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AA 142 Business Class Brunch and Snack |\JFK-LHR
Brunch
TO START Your Choice of juices Tomato, Orange or Apple A selection of fine traditional and herb teas Yogurt Cereal served with seasonal berries BREAKFAST BREADS MAIN COURSE Cream Cheese and Chive Omelette Apple stuffed french Toast Thai style Soba Salad with Chicken Mid flight snack and Caciotta and cheddar cheese LIGHT MEAL Warm Mixed Nuts Bread Basket CHOICE of CHICKEn Feta Pizza or BACON LETTUCE AND TOMATO SALAD TURTLE BROWNIE CAKE POMMERY CHAMPAGNE |
Iberia
Business Class menu Caracas to Madrid December 2009 Dinner Starters hot bread and organic virgin extra olive oil chicken consomme marinated king prawns with coriander fresh leaves salad with tomato and palm heart Main Courses beef tenderloin with mustard sauce potato cake and sauteed red pepper or salmon back with sage and honey sauce steamed potatoes and sauteed vegetables or aubergine panzerotti with baked red pepper and white wine sauces Desserts cheese plate with dried fruits blackberry jam or appel and nut strudel or tiramisu ice cream Colombian coffee, herbal teas and spirits Breakfast To Wake Up orange juice fresh fruit yoghurt croissant, butter and jam toasts and organic virgin extra olive oil Colombian coffee and herbal teas JAC/JDFL 04 CCS 0910 Wines [each of the wines has tasting notes that are not transcribed here] Red Wines Marques de Riscal Reserva 2005 Red DO Ca Rioja Marco Real Coleccion Privada Crianza 2005 Red DO Navarra Condado de Haza Crianza 2006 Red DO Ribera del Duero White Wines Mara Martin 2008 White DO Monterrei Naia 2008 White DO Rueda Sparkling, Sweet Wine and Spirits Castillo Perelada, Brut Reserva Cava Tres Leones (Moscatel de Alejandria) Sweet DO Malaga Spirits selection Spirits Brandy Cardenal Mendoza Gran Duque de Alba Gin Bombay Sapphire Liqueur Crema de Alba Drambuie Rum Ron Blanco Bacardi Carta Blanca Ron Anejo Flor de Cana Centenario 12 anos Ron Anejo Zacapa Centenario 23 anos Vodka Absolut Whisky Ballantine´s Blue 12 anos Chivas Regal 12 anos Glenfiddich Malt 12 anos |
British Airways
Business Class menu London Heathrow to Larnaca December 2009 Menu Orange juice Fresh fruit appetiser Mango yoghurt Main Traditional English breakfast or Selection of cold cuts and cheese or Vegetarian sausage with scrambled egg and rosti potatoes Selection of breakfast pastries and warm bread rolls Your choice of coffee or tea Herbal teas and hot chocolate are available upon request 640,662 CE ROT-A HB1C.755 |
British Airways
Business Class menu Larnaca to London Heathrow December 2009 Menu Appetiser Selection of savoury appetisers Main Penne pasta with marinated chicken and porcini mushrooms in tomato sauce or Braised beef with rosemary jus, cocotte potatoes, carrots and green beans Selection of warm bread rolls Dessert Creme caramel Selection of cheese with crackers Your choice of coffee or tea Herbal teas and hot chocolate are available upon request 663 CE ROT2 HM4C.728 |
Qantas
First Class menu London Heathrow to Singapore December 2009 Supper Canapes Lavosh with Tzatziki and Cumin Spiced Green Olives Entrees Potato and Leek Soup with Herb Creme Fraiche Poached Lobster Salad with Tabbouleh Salsa Light Meals Big bowl of Tuscan Soup with Cavolo Nero and Borlotti Beans Duck Shepherd's Pie with Parsnip Crust Our signature Steak Sandwich with Tomato and Chilli Relish Main Courses Roast Corn Fed Chicken in Rosemary Broth with Celeraic Gratin and Green Beans Holdshott Farm Organic Pork Sausages with Balsamic Onion Sauce, Potato Puree and Braised Peas 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 and Frangipane Tart with Clotted Cream Apple and Blackberry Pie with Creme Anglaise Whole or Sliced Fresh Seasonal Fruit Roskilly Organic Ice Cream Tubs Petits Fours A selection of Amedei dark chocolates Scottish Shortbread Passionfruit Squares Breakfast Create your favourite Breakfast from our extensive Rockpool designed menu. Your Flight Attendant will be pleased to assist you with your selection. Orange Juice Apple Juice Tomato Juice Sunraysia Pear Liquid Fruit Sunraysia Mango Liquid Fruit Vanilla and Honey Energiser Drink Fresh Fruit Salad Bircher Muesli Cereal Selection Yoghurt and Honey Toast Croissant Cinnamon Brioche Strawberry Jam, Orange Marmalade, Honey, Vegemite Free Range Scrambled Eggs Holdshott Farm Organic Sausages Organic Dry Cured Bacon Loch Fyne Smoked Salmon Sweet Onion Relish Sauteed Mushrooms Potato Cakes Braised Beans Warm Banana Bread with Ricotta and Poached Fruits Beverages Hot Beverages Giancarlo Coffee Cafe Latte Cappuccino Grinders Decaffeinated Espresso Flat White Long Black Mocha Liqueur Coffee T2 Tea English Breakfast - A blend of the finest Sri Lankan full-bodied teas producing a rich and well-rounded flavour. Peppermint - A well-rouned 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 refreshing and wild taste sensation. Other teas are available upon request. Hot Chocolate Aperitifs Bloody Mary Campari Noilly Prat French Dry Vermouth Spirits Bacardi White Rum Bundaberg Dark Rum Bombay Sapphire London Dry Gin Chivas Regal 18yo Scotch Whisky The Glenlivet 18yo Single Malt Scotch Whisky Wild Turkey Rare Breed 108 Bourbon Wyborowa Single Estate Polish Vodka Beers Hahn Premium Light Crown Lager Heineken James Squire Golden Ale Little Creatures Pale Ale Liqueurs Baileys Irish Cream Cointreau Fortifieds Grant Burge 20yo Tawny Morris of Rutherglen Old Premium Liqueur Tokay Morris of Rutherglen Old Premium Liqueur Muscat Cognac Martell Cordon Bleau Non Alcoholic Apple Juice Orange Juice Five Star Sunraysia Mango Juice Five Star Sunraysia Pear Juice Spicy Tomato Juice Tomato Juice Sparkling Mineral Water Still Mineral Water Soda Water Tonic Water Bundaber Ginger Beer Cola Diet Cola Ginger Ale Lemonade Solo - Lemon Squash P10_LHR-SIN-MEL_DEC09 Wine List [Note the typos are in the original.] White Wine Leeuwin Estate Art Series Chardonnay 2005 Margaret River, Western Australia Leeuwin Estate is a botique, family owned and operated winery located in the picturesque Margaret River district 360km south of Perth, Western Australia. "The fruit literally ngs, appropriate given Leeuwin's annual concerts; white peach, nectarine and grapefruit are the sopranos, barrel ferment and mlf the orchestra behind, the result seamless but synergistic." (James Halliday Australian Wine Companion 2008 edition.) Mount Horrocks Watervale Riesling 2008 Clare Valley, South Australia Stephanie Toole crafts high quality wines which she describes as "essentially hand made food wines with emphasis on structure as well as generous fruit flavours". The Watervale is her top riesling and the 2008 is one of the great recent vintages for Mount Horrocks, showing fine mineral and savoury citrus aromas, some lighter musky esters, although very settled early on. Lively acid crunch and lime sherbet flavour, fresh and even, neatly defined and crystal clear. Groset Semillon Sauvignon Blanc 2008 Clare Valley and Adelaide Hills, South Australia Jeff Grosset is one of the luminaries of the Australian wine industry, his fame the result of consitent quality over the past 25 years. This is a deliciously crisp and crunchy, savoury dry white. Semillon provides the backbone, with exotic fruit flavours of guava, nectarine and lychee coming from the Sauvignon. It has a slaty, mineral edge to the finish. Red Wine Penfolds St Henri Shiraz 2004 McLaren Vale and Barossa Valley, South Australia The St Henri label first appeared in the late 1800's but faded away until John Davoren revived it in 1953. Today it is considered one of Australia's mot important wines, a unique expression of Shiraz matured in large oak vats more than 50 years on. Truly distinctive. Curly Flat Pinot Noir 2005 Macedon Ranges, Victoria Establised in 1192 by Jeni and Phillip Moraghan Curly Flat is a meticulously run vineyard. All the wines - outside of vintage variation of course - have been getting steadily better and this 2005 is another very good release. Malty, sweet-scented oak, bright cherries, sweet acids and long, fine tannin. Delicacy and power; light feet but a lasting impression. Cullen Diana Madeline Cabernet Sauvignon Merlot 2005 Margaret River, Western Australia Cullen's top Cabernet named in honour of family matriarch Diana Cullen. The vines planted in 1971 are 30 years old, giving great concentration to the wine. This wine is typically a blend of Cabernet, Merlot and Cabernet Franc. The result is a deeply coloured wine with great depth of flavour, fine grain tannns and outstanding cellaring potential. Dessert Wine Mount Horrocks Cordon Cut Riesling 2008 Clare Valley, South Australia An outstanding dessert wine. 2008 was a fantastic vintage for Clare Riesling and it follows that Mount Horrocks' legendary Cordon Cut is exceptional. It's incredibly sweet, lively and full of flavour. |
Qantas
First Class menu Singapore to Melbourne December 2009 Light Dinner Canapes Fres Rice Paper Rolls with Asian Vegetables and Lime Dipping Sauce Tartlet of Hot Smoked Salmon with Capers and Dill Entrees Cream of Broccoli Soup with Garlic Croutons Roast Duck and Lychee Salad with Cashew Nuts Light Meals Big bowl of Laksa with Tofu, Crispy Eschalots and Fresh Herbs Prosciutto, Roast Capsicum and Buffalo Mozzarella Pizzette Our signature Steak Sandwich with Tomato and Chilli Relish Main Courses Chinese Style Seared Snapper with Crab Sauce, Egg Noodles and Baby Choy Sum Braised Spanish Chicken with Green Olives, Polenta and Pan Fried Zucchini Side Salad Salad of Baby Leaves with your choice of dressing Aged Balsamic and Extra Virgin Olive Oil Fresh Lemon Juice and Extra Virgin Olive Oil Red Wine Vinaigrette Cheese Hand selected blue, soft and hard cheese served with accompaniments Dessert Apple Crumble Tart with Creme Anglaise Golden Syrup Sponge Cake with Mascarpone and Pineapple Compote Roskilly Organic Ice Cream Tubs Whole or Sliced Fresh Seasonal Fruit Petits Fours A selection of Amedei dark chocolates Oat Cookie with Chocolate Ganache Coconut Raspberry Slice Continental Breakfast Create your favourite Breakfast from our extensive Rockpool designed menu. Your Flight Attendant will be pleased to assist you with your selection. Orange Juice Apple Juice Tomato Juice Sunraysia Mango Liquid Fruit Sunraysia Pear Liquid Fruit Strawberry Energiser Drink Citrus Fruit Salad Bircher Muesli Toasted Muesli Cereal Selection Yoghurt and Honey Toast Croissant Pain au Raisin Strawberry Jam, Orange Marmalade, Honey, Vegemite Beverages Hot Beverages Giancarlo Coffee Cafe Latte Cappuccino Grinders Decaffeinated Espresso Flat White Long Black Mocha Liqueur Coffee T2 Tea English Breakfast - A blend of the finest Sri Lankan full-bodied teas producing a rich and well-rounded flavour. Peppermint - A well-rouned 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 refreshing and wild taste sensation. Other teas are available upon request. Hot Chocolate Aperitifs Bloody Mary Campari Noilly Prat French Dry Vermouth Spirits Bacardi White Rum Bundaberg Dark Rum Bombay Sapphire London Dry Gin Chivas Regal 18yo Scotch Whisky The Glenlivet 18yo Single Malt Scotch Whisky Wild Turkey Rare Breed 108 Bourbon Wyborowa Single Estate Polish Vodka Beers Hahn Premium Light Crown Lager Heineken James Squire Golden Ale Little Creatures Pale Ale Liqueurs Baileys Irish Cream Cointreau Fortifieds Grant Burge 20yo Tawny Morris of Rutherglen Old Premium Liqueur Tokay Morris of Rutherglen Old Premium Liqueur Muscat Cognac Martell Cordon Bleau Non Alcoholic Apple Juice Orange Juice Five Star Sunraysia Mango Juice Five Star Sunraysia Pear Juice Spicy Tomato Juice Tomato Juice Sparkling Mineral Water Still Mineral Water Soda Water Tonic Water Bundaber Ginger Beer Cola Diet Cola Ginger Ale Lemonade Solo - Lemon Squash P10_LHR-SIN-MEL_DEC09 Wine List [Note the typos are in the original.] White Wine Leeuwin Estate Art Series Chardonnay 2005 Margaret River, Western Australia Leeuwin Estate is a botique, family owned and operated winery located in the picturesque Margaret River district 360km south of Perth, Western Australia. "The fruit literally ngs, appropriate given Leeuwin's annual concerts; white peach, nectarine and grapefruit are the sopranos, barrel ferment and mlf the orchestra behind, the result seamless but synergistic." (James Halliday Australian Wine Companion 2008 edition.) Mount Horrocks Watervale Riesling 2008 Clare Valley, South Australia Stephanie Toole crafts high quality wines which she describes as "essentially hand made food wines with emphasis on structure as well as generous fruit flavours". The Watervale is her top riesling and the 2008 is one of the great recent vintages for Mount Horrocks, showing fine mineral and savoury citrus aromas, some lighter musky esters, although very settled early on. Lively acid crunch and lime sherbet flavour, fresh and even, neatly defined and crystal clear. Groset Semillon Sauvignon Blanc 2008 Clare Valley and Adelaide Hills, South Australia Jeff Grosset is one of the luminaries of the Australian wine industry, his fame the result of consitent quality over the past 25 years. This is a deliciously crisp and crunchy, savoury dry white. Semillon provides the backbone, with exotic fruit flavours of guava, nectarine and lychee coming from the Sauvignon. It has a slaty, mineral edge to the finish. Red Wine Penfolds St Henri Shiraz 2004 McLaren Vale and Barossa Valley, South Australia The St Henri label first appeared in the late 1800's but faded away until John Davoren revived it in 1953. Today it is considered one of Australia's mot important wines, a unique expression of Shiraz matured in large oak vats more than 50 years on. Truly distinctive. Curly Flat Pinot Noir 2005 Macedon Ranges, Victoria Establised in 1192 by Jeni and Phillip Moraghan Curly Flat is a meticulously run vineyard. All the wines - outside of vintage variation of course - have been getting steadily better and this 2005 is another very good release. Malty, sweet-scented oak, bright cherries, sweet acids and long, fine tannin. Delicacy and power; light feet but a lasting impression. Cullen Diana Madeline Cabernet Sauvignon Merlot 2005 Margaret River, Western Australia Cullen's top Cabernet named in honour of family matriarch Diana Cullen. The vines planted in 1971 are 30 years old, giving great concentration to the wine. This wine is typically a blend of Cabernet, Merlot and Cabernet Franc. The result is a deeply coloured wine with great depth of flavour, fine grain tannns and outstanding cellaring potential. Dessert Wine Mount Horrocks Cordon Cut Riesling 2008 Clare Valley, South Australia An outstanding dessert wine. 2008 was a fantastic vintage for Clare Riesling and it follows that Mount Horrocks' legendary Cordon Cut is exceptional. It's incredibly sweet, lively and full of flavour. |
Japan Airlines
Business Class menu Singapore to Tokyo December 2009 Wine and Beverage Champagne Champagne Piper Heidsieck In France where they appreciate aperitif very much before their meals, a coupe de champagne (a glass of champagne) is considered to be the most elegant drink. Piper Heidsieck is fruity champagne which offers light and yet gorgeous atmosphere suitable for aperitif. It will lead you to the entertainment over the table in the air. White Wine Abbaye des Fontenay 2006 Les Truites Macon Villages What has been the talk of Bourgogne of late from the northern Chablis to the southern Macon is a radical improvement in the quality of the Macon wines. This wine, showing a wonderful harmony of fruits, cloak of acidity accompanied by a dainty mineral taste, is a descendant of cuvee of the abbey established by a Cistercian monk named Sait Bernard of in 1118. Refreshing bouquet of such citrus as grape fruits and spicy after-taste manifest the modern style of wine making. Robert Pepi Sauvignon Blanc 2007 California During the 1960s in California, where the wine boom began, white wine as an aperitif rapidly gained popularity. Starting initially with fresh Chardonnay, then on to barrel-aged Chardonnay with hints of honey, followed by the arrival of the light Sauvignon Blanc. Aromatic flavor and crisp acidity. Robert Pepi has had a major role in leading the age as one of the pioneers of Sauvignon Blanc in this region. Savor this wine's palate of flavors that bring alive the delicacies of the season. Red Wine Miguel Torres Nerola 2005 The renowned wine-making Torres family works their magic on 1,300ha of vineyards in Catalonia, Spain. After studying at the University of Bourgogne, Dijon, Miguel A Torres became one of the top runners in modern wine-making, developing individualistic wines one after another. His newest creation is "Nerola", a distinctive Spanish wine made of a blend of Syrah and Monastrell. The wine has a concentrated complexity presenting a sweet nuance of jam and mushrooms. Its subtle after-note of delicate yet deep tannin is impressive. Morro Bay Split Oak Cabernet Sauvignon 2006 This wine's home is in California's Lodi region, where grape cultivation began in the 1880s. Blessed by the cool breezes from San Francisco Bay, grapes can be harvested here that are beautifully balanced between sugar content and acidity. The Split Oak Vineyard, a single vineyard nurtured by the Lange family continuously through four generations, is judged to be the very best terrior for cabernet sauvignon. The deep claret color expresses the full ripeness of the grape and the flavor is complex, layered with blackberry and other myriad hints of fruits. With the sweet tannins, as the wine airs, the abundant taste of the earth begins to flower. Louis Max Mercurey Vigne de Domaine 2004 Louis Max, originally from Georgia in the Caucasus, launched a negociant business in the village of Nuits-Saint-Georges in Bourgogne in 1859. He bought 130 hectares of land in Mercurey, located in the southern part of Bourgogne, and started full-scale wine production. Exhibiting clear and remarkable foresight, Louis Max made a substantial investment in the 1970s and established wineries suited to modern vinification methods. Perfectly matured Pinot Noir grapes, of limited harvest volume, have given birth to this rich wine with generous fruitfulness. Please note that these wines are subject to change. Japanese Shochu Japanese Shochu “Gokoo” Gokoo is an authentic white distilled liquor made from carefully selected barley and stored in a cask for a long period of time. It presents a rich and mellow taste. Japanese Shochu “Jinkoo” This is a white distilled liquor made from sweet potato products from the Kagoshima region called “Satsuma”. It is sweet and light with an elegant aroma. Japanese Sake Jokigen This sake brewery got the gold prize 15 times at the "National New Sake contest" last 20 years, the most prized brewery in Japan. The aroma is not so strong, that we enjoy cuisine fully. It's well-balanced of the richness and acidity. This "Junmai Dai-ginjyo sake" is the perfect choice for Japanese style dishes. Isonosawa-Syun Isonosawa is a Junmai Dai-ginjyo sake brewed with great care using semi-polished Yamada Nishiki rice. Perfect with a meal, it has a characteristically soft fragrance and rounded taste that one never tires of. We apologize if occasionally your choice is not available. Beverages Aperitif and Cocktail Sherry Campari Plum Wine Martini Bloody Mary Whisky Suntory The Hakushu 12 years (Single Malt) Suntory The Yamazaki 12 years (Single Malt) Chivas Regal Jack Daniel’s Black Spirit Bombay Sapphire Gin Absolut Vodka Brandy & Liqueur Cognac Rémy Martin VSOP Cointreau Baileys Irish Cream Beer Sake Soft Drink JAL Original Drink “Sky Time Yuzu” Coca-Cola Sprite Ginger Ale Oolong Blended Tea Cold Green Tea Juice (Orange, Apple, Tomato, Grapefruit) Herb Tea Sparkling Mineral Water Drinking and Driving : Passengers who need to drive after disembarking are requested to refrain from drinking during the flight. Refreshments We are pleased to offer you any of the following snacks at anytime. Please contact your cabin attendants. Sandwich Cheddar Cheese Croissant Sandwich Tuna Mayonnaise Sandwich Coffee, Tea JAL Original snack noodle “Ramen de Sky”, “Udon de Sky”, “Soba de Sky” Breakfast Fresh Orange Juice Western Fresh Fruits Yogurt Seasonal Salad French Toast Streaky Bacon Coffee, Tea or Asagayu-zen Japanese Rice Porridge Grilled Fillet of Sablefish Japanese Omelet / Fish Cake Boiled Broad Bean / Pickled Icefish Deep-simmered Seaweed & Fried Fish Cake Japanese Pickles Miso Soup Fresh Fruits Green Tea We apologise if occasionally your choice is not available SIN/NRT JL-710 2009D ORG. |
Japan Airlines
Business Class menu Tokyo to Guam December 2009 Liqueur & Wine Aperitif and Cocktail Sherry Campari Plum Wine Martini Bloody Mary Whisky Suntory The Hakushu 12 years (Single Malt) Suntory The Yamazaki 12 years (Single Malt) Chivas Regal Jack Daniel’s Black Spirit Bombay Sapphire Gin Absolut Vodka Champagne Champagne Piper Heidsieck Wine Brandy & Liqueur Cognac Rémy Martin VSOP Cointreau Baileys Irish Cream Beer Japanese Shochu Japanese Shochu "Gokoo" Japanese Shochu "Jinkoo" Dai-Ginjoshu Soft Drinks JAL Original Drink “Sky Time Yuzu” Coca-Cola Sprite Ginger Ale Oolong Blended Tea Cold Green Tea Juice (Orange, Apple, Tomato, Grapefruit) Herb Tea Sparkling Mineral Water Drinking and Driving : Passengers who need to drive after disembarking are requested to refrain from drinking during the flight. Premium Boxed Meal Western Hors d'Oeuvre French Marinated Sardine Vegetable Terrine Salami & Cream Cheese Roast Pork Marmalade Flavor Marinated Tuna with Ratatouille Salmon & Papaya Green Tea Mousse Petit Brioche Pork Marinated Pork Main Dish Alfonsino "Acqua Pazza" Focaccia Coffee, Tea Premium Boxed Meal Japanese Boxed Meal Grilled Fillet of Salmon Fried Fish Cake Fried Crabmeat Cake Braised Vegetables Sweet-simmered Japanese Smelt Braised Shrimp Deep-simmered Octopus Skewered Sweet Black Bean Pickled Squid Dainomono Braised Beef in Sweet Soy Sauce Miso Soup Green Tea NRT/GUM JL-981 2009D DEC/JAN |
Japan Airlines
Business Class menu Guam to Tokyo January 2010 Liqueur & Wine Aperitif and Cocktail Sherry Campari Plum Wine Martini Bloody Mary Whisky Suntory The Hakushu 12 years (Single Malt) Suntory The Yamazaki 12 years (Single Malt) Chivas Regal Jack Daniel’s Black Spirit Bombay Sapphire Gin Absolut Vodka Champagne Champagne Piper Heidsieck Wine Brandy & Liqueur Cognac Rémy Martin VSOP Cointreau Baileys Irish Cream Beer Japanese Shochu Japanese Shochu "Gokoo" Japanese Shochu "Jinkoo" Dai-Ginjoshu Soft Drinks JAL Original Drink “Sky Time Yuzu” Coca-Cola Sprite Ginger Ale Oolong Blended Tea Cold Green Tea Juice (Orange, Apple, Tomato, Grapefruit) Herb Tea Sparkling Mineral Water Drinking and Driving : Passengers who need to drive after disembarking are requested to refrain from drinking during the flight. Premium Boxed Meal Western Hors d'Oeuvre Seafood Aioli Sauce Roast Beef Red Pimenot Salad with Italian Dressing Fresh Fruits Main Dish Waffle with Blueberry Sauce Coffee, Tea Premium Boxed Meal Japanese Boxed Meal Grilled Fillet of Flatfish Egg Cake Grilled "Yuba" Braised Burdock Poached Spinach with "Nameko" Mushroom Japanese Pickles Fresh Fruits Cut Dainomono Tea Flavoured Japanese Congee Green Tea GUM/NRT.KIX JL-982/944(NRT) 2009D DEC/JAN |
Cathay Pacific
Business Class menu Tokyo to Hong Kong January 2010 Lunch Starters Snow crab with cucumber timbale, prawn salmon roe and sun-dried tomato mayonnaise Seasonal salad with rice wine vinaigrette Japanese cold noodles with mushroom Main Courses Simmered flounder with Mirin soya sauce, steamed Japanese rice and Japanese mixed vegetables Braised beef shin with shiitake mushrooms, steamed Japanese rice and pak choy with carrots Seared Cajun chicken with garlic parsley butter, sauteed potatoes with onions, mixed vegetables Cheese and Dessert Cheese selection Fresh seasonal fruit Ice cream Black glutinous rice and tapioca pudding Tea and Coffee Pralines Drink List Juices orange, apple, tomato Soft Drinks Coke Zero, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale Coke Zero is now available on selected flights Coffees freshly brewed coffee, espresso, cappuccino and caffe latte regular or decaffeinated Teas Hong Kong style milk tea Ceylon, Japanese, jasmine, iced Oolong tea organic selection : camomile, earl grey and peppermint Hot Chocolate 501/509-4118J<01/10> Wine List Champagne Champagne Deutz, Brut Classic This award winning champagne features lovely aromas and flavours of pear and citrus fruit. Layered with toasted hazelnut, honey and sweet vanilla notes, the wine is balanced by refreshing acidity with a long, lingering finish. It is a perfect aperitif and goes well with delicate dishes. White Wines Aujoux Vire Clesse 2006 Vire-Clesse is located about 15 kilometres north of Macon, the most 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 and crisp finish. It is an ideal aperitif as well as an excellent accompaniment to white meat dishes. Allan Scott Marlborough Sauvignon Blanc 2007 The 2007 Allan Scott Marlborough Sauvignon Blanc has intense aromas of ripe tropical fruits with the flavoursome characters of pineapples and passion fruits. It offers a mouth-filling profile of flavours from typical Marlborough herbaceous notes, to a very ripe tropical fruit palate. This is the ideal accompaniment to seafood dishes. [Note the SB was not loaded, and was replaced with an undrinkable Victorian Chardonnay.] Red Wines Peter Lehmann Barossa Shiraz 2006 The bouquet of the 2006 Barossa Shiraz shows lashings of classical Barossa Shiraz chocolate and dark plum aromas, given a gentle lift from the well seasoned French oak notes. It is a robustly structured wine, with mouth-filling generous fruit. This wine is a good accompaniment to red meat dishes. Vieux Chateau Landon Cru Bourgeois 2005 Vieux Chateau Landon, situated in the Medoc area of Bordeaux, produces delicious wines in limited quantity of which a large portion is being served exclusively on Cathay Pacific. The 2005 vintage exhibits fruit scents of cherry and blackcurrant with a touch of vanilla. It is well balanced with soft tannins and flavours of black fruit, which leads to a round and delicate finish. It matches most red meat dishes perfectly. Port Dow's Late Bottled Vintage Port 2004 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 Sake, 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. 451(NRT/TPE),501,503,505,507,509,521,533,535,549,581 1-1-2010 |
Cathay Pacific
Business Class menu Hong Kong to Auckland January 2010 Dinner Starters Cajun spiced prawns with green mango salad Mixed salad with cherry tomato, celery, carrot and citrus vinaigrette Main Courses Steamed beef shin with shimeji mushrooms in soya sauce, steamed jasmine rice and Chinese mixed vegetables Honey and clove braised pork cheek, celeriac puree and root vegetables Chicken with Chinese sausage, steamed jasmine rice and Chinese mixed vegetables Saffron and ricotta tortelini in creamy tomato concasse Cheese and Dessert Pecorino, St Pauline, Camembert Fresh seasonal fruit Fresh fruit tart with raspberry coulis Tea and Coffee Pralines Snacks Beef and vegetable pastie with salad and creamy Italian dressing Ice cream From our series of classic Signature dishes Fish ball and cuttle fist ball with ho fun noodle in soup Chicken and black mushrooms with noodle in soup Brunch Starters Orange or apple juice Forest berry smoothie Fresh seasonal fruit Fruit yoghurt Assorted cereals Main Courses Omelette with pan-fried streaky bacon, Lyonnaise potatoes with parsley, sauteed shimeji mushrooms and roasted vine ripen tomato Dim sum served with chilli sauce pork siu mai with scallop, spinach seafood dumpling, chicken with ham wrapped in bean curd sheet, conpoy vegetable dumpling and beef meatball Sun-dried tomato and feta cheese frittata, pan-fried potato cake with cheese and spring onion, maple turkey sausage, creamed spinach and vine ripen tomato Bread Basket Assorted breakfast bread served with preserves, honey and butter Tea and Coffee Pralines Drink List Juices orange, apple, tomato Soft Drinks Coke Zero, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale Coke Zero is now available on selected flights Coffees freshly brewed coffee, espresso, cappuccino and caffe latte regular or decaffeinated Teas Hong Kong style milk tea Ceylon, Japanese, jasmine, iced Oolong tea organic selection : camomile, earl grey and peppermint Hot Chocolate 107-40593J<01/10> Wine List Champagne Champagne Deutz, Brut Classic This award winning champagne features lovely aromas and flavours of pear and citrus fruit. Layered with toasted hazelnut, honey and sweet vanilla notes, the wine is balanced by refreshing acidity with a long, lingering finish. It is a perfect aperitif and goes well with delicate dishes. White Wines P Ferraud & Fils Vire-Clesse 2008 This is a refreshing wine from Vire-Clesse, a relatively new appellation to Burgundy. The P Ferraud & Fils Vire-Clesse 2008 has attractive aromas of a classic burgundy wine, underlined with characters of citrus fruits, and a good balance of fruit and acidity. The finish is long and delicate. 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 Vieux Chateau Landon Cru Bourgeois 2005 Vieux Chateau Landon, situated in the Medoc area of Bordeaux, produces delicious wines in limited quantity of which a large portion is being served exclusively on Cathay Pacific. The 2005 vintage exhibits fruit scents of cherry and blackcurrant with a touch of vanilla. It is well balanced with soft tannins and flavours of black fruit, which leads to a round and delicate finish. It matches most red meat dishes perfectly. Spy Valley Pinot Noir 2007 This excellent Pinot Noir is produced in Marlborough, New Zealand. It offers hints of perfume and flowers with rich plummy fruit and a background of dark chocolate. The tannins are firm with a supple, velvety finish. It is a versatile wine that complements most of the meat dishes. Port Dow's Late Bottled Vintage Port 2004 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 Sake, 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. 107,107,117,118 1-1-2010 |
KLM
KL 644 JFK to AMS depart: 1535 arrive: 1805 Transatlantic redeye flight October 2009 Wine List Champagne Billecart-Salmon Champagne Brut KLM's Special White Wine Txomín Etxaníz 2008, Getariako Txakolina, Spain White Wine Las Moras Black Label, Viognier 2007, Tulum Valley, Argentina Gayda, Cuvée Occitane 2007, Vin de Pays d'Oc, France Dessert Wine Lillypilly Sweet Harvest, Riverina, Australia Red Wine Tempus Two, Vine Vale Shiraz 2005, Barossa Valley, Australia Terra Andina Altos, Carmenère-Carignan 2007, Maipo Valley, Chile Port Taylor's 2003, Late Bottled Vintage Port Croft Pink Port, Portugal Supper As a quick meal for passengers who want to sleep, we will be serving a cold tray. Appetiser Prosciutto and roasted pear Served with tomato tartar, asparagus and mozzarella cheese Dessert Chocolate bavarois Vegetable Spring Roll Passengers who prefer a more extensive meal can choose from the following hot dishes: Hot supper dish Grilled beef tenderloin Presented with shallot balsamic sauce, roasted fingerling potatoes, baby carrots and buttered broccolini or Grilled fillet of salmon Enhanced by barbeque sauce, balsamic rice with fried leeks and long beans Your choice of freshly brewed coffee or teas -- served with luxury chocolates. For your comfort Bottles of mineral water will be distributed after your meal. Hot breakfast For breakfast we are pleased to offer you a fresh fruit salad, assorted hot rolls and your choice of the following hot breakfast dishes: Havarti, chicken, tomato and green pepper strata With fire roasted red peppers and peppered bacon or Cream cheese danish KL0644 | New York - Amsterdam | 03 Oct 2009 Dining notes: Pre-departure sparkling wine offered alongside orange juice and water on tray. I had the Spanish white wine with my dinner and selected the salmon. I also chuckled to myself to see that wine described as a "white whine from Northern Spain" because of the "whine and cheese" jokes here on FT. It was good but not particularly memorable. What was memorable was the choice of both pink port and traditional port, which were both delicious and probably better suited the chocolate dessert than the dessert wine. Salmon was solid but also nothing special, but not disastrous either. Breakfast was also OK. Overall grade: B+ (broadly competent and satisfactory, with at least one memorable aspect). |
AA 168 NRT-JFK First Class January 2010
American Airlines
January 2010 First Class AA 168 Tokyo NRT to New York JFK http://share.shutterfly.com/action/w...8QbNHDNy5bqP1A (Basically all NRT to DFW/ORD/JFK flights) From Our Wine Cellar Specially Selected by Wine Consultant Ken Chase Champagne Pommery Brut Champagne White Wines Joseph Drouhin Rully Chardonnay Groom Lenswood Sauvignon Blanc, Adelaide Hills, Australia Red Wines Domaine Duclaux Chateauneuf-du-Pape Cloudline Pinot Noir, Oregon Apertifs and Dessert Wines Emilio Lustau Sherry Choya Umeshu Plum Liqueur “Excellent” Gekkeikan Horin Daiginjo Sake Graham’s 20 Years Old Tawny Port Dining Service To Start Warm mixed nuts Or Marinated cheese antipasto Appetizer Smoked salmon and honey ginger shrimp accompanied by capers, red onion and sour cream The Salad Cart Fresh seasonal greens with tomatoes, cucumbers, daikon radish and carrots, offered with creamy Thai dressing or Sapori d’Arte olive oil and balsamic vinegar Thai marinated beef tenderloin Bread Basket Assorted gourmet breads offered with butter or Sapori d’Arte Olive oil Main Course Chicken with Red Wine Sauce Grilled, marinated breast of chicken topped with basil butter and a red wine and tomato demi-glace, served with wild mushroom risotto and seasonal vegetables Or Fillet of Beef Bordelaise Grilled fillet of beef enhanced by a bordelaise sauce, offered with sautéed spinach, chateau carrots and fried potatoes with onion, bacon and mushrooms Or Seafood Noodle Bowl Garlic chili marinated prawns and scallops served over rice noodles with broccoli, asparagus and shiitake mushroom Dine Upon Request You may choose one of the featured entrées to be served with an appetizer and dessert, presented all at once, at any time you wish. Dessert Ice Cream Sundae Vanilla ice cream with a choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans Fruit and cheese A selection of seasonal fruit and fine cheeses Or Grand Marnier Fruit Salad To Finish Assorted chocolates Japanese Winter Menu Appetizer Tray Kobachi Marinated flatfish with chrysanthemum roll, vinegared carrot and radish julienne, served with pickled cucumber and seaweed with bonito-flavored vinegar Hassun Dish Grilled marinated prawn, sweet simmered black soybeans on skewers, lotus root with spicy cod roe, sake steamed taro root and egg cake Western-style Dish Cod escabeche served with sliced onion, julienned carrot and red and yellow peppers Main Tray Simmered Dish Crabmeat and lily bulb paste dumpling served with carrot, radish and mizuna leaf, accented by minced chicken with starch sauce Entrée Grilled red snapper saikyo-yaki style accompanied by an omelette, lotus root and simmered kelp roll Soup Miso soup with tofu and wakame seaweed Accompanied by steamed rice and assorted seasonal pickles Snack Attack Please feel free to help yourself to an assortment of sweets and other snacks near our galley, at any time after your meal. Mid-Flight Snack Select from Japanese Soba Noodles Or Light Sandwich Roasted ham and white cheddar cheese sandwich served with grapes and an Apple Soyjoy bar Breakfast Offered Prior to Arrival Breakfast Breads A selection of breakfast breads Main Course Gruyere Cheese Omelette A fluffy omelette with Gruyere cheese offered with green asparagus, cherry tomatoes and herbed pork sasusage Or Cereal and Yogurt Express Breakfst Served 45 minutes prior to landing to allow you to sleep as long as possible Warm breakfast breads, seasonal fruit and your choice of beverage Pre-Arrival Beverage For your enjoyment Chilled sparkling water with a fresh citrus garnish 1/10 3Cls, First, NRT/DFW/JFK/ORD, Dinner – Breakfast 73PM154 161F009-1 A |
NRT to DFW/ORD/JFK AA Business Class January 2010
January 2010
American Airlines Business Class All Tokyo to Dallas Ft Worth/Chicago O’Hare/JFK flights From Our Wine Cellar Specially Selected by Wine Consultant Ken Chase Champagne Pommery Brut Champagne White Wines Scarbolo Chardonnay Conde de Valdemar Blanco Fermentado en Barrica Red Wines Arrowood Sonoma County Cabernet Sauvignon Kaiken Malbec Apertifs and Dessert Wines Emilio Lustau Sherry Choya Umeshu Plum Liqueur “Excellent” Gekkeikan Horin Daiginjo Sake Graham’s 20 Years Old Tawny Port Dining Service To Start Warm mixed nuts Appetizer A selection of assorted sushi Salad Fresh seasonal greens, offered with creamy Thai dressing or Sapori d’Arte olive oil and balsamic vinegar Bread Basket Assorted gourmet breads Main Course Chicken with Red Wine Sauce Grilled, marinated breast of chicken topped with basil butter and a red wine and tomato demi-glace, served with wild mushroom risotto and seasonal vegetables Or Fillet of Beef Bordelaise Grilled fillet of beef enhanced by a bordelaise sauce, offered with sautéed spinach, chateau carrots and fried potatoes with onion, bacon and mushrooms Or Seafood Noodle Bowl Garlic chili marinated prawns and scallops served over rice noodles with broccoli, asparagus and shiitake mushroom Dine Upon Request You may choose one of the featured entrées to be served with an appetizer and dessert, presented all at once, at any time you wish. Dessert Vanilla ice cream accompanied by strawberry sauce and walnut cookie crumble topping Or Fresh seasonal fruit To Finish Assorted chocolates Japanese Winter Menu Appetizer A selection of assorted sushi Main Tray Kobachi Dish Smoked salmon and seaweed salad served with green curl, yellow cherry tomato, nagaimo-yam, diced red onion and Japanese wasabi dressing Hassun Dish Grilled whitefish with cheese accompanied by a wild plant omelette, grilled marinated prawns, grilled chicken skewer with wasabi paste and vinegared carrot with radish julienne and salmon roe Simmered Dish Simmered konjack and zenmai vegetables served with crabmeat paste, fried bean curd roll and mizuna leaf Entrée Deep fried golden thread with crabmeat starch sauce accompanied by simmered lotus root, bamboo shoot and shishito pepper Soup Miso soup with tofu and wakame seaweed Accompanied by steamed rice and assorted seasonal pickles Snack Attack Please feel free to help yourself to an assortment of sweets and other snacks near our galley, at any time after your meal. Mid-Flight Snack Select from Japanese Soba Noodles Or Light Sandwich Roasted ham and white cheddar cheese sandwich served with grapes and an Apple Soyjoy bar Breakfast Offered Prior to Arrival Breakfast Breads A selection of breakfast breads Main Course Gruyere Cheese Omelette A fluffy omelette with Gruyere cheese offered with green asparagus, cherry tomatoes and herbed pork sasusage Or Cereal and Yogurt Express Breakfst Served 45 minutes prior to landing to allow you to sleep as long as possible Warm breakfast breads, seasonal fruit and your choice of beverage Pre-Arrival Beverage For your enjoyment Chilled sparkling water with a fresh citrus garnish 1/10 3Cls, Business, NRT/DFW/JFK/ORD, Dinner – Breakfast 73PM155 261C009-1 A |
AA 299 MIA-LAX January 2010 First Class
January 2010
American Airlines American Flagship Service First Class AA 299 Miami to Los Angeles http://share.shutterfly.com/action/w...8QbNHDNy5bqP3I Wine List Sparkling Wine Gloria Ferrer Sonoma Carneros Brut White Wines Buena Vista Carneros Chardonnay Principato Pinot Grigio Red Wines Foris Rogue Valley Merlot Cachuma California Shiraz Brunch Main Course Three Cheese Omelette Three cheese omelette enhanced by a poblano cream sauce served with basil pesto potatoes, fire-roasted turkey sausage and roasted tomatoes Seasonal Fruit Appetizer Or Breakfast Skillet Scrambled eggs flavored with cream cheese and chives, served with roasted red pepper turkey sausage, diced potato hash and smoked Gouda sauce An American Classic item Seasonal Fruit Appetizer Or Cereal and Fruit with yogurt Served with a banana and fresh seasonal berries Breakfast Breads A selection of breakfast breads Light Refreshment Freshly baked on board cookies Pre-Arrival Beverage For your enjoyment Chilled sparkling water with a fresh citrus garnish 1/10 3Cls, First, Brunch-Snack 73PM10 73PM001 103F001-3A |
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