The All-Airline FT Menu Collection
#481
Join Date: Oct 1999
Location: New York
Posts: 7,315
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 Sauted 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
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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
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 Sauted 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
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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
#482
Join Date: Oct 1999
Location: New York
Posts: 7,315
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
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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
Plunketts 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 Bernsteins 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, sauted spinach and carrots
Or
Pan-Seared Sole with grapes and capers, served with sauted 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 entre 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 sauted vegetable and egg noodles
06/09 BE NRT-US-C9C (NRT-ATL/JFK/DTW/MSP/LAX, NGO-DTW)
Business Elite
Tokyo to Atlanta/New York JFK/Detroit/Minneapolis/Los Angeles & Nagoya to Detroit
June 2009
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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
Plunketts 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 Bernsteins 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, sauted spinach and carrots
Or
Pan-Seared Sole with grapes and capers, served with sauted 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 entre 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 sauted vegetable and egg noodles
06/09 BE NRT-US-C9C (NRT-ATL/JFK/DTW/MSP/LAX, NGO-DTW)
#483
Join Date: Oct 1999
Location: New York
Posts: 7,315
NW 22 TPE-NRT June 2009
Taipei to Tokyo
Business Elite
June 2009
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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)
Business Elite
June 2009
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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)
#484
Join Date: Oct 1999
Location: New York
Posts: 7,315
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 Bernsteins Selection
Roasted Chicken a lorange
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 entre 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, sauted spinach and rice
Or
Oats and Honey Granola Cereal served with milk
06/09 BE ATL-NRT C9C (ATL-NRT)
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 Bernsteins Selection
Roasted Chicken a lorange
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 entre 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, sauted spinach and rice
Or
Oats and Honey Granola Cereal served with milk
06/09 BE ATL-NRT C9C (ATL-NRT)
#485
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
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, Vogels, 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 Harr, nationally recognised wine judge.
The fine wines served on this flight have been chosen to complement todays 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 Daniels 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
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, Vogels, 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 Harr, nationally recognised wine judge.
The fine wines served on this flight have been chosen to complement todays 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 Daniels 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
#486
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
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 Harr, nationally recognised wine judge.
The fine wines served on this flight have been chosen to complement todays 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 Daniels 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
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 Harr, nationally recognised wine judge.
The fine wines served on this flight have been chosen to complement todays 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 Daniels 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
#487
Join Date: Oct 1999
Location: New York
Posts: 7,315
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
Plunketts 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 Bernsteins Selection
Roasted Chicken a lorange
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 entre 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 entre 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)
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
Plunketts 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 Bernsteins Selection
Roasted Chicken a lorange
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 entre 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 entre 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)
#488
Join Date: Oct 1999
Location: New York
Posts: 7,315
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
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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
Plunketts 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 Bernsteins 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, sauted spinach and carrots
Or
Ricotta and Basic Fettuccine tossed with an assortment of sauted 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 entre 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)
London LHR to New York JFK
LHR/BRU/DUB/EDI/MAN/SNN-JFK
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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
Plunketts 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 Bernsteins 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, sauted spinach and carrots
Or
Ricotta and Basic Fettuccine tossed with an assortment of sauted 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 entre 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)
#489
Join Date: Oct 1999
Location: New York
Posts: 7,315
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
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
#490
Join Date: Oct 1999
Location: New York
Posts: 7,315
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
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
#491
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
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 Australias 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 Daniels 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
Caf 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
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 Australias 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 Daniels 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
Caf 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
#492
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
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 Australias 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 Daniels 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
Caf 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
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 Australias 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 Daniels 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
Caf 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
#493
Join Date: Oct 1999
Location: New York
Posts: 7,315
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
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
#494
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
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 Daniels 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
Caf 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
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 Daniels 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
Caf 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
#495
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
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 Daniels 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
Caf 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
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 Daniels 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
Caf 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
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