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
Dec 14, 2019, 10:31 am
#706
FlyerTalk Evangelist
Join Date: Nov 2006
Location: Stoke on Trent, UK (MAN ), BUE, BKK, DBV
Programs: LH HON***,UA,BA.EK Gold,AV.
Posts: 11,662
Dec 14, 2019, 11:44 am
#707
Join Date: Mar 2019
Programs: Swiss Senator, Flying Blue Gold, BA EC Gold, Hyatt Globalist
Posts: 330
Thank you Mozart0815.
The menu looks really good. Looking forward to my flight to PVG which should have the same menu.
On a side note, kind of a "waste" to serve a 2009 Bordeaux grand cru from such an exceptional vintage. Way too young. They should have chosen 2011, 08 or maybe 05.
The menu looks really good. Looking forward to my flight to PVG which should have the same menu.
On a side note, kind of a "waste" to serve a 2009 Bordeaux grand cru from such an exceptional vintage. Way too young. They should have chosen 2011, 08 or maybe 05
.I wasn’t particularly hungry, so I only had the Balik for starters. As main I had an off menu item, lamb shanks with polenta and green beans. Ok but the quality of the meat wasn’t great.
Beyond the GS, I tried the Swiss Chardonnay and Pinot, both quite nice (Grisons has some great winemakers) and the Brane Catenac. The latter indeed was still terribly closed, especially after the bottle was just opened.
Dec 14, 2019, 2:45 pm
#708
Join Date: Mar 2019
Programs: Swiss Senator, Flying Blue Gold, BA EC Gold, Hyatt Globalist
Posts: 330
To wrap up: after some hours of sleep I had the cheesecake, with the highlight of the flight, the Sauternes.
I didn’t know this 1er cru before. It’s no Yquem but a real pleasure. Highly recommended.
I didn’t know this 1er cru before. It’s no Yquem but a real pleasure. Highly recommended.
Dec 16, 2019, 5:54 am
#710
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: 29,517
I have flown the route a number of times (most recently in May 2019) and I should know the answer. Although not mentioned on the printed menu I’m sure they serve snacks such as sandwiches and onigiri’s in addition to ice cream (movie snack) between the meals.
Dec 16, 2019, 7:54 am
#711
Join Date: Mar 2019
Programs: Swiss Senator, Flying Blue Gold, BA EC Gold, Hyatt Globalist
Posts: 330
Haven’t done NRT yet but on China flights they always have lots of snacks. Typically not the most healthy options (some fruit is the best you get) but you won’t starve. Also, the FAs will be helpful with any non-ordered leftovers (if they haven’t been eaten by the cabin crew in the meantime).
Dec 17, 2019, 9:51 am
#712
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: 29,517
Dec 17, 2019, 7:46 pm
#714
FlyerTalk Evangelist
Join Date: Nov 2006
Location: Stoke on Trent, UK (MAN ), BUE, BKK, DBV
Programs: LH HON***,UA,BA.EK Gold,AV.
Posts: 11,662
Dec 18, 2019, 12:03 am
#715
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: 29,517
https://www.flyertalk.com/forum/31851688-post2175.html
Dec 18, 2019, 4:23 am
#717
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: 29,517
LX8 ZRH-ORD Business Class October 2019
Menu
First course
* Veal carpaccio with herb vinaigrette
Mushroom purée and pickled vegetables
* Balik salmon sashimi with dill cream and smoked fish mousse
Served with a seasonal salad
French or Italian balsamic dressing
Main course
* Veal ragoût braised in vegetables jus
Roasted bramata and broccoli
* Spice marinated slow-cooked chicken with jus
Pineapple and fennel couscous with harissa sauce, oven-roasted baby peppers
* Sautéed cod fillet with seafood nage
Potato and fennel brandade, pepper confit
H Wholewheat penne with wild mushrooms cream sauce
Selection of cheese from the canton of St. Gallen
Goat Reblochon from Willi Schmid, Chällerhocker and Unterwasser with Swiss pear bread
Dessert
* Chocolate slice with plum mousse and brioche cream
Plum compote and pistachio
Swiss chocolate
The quicker option
A cold composition of starter, salad, cheese and dessert to be enjoyed promptly after take-off, allowing you more time to work or simply relax and enjoy your flight.
Movie snack
Ice cream by Mövenpick
Assortment of sweet and savoury snacks
* Designed by Silvio Germann, Head Chef at IGNIV Restaurant, Grand Resort Bad Ragaz, Switzerland
H Designed by Hiltl in Zurich – first vegetarian restaurant in the world since 1898
Arrival meal
Poke bowl with melon and roasted pumpkin
Barley, beetroot and walnut hummus
Smoked trout fillet
or
Spinach ravioli with brown butter sauce
Celery and Parmesan shavings
Served with a fruit salad
C-6-8-38-40-64-66 Cyc4 19
First course
* Veal carpaccio with herb vinaigrette
Mushroom purée and pickled vegetables
* Balik salmon sashimi with dill cream and smoked fish mousse
Served with a seasonal salad
French or Italian balsamic dressing
Main course
* Veal ragoût braised in vegetables jus
Roasted bramata and broccoli
* Spice marinated slow-cooked chicken with jus
Pineapple and fennel couscous with harissa sauce, oven-roasted baby peppers
* Sautéed cod fillet with seafood nage
Potato and fennel brandade, pepper confit
H Wholewheat penne with wild mushrooms cream sauce
Selection of cheese from the canton of St. Gallen
Goat Reblochon from Willi Schmid, Chällerhocker and Unterwasser with Swiss pear bread
Dessert
* Chocolate slice with plum mousse and brioche cream
Plum compote and pistachio
Swiss chocolate
The quicker option
A cold composition of starter, salad, cheese and dessert to be enjoyed promptly after take-off, allowing you more time to work or simply relax and enjoy your flight.
Movie snack
Ice cream by Mövenpick
Assortment of sweet and savoury snacks
* Designed by Silvio Germann, Head Chef at IGNIV Restaurant, Grand Resort Bad Ragaz, Switzerland
H Designed by Hiltl in Zurich – first vegetarian restaurant in the world since 1898
Arrival meal
Poke bowl with melon and roasted pumpkin
Barley, beetroot and walnut hummus
Smoked trout fillet
or
Spinach ravioli with brown butter sauce
Celery and Parmesan shavings
Served with a fruit salad
C-6-8-38-40-64-66 Cyc4 19
Dec 18, 2019, 9:24 am
#718
Join Date: Mar 2019
Programs: Swiss Senator, Flying Blue Gold, BA EC Gold, Hyatt Globalist
Posts: 330
And here’s LX139 of today HKG ZRH. I’m not particularly hungry coming just from an extensive Canton style dinner and plan to sleep through breakfast. But I may try the in flight snacks.
