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JL J Menu ICN-NRT July 2015
July 2015
Japan Airlines Business Class Seoul Incheon to Tokyo Narita http://i1213.photobucket.com/albums/...pss5ggrfls.jpg Wine List White Wine Louis Max Macon Villages 2013 (Bourgogne) Red Wine Louis Max Bourgogne Hautes Cotes de Beaune 2013 (Bourgogne) Chivas Regal Beer Junmai Daijinjo http://i1213.photobucket.com/albums/...psrzs7vfrg.jpg Appetizer Salad with Grilled Scallop, Smoked Salmon & Duck http://i1213.photobucket.com/albums/...pselohrbsv.jpg http://i1213.photobucket.com/albums/...psqwj9xpa5.jpg Main Dish Beef Stew with Pasta in Red Wine Sauce http://i1213.photobucket.com/albums/...ps5nahl7q7.jpg http://i1213.photobucket.com/albums/...psn4ps06zg.jpg Bread Butter http://i1213.photobucket.com/albums/...ps2d0qqogn.jpg Dessert Fruits http://i1213.photobucket.com/albums/...psiwccsxvg.jpg |
Air New Zealand
Business Class menu Auckland to Australian and Pacific Islands July 2015 Dinner Menu To begin Seared venison fillet with kumara crisps, pickled red onion and smoked chilli Salmon gravalax with cucumber and quinoa salad, horseradish and creme fraiche dressing From the bakery Purple wheat rolls, garlic bread, sourdough loaf and ciabatta bread Mains Coconut crusted hapuka with sweet potato wedges, crushed peas, crispy shallots and tomato mango ketchup Yoghurt marinated chicken Tandoori style with saffron lemon rice, baby corn, sugar snap peas and banana raita Slow roasted pork belly with caramelised red cabbage, mustard seed mash, sage and onion relish and apple cider jus To finish Gourmet gingernut ice cream with boysenberry and apple compote Caramel and vanilla panna cotta with chocolate soil and caramel sauce Fine New Zealand cheese served with fruit paste and cracker selection Drinks menu Premium New Zealand wines The premium New Zealand wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines and Jim Harre, internationally recognised wine judge. For details of wines available on your flight today please ask your flight attendant. New Zealand sparkling wine Quartz Reef Methode Traditionelle Brut. Cool, creamy and invigorating on the palate, the bouquet shows royal gala apples with a hint of lime and brioche. Champagne Charles Heidsieck Champagne Brut Reserve, France. A complex and voluptuous nose, with summer fruits of mangos, plums, ripe cherries and almonds on the palate, a creamy texture and crisp finish. Spirits A selection of spirits featuring single malt whisky, blended whisky, bourbon, gin, vodka, cognac and rum For details of spirits available on your flight today please ask your flight attendant. Port and liqueurs Portuguese port, triple sec liqueur and cream liqueur. Beer and cider A selection of premium New Zealand and international beers featuring Steinlager Pure, Mac's Hop Rocker Pilsener craft beer, Stella Artois, Steinlager Premium Light and Isaac's Apple cider. Cold drinks Mineral water, orange juice, apple juice, tomato juice, cranberry juice, Coke, Sprite, tonic water, soda water, ginger ale, Coke Zero and Diet Coke. Hot drinks Freshly brewed tea and coffee, decaffeinated tea and coffee, hot chocolate, and a selection of Dilmah Exceptional Range teas. C5_DINNER_DINNER_JUL15 |
Air New Zealand
Business Class menu Australian and Pacific Islands to Auckland July 2015 Dinner Menu To begin Thai marinated prawns with cucumber salad, red radish, crispy shallots and chilli jam Spiced chicken with yoghurt and mango dressing, toasted coconut, pineapple and radicchio salad From the bakery Purple wheat rolls, garlic bread, sourdough loaf and ciabatta bread Mains Slow cooked beef cheek in stout, with cauliflower and potato gratin, honey roasted carrots and mustard relish Prosciutto wrapped chicken thigh with parmesan polenta, roasted zucchini, spinach and salsa rosa Soft herb and sour dough crusted New Zealand salmon with white beans, courgettes, tomato and caper broth To finish Gourmet fig and honey ice cream with pomegranate caramel and brandy snap wafer White chocolate cheesecake with dark cherry compote Fine New Zealand cheese served with fruit paste and cracker selection Drinks menu Premium New Zealand wines The premium New Zealand wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines and Jim Harre, internationally recognised wine judge. For details of wines available on your flight today please ask your flight attendant. New Zealand sparkling wine Quartz Reef Methode Traditionelle Brut. Cool, creamy and invigorating on the palate, the bouquet shows royal gala apples with a hint of lime and brioche. Champagne Charles Heidsieck Champagne Brut Reserve, France. A complex and voluptuous nose, with summer fruits of mangos, plums, ripe cherries and almonds on the palate, a creamy texture and crisp finish. Spirits A selection of spirits featuring single malt whisky, blended whisky, bourbon, gin, vodka, cognac and rum For details of spirits available on your flight today please ask your flight attendant. Port and liqueurs Portuguese port, triple sec liqueur and cream liqueur. Beer and cider A selection of premium New Zealand and international beers featuring Steinlager Pure, Mac's Hop Rocker Pilsener craft beer, Stella Artois, Steinlager Premium Light and Isaac's Apple cider. Cold drinks Mineral water, orange juice, apple juice, tomato juice, cranberry juice, Coke, Sprite, tonic water, soda water, ginger ale, Coke Zero and Diet Coke. Hot drinks Freshly brewed tea and coffee, decaffeinated tea and coffee, hot chocolate, and a selection of Dilmah Exceptional Range teas. C5_DINNER_DINNER_JUL15 |
Etihad Airways
First Class menu Sydney to Abu Dhabi July 2015 A La Carte Menu Chilli Crusted King Prawns With cucumber, lotus root and fried capers Spicy Arabic Tomato Soup With spring vegetables Carrot and Coriander Soup With double cream Mezze Hot and cold Arabic appetisers __________ Biryani Your choice of lamb, chicken or fish garnished with fried onions, cashews and raisins Lamb Rack With Macadamia Nut Crust With roast potatoes, rosemary sauce and your choice of vegetables Pumpkin Ravioli With Blue Cheese Diced pumpkin, pine nuts and shaved parmesan Chef's Special Ask our chef about the "special of the day" or to create something especially for you From The Grill Signature Grills Grass-fed Beef Tenderloin U.S. Rib-Eye Steak Lamb Shank Chicken Supreme Catch of the Day Sides Broccolini With Fried Garlic Ratatouille Creamy Mashed Potato Polenta Chips With Parmesan Steamed Rice Sauces Bearnaise Veal Jus Garlic and Herb Butter Pink Peppercorn Sauce All Day Dine Cranberry and Raspberry Fruit Smoothie Breakfast Bakery Basket A selection of breads and pastries A Range of Breakfast Cereals With full-cream or low-fat milk Fresh Eggs Cooked to Order Grilled veal sausage, baked beans, roasted tomato, sautéed mushrooms and asparagus spears Fish and Chips Minted mushy peas and tartar sauce ________ Afternoon Tea An assortment of scones, sweets and finger sandwiches Sandwiches Made to order The Etihad Steak Sandwich Rocket leaves, veal bacon, red onion compote, melted cheese, mayonnaise and grain mustard Cheese A selection of international cheeses Fresh Fruit Platter A Selection of Ice Creams ________ Potato Crisps in a Variety of Flavours Freshly Baked Cookies and Madeleines Swedish Crisp Breads Baklava Cheese A Selection of International Cheeses Dessert A Selection of Ice Creams Almond and Orange Flourless Pudding Served warm with fresh cream Tiramisu Mocha sauce and fresh seasonal berries Dessert Taster Three mini desserts to tempt you passion fruit panna cotta, ginger chocolate cake and warm lychee pudding Dessert Wine Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010 Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort. 443_AUS_AUH-F3-ZU-MU-0515 VER 1 First Cellar Champagnes Champagne Bollinger La Grande Anee 2005, France La Grande Anee is Bollinger's prestige cuvee which is only produced in exceptional vintages. 76% of the blend comes from Grand Cru. A combination of 63% Pinot Noir grape and 37% Chardonnay grape is used. The yeasty, biscuity bouquet is also complemented by flavours of toasted nuts and wild fruits on the palate. Champagne Duval Leroy Rose, France, NV A medium-bodied rose with a crisp and dry finish, this blend of Pinot Noir and Chardonnay from 1er Cru quality vineyards is aged for three years. With complex aromas and flavours of fresh red berries, dried ginger, and even a touch of fresh figs, this is a treat at any time but is a certainty with smoked salmon, lightly grilled lean white meats and fresh fruit desserts. White Wines Chardonnay, Louis Latour, Pernand-Vergelesses 1er Cru, Burgundy, France, 2012 Sourced from a 1er Cru vineyard in the heart of Burgundy, this dry, medium-plus bodied wine features aromas and flavours of baked apples and citrus peel. Brief ageing in small oak barrels has added notes of vanilla, toasted almonds and baking spices which enhance its complexity. Pair with firm and richly flavoured oven-baked or grilled seafood or chicken. Butter or cream-based sauces will match as well. Nautilus Estate Sauvignon Blanc, Marlborough, New Zealand, 2013 The wine is dry and medium-weight. Less assertive on the nose than some, this wine builds through the palate with great fruit complexity and concentration, culminating in a delicious, lingering finish. This is a "serious" style of Sauvignon Blanc, designed to complement food rather than overpower it and to develop in bottle. It pairs well with light foods that have spicy or citrus flavours. Fresh seafood works particularly well. This Sauvignon has more weight and is softer but with longer acidity than many other Marlborough Sauvignons, and that should make it easier to match with food. O'Rosal, Bodegas Terras Gauda, Albarino, Spain, 2013 The Albarino O'Rosal Bodegas Terras Gauda is the perfect blend of the best native Rias Baixas varieties. It is a greenish-yellow colour with a generous nose of ripe peach, aromatic hints of bay leaf, mint, orange blossom and mandarin and orange peel. On the palate it combines character and originality with a classic body and distinct fruitiness. Succulent and dense, it is brimming with elegant creamy sensations. The crisp and mineral finish reveals a stunning structure, density and balance in acidity. Pairs well with seafood, especially oysters and crab, as well as creamy dishes and Asian cuisine. Red Wines Cabernet Sauvignon Blend, La Croix De Beaucaillou, Saint-Julien, Bordeaux, France, 2011 Produced by a classic chateau, this well-made dry, medium-bodied wine displays aromas and flavours reminiscent of freshly cut cedar wood, dried tobacco and fresh blackberries. Very supple tannins derived from ageing in French oak coat the mouth and provide a great backdrop for earthy vegetable and mushroom-based dishes, as well as grilled poultry, game and beef. Shiraz, Xanadu, Margaret River, Australia, 2011 Shiraz really is a wine that Xanadu does best. Their salubrious vineyards are situated within the best climes where growing conditions are nothing short of idyllic. The vines seem to love producing the topical milled spiced bouquets and firm palate structure of essential Margaret River Shiraz. An outstanding quality of harvest every year is treated to a close scrutiny of fruit, ensuring that nothing but the healthiest berries are considered for inclusion. An artisanal vilification and extravagant barrel treatments achieve a piquantly aromatic Shiraz of virile game characters and toasty oak influences. Line 39, Pinot Noir, Central Coast, California, 2013 This dry, expressive Pinot Noir takes its name from the latitude that runs through several of the world's great wine producing regions, and it showcases all of the best qualities a fruit driven Pinot Noir can offer. The pale colour belies the intense aromas and flavours of stewed strawberries, cranberries, pomegranates and fresh mushrooms for an earthy note. A touch of toasted oak adds elements of vanilla pod, cinnamon and soft tannins to this lovely wine from California. Valpolicella, Fattori, Col De La Bastia, Veneto, Italy, 2012 From the hills of Verona, Italy, Fattori's 'Col de la Bastia' is a medium-bodied dry wine blended to produce a refreshing fruit forward style, filled with notes of tart raspberries and sour red cherries. Aromas and flavours of bay leaf and dry thyme round out the palate, while light tannins add just enough structure to this delightfully straight forward wine. Bodegas Roda "Sela", Rioja, Spain, 2009 This modern style Rioja is a dry, full-bodied wine with rich concentrated aromas and flavours of baked and dried red cherries, plums and currants. These notes are threaded through a complex array of clove, cinnamon and nutmeg spice. Twelve months of ageing in partially new French oak barriques provide hints of roasted nuts, smoke, and cedar on the palate. The well-integrated, velvety tannins offer an elegant framework for the sweet ripe fruit at the core of this latest offering from one of the new stars of Rioja. Dessert Wine Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010 Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort. Aperitifs Martini Extra Dry Martini Bianco Campari Cocktails French 75 Bollinger, Gin, Lemon Classic Martini Vodka, Vermouth, Olives Manhattan Whiskey, Vermouth, Bitters Mocktails Caribbean Sunrise Mango Juice, Mint, Lemon, Grenadine Pommeade Apple Juice, Lemonade, Lemon Beers Heineken Victoria Bitter Hoegaarden Kirin Ichiban Spirits Johnnie Walker Blue Label Scotch Whisky Glenlivet Single Malt Whisky Master Distillers Reserve Jameson Irish Whiskey Jack Daniel's Old No. 7 Tennessee Whiskey Grey Goose Vodka Absolut Vodka Bombay Sapphire London Dry Gin Bacardi Superior Rum Fortifieds Taylor's Select Reserve Port Lustau Deluxe Cream Capataz Andre's Sherry Digestifs Cognac Camus XO Liqueurs Baileys Irish Cream Cointreau Kahlua Malibu Waters San Pellegrino Sparkling Acqua Panna Still Soft Drinks Seasonal Fresh Juices Spiced Tomato Juice Coca-Cola Coca-Cola Light Sprite Fanta Orange Schweppes Soda Water Schweppes Tonic Water Schweppes Ginger Ale Teas Dilmah exceptional teas Uda Watte Elegant Earl Grey Fragrant Jasmine Green Tea Arabian Mint Tea With Honey Italian Almond Tea Berry Sensation Lively Lime and Orange Fusion Rose With French Vanilla Sencha Green Tea Pure Camomile Flowers Decaffeinated Tea Coffees Single origin 100% arabica, mandehling, sumatra Espresso Macchiato Latte Cappuccino American Filter Decaffeinated Filter FC-BEV-0715 |
Etihad Airways
First Class menu Abu Dhabi to London July 2015 A La Carte Menu Arabic Spiced Potato and Spinach Soup Celery and Stilton Soup Marinated Prawns Crab and avocado salad, herb oil Mezze Hot and cold Arabic appetisers __________ Biryani Your choice of lamb, chicken or fish garnished with fried onions, cashews and raisins Trio of Lamb Puree of green pea and potato fondant Baked Mediterranean Vegetables Fresh buffalo mozzarella and basil oil Chef's Special Ask our chef about the "special of the day" or to create something especially for you From The Grill Signature Grills Grass-fed Beef Tenderloin U.S. Rib-Eye Steak Lamb Shank Chicken Supreme Catch of the Day Sides Steamed Garden Vegetables Vegetable Saloona Creamy Mashed Potato Roasted Baby Potatoes Steamed White Rice Oven-Baked French Fries Sauces Veal Jus Bearnaise Tomato Concasse Cafe De Paris Butter All Day Dine Breakfast Bakery Basket Croissants and a selection of breads A Range of Breakfast Cereals With full-cream or low-fat milk Sandwiches Made to order The Etihad Steak Sandwich Rocket leaves, turkey rashers, red onion compote, melted cheese, mayonnaise and grain mustard Farmhouse Breakfast Breakfast sausage, hash brown, tomato and sautéed mushrooms Fresh Organic Eggs Cooked to Order ________ Afternoon Tea Plain and mixed fruit scones with strawberry and clotted cream Cheese A selection of international cheeses Fresh Fruit Platter A Selection of Ice Creams ________ Potato Crisps in a Variety of Flavours Freshly Baked Cookies and Madeleines Swedish Crisp Breads Baklava Cheese A Selection of International Cheeses Dessert A Selection of Ice Creams Rhubarb Tart Pistachio biscotti Panna Cotta Cranberry macaroon and spiced orange sauce Dessert Taster Three mini desserts to tempt you warm strawberry cake, double chocolate mousse and Victoria sponge cake Dessert Wine Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010 Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort. 409_AUH-LHR-F3-MM-ZL-0615 First Cellar Champagnes Champagne Bollinger La Grande Anee 2005, France La Grande Anee is Bollinger's prestige cuvee which is only produced in exceptional vintages. 76% of the blend comes from Grand Cru. A combination of 63% Pinot Noir grape and 37% Chardonnay grape is used. The yeasty, biscuity bouquet is also complemented by flavours of toasted nuts and wild fruits on the palate. Champagne Duval Leroy Rose, France, NV A medium-bodied rose with a crisp and dry finish, this blend of Pinot Noir and Chardonnay from 1er Cru quality vineyards is aged for three years. With complex aromas and flavours of fresh red berries, dried ginger, and even a touch of fresh figs, this is a treat at any time but is a certainty with smoked salmon, lightly grilled lean white meats and fresh fruit desserts. White Wines Chardonnay, Louis Latour, Pernand-Vergelesses 1er Cru, Burgundy, France, 2012 Sourced from a 1er Cru vineyard in the heart of Burgundy, this dry, medium-plus bodied wine features aromas and flavours of baked apples and citrus peel. Brief ageing in small oak barrels has added notes of vanilla, toasted almonds and baking spices which enhance its complexity. Pair with firm and richly flavoured oven-baked or grilled seafood or chicken. Butter or cream-based sauces will match as well. Nautilus Estate Sauvignon Blanc, Marlborough, New Zealand, 2013 The wine is dry and medium-weight. Less assertive on the nose than some, this wine builds through the palate with great fruit complexity and concentration, culminating in a delicious, lingering finish. This is a "serious" style of Sauvignon Blanc, designed to complement food rather than overpower it and to develop in bottle. It pairs well with light foods that have spicy or citrus flavours. Fresh seafood works particularly well. This Sauvignon has more weight and is softer but with longer acidity than many other Marlborough Sauvignons, and that should make it easier to match with food. O'Rosal, Bodegas Terras Gauda, Albarino, Spain, 2013 The Albarino O'Rosal Bodegas Terras Gauda is the perfect blend of the best native Rias Baixas varieties. It is a greenish-yellow colour with a generous nose of ripe peach, aromatic hints of bay leaf, mint, orange blossom and mandarin and orange peel. On the palate it combines character and originality with a classic body and distinct fruitiness. Succulent and dense, it is brimming with elegant creamy sensations. The crisp and mineral finish reveals a stunning structure, density and balance in acidity. Pairs well with seafood, especially oysters and crab, as well as creamy dishes and Asian cuisine. Red Wines Cabernet Sauvignon Blend, La Croix De Beaucaillou, Saint-Julien, Bordeaux, France, 2011 Produced by a classic chateau, this well-made dry, medium-bodied wine displays aromas and flavours reminiscent of freshly cut cedar wood, dried tobacco and fresh blackberries. Very supple tannins derived from ageing in French oak coat the mouth and provide a great backdrop for earthy vegetable and mushroom-based dishes, as well as grilled poultry, game and beef. Shiraz, Xanadu, Margaret River, Australia, 2011 Shiraz really is a wine that Xanadu does best. Their salubrious vineyards are situated within the best climes where growing conditions are nothing short of idyllic. The vines seem to love producing the topical milled spiced bouquets and firm palate structure of essential Margaret River Shiraz. An outstanding quality of harvest every year is treated to a close scrutiny of fruit, ensuring that nothing but the healthiest berries are considered for inclusion. An artisanal vilification and extravagant barrel treatments achieve a piquantly aromatic Shiraz of virile game characters and toasty oak influences. Line 39, Pinot Noir, Central Coast, California, 2013 This dry, expressive Pinot Noir takes its name from the latitude that runs through several of the world's great wine producing regions, and it showcases all of the best qualities a fruit driven Pinot Noir can offer. The pale colour belies the intense aromas and flavours of stewed strawberries, cranberries, pomegranates and fresh mushrooms for an earthy note. A touch of toasted oak adds elements of vanilla pod, cinnamon and soft tannins to this lovely wine from California. Valpolicella, Fattori, Col De La Bastia, Veneto, Italy, 2012 From the hills of Verona, Italy, Fattori's 'Col de la Bastia' is a medium-bodied dry wine blended to produce a refreshing fruit forward style, filled with notes of tart raspberries and sour red cherries. Aromas and flavours of bay leaf and dry thyme round out the palate, while light tannins add just enough structure to this delightfully straight forward wine. Bodegas Roda "Sela", Rioja, Spain, 2009 This modern style Rioja is a dry, full-bodied wine with rich concentrated aromas and flavours of baked and dried red cherries, plums and currants. These notes are threaded through a complex array of clove, cinnamon and nutmeg spice. Twelve months of ageing in partially new French oak barriques provide hints of roasted nuts, smoke, and cedar on the palate. The well-integrated, velvety tannins offer an elegant framework for the sweet ripe fruit at the core of this latest offering from one of the new stars of Rioja. Dessert Wine Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010 Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort. Aperitifs Martini Extra Dry Martini Bianco Campari Cocktails French 75 Bollinger, Gin, Lemon Classic Martini Vodka, Vermouth, Olives Manhattan Whiskey, Vermouth, Bitters Mocktails Caribbean Sunrise Mango Juice, Mint, Lemon, Grenadine Pommeade Apple Juice, Lemonade, Lemon Beers Heineken Victoria Bitter Hoegaarden Kirin Ichiban Spirits Johnnie Walker Blue Label Scotch Whisky Glenlivet Single Malt Whisky Master Distillers Reserve Jameson Irish Whiskey Jack Daniel's Old No. 7 Tennessee Whiskey Grey Goose Vodka Absolut Vodka Bombay Sapphire London Dry Gin Bacardi Superior Rum Fortifieds Taylor's Select Reserve Port Lustau Deluxe Cream Capataz Andre's Sherry Digestifs Cognac Camus XO Liqueurs Baileys Irish Cream Cointreau Kahlua Malibu Waters San Pellegrino Sparkling Acqua Panna Still Soft Drinks Seasonal Fresh Juices Spiced Tomato Juice Coca-Cola Coca-Cola Light Sprite Fanta Orange Schweppes Soda Water Schweppes Tonic Water Schweppes Ginger Ale Teas Dilmah exceptional teas Uda Watte Elegant Earl Grey Fragrant Jasmine Green Tea Arabian Mint Tea With Honey Italian Almond Tea Berry Sensation Lively Lime and Orange Fusion Rose With French Vanilla Sencha Green Tea Pure Camomile Flowers Decaffeinated Tea Coffees Single origin 100% arabica, mandehling, sumatra Espresso Macchiato Latte Cappuccino American Filter Decaffeinated Filter FC-BEV-0715 |
Etihad Airways
First Class menu London to Abu Dhabi August 2015 A La Carte Menu Harissa Spiced Tomato Soup Yellow Pepper and Lemongrass Soup Alaskan Crab and Cold Water Prawn Green apple, green leaves and yuzu cocktail sauce Mezze Hot and cold Arabic appetisers __________ Biryani Your choice of lamb, chicken or fish garnished with fried onions, cashews and raisins Lamb Loin Oven-roasted baby vegetables, purple Majesty potatoes and jus Fresh Spinach Gnocchi Red onion confit, endamame beans and basil pesto Chef's Special Ask our chef about the "special of the day" or to create something especially for you From The Grill Signature Grills Grass-fed Beef Tenderloin U.S. Rib-Eye Steak Lamb Shank Chicken Supreme Catch of the Day Sides Steamed Green Beans Oven-roasted Mixed Vegetables Creamy Mashed Potato Turned Chateau Potatoes Oven-Baked French Fries Steamed Rice Sauces Bearnaise Veal Jus Cafe De Paris Butter Tomato Sauce All Day Dine Breakfast Bakery Basket Croissants and a selection of breads A Range of Breakfast Cereals With full-cream or low-fat milk Sandwiches Made to order The Etihad Steak Sandwich Rocket leaves, turkey rashers, red onion compote, melted cheese, mayonnaise and grain mustard Fresh Eggs Cooked to Order Chicken sausage, rosti potatoes, sauteed mushrooms, grilled tomato and baked beans ________ Afternoon Tea An assortment of scones, sweets and finger sandwiches Cheese A selection of international cheeses Fresh Fruit Platter A Selection of Ice Creams ________ Potato Crisps in a Variety of Flavours Freshly Baked Cookies and Madeleines Swedish Crisp Breads Baklava Cheese A Selection of International Cheeses Dessert A Selection of Ice Creams Chocolate Souffle Dark chocolate sauce and toasted hazelnuts Nougat Cheesecake Dessert Taster Three mini desserts to tempt you apple and blackberry crumble, raspberry jelly and banana cake Dessert Wine Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010 Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort. 408_LHR-AUH-F3-ZL-MM-0615 First Cellar Champagnes Champagne Bollinger La Grande Anee 2005, France La Grande Anee is Bollinger's prestige cuvee which is only produced in exceptional vintages. 76% of the blend comes from Grand Cru. A combination of 63% Pinot Noir grape and 37% Chardonnay grape is used. The yeasty, biscuity bouquet is also complemented by flavours of toasted nuts and wild fruits on the palate. Champagne Duval Leroy Rose, France, NV A medium-bodied rose with a crisp and dry finish, this blend of Pinot Noir and Chardonnay from 1er Cru quality vineyards is aged for three years. With complex aromas and flavours of fresh red berries, dried ginger, and even a touch of fresh figs, this is a treat at any time but is a certainty with smoked salmon, lightly grilled lean white meats and fresh fruit desserts. White Wines Chardonnay, Louis Latour, Pernand-Vergelesses 1er Cru, Burgundy, France, 2012 Sourced from a 1er Cru vineyard in the heart of Burgundy, this dry, medium-plus bodied wine features aromas and flavours of baked apples and citrus peel. Brief ageing in small oak barrels has added notes of vanilla, toasted almonds and baking spices which enhance its complexity. Pair with firm and richly flavoured oven-baked or grilled seafood or chicken. Butter or cream-based sauces will match as well. Nautilus Estate Sauvignon Blanc, Marlborough, New Zealand, 2013 The wine is dry and medium-weight. Less assertive on the nose than some, this wine builds through the palate with great fruit complexity and concentration, culminating in a delicious, lingering finish. This is a "serious" style of Sauvignon Blanc, designed to complement food rather than overpower it and to develop in bottle. It pairs well with light foods that have spicy or citrus flavours. Fresh seafood works particularly well. This Sauvignon has more weight and is softer but with longer acidity than many other Marlborough Sauvignons, and that should make it easier to match with food. O'Rosal, Bodegas Terras Gauda, Albarino, Spain, 2013 The Albarino O'Rosal Bodegas Terras Gauda is the perfect blend of the best native Rias Baixas varieties. It is a greenish-yellow colour with a generous nose of ripe peach, aromatic hints of bay leaf, mint, orange blossom and mandarin and orange peel. On the palate it combines character and originality with a classic body and distinct fruitiness. Succulent and dense, it is brimming with elegant creamy sensations. The crisp and mineral finish reveals a stunning structure, density and balance in acidity. Pairs well with seafood, especially oysters and crab, as well as creamy dishes and Asian cuisine. Red Wines Cabernet Sauvignon Blend, La Croix De Beaucaillou, Saint-Julien, Bordeaux, France, 2011 Produced by a classic chateau, this well-made dry, medium-bodied wine displays aromas and flavours reminiscent of freshly cut cedar wood, dried tobacco and fresh blackberries. Very supple tannins derived from ageing in French oak coat the mouth and provide a great backdrop for earthy vegetable and mushroom-based dishes, as well as grilled poultry, game and beef. Shiraz, Xanadu, Margaret River, Australia, 2011 Shiraz really is a wine that Xanadu does best. Their salubrious vineyards are situated within the best climes where growing conditions are nothing short of idyllic. The vines seem to love producing the topical milled spiced bouquets and firm palate structure of essential Margaret River Shiraz. An outstanding quality of harvest every year is treated to a close scrutiny of fruit, ensuring that nothing but the healthiest berries are considered for inclusion. An artisanal vilification and extravagant barrel treatments achieve a piquantly aromatic Shiraz of virile game characters and toasty oak influences. Line 39, Pinot Noir, Central Coast, California, 2013 This dry, expressive Pinot Noir takes its name from the latitude that runs through several of the world's great wine producing regions, and it showcases all of the best qualities a fruit driven Pinot Noir can offer. The pale colour belies the intense aromas and flavours of stewed strawberries, cranberries, pomegranates and fresh mushrooms for an earthy note. A touch of toasted oak adds elements of vanilla pod, cinnamon and soft tannins to this lovely wine from California. Valpolicella, Fattori, Col De La Bastia, Veneto, Italy, 2012 From the hills of Verona, Italy, Fattori's 'Col de la Bastia' is a medium-bodied dry wine blended to produce a refreshing fruit forward style, filled with notes of tart raspberries and sour red cherries. Aromas and flavours of bay leaf and dry thyme round out the palate, while light tannins add just enough structure to this delightfully straight forward wine. Bodegas Roda "Sela", Rioja, Spain, 2009 This modern style Rioja is a dry, full-bodied wine with rich concentrated aromas and flavours of baked and dried red cherries, plums and currants. These notes are threaded through a complex array of clove, cinnamon and nutmeg spice. Twelve months of ageing in partially new French oak barriques provide hints of roasted nuts, smoke, and cedar on the palate. The well-integrated, velvety tannins offer an elegant framework for the sweet ripe fruit at the core of this latest offering from one of the new stars of Rioja. Dessert Wine Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010 Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort. Aperitifs Martini Extra Dry Martini Bianco Campari Cocktails French 75 Bollinger, Gin, Lemon Classic Martini Vodka, Vermouth, Olives Manhattan Whiskey, Vermouth, Bitters Mocktails Caribbean Sunrise Mango Juice, Mint, Lemon, Grenadine Pommeade Apple Juice, Lemonade, Lemon Beers Heineken Victoria Bitter Hoegaarden Kirin Ichiban Spirits Johnnie Walker Blue Label Scotch Whisky Glenlivet Single Malt Whisky Master Distillers Reserve Jameson Irish Whiskey Jack Daniel's Old No. 7 Tennessee Whiskey Grey Goose Vodka Absolut Vodka Bombay Sapphire London Dry Gin Bacardi Superior Rum Fortifieds Taylor's Select Reserve Port Lustau Deluxe Cream Capataz Andre's Sherry Digestifs Cognac Camus XO Liqueurs Baileys Irish Cream Cointreau Kahlua Malibu Waters San Pellegrino Sparkling Acqua Panna Still Soft Drinks Seasonal Fresh Juices Spiced Tomato Juice Coca-Cola Coca-Cola Light Sprite Fanta Orange Schweppes Soda Water Schweppes Tonic Water Schweppes Ginger Ale Teas Dilmah exceptional teas Uda Watte Elegant Earl Grey Fragrant Jasmine Green Tea Arabian Mint Tea With Honey Italian Almond Tea Berry Sensation Lively Lime and Orange Fusion Rose With French Vanilla Sencha Green Tea Pure Camomile Flowers Decaffeinated Tea Coffees Single origin 100% arabica, mandehling, sumatra Espresso Macchiato Latte Cappuccino American Filter Decaffeinated Filter FC-BEV-0715 |
Etihad Airways
First Class menu Abu Dhabi to Melbourne August 2015 A La Carte Menu Arabic Spiced Potato and Spinach Soup Seafood Soup Prawns, Nile perch and shiitake mushroom Smoked Tuna Tartare and Tataki Wasabi cream and soy-honey glaze Mezze Hot and cold Arabic appetisers __________ Biryani Your choice of lamb, chicken or fish garnished with fried onions, cashews and raisins Prawns in Sweet-Hot Bean Sauce Egg fried rice, seasonal vegetables and black fungus mushrooms Pan-Seared Stuffed Lotus Root Cakes Fried rice noodles Kong Moon and mixed vegetables Chef's Special Ask our chef about the "special of the day" or to create something especially for you From The Grill Signature Grills Grass-fed Beef Tenderloin U.S. Rib-Eye Steak Lamb Shank Chicken Supreme Catch of the Day Sides Steamed Garden Vegetables Vegetable Saloona Creamy Mashed Potato Roasted Baby Potatoes Steamed White Rice Oven-Baked French Fries Sauces Veal Jus Bearnaise Sauce Tomato Concasse Cafe De Paris Butter All Day Dine Breakfast Bakery Basket A selection of breads and pastries A Range of Breakfast Cereals With full-cream or low-fat milk Sandwiches Made to order The Etihad Steak Sandwich Rocket leaves, turkey rashers, red onion compote, melted cheese, mayonnaise and grain mustard Sauteed Prawns Fried noodles, steamed broccoli and chilli sauce Fresh Organic Eggs Cooked to Order Breakfast sausage, hash brown, tomato and sauteed mushrooms ________ Afternoon Tea Plain and mixed fruit scones with strawberry and clotted cream Cheese A selection of international cheeses Fresh Fruit Platter A Selection of Ice Creams ________ Potato Crisps in a Variety of Flavours Freshly Baked Cookies and Madeleines Swedish Crisp Breads Baklava Cheese A Selection of International Cheeses Dessert A Selection of Ice Creams Awaimat Fried yeast dumpling dipped in date syrup Chocolate Chilli and Cherry Tart Candied orange sauce Dessert Taster Three mini desserts to tempt you warm strawberry cake, double chocolate mousse and Victoria sponge cake Dessert Wine Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010 Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort. 428_AUH-AUS-F3-ZU-MM-0615 First Cellar Champagnes Champagne Bollinger La Grande Anee 2005, France La Grande Anee is Bollinger's prestige cuvee which is only produced in exceptional vintages. 76% of the blend comes from Grand Cru. A combination of 63% Pinot Noir grape and 37% Chardonnay grape is used. The yeasty, biscuity bouquet is also complemented by flavours of toasted nuts and wild fruits on the palate. Champagne Duval Leroy Rose, France, NV A medium-bodied rose with a crisp and dry finish, this blend of Pinot Noir and Chardonnay from 1er Cru quality vineyards is aged for three years. With complex aromas and flavours of fresh red berries, dried ginger, and even a touch of fresh figs, this is a treat at any time but is a certainty with smoked salmon, lightly grilled lean white meats and fresh fruit desserts. White Wines Chardonnay, Louis Latour, Pernand-Vergelesses 1er Cru, Burgundy, France, 2012 Sourced from a 1er Cru vineyard in the heart of Burgundy, this dry, medium-plus bodied wine features aromas and flavours of baked apples and citrus peel. Brief ageing in small oak barrels has added notes of vanilla, toasted almonds and baking spices which enhance its complexity. Pair with firm and richly flavoured oven-baked or grilled seafood or chicken. Butter or cream-based sauces will match as well. Nautilus Estate Sauvignon Blanc, Marlborough, New Zealand, 2013 The wine is dry and medium-weight. Less assertive on the nose than some, this wine builds through the palate with great fruit complexity and concentration, culminating in a delicious, lingering finish. This is a "serious" style of Sauvignon Blanc, designed to complement food rather than overpower it and to develop in bottle. It pairs well with light foods that have spicy or citrus flavours. Fresh seafood works particularly well. This Sauvignon has more weight and is softer but with longer acidity than many other Marlborough Sauvignons, and that should make it easier to match with food. O'Rosal, Bodegas Terras Gauda, Albarino, Spain, 2013 The Albarino O'Rosal Bodegas Terras Gauda is the perfect blend of the best native Rias Baixas varieties. It is a greenish-yellow colour with a generous nose of ripe peach, aromatic hints of bay leaf, mint, orange blossom and mandarin and orange peel. On the palate it combines character and originality with a classic body and distinct fruitiness. Succulent and dense, it is brimming with elegant creamy sensations. The crisp and mineral finish reveals a stunning structure, density and balance in acidity. Pairs well with seafood, especially oysters and crab, as well as creamy dishes and Asian cuisine. Red Wines Cabernet Sauvignon Blend, La Croix De Beaucaillou, Saint-Julien, Bordeaux, France, 2011 Produced by a classic chateau, this well-made dry, medium-bodied wine displays aromas and flavours reminiscent of freshly cut cedar wood, dried tobacco and fresh blackberries. Very supple tannins derived from ageing in French oak coat the mouth and provide a great backdrop for earthy vegetable and mushroom-based dishes, as well as grilled poultry, game and beef. Shiraz, Xanadu, Margaret River, Australia, 2011 Shiraz really is a wine that Xanadu does best. Their salubrious vineyards are situated within the best climes where growing conditions are nothing short of idyllic. The vines seem to love producing the topical milled spiced bouquets and firm palate structure of essential Margaret River Shiraz. An outstanding quality of harvest every year is treated to a close scrutiny of fruit, ensuring that nothing but the healthiest berries are considered for inclusion. An artisanal vilification and extravagant barrel treatments achieve a piquantly aromatic Shiraz of virile game characters and toasty oak influences. Line 39, Pinot Noir, Central Coast, California, 2013 This dry, expressive Pinot Noir takes its name from the latitude that runs through several of the world's great wine producing regions, and it showcases all of the best qualities a fruit driven Pinot Noir can offer. The pale colour belies the intense aromas and flavours of stewed strawberries, cranberries, pomegranates and fresh mushrooms for an earthy note. A touch of toasted oak adds elements of vanilla pod, cinnamon and soft tannins to this lovely wine from California. Valpolicella, Fattori, Col De La Bastia, Veneto, Italy, 2012 From the hills of Verona, Italy, Fattori's 'Col de la Bastia' is a medium-bodied dry wine blended to produce a refreshing fruit forward style, filled with notes of tart raspberries and sour red cherries. Aromas and flavours of bay leaf and dry thyme round out the palate, while light tannins add just enough structure to this delightfully straight forward wine. Chianti Riserva, Pietro Beconcini DOCG, Tuscany, Italy, 2009 This fine Tuscan offering is the wine to serve alongside the barbecued butterflied lamb. This is traditional Chianti Riserva, aged for one year in Slavonian oak and then rests for at least 30 months in bottle before release. A brick red rim gives a clue to the mature notes which involve spice and mocha with some wild herb aromas reminding one of Tuscan summers, ripe tomatoes and fresh ricotta cheese. A wonderfully effortless traditional red wine. Dessert Wine Semillon Blend, Chateau Haut Theulet, Monbazillac, France, 2010 Medium-plus bodied and sweet, this delivers aromas and flavours of ripe stone fruit, candied citrus peel and sweet spices. The Muscadelle and Sauvignon Blanc in this blend provide freshness and texture on the palate, making it a perfect partner with fruity of nut-based desserts. It is also the classic complement to soft veiny cheeses like Roquefort. Aperitifs Martini Extra Dry Martini Bianco Campari Cocktails French 75 Bollinger, Gin, Lemon Classic Martini Vodka, Vermouth, Olives Manhattan Whiskey, Vermouth, Bitters Mocktails Caribbean Sunrise Mango Juice, Mint, Lemon, Grenadine Pommeade Apple Juice, Lemonade, Lemon Beers Heineken Victoria Bitter Hoegaarden Kirin Ichiban Spirits Johnnie Walker Blue Label Scotch Whisky Glenlivet Single Malt Whisky Master Distillers Reserve Jameson Irish Whiskey Jack Daniel's Old No. 7 Tennessee Whiskey Grey Goose Vodka Absolut Vodka Bombay Sapphire London Dry Gin Bacardi Superior Rum Fortifieds Taylor's Select Reserve Port Lustau Deluxe Cream Capataz Andre's Sherry Digestifs Cognac Camus XO Liqueurs Baileys Irish Cream Cointreau Kahlua Malibu Waters San Pellegrino Sparkling Acqua Panna Still Soft Drinks Seasonal Fresh Juices Spiced Tomato Juice Coca-Cola Coca-Cola Light Sprite Fanta Orange Schweppes Soda Water Schweppes Tonic Water Schweppes Ginger Ale Teas Dilmah exceptional teas Uda Watte Elegant Earl Grey Fragrant Jasmine Green Tea Arabian Mint Tea With Honey Italian Almond Tea Berry Sensation Lively Lime and Orange Fusion Rose With French Vanilla Sencha Green Tea Pure Camomile Flowers Decaffeinated Tea Coffees Single origin 100% arabica, mandehling, sumatra Espresso Macchiato Latte Cappuccino American Filter Decaffeinated Filter FC-BEV-0815 |
This is absolutley sensational. I am so impressed at the time and effort you put into this compilation.. I thank you for myself and all of the other FT out there who still love the inflight meal service...not matter how it is changed over the years...
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Outstanding work. I'm working on a book on airline food and this has been very helpful. Thank you so much.
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SQ 26 SIN-FRA-JFK September 2015 + Wine List
September 2015
Singapore Airlines Business Class SQ 26 Singapore to Frankfurt Supper Appetizer Foie Gras with Duck Confit and Kumquat Compote And rocket salad, balsamic dressing Main Course *Pan Fried Chicken Supreme in Saffron Jus With roasted fingerling potatoes and fine ratatouille Exclusively created by Georges Blanc, Vonnas Classic Butcher Platter Braised pork knuckle, kasseler, bacon, sauerkraut, broccoli and potato dumpling, German mustard *Nonya Fish Curry Fish curry cooked Perankan style with brinjals and okras served with steamed rice Dishes are part of the Singapore Heritage Cuisine, created with Shermay Lee to celebrate local and Peranakan flavors Dessert Raspberry Bavoris Cake With raspberry compote Cheese Selection of Cheese Red cheddar, Camembert and blue Stilton Fruit From the Basket A variety of fresh fruits From the Bakery Assorted Rolls and Gourmet Bread With butter or flavored virgin olive oil Hot Beverage Coffee and Tea A wide selection of flavors is available in the beverage section Delectable Noodles Plain Noodles with chicken and black mushroom Tom Yam Noodles with prawns and vegetables Vegetarian Noodles with green leaves, spring onion and red chili Fish Ball Noodles and Vermicelli with minced chicken Sandwiches Ciabatta with Garlic Prawn, Lollo Rosso and Pesto Warm Sandwich with Thai style Chicken and Tom Yum Spread Sandwich with Roasted Pumpkin, Feta Cheese and Sundried Tomato Snacks Assorted Nuts Chocolate Bar Potato Chips Dried Fruit Assorted Biscuits Fresh Fruit Before touch-down To Start with Juices Freshly Squeezed or Chilled A choice of orange, apple or tomato Fruit Selection of Sliced Fresh Fruits Appetizer Cornflakes with skim milk or full cream milk Bircher Muesli Rolled oat soaked in milk, natural yogurt, dried fruits, and nuts Fruit Yogurt Natural Yogurt Main Course Selection of Dim Sum Pork siew mai, chive-pork dumpling, shrimp dumpling, and ee fu noodles with chicken Griddled Pancakes with Berries And mascarpone cheese and maple syrup Scrambled Egg With chicken sausage, grilled tomato, mushrooms and potatoes From the Bakery Assorted Rolls and Breakfast Pastries With butter and fruit preserve Hot Beverage Coffee and Tea A wide selection of flavors is available in the beverage section Served earliest 1.5 hours prior to arrival Continental Breakfast Served with sliced fresh fruit, freshly squeezed orange juice and bakery Frankfurt to New York JFK Brunch To Start with Juices Freshly Squeezed or Chilled A choice of orange, apple or tomato Fruit Selection of Sliced Fresh Fruits Appetizer Cornflakes with skim milk or full cream milk Bircher Muesli Rolled oat soaked in milk, natural yogurt, dried fruits, and nuts Fruit Yogurt Natural Yogurt Main Course Chicken Noodle Soup Egg noodle in broth with sliced chicken, leafy green and mushroom Warmed Belgium Waffles With mixed berries compote and mascarpone cream Cheese Omelette With pan-fried beef sausage, sautéed mushrooms, roasted tomato, and potatoes From the Bakery Assorted Rolls and Breakfast Pastries With butter and fruit preserve Hot Beverage Coffee and Tea A wide selection of flavors is available in the beverage section Light Lunch Appetizer Smoked Tuna On fennel – orange salad and dill mayonnaise Main Course *Seared Beef Fillet Cacciatore Rustic tomato sauce with porcini mushroom, broccolini, and potatoes Exclusively created by Carlo Cracco of Ristorante Cracco, Milan Stir-fried Sliced Chicken With young ginger and spring onion, vegetables and chicken rice Thai Style Fried Rice Noodles With seafood and vegetables Dessert Haagen Dazs vanilla ice cream With berry compote From the Bakery Assorted Rolls and Breakfast Pastries With butter and fruit preserve Hot Beverage Coffee and Tea A wide selection of flavors is available in the beverage section Wine List Champagne 2007 Tattinger Brut Millesime, Champagne, France White Wines 2013 Balthasar Ress Riesling Kabinett, Rheingau, Germany 2013 Merryvale Starmont Chardonnay Carneros, Napa Valley, USA Red Wines 2013 Heirloom Shiraz, Barossa Valley, Australia 2011 Chateau Tour Haut-Caussan Cru Bourgeois, Medoc, Bordeaux, France or 2012 Chateau Doyac, Haut Medoc, Bordeaux, France Port Taylor’s 10 Years Old Tawny Port SQ26 (SBJ/SNJ/BBJ/BRJ/LCJ)-3.1 JCL |
LH Premium Economy Hong Kong to Germany 9-10/2015
September to October 2015
Lufthansa Premium Economy Class LH 731 Hong Kong to Munich LH 797 Hong Kong to Frankfurt Menu Appetizer Potato Salad with smoked Salmon Main Courses Beef Straganoff with Casareccia Pasta, Broccoli and Carrots Or Black Bean Chicken with steamed rice and Snap Peas Gao Xiaosheng, head chef of Pudong Shangri-La, has chosen Chinese dishes prepared by experienced Chinese Chefs according to traditional receipes Dessert Apple Crumble Breakfast Muesli with Fruits Main Courses Scrambled Egg with Chicken sausage and Lyonnaise Potatoes Or Bacon fried rice with Corn and tomato Beverages Cold Beverages Natural Mineral Water and Sparkling Natural Water Orange, Apple, and Tomato Juice Coco-Cola/Coca-Cola Zero Sprite Tonic Water/Bitter Lemon Sparkling Wine, White Wine, Red Wine Beer Warsteiner Premium Verum Spirits Campari Gordon’s London Dry Gin Finlandia Vodka Dewar’s Scotch Whiskey Chantre Brandy Bailey’s Irish Cream Hot Beverages Dallmayr Premium Selection Coffee Decaffeinated Coffee East Indian Highland Tea LH 737,797 09/15-10/15 |
TK 1760 LIS-IST September 2015
September 2015
Turkish Airlines Business Class TK 1760 Lisbon to Istanbul Menu http://i1213.photobucket.com/albums/...pszhdf5rkg.jpg Potpourri of Turkish Meze http://i1213.photobucket.com/albums/...pssa6nisn3.jpg Marinated prawns & celeriac salad http://i1213.photobucket.com/albums/...ps7qgci5cl.jpg Eggplant in tomato sauce, yogurt http://i1213.photobucket.com/albums/...pscw9lqa1r.jpg Stuffed red pepper in olive oil, white cheese http://i1213.photobucket.com/albums/...psuf1c8ari.jpg Turkish style cannellini beans with tahini http://i1213.photobucket.com/albums/...pspnmrlyg7.jpg Please choose from our selection: Traditional “Tirit” Kebab Grilled green peppers, yogurt, pita bread, butter sauce http://i1213.photobucket.com/albums/...ps7jlzcuto.jpg http://i1213.photobucket.com/albums/...ps5gtay2cm.jpg Or Homemade “Manti” Traditional Turkish Dumplings, filled with meat Tomato sauce, yogurt Or Vegetarian: Eggplant Gratin Tomato sauce, rice pilaf Selection of Cheese http://i1213.photobucket.com/albums/...psybohgv4s.jpg Chocolate and Mango Mousse http://i1213.photobucket.com/albums/...psz2dzyajy.jpg Oven fresh bread selection http://i1213.photobucket.com/albums/...psekbdhim7.jpg MK_NC_INT_BC_HM1_DON http://i1213.photobucket.com/albums/...psva0lfjcv.jpg |
TK 5 IST-ORD September 2015
September 2015
Turkish Airlines Business Class TK 5 Istanbul to Chicago O’Hare Wine List White Wines Prestige Narinece 2013 Chablis Premiuer Cru Les Beauroys 2012 Rose Wine Kavaklidere Egeo 2013 Red Wines Doluca Karma Merlot Bogazkere 2013 Chateau Lamothe Pontac 2013 Bodegas Beronia Crianza 2012 Bodegas Norton Privada 2012 Port Wine Graham’s Late Bottled Vintage 2009 Champagne Gosset Brut Grande Reserve Aperitifs Whiskies Chivas Regal 12 Years Ballantines Blended Scotch 12 Years The Glenlivet French Oaks 15 Years Jim Beam Bourbon Black Vodka Absolut Black Gin Beefeater Gin Raki “Efe Yas Uzum Rakisi” Digestives Liquors Grand Marnier Baker’s Field Cream Hare Sour Cherry Liqeur Cognac Hennessey VSOP Beers Efes Pilsen, Carlsberg MK_NC_WINELIST_BC_GIDIS Menu Potpourri of canapés http://i1213.photobucket.com/albums/...ps8f80lu2c.jpg http://i1213.photobucket.com/albums/...psud0ozczz.jpg Selection from our trolley http://i1213.photobucket.com/albums/...psiyxmqdc1.jpg Marinated Mediterranean Prawns http://i1213.photobucket.com/albums/...psz5xiwx4j.jpg Smoked Salmon Roast Beef Caesar Salad “Hunter’s” Borek Carrot Hummus Stuffed Red Pepper in olive oil Smoked Eggplant Salad Homemade Yogurt with walnut & fresh mint And/Or Traditional Turkish Creamy Wedding Soup Lamb Cubes http://i1213.photobucket.com/albums/...psg3cidlkp.jpg Please choose from our selection: Grilled Swordfish Brochette Chateau Potatoes, Tuscany Vegetables http://i1213.photobucket.com/albums/...pseualxfbi.jpg Or Slow Oven Roasted Lamb Shank Celeriac mousseline, roasted red pepper, thyme jus Or Creamy Tomato Gnocchi Boccocini & Parmesan From Our Trolley: http://i1213.photobucket.com/albums/...psbko2rzcb.jpg http://i1213.photobucket.com/albums/...psifdpo3w1.jpg Traditional Turkish Dessert Potpourri “Revani” Semolina cake, crunchy pistachio roll Pumpkin dessert/clotted cream Chocolate Mousse with Caramelized Fig “Tres De Leches” Cake Caramel Glaze http://i1213.photobucket.com/albums/...psfdconddy.jpg Apple & Raspberry Strudel Fresh Strawberries & Mascarpone Cream http://i1213.photobucket.com/albums/...psqt69vr9a.jpg Vanilla Ice Cream Assorted Cheese & Fresh Fruits http://i1213.photobucket.com/albums/...psotcreci8.jpg http://i1213.photobucket.com/albums/...psmolo0gz5.jpg http://i1213.photobucket.com/albums/...psbiskbrdj.jpg Before Landing http://i1213.photobucket.com/albums/...psutqvb8hm.jpg Potpourri of Turkish Meze http://i1213.photobucket.com/albums/...pszjyomfgc.jpg Grilled Chicken spicy wheat salad http://i1213.photobucket.com/albums/...psiby9lqzn.jpg Homemade stuffed vine leaves, purslane yogurt http://i1213.photobucket.com/albums/...pswycos3z0.jpg Eggplant and Pepper with Tomato Sauce http://i1213.photobucket.com/albums/...pselu8nywl.jpg Garden Fresh Salad Olive oil and lemon dressing http://i1213.photobucket.com/albums/...psp7ufnqyu.jpg Please choose from our selection: Fresh herbed grilled baby chicken Sautéed spinach, roasted red pepper, buttered rice http://i1213.photobucket.com/albums/...ps6iuvblum.jpg Or Pumpkin Garganelli Pan fried pumpkin, fresh arugula Dark Chocolate Bar Mascarpone cream http://i1213.photobucket.com/albums/...ps9vatux9q.jpg Coffee and Tea MK_NC_ER_BC_ISTORD_ROT1 |
IB 3405 ORY-MAD September 2015
September 2015
Iberia European Business Class IB 3405 Paris Orly to Madrid Barajas Bon Appetit http://i1213.photobucket.com/albums/...psycng3lwz.jpg http://i1213.photobucket.com/albums/...ps1c88nqc6.jpg Starters Greens sprout salad with orange and sunflower seeds http://i1213.photobucket.com/albums/...psq0uixwfg.jpg http://i1213.photobucket.com/albums/...psan5ygjew.jpg Main Courses Steer eye fillet in a rosemary and Guernica pepper sauce served on a bed of mashed potato with olive oil http://i1213.photobucket.com/albums/...ps4cnmehvh.jpg http://i1213.photobucket.com/albums/...psyzqvyfht.jpg Or Cream cheese stuffed pasta with a tomato concasse, Mediterranean herbs and almonds sauce Desserts Mahon cheese (from Menorca) http://i1213.photobucket.com/albums/...pswh1yby8p.jpg Red currant Sponge Cake http://i1213.photobucket.com/albums/...psszxlgxyu.jpg Accompaniment Basket with assorted breads Extra virgin olive oil Selection of wines, drinks and liquors Coffees and Teas http://i1213.photobucket.com/albums/...pshsm4w7qh.jpg cacE02 MAD 1407 |
IB 6171 MAD-LAX September 2015
September 2015
Iberia Business Class IB 6171 Madrid to Los Angeles Lunch Starters Warm bread and extra virgin olive oil Salmorejo with egg Cherry tomato, mozzarella balls, basil and watercress salad Balsamic vinegar of Pedro Ximenez vinaigrette Lemon infused chicken confit with thyme and rocket, roasted apple and cranberries Paprika coated Villanoble Cheese with quince jelly and walnuts Main Courses To choose from: Retinto Beef, foie gras and mushroom burger with piquillo pepper and roasted red onion puree in creamy sherry sauce Stone bass with lemon and olive sauce, with sautéed wheat and vegetables Cheese and pear parcels with Vizcaina sauce and parsley Desserts To Choose from: Aniseed pudding with honey and guava Cherry ice cream with crepe topping Coffee, herbal teas and spirits Mid afternoon Good afternoon! Iberico ham and chorizo sausage, chicken breast and cheese Tomato and extra virgin olive oil Seasonal fresh fruit Coffee and herbal teas JAC/JMF09 MAD-T 1509 |
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