sic incognito

Not only on NRT-flights. The picture-booklet is intended to provide the pax with detailed information by the FA, when needed. Also, info about the wines included.

When LX had the "secret" sausage dishes on the menu, I asked which sausage was on the (PVG) flight, and the FA just showed me a picture from the booklet.

Further, the grapes/variety of the wines are listed. I once did a blind tasting and described the grapes. The FA, with booklet in hand, checked my tastings, and most of it was correct. Fun flight!

NewbieRunner

Interesting! I wonder if they'll have the same ex-PEK which I'll be flying next week, but alas in C so I may never find out.

But before that I'll be on the inaugural flight to PEK later today. ^ And (here.)

rathin100

Flying SWISS F GRU-ZRH-DEL 11 March. Anyone have any tips on the possible menu? did not find anything fro either sector here? I promise to post...

NewbieRunner

LUNCH

* Created by our featured chef Jan Leimbach, Lenkerhof Hotel, Lenk, Switzerland
H Designed by Hiltl, Zurich's vegetarian restaurant since 1898

----------------

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

Stir-fried chicken with cashew nuts, choi sum
Vermicelli noodles with carrots and cabbage

or

* Cod wrapped in parma ham, tomato coulis, caponata
Bacalao brandade - potatoes with salted cod



or
H Mushroom stroganoff with long-grain rice and broccoli

Cheese

Selection of Swiss cheese with pear bread

Dessert

* Gianduja mousse, passion fruit and banana crčme
Coffee jelly



or

Fresh fruit salad

-

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

----------------

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.

Please accept our apologies if your first choice is not available.

C-196-C1 02/12 - 02/12

BRUNOREM

I'll fly ZRH LAX First class in April.
Does anyone already know the menu on the plane?

What menu is on offer in the FCL?

rathin100

No caviar on SWISS in F ?

NewbieRunner

Nope. You get Balik salmon instead.

JohnDP

deleted.

LXA350

If you want to fly for the caviar, and excellent crew LH is the airline to choose. If a good seating product is the only thing you care for LX F is good enough

PittDoc

I'll take the Balik over mediocre caviar any day. And LX catering over LH any day.

jtsaltman82

i have it and will try to dig it out and post it soon.

in the meantime, i remember the choices were:

appetizer:
rolled parma ham stuffed with ricotta
or
halibut roulade and smoked trout
-both kind of "eh"

entrees:
a hazlenut crusted steak with a potato cake (great--cooked medium too)
a chicken ragout with polenta (really great, believe it or not)
some kind of salmon/prawn dish
an artichoke ravioli

dessert
some kind of rhubarb/strawberry mousse thing (pretty good)
fruit salad

the pre-arrival snack was roast beef slices and a panzanella style salad. there was also ice cream service and premade sandwich service in the middle of the flight.

NewbieRunner

Breakfast

An English breakfast will be served from a buffet trolley shortly after take-off.
[Well, not exactly. As you will see below it was a mixture of continental and Chinese breakfast!]





Lunch

First Course

Coriander and citrus marinated smoked salmon
Potato and horseradish salad, mango and chilli salsa
-
Seasonal salad with balsamic vinaigrette



Main Course

Seared fillet of beef with tarragon jus
Potato cake with cheese, broccoli and roasted tomato



or
Szechuan chicken with green pepper
Egg noodles with white sesame seeds, mixed vegetables
or
Grilled black cod, basil cream sauce
Buttered rice and spring vegetables
or
Spinach and mushroom cannelloni
Tomato and béchamel sauce

Cheese

Cheese selection

Dessert

Apple cream mousse with whipped cream



-
Swiss chocolate
Coffee and a selection of teas

C-197-C1 02/12 - 02/12

NewbieRunner

F-160-C2 03/12-05/12
Gourmet menu

* Created by our featured chef Frank Oerthle, Hotel Villa Castagnola, Ticino, Switzerland
H Designed by Hiltl, Zurich's vegetarian restaurant since 1898

(Sushi served before the first course was not on the menu)





First Courses

Fillet of Balik Salmon
-
* Lobster coconut ball with a salad of mussel and octopus


-
Selection of Ticino bresaola, San Pietro ham and salami
-
* Soya marinated tofu with potato confit
Cherry tomato and lemon ricotta
(see above)
-
White asparagus cream soup


-
Baby leaves with dried apricots and Swiss Sbrinz cheese shavings

Main Courses

* Loin of lamb with Taggia olive crust, Formaggini cheese
Rosemary potatoes, beans with raisins
-
* Corn-fed chicken breast with Maggia pepper sauce
Polenta and spring vegetable
-
* Pan-fried sea bass, cavatelli pasta with basil
Stuffed artichokes


-
H Tagliatelle with creamy morel cognac sauce
Green asparagus

Cheese

Selection of Swiss artisan cheese



Desserts

* Amaretti cake with passion fruit mousse
Raspberry ice cream


-
Strawberry apple gazpacho
Apple marshmallow, strawberry jelly
-
Sprüngli 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

kaw5

My girlfriend and I will be flying in C on LX23 this July. Does anyone know what kind of food we can expect?

From this thread, it looks like we should possibly just expect a single tray, but I'm hoping it will be different during the summer...?

Air Rarotonga

Why shoud it be different during the summer?