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Qantas
Business Class menu Australia to New Zealand November 2008 Menu From The Bar Marinated Olives Roasted Nuts Main Courses Thai Duck Curry accompanied with Jasmine Rice and Asian Greens Served with Goat Cheese, Tomato and Baby Spinach Appetiser Lightly Smoked Lamb Loin Cutlets accompanied with Caramelised Onions, Potato Gratin and Root Vegetables Served with Goat Cheese, Tomato and Baby Spinach Appetiser Salad of East Coast King Prawns, Coleslaw and Mesclun Salad Served with Fresh Fruit Warm Bakery Selection of Seasonal Cheese and Fruit Ice Cream and Biscotti Chocolates Beverages Champagne Qantas is proud to feature Premium Non-Vintage Champagne from the most respected houses in France. Australian and New Zealand Wine For your enjoyment we have a selection of light and full bodied, premium white and red wines onboard today. Your Flight Attendant will advise you on the selection. Aperitifs Campari Spirits Bacardi White Rum Chivas Regal 12yo Scotch Whisky Inner Circle (Green Dot) Dark Rum 57.2% Tanqueray London Dry Gin The Glenlivet 12yo Malt Scotch Whisky Wild Turkey 86.8º Bourbon Wyborowa Classic Vodka Beers Hahn Premium Light Heineken James Squire Golden Ale Victoria Bitter Non Alcoholic Apple Juice Orange Juice Spicy Tomato Juice Tomato Juice Mineral Water Soda Water Tonic Water Bundaberg Ginger Beer Cola Diet Cola Ginger Ale Lemonade Solo – Lemon Squash Hot Beverages Grinders Coffee Bodum Decaffeinated Dilmah Tea Chamomile English Breakfast Jasmine Green Peppermint Hot Chocolate Liqueurs Bailey’s Irish Cream Cointreau Fortified Penfolds Bluestone 10yo Tawny Baileys of Glenrowan Founder Liqueur Muscat Cognac Martell VSOP J_TAS_MM_3_5_AUS-NZ_SUM08 |
Air Canada Tokyo to Toronto, Executive First (Business Class) Japanese dinner
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NH Club ANA Asia (Business Class) meal
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CI F Class Wine List and Menu - CI 100 TPE-NRT Oct-Dec 2008
China Airlines October to December 2008 Menu
CI 100 Taipei to Tokyo Narita Photo link: http://share.shutterfly.com/action/w...8QbNHDNy5bqME4 First Class Wine List Cozy Lounge Apertif Gin Tonic Bloody Mary Screwdriver Spirit Johnnie Walker Blue Label Blended Scotch Whiskey Glenfiddich 18 Years Old Single Malt Whiskey Jim Bream Bourbon Whiskey Finlandia Vodka Bacardi Light Rum Bombay Dry Gin Digestif Camus XO Cognac Taylor’s 10-Year-Old Tawny Port, Portugal Cherry Brandy Coffee Liqueur Chinese Rice Wine Shaoxing Rice Wine Sake Gekkeikan “HORIN” Jummai Daiginjo Beer Taiwan Beer Heineken Beer Asahi Beer Champange Champagne Duval, Leroy, 1999, France German Ice Wine Weingut, Heinz, Eiswein, 2004, Germany White Wines Chassagne-Montrachet 1er Cru, 2004, France Kendermanns, Riesling Auslese, 2005, Germany White Mare, Chardonnay 2006, USA Red Wines Chateau La Marzelle, 2001, France Montepulciano, 2003, Italy Telegraph Peak, Cabernet Sauvignon 2005, USA Taipei to Tokyo Chinese Cuisine A Special design by Grand Formosa Regent Taipei Starter Assorted Chinese appetizers Soup Spicy and sour soup Main Course Braised spare rib, Sweet and sour shrimps Seasonal vegetables, Steamed rice Dessert Sweet Walnut Puree Soup A special design by Sweet Dynasty Western Cuisine Appetizer Smoked salmon, Scallop and goose liver pate Salad Garden Salad with cranberry vinaigrette or basil lime dressing Main Course Beef tenderloin with caramelized onion and cheese Dessert Chestnut cheese tart Fresh Fruits of the Season Kaiseki Style Japanese Cuisine First Course Japanese gourmet platter, Marinated shrimp and okra, Matsutake Clear Soup Second Course Sashimi Selection, Fried mini eggplant, Jelly fish with lemon vinegar Third Course (October) Grilled yellowtail teriyaki (November) Chicken Miyama yaki (December) Grilled beef roll with vegetable Steamed rice, Pickled vegetables, Miso soup Japanese sweet, Fresh Fruits of the Season |
Asiana First Class Wine List December 2008
Asiana First Class Wine List
Asiana Bar Apertifs Sweet Vermouth Dry Vermouth Campari Medium Dry Sherry Sandeman Spirits Scotch Whiskey Johnnie Walker Blue Label Bourbon Whiskey Jack Daniel Canadian Whiskey Canadian Club Vodka Smirnoff Gin Beefeaters Rum Bacardi Korean Traditional Liqueurs “HWARANG” Made from Rice and Herbs “MAE CHUY SOON” Made from Plum Champagnes Taittinger Comtes de Champagne 1998 Champagne Charles Heidsieck Brut Reserve White Wines Corton Charlemagne Grand Cru 2004 Artesa Chardonnay Carneros Estate 2004 Gewurztraminer Herrenweg de Turckheim 2004 Red Wines Chateau Smith Haut Lafitte, Grand Cru Classe, Graves 2004 Charmes Chambertin Grand Cru 2004 Ridgeline Cabernet Sauvignon Alexander Valley 2003 Dessert Wines Blandy’s 10 Years Old Maimsey Madeira Port Sanderman 20 Years Old Tawny Porto Jackson-Triggs Vidal VQA Ice Wine 2006 Cognac & Liqueurs Hennessy XO Drambuie Conitreau Baileys Irish Cream |
OZ 202 ICN-LAX December 2008 First Class
First Class
Seoul to Los Angeles Dinner Western Starter Hot Canape of Classic Prawn Patties and Fresh Asparagus Appetizer of Lobster and Truffle Terrine Pumpkin Soup with Fried Pumpkin Fennel Salad Main Course 1 Grilled Scallop Risotto (445kcal) Main Course 2 Beef Tenderloin Steak (341kcal) Served with Madeira Sauce and Foie Gras Or Salmon Involtini Topped with Dried Tomato (354kcal) Served with Zucchini Sauce and Green Pea Puree Selection of Cheese and Fresh Fruit Dessert Chocolate Brownies Coffee & Tea Assorted Petits Fours Chinese Starter Hot Canape of Fried Oyster Appetizer of Assorted Cold Platter Chinese Style Soup “Buldojang” Main Course 1 Mixed Seafood in Grilled Pumpkin (420 kcal) Main Course 2 Stir Fried Beef (470 kcal) Served with Hong Kong Style Sauce Accompanied by Fried rice with vegetables Dessert Fresh Fruit Coffee & Tea Assorted Petits Fours Korean Royal Table D’hote – reserved Starter Date preserved in Honey, Fresh Chestnut Fancy Cut, Beef Jerky Fruit and Crabmeat Salad with melon sauce Gingko Nut Porridge Main Course Korean Royal Cuisine “Bi-Bim-Bab and Grilled Amadai” (1341 kcal) Steamed rice, Various kinds of vegetables and minced beef accompanied by hot pepper sauce, sesame oil Grilled Amadai, Assorted Side Dishes and Soup Or Korean Royal Cuisine “Bi-Bim-Bab and Stewed Seafood” (1600kcal) Steamed rice, Various kinds of vegetables and minced beef accompanied by hot pepper sauce, sesame oil Stewed abalone, scallop, sea cucumber roll, assorted side dishes and soup Or Korean Royal Cuisine “Ssam-Bab with Beef Short rib Bul-Gal-bi” (911kcal) Steamed rice wrapped with various kinds of vegetables, topped with grilled beef “bulgogi” and bean paste Bean Paste: Contains various nuts (peanuts, walnuts, pinenuts etc.) Dessert Fresh Fruit Coffee & Tea Refreshments Ding Tai Fung’s Dim Sums Hot Ramen Hot Sandwiches Assorted Fresh fruits Breakfast Starter Fresh Orange Juice Fresh Fruit Appetizer Cereal & Fruit Yogurt Main Course Crabmeat Porridge (217kcal) Accompanied by various kinds of side dishes Or Egg Frittata (431 kcal) Served with Tomato Sauce Accompanied by Sausage, Bacon and Potato Or Seafood Pancake (321 kcal) Served with Cream Sauce Accompanied by Tomato and Mushroom Selection of bread Croissant, Almond Danish, Raspberry Muffin Butter, Honey, Strawberry Jam, Marmalade Continental Breakfast Fresh Fruit Appetizer Cereal & Fruit Yogurt Bread Selection Coffee & Tea |
OZ 201 LAX to ICN December 2008 First Class
Asiana First Class
Los Angeles to Seoul Lunch Starter Hot Canape of Coconut Shrimp Plum Sauce Appetizer of Lobster, Prosciutto Ham and Smoked Salmon Or Caviar Served with Melba Toast and Condiments Potato Soup Served with bread sticks Mixed Garden Salad Thousand Island Dressing Herb Vinegar Dressing Main Course Beef Tenderloin Steak (396kcal) Served with Red Wine Sauce Accompanied by Squash, Red Pepper and Potato Or “Mixing and Harmonizing” Korean Royal Cuisine “Bi-Bim-Bap” Steamed rice, various kinds of vegetables and minced beef Accompanied by hot pepper paste, sesame oil, assorted side dishes and soup Or Grilled Lobster (243kcal) Served with Saffron Sauce Accompanied by Mixed vegetables and pasta Selection of Cheese & Fresh Fruit Dessert Pear Cake Coffee & Tea Assorted Petits Fours Refreshments Udong Hot Ramen Sandwich Assorted Fresh Fruits Snack Starter Appetizer of Sliced beef and grilled scallop Main Course Korean Royal Cuisine “Sulrung-Tang” (321 kcal) Korean Traditional Beef soup with Steamed rice Served with various kinds of side dishes Or Beef Brochette (395kcal) Served with Teriyaki Sauce Accompanied by Fried rice and asparagus Or Herb Crusted Orange Roughy (213 kcal) Served with Mustard Cream Sauce Accompanied by Sauteed Shrimp and Mixed vegetables Dessert Fruit Tart Coffee & Tea OZ202/201 SEL/LAX/SEL F/C 2008C4-20081201 |
OZ 721 ICN-HKG December 2008 First Class
First Class
Seoul to Hong Kong Brunch Starter Egg Custard with Abalone and Prawn Black Forest Ham with Artichoke Main Course Beef Frank Steak 328kcal Served with Roasted garlic and whole grain mustard sauce Or Lobster Thermidor (344kcal) Served with Tomato Sauce Accompanied by Pimento and Pasta Or Korean “Crabmeat” Porridge (217 kcal) A Famous Korean Healthy Porridge Accompanied by Assorted Side Dishes Selection of Cheese Fresh Fruit Dessert Apple Tart Coffee & Tea |
OZ 722 HKG-ICN December 2008 First Class
Asiana First Class
Hong Kong to Seoul Lunch Starter Hot Canape of Scallop and Dried Tomato Skewer Served with Sweet Bell Pepper Sauce Parma Ham with Mixed Salad Balsamic dressing Main Course Beef Tenderloin Steak (394 kcal) Served with Rosemary Sauce Accompanied by Asparagus, Carrot and Potato Or Grilled Halibut (199 kcal) Served with Bouillabaisse Sauce Accompanied by Broccoli, Pimento and Ravioli with Eggplant Or “Mixing and Harmonizing” Korean Royal Cuisine “Bi-Bim-Bap” Steamed rice, various kinds of vegetables and minced beef Accompanied by hot pepper paste, sesame oil, assorted side dishes and soup Selection of Cheese Fresh Fruit Dessert Cappuccino Mousse Coffee & Tea Assorted Petits Fours OZ 721/722 SEL/HKG/SEL F/C 2008C4-20081201 |
Qantas
Business Class menu New Zealand to Australia December 2008 Menu From The Bar Marinated Olives Roasted Nuts Main Courses Soy Braised Chicken with Black Mushrooms, Asian Vegetables and Steamed Rice Served with Prosciutto, Parmesan and Mesclun Appetiser Seared Lamb Loin accompanied with Mint Jus and Roasted Vegetables Served with Prosciutto, Parmesan and Mesclun Appetiser Salad of Char Grilled Salmon with Cucumber, Tomato and Baby Spinach Served with Fresh Fruit Warm Bakery Selection of Seasonal Cheese and Dried Fruit Ice Cream and Biscotti Chocolates Beverages Champagne Qantas is proud to feature Premium Non-Vintage Champagne from the most respected houses in France. Australian and New Zealand Wine For your enjoyment we have a selection of light and full bodied, premium white and red wines onboard today. Your Flight Attendant will advise you on the selection. Aperitifs Campari Spirits Bacardi White Rum Chivas Regal 12yo Scotch Whisky Inner Circle (Green Dot) Dark Rum 57.2% Tanqueray London Dry Gin The Glenlivet 12yo Single Malt Scotch Whisky Wild Turkey 86.8º Bourbon Wyborowa Polish Vodka Beers Hahn Premium Light Heineken James Squire Golden Ale Victoria Bitter Non Alcoholic Apple Juice Orange Juice Spicy Tomato Juice Tomato Juice Mineral Water Soda Water Tonic Water Bundaberg Ginger Beer Cola Diet Cola Ginger Ale Lemonade Solo – Lemon Squash Hot Beverages Grinders Coffee Bodum Decaffeinated Dilmah Tea Chamomile English Breakfast Jasmine Green Peppermint Hot Chocolate Liqueurs Bailey’s Irish Cream Cointreau Fortified Penfolds Bluestone 10yo Tawny Baileys of Glenrowan Founder Liqueur Muscat Cognac Martell VSOP J_TAS_MM_1_NZ-AUS_SUM08 |
Qantas
Business Class menu Sydney to Johannesburg December 2008 Lunch Our extensive Rockpool designed menu allows you to enjoy a completely personalised dining experience. You can choose the full menu after take-off or our Express meal is available at any time. Entrée Zucchini and Basil Soup with Parmesan Main Courses Green Curry of Kingfish with Jasmine Rice and Snow Peas Roast Herb and Ricotta Chicken with Yam Puree and Wilted Spinach Beef Fillet with Red Wine Jus, Potato Gratin and Green Beans Green Leaf Salad with Herb Vinaigrette Dessert Seasonal cheese hand-selected by Calendar Cheese Company served with accompaniments Nice Cream Pistachio and Strawberry Ice Cream with Spiced Strawberries Sliced Fresh Fruit Chocolates Valrhona Chocolates Paton's Macadamia Chocolates Express Lunch To assist in providing you with a flexible dining experience, choose the following menu as an express meal after take-off or nominate your preferred time to dine later in the flight. Zucchini and Basil Soup with Parmesan Salad of King Prawns with White Beans and Serrano Ham Green Leaf Salad with Herb Vinaigrette Refreshment Enjoy a range of snacks and drinks at any time throughout your flight. Your Flight Attendant will be pleased to prepare your selection or simply snack from our inflight bar. Toasted Flat Bread with Smoked Salmon, Cream Cheese, Eggplant Relish and Rocket Toasted Baguette with Poached Chicken, Pesto, Fontina and Herb Roasted Tomatoes or Create your own toasted sandwich from the following selection Italian Flat Bread or Sourdough Baguette with : Smoked Salmon Yalla Eggplant Relish Poached Chicken Herb Roasted Tomatoes Cream Cheese Baby Rocket Leaves Fontina Pesto Fresh Whole Fruit Mother Meg's Chocolate Chip Biscuits Cheese and Biscuits Chocolate Bars Light Dinner Main Courses Seared Blue Eye with Sage Butter and Char Grilled Vegetables Chicken and Sweet Corn Pot Pie with Capsicum Relish Za'atar Crusted Lamb with Tabbouleh and Skordalia Green Leaf Salad with Black Olives and Cucumber Dessert Seasonal cheese hand-selected by Calendar Cheese Company served with accompaniments Pineapple Cake with Vanilla Bean Yoghurt Sliced Fresh Fruit Chocolates Valrhona Chocolates Paton's Macadamia Chocolates Beverages Champagne Qantas is proud to feature Premium Non-Vintage Champagne from the most respected houses in France. Australian Wine We invite you to view our range of world-class wines and accompanying tasting notes in the Qantas Inflight Guide to Wine, found in seat pockets. For your enjoyment we have a selection of light and full bodied, premium white and red wines onboard today. Your Flight Attendant will advise you on the selection. Aperitifs Campari Spirits Bacardi White Rum Chivas Regal 12yo Scotch Whisky Inner Circle (Green Dot) Dark Rum 57.2% Tanqueray London Dry Gin The Glenlivet 12yo Single Malt Whisky Wild Turkey 86.8º Bourbon Wyborowa Classic Vodka Beers Hahn Premium Light Heineken James Squire Golden Ale Victoria Bitter Non Alcoholic Apple Juice Orange Juice Spicy Tomato Juice Tomato Juice Mineral Water Soda Water Tonic Water Bundaberg Ginger Beer Cola Diet Cola Ginger Ale Lemonade Solo – Lemon Squash Hot Beverages Grinders Coffee Bodum Decaffeinated Dilmah Tea Chamomile English Breakfast Jasmine Green Peppermint Hot Chocolate Liqueurs Bailey’s Irish Cream Cointreau Fortified Penfolds Bluestone 10yo Tawny Baileys of Glenrowan Founder Liqueur Muscat Cognac Martell VSOP J63_SYD_JNB_OCT08 |
British Airways
Business Class menu Johannesburg to London December 2008 Dinner Starters Grilled marinated prawns served on Thai salsa or Smoked aubergine roulade Salad Fresh seasonal salad served with vinaigrette Main Grilled fillet of steak with garlic butter and parsley potatoes Chicken dhansak with cumin rice and mixed roast vegetables Spiced chicken in lentil curry sauce, rice flavoured with cumin and roast vegetable medley Seafood bouillabaisse with saffron potatoes Chilled main course salad of sour cream and gremolata with grilled meats Dessert Lemon cheese cake A selection of cheese A selection of fruit We apologise if your first choice is not available. Drinks Complimentary bar serving alcoholic beverages and soft drinks is available throughout the flight. See inserted wine list for today's selection. Ground coffee, decaffeinated coffee or tea Selection of herbal teas includes green tea with jasmine, peppermint, blackcurrant, and camomile with honey Club Kitchen Between meals, please help yourself to a drink or a tasty snack. Please visit the Club Kitchen and choose from the selection on display. Snack salads, sandwiches, filled rolls and wraps Fresh fruit salads and fruit smoothies or juices Choice of luxury cakes Crisps and chocolate, including organic chocolate If seated in the upper deck, you can visit the Club Kitchen downstairs. Breakfast Starters Chilled fruit juice An energising fruit smoothie Fresh seasonal fruit or Corn flakes Fruit yoghurt Bakery Selection of warm breads and breakfast pastries Main English breakfast of scrambled eggs, grilled bacon, mushrooms, pork sausage, tomatoes and hash-brown potatoes Herb scrambled egg in a pancake with sweetcorn fritters and grilled tomato Roast mushrooms served in a Welsh rarebit sauce Drinks Ground coffee, decaffeinated coffee or tea Selection of herbal teas includes green tea with jasmine, peppermint, blackcurrant, and camomile with honey Wines Champagne Champagne Cocktails Kir Royale – Crème de Cassis gives this cocktail its distinctive taste Buck’s Fizz – Crisp, dry Champagne and naturally sweet orange juice Charles Heidsieck Brut Reserve Champagne Charles Heidsieck was founded in 1851 by Charles Camille Heidsieck - the original "Champagne Charlie". Nowadays it is recognised as one of Champagne's star performers and regularly wins awards for the quality of its wines. This wine has a mid-gold colour with a fine mousse. There are classic toasty, ripe fruit aromas with a complex, mouth-filling flavour lifted by firm acidity. The finish is long and rich but also beautifully refreshing. It is made from the classic blend of Pinot Noir, Pinot Meunier and Chardonnay grapes. Both the Pinots are red grapes - Champagne is one of the very few white wines to be made using red grapes. Champagne is the greatest aperitif but also goes with a whole range of foods. Fish and shellfish are great companions, but it will also enhance risottos, pasta dishes and the lighter meats. Equally good with fruit desserts and cheese. White Fairview Sauvignon Blanc 2008, Western Cape This crisp dry wine has intense gooseberry and fig aromas, nice mineral and lime flavours and a long finish. The Sauvignon Blanc grapes were harvested from a number of vineyard sites in the Darling, Swartland and Stellenbosch areas from mainly unirrigated vines. Some of the grapes were picked at night to keep them fresh and cool. Pouilly-Fume Les Pierres Blanches 2007, Domaine Masson-Blondelet The wines of the Domaine Masson-Blondelet come only from grapes from their fifty acreas of vineyards in the heart of the Pouilly-Fume appelation - the family have been growers and winemakers here for seven generations. Made entirely from the Sauvignon Blanc variety this wine is deliciously crisp and dry yet full-bodied and fruity. It has pronounced flint and mineral notes and great depth of flavour. Red Stellenzicht Golden Triangle Shiraz 2005 The Golden Triangle is a tract of land situated between the Helderberg and Stellenbosch Mountains. It is the jewel in the crown of the Stellenbosch wine-growing region - and at its core lies the Stellenzicht winery. This wine has a beautiful bouquet of ripe black fruits with dark chocolate and a hint of tobacco. The palate is full-bodied with mullberry and blackberry flavours and a long finish or Simonsig Cabernet Sauvignon 2004, Stellenbosch This lovely estate is perfectly situated on the Simonsberg Mountain with spectacular views towards both the Indian and Atlantic oceans. The exceptional attention to detail of the Malan family has made it one of the most highly reputed producers in South Africa. This wine is medium to full-bodied with the ripe blackcurrant notes so typical of good Cabernet. Crozes-Hermitage La Petite Ruche 2007, M. Chapoutier The northern Rhone Valley, home to Crozes-Hermitage, makes some of the heartiest and most generous red wines in the world. This wine has a deep colour and aromas of black pepper, spice and raspberries. The palate is full and rich with sweet black fruit flavours, crisp acidity and a lingering finish. 281C003-Q08 |
Royal Jordanian Airlines
Business Class menu London to Amman December 2008 Dinner Appetizers or Soup Beef Bresaola Smoked Trout Baba Ganoush Soup Soup of the Day Salad Seasonal Mixed Salad Main Course Beef Fillet with Morels Sauce Chicken Biryani Seafood Medley Pasta Ravioli with Wild Mushrooms Buttered Garden Vegetables New Parsley Potatoes Basmati Rice Cheese and Fruits A Selection of International Cheeses Fresh Fruit Basket Desserts Selection of Desserts and Ice Cream Soft Drinks and Juices Orange, Apple, Mango, Tomato, Guava Pepsi Cola, Diet Pepsi, Seven-Up, Diet Seven-Up Tonic, Soda, Bitter Lemon, Ginger Ale, Perrier, Mineral Water Beer Amstel Henninger Aperitifs Martini Sweet and Dry Campari Johny Walker Black Label [sic] Gordon's Gin Absolut Vodka Liqueurs Cointreau Drambuie Bailey's Irish Cream Cognac XO or VSOP Fine Port Wine Wine List Served from 1st to the 15th of each month White Wine Machareus A medley of chardonnay and sauvignon grapes from the vineyards of Madaba, Jordan. Crystal pale yellow in colour with an aroma of smokey ctirus fruits. This fresh, light and dry wine is a perfect partner for seafood, salads or poultry. Laroche Chablis 2007 Brilliant yellow, crisp, fresh to the palate. This classic French chardonnay is refreshingly smooth and harmonious with a hint of pear and apple. Enjoy as an aperitif as well as with fish, poultry or salad dishes. Champagne Moet & Chandon Sparkling pale yellow green shades, delicately fruity and floral nose with a nuance of brioche. Deliciously dry and crisp to the palate, makes it perfect to drink at any time or to accompany salads, seafood and white meats. Red Wine Vin D'Ammon A blend of merlot and cinsault grapes grown in historical Madaba, Jordan. Dark ruby red, this wine has a fruity bouquet of blackcurrants and cherries with a hint of nuts. Smooth and refreshingly dry, it makes for a perfect accompaniment for red meats and cheeses. Hazendal Shiraz Stellenbosch 2003 Rich ruby red, aromas of red berry, musk and oak. Delicious rich fruit flavours and allspice balanced by fine tannins. Pairs well with red meats dishes, cheeses and pasta. Served from 16th to the end of each month White Wine Machareus A medley of chardonnay and sauvignon grapes from the vineyards of Madaba, Jordan. Crystal pale yellow in colour with an aroma of smokey ctirus fruits. This fresh, light and dry wine is a perfect partner for seafood, salads or poultry. Mapu Sauvignon Chardonnay 2005 Light yellow in colour with a nose that reveals floral and citrus aromas, mingled with apricot. Smooth to the palate with tropical fruit and a crisp finish. Enjoy as an aperitif as well as with fish, white meats and salads. Champagne Moet & Chandon Sparkling pale yellow green shades, delicately fruity and floral nose with a nuance of brioche. Deliciously dry and crisp to the palate, makes it perfect to drink at any time or to accompany salads, seafood and white meats. Red Wine Vin D'Ammon A blend of merlot and cinsault grapes grown in historical Madaba, Jordan. Dark ruby red, this wine has a fruity bouquet of blackcurrants and cherries with a hint of nuts. Smooth and refreshingly dry, it makes for a perfect accompaniment for red meats and cheeses. Calvet Reserve Merlot 2005 Lovely ruby colour, strawberry, blackcurrant with aroma's of sandalwood and cedar, full bodied long finish with notes of gingerbread and black pepper. A perfect partner to red meat, game and cheese. LHR HMM Cycle 4 (16-31 FEB/APR/JUN/AUG/OCT/DEC) |
Royal Jordanian Airlines
Business Class menu Amman to Aden December 2008 Supper Appetizers or Soup Bresaola Beef Slices Calamari Salad Butterfly Shrumps Cream Cheese with Basil Seasonal Mixed Salad Main Course Grilled Beef Steak with Tarragon Sauce Served with Asparagus Spears, Mashed Potatoes and Sun Dried Tomato Chicken Stroganoff Served with Plain and Wild Rice and Crushed Peas Grilled Hamour Fish with Harra Sauce Served with Layonnaise Potatoes, Broccoli Floret, Carrots Slices and Pine Nuts Mushroom Risotto with Parmesan Cheese Cheeses Cheese Desserts Opera Cake Soft Drinks and Juices Orange, Apple, Mango, Tomato, Guava Pepsi Cola, Diet Pepsi, Seven-Up, Diet Seven-Up Tonic, Soda, Bitter Lemon, Ginger Ale, Perrier, Mineral Water Beer Amstel Henninger Aperitifs Martini Sweet and Dry Campari Johny Walker Black Label [sic] Gordon's Gin Absolut Vodka Liqueurs Cointreau Drambuie Bailey's Irish Cream Cognac XO or VSOP Fine Port Wine Wine List Served from 1st to the 15th of each month White Wine Machareus A medley of chardonnay and sauvignon grapes from the vineyards of Madaba, Jordan. Crystal pale yellow in colour with an aroma of smokey ctirus fruits. This fresh, light and dry wine is a perfect partner for seafood, salads or poultry. Laroche Chablis 2007 Brilliant yellow, crisp, fresh to the palate. This classic French chardonnay is refreshingly smooth and harmonious with a hint of pear and apple. Enjoy as an aperitif as well as with fish, poultry or salad dishes. Champagne Moet & Chandon Sparkling pale yellow green shades, delicately fruity and floral nose with a nuance of brioche. Deliciously dry and crisp to the palate, makes it perfect to drink at any time or to accompany salads, seafood and white meats. Red Wine Vin D'Ammon A blend of merlot and cinsault grapes grown in historical Madaba, Jordan. Dark ruby red, this wine has a fruity bouquet of blackcurrants and cherries with a hint of nuts. Smooth and refreshingly dry, it makes for a perfect accompaniment for red meats and cheeses. Hazendal Shiraz Stellenbosch 2003 Rich ruby red, aromas of red berry, musk and oak. Delicious rich fruit flavours and allspice balanced by fine tannins. Pairs well with red meats dishes, cheeses and pasta. Served from 16th to the end of each month White Wine Machareus A medley of chardonnay and sauvignon grapes from the vineyards of Madaba, Jordan. Crystal pale yellow in colour with an aroma of smokey ctirus fruits. This fresh, light and dry wine is a perfect partner for seafood, salads or poultry. Mapu Sauvignon Chardonnay 2005 Light yellow in colour with a nose that reveals floral and citrus aromas, mingled with apricot. Smooth to the palate with tropical fruit and a crisp finish. Enjoy as an aperitif as well as with fish, white meats and salads. Champagne Moet & Chandon Sparkling pale yellow green shades, delicately fruity and floral nose with a nuance of brioche. Deliciously dry and crisp to the palate, makes it perfect to drink at any time or to accompany salads, seafood and white meats. Red Wine Vin D'Ammon A blend of merlot and cinsault grapes grown in historical Madaba, Jordan. Dark ruby red, this wine has a fruity bouquet of blackcurrants and cherries with a hint of nuts. Smooth and refreshingly dry, it makes for a perfect accompaniment for red meats and cheeses. Calvet Reserve Merlot 2005 Lovely ruby colour, strawberry, blackcurrant with aroma's of sandalwood and cedar, full bodied long finish with notes of gingerbread and black pepper. A perfect partner to red meat, game and cheese. AMM HMP 4 (16-31 FEB/APR/JUN/AUG/OCT/DEC) |
Royal Jordanian Airlines
Business Class menu Aden to Amman December 2008 Breakfast Hot Breakfast Energizer Drink Orange Juice Fresh Fruit Salad Hommus on Cucumber Slices Cheddar and Kashkaval Cheese Scrambled Eggs with Grated Cheese Salmon Quiche Grilled Beef Sausages Chap Potatoes Grilled Red and Green Peppers Butter - Preserves - Natural Honey Danish Pastries Croissant and An Assorted Bread Basket Soft Drinks and Juices Orange, Apple, Mango, Tomato, Guava Pepsi Cola, Diet Pepsi, Seven-Up, Diet Seven-Up Tonic, Soda, Bitter Lemon, Ginger Ale, Perrier, Mineral Water Beer Amstel Henninger Aperitifs Martini Sweet and Dry Campari Johny Walker Black Label [sic] Gordon's Gin Absolut Vodka Liqueurs Cointreau Drambuie Bailey's Irish Cream Cognac XO or VSOP Fine Port Wine Wine List Served from 1st to the 15th of each month White Wine Machareus A medley of chardonnay and sauvignon grapes from the vineyards of Madaba, Jordan. Crystal pale yellow in colour with an aroma of smokey ctirus fruits. This fresh, light and dry wine is a perfect partner for seafood, salads or poultry. Laroche Chablis 2007 Brilliant yellow, crisp, fresh to the palate. This classic French chardonnay is refreshingly smooth and harmonious with a hint of pear and apple. Enjoy as an aperitif as well as with fish, poultry or salad dishes. Champagne Moet & Chandon Sparkling pale yellow green shades, delicately fruity and floral nose with a nuance of brioche. Deliciously dry and crisp to the palate, makes it perfect to drink at any time or to accompany salads, seafood and white meats. Red Wine Vin D'Ammon A blend of merlot and cinsault grapes grown in historical Madaba, Jordan. Dark ruby red, this wine has a fruity bouquet of blackcurrants and cherries with a hint of nuts. Smooth and refreshingly dry, it makes for a perfect accompaniment for red meats and cheeses. Hazendal Shiraz Stellenbosch 2003 Rich ruby red, aromas of red berry, musk and oak. Delicious rich fruit flavours and allspice balanced by fine tannins. Pairs well with red meats dishes, cheeses and pasta. Served from 16th to the end of each month White Wine Machareus A medley of chardonnay and sauvignon grapes from the vineyards of Madaba, Jordan. Crystal pale yellow in colour with an aroma of smokey ctirus fruits. This fresh, light and dry wine is a perfect partner for seafood, salads or poultry. Mapu Sauvignon Chardonnay 2005 Light yellow in colour with a nose that reveals floral and citrus aromas, mingled with apricot. Smooth to the palate with tropical fruit and a crisp finish. Enjoy as an aperitif as well as with fish, white meats and salads. Champagne Moet & Chandon Sparkling pale yellow green shades, delicately fruity and floral nose with a nuance of brioche. Deliciously dry and crisp to the palate, makes it perfect to drink at any time or to accompany salads, seafood and white meats. Red Wine Vin D'Ammon A blend of merlot and cinsault grapes grown in historical Madaba, Jordan. Dark ruby red, this wine has a fruity bouquet of blackcurrants and cherries with a hint of nuts. Smooth and refreshingly dry, it makes for a perfect accompaniment for red meats and cheeses. Calvet Reserve Merlot 2005 Lovely ruby colour, strawberry, blackcurrant with aroma's of sandalwood and cedar, full bodied long finish with notes of gingerbread and black pepper. A perfect partner to red meat, game and cheese. AMM HBP Cycle 4 (16-31 FEB/APR/JUN/AUG/OCT/DEC) |
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