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The Lufthansa Longhaul Menu Thread (business class / first class)
hi there,
i thought i could start a yummy new thread publishing current menu selections on M&M integrated airlines ... feel free to post the menu of your latest LH/OS/LX flights here ... cheers CHris the menu selection TOC: First May 2007, LH480 MUC-DEN, first class Business May 2007, LH450 FRA-LAX, business class May 2007, LH453 LAX-MUX, business class the avalilable beverage menus Business May 2007, DE->US westcoast->DE, business class |
May 2007: FRA-LAX, business class
let's start with the May/June menu Germany - US West Coast ...
arranged by current LH star chef Andreas Krolik from Brenner's Park Hotel & Spa, Baden Baden Menu Hors d'ouvre Marinated White and Green Asparagus with Chilean Shrimp or Chicke Terrine with Artichoke and Wild Mushrooms, Waldorf Salad and Fig Chutney with Walnuts Salad Radicchio, crisp Iceberg Lettuce, Tomato and Cucumber, Sun-dried Tomato Dressing Bread, Rolls and Butter Entrees Grilled Breast of Chicken enhanced my Morel Mushroom Cream with Celery Mousseline and poached Apples or Fillet of Cod in a fruity Curry Fond served with Bell Pepper Leek Ragout or Pasta with Mediterranean Vegetables and Wild Garlic Ricotta Sauce Cheese and Dessert Camembert, Bavaria Blu and Gouda Cheese or Passionfruit Tart and Raspberry Coulis or Melon Medley Snack Entrees Cold Gourmet Plate: Ratatoulle Salad with Breast of Turkey, smoked Salmon and Curry Yoghurt Dip or Hot Speciality: Hearty Beef Goulash in Burgundy Sauce served with creamy Vegetables From the Bread Basket: a selection of Bread and Rolls Dessert Savarin with Strawberry Puree and Vanilla Crème Sandwiches, Pastry, Fruit and Beverages are available during the entire flight upon your request ... |
May 2007, LAX-MUC, business class
... and the other way round ... arranged by Gordon Maybury, Executive Chef @ The Peninsula, NYC.
Menu Hors d'oeuvre Pistachio crusted Shrimp with Mango Salsa and Cilantro Aioli or Smoked Duck Breast with Sweet Corn Flan and Cerry Vinaigrette Salad Mesclun Mix presented with Dressing Bread, Rolls and Butter Entrees Lemon Rosemary crusted Chicken Breast with Spring Vegetables in a Natural Jus or Grilled Atlantic Salmon with Celeriac Puree and Sweet Pea Jus with Fava Beans or Saffron Fettuccine with roasted Vegetables and chunky Tomato Sauce Cheese and Dessert Sage Derby, Gruyère and Cambozola or Apple Raisin Bread Pudding with Sweet Cream or Fruit Salad Brunch Fresh Fruit Entrees Cold Gourmet Plate: Salami, Breast of Turkey, Brie and Pepperjack Cheese or Hot Speciality: Omlette served with Mushroom Ragout, Tomato Concassée and Rösti Potatoes From the Bread Basket: a selection of Rolls, Croissants and Muffins, Butter, Preserves, Honey and Nutella Last Minute Breakfast Coffee or Tea Orange Juice Croissants |
May 2007, Germany-US West Coast-Germany Wine & Beverage List
Champagne
Champagne Jacquart Brut Mosaique, France White Wine 2005 Schloss Vollrads Riesling Kabinett trocken, Weingut Schloss Vollrads, Germany 2005 California Cardonnay "Valley Oaks", Fetzer, USA Red Wine 2002 Château Les Traverses "La Franque", Cru Bourgeois, Médoc, France 2002 Presidents Selection Shiraz, Wolf Blass, Australia Vinothek a variety of exclusive wines from our Vinothek is offered - please ask your flight attendanat about today's selection Beers Warsteiner Plus Clausthaler, non-alcoholic Spirits Bacardi, Campari, Lufthansa Cocktail, Bombay Sapphire Gin, Wodka Gorbatschow, Jack Daniel's, Johnnie Walker Black Label, Otard V.S.O.P, Schladerer Kirschwasser, Fernet Branca Liqueur Baileys Irish Cream, Graham's Portwein Soft Drinks Fruit Juices, Mineral Water, Coca-Cola, Coca-Cola Light, Sprite, Kinley Tonic Water, Kinley Bitter Lemon, Kinley Ginger Ale Hot Beverages Mild Arabica Coffee from the Highlands, Black Tea |
May 2007, LH 480 MUC-DEN, First Class
Menu Hors d’oeuvre from the Appetizer Cart Caviar with traditional garnishes Dover Sole and Lobster Roll, Belgian Endive Salad with Oranges and Chervil and Saffron Sauce with Lime Terrine of Quail, Apple Celery Salad and Fig Chutney with Walnuts Cured Red Tuna, Pata Negra Ham and Strawberry Tomato Chutney Porcini Mushroom Tart with Celery, Parmesan and Balsamic Hazelnut Oil Vinaigrette Basil Pesto Soup Beef Consommé with Pancake Strips or Salad Garden Greens with Cucumber, Bell Pepper, Button Mushrooms and Chives Wild Garlic Dressing Bread, Rolls, Toast and Butter Entrees White Asparagus served with Sauce Hollandaise, a selection of Ham and New Potatoes Monkfish in Olive Crust accompanied by Fennel Fond, Lemon Risotto and Green Bean Kernels Veal Fricasseé with Lovage, Capers and Champignon Mushrooms served on Pearl Barley Pan-seared Breast of Guinea Hen and Morel Mushroom Madeira Sauce complemented by Celery Mousseline and caramelized Apples Cheese and Dessert International Cheese Bavaria blu, Crottin de Chavignol, Comté, Le Coutances and Pont l’Évêque garnished with Grapes and Walnuts Milk Chocolate Tart with Strawberries and Line Sorbet and Soup of Coconut with Pineapple Specialty Dessert Wines Pre-Arrival Menu Cold Specialties from the Buffet Roast Beef and Vegetable Julienne Prawns, Bell Peppers and Zucchini Potato Salad and smoked Salmon Fillet Confit of Tomatoes Grilled Fresh Pineapple Sweet Chili Sauce Hot Entrees Red Snapper from the Grill, Crostini and Zucchini Squash Medley Spare Ribs, Cole Slaw and Baked Potato with Crème Fraîche Ketchup, Mayonaisse and Steak Sauce Bread, Rolls and Butter Dessert Key Lime Pie Fresh Fruit Pineapple, Kiwi, Strawberries and Papaya LH 004,450,452,454,456,480,498 120F201-C 5/07-6/07 |
First Class JNB-FRA
Hors d'oeuvre
Caviar Air-dired Beef and Melon (outstanding!) Grilled Kingclip with Salad Chkalaka, African-style Relish Fennel Salad with Apples and Oranges (had two helpings!) Duck Confit with Prunes Salad Mesclun Mix with Coriander Lemon or Ranch Dressing (go for the corriander) Entrees Beef and Vegetable Roulade served with Paprika Cream Sauce, Baby Squash, Red Bell Peppers and Spatzle Fillet of Salmon and King Prawns Szechuan-style with Chineese Mushrooms, Carrots and Egg Fried Rice Cape Malay-style Chicken Curry offered with Green Beans and Lentils. (this was my choice, and simply outstanding) Spinach and Cheese Ravioli complemented by Parmesan Cream, Pesto and Mixed Vegetable Julienne Cheese and Dessert International Cheese (all were wonderful) Masala Cake with Mascarpone and Fruit Tart Honey Pistachio Panna Cotta with Cherry Coulis (yummy!) |
LH F meal in Jan/Feb ex FRA/MUC to the US is pathetic (again)
Per my recent experience I must report, that the meal offerings are pathetic this month (and next month). When I talked to the purser she completely agreed and said, that a couple people complained already.
Wine selections went down as well. Who the hell needs a Zweigelt, aside that it is from Austria. :td: I will probably move my next scheduled trip from February to March in order to avoid this meal again. BTW, purser told me, that the business class meal is not any better. :( |
Originally Posted by SleepOverGreenland
(Post 9114597)
Per my recent experience I must report, that the meal offerings are pathetic this month (and next month). When I talked to the purser she completely agreed and said, that a couple people complained already.
Wine selections went down as well. Who the hell needs a Zweigelt, aside that it is from Austria. :td: I will probably move my next scheduled trip from February to March in order to avoid this meal again. BTW, purser told me, that the business class meal is not any better. :( so what are the meal offerings? :) |
nothing wrong with wine selection
Sorry, but disagree about wine selection.
LH offers in F/C a selection that includes some well known wines (French Bordeaux or Burgundy, Calfornian Cabernet/Sauvignon, Australian Shiraz etc.) and one which is a bit less common but meets the same quality standards. For the red this is currently a very pleasant Zweigelt from Austria, it will be something else later this year. I often like to taste a glass of wine which I don't get every day in each and every restaurant. In fact also the current Zweigelt was delicious and I certainly recommend anyone who gets the chance to taste it.^ In contrast I find wine selection on many other airlines rather boring ...:td: |
Originally Posted by SleepOverGreenland
(Post 9114597)
Who the hell needs a Zweigelt, aside that it is from Austria. :td:
|
F wine selection is usually interesting
I have never been disappointed with the F wine menu.
On the recent flights I had in Nov/Dec, I liked almost everything on it, including the champagnes. I guess they opened 4 bottles on GRU FRA because all the guests liked the champagne - with the UD only half full. And I did enjoy the Michel Rolland Clos de la Siete in the air.^ Curious how it will taste at home... As for the food, my impression is, it has become less tasty and less inspired since they introduced the étagère concept again. But how much more do you really want to eat? However, the FCT food beats the onboard food every time IMHO. |
I absolutely agree with SoG's observation. Food quality on board in both C and F has been declining so badly over the recent months that I regularly don't bother anymore to wait for dinner service on night flights.
I was also hoping for an improvement in January and experienced the same disappointment as SoG. Unfortunately I can not wait until March...:( |
The options to/from Asia aren't something to write home about either.
And another interesting datapoint: the "express dine" option from FRA to SIN in F had very strange similarities with one of the 3 main dishes offered in C. Seems like they don't even really bother that much anymore as to present an express option with a real F dish... |
Originally Posted by ulev
(Post 9121663)
Food quality on board in both C and F has been declining so badly over the recent months that I regularly don't bother anymore to wait for dinner service on night flights.
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I flew FRA-JFK last week and found the food excellent. The starter display of three tiers was impressive, and the fish main course was nice and tasty.
The crew were excellent as well :)^ |
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