The All-Airline FT Menu Collection
Dec 3, 2009, 4:35 pm
#601
Join Date: Oct 1999
Location: New York
Posts: 7,347
Asiana Business Class Wine List December 2009
Asiana Airlines Business Class
December 2009
Wine List
Champagne and White Wines
Champagne Charles Heidsieck
Sancerre Les Grands Champs 2007
HESS Monterey Chardonnay 2008
Red Wines
Chateau Bel-Orme Tronquoy-de-Lalande 2002
Givry 1er cru, Cellier aux Moines 2005
Artesa Elements 2005
Dessert Wines
Blandy’s 10 Years Old Malmsey Madeira
Port Sandeman 20 Years Old Tawny Porto
December 2009
Wine List
Champagne and White Wines
Champagne Charles Heidsieck
Sancerre Les Grands Champs 2007
HESS Monterey Chardonnay 2008
Red Wines
Chateau Bel-Orme Tronquoy-de-Lalande 2002
Givry 1er cru, Cellier aux Moines 2005
Artesa Elements 2005
Dessert Wines
Blandy’s 10 Years Old Malmsey Madeira
Port Sandeman 20 Years Old Tawny Porto
Dec 3, 2009, 4:36 pm
#602
Join Date: Oct 1999
Location: New York
Posts: 7,347
OZ 202 ICN-LAX December 2009 Business Class
Asiana Airlines Business Class
December 2009
Seoul to Los Angeles
Dinner
Western
Canapé
Baked Prawn with Three Color Pimento Sour Cream
Appetizer
Pasta rolled with Tuna Tadaki, Eggplant and Tomato
Dill Mustard Sauce
Mixed Greens
Lemon Vinegar Dressing
Main Course
Beef Tenderloin Steak 426kcal
Served with Mustard Sauce, Spinach, Tomato and Potato
Or
Halibut and Asparagus Roll 253kcal
Served with Shrimp Salsa and Potato Gratin
Cheese and Fruit
Camembert, Gruyere
Dessert
Brownie Cake with Vanilla Sauce
Coffee & Tea
Petit Fours
Korean
Canapé
Baked Prawn with Three Color Pimento Sour Cream
Main Course
Nutritious Korean Cuisine, “Ssambab” 597kcal
Steamed Rice Wrapped with Various kinds of vegetables, topped with Grilled Beef “Bulgogi” and Bean Paste
Cheese and Fruit
Camembert, Gruyere
Dessert
Brownie Cake with Vanilla Sauce
Coffee & Tea
Petit Fours
Refreshment
Besides the main courses, the light snacks described below are provided upon your request throughout the flight
Sandwich
Fresh Fruit
Ramen
Warm Noodle
Breakfast
Fresh Fruit
Yogurt
Main Course
Stir Fried Beef & Leek 318kcal
Served with Oriental Sauce
Vegetables and Steamed Rice
Or
Omelet 413kcal
Filled with Ratatouille
Served with Sausage, Potato and Vegetables
Or
Korean Style “Crab and Vegetable Porridge” 271kcal
Selection of Breakfast Bread
Croissant, Muffin, Danish and Brioche
Served with Butter and Jam
Coffee & Tea
December 2009
Seoul to Los Angeles
Dinner
Western
Canapé
Baked Prawn with Three Color Pimento Sour Cream
Appetizer
Pasta rolled with Tuna Tadaki, Eggplant and Tomato
Dill Mustard Sauce
Mixed Greens
Lemon Vinegar Dressing
Main Course
Beef Tenderloin Steak 426kcal
Served with Mustard Sauce, Spinach, Tomato and Potato
Or
Halibut and Asparagus Roll 253kcal
Served with Shrimp Salsa and Potato Gratin
Cheese and Fruit
Camembert, Gruyere
Dessert
Brownie Cake with Vanilla Sauce
Coffee & Tea
Petit Fours
Korean
Canapé
Baked Prawn with Three Color Pimento Sour Cream
Main Course
Nutritious Korean Cuisine, “Ssambab” 597kcal
Steamed Rice Wrapped with Various kinds of vegetables, topped with Grilled Beef “Bulgogi” and Bean Paste
Cheese and Fruit
Camembert, Gruyere
Dessert
Brownie Cake with Vanilla Sauce
Coffee & Tea
Petit Fours
Refreshment
Besides the main courses, the light snacks described below are provided upon your request throughout the flight
Sandwich
Fresh Fruit
Ramen
Warm Noodle
Breakfast
Fresh Fruit
Yogurt
Main Course
Stir Fried Beef & Leek 318kcal
Served with Oriental Sauce
Vegetables and Steamed Rice
Or
Omelet 413kcal
Filled with Ratatouille
Served with Sausage, Potato and Vegetables
Or
Korean Style “Crab and Vegetable Porridge” 271kcal
Selection of Breakfast Bread
Croissant, Muffin, Danish and Brioche
Served with Butter and Jam
Coffee & Tea
Dec 3, 2009, 4:37 pm
#603
Join Date: Oct 1999
Location: New York
Posts: 7,347
OZ 201 LAX-ICN December 2009 Business Class
Asiana Airlines Business Class
OZ 201
Los Angeles to Seoul Incheon
December 2009
Lunch
Western
Canapé
Coconut Shrimp with Mandarin Sauce
Starter
Lobster Medallion, Prosciutto Ham and Smoked Salmon
Mixed Greens
Served with Balsamic Vinegar dressing
Main Course
Beef Tenderloin Steak 440kcal
Served with Red Wine Sauce
Squash, Red Pepper and Potato
Or
Grilled Lobster 430kcal
Served with Chili Sauce
Vegetables and Oriental Noodle
Cheese and Fruit
Emmental, Camembert
Dessert
Pear Cake
Coffee & Tea
Petit Fours
Korean Lunch
Canapé
Coconut Shrimp with Mandarin Sauce
Main Course
“Mixing and Harmonizing”
Korean Royal Cuisine “Bi-Bim-Bap” (625kcal)
Steamed rice, various kinds of vegetables and minced beef
Accompanied by hot pepper paste, sesame oil, assorted side dishes and soup
Cheese and Fruit
Emmental, Camembert
Dessert
Pear Cake
Coffee & Tea
Petit Fours
Refreshments
Sandwich
Fresh Fruit
Ramen
Snack
Starter
Sliced beef and Grilled scallop
Main Course
Stir Fried Seafood 228kcal
Seasoned with Mandarin Chili Sauce
Steamed Rice and Pak Choi
Or
Grilled Chicken Breast 379kcal
Served with Pomodoro Sauce
Accompanied with Pasta
Dessert
Tiramisu Cake
Coffee & Tea
OZ 202/201
SEL/LAX/SEL
B/C
2009C4-20091201
OZ 201
Los Angeles to Seoul Incheon
December 2009
Lunch
Western
Canapé
Coconut Shrimp with Mandarin Sauce
Starter
Lobster Medallion, Prosciutto Ham and Smoked Salmon
Mixed Greens
Served with Balsamic Vinegar dressing
Main Course
Beef Tenderloin Steak 440kcal
Served with Red Wine Sauce
Squash, Red Pepper and Potato
Or
Grilled Lobster 430kcal
Served with Chili Sauce
Vegetables and Oriental Noodle
Cheese and Fruit
Emmental, Camembert
Dessert
Pear Cake
Coffee & Tea
Petit Fours
Korean Lunch
Canapé
Coconut Shrimp with Mandarin Sauce
Main Course
“Mixing and Harmonizing”
Korean Royal Cuisine “Bi-Bim-Bap” (625kcal)
Steamed rice, various kinds of vegetables and minced beef
Accompanied by hot pepper paste, sesame oil, assorted side dishes and soup
Cheese and Fruit
Emmental, Camembert
Dessert
Pear Cake
Coffee & Tea
Petit Fours
Refreshments
Sandwich
Fresh Fruit
Ramen
Snack
Starter
Sliced beef and Grilled scallop
Main Course
Stir Fried Seafood 228kcal
Seasoned with Mandarin Chili Sauce
Steamed Rice and Pak Choi
Or
Grilled Chicken Breast 379kcal
Served with Pomodoro Sauce
Accompanied with Pasta
Dessert
Tiramisu Cake
Coffee & Tea
OZ 202/201
SEL/LAX/SEL
B/C
2009C4-20091201
Dec 4, 2009, 3:08 am
#604
Join Date: Oct 1999
Location: New York
Posts: 7,347
OZ 721 ICN-HKG December 2009 Business Class
Asiana Airlines
Business Class
OZ 721
Seoul Incheon to Hong Kong
Brunch
Western
Appetizer
Grilled Scallop with Mixed Greens
Balsamic Vinegar Dressing
Main Courses
Beef Rib Eye Brochette 317kcal
Seasoned with Bulgogi Sauce
Served with Steamed Rice
Or
Egg Frittata 292kcal
Served with Tomato Coulis, Sausage Bacon and Potato
Cheese and Fruit
Camembert
Dessert
Hazelnut Mousse with Raspberry
Coffee & Tea
Korean
Korean Style Crabmeat Porridge 217 kcal
A Famous Korean Healthy Porridge
Accompanied by Assorted Side Dishes
Dessert
Fresh Fruit
Coffee & Tea
Business Class
OZ 721
Seoul Incheon to Hong Kong
Brunch
Western
Appetizer
Grilled Scallop with Mixed Greens
Balsamic Vinegar Dressing
Main Courses
Beef Rib Eye Brochette 317kcal
Seasoned with Bulgogi Sauce
Served with Steamed Rice
Or
Egg Frittata 292kcal
Served with Tomato Coulis, Sausage Bacon and Potato
Cheese and Fruit
Camembert
Dessert
Hazelnut Mousse with Raspberry
Coffee & Tea
Korean
Korean Style Crabmeat Porridge 217 kcal
A Famous Korean Healthy Porridge
Accompanied by Assorted Side Dishes
Dessert
Fresh Fruit
Coffee & Tea
Dec 4, 2009, 3:09 am
#605
Join Date: Oct 1999
Location: New York
Posts: 7,347
OZ 722 HKG-ICN December 2009 Business Class
OZ 722
Business Class
Hong Kong to Seoul Incheon
Lunch
Western
Appetizer
Gravlax with Oyster Mushroom, Asparagus
Dill Mustard Dressing
Mixed Greens
Citrus Mustard Dressing
Main Courses
Beef Tenderloin Steak 457 kcal
Served with Demi Glace Sauce, Vegetables and Potato
Or
Grilled Halibut 300 kcal
Served with Chili Tomato Sauce, Vegetables and Steamed Rice
Cheese and Fruit
Leicester, Brie
Dessert
Rhubarb Crumble with Vanilla Sauce
Coffee & Tea
Petit Fours
Korean
“Mixing and Harmonizing”
Korean Royal Cuisine “Bi-Bim-Bap” (625kcal)
Steamed rice, various kinds of vegetables and minced beef
Accompanied by hot pepper paste, sesame oil, assorted side dishes and soup
Cheese and Fruit
Leicester, Brie
Dessert
Rhubarb Crumble with Vanilla Sauce
Coffee & Tea
Petit Fours
OZ 721/722
SEL/HKG/SEL
B/C
2009C4-20091201
Business Class
Hong Kong to Seoul Incheon
Lunch
Western
Appetizer
Gravlax with Oyster Mushroom, Asparagus
Dill Mustard Dressing
Mixed Greens
Citrus Mustard Dressing
Main Courses
Beef Tenderloin Steak 457 kcal
Served with Demi Glace Sauce, Vegetables and Potato
Or
Grilled Halibut 300 kcal
Served with Chili Tomato Sauce, Vegetables and Steamed Rice
Cheese and Fruit
Leicester, Brie
Dessert
Rhubarb Crumble with Vanilla Sauce
Coffee & Tea
Petit Fours
Korean
“Mixing and Harmonizing”
Korean Royal Cuisine “Bi-Bim-Bap” (625kcal)
Steamed rice, various kinds of vegetables and minced beef
Accompanied by hot pepper paste, sesame oil, assorted side dishes and soup
Cheese and Fruit
Leicester, Brie
Dessert
Rhubarb Crumble with Vanilla Sauce
Coffee & Tea
Petit Fours
OZ 721/722
SEL/HKG/SEL
B/C
2009C4-20091201
Dec 4, 2009, 3:09 am
#606
Join Date: Oct 1999
Location: New York
Posts: 7,347
OZ 721 ICN-HKG December 2009 First Class
Asiana Airlines First Class
OZ 721
Seoul Incheon to Hong Kong
December 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqPmI
Brunch
Appetizer
Artichoke and Black Forest Ham Roll
Soup
Gingko Nut Cream Soup
Main Courses
Beef Tenderloin Steak 341 kcal
Served with Whole Grain Mustard Sauce & White Cream Sauce
Green Onion, Garlic, and Artichoke Puree
Or
Chicken Crepe 296kcal
Served with Basil Pesto Cream Sauce, Button Mushroom and Tomato
Or
Korean “King Crab Porridge” 261kcal
A famous Korean healthy porridge
Accompanied by Assorted Side Dishes
Cheese and Fruit
Edam, Saint Andre, Blue
Dessert
Apple Tart
Coffee & Tea
OZ 721
Seoul Incheon to Hong Kong
December 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqPmI
Brunch
Appetizer
Artichoke and Black Forest Ham Roll
Soup
Gingko Nut Cream Soup
Main Courses
Beef Tenderloin Steak 341 kcal
Served with Whole Grain Mustard Sauce & White Cream Sauce
Green Onion, Garlic, and Artichoke Puree
Or
Chicken Crepe 296kcal
Served with Basil Pesto Cream Sauce, Button Mushroom and Tomato
Or
Korean “King Crab Porridge” 261kcal
A famous Korean healthy porridge
Accompanied by Assorted Side Dishes
Cheese and Fruit
Edam, Saint Andre, Blue
Dessert
Apple Tart
Coffee & Tea
Dec 4, 2009, 3:10 am
#607
Join Date: Oct 1999
Location: New York
Posts: 7,347
OZ 722 HKG-ICN December 2009 First Class
Asiana Airlines
First Class
OZ 722
Hong Kong to Seoul Incheon
December 2009
Lunch
Canape
Scallop & Dried Tomato Skewer with Sweet Bell Pepper Sauce
Parma Ham with Mixed Greens
Balsamic Dressing
Main Courses
Beef Tenderloin Steak 540 kcal
Served with Rosemary Sauce, Asparagus, Carrot and Potato
Or
Grilled Halibut 350 kcal
Served with Bouillabaisse Sauce,
Broccoli, Pimento and Ravioli with Eggplant
Or
“Mixing and Harmonizing”
A Famous Korean Royal Cuisine “Bi-Bim-Bap” (625kcal)
Steamed rice, various kinds of vegetables and minced beef
Accompanied by hot pepper paste, sesame oil, assorted side dishes and soup
Cheese and Fruit
Emmenthal, Boursin Pepper
Dessert
Cappuccino Mousse
Coffee & Tea
Petit Fours
OZ 721/722
SEL/HKG/SEL
F/C
2009C4-20091201
First Class
OZ 722
Hong Kong to Seoul Incheon
December 2009
Lunch
Canape
Scallop & Dried Tomato Skewer with Sweet Bell Pepper Sauce
Parma Ham with Mixed Greens
Balsamic Dressing
Main Courses
Beef Tenderloin Steak 540 kcal
Served with Rosemary Sauce, Asparagus, Carrot and Potato
Or
Grilled Halibut 350 kcal
Served with Bouillabaisse Sauce,
Broccoli, Pimento and Ravioli with Eggplant
Or
“Mixing and Harmonizing”
A Famous Korean Royal Cuisine “Bi-Bim-Bap” (625kcal)
Steamed rice, various kinds of vegetables and minced beef
Accompanied by hot pepper paste, sesame oil, assorted side dishes and soup
Cheese and Fruit
Emmenthal, Boursin Pepper
Dessert
Cappuccino Mousse
Coffee & Tea
Petit Fours
OZ 721/722
SEL/HKG/SEL
F/C
2009C4-20091201
Dec 4, 2009, 9:33 am
#608
Join Date: Feb 2002
Location: Agoura Hills, CA USA
Posts: 2,662
LAX-LHR-BA 278 FIRST CLASS
Starters
Smoked cured salmon with a braised loutus root and edamame salad
Vegetable en croute with pomodoro sauce
Lobster Bisque
Fresh Salad Leaves with your choice of balsamic vinaigrette or white balsamic and Fuji apple dressing
Main
Seard thyme-scented fillet of beef with haricots verts and Yukon Gold potatoes mashed with Mascarpone
Miso-flavoured sea bass and yakisoba noodles in green tea broth with bab bok choy
Roast pheasant with hazelnut and date stuffing, a molasses and honey glaze, risotto and baby vegetables
Smoked breast of chicken with Tuscan tomato and farro frain salad
Bistro Selection
Wild mushroom-stuffed rigatoni with Fontina cheese and roast tomato sauce
A selection of biscuits
A selection of cheese and fruit
Dessert
Mixed berry trifle torte
Apple crumble with vanilla bean ice cream
Cheese
Rouge Affinee
Gorgonzola Picante
Kilchurn estate aged cheddar
Champagne
Bollinger Grand Annee 2000
Excellent food and flight
Starters
Smoked cured salmon with a braised loutus root and edamame salad
Vegetable en croute with pomodoro sauce
Lobster Bisque
Fresh Salad Leaves with your choice of balsamic vinaigrette or white balsamic and Fuji apple dressing
Main
Seard thyme-scented fillet of beef with haricots verts and Yukon Gold potatoes mashed with Mascarpone
Miso-flavoured sea bass and yakisoba noodles in green tea broth with bab bok choy
Roast pheasant with hazelnut and date stuffing, a molasses and honey glaze, risotto and baby vegetables
Smoked breast of chicken with Tuscan tomato and farro frain salad
Bistro Selection
Wild mushroom-stuffed rigatoni with Fontina cheese and roast tomato sauce
A selection of biscuits
A selection of cheese and fruit
Dessert
Mixed berry trifle torte
Apple crumble with vanilla bean ice cream
Cheese
Rouge Affinee
Gorgonzola Picante
Kilchurn estate aged cheddar
Champagne
Bollinger Grand Annee 2000
Excellent food and flight
Dec 13, 2009, 8:06 pm
#610
Join Date: Sep 2004
Location: PDX
Programs: Free agent!
Posts: 1,427
UA875 SEA-NRT 12/10/09 C B772
to begin
Smoked Salmon, Prosciutto and Vegetable Crudité
With ranch dressing
Fresh Seasonal Greens
Creamy Caesar or Asian Sesame Ginger Vinaigrette
Shown with Asian Sesame Ginger Vinaigrette
main course
Grilled Mahi Mahi
With sweet and sour vegetable stir fry
Braised Beef with Peppercorn Sauce
Potatoes au gratin and sautéed spinach
Washoku Zen Selection
Appetizers of egg with garlic chive and tomato, simmered duck with karashi miso, smoked salmon with layered egg, teriyaki glazed calamari, grilled scallop, marinated crab leg, cha-soba noodles with braised bamboo shoot
A main course of cod simmered in soy, sake, mirin broth, braised tofu, simmered burdock, shiitake mushroom, 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
4 Year Cheddar, St. Rocco Triple Crème
Eli's Chocolate Caramel Pecan Cheesecake
midflight snack
Honey Roasted Turkey with Baby Swiss Cheese
Sandwich may be served either hot or cold
Assorted sweet and savory treats
are available throughout the flight
Hot noodles are available upon request
prior to arrival
Roasted Chicken with Pepper Jack Cheese on Country Roll
Roasted red potatoes
Fresh Seasonal Fruit Plate
With creamy yogurt
We apologize if your choice is not available.
260C003-2
sparkling wine
Domaine Chandon Étoile Brut NV Napa
Gloria Ferrer Blanc de Noirs NV Carneros
white wine
Isong Winery Sauvignon Blanc 2008 Western Cape, South Africa
Hayman & Hill Reserve Chardonnay 2006 Russian River Valley
Trapiche Oak Cask Chardonnay 2008 Mendoza
red wine
Lucas & Lewellen Vineyards "Queen of Hearts" Pinot Noir 2007 Santa Barbara County
Masterpiece Shiraz 2007 Southeastern Australia
Trapiche Oak Cask Cabernet Sauvignon 2007 Mendoza
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)
260C003-2 11/09
------------------
They never loaded the roasted chicken sandwich which should've been an option for the pre-arrival meal. Instead, they bumped the hot turkey & Swiss sandwich to the pre-arrival meal and only offered the cup noodles or a very poor looking cold turkey sandwich.
to begin
Smoked Salmon, Prosciutto and Vegetable Crudité
With ranch dressing
Fresh Seasonal Greens
Creamy Caesar or Asian Sesame Ginger Vinaigrette
Shown with Asian Sesame Ginger Vinaigrette
main course
Grilled Mahi Mahi
With sweet and sour vegetable stir fry
Braised Beef with Peppercorn Sauce
Potatoes au gratin and sautéed spinach
Washoku Zen Selection
Appetizers of egg with garlic chive and tomato, simmered duck with karashi miso, smoked salmon with layered egg, teriyaki glazed calamari, grilled scallop, marinated crab leg, cha-soba noodles with braised bamboo shoot
A main course of cod simmered in soy, sake, mirin broth, braised tofu, simmered burdock, shiitake mushroom, 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
4 Year Cheddar, St. Rocco Triple Crème
Eli's Chocolate Caramel Pecan Cheesecake
midflight snack
Honey Roasted Turkey with Baby Swiss Cheese
Sandwich may be served either hot or cold
Assorted sweet and savory treats
are available throughout the flight
Hot noodles are available upon request
prior to arrival
Roasted Chicken with Pepper Jack Cheese on Country Roll
Roasted red potatoes
Fresh Seasonal Fruit Plate
With creamy yogurt
We apologize if your choice is not available.
260C003-2
sparkling wine
Domaine Chandon Étoile Brut NV Napa
Gloria Ferrer Blanc de Noirs NV Carneros
white wine
Isong Winery Sauvignon Blanc 2008 Western Cape, South Africa
Hayman & Hill Reserve Chardonnay 2006 Russian River Valley
Trapiche Oak Cask Chardonnay 2008 Mendoza
red wine
Lucas & Lewellen Vineyards "Queen of Hearts" Pinot Noir 2007 Santa Barbara County
Masterpiece Shiraz 2007 Southeastern Australia
Trapiche Oak Cask Cabernet Sauvignon 2007 Mendoza
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)
260C003-2 11/09
------------------
They never loaded the roasted chicken sandwich which should've been an option for the pre-arrival meal. Instead, they bumped the hot turkey & Swiss sandwich to the pre-arrival meal and only offered the cup noodles or a very poor looking cold turkey sandwich.
Dec 16, 2009, 12:13 am
#611
Join Date: Oct 1999
Location: New York
Posts: 7,347
NH/NQ 1084 TPE-NRT Club ANA Asia
All Nippon Airways
Club ANA (Business Class)
Winter Menus & Wine Lists
December 2009 to March 2010
Wine list (All mini bottles)
Champagne
Champagne Pommery
Brut Royal N.V.
White Wine
Vire-Clesse
Selection, Patrick Cierget 2007
Bourgogne, France
Red Wine
Chateau du Cartillon Haut-Medoc Cru Bourgeois, 2006
Bordeaux, France
Japanese Sake
Regional Sake
Tokubetsu Junmai
Otokoyama (Hokkaido)
Shochu
Imo-jochu
(Shochu made from sweet potatoes)
Kawagoe (Miyazaki)
Mugi Shochu (Shochu made from Barley)
Tempai Hakata Dontaku (Fukuoka)
Club ANA
Winter Menu
NH 1084
Taipei to Tokyo
December 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqPow
Assortment of Appetizers
Shrimp salad and salt-grilled salmon
Smoked whitefish and golden-baked squid
Main Course
Simmered Sea Bream and vegetables in special soy sauce 427 kcal
Steamed rice
Or
Classic braised beef roulade with thyme 526 kcal
Buttered rice
Miso Soup
Champagne Panna Cotta
January 2010
Assortment of Appetizers
Colorful fried shrimp cake and smoked white fish
Smoked duck breast and candied baby fish
Main Course
Braised pork cutlet and egg mixture in light soy sauce 688 kcal
Steamed rice
Or
Pan-roasted Halibut with creamy herb sauce 513 kcal
Turmeric rice
Miso Soup
Cherry and chocolate mousse
February 2010
Assortment of Appetizers
Seasme-marinated prawn and tandoori salmon
Shishamo smelt-kombu kelp roulade
Spicy-vinegared blue sprat fish
Main Course
Sweet and Sour Cod with vegetables 436 kcal
Steamed rice
Or
Pan-fried Beef Tenderloin with Café de Paris Butter 525 kcal
Buttered Rice
Miso Soup
Mango Panna Cotta
March 2010
Assortment of Appetizers
Baby octopus ragout and smoked snow fish
Simmered tuna and prosciutto
Main Course
Stir-fried beef with ginger-soy sauce 475 kcal
Steamed Rice
Or
Pan-roasted salmon with creamy mustard sauce 495 kcal
Turmeric Rice
Miso Soup
Cherry Panna-Cotta
Club ANA (Business Class)
Winter Menus & Wine Lists
December 2009 to March 2010
Wine list (All mini bottles)
Champagne
Champagne Pommery
Brut Royal N.V.
White Wine
Vire-Clesse
Selection, Patrick Cierget 2007
Bourgogne, France
Red Wine
Chateau du Cartillon Haut-Medoc Cru Bourgeois, 2006
Bordeaux, France
Japanese Sake
Regional Sake
Tokubetsu Junmai
Otokoyama (Hokkaido)
Shochu
Imo-jochu
(Shochu made from sweet potatoes)
Kawagoe (Miyazaki)
Mugi Shochu (Shochu made from Barley)
Tempai Hakata Dontaku (Fukuoka)
Club ANA
Winter Menu
NH 1084
Taipei to Tokyo
December 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqPow
Assortment of Appetizers
Shrimp salad and salt-grilled salmon
Smoked whitefish and golden-baked squid
Main Course
Simmered Sea Bream and vegetables in special soy sauce 427 kcal
Steamed rice
Or
Classic braised beef roulade with thyme 526 kcal
Buttered rice
Miso Soup
Champagne Panna Cotta
January 2010
Assortment of Appetizers
Colorful fried shrimp cake and smoked white fish
Smoked duck breast and candied baby fish
Main Course
Braised pork cutlet and egg mixture in light soy sauce 688 kcal
Steamed rice
Or
Pan-roasted Halibut with creamy herb sauce 513 kcal
Turmeric rice
Miso Soup
Cherry and chocolate mousse
February 2010
Assortment of Appetizers
Seasme-marinated prawn and tandoori salmon
Shishamo smelt-kombu kelp roulade
Spicy-vinegared blue sprat fish
Main Course
Sweet and Sour Cod with vegetables 436 kcal
Steamed rice
Or
Pan-fried Beef Tenderloin with Café de Paris Butter 525 kcal
Buttered Rice
Miso Soup
Mango Panna Cotta
March 2010
Assortment of Appetizers
Baby octopus ragout and smoked snow fish
Simmered tuna and prosciutto
Main Course
Stir-fried beef with ginger-soy sauce 475 kcal
Steamed Rice
Or
Pan-roasted salmon with creamy mustard sauce 495 kcal
Turmeric Rice
Miso Soup
Cherry Panna-Cotta
Dec 16, 2009, 12:14 am
#612
Join Date: Oct 1999
Location: New York
Posts: 7,347
Aeromexico Premier Business Class Wine List November to December 2009
Aeromexico
Premier Class (Business)
Wine List
Champagne
Raoul Collet
Carte Noire Brut
White Wine
Monte Xanic, Sauvignon Blanc, Valle De Guadalupe
Red Wine
Monte Xanic, Cabernet Sauvignon, Valle de Guadalupe
Bevearges
Apertifs
Ron Matusalem Platino
Gotland Vodka
Chivas Regal Scotch Whiskey
Tequila Maestro Tequilero Reposado
Beer
Corona Extra
Tecate Light
Digestifs
Remy Martin Fine Champagne Cognac
Bailey’s Irish Cream
MEX-N.America-MEX (exclude JFK)
720W001 11/09
Premier Class (Business)
Wine List
Champagne
Raoul Collet
Carte Noire Brut
White Wine
Monte Xanic, Sauvignon Blanc, Valle De Guadalupe
Red Wine
Monte Xanic, Cabernet Sauvignon, Valle de Guadalupe
Bevearges
Apertifs
Ron Matusalem Platino
Gotland Vodka
Chivas Regal Scotch Whiskey
Tequila Maestro Tequilero Reposado
Beer
Corona Extra
Tecate Light
Digestifs
Remy Martin Fine Champagne Cognac
Bailey’s Irish Cream
MEX-N.America-MEX (exclude JFK)
720W001 11/09
Dec 16, 2009, 12:14 am
#613
Join Date: Oct 1999
Location: New York
Posts: 7,347
Aeromexico Premier Business Class Menu Mexico City to Tijuana November 2009
November to December 2009
Aeromexico Premier (Business) Class
AM 58
Mexico City to Tijuana
Western Dinner
Appetizer
Caprese Salad featuring a medley of tomatoes and mozzarella cheese, served with balsamic dressing
An assortment of breads
Main Course
Pasta with chipotle beef stew
Or
Roasted chicken breast with garam masala spices
Served with wild rice and shiitake mushroom
Dessert
Pears in Cinnamon Syrup with eggnog crème anglaise
Enhance your time on board enjoying the finest and most delicious confections by Ferrero, offered with our coffee or tea service
Or
Japanese Dinner
Octopus offered with Sumiso sauce
Osumashi, clear soup
Gohan, white Japanese rice
Kanikama salad with fruit and vegetables
Nishime, stewed vegetables of carrots, jicama, shiitake mushroom and fish sausage
Grand Marnier Orange and Grapefruit Gelatin Dessert
Enhanced your meal with the spicy Mexican flavor of green Serrano chilies
11/09
MEX-TIJ
260C001-1
Aeromexico Premier (Business) Class
AM 58
Mexico City to Tijuana
Western Dinner
Appetizer
Caprese Salad featuring a medley of tomatoes and mozzarella cheese, served with balsamic dressing
An assortment of breads
Main Course
Pasta with chipotle beef stew
Or
Roasted chicken breast with garam masala spices
Served with wild rice and shiitake mushroom
Dessert
Pears in Cinnamon Syrup with eggnog crème anglaise
Enhance your time on board enjoying the finest and most delicious confections by Ferrero, offered with our coffee or tea service
Or
Japanese Dinner
Octopus offered with Sumiso sauce
Osumashi, clear soup
Gohan, white Japanese rice
Kanikama salad with fruit and vegetables
Nishime, stewed vegetables of carrots, jicama, shiitake mushroom and fish sausage
Grand Marnier Orange and Grapefruit Gelatin Dessert
Enhanced your meal with the spicy Mexican flavor of green Serrano chilies
11/09
MEX-TIJ
260C001-1
Dec 16, 2009, 12:16 am
#614
Join Date: Oct 1999
Location: New York
Posts: 7,347
Asiana Business Class OZ 204 ICN-LAX December 2009
Asiana Airlines Business Class
December 2009 (to February 2010)
OZ 204 (8pm flight to LAX)
Seoul to Los Angeles
Dinner
Western
Appetizer
Pasta rolled with Tuna Tadaki, Eggplant and Tomato
Dill Mustard Sauce
Mixed Greens
Lemon Vinegar Dressing
Main Course
Beef Tenderloin Steak 426kcal
Served with Mustard Sauce, Spinach, Tomato and Potato
Or
Halibut and Asparagus Roll 253kcal
Served with Shrimp Salsa and Potato Gratin
Cheese and Fruit
Camembert, Gruyere
Dessert
Brownie Cake with Vanilla Sauce
Coffee & Tea
Petit Fours
OR
Korean
Main Course
Nutritious Korean Cuisine, “Ssambab” 597kcal
Steamed Rice Wrapped with Various kinds of vegetables, topped with Grilled Beef “Bulgogi” and Bean Paste
Cheese and Fruit
Camembert, Gruyere
Dessert
Brownie Cake with Vanilla Sauce
Coffee & Tea
Petit Fours
Refreshment
Besides the main courses, the light snacks described below are provided upon your request throughout the flight
Sandwich
Fresh Fruit
Ramen
Warm Noodle
Snack
Appetizer
Smoked Salmon with Mixed Greens
Balsamic Vinegar Dressing
Green Pea Soup with Paprika Grissini
Main Course
Spicy Grilled Chicken 317kcal
Seasoned with Korean Hot Pepper Sauce
Served with Zucchini, Mushroom and Steamed Rice
Or
Poached Prawn 414kcal
Served with American Sauce
Asparagus, Broccoli, and Linguini
Or
Korean Style “Crab and Vegetable Porridge” 271kcal
Dessert
Fresh Fruit
Coffee & Tea
December 2009 (to February 2010)
OZ 204 (8pm flight to LAX)
Seoul to Los Angeles
Dinner
Western
Appetizer
Pasta rolled with Tuna Tadaki, Eggplant and Tomato
Dill Mustard Sauce
Mixed Greens
Lemon Vinegar Dressing
Main Course
Beef Tenderloin Steak 426kcal
Served with Mustard Sauce, Spinach, Tomato and Potato
Or
Halibut and Asparagus Roll 253kcal
Served with Shrimp Salsa and Potato Gratin
Cheese and Fruit
Camembert, Gruyere
Dessert
Brownie Cake with Vanilla Sauce
Coffee & Tea
Petit Fours
OR
Korean
Main Course
Nutritious Korean Cuisine, “Ssambab” 597kcal
Steamed Rice Wrapped with Various kinds of vegetables, topped with Grilled Beef “Bulgogi” and Bean Paste
Cheese and Fruit
Camembert, Gruyere
Dessert
Brownie Cake with Vanilla Sauce
Coffee & Tea
Petit Fours
Refreshment
Besides the main courses, the light snacks described below are provided upon your request throughout the flight
Sandwich
Fresh Fruit
Ramen
Warm Noodle
Snack
Appetizer
Smoked Salmon with Mixed Greens
Balsamic Vinegar Dressing
Green Pea Soup with Paprika Grissini
Main Course
Spicy Grilled Chicken 317kcal
Seasoned with Korean Hot Pepper Sauce
Served with Zucchini, Mushroom and Steamed Rice
Or
Poached Prawn 414kcal
Served with American Sauce
Asparagus, Broccoli, and Linguini
Or
Korean Style “Crab and Vegetable Porridge” 271kcal
Dessert
Fresh Fruit
Coffee & Tea
Dec 16, 2009, 12:16 am
#615
Join Date: Oct 1999
Location: New York
Posts: 7,347
Asiana Business Class OZ 203 LAX-ICN December 2009
OZ 203 (Midnight flight to Seoul)
Los Angeles to Seoul Incheon
December 2009 (to February 2010)
Heavy Snack
Western
Appetizer
Lobster Medallion, Prosciutto Ham and Smoked Salmon
Mixed Greens
Served with Balsamic Vinegar dressing
Main Course
Beef Tenderloin Steak 440kcal
Served with Red Wine Sauce
Squash, Red Pepper and Potato
Or
Grilled Lobster 430kcal
Served with Chili Sauce
Vegetables and Oriental Noodle
Cheese and Fruit
Emmental, Camembert
Dessert
Pear Cake
Coffee & Tea
Korean
Main Course
“Mixing and Harmonizing”
Korean Royal Cuisine “Bi-Bim-Bap” (625kcal)
Steamed rice, various kinds of vegetables and minced beef
Accompanied by hot pepper paste, sesame oil, assorted side dishes and soup
Cheese and Fruit
Emmental, Camembert
Dessert
Pear Cake
Coffee & Tea
Refreshments
Sandwich
Fresh Fruit
Ramen
Breakfast
Fresh Fruit
Yogurt
Main Course
Plain Omelet 425kcal
Served with Sausage and Potato
Or
Pancake 387kcal
Served with Sausage and Syrup
Selection of Breakfast Bread
Croissant, Muffin, Danish and Brioche
Served with Butter and Jam
Coffee & Tea
OZ 204/203
SEL/LAX/SEL
B/C
2009C4-20091201
Los Angeles to Seoul Incheon
December 2009 (to February 2010)
Heavy Snack
Western
Appetizer
Lobster Medallion, Prosciutto Ham and Smoked Salmon
Mixed Greens
Served with Balsamic Vinegar dressing
Main Course
Beef Tenderloin Steak 440kcal
Served with Red Wine Sauce
Squash, Red Pepper and Potato
Or
Grilled Lobster 430kcal
Served with Chili Sauce
Vegetables and Oriental Noodle
Cheese and Fruit
Emmental, Camembert
Dessert
Pear Cake
Coffee & Tea
Korean
Main Course
“Mixing and Harmonizing”
Korean Royal Cuisine “Bi-Bim-Bap” (625kcal)
Steamed rice, various kinds of vegetables and minced beef
Accompanied by hot pepper paste, sesame oil, assorted side dishes and soup
Cheese and Fruit
Emmental, Camembert
Dessert
Pear Cake
Coffee & Tea
Refreshments
Sandwich
Fresh Fruit
Ramen
Breakfast
Fresh Fruit
Yogurt
Main Course
Plain Omelet 425kcal
Served with Sausage and Potato
Or
Pancake 387kcal
Served with Sausage and Syrup
Selection of Breakfast Bread
Croissant, Muffin, Danish and Brioche
Served with Butter and Jam
Coffee & Tea
OZ 204/203
SEL/LAX/SEL
B/C
2009C4-20091201