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Royal Jordanian Airlines
Business Class menu Amman to London December 2008 Lunch Appetizers or Soup Western Appetizers Bresaola Beef Slices Calamari Salad Butterfly Shrumps Cream Cheese with Basil or Oriental Appetizers Mutabbal Stuffed Vine Leaves Hommos Soup Soup of the Day Salad Seasonal Salad Main Course Grilled Beef Steak with Tarragon Sauce Chicken Stroganoff Grilled Hamour Fish with Harra Sauce Mushroom Risotto with Parmesan Cheese A Selection of Fresh Vegetables Mashed Potatoes Mexican Basmati Rice Cheese & Fruit A Selection of International Cheeses Fresh Fruit Basket Desserts A Selection of Desserts or Arabic 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. AMM HMM 4 (16-31 FEB/APR/JUN/AUG/OCT/DEC) |
Index updated to here.
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British Airways
First Class menu London First Class Lounge December 2008 Breakfast Starters A selection of plain or fruit yoghurt Selection of cereals A choice of fresh fruit segments Bakery Hot toast Variety of danishes and pastries Grilled bacon baguette Sautéed mushroom and tomato baguette Food to order Scrambled eggs, bacon and baked beans Scrambled eggs, mushroom and baked beans Accompaniments Orange marmalade, honey and preserves Rest of the Day Savouries Cold Counter Fresh seasonal salads Variety of dips and crudites Chef´s selection of cheeses Continental sliced meats Freshly prepared sandwiches and bagels Hot Counter Chilli con carne served with rice Mushroom Stroganoff served with rice Smoked salmon fish cakes Steak and ale pie Tomato, Feta cheese and roast red pepper open pie Food to order Fresh soup of the day served with a variety of Continental breads Two freshly prepared pasta dishes Sausage and mash served with onion gravy Two freshly prepared risotto dishes Two freshly prepared toasted paninis Freshly prepared chicken Caesar salad Desserts To order Selection of mini sorbet Lemon tart Duo cheese cake Afternoon tea selection 114L001 – ROT2 |
British Airways
Business Class menu London to Sao Paulo December 2008 Dinner Starters Smoked salmon with beetroot and horseradish or Potted Sage Derby and Coastal Cheddar with red onion marmalade Salad Fresh seasonal salad served with vinaigrette Main Fish pie of smoked haddock, cod and prawn Roast turkey with parsley puree and red wine jus Jerusalem artichoke mousseline with vegetables and blue cheese cream sauce Chilled main course salad of winter-spiced breast of chicken Dessert Chocolate log with cranberry compote Caerphilly and Y-Fenni cheese with Duchy Original oatcakes A selection of fruit Chocolates 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 of raspberry and cranberry Fresh fruit or Greek yoghurt with winter fruit compote Bakery Selection of warm breads and breakfast pastries Main Scrambled eggs, Gloucester Old Spot bacon, Cumberland sausage, sauteed mushrooms and tomato Tomato omelette with rosti potatoes and sauteed mushrooms Waffles with apricot compote 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 Carmen Reserve Sauvignon Blanc 2007, Casablanca Valley, Chile The Casablanca Valley, halfway between Santiago and the coast, is a fairly recently developed viticultural area but it has already become the most sought after region for crisp, dry whites. This wine is fresh and appealing with grapefruit, nectarine and gooseberry fruit aromas as well as classic mineral and herbaceous notes. On the palate the wine has good weight and balance with refreshing acidity and a long and intense fruit finish. Pouilly-Fume La Moynerie 2006, Michel Redde La Moynerie is a one hundred acre vineyard in the heart of Pouilly-sur-Loire in Central France - it has been owned by the Redde family for six generations. The chalky clay soils are perfect for making rich, harmonious, elegant and long lasting wines. This one is deliciously crisp and dry yet full-bodied and fruity. It has pronounced flint and mineral notes and great depth of flavour. Red Pascual Toso Reserve Cabernet Sauvignon 2006, Mendoza, Argentina It was in the 1880s that Pascual Toso, an Italian from Piedmonte, set out to make his fortune in Argentina. Settling in Mendoza, he soon recognised the quality of its wines and in 1890 he started his own winery, which today is one of the oldest and most famous in the country. This wine has dark cherry and mint aromas alongside flavours of black pepper, mature red fruits and a hint of vanilla in the finish. Gigondas La Haute Marone 2007 The vineyards of Gigondas, a sleepy little commune east of the city of Orange in the Rhone Valley, lie at the foot of the spectacular Dentelles de Montmirail hills. The wines are made mostly from Grenache, Syrah and Mourvedre grapes and are full-bodied, robust and spicy. For many years they have been overshadowed by their more famous neighbour, Chateauneuf-du-Pape, but they fully deserve recognition in their own right. 240C003-ROT3 |
British Airways
Business Class menu Sao Paulo to Buenos Aires December 2008 Refreshments Fresh fruit plate Selection of chilled meats and cheese Fine herb omelette with asparagus, red pepper and olive tapenade Toasted turkey and cheese sandwich 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 Carmen Reserve Sauvignon Blanc 2007, Casablanca Valley, Chile The Casablanca Valley, halfway between Santiago and the coast, is a fairly recently developed viticultural area but it has already become the most sought after region for crisp, dry whites. This wine is fresh and appealing with grapefruit, nectarine and gooseberry fruit aromas as well as classic mineral and herbaceous notes. On the palate the wine has good weight and balance with refreshing acidity and a long and intense fruit finish. Pouilly-Fume La Moynerie 2006, Michel Redde La Moynerie is a one hundred acre vineyard in the heart of Pouilly-sur-Loire in Central France - it has been owned by the Redde family for six generations. The chalky clay soils are perfect for making rich, harmonious, elegant and long lasting wines. This one is deliciously crisp and dry yet full-bodied and fruity. It has pronounced flint and mineral notes and great depth of flavour. Red Pascual Toso Reserve Cabernet Sauvignon 2006, Mendoza, Argentina It was in the 1880s that Pascual Toso, an Italian from Piedmonte, set out to make his fortune in Argentina. Settling in Mendoza, he soon recognised the quality of its wines and in 1890 he started his own winery, which today is one of the oldest and most famous in the country. This wine has dark cherry and mint aromas alongside flavours of black pepper, mature red fruits and a hint of vanilla in the finish. Gigondas La Haute Marone 2007 The vineyards of Gigondas, a sleepy little commune east of the city of Orange in the Rhone Valley, lie at the foot of the spectacular Dentelles de Montmirail hills. The wines are made mostly from Grenache, Syrah and Mourvedre grapes and are full-bodied, robust and spicy. For many years they have been overshadowed by their more famous neighbour, Chateauneuf-du-Pape, but they fully deserve recognition in their own right. 242C001-ROT3 |
United LHR - ORD New Business Class - 26 Dec 08
To begin
Antipasto salad with seared asparagus and feta cheese with balsamic reduction. Fresh seasonal green with creamy pepercorn or balsamic vinaigrette Main Course Grilled filet mignon with bearnaise sauce, twice baked potato with broccoli florets Herb-marinated seared salmon with beurre blanc, white and wild rice medley with nmixed vegitables and mushrooms Indian curry - Tomato, aubergines and spinich stew, mushroom and pea pilaf, chili stew. dessert International cheese selection - cashel Blue, coastal cheddar European speciality dessert (sorry I had the cheese and forgot to ask what the other option was!) Prior to arrival Afternoon tea service Trio of tea sandwiches and apricot stilton cheese Tuna niciose, beef pastrami, chunky hummus and carrot Cheese plate with fresh seasonal fuit Blackstick, Butlers Secret |
Air Canada - Executive First - Toronto to Heathrow - December 31 08
Dinner
Gourmet Express Chilled Dijon Rosemary Chicken with lentil and cranberry salad. Cheese and fresh fruit Appetizers Thuet's Venison terrine with Beef and Blueberry Gelee Portobello Carpaccio with Bruschetta Main Courses Bison Bourguignon with Black Pepper pasta and assorted Vegetables. Lake Huron Pickerel with sweet potato mash and mixed vegetables Mushroom Risotto with Tomato and Parmesan Cheese Cheese and Crackers Oka and Double Cream Brie Dessert Hand-Crafted Cappuccino Dacquiose from Dufflet Pastries Fresh fruit Before Landing Juices fresh Fruit Warm breakfast pastries and preserves Yogurt |
LAN
Business Class menu Santiago to Sydney January 2009 Dinner Appetizer Ecuadorian shrimp with cous cous Master Sommelier suggestion - Ventolera Sauvignon Blanc 2007 Corn Soup Main Entrées Lamb loin in demi glace with pesto ratatouille Master Sommelier suggestion - Ninquen Cabernet Sauvignon 2005 Spanish hake with ricotta spinach cannelloni in tomato sauce Master Sommelier suggestion - Valdivieso Chardonnay 2006 Chicken confit salad, cherry tomatoes, grilled zucchini and mixed greens Master Sommelier suggestion - Sideral Ensamblaje 2003 Cheese Tres leches, Gruyere and Camembert Desserts Haagen Dazs ice cream Two colored dessert, pannacotta and berry jelly Fresh seasonal fruit Express Dinner Choose this alternative if you want more time to rest Select one of the options of appetizers and main entrees Cheese plate Select your dessert Breakfast You can choose between two options Cold Express Breakfast, to maximize your rest this option will be served 40 minutes before landing Full Breakfast. Select your option completing the preorder card that will be collected by the flight attendant We apologize if occasionally your choice is not available. Beverages Alcoholic Beverages Champagne "Henriot Brut Souverain" Pisco Sour Vodka Absolut Gin Bombay Saphire [sic] Ron Havana Club Reserva Whisky Johnnie Walker Black Label Chivas Regal 12 year old Scotch Whisky Bailey's Irish Cream Amaretto Di Saronno Drambuie Grand Marnier Oporto Graham's - Port Cognac Courvoisier VSOP Pisco Acholado Vinas de Oro Beers Non Alcoholic Beverages Orange Juice Fruit Juice Tomato Juice Mineral Water Sparkling Water Tonic Water Softdrinks Hot Beverages Coffee Musetti Instant Coffee Decaffeinated Coffee Dilmah Tea and Herbal Selection Ceylan Earl Grey Jasmine Green Tea Green Tea Chamomille Mint LA801-CM BC C1 List of Wines Champagne and Port Brut Souverain Champagne Henriot, Reims, Francia Brut Champagne elaborated with the classical grape varieties of Champagne, the Pinot Noir, Pinot Meunier and the white Chardonnay grape. A straw yellow color and a classic slightly nutty bouquet, are present. Its taste is dry and harmonious leaving a pleasant aftertaste. Ideal as an aperitif, enhances fish and seafood. Graham's Port Late Bottled Vintage 2001 This port has a brilliant red garnet colour, with a bouquet of spices, toffee, dried fruits and chocolate. To the mouth it is sumptuous, intense, rich and spicy, very complex and with a long aftertaste. Ideally to serve with mature cheeses and blue cheeses. Wines Vina Altair, Sideral 2003, Valle Del Cachapoal This magnificent wine is the result of the blending of Cabernet Sauvignon, Carmenere and Cabernet Franc stocks. Garnet-coloured with glimmers of roof tile on the edge, to the nose spicy with shades of tobacco and nuts. To the mouth it is of excellent structure, balanced, meaty and tasty with a long aftertaste at the end. Admirably complements red meat, game meat, duck and lamb. Vina Montgras, Ninquen, Cabernat Sauvignon 2005, Valle de Colchagua Wine born int he vineyard called "Ninquen" (Nin-ken) which means "plateau in the mountain" in indigenous language. It is a wine of deep garnet red with a lavish bouquet of ripe blackberries complemented with aromas of cedar and toast. It is an elegant and structured wine that shows the nobility of Cabernet Sauvignon, with firm tannins which give structure, weight and a long aftertaste. To accompany red meats, sirloin, lamb and wild boar. Vina Catena Zapata, Catena Alta, Malbec 2006, Mendoza This excellent Malbec comes from vineyards located at different altitudes of the Mendoza region. It presents a very intense red violet colour, to the nose floral notes, black fruits and sweet spices predominate. The palate confirms the flavours of cassis with shades of vanilla and chocolate, all this with an excellent and refreshing acidity that acts as a counterpoint. It ends with a long and generous palate. Most recommended for red meats, spicy pasta and matured cheeses. Vina Valdivieso, Chardonnay 2006, Valle de Casablanca A yellow coloured wine with a green background, has a bouquet of citrus fruits, grapefruit and vanilla biscuits. To the mouth the fruit flavours will be enhanced with a crisp acidity and subtle taste of vanilla due to the aging in French oak. All these tastes complement each other obtaining finesse and harmony of flavours. This wine is most recommended with king crab, fishes like mero, salmon and tuna fish. Vina Litoral, Ventolera, Sauvignon Blanc 2007, Valle de Leyda This Sauvignon Blanc is fresh as the sea breeze blowing over the vineyards on the high slopes of the Valley of the Leyda; it has crisp acidity with traces of green currants, pink grapefruit, with an aftertaste of wild herbs. To the mouth it is dry, delicious, with mineral tones and excellent aftertaste. To accompany cebiches, shellfish, fish and goat cheese. Breakfast I will not have breakfast Cold breakfast express will be served 40 min. before landing Natural orange juice and bakery (Ask for this option if you prefer extend your rest) Full breakfast Natural orange juice Natural fruit juice Coffee Instant coffee Decaffeinated coffee Coffee with milk Milk Low fat milk Dilmah ceylan tea Dilmah earl grey tea Dilmah tea with milk Sparkling mineral water Natural mineral water Sugar Sucralose Fresh fruit Yoghurt Cereal Cereal with milk Bakery White bread Whole bread Croissant Toasts Crackers Butter Jam Dulce de leche Honey Main dish options Assorted hams and cheeses with toasts Hot plate of eggs with garnish We apologize if your choice is not available |
Links for a few more months worth of menus from trip reports have been added.
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Business Class Wine List ICN-LAX-ICN
Asiana Business Class
Seoul to Los Angeles to Seoul December 2008 (possibly to FEB 2009) Wine List Asiana Bar Apertifs Campari Medium Dry Sherry Sandeman Spirits Scotch Whiskey Chivas Regal 18 Years Scotch Whiskey Ballatine’s 17 Years Old Bourbon Whiskey Jack Daniel Vodka Smirnoff Gin Beefeaters Champagne Champagne Charles Heidsieck White Wines Sancerre Les Grands Champs 2007 HESS Monterey Chardonnay 2006 Red Wines Chateau Bel-Orme Tronquoy-de-Lelande 2002 Givry 1er cru, Cellier aux Moines 2004 Artesa Elements 2004 Dessert Wines Blandy’s 10 Years Old Malmsey Madeira Port Sandeman 20 Years Old Tawny Porto Cognac & Liqueurs Camus X.O. Bailey’s Irish Cream Drambuie Cointreau |
OZ 202 ICN-LAX December 2008 Business Class
Seoul to Los Angeles (OZ 202)
Dinner Western Starter Hot Canape of Grilled Shrimp Served with Sour Cream Sauce Appetizer of 3 Color Pasta & Vegetables Salad of Mixed Greens Italian Dressing Main Course Beef Tenderloin Steak (426kcal) served with Mustard Sauce Accompanied by Anna Potato and Spinach Or Poached Halibut (253kcal) served with salsa sauce Accompanied by Potato and Cherry Tomato Selection of Cheese & Fresh Fruit Dessert Chocolate Macadamia Nut Brownies with Vanilla Sauce Coffee & Tea Assorted Petit Fours OR Korean Hot Canape of Grilled Shrimp Served with Sour Cream Sauce Main Course “Mixing & Harmonizing” Korean Royal Cuisine “Bi-Bim-Bab” 625kcal 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 Chocolate Macadamia Nut Brownies with Vanilla Sauce Coffee & Tea Assorted Petit Fours We are happy to offer you a range of refreshments throughout the flight upon your request. A Sampling of Hot Refreshments Sandwiches Ramen Wonton Soup Fresh Fruit Korean Laver Rice Roll Breakfast Starter Appetizer of Fresh Fruit Fruit Flavored Yogurt Main Course Stir fried beef & leek (318kcal) Served with Oriental Sauce Accompanied by Steamed Rice and Vegetables Or Omelet (431kcal) Served with Tomato sauce Accompanied by Sausage and Potato Or Korean “Abalone Porridge” (371kcal) Croissant, Muffin, Danish Pastry Served with Butter and Jam Coffee & tea |
OZ 201 LAX-ICN December 2008 Business Class
OZ 201
Los Angeles to Seoul Lunch Starter Hot Canape of Coconut Shrimp Plum Sauce Appetizer of Lobster, Prosciutto Ham and Smoked Salmon Mixed Garden Salad served with Olive Oil Dressing Main Course Beef Tenderloin Steak (340kcal) Served with Red Wine Sauce Accompanied by Squash, Red Pepper and Potato Or Grilled Lobster (330kcal) Served with Saffron Sauce Accompanied by Mixed vegetables and pasta Selection of Cheese & Fresh Fruit Dessert Pear Cake Coffee & Tea Assorted Petits Fours Korean Starter Hot Canape of Coconut Shrimp “Mixing and Harmonizing” Korean Royal Cuisine “Bi-Bim-Bap” (625kcal) Steamed rice, various kinds of vegetables and minced beef Accompanied by hot pepper paste, sesame oil, assorted side dishes and soup We are happy to offer you a range of refreshments throughout flight upon your request. Sandwich Seasonal Fresh Fruits Hot Ramen Snack Starter Appetizer of Sliced beef and grilled scallop Main Course Stir fried Seafood (228kcal) Accompanied by Steamed rice and Pak Choy Or Grilled Chicken Breast (379kcal) Accompanied by Pasta Dessert Fruit Tart Coffee & Tea OZ 202/201 SEL/LAX/SEL B/C 2008C4-20081201 |
OZ 723/724 Business Class Wine List
OZ 723/724 Seoul to Hong Kong and back
Business Class Asiana Bar Apertifs Campari Medium Dry Sherry Sandeman Spirits Scotch Whiskey Chivas Regal 18 Years Scotch Whiskey Ballatine’s 17 Years Old Bourbon Whiskey Jack Daniel Vodka Smirnoff Gin Beefeaters Champagne Champagne Cattier Brut White Wines Sancerre Les Grands Champs 2007 HESS Monterey Chardonnay 2006 Red Wines Chateau Bel-Orme Tronquoy-de-Lelande 2002 Givry 1er cru, Cellier aux Moines 2004 Artesa Elements 2004 Dessert Wines Blandy’s 10 Years Old Malmsey Madeira Port Sandeman 20 Years Old Tawny Porto Cognac & Liqueurs Camus X.O. Bailey’s Irish Cream Slightly different from long haul sectors A different kind of champagne and less liqueur selections... |
OZ 723 ICN-HKG Business Class menu + link
OZ 723
Seoul to Hong Kong http://share.shutterfly.com/action/w...8QbNHDNy5bqMTg Dinner Western Seafood Terrine, Black Forest Ham and Vegetable Roll Served with Thousand Island Dressing Main Course Beef Tenderloin Steak (426kcal) Served with Madeira Sauce Accompanied by Vegetables and Potato Or Poached Seabass (445kcal) Served with White Wine Sauce Accompanied by Vegetables and Potato Or Korean Nutritious Korean Cuisine “Ssam-Bab” (594kcal) Steamed Rice Wrapped with Various kinds of vegetables, topped with Grilled Beef “Bulgogi” and *Bean Paste (*Bean Paste: Contains various nuts (peanuts, walnuts, pine nuts, etc.) Those with Allergies should be careful.) Assorted Cheese and Fresh Fruit Dessert Pineapple Tart Coffee & Tea Assorted Petits Fours - really disappointed with the meal... the whole service was rushed with no separate beverage service prior to dinner. It is a 7:45pm flight and a more leisure dinner should be served. The fish was pretty bad, but the beef was acceptable. The best part of the meal was the pineapple tart. |
OZ 724 HKG-ICN Business Class Redeye flight
OZ 724 Hong Kong to Seoul – Midnight Flight
Snack Western Parma Ham with Mixed Salad Balsamic dressing Main Course Beef Tenderloin “Straganoff” (316kcal) Accompanied by Vegetables and Potato Or Fried Prawn (364kcal) Served with Abalone and Oyster Sauce Accompanied by Vegetables and Steamed Rice Or Korean Shrimp and Vegetable Porridge (219kcal) A Famous Korean healthy porridge Accompanied by Assorted Side Dishes Assorted Cheese and Fresh Fruit Dessert Rhubarb Crumble with Vanilla Sauce Coffee & Tea OZ 723/724 SEL/HKG/SEL B/C 2008C4-20081201 |
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