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DL 73, JFK-SFO Dinner, Jan 2010
Business Elite
FIRST COURSE Grilled Shrimp Appetizer with mango salsa and lime wedge Seasonal Green Salad with julienne jicama and grape tomatoes served with a choice of olive oil vinaigrette or Greek dressing MAIN COURSE Please select from one (sic) of the following entrees created by Delta Chef, Michelle Bernstein: Filet of Beef with red wine demi glace accompanied by red skin mashed potatoes and sautéed asparagus Grilled Chicken with barbeque sauce offered with roasted red potatoes and corn with ancho chilies Bow Tie Pasta tossed with mozzarella balls and grape tomato halves in a porcini mushroom sauce DESSERT Please select from the following: Fine Cheeses selected to perfectly complement one another in flavor and texture, offered with fresh fruit All-Natural Vanilla Ice Cream Sundae with your choice of sauces, whipped cream and chopped nuts DE Cycle 2 Tasting notes: The shrimp appetizer was tiny, but the salad was fresh. Other FT'ers have raved about the beef, but I found it unremarkable, though fortunately not overcooked. No separate wine menu. No sparkling wine. The ice cream sundae was the star of the dinner -- extra nuts and extra fudge for me! 7/10. |
DL 722, SFO-JFK Dinner, Jan 2010
Business Elite
FIRST COURSE Seared Scallop Appetizer with red and green pepper fennel slaw and lime wedge Seasonal Green Salad with yellow bell pepper and cherry tomatoes served with a choice of olive oil vinaigrette or blue cheese dressing MAIN COURSE Please select from one (sic) of the following entrees created by Delta Chef, Michelle Bernstein: Filet of Beef with a peppercorn sauce accompanied by macaroni and cheese and sautéed spinach Chicken Breast with pomodoro sauceand mozzarella offered with parmesan polenta and zucchini and yellow squash medley Mafalda Pasta tossed with asparagus and yellow tomatoes in a lemon cream sauce DESSERT Please select from the following: Fine Cheeses selected to perfectly complement one another in flavor and texture, offered with fresh fruit All-Natural Vanilla Ice Cream Sundae with your choice of sauces, whipped cream and chopped nuts DE Cycle 3 Tasting notes: The scallop appetizer was tiny, but the salad was fresh. THe chicken breast was not particularly memorable but at least it wasn't an overnuked hunk of flesh. The polenta was good. No separate wine menu. No sparkling wine. The ice cream sundae was delicious. 7/10. |
AA 169 LAX-NRT F/Class FEB 2010 with link
February 2010 Menus
American Airlines First Class AA 169 Los Angeles to Tokyo Narita http://share.shutterfly.com/action/w...8QbNHDNy5bqP5w 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 Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. We invite you to experience new menu items developed in collaboration with renowned Hawaiian restauranteur, author and TV host Sam Choy and Chef’s Conclave member Nancy Brussat. We are also pleased to offer traditional Japanese cuisine on today’s flight. In order to ensure our Japanese cuisine option is available, we kindly request you pre-order this selection at least 24 hours prior to your flight. There are a limited number of Japanese cuisine meals on board. We apologize if your first selection is not available. To Start Warm mixed nuts Or Roasted garlic edamame hummus with pita chips Appetizer Smoked salmon and tarragon shrimp accompanied by capers, red onion and sour cream The Salad Cart Fresh seasonal greens with squash, cucumbers, artichoke hearts and roasted tomatoes offered with creamy Asian dressing or Sapori d’Arte olive oil and balsamic vinegar Cajun style roasted chicken breast Bread Basket Assorted gourmet breads offered with butter or Sapori d’Arte Olive oil Main Course Beef Fillet with Mushroom sauce Grilled fillet of beef served with a creamy morel mushroom sauce, Brussels sprouts with pancetta and orzo ratatouille Or Soy Glazed Chicken Bowl Soy glazed breast of chicken with honey glazed carrots julienne, seasoned broccoli florets and baby boy choy served over fried rice Or Wasabi Crusted Salmon Wasabi crusted salmon topped with a sweet papaya pineapple marmalade, paired with Dauphinoise potatoes and seasonal sautéed vegetables A signature Sam Choy Item Or Garden Lasagna Lasagna lyered with a blend of cheeses, complemented by diced zucchini, carrots and broccoli topped with tomato basil sauce A signature Nancy Brussat Item Dine Upon Request You may choose one of the featured 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 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 Edo-style Mini Bento Box Vinegared rice wrapped in bean curd skin, rolled sushi and seasonal Japanese pickles Fresh Cut Fruit Light Meal Offered Prior to Arrival Salad Fresh Seasonal Greens with cherry tomatoes, offered with Italian herb vinaigrette Main Course Southpoint Chowder Creamy Seafood chowder with shrimp, scallops and whitefish, complemented by sweet corn, diced potatoes and celery A signature Sam Choy Item Or Cilantro Chicken Fresh cilantro marinated chicken served chilled over a bed of seasoned summer noodles Dessert Freshly baked on board chocolate chip cookies Pre-Arrival Beverage For your enjoyment Chilled sparkling water with a fresh citrus garnish 2/10 3Cls, First, LAX-NRT, Lunch-Dinner 73PM160 160F061-2A |
AA 169 LAX-NRT Business Class FEB 2010
February 2010
American Airlines Business Class AA 169 Los Angeles to Tokyo Narita 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 Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. We invite you to experience new menu items developed in collaboration with renowned Hawaiian restauranteur, author and TV host Sam Choy and Chef’s Conclave member Nancy Brussat. We are also pleased to offer traditional Japanese cuisine on today’s flight. In order to ensure our Japanese cuisine option is available, we kindly request you pre-order this selection at least 24 hours prior to your flight. There are a limited number of Japanese cuisine meals on board. We apologize if your first selection is not available. To Start Warm mixed nuts Appetizer Teriyaki Beef with snow peas, red peppers and baby corn Salad Fresh seasonal greens Offered with creamy Asian dressing or Sapori d’Arte olive oil and balsamic vinegar Bread Basket Assorted gourmet breads Main Course Beef Fillet with Mushroom sauce Grilled fillet of beef served with a creamy morel mushroom sauce, Brussels sprouts with pancetta and orzo ratatouille Or Soy Glazed Chicken Bowl Soy glazed breast of chicken with honey glazed carrots julienne, seasoned broccoli florets and baby boy choy served over fried rice Or Wasabi Crusted Salmon Wasabi crusted salmon topped with a sweet papaya pineapple marmalade, paired with Dauphinoise potatoes and seasonal sautéed vegetables A signature Sam Choy Item Or Garden Lasagna Lasagna lyered with a blend of cheeses, complemented by diced zucchini, carrots and broccoli topped with tomato basil sauce A signature Nancy Brussat Item Dine Upon Request You may choose one of the featured entrées to be served with an appetizer and dessert, presented all at once, at any time you wish. Dessert Ice Cream Ben & Jerry’s Fair Trade Chocolate ice cream topped with marshmallows and chopped walnuts Or Fresh Seasonal Fruit 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 Edo-style Mini Bento Box Vinegared rice wrapped in bean curd skin, rolled sushi and seasonal Japanese pickles Or Fruit and cheese palte Light Meal Offered Prior to Arrival Main Course Uno’s Pizza An individual deep-dish Farmer’s Market pizza served with a green salad and classic Caesar dressing Or Cilantro Chicken Fresh cilantro marinated chicken served chilled over a bed of seasoned summer noodles Dessert Banana Chocolate Drizzle Cake Pre-Arrival Beverage For your enjoyment Chilled sparkling water with a fresh citrus garnish 2/10 3Cls, Business, LAX-NRT, Lunch-Dinner 73PM161 260C061-2A |
Air New Zealand
Premium Economy menu Auckland to Los Angeles February 2010 Supper Starter Kawakawa cured salmon with citrus jelly and potato, chive salad (Kawakawa - New Zealand bush basil) Main Course New Zealand lamb navarin and cutlet with truffled potatoes and minted pea puree Cranberry and cherry stuffed chicken thigh with orange glaze, cherry compote, parsley roasted pumpkin and green courgettes Pan fried snapper on smoked potato mash with spinach, sesame roasted carrots, and water chestnut and caper salsa Dessert Chocolate lamington with fresh cream Cheese and Fruit Fine New Zealand cheese and fresh fruit Breakfast Fruit, Cereal and Bakery Fruit selection with assorted cereals and yoghurt Croissants and muffins with fruit conserve Hot Breakfast Three cheese and chive omelette with veal and herb sausage and spiced tomato chutney Apple and cinnamon hot cakes with fig and berry compote and lemon ricotta cream Beverages A premium selection of fine New Zealand wines is available on your flight today. This selection, chosen by our panel of recognised wine consultants, will be detailed by your flight attendants. New Zealand's award-winning 42Below vodka is also available in cocktails created for Air New Zealand. A full selection of beer, spirits, soft drinks and hot beverages is available throughout the flight. Snacks Help yourself from our range of snacks available for you to enjoy during your flight. UC2_SUPPER_LAX_309 |
Air New Zealand
Business Premier menu Los Angeles to Auckland February 2010 Supper Fast Dine Spiced roast butternut creme soup with toasted coconut, Greek yoghurt and chilli Hot sourdough bread Berry almond shortcake with vanilla cream Starter Trio of 42Below vodka and honey cured salmon, with coriander poached prawn, sesame wasabi seared tuna and karengo potato salad (Karengo - New Zealand seaweed) Bakery Garlic bread, black olive bread and wholegrain bread Main Course Slow cooked short rib of beef, white sweet potato puree and warm salad of roast mushrooms, garlic, red onion and red chard Chicken thigh stuffed with pumpkin, pumpkin seeds and chipotle chillies, served with maple glazed squash, collard greens and grilled corn salsa Light choice of gruyere, pecorino and romano cheese tart with thyme, asparagus spears and marinated tomatoes Dessert Gourmet ice cream dessert of macadamia nut ice cream and chocolate-chocolate chip ice cream Cheese and Fruit Fine New Zealand cheese and fresh seasonal fruit Hot Drinks Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate Self-service Snacks Help yourself from our range of snacks available for you to enjoy during your flight Breakfast Fast Dine Breakfast Please let your flight attendant know if you would like to sleep-in and we will wake you as late as possible and offer you a hot bacon roll and a beverage of your choice. Wake-up Drinks Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate. Light Breakfast A bowl of cereal topped with yoghurt and fresh fruit is available as a lighter option. Full Breakfast Fruit and cereals will be offered followed by a hot bakery selection and your choice of a hot breakfast. Fresh fruit salad Fruit or plain yoghurt Granola and muesli or Raisin Bran cereal, Weetbix, Cornflakes Bakery Croissants, wholemeal and fruit toast with fruit conserve Hot Breakfast Bubble and squeak rissole with fried chorizo sausage, slow roasted tomato and creamy scrambled eggs Cinnamon apple and papaya crepes with creme fraiche and manuka honey and apple syrup Hot Bacon Roll A warm roll, buttered and filled with grilled bacon, offered with caramelised onion jam and barbecue sauce Drinks 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 Piper-Heidsieck Cuvee Brut, France This champagne bursts into the mouth with soft generous stone fruit flavours and sweet citrus characters. Traces of liquorice, wild honey and warm brioche add depth and complexity. The finish is fine and long with lemon zest and nuttiness. Cocktails World Famous Backyard Two iconic tastes of New Zealand come together in this zesty, refreshing blend of L&P (sparkling lemon drink) and 42Below Feijoa vodka The Quick Fix This combination of crisp 42Below Feijoa vodka, apple and zesty lime will sharpen your senses and refresh even the most jaded of palates. 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 and diet lemonade Hot Drinks Freshly brewed coffee Decaffeinated coffee English Breakfast tea Chamomile tea Lemon tea Decaffeinated tea Darjeeling tea Earl Grey tea Peppermint tea Green tea Hot chocolate NZ1_SUPPER_309 |
JL 641/645/647/649/657 NRT-TPE/KHH JAN 2010 with link Business Class
Japan Airlines
Executive Class Tokyo to Taipei/Kaohsiung JL 641/645/647/657 http://share.shutterfly.com/action/w...8QbNHDNy5bqP_o Wine List Champagne Champagne Piper Heidsieck White Wine Abbaye de Fontenay Macon Blanc Villages “les Truites” 2007 (Bourgogne) Red Wine Louis Max Cote de Nuits Villages Rouge 2001 (Bourgogne) Main Meal Western Roasted Lamb & Rilettes with Pickles of Turnip Marinated Seafood & Carrot Mousse with Sea Urchin Terrine of Foie Gras Roasted beef Roll with Mushroom Duxelles Main Dish (Choice) Fillet of Beef & Mushroom Duxelles with Madeira Sauce (406kcal) Seafood Nage sauce “Marseille” Style (201 kcal) JAL Healthy menu selection Fresh Salad Bread Mix Berry & White Chocolate Mousse & Apple Tarte with Mascarpone Cream Coffee/Tea/Green Tea/Recommended Tea Or Japanese Shusai Grilled Flatfish with Welsh Onion/ Simmered Lotus Root Braised Taro with Miso Paste/ Fried Tilefish/ Braised Prawn Salt-cured Squid in “yuzu” citron cup/ Sweet-simmered Japanese Smelt Nimono Fried Fish Ball with Crabmeat Starch Sauce Kobachi Sweet Marinated Salmon rolled with vegetable Daimono Steamed Yellowfish with White Miso Sauce/ Seasoned Rice Japanese Clear Soup/ Japanese Pickles Mix Berry & White Chocolate Mousse & Apple Tarte with Mascarpone Cream Coffee/Tea/Green Tea/Recommended Tea NRT-TPE/KHH JL 641/645/647/649/657 09-D |
KE 604 HKG-ICN February 2010 Busines Class with link
Korean Air
Prestige (Business) Class KE 604 HKG-ICN http://share.shutterfly.com/action/w...8QbNHDNy5bqQD4 Wine List Champagne Laurent-Perrier White Wines Burgundy, Pouilly Vinzelles Vieilles Vignes, 2006 Sauvignon Blanc, Kendall-Jackson, 2008 Red Wines Bordeaux, Chateau Beau-Site, 2002 Merlot, Robert Mondavi, Private Selection, 2007 Lunch Appetizer Smoked Salmon with cream cheese and asparagus, cerosa sauce Soup Oriental crabmeat and vegetable soup (Offered with Western Main Course) Main Course Korean “bibimbap” offered with minced beef and seasonal vegetables, accompanied by seasame oil and gochujang (Korean hot pepper paste) Or Stewed Beef Ribs in red wine sauce served with boiled potato and vegetables Or Stir-fried seafood on E-fu noodle and stir-fried choy sum heart with crisp garlic Dessert Seasonal Fresh Fruit or Haagen-Dazs Ice Cream Bread Selection Garlic baguette, herb roll, sesame twist roll Coffee/Tea/Green Tea/Ginseng Tea KE 604-2009/12/12 |
BA 285/7 LHR-SFO First Class January 2010
British Airways First Class
BA 285/7 LHR-SFO Wine List Champagne Lanson Noble Cuvee Brut 1999 White Wines Chablis Grand Cru Valmur 2006, Brocard, Burgundy Weingut Brundlmayer Gruner Veltliner, Kamptaler Terrassen 2007 Artesa Chardonnay 2007, Carneros, California Red Wines Chateau Cantemerle 2001, 5eme Cru Classe, Haut-Medoc Closerie de Vaudieu 2006, Chateauneuf-du-Pape Lyeth Meritage 2006, Sonoma Dessert Chateau Coutet 1998, Premier Cru Classe, Sauternes-Barsac Or Chateau Petit Vedrines 2006, Sauternes Warre’s 1992 Colheita Tawny Port Lunch Starters Seared scallops on a Jerusalem artichoke puree with sweetcorn and tomato dressing Liam Tomlin’s Tomato and courgette tart with tapenade dressing Cream of Broccoli Soup Fresh winter salad with your choice of balsamic dressing or creamy citrus dressing Main British Airways Classics Chicken and ham hock pudding with roast root vegetables and parsley mash Or Sauteed fillet of beef with braised red cabbage and Sarladaise potatoes Or Catch of the Day Catch of the Day with caper and parsley sauce, vegetables and creamy risotto Or Salad of forest mushroom with pickled baby leeks and Cashel Blue cheese Bistro Selection Duck confit with smoked paprika cream, mini ratatouille and butter beans *British Airways Classic – Minute steak sandwich with shallot and tomato confit on Manoucher Fokachio A selection of biscuits A selection of cheese and fruit Dessert Rhubarb and pear crumble with classic custard and vanilla cream Trio of toffee desserts Cheese Plate Somerset Rustic This cheese is rich, smooth and creamy with a distinctive taste and aroma that is mild but pungent. Crowell Bishop Shropshire Blue Contains an underlying hint of rich, buttery caramel while maintaining a smooth blue taste Banon This soft French cheese is made from unpasteurized goat’s milk. Wrapped in chestnut leaves, this cheese has a woodsy, fruity flavor. Quickes Farmhouse Cheddar A spicy, caramel-flavored cheese with buttery texture. This is a classic unpasteurised cheese. A basket of fresh fruit 1/10 085,193,195,197,269,279,283,285,287,289 FC 120F001-ROT1 1 English Tea Service (separate menu) Sandwiches Cucumber with cumin cheese on caraway bread Egg Mayonnaise with mustard cress on white bread Crayfish tails in cocktail sauce with rocket leaves on basil bread Roast ham with sun-dried tomato pesto on Mediterranean bread Savory Danish with spinach, mushrooms and Emmenthal Specialty Teas Traditional English Pure Darjeeling Earl Grey Pure Camomile Pure Peppermint Blackcurrant, Ginseng and Vanilla Lemon and Ginger Pure Green Tea Patisserie Plain or Fruit scones served with clotted cream and strawberry preserves Carrot cake, tea macaroon and passion-fruit mousse |
US 732 CLT - LGW Envoy
8th Feb 2010 Envoy Class US 732 CLT - LGW
Dinner To Start Gourmet cocktail snack to accompant your preferred beverage (this was a bowl of nuts) Custom made salad A blend of tender romaine hearts and spring mix salad greens, with your choice of grape tomatoes, fresh baby buffalo mozzarella, bacon crumbles and seasoned crytons, with choice of balsamic and roasted garlic vinaigrette or creamy italian dressing. Entrees Roasted choice beef medallions Lightly covered in a red wine sauce with a hint of thyme, paired with a crispy bacon potato pancake and sauteed swiss chard Grilled fillet of salmon Topped with herb butter, accompanied with bacon wrapped shrimp, a crispy polenta cake and sauteed broccolini with slivered almonds Herbed chicken and shrimp scampi With garlic butter sauce, presented with golden duchess potatoes and baked roma tomatoes stuffed with spinach and bousin cheese. Express Meal Chicken Tikka kabobs Atop spring lettuce mix, served with roma tomatoes, english cucumber, red and yellow peppers and offered with a balsamic roasted garlic dressing Dessert Baileys cheesecake or flourless chocolate cake and a selection of fruit and cheese Light Breakfast Seasonal fresh fruit, vanilla yoghurt, almond date granola and iced lemon bread. |
EK First Class Wine List February 2010
Emirates Airlines
February 2010 First Class Wine List Champagne Dom Perignon 2009 White Wines Chassagne Montrachet 1er Cru Abbaye Morgeot 2006, Vincent Girardin Isabel Estate Sauvignon Blanc 2008, Marlborough Red Wines Chateau Rauzan Segla 2001, Margaux Heathcote, Shiraz 2006, Dominique Portet, Victoria Tapanappa Whalebone Vineyard Cabernet Shiraz 2005, Wrattonbully, South Australia Dessert Wine Chateau Guiraud 1999, Premier Cru Sauternes Port Warre’s 1980 Vintage Port |
EK 385 HKG-BKK-DXB February 2010 F/Class
EK 385
HKG-BKK-DXB February 2010 First Class Menu Hong Kong to Bangkok http://share.shutterfly.com/action/w...8QbNHDNy5bqQS4 Light Meal Appetizer Loch Fyne Salmon Cured slices of Scottish salmon, served with caviar, quail eggs and sour cream Or Oven-roasted lamb loin Accompanied with orange segments and daikon cress, served with a mango chutney Salad Seasonal Salad served with a choice of dressing Main Course Steamed fillet of ling fish With preserved vegetable soya sauce and carrot flowers Or Chinese style roast chicken Coated with a rich plum sauce Or Grilled Lamb Rack Topped with semi-dried tomatoes, black olives and lamb jus Or Stir-fried rice with tofu Classic vegetable stir-fried rice topped with lightly fried pieces of tofu Side dishes A selection of steamed rice, Chinese fried egg noodles with bean sprouts and spring onions, fresh garden vegetables, boiled pak choy and sweet potato mash Dessert Orange chocolate mousse cake Light orange flavored chocolate mousse cake, accompanied with fresh berries Cheese International cheese selection Hot Beverages Tea Ceylon, China, Earl Grey, Camomile Coffee Freshly brewed, decaffeinated, espresso and cappuccino Chocolates Bangkok to Dubai A la Carte Dining Continental Breakfast Fresh seasonal fruit Yogurt – natural or fruit Assorted Cereals Bread basket A variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves Hot Breakfast Cheese and tomato omelette With a grilled chicken chipolata, sautéed seasonal vegetables and potato risolee Or Plain scrambled eggs Topped with a creamy béchamel sauce, served with a spinach cake, grilled chicken sausages, sautéed mushrooms and roasted tomato Or Stir-fried Green Noodles Wok-fried noodles with thinly sliced beef and vegetables Hot Beverages Tea Ceylon, China, Earl Grey, Camomile Coffee Freshly brewed, decaffeinated, espresso and cappuccino Last hot meal orders shall be taken 1hr and 30mins before landing |
EK 384 DXB-BKK-HKG First Class February 2010
February 2010
Emirates First Class Menu EK 384 Dubai to Bangkok to Hong Kong Dubai to Bangkok A la Carte Dining Continental Breakfast Fresh seasonal fruit Yogurt – natural or fruit Assorted Cereals Bread Basket A variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves Cheese Selection Which includes Camembert, Emmenthal, cheddar and smoked cheese, served with an array of garnishes, crudités and olives Hot Breakfast Scrambled eggs Garnished with fresh chives, served with grilled chicken and pepper cubes, turkey bacon, golden fried roesti potatoes and roasted plum tomato with black pepper seasoning Or Plain omelette Topped with asparagus ragout, accompanied with a cream corn filled tomato cup, steamed new potato wedges with herbs and sautéed mixed peppers Or Stir-fried Noodles Vegetable stir-fried noodles with tender slices of beef, shiitake mushrooms, spring onion and chili garnish Hot Beverages Tea Ceylon, China, Earl Grey, Camomile Coffee Freshly brewed, decaffeinated, espresso and cappuccino Last hot meal orders shall be taken 1hr and 30mins before landing Bangkok to Hong Kong http://share.shutterfly.com/action/w...8QbNHDNy5bqQUg Light Meal Appetizer Smoked Tuna Rolled with fresh crudités, served with grilled scallops and a light horseradish cream Or Honey roast Duck Served with a sweet mango salsa and pickled ginger slices, fresh watercress and radicchio leaves Salad Seasonal Salad served with a choice of dressing Main Course Chasseur Chicken Pan-fried chicken thigh, served with a classic creamy mushroom sauce Or Stir-fried Beef Wok-fried beef slices with a rich oyster sauce Or Shrimp curry cooked in a spicy masala Or Okra masala accompanied with a potato and cauliflower curry Side dishes A selection of fragrant red and white jasmine rice, fondant potatoes, array of steamed assorted vegetables and stir-fried sweet and sour vegetables Dessert Cashew Nut nougatine Served with whipped cream and a candied cherry Bread Bread Basket A variety of freshly baked rolls and garlic bread Cheese International cheese selection Hot Beverages Tea Ceylon, China, Earl Grey, Camomile Coffee Freshly brewed, decaffeinated, espresso and cappuccino Chocolates |
EK 384 DXB-BKK-HKG Business Class February 2010
Emirates Business Class Menu
February 2010 EK 384 Dubai to Bangkok to Hong Kong Dubai to Bangkok Breakfast Juice Fresh fruit juice Fruit Fresh Seasonal Fruit Main Course Scrambled eggs Garnished with fresh chives, served with grilled chicken and pepper cubes, turkey bacon, golden fried roesti potatoes and roasted plum tomato with black pepper seasoning Or Plain omelette Topped with asparagus ragout, accompanied with a cream corn filled tomato cup, steamed new potato wedges with herbs and sautéed mixed peppers Or Stir-fried Noodles Vegetable stir-fried noodles with tender slices of beef, shiitake mushrooms, spring onion and chili garnish Bread Basket A variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves Hot Beverages Tea Ceylon, China, Earl Grey, Camomile Coffee Freshly brewed, decaffeinated, espresso and cappuccino Bangkok to Hong Kong Light Meal Appetizer Smoked Tuna Rolled with fresh crudités, served with grilled scallops and a light horseradish cream Or Honey roast Duck Served with a sweet mango salsa and pickled ginger slices, fresh watercress and radicchio leaves Main Course Chasseur Chicken Pan-fried chicken thigh, served with a classic creamy mushroom sauce, duchess potatoes, grilled zucchini and roast tomato Or Stir-fried Beef Wok-fried beef slices with a rich oyster sauce, served with fragrant red and white rice and steamed baby bak choy Or Shrimp curry Cooked in a spicy masala, served with vegetable rice and a pea and paneer vegetable curry Dessert Cashew Nut nougatine Served with whipped cream and a candied cherry Bread Bread Basket A variety of freshly baked rolls and garlic bread Cheese International cheese selection Hot Beverages Tea Ceylon, China, Earl Grey, Camomile Coffee Freshly brewed, decaffeinated, espresso and cappuccino Chocolates |
AA 169 LAX-NRT First Class March 2010
American Airlines
First Class March 2010 AA 169 Los Angeles to Tokyo Narita 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 Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. We invite you to experience new menu items developed in collaboration with renowned Hawaiian restauranteur, author and TV host Sam Choy and Chef’s Conclave member Nancy Brussat. We are also pleased to offer traditional Japanese cuisine on today’s flight. In order to ensure our Japanese cuisine option is available, we kindly request you pre-order this selection at least 24 hours prior to your flight. There are a limited number of Japanese cuisine meals on board. We apologize if your first selection is not available. To Start Warm mixed nuts Or Roasted garlic edamame hummus with pita chips Appetizer Smoked salmon and citrus marinated shrimp accompanied by capers, red onion and sour cream The Salad Cart Fresh seasonal greens with julienned zucchini, yellow bell peppers, butter mushrooms and cherry tomatoes offered with pickled ginger vinaigrette or Sapori d’Arte olive oil and balsamic vinegar Peppered roasted chicken breast Bread Basket Assorted gourmet breads Main Course Pineapple Teriyaki Beef Grilled fillet of beef enhanced by braised pineapple teriyaki sauce, offered with grilled asparagus, carrots and steamed rice A signature Sam Choy item Or Char Siu Pork Bowl Marinated char siu pork served over egg fried rice with bacon, accompanied by seared broccolini, shiitake mushrooms and bell peppers Or Orange Chipotle Shrimp Orange barbecue chipotle shrimp served with sautéed haricots verts, roasted peppers and basmati rice with corn Or Cheese Tortellini with Romano Sauce Homemade tortellini stuffed with three cheeses, topped with tomato, mushroom and mozzarella sauce, Parmesan cheese and parsley 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 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 Edo-style Mini Bento Box Vinegared rice wrapped in bean curd skin, rolled sushi and seasonal Japanese pickles Fresh Cut Fruit Light Meal Offered Prior to Arrival Salad Fresh Seasonal Greens with red peppers and radish, offered with Asian sesame vinaigrette Main Course Sesame Chicken Sesame Chicken with an Asian salad and a plum vinaigrette dressing Or Tahitian Crabmeat Soup Crabmeat and steamed taro potatoes simmered in a creamy chicken broth with spinach and onions A signature Sam Choy item Dessert Freshly baked on board chocolate chip cookies Pre-Arrival Beverage For your enjoyment Chilled sparkling water with a fresh citrus garnish 3/10 3Cls, First, LAX-NRT, Lunch-Dinner 73PM160 160F061-3A |
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