chrisksc

dinner FROM NEW YORK TO FRANKFURT

Create your gastronomic experience from our selection of tantalising options


APPETISERS
Chilled malossol caviar
With melba toast and condiments

Duo of dungeness crabmeat with celeriac tian and seared ahi tuna, blood orange glaced


SOUPS
Roasted butternut squash soup with creme fraiche and brown butter sage crouton

Chinese style sweetcorn soup with chicken and crabmeat


SALAD
Caesar Salad
Romaine lettuce with bacon, Parmesan cheese, croutons and anchovy-garlic dressing


MAIN COURSES
@:-)Panroasted corn-fed chicken breast in morel sauce with wild mushroom ballotine and garden vegetables

Stir fried beef in hot bean sauce served with seasonal vegetables and fried rice

Wanton Mee
Egg noodle in rich pork broth garnished with srimp dumplings and leafy greens

Braised lamb shank in red wine sauce served with buttered vegetables and creamy polenta

:-: Ricotta cheese ravioli served with buttered asparagus, roasted baby eggplant, roasted tomato coulis


DESSERTS
Warmed pear tart

Passion fruit cake
Served with raspberry and vanilla sauce


CHEESE
Assorted gourmet cheeses with served with grapes, dried cranberry, walnut and biscuit


FINALE
A selection of gourmet coffees & fine teas served with pralines


@:-) Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
:-: Specially prepared meatless selection.



continental breakfast FROM NEW YORK TO FRANKFURT

A quick and simple start to your day


TO START WITH
A choice of apple, tomato, or freshly squeezed orange juice


FRUIT
A selection of fresh fruit


FROM THE BAKERY
Assorted breakfast rolls
Butter, jam, marmalade or honey


FINALE
A selection of gourmet coffees & fine teas




lunch FROM FRANKFURT TO SINGAPORE

Create your gastronomic experience from our selection of tantalising options


CANAPES
Satay
With onion cucumber and spicy peanut sauce


APPETISERS
Chilled malossol caviar
With melba toast and condiments

@:-) Banyuls wine flavoured gooselivre terrine with artichoke


SOUP
@:-) Cream of chanterelle mushroom and ceps chicken

Chinese seafood soup


SALAD
Salad of red oak, frisee, coral lettuces garnished with endice, toasted walnut and dried cranberry
Honey sherry vinaigrette
Thousand Island dressing


MAIN COURSES
@:-) Tournedos of beef bercy with morel mushroom and cannelloni

Thai style stir fried lobster with basil and chilli, seasonal vegetables and fried rice with pineapple

Halibut en papillote
Baked halibut in paper parcel with lemon, olive oil, seasonal vegetables and potato

Singapore chicken curry
Chicken in spicy coconut gravy and potatoes with bread rolls or steamed rice

:-: Spinach buonfatti served with sauteed baby spinach, roasted tomato coulis


DESSERTS
@:-) White chocolate and passion fruits cremeux

Ginger creme brulee served with assorted fruit salad


CHEESES
Selection of cheeses served with grapes, nuts and crackers


FRUITS
Fresh fruits in season


FINALE
A Selection of gourmet coffeea & fine teas served with pralines


@:-) Exclusively created by George Blanc, Vonnas
:-: Specially prepared meatless selection



light bites FROM FRANKFURT TO SINGAPORE

Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight


NOODLES
Vegetarian and non-vegetarian instant noodles

Fish porridge


SANDWICHES
Ciabatta roll with cheddar cheese and turkey

Vegetarian ciabatta roll with grilled vegetables


SNACKS
Cashew nuts, honeyed walnuts or macadamia nuts

Potato chips

Chocolate bar

Cereal bar

Assorted biscuits

A selection from the fruit basket

Assorted cheeses with garnishes


[RIGHT]SQ25B JFK-FRA-SIN (DF/CB1/LF/SN1/BF1) 4-2.2 12-01 FC

breakfast FROM FRANKFURT TO SINGAPORE

Start your day on the right note, with a wholesome breakfast of your choice


TO START WITH
A choice of apple, tomato, or freshly squeezed orange juice


FRUITS
Fresh fruit plate


STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt


WHOLESOME BEGINNINGS
Kao tom
Thai style rice porridge with sliced pork and pork meatball, fried garlic and pickled vegetable

Braised rice noodles with chicken, shiitake mushrrom, and leafy greens

German breakfast
Black forest ham, salami, brie cheese and fresh eggs prepared on-board

Fresh free range eggs prepared on-board (baked or scrambled)
With your choice of bacon, chicken sauage, vine-ripened tomato and mushrooms


FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey


FINALE
A selection of gourmey coffees & fine tea

c1mth0g

I took this flight the same week as you and the menu was different! I thought it was the same for the whole month?

chrisksc

When was your flight? Could be they changed the menu mid week. I still have the menu and as indicated "12-01" which supposed to mean Dec-Jan. What does it say on your menu? Look at the bottom right corner (ie "SQ25B JFK-FRA-SIN (DF/CB1/LF/SN1/BF1) 4-1.2 12-01 FC")

c1mth0g

Interesting. It says "SQ25C JFK-FRA-SIN (DF/CB1/LF/SN1/BF1) 4-1.1 01 FC"
Does SQ25B and SQ25C mean something?

BlueZebra

Might have a rotating or modified menu- a "B" menu, a "C" menu. The caterer picks the menus off the shelve, depending which menu is prepared.

ande777emt

That's excellent that SQ rotates menus so frequently. Changing Month-to-Month in addition to multiple variations. I've done SQ many times and always been impressed, but I probably don't fly SQ to the extent those in this forum or on SQ Talk do. UA you can fly the same route 6-8 times in one year and get the same menu for 6 months in a row before it changes.

chrisksc

dinner FROM NEW YORK TO FRANKFURT

Create your gastronomic experience from our selection of tantalising options


APPETISERS
Chilled malossol caviar
With melba toast and condiments

Duckliver terrine with fig compote, baby lettuces and mustard dressing


SOUPS
Cream of cauliflower with crouton and hazelnut oil

Cantonese style lotus root soup with peanuts and pork


SALAD
Wedge salad of iceberg with roasted pear, semi dried cherry, hazelnut and gorgonzola cheese
Balsamic and virgin olive oil dressing
Ranch dressing


MAIN COURSES
@:-)Seared veal loin in Xeres vinegar veal jus with corn, haricot vert, cherry tomato and soft polenta

Singapore style roast chicken served with chicken rice, chinese greens with oyster sauce

Grilled halibut served with creamy white wine sauce, stewed bean, bacon and vegetables, buttered potato

Beef noodle soup
Egg noodle in rich pork broth garnished with srimp dumplings and leafy greens

:-: Warm four cheese quiche served with mixed baby lettuces, roasted cherry tomato and balsamic dressing

DESSERTS
Strawberry cheese cake

Lemon panna cotta
Served with assorted berries compote


CHEESE
Reny picot brie, sharp cheddar, blue cheese
Served with fruit paste, grapes, walnut and biscuit


FRUITS
Fresh fruits in season


FINALE
A selection of gourmet coffees & fine teas served with pralines


@:-) Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
:-: Specially prepared meatless selection.



continental breakfast FROM NEW YORK TO FRANKFURT

A quick and simple start to your day


TO START WITH
A choice of apple, tomato, or freshly squeezed orange juice


FRUIT
A selection of fresh fruit


FROM THE BAKERY
Assorted breakfast rolls
Butter, jam, marmalade or honey


FINALE
A selection of gourmet coffees & fine teas




lunch FROM FRANKFURT TO SINGAPORE

Create your gastronomic experience from our selection of tantalising options


CANAPES
Satay
With onion cucumber and spicy peanut sauce


APPETISERS
Chilled malossol caviar
With melba toast and condiments

@:-) Lobster salpicon with brunoise of vegetables


SOUP
@:-) Puree of white bean soup with black truffles

Chicken soup with Chinese herbs


SALAD
Caesar salad
Romaine lettuce with bacon, Parmesan cheese, croutons and anchovy-garlic dressing


MAIN COURSES
@:-) Forest style chicken supreme in port wine sauce with wild mushroom and gratin potatoes

Stir fried beef with sesame and honey, stir fried bamboo shoot, gingko nuts and carrot, bok choy and steamed rice

Thai style fried snapper fillet served with green mango salad and steamed rice

Roast saddle of venison served with chocolate-cherry sauce, broccoli with walnut butter, herb spatzle

:-: Fettuccine with creamy assorted mushroom ragout, arugula lettuce and shaved parmesan cheese


DESSERTS
@:-) Warm chocolate cake served rum infused raisin and espresso ice cream

Apple crumble pie served with vanilla ice cream, raspberry coulis


CHEESES
Selection of cheeses served with grapes, nuts and crackers


FRUITS
Fresh fruits in season


FINALE
A Selection of gourmet coffeea & fine teas served with pralines


@:-) Exclusively created by George Blanc, Vonnas
:-: Specially prepared meatless selection



light bites FROM FRANKFURT TO SINGAPORE

Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight


NOODLES
Vegetarian and non-vegetarian instant noodles

Fish porridge


SANDWICHES
Shaved ham, gherkin and tmato sandwich

Bagel with cream cheese, semi sun dried tomato and rucola


SNACKS
Cashew nuts, honeyed walnuts or macadamia nuts

Potato chips

Chocolate bar

Cereal bar

Assorted biscuits

A selection from the fruit basket

Assorted cheeses with garnishes



breakfast FROM FRANKFURT TO SINGAPORE

Start your day on the right note, with a wholesome breakfast of your choice


TO START WITH
A choice of apple, tomato, or freshly squeezed orange juice


FRUITS
Fresh fruit plate


STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt


WHOLESOME BEGINNINGS
Wanton mee
Egg noodles in rich pork broth garnished with shrimp dumplings and leadfy greens

Glutinous rice wrapped in lotus leaf with chicken, chestnut and black mushrooms

Egg Benedict
Poached egg with hollandaise sauce, toasted muffin, bacon, sauteed spinach and roasted tomato

Fresh free range eggs prepared on-board (baked or scrambled)
With your choice of bacon, chicken sauage, vine-ripened tomato and mushrooms


FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey


FINALE
A selection of gourmey coffees & fine tea

f4freeJunior

any recent menus? Which wines are currently being served in F?