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TG 600 BKK-HKG-TPE J/Class Wine List and Menu
Thai Airways
Royal Silk Class (Business) June 2008 Wine List Champagne Champagne Pommery Brut Royal Red Wines Bourgogne Pinot Noir Vieilles Vignes Albert Bichot 2006 La Salle De Chateau Pourjeaux 2001 White Wines Bourgogne Chardonnay Fabrice Lensne 2006 Macon Villages 2006 (Available after Bourgogne Chardonnay Fabrice Lensne 2006 has been depleted) Villa Im Paradies TG 600 March, June, September & December 2009 Bangkok to Hong Kong Breakfast Fruit Juice Fresh Fruits and Yogurt Main Course Cantonese Congee (Congee with Sautéed minced pork with Chinese Olives) Or Jardiniere Omelette Premium Breakfast Herb Sausage, Vegetable Nugget Fricassee Oyster Mushroom with Italian Parsley Or Stir-fried Chanthaburi Noodles with Snapper, Black Mushroom and Vegetables Roll, Croissant, Butter, Jam, Chinese Croissant Tea, Coffee, Hot Chocolate Hong Kong to Taipei http://share.shutterfly.com/action/w...8QbNHDNy5bqOGQ Cold Meal Roast Duck, Grilled U.S. Scallop Soft Roll, Butter Dessert Melon Port Wine Mousse Tea, Coffee TG 600 C – MENU C/E: MAR/JUN/SEP/DEC |
NRT-ATL/JFK/DTW/MSP/LAX, NGO-DTW June 2009
Delta/Northwest Air Lines
Business Elite Tokyo to Atlanta/New York JFK/Detroit/Minneapolis/Los Angeles & Nagoya to Detroit June 2009 http://share.shutterfly.com/action/w...8QbNHDNy5bqOKg Wine List Whites Pacific Rim Dry Riesling, California, 2007 Bonterra Sauvignon Blanc, Mendocino, California, 2008 Reds Wakefield Promised Land Shiraz Cabernet, Australia, 2005 Chateau Greysac Medoc Cru Bourgeois, France, 2002 Dessert Wines Plunkett’s Blackwood Ridge Botryitis Semillion, Australia, NV Ferreira Dona Antonia Reserve Port, Portugal, NV Sparkling Wine Scharffenberger Brut Sparkling Wine, California, NV First Course Western Choice Selection of Sushi Served with wasabi, soy sauce, and pickled ginger Cream of Mushroom Soup Caesar Salad with cherry tomato and garlic croutons Main Course Western Choice Delta Chef, Michelle Bernstein’s Selection Parmesan-Crusted Chicken Breast With marinara sauce, accompanied by gnocchi and broccolini Or Tender fillet of Beef and peppercorn sauce, served with chive mashed potatoes, sautéed spinach and carrots Or Pan-Seared Sole with grapes and capers, served with sautéed spinach and cauliflower puree Or Teriyaki Chicken and mixed vegetables offered with rice noodles Japanese Choice A selection of Japanese Fare including sushi, aemono, kobachi, and an entrée of roasted salmon with nimono Dessert Seasonal Fresh Fruit Fine Cheese Selected to perfectly complement one another in flavor and texture, offered with fresh fruit All Natural Vanilla Ice Cream Sundae with your choice of sauces, whipped cream and chopped nuts, garnished with a pirouline cookie After this service, a variety of snacks will be available for your enjoyment. Pre-Arrival Light Meal Seasonal Fresh Fruit Cheese Omelet with hash brown potatoes and Canadian bacon Or Cornflakes Cereal served with milk and banana Or Sliced Pork with sautéed vegetable and egg noodles 06/09 BE NRT-US-C9C (NRT-ATL/JFK/DTW/MSP/LAX, NGO-DTW) |
NW 22 TPE-NRT June 2009
Taipei to Tokyo
Business Elite June 2009 http://share.shutterfly.com/action/w...8QbNHDNy5bqOIo First Course Assorted fruit juices Seasonal Fresh Frui Breakfast Breads served with preserves Main Course Please choose one of the below options Egg Frittata Rolls with zucchini and hash brown potatoes, served with smoked turkey breast Or Braised Pork Meat Balls served with Chinese cabbage and pak choy, accompanied by egg fried rice Or Cereal served with milk Dessert Mango Cheesecake Coconut Tart 06/09 BE-TPE-NRT-C9C (TPE-NRT) |
Delta/Northwest BusinessElite Atlanta to Narita June 2009
Atlanta to Tokyo
June 2009 First Course Western Choice Soy Glazed Shrimp with Szechwan cucumbers Tomato Florentine Soup Mixed Lettuces Salad with radish, celery, and fried wonton strips Main Course Western Choice Delta Chef, Michelle Bernstein’s Selection Roasted Chicken a l’orange Served with celery puree and stir fried green beans “My version of a classic dish, with a twist. Truly succulent!” – Michelle Bernstein Or Fillet of beef with grain mustard sauce, accompanied by sweet potato wedges, zucchini and yellow squash Or Seared Mahi Mahi topped with lemon butter sauce, served with asparagus and paella rice Or Pork Stir Fry with Asian vegetables, cashew nuts and low mein noodles Japanese Choice A Selection of Japanese Fare including sashimi, aemono, kobachi, and an entrée of ika tempura, tomago and kiriboshi daikon Dessert Seasonal Fresh Fruit Fine Cheese Selected to perfectly complement one another in flavor and texture, offered with fresh fruit All Natural Vanilla Ice Cream Sundae with your choice of sauces, whipped cream and chopped nuts, garnished with a pirouline cookie After this service, a variety of snacks will be available for your enjoyment Midflight Snack Snow Pea Salad Please choose one of the below options. Deli Platter featuring marinated beef, shrimp and muenster cheese Or Noodles with onions, ginger and soba tsuyu sauce Pre-Arrival Light Meal Seasonal Fresh Fruit Swiss Cheese and Mushroom Omelet with grilled tomato, potato cake, and chicken apple sausage Or Roasted chicken with orange ginger sauce, sautéed spinach and rice Or Oats and Honey Granola Cereal served with milk 06/09 BE ATL-NRT C9C (ATL-NRT) |
Air New Zealand
Business Class menu New Zealand to Australia June 2009 Breakfast Wake-up Drinks Start your day with a fruit smoothie or your choice of juice Fruit and Cereal Continental selection with fruit, assorted cereals, bircher muesli and yoghurt Bakery Croissants, muffins, Vogel’s, brioche or fruit toast served with fruit conserve Hot Breakfast Smoked salmon, brie and basil omelette with roasted cherry tomato compote Corned beef and root vegetable cakes with mushroom ragout, chicken sausage and grilled asparagus Wine Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines. The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal. Spirits Glenfiddich Malt Whisky Chivas Regal Blended Whisky Jack Daniel’s Black Label Gordons Gin 42 Below Vodka Courvoisier VSOP Captain Morgan Rum Ron Bacardi Superior Port and Liqueurs Portuguese Port Grand Marnier Baileys Irish Cream Beer A selection of beer featuring Steinlager Pure, Speight's Gold, Heineken and low alcohol lager Soft Drinks Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade Hot Drinks Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate C3B_MAR09 |
Air New Zealand
Business Class menu Australia to New Zealand June 2009 Lunch Starter Kawakawa and chilli seasoned tuna with baby greens and curry oil Main Course Pan seared rosemary scented lamb loin with golden kumara gratin, crushed minted peas and paprika butter Roasted thyme and lemon seasoned chicken tenderloins on cumin and semi sun-dried tomato cous cous Sauteed basil marinated prawns on karengo potato salad with char grilled capsicum and rocket Dessert Rhubarb and macadamia crumble with vanilla bean anglaise cream OR Gourmet dessert of gingernut and strawberry ice cream Cheese Plate Fine regional cheese and preserved fruit Wine Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines. The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal. Spirits Glenfiddich Malt Whisky Chivas Regal Blended Whisky Jack Daniel’s Black Label Gordons Gin 42 Below Vodka Courvoisier VSOP Captain Morgan Rum Ron Bacardi Superior Port and Liqueurs Portuguese Port Grand Marnier Baileys Irish Cream Beer A selection of beer featuring Steinlager Pure, Speight's Gold, Heineken and low alcohol lager Soft Drinks Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade Hot Drinks Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate C2LE_FROZ_MAR09 |
June 2009 DL BusinessElite (JFK-BRU/DUB/EDI/LHR/MAN/SNN; DTW-LHR)
June 2009
New York to London Heathrow JFK-BRU/DUB/EDI/LHR/MAN/SNN, DTW-LHR Wine List Whites Pacific Rim Dry Riesling, California, 2007 Bonterra Sauvignon Blanc, Mendocino, California, 2008 Reds Wakefield Promised Land Shiraz Cabernet, Australia, 2005 Chateau Greysac Medoc Cru Bourgeois, France, 2002 Dessert Wines Plunkett’s Blackwood Ridge Botryitis Semillion, Australia, NV Ferreira Dona Antonia Reserve Port, Portugal, NV Sparkling Wine Scharffenberger Brut Sparkling Wine, California, NV First Course Seasoned Shrimp with avocado and salsa rosa Tomato Florentine Soup Romaine Hearts with tomato and blue cheese Main Course Delta Chef, Michelle Bernstein’s Selection Roasted Chicken a l’orange Served with celery puree and stir fried green beans “My version of a classic dish, with a twist. Truly succulent!” – Michelle Bernstein Or Fillet of beef with grain mustard sauce, accompanied by sweet potato wedges, zucchini and yellow squash Or Lasagne Pasta Bites tossed with spinach and radicchio in a light gorgonzola sauce, topped with pine nuts Or Roast Beef and Gravlax with a deviled egg, hearts of palm and tomato served chilled Light and Quick If you would like more time to work or relax, we suggest this chilled entrée as a replacement to the traditional entree Dessert Fine Cheese Selected to perfectly complement one another in flavor and texture, offered with fresh fruit All Natural Vanilla Ice Cream Sundae with your choice of sauces, whipped cream and chopped nuts, garnished with a pirouline cookie Pre-Arrival Light Meal Seasonal Fresh Fruit Oats and Honey Granola Cereal served with milk (For my flight to London on DL 3, the F/A offered me the following entrée choices: Swiss Cheese and Mushroom Omelet with grilled tomato, potato cake, and chicken apple sausage) 06/09 BE US-EUROPE-SH C9C (JFK-BRU/DUB/EDI/LHR/MAN/SNN; DTW-LHR) |
June 2009 DL Business Elite LHR/BRU/DUB/EDI/MAN/SNN-JFK
June 2009
London LHR to New York JFK LHR/BRU/DUB/EDI/MAN/SNN-JFK http://share.shutterfly.com/action/w...8QbNHDNy5bqOTA Wine List Whites Pacific Rim Dry Riesling, California, 2007 Bonterra Sauvignon Blanc, Mendocino, California, 2008 Reds Wakefield Promised Land Shiraz Cabernet, Australia, 2005 Chateau Greysac Medoc Cru Bourgeois, France, 2002 Dessert Wines Plunkett’s Blackwood Ridge Botryitis Semillion, Australia, NV Ferreira Dona Antonia Reserve Port, Portugal, NV Sparkling Wine Scharffenberger Brut Sparkling Wine, California, NV First Course Typical appetizer tray with starter, soup, and salad Cream of Mushroom Soup Caesar Salad with cherry tomato and garlic croutons Main Course Delta Chef, Michelle Bernstein’s Selection Parmesan-Crusted Chicken Breast With Marinara sauce, accompanied by gnocchi and broccolini “This super homey dish is just delicious, it covers all the bases.” – Michelle Bernstein Or Tender Fillet of beef and peppercorn sauce, served with chive mashed potatoes, sautéed spinach and carrots Or Ricotta and Basic Fettuccine tossed with an assortment of sautéed vegetables Or Roast Beef and Grilled Shrimp with a deviled egg, grilled zucchini and peppers served chilled Light and Quick If you would like more time to work or relax, we suggest this chilled entrée as a replacement to the traditional entree Dessert Fine Cheese Selected to perfectly complement one another in flavor and texture, offered with fresh fruit All Natural Vanilla Ice Cream Sundae with your choice of sauces, whipped cream and chopped nuts, garnished with a pirouline cookie Pre-Arrival Light Meal Hot Turkey Sandwich With cheddar cheese, caramelized onions and peppers, served with carrot and raisin salad Or Shrimp Nicoise Salad With tomato, egg, green beans, olives and potato, accompanied by bread sticks and fresh fruit Chocolate 06/09 BE-EUR-US-SH-C9C (LHR/BRU/DUB/EDI/MAN/SNN-JFK) |
bmi Business London to Amman to Addis Ababa
bmi Business Class
June 2009 Menu London to Amman Starter Severn and Wye Smoked salmon Asparagus and Berkswell cheese salad Main Course Chicken and freshwater crayfish pie with mushy peas (8) Roasted fillet of haddock with creamed leeks (10) Macaroni cheese with oyster mushroom (6) Dessert Cherry trifle Credit Crunch Ice Cream Cheese Cooleeney Blue Monday Apple and walnut chutney Tea and Coffee Kshocolat A selection of drinks is available throughout your flight Amman to Addis Ababa Your choice of drink Evening Meal service No pork products are used in the preparation of the dishes. All meats are Halal. Customers are advised that food served may contain nuts or nut derivatives. BMI-34-0167 0409 Communisis LHR-AMM HLD R2 |
bmi Business Addis Ababa-Amman-LHR June 2009
Bmi Business Class
June 2009 Menu Addis Ababa to Amman Your choice of drink Light Breakfast Amman to London Breakfast Fresh Orange Juice Seasonal Fruit Breakfast pastries Main Course Fillet of beef, chicken kebab, mushrooms, potatoes and ratatouille Chicken, beef bacon stuffed with cheese and asparagus and turkey filled with mixed peppers and cheddar cheese Halloumi and oregano quiche with broad bean foul, stuffed tomato and potatoes Tea and Coffee A selection of drinks is available throughout your flight No pork products are used in the preparation of the dishes. All meats are Halal. Customers are advised that food served may contain nuts or nut derivatives. BMI-34-0186 0509 Communisis AMM-LHR HBK R2a |
Singapore Airlines
Business Class menu Auckland to Singapore June 2009 Lunch Menu Prelude Satay With onion, cucumber and spicy peanut sauce Starter Chef's salad Leafy lettuce with ham, turkey, beef and cheddar cheese Main Grilled beef steak, horseradish butter, bordelaise sauce, celeraic dauphinoise, green beans Stir fried duck with ginger plum sauce and seasonal oriental vegetables, steamed rice Pan fried pork medallion with assorted mushroom sauce, buttered vegetables and rosemary potatoes Japanese style fish curry, seasonal vegetables and steamed rice Finale Chocolate peanut butter ice cream with chocolate sauce and strawberry Gourmet cheese with garnishes A selection of fresh fruit Gourmet coffee & selection of fube teas, with pralines Light Bites Menu Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight. Noodles Fish ball noodle soup Vermicelli or flat rice noodles in broth served with fish balls and fish cakes Vegetarian and non-vegetarian instant noodles Sandwiches Focaccia with smoked chicken, tomato and lettuce Focaccia with guacamole and roasted vegetables Snacks Assorted nuts Muesli bar Cookies A selection from the fruit basket Light Meal Menu Starter Smoked duck breast with dried fig and mesclun Main New Zealand style chicken stuffed with apricot and cheese served with Tamarillo sauce, vegetables and gnocchi Braised pork with preserved red beancurd, leafy greens, carrots, cauliflower and fried noodles Finale Fresh fruit savarin Gourmet coffees and selection of fine teas Champagnes and Wines Champagnes Charles Heidsieck Of the three Champagne Houses based in the historic city of Reims that bear the name Heidsieck, Charles Heidsieck is the most famous, being the oldest and the largest and having coined the name “Champagne Charlie”. A perfect blend of the Chardonnay grape for elegance, Pinot Noir for body and a little Pinot Meunier for spiciness, this is a marvellously expressive Champagne, lively on the nose, biscuity and creamy on the palate with rounded, dry finish. White Wines Yalumba Unwooded Chardonnay 2007 South Australia Many Australian Chardonnays are rich and strongly oaked. This crisp unoaked wine from Yalumba is more delicate in style with wonderful fruit purity and crisp refreshing acidity. Yalumba was established in the Barossa Valley in 1849 and is one of the oldest family owned wineries in Australia. This wine was made by young winemaker Phillip Lehmann. Sealed under screw cap to avoid cork taint. Wither Hills Sauvignon Blanc 2007 Marlborough, New Zealand The Marlborough region of New Zealand is home to many of the world's most distinctive Sauvignon Blanc wines. This racy and vibrant style has a strong international reputation and Wither Hills is amongst the most respected producers. Wither Hills believes fine wine is created in the vineyard and this wine, made by winemaker Ben Glover, is blended from 15 different vineyard sites in the Wairau Valley sub-region. It has typical herbaceous lift and with crisp acidity with a pronounced grapefruit flavour. Red Wines Heartland Shiraz 2005 Shiraz is Australia’s most famous grape variety. Whilst the traditional style is well established, a new modern take on Shiraz has emerged focusing more on fruit purity than heavy oak ageing. Heartland Shiraz is such a wine. Heartland is a partnership of local wine identities with complimentary skills in viticulture, winemaking and marketing. The wines are made by cult winemaker Ben Glaetzer who was Young Winemaker of the Year in 2004. This vibrant red wine has great concentration and spice. The palate has a wonderful velvety texture and suppleness and successfully combines power with softness. Chateau Patache D'Aux 2004 Cru Bourgeois Suprieur Medoc Recognised as a "Cru Bourgeois" in the original classification in 1932, the origins of this fine 43 hectare estate in the northern Medoc can be traced back to 1632. Cabernet Sauvignon planted on a stony, gravel-clay soil dominates with its elegant firm fruit, while the plumier Merlot rounds out the finish. 2004 was a very good Bordeaux vintage, which is beginning to show depth and complexity. Port Graham's 2003 Late Bottled Vintage Port A late bottled vintage port comes from a single, high quality vintage and is bottled after four to five years spent maturing in large, seasoned oak barrels that are known as “pipes”. The dense velvety colour leads to a nose of concentrated black berry fruits with hints of black chocolate and spice, the flavour is mouth-fillingly rich but not overly sweet : vibrant, vigorous and totally satisfying. Cocktails Featured Mix Tropical Fizz An invigorating concoction of pineapple juice and bitter lemon Cocktails Singapore Sling Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, Dom Benedictine, cherry brandy, Angostura bitters and grenadine, mixed with lime and pineapple juice Silver Kris Sling One of our special touches made with gin, Cointreau and orange and pineapple juice, topped with champagne Sunrise Breezer A refreshing blend of sake and bitter lemon Rumba An exotic thirst quencher of rum mixed with pineapple juice and 7-Up Screwdriver A classic concoction of vodka and orange juice Skyhigh An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up Kris in Love A delightful concoction of white wine stirred with 7-Up Solitaire Dreams A cool concoction of rum, pineapple juice, Sling mix with ginger ale Spirits Aperitifs Campari Dry Vermouth Non-alcoholic cocktails Fruit Spritzer Apple Bliss Awaiting The Golden Dawn Citrus Royale Golden Spice Spirits Cognac XO Otard Absolut Vodka Chivas Regal Scotch Whisky Bacardi Superior Johnnie Walker Black Label Gordon's Dry Gin Jack Daniel’s Tennessee Whiskey Premium Ginjo Sake Tamanohikari (Available on flights to and from Japan) Highland Park 12 Years Old Single Malt Whisky Liqueurs Cointreau Baileys Original Irish Cream Beer International Selection Stout Guinness Stout Beverages Gourmet Coffee Beans For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee. Brazil Santos Bourbon A smooth, nutty coffee with a balanced body and clean aftertaste Colombian Supremo A good, all-rounded coffee with a light body and a smooth, clean aftertaste Kenyan AA Kilimanjaro A medium-bodied coffee with a sharp, intense flavour and rich aftertaste Specialty Coffees* Brewed Coffee Decaffeinated Coffee Espresso A single shot of premium coffee Cappuccino Espresso topped with foamed milk Mocha A combination of coffee, milk and chocolate Café Royal Lightly sweetened coffee with a touch of XO Brandy Teas* Pure Ceylon Tea Earl Grey Darjeeling Camomile Decaffeinated Tea Japanese Green Tea Chinese Jasmine Tea Chinese Oolong Tea Indian Masala Tea *Available hot or with ice Other Beverages* Hot Chocolate Milo Mineral Water Sparkling Still Fruit Juice Apple Orange Pineapple Tomato Soft Drinks Bitter Lemon Coke Coke Light Ginger Ale 7-Up Milk Full Cream Low Fat *Available hot or with ice SQ286QC AKL-SIN (L/SN1/LM) 109-1.1 05 RC |
Singapore Airlines
Business Class menu Singapore to Auckland June 2009 Supper Menu Starter Smoked ham with roasted capsicum and mesclun Main Sauteed prawns in garlic sauce, capsicums, broccoli and boiled parsley potatoes Steamed herbal chicken in natural broth, fine beans with hon shiimeji in xo sauce, mushroom rice Masala fish fillet with spicy vegetables, okra in coconut and basmati rice Finale Pineapple mousse with orange cardamom sauce Gourmet cheese with garnishes Gourmet coffee and selection of fine teas Light Bites Menu Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight. Noodles Fish ball noodle soup Vermicelli or flat rice noodles in broth served with fish balls and fish cakes Prawn noodle soup Noodles in broth served with prawn and fish cake Vegetarian and non-vegetarian instant noodles Sandwiches Savoury sandwich Vegetarian sandwich Snacks Assorted nuts Potato chips Savoury snacks Chocolate bar Assorted Walkers biscuit A selection from the fruit basket Breakfast Menu Prelude A choice of apple, tomato or freshly squeezed orange juice Sliced fresh fruit Starter Choice of cereals or yoghurt Cornflakes or Weetabix with milk Plain or fruit yoghurt Main Singapore roti prata Fried Indian flat bread with spicy fish curry A popular local dish Pancake with maple syrup, scrambled egg and veal sausage Chicken and cheese omelette, grilled tomato, bacon and potatoes Breads Assorted breakfast rolls Butter – Fruit preserve Beverages Gourmet coffees and selection of fine teas Your Breakfast Choice This convenient breakfast option lets you enjoy all the sleep you want, uninterrupted. Please inform our crew of your choice before lights out – if they do not receive your selection, you will be awakened in time for The Complete Breakfast The Complete Breakfast* Take your pick of the Main Event from our scrumptious selections. Served earliest 2.5 hours prior to arrival Continental Breakfast* Delight in this simple yet wholesome meal. Served earliest 1.5 hours prior to arrival * Kindly refer to the breakfast menu found above Champagnes and Wines Champagnes Charles Heidsieck Of the three Champagne Houses based in the historic city of Reims that bear the name Heidsieck, Charles Heidsieck is the most famous, being the oldest and the largest and having coined the name “Champagne Charlie”. A perfect blend of the Chardonnay grape for elegance, Pinot Noir for body and a little Pinot Meunier for spiciness, this is a marvellously expressive Champagne, lively on the nose, biscuity and creamy on the palate with rounded, dry finish. White Wines Yalumba Unwooded Chardonnay 2007 South Australia Many Australian Chardonnays are rich and strongly oaked. This crisp unoaked wine from Yalumba is more delicate in style with wonderful fruit purity and crisp refreshing acidity. Yalumba was established in the Barossa Valley in 1849 and is one of the oldest family owned wineries in Australia. This wine was made by young winemaker Phillip Lehmann. Sealed under screw cap to avoid cork taint. Wither Hills Sauvignon Blanc 2007 Marlborough, New Zealand The Marlborough region of New Zealand is home to many of the world's most distinctive Sauvignon Blanc wines. This racy and vibrant style has a strong international reputation and Wither Hills is amongst the most respected producers. Wither Hills believes fine wine is created in the vineyard and this wine, made by winemaker Ben Glover, is blended from 15 different vineyard sites in the Wairau Valley sub-region. It has typical herbaceous lift and with crisp acidity with a pronounced grapefruit flavour. Red Wines Heartland Shiraz 2005 Shiraz is Australia’s most famous grape variety. Whilst the traditional style is well established, a new modern take on Shiraz has emerged focusing more on fruit purity than heavy oak ageing. Heartland Shiraz is such a wine. Heartland is a partnership of local wine identities with complimentary skills in viticulture, winemaking and marketing. The wines are made by cult winemaker Ben Glaetzer who was Young Winemaker of the Year in 2004. This vibrant red wine has great concentration and spice. The palate has a wonderful velvety texture and suppleness and successfully combines power with softness. Chateau Patache D'Aux 2004 Cru Bourgeois Suprieur Medoc Recognised as a "Cru Bourgeois" in the original classification in 1932, the origins of this fine 43 hectare estate in the northern Medoc can be traced back to 1632. Cabernet Sauvignon planted on a stony, gravel-clay soil dominates with its elegant firm fruit, while the plumier Merlot rounds out the finish. 2004 was a very good Bordeaux vintage, which is beginning to show depth and complexity. Port Graham's 2003 Late Bottled Vintage Port A late bottled vintage port comes from a single, high quality vintage and is bottled after four to five years spent maturing in large, seasoned oak barrels that are known as “pipes”. The dense velvety colour leads to a nose of concentrated black berry fruits with hints of black chocolate and spice, the flavour is mouth-fillingly rich but not overly sweet : vibrant, vigorous and totally satisfying. Cocktails Featured Mix Tropical Fizz An invigorating concoction of pineapple juice and bitter lemon Cocktails Singapore Sling Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, Dom Benedictine, cherry brandy, Angostura bitters and grenadine, mixed with lime and pineapple juice Silver Kris Sling One of our special touches made with gin, Cointreau and orange and pineapple juice, topped with champagne Sunrise Breezer A refreshing blend of sake and bitter lemon Rumba An exotic thirst quencher of rum mixed with pineapple juice and 7-Up Screwdriver A classic concoction of vodka and orange juice Skyhigh An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up Kris in Love A delightful concoction of white wine stirred with 7-Up Solitaire Dreams A cool concoction of rum, pineapple juice, Sling mix with ginger ale Spirits Aperitifs Campari Dry Vermouth Non-alcoholic cocktails Fruit Spritzer Apple Bliss Awaiting The Golden Dawn Citrus Royale Golden Spice Spirits Cognac XO Otard Absolut Vodka Chivas Regal Scotch Whisky Bacardi Superior Johnnie Walker Black Label Gordon's Dry Gin Jack Daniel’s Tennessee Whiskey Premium Ginjo Sake Tamanohikari (Available on flights to and from Japan) Highland Park 12 Years Old Single Malt Whisky Liqueurs Cointreau Baileys Original Irish Cream Beer International Selection Stout Guinness Stout Beverages Gourmet Coffee Beans For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee. Brazil Santos Bourbon A smooth, nutty coffee with a balanced body and clean aftertaste Colombian Supremo A good, all-rounded coffee with a light body and a smooth, clean aftertaste Kenyan AA Kilimanjaro A medium-bodied coffee with a sharp, intense flavour and rich aftertaste Specialty Coffees* Brewed Coffee Decaffeinated Coffee Espresso A single shot of premium coffee Cappuccino Espresso topped with foamed milk Mocha A combination of coffee, milk and chocolate Café Royal Lightly sweetened coffee with a touch of XO Brandy Teas* Pure Ceylon Tea Earl Grey Darjeeling Camomile Decaffeinated Tea Japanese Green Tea Chinese Jasmine Tea Chinese Oolong Tea Indian Masala Tea *Available hot or with ice Other Beverages* Hot Chocolate Milo Mineral Water Sparkling Still Fruit Juice Apple Orange Pineapple Tomato Soft Drinks Bitter Lemon Coke Coke Light Ginger Ale 7-Up Milk Full Cream Low Fat *Available hot or with ice SQ285QC SIN-AKL (S1/SN1/B) 109-1.1 05 |
AA 114 LAX-EWR June 2009 First Class
June 2008
American Airlines Los Angeles to Newark First Class Wine List Sparkling Wine Gloria Ferrer Sonoma Carneros Brut White Wines Buena Vista Carneros Chardonnay 2006 Westside White, Paso Robles, 2005 Red Wines Waca Coonawarra Cabernet Sauvignon Lot 105 Zinfandel Brunch Main Course Three Cheese Omelette Three cheese omelette enhanced by a poblano cream sauce served with basil pesto potatoes, fire-roasted turkey sausage and roasted tomatoes Seasonal Fruit Appetizer Or Breakfast Skillet Scrambled eggs flavored with cream cheese and chives, served with roasted red pepper turkey sausage, diced potato hash and smoked Gouda sauce An American Classics item Light and bubbly is a great match for this dish. The Gloria Ferrer Sonoma Valley Carneros Brut offers hints of smoked, and pairs well with the smoked Gouda. Seasonal Fruit Appetizer Or Cereal and Fruit with Yogurt Served with a banana and fresh seasonal berries Breakfast Breads An assortment of warm breads Light Refreshment Freshly baked on board, OtisSpunkmeyer cookies Pre-Arrival Beverage Chilled Sparkling water with a fresh citrus garnish 6/09 3Cls, First, Brunch-Snack 73PM010 73PM001 103F001-3A |
Singapore Airlines
Business Class menu Singapore to Tokyo Narita June 2009 Menu To allow you a longer period of undisturbed rest, please let us know your preference for the following meal service options : - To be served your meal soon after take-off OR - To be served your meal about 2 hours before arrival Main Warm Japanese style beef teriyaki served with romaine lettuce, crouton and shaved parmesan cheese and creamy dressing Assorted dim sum Steamed glutinous rice with chicken, steamed chives dumplings, seafood rolled with beancurd skin American Breakfast Fruit yoghurt Omelette with jalapeno jack cheese, chicken chipolata, sauteed tomato and has brown potato Bread selection with preserves Continental Breakfast Assorted bread with preserves Fish ball noodle soup Noodles in broth served with fish balls and fish cakes Your meal will be served with a selection of sliced fresh fruits Finale Gourmet coffee and selection of fine teas Hanagoyomi "Finding the change of the four seasons in a flower and translating it into cuisine". An array of nine appetisers and entrees together with miso soup, served in Japanese style. Sakizuke Snapper omelette, halfbeak with green tea paste, sweetened baby trout Aemono Egg yolk glaced squid, cod roe, pot herb mustard Yakimono Grilled miso flavoured black cod, peanut with miso paste Takiawase Simmered beancurd skin with vegetables Kuchitori Chicken raisin terrine, sweetened river shrimp, spinach with sesame seeds Owan Miso soup Gohan Ginger flavoured rice Steamed rice with seaweed Kounomono Assorted pickles Mizumono Assorted fresh fruit Champagnes and Wines Champagnes Charles Heidsieck Of the three Champagne Houses based in the historic city of Reims that bear the name Heidsieck, Charles Heidsieck is the most famous, being the oldest and the largest and having coined the name “Champagne Charlie”. A perfect blend of the Chardonnay grape for elegance, Pinot Noir for body and a little Pinot Meunier for spiciness, this is a marvellously expressive Champagne, lively on the nose, biscuity and creamy on the palate with rounded, dry finish. White Wines Villa Franz Riesling Kabinett 2006 Hattenheimer Rheingau Villa Franz, in the Hattenheim vineyards in the best part of Germany's famous Rheingau region, is the estate of Christian Ress, 5th generation of Ress wine producers. Only Riesling grapes are planted on these steep, terraced slopes that overlook the river Rhine. Silvery pale in colour, with a bouquet of white flowers of an early summer freshness, a delightfully ripe expression of citrus fruits on the palate and a refreshingly dry finish, this is a wine of great balance and purity. Yalumba Unwooded Chardonnay 2007 South Australia Many Australian Chardonnays are rich and strongly oaked. This crisp unoaked wine from Yalumba is more delicate in style with wonderful fruit purity and crisp refreshing acidity. Yalumba was established in the Barossa Valley in 1849 and is one of the oldest family owned wineries in Australia. This wine was made by young winemaker Phillip Lehmann. Sealed under screw cap to avoid cork taint. Red Wines Rive Barbera d'Asti Il Cascinone 2006 Araldica Piedmont From one of the most famous wine towns in the Piedmont region in northwest Italy, this wine comes from south-facing slopes on clay soils, close to Asti where the low-yielding vines are 50 years old. The excellent 2006 vintage, which was awarded the top ranking 5 stars from Decanter Magazine, provides a vibrant ruby colour, a nose of black cherries and plums, warm fruit flavours and spice on the palate and an elegant dry finish. Chateau Patache D'Aux 2004 Cru Bourgeois Suprieur Medoc Recognised as a "Cru Bourgeois" in the original classification in 1932, the origins of this fine 43 hectare estate in the northern Medoc can be traced back to 1632. Cabernet Sauvignon planted on a stony, gravel-clay soil dominates with its elegant firm fruit, while the plumier Merlot rounds out the finish. 2004 was a very good Bordeaux vintage, which is beginning to show depth and complexity. Port Graham's 2003 Late Bottled Vintage Port A late bottled vintage port comes from a single, high quality vintage and is bottled after four to five years spent maturing in large, seasoned oak barrels that are known as “pipes”. The dense velvety colour leads to a nose of concentrated black berry fruits with hints of black chocolate and spice, the flavour is mouth-fillingly rich but not overly sweet : vibrant, vigorous and totally satisfying. Cocktails Featured Mix Tropical Fizz An invigorating concoction of pineapple juice and bitter lemon Cocktails Singapore Sling Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, Dom Benedictine, cherry brandy, Angostura bitters and grenadine, mixed with lime and pineapple juice Silver Kris Sling One of our special touches made with gin, Cointreau and orange and pineapple juice, topped with champagne Sunrise Breezer A refreshing blend of sake and bitter lemon Rumba An exotic thirst quencher of rum mixed with pineapple juice and 7-Up Screwdriver A classic concoction of vodka and orange juice Skyhigh An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up Kris in Love A delightful concoction of white wine stirred with 7-Up Solitaire Dreams A cool concoction of rum, pineapple juice, Sling mix with ginger ale Spirits Aperitifs Campari Dry Vermouth Non-alcoholic cocktails Fruit Spritzer Apple Bliss Awaiting The Golden Dawn Citrus Royale Golden Spice Spirits Cognac XO Otard Absolut Vodka Chivas Regal Scotch Whisky Bacardi Superior Johnnie Walker Black Label Gordon's Dry Gin Jack Daniel’s Tennessee Whiskey Premium Ginjo Sake Tamanohikari (Available on flights to and from Japan) Highland Park 12 Years Old Single Malt Whisky Liqueurs Cointreau Baileys Original Irish Cream Beer International Selection Stout Guinness Stout Beverages Gourmet Coffee Beans For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee. Brazil Santos Bourbon A smooth, nutty coffee with a balanced body and clean aftertaste Colombian Supremo A good, all-rounded coffee with a light body and a smooth, clean aftertaste Kenyan AA Kilimanjaro A medium-bodied coffee with a sharp, intense flavour and rich aftertaste Specialty Coffees* Brewed Coffee Decaffeinated Coffee Espresso A single shot of premium coffee Cappuccino Espresso topped with foamed milk Mocha A combination of coffee, milk and chocolate Café Royal Lightly sweetened coffee with a touch of XO Brandy Teas* Pure Ceylon Tea Earl Grey Darjeeling Camomile Decaffeinated Tea Japanese Green Tea Chinese Jasmine Tea Chinese Oolong Tea Indian Masala Tea *Available hot or with ice Other Beverages* Hot Chocolate Milo Mineral Water Sparkling Still Fruit Juice Apple Orange Pineapple Tomato Soft Drinks Bitter Lemon Coke Coke Light Ginger Ale 7-Up Milk Full Cream Low Fat *Available hot or with ice SQ638QD SIN-NRT (CQ1) 126-1.1 06 RC |
Singapore Airlines
Business Class menu Tokyo Narita to Singapore June 2009 Lunch Menu Prelude Satay With onion, cucumber and spicy peanut sauce Starter Anti pasto Italian style assorted appetiser of marinated seafood, smoked duck and mozzarella with tomato Main Sirloin of beef with tomato, olives and caper salsa served with roasted vegetables Five spice flavoured roast chicken served with chilli sauce, seasonal vegetables and chicken flavoured rice Japanese style spaghetti with sea urchin sauce, sauteed prawns and assorted mushrooms Finale Bread and butter pudding served with anglaise sauce Gourmet cheese with garnishes A selection of fresh fruit Gourmet coffee and selection of fine teas, with pralines Hanagoyomi "Finding the change of the four seasons in a flower and translating it into cuisine". An array of nine appetisers and entrees together with miso soup, served in Japanese style. Ha-Sun Sea bream with cucumber, river shrimp, okra, abalone Kuchitori Simmered octopus, shishito pepper Yakimono Grilled flounder, sweet potato, marinated lotus root Aemono Sesame curd, bonito jelly, wasabi Sunomono Marinated eel and cucumber salad, sesame seeds Takiawase Simmered prawn, taro, green beans Gohan Conger eel sushi Steamed rice with soya beans Ginger flavoured steamed rice Tome-wan Miso soup Men Cold somen noodles Mizugashi Bread and butter pudding served with anglaise sauce Champagnes and Wines Champagnes Charles Heidsieck Of the three Champagne Houses based in the historic city of Reims that bear the name Heidsieck, Charles Heidsieck is the most famous, being the oldest and the largest and having coined the name “Champagne Charlie”. A perfect blend of the Chardonnay grape for elegance, Pinot Noir for body and a little Pinot Meunier for spiciness, this is a marvellously expressive Champagne, lively on the nose, biscuity and creamy on the palate with rounded, dry finish. White Wines Villa Franz Riesling Kabinett 2006 Hattenheimer Rheingau Villa Franz, in the Hattenheim vineyards in the best part of Germany's famous Rheingau region, is the estate of Christian Ress, 5th generation of Ress wine producers. Only Riesling grapes are planted on these steep, terraced slopes that overlook the river Rhine. Silvery pale in colour, with a bouquet of white flowers of an early summer freshness, a delightfully ripe expression of citrus fruits on the palate and a refreshingly dry finish, this is a wine of great balance and purity. Yalumba Unwooded Chardonnay 2007 South Australia Many Australian Chardonnays are rich and strongly oaked. This crisp unoaked wine from Yalumba is more delicate in style with wonderful fruit purity and crisp refreshing acidity. Yalumba was established in the Barossa Valley in 1849 and is one of the oldest family owned wineries in Australia. This wine was made by young winemaker Phillip Lehmann. Sealed under screw cap to avoid cork taint. Red Wines Rive Barbera d'Asti Il Cascinone 2006 Araldica Piedmont From one of the most famous wine towns in the Piedmont region in northwest Italy, this wine comes from south-facing slopes on clay soils, close to Asti where the low-yielding vines are 50 years old. The excellent 2006 vintage, which was awarded the top ranking 5 stars from Decanter Magazine, provides a vibrant ruby colour, a nose of black cherries and plums, warm fruit flavours and spice on the palate and an elegant dry finish. Chateau Patache D'Aux 2004 Cru Bourgeois Suprieur Medoc Recognised as a "Cru Bourgeois" in the original classification in 1932, the origins of this fine 43 hectare estate in the northern Medoc can be traced back to 1632. Cabernet Sauvignon planted on a stony, gravel-clay soil dominates with its elegant firm fruit, while the plumier Merlot rounds out the finish. 2004 was a very good Bordeaux vintage, which is beginning to show depth and complexity. Port Graham's 2003 Late Bottled Vintage Port A late bottled vintage port comes from a single, high quality vintage and is bottled after four to five years spent maturing in large, seasoned oak barrels that are known as “pipes”. The dense velvety colour leads to a nose of concentrated black berry fruits with hints of black chocolate and spice, the flavour is mouth-fillingly rich but not overly sweet : vibrant, vigorous and totally satisfying. Cocktails Featured Mix Tropical Fizz An invigorating concoction of pineapple juice and bitter lemon Cocktails Singapore Sling Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, Dom Benedictine, cherry brandy, Angostura bitters and grenadine, mixed with lime and pineapple juice Silver Kris Sling One of our special touches made with gin, Cointreau and orange and pineapple juice, topped with champagne Sunrise Breezer A refreshing blend of sake and bitter lemon Rumba An exotic thirst quencher of rum mixed with pineapple juice and 7-Up Screwdriver A classic concoction of vodka and orange juice Skyhigh An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up Kris in Love A delightful concoction of white wine stirred with 7-Up Solitaire Dreams A cool concoction of rum, pineapple juice, Sling mix with ginger ale Spirits Aperitifs Campari Dry Vermouth Non-alcoholic cocktails Fruit Spritzer Apple Bliss Awaiting The Golden Dawn Citrus Royale Golden Spice Spirits Cognac XO Otard Absolut Vodka Chivas Regal Scotch Whisky Bacardi Superior Johnnie Walker Black Label Gordon's Dry Gin Jack Daniel’s Tennessee Whiskey Premium Ginjo Sake Tamanohikari (Available on flights to and from Japan) Highland Park 12 Years Old Single Malt Whisky Liqueurs Cointreau Baileys Original Irish Cream Beer International Selection Stout Guinness Stout Beverages Gourmet Coffee Beans For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee. Brazil Santos Bourbon A smooth, nutty coffee with a balanced body and clean aftertaste Colombian Supremo A good, all-rounded coffee with a light body and a smooth, clean aftertaste Kenyan AA Kilimanjaro A medium-bodied coffee with a sharp, intense flavour and rich aftertaste Specialty Coffees* Brewed Coffee Decaffeinated Coffee Espresso A single shot of premium coffee Cappuccino Espresso topped with foamed milk Mocha A combination of coffee, milk and chocolate Café Royal Lightly sweetened coffee with a touch of XO Brandy Teas* Pure Ceylon Tea Earl Grey Darjeeling Camomile Decaffeinated Tea Japanese Green Tea Chinese Jasmine Tea Chinese Oolong Tea Indian Masala Tea *Available hot or with ice Other Beverages* Hot Chocolate Milo Mineral Water Sparkling Still Fruit Juice Apple Orange Pineapple Tomato Soft Drinks Bitter Lemon Coke Coke Light Ginger Ale 7-Up Milk Full Cream Low Fat *Available hot or with ice SQ637QD SIN-NRT (CQ1) 126-1.1 06 RC |
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