Jan 2, 2023, 1:41 pm
Last edit by: NewbieRunner
Menus ex ZRH in F and C (6 Mar 24 - 4 June 24)
First Class:
https://preview.thenewsmarket.com/Pr...ets/663584.pdf
Business Class:
https://preview.thenewsmarket.com/Pr...ets/663583.pdf
Link for pre-ordering meals ex ZRH in F and C
https://www.pre-flight-shopping.com/en/?p=eHSqnIMU_UQ
Special themes in F for 2024 (from olm022 )
21. February - 5. March 2024 (Caviar Weeks)
22. May - 6. June 2024 (Theme to be communicated)
21. August - 3. September 2024 (Theme to be communicated)
20. November - 3. December 2024 (Theme to be communicated)
First Class:
https://preview.thenewsmarket.com/Pr...ets/663584.pdf
Business Class:
https://preview.thenewsmarket.com/Pr...ets/663583.pdf
Link for pre-ordering meals ex ZRH in F and C
https://www.pre-flight-shopping.com/en/?p=eHSqnIMU_UQ
Special themes in F for 2024 (from olm022 )
21. February - 5. March 2024 (Caviar Weeks)
22. May - 6. June 2024 (Theme to be communicated)
21. August - 3. September 2024 (Theme to be communicated)
20. November - 3. December 2024 (Theme to be communicated)
The SWISS Business & First Class Menu Thread
Jan 17, 2010, 9:33 am
#16
Original Poster
Join Date: Aug 2005
Location: ZRH
Programs: LX HON Circle
Posts: 3,253
LX92 ZRH-GRU First Class DEC-FEB 2010
keeping this thread alive...
F-92-C1 12/09-02/10 (92)
F-92-C1 12/09-02/10 (92)
Dinner ZURICH-SÃO PAULO
First Courses
Selection of appetisers:
- Turbot and porcini terrine with tandoori king prawn
- Breast of quail with mushroom duxelles and pickled pumpkin
- Dried bean and tomato terrine
-
Loch Fyne smoked salmon fillet
-
Parnsip and apple soup
**************************************
Main Course
Roast fillet of beef with black walnuts, Ricola herb and red grape jus, Valaisane pie with leek, apple and cheese
-
Corn-fed chicken breast, apricot cream sauce, Valaisan rye-flour potatoe gnocchi with, winter vegetables
-
Pan-fried fillet of John Dory, grilled scallop, saffron sauce, squid link linquine pasta, blanched lettuce
-
Mushroom stroganoff, potato roesti and broccoli
-
Choice of vegetables
**************************************
Cheese
**************************************
Dessert
Toblerone trio
Sprüngli chocolates and pralines, espresso and a selection of coffees and teas
First Courses
Selection of appetisers:
- Turbot and porcini terrine with tandoori king prawn
- Breast of quail with mushroom duxelles and pickled pumpkin
- Dried bean and tomato terrine
-
Loch Fyne smoked salmon fillet
-
Parnsip and apple soup
**************************************
Main Course
Roast fillet of beef with black walnuts, Ricola herb and red grape jus, Valaisane pie with leek, apple and cheese
-
Corn-fed chicken breast, apricot cream sauce, Valaisan rye-flour potatoe gnocchi with, winter vegetables
-
Pan-fried fillet of John Dory, grilled scallop, saffron sauce, squid link linquine pasta, blanched lettuce
-
Mushroom stroganoff, potato roesti and broccoli
-
Choice of vegetables
**************************************
Cheese
**************************************
Dessert
Toblerone trio
Sprüngli chocolates and pralines, espresso and a selection of coffees and teas
Last edited by f4freeJunior; Apr 7, 2013 at 1:45 pm
Jan 28, 2010, 12:08 pm
#21
Join Date: Dec 2005
Location: FRA
Programs: LH, Avis, Hyatt, ...
Posts: 4,213
Are you talking about this meal?? (see picture of veal sausage w/ rösti. Because that's what I had in DEC on HKG-ZRH in F and I was rather disappointed.
It was really tasty and just the right thing on that flight for me. ^ Like I must say (again), crew and service make the difference between LX and LH. I can sleep well in both seats and this make no difference to me, but I appreciate the (for me so far) always excellent service on LX. ^
Mar 2, 2010, 12:26 am
#24
Senior Moderator, Moderator: Community Buzz and Ambassador: Miles & More (Lufthansa, Austrian, Swiss, and other partners)
Join Date: Jun 2005
Location: 150km from MAN
Programs: LH SEN** HH Diamond
Posts: 29,512
I posted a picture of a HILTL main dish in C for ZRH-ORD in the old menu thread (linked from the first post).
Sautéed tofu and vegetables, lime and turmeric sauce, basmati rice looked nicer than it tasted. I like spicy food but this one tasted too sharp and lacked subtlety with too much green onion.
Sautéed tofu and vegetables, lime and turmeric sauce, basmati rice looked nicer than it tasted. I like spicy food but this one tasted too sharp and lacked subtlety with too much green onion.
Mar 3, 2010, 5:24 am
#25
Join Date: Feb 2010
Location: Berlin
Programs: M&M
Posts: 1
Which menu on LX 54 BOS-ZRH in First
Hi,
I will be using LX 54 BOS-ZRH next week and just like to know if First is worth the extra miles and if they will be serving the full menu despite the late departure time (apx. 10pm).
Looking forward for your replies
FE
I will be using LX 54 BOS-ZRH next week and just like to know if First is worth the extra miles and if they will be serving the full menu despite the late departure time (apx. 10pm).
Looking forward for your replies
FE
Apr 16, 2010, 1:17 pm
#26
Join Date: Nov 2004
Location: MAN/JNB
Programs: KL/BMI/BA
Posts: 411
LX 289 JNB-ZRH 14/04/10
Business Class Menu
Dinner
First Course
A selection of bite size creations
A seasonal salad with balsamic vinaigrette
Main Course
Seared fillet of beef with herb crust, port wine sauce
Duchesse potatoes and Mediterranean vegetables
or
Roasted Chicken breast with lemon, honey and soya sauce
Steamed jasmine rice and mixed vegetables
or
Pan-fried Kingklip fillet with tomato, caper and chilli sauce
Pappardelle pasta and green asparagus
or
Spinach and ricotta dumpling with roasted red pepper sauce
Carrots
Cheese
Cheese selection
Dessert
chocolate mousse with granadilla
May 13, 2010, 3:21 pm
#27
Join Date: Apr 2004
Location: Nairobi
Programs: LX, AZ, BA, LH, SA
Posts: 316
Lx 139 hkg-zrh may 09
HONG KONG-ZURICH
Featured chef: Florian Trento from Peninsula Hotel, Hong Kong
Gourmet Menu (aka Dinner)
Selection of appetizers:
Crab salad with cucumber and crab jelly
Smoked herring mousse on blini
Duck confit terrine with celeriac salad
Baked tomato filled with Asian vegetables
-
Fillet of Balik salmon
-
Main course:
Waygu beef cheek and root vegetable stew
Potato and crushed pea puree
-
Braised chicken with soya sauce, egg fried rice
Straw mushrooms and kai lan
-
Dover sole and thai prawn roulade
Asian herb nage sauce, pasta and spinach
-
Penne pasta with tomato pesto sauce, capers
Olives and creme fraiche
-
Selection of Swiss artisan cheese
-
Bitter chocolate ganache with marmelade ice-cream
-
Sprungli chocolates and pralines
Espresso and a selection of teas and coffees
Despite the chef signature dishes, LX again underperformed in F catering from an outstation... was not very impressed by the appetizers at all (except for the salmon which was as good as ever). there was the option of miso soup but I opted for the salad which was ordinary. Fish main was just about ok. Cheese and dessert were the saving grace of this rather average meal. Breakfast was equally bland. They ran of out of muesli which is rather incredible for a Swiss airline!
Featured chef: Florian Trento from Peninsula Hotel, Hong Kong
Gourmet Menu (aka Dinner)
Selection of appetizers:
Crab salad with cucumber and crab jelly
Smoked herring mousse on blini
Duck confit terrine with celeriac salad
Baked tomato filled with Asian vegetables
-
Fillet of Balik salmon
-
Main course:
Waygu beef cheek and root vegetable stew
Potato and crushed pea puree
-
Braised chicken with soya sauce, egg fried rice
Straw mushrooms and kai lan
-
Dover sole and thai prawn roulade
Asian herb nage sauce, pasta and spinach
-
Penne pasta with tomato pesto sauce, capers
Olives and creme fraiche
-
Selection of Swiss artisan cheese
-
Bitter chocolate ganache with marmelade ice-cream
-
Sprungli chocolates and pralines
Espresso and a selection of teas and coffees
Despite the chef signature dishes, LX again underperformed in F catering from an outstation... was not very impressed by the appetizers at all (except for the salmon which was as good as ever). there was the option of miso soup but I opted for the salad which was ordinary. Fish main was just about ok. Cheese and dessert were the saving grace of this rather average meal. Breakfast was equally bland. They ran of out of muesli which is rather incredible for a Swiss airline!
Jun 18, 2010, 2:45 am
#28
Join Date: Aug 2006
Location: ZRH, MNL
Programs: FB Gold
Posts: 974
First Class LX 139 HKG-ZRH 6/15
F-139-C3 06/10 - 08/10
GOURMET MENU
Created by our featured chef Florian Trento, The Peninsula Hong Kong
IN THE MORNING, SWISS BREAKFAST
WINE LIST
Champagne:
Laurent-Perrier Grand Siècle
White Wine:
Sissacher Sauvignon Blanc (Siebe Dupf)
Chablis 1er Cru Les Vaillons Vieilles Vignes, Burgundy Chardonnay
Chenin Blanc Kleine Zalze, Stellenbosch South Africa
Red Wine:
Baselbieter Primus "B" Deux Noirs
Château La Tour Haut-Brion, Bordeaux
Z de Toren Stellenbosch, South Africa
Dessert Wine:
Rieslaner BA, Germany
Port:
Grahams Tawny, 10 years, Douro, Portugal
A more detailed trip report is in the works.
GOURMET MENU
Created by our featured chef Florian Trento, The Peninsula Hong Kong
First Course
*****************
Lobster filled pancake
Smoked salmon confit, cucumber salad and crème fraîche
Grisons barley and air-dried beef quiche
Avocado jelly with balsamic vinegar
Fillet of Balik salmon
*****************
Main Courses
Slow-cooked veal shank slices
Sherry vinegar and chive sauce
Potato mousseline and mixed vegetabes
Roast Barbary duck breast, duck sausage, herb jus
Braised Puy lentils, glazed pear and roasted fig
Pan-fried sea bass with chilli and coriander sauce
Shanghai white noodles with vegetables
Blanched choy sum
Vegetable cannelloni with tomato sauch
Roasted roma tomatoes
Choice of vegetables
Special for today: Züri-Gschnätzlets
*****************
Cheese
*****************
Dessert
Red wine poached pear with pear jelly
White chocolate ice cream
Sprüngli chocolates and pralines
Espresso and a selection of coffees and teas
*****************
Lobster filled pancake
Smoked salmon confit, cucumber salad and crème fraîche
Grisons barley and air-dried beef quiche
Avocado jelly with balsamic vinegar
Fillet of Balik salmon
*****************
Main Courses
Slow-cooked veal shank slices
Sherry vinegar and chive sauce
Potato mousseline and mixed vegetabes
Roast Barbary duck breast, duck sausage, herb jus
Braised Puy lentils, glazed pear and roasted fig
Pan-fried sea bass with chilli and coriander sauce
Shanghai white noodles with vegetables
Blanched choy sum
Vegetable cannelloni with tomato sauch
Roasted roma tomatoes
Choice of vegetables
Special for today: Züri-Gschnätzlets
*****************
Cheese
*****************
Dessert
Red wine poached pear with pear jelly
White chocolate ice cream
Sprüngli chocolates and pralines
Espresso and a selection of coffees and teas
IN THE MORNING, SWISS BREAKFAST
Assortment of breakfast breads, preserves and honey
Fresh fruits, yoghurts, muesli and cereals
Egg dish, cold cuts, and cheese
Coffee, tea and juices
Fresh fruits, yoghurts, muesli and cereals
Egg dish, cold cuts, and cheese
Coffee, tea and juices
WINE LIST
Champagne:
Laurent-Perrier Grand Siècle
White Wine:
Sissacher Sauvignon Blanc (Siebe Dupf)
Chablis 1er Cru Les Vaillons Vieilles Vignes, Burgundy Chardonnay
Chenin Blanc Kleine Zalze, Stellenbosch South Africa
Red Wine:
Baselbieter Primus "B" Deux Noirs
Château La Tour Haut-Brion, Bordeaux
Z de Toren Stellenbosch, South Africa
Dessert Wine:
Rieslaner BA, Germany
Port:
Grahams Tawny, 10 years, Douro, Portugal
A more detailed trip report is in the works.
Jun 22, 2010, 2:20 pm
#29
Join Date: Jan 2007
Programs: LH SENATOR
Posts: 1,040
HONG KONG-ZURICH
Despite the chef signature dishes, LX again underperformed in F catering from an outstation... was not very impressed by the appetizers at all (except for the salmon which was as good as ever). there was the option of miso soup but I opted for the salad which was ordinary. Fish main was just about ok. Cheese and dessert were the saving grace of this rather average meal. Breakfast was equally bland. They ran of out of muesli which is rather incredible for a Swiss airline!
Despite the chef signature dishes, LX again underperformed in F catering from an outstation... was not very impressed by the appetizers at all (except for the salmon which was as good as ever). there was the option of miso soup but I opted for the salad which was ordinary. Fish main was just about ok. Cheese and dessert were the saving grace of this rather average meal. Breakfast was equally bland. They ran of out of muesli which is rather incredible for a Swiss airline!
Jun 22, 2010, 2:57 pm
#30
FlyerTalk Evangelist
Join Date: Jul 2004
Location: UK
Programs: Mucci, BA LTG + GGL, SPG LTP, HHonors Diamond, IHG Spire Ambassador
Posts: 12,695
Business Class, LX38, ZRH-SFO, June 2010
The 'before arrival snack' (began about 2hrs out) consisted of a trolley service with bite-sized selections of:
Originally Posted by LUNCH
First Course
Sliced boiled beef with lemongrass vinaigrette. Pickled vegetables
or
Vanilla marinated pike-perch, spiced jus and sautéed melon
--
Seasonal salad with balsamic vinaigrette
Main Course
Veal steak with soya and Basler Leckerli jus. Thyme polenta and aubergine caviar
or
Chicken ragout with morel cream sauce. Linguine pasta and sugar snap peas
or
Baked salmon with wasabi crumble, wasabi sauce. Saffron and lemon basmati rice, fennel sauerkraut
or
Chicory piccata, barley risotto and tomato ragout
Cheese
Selection of Swiss cheese with pear bread
Dessert
Yoghurt panna cotta with rosemary. Aprict and ginger gazpacho
or
Fresh fruit salad
--
Swiss chocolates
Coffee and a selection of teas
Dine and Recline
The quicker option – A cold composition of starter, cheese and dessert to be enjoyed promptly after take-off, allowing you more time to sleep, work or simply relax and enjoy your flight
Movie Snack
Ice cream – Movenpick
Galley Snack
A selection of snacks and soups is available from the galley throughout the flight
Sliced boiled beef with lemongrass vinaigrette. Pickled vegetables
or
Vanilla marinated pike-perch, spiced jus and sautéed melon
--
Seasonal salad with balsamic vinaigrette
Main Course
Veal steak with soya and Basler Leckerli jus. Thyme polenta and aubergine caviar
or
Chicken ragout with morel cream sauce. Linguine pasta and sugar snap peas
or
Baked salmon with wasabi crumble, wasabi sauce. Saffron and lemon basmati rice, fennel sauerkraut
or
Chicory piccata, barley risotto and tomato ragout
Cheese
Selection of Swiss cheese with pear bread
Dessert
Yoghurt panna cotta with rosemary. Aprict and ginger gazpacho
or
Fresh fruit salad
--
Swiss chocolates
Coffee and a selection of teas
Dine and Recline
The quicker option – A cold composition of starter, cheese and dessert to be enjoyed promptly after take-off, allowing you more time to sleep, work or simply relax and enjoy your flight
Movie Snack
Ice cream – Movenpick
Galley Snack
A selection of snacks and soups is available from the galley throughout the flight
Originally Posted by WINES
Sparkling Wine/Champagne – Brut Mosaique, Jacquart, Reims, France
White – Baselbieter Primus B R x S, Buess, Basel, Switzerland 2009
White – Sauvignon Blanc, Buitenverwachting, Constantia, South Africa 2009
Red – Baselbieter Primus B Pinot Noir, Buess, Basel, Switzerland 2006
Red – Chateau Cissac, Family Vialard, Haut Medix, Bordeaux, France 2006
Red – Estate Red Kaapzicht, Kaapzicht Estate, Stellenbosch, South Africa 2007
Port – Porto Niepoort Tawny, Niepoort Vinhos, Douro, Portugal
White – Baselbieter Primus B R x S, Buess, Basel, Switzerland 2009
White – Sauvignon Blanc, Buitenverwachting, Constantia, South Africa 2009
Red – Baselbieter Primus B Pinot Noir, Buess, Basel, Switzerland 2006
Red – Chateau Cissac, Family Vialard, Haut Medix, Bordeaux, France 2006
Red – Estate Red Kaapzicht, Kaapzicht Estate, Stellenbosch, South Africa 2007
Port – Porto Niepoort Tawny, Niepoort Vinhos, Douro, Portugal
- Roast chicken slices
- Quiche
- Mediterranean salad
- Tzatziki
- Warm bread selection
- Then for afters a little chocolate pudding in a glass and a strawberry flan – afternoon tea style