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SQ 11 LAX-NRT-SIN July 2019 First Class
July 2019
Singapore Airlines First Class SQ 11 Los Angeles to Tokyo Narita One of Los Angeles’ most beloved chefs, Suzanne Goin is highly lauded for her artful culinary masterpieces infusing Mediterranean flavors with Californian creativity. She brings to you her recommendations for an exquisite dining experience in the sky. Suzanne’s Choice Appetizer Chilled Lobster Salad Garnished with tomato confit, herbs, marinated potato, garlic and saffron cream, lemon dressing Soup Soupe au Pistou Light vegetable soup with white beans, pesto, and Parmesan cheese Main Course Pink Snapper Fillet with Spanish Cured Ham Served with verjus dressing, roasted grapes, braised cabbage, mashed potato and hazelnuts Dessert Eton Mess Vanilla cream, broken meringue, strawberry compote, pomegranate and basil The Finest Selection Kyo Kaiseki Sakizuke Duck with soy sauce, Steamed chicken breast with Shitake Mushroom Takigawa Tofu with Salmon Roe and Daishi Sauce Mukouzuke Seared Tuna and Kanpachi with Citrus Dressing and Mesclun Oshinogi Green Tea Noodles, Soba Sauce, Beef Roll with King Oyster Mushroom, Apricot Futamono Lobster Tail with Egg Yolk Sauce, Broccolini and White Asparagus Yakimono Grilled Unagi with Unagi Sauce Anchovy and Beef Fillet with Yasabi Zuke Gohan Steamed Rice with Wasabi Furikake Kounomono Assorted Pickles Tome-Wan Clear Soup with Myoga, Yu Choy and Spaghetti Squash Mizugashi Baked Apricot Cheesecake with Raspberry Dinner Appetizer Chilled Malossol Caviar With Melba toast and condiments *Chilled Lobster Salad Garnished with tomato confit, herbs, marinated potato, garlic and saffron cream, lemon dressing Soup *Soupe au Pistou Light vegetable soup with white beans, pesto, and Parmesan cheese Clear Chicken Soup With Chinese Black Mushroom and bamboo pith Salad Red Coral Lettuce, Romaine with Cherry Tomatoes and Feta Cheese With a choice of Fig Balsamic Vinaigrette or Creamy chipotle dressing Main Course *Pink Snapper Fillet with Spanish Cured Ham Served with verjus dressing, roasted grapes, braised cabbage, mashed potato and hazelnuts Wok Fried Chicken with Black Peppercorn Sauce Served with Chinese Greens, carrots, mushrooms and fried noodles Beef Fillet in Mustard-Herb Crust with Red Wine Sauce Braised red cabbage with bacon, green beans and roasted potatoes Dessert *Eton Mess Vanilla cream, broken meringue, strawberry compote, pomegranate and basil Cheese Selection of Cheese Camembert, Bandage Wrapped Cheddar, Smoked Mozzarella and Cypress Grove Bermuda Triangle Goats Cheese with garnishes Fruit from the Basket A variety of fresh fruits From the Bakery Assorted Bread Rolls and Gourmet Breads Served with selection of butter or flavored olive oil Pralines Fine Pralines Hot Beverage Coffee and Tea A wide selection of flavors is available in the beverage section *Exclusively Created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles Delectables Should you fancy a snack or something more substantial in between your meals, simply make your selection known to us anytime. Noodles Kway Teow With chicken, black mushroom and Oriental chicken stock Soba Noodles With prawns, lettuce and Chiken stock Bee Hoon Rice vermicelli with black mushroom, Chinese greens and Oriental stock Sandwiches Ciabatta with Roasted Eggplant, Sundried Tomato, Shaved Parmesan and Pesto Mayonnaise Burrito Wrap Tortilla wrapped with shredded beef, cheddar, refried beans, lettuce and tomato Mushroom Soup Snacks Assorted Nuts Chocolate Bar Potato Chips Chewy Chocolate Granola Bar Assorted Butter Biscuits Fresh Fruits Selection of Cheese Camembert, Bandage Wrapped Cheddar, Smoked Mozzarella and Cypress Grove Bermuda Triangle Goats Cheese with garnishes Lunch The Finese Selection Kyo Kaiseki Sakizuke Grilled Conger Eel, Okura, Poato Julienne and Ponzu Jelly Sauce Kuchitori Grilled Corn with Surimi, Unagi Nikogori Kozara Tomato with Mozzarella Cheese, Sliced Octopus with Avocado Sauce Yakimono Grilled Salmon with Yuan Sauce Kobachi Koya Tofu, Sweet Potato, King Oyster Mushroom, Carrot Flower and Braising Sauce Aemono Japanese Style Omelette Gohan Steamed Rice Kounomono Assorted Pickles Tome-Wan Miso Soup with Vegetables, Tofu and Wakame Kelp Mizugashi Seasonal Fruit Lunch Appetizer Burrata Fresh mozzarella and cream garnished with assorted heirloom tomatoes, pine nuts, rucola lettuce and basil oil Main Course *Grilled Marinated Chicken Brest Served with red curry dressing, roasted kabocha Squash, mashed sweet potatoes and spinach leaves Seafood Noodle Soup With prawn, scallop, fish, Chinese greens and mushrooms Dessert Buttermilk Cherry Parfait With cherry compote From the Bakery Assorted Bread Rolls and Gourmet Breads Served with selection of butter or flavored olive oil Hot Beverage Coffee and Tea A wide selection of flavors is available in the beverage section Tokyo Narita to Singapore Yoshihiro’s Choice A respected authority who has helped shape Japan’s culinary culture, Yoshihiro Murata draws on European influences without compromising on the authenticity of traditional Japanese cuisine. He brings to you his recommendation for a most exquisite dining experience in the sky. https://i1213.photobucket.com/albums.../IMG_9797.jpeg https://i1213.photobucket.com/albums.../IMG_9799.jpeg Sakizuke Pike eel and Tomato on Cucumber Jelly, Octopus and Asparagus on Egg Yolk Sauce, Corn Tofu and Crab on Wasabi https://i1213.photobucket.com/albums.../IMG_9800.jpeg https://i1213.photobucket.com/albums.../IMG_9801.jpeg https://i1213.photobucket.com/albums.../IMG_9803.jpeg Mukouzuke Kelp Marinated and Torched Amber Jack Fillet, Soya Sauce Marinated Squid, Seaweed Jelly, Wasabi https://i1213.photobucket.com/albums.../IMG_9804.jpeg Oshinogi Sea Bream Sushi, Prawn, Cucumber and Miso, Jellied Mountain Berry, Somen with Grated Ginger, Leek and Nori Seaweed https://i1213.photobucket.com/albums.../IMG_9809.jpeg https://i1213.photobucket.com/albums.../IMG_9818.jpeg https://i1213.photobucket.com/albums.../IMG_9813.jpeg Futamono Wagyu Beef Sirloin Sukiyaki with Onion, Shiitake Mushroom, Topped with Leek Julienne, Japanese Pepper and Onsen Egg [Never served – forgot to serve but loading issue…] https://i1213.photobucket.com/albums.../IMG_9820.jpeg https://i1213.photobucket.com/albums.../IMG_9831.jpeg Yakimono Baked Abalone and Sea Urchin on Seaweed, Miso Marinated and Smoked Chicken, Fruit Tomato Marinated with Plum Vinegar https://i1213.photobucket.com/albums.../IMG_9823.jpeg https://i1213.photobucket.com/albums.../IMG_9826.jpeg Gohan Flavored Rice with Octopus and Garnished Parsley https://i1213.photobucket.com/albums.../IMG_9832.jpeg Kounomono Assorted Pickles https://i1213.photobucket.com/albums.../IMG_9829.jpeg Tome-Wan Lightly thicken soup with green soya bean puree and prawn dumpling https://i1213.photobucket.com/albums.../IMG_9834.jpeg Mizugashi Kinome Flavored Ice Cream Garnished with Red Beans, Watermelon and Musk Melon https://i1213.photobucket.com/albums.../IMG_9842.jpeg Dinner Canapé Singapore Chicken and Lamb Satay With onion, cucumber and spicy peanut sauce https://i1213.photobucket.com/albums.../IMG_9793.jpeg https://i1213.photobucket.com/albums.../IMG_9791.jpeg Appetizer Chilled Malossol Caviar With Melba toast and condiments Prosciutto and Camembert Cheese Italian air-dried ham and cheese with figs, arugula, and balsamic reduction Soup Minestrone Soup With pasta, parmesan cheese, and sliced baguette with tapenade spread Double Boiled Chicken Soup With shiitake mushroom, bamboo pith and wolfberries Salad Green Curd with Mixed Cress and Cherry Tomatoes With a choice of wasabi soya dressing or Honey mustard dressing Main Course Stir Fried Lobster with Ginger and Spring Onion, Chinese vegetables and wok fried wheat noodles Herb Crusted Lamb Loin Served with Rosemary Jus, roasted vegetables and garlic mashed potatoes Free Range Chicken with Morel Polenta Accompanied by roasted pumpkin, asparagus and Sicilian tomatoes Dessert Warmed Pear Tart With Vanilla Ice Cream and raspberry coulis Cheese Selection of Cheese Camembert, Emmanthal, Danablu, and Pie D’Angloys Cheese with condiments Fruit from the Basket A variety of fresh fruits From the Bakery Assorted Bread Rolls and Gourmet Breads Served with selection of butter or flavored olive oil Pralines Fine Pralines https://i1213.photobucket.com/albums.../IMG_9844.jpeg Hot Beverage Coffee and Tea A wide selection of flavors is available in the beverage section https://i1213.photobucket.com/albums.../IMG_9843.jpeg SQ011 (DAP-SNP-LCP-DXP) Champagne 2009 Dom Perignon, Champagne, France Or 2004 Krug, Champagne, France White 2015 Chalone Estate Chardonnay, Monterey County, Central Coast, California, USA Or 2014 Dalrymple Cave Block Chardonnay, Tasmania, Australia 2016 Reichsrat Von Buhl Deidesheimer Herrgottsacker Riesling Kabinett, Pfalz, Germany Or 2015 Selbach Oster Zeltinger Sonnenuhr Riesling Spätlese, Mosel, Germany Red 2015 Albert Bichot Nuits-Saint-Georges 1er Cru “Chateau-Gris” Monopole, Burgundy, France Or 2012 Louis Latour Chateau Corton Grancey Grand Cru, Burgundy, France 2015 Sons of Eden Remus Shiraz, Eden Valley, Australia 2008 Chateau Rauzan-Ségla, Margaux, France Port Dow’s 20-Year-Old Port, Douro, Portugal |
SQ 35 LAX-SIN July 2019 Business Class
July 2019
Singapore Airlines Business Class SQ 35 Los Angeles to Singapore The first service begins soon after your journey starts. Lunch Appetizer Tian of Crab with Apple and Prawns with Mesclun Main Course *Pork Shoulder Confit On braised red cabbage with scrambled apples and arugula Stir-Fried Beef With black bean sauce, Chinese vegetable and fried rice Malabar Vegetable Briyani and Chettinad Urundai Kuzhumbu Vegetable briyani with vegetable dumplings simmered in South Indian spices Dessert Ben & Jerry’s Chunky Monkey Ice Cream Banana ice cream with fudge chunks and walnuts Apricot Crumble Cake With whipped cream Fruits from the Basket A variety of fresh fruits From the Bakery Assorted Bread Rolls and Gourmet Breads Served with selection of butter and flavored olive oil Hot Beverage Coffee and Tea A wide selection of flavors is available in the beverage section. *Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles A second meal service will commence midway through the flight. Make your selection from the menu up to two hours before landing. Midflight onwards Suzanne Goin’s Selection One of Los Angeles’ most beloved chefs and winner of the James Beard award, Suzanne Goin is highly lauded for her artful culinary masterpieces infusing Mediterranean flavors with Californian creativity. Appetizer Haricot Verts, Radicchio, Smoked Duck, Saba Dressing Salad of green beans and bitter radicchio leaves garnished with smoked duck breast, dried fig, roasted walnuts, grape reduction dressing Main Course Grilled Prawns On sweet corn and poblano pepper pudding and mizuna leaves drizzled with herb anchovy dressing Dessert Chocolate Cake Chocolate cream and mousse cake served with chocolate caramel sauce and cocoa nib crisp Canyon Ranch’s Selection Canyon Ranch has been a trailblazer and an industry-leading proponent of the wellness lifestyle living for nearly 40 years. The Canyon Ranch food philosophy is simple and consistent: when you eat better, you feel better. Featuring meticulously sourced seasonal ingredients, these dishes honor such philosophy and share the love of food that is delicious, simple, and above all, joyful. Appetizer Prawn Ceviche with Lavosh Marinated prawns in citrus juice, garnished with orange, cucumber, grapefruit and bell peppers Main Course Citrus Braised Pork Shoulder White bean cassoulet, spinach and parsley Marcona gremolata Dessert Fresh Apple Frangipane Tart Whipped ricotta cheese Midflight onwards Appetizer *Haricot Verts, Radicchio, Smoked Duck, Saba Dressing Salad of green beans and bitter radicchio leaves garnished with smoked duck breast, dried fig, roasted walnuts, grape reduction dressing Main Course *Grilled Prawns On sweet corn and poblano pepper pudding and mizuna leaves drizzled with herb anchovy dressing #Citrus Braised Pork Shoulder White bean cassoulet, spinach and parsley Marcona gremolata Served with Canyon Ranch appetizer and dessert Braised Bee Hoon With shredded chicken, Chinese greens and mushrooms Selection of Dim Sum Glutinous rice, pork dumpling, prawn dumpling and vegetable dumpling Pulled Pork Burritos with Refried Bean and Sour Cream Mexican red rice, cheddar cheese and tomato salsa North Indian Paneer with Tomato Sauce With stir fried vegetable, yellow lentil stew and dill raisin rice Dessert *Chocolate Cake Chocolate cream and mousse cake served with chocolate caramel sauce and cocoa nib crisp Petit Patisserie Assortment of mini desserts and petite fours Pralines Fine Pralines Cheese Selection of Cheese Camembert, Smoked Mozzarella and Cypress Grove Bermuda Triangle Goats Cheese with garnishes Fruits from the Basket A variety of fresh fruits From the Bakery Assorted Bread Rolls and Gourmet Breads Served with selection of butter and flavored olive oil Hot Beverage Coffee and Tea A wide selection of flavors is available in the beverage section. *Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles #A simple and joyful wellness selection created by Canyon Ranch, an industry-leading proponent of the wellness lifestyle living for nearly 40 years. Satisfy any midflight cravings with a variety of healthy and indulgent refreshment on board. Refreshment Wonton Noodle Soup Egg noodles in rich broth garnished with shrimp-pork dumpling Or Leafy Greens with mushroom La Main Noodles With poached sliced chicken and Chinese greens Mushroom Soup Tomato Soup Smoked Chicken in Multigrain Bread Mesclun Salad, hummus and tabbouleh salad Ciabatta with Roasted Eggplant and Sundried Tomato Hummus spread Greek Yogurt and Granola Parfait Garnished with homemade granola, fresh berries and coconut flakes Selection of Sliced Fresh Fruits Selection of Cheese Camembert, Smoked Mozzarella and Cypress Grove Bermuda Triangle Goats Cheese with garnishes Assorted Nuts Roasted Cashew nuts and almond Maui Style Potato Chips Assorted Randy’s Doughnuts Chewy Chocolate Granola Bar Grandma’s Cookies Kit Kat Chocolate SQ035 (LAJ-AUJ-RUJ)-1.3 JCL Wine List Champagne Charles Heidsieck Brut Réserve, Champagne, France White 2015 Cambria Katherine’s Vineyard Chardonnay, Santa Maria Valley, California Or 2017 Leeuwin Estate Prelude Vineyards Chardonnay, Margaret River, Australia 2017 Weingut Huls Riesling, Mosel, Germany Red 2016 Clarendelle, Bordeaux, France Or 2015 Chateau Bellevue, Fronsac, Bordeaux, France 2017 Robert Oatley Shiraz, McLaren Vale, Australia 2015 Arrowood Sonoma County Cabernet Sauvignon, California, USA Port Dow’s 10-Year-Old Tawny Port, Douro, Portugal |
SQ 36 SIN-LAX July 2019 Business Class
July 2019
Singapore Airlines Business Class SQ 36 Singapore to Los Angeles The first service begins soon after your journey starts. Breakfast https://i1213.photobucket.com/albums.../IMG_9953.jpeg Fruit Selection of Sliced Fresh Fruits https://i1213.photobucket.com/albums.../IMG_9961.jpeg Appetizer Cornflakes With skim or full cream milk https://i1213.photobucket.com/albums.../IMG_9964.jpeg Swiss Muesli With skim or full cream milk Fruit Yogurt Natural Yogurt Main Course Baked Crepe with Scrambled Eggs Pan fried veal sausage, marinated tomato and roesti potatoes Oriental Roast Duck With Chinese greens, carrot and egg noodles Selection of Dim Sum Fun quin with roasted pork, seiw mai, seafood pickle cabbage dumpling and steamed vegetarian dumpling From the Bakery Assorted Bread Rolls and Breakfast Pastries Served with butter and fruit preserve https://i1213.photobucket.com/albums.../IMG_9968.jpeg https://i1213.photobucket.com/albums.../IMG_9959.jpeg Hot Beverage Coffee and Tea A wide selection of flavors is available in the beverage section. A second meal service will commence midway through the flight. Make your selection from the menu up to two hours before landing. Carlo Cracco’s Selection Regarded as a leader in a new generation of progressive Italian cuisine, two Michelin-star chef Carlo Cracco artfully infuses culinary creativity with classic flavors. He brings to you his recommendation for a most exquisite dining experience in the sky. Appetizer Marinated Prawns With Jerusalem artichoke, bell peppers and anchovy cream Main Course Pan Seared Salmon Fillet with Lettuce Puree Artichoke hearts, cherry tomato and sugar snap peas Dessert Sicilian Cannoli with Ricotta Cheese Chocolate And Morello Cherry Canyon Ranch’s Selection Canyon Ranch has been a trailblazer and an industry-leading proponent of the wellness lifestyle living for nearly 40 years. The Canyon Ranch food philosophy is simple and consistent: when you eat better, you feel better. Featuring meticulously sourced seasonal ingredients, these dishes honor such philosophy and share the love of food that is delicious, simple, and above all, joyful. Appetizer Roasted Fennel and Peach Salad Mascarpone cheese, candied walnuts, endive, watercress and balsamic reduction Main Course Braised Grass Fed Beef Short Ribs Turmeric cauliflower mash, oyster mushroom, grilled asparagus and parsley Marcona gremolata Dessert Lavender Flan Classic baked custard with milk, egg, low fat cream cheese and lavender Midflight onwards Canapé Singapore Chicken and Beef Satay With onion, cucumber and spicy peanut sauce https://i1213.photobucket.com/albums.../IMG_9998.jpeg https://i1213.photobucket.com/albums.../IMG_9995.jpeg Appetizer *Marinated Prawns With Jerusalem artichoke, bell peppers and anchovy cream https://i1213.photobucket.com/albums...IMG_10001.jpeg https://i1213.photobucket.com/albums...IMG_10005.jpeg Main Course *Pan Seared Salmon Fillet with Lettuce Puree Artichoke hearts, cherry tomato and sugar snap peas #Braised Grass Fed Beef Short Ribs Turmeric cauliflower mash, oyster mushroom, grilled asparagus and parsley Marcona gremolata Served with Canyon Ranch appetizer and dessert Teochew Style Braised Soya Duck With yam rice, bean curd and leafy greens A popular local fare dish Seafood Rice Vermicelli With prawn, scallop, leafy greens and black mushrooms https://i1213.photobucket.com/albums...IMG_10012.jpeg Sun-dried Tomato Omelette Pan-fried veal sausages, green beans, sautéed mushrooms and rosemary garlic potatoes Selection of Dim Sum Fun quin with roasted pork, seiw mai, seafood pickle cabbage dumpling and steamed vegetarian dumpling Dessert *Sicilian Cannoli with Ricotta Cheese Chocolate And Morello Cherry Petit Patisserie Assortment of mini desserts and petite fours https://i1213.photobucket.com/albums...IMG_10015.jpeg Pralines Fine Pralines https://i1213.photobucket.com/albums...IMG_10022.jpeg Cheese Selection of Cheese Red Cheddar, Camembert and Stilton Cheese served with grapes and crackers Fruits from the Basket A variety of fresh fruits https://i1213.photobucket.com/albums...IMG_10020.jpeg From the Bakery Assorted Bread Rolls and Gourmet Breads Served with selection of butter and flavored olive oil Hot Beverage Coffee and Tea A wide selection of flavors is available in the beverage section. *Exclusively created by Carlo Cracco of Ristorante Cracco, Milan #A simple and joyful wellness selection created by Canyon Ranch, an industry-leading proponent of the wellness lifestyle living for nearly 40 years. Satisfy any midflight cravings with a variety of healthy and indulgent refreshment on board. Refreshment A selection of bee hon or egg noodles with choice of: Fish balls and minced chicken, or Black Mushrooms and Chinese greens Prawn Dumplings in Superior Soup With leafy greens and mushrooms https://i1213.photobucket.com/albums...IMG_10025.jpeg https://i1213.photobucket.com/albums...IMG_10031.jpeg Tomato Soup Mushroom Soup Warm Sandwich with Thai Style Chicken and Tom Yum Spread https://i1213.photobucket.com/albums.../IMG_9982.jpeg https://i1213.photobucket.com/albums.../IMG_9984.jpeg Roasted Pumpkin, Feta Cheese and Sundried Tomato Sandwich [Not listed in menu but offered mid-flight - turkey sandwich featured here or tuna sandwich] https://i1213.photobucket.com/albums.../IMG_9986.jpeg https://i1213.photobucket.com/albums.../IMG_9989.jpeg https://i1213.photobucket.com/albums.../IMG_9990.jpeg Greek Yogurt and Granola Parfait Garnished with home granola, fresh berries and coconut flakes Selection of Sliced Fresh Fruits Selection of Cheese Red Cheddar, Camembert and Stilton Cheese served with grapes and crackers Assorted Nuts Roasted cashew nut and almond Assorted Chips Original potato chips and assortment flavored chips Honey Mustard Flavored Popcorn Trail Mix Dried fruit, chocolate bar and cereal bar Cookies Walker Cookies Ben & Jerry’s Ice Cream SQ036 (BBJ-AXJ-RUJ)-1.1 JCL Wine List Champagne Charles Heidsieck Brut Réserve, Champagne, France White 2015 Cambria Katherine’s Vineyard Chardonnay, Santa Maria Valley, California Or 2017 Leeuwin Estate Prelude Vineyards Chardonnay, Margaret River, Australia 2017 Weingut Huls Riesling, Mosel, Germany Red 2016 Clarendelle, Bordeaux, France Or 2015 Chateau Bellevue, Fronsac, Bordeaux, France 2017 Robert Oatley Shiraz, McLaren Vale, Australia 2015 Arrowood Sonoma County Cabernet Sauvignon, California, USA Port Dow’s 10-Year-Old Tawny Port, Douro, Portugal |
EI 122 ORD-DUB July 2019
July 2019
Aer Lingus Business Class EI 122 Chicago to Dublin Let’s start with a cocktail Enjoy a glass of our signature Champagne with a fresh, seasonal juice. https://i1213.photobucket.com/albums.../IMG_0146.jpeg https://i1213.photobucket.com/albums.../IMG_0157.jpeg https://i1213.photobucket.com/albums.../IMG_0160.jpeg https://i1213.photobucket.com/albums.../IMG_0164.jpeg https://i1213.photobucket.com/albums.../IMG_0162.jpeg https://i1213.photobucket.com/albums.../IMG_0163.jpeg Hungry, but sleepy? The express single tray If you’d rather spend less time eating and more time sleeping we’ll be happy to bring you today’s express tray. A light dish of salmon served with red quinoa and butternut squash pilaf, sautéed kale and a Pomodoro sauce. This dish is available as a vegetarian option, served without salmon. The main event https://i1213.photobucket.com/albums.../IMG_0167.jpeg https://i1213.photobucket.com/albums.../IMG_0173.jpeg https://i1213.photobucket.com/albums.../IMG_0171.jpeg https://i1213.photobucket.com/albums.../IMG_0174.jpeg https://i1213.photobucket.com/albums.../IMG_0175.jpeg Grilled beef fillet served with cherry tomato confit, asparagus, red bliss mashed potato and a rich red wine sauce https://i1213.photobucket.com/albums.../IMG_0177.jpeg https://i1213.photobucket.com/albums.../IMG_0188.jpeg https://i1213.photobucket.com/albums.../IMG_0192.jpeg Seared chicken breast served with potato au gratin, grilled zucchini, buttered baby carrots and a creamy de poulette sauce Seared salmon served with red quinoa and butternut squash pilaf, sautéed kale and a Pomodoro sauce. This dish is available as a vegetarian option, served without salmon. To finish Raspberry tart Flying from Toronto? You’ll be treated to a chocolate raspberry mousse. https://i1213.photobucket.com/albums.../IMG_0196.jpeg https://i1213.photobucket.com/albums.../IMG_0200.jpeg https://i1213.photobucket.com/albums.../IMG_0204.jpeg https://i1213.photobucket.com/albums.../IMG_0203.jpeg Or why not sample some cheese? Indulge in a selection of delicious cheeses, served with apple and raisin chutney Or plum and apple chutney if you’re flying from Toronto. Breakfast time https://i1213.photobucket.com/albums.../IMG_0211.jpeg https://i1213.photobucket.com/albums.../IMG_0216.jpeg A selection of fresh fruit and pastries https://i1213.photobucket.com/albums.../IMG_0213.jpeg A tasty Bacon Roll https://i1213.photobucket.com/albums.../IMG_0218.jpeg Flying from Los Angeles, Seattle or San Francisco? We’ll have a full Irish breakfast available for you to enjoy. A basket of continental pastries Tea or Coffee Peckish? There’s a lovely selection of snacks and treats waiting for you in the galley. Simply help yourself. Breakfast card [photo] https://i1213.photobucket.com/albums.../IMG_0142.jpeg Champagne Jean Pernet Tradition Brut NV Champagne White Wines Saint-Véran ‘La Grange aux Bois’ 2017/18, Domaine Henry Fessy, France Poggio delle Faine Bianco 2017, IGT Toscana, Italy Red Wines Baco Noir Classic 2017, Henry of Pelham Estate, Ontario, Canada Grand Caprice AOP Corbières 2017, Domaine de la Baquière, France 3MO4E R2 19 |
Singapore Business Class FRA-JFK
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NH 182/4 NRT-HNL First Class
July 2019
ANA All Nippon Airways First Class NH 182/4 Tokyo Narita to Honolulu Japanese Cuisine ~Washoku~ Amuse Nut chili pie stick Marinated seabass and miso flavored egg yolk with kabosu citrus flavor Marinated oyster and Cajun taste tuna brochette Duck rillettes port wine flavor https://i1213.photobucket.com/albums.../IMG_9088.jpeg Sakizuke Starter: a taste of what’s to come Uncured swordfish ham and vegetables with egg yolk sauce Zensai A selection of morsels Foie-Gras with orange puree in ground cherry Grilled saikyo miso-marinated wagyu beef Dressed dried white gourd melon with salt-fermented sweetfish Marinated tiger prawn in soy-based sauce Grilled tofu pulp rolled with sillago Simmered burdock root stuffed with cream cheese Edamame (salt-boiled green soybeans) Takiawase Simmered treats Simmered duck and wheat gluten in soy-based sauce Koabchi Tasty tidbits Steamed horned turban and water shield with jelly noodles Shusai Main Course Grilled cuttlefish with potato dough [153 kcal] Steamed Rice Steamed rice, miso soup and Japanese pickles Kanmi Confections Agar and brown syrup with matcha ice cream International Cuisine Amuse Nut chili pie stick Marinated seabass and miso flavored egg yolk with kabosu citrus flavor Marinated oyster and Cajun taste tuna brochette Duck rillettes port wine flavor Appetizer Plate Steamed abalone, scallop and zucchini mousse with caviar https://i1213.photobucket.com/albums.../IMG_9105.jpeg https://i1213.photobucket.com/albums.../IMG_9107.jpeg https://i1213.photobucket.com/albums.../IMG_9110.jpeg Main Plate Grilled fillet of Kuroge Wagyu beef with light raifort sauce [485 kcal] https://i1213.photobucket.com/albums.../IMG_9114.jpeg https://i1213.photobucket.com/albums.../IMG_9117.jpeg Roasted European homard blue with Nagano Shiojiri Merlot Wine Sauce [262 kcal] Selection of Breads Baguette Semolina tomato Oil extracted from raw seeds of “EGOMA” focaccia Roggenbrot Desserts Japanese sake castella https://i1213.photobucket.com/albums.../IMG_9120.jpeg https://i1213.photobucket.com/albums.../IMG_9125.jpeg Petits Fours https://i1213.photobucket.com/albums.../IMG_9129.jpeg If You Prefer The following selections are also available. Japanese Cuisine ~Washoku~ Owan A clear soup with produce Winter melon wrapped with shrimp fishcake Otskuri A selection of sashimi Seared Pacific bluefin tuna Seared striped jack International Cuisine Appetizer Plate Mikawayamabuki quail and foie-gras terrine with beet and orange sauce Vegetable mille-feuille herb sauce with king crab meat Main Plate Rack of lamb persillade with Gifu endive and Gorgonzola Piccante salad [477 kcal] Tofu Steak with Daishi basil sauce and vegetable salad [307 kcal] Desserts Rice flour and passion fruit parfait Cherry clafoutis Light Dishes Anytime We invite you to enjoy light dishes whenever you wish. You’ll find these dishes are a delicious follow-up to alcoholic beverages. Sake accompaniments Seared kombu kelp-cured common octopus with sake jelly Three kinds of Kagoshima deep-fried fishcake Deep fried Niigata Koshinotori chicken https://i1213.photobucket.com/albums.../IMG_9173.jpeg Soup Corn Soup Noodles Ippudo “SORATON” (pork broth) ramen Japanese Udon noodles garnished with mixed vegetables and shrimp tempura https://i1213.photobucket.com/albums.../IMG_9170.jpeg https://i1213.photobucket.com/albums.../IMG_9168.jpeg Light Dishes Tofu Steak with Daishi basil sauce and vegetable salad Compression of confit vegetables, smoked red tuna, goat cheese, Gribiche sauce and toasted brioche [From Esquisse, Tokyo] Awaodori chicken and mushroom curry with steamed rice Simmered Wagyu beef and eggs over steamed rice Simmered pike conger in soy-based ginger sauce over steamed rice in soup stock and Japanese green tea Refreshments Garden salad Served with a choice of dressings: Carrot and iyokan dressing Or Non-Oil tomato dressing Cheese Plate Picta Fleur, Verdalpe Piccante, Tome D’Auvergne, Lou Bren Fruits https://i1213.photobucket.com/albums.../IMG_9175.jpeg https://i1213.photobucket.com/albums.../IMG_9179.jpeg Plain yogurt with plentiful summer tangerine jam Petits fours Cereal with Milk |
NH 181/3 HNL-NRT First Class July 2019
July 2019
ANA All Nippon Airways First Class NH 181/3 Honolulu to Tokyo Narita Japanese Cuisine ~Washoku~ Amuse Ricotta, honey comb, truffle paste, walnut tart Prosciutto and papaya, goat cheese, calamari purée King crab, caviar, crème fraiche Cheese pepper bar *These amuse bouches were planned by Four Seasons Resort Sakizuke Starter: a taste of what’s to come Grilled eggplant and Kona abalone, snow crab meat with soy-based vinegar jelly Zensai A selection of morsels Eel aspic Grilled burdock root rolled with duck Cream cheese wrapped in smoked salmon Fishcake with corn Green soybeans tofu Owan A clear soup with produce Poached pike conger Otsukuri A selection of sashimi Seared Hawaiian tuna Seared Hawaiian greater amberjack Poached big fin reef squid Nimono Simmered dish Simmered winter melon and beef in soy-based sauce Koabchi Tasty tidbits Marinated grilled geoduck in soy-based sauce Shusai Main Course Seaweed salt-grilled salmon with black pepper [277 kcal] Steamed Rice Steamed rice, miso soup and Japanese pickles Kanmi Confections “Wagashiya no Anmitsu (Komatsu)” Japaense gelatin jelly, cut fruits and adzuki bean paste with brown sugar syrup International Cuisine Enjoy this ANA collaboration with chef Ryo Takatsuka of Noe, an Italian restaurant at Four Season Resort Amuse Ricotta, honey comb, truffle paste, walnut tart https://i1213.photobucket.com/albums.../IMG_9534.jpeg Prosciutto and papaya, goat cheese, calamari purée https://i1213.photobucket.com/albums.../IMG_9536.jpeg King crab, caviar, crème fraiche https://i1213.photobucket.com/albums.../IMG_9533.jpeg Cheese pepper bar https://i1213.photobucket.com/albums.../IMG_9538.jpeg https://i1213.photobucket.com/albums.../IMG_9540.jpeg Appetizer Plate Scallop and sea urchin gateau, cauliflower puree, truffle dressing https://i1213.photobucket.com/albums.../IMG_9549.jpeg https://i1213.photobucket.com/albums.../IMG_9556.jpeg https://i1213.photobucket.com/albums.../IMG_9558.jpeg Ahi tuna tataki, bread and black olive, onion salad style Buffalo mozzarella ravioli, arugula paste, cherry tomato, lemon confit, yuzu oil Garden Salad Served with a choice of dressings Japanese plum vinegar and daikon radish dressing Niigata edamame dressing “Japanese green soybeans” https://i1213.photobucket.com/albums.../IMG_9560.jpeg Corn Soup https://i1213.photobucket.com/albums.../IMG_9569.jpeg Main Plate Angus Beef fillet steak, radicchio and mushroom, black pepper balsamic sauce [259 kcal] Grilled Nairagi and lobster tail, Ewa onion purée, fennel, caper and dried tomato dressing [205 kcal] https://i1213.photobucket.com/albums.../IMG_9572.jpeg https://i1213.photobucket.com/albums.../IMG_9574.jpeg Braised veal cheek, foie-gras, Yukon potato puree [315 kcal] Selection of Breads Served with butter or extra-virgin olive oil https://i1213.photobucket.com/albums.../IMG_9548.jpeg Desserts Winter melon soup, gin lime jelly, mint Mango mousse Warm chocolate brownie with vanilla ice cream https://i1213.photobucket.com/albums.../IMG_9578.jpeg https://i1213.photobucket.com/albums.../IMG_9582.jpeg Petits fours A confectionery accompanied by a hot beverage Light Dishes Anytime We invite you to enjoy light dishes whenever you wish. You’ll find these dishes are a delicious follow-up to alcoholic beverages. Sake accompaniments Seared pike conger and yuba bean curd in soy-based ginger sauce Three kinds of Kagoshima deep-fried fishcake https://i1213.photobucket.com/albums.../IMG_9603.jpeg https://i1213.photobucket.com/albums.../IMG_9604.jpeg Soup Corn Soup Refreshments Garden Salad Served with a choice of dressings Japanese plum vinegar and daikon radish dressing Niigata edamame dressing “Japanese green soybeans” Cheese Plate Taleggio, Aged Blue, Manchego, Fromager d’Affinois Fruits https://i1213.photobucket.com/albums.../IMG_9633.jpeg https://i1213.photobucket.com/albums.../IMG_9627.jpeg Plain yogurt with plentiful summer tangerine jam Petits fours Cereal with Milk Noodles Ippudo rich-tasting miso “DAICHI” ramen https://i1213.photobucket.com/albums.../IMG_9610.jpeg https://i1213.photobucket.com/albums.../IMG_9616.jpeg Japanese Udon noodles garnished with deep-fried tofu Light Dishes Vegetable cannelloni with dried tomato polenta Angus beef cheese hamburger ANA original curry and steamed rice Seafood over steamed rice Tea-and-rice with seared flounder and sesame sauce Wine List Sake Noguchi Naohiko Sake Institute “Junmai Daiginjo Murokagenshu,” Noguchi Naohiko Sake Institute Inc. (Ishikawa) Ichinokura Junmai Daiginjo Shoko, Ichinokura (Miyagi) Denshu Junmai Daiginjo, Nishida Shuzoten (Aomori) <May to June Only> Nabeshima Junmai Daiginjo Yamada Nishiki 35%, Fukuchiyo Brewery (Saga) <July to August Only> Shochu & Plum Wine Murao/Sweet Potato Shochu, Murao Shuzo (Kagoshima) Satoh Mugi/Barley Shochu, Satosh Shuzo (Kagoshima) Hinoryu Asahi/Brown Sugar Shochu, Asahi Shuzo (Kagoshima) Kakutama Plum Wine, Satasouji Shouten (Kagoshima) Champagne Champagne Krug Grande Cuvée, Champagne, France Champagne Taittinger Prélude Grands Crus, Champagne, France White Wine Nielson by Byron Santa Barbara County Chardonnay 2015, Santa Barbara, California, USA Chablis 1er Cru Chantrerie Domaine Laroche 2014, Chablis, Burgundy, France Palliser Estate Sauvignon Blanc 2016, Martinborough, New Zealand White Wine Limited-time offer <June to July 2019> Amigne de Vétroz 2016, Valais, Switzerland White Wine Limited-time offer <August 2019> Puklus Pincészet Tokaji Aszú 5 Puttonyos 2008, Tokaj, Hungary Red Wine Canvasback Cabernet Sauvignon Red Mountain, Red Mountain, Washington USA Chassagne-Montrachet 1er cru “Morgeot” Maison Louis Latour 2015, Cote de Beaune, Burgundy, France https://i1213.photobucket.com/albums.../IMG_9526.jpeg Pétalos del Bierzo 2016, Bierzo, Castilla y León, Spain Groot Constantia Shiraz, Constantia, Western Cape, South Africa Port Wine Graham’s 30 Years Old Tawny Port, Douro, Portugal Aperitifs & Cocktails Dry Sherry Kir Royal Dry Vermouth Mimosa Campari Soda Martini Campari Orange Bloody Mary Spumoni Kir Exclusively served on our Honolulu route – Blue Hawaii Spirits Bombay Sapphire Vodka Brandy & Liqueur Hennessey XO Bailey’s Original Irish Cream Whiskies Suntory Whiskies Hibiki 21 Years Old (New York, Frankfurt and London Routes) Suntory Whiskies Hibiki 17 Years Old (Routes excluding the above) John Walker & Sons King George V Talisker 18 Years Old Beers Asahi Super Dry Kirin Ichiban Shibori Sapporo Kuro Label Suntory – The Premium Malt’s Soft Drinks ANA’s Original Drink Aromatic Kabosu (Citrus) *Includes Honey Exclusively Served on our Honolulu route – Pineapple Juice Orange Juice Apple Juice Grapefruit Juice Tomato Juice Cola Cola Zero Sprite or 7Up Ginger Ale Iced Green Tea Still Mineral Water Perrier Sparkling Mineral Water Milk Limited-time offer Mapple Juice Chardonnay A luxurious Chardonnay juice made only from grapes grown from winemaking in Takayama, Nagano Prefecture. Lively aromas of lychee and green apple with a white floral bouquet. Refreshing, clear acidity and honey-like sweetness give a refined and noble impression. The combination of sweetness, sourness, bitterness, body, and aroma pairs well with many dishes, adding culinary depth and elegance. Japanese Tea Sencha, Matcha, Hojicha <Low in Caffeine> Tea Selection Darjeeling, Flavored Tea, Earl Grey Herbal Teas <Theine-free> ANA’s Original Blend, mitoco (Rose, Jasmine Flower, Peppermint) Chamomile ANA’s Specialty Coffee Selection Espresso Caffe Macchiato Hot Coffee Iced Coffee Cappuccino Iced Cappuccino Caffe Latte https://i1213.photobucket.com/albums.../IMG_9165.jpeg Decaffeinated coffee is also available |
BA 16 SIN-LHR July 2019 First Class
July 2019
British Airways First Class BA 16 Singapore to London Heathrow Dinner Warm bakery selection served with butter and the first DNA certified extra virgin olive oil Vubia from Castello Monte Vibiano, Umbria. Canapés Bresaola with pickled onion and quince, grilled king prawn, slow-roasted tomato with onion purée and sorrel Starters Smoked salmon mousse Lemon and caper salad Smoked breast of duck Baby corn, king oyster mushroom, pumpernickel crumbs Cheddar and mushroom quiche Arugula, roasted vine-on tomato salad Cream of Parsnip Soup Roasted parsnip chives Seasonal Mixed Leaf Salad Spicy lemon vinaigrette or creamy honey mustard dressing Mains Grilled tenderloin of Australian beef Cream of salsify, Port thyme sauce Roasted breast of chicken Morel cream sauce, buttered leek Za’atar spiced seabass Tomato and onion sauce, basmati rice, green bean poriyal Conchiglie pasta Pesto sauce, sun-dried tomatoes, baked Portobello mushroom Selection of sides Anna potatoes, buttered broccoli, sautéed red cabbage Cheese Camembert A classic cow’s milk cheese from the Normandy region, Camembert features a creamy texture and a full flavor. Gruyère A Swiss cow’s milk cheese with a creamy texture and a sweet but mildly salty flavor Port Wine Cheddar A spreadable Cheddar cheese mixture with sweet Port wine known for being sharp, strong and flavorful Roquefort A crumbly sheep’s milk cheese, Roquefort is characterized by a complex flavor and striking blue veining. Savory biscuits, peach chutney Desserts Cream cheese brownie Butterscotch cream Apricot, peach and blueberry clafoutis Chocolate Anglaise Vanilla Ice Cream Chocolate sauce, almonds, strawberry compote Chocolates by Lauden Snacks Enjoy a light bite at any time during your flight. Joe & Seph’s caramel and sea salt popcorn A selection of British Kettle Chips Seasonal cut fruit Breakfast Fresh Orange Juice An energizing smoothie – Guava Fresh seasonal fruit appetizer Bircher muesli – strawberry A selection of yogurts A selection of Dorset Cereals Warm breakfast breads and pastries Mains Traditional English Breakfast Scrambled eggs, grilled bacon, pork sausage, mushrooms, cherry tomato, potato cake Baked Egg Feta cheese, green courgette, tomato salsa, sautéed mushrooms, potato rösti Pancakes Poached pears, vanilla sauce Champagne & Sparkling Wine Laurent-Perrier Grand Siècle, Champagne, France Hattingley Valley Blanc de Noirs 2015, Hampshire, England Lanson Rosé NV, Champagne, France White Wines Saint-Aubin Premier Cru Les Cortons 2016, Burgundy, France Goldwater Sauvignon Blanc 2017, Marlborough, New Zealand Weingut Malat “Crazy Creatures” 2017, Kremstal, Austria Red Wines Chateau Chauvin Grand Cru Classé 2012, Bordeaux, France Paul Cluver Estate Pinot Noir 2017, Elgin, South Africa Giacomo Fenocchio Barbera d’Alba Superiore 2017, Piedmont, Italy Dessert Wines Chateau d’Arche 2015, Bordeaux, France Warre’s 2009 Colheita Tawny Port 16 SIN-LHR 191F002-ROT1 7/19 |
BA 273 LHR-SAN July 2019 First Class
July 2019
British Airways First Class BA 273 London Heathrow to San Diego Pre-takeoff beverage with warmed nuts https://i1213.photobucket.com/albums.../IMG_0651.jpeg Lunch Warm bakery selection served with butter and the first DNA certified extra virgin olive oil Vubia from Castello Monte Vibiano, Umbria. https://i1213.photobucket.com/albums.../IMG_0685.jpeg Canapés https://i1213.photobucket.com/albums.../IMG_0669.jpeg Dorset crab with Oscietra caviar and pumpernickel https://i1213.photobucket.com/albums.../IMG_0678.jpeg Duck confit with caramelized hazelnut and orange ginger compote https://i1213.photobucket.com/albums.../IMG_0671.jpeg Feta cheese with lovage pesto and smoked tomato https://i1213.photobucket.com/albums.../IMG_0670.jpeg Even though greater care has been taken due to the nature of the product there is a small risk of crab shell in the product. Starters Smoked chicken and leek terrine, pickled summer vegetables, mustard mayonnaise https://i1213.photobucket.com/albums.../IMG_0701.jpeg https://i1213.photobucket.com/albums.../IMG_0707.jpeg Croxton Manor goat’s curd, truffle honey marinated asparagus Baked Scottish salmon, celeriac remoulade, apple purée Spiced sweetcorn soup, sour cream, red chili, coriander https://i1213.photobucket.com/albums.../IMG_0695.jpeg https://i1213.photobucket.com/albums.../IMG_0693.jpeg Seasonal Mixed Leaf Salad Spicy lemon vinaigrette or creamy honey mustard dressing Mains Seared fillet of aged Herefordshire beef, café de Paris butter, red wine jus Pan fried fillet of halibut, broccoli purée, brown shrimp butter https://i1213.photobucket.com/albums.../IMG_0710.jpeg https://i1213.photobucket.com/albums.../IMG_0712.jpeg https://i1213.photobucket.com/albums.../IMG_0716.jpeg Roasted breast of corn-fed chicken, morel cream, roasted garlic Lemon and ricotta tortellini, artichoke velouté Selection of sides Dauphinoise potatoes, creamed spinach with pine nuts, glazed chantenay carrots Cheese Kidderton Ash This handmade goat’s cheese from Cheshire is rolled in ash and has a delicate well-rounded taste. Coastal Cheddar In addition to its sweet flavor, the naturally-occurring calcium crystals in this mature Cheddar gives it a crunchy texture. Orsom Lester Vintage Red A tangy, vintage red cheese with a sweet, nutty character Bleu d’Auvergne This cow’s milk cheese has a moist, creamy interior and sharp, clean taste. Savory biscuits, apricot chutney Desserts Pistachio & Chocolate Cherry Cannelloni https://i1213.photobucket.com/albums.../IMG_0733.jpeg https://i1213.photobucket.com/albums.../IMG_0723.jpeg https://i1213.photobucket.com/albums.../IMG_0728.jpeg Apple Tart Tatin Vanilla bean ice cream with caramel sauce and raspberries Chocolates by Lauden https://i1213.photobucket.com/albums.../IMG_0732.jpeg Snacks Enjoy a light bite at any time during your flight. Salad of barrel-aged feta, watermelon, avocado, zhug-spiced beans Trio of sliders: Katsu chicken burger, classic beef burger, spicy bean burger Joe & Seph’s caramel and sea salt popcorn A selection of British Kettle Chips Seasonal cut fruit Light Meal Starters Selection of appetizers Oak-smoked duck Melon, pomegranate, parsley puree https://i1213.photobucket.com/albums.../IMG_0737.jpeg https://i1213.photobucket.com/albums.../IMG_0738.jpeg https://i1213.photobucket.com/albums.../IMG_0740.jpeg Bocconcini mozzarella Basil-marinated heirloom tomatoes Seasonal mixed leaf salad Spicy lemon vinaigrette Mains Tiger Prawn Linguine Chili, spring onion, rocket https://i1213.photobucket.com/albums.../IMG_0741.jpeg https://i1213.photobucket.com/albums.../IMG_0745.jpeg https://i1213.photobucket.com/albums.../IMG_0743.jpeg Gnudi Cherry tomato, spinach, tomato fondue Dessert Chocolate hazelnut slice Earl Grey curd https://i1213.photobucket.com/albums.../IMG_0748.jpeg https://i1213.photobucket.com/albums.../IMG_0751.jpeg Champagne & Sparkling Wine Laurent-Perrier Grand Siècle, Champagne, France Hattingley Valley Blanc de Noirs 2015, Hampshire, England Lanson Rosé NV, Champagne, France White Wines Laroche Chablis Premier Cur Fourchaume 2017, Burgundy, France Montes Outer Limits Sauvignon Blanc 2018, Aconcagua Valley, Chile Weingut Malat “Crazy Creatures” 2017, Kremstal, Austria Red Wines Chateau Barde-Haut, Grand Saint-Émilion Cru Classé 2011, Bordeaux, France Austerity Pinot Noir 2017, California, USA Grey Single Block Carmenere 2016, Chile Dessert Wines Giesen “The Brothers” Late Harvest Sauvignon Blanc 2013, Marlborough, New Zealand Warre’s 2009 Colheita Tawny Port 269,273,275,279,281,283,285,287,289 120F016-ROT1 7/19 |
United Business Class EWR-LAX
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EI 131 DUB-BDL August 2019
August 2019
Aer Lingus Business Class EI 131 Dublin to Hartford Settle in with some bubbly Enjoy a glass of our signature Champagne or a fresh orange juice [Skipped for unknown reason] [No more canapés and only a sad salmon tartar amuse bouche] https://i1213.photobucket.com/albums.../IMG_1753.jpeg https://i1213.photobucket.com/albums.../IMG_1757.jpeg https://i1213.photobucket.com/albums.../IMG_1755.jpeg And to start https://i1213.photobucket.com/albums.../IMG_1759.jpeg https://i1213.photobucket.com/albums.../IMG_1761.jpeg Hot-smoked barbecue salmon and cold-smoked salmon served with a fresh lemon wedge https://i1213.photobucket.com/albums.../IMG_1766.jpeg https://i1213.photobucket.com/albums.../IMG_1766.jpeg Handmade St Tola goat’s cheese with beetroot and fresh rocket The main event Hearty salad of smoked chicken, baby potatoes, sun blushed tomatoes, beetroot, pickled cucumber and chives served with a balsamic vinaigrette Spicy Arrabiata prawns served with basil risotto and seasonal roasted vegetables This dish is available as a vegetarian option, served without prawns. https://i1213.photobucket.com/albums.../IMG_1781.jpeg https://i1213.photobucket.com/albums.../IMG_1784.jpeg Guinness braised beef brisket served with rosemary potatoes and mixed vegetables Your main dish will be served with a fresh feta and yellow tomato salad. https://i1213.photobucket.com/albums.../IMG_1778.jpeg To finish Our classic chocolate orange marble cake https://i1213.photobucket.com/albums.../IMG_1786.jpeg https://i1213.photobucket.com/albums.../IMG_1788.jpeg https://i1213.photobucket.com/albums.../IMG_1790.jpeg Cashel Blue and Dubliner cheese served with sweet plum and apple chutney Afternoon Tea https://i1213.photobucket.com/albums.../IMG_1793.jpeg A tasty melted cheese and turkey toastie https://i1213.photobucket.com/albums.../IMG_1794.jpeg [I was not offered the turkey option!] A delicious trio of sweet treats Chocolate brownie glazed with Irish whiskey https://i1213.photobucket.com/albums.../IMG_1804.jpeg White chocolate and raspberry-filled profiterole https://i1213.photobucket.com/albums.../IMG_1797.jpeg Raspberry and vanilla tea cake https://i1213.photobucket.com/albums.../IMG_1800.jpeg Tea or coffee Peckish There’s a lovely selection of snacks and treats waiting for you in the galley. Simply help yourself. Wines and Drinks Champagne Jean Pernet Tradition Brut NV Champagne Red Wines Baco Noir Classic 2017, Henry of Petham Estate, Ontario, Canada D’Arenberg The High Trellis Cabernet Sauvignon 2016, Australia White Wine Chardonnay 2017, Henry of Pelham Estate, Ontario, Canada San Angelo Pinot Grigio 2018, Castello Banfi, Tuscany, Italy 3M04D R1 BDL https://i1213.photobucket.com/albums.../IMG_1828.jpeg |
BA 286 SFO-LHR August 2019
August 2019
British Airways First Class BA 286 San Francisco to London Heathrow Dinner Warm bakery selection served with butter and first DNA certified extra virgin olive oil Vubia from Castello Montel Vibiano, Umbria https://i1213.photobucket.com/albums.../IMG_1437.jpeg https://i1213.photobucket.com/albums.../IMG_1438.jpeg Canapés Lobster and shrimp roll, prosciutto with Cheddar cheese, feta cheese stuffed with piquanté pepper https://i1213.photobucket.com/albums.../IMG_1417.jpeg https://i1213.photobucket.com/albums.../IMG_1419.jpeg https://i1213.photobucket.com/albums.../IMG_1420.jpeg https://i1213.photobucket.com/albums.../IMG_1423.jpeg https://i1213.photobucket.com/albums.../IMG_1426.jpeg Starters Beef terrine Pickled vegetable, whole-grain Dijonnaise Balik-style salmon Celery root rémoulade, citrus herb cream, caviar https://i1213.photobucket.com/albums.../IMG_1429.jpeg https://i1213.photobucket.com/albums.../IMG_1432.jpeg https://i1213.photobucket.com/albums.../IMG_1434.jpeg https://i1213.photobucket.com/albums.../IMG_1436.jpeg Fried goat’s cheese Pea velouté, roasted tomato Roasted tomato soup Roasted tomato crostini, micro basil https://i1213.photobucket.com/albums.../IMG_1440.jpeg https://i1213.photobucket.com/albums.../IMG_1442.jpeg Seasonal mixed leaf salad Spicy lemon vinaigrette or creamy honey mustard dressing Mains Seared fillet of beef Roasted Portobello mushroom, tomato confit, watercress, peppercorn demi-glace https://i1213.photobucket.com/albums.../IMG_1444.jpeg https://i1213.photobucket.com/albums.../IMG_1447.jpeg https://i1213.photobucket.com/albums.../IMG_1453.jpeg Seared monkfish Fennel pollen, ragout of roasted peppers, tomato and capers Pan-roasted French trim breast of chicken Creamy leeks, Parmesan crisp Roasted cauliflower steak Lentil cassoulet, haricots verts Selection of Sides Roasted Hasselback Yukon Gold Potatoes, white and green asparagus, roasted baby squash and courgette https://i1213.photobucket.com/albums.../IMG_1451.jpeg Dessert Cheese Mitica MitiBleu A rare sheep’s milk blue cheese from Spain. Aged up to 4 months to create a blue that is bold and flavourful. Cave-Aged Gruyère A refined yet intensely flavoured cave-aged cheese with a tender consistency that melts in your mouth. Murray’s Mini Brie This soft, ripened cheese is made from fresh cow’s milk. Mild and creamy with a buttery flavor. Murray’s Pecorino Calabrese Ivory in color, with a strong taste, soft and slightly tart, the crust is thin and smooth, the cheese is smooth and creamy, with very few holes. Savory biscuits, lemon pear marmalade Desserts Berry dome Herb tuile, blackcurrant coulis Toffee apple and pecan pudding Crème Anglaise https://i1213.photobucket.com/albums.../IMG_1454.jpeg https://i1213.photobucket.com/albums.../IMG_1457.jpeg Vanilla ice cream Blueberries, raspberries, blackberry, chocolate sauce, gaufrette Pirouline cookie, whipped cream Chocolates by Lauden Snacks Enjoy a light bite at any time during your flight Joe & Seph’s caramel and sea salt popcorn A selection of British Kettle Chips Seasonal cut fruit Breakfast Fresh orange juice An energizing smoothie – watermelon https://i1213.photobucket.com/albums.../IMG_1460.jpeg Fresh seasonal fruit appetizer https://i1213.photobucket.com/albums.../IMG_1465.jpeg Greek yogurt, blueberry compote https://i1213.photobucket.com/albums.../IMG_1466.jpeg A selection of yogurts A selection of Dorset Cereals Warm breakfast breads and pastries https://i1213.photobucket.com/albums.../IMG_1470.jpeg https://i1213.photobucket.com/albums.../IMG_1463.jpeg Mains Traditional English Breakfast Scrambled eggs, sausage, Irish bacon, rösti potato, mushrooms, tomato https://i1213.photobucket.com/albums.../IMG_1472.jpeg https://i1213.photobucket.com/albums.../IMG_1475.jpeg Spinach and feta cheese frittata Grilled ham, roasted fingerling potatoes Brioche French Toast Mascarpone, whipped cream, maple syrup Champagnes & Sparkling Wine Laurent-Perrier Grand Siècle, Champagne, France Hattingley Valley Blanc de Noirs 2015, Hampshire, England Lanson Rosé NV, Champagne, France Wines White Wines Laroche Chablis Premier Cru Fourchaume 2017, Burgundy, France Montes Outer Limits Sauvignon Blanc 2018, Aconcagua Valley, Chile Grüner Veltliner Federspiel Ried Liebenberg 2017, Wachau, Austria Red Wines Chateau Barde-Haut, Grand Saint-Emilion Cru Classe 2011, Bordeaux, France Austerity Pinot Noir 2017, Monterey, California, USA Grey Single Block Carmenere 2016, Chile Dessert Wines Giesen “The Brothers” Late Harvest Sauvignon Blanc 2013, Marlbrough, New Zealand Warre’s 2009 Colheita Tawny Port 190,192,206,208,210,218,226,274,278,286,288 8/19 121F016-ROT4 |
Qantas
Business Class menu New Zealand to Australia August 2019 Menu Cold pressed berry juice To Start Greek style yoghurt with apple and cinnamon compote Banana bread Basil pesto scroll Main Seasonal fruit plate Brookfarm macadamia toasted muesli with cranberries Cheddar omelette with pork chipolatas and English spinach Buttermilk pancakes with spiced oranges, mascarpone and toasted almonds To Finish Cranberry and oatmeal cookie served with your choice of hot beverage Beverages Champagne Today we will be serving either Duval-Leroy Brut or Jacquart Brut Mosalque Australian and New Zealand Wine Premium Australian and New Zealand 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 Tennessee Whiskey, USA Chivas Regal 12yo Scotch Whisky, Scotland The Glenlivet Single Malt Scotch Whisky, Scotland Jameson Irish Whiskey, Ireland Cognac & Liqueurs Marteli VSOP Old Fine Cognac, France Cointreau, France Irish Cream Liqueur, Ireland Beers Hahn Premium Light Hahn Super Dry James Boag's Premium Heineken Dessert & Fortified Wine Australian dessert and fortified wine selected by the Qantas Rockpol Sommeliers. 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_MAR19 |
Qantas
First Class menu Melbourne First Class Lounge August 2019 Winter Breakfast Menu Breakfast Seasonal fruit salad Yoghurt with poached pear and Qantas honey House toasted muesli Neil's healthy Bircher muesli with apple, cranberry and nuts Organic oat porridge with Qantas honey Buttermilk pancakes with pear, chestnut puree and Qantas honey Sweet corn fritters with bacon, avocado, creme fraiche and tomato jam Wholegrain toasted sandwich with bacon, lettuce, tomato and aioli Your selection of toasted Brasserie breads with condiments Sourdough, quinoa and soya, granary, ciabatta or fruit bread Raspberry, apricot and strawberry jam Orange marmalade, honey or Vegemite Warm kale and sorrel salad with avocado, quinoa, poached egg, sesame and linseed Eggs Benedict with smoked salmon or leg ham Eggs Florentine Whole egg omelette with chorizo, feta and spinach Egg white omelette with roasted red capsicum, ricotta and oregano Bacon and egg brioche roll with tomato relish Two eggs poached, scrambled or fried with your selection of : Bacon Hash brown Roasted field mushroom Wilted spinach Pork chipolatas Roasted tomato Smoked salmon Salsa verde Available from 1100am Seasonal soup of the day Salt and pepper squid with green chilli dipping sauce and aioli Club sandwich with chicken, roasted tomatoes, bacon and aioli Mixed leaves with Neil's vinaigrette Bowl of chips Beverages Coffee Cinque Stelle by Vittoria Tea by T2 English breakfast Earl grey Peppermint Chamomile Lemongrass and ginger Sencha China jasmine Chai Cold Drinks Selection of juices - orange, apple, pineapple and grapefruit House Lemonade - from Spice Temple Winter Elixir - apple, lemon, ginger and Qantas honey Tonic Temple - tonic, grenadine and lime Utonic Kombucha zero pomegranate Utonic Kombucha zero ginger and turmeric Fruit energiser - mixed fruit smoothie Cocktails Bloody Mary - vodka with spicy tomato juice and lemon Mimosa - sparkling wine with orange juice Beer and Cider James Squire '150 Lashes' pale ale James Squire 'The Swindler' summer ale James Boag's premium lager James Boag's premium light Coopers pale ale Hahn super dry Kirin Megumi Heineken Pipsqueak apple cider Champagne Pommery Brut Royal NV, Reims, France Perrier-Jouet Grand Brut NV, Champagne, France G.H. Mumm Rose NV, Reims, France White Wine Seppeltsfield Riesling 2018, Eden Valley, South Australia Brokenwood Pinot Gris 2019, Beechworth, Victoria Jackson Estate Sauvignon Blanc 2017, Marlborough, New Zealand Dandelion Vineyards Roussanne 2018, Barossa Valley, South Australia Devil's Lair Chardonnay 2017, Margaret River, Western Australia Red Wine Mandala Estate Pinot Noir 2018, Yarra Valley, Victoria Saltram Winemakers Selection Sangiovese 2016, Barossa Valley, South Australia Heirloom Vineyards Grenache 2018, McLaren Vale, South Australia Pepperjack Premium Cabernet Shiraz 2017, Barossa Valley, South Australia Levantine Hill Syrah 2016, Yarra Valley, Victoria |
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