The All-Airline FT Menu Collection
Feb 26, 2016, 1:58 pm
#1636
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Garuda
First Class
Business Class
First Class
Business Class
Last edited by Kiwi Flyer; Apr 12, 2017 at 10:04 pm
Mar 1, 2016, 9:22 am
#1637
Join Date: Oct 1999
Location: New York
Posts: 7,338
JL 726 CGK-NRT February 2016 First Class
February 2016
Japan Airlines First Class
JL 726 Jakarta to Tokyo Narita
Japanese Breakfast
Sakizuke
Salmon Roe & Vinegared Vegetables
Kobachi
Seared Tuna Loin
Egg Cake with Okra
Braised Beef “Sukiyaki” Style
Dainomono
Grilled Cod “Saikyo Miso” Style
Steamed Rice
Or
Japanese Congee
Miso Soup
Japanese Pickles
Western Breakfast
Fruit Starter
Fresh Salad
Main Dish
[December] Pancake with Mixed Berry Compote & Maple Syrup Butter
Tortilla Gratin & Apple Chicken Sausage
[January] Belgian Waffles with Mixed Berry Compote & Maple Syrup Butter
Hashed Potato & Apple Chicken Sausage
[February] Croque Madame with Hashed Potato
Plain Yogurt
Corn Flakes, Caramel Banana & Caramel Cream
A La Carte
Japanese A La Carte
Assorted Sushi & Savory Steamed Egg Custard
Tokyo Curry Lab X Japan Airlines
Japanese Seafood Curry with Steamed Rice
Light Meal
Assorted Cheese
Caviar
Noodles
Japanese “Soba” Noodles & “Somen” Noodles
“Ramen” Noodles in Miso Flavored Soup
Japanese Hot “Udon” Noodles with Seaweed
Japan Airlines First Class
JL 726 Jakarta to Tokyo Narita
Japanese Breakfast
Sakizuke
Salmon Roe & Vinegared Vegetables
Kobachi
Seared Tuna Loin
Egg Cake with Okra
Braised Beef “Sukiyaki” Style
Dainomono
Grilled Cod “Saikyo Miso” Style
Steamed Rice
Or
Japanese Congee
Miso Soup
Japanese Pickles
Western Breakfast
Fruit Starter
Fresh Salad
Main Dish
[December] Pancake with Mixed Berry Compote & Maple Syrup Butter
Tortilla Gratin & Apple Chicken Sausage
[January] Belgian Waffles with Mixed Berry Compote & Maple Syrup Butter
Hashed Potato & Apple Chicken Sausage
[February] Croque Madame with Hashed Potato
Plain Yogurt
Corn Flakes, Caramel Banana & Caramel Cream
A La Carte
Japanese A La Carte
Assorted Sushi & Savory Steamed Egg Custard
Tokyo Curry Lab X Japan Airlines
Japanese Seafood Curry with Steamed Rice
Light Meal
Assorted Cheese
Caviar
Noodles
Japanese “Soba” Noodles & “Somen” Noodles
“Ramen” Noodles in Miso Flavored Soup
Japanese Hot “Udon” Noodles with Seaweed
Mar 1, 2016, 9:23 am
#1638
Join Date: Oct 1999
Location: New York
Posts: 7,338
JL 6 NRT-JFK February 2016 in First Class
February 2016
Japan Airlines First Class
JL 6 Tokyo Narita to New York JFK
Japanese
The menu is created by prominent Chef Seiji Yamamoto of “Nihon-ryori RyuGin” Roppongi Tokyo.
Seasonal five colorful delicacies
Simmered Yellowtail & Radish in Soy Sauce
Egg Cake
Scallop & Sea Urchin dressed with Mustard Vinegar Miso
Simmered Conger Eel roll with “Yuba”
Simmered Taro with Stir-fried Duck & Welsh Onion
Owan
Japanese Clear Soup with Steamed Prawn Mousse & Grated Turnip
Seafood
Boiled “Mastuba” Snow Crab with Citrus Vinegar Jelly & Pickled Radish
Cold Steamed Egg Custard with Smoked Potato Potage & Pureed Welsh Onion Soup accompanied by Caviar
Dainomono
“Wagyu” Beef Fillet Sukiyaki accented with Black Pepper
Hanmono
Steamed Rice (Japanese Peppered Flavored Young Sardines)
We are pleased to offer freshly steamed Koshihikari rice.
Tomewan
Miso Soup
Japanese Pickles
Sweets
Roppongi Pudding
Dekopon Orange, Yuzu, & Coconut Sobrbet
Please add Grand Marnier to your choice
Ryugin’s Specialty – Japanese Style Baked Pistachio Cake
Western
The menu is created by Chef Yosuke Sugar of “Sugalabo” Kamiya-cho, Tokyo
Amuse Bouche
Rice Wafers filled with Foie Gras Mousse & Raw Peppers
Hors-d’oeuvre (Choice)
Caviar accompanied by Smoked Salmon & Potato, Herb Caper Sauce
Warm Lobster Bisque with Winter Vegetables
Grilled Scallop with Turnip Puree in Salad Style
Main Dish (Choice)
Braised Japanese Beef Cheek in Red Wine with deep flavor
Roasted Quail stuffed with Mushroom Rice
Miso-grilled Black Cod with Warm Veloute of Winter Radish
Assortment of Artisanal breads
Pain de Campagne
Soy Milk Butter Roll
Special Bread from Maison Kayser
Petit Ekmek & Sweet Potato Petit Bread
Dessert
SUGALABO Mont Blanc
~Upon Request~
“Dainagon” Adzuki Bean Pound Cake “S”
Chef Yosuke Suga of SUGALABO and Mr. Syoji Yamaguchi of SUETOMI launched a brand “S.” collaboration between France and Japan. Please enjoy flavorful pound cake with dough made from plenty of butter, kneaded with “Tanba-dainagon” adzuki beans and “Daitokuji-natto” beans.
A La Carte
“Otoriyose” in the Sky
Salmon & Salmon Roe on Steamed Rice
Snack
Soy-marinated Herring Roe & Kelp
Japanese Brochettes “Yakitori”
Chicken Meatballs with Egg Yolk
Chicken & Welsh Onion with Pickled Plum Paste
Chicken Thigh seasoned with “Tare” Sauce
Light Meal
Cream Soup with Lobster, Truffle & Mushrooms accompanied by Leaf Pie
Beef Pastrami Sandwich
“Sangenton” Pork Cutlet Sandwich
Kitchen Hida “JAL Original Beef Black Curry”
Fresh salad with Seafood & Mushrooms, Orange Flavored Dressing
Noodles
“Ramen” Noodles in Soy Sauce Flavored Soup
Japanese Hot “Udon” Noodles with Edible Wild Plants
Cheese Selection
Assorted Cheese
Refreshment
Assorted Seasonal Fresh Fruits
Petit Dessert Tray Choice
Pumpkin & Chestnut Cake
Strawberry Barquette
Gateau au Chocolat
Macarons
Jean-Paul Hevin “Songe” exclusive for JAL
Jean-Paul Hevin “Amer”
BEDD Sky Auberge by JAL
Cuisine by Fumiko Kono
The menu is created by renowned fine cuisine producer and chef – her home ground is Paris – Fumiko Kono
“Fumiko’s Japanese Set Plate”
Dainomono
Seared Alfonsino “Sashimi” Style with Shallot Soy Dressing
Poached Chrysanthemum Flowers & Leaves
Radish with Drilled Mullet Roe
Soup
Japanese Clear Soup with Root Vegetables & Japanese Parsley
Steamed Rice
Kounomono
Japanese Pickles
“Fumiko’s Western Set Plate”
Main Dish
Brandade of Cod & Celeriac with Truffle Dressing
Strawberry & Chervil Salad
Special bread from Maison Kayser
Spinach & Yuzu Petit Bread, Petit Strawberry
You can enjoy your breads with butter & cherry jam
Wine List
Champagne
Champagne SALON 2004
Bollinger La Grande Annee 2005
White Wines
Bourgogne France
Puligny Montrachet 1er Cru “Sous Le Puits” 2010
Bordeaux France
CLOS FLORIDENE blanc, Graves Aoc 2013
Austrian
Brundimayer Riesling Steinmassel 2013
Japan
SUNTORY Tomi no Oka Winery “Tomi no Oka” KOSHU 2013
Red Wines
Bordeaux France
Chateau Langoa Barton, St Julien AOC 2011
Bourgogne France
Volnay Caillerets Ancienne Cuvee Carnot 1er Cru Domaine Bouchard Pere & Fils
California USA
Ch.igai Takaha “SONO” Pinot Noir 2013
New Zealand
Kusuda Martinborough Syrah 2013
“The Passion of Japan”
Premium Japanese Sake Junmai Daiginjo
Jyuyondai
Kokuryu
Premium Japanese Shochu
Gokujo Mori Izo
Hyakunen no Kodoku
Premium Japanese Tea
Royal Blue Tea “Queen of Blue”
Japan Airlines First Class
JL 6 Tokyo Narita to New York JFK
Japanese
The menu is created by prominent Chef Seiji Yamamoto of “Nihon-ryori RyuGin” Roppongi Tokyo.
Seasonal five colorful delicacies
Simmered Yellowtail & Radish in Soy Sauce
Egg Cake
Scallop & Sea Urchin dressed with Mustard Vinegar Miso
Simmered Conger Eel roll with “Yuba”
Simmered Taro with Stir-fried Duck & Welsh Onion
Owan
Japanese Clear Soup with Steamed Prawn Mousse & Grated Turnip
Seafood
Boiled “Mastuba” Snow Crab with Citrus Vinegar Jelly & Pickled Radish
Cold Steamed Egg Custard with Smoked Potato Potage & Pureed Welsh Onion Soup accompanied by Caviar
Dainomono
“Wagyu” Beef Fillet Sukiyaki accented with Black Pepper
Hanmono
Steamed Rice (Japanese Peppered Flavored Young Sardines)
We are pleased to offer freshly steamed Koshihikari rice.
Tomewan
Miso Soup
Japanese Pickles
Sweets
Roppongi Pudding
Dekopon Orange, Yuzu, & Coconut Sobrbet
Please add Grand Marnier to your choice
Ryugin’s Specialty – Japanese Style Baked Pistachio Cake
Western
The menu is created by Chef Yosuke Sugar of “Sugalabo” Kamiya-cho, Tokyo
Amuse Bouche
Rice Wafers filled with Foie Gras Mousse & Raw Peppers
Hors-d’oeuvre (Choice)
Caviar accompanied by Smoked Salmon & Potato, Herb Caper Sauce
Warm Lobster Bisque with Winter Vegetables
Grilled Scallop with Turnip Puree in Salad Style
Main Dish (Choice)
Braised Japanese Beef Cheek in Red Wine with deep flavor
Roasted Quail stuffed with Mushroom Rice
Miso-grilled Black Cod with Warm Veloute of Winter Radish
Assortment of Artisanal breads
Pain de Campagne
Soy Milk Butter Roll
Special Bread from Maison Kayser
Petit Ekmek & Sweet Potato Petit Bread
Dessert
SUGALABO Mont Blanc
~Upon Request~
“Dainagon” Adzuki Bean Pound Cake “S”
Chef Yosuke Suga of SUGALABO and Mr. Syoji Yamaguchi of SUETOMI launched a brand “S.” collaboration between France and Japan. Please enjoy flavorful pound cake with dough made from plenty of butter, kneaded with “Tanba-dainagon” adzuki beans and “Daitokuji-natto” beans.
A La Carte
“Otoriyose” in the Sky
Salmon & Salmon Roe on Steamed Rice
Snack
Soy-marinated Herring Roe & Kelp
Japanese Brochettes “Yakitori”
Chicken Meatballs with Egg Yolk
Chicken & Welsh Onion with Pickled Plum Paste
Chicken Thigh seasoned with “Tare” Sauce
Light Meal
Cream Soup with Lobster, Truffle & Mushrooms accompanied by Leaf Pie
Beef Pastrami Sandwich
“Sangenton” Pork Cutlet Sandwich
Kitchen Hida “JAL Original Beef Black Curry”
Fresh salad with Seafood & Mushrooms, Orange Flavored Dressing
Noodles
“Ramen” Noodles in Soy Sauce Flavored Soup
Japanese Hot “Udon” Noodles with Edible Wild Plants
Cheese Selection
Assorted Cheese
Refreshment
Assorted Seasonal Fresh Fruits
Petit Dessert Tray Choice
Pumpkin & Chestnut Cake
Strawberry Barquette
Gateau au Chocolat
Macarons
Jean-Paul Hevin “Songe” exclusive for JAL
Jean-Paul Hevin “Amer”
BEDD Sky Auberge by JAL
Cuisine by Fumiko Kono
The menu is created by renowned fine cuisine producer and chef – her home ground is Paris – Fumiko Kono
“Fumiko’s Japanese Set Plate”
Dainomono
Seared Alfonsino “Sashimi” Style with Shallot Soy Dressing
Poached Chrysanthemum Flowers & Leaves
Radish with Drilled Mullet Roe
Soup
Japanese Clear Soup with Root Vegetables & Japanese Parsley
Steamed Rice
Kounomono
Japanese Pickles
“Fumiko’s Western Set Plate”
Main Dish
Brandade of Cod & Celeriac with Truffle Dressing
Strawberry & Chervil Salad
Special bread from Maison Kayser
Spinach & Yuzu Petit Bread, Petit Strawberry
You can enjoy your breads with butter & cherry jam
Wine List
Champagne
Champagne SALON 2004
Bollinger La Grande Annee 2005
White Wines
Bourgogne France
Puligny Montrachet 1er Cru “Sous Le Puits” 2010
Bordeaux France
CLOS FLORIDENE blanc, Graves Aoc 2013
Austrian
Brundimayer Riesling Steinmassel 2013
Japan
SUNTORY Tomi no Oka Winery “Tomi no Oka” KOSHU 2013
Red Wines
Bordeaux France
Chateau Langoa Barton, St Julien AOC 2011
Bourgogne France
Volnay Caillerets Ancienne Cuvee Carnot 1er Cru Domaine Bouchard Pere & Fils
California USA
Ch.igai Takaha “SONO” Pinot Noir 2013
New Zealand
Kusuda Martinborough Syrah 2013
“The Passion of Japan”
Premium Japanese Sake Junmai Daiginjo
Jyuyondai
Kokuryu
Premium Japanese Shochu
Gokujo Mori Izo
Hyakunen no Kodoku
Premium Japanese Tea
Royal Blue Tea “Queen of Blue”
Mar 5, 2016, 7:22 pm
#1639
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Mar 7, 2016, 12:25 am
#1640
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
JetBlue
Business Class
Economy Class
Business Class
Economy Class
Last edited by Kiwi Flyer; Sep 8, 2018 at 12:17 am
Mar 17, 2016, 6:32 pm
#1641
Join Date: Oct 1999
Location: New York
Posts: 7,338
QR 40 CDG-DOH February 2016
February 2016
Qatar Airways First Class
Wine and Beverage
White Champagne
Krug, Grand Cuvee, Brut France
Rose Champagne
Billecart-Salmon, Brut Rose, France
Chardonnay
Pierre Janny
Miory, Puligny-Montrachet, 2012, Burgundy, France
Sauvignon Blanc
Wither Hills
Rarangi Vineyard, 2012, Marlborough, New Zealand
Gewurztraminer
Gustave Lorentz
Altenberg de Bergheim, Grand Cru, 2010, Alsace, France
Assemblage Merlot & Cabernet
Chateau Leoville Poyferre, Saint Julien, 2nd Grand Cru Classe, 2008, Bordeaux, France
Shiraz
Elderton
Command, Single Vineyard, 2008, Barossa Valley, Australia
Pinot Noir
Villa Maria
Cella Selection, 2010, Marlborough, New Zealand
Sweet Gewurztraminer
Domaine Zind-Humbrecht
Herrenweg de Turchkheim, Vieilles-Vignes 2008, Alsace, France
Tawny Port
Dow’s Aged 10 Years, Douro Valley, Portugal
FC 1 FEB 2016
February 2016
Qatar Airways First Class
QR 40 Paris to Doha
A la carte
Dine at anytime of your choosing and in any order, from our extensive a la carte menu.
Bon appétit
Soups
Wild Mushroom Soup with Chervil cream
Garlic Croutons
Appetizers
Oscietra Caviar
Served with a full selection of classic accompaniments and your choice of blinis or melba toasts
Signature Arabic Mezze
Hummus with sesame seeds, muhammara with walnuts, mujaddara and tabouleh served with Arabic bread
Lobster, fennel, and heritage potato salad
Orange and smoked cherry tomatoes with tarragon dressing
Duck Spring Rolls with Hoisin sauce
Cucumber spaghetti and spring onion
Mains
Chicken Biryani with golden fried onions and nuts
Cucumber raita
Marinated lamb loin with parmesan cheese risotto
Sautéed wild mushrooms, glazed pearl onions, and basil oil
Keralan fish goujons with saffron and coconut milk *VINEET
Cashew nut and coriander rice with edamame beans and carrot stir fry
Cep filled pasta with vegetable and mushroom broth
Blanched baby vegetables and shaved parmesan cheese
Cheese Plate
Cheese selection served with crackers, grapes and chutney
Desserts
Seasonal Fresh Fruits
Sub Zero *NOBU
Mixed berries, served with blueberry coulis and Greek Yogurt ice-cream
Chocolate Fondant with vanilla cherries
Mascarpone
Gourmet Sorbet
Light Options
Hot Arabic mezze
Shawarma, Chicken koffa and lamb kibbeh with pine nuts
Selection of sweet and savory assortment
WE1-DOH/FC-LDML2/CY3-V1
Qatar Airways First Class
Wine and Beverage
White Champagne
Krug, Grand Cuvee, Brut France
Rose Champagne
Billecart-Salmon, Brut Rose, France
Chardonnay
Pierre Janny
Miory, Puligny-Montrachet, 2012, Burgundy, France
Sauvignon Blanc
Wither Hills
Rarangi Vineyard, 2012, Marlborough, New Zealand
Gewurztraminer
Gustave Lorentz
Altenberg de Bergheim, Grand Cru, 2010, Alsace, France
Assemblage Merlot & Cabernet
Chateau Leoville Poyferre, Saint Julien, 2nd Grand Cru Classe, 2008, Bordeaux, France
Shiraz
Elderton
Command, Single Vineyard, 2008, Barossa Valley, Australia
Pinot Noir
Villa Maria
Cella Selection, 2010, Marlborough, New Zealand
Sweet Gewurztraminer
Domaine Zind-Humbrecht
Herrenweg de Turchkheim, Vieilles-Vignes 2008, Alsace, France
Tawny Port
Dow’s Aged 10 Years, Douro Valley, Portugal
FC 1 FEB 2016
February 2016
Qatar Airways First Class
QR 40 Paris to Doha
A la carte
Dine at anytime of your choosing and in any order, from our extensive a la carte menu.
Bon appétit
Soups
Wild Mushroom Soup with Chervil cream
Garlic Croutons
Appetizers
Oscietra Caviar
Served with a full selection of classic accompaniments and your choice of blinis or melba toasts
Signature Arabic Mezze
Hummus with sesame seeds, muhammara with walnuts, mujaddara and tabouleh served with Arabic bread
Lobster, fennel, and heritage potato salad
Orange and smoked cherry tomatoes with tarragon dressing
Duck Spring Rolls with Hoisin sauce
Cucumber spaghetti and spring onion
Mains
Chicken Biryani with golden fried onions and nuts
Cucumber raita
Marinated lamb loin with parmesan cheese risotto
Sautéed wild mushrooms, glazed pearl onions, and basil oil
Keralan fish goujons with saffron and coconut milk *VINEET
Cashew nut and coriander rice with edamame beans and carrot stir fry
Cep filled pasta with vegetable and mushroom broth
Blanched baby vegetables and shaved parmesan cheese
Cheese Plate
Cheese selection served with crackers, grapes and chutney
Desserts
Seasonal Fresh Fruits
Sub Zero *NOBU
Mixed berries, served with blueberry coulis and Greek Yogurt ice-cream
Chocolate Fondant with vanilla cherries
Mascarpone
Gourmet Sorbet
Light Options
Hot Arabic mezze
Shawarma, Chicken koffa and lamb kibbeh with pine nuts
Selection of sweet and savory assortment
WE1-DOH/FC-LDML2/CY3-V1
Mar 17, 2016, 6:34 pm
#1642
Join Date: Oct 1999
Location: New York
Posts: 7,338
QR 836 DOH-BKK F/Class February 2016
February 2016
Qatar Airways First Class
QR 836 Doha to Bangkok
A la carte
Dine at anytime of your choosing and in any order, from our extensive a la carte menu.
Bon appétit
Soups
Lemon chicken and lentil soup
Basmati rice with chives and sumac croutons
Appetizers
Oscietra Caviar
Served with a full selection of classic accompaniments and your choice of blinis or melba toasts
Signature Arabic Mezze
Hummus with sesame seeds, tabouleh, baba Ghanoush amd moutabel with walnuts, served with Arabic bread
Poached Lobster with green papaya and carrot salad
Thai dressing
Beetroot tart tatin with feta cheese
Walnuts, rocket salad, and basil pesto
Mains
Chili and lime crusted hammour with lentils and walnuts *VINEET
Cumin potato and tempered carrots
Chicken machboos with rice
Golden fried onions, toasted nuts and raita
Marinated lamb with rosemary jus
Kalamata black olive mashed potato, roasted plum tomato, courgette and feta
Vegetable Thai Green Curry
Jasmine rice and toasted cashew nuts
Cheese Plate
Cheese selection served with crackers, grapes and chutney
Fruit Plate
Seasonal Fresh Fruits
Dessert
Laduree Ispahan
Rose flavored sort macaron biscuit, rose petals cream, raspberries and lycheets
Laduree Tarte Chocolat
Chocolate sweet pastry, chocolate soft biscuit, and chocolate ganache with thin crispy chocolate leaves
Gourmet Ice Cream
Morning Beverages
Freshly Squeezed Orange Juice
Fig and Almond Smoothie
Cucumber and Pear healthy energizer
All day breakfast
Bircher Muesli
Rolled oats bound with yogurt, fruits, almonds and cinnamon
Greek yogurt, orange compote, and toasted granola with nuts
Create your own breakfast
Your choice of eggs – scrambled or tomato and herb omelette
Then choose from the following list of sides:
Grilled chicken sausage, beef medallion, sweet potato rosti, sautéed potatoes, Portobello mushrooms, herb roast vine tomatoes and baked beans
Traditional Arabic Breakfast
Iabneh with za’atar, feta cheese, cucumber, tomato and mixed olives served with foul medames and Arabic breads
DOH-AP/FC-LDHB4-CY3-V1
Qatar Airways First Class
QR 836 Doha to Bangkok
A la carte
Dine at anytime of your choosing and in any order, from our extensive a la carte menu.
Bon appétit
Soups
Lemon chicken and lentil soup
Basmati rice with chives and sumac croutons
Appetizers
Oscietra Caviar
Served with a full selection of classic accompaniments and your choice of blinis or melba toasts
Signature Arabic Mezze
Hummus with sesame seeds, tabouleh, baba Ghanoush amd moutabel with walnuts, served with Arabic bread
Poached Lobster with green papaya and carrot salad
Thai dressing
Beetroot tart tatin with feta cheese
Walnuts, rocket salad, and basil pesto
Mains
Chili and lime crusted hammour with lentils and walnuts *VINEET
Cumin potato and tempered carrots
Chicken machboos with rice
Golden fried onions, toasted nuts and raita
Marinated lamb with rosemary jus
Kalamata black olive mashed potato, roasted plum tomato, courgette and feta
Vegetable Thai Green Curry
Jasmine rice and toasted cashew nuts
Cheese Plate
Cheese selection served with crackers, grapes and chutney
Fruit Plate
Seasonal Fresh Fruits
Dessert
Laduree Ispahan
Rose flavored sort macaron biscuit, rose petals cream, raspberries and lycheets
Laduree Tarte Chocolat
Chocolate sweet pastry, chocolate soft biscuit, and chocolate ganache with thin crispy chocolate leaves
Gourmet Ice Cream
Morning Beverages
Freshly Squeezed Orange Juice
Fig and Almond Smoothie
Cucumber and Pear healthy energizer
All day breakfast
Bircher Muesli
Rolled oats bound with yogurt, fruits, almonds and cinnamon
Greek yogurt, orange compote, and toasted granola with nuts
Create your own breakfast
Your choice of eggs – scrambled or tomato and herb omelette
Then choose from the following list of sides:
Grilled chicken sausage, beef medallion, sweet potato rosti, sautéed potatoes, Portobello mushrooms, herb roast vine tomatoes and baked beans
Traditional Arabic Breakfast
Iabneh with za’atar, feta cheese, cucumber, tomato and mixed olives served with foul medames and Arabic breads
DOH-AP/FC-LDHB4-CY3-V1
Last edited by Carfield; Mar 17, 2016 at 6:41 pm
Mar 17, 2016, 6:39 pm
#1643
Join Date: Oct 1999
Location: New York
Posts: 7,338
FI 614 JFK-KEF February 2016 Saga Class
February 2016
Iceland Air Saga (Business) Class
FI 614 New York JFK to Keflavik
Menu
Starter
Parma ham and the blue cheese “Ugly”
Main Course
Saga Class Salad
Romaine and Iceberg salad with candied nuts, cucumbers and carrots, julienne, and slices of beef with BBQ sauce and an oriental dressing
Or
Indian Chicken Breast
Chicken breast, marinated in yogurt and Indian spices, served with fried rice, haricots verts and yogurt sauce
Dessert
Chocolate Cake with strawberries and caramel
More selection when you pre-order online at icelandair.com/pre-order
After dinner chocolate
USA-KEF ROT 3
Wine List
Sparkling Wine
Mont Marcal Cava Reserva
White Wine
Laurent Miquel Nord Sud Viognier, France, Cazal Viel
Hardy’s Nottage Hill Chardonnay, South Australia, Australia
Red Wine
Santi Solane Valpolicella Classico Superiore, Veneto, Italy
Cune Reserva, Rioja, Spain
Iceland Air Saga (Business) Class
FI 614 New York JFK to Keflavik
Menu
Starter
Parma ham and the blue cheese “Ugly”
Main Course
Saga Class Salad
Romaine and Iceberg salad with candied nuts, cucumbers and carrots, julienne, and slices of beef with BBQ sauce and an oriental dressing
Or
Indian Chicken Breast
Chicken breast, marinated in yogurt and Indian spices, served with fried rice, haricots verts and yogurt sauce
Dessert
Chocolate Cake with strawberries and caramel
More selection when you pre-order online at icelandair.com/pre-order
After dinner chocolate
USA-KEF ROT 3
Wine List
Sparkling Wine
Mont Marcal Cava Reserva
White Wine
Laurent Miquel Nord Sud Viognier, France, Cazal Viel
Hardy’s Nottage Hill Chardonnay, South Australia, Australia
Red Wine
Santi Solane Valpolicella Classico Superiore, Veneto, Italy
Cune Reserva, Rioja, Spain
Mar 17, 2016, 6:40 pm
#1644
Join Date: Oct 1999
Location: New York
Posts: 7,338
FI 206 KEF-CPH February 2016 Saga Class
February 2016
Iceland Air Saga (Business) Class
FI 206 Keflavik to Copenhagen
MORGUNN 1
Good Morning shot
Orange and carrot juice with ginger
Yogurt
Bio-yogurt with raspberries and granola
Breakfast
Omelette, Served with sausages, baked cherry tomatoes, potato cubes and cheese
Bread
Croissant and sourdough bread
Iceland Air Saga (Business) Class
FI 206 Keflavik to Copenhagen
MORGUNN 1
Good Morning shot
Orange and carrot juice with ginger
Yogurt
Bio-yogurt with raspberries and granola
Breakfast
Omelette, Served with sausages, baked cherry tomatoes, potato cubes and cheese
Bread
Croissant and sourdough bread
Mar 21, 2016, 3:19 am
#1645
Join Date: Oct 2013
Programs: *G, Asiana, Hertz
Posts: 5
OZ 204 - March 31st, 2016 Menu
I received the menu early for Smartium C Class on OZ 204 ICN-LAX slated for March 31st, 2016.
Will take pictures and post after I complete the flight:
1. 1st meal: 4 choices
- Grilled Beef Tenderloin Steak with Horseradish Sauce
- Chorizo Paella and Grilled Prawn
- Grilled Peppered Chicken Breast with Blue Cheese Sauce
- Korean Cuisine, 'Ssambap'
2. 2nd meal: 3 choices
- Deep-fried Cajun Chicken Breast with Tomato and White Cream Sauce
- Cream Linguini Pasta, Prawn, Salmon and Tomato Dill Sauce
- Korean Rice Porridge with Edible Shoots of a Fatsia and Beef
Will take pictures and post after I complete the flight:
1. 1st meal: 4 choices
- Grilled Beef Tenderloin Steak with Horseradish Sauce
- Chorizo Paella and Grilled Prawn
- Grilled Peppered Chicken Breast with Blue Cheese Sauce
- Korean Cuisine, 'Ssambap'
2. 2nd meal: 3 choices
- Deep-fried Cajun Chicken Breast with Tomato and White Cream Sauce
- Cream Linguini Pasta, Prawn, Salmon and Tomato Dill Sauce
- Korean Rice Porridge with Edible Shoots of a Fatsia and Beef
Mar 24, 2016, 3:53 pm
#1648
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Qantas
Business Class menu
New Zealand to Australia
March 2016
Breakfast
Orange juice
Strawberry energiser
Warm bakery
Seasonal fruit salad
Continental Breakfast
Brookfarm macadamia muesli with cranberries
Hot Breakfast
Prosciutto, parmesan and basil omelette with sauteed mushrooms and roast tomatoes
Buttermilk pancakes with roast pears, blueberries and lemon curd
Beverages
Champagne
Today's menu features Charles Heidsieck Brut Reserve, Duval-Leroy Brut, Jacquart Brut Mosalque or Taittinger Cuvee Prestige Brut.
Australian and New Zealand Wine
A selection of premium Australian and New Zealand wines.
Aperitif
Bloody Mary
Campari and Soda
Gin and Tonic
Vodka and Ginger Beer
Spirits
Absolut Vodka, Sweden
Beefeater 24 London Dry Gin, England
Bacardi White Rum, Puerto Rico
Bundaberg Dark Rum, Australia
Jack Daniel's Tennessee Whiskey, USA
Chivas Regal 12yo Scotch Whisky, Scotland
The Glenlivet 12yo Single Malt Scotch Whisky, Scotland
Jameson Irish Whiskey, Ireland
Cognac & Liqueurs
Marteli VSOP Old Fine Cognac, France
Cointreau, France
Irish Cream Liqueur, Ireland
Beers
A selection of premium and popular Australian beer.
Dessert & Fortified Wine
Australian dessert and fortified wine is available for your enjoyment.
Non Alcoholic
Juice
Soft drink
Mineral water
Hot Drinks
FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate
Business Class menu
New Zealand to Australia
March 2016
Breakfast
Orange juice
Strawberry energiser
Warm bakery
Seasonal fruit salad
Continental Breakfast
Brookfarm macadamia muesli with cranberries
Hot Breakfast
Prosciutto, parmesan and basil omelette with sauteed mushrooms and roast tomatoes
Buttermilk pancakes with roast pears, blueberries and lemon curd
Beverages
Champagne
Today's menu features Charles Heidsieck Brut Reserve, Duval-Leroy Brut, Jacquart Brut Mosalque or Taittinger Cuvee Prestige Brut.
Australian and New Zealand Wine
A selection of premium Australian and New Zealand wines.
Aperitif
Bloody Mary
Campari and Soda
Gin and Tonic
Vodka and Ginger Beer
Spirits
Absolut Vodka, Sweden
Beefeater 24 London Dry Gin, England
Bacardi White Rum, Puerto Rico
Bundaberg Dark Rum, Australia
Jack Daniel's Tennessee Whiskey, USA
Chivas Regal 12yo Scotch Whisky, Scotland
The Glenlivet 12yo Single Malt Scotch Whisky, Scotland
Jameson Irish Whiskey, Ireland
Cognac & Liqueurs
Marteli VSOP Old Fine Cognac, France
Cointreau, France
Irish Cream Liqueur, Ireland
Beers
A selection of premium and popular Australian beer.
Dessert & Fortified Wine
Australian dessert and fortified wine is available for your enjoyment.
Non Alcoholic
Juice
Soft drink
Mineral water
Hot Drinks
FIX Coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate
J_TAS_BF_1_NZ-AUS_MAR16
Mar 24, 2016, 4:08 pm
#1649
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Qantas
First Class menu
Sydney First Class Lounge
March 2016
Autumn Breakfast Menu
Breakfast available until 11:30 am
Seasonal fruit salad
House toasted muesli
Bircher muesli
Shaw River buffalo milk yoghurt with honey, apple, lemon and hazelnuts
Buttermilk pancakes with cinnamon poached plums and mascarpone
Sweet corn fritters with bacon, avocado, creme fraiche & tomato jam
Wholegrain toasted sandwich with bacon, lettuce, tomato & aioli
Bread
Your selection of toasted Brasserie Bread with condiments
Sourdough, quinoa & soya, granary, ciabatta or fruit bread
Raspberry, apricot and strawberry jam
Orange marmalade, honey or Vegemite
Free Range Organic Eggs
Eggs Benedict with smoked salmon or leg ham
Whole egg omelette with leg ham, mushroom and thyme
Egg white omelette with spinach, ricotta & basil
Signature Breakfast; two eggs poached, scrambled or fried with bacon, pork chipolata, hash brown and roast tomato
Light Breakfast; two eggs poached, scrambled or fried with wilted spinach, field mushrooms and roast tomato
Eggs Only Breakfast; two eggs poached, scrambled or fried on toast
Available from 11 AM
Seasonal soup of the day
Buffalo mozzarella with heirloom tomatoes, basil and balsamic
Salt & pepper squid with green chilli dipping sauce & aioli
Club sandwich with chicken, slow roasted tomatoes, bacon & aioli
Grass fed beef minute steak with tarragon - shallot butter and chips
Mixed leaves with palm sugar vinaigrette
Bowl of chips
Beverages
Coffee
Cinque Stelle by Vittoria
Tea by T2
English breakfast
Earl grey
Peppermint
Chamomile
Sencha
China Jasmine
Chai
Lemongrass & ginger
Cold Drinks
Fruit energiser
Freshly squeezed orange juice
Cocktails Non Alcoholic
House lemonade - from Spice Temple Sydney & Melbourne
Passion Club - lychee puree, grapefruit juice, passionfruit & lime juice
Ginger soda - pineapple, lime juice, ginger beer & mint
Cocktails
Bloody Mary - Vodka with spicy tomato juice
Kingston punch - Darm rum, lime juice, sparkling apple juice & mint
Champagne
Perrier-Jouet Grand Brut
Taittinger Brut Reserve
G.H. Mumm Rose
Beer and Cider
James Boag's premium lager
James Boag's premium light
Hahn super dry
Stella Artois
Heineken
James Squire pale ale
Coopers pale ale
Pipsqueak apple cider
White Wine and Rose
Mount Langi Ghiran "Cliff Edge" Riesling 2009, Grampians, Victoria
Clonakilla Viognier Nouveau 2015, Murrumbateman, New South Wales
Wither Hills "Rarangi" Sauvignon Blanc 2013, Marlborough, New Zealand
Abel's Tempest Chardonnay 2012, Tasmania
Dominique Portet Fontaine Rose 2015, Yarra Valley, Victoria
Red Wine
Coldstream Hills Pinot Noir 2013, Yarra Valley, Victoria
Haselgrove "Switch" Grenache Shiraz Mourvedre 2014, McLaren Vale, South Australia
Levantine Hill "Rebeus" Red Blend 2013, Yarra Valley, Victoria
Wolf Blass "Brown Label" Shiraz 2012, Barossa Valley, South Australia
Penfolds Bin 8 Cabernet Shiraz 2013, Multi Regional, South Australia
First Class menu
Sydney First Class Lounge
March 2016
Autumn Breakfast Menu
Breakfast available until 11:30 am
Seasonal fruit salad
House toasted muesli
Bircher muesli
Shaw River buffalo milk yoghurt with honey, apple, lemon and hazelnuts
Buttermilk pancakes with cinnamon poached plums and mascarpone
Sweet corn fritters with bacon, avocado, creme fraiche & tomato jam
Wholegrain toasted sandwich with bacon, lettuce, tomato & aioli
Bread
Your selection of toasted Brasserie Bread with condiments
Sourdough, quinoa & soya, granary, ciabatta or fruit bread
Raspberry, apricot and strawberry jam
Orange marmalade, honey or Vegemite
Free Range Organic Eggs
Eggs Benedict with smoked salmon or leg ham
Whole egg omelette with leg ham, mushroom and thyme
Egg white omelette with spinach, ricotta & basil
Signature Breakfast; two eggs poached, scrambled or fried with bacon, pork chipolata, hash brown and roast tomato
Light Breakfast; two eggs poached, scrambled or fried with wilted spinach, field mushrooms and roast tomato
Eggs Only Breakfast; two eggs poached, scrambled or fried on toast
Available from 11 AM
Seasonal soup of the day
Buffalo mozzarella with heirloom tomatoes, basil and balsamic
Salt & pepper squid with green chilli dipping sauce & aioli
Club sandwich with chicken, slow roasted tomatoes, bacon & aioli
Grass fed beef minute steak with tarragon - shallot butter and chips
Mixed leaves with palm sugar vinaigrette
Bowl of chips
Beverages
Coffee
Cinque Stelle by Vittoria
Tea by T2
English breakfast
Earl grey
Peppermint
Chamomile
Sencha
China Jasmine
Chai
Lemongrass & ginger
Cold Drinks
Fruit energiser
Freshly squeezed orange juice
Cocktails Non Alcoholic
House lemonade - from Spice Temple Sydney & Melbourne
Passion Club - lychee puree, grapefruit juice, passionfruit & lime juice
Ginger soda - pineapple, lime juice, ginger beer & mint
Cocktails
Bloody Mary - Vodka with spicy tomato juice
Kingston punch - Darm rum, lime juice, sparkling apple juice & mint
Champagne
Perrier-Jouet Grand Brut
Taittinger Brut Reserve
G.H. Mumm Rose
Beer and Cider
James Boag's premium lager
James Boag's premium light
Hahn super dry
Stella Artois
Heineken
James Squire pale ale
Coopers pale ale
Pipsqueak apple cider
White Wine and Rose
Mount Langi Ghiran "Cliff Edge" Riesling 2009, Grampians, Victoria
Clonakilla Viognier Nouveau 2015, Murrumbateman, New South Wales
Wither Hills "Rarangi" Sauvignon Blanc 2013, Marlborough, New Zealand
Abel's Tempest Chardonnay 2012, Tasmania
Dominique Portet Fontaine Rose 2015, Yarra Valley, Victoria
Red Wine
Coldstream Hills Pinot Noir 2013, Yarra Valley, Victoria
Haselgrove "Switch" Grenache Shiraz Mourvedre 2014, McLaren Vale, South Australia
Levantine Hill "Rebeus" Red Blend 2013, Yarra Valley, Victoria
Wolf Blass "Brown Label" Shiraz 2012, Barossa Valley, South Australia
Penfolds Bin 8 Cabernet Shiraz 2013, Multi Regional, South Australia
Mar 25, 2016, 5:27 am
#1650
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Qantas
Business Class menu
Sydney to Hong Kong
March 2016
Menu
Small Plates
Zucchini soup with olive and parmesan croutons
Caramelised fennel salad with farro, kale, hazelnuts and saffron yoghurt
Lemon cured kingfish with carrot, daikon and nuoc cham dressing
Main Plates
Linguine with mushrooms, braised greens, chilli and ricotta salata
Seared ocean trout with fennel, leek and mussel broth
Smoky beef brisket sandwich with barbecue sauce and pickled red cabbage
Lamb biryani with sarlas, cucumber and tomato salad
Salad of garden leaves with your choice of dressing
Dessert
Selection of cheese served with accompaniments
Baked vanilla custard with rhubarb, honey pears and almonds
Ice cream
Seasonal fruit
Chocolates
Valrhona chocolates
Snacks
Enjoy a range of snacks and drinks at any time throughout your flight.
Whole seasonal fruit
Raspberry, marshmallow and coconut biscuit
Red Rock Deli chips
Valrhona chocolates
Prior to Arrival
Hokkien noodles with roasted eggplant, Chinese pickles and chilli
Roast duck with XO sauce and jasmine rice
Kibbeh with cumin spiced yoghurt
Beverages
Champagne
Today's menu features Duval-Leroy Brut, Jacquart Brut Mosaique, Charles Heidsieck Brut Reserve or Taittinger Cuvee Prestige Brut.
Australian Wine
Premium Australian wines selected by the Qantas Rockpool Sommeliers.
Aperitif
Bloody Mary
Campari and soda
Gin and tonic
Vodka and ginger beer
Spirits
Absolut Vodka, Sweden
Beefeater 24 London Dry Gin, England
Bacardi White Rum, Puerto Rico
Bundaberg Dark Rum, Australia
Jack Daniel's Bourbon, Tennessee, USA
Chivas Regal 12yo Scotch Whisky, Scotland
The Glenlivet 12yo Single Malt Scotch Whisky, Scotland
Jameson Irish Whiskey, Ireland
Cognac & Liqueurs
Marteli VSOP Old Fine Cognac, France
Cointreau, France
Irish Cream Liqueur, Ireland
Beers
A selection of premium Australian beer.
Dessert & Fortified Wine
Australian dessert and fortified wine selected by the Qantas Rockpool Sommeliers.
Non Alcoholic
Juice
Soft drink
Mineral water
Hot Drinks
Espresso or plunger coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate
Business Class menu
Sydney to Hong Kong
March 2016
Menu
Small Plates
Zucchini soup with olive and parmesan croutons
Caramelised fennel salad with farro, kale, hazelnuts and saffron yoghurt
Lemon cured kingfish with carrot, daikon and nuoc cham dressing
Main Plates
Linguine with mushrooms, braised greens, chilli and ricotta salata
Seared ocean trout with fennel, leek and mussel broth
Smoky beef brisket sandwich with barbecue sauce and pickled red cabbage
Lamb biryani with sarlas, cucumber and tomato salad
Salad of garden leaves with your choice of dressing
Dessert
Selection of cheese served with accompaniments
Baked vanilla custard with rhubarb, honey pears and almonds
Ice cream
Seasonal fruit
Chocolates
Valrhona chocolates
Snacks
Enjoy a range of snacks and drinks at any time throughout your flight.
Whole seasonal fruit
Raspberry, marshmallow and coconut biscuit
Red Rock Deli chips
Valrhona chocolates
Prior to Arrival
Hokkien noodles with roasted eggplant, Chinese pickles and chilli
Roast duck with XO sauce and jasmine rice
Kibbeh with cumin spiced yoghurt
Beverages
Champagne
Today's menu features Duval-Leroy Brut, Jacquart Brut Mosaique, Charles Heidsieck Brut Reserve or Taittinger Cuvee Prestige Brut.
Australian Wine
Premium Australian wines selected by the Qantas Rockpool Sommeliers.
Aperitif
Bloody Mary
Campari and soda
Gin and tonic
Vodka and ginger beer
Spirits
Absolut Vodka, Sweden
Beefeater 24 London Dry Gin, England
Bacardi White Rum, Puerto Rico
Bundaberg Dark Rum, Australia
Jack Daniel's Bourbon, Tennessee, USA
Chivas Regal 12yo Scotch Whisky, Scotland
The Glenlivet 12yo Single Malt Scotch Whisky, Scotland
Jameson Irish Whiskey, Ireland
Cognac & Liqueurs
Marteli VSOP Old Fine Cognac, France
Cointreau, France
Irish Cream Liqueur, Ireland
Beers
A selection of premium Australian beer.
Dessert & Fortified Wine
Australian dessert and fortified wine selected by the Qantas Rockpool Sommeliers.
Non Alcoholic
Juice
Soft drink
Mineral water
Hot Drinks
Espresso or plunger coffee
Selection of fine Dilmah tea
Vittoria Chocochino hot chocolate
J29_97_117_127_AUS-HKG_MAR16
