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AA 145 BOS-LAX Dinner April 2009
American Airlines
AA 145 Boston to LAX First Class http://share.shutterfly.com/action/w...8QbNHDNy5bqNR4 Wine and Beverages Sparkling Wine Scudo di Corte Prosecco White Wines Foris Oregon Pinto Gris Montevina Chardonnay Red Wines Buena Vista Carneros Pinot Noir Wente Southern Hills Cabernet Sauvignon, Livermore Valley Dining Services Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. We invite you to experience new menu items we call American Classics: where comfort meets gourmet. To Start Warm Mixed Nuts Appetizer Mojito shrimp served with somen noodles garnished with parlsey Salad A combination salad featuring fresh seasonal greens offered with classic Caesar dressing or Sapori d’Arte olive oil and balsamic vinegar and accompanied by a chile cucumber salad Bread Basket Assorted Gourmet Breads Main Course Corned Beef Brisket Sliced corned beef brisket accompanied by horseradish with chives, new potatoes, carrots and seasoned pearl onions An American Classic Item Cheese Ravioli Semolina pasta filled with four cheeses, offered with a mushroom tomato cream sauce, sautéed shallots and sliced mushrooms Dessert Ice Cream Sundae Vanilla ice cream with a choice of hot fudge, butterscotch or seasonal fruit toppings, whipped cream and pecans Or Fruit and cheese A selection of seasonal fruit and fine cheeses To Finish Ghiradelli Chocolate Light Refreshment Freshly baked on board, OtisSpunkmeyer cookies Pre-Arrival Beverage For your enjoyment Chilled sparkling water with a fresh citrus garnish 4/09 2 Cls, First, Dinner – Snack 73PM009 73PM188 203T003-3B 3 |
VX 412 LAX-JFK Menu Transcript with picture link
Just my own description
However a new menu introduced late March 2009 Tapas are re-introduced as appetizers, and three-course meals have returned, but dessert is just a cheese, fruit, and pastries combination plate, which is fine with me. New Virgin America Menu http://share.shutterfly.com/action/w...8QbNHDNy5bqNOA Tapas-trio: Italian air dried beef, cheese, mozzarella, yellow & red cherry tomatoes, & pickles, smoked duck breast on lentil salad, and Barley couscous salad, sliced wheat bread Entree choices of Braised Beef with Peas, Feta and Pine Nuts: Short rib of beef braised with carrots, ginger, chilies, sweet potato, chickpeas, dates, Moroccan spices and finished with feta cheese, green peas and pine nuts. Served with couscous with cilantro, dates, onion and olive oil or Eggplant and Ricotta Cannelloni: Crispy pan fried eggplant slices rolled up with a creamy ricotta cheese and spinach filling served on tomato basil sauce and fresh mozzarella and garnished with a fried basil leaf or Crudite platter with Pita chips Cheese & dessert plate – Chocolate filled éclair. Raspberry pistachio cake, Brie, white and red grapes, & figs |
AA 98 ORD-LHR Business Class May 2009
American Airlines
AA 98 ORD-LHR Business Class http://share.shutterfly.com/action/w...8QbNHDNy5bqNTw Wine List Champagne Pommery Brut Champagne White Wines Joseph Drouhin Rully Chardonnay Groom Lenswood Sauvignon Blanc 2008, Adelaide Hills, Australia Red Wines Fontanafredda Barbera Briccotondo 2004 Wattle Creek Shiraz, Alexander Valley Sherry Emilio Lustau Sherry Dessert Wine Graham’s Vintage Port 1999 Late Night Supper Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. Select from a flexible menu especially designed for our premium late night Supper service. To Start Warm Mixed Nuts Dining Service Please customize your meal from the following options: Soup A delicious shiitake mushroom broth flavored with lemongrass and green onions Salad Fresh seasonal greens with tomatoes, yellow peppers, cucumbers and sliced Cajun-style chicken breast offered with Sapori d’Arte Olive Oil and balsamic vinegar Bread Basket Assorted gourmet breads Main Course Beef Fillet Grilled fillet of beef featured with a ratatouille sauce, cauliflower gratin and a medley of baby vegetables Chipotle Shrimp Orange barbecue chipotle shrimp served with sautéed haricots verts, roasted peppers and basmati rice with corn Stuffed Lasagna Roll Tender lasagna pasta stuffed with ricotta cheese and spinach, topped with a creamy tomato sauce and shredded mozzarella Fruit and Cheese plate A gourmet cheese plate featuring basil caciotta, white cheddar and cambozola presented with strawberries, grapes, walnuts and dried apricots Dessert Vanilla ice cream with chocolate cookie dough and caramel swirls, served with white peach puree and honey nut crunch topping Basil caciotta and white cheddar cheese accompanied by seasonal grapes To Finish Ghiradelli Chocolate Breakfast Selection From Chilled orange juice Fresh Seasonal Fruit A three-cheese omelette served with saffron onions and sausage potato hash Yogurt Cereal Breakfast Breads Assortment of warm breads Express Breakfast Served 45 minutes prior to landing to allow you to sleep as long as possible. Warm breakfast breads, seasonal fruit and your choice of beverage Pre-Arrival Beverage Chilled sparkling water with a fresh citrus garnish 5/09 3Cls, Business, ORD-LHR, Late Night Supper – Hot Breakfast 73PM183 210C019-2B |
Thanks for all the menus Carfield.
I'll update the index when I get some spare time. |
AA 145 BOS-LAX Dinner May 2009
American Airlines
AA 145 Boston to Los Angeles May 2009 http://share.shutterfly.com/action/w...8QbNHDNy5bqNXg Avoid the crab cake at all costs! When you think “Chicken Fried Steak” is bad news, Crab cakes is even worse than anyone’s imagination. Wine and Beverages Sparkling Wine Scudo di Corte Prosecco White Wines Foris Oregon Pinto Gris Montevina Chardonnay Red Wines Buena Vista Carneros Pinot Noir Murphy-Goode Alexander Valley Cabernet Sauvignon Dining Services Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. We invite you to experience new menu items we call American Classics: where comfort meets gourmet. To Start Warm Mixed Nuts Appetizer Prosciutto garnished with Parmesan cheese, served with cantaloupe puree Salad A combination salad featuring fresh seasonal greens offered with sour cream and herb dressing or Sapori d’Arte olive oil and balsamic vinegar and accompanied by a mozzarella, cherry tomato and fresh basil salad Bread Basket Assorted Gourmet Breads Main Course Crab Cakes Crab Cakes accented by a white wine cream sauce, with roasted red peppers and grilled asparagus Cheese Tortellini with Romano sauce Homemade tortellini stuffed with three cheeses, topped with tomato, mushroom and mozzarella sauce, Parmesan cheese and parsley Dessert Ice Cream Sundae Vanilla ice cream with a choice of hot fudge, butterscotch or seasonal fruit toppings, whipped cream and pecans Or Fruit and cheese A selection of seasonal fruit and fine cheeses To Finish Ghiradelli Chocolate Light Refreshment Freshly baked on board, OtisSpunkmeyer cookies Pre-Arrival Beverage For your enjoyment Chilled sparkling water with a fresh citrus garnish 5/09 2 Cls, First, Dinner – Snack 73PM009 73PM188 203T003-1A 3 |
AA 109 LHR-BOS Business Class May 2009
American Airlines
Business Class London Heathrow to Boston Logan May 2009 http://share.shutterfly.com/action/w...8QbNHDNy5bqNVo Wine List Champagne Pommery Brut Champagne White Wines Joseph Drouhin St. Veran, Burgundy Groom Lenswood Sauvignon Blanc 2008, Adelaide Hills, Australia Red Wines Fontanafredda Barbera Briccotondo Wattle Creek Shiraz, Alexander Valley Sherry Emilio Lustau Sherry Dessert Wine Graham’s Vintage Port Dining Service To Start Warmed Mixed Nuts Or Marinated cheese antipasto Appetizer Grilled scallops, hot-smoked salmon and grilled shrimp served with a marinated roasted vegetable salad Salad Fresh seasonal greens and an assortment of fresh vegetables offered with roasted red pepper dressing or Sapori d’Arte olive oil and balsamic vinegar Bread Basket Assorted gourmet breads offered with butter or Sapori d’Arte olive oil Main Course Beef Fillet Grilled fillet of beef in a tomato almond sauce, offered with mixed vegetables and broccoli mashed potatoes Roasted Chicken Roasted chicken breast served with bordelaise sauce, sautéed Swiss chard, carrots and truffle celeriac puree Fillet of Salmon Seared fillet of salmon accented by an herb butter sauce, offered with blanched asparagus and spring onion mashed potatoes Mushroom Girasole Sunflower-shaped pasta filled with mushrooms, enhanced by a Portobello mushroom and pesto cream sauce and grated Parmesan cheese Dine Upon Request You may choose one of the featured entrees to be served with an appetizer and desert, presented all at once, at any time you wish. Dessert Ice cream sundae Ben and Jerry’s vanilla ice cream with a choice of hot fudge, butterscotch or seasonable berry toppings, whipped cream and pecans A selection of gourmet cheeses Offered with flavorful dried fruit and assorted crackers To Finish Assorted Lindt chocolates Light Meal Select From Uno’s Farmer’s Market Pizza A Chicago-style deep dish pizza topped with mixed vegetables and a three cheese blend, served with basil pesto and a fresh green salad Or Asian-style Chicken Soy seared breast of chicken served chilled over grilled pineapple with Asian slaw and sweet and sour sesame dressing Dessert Fresh Fruit or cookies, freshly baked on board Pre-Arrival Beverage For your enjoyment Chilled sparkling water with a fresh citrus garnish 5/09 2Cls, Business, LHR-NE, Lunch/Dinner – Snack 73PM245 211C018-2B |
Aer Lingus Premier/Business Class - EI122 ORD - DUB 28 Apr 2009
Pre-dinner:
Drink of choice and hot/cold canapés. Starter: Salad: Buffalo mozzarella, plum tomatoes and basil served on a bed of mesculin greens. Accompanied by a balsamic dressing. Selection of warm bread rolls to include: Onion and Poppy Seed Spitweck - White Pumpernickel Entrées Guinness Beef Short Rib Beef short ribs braised in a rich Guinness sauce, accompanied by Colcannon potatoes, baby carrots and zucchini Recommended Wine: Callabriga Alentejo Reserva, 2004, Sogrape, alentejo Portugal Or Chicken Marsala Roasted chicken medallions topped with fresh sautéed mushrooms, accompanied by sugar snap peas, carrots and roasted rosemary red bliss potatoes, served with a Marsala sauce. Recommended Wine: Ch. Mancedre, Pessac-Leognan, Graves, Bordeaux 2004 Or New England Cod-Au-Gratin A baked cod fillet topped with a mustard and panko breadcrumb au-gratin, accompanied by roasted fingerling potatoes, sautéed asparagus, grilled yellow zucchini and a tomato concasse, served with a white wine sauce. Recommended Wine: Catagnolo Orvieto Classico Superiore, 2008, Barberani, Umbrio, Italy Or Gnocchi Italiano Sautéed potato gnocchi in a marinara sauce, topped with an Alfredo sauce, Parmesan cheese and parsley. Recommended Wine: One Tree Sauvignon Blanc, 2007, Marlborough, New Zealand Desserts: Warm Peach Pie An individual baked peach pie, served warm with vanilla cream Or Fruit and cheese plate Fresh fruit and a duo of cheeses, served with assorted crackers. Tea or coffee Bewley's Java rich roast coffee Clipper gold tea Selection of herbal teas Decaffeinated coffee Breakfast Continental breakfast: Choose from a selection of fresh fruit, yoghurt, warm croissants and bagels with cream cheese. Served with freshly squeezed orange juice. Tea and coffee (as above) |
Cx f, lax-hkg
Supper:
Caviar, Smoked Salmon & Champagne Caviar and fine smoked salmon with Krug grande cuvee Starters Wild mushroom soup Seasonal mixed salad with scallop, shrimp and balsamic olive oil dressing Main Courses Grilled veal chop with morel cream sauce, sweet pea mash, carrots and heirloom tomato. Cannelloni of duck confit with root vegetable jus Chinese Favourites Double boiled pork with sea coconut soup Cold plate - marinated snow cabbage with soya beans Stir-fried lobster with ginger and spring onion, steamed Jasmine rice and vegetables Shui gaw in noodle soup Hot pot rice with minced pork, black mushroom and water chestnut with daily soup Snack Philly cheese steak with mixed salad Cheese and Dessert Cambozola, Goat Cheese, Port Salut, Velle Dried Jack Seasonal fresh berries with vanilla ice cream Chocolate custard cream Apple hazelnut bread pudding with vanilla ice cream and raspberry coulis Red beans soup with lotus seeds Ice cream- Haagen-Dazs Tea and Coffee Pralines and Cookies Breakfast Starters Orange or apple juice Strawberry smoothie Fresh seasonal fruit Natural or fruit yoghurt Assorted cereals Main Courses Eggs- Freshly scrambled, fried or boiled served with your choice of Nurnberger sausage, streaky bacon, hash brown, mushrooms or tomato Assorted Chinese dim sum Abalone with chicken congee and spring onion pancake Bread Basket Assorted breakfast bread and fresh toast served with preserves, honey and butter Tea and Coffee Drink List Juices orange, apple, tomatoe Soft Drinks Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale Coffees freshly brewed coffee, espresso, cappuccino and caffe latte, regular or decaffeinated Teas Fuding jasmine silver fur, Anqi supreme Ti Guan Yin, Ceylon, Japanese, Hong Kong style milk tea, organic selection: camomile, earl grey and peppermint Hot Chocolate First Class Wine List Champagne Krug Grande Cuvee Champagne White wines Cuvaison Estate Selection Chardonnay, Napa Valley Carneros 2004 Bouchard Pere & Fils Meaursault Les Clous 2005 Red wines Possums Vineyard McLaren Vale Shiraz 2004 Felipe Rutini Reseve Malbec 2006 Chateau Lynch Bages 2001 Port Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port Aperitifs and Cocktails Campari, Martini Rosso, Martini Extra Dry, Tio Pepe Sherry, Harveys Bristol Cream Sweet Sherry, Gordons Dry Gin, Stolichanaya Russian Vodka, Bloody Mary, Screwdriver Whiskies Chivas Regal 12 Years Old, JW Blue, Canadian Club, Gentleman Jack Bourbon, Glenfiddich Ancient Reserve Single Malt Whiskey Congac Tesseron Lot 76 XO Tradition Liqueurs Cointreau, Drambuie, Kahlua, Bailey's Irish Cream Beer International Selection CX signature drinks Oriental Breeze Cloud Nine |
Cx f, lax-hkg
Supper:
Caviar, Smoked Salmon & Champagne Caviar and fine smoked salmon with Krug grande cuvee Starters Wild mushroom soup Seasonal mixed salad with scallop, shrimp and balsamic olive oil dressing Main Courses Grilled veal chop with morel cream sauce, sweet pea mash, carrots and heirloom tomato. Cannelloni of duck confit with root vegetable jus Chinese Favourites Double boiled pork with sea coconut soup Cold plate - marinated snow cabbage with soya beans Stir-fried lobster with ginger and spring onion, steamed Jasmine rice and vegetables Shui gaw in noodle soup Hot pot rice with minced pork, black mushroom and water chestnut with daily soup Snack Philly cheese steak with mixed salad Cheese and Dessert Cambozola, Goat Cheese, Port Salut, Velle Dried Jack Seasonal fresh berries with vanilla ice cream Chocolate custard cream Apple hazelnut bread pudding with vanilla ice cream and raspberry coulis Red beans soup with lotus seeds Ice cream- Haagen-Dazs Tea and Coffee Pralines and Cookies Breakfast Starters Orange or apple juice Strawberry smoothie Fresh seasonal fruit Natural or fruit yoghurt Assorted cereals Main Courses Eggs- Freshly scrambled, fried or boiled served with your choice of Nurnberger sausage, streaky bacon, hash brown, mushrooms or tomato Assorted Chinese dim sum Abalone with chicken congee and spring onion pancake Bread Basket Assorted breakfast bread and fresh toast served with preserves, honey and butter Tea and Coffee Drink List Juices orange, apple, tomatoe Soft Drinks Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale Coffees freshly brewed coffee, espresso, cappuccino and caffe latte, regular or decaffeinated Teas Fuding jasmine silver fur, Anqi supreme Ti Guan Yin, Ceylon, Japanese, Hong Kong style milk tea, organic selection: camomile, earl grey and peppermint Hot Chocolate First Class Wine List Champagne Krug Grande Cuvee Champagne White wines Cuvaison Estate Selection Chardonnay, Napa Valley Carneros 2004 Bouchard Pere & Fils Meaursault Les Clous 2005 Red wines Possums Vineyard McLaren Vale Shiraz 2004 Felipe Rutini Reseve Malbec 2006 Chateau Lynch Bages 2001 Port Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port Aperitifs and Cocktails Campari, Martini Rosso, Martini Extra Dry, Tio Pepe Sherry, Harveys Bristol Cream Sweet Sherry, Gordons Dry Gin, Stolichanaya Russian Vodka, Bloody Mary, Screwdriver Whiskies Chivas Regal 12 Years Old, JW Blue, Canadian Club, Gentleman Jack Bourbon, Glenfiddich Ancient Reserve Single Malt Whiskey Congac Tesseron Lot 76 XO Tradition Liqueurs Cointreau, Drambuie, Kahlua, Bailey's Irish Cream Beer International Selection CX signature drinks Oriental Breeze Cloud Nine |
OZ 202 ICN-LAX March to May 2008 First Class
Asiana Airlines
First Class Wine List March to May 2009 (Cycle 1) Champagne Tattinger Comtes de Champagne 1998 Champagne Charles Heidsieck Brut Reserve White Wines Corton Charlemagne Grand Cru 2004/2006 Robert Mondavi Fume Blanc Napa Valley 2007 Gewurztraminer Herrenweg de Turckheim 2004 Red Wines Chateau Smith Haut Lafitte, Grand Cru Classe, Graves 2004 Charmes Chambertin Grand Cru 1998 Ridgeline Cabernet Sauvignon Alexander valley 2003 Dessert Wines Blandy’s 10 Years Old Malmsey Madeira Port Sandeman 20 Years Old Tawny Porto Jackson-Triggs Vidal VOQ Ice Wine 2006 OZ 202 Seoul Incheon to Los Angeles Dinner Western Starter Hot Canape of “Onion Cheese Fondue” with Stick Cracker Appetizer of Salmon, Tomato Caprese, Crabmeat Vol-au-vent Asparagus Soup with Crushed Pistachio Mixed Green Salad Balsamic or Citron Dressing Main Course 1 Risotto 246kcal Served with Grilled black truffles, Scallops and Asparagus Main Course 2 Florence Style Flank Steak 328kcal Served with Whole Grain Mustard & Cream Sauce Or Lobster Fillo 157kcal Served with Lobster Sauce Selection of Cheese and Fresh Fruit Dessert Old-fashioned Pudding Coffee & Tea Assorted Petit Fours Chinese (Must Reserve in advance) Starter Hot Canape of Pekingese Roasted Duck Appetizer of Assorted Cold Platter Ginseng Shark’s Fin Soup Main Course 1 Deep Fried Abalone with Garlic sauce Main Course 2 Fried Crabmeat Served with Sweet & Sour sauce Accompanied by Fried Rice, beef & leek Dessert Fresh Fruit Coffee & Tea Assorted Petit Fours Korean Royal Table D’ote (Must Reserved prior to flight) Starter Spring Herbs Pan Marinated Vinegar Turnip Roll Mung Beans 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 Refreshment Ding Tai Fung’s Dim Sums Hot Ramen Mushroom Bruschetta Assorted Fresh fruits Breakfast Starter Fresh Orange Juice Fresh Fruit Appetizer Cereal & Yogurt Main Course Clam Porridge (283kcal) Accompanied by various kinds of side dishes Or Egg Souffle (309 kcal) Served with Tomato Sauce Accompanied by Mushroom, Potato and Asparagus Or Pancake (351 kcal) Filled with Chicken meat and Cream Sauce Accompanied by Potato and Asparagus Selection of bread Croissant, Almond Danish, Raspberry Muffin Butter, Honey, Strawberry Jam, Marmalade Continental Breakfast Fresh Fruit Appetizer Cereal & Yogurt Bread Selection Coffee & Tea |
OZ 201 LAX to ICN March to May 2009 First Class
OZ 201
Los Angeles to Seoul Incheon http://share.shutterfly.com/action/w...8QbNHDNy5bqNZY Lunch Starter Hot Canapé of Grilled Scallop Appetizer of Beef Tenderloin Slice and Grilled Tuna Or Caviar Served with Melba Toast and Condiments Carrot Soup Mixed Garden Salad Caesar Dressing And Balsamic Dressing Main Course Beef Tenderloin Steak (395kcal) Served with Red Wine Sauce Accompanied by Potato, Mushroom and Squash Or “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 Or Grilled Salmon (372kcal) Served with Citrus Saffron Sauce Accompanied by Steamed Rice and Mixed vegetables Selection of Cheese & Fresh Fruit Dessert Cheesecake Coffee & Tea Assorted Petit Fours Refreshments Udong Hot Ramen Sandwich Assorted Fresh Fruits Snack Starter Appetizer of Marinated Shrimp and Mixed Vegetables Main Course Korean Royal Cuisine “Yuk-Ge-Jang” (265 kcal) Korean Traditional Beef soup with Steamed rice Served with various kinds of side dishes Or Grilled Seabass (207kcal) Served with Sweet & Sour Sauce Accompanied by Asparagus and Steamed Rice Or Grilled Shrimp Brochette (186kcal) Accompanied by Pasta, Carrot and Zucchini Dessert Fruit Tart Coffee & Tea OZ202/201 SEL/LAX/SEL F/C 2009C1-20090301 |
OZ 723 ICN-HKG Business Class menu + link
Asiana Airlines
Business Class March to May 2009 Wine List Champagne Champagne Cattier Brut White Wines Sancerre Les Grands Champs 2007 HESS Monterey Chardonnay 2007 Red Wines Chateau Bel-Orme Tronquoy-de-Lalande 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 OZ 723 Seoul Incheon to Hong Kong http://share.shutterfly.com/action/w...8QbNHDNy5bqNbQ Dinner Western Appetizer Tuna Tadaki Mixed Salad Thousand Island Dressing Main Course Beef Tenderloin Steak (342kcal) Served with Red Wine Sauce Accompanied by Vegetables and Potato Or Poached John Dory (328kcal) Served with Basil Cream Sauce Accompanied by Vegetables and Penne Assorted Cheese and Fresh Fruit Dessert Blueberry Almond cake Coffee & Tea Assorted Petit Fours Or Korean “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 Assorted Cheese and Fresh Fruit Dessert Blueberry Almond cake Coffee & Tea Assorted Petit Fours |
KE 604 J Class HKG-ICN April to June 2009 Menu + link
Korean Air KE 604 HKG-ICN
Prestige (Business) Class May 2009 http://share.shutterfly.com/action/w...8QbNHDNy5bqNgw Wine List Champagne Laurent-Perrier White Wines Burgundy, Pouilly Vinzelles Vieilles Vignes, 2006 Sauvignon Blanc, Kendall-Jackson 2006 Red Wines Bordeaux, Chateau Beau-Site, 2002 Merlot, Robert Mondavi, Private Selection 2006 Lunch Appetizer Tomato carpaccio with mozzarella and olive oil balsamic dressing Soup Seafood and bean curd soup (offered with Western main course) Main Course Korean “bibimbap” offered with minced beef and seasonal vegetables, accompanied by sesame oil and Korean hot pepper paste Or Sautéed chicken with tomato olive thyme sauce with linguine pasta and vegetables Or Stir-fried beef steak in black pepper sauce served with Hong Kong style fried rice and pak choy heart Dessert Seasonal Fresh Fruit or Haagen-Dazs Ice Cream Bread Selection Garlic baguette, focaccia, sunflower seed roll Coffee/Tea/Green Tea/Ginseng Tea KE 604-2009/04/01 P604-A |
Qantas
First Class menu Inflight Guide to Wine Fifth Edition (mid 2009) 2007 Bass Phillip The Estate Pinot Noir, Gippsland 2006 Brokenwood Graveyard Vineyard Shiraz, Hunter Valley 2003 Brokenwood ILR Reserve Semillon, Hunter Valley 2004 Charles Melton Nine Popes, Barossa Valley 2005 Clonakilla Shiraz Viognier, Canberra District 2006 Coldstream Hills Reserve Chardonnay, Yarra Valley 2006 Cullen Chardonnay, Margaret River 2005 Cullen Diana Madeline Cabernet Sauvignon Merlot, Margaret River 2006 Freeman Fortuna, Hilltops 2006 Giaconda Estate Vineyard Chardonnay, Beechworth 2006 Giant Steps Sexton Vineyard Pinot Noir, Yarra Valley 2005 Giant Steps Tarraford Vineyard Chardonnay, Yarra Valley 2008 Grosset Polish Hill Riesling, Clare Valley 2008 Grosset Semillon Sauvignon Blanc, Clare Valley and Adelaide Hills 2004 & 2005 Hardys Eileen Hardy Chardonnay 2004 Hardys Thomas Hardy Cabernet Sauvignon, Margaret River 2004 & 2005 Henschke Cyril Henschke Cabernet Sauvignon, Eden Valley 2005 Henschke Johann's Garden Grenache, Barossa 2008 Henschke Lenswood Coralinga Sauvignon Blanc, Adelaide Hills 2005 Henschke Mount Edelstone, Eden Valley 2005 Hillcrest Premium Pinot Noir, Yarra Valley 2004 Houghton Gladstones Cabernet Sauvignon, Margaret River 2005 Jasper Hill Cornella Vineyard Grenache, Heathcote 2006 Kooyong Ferrous Pinot Noir, Mornington Peninsula 2004 Leeuwin Estate Art Series Cabernet Sauvignon, Margaret River 2005 Leeuwin Estate Art Series Chardonnay, Margaret River 2007 Mesh Eden Valley Riesling, Eden Valley 2008 Mount Horricks Watervale Riesling, Clare Valley 2007 Paringa Estate Reserve Pinot Noir, Mornington Peninsula 2005 & 2006 Penfolds Reserve Bin A Chardonnay, Adelaide Hills 2004 Penfolds Bin 707 Cabernet Sauvignon, South Australia 2004 Penfolds RWT Shiraz, Barossa Valley 2006 Petaluma Viognier, Adelaide Hills 2001 Peter Lehmann Stonewall Shiraz, Barossa Valley 2008 Pewsey Vale Individual Vineyard Selection Gewurztraminer, Eden Valley 2003 Pewsey Vale Museum Reserve The Contours Riesling, Eden Valley 2004 Saltram Winemaker Selection Cabernet Sauvignon, Barossa Valley 2007 SC Pannell Sauvignon Blanc, Adelaide Hills 2005 SC Pannell Shiraz Grenache, McLaren Vale 2008 Seppelt Drumborg Vineyard Pinot Gris 2004 Sexton Giant Steps Vineyard Harry's Monster, Yarra Valley 2008 Shaw & Smith M3 Chardonnay, Adelaide Hills 2004 Spinifex Indigene, Barossa Valley 2007 Stella Bella Semillon Sauvignon Blanc, Margaret River 2004 St Hallett Old Block Shiraz, Barossa Valley 2006 Tarra Warra Estate MDB Pinot Noir, Yarra Valley 2005 Torbreck The Struie Shiraz, Barossa Valley 2006 Vasse Felix Heytesbury Chardonnay, Margaret River 2004 Wolf Blass Black Label Cabernet Sauvignon Shiraz Malbec, Langhorne Creek 2005 Wynns John Riddoch Cabernet Sauvignon, Coonawarra 2007 Yabby Lake Pinot Noir, Mornington Peninsula 2002 Yalumba The Octavius Shiraz, Barossa Valley 2007 Yalumba The Virgilius Eden Valley Viognier 2005 & 2006 Yering Station Reserve Pinot Noir, Yarra Valley Sweet and Fortified Baileys of Glenrowan Founder Series Liqueur Muscat, Rutherglen 2006 Cookoothama Botrytis Semillon, Riverina 2004 & 2005 De Bortoli Noble One Botrytis Semillon, Riverina Grant Burge 20 Year Old Tawny, Barossa Valley 2002 Lillypilly Family Reserve Noble Blend, Riverina 2006 Lillypilly Noble Blend, Riverina 2008 Mount Horrocks Cordon Cut Riesling, Clare Valley Morris of Rutherglen Old Premium Liqueur Muscat, Rutherglen Morris of Rutherglen Old Premium Liqueur Tokay, Rutherglen Penfolds Bluestone Aged 10 Tawny, Barossa New Zealand Wines 2006 Church Road Merlot Cabernet Sauvignon, Hawkes Bay 2006 Framingham Montepulciano, Marlborough 2007 Nautilus Estate Sauvignon Blanc, Marlborough 2006 Peregrine Pinot Noir, Central Otago 2008 St Clair Pinot Gris, Marlborough 2007 St Clair Riesling, Marlborough 2007 Spy Valley Pinot Noir, Marlborough 2008 Twin Island Sauvignon Blanc, Marlborough 2008 Wither Hills Marlborough Pinot Gris, Marlborough 2006 Wither Hills Pinot Noir, Marlborough |
Qantas
Business Class menu Inflight Guide to Wine Fifth Edition (mid 2009) 2006 Brokenwood Indigo Vineyard Chardonnay, Beechworth 2006 Clonakilla Hilltops Shiraz, Hilltops 2004 Coriole Vineyards Shiraz, McLaren Vale 2004 d'Arenberg The Coppermine Road Cabernet Sauvignon, McLaren Vale 2004 d'Arenberg The Laughing Magpie Shiraz Viognier, McLaren Vale 2007 Dominique Portet Sauvignon Blanc, Yarra Valley 2005 Ferngrove Dragon Shiraz, Frankland River 2005 Ferngrove Majestic Cabernet Sauvignon, Frankland River 2006 Frogmore Creek Pinot Noir, Southern Tasmania 2002 & 2004 Geoff Merrill Reserve Cabernet Sauvignon, Coonawarra and McLaren Vale 2007 & 2008 Grosset Rockwood Vineyard Riesling, Clare Valley 2006 Hewitson Miss Harry Dry Grown and Ancient, Barossa Valley 2007 Howard Park Sauvignon Blanc, Western Australia 2004 Jacob’s Creek St Hugo Cabernet Sauvignon, Coonawarra 2004 Katnook Estate Cabernet Sauvignon, Coonawarra 2004 Knappstein Enterprise Cabernet Sauvignon, Clare Valley 2006 Leconfield Cabernet Sauvignon, Coonawarra 2008 Leura Park Estate 25 d'Gris Pinot Gris, Bellarine Peninsula 2004 Majella Cabernet Sauvignon, Coonawarra 2007 Millbrook Viognier, Perth Hills 2004 & 2006 Mount Langi Ghiran Langi Shiraz, Grampians 2006 O'Leary Walker Watervale Riesling, Clare Valley 2004 Penfolds Bin 28 Kalimna Shiraz, Barossa Valley 2006 Penfolds Bin 51 Eden Valley Riesling, Eden Valley 2004 Penfolds Bin 389 Cabernet Shiraz 2004 Penfolds Bin 407 Cabernet Sauvignon 2006 Penfolds Koonunga Hill Seventy Six Shiraz Cabernet 2001 Petaluma Coonawarra, Coonawarra 2004 Petaluma Shiraz, Adelaide Hills 2005 Peter Lehmann Eden Valley Riesling, Eden Valley 2008 Pizzini Pinot Grigio, King Valley 2008 Rochford Pinot Gris, Macedon Ranges 2006 SC Pannell Grenache, McLaren Vale 2008 Shaw and Smith Sauvignon Blanc, Adelaide Hills 2006 Stella Bella Chardonnay, Margaret River 2005 St Hallett Blackwell Shiraz, Barossa 2005 Stonier Reserve Chardonnay, Mornington Peninsula 2005 Tarra Warra Estate Reserve Chardonnay, Yarra Valley 2002 Taylors St Andrews Cabernet Sauvignon, Clare Valley 2006 Tim Adams Riesling, Clare Valley 2006 Torbreck Cuvee Juveniles, Barossa 2005 Tower Estate Riesling, Clare Valley 2007 Vasse Felix Classic Dry White, Margaret River 2006 Vasse Felix Semillon, Margaret River 2007 Voyager Estate Sauvignon Blanc Semillon, Margaret River 2004 Wirra Wirra Vineyards Woodhenge Shiraz, McLaren Vale 2006 Yabby Lake Vineyard Chardonnay, Mornington Peninsula 2006 Yalumba Bush Vine Grenache, Barossa 2006 Yalumba Hand Picked Tempranillo Grenache Viognier, South Australia 2007 Yalumba Wild Ferment Chardonnay, Eden Valley 2006 Yering Station Shiraz Viognier, Yarra Valley Sweet and Fortified Baileys of Glenrowan Founder Series Liqueur Muscat, Rutherglen 2006 Cookoothama Botrytis Semillon, Riverina 2004 & 2005 De Bortoli Noble One Botrytis Semillon, Riverina Grant Burge 20 Year Old Tawny, Barossa Valley 2002 Lillypilly Family Reserve Noble Blend, Riverina 2006 Lillypilly Noble Blend, Riverina 2008 Mount Horrocks Cordon Cut Riesling, Clare Valley Morris of Rutherglen Old Premium Liqueur Muscat, Rutherglen Morris of Rutherglen Old Premium Liqueur Tokay, Rutherglen Penfolds Bluestone Aged 10 Tawny, Barossa New Zealand Wines 2006 Church Road Merlot Cabernet Sauvignon, Hawkes Bay 2006 Framingham Montepulciano, Marlborough 2007 Nautilus Estate Sauvignon Blanc, Marlborough 2006 Peregrine Pinot Noir, Central Otago 2008 St Clair Pinot Gris, Marlborough 2007 St Clair Riesling, Marlborough 2007 Spy Valley Pinot Noir, Marlborough 2008 Twin Island Sauvignon Blanc, Marlborough 2008 Wither Hills Marlborough Pinot Gris, Marlborough 2006 Wither Hills Pinot Noir, Marlborough |
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