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Air New Zealand
Economy Class menu New Zealand to Australia July 2010 Lunch Water Choice of filo wrap with spinach, ham and cheese or chicken caesar salad Potato salad Kapiti ice cream Cold drinks Hot drinks |
DL 27 DTW-HKG July 2010 BusinessElite
Menus for July 2010
Delta Air Lines DL 27 DTW-HKG July 2010 Business Elite Picture link – http://share.shutterfly.com/action/w...8QbNHDNy5bqRtY Main Meal First Course A Tasting of Two Appetizers Gravlax with seaweed salad And Grilled Artichoke with roasted tomato Thai Chicken and Coconut Soup Mixed Green Salad topped with yellow peppers, pecans and blue cheese (Choice of Ranch dressing or Olive Oil and Balsamic Vinaigrette) Main Course Please choose one of the below options: Delta Chef, Michelle Bernstein’s Selection Roasted Chicken Breast with creamy mushroom and mustard sauce, served with spaetzle, green beans and carrots Grilled Beef Tenderloin and Shrimp Scampi served with lemon risotto and sugar snap peas Pork with Chinese Vegetables including water chestnuts, shiitake mushrooms and red peppers, served with stir-fried noodles Crab Cakes and lemon aioli, accompanied by baked spaghetti squash and leeks with red peppers Three Cheese vegetarian Spaghetti Carbonara tossed with English peas and roasted cherry tomatoes Dessert Fine Cheeses offered with fresh fruit All Natural Vanilla Ice Cream Sundae New York Style Cheesecake SkySnack Basket A variety of sweet and savory snacks will be available for your enjoyment. Mid-Flight Snack Daikon Slaw Chilled Deli Platter featuring five spiced duck, smoked salmon and Monterey Jack cheese Pre-Arrival Meal Seasonal Fresh Fruit Please choose one of the following options. Shell Pasta in Red Pepper Pesto Sauce with shrimp, leeks and red peppers Glazed Beef Tenderloin with sesame sauce, vegetable medley and basmati rice Chocolate Truffle Cake Wine List Whites Chartron et Trebuchet Rully Cuvee “La Chaume,” Burgundy, France 2007 Grove Street Chardonnay, Sonoma, California, 2007 Reds Heritage Road Grenache, Australia, 2006 Louis Martini Cabernet Reserve, Sonoma, California, 2005 Dessert Wines Deen de Bortoli Vat 5 Botrytis Semillon, Riverina, Australia, 2007 Penfolds Club Port, Australia, NV Champagne Champagne Piper-Heidsieck Brut, France, NV 07/10 BE DTW-HKG-C14A (DTW-HKG) |
DL 26 HKG-DTW July 2010 Business Elite
July 2010
DL 26 HKG-DTW Business Elite http://share.shutterfly.com/action/w...8QbNHDNy5bqR04 First Course A Tasting of Two Appetizers Smoked salmon with caramelized leeks and grilled vegetables with fresh mozzarella Carrot and Ginger Soup Mixed Green Salad topped with cucumbers, olives, tomatoes and feta cheese Main Course Delta Chef, Michelle Bernstein’s Selection Roasted Chicken Breast with balsamic cipollini onions and blue cheese sauce, served with mashed potatoes and sautéed spinach Fillet of Beef with port wine sauce, accompanied by potato wedges and asparagus Wuxi Pork Ribs served with deep-fried eggplant and jade rice Seared Cod Fillet with tomato and olive ragout, accompanied by a potato galette and sautéed leeks Rigatoni Pasta tossed with stewed tomato sauce, olives and capers Dessert Fine Cheeses offered with fresh fruit All Natural Vanilla Ice Cream Sundae Apple Tart SkySnack Basket A variety of sweet and savory snacks will be available for your enjoyment. Mid-Flight Snack Seasonal Fresh Fruit Selection of Finger Sandwiches Lemon Cake Pre-Arrival Meal Please choose one of the following options: Smoked Gouda Cheese Omelette accompanied by a potato cake and chicken sausage Cereal with milk, yogurt, and seasonal fresh fruit Linguine with gorgonzola cheese sauce, topped with roasted chicken breast Wine List Whites Chartron et Trebuchet Rully Cuvee “La Chaume,” Burgundy, France 2007 Grove Street Chardonnay, Sonoma, California, 2007 Reds Heritage Road Grenache, Australia, 2006 Louis Martini Cabernet Reserve, Sonoma, California, 2005 Dessert Wines Deen de Bortoli Vat 5 Botrytis Semillon, Riverina, Australia, 2007 Penfolds Club Port, Australia, NV Champagne Champagne Piper-Heidsieck Brut, France, NV 07/10 BE-HKG-DTW-C14A (HKG-DTW) |
Thai Airways
Business Class Frankfurt - Bangkok June 2010 First serving Thai Hot Savoury Chicken satay served with peanut sauce/ vinegar relish sauce First Course Veal filet with herb crust, golden salmon medallion, creme fraiche, fennel mango salad (again Thai shows that they dont know how to compose a nice starter!!) Salad Mixed green salad with Italian dressing Main Course Grilled beef tenderloin with port wine sauce, mashed potato with horseradish or Grilled fillet of salmon, hollandaise sauce, sauteed yellow succini, fettuccine with green pesto or Pork curry mussaman, steamed Thai hom mali rice, mixed vegetables or Chicken medallion, pizzaiola sauce, buttered noodles, broccoli Bread selection, butter Cheese/fruit Assorted cheese, fresh fruit Dessert Apricot crumble cake Tea, coffee, espresso, cappuchino Second serving Fresh fruit, yoghurt Frittata with spinach and egg, fennel sausage, fried potato or Crepe with chicken and mushroom, fried potatoes, poultry sausage or Instant noodle soup with chinese roast pork Assorted breads, butter, marmelade, jam Tea, coffee, hot chocolate Wine list Champagne: Piper Heisieck brut White: Chablis Chateau de Maligny 2008 Krug'sher Hof Keltic Terre Piont Blanc Spätlese trocken 2007 Villa im Paradies 2007 Red: Mercurey Rouge 2007 (Burgundy) Chateau Robin 2006 (Bordeaux) Port: Warre's Warrior Port Cognac/ Liqueurs Remy Martin XO Kahlua Drambuie Grand Marnier Cordon Rouge |
Thai Airways
Business Class Bangkok - Manila June 2010 First Course Smoked duck, boiled shrimps, marinated grilled vegetables Italian style, mesclun Main course Deep fried Spanish mackerel with grinded turnip sauce, steamed Japanese rice, Japanese butterbur fuki, simmered kouya tofu and hijiki seaweed or Braised beef sliced with red wine sauce, tossed angle hair and roasted vegetables or Braised pork with fried bean curd, boiled half egg "Palo", steamed Thai hom mali rice, kailan with oyster sauce. or Sauteed chicken with bamboo shot and black mushroom and yellow noodles. Assorted rolls, butter Cheese/fruit Assorted cheese and fresh fruit from the trolley Dessert Walnut and date cake Tea, coffee, espresso, cappuchino Winelist Champagne: Piper Heisieck brut White: Chablis Chateau de Maligny 2008 Krug'sher Hof Keltic Terre Piont Blanc Spätlese trocken 2007 Villa im Paradies 2007 Red: Mercurey Rouge 2007 (Burgundy) Chateau Robin 2006 (Bordeaux) Port: Warre's Warrior Port Cognac/ Liqueurs Remy Martin XO Kahlua Drambuie Grand Marnier Cordon Rouge |
Thai Airways
Business Class Bangkok - Manila July 2010 First Course Marinated shrimp salad with black olive, mixed green salad with vinaigrette dressing Main course Shrimp tropical, steamed ginger coriander rice, string bean with fried onion or Cream dory fish with ratatouille, efu noodles with coriander or Pork adobo, yello rice, chinese cabbage or Beef strip in red wine sauce, steamed rice and vegetables (Inedible - worst course I have ever been served on a plane!! Dessert/fruit Assorted cheese and fresh fruit from the trolley Dessert Raspberry cream cake Coffee, tea, espresso, cappuchino Wine list Champagne: Piper Heisieck brut White: Chablis Chateau de Maligny 2008 Krug'sher Hof Keltic Terre Piont Blanc Spätlese trocken 2007 Villa im Paradies 2007 Red: Mercurey Rouge 2007 (Burgundy) Chateau Robin 2006 (Bordeaux) Port: Warre's Warrior Port Cognac/ Liqueurs Remy Martin XO Kahlua Drambuie Grand Marnier Cordon Rouge |
DL BizElite JFK-Malaga/Madrid/Valencia July 2010
Delta Air Lines Business Elite
New York JFK to Madrid, Malaga, and Valencia July 2010 http://share.shutterfly.com/action/w...8QbNHDNy5bqR6A Main Meal First Course A Tasting of Two Appetizers Gravlax with seaweed salad And Grilled Artichoke with roasted tomato Thai Chicken and Coconut Soup Mixed Green Salad topped with yellow peppers, pecans and blue cheese (Choice of Creamy Dill dressing or Olive Oil and Balsamic Vinaigrette) Main Course Please choose one of the below options: Delta Chef, Michelle Bernstein’s Selection Three Cheese Vegetarian Spaghetti Carbonara tossed with English peas and roasted cherry tomatoes “This classic dish is revisited with the twist of vegan bacon, melting cheeses and lots of delicious richness” – Michelle Bernstein Grilled Beef Tenderloin and Shrimp Scampi served with lemon risotto and sugar snap peas Crab Cakes and lemon aioli, accompanied by baked spaghetti squash and leeks with red peppers Roast Beef and Herbed Chicken Breast with a deviled egg, grilled peppers and asparagus served chilled Light and Quick If you would like more time to work or relax, we suggest this chilled entrée as a replacement to the traditional entrée. Dessert 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, garnished with a Pirouline cookie New York Style Cheesecake Pre-Arrival Meal Served with assorted breakfast breads and condiments Seasonal Fresh Fruit Oats and Honey Granola served with milk and yogurt Wine List Whites Chartron et Trebuchet Rully Cuvee “La Chaume,” Burgundy, France 2007 Grove Street Chardonnay, Sonoma, California, 2007 Reds Heritage Road Grenache, Australia, 2006 Louis Martini Cabernet Reserve, Sonoma, California, 2005 Dessert Wines Deen de Bortoli Vat 5 Botrytis Semillon, Riverina, Australia, 2007 Penfolds Club Port, Australia, NV Champagne Champagne Piper-Heidsieck Brut, France, NV 07/10 BE-US-SPA-SH-C14A (JFK-AGP/MAD/VLC) |
Air New Zealand
Business Class menu New Zealand to Australia July 2010 Breakfast Wake-up Drinks Start your day with a fruit smoothie or your choice of juice Fruit and Cereal Continental selection with fruit, assorted cereals, bircher muesli and yoghurt Bakery Croissants, muffins, Vogel's, brioche or fruit toast served with fruit conserve Hot Breakfast Creamy chive scrambled eggs with pork sausages, breakfast potatoes and slow roasted tomato Cinnamon spiced brioche toast with wild berry compote and pohutukawa honey cream Hot Drinks Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate Drinks Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines. The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radbund of CJ Pask Winery and Jim Harre, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal. Spirits Glenfiddich Malt Whisky Chivas Regal Blended Whisky Jack Daniel’s Black Label Gordons Gin 42 Below Vodka Courvoisier VSOP Coruba Rum Ron Bacardi Superior Port and Liqueurs Portuguese Port Grand Marnier Baileys Irish Cream Beer A selection of beer featuring Steinlager Pure, Speights 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. C5B_JUL10 |
Air New Zealand
Business Class menu Australia to New Zealand July 2010 Lunch Starter Trio of poached prawn with pepper salsa, smoked snapper, palm sugar cured tuna and red onion compote Main Course Pan seared beef fillet with warm kawakawa potato salad, roasted root vegetables and cafe de Paris butter Macadamia nut crusted New Zealand salmon with Chardonnay and light tuatua cream sauce, caramelised fennel, leeks and baby potatoes Cajun roasted chicken breast with Mediterranean pasta salad with corn and capsicum Dessert Gourmet ice cream dessert of pohutukawa ice cream and apple crumble ice cream with chocolate almond wafer Cheese Plate Fine New Zealand cheese and preserved fruit Hot Drinks Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate Drinks Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines. The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radbund of CJ Pask Winery and Jim Harre, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal. Spirits Glenfiddich Malt Whisky Chivas Regal Blended Whisky Jack Daniel’s Black Label Gordons Gin 42 Below Vodka Courvoisier VSOP Coruba Rum Ron Bacardi Superior Port and Liqueurs Portuguese Port Grand Marnier Baileys Irish Cream Beer A selection of beer featuring Steinlager Pure, Speights 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. C5LE_FROZ_JUL10 |
Qf j syd-nrt
Originally Posted by og
(Post 14400815)
qf21 menu in j in early june 10 was:
Supper: Suzuki muloway japanese style chicken lamb shank green leaf salad cheese nice cream fresh fruit chocolates breakfast: Juices passionfruit refresher fruit salad & yoghurt toast croissant chocolate organge babka toasted muesli scrambled eggs on toast with trout and spinach or japanese breakfast: Juices miso soup salad - carrot celery parsnip with black sesame dressing chicken roll with japanese vegies, tofu with seaweed and cod roe and furikake yaki onagri assorted kounomono charles heidsieck brut reserve dinner is rushed to let people get to sleep. Breakfast about 90 min prior to landing. |
HX 717 HKG-BKK August 2010 J Class
Hong Kong Airlines
Business Class HX 717 HKG-BKK August 2010 Refreshment Seasonal Fresh Fruit Fried Chicken in Lei Shan Sauce Fried rice and Chinese vegetables Dish specially promoted by Dragon King Restaurant Group Or Stir-fried Seafood Udon with Hoisin Sauce and Chinese Vegetables Seasonal Dessert Tea and Coffee HKGBC_RFC3_0610 Drink List Juices Orange, Apple, Tomato Soft Drinks Cole, Diet Coke, Sprite, Tonic Water, Soda Water, Ginger Ale Coffee Selected Premium Blend Coffee Special Hong Kong Drinks Hong Kong-style Milk tea and Yuan Yang (by Dai Pai Tung) Tea Jasmine, Green, Black and Oolong by Tin Rien’s Tea Beer International Selection Wine Selected Red & White Wines |
Delta BizElite Spain to USA July 2010
Delta Air Lines
Business Elite July 2010 Spain to US Barcelona/Malaga/Madrid/Valencia to JFK and Barcelona/Madrid to Atlanta http://share.shutterfly.com/action/w...8QbNHDNy5bqSHI First Course A Tasting of Two Appetizers Seared Scallops with caramelized leeks and grilled vegetables with fresh mozzarella Carrot and Ginger Soup Mixed Green Salad topped with cucumber, olives, tomatoes and feta cheese (Ranch or Olive Oil and Balsamic Vinaigrette Dressing) Main Course Please choose of the following options: Delta Chef, Michelle Bernstein’s Selection Roasted Chicken Breast with balsamic cipollini onions and blue cheese sauce, served with mashed potatoes and sautéed spinach Grilled Prime Steak with port wine sauce, accompanied by potato wedges and asparagus Rigatoni Pasta tossed with stewed tomato sauce, olives and capers Roast Beef and Smoked Salmon with a deviled egg, grilled zucchini, yellow squash and capers served chilled Dessert Fine Cheeses offered with fresh fruit All Natural Vanilla Ice Cream Sundae Apple Tart Pre-Arrival meal Hot Ham and Swiss Cheese Sandwich Served with marinated vegetable salad Or Grilled Chicken and Goat Cheese on a bed of mixed greens, topped with dried fruit and walnuts accompanied by breadsticks and fresh fruit Chocolate Wine List Whites Chartron et Trebuchet Rully Cuvee “La Chaume,” Burgundy, France 2007 Grove Street Chardonnay, Sonoma, California, 2007 Reds Heritage Road Grenache, Australia, 2006 Louis Martini Cabernet Reserve, Sonoma, California, 2005 Dessert Wines Deen de Bortoli Vat 5 Botrytis Semillon, Riverina, Australia, 2007 Penfolds Club Port, Australia, NV Champagne Champagne Piper-Heidsieck Brut, France, NV 07/10 BE-SPA-US-C14A (AGP/BCN/MAD/VLC-JFK, BCN/MAD-ATL) |
Delta BizElite Bangkok to Tokyo NRT August 2010
Delta Air Lines
Business Elite Bangkok to Tokyo August 2010 http://share.shutterfly.com/action/w...8QbNHDNy5bqSL4 Menu First Course Assorted Fruit Juices Seasonal Fresh Fruit Yogurt Breakfast Breads Main Course Asparagus Omelet served with an assortment of vegetables, hash brown potatoes and crisp bacon Steamed Chicken Breast with chili sauce, Chinese black mushrooms and rice Cereals with milk and banana Pre-Arrival Meal Ciabatta with Roasted Chicken and Cheddar Cheese Followed by sweet and savory snacks 08/10 BE-INT-BKK-NRT-C148 (BKK-NRT) No Wine list is provided in the menu! |
Delta BizElite Tokyo NRT to West Coast August 2010
Delta Air Lines
Business Elite Tokyo to West Coast August 2010 http://share.shutterfly.com/action/w...8QbNHDNy5bqSNg Western Choice First Course A Tasting of Two Appetizers Grilled rosemary shrimp with daikon and pepper slaw and goat cheese mousse with tomato and olives Cream of Cauliflower Soup Fresh Mixed Green Salad topped with cucumbers, tomatoes and almonds Main Course Please choose one of the following options: Delta Chef, Michelle Bernstein’s Selection Roasted Chicken Breast garnished with olives and tomatoes, accompanied by sweet couscous and sugar snap peas Tender fillet of Beef with horseradish sauce, lyonnaise potatoes and sautéed haricots verts Grilled Salmon Fillet with creamy saffron and tomato sauce, snow peas and basmati rice Pork and Shrimp Stir-fry with Chinese soy sauce and egg noodles Japanese Choice Appetizer Marinated Tuna and Sea Bream with wasabi tofu and roast beef with eggplant Main Course Black Cod Saikyo-Miso Yaki Served with steamed rice, pickles and miso soup Dessert Fine Cheeses offered with fresh fruit All Natural Vanilla Ice Cream Sundae Chocolate Cake SkyBreak Basket A variety of sweet and savory snacks will be available for your enjoyment. Pre-Arrival Meal Served with assorted Breakfast breads and preserves. Seasonal Fresh Fruit Yogurt Wine List Whites Michel Leon Vin D’Alasce Riesling, Alsace, France, 2008 Patz & Hall Dutton Ranch Chardonnay, Russian River Valley, California, 2006 Reds Burgess Merlot, Napa Valley, California 2005 Renwood Winery Sierra Foothills Zinfandel, California 2007 Dessert Wines Chambers Rosewood Muscat, Rutherglen, Australia, NV Ferreira Dona Antonia Reserve Port, Tras-os-Montes Portugal, NV Champagne Champagne Piper-Heidsieck Brut, France, NV 08/10 BE-JAPAN-US WEST-C148 (NRT-SEA/SFO/SLC/PDX/LAX, KIX-SEA) |
HK 718 BKK-HKG August 2010
August 2010
HX 718 Bangkok to Hong Kong http://share.shutterfly.com/action/w...8QbNHDNy5bqSSY Lunch/Dinner Appetizer Abalone & Kong Choi Salad Main Courses Braised Pork Pekin Style, Steamed Rice and Mixed Vegetables Dish specially promoted by Dragon King Restaurant Group Or Beef Fillet with Pepper Sauce, Roasted Potato and Mixed Vegetables Or Grilled Chicken Breast in Tomato Basil Coulis, Fettuccine, Snow Peas and Carrot Stick Selection of Assorted Bread Seasonal Fresh Fruit Seasonal Dessert Tea and Coffee HKGBC_HMC1_0610 |
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