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
#91
Join Date: Mar 2001
Location: SYD
Programs: OZ*G, VA Plat, NZ*G (Elite), QF Gold and PC+, Hyatt Explorist, HH Gold, Bonvoyed ("Gold")
Posts: 5,342
I wonder if the service style on LX23 is any different given the earlier flight time? Though having said that, I suppose my chief concern will be to get a decent sleep.
#92
Join Date: Nov 2009
Location: somewhere
Programs: their are many of them
Posts: 1,614
I like swiss though,
#93
Join Date: Jan 2007
Programs: LH SENATOR
Posts: 1,038
As much as I criticise LX the single meal service out of JFK is just perfect, especially on LX 15 you want to get as much sleep as possible and it's to late for a full meal service. To be honest I somethimes wish the service can be even faster that within 1 hour after take off the cabin lights are switched off.
#95
Join Date: Jul 2010
Location: ZRH
Posts: 40
December 2011 C Menu (JFK-ZRH)
We'll be flying JFK-GVA in C, so it's a 7.35pm departure. Is this an abbreviated, 'supper' style service, or a more elaborate full meal? And what are the in lounge dining options like? I've been to that lounge before when travelling in Y, and I remember some decent food choices (including hot food) but can't remember if there's also a restaurant/cafeteria style section with a separate menu for those travelling in C?
I got the following good single tray menu in C on LX 17 (6.10PM) from JFK to ZRH in December (sorry, forgot to take a picture of the dessert):
C December Menu
C December Wine List
Snack
Single tray main
Amenity kit
#97
Join Date: Nov 2009
Location: somewhere
Programs: their are many of them
Posts: 1,614
Interesting that even the early flight is a single trey setup too. It must be the fact that it is an overnight flight.
So this begs to question what is the standard C meal service like?
So this begs to question what is the standard C meal service like?
#98
Join Date: Feb 2003
Location: Alexandria, VA - DCA
Programs: BA Gold, American Airlines, Marriott Plat, Hilton Diamond, IHG Diamond
Posts: 5,075
Actual flight time from JFK or BOS to ZRH can be quite brief with the winter tailwinds. Last night's BOS-ZRH was 6 hours and 14 minutes in the air. It's no surprise they utilize the single tray out of the US Northeast to expedite service and allow one to get some sleep. ^
#100
Join Date: Sep 2004
Location: PDX
Programs: Free agent!
Posts: 1,423
LX 39 SFO - ZRH, 24/12/2011, SWISS Business
The menu was almost exactly the same in C for California - Zurich, except that there was an addition of a first course:
Prosciutto, roasted peppers filled with goat's cheese
Baby rocket and shaved Parmesan
or
Flaked hot-smoked salmon, horseradish sauce
Red-skinned potato salad, asparagus
-
Seasonal salad with vinaigrette
Also the winelist that tom-r6 posted cuts off the Port choice, which is Porto Niepoort Tawny from Niepoort Vinhos in Douro. I'm doubtful the Port choice ever changes, though. What follows are the other pictures of I took of my meals:
First course overview
Sauted fillet of beef with jus li, potato wedges
Roasted parsnip with maple syrup and butternut squash
Panna cotta with maple syrup and crushed ginger cookies
Cheese selection
Post dinner chocolate
Complimentary cookies. I'm assuming these were given out because it was Christmas?
Cheese, bread, yogurt & tea for breakfast
Plain omlette with sausage & cherry tomato
Prosciutto, roasted peppers filled with goat's cheese
Baby rocket and shaved Parmesan
or
Flaked hot-smoked salmon, horseradish sauce
Red-skinned potato salad, asparagus
-
Seasonal salad with vinaigrette
Also the winelist that tom-r6 posted cuts off the Port choice, which is Porto Niepoort Tawny from Niepoort Vinhos in Douro. I'm doubtful the Port choice ever changes, though. What follows are the other pictures of I took of my meals:
First course overview
Sauted fillet of beef with jus li, potato wedges
Roasted parsnip with maple syrup and butternut squash
Panna cotta with maple syrup and crushed ginger cookies
Cheese selection
Post dinner chocolate
Complimentary cookies. I'm assuming these were given out because it was Christmas?
Cheese, bread, yogurt & tea for breakfast
Plain omlette with sausage & cherry tomato
#101
Join Date: Sep 2004
Location: PDX
Programs: Free agent!
Posts: 1,423
SWISS Business, ZRH - SFO/LAX/MIA 12/11 - 02/12
I flew Y ZRH - LAX but nicked a C menu on the way off the flight. The wine list is the same as the inbound flights, but here's the food portion:
LUNCH
First Course
Seasoned smoked salmon with avocado cream
Aronia berry jelly and cream of wasabi
or
Terrine of veal with pistachio and truffle
Mushroom royale, plum and cranberry compote
-
Seasonal salad with balsamic vinaigrette
Main Course
Fillet of beef with cocoa nibs, port wine jus
Crushed potatoes, Pommery mustard green beans
or
Spiced chicken breast with rosemark cream sauce
Penne and roasted winter vegetables
or
Cod wrapped in parma ham, tomato coulis, caponata
Bacalao brandade - potatoes with salted cod
or
Mushroom stroganoff with long-grain rice and broccoli
Cheese
Selection of Swiss cheese with pear bread
Dessert
Gianduja mousse, passion fruit and banana crme
Coffee jelly
or
Fresh fruit salad
-
Swiss chocolates
Espresso, ocffee 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.
Please accept our apologies if your first choice is not available.
----------------
BEFORE LANDING
LIGHT MEAL
A selection of delicious snacks will be served for you to enjoy before arrival.
C-38-40-64-C1 12/11 - 02/12
LUNCH
First Course
Seasoned smoked salmon with avocado cream
Aronia berry jelly and cream of wasabi
or
Terrine of veal with pistachio and truffle
Mushroom royale, plum and cranberry compote
-
Seasonal salad with balsamic vinaigrette
Main Course
Fillet of beef with cocoa nibs, port wine jus
Crushed potatoes, Pommery mustard green beans
or
Spiced chicken breast with rosemark cream sauce
Penne and roasted winter vegetables
or
Cod wrapped in parma ham, tomato coulis, caponata
Bacalao brandade - potatoes with salted cod
or
Mushroom stroganoff with long-grain rice and broccoli
Cheese
Selection of Swiss cheese with pear bread
Dessert
Gianduja mousse, passion fruit and banana crme
Coffee jelly
or
Fresh fruit salad
-
Swiss chocolates
Espresso, ocffee 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.
Please accept our apologies if your first choice is not available.
----------------
BEFORE LANDING
LIGHT MEAL
A selection of delicious snacks will be served for you to enjoy before arrival.
C-38-40-64-C1 12/11 - 02/12
#102
Join Date: Jul 2008
Location: YYZ
Programs: Aeroplan
Posts: 108
I will be flying 2 Swiss business Europe flights later this winter. I am wondering if anyone can comment on what is offered on the short 1.5-2 hour flights in terms of meals? The only info I found on this forum about Swiss C class is for their long haul flights. If it makes any difference, one flight departs at 9:45 am, the other departs at 12:00.
#103
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: 29,505
LX160 ZRH-NRT First Class December 2011 - February 2012
F-160-C1 12/11-02/12
Gourmet menu
* Created by our featured chef Jan Leimbach, Lenkerhof Hotel, Lenk, Switzerland
H Designed by Hiltl, Zurich's vegetarian restaurant since 1898
(Amuse bouche and sushi served before the first course were not on the menu)
First Courses
Fillet of Balik Salmon
-
* Lobster salpicon with citrus jelly, passion gruit mayonnaise
-
Selection of air-dried meat specialities
-
* Courgette base with red wine shallot confit, goat's cheese and cherry tomato
-
Parsnip and apple soup with saffron
-
Baby leaves with orange segments and caramelised pecan nuts
Main Courses
* Fillet of veal with braised veal cheek on Castelluccio lentils, potato pure with lime
-
Corn-fed chicken with balsamic jus
Cottage cheese polenta and runner beans
-
* Turbot fillet with lemongrass and, coconut sauce
Cauliflower and almond pure, water spinach
-
H Rocket involtini with red wine sauce
Roast potatoes with rosemary
Cheese
Selection of Swiss artisan cheese
Desserts
* Warm chestnut cake with spiced fig
Rosemary and honey icecream, Lenker double cream
-
Chocolate souffl with pineapple compote
Guava sorbet
-
Sprngli 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
-
Choice of egg dishes, cold cuts and cheese
-
Coffee, tea and juices
Gourmet menu
* Created by our featured chef Jan Leimbach, Lenkerhof Hotel, Lenk, Switzerland
H Designed by Hiltl, Zurich's vegetarian restaurant since 1898
(Amuse bouche and sushi served before the first course were not on the menu)
First Courses
Fillet of Balik Salmon
-
* Lobster salpicon with citrus jelly, passion gruit mayonnaise
-
Selection of air-dried meat specialities
-
* Courgette base with red wine shallot confit, goat's cheese and cherry tomato
-
Parsnip and apple soup with saffron
-
Baby leaves with orange segments and caramelised pecan nuts
Main Courses
* Fillet of veal with braised veal cheek on Castelluccio lentils, potato pure with lime
-
Corn-fed chicken with balsamic jus
Cottage cheese polenta and runner beans
-
* Turbot fillet with lemongrass and, coconut sauce
Cauliflower and almond pure, water spinach
-
H Rocket involtini with red wine sauce
Roast potatoes with rosemary
Cheese
Selection of Swiss artisan cheese
Desserts
* Warm chestnut cake with spiced fig
Rosemary and honey icecream, Lenker double cream
-
Chocolate souffl with pineapple compote
Guava sorbet
-
Sprngli 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
-
Choice of egg dishes, cold cuts and cheese
-
Coffee, tea and juices
Last edited by NewbieRunner; Apr 9, 2012 at 12:49 pm
#104
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: 29,505
LX161 NRT-ZRH First Class December 2011 - February 2012
F-161-C1 12/11-02/12
Lunch
Gourmet menu
* Created by our featured chef Kiyomi Mikuni, "Hotel De Mikuni" Yotsuya, Tokyo
(Amuse bouche and sushi served before the first course - not on the menu)
First Courses
Fillet of Balik salmon
-
* Cocktail of Angler fish and seaweed jelly
-
Selection of air-dried meat specialities
-
Tofu timbale with edamame beans and red pepper (served with miso sauce)
-
Cream of tomato soup
-
Seasonal salad with feta cheese and crispy bacon
Main Courses
Beef cheek stew, mashed potato, carrots, green beans
Red onions and tomato
-
Veal loin steak with Parmesan cheese crust
Red pepper sauce, saffron rice, sauted broccoli
-
* Seared cod loin with butter sauce, Parisienne potatoes
Celeriac pure, sauted leek and carrots
-
Potato and green bean fettuccine pasta with pesto
Black olive and pine nuts
Cheese
Selection of Swiss artisan cheese
Desserts
* Chestnut cake
-
Chodolate ice cream with glazed banana
-
Sprngli pralines
Espresso and a selection of coffees and teas
***
Before landing
Arrival service a la carte
Chicken Caesar salad with Caesar dressing
-
Olive focaccia with Parma ham, Parmesan cheese and rocket
-
Spinach quiche
-
Grilled chicken breast with herb butter
Potato croquettes and oven-roasted tomato
-
Apple and caramel cake
-
Fresh fruit
*****
I found something I hadn't known before on this flight. In First Class on flights from NRT, FAs have a pictorial guide to the menu prepared by Gate Gourmet in Japan. I knew SWISS in Japan published First and Business Class menus for LX160/161 on their website (http://www.swiss-japan.co.jp/service...al/zurich.html & http://www.swiss-japan.co.jp/service...al/narita.html) because Japanese passengers want to know what they'll be eating on the plane before they fly. (LH also publish menus in all three classes served on flights to/from Japan.)
But if you are in F, you'll want to see what you'll be eating as well. I must ask for a pictorial menu next time.
Lunch
Gourmet menu
* Created by our featured chef Kiyomi Mikuni, "Hotel De Mikuni" Yotsuya, Tokyo
(Amuse bouche and sushi served before the first course - not on the menu)
First Courses
Fillet of Balik salmon
-
* Cocktail of Angler fish and seaweed jelly
-
Selection of air-dried meat specialities
-
Tofu timbale with edamame beans and red pepper (served with miso sauce)
-
Cream of tomato soup
-
Seasonal salad with feta cheese and crispy bacon
Main Courses
Beef cheek stew, mashed potato, carrots, green beans
Red onions and tomato
-
Veal loin steak with Parmesan cheese crust
Red pepper sauce, saffron rice, sauted broccoli
-
* Seared cod loin with butter sauce, Parisienne potatoes
Celeriac pure, sauted leek and carrots
-
Potato and green bean fettuccine pasta with pesto
Black olive and pine nuts
Cheese
Selection of Swiss artisan cheese
Desserts
* Chestnut cake
-
Chodolate ice cream with glazed banana
-
Sprngli pralines
Espresso and a selection of coffees and teas
***
Before landing
Arrival service a la carte
Chicken Caesar salad with Caesar dressing
-
Olive focaccia with Parma ham, Parmesan cheese and rocket
-
Spinach quiche
-
Grilled chicken breast with herb butter
Potato croquettes and oven-roasted tomato
-
Apple and caramel cake
-
Fresh fruit
*****
I found something I hadn't known before on this flight. In First Class on flights from NRT, FAs have a pictorial guide to the menu prepared by Gate Gourmet in Japan. I knew SWISS in Japan published First and Business Class menus for LX160/161 on their website (http://www.swiss-japan.co.jp/service...al/zurich.html & http://www.swiss-japan.co.jp/service...al/narita.html) because Japanese passengers want to know what they'll be eating on the plane before they fly. (LH also publish menus in all three classes served on flights to/from Japan.)
But if you are in F, you'll want to see what you'll be eating as well. I must ask for a pictorial menu next time.