concol

Good to know that there is a caviar service on both flights

I was thinking of using one of the FCL for a few hours in the morning. Grabbing a shower and breakfast before taking the train into the city to walk around and just explore. I figure I will be back at the FCT 3-4 hours before my flight to grab a full dinner before the flight.

Thanks for your help.

szg

LH C FRA-HKG

Menu

Hors d'eouvres
- Smoked Breast of Duck served with Apple Red Cabbage Salad, braised green Apple, Hazelnut Cream
- Marinated green Tea Noddles with Sat� Sauce, Cashew Nuts and Prawns
- Winter Lettuce, Fried Mushrooms, Cherry Tomatoes and Cucumber preented with Tomato and Thyme Dressing

Entrees
- Corn fed Poulard with Lemon and Almonds Jus, Brocolli, Bread Dumpling
- Steamed Cod in Caldeirada Vegetable Stock, Potato Brandade, Cilantro, Bell Pepper and Zucchini
- Chicken Szechuan Style
Roast Chicken in Savory Chili Sauce and Cashew Nuts served with Rice and green Asparagus

Cheese and Dessert
- Appenzell Cheese with Quince Compote and Balsamic
- Gateua of Tanariva Chocolate, Pear Compote, spiced Crumbles
- Tropical Fruit Salad


Breakfast

Granola with roasted Almond

Ham Prague Style, Milan Salami, Emenntal and herbed Cream cheese
or
Pancake with Turkey Ham and Tomato, Hash Brown and cremy Spinach

hamallu

szg, when did you fly FRA-HKG? I flew it 5 days ago (on the 19th) and had a different menu.

I had the following:
Dinner
Hors d'eouvres
Smoked Herring on Papaya & Mango jam and Glass Noodle Salad with Prawns

Entrees
Beef Goulash with Herbed Spatzle and Root Vegetables

Cheese and Dessert
Szechuan Chocolate Mousse with Vanilla Infused Rhubarb


Breakfast
Honey Yoghurt with Granola

Serrano Ham, Smoked Chicken Breast & Camembert


Lets see what they'll serve up on my HKG-MUC return leg on the 29th.

szg

About two weeks ago. Maybe they served us the February Menu.

IMH

Can anyone shed light on the changeover dates? I get the idea that the menus don't always change exactly on the first of the month. Does it depend on the day of the week as well?

More specifically, and looking a little way ahead : how likely is it that the famous festive goose will still be available on a TATL flight leaving FRA on 1 January 2011?

simon stingray

First Class
LH 572 FRA-JNB 03/04/2010

MENU

Choice of Hors d'oeuvres
Caviar with the traditional Garnishes

Crabmeat and Avocado Timbale with green Apple and roasted Sesame

Goat Cheese and Tomato Terrine, Pesto with Pine Nuts

Roulade of Quail on Spinach with marinated Swedes


Salad
Frisee, Rucola, Radicchio and Romain Lettuce with Carrots, Tomatoes and Bell Pepper with your choice of Wild Garlic or Orange and Mustard Dressing


Choice of Main Courses
Stiller's Sauerbraten, slow braised Beef Cheek, Cauliflower Puree and fried Bread Dumpling Slices

Grilled Scallops with Nutmeg and Vanilla Sauce, Sugar Peas, Beans, Mushrooms and green Pea Mash

Vegetable Strudel with Asian Soy Jus, Baby Bok Choy and Shiitake Mushrooms

Fried Breast of Guinea Fowl with Tomato Trilogy and Parisienne Potatoes


Selection of Cheese and Dessert
Bleu de Gex, Fougerus, Beaufort, Livarot and ashed Goat Cheese garnished with Grapes and Pecan Nuts

White Coffee Mousse and Chocolate Sorbet with Red Wine and Espresso Sauce

Warm Banana Cake, Caramel Sauce and Macadamia Nut Ice-Cream

Specialty Dessert Wines





Dreamer's Delight
A select meal served in one course

Cold Gourmet Plate
Marinated Tenderloin of Beef with Teriyaki Sauce and Asian Vegetable Salad, Artichokes and Tomatoes with roasted Sesame and Salad of corn fed Poulard

or

Hot Specialty
Apple and Lime Risotto with Ginger and Carrot Puree


Cheese and Dessert
Bleu de Gex, Fougerus and Livarot Cheese

Fresh Fruit

bartek

Thanks for an update. I'm looking forward for my next week flight as this will be last opportunity to try this menu. Any feedback on the food or recommendation on specific dishes?

NewbieRunner

Star chefs: Executive Chef Stefan M�rth and Chef de Cuisine Kenichiro Ooe of Park Hyatt Tokyo

Western cuisine

Would you like to eat now or later?
We are happy to take your order anytime.



Choice of hors d'oeuvres

Cavier with the traditional garnishes


Sea bream tartare with chives in carrot dome, shellfish coulis


Vitello tonnato with zucchini and thyme compote, caper berries

Salad

Seasonal salad with red-radish, arugula and cucumber presented with dressing


Choice of main courses

Braised lamb shank, glazed small onion, grilled bell peppers, blue cheese bramata served with romesco sauce
Prawn saltimbocca with crushed potatoes and Parmesan sauce


Selection of cheese and dessert

Camembert, Gruy�re, Chedder, Fourme d'Ambert and Brie cheese garnished with grapes


Panna cotta with strawberry and thubarb
Fresh fruit

Speciality dessert wines




[plus a complete Japanese meal option]

We are pleased to serve you a selection of canap�s, onigiri, biscuits and fresh fruits during the flight.

*****

Western dinner

Cold and hot specialities

Smoked salmon and potato terrine with dill Dijon mustard sauce


Spicy pumpkin pie with pecan nut crust and prosciutto
Seared chicken breast with lemon thyme glaze, roasted root vegetables and chicken jus
Maultaschen, Swabian dumpling with spinach, bacon and Ricotta filling, brown butter sauce


Dessert

Bitter chocolate mousse with cacao nougat tuile



This was basically the same menu as Sept/Oct 2009 with only a few minor changes.

photos on flickr

NewbieRunner

Hors d'eouvres

Smoked mackerel with mango and papaya marmalade accompanied by glass noodle salad with prawns
Marinated duck breast, pineapple relish and ketjap manis
Mixed lettuce with carrots, red radish, cherry tomato, cucumber, bell pepper and roasted pine nuts presented with herb and yogurt dressing

Entrees

Beef goulash with root vegetables and herb spatzle
Filet of pikeperch with chive sauce, lentil stew, potato mustard mash

Cheese and dessert

Camembert, Emmental and blue veined cheese
Szechuan chocolate mousse and rhubarb with vanilla


Matcha green tea tart
Fresh fruit



*****

Japanese cuisine

Sakizuke (top left)

Poached redfish, wakame seaweed, bamboo shoots, green peas and ginan sauce

Men

Green tea noodle, wasabi and chives

Hassun

Omelette with eel, white fish pie with keta caviar, fried leg of chicken and scallop, taro potatoes with red miso paste, king prawn



Omozakana

Fried tenderloin of beef, sugar peas, saut�ed cherry tomato, potato, eggplant, radish and soy sauce served with steamed rice and plum sesame

(This must be the most disappointing Japanese meal I've had on Lufthansa. The beef was dry and tasteless as was the sauce.)

Suimono wan

Suimono wan with green asparagus

Konomono

Yellow radish, baby eggplant and beetroot

Dessert

Soybean tartlet with frosting

*****

Western breakfast

Entrees

Fresh fruit

Savoury cream cheese, turkey dill pastrami, turkey ham, camembert

Omelette with potatoes, bacon, onions and herbs accompanied by mushrooms , leaf spinach and peperonata

*****

Japanese breakfast



Zensai

Japanese omelette, fish pie, cold roes, baby eggplant and seaweed with sesame

Kobachi

Leaf spinach marinated with sesame

Omozakana

Salmon marinated in salt and sake, deep fried leg of poulard, sugar pea, shiitake mushrooms and carrots served with Japanese rice

Miso shiru

Miso soup

Kudamono

Fresh fruit

(The Japanese breakfast as usual was very nice, better than the First Class Japanese breakfast I had on the same flight a few months earlier.)

photos on flickr

globetraveler

Haven't flown LH F in about a year... will be flying FRA-ORD next month. Any update on F Champagne selections ex. FRA these days?

They were last serving the infamous "D" and Piper-Heidsieck Cuvee Rare (a fantastic bubbly by the way!)

SleepOverGreenland

On my last couple flights they served Perrier Jouet.

EWRTravelers

Any recent menus for EWR - FRA - EWR on LH in business?

How about flights within Europe?

FRA - VCE
ATH - MUC
MUC - FRA

Javan69

Guess I'll be the first to post on USA-GER F meals for May next week. I'm guessing they serve Johnnie Walker blue.

globetraveler

The Perrier-Jouet Fleur de Champagne? (The flower bottle)? If so, that's wonderful! But the traditional Perrier Jouet Grand Brut retails for $30/bottle and is just so so IMO.

Meilensammler

Menu and pictures of the food can be found here:

http://www.so-war-mein-flug.de/index...bd2aab0d2e96ae