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 ...
Last edited by f0zzyNUE; May 29, 2007 at 2:37 pm