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Emirates
First Class menu Sydney to Auckland March 2013 Bar Service Aperitifs Campari - Campari Bitter Vermouth Sweet/Dry - Martini Beers A selection of international beers including Heineken, Budweiser and Amstel Light Cocktails Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini Mocktails Jumeirah Delight Spirits Premium Scotch Whisky - Chivas Regal Royal Salute, Johnnie Walker Blue Label Single Malt Whisky - Glenfiddich 21 Years Old Bourbon - Woodford Reserve Cognac - Hennessy Paradis Vodka - Grey Goose, Imperia Russian Gin - Bombay Sapphire, Hendricks Rum - Bacardi Superior, Ron Zacapa Champagne, Port & Wines A selection of fine wines from internationally renowned vineyards of the old and new world Liqueuers Baileys Irish Cream Tia Maria Drambuie Cointreau Patron XO Cafe Breakfast Juice Fruit juice a refereshing choice of freshly pressed orange juice or grapefruit juice of enjoy a passion fruit and banana smoothie Fruit Breakfast fruits a palette of ripe tropical and seasonal cut fresh fruits Yoghurt plain or passion fruit yoghurt Assorted cereals choice of crunchy cornflakes or nutritious muesli Hot Breakfast Chive scrambled eggs creamy farm fresh eggs marbled with chives, accompanied by herb-marinated tender grilled chicken medallion, sizzling veal sausage, braised haricot beans and slow-roasted vine tomatoes Cheese-filled omelette farmhouse fresh light egg omelette, served with a chunky tangy tomato relish, charred flat woodland mushrooms, steamed asparagus spears, and crispy potato and corn fritters Thin crepes filled with apple, ricotta and raisin delicate French pancakes, topped with stewed apricots and a rich caramel sauce Delicatessen's cold meats and cheese a gourmet selection of breakfast cheeses, served with sliced prime roast beef, and tender smoked chicken, with a selection of garnishes including gherkin, tomato and cucumber slices and fresh parsley Bread Breakfast bread basket a variety of soft and crusty fresh baked breads, butter croissants and flaky breakfast pastries, served with butter and preserves Hot Beverages Tea black and herbal teas from around the world, featuring Ceylon, China, Earl Grey and Camomile Coffee brewed to order, your choice of decaffeinated, espresso and cappuccino coffee EK412-DXBSYDAKL-F-16D_A380 Wine Champagne Dom Perignon Vintage 2003 The 2003 Dom Perignon is a highly rich, powerful and vinous Dom Perignon and unsurprisingly since the summer of 2003 was the hottest in 53 years. The nose has two distinct sides - the light floral candied fruit notes and darker, spicier, licorice aromas. A mouthful of creamy, silky fruit, hints of praline and honey, is under-pinned by a fina vivacious acidity and striking minerality. The perfect way to start a flight, excellent with caviar and pretty outstanding with shellfish and other fish dishes. Moet & Chandon NV Brut Imperial A harmonious blend of the three Champagne grape varieties : Chardonnay, Pinot Noir and Pinot Meurnier, from the most expressive crus of the Champagne region. Brut Imperial embodies the Moet & Chandon style. It is a complete, generous and dunamic champagne. The wine has matured on the lees for several years until considered ready for drinking by the Chef de Cave. White Wine Y de Yquem 2010, Bourdeaux Most impassioned wine lovers will have heard if not had the extreme pleasure to taste a wine from the revered Chateau d'Yquem vineyards in Sauternes, famous for their lusciously rich, complex, long living and unctuous wine. But few will have come across Y (pronounced "Ygrec") the almost dry white wine produced from early picked Sauvignon Blanc and Semillon grapes from the same vineyards. Y is intensely fruited and vivacious, packed full of citrus, white flowers and honey, with a beautiful freshness and a touch of sweetness. Due to this residual sweetness it matches a very wide range of dishes. Stonier Reserve Chardonnay, 2010, Mornington Peninsula There is a lot of talk about the Yarra Valley being the premier supply of cool climate wine in Australia but our money is on the Mornington peninsula. Positioned on the coast near Melbourne it benefits from the cool ocean breeze. Fermented in French oak barrels the 2010 Chardonnay displays notes of nougat, peaches and nuts. The superb creamy palate has a fine acidity making this a great food wine, especially with seafood, pasta and poultry dishes. Leeuwin Prelude Chardonnay 2010, Margaret River Leeuwin was one of the earliest wineries in Margaret River region with an exceptional reputation for fine Chardonnay. The 2010 Prelude Chardonnay was fermented and aged in French oak barrels which offers notes of honeyed peaches, jasmine, orange, a dash of lime and lifted floral notes with a light oak nuance in the backgroun. The palate is delicately textured with pear, hints of wild honey and cashew. The finish is persistent. A superb wine for pairing with shellfish and seafood dishes. Pierro LTC 2012, Margaret River A blend of Sauvignon Blanc and Semillon is well-known in Margaret River. Our friends at Pierro add "a little touch of Chardonnay" to theirs, hence the name LTC. The Semillon has a waxy texture; the Sauvignon gives a zesty freshness and the Chardonnay marries the two together with an overriding creaminess. A melange of grapefruit, lime and peach are found on the palate with a seductive and silky texture. Truly great to be enjoyed as an aperitif, with seafood and even spicy dishes. Red Wine Chateau Batailley 2000, Pauillac Bordeaux Batailley is one of the oldest estates in the Medoc. The name is derived from the battle ("battaille") that took place where the chateau and vineyard are today during the 100-years war in 1452. Neighbouring Latour and Lynch Bages, Batailley has a very classical Pauillac style, exhibiting power, structure and deep fruit. 2000 was one of the finest years on record in Pauillac producing dense and long living wines. The ruby colour, turning to brick red on the rim, leads to an aromatic nose with ripe plums and cherry fruit. The palate is elegant, exuding cassis liqueur, tobacco and cedar notes. The perfect partner for steak and lamb dishes and the cheese board. Clarendon Hills Onkaparinga Grenache 2009, McLaren Vale The Onkaparinga Grenache forms part of what Roman Bratasuik calls his "grand cru" classification. The soils of this so called new world site are some of the oldest on earth and the vines were planted over 100 years ago still on pre phylloxera rootstocks, so you can imagine the intensity of the wine. The proximity of the ocean and the 300 meter elevation give Roman's wines lifted aromas and a fresh palate. The 2009 has a distinct, cosmetic-like, floral perfume with raspberry and kirsch aromas. Full bodied with fine savoury fruit flavours, elegant and soft tannins and a crisp finish. Torbreck RunRig 2006, Barossa Valley The RunRig was designed with the great wines of Hermitage and Cote Rotie in mind and the style comes through. The blend follows the classic Cote Rotie blend of 95% Shiraz or Syrah with 5% of Viognier, the fragrant white wine of Northern Rhone. A wine of great power and depth, with complex aromas of cigar box, Asian spice, barbecued meat, and layers of saturated fruit complimenting the generous structure. This is one of Barossa's greatest wines and deserves a fine red meat dish to accompany it. Chateau Marquis de Terme 2003, Margaux The 4th growth Margaux Chateau Marquis de Terme 2003 comes from one of the hottest years on record in Bordeaux. The colour is classically claret - dark ruby fading to garnet on the rim. The sweet plum and currant aromas are joined by herbal and tobacco notes. The palate is medium weight and charming, offering black cherries, cassis and more tobacco. A perfect partner to lamb and beef dishes, pleasant on its own or with hard cheeses. Seppelt Aerin's Heathcote GSM 2009, Victoria A single vineyard effort from one of Australia's most established producers - Seppelt. The Grenache, Shiraz and Mourverdre blend works brilliantly on the Heathcote soils producing complex and satisfying wines. Raspberries, red currants and subtle oak on the nose lead to a medium bodied palate with fine tannins, bold red fruits and sweet spice. A delicious wine, perfect with a range of food especially red meat and spicy dishes. Dessert Chateau Coutet 2006, Barsac Bordeaux One of only two premier crus of Barsac, a region producing the famous sweet wines along with Sauternes. Coutet, like the other wines of Barsac, and Sauternes, benefits from the micro climate created by the two rivers flanking the vineyards. The mist, created by the cool and warm airs of the two rivers allows "noble rot" to form on the berries which in turn sucks out the water leaving shriveled but very concentrated juice in the grapes. It is this concentrated, viscous juice that goes on to make the delicious sweet wines that carry the appellation of Barsac (and Sauternes). The Coutet 2006 has a beautifully fresh nose combining exotic fruits such as pineapple and peaches with honey and marzipan. A light, zingy style, quite typical of the Barsac commune, the wine shows great opulence, svelte texture and a finely integrated acidity adding a welcome freshness. Perfect with an array of desserts and salty cheeses. Port Graham's Single Harvest Tawny Port 1969, Douro This rare, limited release single vintage Tawny, from a production of only six barrels was not easy to come by, but since we did we are delighted to share it with you. Single vintage Tawny, for those of you unfamiliar to the style, is a vintage Port aged in port pipes until release. The longer the wine is aged, the lighter or more "tawny" it becomes. The Graham's 69 has a seductive and mesmerizing nose with honeysuckle, vanilla and caramel. The complex and silky palate has been softened from the 41 years in port pipes offering currants, exotic spice and butterscotch. A great accompaniment to salty cheese and chocolate desserts. Saude! |
MH 179 CMB-KUL April 2013
Malaysian Airlines Business Class
Wine List B737-800 flights Champagne Champagne Jacquart Cuvee Brut Mosaique Multi-Vintages White Wine Dr. L Riesling Kabinett Feinherb 2010 Red Wine Yalumba Patchwork Shiraz 2010 Port Wine Taylor’s Fine Tawny Port April 2013 MH 179 Kuala Lumpur to Colombo (Late Night Departure) Supper Appetizer Malaysian Satay Our Award-winning grilled chicken and lamb skewers with peanut sauce and traditional accompaniments http://i1213.photobucket.com/albums/...ps99c4e79d.jpg Seasonal Salad With Vinaigrette Dressing http://i1213.photobucket.com/albums/...ps7a541369.jpg Bakery Selection Main Course Accompanied by Plain Yogurt and Mints Narial Chicken Chicken cooked in coconut milk served with ghee basmati rice, black-eye bean masala and fried potato and cashew nut roll Or Lamb Pepper Masala Lamb cooked in masala spices served with basmati rice, kidney bean masala and tomato pepper skewer Or Tricolor Penne Pasta With prawns carbonara and tomato coulis Or Ikan Masak Asam Pedas Slow cooked fish in spicy and sour gravy with steamed rice and mixed vegetables Dessert Nawabi Tukda Rich bread pudding Fresh Fruits Papadum is available on request 0179U4G.MOA |
MH 178 KUL-CMB April 2013
Malaysian Airlines Business Class
Wine List B737-800 flights Champagne Champagne Jacquart Cuvee Brut Mosaique Multi-Vintages White Wine Dr. L Riesling Kabinett Feinherb 2010 Red Wine Yalumba Patchwork Shiraz 2010 Port Wine Taylor’s Fine Tawny Port April 2013 MH 178 Colombo to Kuala Lumpur Supper Appetizer Malaysian Satay Our Award-winning grilled chicken and lamb skewers with peanut sauce and traditional accompaniments Seasonal Mixed Green Salad With asparagus and strawberry vinaigrette Bakery Selection Main Course Chicken Biryani Chicken braised in herbs and spices with biryani rice and fried eggplant curry Or Sri Lankan Fish Stew Fish stew made with capsicum, onions, black pepper, vinegar and coconut milk served with steamed rice and okra Or Lamb Navarin Stewed lamb and turnips with linguine pasta and seasonal vegetables Or Vegetable Fried Rice With spicy garlic vegetables and soya green peas curry Dessert Fresh Fruit 0178SU4G.MOC |
MH 4 KUL-LHR April 2013
Malaysian Airlines First Class
Wine List Champagne Dom Perignon 2003 White Wines Manuel Oliver Gard Meursault Chardonnay 2009 Fritz Haag Brauneberger Juffer Riesling Spatlese 2011 Red Wines Chateau Haut Batailley 2005 Schubert Marion’s Vineyard Pinot Noir 2010 Port Wine Taylor’s Fine Tawny Port Happy Hours Cocktails Aperitifs Campari Martini Extra Dry Martini Rosso Beers Carlsberg Tiger Cognac Hennessy XO Liqueurs Bailey’s Irish Cream Grand Marnier Tia Maria Premium Spirits Bacardi Superior Rum Godon’s Gin Smirnoff Blue Vodka Single Malt Whiskey The Glenlivet 18 years Blended Whiskey Chivas Royal Salute 21 Years Jack Daniel’s Tennessee Whiskey Johnnie Walker Black Label Cocktails Americano Bloody Mary Cuba Libre Gin and Tonic Gin Sling Martini Scotch and Soda Screwdriver Beverage selection Coffee Jamaican Blue Mountain Ethiopian Yirgacheffe Brazilian Santos Iced Coffee Must Try Espresso Coffee on the Rocks Cappuccino Café Latte Malaysian Favorites White Coffee “O” Local Black Coffee, roasted with margarine and sugar-free, distinctively full-bodied Nescafe Gold Blend Nescafe Decaffeinated Chocolate Malaysian Favorites Milo – Chocolate Malt Drink Tea Malaysian Favorites TEH TARIK Literally translated as “pulled tea”, this milk tea is traditionally prepared in coffee shops and hawker stalls by pouring the drink back and forth between two glasses for a frothy finish. Milk Tea Ceylon MEDA WATTE Earl Grey Tea Blend – A blend of Papua New Guinea and Ceylon Tea Camomile Herbal Infusion Japanese Green Tea Jasmine Green Tea Oolong Tea South African Rooibos Tea Lemon Tea Available hot or iced Honey Lemon Tea Available hot or iced Fruit Juices Orange Juice Apple Juice Pink Guava Juice (Available on Flights from Kuala Lumpur) Mineral Water Still Sparkling Mocktails Kasturi Enjoy this citrusy refreshing drink made with fresh calamansi juice and sour plum *A cocktail version is also available on request Virgin Mary An alcohol-free version of the Bloody Mary, pairs well with steak Moscow Mule Mocktail Ginger ale with lime, this drink is recommended with curries and rice Placebo Gin & Tonic A non-alcoholic version Virgin Cuba Libre Cola with the buzz of lime twist, a great thirst-quencher Soft Drinks MH 4 Kuala Lumpur to London Heathrow http://i1213.photobucket.com/albums/...psb67fc3b2.jpg http://i1213.photobucket.com/albums/...pse69795dc.jpg Appetizer Malaysian Satay Our Award-winning Signature Dish Charcoal grilled chicken and beef skewers with peanut sauce, traditional accompaniments and authentic Malaysian compressed rice wrapped in young coconut leaves Spicy sambal is available on request http://i1213.photobucket.com/albums/...psb11bf9db.jpg http://i1213.photobucket.com/albums/...psce24d8e4.jpg http://i1213.photobucket.com/albums/...psce24d8e4.jpg Claims and Corn Chowder With smoked salmon flakes and herb croutons [URL=http://s1213.photobucket.com/user/Carfield76/media/April%202013/file_zps9ba7ed55.jpg.html] Or Roasted Red Onion Soup With cheese scones Or Smoked Chicken Salad With rocket leaves, diced mango, fresh chives, and raspberry chili dressing http://i1213.photobucket.com/albums/...ps1e461af6.jpg http://i1213.photobucket.com/albums/...ps489c6e1c.jpg Or Caviar With Loch Fyne Scottish Smoked Salmon, Blinis pancake or Melba toast, chopped onion, parsley, lemon and sour cream Or Mesclun Salad With feta cheese and Thousand Island dressing Bakery Selection With unsalted butter or extra virgin olive oil with balsamic vinegar on request Main Course Kapitan Chicken Curry With steamed rice and stir fried Chinese vegetables in oyster sauce Or Orange Scented Grilled Lobster Tail With braised orzo pasta, capsicum layer and nantua sauce http://i1213.photobucket.com/albums/...ps88545e37.jpg Or Pan Seared Fillet of Beef With kale mashed potato, seared baby tomato, kalamata olive and balsamic onion sauce Or Deep Fried Soya Glazed Cod With young chow fried rice, fried tofu, braised baby kailan, shiitake mushroom and oyster soya sauce Or Roast Fillet of Lamb Loin With creamy gratinated potato, stewed lentil and vegetables To Finish Chocolate Brioche and English Toffee Pudding with sautéed banana, chunky toffee and vanilla anglaise http://i1213.photobucket.com/albums/...psee79428d.jpg Ice Cream Fresh Fruits From our finest selection of fruits Cheese selection Brie, Danablu and Edam with crudités, crackers, dried fruits and walnut On Request http://i1213.photobucket.com/albums/...ps8d109295.jpg Gourmet Coffee and Tea 0004LU4F.MOE Moments of Indulgence There’s nothing quite like a good refreshment when you’re lost in a good book or engrossed in a movie at 35,000feet in the air. Do allow us to pamper you further with a selection of cold or hot snacks. Noodles Served in vegetable based soup with shredded chicken, prawns, bean curd, squid balls and Asian greens http://i1213.photobucket.com/albums/...ps41a9120b.jpg http://i1213.photobucket.com/albums/...psd4c96f43.jpg Or Congee Served with condiments Or Cookies Freshly baked chocolate chip or macadamia cookies http://i1213.photobucket.com/albums/...ps72060200.jpg Or Gourmet sandwich Tortilla bread with sliced chicken breast and Cajun spiced mayonnaise with a side of fried herb potato Freshly prepared on request Snacks http://i1213.photobucket.com/albums/...ps678702bd.jpg Chocolates Assorted Cheese and Crackers Fresh Fruits http://i1213.photobucket.com/albums/...psde224bd4.jpg 0004SK4F.MOE Light Meal Appetizer Seared Tuna Loin with Black Pepper Served with wasabi mayonnaise http://i1213.photobucket.com/albums/...psbd4e743f.jpg http://i1213.photobucket.com/albums/...ps595e73ca.jpg Bakery Selection With unsalted butter or extra virgin olive oil with balsamic vinegar on request Main Course Roast Beef Tenderloin With Yorkshire pudding, carrots, green zucchini and black pepper sauce Or Ikan Masak Pudding Lada Stewed fish in hot and sour gravy, served with steamed rice and mixed vegetables with garlic oil Or Pesto Fettuccine With grilled prawn, arugula leaf and shaved Parmesan http://i1213.photobucket.com/albums/...ps450a2243.jpg http://i1213.photobucket.com/albums/...psfb8810eb.jpg Or Chicken and Pineapple Pizza Or Creamy Leek and Potato Crumbed Tart With arugula leaf and sweet tomato relish To Finish Fresh Fruits http://i1213.photobucket.com/albums/...pse22c13f8.jpg Gourmet Coffee and Tea 0004LM4F.MOE |
BA 279 LHR-LAX April 2013
British Airways First Class
London to West Coast Lunch http://i1213.photobucket.com/albums/...pse6e3c6b2.jpg http://i1213.photobucket.com/albums/...ps1293dea3.jpg Starters Hot-smoked salmon pate with avocado, crème fraiche, chives and pickled cucumber Buttered white and green asparagus with poached egg and chervil and truffle sauce http://i1213.photobucket.com/albums/...psea4ca6fc.jpg http://i1213.photobucket.com/albums/...psf9146344.jpg A light cream soup of sweet corn and red pepper http://i1213.photobucket.com/albums/...ps2ea29fe3.jpg Fresh seasonal salad with your choice of balsamic dressing with golden rapeseed oil or creamy dill dressing Main British Airways Classic Char-grilled fillet of British Beef with Madeira and béarnaise sauces, wild mushrooms and chunky chips http://i1213.photobucket.com/albums/...ps927d25cc.jpg http://i1213.photobucket.com/albums/...ps5a13f5b3.jpg Or Poached Halibut on Linguine with mussel, lemon and ginger sauce Or Roasted loin of West Devon lamb with a morel mushroom sauce, roasted Jerusalem artichokes and a herb potato cake Or Seared breast of Guinea fowl on gazpacho salad with tomato dressing Bistro Selection Rigatoni pasta in creamy garlic and herb sauce with leeks, baby spinach and Parmesan British Airways Classics Warm sandwich of salted beef and Emmenthal cheese on Manoucher bread A selection of biscuits A selection of cheese and fruit Dessert Caramel mousse with hazelnut nougatine and orange sauce Warm rhubarb tart with ginger mustard and rhubarb compote http://i1213.photobucket.com/albums/...ps655622b5.jpg Ice Cream Sundae Custom made to your preference of ice cream, sauces and toppings. Please ask your cabin crew for today’s choices. Cheese Plate Mull of Kintyre This cow’s milk cheese may contain small crystals that give the cheese its distinctive crunch. It has a sweet yet savory taste. Devon Blue A dense, crumbly unpasteurized cow’s milk cheese with a creamy and complex flavor. Chaource A creamy unpasteurized traditional French cheese with a rich, fruity, and creamy flavor. Saint-Nectaire This French cheese features a soft, supple texture and earthy, fruit flavor Fresh Fruits and chocolates Afternoon Tea http://i1213.photobucket.com/albums/...ps0fcd78ee.jpg Snacks An individual selection of sandwiches featuring Loch Fyne smoked salmon with cream cheese, British free-range egg mayonnaise with baby rocket and Norfolk turkey with onion and plum chutney http://i1213.photobucket.com/albums/...ps549e92df.jpg Savory scrambled eggs and mushroom Danish pastry Patisserie British Airways Classics Plain or fruit scones served warm with clotted cream and strawberry preserves http://i1213.photobucket.com/albums/...ps8a66cd33.jpg Victoria sponge, Dundee cake and berry fool http://i1213.photobucket.com/albums/...ps138a2932.jpg Beverages http://i1213.photobucket.com/albums/...ps4e122b18.jpg We offer you a selection of the following Twinings tea: Teas – British Breakfast, Earl Grey, Mint Humbug, Honeycomb Camomile, Red Berry Fool and Jasmine Pearls Coffee – Freshly roasted and ground, decaffeinated, espresso or cappuccino 4/13 85,193,195,197,269,275,279,283,285,287,289 FC 120F001-ROT1 Wine List Aperitif Kir Royale A sparkling aperitif combining Crème de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail Champagne Laurent-Perrier Grand Siecle, Champagne, France International Wine Challenge 2012 Gold Medal Henriot Vintage Brut 2007, Champagne, France Bollinger Rose Brut NV, Champagne, France White Puligny-Montrachet Vieilles Vignes 2009, Vincent Giradin, Burgundy, France Sancerre Sur Le Fort 2010, Domaine Fouassier, Loire, France Eroica Riesling 2011, Chateau Ste. Michelle/Dr. Loosen, Columbia Valley, USA Red Chateau Larrivet Haut-Brion 2007, Pessac-Leognan, Bordeaux, France Joseph Phelps Pinot Noir 2010, Freestone Vineyards, Sonoma Coast, California USA Truchard Vineyards Zinfandel 2009, Carneros, California USA Dessert Beaulieu La Soucherie 2010, Domaine Pierre-Bise, Coteaux du Layon, Loire, France Warre’s 1992 Colheita Tawny Port 024W222 04/13 |
Qr012 lhr-doh
QR 012 LHR-DOH
Feb 2013 Business Class MAIN MEAL tempting your palate: vegetable & shrimp empanada andalusian sauce to commence: honey roasted parnip soup toasted almonds, sumac spice, parmesan crisps or individual selection of baby octopus, smoked tuna & roasted prawn chickpea salad or classic arabic mezze hummus, taboulah, moutabel with arabic bread to follow: marinated lamb fillet dried fruit pearl cous-cous, tomato confit or hammour sayadia sayadia rice, roasted peppers, stuffed kousa or vegetable cutlets with aloo gobi jeera pulao, chickpea curry main dishes accompanied by your choice of condiments cheese plate: mature cheddar, fourme d'ambert, saint albray fig jam, spring onion sweet finale: warm honey roasted pineapple almond white chocolate fudge, ginger ice cream or vanilla & mango ice cream mixed berries or selection of seasonal fruits bakery basket: onion, laugen, sour dough, wholemeal rolls AFTERNOON TEA traditional experience: strawberry barquettes mini savoury tarts of smoked cod & leek, parmesan open sandwiches of chicken, & walnuts, smoked salmon & egg freshly baked scones, plain & fruit clotted cream strawbery preserve WINE LIST Lanson Brut 1999 Bollinger Rose Albert Bichot - Chassagne Montrachet 2007 Chardonnay Babich - Wakefields Down 2011 Sauvignon Blanc Dr Loosen - Erdener Treppechen Spatlese 2008 Riesling Chateau Monbouquet - AC St Emillon Grand Cru 2006 Merlot & Cabernet Hollick - Red Ridge 2008 Shiraz Frescobaldi - Castel Giocondo Brunello di Montalcino 2003 Sangiovese Kokpe - Colheita 1974 Tawny Port |
AY 832 LHR-HEL May 2013 in J
May 2013
Finnair intra-European Business Class AY 832 London to Helsinki Beverage with pretzels http://i1213.photobucket.com/albums/...psf740acb7.jpg Menu http://i1213.photobucket.com/albums/...ps3210f040.jpg Vegetable Maki http://i1213.photobucket.com/albums/...ps08225e88.jpg http://i1213.photobucket.com/albums/...ps963e057c.jpg Japanese Beef Curry http://i1213.photobucket.com/albums/...ps2778efb3.jpg http://i1213.photobucket.com/albums/...ps05f8ce2e.jpg Mango cake http://i1213.photobucket.com/albums/...psa1a3695a.jpg Carefully selected wines and beverages 66301134 EUR-HEL 1/1301 |
AY 89 HEL-BKK May 2013
Finnair Business Class
Wine List May 2013 Champagne Joseph Perrier Cuvee Royale Brut Champagne, France White Wines Schlumberger Riesling Grand Cru Saering 2011, Alsace Grand Cru, France http://i1213.photobucket.com/albums/...ps2286f11e.jpg Paolo Leo Numen Chardonnay 2011, Puglia IGT, Italy Red Wines Chateau Malescasse 2005, Cru Bourgeois, Haut-Medoc, France San Polo Brunello Di Montalcino 2005, Brunello di Montalcino DOCG, Tuscany, Italy Sweet Wine Chateau LaFaurie-Peyraguey 2002, Sauternes, France Niepoort Colheita 1998, Port Portugal Niepoort (Vinhos) S.A. 66300000 VINILISTA/WINELIST 12/12 Finnair Business Class May 2013 Finnair AY 89 Helsinki to Bangkok Dinner http://i1213.photobucket.com/albums/...ps2e066bd7.jpg http://i1213.photobucket.com/albums/...psa9c50569.jpg http://i1213.photobucket.com/albums/...ps051907ff.jpg Fresh Salad http://i1213.photobucket.com/albums/...pscebb25ae.jpg Mediterranean antipasto Serrano ham, Italian salami, peperoncini filled with cream cheese, grilled mushroom http://i1213.photobucket.com/albums/...pscfa9e5f0.jpg http://i1213.photobucket.com/albums/...ps339e2d84.jpg http://i1213.photobucket.com/albums/...ps3ac03fd8.jpg http://i1213.photobucket.com/albums/...psdbc808e6.jpg Velvety Sweet Corn Cream Soup http://i1213.photobucket.com/albums/...psc4a9b14d.jpg Lots of utensils http://i1213.photobucket.com/albums/...ps46bbb6b6.jpg Salmon with Pepper crust, potato leek ragout Or Chicken with peanut butter sauce Singaporean Style, Steamed rice http://i1213.photobucket.com/albums/...psa4816a5c.jpg http://i1213.photobucket.com/albums/...ps9b3902f8.jpg http://i1213.photobucket.com/albums/...psb29e89e7.jpg Or Ravioli filled with goat cheese, tomato sauce and roasted pine nuts |
UL 858 CMB-HRI-BKK-PEK May 2013
May 2013
Sri Lankan Airlines Business Class UL 858 Mattala (Hambantota International Airport) to Bangkok International Appetizer Atlantic Salmon & Prawn Terrine & Smoked Salmon Rose on Cucumber Presented with Fennel & Potato Salad Bound in Dill Mayonnaise, Orange Segments & Pomegranate Seeds & Lettuce Salad Asparagus, Cucumber, Cherry Tomato, Red Cabbage & Lettuce accompanied by Honey & Mustard dressing Main Course Jaffna Style Chicken Curry Served with white & red long grain rice, beetroot curry, ash Plantain & Dry Fish Curry, Brinjal & Pineapple Salad & Local Pickle Or Mixed Grill Lamb Chops, Beef Steak, Chicken Medallion & Chicken Sausage in a Peppercorn sauce served with spinach & potato tower with chunky vegetables Or From the Ocean Prawns & Mussel Skewer & Grilled Seer Fish served with Sweet Chili Sauce, Broccoli Florets, Carrots, Egg & Vegetable Fried Rice Or Vegetarian Choice “Hath Malu Curry” A Mix of Seven Vegetables Served with Yellow Rice and Dhal Curry A la carte menu Our chefs have selected the ideal meal combinations with each meal. However in our guests to enhance your on-board experience we are at your disposal to afford any combination of your choice from the above mains selection Bread Basket A selection of freshly baked bread from our bakery Fresh Fruit A seasonal assortment of finest fresh cut fruits Dessert Miniature Sweet Delights A Combination of Sri Lankan Sweets & Chocolate coated strawberry Hot Beverages Freshly Brewed Ceylon tea or your selection from our flavored exotic teas and coffee UL 858 Bangkok to Beijing Appetizer Tandoori spiced Chicken roll slices presented with vegetable salad and tomato chutney Salad Sri Lankan Style Bitter Gourd Sambal combined with Eggplant & tomato salad Main Course Braised Duck Breast In Sweet Chili Sauce presented with Steamed Carrot, Broccoli & Egg Fried Rice with Vegetables Or Mixed Satay Lamb Satay, Pineapple & Pepper Satay Drizzled with Caju & Lemongrass Sauce served with Steamed Jasmine Rice with Tomato & Cucumber Salad Or Sweet & Sour Fish Served with Chinese Vegetable Noodle Or Vegetarian Choice A Vegetable Burger Rolled in Oats Presented with Spinach in Cream Cheese, Roasted Zucchini & eggplant & a rich Greek Salad A la carte menu Our chefs have selected the ideal meal combinations with each meal. However in our guests to enhance your on-board experience we are at your disposal to afford any combination of your choice from the above mains selection Bread Basket A selection of freshly baked bread from our bakery Fresh Fruit A seasonal assortment of finest fresh cut fruits Dessert Chocolate Praline Cake Hot Beverages Freshly Brewed Ceylon tea or your selection from our flavored exotic teas and coffee AF-3HC EF 01052013 |
UL 859 PEK-BKK-CMB May 2013
UL 859
Beijing to Bangkok Soup Cream Sorgo Soup (Cream of Corn Soup) Main Course Pancake stuffed with Salmon Flake, Gruyere Cheese infused Scrambled egg served with sautéed snow peas, red pepper, red onion & rosti potatoes Or Egg Noodles served with sautéed mixed vegetables Or Vegetarian Choice Burrito filled with Asparagus & Mild Cheese served with sautéed potatoes, grilled tomato & mixed vegetables All Main Dishes will be accompanied with a mixed vegetable salad combined with a vegetable pate A la carte menu Our chefs have selected the ideal meal combinations with each meal. However in our guests to enhance your on-board experience we are at your disposal to afford any combination of your choice from the above mains selection Bread Basket A selection of freshly baked bread from our bakery Fresh Fruit A seasonal assortment of finest fresh cut fruits Hot Beverages Freshly Brewed Ceylon tea or your selection from our flavored exotic teas and coffee AF-3HC EF 01052013 UL 859 Bangkok to Colombo Brunch Fruit Juices A selection of freshly squeezed juices and exotic pasteurized juices (Papaya juice pictured) http://i1213.photobucket.com/albums/...ps47f2a2be.jpg http://i1213.photobucket.com/albums/...pse11487e3.jpg http://i1213.photobucket.com/albums/...ps13b58b6d.jpg http://i1213.photobucket.com/albums/...psc40b5399.jpg Fresh Fruit A Seasonal Assortment of Finest Fresh Cut Fruits http://i1213.photobucket.com/albums/...ps3608bf9a.jpg Cereals Cornflakes Yogurt A fine selection of Fruit or Plain Yogurts http://i1213.photobucket.com/albums/...ps9ef70e77.jpg Main Course Omelette Served with sautéed potato, grilled tomato, sautéed green beans & beef sausage Or Minced Beef with Chili & Basil Leaves Served with sautéed rice, kai-lan & carrots http://i1213.photobucket.com/albums/...ps28df7a8a.jpg http://i1213.photobucket.com/albums/...ps4b395f89.jpg Or Stir-Fried Shrimps with Green beans accompanied with Braised Kai-lan, Three Color Bell Pepper Julienne & Egg Fried Rice Or Vegetarian Choice Soba Noodles sautéed with mixed vegetables A la carte menu Our chefs have selected the ideal meal combinations with each meal. However in our guests to enhance your on-board experience we are at your disposal to afford any combination of your choice from the above mains selection Bread Basket A selection of freshly baked bread from our bakery and accompanying preserves http://i1213.photobucket.com/albums/...ps4e52a643.jpg Hot Beverages Freshly Brewed Ceylon tea or your selection from our flavored exotic teas and coffee http://i1213.photobucket.com/albums/...psf5d56548.jpg AF-3HC EF 01052013 |
SQ 872 SIN-HKG May 2013
May 2013
Singapore Airlines Business Class SQ 872 Singapore to Hong Kong Silver Kris sling with packaged mixed nuts http://i1213.photobucket.com/albums/...ps5e09a650.jpg http://i1213.photobucket.com/albums/...ps767acf4f.jpg Dinner Menu Starter Tian of Alaskan king crab and Mango with Mesclun Singapore dressing http://i1213.photobucket.com/albums/...psb2026393.jpg http://i1213.photobucket.com/albums/...psd4097372.jpg http://i1213.photobucket.com/albums/...ps9cadc70c.jpg http://i1213.photobucket.com/albums/...ps0f129ea4.jpg Main *Halibut roll with “A La Forestiere” stuffing, crystallized tomatoes, saffron potatoes and lobster sauce Exclusively created by Georges Blanc, Vonnas Or Oriental Style Barbecued duck and Soya Flavored Chicken with fragrant steamed rice Or Grilled Beef Fillet with thyme jus, buttered seasonal vegetables and potatoes Or Seafood Hor Fun Chinese style stir-fried rice noodles with seafood A popular Singaporean dish http://i1213.photobucket.com/albums/...psf37bf427.jpg http://i1213.photobucket.com/albums/...ps3c8cf592.jpg http://i1213.photobucket.com/albums/...ps30f86946.jpg http://i1213.photobucket.com/albums/...ps94870a35.jpg Finale Choice of dessert Movenpick Swiss chocolate ice cream or Blueberry cheesecake with vanilla sauce http://i1213.photobucket.com/albums/...psefa920bd.jpg http://i1213.photobucket.com/albums/...ps5f8b3402.jpg Selection of Camembert, feta cheese, and Monterey Jack served with garnishes A selection of fresh fruit Gourmet coffees & selection of fine teas, with pralines http://i1213.photobucket.com/albums/...ps79113313.jpg http://i1213.photobucket.com/albums/...ps83c8aff0.jpg SQ872C SIN-HKG (D1) 79-1.1 05 RC |
SQ 871 HKG-SIN May 2013
Singapore Airlines Business Class
May 2013 SQ 871 Hong Kong to Singapore Dinner Menu Starter Nicoise salad with mustard seared prawns Main *Veal fillet with chanterelles and garlic-celery pudding Veal jus thickened with spice and eggplant pulp Exclusively created by Georges Blanc, Vonnas Or Steamed cod fillet with spicy black bean sauce, Chinese greens, carrots and fried rice Or Seared Chicken in jus, roasted vegetables in olive oil and broccoli A healthier choice Or Fried pork with mandarin peel sauce, Chinese vegetable and steamed rice Finale Choice of Haagen Dazs frozen dessert Raspberry sorbet or chocolate ice cream with fruit salad Selection of Camembert, Pecorino and Shropshire Blue served with garnishes A selection of fresh fruit Gourmet coffees & selection of fine teas, with pralines SQ871C HKG-SIN (D1) 79-1.1 05 RC Wine List Champagne & Wines Champagne Champagne Charles Heidsieck Brut Reserve White Wines 2010 Weinhaus Ress Rheingau Riesling, Germany 2010 William Fevre Champs Royaux Chablis, Burgundy, France Red Wines 2008 Chateau Preuillac Cru Bourgeois Medoc, Bordeaux, France or 2009 Chateau Loudenne Medoc Cru Bourgeois, Bordeaux, France 2010 Yalumba Patchwork Shiraz, Barossa, South Australia Port Taylor’s 10-Year-Old Tawny Port, Portugal |
Ethiopian Airlines, Dec 2012
ET 501 IAD-ADD Business Class Lunch To Start Fresh seasonal salad Appetizers Citrus marinated jumbo prawns with shaved fennel Seared beed tenderloin with haricot verte salad and maple butternut squash Smoked chicken breat with roasted golden beets and feta cheese Brussels' sprouts salad with baguette crostini Injera (Ethiopian national dish - served as a separate course) Doro wot: spicy chicken stew Tibs wot: stir fried lamb stew Shiro wot: chickpea flour stew Atakilt wot: mixed vegetables Quanta firfir: injera mixed with air-dried beef stew To continue Moroccan spiced lamb loin with fingerling potatoes, asparagus, carrots and thyme sauce Seared chicken breast with parsley potatoes, baby turnips, and red grape sauce Beet roasted bass with saffron potatoes, cauliflower and lemon butter sauce Pumpkin filled manicotti pasta with broccolini and sage cream sauce To finish Flourless Valrhona chocolate cake Passion fruit mousse Fresh seasonal fruits International cheese selection with crackers Ethiopian coffee and tea selection Mid-flight snack Assortment of sandwiches Breakfast To start Fresh seasonal fruit salad Fruit yoghurt Selection from the bakery To continue Plain omelette with sauteed baby spinach, roasted bliss potatoes, herbed ricotta cheese and grilled turkey breast Stuffed blueberry French toast with fresh berry compote Ethiopian coffee and tea selection PM me your email address if you would like pics |
SQ516 SIN-CCU Business Class May 2013
Dinner menu - Singapore to Kolkata
Starter Salad of marinated Alaskan king crab with mango Citrus dressing http://farm9.staticflickr.com/8254/8...18e4d6ac_z.jpg Main * Kori adajina, pudina soya kheema mattar, cholar dal narikol diye and jodhpuri vegetable pulao Spiced chicken with pea-soya beans, tempered Bengal gramm and yoghurt-vegetable pilaf Stir fried fish fillet with ginger and spring onion, chinese vegetables and rice noodle http://farm4.staticflickr.com/3731/8...1cce2926_z.jpg http://farm3.staticflickr.com/2863/8...220f872c_z.jpg Pan fried lamb loin with rosemary sauce, roasted vegetables and mint pea mash Bhendi masala, dal kevati and jeera pilaff Okra masala with spiced dal, cumin rice, curd and pickles Finale Choice of Alphonso mango dessert Ice cream or mousse cake with mango coulis http://farm3.staticflickr.com/2881/8...d86cf12f_z.jpg Selection of Camembert, sundried tomato cream cheese and Monterey cheeses served with garnishes A selection of fresh fruit http://farm3.staticflickr.com/2817/8...677d1047_z.jpg Gourmet coffees & selelction of fine teas, with pralines * Exclusively created by Sanjeev Kapoor, Indian Celebrity Master Chef, Mumbai SQ516C SIN-CCU (D2V) 53-1.1 05 RC |
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