruyčre-Sauce und grüner Spargel
Coq au vin von der Poularde, Perlzwiebeln, Blattspinat und cremige Polenta
Vielfalt an Käse und Dessert
Steinsalzkäse, Saint Agur, Ziegenkäse mit Honig, L‘Explorateur und Langres mit Mango-Peperoni-Chutney
Warmer Quarkkuchen mit Zitronenthymian, Joghurt-Hafer-Crumble und Schmand-Limonenblatteis
Marzipanmousse mit glasierten Kumquats und Walnussstreuseln
Choice of Appetizers
Caviar with the traditional Garnishes
Stuffed Beef Ham with Gorgonzola and Date Sesame Chutney
Spiced Carrots with curried Yogurt
Salad of Shrimp and green Papaya with Chili
Fresh Leaf Salad with grilled Vegetables and Yogurt Lime or Macadamia Oil Dressing
Sorbet
Blood Orange Sorbet flavored with Champagne upon your Request
Choice of Main Courses
Variation of Venison, Back and Bratwurst, with Lingonberry Jus, mashed Brussels Sprouts and fried Curd Cake
Skrei (Winter Cod) with Beurre Blanc, Bean Cassoulet, smoked Bell Pepper Mash and Passe-Pierre Seaweed
Potato and Mushroom Roulade, Gruyčre Sauce and green Asparagus
Coq au vin with Pearl Onions, Leaf Spinach and creamy Polenta
Selection of Cheese and Dessert
Rock Salt Cheese, Saint Agur, Goat‘s Cheese with Honey, L‘Explorateur and Langres with Mango Peperoni Chutney
Warm Curd Cake with Lemon Thyme, Yogurt Oat Crumbles and Sour Cream Ice Cream flavored with Lime Leaves
Marzipan Mousse with glazed Kumquats and Walnut Crumbles
#1955
Senior Moderator, Moderator: Community Buzz and Ambassador: Miles & More (Lufthansa, Austrian, Swiss, and other partners)
Join Date: Jun 2005
Location: 150km from MAN
Programs: LH SEN** HH Diamond
Posts: 29,510
Another 'enhanced' shorthaul business meal
MAN-MUC (block time 2h00m, 06:05 departure) December 2017
#1956
FlyerTalk Evangelist
Join Date: Nov 2006
Location: Stoke on Trent, UK (MAN ), BUE, BKK, DBV
Programs: LH HON***,UA,BA.EK Gold,AV.
Posts: 11,573
#1957
Senior Moderator, Moderator: Community Buzz and Ambassador: Miles & More (Lufthansa, Austrian, Swiss, and other partners)
Join Date: Jun 2005
Location: 150km from MAN
Programs: LH SEN** HH Diamond
Posts: 29,510
#1958
Senior Moderator, Moderator: Community Buzz and Ambassador: Miles & More (Lufthansa, Austrian, Swiss, and other partners)
Join Date: Jun 2005
Location: 150km from MAN
Programs: LH SEN** HH Diamond
Posts: 29,510
MUC-LCA (block time 3h20m, 12:45 departure) December 2017
I have never been on a ‘shorthaul’ LH Business flight longer than 3 hours and was impressed to find a printed menu on this flight.
Last edited by NewbieRunner; Jan 9, 2018 at 7:23 pm
#1959
FlyerTalk Evangelist
Join Date: Nov 2006
Location: Stoke on Trent, UK (MAN ), BUE, BKK, DBV
Programs: LH HON***,UA,BA.EK Gold,AV.
Posts: 11,573
#1960
Suspended
Join Date: Sep 2017
Programs: M&S, Radisson
Posts: 758
(Sorry for the slight OT, I couldn't resist.)
#1961
Senior Moderator, Moderator: Community Buzz and Ambassador: Miles & More (Lufthansa, Austrian, Swiss, and other partners)
Join Date: Jun 2005
Location: 150km from MAN
Programs: LH SEN** HH Diamond
Posts: 29,510
The Business meal from FRA-MUC posted here certainly looks much better.
The catering was much better when bmi aircraft and crew with bmi service was operating FRA-MAN and FRA-BHX for LH.
#1963
Join Date: Jul 2015
Location: HAG
Programs: Der 5* FTL
Posts: 7,992
Quick look suggests:
- Pumpkin Salad with Gorgonzola and Pumpernickel
- Seasonal Leaf Salad with Grape Seed Oil Vinaigrette
- Penne Pasta with Vegetables and Pesto Sauce
- Cheese and dessert are all veg.
- Before landing: Lentil Coconut Soup flavored with Ginger
#1965
Join Date: Dec 2013
Posts: 368
You can check the menu at lh-menu.de
Quick look suggests:
Quick look suggests:
- Pumpkin Salad with Gorgonzola and Pumpernickel
- Seasonal Leaf Salad with Grape Seed Oil Vinaigrette
- Penne Pasta with Vegetables and Pesto Sauce
- Cheese and dessert are all veg.
- Before landing: Lentil Coconut Soup flavored with Ginger
I actually have the AVML set in my profile. But this time, I asked the FAs if they can provide me with the vegetarian option from the menu instead of AVML & they happily obliged. It was nice of the team to make that adjustment.