tom-r6

No, unfortunately not - you have to wait until someone posts it after Dec. 5.

dcsnowwake

hurry up...cant wait to see it!

dcsnowwake

New menu please love to see it

MichielR

Will post tonight's ex HKG F menu upon my return...

Update: I will post tomorrow night's menu. My flight into HKG was delayed by >3 hrs and I missed my ZRH connection.

dcsnowwake

Thanks!!!

MichielR

LX F menu HKG-ZRH Dec Taste of Switzerland

Guest chef Florian Trento, The Peninsula, Hong Kong

First course

Filet of Balik salmon with blinis and sour cream
Alaskan king crab salad, crab roe, cucumber jelly
Selection of air dried meat specialties
Gnocchi with pumpkin cream sauce Portobello mushrooms, Parmigiano Reggiano (can also be enjoyed as a main course)
Italian tomato soup with chives
Seasonal salad with marinated feta and mixed peppers

Main course

Stir-fried beef with chili, Kung Po sauce Egg fried rice, pak choi
Roast chicken breast wi green peppercorn sauce Polenta, red cabbage with pineapple
Pan fried sea bass, herb butter sauce Steamed rice, sauteed sugar snap peas and carrots Apple and ginger confit

Cheese

Selection of Swiss artisan cheese

Dessert

Vanilla mousse and coconut dacquoise Strawberry sorbet, green apple sauce
Blueberry cheesecake with mascarpone cream and raspberry sauce

CLTF

Does anyone know the answer to these three questions

1) LHR-ZRH 11:50am flight - hot lunch in C?

2) Champagne used on european flights

3) Champagne used in intercontinental C ?

thanks

PurduExpat37

Yes, yes... I know it's a bit late, but I figured at least one person would enjoy reading it. Anyway, below is the menu from my 12/12/12 ZRH-YUL LX086 flight in F. And for the record, it was an absolutely magnificent flight all around. Enjoy!!

Amuse bouche

New potatoes with Vacherin Fribourgeois cheese and dried venison sausage (quite good)

First course

Filet of Balik salmon (quite possibly one of my favorite reasons for flying LX F)

Lobster salpicon with citrus jelly, passion fruit mayonnaise (don't enjoy lobster, so didn't try)

Smoked saddle of lamb, Parmesan and avocado mouse on rosemary sablée (nice combination of flavors)

Tomato and sheep's cheese millefeuille (looked nice, but did not try)

Pepper cured beef tenderloin with grilled mint polenta (forgettable-- polenta was essentially crumbs by the time it reached my plate)

Soup

Salsify and Thai purple curry cream soup (absolutely amazing-- one of the best soups I've had anywhere)

Salad

Seasonal salad with egg, croutons, and datterini tomato (a nice, fresh salad)

Main course

Grilled beef tenderloin with Pinot Noir sauce, truffled potato purée and turned vegetables

Rabbit ragout, grilled polenta, zucchini and carrots

Filet of pike-perch and pike dumplings with lobster sauce, saffron potatoes and vegetables

Rocket ravioli with olive and tomato sauce

*not featured on menu* Zürich-style veal with hash brown potatoes and vegetables (excellent-- reminded me of my favorite Bavarian-style foods)

Cheese

Selection of Swiss artisan cheese (divine)

Dessert

Saas-Fee nut cake and saffron ice cream (cake was okay, but pretty sure the ice cream was just vanilla)

PERU

If anyone has the current menu for F MIA-ZRH could you please post if you get a chance.

MichielR

LX 139 HKG-ZRG March 2013

Taste of Switzerland, Chef Florian Trento, the Peninsula HK

First course
Green asparagus with parma ham

Main course
Roast beef tenderloin with herb crust, Pommery mustard sauce, gnocchi, glazed carrots
Cantonese egg noodles with prawns, salmon, mushrooms and fried egg tofu
Swiss spaetzle gratin with mushrooms, leek, roasted onions and Swiss Gruyere

Cheese
Selection of Swiss and international cheeses

Dessert
Chocolate pot-de-creme, caramelised orange

hilltopper

The beef main is exactly the same as the previous meal cycle... but it's a good one. Swiss must be one of the very few carriers to serve their beef rare as default.

mrdisco

Does anyone have the current ZRH-BKK-ZRH menu in C?

Mr. Strong

LX23 JFK-GVA March 2013 - Business

First course
Seasonal salad with balsamic vinaigrette

Main course
Sautéed beef tenderloin with a mushroom cream sauce
Tagliatelle, baby carrots and asparagus

Roasted corn-fed chicken breast, mustard jus
Polenta and broccoli

Seared Pacific salmon filet with wasabi gremolata
Creamy lemongrass sauce, pilaf rice, baby bok choy

Swiss spätzle gratin with mushrooms, leek, roasted onions and Swiss Gruyére

Cheese
Selection of Swiss and international cheese

Dessert
Panna cotta with rhubarb and strawberry compote

Espresso, 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.

Breakfast
To order your preferred selection, please fill in the breakfast card and hand it
to your Flight Attendant.

Champagne
Wine

Champagne
Duval-Leroy Brut

White wine
Riesling-Silvaner Felsberg Goldene Sonne 2011
Biancolo Bianco Toscana 2012

Red wine
Malanser Pinot Noir 2011
Château Haut Faugères Saint-Emilion Grand Cru 2010
Chianti Classico Le Masse di Greve 2009

Port
Porto Niepoort Tawny

elitefreak

No starters?

hilltopper

LX292 ZURICH-NAIROBI-DAR ES SALAAM
March 2013

(Not on the menu, a mini-breakfast served during boarding)



First Course
Fillet of Balik Salmon

Crayfish, rouille sauce
Lobster French toast, herbal tea jelly

Selection of air-dried meat specialties from the Canton of Grisons



Tomato mousse with Ftan buffalo mozzarella
Artichoke salad



Schoppa Sutta – Traditional Engadine soup with cheese, bread and veal bacon



Seasonal salad with vegetable pappardelle



Main course

Lamb ragout and seared lamb loin with focaccia
Sweet corn puree, rhubarb*

Chicken breast with morel mushroom cream sauce
Rocket timbale, ginger glazed carrots

Roast fillet of char with Arven pine nut crust
Bramata polenta, artichoke

Asparagus with mascarpone sauce
Fried potatoes with spring onion, datterini tomatoes

(Not on the menu, a choice of vegetables was presented separately)

(I chose the lamb)



Cheese
Selection of Swiss artisan cheese



Dessert

Felchlin chocolate tart, strawberry coulis
Bircher muesli ice cream



Raspberry and rhubarb mousse
Yoghurt croquant and caramelised almonds

Arrival meal

A selection of savoury and sweet delights will be served for you to enjoy before your arrival
(not sure if this refers to the second meal to NBO or for the NBO-DAR leg; the second meal to NBO only had sweets)