|
UA 955 LHR - SFO 24 Oct 11 Business
UA 955 LHR - SFO Business class
Beginnings Lemon garlic chicken with fresh fig and pineapple lentil salad Seasonal mixed greens Main Course Grilled fillet mignon with jack Daniels glaze, jacket potato wedges, rustic carrots, fennel and green beans Thyme roasted corn fed chicken with Red Wine Jus, white and red wild rice, courgette and carrots Indian Curry, Kerella stew, coriander, sweet pea rice and chilli mushrooms To finish Artisan cheese selection served with red grapes and crackers Specialty dessert Midflight snack Turkey and Edam cheese sandwich Toblerone chocolate bar Walkers shortbread cookies Please help yourself to sandwiches and snacks located near the galley Afternoon tea service Your selected entrée will be served with warm scones, clotted cream and fruit preserves Brie Panini, with apple, ale and chilli chutney Ploughmans plate with cottage loaf bread roll. |
Air New Zealand
Business Class menu New Zealand to Nadi October 2011 Lunch Starter Poached prawns and smoked salmon with cos jelly and caesar dressing Bakery Sourdough bread, dark rye with caraway seed bread and garlic bread Main Course New Zealand lamb navarin with truffled potatoes and minted peas Macadamia nut crusted salmon with ginger and lemon beurre blanc, crushed peas, carrot, courgette and baby potatoes Stir fried chicken with hoisin sauce on ginger and Chinese chive roast butternut with sprouting broccoli Dessert Gourmet dessert of spiced apple crumble ice cream and blackcurrant and blackberry ice cream Cheese Plate Fine New Zealand cheese 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, 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. NZ to NAN_MAINMEAL_311 |
Air New Zealand
Business Class menu Nadi to New Zealand October 2011 Lunch Starter Manuka smoked Marlborough salmon with tomato jelly and tomato remoulade with candied lemon Bakery Sourdough bread, dark rye with caraway seed bread and garlic bread Main Course Braised beef casserole with golden kumara mash, summer green vegetables and gremolata Coconut and coriander prawn curry with jasmine rice, ginger glazed green beans and red peppers Cranberry and cherry stuffed chicken thigh with orange glaze, cherry compote, butternut and green courgettes Dessert Citron tart with passionfruit mascarpone cream Cheese Plate Fine New Zealand cheese 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, 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. NAN to NZ_MAINMEAL_311 |
JL 1 SFO-HND Business Class October to November 2011
October to November 2011
Japan Airlines Flight 1 Transpacific flight from West Coast (SFO and LAX – please note Vancouver has a different menu!) JAL Executive Season Class Wine List Champagne Champagne Delamotte Brut White Wines Chanson Vire-Clesse 2008 or 2009 Redwood Creek Sauvignon Blanc 2009 or 2010 Red Wines Sirius Rouge 2008 or 2009 Blue Moon Wines Silver Peak Zinfandel 2005 or 2006 Louis Jadot Bourgogne Rouge Convent des Jacobins 2008 JAL Café Lines collaboration with Yoshiaki Kawashima, the famous coffee master Coffee of the Month “Bourbon Parra” Dinner Japanese Selection of nine seasonal colorful delicacies in “Kobachi” bowls – exquisite tastes, hues and freshness of the season Perfect with Sake & Wine Duck Meatball & Simmered Freeze-dried Tofu Simmered Chicken roll “Yuzu” Pepper Flavor Smoked Salmon roll with Cream Cheese Cold Delicacies Seaweed in Jelly/ Steamed Chilean sea-bass with Apple Vinegar Sauce Yuba Tofu & Simmered Conger Eel with Japanese Starch Sauce Japanese Noodles “Soba” Sushi Roll Style Hot, Savory Delicacies Grilled Greenland Halibut “Saikyo Miso” Flavor Deep-simmered Pork with Sweet Soy sauce Steamed Sea-bream with Lotus Root Mousse Salt-pickled Squid Steamed Rice/Japanese Pickles/Miso Soup We are pleased to offer freshly steamed Koshihikari rice. Peach Panna Cotta Green Tea *Please note the Japanese meals are still served in two courses, but they are more designed for Japanese passengers. Your first course will be the first nine dishes presented in the menu, and the second course will be the salt-pickled squid, rice, soup and pickles, which is to clean your palette. Western Style Amuse-Bouche http://i1213.photobucket.com/albums/...11/file-26.jpg Turkey Ham with Pepperonata Portabella Mushroom & Artichoke Dip *Served to all passengers regardless of meal choices Hors d’Oeuvre http://i1213.photobucket.com/albums/...11/file-33.jpg http://i1213.photobucket.com/albums/...11/file-34.jpg Foie Gras with Truffle Avocado & Lobster Salad with Quail Egg http://i1213.photobucket.com/albums/...11/file-39.jpg Main Dish (choices) Grilled Fillet of US Prime Beef with Red Wine Sauce http://i1213.photobucket.com/albums/...11/file-42.jpg Fresh Fillet of Chilean Sea bass with Beurre Blanc Sauce Bread or Steamed Rice http://i1213.photobucket.com/albums/...11/file-41.jpg We are pleased to offer freshly steamed Koshihikari rice. Peach Panna Cotta http://i1213.photobucket.com/albums/...11/file-47.jpg Coffee/Tea/Herbal Tea We will be pleased to bring you items in “Anytime You Wish” after the first meal service. It is available until one hour and half before landing. Anytime You Wish http://i1213.photobucket.com/albums/...11/file-54.jpg Order in the Sky Grilled Cod Roe & Yam Sauce on Steamed Rice Mariage – for the side of your favorite wine Assorted Cheeses Sky Bistro Hamburger JAL’s specially Selected Curry with Steamed Rice http://i1213.photobucket.com/albums/...11/file-62.jpg Linguine with Tomato Cream Sauce Fresh Seasonal Salad with Ranch Dressing New England Chowder http://i1213.photobucket.com/albums/...11/file-58.jpg “Sora Men Tei” Noodle Shop in the Sky Japanese “Udon” noodles in Soup with Edible Wild Plants Boulangerie Finger Sandwiches with Egg Salad, Turkey, and Ham Focaccia Sandwich with Mozzarella Japanese Finger Food Grilled Skewered Chicken “Yakitori” “Sora-Gohan” – Japanese Set Plate Kobachi Vinegared Crabmeat Dainomono Braised Fillet of Yellowtail with Grilled Radish Sauce Steamed Rice Miso Soup “Gochisou-Plate” – Western Set Plate Relish Fresh Fruits Main dish Wild Mushroom Lasagna Roll with Cream & Tomato Sauce Roll Dolce Chocolate Ice Cream Fresh Fruits http://i1213.photobucket.com/albums/...11/file-63.jpg SFO-HND JL 001 ’11-C |
Air New Zealand
Business Class menu Auckland to Vancouver November 2011 Dinner To Begin Manuka smoked Marlborough salmon with tomato jelly and tomato remoulade with candied lemon From the bakery Sourdough bread, dark rye with caraway seed bread and garlic bread Main course New Zealand lamb navarin with truffled potatoes and minted peas Snapper and brandade crushed potatoes, slow roasted peppers with lemon butter Cranberry and cherry stuffed chicken thigh with orange glaze, cherry compote, butternut and green courgettes Light choice of baked chive polenta, bell peppers, feta cheese and salsa verde (vegetarian) Dessert Gourmet dessert of spiced apple crumble ice cream and blackcurrant and blackberry ice cream with wild berry coulis Citron tart with passionfruit mascarpone cream Cheese A selection of fine New Zealand cheese 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. For something more substantial, ask your flight attendant for a selection of club sandwiches. 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 muesli topped with Greek style 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 Strawberry yoghurt or plain Greek style yoghurt From the bakery Croissants, muffins, Vogel's, brioche or fruit toast offered with fruit conserve From the stove Cheddar and chive scrambled egg with chicken sausage, mushroom ragout, cherry tomato and potato cake Buttermilk hot cakes with apple and ginger compote and raspberry creme fraiche 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 Radbund of CJ Pask Winery and Jim Harre, nationally recognised wine judge. For details of our onboard wines, refer to your Air New Zealand Wine Guide. New Zealand Sparkling Wine Fresh, bright, lifted nose with toasty notes. The palate shows strawberry and lemon with rich yeast flavours. Elegant and well balanced with a long lingering aftertaste. Champagne G.H. Mumm Cordon Rouge, France The bubbles are rich on the palate, but never over-powering. The perfect balance is combined with a rounded, full vinosity. The mix of fresh fruit and caramel aromas give even more intensity to the finish. This is a subtly balanced wine with a remarkable capacity to linger in the mouth. 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. Cold 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 and ginger tea, decaffeinated tea, raspberry and peach, apple and blackcurrant, Earl Grey tea, peppermint tea, jasmine green tea, hot chocolate NZ84_AKL_YVR_311 |
Air New Zealand
Business Class menu Los Angeles to Auckland November 2011 Supper Fast dine Enjoy our Fast Dine option of hot soup, chunky bread and dessert as a quick bite to eat before going to sleep Roast vine ripened tomato, miso and sweet potato soup, offered with tofu, radish and nori Chocolate raspberry ganache with vanilla mascarpone cream To begin Five spiced chicken with cucumber spaghetti, daikon, papaya salsa and sesame ginger dressing From the bakery Wholegrain sourdough bread, garlic bread, black olive bread Mains Pan seared cod on quinoa, olive and mint tabouleh with green beans and cherry tomatoes, roast tomato, caper and capsicum salsa Seared eye fillet of beef with shiitake and lentils, beef jus, smoked beets, spinach and garlic creme sauce Wood roasted chicken breast with feta and chive potato mash, bell peppers, broccolini and salsa verde Roast vine ripened tomato, miso and sweet potato soup, offered with tofu, radish and nori To finish Ice cream sundae with pineapple and coconut ice cream, passionfruit coulis, fresh mango and ginger meringue Fresh fruit selection New Zealand cheese selection of Kapiti Kakariki brie, Kapiti Kahurangi blue and Kapiti aged cheddar served with fig relish and a cracker selection 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 Honey nut granola Raisin Bran Weet-Bix Corn Flakes From the bakery Croissant Wholewheat, white or raisin pecan toast with your choice of : Marmalade Strawberry jam Marmite Vegemite From the stove Waffles served with strawberry compote and banana whipped cream Scrambled egg with chicken and sun dried tomato sausage, streaky bacon, cherry tomatoes and herbed potatoes Poached eggs on English muffin with smoked salmon, asparagus, tomato and hollandaise sauce Hot bacon roll - a warmed roll, buttered and filled with grilled bacon, offered with caramelised onion jam and barbecue sauce Self-service snacks Help yourself from our range of snacks available for you to enjoy during your flight Drinks Wine 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. For details of our onboard wines, refer to your Air New Zealand Wine Guide. New Zealand Sparkling Wine Fresh, bright, lifted nose with toasty notes. The palate shows strawberry and lemon with rich yeast flavours. Elegant and well balanced with a long lingering aftertaste. Champagne G.H. Mumm Cordon Rouge, France The bubbles are rich on the palate, but never over-powering. The perfect balance is combined with a rounded, full vinosity. The mix of fresh fruit and caramel aromas give even more intensity to the finish. This is a subtly balanced wine with a remarkable capacity to linger in the mouth. 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. Cold 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 and ginger tea, decaffeinated tea, raspberry and peach, apple and blackcurrant, Earl Grey tea, peppermint tea, jasmine green tea, hot chocolate KNZ1_5_LAXAKL_SUP_311 |
Air New Zealand
Business Class menu Vancouver to Auckland November 2011 Dinner To begin Marinated salmon gravlax with fennel salad and lemon mayonnaise From the bakery Italian cheese bread, green olive bread and garlic bread Main course Braised beef short rib with tarragon on crushed parsnip and potato, spinach and roast beetroot Nut free pesto prawns on fettuccine with basil cream sauce, sweet orange butternut and courgette offered with parmesan cheese Confit chicken thigh with chunky tomato and herb sauce, roast red onion, mushrooms, potato and garlic cloves Light choice of South Indian vegetarian curry with green rice and cumin seeds To finish Gourmet dessert of raspberry cheesecake ice cream and mango ice cream with mango sauce Chocolate opera cake Cheese Fine New Zealand cheese selection 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. For something more substantial, ask your flight attendant for a gourmet grilled chicken and jalepeno cheddar sandwich 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 muesli topped with organic 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 organic yoghurt Harvest crunch and flaked muesli, Weet-Bix and Cornflakes From the bakery Croissant, whole wheat, white or fruit toast served with fruit conserve From the stove Ham, cheddar and herb omelette with chicken sausage and lyonnaise potatoes Belgian waffles, strawberries in raspberry sauce and freshly whipped banana cream 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 Radbund of CJ Pask Winery and Jim Harre, nationally recognised wine judge. For details of our onboard wines, refer to your Air New Zealand Wine Guide. New Zealand Sparkling Wine Fresh, bright, lifted nose with toasty notes. The palate shows strawberry and lemon with rich yeast flavours. Elegant and well balanced with a long lingering aftertaste. Champagne G.H. Mumm Cordon Rouge, France The bubbles are rich on the palate, but never over-powering. The perfect balance is combined with a rounded, full vinosity. The mix of fresh fruit and caramel aromas give even more intensity to the finish. This is a subtly balanced wine with a remarkable capacity to linger in the mouth. 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. Cold 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 and ginger tea, decaffeinated tea, raspberry and peach, apple and blackcurrant, Earl Grey tea, peppermint tea, jasmine green tea, hot chocolate NZ83_YVR_AKL_311 |
LX040 ZRH-LAX 11/29/11 C A340-300
MENU SWITZERLAND - NORTH AMERICA LUNCH * Created by our featured chef André Jaeger, Hotel Fischerzunft, Schaffhausen h Designed by Hiltl, Zurich's vegetarian restaurant since 1898 First Course * Balik salmon tartar with cream of wasabi Balsamic baby onions or Pumpkin panna cotta, apple and porcini mushroom salad Smoked dried venison with fresh fig - Seasonal salad with balsamic vinaigrette Main Course Fillet of beef with jus lié and horseradish potato purée Savoy cabbage with cream or * Ragout of duck with hints of chocolate and orange Polenta galette and Brussels sprouts or * Sea bass fillet on beluga lentil stew with carrots Hoisin cream sauce or h Sweet chestnut and pumpkin ratatouille Spinach tagliatelle Cheese Selection of Swiss cheese with pear bread Dessert * Chocolate and coffee mousse with apricots Banana and pistachio compote, ginger cream or Fresh fruit salad - Swiss chocolates Espresso, coffee and a selection of teas DINE AND RECLINE The quicker option A cold composition of starter, cheese and dessert to be enjoyed promptly after take-off, allowing you more time to sleep, work or simply relax and enjoy your flight. MOVIE SNACK Ice cream Movenpick GALLEY SNACK A selection of snacks and soups is available from the galley throughout the flight. Please accept our apologies if your first choice is not available. BEFORE LANDING LIGHT MEAL A selection of delicious snacks will be served for you to enjoy before your arrival. C-38-40-64-C4 09/11 - 11/11 WINE LIST CHAMPAGNE Brut Mosaïque Jacquart Reims, France 50% Chardonnay, 35% Pinot Noir, 15% Pinot Meunier --------------------------------------------------------------- An accessible, elegant Champagne with fruity citrus notes. The perlage is pronounced and even. Known among Champagne connoisseurs as a classic of the brut vintages. WHITE WINE Cuvée Blanche 4 WeinStamm Schaffhausen Switzerland 2010 Blanc de Pinot Noir, Chardonnay, Pinot Gris --------------------------------------------------- A very charming Swiss white wine from the family estate Stamm. Slightly aromatic with hints of white roses and ripe peaches. Perfect as an aperitif, with a vegetarian meal or fish. Medium-bodied and dry. Roere Arneis Alasia Piedmont Italy 2010 Arneis ---------- A bone-dry white wine from Italy's top region Piedmont. Slightly aromatic with notes of white peaches and jasmine. Delicate and well balanced. Perfect with fish, white meal or poultry. RED WINE Badwy Blauburgunder Bad Osterfingen Schaffhausen Switzerland 2010 Pinot Noir ------------ A medium-bodied Pinot Noir produced by one of the top Schaffhausen wine makers. Notes of black pepper, wild strawberries and chocolate are dominant. This Pinot is well matched with vegetarian, fish or meat dishes. Valpolicetta Mara Ripasso Cesari Veneto Italy 2008 Corvina, Rondinella, Molinara ---------------------------------- Dense in colour and full-bodied with a velvety taste. Very intense and heavy with aromas of black cherries, blackcurrant and toffee. This wine is pure seduction and perfect with meat and pasta. Clarendelle Clarence Dillon Wines SAS Bordeaux France 2005 82% Merlot, 13% Cabernet Sauvignon, 5% Cabernet Franc -------------------------------------------------------------------- Prince Robert of Luxembourg, the Great Grandson of Clarence Dlllon, launched Clarendelle. This wine has a wonderful depth and lots of red fruit notes. The finish is marked by an aromatic concentration. Goes with meat, poultry, pasta or while reading PORT Porto Niepoort Tawny Niepoort Vinhos Douro, Portugal Touriga Nacional, Touriga Francesa, Tinto Roriz, Tinta Barroca ---------------------------------------------------------------------- Delicious plum bouquet with ripe fruits. Full-bodied and concentrated on the palate, with built-in sweetness and a long-lasting finish. |
KL 652 IAD-AMS World Business Class
Main Service:
Appetizer: Lobster claw, Scottish smoked salmon and peppered smoked salmon served with wasabi mayonnase in cucumber. Main Courses: Salmon in Phyllo Enchanced by saffron tomato sauce and vegetable sticks Grilled Breast of Chicken Served with creamy herby sauce, tomato risoto, sauteed spinach with pine nuts and carrots Traditional Hutspot A Dutch specialty featuring mashed potatoes, carrots and onions served with braised beef Dessert We offer you a blueberry cheese cake and seasonal fruit Breakfast: For breakfast we are pleased to offer you a fresh fruit salad and a selection of cold cuts, assorted hot rolls and a hot breakfast item Spinach and bacon strata Cream cheese and apple Danish. |
KL 1355 AMS-PRG European Select (Business)
Lunch:
Salad Crudites featuring celery, carrot, radishes, cauliflower and yellow bell pepper, served with honey mustard sauce Sandwich Please choose one of the following Maize and pumpkin seed pastrami sandwich with the Better Life Hallmark or Raisin and nut bread with matured cheese Dessert Dark chocolate mousse with mint chocolate ganache |
AF 28 CDG-IAG Affaires (Business)
Lunch:
L'amus-bouche: Salmon with vegetables Gourmet appetizer and seasonal salad Goose foie gras terrine, sauteed shrimp with honey and ginger, pear poached in red wine, baby spinach Choice of Main Course: Pan-seared loin of veal lemon balm cream sauce, scalloped potatoes, sauteed vegetables brunoise Pan-seared filet of chicken chasseur sauce with mushrooms, sauteed oyster mushrooms, buttered carrots, glazed pearl onions Scallops with shiitake mushrooms Noilly Prat cream sauce, basamti rice Risotto with cepe mushrooms sauteed sepe mushrooms, cepe mushroom couills, sun dried tomato Our special selection of cheese Camembert, Chevre Desserts Our Dessert Duo: Shortbread and chocolate parfait, lemon meringue shortbread Sorbet and ice cream, choice of fresh fruit Light Meal: Vegetables with curry and lemon, savory tomato-almond macaroon, marinated salmon canape Fresh Fruit |
Air New Zealand
Business Class menu Auckland to San Francisco December 2011 Dinner To Begin Manuka smoked Marlborough salmon with tomato jelly and tomato remoulade with candied lemon From the bakery Sourdough bread, dark rye with caraway seed bread and garlic bread Main course Dukkah crusted loin of lamb with sesame and green onion potato, eggplant, green beans and lime, red onion and coriander salad Snapper and brandade crushed potatoes, slow roasted peppers with lemon butter Cranberry and cherry stuffed chicken thigh with orange glaze, cherry compote, butternut and green courgettes Light choice of baked chive polenta, bell peppers, feta cheese and salsa verde (vegetarian) To finish Gourmet dessert of spiced apple crumble ice cream and blackcurrant and blackberry ice cream Citron tart with passionfruit mascarpone cream Cheese A selection of fine New Zealand cheese 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 muesli topped with Greek style 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 Strawberry yoghurt or plain Greek style yoghurt Toasted Muesli and Cluster Crisp Triple Berry cereal, Weet-Bix, Cornflakes From the bakery Croissants, muffins, Vogel's, brioche or fruit toast offered with fruit conserve From the stove Cheddar and chive scrambled egg with chicken sausage, mushroom ragout, cherry tomato and potato cake Buttermilk hot cakes with apple and ginger compote and raspberry creme fraiche 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 Radbund of CJ Pask Winery and Jim Harre, nationally recognised wine judge. For details of our onboard wines, refer to your Air New Zealand Wine Guide. New Zealand Sparkling Wine Fresh, bright, lifted nose with toasty notes. The palate shows strawberry and lemon with rich yeast flavours. Elegant and well balanced with a long lingering aftertaste. Champagne G.H. Mumm Cordon Rouge, France The bubbles are rich on the palate, but never over-powering. The perfect balance is combined with a rounded, full vinosity. The mix of fresh fruit and caramel aromas give even more intensity to the finish. This is a subtly balanced wine with a remarkable capacity to linger in the mouth. 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. Cold 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 and ginger tea, decaffeinated tea, raspberry and peach, apple and blackcurrant, Earl Grey tea, peppermint tea, jasmine green tea, hot chocolate NZ6_8_DINNER_311 |
Air New Zealand
Premium Economy Class menu San Francisco to Auckland December 2011 Supper To begin Five spiced chicken with cucumber spaghetti, daikon, papaya salsa and sesame ginger dressing Main course Red wine braised beef short rib with shiitake and lentils, smoked beets and wilted spinach Pan seared cod on quinoa, olive and mint tabouleh with green beans and cherry tomatoes, roast tomato, caper and capsicum salsa Wood roasted chicken breast with feta and chive potato mash, bell peppers, broccolini and salsa verde To finish Chocolate raspberry ganache with vanilla mascarpone cream Breakfast Fruit, cereal and bakery Fruit selection with assorted cereals and yoghurt Croissants with fruit conserve From the stove Cheddar and chive scrambled egg with chicken and sun dried tomato sausage, herbed potato and tomato Belgian waffles, strawberries in raspberry sauce and freshly whipped banana 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. 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. UC5_7_SUPPER_311 |
JL 62 NRT-LAX December 2011
Japan Airlines Seasons Executive Class
December 2011 JL 62 Tokyo Narita to Los Angeles Wine List Champagne Champagne Delamotte Brut White Wines Chanson Vire-Clesse 2008 or 2009 Redwood Creek Sauvignon Blanc 2009 or 2010 Red Wines Sirius Rouge 2008 or 2009 Blue Moon Wines Silver Peak Zinfandel 2005 or 2006 Louis Jadot Bourgogne Rouge Convent des Jacobins 2008 JAL Café Lines collaboration with Yoshiaki Kawashima, the famous coffee master Coffee of the Month “Bourbon Parra” Dinner Japanese Exclusively created by Hiroshi Takami, 5th generation Chef of “Kyoryori Watakame” in Kyoto Selection of nine seasonal colorful delicacies in “Kobachi” bowls – exquisite tastes, hues and freshness of the season Perfect with Sake & Wine Layered Sea-bream & Salmon with Pickled Plum Flavored Jelly Terrine of Winter Vegetables with Egg Yolk Soy Sauce Simmered Pork & Eggplant with Sesame Soy Sauce Cold Seasonal Delicacies Fluke “Sashimi” Roll with Green Onion Sprout Blanched Taro Stem & Broad Bean with Perilla Seed Paste Poached Crabmeat with Grated Yam Sauce & Soy Vinegar Jelly Hot, Savory Delicacies Braised Japanese Beef with Grated Radish Sauce Simmered Alfonsino & Burdock with Japanese pepper soy sauce Simmered Taro & “Yuba” Cake with Dried Scallop Sauce Steamed Rice/Japanese Pickles/Japanese Delicacy/Miso Soup We are pleased to offer freshly steamed Koshihikari rice. Yogurt Mousse & Sesame Bavarois Green Tea Western Style Amuse-Bouche Cod Escabeche Celeriac Mousse with Marinated Shrimp & Raw Ham Hors d’Oeuvre Terrine of Salmon & Crabmeat with Aioli sauce Roasted Lamb with Mushroom Mousse Foie Gras Terrine with Port Jelly Main Dish (choices) Grilled Fillet of “Wagyu” Beef with Red Wine Sauce (653kcal) Or Braised Blanquillo “Bouillabaisse” Style (348kcal) Bread of Maison Kayser Or Steamed Rice We are pleased to offer freshly steamed Koshihikari rice. Yogurt Mousse & Sesame Bavarois Coffee/Tea/Herbal Tea We will be pleased to bring you items in “Anytime You Wish” after the first meal service. It is available until one hour and half before landing. Anytime You Wish “Sora-Gohan” Japanese Set Plate Kobachi Grilled Fish Cake/Simmered Sweet Potato Simmered Kelp Roll with Cod Roe/ Japanese Pickles Dainomono Grilled Sablefish “Saikyo Miso” Flavor Sweet Rice Roll/ sautéed Burdock/ Deep-fried Tofu Steamed Rice Miso Soup “Gochisou-Plate” Western Set Plate Main Dish Pancake with Honey Sausage & Scrambled Egg Yogurt Boulangerie Sandwich with Deep-fried Minced meat Champagne sandwich with Smoked Salmon & Sour Cream Dolce Dean & Deluca Super Premium Vanilla Ice Cream exclusive for Japan Airlines Fresh Fruits Order in the Sky Fried Egg Balls with Octopus Snow Crabmeat Flakes on Steamed Rice Mariage – for the side of your favorite wine Assorted Cheeses Sky Bistro Japanese Beef Hamburger Steak with Demi-glace sauce Tokyo Curry Lab X Japan Airlines Japanese Vegetable Curry with Steamed Rice Seasonal Recommended Spaghetti Fresh Seasonal Salad with Ceasar Dressing Beef Stew – Specially created by chef Mamoru Kataoka, Restaurant “Al Porto” “Sora Men Tei” Noodle Shop in the Sky Chiense “Ramen” Noodles in Soy Sauce Flavored Soup Japanese Hot “Udon” noodles with Edible Wild Plants NRT-LAX JL 062 ’11-D |
US Airways
Domestic First Class CLT - LAX January 2014 (A glimpse into the future) To Start: * Water (After take-off; Sorry, no PDB's) * Soda ($5 surcharge) * Alcohol ($15 surcharge) Main Course: * Salted Peanuts in a Bag * Water in a Plastic Cup (As noted above, other beverages may be purchased) To Finish: * Assorted Napkins * Water with Free* Refills *Free refills on water only available to those holding the US Airways Dividend Miles MasterCard |
| All times are GMT -6. The time now is 9:58 pm. |
This site is owned, operated, and maintained by MH Sub I, LLC dba Internet Brands. Copyright © 2026 MH Sub I, LLC dba Internet Brands. All rights reserved. Designated trademarks are the property of their respective owners.