lx343

Nope, will be on LX138 (ZRH-HKG) and the return from ICN-FRA with Lufthansa.

are u satisfied with the current meals in terms of quality and quantity?

very good, a few glasses of champagne and some red wine will make a good night sleep..

lx343

NewbieRunner

Sparkling wine/Champagne

Laurent-Perrier Grand Siècle
Laurent-Perrier, Champagne, France
50% Chardonnay, 50% Pinot Noir

White wine

Wannenberg Chardonnay AOC 2009
Weingut zum Sternen
Würenlingen, Aargau, Switzerland
100% Chardonnay

Chablis 1er Cru Vaillons 2008
William Fèvre
Burgundy, France
100% Chardonnary

Eidos de Padriñán Rías Baixas DO 2008
Adega Eidos
O Salnés, Rías Baixas, Spain
100% Albariño

Red Wine

Kloster Sion Pinot Noir Résesrve Klingnau AOC 2007
Weingut zum Sternen
Würenlingen, Aargau, Switzerland
100% Pinot Noir

La Chapelle de la Mission Haut-Brion AOC 2006
La Mission Haut-Brion
Pessac-Léognan
Bordeaux , France
50% Cabernet Sauvignon, 28% Cabernet Franc, 22% Merlot

Viña Real Gran Reserva Rioja DOCa 2001
Bodegas Cvne
Rioja Alavesa, Spain
95% Tempranillo, 5% Graciano

Dessert Wine

Sauternes Cru Barréjats 2004
SCEA Barréjats
Bersac, Sauternes France
Sémillon, Sauvignon Blanc, Muscadelle

Port

Graham's Tawny 20 years
Symington Family Estates
Douro, Portugal
Touriga Nacional, Touriga Francesa, Tinta Barroca, Tinta Roriz, Tinto Cao

Flyingfox

Thanks very much for the menu details and the excellent pictures!^

NewbieRunner

Ooops! I got confused. It was another FTer who was asking about the F menu ex-NRT.

I'm not sure if LX serve basically the same F menu on flights to Switzerland from various stations.

I actually found the quantity to be too much for me. I should have skipped the sushi and tried more starters and possibly the soup.

I was disappointed by the main course on ZRH-NRT, which I believe is part of the standard F offering ex-ZRH. I find Balik salmon too bland for my taste. I should have tried it with soy sauce and wasabi which came with the sushi. With so many dishes to choose from I should have been more selective. Food on the way back to ZRH was better.

lx343

yes the main course doesnt really look appealing, however the ravioli on the menu sounds really nice...

thank you for uploading the wine list as well...

NewbieRunner

It might be just a matter of presentation but this is what I saw on swiss.com and decided to opt for it.



The only time I tried a vegetarian option from Hiltl (in Business) I thought the dish tasted too sharp (not necessarily spicy) though I have been to Hiltl in Zurich and enjoyed a meal there.

chewy3

Menu ORD-ZRH in F on Jun 21

First Courses

Fillet of Balik salmon with blinis and sour cream

Shrimp salad with cocktail sauce

Selection of air-dried meat specialties

Mediterranean aubergine pasta
Tomato and cream sauce, asparagus spears
(can also be enjoyed as a main course)

Carrot and coriander soup

Seasonal salad with red tear-drop tomatoes
Parmesan shavings


Main Courses

Sauteed fillet of beef, Marsala sauce
Gnocchi piemontaise and grilled vegetables

Seared corn-fed chicken breast, red wine sauce
Pan-fried polenta cake, vegetable ratatouille

Roasted halibut with red pepper butter, pilaf rice
Sauteed fennel with saffron

Veal sausage
(not on the menu but was offered as a 5th option)

Cheese

Selection of artisan cheese

Desserts

New York style cheesecake with fresh berries

Raspberry ice cream with mango coulis
Crushed pistachios

Sprungli pralines
Espresso and a selection of coffees and teas




Wine list

Champagne

Laurent-Perrier Grand Siècle


White wine

Fichillien 2010
Chablis 1er Cru Vaillons 2009
Cloudy Bay Sauvignon Blanc 2010

Red wine

Cuvee du Patrimone 2008
Chateau Bahans Haut-Brion 1998
Shiraz Selkirk 2007

Dessert Wine

Sauternes 2003

Port

Graham's Tawny 20 years

Beers

Appenzeller Quolfrisch
Heineken
Cardinal Sans Alcool <0.5%

Aperitifs

Sherry La Guita
Campari
Bacardi White Rum
Bombay Sapphire Gin
Grey Goose Vodka

Liqueurs & Digestifs

Single Malt Whiskey
The Macallan Fine Oak 18 years

Blending Scotch Whiskey
Chivas Regal 18 years

Cognac
Remy Martin XO Excellence AOC Grande Champagne

Grappa di Moscato Monovitigno Nonino

Zuger Kirsch 1995 Etter

Williams Etter

Baileys Irish Cream

NewbieRunner

C-160-C3 06/11-08/11
Lunch

* Created by our featured chef Franz W. Faeh, Le Vieux Manoir, Murten-Meyriez
H Designed by Hiltl, Zurich's vegetarian restaurant since 1898

First Course

* Rosehip tea-smoked chicken breast slices
Herb vinaigrette, grilled summer vegetables

or

Trout mousse and gravlax rose
Pepper, carrot and courgette salad





-

Seasonal salad with balsamic vinaigrette



Main Courses

* Pan-fried fillet of beef with shallot and red wine sauce
Risotto galette, broccoli and baby carrots



or

* Fillet of pike-perch "Acqua pazza" with date tomatoes
Turnedsaffron potatoes

or

H Fennel and tomato ragout with green olives
Long-grain rice

Cheese

Selection of Swiss cheese with pear bread



Desserts

* Apple cream with rosemary and Crème de Gruyère

or

Fresh fruit salad



Or you may prefer our Japanese meal

Edamame beans, tamago, hijiki salad, black konnyaku
Chicken cutlets, ginger sauce, cooked rice with black sesame
Potato, leek, broccoli, red and yellow peppers

Green tea pancake filled with sweet red beans

-

Movie Snack

Ice cream - Mövenpick

-

Breakfast

A selection of hot and cold items will be served from a buffet trolley approximately 90 minutes before landing. If you prefer to sleep longer, a continental breakfast can be ordered from your Flight Attendant up to 40 minutes before landing.

NewbieRunner

C-161-C3 06/11-08/11

Lunch

* Created by our featured chef Kiyomi Mikuni, "Hotel De Mikuni" Yotsuya, Tokyo

First Course

Roast chicken breast slices
Miso vinaigrette and black sesame seeds
Snow peas and baby corn

or

* Poached prawns, cream sauce
White asparagus and pink peppercorns

-

Seasonal salad with balsamic vinaigrette





Main Courses

Sautéed filet of beef with rosemary sauce
Polenta, spinach and ratatouille



or

* Chicken breast filled with shiitake mushrooms, onions and honey, Port wine sauce, potato purée
Red and yellow peppers, cauliflower and green beans

or

Spinach and cream cheese cannelloni
Tomato sauce, broccoli

Cheese/Dessert

Cheese selection
-
* Pineapple and coconut mousse



or

Fresh fruit salad

Or you may prefer our Japanese meal:

Stewed prawns with Japanese ginger stick
Grilled yuzu-flavoured perch fish
Omelette with hornwort, rice dumplings and pumpkin

Baked buttered salmon
Shimeji, maitake and enoki mushrooms, mange-tout peas

Plum-flavoured soba noodles
Wasabi, steamed rice, pickles, miso soup

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.

-

Light meal

A selection of delicious snacks will be served for you to enjoy before your arrival.

ZKOKA

Should anyone get their hand on a ZRH-YUL/ORD/MIA September menu that would be greatly appreciated

belynch

I flew LX J yesterday to JFK (I believe all menus ex ZRH/GVA to North America are the same). No idea if the menu has changed between 8/31 and 9/1.

Appetizers were choice of balik salmon tartar mouse thing wrapped in cucumber (not bad) or something else that I can't remember anything more than it seemed rather bizarre by the description.

Mains were a choice of:

• Fillet with wasabi mashed potatoes and cabbage in a cream sauce.
• Sea Bass with hoison cream sauce served over lentils and carrots (I rarely order fish on airplanes, but this was really good).
• A chicken dish.
• Vegetarian pasta.

Desert was a coffee and chocolate mouse or fruit salad (and of course, cheese plate).

Pre-arrival snack were deconstructed bratwurst sandwiches. Bratwursts, bread, sauerkraut, and mustard. These were pretty good.

I've bolded two important pieces in the menu (sorry its not complete, I'm doing it from memory). Serving cabbage twice on an 8 hour flight (my wife went with the beef option), one of them being in a cream sauce, does not make for a comfortable cabin environment. I think whoever designed this menu is either sadistic or has a sense of humor best enjoyed while not locked in a metal tube with recirculated air. :-:

Service, etc. was typical Swiss stellar. Had connected from JNB (also good service) and I'm not dealing with any jetlag today, a testament to Swiss' really top-notch J product.

Flyingfox

They should have included baked beans and sprouts as additional sides on the first meal.

ZKOKA

Thanks belynch ^

In the meantime I contacted SWISS and got the F menu myself (thanks to the social media team for that btw), so here it goes:

Zurich - North America September First Class Menu

First Courses

Fillet of Balik salmon
–
Monkfish satay with wasabi cream beetroot salad
–
Selection of air-dried meat specialities
–
Braised artichoke tartare with cherry tomato
–
Cream of champagne-sauerkraut soup
–
Lamb's lettuce with grilled bacon, chopped egg and
croutons

Main Courses

Seared venison medallions with venison sauce
Potato dumplings, poached apple with cranberry compote
–
Curried chicken breast, chanterelle mushroom cream sauce
Spaetzle with pumpkin brunoise
–
Fillet of halibut en papillote – served in a parcel
Asian butter sauce with herbs
Château potatoes, fennel with orange
–
Vegetable stew and feta with wholewheat penne
Cheese Selection of Swiss artisan cheese

Main Course Swiss Special

Schaffhauser Kaiserwurst
Krautsalat, Bürli, Jägers Wasabisenf

Desserts

Pear cake with tonka bean panna cotta
Grand Cru chocolate pear
–
Hazelnut macaroon with mascarpone cream
White coffee ice cream and mirabelle plum confit
–
Sprüngli pralines
Espresso and a selection of coffees and teas

Arrival Service a la Carte

Rocket salad with caramelised pear, walnuts and Sbrinz
cheese
–
Warm ciabatta with herb butter, veal escalope and
grilled pineapple
–
Speciality onion quiche from Schaffhausen
–
Fresh seasonal fruit
–
Cinnamon cream torte with caramelised apple

Champagne

Laurent-Perrier Grand Siècle

White Wine

Aagne Sauvignon Blanc 2010
Chablis 1er Cru Beauroy 2009
Roero Arneis Le Madri 2010

Red Wine

Cuvée de rouges - Sélection André Jaeger 2009
Château Smith Haut-Lafites 2007
Amarone De’Roari 2007

Dessert Wine

Sauternes 2003

Port

Graham’s Tawny 20 years

safari_7

Any clue of the F menu out of Mumbai? Fly out tomorrow night. Connect to JFK. The menu sounds good!!!

MichielR

Created by Kiyomi Mikuni, Hotel de Mikuni, Yotsuya, Tokyo

Lunch

Starters

Chicken and mushroom roulade with mango chutney
or
Prawn, scallop and bamboo shoot in jelly
Red pepper bavarois

Seasonal salad with balsamic vinaigrette

Main course

Sauteed fillet of beef with mustard sauce
Trio of sweet, fried and taro potatoes
or
Seared sea bream with pistachio crust, saffron sauce
Basmati rice with currants and pinenuts
Medley of snow peas and shiitake mushrooms
or
Cheese tortellini gratin with tomato and basil sauce

Cheese/Dessert
Cheese selection

Green apple mousse with fruits of the forest compote
or
Fresh fruit salad

or

Japanese Meal

Japanese ginger sushi - octopus, salmon and miso-marinated beef

Sauteed port with ginger sauce
Shishito pepper and leek

Somen noodles with chives and ginger
Japanese clear soup, steamed white rice, pickles


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

Light meal
A selection of delicious snacks will be served for you to enjoy before your arrival

C-161-C4 09/11-11/11