FlyerTalk Forums - The All-Airline FT Menu Collection

FlyerTalk Forums (https://www.flyertalk.com/forum/index.php)

- Trip Reports (https://www.flyertalk.com/forum/trip-reports-177/)

- - The All-Airline FT Menu Collection (https://www.flyertalk.com/forum/trip-reports/833998-all-airline-ft-menu-collection.html)

OZ 723 ICN-HKG April to June 2011 Business Class

Asiana Business Class
April to June 2011

Wine List for OZ 723/724
Champagne & White Wines
Champagne Cattier Brut
Rully 2008, Madison Champy, Bourgogne
Bernkasteler Badstube Riesling Kabinett 2008

Red Wines
Chateau Puygueraud 2006
Emiliana Coyam 2008
Artesa Pinot Noir 2007

Dessert Wines
Blandy’s 10 Years Old Malmsey Madeira
Port Sandeman 20 Years Old Tawny Porto

Cognac & Liqueurs
Camus X.O.
Bailey’s Irish Cream

OZ 723
Seoul Incheon to Hong Kong

Dinner
Western
Appetizer
Prosciutto Ham and Melon

Mixed Greens
French dressing

Main Courses
Beef Tenderloin Brochette (525kcal)
Served with Mushroom Sauce
Roasted Potato and Sun-dried tomato, Green beans
Or
Deep Fried Prawns (550kcal)
Served with Doobanjang Sauce
Steamed Rice and Vegetables

Cheese and Fruit
Bel Paese, Camembert

Dessert
Ice Cream

Coffee & tea
Petit Fours

Korean
Starter
Beef Ball in Egg
http://i1213.photobucket.com/albums/...FJ/file-72.jpg
Main Course
Nutritious Korean Cuisine, “Ssambab”/ 597kcal
Steamed Rice wrapped with Various kinds of Vegetables, Topped with Grilled Beef ‘Bulgogi’ and ‘Bean paste’
http://i1213.photobucket.com/albums/...FJ/file-78.jpg
http://i1213.photobucket.com/albums/...FJ/file-80.jpg
http://i1213.photobucket.com/albums/...FJ/file-87.jpg
http://i1213.photobucket.com/albums/...FJ/file-85.jpg
http://i1213.photobucket.com/albums/...FJ/file-83.jpg
http://i1213.photobucket.com/albums/...FJ/file-84.jpg

Dessert
Fresh Fruit
http://i1213.photobucket.com/albums/...FJ/file-90.jpg

Coffee and Tea
Three-Color Sweet Rice Balls
http://i1213.photobucket.com/albums/...FJ/file-95.jpg

How to enjoy Ssambab
1. Place a leaf of lettuce or other leafy vegetables in the palm of your hand
2. Added Steamed rice, beef bulgogi and bean-paste
3. Roll up and eat
4. Enjoy the Ssambab with the bean paste soup and various side dishes

OZ 724 HKG-ICN April to June 2011 Business Class

CI 7 LAX-TPE April to June 2011

China Airlines Business Class
CI 007
Los Angeles to Taipei
April to June 2011

Meals advised by Executive Chef, Miss Sara Lin

Late Night Supper
In order to allow you as much time as possible to rest, we shall be serving you supper very shortly after takeoff. We wish you a pleasant flight!

Starter
Seared Yellow Fin Tuna with Crushed Black Pepper and red bean salsa
Seared Prawn, wasabi mayonnaise, micro salad

Main Course
Braised Pork Ribs with Chestnuts
Broccoli, Straw Mushroom, carrot, jade rice
Or
Pan Fried Parmesan Breaded Chicken Breast
French bean, purple cauliflower, broccoli rabe, bell pepper, saffron rice, tomato ginger sauce
Or
Seared Tilapia and Prawn
Vine tomato, baby zucchini, baby carrot, linguine with cream sauce, mustard seed cream sauce

Assorted bread served with butter
Rye roll, multi-grain roll, garlic bread
Fresh Fruits of the Season

Gourmet savory is available at any time between services

Western Breakfast
Fresh Fruits of the Season
Yogurt
Cereals are also available upon your request
Vegetable Frittata
Cilantro flavored chicken sausage, grilled tomato, spinach, mushroom
Assorted bread served with butter and jam
Croissant
Carrot Muffin
Or
Chinese Breakfast
Sautéed dried turnips with egg omelet
Wok fried preserved mustard head vegetables with minced pork

Assorted delicatessen
Wok fried bamboo pith with loofa
Dried minced pork

Plain Congee

The Bakery
Multi grain bun
Mini plain bun
100A-CI007/DL 7730/VN2033C

Lufthansa
Business Class menu
Frankfurt to Tallinn
April 2011

Menu

These are the creations awaiting you on board today.

Cajun Breast of Guinea Fowl, Sweet Potato Salad with Macadamia Oil and Mango/Ginger Chutney, Tilapia with Shell Fish Tarragon Sauce, as well as Mascarpone Creme with two Fruit Sauces and Macadamia Cookie.

CCD-D

Cathay Pacific
First Class Menu
CX 826 Hong Kong to Toronto
May 2011

Menu

We are pleased to offer you a selection of dishes specially created by the accomplished chefs from the restaurants of Miramar Group on your flight today.

Among the many honours awarded was two Michelin stars recently bestowed on Cuisine Cuisine at the Mira.

The restaurants are renowned for offering only the finest in traditional and contemporary Chinese and Western cuisines. The chefs who created the dishes are:

- Chef Keeny Chan Kai Tak
- Chef Ken Yu
- Chef Kwan Chun Ping
- Chef Mok Ming
- Chef William Girard

Dinner

Caviar and Balik

Caviar and Balik salmon "Tsar Nicolaj"

International Favourites

Artichoke soup, boiled quail egg and bacon (by Whisk)

Mesclun salad with roasted lamb, olives, radish and garlic mayonnaise dressing

Sea bass with grenobloise sauce, crushed potato, cepes mushroom and French beans (by Whisk)

Spinach and ricotta cannelloni with spinach cream sauce and sun-dried tomato (vegetarian choice)

Chinese Favourites

Double boiled conch soup with red date (by Cuisine Cuisine at the Mira)

Cold plate - fresh lobster and pomelo salad (by Cuisine Cuisine at the Mira)

Sauteed sea cucumber stuffed with minced pork, taro and pumpkin (by Cuisine Cuisine at the Mira)

Stir-fried beef with enoki mushrooms

served with steamed jasmine rice and stir-fried choy sum

Cheese and Dessert

Stilton, Pecorino, St. Paulin, Camembert

Fresh berries with cream

Warm hazelnut cake with chocolate ice cream and vanilla sauce

Double boiled papaya with snow fungus sweet soup (Cathay Pacific Classic Signature Dishes series)

Tea and Coffee

Pralines

Snacks

Beef and mushroom pie with tomato concasse

Assorted sandwiches
Shrimp with lemon cream cheese, mango cheddar cheese chutney,
Parma ham with sun-dried tomato and cornichon

Hot pot rice with steamed sliced pork and Yunnan ham, dried shrimps and pak choy, served with double boiled conpoy with marrow rings, jade sprouts and red medlar seeds

Ice cream

Barbecued roasted duck in rice vermicelli soup

Fish ball and cuttle fish ball in noodle soup

Brunch

Starters

Orange, apple or grapefruit juice

Mango & passion fruit smoothie

Fresh seasonable fruit

Natural or fruit yoghurt

Assorted cereals

Main Courses

Free range organic eggs - freshly scrambled, friend or boiled sered with your choice of broiled back bacon, pork sausage, potato cake, button mushrooms and roasted vine ripened tomato

Dim sum served with chilli sauce
Pork siu mai with scallop, seafood dumpling, chicken and ham in bean curd skin, conpoy vegetable dumpling, beef meatball

Chicken and mushroom congee with stir-fried rice roll with dried shrimp and spring onion in X.O. sauce

Bread Basket

Assorted breakfast bread and fresh toast served with preserves honey and butter

Tea and Coffee

Pralines

Lufthansa
First Class menu
Munich to Los Angeles
April 2011

Cuisine

Choice of Hors d’oeuvres

Caviar with the traditional Garnishes

Smoked Tuna with Citrus Salad and Watercress

Pastrami and Sauerkraut presented with Russian Mustard Sauce

Rice Paper Wrap with Asian Vegetables, Angel Hair Noodles, Mango and Soy Sauce with toasted Sesame

Salad or Soup

Caesar Salad Classic
with your Choice of Macadamia Nut Oil or Caesar Dressing

or

Boston Clam Chowder

Choice of Main Courses

Pepper crusted Swordfish and light Bell Pepper Sauce
presented with POtato and Mushroom Stew

Ravioli filled with Mozzarella Cheese and Basil, stewed Rucola and Tomatoes, Butter and Lemon Sauce

Duck, Duck, Duck
Trilogy of Duck, Breast, Meat Loaf and Ravioli
served with Cranberry Relish, Leaf Spinach, Sweet Potato and Vanilla Mash

Lufthansa Classics
In March : Wiener Schnitzel, Escalope of Veal with Cranberries and Potato Salad

In April : Marinated Spare Ribs with Corn-on-the-Cob and Oven-baked Potatoes with Creme Fraiche

Selection of Cheese and Dessert

Pont-l'Eveque, Bleu de Gex, Sainte Maure Goat Cheese, Appenzell Cheese and Brie
presented with Rhubarb and Curry Chutney, Grapes and Pecan Nuts

Cheesecake Lollipop Tree
Cheesecake with white Chocolate, Coconut and Chocolate Chips, Lemon Thyme with Raspberries and Bubblegum whipped Cream

Apple and Blueberry Crumble with Whiskey Ice Cream

We are pleased to serve you a selection of canapes, biscuits and fresh fruits during the flight.

Lufthansa Classics
Rediscover the charm of traditional recipes. We are happy to offer you the choice of a favourite dish from the international cuisine in addition to the suggested menu of our star chef.

LH 452,458 03/11-04/11

Vinothek

Champagne

“Allegra”, Champagne Jacquart, Frankreich
600 growers owning 800 hectares of their own vineyards in the Montagne de Reims, Cote de Blancs and Vallee de la Marne have joined together under the name Jacquart. This guarantees a broad selection of 130 Crus, of which 10 are classified as Grand Cru and 22 as Premier Cru, allowing the winemaker to compose authentic cuvees. It is no wonder that Jacquart Champagne was served at the award ceremony for the Noble Prize in Stockholm. The Jacquart success story is continued with Cuvee Allegra, which is made up of more than half pinot noir and white chardonnay grapes. This is Champagne which dazzles with its elegant fruit and fine mineral notes. It promises a pleasurable experience, not just as an aperitif but also when served with elegant shellfish, light fish dishes and caviar.

Monthly Proposal

2005 "Astrales" Ribera del Duero, Bodegas Los Astrales, Spanien
The Duero, which traverses the Iberian Peninsula, is the wine river par excellence. In Portugal, it is known as the Duoro and is famous for great port wines, while in Spain numerous top wines are produced on its banks. The best come from the region Ribera del Duero, which is named after the river. The Romans were the first to recognise the potential of this wine region and later the church and nobility continued the wine-growing tradition. The conditions are ideal : the climate is dry with only about 450mm of rain in the course of a year. In return, there are 2350 hours of sunshine. The marked difference between day and night-time temperatures is most advantageous for the grapes as these fluctuations allow them to become more aromatic. Although the wine-producing region Ribera del Duero is one of the most famous in Spain, true discoveries are still possible here. One of these is the Romera de la Cruz family, in the third generation, who produce wines from well-known vineyard sites, one of which is Los Astrales. Along with Eduardo and Alberto Garica, the Romera de la Cruz family has set real standards. Astrales, made from tinto fino, is an intense purple red colour with violet reflexes and a black core. The bouquet is characterised by rich aromas of dark berry fruit, preserved figs and fine oak spiciness as well as touches of vanilla, chocolate and toasty notes. On the palate the wine is most pleasing with its superb fruit, subtle touch of oak and persistent finish.

Aperitif

Campari
A red mild bitters-type cordial.

Sherry Amontillado Hidalgo
Amber-coloured, off-dry sherry, elegant and mile, with an added, subtle residual sweetness that gently flatters the palate.

White Wine

2009 Jesuitengarten Riesling Grosses Gewachs, Weingut Bassermann-Jordan, Deutschland
The Basserman-Jordan family has always invested in the best vineyards, like the Jesuitengarten in Forst. Quality and sustainable viticulture are also important to the present-day owner, Achim Niederberger. This includes, for example, turning to organic methods of production : preventative pest management using natural preparations as well as more and more work by hand. This allows a rich biodiversity of flora and fauna to establish, which helps our efforts to produce natural, sustainable wines. This effort and care can be tasted in the glass, expressed as fine, mineral notes, juicy peach and apricot fruit aromas veering almost to the exotic, as well as a pleasing, fresh and yet full taste.

2007 Chateau de Rully, Rully Premier Cru, Antonin Rodet, Frankreich
The Cote Chalonnaise adjoins the Cote de Beaune to the south and the style of the wines produced here is very similar to that of its more famous neighbour in the north. The chalky soil mixed with clay provides ideal growing conditions and the more continental-influenced climate allows for a slow ripening period. Later, the classic maturation in pieces, the small Burgundian oak barrels, also contributes to the success of these complex wines. This gives a wine like the 2007 vintage which is showing an elegant maturity. It has aromas of ripe citrus fruit, juicy pears and a touch of toastiness as well as a juicy, creamy palate. This is a wine of intensity and great length.

2010 "Pierneef Collection" organically grown Sauvignon Blanc, La Motte, Sudafrika
Hanneli and Hein Koegelenberg have taken the former traditional wine estate La Motte in Franschhoek to new heights. With their wines they are deliberately going the way of individuality and quality. They have dedicated their best sauvignon blanc, produced according to the principles of organic wine production, to the famous South African artist, Pierneef. This is a aromatic wine with hints of grapefruit, citrus fruit and elegant, mineral notes. The tremendous freshness and minerality as well as the lively acidity on the palate point stylistically to a classic Sancerre, which makes this sauvignon blanc a real moreish pleasure.

Red Wine

2004 Chateau Dassault, Saint-Emilion Grand Cru Classe, Frankreich
The name Dassault stands for perfection, not only of aircraft, but also wine-making. Laurence Brun makes no compromises when running the wine estate she purchased in 1955 from the legendary aircraft producer Marcel Dassault. Thanks to labourious hand harvesting and strict selection of the merlot, cabernet franc and cabernet sauvignon grapes, she ensures that the quality of the terrior comes to the fore. Finally maturation in barrique rounds off the character of the wine, which shows intense berry fruit with hints of vanilla and toastiness, as well as elegant weight and a mineral character on the palate.

2006 Zweigelt Reserve, Thermenregion, Weingut Aumann, Osterreich
The Thermenregion, south of Vienna, is worth discovering as a true wine revolution is happening here. The days of simple wines suitable just for serving in the typical Austrian wine taverns are gone. Today wine producers are increasingly going for quality, and this includes the Aumann wine estate. This Zweigelt Reserve is the product of an outstanding vintage and was matured in new French oak barriques. It shows an intense spiciness, fine balsamic notes, aromas of vanilla and toast as well as rich, dark berry fruit. On the palate the silky tannins as well as excellent, aromatic length shows Austria's potential for quality.

Dessert Wine

2009 Oberrotweiler Kasleberg Kerner Auslese, WG Oberrotweil, Deutschland
The grape variety Kerner was created as a crossing between the red variety trollinger and the white variety riesling in 1929 in Wurttemberg and was named after the Swabian poet Justinus Kerner. Although often found in its homeland of Wurttemberg, it is an unusual variety to find in the Kaiserstuhl in Baden. This is rather astonishing when you taste the quality of this Auslese dessert wine which is most flattering with its elegant aromas of orange, candied fruit and orange blossom.

Monthly Proposal

Schwabischer Whisky aus Bio-Alb-Dinkel, Bosch Edelbrand, Deutschland
Whether in Bavaria, Franconia or Wurttemberg, whisky is one of German distillers' new discoveries. Often produced from regional types of grain, the whiskies have their own unique character. The panoply of aromas stretches from mild to malty and there is also a huge array of appealing flavours. The Bosch distillery in the Lenning valley produces its whisky from organic spelt, which is grown on the Swabian Alps. For the Boschs it is taken for granted that they use only the best raw materials. The character of the landscape reveals itself in the finished product which shimmers amber in the glass and which shows an elegant, subtle malty bouquet, as well as delicate sweetness and restrained smoky notes on the palate.

Spirits

Jack Daniel’s Tennessee Whiskey Old No 7
Jack Daniel's gives a smooth taste with hints of caramel, vanilla and almond notes and a touch of fruitiness.

Johnnie Walker Blue Label
Blue Label is a blend of 16 years old whiskies with an opulent bouquet and the typical peaty character.

Bushmills Malt 10 Years old
This classic is triple distilled and has typical aromas of vanilla, malt and a touch of honeyed sweetness.

Smirnoff Red Vodka
In order to achieve its extraordinary purity, this vodka is triple distilled and filtered ten times.

Bombay Sapphire Distilled London Dry Gin
The secret ten ingredients of this gin are giving him an aromatic character.

Cognac Lhéraud Cuvée 30
The cognacs to be found in the distillery's "paradise" blended together to create the outstanding Cuvee 30.

Calvados Pays d’Auge AC, Daron
A fascinating spirit with clear apple fruit and a touch of pear and vanilla.

Fernet Branca
Around 40 herbs and spices form the base of Fernet Branca, including gentian and elderflower.

Tequila
Exclusively on flights to and from Mexico.

Walcher Williams Exclusiv
The Walcher family produces delightful fruit brandies with juicy, long-lasting flavour.

Etter Kirsch
Made from the Swiss “Lauerz” cherries, full-bodied, aromatic and refined.

Liqueur and Port

Baileys Irish Cream
This is a true classic from Ireland with fresh Irish cream, Irish whisky, chocolate, caramel and vanilla.

Late Bottled Vintage Port, Niepoort
An elegant, stylish port with intense berry fruit, aromas of plums and touch of chocolate.

Cold Beverages

Mineral water
Apollinaris, sparkling natural mineral water
Vio, natural mineral water

Fruit juices
Apple Juice
Tomato Juice
Orange Juice

Soft Drinks
Coca-Cola, Coca-Cola Zero, Sprite
Kinley Tonic Water, Kinley Bitter Lemon, Kinley Ginger Ale

German Beer
Warsteiner Premium Verum
Warsteiner Premium alkoholfrei
Erdinger Weißbier

Hot Beverages

Jacobs Kaffee
Royal Diplomat 100% Arabica Coffee from the Highlands

Nespreso Espresso und Cappuccino, 3 Grands Crus des Kaffees
Ristetto : A short, full-bodied and intense Espresso with a pleasantly lingering taste.
Volluto : A lightly roasted blend with a subtle, yet present body and hints of biscuit, redolent of cereal, enhanced by a touch of acidity and a fresh and light fruitiness.
Decaffeinato : This is a light and delicate decaffeinated variety which strikes a good balance between mildness and acidity.

Masala Tee
Exclusively on flights to and from India

Eilles Teespezialitäten

Darjeeling Royal First Flush Blatt
Harvested in springtime in the best tea gardens of the Himilayan foothills, this superior quality shows a lot of white leaf toips after the winter’s rest in Northern India. Its aroma is crisp and fresh, reminiscent of lilies of the valley, its color pale orange.

Earl Grey Premium Blatt
A blend of Darjeeling, Ceylon and Chinese teas enhanced by aromatic oil from the finest bergamot fruit. A classic, copper-red in the cup, especially enjoyable with pastries and cake.

Yogi Tee Grune Harmonie Bio
Two time-honoured traditions of the Far East harmoniously come together in this green-tea blend with kombucha, the elixir of life. Hints of lemongrass and peppermint create a revitalizing taste sensation.

Pfefferminz Tee
Select, finely-cut peppermint leaves to renew and refresh the entire body. Enjoyment for mind, body and soul.

Rooibos Lemon Fresh
Lemongrass and the aroma of sun-ripened lemons give this smooth rooibos from South Africa its cooling touch. A refreshing, caffeine-free indulgence!

Yogi Tee Himmlischer Gluckstee Bio
An ayurvedic blend of spices and herbs based on the ancient Indian wisdom of life. It has a pleasant taste and is a benefit for your body, mind and soul. A composition containing cinnamon, ginger, hops, lavender, aniseed, basil, pepper and cardamom. All ingredients are organic. Cheerful placidity is the most beautiful spiritual condition.

03/04-2011

Herbs

Cold and hot Specialties

Sliced Tenderloin of Beef Mediterranean Style, Tete de Moine, Carrots and Pine Seed Vinaigrette

Halibut Roll filled with Brandade
accompanied by green Asparagus and Lime Dip

Orecchiette Pasta with green Peas, Sun dried Tomatoes, Chanterelle Mushrooms, Spinach and Italian Herbs

Cherry Peppers filled with Cream Cheese

Marintaed Artichoke Hearts

Herb Creme Fraiche

Trout Meuniere with Potatoes and browned Butter

Schlutzkrapfen, Tyrolean Dumpling filled with Ricotta and Spinach accompanied by Rucola-Tomatoes

LH 452,458 03/11-04/11

KLM World Business Class Outbound from Amsterdam May 2011

Just a disclaimer:
I got all this information from the Personal Television System

KLM Royal Dutch Airlines
World Business Class
May 2011
Outbound from Amsterdam

Main Meal Service
Appetizer
Cured ham of lamb
Accompanied by marinated white asparagus and pearl pasta garnished with cheese and tarragon dressing

Entrées
Hash of Beef
With Sweet and sour beetroot, parsnip mash, pearl onions and olives
Or
Fillet of Cod
Pan fried fillet of cod with coconut gravy
Served with mashed sweet potatoes, quinoa and fennel
Or
Slow Cooked Chicken
Slow cooked chicken with Zwolle mustard
Offered with Puy lentils, potato mousseline, cornichons, roasted baby corn, carrots and green asparagus

Dessert Selection
We invite you to select your choice of chocolate licorice dessert, Gin and Jonnie bombe, a cheese plate with Saint Aubin and Reypanaer cheese and seasonal fruit

Sweet delicacies
We invite you to select your choice of chocolate licorice dessert, Gin and Jonnie bombe, an original Librije dessert of lemon mousse with sweet and sour cucumber filling

Cheese and Fruit
We offer you a cheese plate with Saint Aubin and Reypanaer cheese and seasonal fruit

Asian specific menus
China bound flights featured menus with the renowned South Beauty restaurants
Appetizer
Chicken, mushroom and asparagus salad served with yu xiang sauce

Entrée
Beef Yu xiang offered with steamed rice, spinach and bamboo shoots

Japanese bound flights featured menus from top chef Akira Oshima of Japanese restaurant Yamazato in Hotel Okura Amsterdam, served on traditional tableware by Noritake
Mixed appetizers
Sansho-peppered halibut, salmon escabeche, chilled tofu with tiger shrimp and Japanese pickles

Japanese: Sake Yasai-Ankake
Fillet of salmon served with steamed rice, mixed vegetables, deep-fried taro potato and aubergine.
The meal will be served with hot miso soup.

Korean bound flights featured menus designed in collaboration with Yongsusan Korean Royal Cuisine restaurant
Appetizer Yongsusan
Chicken and vegetale brochette

Beef Patties
Beef Patties offered with kimchi, rice and spring onion

Oberoi Flight services – flights to Delhi featured menus in collaboration with chefs from the reputable Oberoi Group
Appetizer India
Indian pakodi with sonth
Crispy fritters accompanied by chutney

Entrée
Palak Paneer
Spinach and paneer cheese in a curry sauce

Cup Noodles
On flights to the Far East, we have cup noodles for you to enjoy. Please be welcome in our galleys and ask for this Oriental hot treat.

Light Meal (Day time long haul flight)
Appetizer
Betawi chicken satay, offered on vegetable salad with coconut

Entrées
Beef rending
Beef stewed in spices and coconut milk accompanied by mixed vegetables and aromatic rice served with shrimp crackers
Or
Chicken Besengek
Mildly-seasoned chicken offered with white rice and sweet-and-sour vegetables served with shrimp crackers

Light meal before arrival (medium haul daytime flight)
Shortly before arrival, we will be serving a light Indonesian meal.
Please choose one of the following hot snacks:
Indonesian chicken pastry or Indonesian vegetable pastry

Breakfast flights (overnight long haul flights)
Eye Opener Breakfast
Before we serve you breakfast, we offer you fresh fruit salad, smoothies from Innocent, Yakult drink and fresh juices.

Entrées
Spanish Omelette
Savory Spanish Omelette served with aged cheese, dried tomatoes, oven-roasted red-skin potatoes and chives
Or
Pancakes
Pancakes (sweet)
Offered with caramel sauce and pecans

EK385 HKG-BKK-DXB May 2011 First Class

Emirates First Class
May 2011
Wine List
Champagne
Cuvee Dom Perignon 2002

White Wine
Sancerre Exception 2007 Pascal Joliver
Isabel Estate, Sauvignon Blanc 2008, Marlborough

Red Wine
Chateau Cantenac Brown 2000 Margaux
Tinpot Hut, Syrah 2007, Hawkes Bay
St. Hallett ‘Old Block’ Shiraz 2005, Barossa Valley

Dessert Wine
Chateau Rieussec 2003, Sauternes

Port
Warre’s 1980 Vintage Port
Emirates First Class
Menu
May 2011

EK 385
Hong Kong to Bangkok

Light Meal
http://i1213.photobucket.com/albums/...02011/file.jpg

Appetizer
Lobster medallions
Accompanied with Balik tartar and caviar, garnished with lime wedge
http://i1213.photobucket.com/albums/...011/file-1.jpg
http://i1213.photobucket.com/albums/...011/file-2.jpg
Or
Nonya Duck
Roast duck breast glazed with plum sauce, served with a sliced pear and potato salad

Salad
Seasonal Salad
Served with a choice of dressings

Main Courses
Oriental Lamb Curry
Served with biryani rice, sautéed okra, and paneer makhani

Steamed Fillet of salmon
With wasabi sauce, kaffir lime and celery, served with boiled new potatoes, turned carrots and broccoli
http://i1213.photobucket.com/albums/...011/file-3.jpg
http://i1213.photobucket.com/albums/...011/file-4.jpg

Stir-fried chicken with cashews
With soya and vegetable sauce, served with steamed rice, pak choy hearts and Chinese mushrooms

Stir-fried rice with tofu and vegetables
Classic vegetable stir-fried rice, topped with lightly fried pieces of tofu in soya sauce and fresh green choy sum

Vegetables
Which includes roasted yellow and red capsicum, French beans, fried new potatoes and turmeric rice

Dessert
Red Bean Cake
Chinese pudding garnished with mango puree and fruit

Bread
Bread Basket
A variety of freshly baked rolls and garlic bread

Cheese
International cheese selection
http://i1213.photobucket.com/albums/...011/file-5.jpg

Hot beverages
A selection of the finest quality teas and coffees area available freshly brewed to for your enjoyment throughout the flight

Chocolates
To accompany a freshly brewed cup of tea or coffee
http://i1213.photobucket.com/albums/...011/file-6.jpg

May 2011
Emirates First Class
EK 385
Bangkok to Dubai

A la Carte Dining

Continental Breakfast
Fruit juices
Freshly pressed orange, carrot and smoothie

Breakfast fruits
Tropical and seasoned cut fresh fruits

Yogurt
Natural or Fruit

Assorted Cereals
Cheese selection and cold cuts

Bread Basket
A variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves

Hot Breakfast
Fresh Herb Omelette
With fresh sautéed spinach, grilled tomato and seasoned Lyonnaise potatoes

Asparagus frittata
Made with asparagus and mushrooms, a tangy tomato sauce and grilled chicken chipolata sausages

Shrimp fried rice
Traditional fried rice with baby shrimp, pak choy in oyster sauce and Thai style stuffed omelette, accompanied with fish sauce

Snacks
Instant cup noodles

Hot beverages
A selection of the finest quality teas and coffees area available freshly brewed to for your enjoyment throughout the flight

Last hot meal orders shall be taken 1hr and 30min before landing

Air New Zealand
Business menu
Los Angeles to Auckland
April 2011

Fast Dine Supper

Enjoy our Fast Dine option of hot soup, chunky bread and dessert as a quick bite to eat before going to sleep.

Potato leek and watercress soup with red capsicum cream

Dessert trio of chocolate cherry pecan brownie, raspberry almond cake, meringue with lemon curd, blackberry and toasted rice

Supper

To begin

Cured and seared tuna with salad ratatouille and lobster mayonnaise

From the bakery

Wholegrain sourdough bread, garlic bread, black olive bread

Mains

Pan fried cod with scallop,
wilted spinach, fried shallots and cherry tomatoes

Chefs Selection Plate
Enjoy a variety of flavours inspired by Geoff Scott
Balik smoked salmon with karengo mayonnaise
Fennel and mushroom salad with coriander seeds and raisins
Honey soy glazed pork belly
Sumac chicken with minted yoghurt and lime

Seared New Zealand lamb loin
with jicama slaw and yellow bell pepper salsa, potatoes, onions and broccolini

Vegetarian risotto
with radicchio, asparagus, pea and basil, offered with rocket and parmesan salad and lemon vinaigrette

Salad of star anise duck,
cucumber, soba noodles and black bean dressing

To finish

Ice cream sundae with soy coconut caramel sauce and macadamia nut praline

Dessert trio of chocolate, cherry pecan brownie, raspberry almond cake, meringue with lemon cutrd, blackberry and toasted rice

Fresh fruit selection

Kapiti Kakariki brie, Kapiti Kahurangi blue and Kapiti aged cheddar served with quince paste, fig relish and cracker selection

Self-service Snacks

Help yourself from our range of snacks available for you to enjoy during your flight

Breakfast

Get yourself started with a strawberry smoothie or your choice of juice

From the pantry

Fresh fruit salad
Wild berry compote
Non fat plain yoghurt
Non fat plain yoghurt with wild berries
Plain porridge
Apple and cinnamon porridge
Bircher muesli
Cereal selection of Honey nut granola, Raisin Bran, Weetbix, Corn Flakes, Coco Pops

From the bakery

Mini ham and cheese Danish
Pain au chocolat
Croissant
Wholewheat, white of raisin pecan toast offered with fruit conserve

From the stove

Waffles served with fresh strawberry compote and banana whipped cream

Scrambled eggs with chicken sausage, streaky bacon, cherry tomatoes and potato hash cake

Poached eggs on English muffin with ham, field mushrooms, tomatoes and hollandaise sauce

Hot bacon roll - a warmed 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.

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, 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, hot chocolate, chamomile tea, lemon tea, decaffeinated tea, raspberry and peach, apple and blackcurrant, Earl Grey tea, peppermint tea, jasmine green tea, hot chocolate.

KNZ1_LAXAKL_SUP_111

OZ 214 ICN-SFO April to June 2011

Wine List for North American flights
Champagne & White Wines
De Venoge Champagne Blanc de Blancs 2002
Rully 2008, Madison Champy, Bourgogne
Bernkasteler Badstube Riesling Kabinett 2008

Red Wines
Chateau La fleur De Bouard 2007
Emiliana Coyam 2008
Artesa Pinot Noir 2007

Dessert Wines
Blandy’s 10 Years Old Malmsey Madeira
Port Sandeman 20 Years Old Tawny Porto

Cognac & Liqueurs
Camus X.O.
Bailey’s Irish Cream
Drambuie
Cointreau

OZ 214
Seoul to San Francisco
April to June 2011

Western
Canapé
Prosciutto ham & Tomato with Parmesan bread stick
http://i1213.photobucket.com/albums/...11/file-48.jpg
http://i1213.photobucket.com/albums/...11/file-49.jpg

Appetizer
Avocado rolled Gravlax Salmon with Horseradish sauce
http://i1213.photobucket.com/albums/...11/file-50.jpg
http://i1213.photobucket.com/albums/...11/file-51.jpg

Soup
Cauliflower Cream Soup
http://i1213.photobucket.com/albums/...11/file-53.jpg

Mixed Greens
Italian dressing

Main Courses
Beef Tenderloin with Mushroom Duxelles (446kcal)
Or
King Prawn & Sea Scallops with Caponata & Parsley Sauce (408kcal)
http://i1213.photobucket.com/albums/...11/file-54.jpg
http://i1213.photobucket.com/albums/...11/file-55.jpg

Cheese and Fruit
Bel Paese, Emmenthal
http://i1213.photobucket.com/albums/...11/file-56.jpg

Dessert
Cheese Mousse Cake
http://i1213.photobucket.com/albums/...11/file-57.jpg

Coffee & tea
Petit Fours

Korean
Starter
Prosciutto ham & Tomato with Parmesan bread stick
Beef Ball in Egg
Sweet Pumpkin Porridge

Main Course
Nutritious Korean Cuisine, “Ssambab”/ 597kcal
Steamed Rice wrapped with Various kinds of Vegetables, Topped with Grilled Beef ‘Bulgogi’ and ‘Bean paste’

Dessert
Fresh Fruit

Coffee and Tea
Three-Color Sweet Rice Balls

How to enjoy Ssambab
1. Place a leaf of lettuce or other leafy vegetables in the palm of your hand
2. Added Steamed rice, beef bulgogi and bean-paste
3. Roll up and eat
4. Enjoy the Ssambab with the bean paste soup and various side dishes

Refreshments
Sandwich
Seasonal Fresh Fruit
Ramen
Warm Noodles

Breakfast
http://i1213.photobucket.com/albums/...11/file-58.jpg

Fresh Fruit
http://i1213.photobucket.com/albums/...11/file-59.jpg

Yogurt
http://i1213.photobucket.com/albums/...11/file-60.jpg

Main Courses
Seafood Crepe Cannelloni with Fish Veloute Cream Sauce/ 391kcal
Or
Risotto Salto Milano-style/ 360kcal
http://i1213.photobucket.com/albums/...11/file-62.jpg
http://i1213.photobucket.com/albums/...11/file-63.jpg
Or
Broccoli Crabmeat Porridge/ 244kcal

Selection of Breakfast Bread
Croissant, Muffin and Brioche
http://i1213.photobucket.com/albums/...11/file-61.jpg

Butter and Jam
Coffee and Tea

OZ 213 SFO-ICN April to June 2011

OZ 213
San Francisco to Seoul
April to June 2011
Cycle 2

Lunch
Western
Canapé
Crab Filo with Tomato Sauce

Appetizer
Salami and Marinated Shrimp

Soup
Potato Leek Soup

Mixed Greens
Mixed French Dressing

Main Courses
Beef Tenderloin Steak/ 456kcal
Served with Mushroom Sauce
Potato and Vegetables
Or
Grilled Tilapia/ 306kcal
Served with Bearnaise Sauce
Potato and Vegetables

Cheese and Fruit
Gouda, Pepper Jack

Dessert
Tiramisu Cake

Coffee and Tea
Petits Fours

Or
Korean
Starter
Crab Filo with Tomato Sauce
Cold Prawn with Pine Nut Dressing
Sweet Pumpkin Porridge

Main Course
“Mixing and Harmonizing”
A Famous Korean Cuisine “Bibimbab” 625kcal
Steamed Rice, Various kinds of Vegetables and Minced beef
Mixed with Hot pepper paste, sesame oil
Accompanied by Assorted Side Dishes and Soup

Dessert
Fresh Fruit

Coffee and Tea
Korean Traditional Cookies
Made of Wheat Flour and walnut

Refreshments
Sandwich
Fresh Fruit
Ramen

Snack
Appetizer
Smoked Salmon and Vegetables

Main Courses
Spicy Chicken/ 373kcal
Steamed Rice and Sweet Potato
Or
Seafood Pasta/420kcal
Seasoned with Tomato Wine Sauce
Or
Beef Vegetable Porridge 224kcal

Dessert
Fresh Fruit
Coffee and Tea

OZ214/213
SEL/SFO/SEL
B/C
2011C2-20110401

AA 59 JFK-SFO First Class (Three Class) Breakfast

Main course:
French Toast
Whole wheat french toast
garnished with candied pecans and maple syrup

Seasonal Fruit Appetizer

Breakfast Skillet
Scrambled eggs with cream cheese and chives enhanced by a creamy goat cheese sauce, served with grilled asparagus and O'Brien potatoes

Seasonal Fruit Appetizer

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

For You Enjoyment:
Chilled sparkling or still water with a fresh citrus garnish

Thai Airways
First Class menu
Sydney to Bangkok
June 2011

Lunch

First Serving

Canapes

Oscietra Caviar with Garnitures

First Course

Lobster Crayfish, Smoked Salmon and Garnitures

Salad

Mixed Green Salad with Thousand Island and Pesto Dressing

Main Course

Braised Lamb Shanks with Marinated Sauce
Sweet Mashed Potatoes, Grilled Red Capsicum and Sauteed Spinach

or

Pan-fried Salmon with White Wine and Pesto Sauce
Mashed Potatoes, Mixed Vegetables

or

Stir-fried Beef with Black Bean Sauce
Egg Noodle, Mixed Vegetables

or

Chicken Thigh with Bamboo Shoot in Red Curry
Steamed Thai Hom Mali Rice
Stir-fried Mixed Vegetables

Assorted Bread, Butter
Assorted Cheese, Fresh Fruits

Dessert

Berry Cheese Cake with Double Cream
Tea, Coffee, Espresso, Cappuccino

Dinner

Second Serving

Soup

Cauliflower Cream Soup

Hot Light Meal

Quiche Mozzarella and Tomato
Potatoes, Chorizo Sausage
Mesclun with Italian Dressing

or

Stir-fried Udon Noodle with Oyster Sauce
Stir-fried Pork with Mixed Vegetables and Mango, Oriental Sauce

Dessert

Fruit Pudding and Vanilla Sauce
Tea, Coffee, Hot Chocolate

Chocolate

TG 476 F - MENU C : MAR/JUN/SEP/DEC

Wine

White Wine

Chassagne Montrachet Le Divin 2008
It is the chardonnay-grape wine aged in oak. The colour of the wine is pale gold and green. This wine is also well-structured with delicate floral fragrances mixed with citrus fruits and oak note. Recommended to be served with foie gras, grilled fish, white meat and strong cheese.

Chateau Le Thil Comte Clary 2008
It is elegant and powerful with the combination of Sauvignon and Semillon. The colour of the wine is light-brilliant yellow and green. The tasting notes of fresh citrus fruits aromas, wild flowers and some minerals.

Red Wine

Chateau Belgrave 2007
It has a combination of Cabernet Sauvignon, Merlot and Petit-Verdot. The colour of the wine is violet tones. The delicate bouquet complex of dark fruits made the wine full and supple.

Nuits-Saint-Georges 2008
It is made of 100% Pinot Noir with intense dark colour, powerful complex aromas ranging from cherry, blackcurrant, fur and truffle. It also has the harmony of tannin and roundness of Burgundy reds. This wine is recommended for red meat and deer.

Champagne

Veuve Clicquot Rose Vintage 2004
Refreshing Veuve Clicquot Rose has aromas of redcurrent, blackcurrant, wild strawberry, red plum and cherry. Fragrant hints of Violet and Lilac relating to the scents of Spring's and Autumn's dried fruits, Spanish membrillo together with a light touch of ground coffee or cocoa. Champagne Veuve Clicquot Rose Vintage 2004 is full-textured with a long-mellow finish of honey and almond combining a distinct structure of fresh liquorice and aniseed flavours.
As a welcome drink on board from February 14, 2011. [Despite the menu, on my flight the welcome drink was Dom Perignon 2002.]

Dom Perignon Vintage 2002
The first hints of fresh almond and harvest aromas immediately open up into preserved lemon and dried fruits, the whole rounded off by smoky flavour and toasted qualities. The presence of champagne on the palate is immediately captivating. Paradoxically concentrated yet creamy, it is energetic and warm in the mouth, focusing on the fruit, then gradually taking on more profound basis notes. The whole holds its note perfectly, intensively, with just a subtle elegant hint of underlying bitterness.

Cognac

1795 Extra Cognac Otard
Otard 1795 Extra Cognac offers a rich, complex bouquet of dried fruit (plum, grape and hazelnut), orange peel and cigar box. This profusion of aromas further explodes on the palate providing incomparable pleasure thanks to the mellowness of the old Champagne eaux-de-vie, Its gold and ruby colour is the sure sign of its long years of maturing.

Aperitifs

Campari
Gin Martini
Screwdriver
Bloody Mary
Black Russian
Vodka Martini
Warre's Warrior Port
Bristol Cream Sherry

Spirits

Rum
Gin
Bourbon Whisky
Whisky
Vodka

Liqueurs

Otard Extra
Kahlua
Drambuie
Grand Marnier Cordon Rouge

Beers

Heineken
Chang Beer
Singha Beer

Soft Drinks

Fruit Juices
Diet Soft Drinks
Perrier Mineral Water
A Range of Soft Drinks

Beverages

Espresso
Cappuccino
Decaffeinated Coffee
Special Blended Coffee
Ceylon Tea
Oolong Tea
Earl Grey Tea
Japanese Green Tea
English Breakfast Tea
Peppermint Tea
Camomile Tea
Chocolate Malt 3 in 1

Lufthansa
First Class menu
Bangkok to Frankfurt
June 2011

Dreamer's Delight

Use the time on board to get some restful sleep; in the form of our Dreamer's Delight, a select meal served in one course.

Cold Gourmet Plate

Egg Noodle Salad, Oriental Style with Australian roasted Filet of Beef, enhanced with Mango Salsa

or

Hot Specialty

Green Pea Soup with Croutons

Cheese and Dessert

Mild Cheddar, Camembert and Port Salut Cheese

Fresh Fruit

Menu

Choice of Hors d’oeuvre

Caviar with the traditional Garnishes

Smoked Salmon Rillettes on Cucumber Carpaccio and Dijon Mustard Dressing

Chicken and Wild Mushroom Ballotine, Orange Filet with Raspberry Dressing

Asparagus and Artichoke Timbale with fresh Garden Leaves

Salad

Mixed Field Greens with Danish Blue Cheese and golden brown Crouton presented with Dressing

Choice of Main Courses

Braised Beef Short Rib with Horseradish Cream Sauce
accompanied with steamed Root Vegetables and boiled Parisienne Potatoes

Flurry Red Snapper Fish Quenelles with Spring Onion Sauce and Tagliolini tossed sauteed Trumpet Mushroom

Traditional Beef Massaman Curry accompanied with Egg Rice, boiled Kale and steamed Baby Carrot

Baked light Whole Meal Crepes filled with savory Vegetable Caponata

Selection of Cheese and Dessert

Camembert, Danish Blue, Port Salut, Gruyere and Goat Cheese

Opera Cake served with Chocolate Sauce

Banana Strudel with exotic Fruits served with Cardomom Ice-Cream

LH783 05/11-06/11

Vinothek
Champagne

"D" de Devaux Brut, Champagner Veuve Devaux, Frankreich
Like so many champagne houses, the house of Devaux, founded in 1846, also has to thank a widow for its success. The widow, Augusta Devaux, made the business a success in the second half of the 19th century, thereby bringing herself into the ranks of the famous champagne widows. This Cuvee "D" ties in with the success of the great champagnes. It has a composition whose complex interaction of aromas is reminiscent of elder blossom, orange zest and fine, nutty notes. On the palate the freshness of the chardonnay knits perfectly with the fruit and opulence of the pinot noir. The widow would no doubt be proud to know that her champagne was the winner of the Lufthansa blind tasting.

Monthly Proposal

2006 Mompertone Monferrato DOC, Prunotto, Italien
One of the most important wine regions in the world is in north west Italy. Piemonte, which literally means at the foot of the mountains" is the name of this region, which stretches from the foothills of the Alps to the Po delta and which is the home of great wines such as Barolo and Barbaresco. Yet there are still some true discoveries to be made here, for example, in Monferrato. This wonderful, historic, hilly landscape is located to the east of Turin and, as a DOC wine region, includes the provinces of Asti and Alessandria. This is a region with great potential, which, with barbera, has an indigenous grape variety to call its own.
Albiera Antinori also likes barbera and she is responsible for the running of the business today and for her the most important thing is the originality of the Prunotto style. "I want to learn to understand how Piemonte distinguishes itself from Tuscany. When I can do this, I am then in a position to enrich Prunotto with innovations without distorting the character of Piemontese wine ..." She has clearly supported this by purchasing 26 ha in the barbera zone as she really believes in the potential of this grape variety and proves it with her wines, year in, year out. One such example is Mompertone, a cuvee of barbera and syrah, which has been matured partly in large oak casks and partly in barriques. It is a wine with a deep purple-red colour with violet reflexes and an almost black centre. The nose has complex aromas suggesting ripe berry fruits, sweet cherries and dried figs, as well as spiciness from oak, a touch of vanilla and toasty notes. On the palate the wine is most appealing with its excellent structure and intensity, outstanding length, subtle hints of oak, rich fruit and powerful, well-knit tannins.

Aperitif

Campari
A red mild bitters-type cordial.

Sherry "La Guita"
A classic Sherry with fruity flavour and a taste of elegant saltiness, typical for Manzanilla Sherry.

White Wine

2009 Schloss Vollrads Riesling Spatlese trocken, Deutschland
Schloss Vollrads is a living example of Rheingau riesling culture today. Only this top white grape variety can be cultivated in the vineyards. The team reporting Dr Rowald Hepp can look back at a great, historic tradition. Wine was produced at Schloss Vollrads as long ago as the Middle Ages. Later, the concept of what is today a Kabinett wine was developed here. Quality at Schloss Vollrads is viewed as an essential factor to be able to enjoy Rheingau wine culture with unadulterated pleasure. This idea is embodied by the 2009 Spatlese with its juicy character, ripe fruit flavours of apricot, mango and papaya as well as subtle mineral notes.

2008 Horse Heaven Hills Chardonnay, Columbia Crest, USA
The wine-producing region of Washington boasts outstanding wines. It is on the same line of latitude as the renowned wine regions of France and it shares the same line of longitude as California. Despite these conditions, this region on the border with Canada is still considered to be one of the most surprising discoveries in the world of wine. The cool climate is perfectly suited to the production of chardonnay and the slow ripening allows the grapes to develop a host of aromas and flavours. If the grapes are carefully pressed and the must fermented slowly, then complex aroma compounds can arise from the subsequent barrique maturation. The aromas point to subtle oak spices, vanilla, toast, pear and a little pineapple.

2009 "Sirmian" Pinot Bianco, Kellerei Nals-Margreid, Italien
The fresh, aromatic white wines and powerful red wines of the Alto Adige have made a name for themselves far beyond the borders of the region. The vineyards on the slopes of the Adige and Isarco valleys, as well as the Vinschgau, are ideal. Pinot bianco is a real classic here. It combines freshness with mineral notes, as can be seen with this wine from the Nals-Margreid winery. This is a fresh wine with a lightly nutty character, aromas of apple and pear, a touch of citrus fruit and subtle mineral notes in the background. On the palate this pinot bianco is most appealing with its ripe fruit and juicy mouthfeel as well as a pleasing finish.

Red Wine

2004 Chateau Dassault, Saint-Emilion Grand Cru Classe, Frankreich
The name Dassault stands for perfection, not only of aircraft, but also wine-making. Laurence Brun makes no compromises when running the wine estate she purchased in 1955 from the legendary aircraft producer Marcel Dassault. Thanks to laborious hand harvesting and strict selection of the merlot, cabernet franc and cabernet sauvignon grapes, she ensures that the quality of the terrior comes to the fore. Finally maturation in barrique rounds off the character of the wine, which shows intense berry fruit with hints of vanilla and toastiness, as well as elegant weight and a mineral character on the palate.

2007 Summa Varietalis (+), Dominio de Valdepusa DO, Cabernet-Sauvignon und Petit Verdot, Marques de Grinon, Spanien
Denominaciones de Origen de Pago is the highest quality category for Spanish wines. The requirements for this level go far above the regular DO or DOCa classification. 2800 sunshine hours a year and a marked difference between day and night-time temperatures create very special conditions for the grapes. The result is a wine like this Summa Varietalis with its opulent fruit reminiscent of cassis, ripe berries, vanilla, oak spiciness and dark chocolate with balsamic notes. On the palate the wine is most appealing with its dense structure, ripe tannins and wonderful mouth feel.

Dessert Wine

2009 Bacchus Beerenauslese, Weingut Neef-Emmich, Deutschland
Ripe, exotic fruit aromas flatter the nose. Hints of papaya, mango and passion fruit dominate the taste. On the palate the wine's opulent sweetness is wonderfully balanced by fine acidity. This is almost divine enjoyment. It was therefore completely obvious to the developers of this grape variety that they should give it the name of the Roman wine god, Bacchus. However, it needs a lot of skill, luck and patience to produce a perfect Beerenauslese from this grape. If you were to think about nectar, then you would also have a link to this dish of the gods.

Monthly Proposal

More and more people are developing a burning passion for fine fruit brandies. And for true connoisseurs, they are undoubtedly the most sophisticated way to enjoy fruit. The fine art that discerning master distillers practice today with pears, plums, mirabelles, and more can be considered the creme de la creme of liqueurs. The fact that the naturally aromatic fruit from regional traditional orchards provides an excellent starting point for creating upscale fruit brandies is well known. By contrast, just how the flavorful essences get from the meadow to the bottle usually remains each distiller's secret. Today, we've brought together a selection of the finest liqueurs exclusively for you. Ask your flight attendant.

Spirits

Jack Daniel’s Tennessee Whiskey Old No 7
Amber colored Whiskey with distinctive caramel, vanilla and almond notes and a touch of fruity impressions.

Johnnie Walker Blue Label
Superior brand with an intense, opulent aroma and the typical peaty character.

Bushmills Malt 10 Years Old
This is a whiskey with soft notes of vanilla, a fine malty character and restrained honeyed sweetness.

Smirnoff Red Vodka
Triple-distilled and filtered ten times for exceptional smoothness and purity.

Bombay Sapphire Distilled London Dry Gin
Predominant juniper notes, balanced with impression of lemon peel and coriander.

Cognac Lhéraud Cuvée 30
A fine and mature cognac from an exceptional distiller.

Calvados Pays d’Auge AC, Daron
The long maturation process in oak barrels brings out crisp and sweet aromas of apple, pear and vanilla.

Fernet Branca
An aromatic blend of about 40 herbs and spices.

Tequila
Exclusively on flights to and from Mexico.

Walcher Williams Exclusiv
A juicy and very fruity Poire Williams with long-lasting flavor and a very typical finish.

Etter Zuger Kirsch
Made from the Swiss “Lauerz” cherries, full-bodied, aromatic and refined.

Liqueur and Port

Baileys Irish Cream
A delicious cream liqueur made entirely in Ireland from a combination of dairy cream, Irish Whiskey and the smooth flavour of chocolate and vanilla.

Late Bottled VIntage Port, Niepoort
An elegant, stylish port with intense berry fruit, aromas of plums and touch of chocolate.

Mineral Water

Apollinaris, sparkling natural minera water
Vio, natural mineral water

Fruit juices

Apple Juice
Tomato Juice
Orange Juice

Soft Drinks

Coca-Cola, Coca-Cola Zero, Sprite
Kinley Tonic Water, Kinley Bitter Lemon, Kinley Ginger Ale

German Beers

Warsteiner Premium Verum
Germaqn premium lager

Warsteiner Premium alkoholfrei
with genuine 0.0% alc. vol

Erdinger Weissbier

Hot Beverages

Jacobs Kaffee
Royal Diplomat 100% Arabica Coffee from the Highlands

Nespresso Espresso und Cappuccino, 3 Grands Crus des Kaffees
Ristretto: A short, full-bodied and intense Espresso with a pleasantly lingering taste.
Volluto: A lightly roasted blend with a subtle, yet present body and hints of biscuit, redolent of cereal, enhanced by a touch of acidity and a fresh and light fruitiness.
Decaffeinato: This is a light and delicate decaffeinate variety which strikes a good balance beteen mildness and acidity.

Masala Tee
Exclusively on flights to and from India

Eilles Teespezialitäten

Darjeeling Royal First Flush Blatt
Harvested in springtime in the best tea gardens of the Himilayan foothills, this superior quality shows a lot of white leaf toips after the winter’s rest in Northern India. Its aroma is crisp and fresh, reminiscent of lilies of the valley, its color pale orange.

Earl Grey Premium Blatt
A blend of Darjeeling, Ceylon and Chinese teas enhanced by aromatic oil from the finest bergamot fruit. A classic, copper-red in the cup, especially enjoyable with pastries and cake.

Yogi Tee Grune Harmonie Bio
Two time-honored traditions of the Far East harmoniously come together in this green-tea blend with kombucha, the elixir of life. Hints of lemongrass and peppermint create a revitalising taste sensation.

Pfefferminz Tee
Select, finely-cut peppermint leaves to renew and refresh the entire body. Enjoyment for mind, body, and soul.

Rooibos Lemon Fresh
Lemongrass and the aroma of sun-ripened lemons give this smooth rooibos from South Africa its cooling touch. A refreshing, caffeine-free indulgence!

Yogi Tee Himmlischer Gluckstee Bio
An ayurvedic blend opf spices and herbs based on the ancient Indan wisdom of life. It has a pleasant taste and is a benefit for your body, mind and soul. A composition containing cinnamon, ginger, hops, lavender, aniseed, basil, pepper and cardamom. All ingredients are organic. Cheerful placidity is the most beautiful spiritual condition.

05/06-2011

Breakfast

Cold and hot Specialties

Freshly squeezed Orange Juice

Fresh Fruit

Yogurt, Granola, Cornflakes, Honey Gold Flakes and Milk

Smoked Trout, Norwegian smoked Salmon, Back Bacon, Pepper Salami, Air-dried Beef, Cheddar and Gruyere Cheese

Scrambled Egg freshly prepared upon you Request
with your Choice of Bacon or Chives and Mushrooms

Selection

Coffee from the Highlands

Espresso

Cappuccino

Darjeeling

Earl Grey

Yogi Green Tea

Peppermint Tea

Rooibos Tea

Ayurvedic Herbal Tea

LH 783 05/11-06/11

Lufthansa
First Class menu
Frankfurt First Class Lounge
June 2011

Breakfast Buffet

freshly squeezed fruit juices

orange / kiwi-pineapple
grapefruit / carrot

smoothies

banana - lemon / strawberry / mango

Variety of different spreads

fruits / yoghurt / cereals

fresh fruits / home made yoghurt
home made muesli / selection of cereals
granola

dried fruits / nuts & Co

banana chops / apricots / raisins
cranberries / figs / dates
almonds / cashews / wasabi bouls / macadamia

homemade confitures / honey

apricot / raspberry / strawberry / blueberry
orange / nutella / diet confiture
honey

ham / cheese & Co

smoked farmer ham / bresaola
salami a la milano / Spanish fuet
"Mettwurst" / "Leberstreichwurst"

gouda / cottage / philadelphia / boursin with herbs /
pont l'Eveque

Scottish smoked salmon - Loch Fyne

horseradish cream / cream cheese
toast / bagel

butter / milk & Co

fresh farmer's butter / salted butter
yoghurt butter / diet margarine
fresh whole milk / low fat milk / lactose-free milk

free range eggs

scrambled eggs / boiled eggs / ham & eggs
fried eggs / omelette
crispy bacon / grilled ham / sausages
baked beans / roasted potatoes

Asian breakfast

spring rolls / dim sum / miso soup

from the DO & CO bakery

white bread

baguette / Tuscany style sour dough bread
rolls / ciabatta / melba toast
home made Demel-Brioche

brown bread

whole wheat bread
Pumpernickel / Finn Crisp

toast

white / whole wheat toast

freshly baked

croissants
selection of home made Danish pastries

pancakes

plain / raisin / red currant
maple syrup

coffee / tea / hot chocolate

American coffee
espresso / cappuccino / cafe latte
wide choice of tea
hot DEMEL chocolate

BF-W22-0706-A-FCT