The Lufthansa Longhaul Menu Thread (business class / first class)
May 29, 2007, 2:08 pm
#1
Original Poster
Join Date: Dec 2004
Location: NUE
Programs: *G (TK elite+), OW sapphire (QR), ST elite plus (AF). LA black
Posts: 3,674
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
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
Last edited by f0zzyNUE; May 29, 2007 at 3:10 pm
May 29, 2007, 2:10 pm
#2
Original Poster
Join Date: Dec 2004
Location: NUE
Programs: *G (TK elite+), OW sapphire (QR), ST elite plus (AF). LA black
Posts: 3,674
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 ...
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 ...
Last edited by f0zzyNUE; May 29, 2007 at 2:37 pm
May 29, 2007, 2:11 pm
#3
Original Poster
Join Date: Dec 2004
Location: NUE
Programs: *G (TK elite+), OW sapphire (QR), ST elite plus (AF). LA black
Posts: 3,674
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
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
Last edited by f0zzyNUE; May 29, 2007 at 2:38 pm
May 29, 2007, 2:27 pm
#4
Original Poster
Join Date: Dec 2004
Location: NUE
Programs: *G (TK elite+), OW sapphire (QR), ST elite plus (AF). LA black
Posts: 3,674
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
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
Last edited by f0zzyNUE; May 29, 2007 at 2:34 pm
May 29, 2007, 2:34 pm
#5
Join Date: Oct 1999
Location: Scottsdale, Arizona
Posts: 4,952
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’Évęque
garnished with Grapes and Walnuts
Milk Chocolate Tart with Strawberries and Line
Sorbet and Soup of Coconut with Pineapple
Specialty Dessert Wines
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’Évęque
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 Crčme 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
Jun 1, 2007, 12:48 am
#6
Join Date: Jun 2004
Location: Nairobi
Programs: EK Platinum, QR Gold, LH Gold, Hilton Gold, Marriott Bonvoy Gold, Priority Pass, Global Entry
Posts: 183
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!)
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!)
Jan 22, 2008, 9:59 am
#7
Join Date: Dec 2005
Location: FRA
Programs: LH, Avis, Hyatt, ...
Posts: 4,213
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.
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.
Wine selections went down as well. Who the hell needs a Zweigelt, aside that it is from Austria.
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.
Jan 22, 2008, 10:37 am
#8
Join Date: Oct 2004
Programs: LH HON
Posts: 3,420
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.
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.
Wine selections went down as well. Who the hell needs a Zweigelt, aside that it is from Austria.
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?
Jan 22, 2008, 1:29 pm
#9
Join Date: May 2007
Location: Zurich
Programs: BA GGL, TK*G EL, KL P ELPL, ex AB P, ex LH/LX Sen, HHonors D4L, Bonvoy P
Posts: 1,647
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 ...
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 ...
Jan 22, 2008, 2:33 pm
#11
Join Date: Apr 2007
Location: Munich
Programs: LH Sen****, Hertz PC, HHonors Diamond, IHG Pt
Posts: 171
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 étagčre concept again. But how much more do you really want to eat?
However, the FCT food beats the onboard food every time IMHO.
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 étagčre concept again. But how much more do you really want to eat?
However, the FCT food beats the onboard food every time IMHO.
Jan 23, 2008, 11:42 am
#12
Join Date: Apr 2004
Posts: 1,201
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...
I was also hoping for an improvement in January and experienced the same disappointment as SoG. Unfortunately I can not wait until March...
Jan 23, 2008, 1:27 pm
#13
Join Date: Oct 2000
Location: Munich, Germany
Programs: LH HON, DL FO/MM, Marriott Lifetime Platinum, Accor Lifetime Platinum, Sixt Diamond
Posts: 6,174
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...
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...
Jan 23, 2008, 1:53 pm
#14
Moderator: Asiana & Qantas Frequent Flyer
Join Date: Dec 2006
Location: STR/SYD/SMF
Programs: QF Lifetime SG, LH HON, OZ Lifetime Diamond +, HH Diamond, Marriott Lifetime Platinum
Posts: 14,372
