|
BA 104/108 Dubai to London LHR
January 2013
British Airways World Traveler Plus BA 104/108 Dubai to London Heathrow Lunch Starter Potato and chive salad “Well Being in the Air” Main Rosemary-crusted breast of chicken on celeriac mashed potatoes and vegetable and bean cassoulet “Well Being in the Air” Or Horseradish and herb-crusted beef steak with green fava bean mash, roasted carrots, green courgette, sautéed mushrooms and herb gravy Dessert Apple and Date Cake Afternoon Tea Light refreshments will be served prior to arrival, including juices, tea and coffee. 104,108 13 JAN 351Y004-ROT1 |
BA JFK to LHR January 2013
January 2013
British Airways World Traveler Plus BA 112,114,116,172,174,176,182 New York JFK to London LHR Dinner http://i1213.photobucket.com/albums/...3/file-419.jpg Starter Romaine Lettuce with red grape tomato and shredded carrot served with balsamic vinaigrette http://i1213.photobucket.com/albums/.../file-2205.jpg Main Grilled fillet of Midwest corn-fed beef with wasabi mashed potatoes and wok-fried vegetables Or Pappardelle in Parmesan sauce with grilled artichokes and semi-grilled tomatoes http://i1213.photobucket.com/albums/.../file-1680.jpg http://i1213.photobucket.com/albums/.../file-1640.jpg Very delicious! Dessert Carrot Cake http://i1213.photobucket.com/albums/.../file-1335.jpg Breakfast A light refreshment will be served prior to arrival, including juice, tea, and coffee http://i1213.photobucket.com/albums/.../file-2384.jpg http://i1213.photobucket.com/albums/.../file-1953.jpg I honestly can’t call a muffin a breakfast or a meal. It is a short six hours flight, but if you are going to serve a breakfast, please at least keep the yogurt drink or add a fruit component. 112,114,116,172,174,176,182 13 JAN 312Y011-ROT1 |
BA 112/174/176 JFK-LHR January 2013 CW
January 2013
Club World New York JFK to London (Departure prior to 8pm) Dinner Starter Mango Carpaccio with long bean salad and a tamarind dressing Well Being in the Air Main Grilled fillet of Midwest corn-fed beef with wasabi mashed potatoes and wok-fried vegetables Or Medley of char-grilled fish with lemon butter, baby spinach, and rosemary-roasted potatoes Well Being in the Air Or Pappardelle in Parmesan sauce with grilled artichokes and semi-dried tomatoes Dessert Crème Caramel with lemon and ginger-infused sultanas Cabrales and Peppercorn Camembert cheese with pomegranate chutney A selection of fruit Chocolates Alternatively may we suggest hot chocolate with warm artisan chocolate ginger and macadamia nut cookies Goodnight Express Warm bacon, lettuce and tomato sandwich served with a seasonal salad Club Kitchen Club kitchen has been designed for you, as a space where you can come and stretch your legs and help yourself to a little treat or snack during your flight. Today you will find a great selection of indulgent delights, including Teoni’s handmade shortbread, Cadbury’s chocolate selection and on flights from London some luxuriously flavored ice cream from The Ice Cream Union. On our longer-range flights you can also choose from an assortment of Beckleberry’s fine artisan pastries, deliciously creamy Dutchy Originals yogurts from Waitrose Foundation in Africa. We also have a variety of sandwiches made with specialty breads. You can find Club Kitchen in the galley area, so please come and help yourself. Breakfast Starters Chilled fruit juice An energizing fruit smoothie of strawberry and rhubarb Seasonal Fruit Greek Yogurt with honey Bakery Toasted sourdough with pastrami, Emmenthal and sautéed mushrooms A selection of warm breads and breakfast pastries 13 JAN 112,174,176 CW 221C011-ROT1 |
JL 9 ORD-NRT Dec 2012 to Feb 2013 in First Class
January 2013
Japan Airlines First Class Wine List LAX/LSE/CDG/FRA/ORD Champagne Champagne Salon 1999 Champagne Dom Perignon 2003 White Wines Domaine Latour Girand Meursault 1er Cru Genevrieres 2011, Bourgogne, France Cloudy Bay Te Koko Sauvignon Blanc 2009, New Zealand Weingut St. Urbans-Hof Wiltinger Alte Reben Reisling Kabinett Feinherb 2011, Germany Arvga Branca Vinhal Issehara 2011, Katsunuma, Japan Red Wines Chateau Rauzan-Segla Margaux 2007, Bordeaux, France Domaine Michel Gros Nuits Saint Georges 2007, Bourgogne, France Kenzo Estate “rindo” 2007, California, USA (Japan-New York/Chicago/Los Angeles/Jakarta routes) Kusuda Wines Syrah Martinborough 2009, New Zealand (Japan – London/Paris/Frankfurt routes) Premium Japanese Sake Junmai-Dain-Ginjyoshu Jyuyondai Sekai no Tsubana Preamium Japanese Shochu Mori Izo Kanehachi Menu JL 9 Chicago O’Hare to Tokyo Narita Japanese Cuisine Zatsuki Prawn & Herring Roe with Grated Radish http://i1213.photobucket.com/albums/...13/file-71.jpg Japanese Appetizers http://i1213.photobucket.com/albums/...13/file-74.jpg http://i1213.photobucket.com/albums/...13/file-78.jpg Kobachi Green Vegetables, Turnip & Potato with Soybean Milk Sauce http://i1213.photobucket.com/albums/...13/file-87.jpg Seared Scallop, Squid & Asparagus with Ginger Oil http://i1213.photobucket.com/albums/...13/file-86.jpg “Soba Sushi” http://i1213.photobucket.com/albums/...13/file-88.jpg Tsubo Sweet Vinegared Vegetables http://i1213.photobucket.com/albums/...13/file-81.jpg Shiizakana Steamed Anglerfish Liver in Japanese Jelly Grilled Greenland Halibut Miso Flavor Miso-marinated Mozzarella http://i1213.photobucket.com/albums/...13/file-96.jpg Mukouzuke Olive Flounder “Sashimi” with Pickled radish & Botan Shrimp http://i1213.photobucket.com/albums/...13/file-93.jpg Dainomono Grilled Chili Flavored Beef Grilled Lobster with Sea Urchin http://i1213.photobucket.com/albums/...13/file-99.jpg Steamed Rice with Salmon & Salmon Roe http://i1213.photobucket.com/albums/...3/file-106.jpg Or Steamed Rice We are pleased to offer freshly steamed Koshihikari rice Soup Steamed Scallop Mousse in Japanese Clear Soup http://i1213.photobucket.com/albums/...3/file-111.jpg Japanese Pickles http://i1213.photobucket.com/albums/...3/file-103.jpg Japanese Sweet http://i1213.photobucket.com/albums/...3/file-118.jpg Chef’s Recommendation Amuse Bouche Blue Cheese Cream with Celery Boat Scallop & Tuna Salsa Caponata Mix Hors d’Oeuvres (Choice) Grilled Fillet of US Prime Beef with Madeira Sauce Or Marinated Double Lamb Chop with Chasseur Sauce Or Salmon Crusted with Scallop Mousse & Zucchini Grand Desserts Chocolate Bundt Cake Vanilla Ice Cream http://i1213.photobucket.com/albums/...3/file-123.jpg A La Carte Japanese Delicacies Vinegared “Mozuku” Seaweed Simmered Angler Liver Wasabi Flavored Octopus “Yakitori” – Skewered Grilled Chicken & Chicken Ball http://i1213.photobucket.com/albums/...3/file-168.jpg Cheese Assorted American Artisan Cheeses http://i1213.photobucket.com/albums/...3/file-113.jpg Japanese A La Carte Tokyo Curry Lab X Japan Airlines Japanese Vegetable Keema Curry with Steamed Rice Tenderly stewed new feeling keema curry http://i1213.photobucket.com/albums/...3/file-171.jpg Oshi Sushi Japanese Pickles Western A La Carte New England Clam Chowder Hamburger & Potato Chips Penne Pasta with Bolognese Sauce Noodles Japanese Hot “Udon” Noodles with Seaweed Healthy menu selection Miso Soup with Pork & Vegetables http://i1213.photobucket.com/albums/...3/file-174.jpg Fresh Salad Prepared Fresh Fruits http://i1213.photobucket.com/albums/...3/file-178.jpg Japanese Tray “Natto” – Fermented Soybeans Grilled Sablefish “Saikyo Miso” Flavor Steamed Rice Miso Soup Japanese Pickles Western Tray Artic Char with Coconut Curry Sauce Assorted Rolls Mocha Mousse Sweet Vanilla Ice Cream Chocolate ORD/NRT JAL-009 2012-D |
Air New Zealand
Business Class menu Auckland to Los Angeles January 2013 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. Roasted tomato ginger, thyme and coconut soup with thyme olive oil croutons Raspberry and almond friand with pistachio cream To begin Tea smoked salmon with manuka honey roasted tomato, melon, feta and pine nut salsa From the bakery Sourdough bread rolls, garlic bread, dark rye with caraway seed bread Mains Pan fried snapper on smoked crushed potato with wilted spinach ginger roasted carrots, and water chestnut caper salad Herbed chicken breast on butternut squash and parmesan risotto, courgette and green peas Angus Pure beef burger with salad greens, caramelised onions, cheese and bacon served with beetroot and horopito chutney (Horopito - New Zealand native bush pepper) Roasted tomato, ginger, thyme and coconut soup with thyme olive oil croutons To finish Gourmet dessert of vintage strawberry and cream ice cream and fig and honey ice cream Fresh fruit selection A selection of fine New Zealand cheese served with pear and raisin relish and cracker selection Breakfast Get yourself started with a mango, pineapple and coconut smoothie or your choice of juice From the pantry Fresh fruit salad Plain Greek yoghurt Acidophilus berry yoghurt Light and Right Berry cereal Toasted muesli Weet-Bix Corn Flakes From the bakery Croissants and pane au chocolate Danish with pistachio White, Vogel's or fruit loaf toast with your choice of Marmalade Strawberry jam Marmite Vegemite From the stove Creamy chive scrambled eggs with chicken sausage, cherry tomato and potato cake Herb and cheddar omelette with roast fried mushrooms, bacon and tomato relish Cinnamon brioche French toast with vanilla plum compote and honey cream 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, diet lemonade. Hot drinks Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, chamomile tea, lemon and ginger tea, decaffeinated tea, raspberry, strawberry and loganberry and cranberry and pomegranate, Earl Grey tea, peppermint tea, green tea, hot chocolate NZ2_AKLLAX_B773_SUP_312 |
Air New Zealand
Business Class menu Los Angeles to London January 2013 Dinner To begin Poached prawns, asparagus, baby potato and mache salad with tomato mayonnaise From the bakery Wholegrain sourdough bread, garlic bread, olive bread Mains Braised beef short rib with spring onion cake, truffled wild mushrooms, wilted spinach and truffled chervil sea salt butter Wood roasted chicken breast with balsamic glazed potatoes and herbs, green beans and hazelnuts Pan seared salmon on Chardonnay risotto with zucchini medley and salsa verde Coconut yam soup with mint, chilli coconut cream and fried rice noodles To finish Chocolate mint and chocolate chip ice cream with chocolate sauce and tuille biscuit Key lime pie with cookie crumb crust and coconut vanilla cream Fresh fruit selection A selection of fine New Zealand cheese served with fig relish and 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 Muselix cereal Weet-Bix Corn Flakes From the bakery Croissants Wholewheat, white or raisin pecan toast with your choice of Marmalade Strawberry jam Marmite Vegemite From the stove Scrambled eggs with chorizo sausage, paprika dusted potato wedges and cherry tomato Poached eggs on English muffins with Canadian bacon, steamed spinach and hollandaise sauce Waffles with fresh strawberry compote and banana whipped cream 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, diet lemonade. Hot drinks Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, chamomile tea, lemon and ginger tea, decaffeinated tea, raspberry, strawberry and loganberry and cranberry and pomegranate, Earl Grey tea, peppermint tea, green tea, hot chocolate NZ2_LAXLHR_DIN_312 |
Air Canada
Business Class menu London to Vancouver January 2013 First Meal Service Appetizer Crayfish Tails with Cream Cheese, Saffron Prawn on Tabbouleh and smoked Salmon Main Courses Each meal is served with a selection of warm Breads with Butter Rack of Lamb in Jus accompanied by crushed New Potatoes and mixed Vegetable Ratatouille Grilled Breast of Chicken with jus complemented by roasted Potatoes, Red Pepper, Yellow Courgette and Green Beans Pan-seared Cod Fillet served with chunky Tomato Sauce, Parsley-seasoned Rice, grilled Red and Yellow Peppers, Courgette and Broccoli Risotto with Rocket Pesto, roasted Cherry Tomatoes and Parmesan Selection of Cheese French Brie, Emmenthal and Red Leicester Cheddar with Grapes and Crackers Choice of Desserts Creme Brulee Tart Sliced seasonal Fruit Flexible Meal Option As a quick or more flexible option, enjoy one of the featured main courses served with warm Bread and Butter, Mixed Greens, Cheese and Crackers and Fruit, presented all at once shortly after take-off or at any time during the flight. At Your Leisure Selection of Packaged Snacks (always available in our galley) Pre-Arrival Light Meal Sandwich selection of Cucumber with Cream Cheese, Barbeque Chicken with Roasted Pepper and Egg Salad with Spinach Scones with Jam and Clotted Cream Fresh Orange Segments Wine List Champagne Champagne Drappier Carte d'Or Brut, Reims, France Champagne Drappier has become a favourite on board, and we will continue to share with you this wonderful Cuvee. Voted the best Champagne in the air in 2006, it delivers powerful notes of peach and dried fruits on the nose. White Wines Novellum Chardonnay, Cotes Catalanes, France This rich and creamy Chardonnay, with hints of vanilla and buttered toast on the nose, is a classic French Burgundian-style wine. Well balanced with a long finish, it is a perfect choice for fowl and grilled seafood dishes. La Cala Vermentino, Sardinia, Italy Vermentino is a late-ripening white variety native to the Mediterranean. It produces an elegant, fruity wine filled with citrus tones while offering a stunning mineral character and balance. Fresh and crisp, it makes an ideal aperitif or pairs well with all white meat and fish dishes. Red Wines Zolo Malbec, Mendoza, Argentina The remarkable black pepper and spicy aromas of this variety are hard to miss. This delicious Malbec selection demonstrates why this variety is becoming a world favourite. Rich in texture and long on the palate, this wine is extremely versatile to accompany all red meats and medium-to-strong cheeses. Gerard Bertrand Syrah/Carignan, Minervois, France The structure of this wine is immediately felt on the palate with its bold and youthful soft tannins and blackberry fruit lingering through the taste. This award-winning selection shows off its wonderful floral tones and fresh violets hidden in the background. Laurel Glen Cabernet Sauvignon, Sonoma, California Critics around the world consider Laurel Glen to have some of the best Cabernet Sauvignon vines in California. This stunning wine epitomizes the "California Cab." Black currant and blueberry fruit up front seduce the palate, giving a luscious, rich mouthfeel. As a real treat, we will offer three different vintages of this wine over the course of this program ... only one vintage is available on this flight. Port Dow's Port, Portugal This Port has a plum jam aroma with a silky smooth texture. The sweetness of this Port is not persistent, allowing freshness on the palate after each sip. Bar List Beer Heineken Molson Canadian Coors Light Spirits Smirnoff Vodka Bombay Sapphire Gin Johnnie Walker Black Label Scotch Crown Royal Whisky Jim Beam Bourbon Bacardi White Rum Liqueurs Remy Martin Cognac Grand Marnier Baileys Irish Cream Cold Beverages Orange Juice Apple Juice Tomato Juice Cranberry Cocktail Extra Spicy Clamato Coca-Cola Diet Coke Sprite Ginger Ale Club Soda Tonic Water Perrier Bottled Water Hot Beverages Freshly brewed Second Cup regular or decaffeinated coffee Selection of Tetley teas : orange pekoe, green tea, lemon camomile, peppermint and summer berry Served with cream, milk or lemon 14-LHR3-JHM9W-JMSNW-JCSTE 01/13 |
Air New Zealand
Business Class menu Vancouver to Auckland January 2013 Dinner To begin Smoked Albacore tuna carpaccio with watercress, cabbage slaw and miso mayonnaise From the bakery Oat and linseed bread, geen olive bread and garlic bread Mains Braised beef short rib with truffled Yukon gold potatoes, wilted spinach and caramelised shallots King prawns on creamed sundried tomato and basil linguine with courgette, offered with freshly shaved parmesan Roasted herb chicken breast with bean and vegetable cassoulet, sugar snap peas and fried chorizo sausage Smoked paprika, tomato and tamarind soup with yoghurt swirl To finish Gourmet dessert of coconut ice cream and raspberry cheesecake ice cream with meringue crush Dark chocolate mocha fudge cake with caramel sauce Cheese Selection of New Zealand cheese with fig relish and crackers 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 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 Granola cereal or Special K with red berries cereal Weet-Bix and Corn Flakes From the bakery Croissants, whole wheat, white or fruit toast served with fruit conserve From the stove Three cheese and chive omelette with kassler ham and spiced tomato chutney 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, diet lemonade. Hot drinks Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, chamomile tea, lemon and ginger tea, decaffeinated tea, raspberry, strawberry and loganberry and cranberry and pomegranate, Earl Grey tea, peppermint tea, green tea, hot chocolate NZ83_YVR_AKL_312 |
NH 5 LAX-NRT Dec 2012 to Feb 2013
ANA Business Class
December 2012 to February 2013 Los Angeles to Tokyo Wine List Champagne Champagne Jacquart Brut 2005 White Folie a Deux Chardonnay 2009/2010, California, USA Lugana 2010 Tenuta Maiolo, Lombradia, Italy Red Rodney Strong Cabernet Sauvignon 2009, Sonoma, California, USA Hayman & Hill Santa Lucia Highlands Reserve Pinot Noir 2008, Central Coast, California, USA Sake Ishizuchi Junmaiginjo Green Label, Ishizuchi Shuzo, Ehime Hakkaisan Ginjo, Hakkaisan Jozo, Niigata Tsukasabotan Fuinshu, Tsukasabotan Shuzo, Kochi (Only available on the Narita-San Francisco route) Shochu Kawagoe Hanamugi Moriya Umeshu Nankobai no Kodawari Umeshu Amuse bouche http://i1213.photobucket.com/albums/...ps923eaec9.jpg http://i1213.photobucket.com/albums/...ps2e46cf1a.jpg Main Meal Japanese cuisine Seasonal ingredients have been selected and elaborately cooked to create soothing tastes Zensai Assortment of seasonal appetizers Takiawase Simmered Chicken meatball Sunomono Quick-seared sea bream and boiled octopus with mustard and vinegared miso sauce Succulent, lightly grilled sea bream with an incomparably enticing flavor accompanied by octopus and garnished with wakame seaweed and scallions. The robust mustard-tinged vinegar miso sauce adds to the flavor Shusai Grilled sablefish with soy-based sauce [241 kcal] Sablefish with just the right amount of fat is dipped in a special sauce then grilled to mouth-watering perfection Than “Yuan” style of grilling, which employs a soy-based sauce containing both sweet mirin sake and regular sake, is named after tea ceremony master of the Edo Era who pioneered the technique Rice Steamed rice, miso soup and assorted Japanese pickles. International cuisine Appetizer Rolled salmon rillettes with petit salad Rillettes prepared with smoked and steamed salmon accompanied by side pickled onions, served with savory appetizers rolled in salmon http://i1213.photobucket.com/albums/...ps0f9d0d10.jpg http://i1213.photobucket.com/albums/...ps23ae925e.jpg http://i1213.photobucket.com/albums/...ps19b82900.jpg Main Plate Fillet of Beef steak with herbed mushroom soup [439 kcal] or grated daikon radish soy sauce sauce [409 kcal] Tender exquisitely flavored fillet steak enlivened with a sharp horseradish Enjoy with either a rich, herb-flavored mushroom or our special Japanese-style sauce. http://i1213.photobucket.com/albums/...ps4159d0c3.jpg http://i1213.photobucket.com/albums/...psf8fbdeae.jpg Or Rolled monkfish with prosciutto and sautéed scallop creamy tomato sauce [250 kcal] Pairing moderately fatty monkfish with delicately salty prosciutto makes for an exceptional dish Enjoy this creation with a side of assorted vegetables and a creamy tomato sauce Bread Served with domestic Hiruzen butter and olive oil http://i1213.photobucket.com/albums/...ps2e12dade.jpg http://i1213.photobucket.com/albums/...ps82db4561.jpg Steamed rice, miso soup, and assorted Japanese pickles also available. Desserts Vanilla and dulce de leche ice cream with raspberry sauce Two flavors of ice cream doused with sweet and tart raspberry sauce. Served with roll cookies to refresh the palate. http://i1213.photobucket.com/albums/...ps85b067d3.jpg http://i1213.photobucket.com/albums/...pse269642a.jpg Cheese, fruit and other desserts are also available Light Dishes We have light dishes available for you to enjoy anytime you like upon request. http://i1213.photobucket.com/albums/...psa9e1cd95.jpg Assortment of select cheese (Gorgonzola dolce, Comte) Served with two types of cheese and dried fruit. Enjoy with a glass of wine. http://i1213.photobucket.com/albums/...pse1ebbc9b.jpg http://i1213.photobucket.com/albums/...ps50843cd7.jpg Fresh Seasonal Fruit Fruit platter perfect for dessert or to simply cleanse our palate http://i1213.photobucket.com/albums/...ps9fbb6de9.jpg Vanilla Ice cream Refreshing vanilla ice cream for dessert Garden salad with creamy black pepper dressing Savor this crispy fresh garden salad with our specially blended, creamy black pepper dressing Hot Japanese udon noodles garnished with dried sea lettuce The seaside flavor adds a comforting aroma to the soothing flavor of Japanese broth http://i1213.photobucket.com/albums/...ps6f5eee87.jpg Ratatouille soup Carefully prepared using ample portions of tomatoes and other vegetables, this dish makes the perfect comfort food http://i1213.photobucket.com/albums/...ps6384116d.jpg Sandwich – Roasted chicken and egg salad Delectable French bread sandwich made with roasted chicken and egg salad. http://i1213.photobucket.com/albums/...ps9cd99ac8.jpg http://i1213.photobucket.com/albums/...psa83cfbde.jpg Post-nap Comfort A light menu for your refreshment before arrival. Choose either Japanese or international! Japanese cuisine Grilled salmon sprinkled with rape blossoms and boiled with hijiki seaweed for a traditional country-style taste. Kuchidori Braised brown algae in soy-based sauce Japanese omelet Icefish with grated daikon radish Shusai Grilled salmon with field mustard [298 kcal} Steamed rice, miso soup and assorted Japanese pickles International cuisine Chicken marinated in herbs then grilled to perfection and served with ravioli and selected veggies. Accompanied by a tasty oregano-based sauce Main Plate Grilled herb chicken and cheese ravioli with sun-dried tomato sauce [383 kcal] Bread Bread rolls served with Isigny butter from Normandy Fresh seasonal fruit NRT-LAX 121201-130228 |
NH 911 NRT-HKG December 2012 to February 2013
ANA Business Class
NH 911 Tokyo Narita to Hong Kong http://i1213.photobucket.com/albums/...ps2f5a1fce.jpg Wine List Champagne Champagne Heidsieck & Co Monopole Blue Top Brut White Chalis 2010 Moillard, Chablis, Burgundy, France Red Chateua Tour Prignac 2009, Medoc, Bordeaux, France Sake Kozaemon Junmaiginjo Miyanmanishiki, Nakashima Jozo, Gifu Shochu Shima Senryo, Imo Shochu (shochu made from sweet potatoes), Takasaki Shuzo, Kagoshima Hanamugi Moriya, Mug Shochu (Shochu made from barley), Bungo Meijo, Oita Main Meal Japanese Cuisine Kuchidori Stewed goby in sweet soy sauce Salmon with takana green sushi Steamed dumpling of squid Roasted duck breast Otsukuri Sliced tuna topped with grated yam potato Shusai Grilled Yellowtail Teriyaki (299 kcal) Rice Steamed rice mixed with green peas Miso Soup Wagashi International Cuisine http://i1213.photobucket.com/albums/...ps3a9df44a.jpg http://i1213.photobucket.com/albums/...ps8db913b3.jpg Appetizer http://i1213.photobucket.com/albums/...pscda6abd9.jpg Salmon tartar-style with sweet potato pancake http://i1213.photobucket.com/albums/...ps8277e841.jpg Beef tongue mille-feuille http://i1213.photobucket.com/albums/...ps34b0be72.jpg Sesame bavarois rolled in prosciutto ham with Sicilian tomato http://i1213.photobucket.com/albums/...ps0769e972.jpg King crabmeat wrapped in pie, white wine and curry flavored sauce http://i1213.photobucket.com/albums/...psb2240716.jpg Main Course Stewed Beef with winter vegetables (384kcal) http://i1213.photobucket.com/albums/...ps0e6dfdf1.jpg http://i1213.photobucket.com/albums/...ps31e90bb1.jpg Bread Soft Bread http://i1213.photobucket.com/albums/...ps161b709a.jpg Dessert Soufflé Cheese Cake http://i1213.photobucket.com/albums/...ps8759bfbf.jpg |
UA881 ORD-NRT 03/25/99 Y B747-400
WESTERN SELECTION Herb roasted chicken breast Offered with potato cabbage risotto and vegetables Accompanied by smoked salmon with daikon slaw Garden fresh salad with dressing of the day Triple chocolate brownie bash REGIONAL SELECTION Kabayaki-style sole with goma sauce, sticky rice and vegetables, designed by International Chef Martin Yan Accompanied by chicken teriyaki brochette Spiced cabbage salad Fresh seasonal fruit MIDFLIGHT SNACK A snack will be served between the two main meals. PRIOR TO ARRIVAL Sliced Szechuan pork with noodles Enhanced by chili pepper sauce or Sunday night lasagne with meat sauce Designed by America's own chef, Sheila Lukins WINES Offered with our compliments, Georges Dubœuf Merlot and Capendieu Chardonnay OTHER BEVERAGES STARBUCKS coffee, decaffeinated coffee, tea and selected soft drinks are available throughout the flight. We apologize if occasionally your choice is not available. JFK/ORD-NRT (LD92-S98-L96) ECONOMY 360Y001-3 3/99 |
UA896 HKG-ORD 04/09/99 Y B744
TO BEGIN Omlette jardinière with pork sausage Presented with rösti potatoes and fresh fruit or Braised rice noodles with vegetables and fish cake Offered with Chinese seasonal greens and fresh fruit LUNCH Western Selection Savannah chicken breast with curry sauce and rice Designed by America's own chef, Sheila Lukins Served with smoked salmon with daikon sesame slaw Garden fresh salad with dressing of the day New York cheesecake Regional Selection Egg fried rice with char siu pork in hoisin sauce Designed by International Chef Martin Yan Offered with cucumber salad and braised beef Fresh seasonal fruit PRIOR TO ARRIVAL An assortment of snacks will be offered including hot noodles, sandwiches and fresh fruit WINES Offered with our compliments, Georges Dubœuf Merlot and Capendieu Chardonnay OTHER BEVERAGES STARBUCKS coffee, decaffinated coffee, tea and selected soft drinks are available throughout the flight. We apologize if occasionally your choice is not available. HKG-ORD (B92-S96-LD92) ECONOMY 361Y017-2 4/99 |
CI 7916 RGN-TPE JAN to MAR 2013 in J
China Airlines Business Class
Wine List (Boeing 737-800) Champagne Gremillet, France Mosel Valley Riesling White Wine 2009 Germany Marlborough Sauvignon Blanc White Wine 2010, New Zealand Chianti Riserva DOCG 2007, Italy Napa Valley, Merlot Reserve 2008 USA 101.07 738 January to March 2013 CI 7916 Yangon to Taipei Refreshment Menu Starter Hawaiian Chicken Salad Mushrooms, lolo rosso, red cabbage and pineapple http://i1213.photobucket.com/albums/...pseea617eb.jpg http://i1213.photobucket.com/albums/...ps1a6378d4.jpg Main Course Grilled Chicken Tandoori Assorted Vegetables, Lemon Rice Or Stir Fried Sliced Pork in Oyster Sauce Cashew nuts, sautéed vegetables with flat noodles http://i1213.photobucket.com/albums/...ps4c4bd07f.jpg http://i1213.photobucket.com/albums/...psc13da57a.jpg http://i1213.photobucket.com/albums/...psa7518cbe.jpg Assorted breads served with butter Soft roll, hard roll, garlic bread http://i1213.photobucket.com/albums/...ps8cb7489d.jpg http://i1213.photobucket.com/albums/...ps81a85286.jpg Dessert Platter http://i1213.photobucket.com/albums/...psbe8a28d0.jpg http://i1213.photobucket.com/albums/...psaea9c614.jpg http://i1213.photobucket.com/albums/...pse6ed0cf6.jpg 101B-715/7916C |
VN 592 HAN-HKG February 2013
February 2013
Vietnam Airlines Business Class VN 592 Hanoi to Hong Kong Lunch Smoked salmon, black caviar, asparagus Grilled Prawns in saffron sauce, steamed rice Or Grilled lamb leg with rosemary, grilled fondant potato Or Marinated fried chicken, stir-fried egg noodles Assorted Breads Sweet paste Vietnamese style VN 592/593 HAN-HKG-HAN T2 |
| All times are GMT -6. The time now is 2:58 am. |
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.