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Alitalia eze-fco c class
AZ 681 Buenos Aires-Rome (10.09.09)
Business ("Magnifica") Class Menu Lunch Assorted nuts to enjoy with your favourite aperitif Gratinated semolina medallions with cheese and spinach and/or Pennette pasta in Pachino cherry tomato and basil sauce Mixed grilled meats and vegetables with rosemary and extravirgin olive oil or Seabass fillet in "guazzetto" sauce served with braised fennel Cheese board selection served with dried fruits and crudites Seasonal fresh fruit basket Open bar with desserts and Espresso coffee Breakfast Orange juice Seasonal fresh fruit Selection of yoghurts Plain omelette served with mushrooms, roast potatoes and grilled ham 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 same as AZ680 above |
Emirates
Business Class menu Auckland to Sydney September 2009 Bar Service Aperitifs A selection of fruit juices and soft drinks Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky A selection of international beers Cocktails Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini Wines A selection of fine wines from internationally renowned vineyards of the old and new world Champagne Brut Liqueuers Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria Dinner Appetiser Char siew duck a semarinated and roast duck in char siew spices, served on a bed of citrus fennel salad and accompanied by a tomato and pepper salsa Nori rolls seaweed sheets filled with a salmon and red snapper mousse, served with a sweet apricot chutney and fresh seasonal greens Main Course Moroccan lamb salad mesclun salad leaves topped with cucumber, cherry tomatoes, kalamata olives, toasted pine nuts and grilled lamb Pan-seared snapper fillet topped with a creamy lemon grass sauce, accompanied with steamed jasmine rice with shredded coconut and sauteed vegetables Pumpkin pansoti tossed in a fresh basil and plum tomato sauce, with grilled courgette and aubergine slices and herb marinated cherry tomatoes Deli platter a selection of thinly sliced cold cuts such as bresaola, smoked turkey breast, light duck liver mousse on brioche bread and a variety of cheeses including blue cheese, cheddar and brie, served with a savoury leek and mushroom tartlet Dessert Chocolate mousse a smooth and rich chocolate mousse served with a sweet berry compote Bread Bread basket a variety of freshly baked rolls and garlic bread Cheese International cheese selection specially selected international cheeses, matured to perfection and served with a selection of crudites, crackers and dried fruits Fruit Fresh seasonal fruit Beverages Tea Ceylon, China, Earl Grey, Camomile Coffee freshly brewed, decaffeinated, espresso and cappuccino Chocolates to accompany a freshly brewed cup of tea or coffee EK413-AKLSYDDXB-J-C_A380 Business Class Wine List Champagne Moet & Chandon, Brut Imperial NV A harmonious blend of the three Champagne grape varieties - Chardonnay, Pinot Noir and Pinot Meunier, from the most expressive crus of the Champagne region. Brut Imperial embodies the Moet & Chandon style. It is a complete, generous and dynamic champagne. The wine has matured on the leaves for several years until considered ready for drinking by the Chef de Cave. White Wine Craggy Range Yacht Club Vineyard, Sauvignon Blanc 2008, Marlborough New Zealand Pale and green tinged in appearance. Bright aromas of lemongrass, lime, herbs, grapefruit and spring flowers. The palate is juicy yet elegant in structure, with an ultra fine texture and a beautiful array of citrus and sweet herb flavours, and delicate floral notes. This crunchy single vineyard wine finishes vibrant, mouth-watering and flavour filled. Leeuwin Estate, Chardonnay 2007, Margaret River Western Australia Western Australia's Margaret River makes very elegant and restrained styles of wine. Leeuwin Estate is the regions leading proponent of this approach. The nose has aromas and showing ripe pears, cashew nuts, creme brulee and hints of toasty French oak. The palate displays the typical sweet fruit from Leeuwin's low cropping vineyards of dried pear, toasty creamy custard tart and nutty nuances of almond and cashew, with lingering stone fruit and a fresh clean finish. Red Wine Château Cantemerle, 2000 Haut Medoc Punching well above its weight, the Cantemerle from the great '00 vintage is drinking magnificently today. An opulent plum ruby red with a moderately intense bouquet of black fruits, liquorice, vanilla and slight hints of cigar tobacco. It is full bodied yet elegant, with silky tannins, has a rounded mouth feel and is nicely structured. Very accessible and long on the finish. Wither Hills, Pinot Noir 2007, Marlborough New Zealand The Wairau Valley in the heart of Marlborough is home to the Wither Hills vineyards. A wonderful deep garnet hue sets the tone for this classic Pinot Noir. The aromas are youthful, complex and ever evolving in the glass. Look for aromas of ripe black cherry and rich plum surrounded by blueberry fruit. On the palate the wine just melts with enchanting fresh forest red fruit flavours and leaves you looking for a second sip. Port Quinta do Noval, 2002 Late Bottled Vintage This delicious rich LBV is aged for four and a half years in large wooden vats in the deep cellars of the Quinta in the demarcated region of the Duoro Valley before bottling. Dark brick ruby colour, with a vigorous ripe red fruity nose. Smooth and silky, with a solid tannic structure and a long harmonious finish. Ideally served as an accompaniment to cheese, dessert, or on its own at the end of a meal. |
Emirates
Business Class menu Sydney to Dubai September 2009 Bar Service Aperitifs A selection of fruit juices and soft drinks Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky A selection of international beers Cocktails Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini Wines A selection of fine wines from internationally renowned vineyards of the old and new world Champagne Brut Liqueuers Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria Dinner Canapes Selection of cold canapes a selection of cold canapes which includes a vegetable skewer, a tomato spoon filled with tomato confit and chicken with artichokes Appetiser Poached crayfish served with slices of avocado, fresh mesclun salad and a mustard vinaigrette Roast beef tenderloin stuffed with chicken and served chilled with a sweet potato salad and a coriander dressing Salad Seasonal salad a seasonal side salad served with a choice of dressings Main Course Snapper curry delicately spiced snapper curry served with scented basmati rice and a chunky cut tomato and okar stew Braised veal ballotine braised boneless veal ballotine, served on a bed of creamy soft mashed potato with Dutch carrots, sugar snap peas and roasted parsnip Pappardelle pasta cracked pepper pappardelle pasta with creamed spinach, roasted red peppers and green olives, topped with a sweet tomato jam and parmesan shavings Tuna nicoise classic nicoise salad, served with tuna medallions, potatoes, marinated beans and olives, offered with a lemon vinaigrette Corn-fed chicken breast served with mixed wild rice, steamed broccolini and a light Moroccan style carrot puree Dessert Lemon curd tart sweet and tangy lemon curd tart, topped with a quenelle of double cream and served with a raspberry coulis Chocolate fudge pudding served warm with a fruit compote and fresh cream Bread Bread basket a variety of freshly baked rolls and garlic bread Cheese International cheese selection specially selected international cheeses, matured to perfection and served with a selection of crudites, crackers and dried fruits Fruit Fresh seasonal fruit Beverages Tea Ceylon, China, Earl Grey, Camomile Coffee freshly brewed, decaffeinated, espresso and cappuccino Chocolates to accompany a freshly brewed cup of tea or coffee Light Bites Enjoy a selection of light bites, which are available throughout your flight Deli sandwich toasted seed bread filled with grilled chicken slices, avocado, mango chutney, fresh Roma tomatoes, lettuce and Swiss cheese Beef pie traditional hearty beef pie served with a chunky tomato chutney Snapper brochettes marinated pieces of red snapper cooked on brochettes and placed on a flavoured nasi goreng Mushroom risotto creamy mushroom risotto with sauteed asparagus and parmesan cheese Ice cream selection refresh your appetite from our ice cream menu Tea Ceylon, China, Earl Grey, Camomile Coffee freshly brewed, decaffeinated, espresso and cappuccino Breakfast Juice Fruit juices freshly squeezed orange, grapefruit juice or a refreshing detox drink, made of fresh beetroot, celery, apple and ginger Fruit Breakfast fruits tropical and seasonal cut fresh fruits Yoghurt Greek yoghurt with fresh fruit coulis Assorted cereals Main Course Cheese and chives scrambled eggs creamy scrambled eggs with melted Swiss cheese and chives, served with a tangy tomato and onion relish, grilled veal sausages, roasted potatoes, sauteed spinach, mushrooms and grilled capsicum Hot smoked salmon omelette with cream cheese, fondant potatoes, grilled asparagus, roasted cherry tomatoes and braised tomato and capsicum ragout Toasted waffle served with pear and lychee cooked in a candied orange syrup and topped with a creamy vanilla sauce Cheese selection which includes goat's cheese, cheddar and brie, served with dried apricots Bread Bread basket a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves Beverages Tea Ceylon, China, Earl Grey, Camomile Coffee freshly brewed, decaffeinated, espresso and cappuccino EK413-AKLSYDDXB-J-C_A380 Business Class Wine List Champagne Moet & Chandon, Brut Imperial NV A harmonious blend of the three Champagne grape varieties - Chardonnay, Pinot Noir and Pinot Meunier, from the most expressive crus of the Champagne region. Brut Imperial embodies the Moet & Chandon style. It is a complete, generous and dynamic champagne. The wine has matured on the leaves for several years until considered ready for drinking by the Chef de Cave. White Wine Craggy Range Yacht Club Vineyard, Sauvignon Blanc 2008, Marlborough New Zealand Pale and green tinged in appearance. Bright aromas of lemongrass, lime, herbs, grapefruit and spring flowers. The palate is juicy yet elegant in structure, with an ultra fine texture and a beautiful array of citrus and sweet herb flavours, and delicate floral notes. This crunchy single vineyard wine finishes vibrant, mouth-watering and flavour filled. Leeuwin Estate, Chardonnay 2007, Margaret River Western Australia Western Australia's Margaret River makes very elegant and restrained styles of wine. Leeuwin Estate is the regions leading proponent of this approach. The nose has aromas and showing ripe pears, cashew nuts, creme brulee and hints of toasty French oak. The palate displays the typical sweet fruit from Leeuwin's low cropping vineyards of dried pear, toasty creamy custard tart and nutty nuances of almond and cashew, with lingering stone fruit and a fresh clean finish. Red Wine Château Cantemerle, 2000 Haut Medoc Punching well above its weight, the Cantemerle from the great '00 vintage is drinking magnificently today. An opulent plum ruby red with a moderately intense bouquet of black fruits, liquorice, vanilla and slight hints of cigar tobacco. It is full bodied yet elegant, with silky tannins, has a rounded mouth feel and is nicely structured. Very accessible and long on the finish. Wither Hills, Pinot Noir 2007, Marlborough New Zealand The Wairau Valley in the heart of Marlborough is home to the Wither Hills vineyards. A wonderful deep garnet hue sets the tone for this classic Pinot Noir. The aromas are youthful, complex and ever evolving in the glass. Look for aromas of ripe black cherry and rich plum surrounded by blueberry fruit. On the palate the wine just melts with enchanting fresh forest red fruit flavours and leaves you looking for a second sip. Port Quinta do Noval, 2002 Late Bottled Vintage This delicious rich LBV is aged for four and a half years in large wooden vats in the deep cellars of the Quinta in the demarcated region of the Duoro Valley before bottling. Dark brick ruby colour, with a vigorous ripe red fruity nose. Smooth and silky, with a solid tannic structure and a long harmonious finish. Ideally served as an accompaniment to cheese, dessert, or on its own at the end of a meal. |
Emirates
Business Class menu Dubai to Sydney September 2009 Bar Service Aperitifs A selection of fruit juices and soft drinks Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky A selection of international beers Cocktails Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini Wines A selection of fine wines from internationally renowned vineyards of the old and new world Champagne Brut Liqueuers Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria Lunch Canapes Selection of cold canapes a selection of cold canapes which includes blue cheese on pumpernickel bread, spicy baby prawn tart and a beef pastrami and cheese roulade Appetiser Selection of authentic Arabic mezze which includes sauteed spinach with garlic, cheese and tomato salad, stuffed vine leaves, hommous with harissa and spinach fatayer served warm, with an assortment of Arabic pickles and garnishes Duck foie gras terrine served with a grilled raisin brioche bread, a sweet fig and apricot compote and roasted hazelnuts Salad Seasonal salad a seasonal side salad served with a choice of dressings Main Course Iranian style chicken kebab marinated chicken thigh kebab and chicken kotta, served with a rich saffron flavoured sauce, dill rice and sauteed okra with roasted shallots, pine seed and tomato concasse Roast lamb topped with a mustard and herb crust and simmered lamb jus, accompanied with a potato ragout and an assortment of roasted vegetables Truffle ravioli pasta casings with a truffle flavoured filling, tossed in fresh basil pesto, topped with a wild mushroom and parmesan cheese veloute and mixed grilled capsicums Baked tilapia slow baked fillet of white fish served with fennel cooked in a thyme broth, Provencal style vegetables and wild rice pulao Main course salad topped with tikka marinated prawns, crumbled feta cheese, quail eggs, croutons and marinated olives, served with a creamy Caesar dressing Dessert Chocolate creme fraiche tart served with a sweet cherry compote Blueberry crumble cake served warm with a cinnamon cream sauce Bread Bread basket a variety of freshly baked rolls and garlic bread Cheese International cheese selection specially selected international cheeses, matured to perfection and served with a selection of crudites, crackers and dried fruits Fruit Fresh seasonal fruit Beverages Tea Ceylon, China, Earl Grey, Camomile Coffee freshly brewed, decaffeinated, espresso and cappuccino Chocolates to accompany a freshly brewed cup of tea or coffee Light Bites Enjoy a selection of light bites, which are available throughout your flight Chicken tikka loaf sandwich tender pieces of tikka marinated chicken, yoghurt sauce and slices of cucumber Chicken tandoori Cornish pastry served with a light curry sauce and creme fraiche Pappardelle pasta with chunky tomato and basil sauce and grated parmesan cheese Braised lamb shanks served with creamy saffron risotto, asparagus spears and grilled cherry tomato Wild mushroom and ricotta lasagne layers of home-made pasta sheets with a creamy mushroom filling and a rich mornay sauce Ice cream selection refresh your appetite from our ice cream menu which includes, pineapple and quince and dulce de leche Tea Ceylon, China, Earl Grey, Camomile Coffee freshly brewed, decaffeinated, espresso and cappuccino Breakfast Juice Fruit juices freshly squeezed orange, grapefruit juice or a refreshing detox drink, made of fresh beetroot, celery, apple and ginger Fruit smoothies a choice of banana and honey or tangy passion fruit and mango Fruit Breakfast fruits tropical and seasonal cut fresh fruits Yoghurt natural, fruit flavoured or aloe vera Assorted cereals classic cornflakes, un-sweetened muesli or crunchy granola Main Course Scrambled eggs with chives served with sauteed fresh mushrooms, grilled asparagus spears, beef medallion, fried bread triangles and a roasted cherry tomato Fiesta omelette cheese filled omelette topped with sliced black olives, grated cheese and sauteed red peppers, served with fresh button mushrooms, savoury potato wedges and a roasted plum tomato with black pepper Chickpeas masala served with spinach and corn kebabs, cumin potatoes with fresh coriander and plain parathas Golden waffles served warm with a sweet strawberry compote and a rich dark chocolate sauce Bagel freshly toasted and served with smoked trout, cream cheese, capers and chopped chives Bread Bread basket a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves Beverages Tea Ceylon, China, Earl Grey, Camomile Coffee freshly brewed, decaffeinated, espresso and cappuccino EK412-DXBSYDAKL-J-C_A380 Business Class Wine List Champagne Moet & Chandon, Brut Imperial NV A harmonious blend of the three Champagne grape varieties - Chardonnay, Pinot Noir and Pinot Meunier, from the most expressive crus of the Champagne region. Brut Imperial embodies the Moet & Chandon style. It is a complete, generous and dynamic champagne. The wine has matured on the leaves for several years until considered ready for drinking by the Chef de Cave. White Wine Craggy Range Yacht Club Vineyard, Sauvignon Blanc 2008, Marlborough New Zealand Pale and green tinged in appearance. Bright aromas of lemongrass, lime, herbs, grapefruit and spring flowers. The palate is juicy yet elegant in structure, with an ultra fine texture and a beautiful array of citrus and sweet herb flavours, and delicate floral notes. This crunchy single vineyard wine finishes vibrant, mouth-watering and flavour filled. Leeuwin Estate, Chardonnay 2007, Margaret River Western Australia Western Australia's Margaret River makes very elegant and restrained styles of wine. Leeuwin Estate is the regions leading proponent of this approach. The nose has aromas and showing ripe pears, cashew nuts, creme brulee and hints of toasty French oak. The palate displays the typical sweet fruit from Leeuwin's low cropping vineyards of dried pear, toasty creamy custard tart and nutty nuances of almond and cashew, with lingering stone fruit and a fresh clean finish. Red Wine Château Cantemerle, 2000 Haut Medoc Punching well above its weight, the Cantemerle from the great '00 vintage is drinking magnificently today. An opulent plum ruby red with a moderately intense bouquet of black fruits, liquorice, vanilla and slight hints of cigar tobacco. It is full bodied yet elegant, with silky tannins, has a rounded mouth feel and is nicely structured. Very accessible and long on the finish. Wither Hills, Pinot Noir 2007, Marlborough New Zealand The Wairau Valley in the heart of Marlborough is home to the Wither Hills vineyards. A wonderful deep garnet hue sets the tone for this classic Pinot Noir. The aromas are youthful, complex and ever evolving in the glass. Look for aromas of ripe black cherry and rich plum surrounded by blueberry fruit. On the palate the wine just melts with enchanting fresh forest red fruit flavours and leaves you looking for a second sip. Port Quinta do Noval, 2002 Late Bottled Vintage This delicious rich LBV is aged for four and a half years in large wooden vats in the deep cellars of the Quinta in the demarcated region of the Duoro Valley before bottling. Dark brick ruby colour, with a vigorous ripe red fruity nose. Smooth and silky, with a solid tannic structure and a long harmonious finish. Ideally served as an accompaniment to cheese, dessert, or on its own at the end of a meal. |
Emirates
Business Class menu Sydney to Auckland September 2009 Bar Service Aperitifs A selection of fruit juices and soft drinks Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky A selection of international beers Cocktails Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini Wines A selection of fine wines from internationally renowned vineyards of the old and new world Champagne Brut Liqueuers Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria Brunch Juice Fruit juices freshly squeezed orange, grapefruit juice or a refreshing detox drink, made of fresh beetroot, celery, apple and ginger Fruit Fresh seasonal fruit Main Course Cheese and chives scrambled eggs creamy scrambled eggs served with melted Swiss cheese and chives, served with a tangy tomato and onion relish, grilled veal sausages, roasted potatoes, sauteed spinach, mushrooms and grilled capsicum Mushroom ravioli tossed in a creamy mushroom sauce, garnished with red cherry tomatoes and shaved parmesan cheese Tuna nicoise classic nicoise salad, served with tuna medallions, potatoes, marinated beans and olives, offered with a lemon vinaigrette Cheese selection which includes goat's cheese, cheddar and brie, served with dried apricots Dessert Lemon curd tart sweet and tangy lemon curd tart, topped with a quenelle of double cream Bread Bread basket a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves Beverages Tea Ceylon, China, Earl Grey, Camomile Coffee freshly brewed, decaffeinated, espresso and cappuccino Chocolates to accompany a freshly brewed cup of tea or coffee EK412-DXBSYDAKL-J-C_A380 Business Class Wine List Champagne Moet & Chandon, Brut Imperial NV A harmonious blend of the three Champagne grape varieties - Chardonnay, Pinot Noir and Pinot Meunier, from the most expressive crus of the Champagne region. Brut Imperial embodies the Moet & Chandon style. It is a complete, generous and dynamic champagne. The wine has matured on the leaves for several years until considered ready for drinking by the Chef de Cave. White Wine Craggy Range Yacht Club Vineyard, Sauvignon Blanc 2008, Marlborough New Zealand Pale and green tinged in appearance. Bright aromas of lemongrass, lime, herbs, grapefruit and spring flowers. The palate is juicy yet elegant in structure, with an ultra fine texture and a beautiful array of citrus and sweet herb flavours, and delicate floral notes. This crunchy single vineyard wine finishes vibrant, mouth-watering and flavour filled. Leeuwin Estate, Chardonnay 2007, Margaret River Western Australia Western Australia's Margaret River makes very elegant and restrained styles of wine. Leeuwin Estate is the regions leading proponent of this approach. The nose has aromas and showing ripe pears, cashew nuts, creme brulee and hints of toasty French oak. The palate displays the typical sweet fruit from Leeuwin's low cropping vineyards of dried pear, toasty creamy custard tart and nutty nuances of almond and cashew, with lingering stone fruit and a fresh clean finish. Red Wine Château Cantemerle, 2000 Haut Medoc Punching well above its weight, the Cantemerle from the great '00 vintage is drinking magnificently today. An opulent plum ruby red with a moderately intense bouquet of black fruits, liquorice, vanilla and slight hints of cigar tobacco. It is full bodied yet elegant, with silky tannins, has a rounded mouth feel and is nicely structured. Very accessible and long on the finish. Wither Hills, Pinot Noir 2007, Marlborough New Zealand The Wairau Valley in the heart of Marlborough is home to the Wither Hills vineyards. A wonderful deep garnet hue sets the tone for this classic Pinot Noir. The aromas are youthful, complex and ever evolving in the glass. Look for aromas of ripe black cherry and rich plum surrounded by blueberry fruit. On the palate the wine just melts with enchanting fresh forest red fruit flavours and leaves you looking for a second sip. Port Quinta do Noval, 2002 Late Bottled Vintage This delicious rich LBV is aged for four and a half years in large wooden vats in the deep cellars of the Quinta in the demarcated region of the Duoro Valley before bottling. Dark brick ruby colour, with a vigorous ripe red fruity nose. Smooth and silky, with a solid tannic structure and a long harmonious finish. Ideally served as an accompaniment to cheese, dessert, or on its own at the end of a meal. |
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UA837 SFO-NRT 8/24/2009 C B744
Welcome aboard On today's flight, we offer selections designed by our culinary team uder the guidance of United Airlines' Executive Chef Gerry Gulli, as well as a choice designed by internationally acclaimed chef Charlie Trotter. To complement your meal, we invite you to pair each course with a wine selected by Doug Frost, one of only three experts in the world to have earned the distinction of being a Master of Wine and a Master Sommelier. On behalf of United Airlines and the team of safety and service professionals on your flight, I thank you for choosing United and wish you an enjoyable onboard experience. Alexandria P. Marren Vice President, Onboard Service To Begin Shrimp, Prosciutto and Vegetable Crudité With tahini lime sauce Fresh seasonal greens Creamy Garlic or Balsamic Vinaigrette Main Course Slowly braised beef short rib With red wine braised cabbage and roasted rosemary potatoes Saté spiced chicken Vegetarian risotto and herbed asparagus, carrot sauté Washoku zen selection Appetizers of crabmeat in layered eggs, salmon temari, burdock wrapped in glazed beef, shrimp with fish eggs, seared tuna with wasabi dressing, somen noodles and simmered shiitake mushroom A main course of broiled sea bass saikyo yaki, shimeji mushroom, ginkgo nut, simmered bamboo shoot, carrot flower served with steamed rice and Japanese pickled vegetables Served with green tea Items in this meal may contain traces of MSG. When making reservations on future flights to and from Japan, you may secure the Japanese meal by pre-ordering. Dessert International cheese selection San Joaquin Gold, Le Cabrie Eli's Key Lime Cheesecake Midflight snack Honey roasted turkey with baby swiss cheese Sandwich may be served hot or cold Assorted sweet and savory treats are available throughout the flight Hot noodles are available upon request Prior to arrival Beef Pastrami with baby swiss cheese on rye Three potato hash Fresh seasonal fruit plate With creamy yogurt Featured wines The wines served aboard United's flights are chosen in consultation with Doug Frost, columnist and author (On Wine, 2001; Uncorking Wine, 1996). Mr. Frost has been nominated for the prestigious James Beard Foundation Award and is one one of three people in the world to hold both the title of Master Sommelier and Master of Wine. Mr. Frost and United Airlines have taken a truly global perspective in selecting wines for your appreciation and enjoyment. A votre santé! Some of these wines may only be available on selected flights. Your flight attendant will inform you of today's selections. Sparkling wine Iron Horse Brut 2003 Green Valley Domaine Chandon Étoile Brut NV Napa White wine Geyser Peak Winery Sauvignon Blanc 2007 California Firestone Vineyard Select Chardonnay 2007 Central Coast Hayman & Hill Reserve Chardonnay 2006 Russian River Valley Red wine Andean Vineyards Malbec 2007 Mendoza Lucas & Lewellen Vineyards "Queen of Hearts" Pinot Noir 2007 Santa Barbara County Jindalee Circle Cabernet Sauvignon 2007 Southeastern Australia Sake Gekkeikan Sake is available on flights to and from Japan Beverages Sandeman Founders Reserve Porto will be offered during the main meal's dessert. Starbucks coffee will be available throughout the flight. LAX/SEA/SFO-NRT;SFO-KIX (LD83-S89E-L87) 260C003-1 8/09 |
UA838 TPE-NRT 9/23/2009 C 772
welcome aboard Thank you for choosing United. Today we are pleased to present you with a menu featuring the freshest seasonal products. We offer full course and lighter options according to the time of day. To complement your meal, we invite you to pair each course with a wine selected by Doug Frost, one of only three experts in the world to have earned the distinction of being a Master of Wine and a Master Sommelier. Enjoy! to begin Fresh seasonal greens Balsamic Vinaigrette main course Roasted chicken breast with mixed mushroom ragoût Mashed sweet potatoes and pumpkin, asparagus and red pepper sauté Beef brisket with braised bean curd sheet and oyster sauce Golden egg fried rice and stir-fried kailain Sea Perch Saikyo-Yaki Hanagata rice with white sesame seeds, simmered shimeji mushroom, bamboo shoot, snow peas, ginkgo nut and carrot flower dessert Caramel walnut tart With vanilla sauce Today's menu features beef from New Zealand TPE-NRT (L85) 262C015-3 9/09 ---------- Beverages were the same as the on the SFO-NRT flight that I posted above, except that they only offered one choice for the sparkling wine, the Domaine Chandon Étoile Brut NV Napa. |
UA838 NRT-SFO 9/23/2009 C B772
welcome aboard Thank you for choosing United. Today we are pleased to present you with a menu featuring the freshest seasonal products. We offer full course and lighter options according to the time of day. To complement your meal, we invite you to pair each course with a wine selected by Doug Frost, one of only three experts in the world to have earned the distinction of being a Master of Wine and a Master Sommelier. Enjoy! Alexandria P. Marren Vice President, Onboard Service to begin Lemon shrimp, maple glazed baked ham Vegetable sushi and pickled ginger Fresh seasonal greens Creamy Garlic or Shiso Vinaigrette main course Pan-seared Filet Mignon with Bordelaise Sauce and mushrooms Asiago potato pie and green beans with carrots Grilled Jamaican Chicken with lemon caper sauce Saffron rice and chunky vegetable ratatouille Washoku Zen selection Appetizers of salmon sushi with fish eggs, roasted lime-flavored beef with miso, quick-blanched tuna, broiled salmon, sansho-flavored sweet smelt, seaweed-flavored flounder and somen noodles topped with sweet egg A main course of barbequed eel kabayaki, shrimp and scallop flavored with sake and seaweed, marinated broiled sea bass, steamed tofu and assorted vegetables served with steamed rice and Japanese pickled vegetables Served with green tea Items in this meal may contain traces of MSG. When making reservations on future flights to and from Japan, you may secure the Japanese meal by pre-ordering. dessert International cheese selection Red Cheddar, Brie Eli's passion fruit cheescake With blueberry-cranberry coulis prior to arrival Spanish-style eggs with ham, mushroom and cheese Fresh seasonal fruit plate With creamy yogurt Today's menu features beef from Australia. We apologize if your choice is not available. Featured wines The wines served aboard United's flights are chosen in consultation with Doug Frost, columnist and author (On Wine, 2001; Uncorking Wine, 1996). Mr. Frost has been nominated for the prestigious James Beard Foundation Award and is one one of three people in the world to hold both the title of Master Sommelier and Master of Wine. Mr. Frost and United Airlines have taken a truly global perspective in selecting wines for your appreciation and enjoyment. A votre santé! Some of these wines may only be available on selected flights. Your flight attendant will inform you of today's selections. sparkling wine Domaine Chandon Étoile Brut NV Napa White wine Geyser Peak Winery Sauvignon Blanc 2007 California Firestone Vineyard Select Chardonnay 2007 Central Coast Hayman & Hill Reserve Chardonnay 2006 Russian River Valley Red wine Andean Vineyards Malbec 2007 Mendoza Lucas & Lewellen Vineyards "Queen of Hearts" Pinot Noir 2007 Santa Barbara County Jindalee Circle Cabernet Sauvignon 2007 Southeastern Australia Sake Gekkeikan Sake is available on flights to and from Japan Beverages Sandeman Founders Reserve Porto will be offered during the main meal's dessert. Starbucks coffee will be available throughout the flight. NRT-LAX/SEA/SFO (LD83-B87) 261C002-2 9/09 |
Air New Zealand
Business Premier Menu Hong Kong to London October 2009 Brunch Wake-up Drinks Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated coffee, tea, jasmine tea, herbal tea or hot chocolate. Light Breakfast A bowl of muesli topped with yoghurt and fresh fruit is available as a lighter option. Brunch Fruit and cereals will be offered followed by a hot bakery selection and your choice of a hot meal. Fresh fruit salad Yoghurt, natural or blueberry Alpen muesli, Just Right Harvest Fruit cereal, Weetbix, Cornflakes Bakery Croissants, white, wholemeal and brioche toast and apple cinnamon muffin Hot Brunch Spinach and cheddar omelette with bacon, chicken sausage, mushroom ragout and blistered cherry tomato Smoked chicken brunch tart courgettes, carrots, mushrooms, gruyere, Mediterranean salsa and baby rocket. Shanghai Noodles with vegetables and Dim Sum selection. Hot Bacon Roll A warmed roll, buttered and filled with grilled bacon, offered with caramelised onion jam and barbecue sauce. ------------------------------------------------------------------------- Light Refreshment A selection of sandwiches, cakes, warmed plain and fruit scones offered with fruit conserve. Freshly brewed or decaffeinated coffee, tea, jasmine tea, herbal tea or hot chocolate. ------------------------------------------------------------------------- Main Meal Starter Cured and seared tuna with baby spinach, ratatouille and crayfish mayonnaise. Bakery Garlic bread, laugen rolls or sourdough bread Main Course Tamarind braised lamb shanks with dates, minted lemon and hazelnut pesto, green beans, potatoes and roasted parsnips and carrots. Cumin seasoned chicken breast pan roasted with mushroom glaze, leek and thyme risotto, carrots ans sugar snaps. Oriental fried snapper with ginger, garlic and herbs, egg fried rice and steamed pak choy. Dessert Lemon scented panna cotta with passionfruit coulis and Florentine biscuit. Cheese and Fruit A selection of fine New Zealand cheese and fresh seasonal fruit. Hot Drinks Freshly brewed or decaffeinated coffee, tea, jasmine tea, herbal tea or hot chocolate. ------------------------------------------------------------------------ Self-Service Snacks Help yourself from our range of snacks available for you to enjoy during your flight. For something more substantial, ask your flight attendant for a hot noodle soup. ------------------------------------------------------------------------- Wine 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. For details of our onboard wines, refer to your Air New Zealand Wine Guide. New Zealand Sparkling Wine Offering a wide range of flavours, from rich, full-flavoured and vibrant styles to those which are finer and more delicate. A superb aperitif choice which also suits a wide range of light or moderately flavoured dishes Champagne Champagne Laurent-Perrier L-P NV Brut, France This champagne commences with pristine floral and mineral notes to the aroma. The taste is fresh with expressive flavours from which the fruit progressively emerges. The finish is very long and refreshing. A masterfully crafted wine. Cocktails Breeze of Passion Tart cranberry juice and sweet pineapple juice combine wonderfully with 42Below Passionfruit flavoured vodka to create a refreshing tropical inspired cocktail. On the Fly 42Below Passionfruit vodka, topped with plenty of chilled Champagne and a drizzle of passionfruit syrup makes this crisp, delicious cocktail one for anytime of the day. Spirits Glenfiddich Malt Whisky, Chivas Regal Blended Whisky, Jack Daniel’s Black Label, Gordons Gin, 42 Below Vodka, Courvoisier VSOP, Captain Morgan Rum, Ron Bacardi Superior Port and Liqueurs Portuguese Port, Grand Marnier, Baileys Irish Cream Beer A selection of beer featuring Steinlager Pure, Export 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, diet lemonade and iced oolong tea. Hot Drinks Freshly brewed coffee, Decaffeinated coffee, English Breakfast tea, Hot chocolate, Chamomile tea, Lemon tea, Decaffeinated tea, Darjeeling tea, Earl Grey tea, Peppermint tea, Green tea, Jasmine tea. NZ39_HKG_LHR_BRUN_MM_209 |
Qantas
First Class London to Hong Kong May 09 LUNCH CANAPES Ham and Swiss Cheese Fritatta Chilled Vichyssoise SALAD AND OTHER THINGS Cream of Sweet Potato Soup with Gremolata Chinese Style Roast Duck Salad with Black Vinegar Dressing Salad of King Prawns and Artichokes with Citrus Vinaigrette LIGHT, VEGETARIAN AND SANDWICH Seared Halibut with Lemon and Olive Oil Dressing and Steamed Vegetables Coriander Split Pea Cakes in Coconut Curry with Cumin Pilaf Big bowl of Broccoli Soup with Ricotta Dumplings* Stir Fried Lamb in Hoisin Sauce with Asian Vegetables and Glass Noodles* Our signature Steak Sandwich with Tomato and Chilli Relish SEARED HALIBUT Mushroom Soy Sauce, Jasmine Rice and Chinese Cabbage Herb Butter, Pumpkin and Beans CORN FED CHICKEN Rosemary, Pine Nuts and Verjuice with Roast Pumpkin and Spinach Horseradish Cream and Green Vegetables PORCINI CRUSTED ABERDEEN ANGUS BEEF FILLET Herb Butter, Pan Fried Gnocchi and Green Beans Mushroom Soy Sauce with Fragrant Rice Horseradish Cream, Spinach and Roast Pumpkin SIDE SALAD Salad of Rocket, Red Chard, Mizuna and Baby Spinach with your choice of dressing Aged Balsamic and Extra Virgin Olive Oil Fresh Lemon Juice and Extra Virgin Olive Oil Palm Sugar Vinaigrette CHEESE Hand selected blue, soft and hard cheese served with accompaniments DESSERT Rhubarb Tart with Crème Anglaise Assiette of Desserts Whole or Sliced Seasonal Fruit* Roskilly Organic Ice Cream Tubs* PETITS FOURS A selection of Amedei dark chocolates Passionfruit Marshmallows* Miniature Opera Cake* * Available anytime throughout your flight. ~~~~~~~~~~~~~~~~~~~~~~~~ BREAKFAST Orange Juice Apple Juice Tomato Juice Sunraysia Pear Liquid Fruit Sunraysia Mango Liquid Fruit Berry Energiser Drink Fresh Fruit Salad Bircher Muesli Toasted Muesli Cereal Selection Yoghurt and Honey Toast Croissant Plum Danish Chinese Steamed Pork Bun with Chicken Strawberry Jam, Orange Marmalade, Honey, Vegemite Free Range Scrambled Eggs Loch Fyne Smoked Salmon Holdschott Farm Organic Sausages Organic Dry Cured Bacon Sautéed Mushrooms Roast Vine Ripened Tomatoes Potato Cakes Braised Beans Banana Bread with Cinnamon Yoghurt and Fresh Strawberries ~~~~~~~~~~~~~~~~~~~~~~~~ HOT BEVERAGES GIANCARLO COFFEE Café Latte Cappuccino Grinders Decaffeinated Espresso Flat White Long Black Mocha Liqueur Coffee T2 TEA Experience the beautiful fragrant loose leaf tea bags from around the world, supplied by T2. English Breakfast – A blend of finest the Sri Lankan full bodied teas produce a rich and well rounded flavour. Peppermint – A well rounded peppermint flavour captures the sweet essence of all things ‘minty’ with a sweet, cool lingering aroma. Chamomile – Relax and unwind with this fragrant infusion of sweet golden chamomile flowers. Sencha – A classic green tea grown in Japan. These beautiful emerald green leaves produce a sweet, smooth grassy flavour. Lemongrass and Ginger – Zesty and bright lemongrass contrasts the spicy flavour of ginger to create a wild taste sensation. Other teas are available on request. HOT CHOCOLATE WHITE WINE Eileen Hardy Chardonnay 2004 Multi-regional cool climate vineyards Eileen Hardy OBE, is remembered as the matriarch of on of Australia’s best known winemaking families. Today she is immortalised by the annual release of one of Australia’s great white wines. Carefully crafted from fruit growing in some of Australia’s premium Chardonnay growing regions as well as up and coming areas that show fantastic promise. Tyrells ‘Vat 1’ Hunter Semillon 2002 Hunter Valley, New South Wales The Tyrell family arrived in Australia over 150 years ago and have since been proud pioneers of the Australian wine industry. This is a fine example of a true Semillon from a region that produces the best of this delightful varietal. The flavours are typical – lemon and lime rind with some fennel, a little spice and a texture that is lightly chalky and fluffy. S.C. Pannell Adelaide Hills Sauvignon Blanc 2007 Adelaide Hills, South Australia Winemaker and current Qantas wine consultant Stephen Pannell made a great name for himself with Hardy’s iconic McLaren Vale reds. He is now doing his own thing and has continued to impress the wine industry. This release shows the diversity of his talent. We see plenty of fresh herb and gooseberry character, but there is also some lifted tropical fruit and delicate hints of citrus. RED WINE Geoff Merrill Reserve Shiraz 2002 McLaren Vale, South Australia This stunning 2002 vintage is comparable to the 1990 and 1998 due to being one of the coolest summers on record for South Australia. Flavour ripeness with optimum natural acidity levels allowed us to produce a wine of great intensity and balance. Giant Steps Tarraford Vineyard Pinot Noir 2005 Yarra Valley, Victoria A lovely Pinot Noir. “Highly aromatic, fruit driven bouquet and palate featuring wild cherry, plum and fruit spice; medium-bodied, well balanced, and good oak handling.” James Halliday Australian Wine Companion 2008 Howard Park Cabernet Sauvignon 2001 Margaret River, Western Australia Howard Park is amongst the top producers in West Australia’s Margaret River region, an area famed for world class cabernet sauvignon and chardonnay. “The nose offers exotic scents of blackberry, tar and earth. A chunky palate of ripe black fruits married to firm tannins and well-judged oak. The finish has an amazing depth of concentration.” Simon Wood, Wine and Spirits – UK DESSERT WINE Lillypilly Family Reserve Noble Blend 2002 Riverina, New South Wales The 2002 is an outstanding sweet wine, deep golden in colour and smelling very complex: floral, honeyed aromas mingle with butterscotch, spices, apricot and mixed citrus peel. CHAMPAGNE “My only regret is that I did not drink more Champagne.” Lord Maynard Keynes, on his deathbed. In celebration of the dynamic region that is Champagne, Qantas is proud to feature a range of Champagne styles in our program from some of the region’s finest and most respected Champagne houses including Charles Heidsieck, Taittinger, Dom Perignon and Krug. From the fresher, more delicate Chardonnay dominant or Chardonnay-exclusive ‘Blanc des Blancs’ styles, through to the weightier, more savoury Pinot Noir-dominant cuvees, our program showcases the diversity and quality for which this region is deservedly famed. Taittinger Comtes de Champagne Blanc de Blancs 1998 |
Cathay Pacific
First Class Hong Kong to Seoul May 09 Dinner Starters Smoked duck breast with pear and cherry tomato Tomato, orange and basil soup Main Courses Sauteed sea bass with spring onion, egg fried rice, pak choy and braised mushroom in oyster sauce Pan-fried beed tenderloin and prawns with red wine thyme sauce, parsley mashed potatoes, asparagus and pumpkin Mushroom and walnut agnolotti with pancetta bacon, chanterelles and walnut mushroom cream sauce Cheese and Dessert Cheese selection Fresh seasonal fruit Caramel and fig pudding with vanilla ice cream Tea and Coffee Pralines Drinks Juices orange, apple, tomato Soft Drinks Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale Coffees freshly brewed coffee, espresso, cappuccino and caffe latte regular or decaffeinated Teas Fuding jasmine silver fur, Anqi supreme Ti Guam Yin, Ceylon Japanese, Hong Kong style milk tea organic selection: camomile, earl grey and peppermint Hot Chocolate Wine List Champagne Cuvee William Deutz Brut 1998 This charming champagne is crystal clear with a pale gold hue. The rich aromas of baked apples are followed by hints of preserved ginger and nutmeg. It is pure with complexity, which is the hallmark of the Cuvee William Deutz. This is an ideal wine for matching most of the delicate dished offered onboard. White Wines: Vaucher Pere Meursault Premier Cru 2004 Meursault is a large and prosperous village in the Cote de Beaune district of Burgundy’s Cote d’ Or in France. The wine is made from 100% Chardonnay grapes. The 2004 Vaucher Pere Meursault Premieur Cru is rich and balanced. It is flavourful, with almond, hazelnut, mineral-scented characters and a persistent finish. Enjoy the wine with appetisers or any white meat dishes. Pemberton Reserve Chardonnay 2004 This award winning wine from Western Australia, has a complex array of aromas of tropical fruits, vanilla and hints of buttery note with an attractive creamy texture. It offers persistent ripe fruit flavours and richness, but also with exceptional finesse and balance. Enjoy this wine with seafood or white meat dishes in a cream sauce. Red Wines: Chateau Branaire-Ducru 2001, 4eme Cru Classe Chateau Branaire-Ducru is an elegant Grand Cru wine from Saint Julien of Haut Medoc, Bordeaux. The 2001 vintage offers beautiful aromas of crushed berries and currants, with hints of violets. It is full bodied with lively acidity giving the wine excellent balance. This seductive wine has soft smooth tannins and a long and caressing finish. It goes perfectly with all kinds of red meat and stewed dishes. Possums Vineyard McLaren Vale Shiraz 2004 The vines for this delicious wine are planted in Blewitt Springs, an elevated sub-region of McLaren Vale, South Australia. The 2004 Possums Vineyard Shiraz has dark purple and vibrant violet hues. It displays intense aromas of blackberry and raspberry, which marry beautifully with the spiciness of the oak. It is full bodied and well structured with supple tannins. This wine matches well with stews and also many Chinese dishes. Terrabianca “Campaccio Riserva” Toscana IGT 2004 This wine is produced from 50% Sangiovese and 50% Cabernet Sauvignon grapes. It offers aromas of red fruits, roasted coffee and liquorice with a touch of vanilla note. It is very rich on the palate and silky, with sweet tannins. A delicious wine that goes well with most meat dishes. Port: Ramos Pinto Quinta de Ervamoira 10 Year Old Tawny Port Prodcued form grapes grown in the vineyard Quinta da Ervamoira, this tawny offers all the maturity of an aged wine while still displaying the vigour of youth. It is smooth and full bodied, with aromas and flavours of apricot and plum balanced with vanilla scents from the aged casks. Aperitifs and Cocktails: Campari, Martini Rosso, Martini Extra Dry, Tio Pepe Sherry, Harveys Bristol Cream Sweet Sherry, Gordons Dry Gin, Stolichnaya Russian Vodka, Bloody Mary, Screwdriver Whiskies: Chivas Regal 12 Years Old, Johnnie Walker Blue Label, Canadian Club, Gentleman Jack Bourbon, Glenfiddich Ancient Reserve Single Malt Whisky Cognac: Tesseron Lot 76 XO Tradition Liqueurs: Cointreau, Drambuie, Kahlua, Bailey’s Irish Cream Beer: International Selection CX Signature Drinks: Oriental Breeze A sour-plum tea and cranberry juice based non-alcoholic drink with honey and fresh lemon juice and a hint of rose water. Cloud Nine A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour. |
Cathay Pacific
Business Class Seoul to Hong Kong May 09 Lunch Starters Marinated smoked salmon with feta and vegetable salsa Seasonal salad served with honey and mustard lime dressing Main Courses Beef tenderloin with black pepper sauce potato gratin and broccoli Deep-fried cod fish with hot and sour sauce, fried rice with pepper, broccoli and Chinese cabbage in oyster sauce Korean style chicken brochette with steamed rice and stir-fried vegetables Cheese and Dessert Cheese selection Fresh seasonal fruit Cherry cheesecake Tea and Coffee Pralines *Kimchi and Korean Condiments are available for the Korean Style entrée. Drinks Juices orange, apple, tomato Soft Drinks Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale Coffees freshly brewed coffee, espresso, cappuccino and caffe latte regular or decaffeinated Teas Hong Kong style milk tea Ceylon, Japanese, jasmine organic selection: camomile, earl grey and peppermint Hot Chocolate Wine List Champagne Billecart-Salmon Brut Champagne The house of Billecart-Salmon, founded in 1818, is one of the few to remain family owned. The grapes of this cuvee come from the very best vineyards in Marne. The aromas are of ripe pears with a delicate touch of cut hay. It offers fine freshness with an elegant fruity flavour, leaving a clean fresh taste in the mouth. White Wines: Aujoux Vire Clesse 2006 Vire-Clesse is located about 15 kilometres north of Macon, the recent village appellation from the Macon region, Burgundy. The 2006 Aujoux Vire Clesse is a delightful pale, shimmering straw colour, which offers an intense nose with a touch of honey and hawthorn. The palate is rich and supple with a pleasant fresh crisp finish. It is an ideal aperitif as well as an excellent accompaniment to seafood dishes. Trinity Hill Sauvignon Blanc 2008 This award winning wine is produced in Hawkes Bay, New Zealand. The aroma of gooseberries is distinctive with gentle notes of citrus, passion fruit and nectarine. It is fresh and zingy with notes of minerals. Enjoy this delicious wine with seafood or fish dishes. Red Wines: Grace Vineyard Deep Blue 2006 Grace Vineyard is situated in the centre of the Shanxi Province in China. It is a blend of Cabernet Sauvignon, Cabernet Franc and Merlot grapes. Deep Blue exhibits a deep purple-red colour, with enticing aromas of dark berry fruits, tobacco and subtle oak. It has soft ripe tannins, a long finish and is best enjoyed with meat and game dishes. Chateau De Mercey Bourgogne Hautes Cotes de Beaune 2005 This delicious wine is made from 100% Pinot Noir grapes, from Cote de Beaune, Burgundy, France. It has aromas of red and black berries with notes of toast and spices, and offers ample fruity flavours. It matches very well with red meat, poultry and rich cheese. Port: Dow’s Late Bottled Vintage Port 2003 This wine is sourced from the same vineyards that in exceptional years produce Dow’s renowned Vintage Ports. It is aged solely in oak casks and bottled 5 to 6 years after the harvest. It is a full rich Port with spicy fruit flavours and an elegant aromatic nose, well rounded on the palate and has the traditional Dow’s drier finish. This makes it one of the finest Late Bottled Vintage Ports available. Aperitifs and Cocktails: Gin, Rum, Vodka, Martini Rosso, Martini Extra Dry, Campari, Sweet and Dry Sherry, Bloody Mary, Screwdriver Whiskies: Chivas Regal 12 Years Old, Johnnie Walker Gold Label, Jack Daniel’s, Canadian Club Cognac: Hine ‘Rare and Delicate’ Fine Champagne Liqueurs: Drambuie, Cointreau, Bailey’s Irish Cream Beer: International Selection CX Signature Drinks: Oriental Breeze A sour-plum tea and cranberry juice based non-alcoholic drink with honey and fresh lemon juice and a hint of rose water. Cloud Nine A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour. |
Cathay Pacific
First Class Hong Kong to New York May 09 Menu Dinner Caviar, Balik & Champagne Caviar and Balik salmon “Tsar Nicolaj” with Krug grande cuvee Starters Leek and Potato Soup Roasted lamb loin with Mesclun salad and tzatziki dressing Main Courses Pan-fried barramundi with saffron cream sauce, potatoes and roasted vegetables Braised veal agnolotti with roasted garlic and red wine sauce Chinese Favourites Double boiled soup with chicken, winter melon and pearl barley Cold plate – marinated cuttlefish with chilli vinegar and Szechuanese cucumber salad Braised pork ribs with vegetables and hot chilli or Stir-fried beed with enoki mushroom Served with steamed jasmine rice and Chinese vegetables Cheese and Dessert Shropshire Blue, Tilsit Royalp, Reblochon, Camembert Le Pere Alexandre Fresh fruit consomme Raspberry cream with golden raspberry Warm hazelnut cake with chocolate ice cream and vanilla sauce Black sesame soup dessert Tea and Coffee Pralines and Cookies ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Snacks Plain congee with garnishes Beef and mushroom pie with salad and tomato concasse Ice Cream (Hagen Daz) From out series of classic Signature dishes Shrimp wontons in noodle soup Roasted duck in rice vermicelli soup ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Refreshment Starter Fresh seasonal fruit Main Courses Braised veal osso bucco on pappardelle with gremolata and mixed vegetables Pan-seared prawns with lemon saffron risotto, tomato concasse and vegetables Chinese Favourites Hunanese chicken with chilli and vinegar sauce, steamed jasmine rice and stir-fried broccoli Cheese and Dessert Bavarian Blue, Gruyere, Arenenberger, French Brie Old fashioned lemon tart with crème fraiche Tea and Coffee Pralines ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Drinks Juices orange, apple, tomato Soft Drinks Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale Coffees freshly brewed coffee, espresso, cappuccino and caffe latte regular or decaffeinated Teas Fuding jasmine silver fur, Anqi supreme Ti Guam Yin, Ceylon Japanese, Hong Kong style milk tea organic selection: camomile, earl grey and peppermint Hot Chocolate Wine List Champagne Krug Grande Cuvee Champagne Made from the finest wines from the Marne district of Champagne, Krug Grande Cuvee is known throughout the world for its unique qualities of elegance, fine mousse and distinctive flavour. Skilful blending under the personal control of Henri Krug makes the Grande Cuvee an exceptionally harmonious champagne in the unique Krug style. White Wines: Cuvasion Estate Selection Chardonnay Napa Valley Carneros 2004 The 2004 Cuvasion Estate Selection Chardonnay has a fabulous nose with layers of tropical fruits. The palate is succulent, rich and plush with notes of close, white peach and key lime. This is a beautiful wine with a delightful combination of rich fruits and a bright beam of acidity and a long persistent aftertaste. It makes an excellent accompaniment to white meat dishes. Bouchard Pere & Fils Meursault Les Clous 2005 Meursault is a large village located in the southern part of the Cote de Beaune, Burgundy, France, which produces some of the best Chardonnay wine in the world. The 2005 Bouchard Pere & Fils Meursault Les Clous possess a stony, mineral nose allied to pithy citrus fruit, whilst the palate has a bright fresh acidity to complement the supple, honeyed fruits with a light touch of oak. It is pure with a silky structure. Fish and poultry dishes with a cream sauce will pair wonderfully with this wine. Red Wines: Possums Vineyard McLaren Vale Shiraz 2004 The vines for this delicious wine are planted in Blewitt Springs, an elevated sub-region of McLaren Vale, South Australia. The 2004 Possums Vineyard Shiraz has dark purple and vibrant violet hues. It displays intense aromas of blackberry and raspberry, which marry beautifully with the spiciness of the oak. It is full bodied and well structured with supple tannins. This wine matches well with stews and also many Chinese dishes. Felipe Rutini Reserve Malbec 2006 Felipe Rutini Reserve Malbec is made from the best grapes from vines which are up to 65 years old, grown in San Carlos, Mendoza, Argentina, at 1000 metres above sea level. The 2006 vintage has a concentrated nose with notes of wild berries, tobacco and vanilla. The palate is full, with rich black fruit flavours and a long, lingering finish and a touch of black pepper. This rich complex wine could be enjoyed with red meat dishes. Chateau Lynch Bages 2001 The 2001 Chateau Lynch Bages is a ruby garnet in colour. It is pure and lush with aromas of black olives, cedar, blackcurrant and liquorice. This seductive wine is full-bodied with soft tannins, an excellent accompaniment to roast beef, braised lamb and numerous Chinese dishes. Port: Ramos Pinto Quinta de Ervamoira 10 Year Old Tawny Port Prodcued form grapes grown in the vineyard Quinta da Ervamoira, this tawny offers all the maturity of an aged wine while still displaying the vigour of youth. It is smooth and full bodied, with aromas and flavours of apricot and plum balanced with vanilla scents from the aged casks. Aperitifs and Cocktails: Campari, Martini Rosso, Martini Extra Dry, Tio Pepe Sherry, Harveys Bristol Cream Sweet Sherry, Gordons Dry Gin, Stolichnaya Russian Vodka, Bloody Mary, Screwdriver Whiskies: Chivas Regal 12 Years Old, Johnnie Walker Blue Label, Canadian Club, Gentleman Jack Bourbon, Glenfiddich Ancient Reserve Single Malt Whisky Cognac: Tesseron Lot 76 XO Tradition Liqueurs: Cointreau, Drambuie, Kahlua, Bailey’s Irish Cream Beer: International Selection CX Signature Drinks: Oriental Breeze A sour-plum tea and cranberry juice based non-alcoholic drink with honey and fresh lemon juice and a hint of rose water. Cloud Nine A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour. |
American Airlines
Business Class New York to London May 09 Brunch To Start Your choice of juices Orange, Apple, Tomato A selection of fine traditional and herb teas Fresh seasonal fruit Yoghurt Cereal served with seasonal berries Breakfast Breads As assortment of warm breads Main Course Cheese Omelette Monterey Jack cheese and pepper omelette with pomodoro sauce, sautéed mushrooms, potato croquette and sun-dried tomato basil turkey sausage While Wheat Pancakes Golden brown pancakes offered with scrambled eggs and potato cake with blueberry sauce Chicken Quesadillas Flour tortillas filled with chicken and smoked Gouda served with sautéed bell pepper and onions ~~~~~~~~~~~~~~~~~~~~~~~~~~ Mid-Flight Snack Basil caciotta and white cheddar cheese accompanied by seasonal grapes ~~~~~~~~~~~~~~~~~~~~~~~~~~ Light Meal To Start Warm mixed nuts Bread Basket Assorted gourmet breads Main Course Ham and Swiss Cheese Croissant A savoury croissant filled with ham and Swiss cheese accompanied by roasted asparagus, hearts of palm, zucchini and bell peppers Bulgur Wheat Salad Cracked wheat kernels with scallops and mussels accompanied by roasted vegetable slaw Dessert Citrus carrot cake We invite you to enjoy your choice of traditional and herb teas ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Champagne Pommery Brut Champagne Founded in the 1830’s, Pommery is recognised as one of the Grande Marque vintners in the renowned Champagne region of France. This dry, white sparkling wine of crisp tartness and savoury toasted apple bouquet is considered by many to be the epitome of fine Champagne, earning four starts in Decanter magazine. White Wines Joseph Drouhin Rully Chardonnay In the southern part of the Cote d’Or lie the vineyards of Rully. As in the rest of Burgundy, the continental climate, with its warm summer and mild fall, is very favourable to the good maturity of grapes. Rully is a delicious white Burgundy wine which resembles the whites from the Cote de Beaune: a luminous, golden green colour, a toasty, fruity nose, a refined, elegant body with floral and cinnamon notes. Groom Lenswood Sauvignon Blanc, Adelaide Hills, Australia Australia has suffered many years with a drought, but the Lenswood estate vineyard in the Adelaide Hills has a long growing season and soil that retains water well. The Groom family achieved a tiny but excellent quality harvest last year. The wine is mouth-watering with crisp acidity, tropical aromas and a bright palate. It is a superb wine with shrimp, smoked salmon, salads and Asian cuisine. Red Wines Fontanafredda Barbera Briccotondo This wine is deep rustic red in colour with an aromatic, spicy nose of red fruits and damsons. It is medium-bodied and soft, with balancing structure to the blackberry and morello cherry flavours, finishing rounded and supple with a hint of liquorice. Wattle Creek Shiraz, Alexander Valley Alexander Valley is famous for producing delicious, generous red wines. Aussie winemaker Michael Scholz has added the Australian strength of style, and the results if a magnificent wine with hearty fruit and spice, in a balanced package. Enjoy this Shiraz with red meats, bold chicken dishes and cheese. Sherry Emilio Lustau Sherry Phoenician traders founded a frontier settlement called Shera on the Mediterranean coast. Following Roman and Moorish occupation it became the Spanish Jerez de la Fontera, now known as the Sherry region. Lustau medium Sherry is a hearty aperitif wine, amber in colour, specially fermented and continually blended through decades of ageing to achieve the nutty caramel flavours. Dessert Wine Graham’s Vintage Port Founded in 1820, W. & J. Graham & Co. maintains its place as one of the most prestigious names in Port wines. Careful decanting results in a brilliantly clear and sweet ruby red dessert wine of unequalled charm. Grahams’ Vintage Port fulfils its rich heritage with bold brambleberry and plum flavours slowly mellowed to a satin texture. Pre-Arrival Beverage Chilled sparkling water with a fresh citrus garnish. |
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