ab2013

Hong Kong to Tokyo
August 2009

FIRST COURSE

Assorted Fruit Juices

Seasonal Fresh Fruit

Yogurt

Breakfast Breads (warm croissants, wheat rolls, and danishes)
served with preserves

MAIN COURSE
Please choose one of the below options.

Mushroom Frittata
with grilled red pepper and zucchini, accompanied by streaky bacon

Stir Fried Chicken
in an oyster sauce, served with egg noodles and pak choi

Cereal
served with milk and banana

WINES
Delta's Master Sommelier Andrea Robinson on today's wines - "I've chosen a mix of classical and cutting-edge selections so you have some fun choices, all of them excellent. We tested every wine in-flight to make sure it tastes just as good at altitude as on the ground. Enjoy!

WHITES

Santa Ana Reserve Torrontes, Argentina, 2007

Anne Boecklin Pinot Blanc Reserve, France

REDS

Louis M. Martini, Carbernet Sauvignon, California, 2005

Domaine de la Griveliere Cotes du Rhone, France, 2006

DESSERT WINES

Graham's Late Bottled Vintage Porto, Portugal, 1996

Plunkett Blackwood Ridge Botrytis Semillon, Australia, NV

SPARKLING WINE

Scharffenberger Brut Sparkling Wine, California, NV

BEVERAGES

COLD DRINKS

Selection of Regional Beers and Midnight Sky Signature Cocktails

Pepsi
Diet Pepsi
Sierra Mist
Sierra Mist Free
Mountain Dew
Canada Dry Ginger Ale
Canada Dry Club Soda
Canada Dry Tonic

Flights operated by Delta proudly serve Coca-Cola and Canada Dry products, including Coca-Cola Classic, Coke Zero, Diet Coke, Sprite, Fresca and Canada Dry Club Soda, Tonic Water, and Ginger Ale.

HOT DRINKS

Coffee
Decaffeinated coffee
Green tea
Oolong tea

Tazo Teas Including:

Earl grey
Refresh
Passion
Wild sweet orange

08/09 BE-HKG-NRT-C10B (HKG-NRT)

ab2013

Tokyo to Detroit
August 2009

FIRST COURSE
WESTERN CHOICE

Selection of Sushi
served with wasabi, soy sauce, and pickled ginger

Cream of Cauliflower Soup

Caprese Salad
mozzarella, tomato, and basil

MAIN COURSE
WESTERN CHOICE

Delta Chef, Michelle Bernstein’s Selection
Roasted Chicken Breast
garnished with olives and tomatoes, accompanied by sweeet couscous and sugar snap peas

"This dish has so many layers of delicious flavors. The sweet couscous balances the tangy sauce" - Michelle Bernstein

Tender Fillet of Beef
enhanced by horseradish suace, served with lyonnaise potatoes and grilled asparagus

Grilled Salmon Fillet
with creamy saffron and tomato sauce, presented with snow peas and basmati rice

Stir-Fried Red Snapper
served with chili sauce, egg noodles, and a medley of vegetables

JAPANESE CHOICE

A Selection of Japanese Fare
[Iincluding sashimi, aemono, mushimono and an entree of miso-yaki cod with beancurd and simmered vegetables[/I]

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

Mushroom Omelet
served with ham, tomato, and asparagus

Cornflakes Cereal
served with milk and banana

Stir-Fried Shrimp
with bean curd, sauteed vegetables, and thai noodles

WINES
Delta's Master Sommelier Andrea Robinson on today's wines - "I've chosen a mix of classical and cutting-edge selections so you have some fun choices, all of them excellent. We tested every wine in-flight to make sure it tastes just as good at altitude as on the ground. Enjoy!

WHITES

Santa Ana Reserve Torrontes, Argentina, 2007

Anne Boecklin Pinot Blanc Reserve, France, 2006

REDS

Louis M. Martini, Carbernet Sauvignon, California, 2005

Domaine de la Griveliere Cotes du Rhone, France, 2007

DESSERT WINES

Graham's Late Bottled Vintage Porto, Portugal, 2003

Plunkett Blackwood Ridge Botrytis Semillon, Australia, NV, 2003

SPARKLING WINE

Scharffenberger Brut Sparkling Wine, California, NV

BEVERAGES

COLD DRINKS

Selection of Regional Beers and Midnight Sky Signature Cocktails

Pepsi
Diet Pepsi
Sierra Mist
Sierra Mist Free
Mountain Dew
Canada Dry Ginger Ale
Canada Dry Club Soda
Canada Dry Tonic
Mr. & Mrs. "T" Bloody Mary Mix
Orange juice
Apple juice
Cranberry apple juice
Tomato juice
Milk
Bottled water

Flights operated by Delta subsidiary Northwest Airlines proudly serve Pepsi and Canada Dry products, including Pepsi, Diet Pepsi, Mountain Dew, Sierra Mist, Sierra Mist Free and Canada Dry Club Soda, Tonic Water and Ginger Ale.

HOT DRINKS

Coffee
Decaffeinated coffee

Tazo Teas Including:

Earl grey
Refresh
Passion
Wild sweet orange


***Pictures (part of collective TR) coming soon***

08/09 BE-US NRT-US-C10B (NRT-ATL/JFK/DTW/MSP/LAX, NGO-DTW)

Kiwi Flyer

Air New Zealand
Business Class menu
Australia to New Zealand
August 2009

Lunch

Starter

Karengo seasoned prawns
on black bean angle hair pasta and ceviche dressing

Main Course

Rosemary braised lamb shanks
with roasted root vegetables, wilted spinach and golden kumara gratin

Thyme scented chicken thigh
with saffron and green pea risotto, sage roasted pumpkin and watercress

Fusilli pasta salad
with basil pesto, kassler, grilled vegetables and mozzarella

Dessert

Gourmet dessert
of strawberry cream ice cream and hokey pokey ice cream with chocolate and almond wafer

Cheese Plate

Fine New Zealand cheese and preserved fruit

Hot Drinks

Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate

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
Coruba 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

Kiwi Flyer

Qantas
Business Class menu
New Zealand to Australia
August 2009

Breakfast

Orange Juice

Seasonal Fresh Fruit Juice

Your choice of:

Continental Breakfast

Fresh Seasonal Fruit

Yoghurt

Martin Borough Muesli

or

Cereal Selection

Warm Bakery

or

Hot Breakfast

Fresh Seasonal Fruit

Cheddar Cheese and Spinach Omelette served with Grilled Sausage, Roasted Tomato and Baby Spinach

or

Lemon Curd Hot Cakes accompanied with Berry Compote

Warm Bakery


Beverages

Champagne

Charles Heidsieck Brut Reserve

Australian and New Zealand Wine

For your enjoyment we have a selection of light and full bodied, premium white and red wines onboard today. Your Flight Attendant will advise you on the selection.

Aperitifs

Campari

Spirits

Bacardi White Rum

Chivas Regal 12yo Scotch Whisky

Inner Circle (Green Dot) Dark Rum 57.2%

Plymouth The Smooth English Gin

The Glenlivet 12yo Malt Scotch Whisky

Wild Turkey 86.8º Bourbon

Wyborowa Classic Vodka

Beers

Hahn Premium Light

Heineken

James Squire Golden Ale

Victoria Bitter

Non Alcoholic

Apple Juice

Orange Juice

Spicy Tomato Juice

Tomato Juice

Sparkling Mineral Water

Still Mineral Water

Soda Water

Tonic Water

Bundaberg Ginger Beer

Cola

Diet Cola

Ginger Ale

Lemonade

Solo – Lemon Squash

Hot Beverages

Grinders Coffee
Bodum
Decaffeinated

Dilmah Tea
Chamomile
English Breakfast
Jasmine Green
Peppermint

Hot Chocolate

Liqueurs

Bailey’s Irish Cream

Cointreau

Fortifieds

Penfolds Bluestone 10yo Tawny

Baileys of Glenrowan Liqueur Muscat

Australian Dessert Wine

Cognac

Martell VSOP

Kiwi Flyer

Qantas
Business Class menu
Australia to New Zealand
August 2009

Menu

From the Bar

Marinated Olives

Roasted Nuts

Main Courses

Chicken with Tomato and Olive Sauce accompanied with Polenta, Carrots and Beans
Served with Buffalo Mozzarella, Semi Dried Tomato and Mesclun Appetiser

Stir Fried Black Bean and Chilli Pork accompanied with Jasmine Rice and Broccolini
Served with Buffalo Mozzarella, Semi Dried Tomato and Mesclun Appetiser

Salad of Roast Beef with Baby Spinach, Potato and Capers
Served with Fresh Fruit

Warm Bakery

Selection of Seasonal Cheese and Fruit

Ice Cream and Almond Bread


Beverages

Champagne

Charles Heidsieck Brut Reserve

Australian and New Zealand Wine

For your enjoyment we have a selection of light and full bodied, premium white and red wines onboard today. Your Flight Attendant will advise you on the selection.

Aperitifs

Campari

Spirits

Bacardi White Rum

Chivas Regal 12yo Scotch Whisky

Inner Circle (Green Dot) Dark Rum 57.2%

Plymouth The Smooth English Gin

The Glenlivet 12yo Malt Scotch Whisky

Wild Turkey 86.8º Bourbon

Wyborowa Classic Vodka

Beers

Hahn Premium Light

Heineken

James Squire Golden Ale

Victoria Bitter

Non Alcoholic

Apple Juice

Orange Juice

Spicy Tomato Juice

Tomato Juice

Sparkling Mineral Water

Still Mineral Water

Soda Water

Tonic Water

Bundaberg Ginger Beer

Cola

Diet Cola

Ginger Ale

Lemonade

Solo – Lemon Squash

Hot Beverages

Grinders Coffee
Bodum
Decaffeinated

Dilmah Tea
Chamomile
English Breakfast
Jasmine Green
Peppermint

Hot Chocolate

Liqueurs

Bailey’s Irish Cream

Cointreau

Fortifieds

Penfolds Bluestone 10yo Tawny

Baileys of Glenrowan Liqueur Muscat

Australian Dessert Wine

Cognac

Martell VSOP

Kiwi Flyer

Qantas
First Class menu
Melbourne First Class Lounge Dining
August 2009

Specials

Available from midday

Soup of the Day

Curry Pumpkin with Coconut

Plates of the Day

Sicilian Style Baby Snapper Fillet with Raisin, Pine Nut and Celery Dressing

Sumac Lamb Braise With Herb Cous Cous

Terrine of Rabbit And Quail With Citrus and Watercress Salad

Ice Cream and Sorbet Selection

Fig Ice Cream

Rhubarb Ice Cream

Orange and Cardamom Ice Cream

French Plum and Almond Ice Cream

Wines of the Day

Leeuwin Estate Riesling 2007 - Margaret River, WA

Kilikanoon Cabernet Sauvignon 2006 - Clare Valley, SA

Scarborough Semillon 2007 - Hunter Valley, NSW

Scarborough Chardonnay Yellow Label 2005 - Hunter Valley, NSW

Reschke Cabernet Sauvignon 2005 - Coonawarra, SA


Lunch and Dinner

Available from midday

Daily Soup

Petuna Smoked Ocean Trout with Fennel Remoulade and Crostini

Toasted Sourdough with Roasted Pumpkin, Marinated Feta, Sage and Brown Butter

Caesar Style Salad with Crisp Prosciutto and Poached Organic Egg

Chilli Salt Squid

Thai Red Curry of Duck with Fragrant Rice

Hand Cut Saffron Pasta with Prawns, Mussles and Roast Tomato Sauce

Pork and Truffle Sausages with Chive Mash and Green Apple Chutney

Rangers Valley 300 day grain fed beef, Minute Style with Chips and Harissa

Warm Zucchini, Basil and Parmesan Frittata

Our Signature Sandwiches

Club with Free Range Chicken, Slow Roasted Tomatoes, Schulz Bacon and Aioli

Wagyu Burger with Schulz Bacon, Gruyere, Zuni Pickle and Tomato Chilli Relish

Side Dishes

To complement your meal

Bowl of Chips

Wild Rocket and Parmesan Salad

Our Signature Mixed Leaf Salad

Steamed Greens with Colonna Lemon Oil

Cheese and Dessert

Seasonal Fruit Plate

Baked Caramel, Yoghurt and Mascarpone Cheesecake with Citrus in Syrup

Warm Sticky Toffee Pudding with Double Cream

Selection of Ice Creams and Sorbets

Cheese Hand Selected by Calendar Cheese Company
Brique D'affinois, Cashel Blue and Queso Iberico with Accompaniments



Wine List

White Wine

Carlei Green Vineyard, Pinot Gris 2008, Cardina Ranges, Victoria
Cardina Ranges provide superlative geographical condition for Pinot Gris to play its part at best to craft this beautifully structured wine. Delicate pink in the glass this complex wine has delicious aromas of mineral, pear, citrus and spices. A well balanced palate of pear and lime flavours with a sensuous sweetness of ripe summer stone fruits ending in brilliant crisp acidity leaving you with wonderful length and mouth feel.

Mitchell Watervale, Riesling 2006, Clare Valley, South Australia
Forty year old wines grown in the pristine Clare Valleys Terra Rossa underlined by Limestone provide perfect soil structure to produce this remarkable Riesling. Fresh cut grass on the nose heavily influenced by its spontaneous fermentation. This palate is quite full, rich and textured with a quite a little bite on the finish.

Satellite, Sauvignon Blanc 2008, Marlborough, New Zealand
Brought to us by Spy Valley Vineyards, you will not find this label anywhere else. Sensual and golden in the glass with extravagance aromas of passion, mango, lychee and exotic rambutan. Having rested on lees for a short time during fermentation the pallet has a warm viciousness that carries more passion fruit, melon and fabulous tropical fruits.

Torbreck, Woodcutters Semillon 2007, Barossa Valley, South Australia
Produced from old growth Semillon vines in the Barossa. This wine is rich and smoky with a fat texture, full of tropical fruits both on the nose and palate and an ice long finish. This wine is a wonderful match to salmon or poultry.

Scarborough, 2007 Blue Label Chardonnay, Hunter Valley, New South Wales
Grown in Australian Terra Rossa soil these Chardonnay grapes are harvested at the peak of their maturity and fermented new French oak and given two Malo-Lactic fermentation runs. Blended in the barrel on lees for a minimum of twelve months this wine pours with a delicious golden straw colour. The nose is an inviting melody of tropical fruits, melon and toasty characteristics. The palate is long and sensuous with aftertastes of cashews, honey and green melon.

Champagne

Veuve Cliquot Ponsardin, a well loved wine for its crisp full flavours. Its complex nose of apple, citrus and caramel is followed by full flavours of pure elegance, crispness and a slightly spicy finish.

Taittinger Brut Reserve, predominately driven by Rheims Chardonnay's expressive nature, nose with both white fruits and bready notes and a hint of vanilla pod. On the palate, subtle zests of white fruits marry with white flowers with a touch of honey. This wine is elegantly crafted for perfection.

Devaux Blanc de Noir, from the Bar Sur Seine appelation of the Champagne Valley in France. Initially round and fruity, the freshness and liveliness of this dry champagne develop to give a unique and sensual wine.

Red Wine

Yering Station, Pinot Noir 2006, Yarra Valley, Victoria
Traditional stomping is an age-old technique still employed at Yering Station for its uniquely gentle extraction of juice and flavour. This lively young pinot marries vibrant raspberry, cherry and plum-like fruit with restrained cedar/vanilla oak and sliky, sappy tannin. There's a hint of stewed fruit, but plenty of confectionary brightness and a structured, savoury finish.

Parker, Coonawarra Estate Merlot 2005, Coonawarra, South Australia
Stunning deep purple hues with a nose of cassis, liquorice and wispy hints of smoked oak. A deep intense palate of rich cassis and blackberries and mineral overtones. This Merlot is well balanced by its acidity and long, lingering finish of sued like tannins.

Torbreck, "Woodcutters Red" Shiraz 2007, Barossa, South Australia
Hand picked and aged in old founders giving this shiraz a juicy sharpness like no other. Dazzlingly red with a seductive black core the nose is full of ripe stone fruits with black cherries and raspberry with just a hint of spice. All this fruit continues onto the palate with that black core reminding you its there with a light liquorish tone. A rather sweet fruit but a nice dry finish. Simply a good shiraz. Enjoy!

Bests, Great Western Shiraz 2006, Salvation Hills, Victoria
Well defined medium bodied wine black fruits are supported by a fine web of sliky tannins. Picked from Shiraz vines planted in 1999 this is truly an exemplary wine. With Shiraz's peppery and spicy notes this wine has a hint of berry sweetness bouquet on the nose. The palate carries dark chocolate with black olives and more of the peppery taste. Fantastic fine long tannins give this Shiraz a superb finish. Enjoy while eating some thing bold.

Chapel Hill, Cabernet Sauvignon 2006, McLaren Vale, South Australia
Wonderfully perfumed with ripe, rich berries, vanilla charred oak and hint of Chestnut. Sweet blackcurrant, black berry and rich dark chocolate across the palate finishing with delightful savoury notes. Aged Oak and tannins adds a divine character that underpinned luscious primary berry flavours.

Dessert Wine

De Bortoli, Noble One 2006, Riverina, New South Wales
The creation of this Sauternes style wine by Darren de Bortoli in 1982 has been regarded as Australia’s benchmark dessert wine. The botrytis flavours of this wine combine peach, nectarine citrus and almond characters to create a luscious well balanced wine to be enjoyed with dessert or a fine blue cheese.


Beverage List

Aperitifs

Campari, Cinzano Bianco, Noilly Prat

Spirits

Glenlivet 18yo Malt Whiskey
Chivas Regal 12yo Scotch Whiskey
Johnnie Walker Black Label
Bombay Sapphire Dry London Gin
Tanqueray Gin
Wyborowa Single Estate Vodka
Bellvedere Vodka
Bacardi White Rum
Bundaberg Dark Rum
Wild Turkey Bourbon
Jack Daniels Bourbon
Cuervo Tequila

Beers

Cascade Light, Cascade, Coopers Pale Ale, Crown Lager,
James Boags, James Squire Amber Ale, Heineken

Digestives, Liqueurs and Ports

Bailey’s Irish Cream
Cointreau
Drambuie
Tia Maria
St Agnes 5yo Brandy
Martell Biscuit VSOP
Grant Burge 20yo Tawny
Morris Liqueur Tawny
Morris Liqueur Muscat
Morris Liqueur Tokay
Harvey’s Bristol Cream Sherry

Non Alcoholic

Range of freshly squeezed Juices
Orange Juice, Apple Juice, Grapefruit Juice, Pineapple Juice, Tomato Juice
San Pellegrino Acqua Panna Natural Mineral Water
San Pellegrino Sparkling Mineral Water
San Pellegrino Chinotto, San Pellegrino Limonata, San Pellegrino Aranciata Rossa
Ginger Ale, Lemonade, Lemon Squash, Cola, Diet Cola


Hot Beverages

Coffee

Espresso coffees use the premium Giancarlo blend from Grinders Coffee

Espresso, Long Black
Café Latte
Flat White
Cappuccino, Mocha
Decaffeinated,
Liqueur Coffee
Chai Latte
Hot Chocolate

Tea

A selection of teas brought to you by T2 from some of the finest tea plantations in the world.

Peppermint
Great as a pick me up after a long haul flight, lush peppermint leaves create a refreshing infusion, drink hot or cold. A well rounded flavour captures the sweet essence of all things “minty” with a sweet, cool lingering aroma.

Lemongrass and Ginger
Whether you’re off to the Far East or not enjoy this zesty and bright brew, lemongrass contrasts the spicy flavour of ginger to create a refreshing and wild taste sensation.

English Breakfast
A blend of the finest Sri Lankan full bodied teas produce a rich and well rounded flavour. Great for all day drinking whether you’re coming or going!

Earl Grey
Earl Grey is made of Sri Lankan black teas combined with the citrus delights of Bergamot, generating an elegant and balanced full flavoured cup. An afternoon tea essential, so sit back and enjoy the flight.

China Jasmine
A smooth green tea naturally scented with Jasmine buds. A delightful aroma and light taste. Close your eyes and it will be as if you’ve arrived at your destination.

Chamomile
Relax and unwind with this fragrant infusion of sweet golden chamomile flowers. A delicious calming start to your flight or before you doze off on your way to Paradise.

Chai
Even if you’re not off to somewhere exotic enjoy this blend of spices to conjure up the steamy aromatic delights of an Indian market. A black tea base with spicy sprinkles of cinnamon, cardamom, clove and star anise.

Sencha
A classic green tea to be enjoyed through out the day. These beautiful emerald green leaves produce a delicate.



Children's Menu

Available until midday

Seasonal Fruit Salad

Selection of Cereals
House Toasted Muesli, Corn Flakes, Weet-Bix, Coco Pops

Sweet Yoghurt with Mango and Raspberry

Pancakes with Banana, Whipped Butter and Maple Syrup

Ham and Cheese Omelette

All Day

Available from midday

Chicken and Mayonnaise Sandwich

Tagliatelle with Roast Tomato Sauce and Mozzarella

Hamburger with Hot Chips

Bowl of Hot Chips with Tomato Sauce

Dessert

Banana Split

Assorted Ice Creams and Sorbets

Beverages

Orange Juice, Apple Juice, Tomato Juice, Pineapple Juice,
Cola, Diet Cola, Lemonade, Lemon Squash
Hot Chocolate and Baby Chino



[NB this printed menu has many typos.]

Carfield

August 2009
Swiss Air Lines International
June to September 2009
Business Class
New York JFK/Boston Logan to Switzerland
LX 15, 17 and 53

Wine List
Champagne
Brut Mosaique

White Wines
Lenggiser Rauschling AOC 2008
Friendly Gruner Veltliner 2007

Red Wines
Continuo 2008
L’Ostal-Cazes Minervois La Liviniere 2004
Old Vine Zinfandel 2007

Port
Porto Niepoort Tawny Vintage

Menu
Dinner (All served in one tray)
First Course
Seasonal Salad with a balsamic vinaigrette

Main Course
*Fillet of Beef with Café de Paris butter, mashed potatoes, carrots and green asparagus
Created by our featured chef Dani Jann-Annen, Landgasthof Adler, Ried-Muotathai
Or
Seared chicken breast with tarragon sauce, corn and risotto cake with sautéed Savoy cabbage
Or
Barramundi fish with lemon olive oil, roasted potatoes and sautéed mixed vegetables
Or
Wild mushroom ravioli with Chablis beurre blanc

Cheese
Cheese selection

Dessert
Strawberry compote and vanilla mousse
Swiss chocolates
Coffee and a selection of teas

Dine and Recline
The quicker option
A cold composition of starter, cheese and dessert to be enjoyed promptly after take-off, allowing more time to sleep, work, or simply relax and enjoy your flight.

Before Landing
Breakfast
To order to your preferred selection, please fill in the breakfast card and hand it to your Flight Attendant.

Juices/Water: Orange Juice, Grapefruit Juice, Smoothie, and/or Water
Warm breakfast pastries with butter and jam: Croissant, Danish, and/or Bread Rolls
Fresh Fruit and/or Fruit Yogurt
Coffee: Regular or Decaffeinated
Tea: Tea with lemon, Tea with milk, or Glass of milk

C-NA-CH-C3 06/09-09/09 (15-17-53)

Carfield

American Airlines
Business Class
JFK/DFW/ORD-NRT
Wine list
Champagne
Pommery Brut Champagne

White Wines
Arrowood Sonoma County Chardonnay
Lageder “Riff” Pinot Grigio delle Venezie DOC

Red Wines
Wattle Creek Shiraz, Alexander Valley
Santa Rita “Medalla Real” Cabernet Sauvignon

Sherry
Emilio Lustau Sherry
Choya Umeshu Plum Liqueur “Excellent”
Gekkeikan Horin Daiginyo Sake

Dessert Wines
Graham’s 20 Years Old Tawny Port

Dining Service
To Start
Warm mixed nuts

Appetizer
Teriyaki Beef with snow peas, red peppers, and baby corn

Salad
Fresh Seasonal Greens offered with pepper cream dressing or Sapori d’Arte Olive oil & Balsamic vinegar

Bread Basket
Assorted Gourmet Breads

Main Course
Beef Fillet
Fillet of beef served with a creamy morel mushroom sauce, Brussels sprouts with pancetta and orzo ratatouille
Or
Miso Salmon Bowl
Miso-marinated salmon served over stir-fried egg noodles with mushrooms, asparagus and bell pepper tossed in a teriyaki glaze garnished with pickled ginger
Or
Garden Lasagna
Lasagna layered with a blend of cheeses, complemented by diced zucchini, carrots and broccoli topped with tomato basil sauce
A signature Nancy Brussat item

Dine Upon Request
You may choose one of the featured entrees to be served with an appetizer and dessert, presented all at once, at any time you wish.

Dessert
Ben & Jerry’s Fair Trade Chocolate ice cream topped with marshmallows and chopped walnuts
Or
Fresh Seasonal Fruit

To Finish
Ghiradelli Chocolate

Japanese Summer Menu
Appetizer
A selection of sushi

Main Tray
Kobachi Dish
Gobo Burdock dressed with mustard mayonnaise accompanied by poached baby shrimp and cherry tomato

Hassun Dish
Tsukune Chicken dumpling, Japanese egg omelette rolled with nori seaweed, simmered ayu trout, soy simmered pork and grilled eggplant, wasabi flavored octopus topped with salmon roe

Simmered Dish
Chicken thigh and konnyaku jelly dusted with bonito flakes complemented by lotus root, carrot flower and shungiku leaves

Entrée
Softshell crab spring roll with vinegar soy sauce garnished with sautéed vegetable medley

Soup
Miso soup with shiitake and nameko mushrooms, wakame seaweed and tofu
Accompanied by steamed rice and assorted seasonal pickles

Snack Attack
Please feel free to help yourself to an assortment of sweets and other snacks near our galley, at any time after your meal.

Mid-Flight Snack
Select From
Japanese noodles
Japanese soba noodles served with fresh fruit
Or
Light Sandwich
Yakitori chicken, red pepper and Monterrey Jack cheese wrap served with a brownie and fresh fruit

Light Meal
Main Course
Uno’s pizza
An individual deep-dish Farmer’s Market pizza served with a green salad and classic Caesar dressing
Or
Cilantro Chicken
Fresh cilantro marinated chicken served chilled over a bed of seasoned summer noodles

Dessert
Banana chocolate drizzle cake

Pre-Arrival Beverage
Chilled sparkling water with a fresh citrus garnish

8/09
3Cls, Business, DFW/ORD/JFK-NRT, Lunch-Dinner
73PM152 260C009-2A

Carfield

American Airlines
Business Class
August 2009
NRT to JFK/DFW/ORD

Wine list
Champagne
Pommery Brut Champagne

White Wines
Arrowood Sonoma County Chardonnay
Lageder “Riff” Pinot Grigio delle Venezie DOC

Red Wines
Wattle Creek Shiraz, Alexander Valley
Santa Rita “Medalla Real” Cabernet Sauvignon

Sherry
Emilio Lustau Sherry
Choya Umeshu Plum Liqueur “Excellent”
Gekkeikan Horin Daiginyo Sake

Dessert Wines
Graham’s 20 Years Old Tawny Port

Dining Service
To Start
Warm mixed nuts

Appetizer
A selected of Assorted Sushi

Salad
Fresh Seasonal Greens offered with Asian sesame dressing or Sapori d’Arte Olive oil & Balsamic vinegar

Bread Basket
Assorted Gourmet Breads

Main Course
Wasabi Chicken
Sauteed Breast of chicken served with a creamy wasabi sauce, spinach risotto and chateau potatoes

Beef Fillet with Chasseur Sauce
Tenderloin of beef offered with a chasseur sauce, potatoes dauphinoise, and roasted mixed vegetables

Pork Noodle Bowl
Marinated tender pork sautéed with carrots, peppers and shiitake mushrooms in a Chinese sauce served over fried noodles

Dine Upon Request
You may choose one of the featured entrees to be served with an appetizer and dessert, presented all at once, at any time you wish.

Dessert
Vanilla ice cream accompanied by raspberry sauce and walnut cookie crumble topping
Or
Fresh Seasonal Fruit

To Finish
Assorted Chocolate

Japanese Summer Menu
Appetizer
A selection of assorted sushi

Main Tray
Kobachi Dish
Chicken and harusame noodle salad presented with green curl, Parmesan cheese, watercress and yellow cherry tomato

Hassun Dish
Egg roll with asparagus, grilled flounder saikyoyaki-style, fish cake with yuzu citrus mayonnaise in crab claw, fish paste with vegetable roll, vinegared, sliced, simmered conger eel, wakame seaweed, and cucumber julienne

Simmered Dish
Rolled bean curd with soba, simmered hijiki seaweed and soy beans, pumpkin, carrot and ginan starch sauce

Entrée
Salmon with vegetable roll served with mixed mushrooms and chrysanthemum sauce

Soup
Miso soup with tofu and wakame seaweed
Accompanied by steamed rice and assorted seasonal pickles

Snack Attack
Please feel free to help yourself to an assortment of sweets and other snacks near our galley, at any time after your meal.

Mid-Flight Snack
Select From
Japanese soba noodles
Or
Light Sandwich
Roasted chicken and white cheddar cheese sandwich served with grapes and a Mango soyjoy bar

Breakfast
Breakfast breads
A selection of breakfast breads

Main Course
Swiss Cheese Omelette
A fluffy cheese omelette offered with paprika onion potatoes, Gruyere glazed tomatoes and herb chicken sausage
Or
Cereal and Yogurt

Express Breakfast
Served 45 minutes prior to landing to allow you to sleep as long as possible.
Warm Breakfast breads, seasonal fruit and your choice of beverage

Pre-Arrival Beverage
Chilled sparkling water with a fresh citrus garnish

8/09
3Cls, Business, NRT-DFW/JFK/ORD, Dinner-Breakfast
73PM155 261C009-2A

Carfield

Just a random found on a Delta Boeing 777-200LR...

Delta Flight 185
Mumbai to Atlanta
August 2009

Wine List
Whites
Santa Ana Reserve Torrontes, Argentina, 2007
Anne Boecklin Pinot Blanc Reserve, France 2006

Reds
Louis M. Martini, Cabernet Sauvignon, California 2005
Domaine de la Griveliere Cotes du Rhone, France, 2007

Dessert Wines
Graham’s Late Bottled Vintage Porto, Portugal 2003
Plunkett Blackwood Ridge Botrytis Semillon, Australia 2003

Sparkling Wine
Scharffenberger Brut Sparkling Wine, California, NV

Western Choice
First Course
Hummus with caramelized onions and pine nuts
Mixed Vegetable Salad with cheese and black olives

Main Course
Western Selection
Prawn and mushroom Skewer, chicken and onion kathi rolls accompanied by mushroom and cheese quiche

Indian Choice
First Course
Piazi Chaat served with a tomato wedge and pineapple
Aloo Mutter Chaat with cucumber slices

Main Course
Indian Vegetarian Selection
Featuring vegetable samosa, stuffed tandoori mushrooms and hara bhara kebab
Or
Indian Non-Vegetarian Selection
With lamb sheekh kebab, chicken candy and hara bhara kebab

Western Dessert
Fine Cheese
Selected to perfectly complement one another in flavor and texture, offered with fresh fruit and a chocolate pastry

Indian Dessert
Kheer Chum Chum with milkfood and seasonal fruit

After this service, a variety of snacks will be available for your enjoyment.

Mid-Flight Snack
Seasonal Fresh Fruit

Monte Cristo Sandwich with turkey, mushrooms and cheddar cheese
Or
Whole Wheat Kulcha stuffed with aloo bhaji and cheese

Oat and Carrot Cake

Pre-Arrival Light Meal
Served with assorted breakfast breads and condiments

Seasonal Fresh Fruit with yogurt

Scrambled eggs with asparagus and ricotta, served with chicken sausage and potato wedges
Or
Apple-Stuffed French Toast with maple syrup
Or
Paneer Bhurji with hara bhara kebab and a vegetable cutlet

08/09 BE BOM-US-C10B (BOM-ATL)

Carfield

Delta Air Lines
DL 91
ATL to ICN
August 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqO3Y

Wine List
Whites
Santa Ana Reserve Torrontes, Argentina, 2007
Anne Boecklin Pinot Blanc Reserve, France 2006

Reds
Louis M. Martini, Cabernet Sauvignon, California 2005
Domaine de la Griveliere Cotes du Rhone, France, 2007

Dessert Wines
Graham’s Late Bottled Vintage Porto, Portugal 2003
Plunkett Blackwood Ridge Botrytis Semillon, Australia 2003

Sparkling Wine
Scharffenberger Brut Sparkling Wine, California, NV

First Course
Crabmeat Wonton Cup with Cucumber
Cream of Asparagus Soup
Mixed lettuce saald with daikon, tomato and soy nuts

Main Course
Western Choice
Delta Chef, Michelle Bernstein’s Selection
Sauteed Chicken Breast accented by lemon caper sauce, presented with roasted red radishes and baby dutch potatoes
Or
Grilled fillet of beef with béarnaise sauce, accompanied by redskin-mashed potatoes and green beans with red onion
Or
Seared Mahi Mahi topped with lemon butter sauce, served with asparagus and paella rice
Or
Three Cheese Vegetarian Spaghetti Carbonara tossed with English peas and roasted cherry tomatoes
Or
Grilled beef in a spicy Korean sauce with onions and peppers, served with rice, pickles and chili paste

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.

Mid-Flight Snack
Napa Cabbage Salad
Deli Platter featuring glazed chicken, teriyaki salmon and saga blue cheese

Pre-Arrival Light Meal
Seasonal Fresh Fruit

Farfalle Pasta in pesto cream sauce, with chicken, tomatoes and corns
Or
Roasted Pork with lime chili sauce, a vegetable medley and Jasmine rice

Lemon Tart

08/09 BE US-ICN-C108 (ATL-ICN)

Carfield

Korean Air
KE 607
Seoul to Hong Kong
August 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqO5g

Wine List
Champagne
Laurent-Perrier

White Wines
Burgundy, Pouilly Vinzelles Vieilles Vignes, 2006
Sauvignon Blanc, Kendall-Jackson, 2006

Red Wines
Bordeaux, Chateau Beau-Site, 2002
Merlot, Robert Mondavi, Private Selection, 2007

Dinner
Appetizer
Yam with chicken salad

Soup
Tomato Cream Soup
(Offered with western main course)

Main Course
Korean style beef bone soup served with side dishes
Roasted Codfish with shallot sauce served with mashed potato and Mediterranean ratatouille
Stir fried Chicken Chinese style served with egg fried rice and mixed vegetables

Dessert
Seasonal fresh fruit or Haagen-Dazs ice cream

Bread Selection
Rye roll, onion roll, herb roll

Coffee/Tea/Green Tea/Ginseng Tea

KE 607-2009/08/01
P607-B

Carfield

Taipei to Tokyo
September 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqPAY

Wine List
Whites
Santa Ana Reserve Torrontes, Argentina, 2007
Anne Boecklin Pinot Blanc Reserve, France 2006

Reds
Louis M. Martini, Cabernet Sauvignon, California 2005
Domaine de la Griveliere Cotes du Rhone, France, 2007

Dessert Wines
Graham’s Late Bottled Vintage Porto, Portugal 2003
Plunkett Blackwood Ridge Botrytis Semillon, Australia 2003

Sparkling Wine
Scharffenberger Brut Sparkling Wine, California, NV

First Course
Assorted fruit juices
Seasonal Fresh Fruit
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

09/09 BE-TPE-NRT-C10C (TPE-NRT)

Carfield

NW 22/30 Tokyo Narita to Honolulu/ NW 16 Osaka Kansai to Honolulu
September 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqPCQ

Wine List
Whites
Santa Ana Reserve Torrontes, Argentina, 2007
Anne Boecklin Pinot Blanc Reserve, France 2006

Reds
Louis M. Martini, Cabernet Sauvignon, California 2005
Domaine de la Griveliere Cotes du Rhone, France, 2007

Dessert Wines
Graham’s Late Bottled Vintage Porto, Portugal 2003
Plunkett Blackwood Ridge Botrytis Semillon, Australia 2003

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
Western Choice
Hawaiian Chocolate

Japanese Choice
Wagashi

Pre-Arrival Light Meal
Served with assorted breakfast breads and preserves

Seasonal Fresh Fruit
09/09 BE NRT-HNL-C10C (NRT/KIX-HNL)

hilltopper

AZ 680 Rome-Buenos Aires (03.09.09)
Business ("Magnifica") Class Menu

Dinner
Assorted nuts to enjoy with your favourite aperitif

Orecchiette pasta with broccoli tops, smoked salmon and fresh cherry tomatoes
and/or
Sardinian gnocchi in Pachino cherry tomatoes and basil sauce

Chicken parcel with goat cheese an tarragon sauce served with braised carrotes and buttered asparagus
or
Brill fillet with cherry tomatoes and Lampedusa capers served with crispy vegetables

Cheese board selection served with dried fruits and crudites

Seasonal fresh fruit basket

Open bar offering ice-cream and espresso coffee


Breakfast

Orange juice
Seasonal fresh fruit
Selection of yoghurts

Fine herb omelette with mushrooms, tomatoes and grilled bacon

Vanilla and chocolate sponge cake with fragrant cookies
Selection of warm pastries and toasted bread, butter, jam
DPO Lunigiana Tuscan honey

Espresso coffee, tea, milk

Wine List (available on rotation)

White wines
Chardonnay DOC Piave 2006 Masottina Veneto
La Rustia DOC Erbalice di Caluso 2006 Orsolani Piemonte
Piano Maltese IGT Sicilia 2006 Tenute Rapitalà Sicilia
Sauvignon DOC Collio 2006 Aziende Vitivinicole Valla Friuli Venezia Giulia

Red wines
Le Reniere DOCG Chianti dei Colli senesi 2006 Fattoria Le Reniere Toscana
Fornace di Cerreto DOC Barbera d'Asti superiore 2004 Azienda vinicola Malgrà Piemonte
Coste delle Plaie DOC Montepulciano d'Abruzzo 2005 Podere Catorani Abruzzo
Quota 26 IGT Salento 2005 Menhir Vini Puglia

Spumanti Franciacorta (sparkling wine)
Novalia Brut DOCG Franciacorta Tenuta Villa Crespia Lombardia
Franciacorta Brut DOCG 2004 Azienda Agricola Fratelli Berlucchi Lombardia