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The All-Airline FT Menu Collection

The All-Airline FT Menu Collection

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Old Jun 18, 08, 12:36 pm
  #106  
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Join Date: Nov 2003
Location: hopefully travelling
Programs: up in the air
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Lufthansa
First Class menu
Frankfurt to Bangkok
September 2007


Dreamer’s Delight

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

Cold Gourmet Plate

Salmon and Char as a Filet and Tureen, Herb Crème Fraîche

or

Hot Specialty

Turkey in Tarragon and Curry, marinated on a Skewer, served on a Tomato and Mushroom Risotto

Cheese and Dessert

Bleu de Gex, Murol and medium-aged Gouda

Fresh Fruit


Menu

Choice of Hors d’oeuvres

Caviar with the traditional Garnishes

Chilled Lobster Terrine with Exotic Fruit Sauce and Tamarind

Hot-smoked Duck Breast, Apple and Rosemary Purée with stuffed Vanilla Plum

Grilled Eggplant and Tomato Terrine with Parsley and Balsamico

Salad

Curly Endive, Radicchio, Lollo Rosso and Lamb’s Lettuce with Cucumber, Carrots and Walnuts

Macadamia Nut or Potato Dressing

Choice of Main Courses

Loin of Lamb, Peppers, Beans and a Zucchini Mint Purée

Filet of Halibut in black Truffled Dashi Stock, with Hearts of Palm, Silver Onions, Shittake Mushrooms and Baby Bok Choy

Cheese Ravioli with Harvest Corn Sauce and Oyster Mushrooms, Spinach and Roasted Pumpkin Seeds

Saddle of Veal served with herbed Mushrooms, Carrots, Brussels Sprouts and Langres Potato Purée

Selection of Cheese and Dessert

Bleu de Gex, Murol, medium-matured Gouda, Brillat Savarin, St Nectaire served with Plums, Cherry Tomatoes and Celery

Milk Chocolate Dome with Espresso Sauce, Mint and Blackcurrants

Jelly of Grapefruit and Elderflower Sorbet

Specialty Dessert Wines

LH 782 9/07-10/07


Vinothek

Champagne

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

or

“Rare”, Champagne Piper-Heidsieck, Frankreich
Régis Camus, the cellar master at Piper-Heidsieck, has brought together the best vineyards for the champagne grape varieties chardonnay and pinot noir in this pre-stige cuvee. The grapes from each vineyard are vinified separately in order to achieve a multi-faceted composition later. Chardonnay brings delicate floral notes, as well as a fresh minerality, to the cuvee, whilst pinot noir enhances the whole with its fruit, power and weight. Thus the “Rare” has an elegant palate structure and refreshing mousse.

Monthly Proposal

2003 Assmannshäuser Höllenberg Spätlese trocken, Domäne Assmannshausen, Deutschland
The wines from this steep, slatey vineyard have enjoyed an excellent reputation since 1108 and the vineyard name has no doubt contributed to this. It is not clear whether the name Höllenberg (hells mountain) suggests that the climate here is as hot as hell, or whether the growers have to work like hell in these steep vineyards, or whether the wine just tastes damned good (in German “hellishly” good). The answer is actually quite simple : “Höllen” are nothing other than steep slopes, although this explanation is almost too profane for such a fine wine. The state winery of Kloster Eberbach (Eberbach monastery) and its domaine continues the tradition of the Cistercian monks from Burgundy. The monks not only founded the monastery but also brought pinot noir vines to the Rheingau. The minks would definitely have been proud of the extraordinary 2003 vintage. The wine has an intense, ruby red color with touches of garnet. The bouquet is complex with aromas reminiscent of ripe raspberries, blackberries, and cherries with a touch of dark chocolate. On the palate this powerful red wine is characterised by its velvety character, intense fruit flavour and long, persistent finish.

Apéritif

Campari
A red mild bitters-type cordial

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

Lufthansa Cocktail
This cocktail with aromas of juicy oranges, sweet almonds and fine berry fruits develops its full flavour when served chilled or “on the rocks” and can also be very refreshing if mixed with sparkling wine.

White Wine

2006 Riesling Spätlese trocken, Weingut Kruger-Rumpf, Deutschland

The Kruger-Rumpf family’s philosophy is “we aspire to perfect harmony”. Consequently, careful, environmentally-friendly viticulture, hand harvesting and optimum grape maturity are their parameters. The estate has been considered one of the stars in the wine firmament in the Nahe region for many years and this was proven recently by gaining the top award in the important Rheinland-Pfalz wine competition. This Riesling has been succulent, fresh fruit flavors, suggesting juicy peaches, ripe apricots and crisp apples as well as a touch of zesty citrus. On the palate the firm acidity is balanced by the wine’s full body, resulting in a crisp and juicy finish.

2005 Carneros Chardonnay, Artesa, USA
Carneros is north of San Francisco, situated between the Napa and Sonoma Valleys. There are two reasons why chardonnay vines flourish in this wine region : the cool Pacific climate and the limestone outcrops in the soil. The cool climate is responsible for the fine fruitiness found in this chardonnay, with its suggestions of ripe pears, juicy apples and a subtle hint of lemongrass. Maturation in wooden casks gives the wine elegant, toasty notes and a touch of vanilla, whilst the influence of the soil comes through in the nutty taste on the tongue and the elegant acidity which stimulates the appetite.

2006 Sulz, Sauvignon Blanc, Weingut Gross, Österreich
A steep site at an altitude of 450 m, soils rich in loam and limestone, careful hand harvesting and gentle maturation in large oak casks are the ingredients for a top wine. Alois Gross coaxes hidden nuances out of his sauvignon blanc from this first-class vineyard. The result culminates in these typical varietal aromas of fresh grapefruit, ripe gooseberry and juicy peach with a fine streak of minerality. On the palate this impression of refreshing and extremely juicy fruit continues with a lively acidity and long aromatic finish.

Red Wine

2001 Château Belgrave, Cru Classé, Haut-Médoc, Frankreich
Château Belgrave is only separated from its famous neighbour in Saint-Julien by a stream. This notwithstanding, even the name Belgrave reveals that the soil is top quality as it means “beautiful gravel”. From the time of its inclusion in the 1855 Médoc classification, the estate experienced a rather eventful history until 1979, when Jean-Marie Chadronnier recognised the estate’s potential and his wine company took up a lease on the domaine. Today the Château proves its worth with its cabernet sauvignon dominated style showing a bouquet of spicy blackberry and blackcurrant aromas and an expertly combined palate balancing fine tannins and flavourful weight of fruit. This is a modern classic par excellence.

2003 “Senda del Oro”, Ribera del Duero DO, Vizcarra, Spanien
Revolution also happens in traditional producing regions. The grower, Juan Carlos Vizcarra, had the idea of fermenting red wine must with its skins in barrique. As this had always been a disaster in the past because of the very small bung holes, he developed small wooden casks with a removable lid. This Rivera del Duero demonstrates very convincingly that he knows how to handle his tinto fino grapes. The wine has an intense garnet color and a bouquet reminiscent of figs, dark berry fruits and gentle spices. In the mouth the wine is full-bodied with fine, elegant tannins.

Dessert Wine

2005 Casablanca Valley Sauvignon Blanc Late Harvest, Morandé, Chile
Nature allows noble sweet wines to be produced only occasionally, when damp and warmth create the perfect conditions for the growth of the noble rot, Botrytis Cinerea. After harvesting, the grapes undergo a very laborious wine-making process to create this golden yellow nectar, with its bouquet of candied fruits and papaya, honey and white blossom. These aromas continue in the mouth and bring out the unique character of a wine with opulent sweetness and a seductive finale.

Monthly Proposal

Vieille Prune, Distillerie Studer, Schweiz
Switzerland is famous for its ingenious pleasures and indeed, the art of distilling has long been a tradition in the Swiss mountain valleys. However, this knowledge was not enough for Hans Studer. He went abroad and tried his luck in the French countryside of Aquitaine. He was instructed in the art of distilling by masters of the craft in Bordeaux and Cognac. Hans Studer no doubt could never have imagined back then that one of these fine brandies, the Vieille Prune, would even be served above the clouds in First Class. The Vieille Prune is distilled from selected, fully ripe plums and is then allowed to mature in peace for a long time. This brandy has a distinctive plum character and gentle spicy notes and is a special treat as well as being an ambassador of Swiss drinking culture for the whole world.

Spirits

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

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

Talisker 10 Year Old Single Malt Scotch Whisky
With its distinctive “turf” character and intense and fulsome flavour, this typical malt whisky hails from the only distillery to be found on the Isle of Skye.

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

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

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

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

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

Tequila
Exclusively on flights to and from Mexico.

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

Etter Zuger Kirsch, 42 Vol %, Jahrgang 2005
Made from the Swiss “Lauerz” cherries, full-bodied, aromatic and refined.

Liqueur and Port

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

Niepoort Portwein LBV
An intensive, young and powerful port with a decent fruit flavour.

Cold Beverages

Mineral water
Apollinaris, sparkling natural mineral water
Elisabethenquelle, natural mineral water

Fruit juices
Apple Juice
Tomato Juice
Orange Juice

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

German Beer
Warsteiner Pils
Clausthaler, non-alcoholic

Hot Beverages

Jacobs Kaffee
Mild Arabica Coffee from the Highlands

Espresso, Decaf Espresso

Cappuccino

Eilles Teespezialitäten

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

Assam Special Broken
This robust elegant tea, harvested at the Brahmaputra River plantations in Northern India, is copper-red in color with a rich and malty aroma. Milk or cream and sugar are worthly accompaniments.

Grüntee Asia Superior Blatt
Grown in fertile Central Asia, this unfermented tea is bright yellow in color with a pleasant gentle aroma and sweet yet tart notes. Traditionally enjoyed plain.

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

Yogi Tee Himmlischer Glückstee Bio
Enticingly rich and fragrant spices reminiscent of the exotic kitchens of the Orient mingle with soft Rooisbush tea from South Africa. Organically grown Ayurvedic blend with cinnamon, ginger, cardamom, pepper, cloves and Rooibos.

Sommerbeeren
A crisp combination of hibiscus flowers, apples, orange and lemon zest, cinnamon and orange flavour as well as ten revitalizing vitamins. Very refreshing.


Breakfast

Cold and hot Specialties

Freshly squeezed Orange Juice

Fresh Fruit

Natural Yogurt, Yogurt with fresh Fruits, Cornflakes and Milk

Smoked Snapper, fine Salmon Strudel, Parma Ham, smoked Turkey Breast, German Salami, Yogurt Cheese, Cream Cheese with Chives, Rahmberg Cheese

Scrambled Eggs freshly prepared upon your request with Bacon and Chives


LH 782 9/07-10/07
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Old Jun 18, 08, 12:37 pm
  #107  
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Join Date: Nov 2003
Location: hopefully travelling
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Posts: 70,707
United Airlines
First Class menu
Los Angeles to Sydney
January 2008


Featured Wines

Some of these wines may only be available on selected flights. Your flight attendant will inform you of today’s selections.

Champagne

Laurent Perrier 1997 Champagne
Laurent Perrier 1997 exhibits remarkable balance between fruitiness and earthiness : nutty, rich, and juicy, with toast, cherry and lemon flavors at the end.

Nicolas Feuillatte 2002 Champagne
Feuillate’s ability to create wines of power and grace is on full display in a big vintage such as 2002. But while there is richness to the wine, it’s a perfect illustration of Champagne’s ability to remain youthful for years.

White Wine

Marie Antoinette Vincent Pouilly Fuissé 2003 (Chardonnay)
Perhaps the greatest producer in Pouilly Fuissé offers this round and crisp version of Chardonnay, earthy and refreshing.

Fèvre Vaillons 2005 Chabils (Chardonnay)
Chardonnays from Burgundy can taste very unlike Californian Chardonnay : where California goes for the richness of buttered toast, Chablis is poised, earthy and tart with orange and green apple aromas.

Markham Vineyards Sauvignon Blanc 2006 Napa Valley
Markham owns a great track record with both Sauvignon Blanc and Merlot. Their Sauvignon shows melon, grapefruit, orange and red apple in a tangy finish.

Red Wine

Jean-Luc Colombo Crozes Hermitage 2004 La Tuilerie (Syrah)
Syrah is what some people call Shiraz, but when you call it Shiraz rarely does it taste this smoky, rich, cherry laden and long. Actually, even if you call it Syrah, it rarely tastes this good.

Jaboulet Gigondas 2005 Pierre Aiguille (Grenache Blend)
Gigondas has achieved some stunning successes in the 2005, more so than the heralded 2003’s, and Jaboulet’s 2005 is lush and long.

St Halletts “Faith” Shiraz 2005 Barossa Valley
Shiraz is quintessentially Australian wine : fruity, jammy, easy-going, even rustic but strong. The warm Barossa Valley provides the black fruits and the Eden Valley, with its fascinating slate soils, adds a spicier, earthier note and some red fruits.

Louis Martini Cabernet Sauvignon 2003 Sonoma
The Martini family has produced some of the greatest California wines of the twentieth century and this Cab has juicy cherry flavors with great length.

Beverages

Apéritifs, cocktails, spirits, liqueurs and beer.

Sandeman Founders Reserve Porto will be offered during the main meal’s dessert.

Starbucks coffee will be available throughout the flight.


Menu

On today’s flight, you may choose our traditional dinner, served in courses, or enjoy our Express Dine service – a complete meal served all at once at the time of your choosing so you can maximize your time while on board. Please inform the flight attendant of your choice.

To Begin

Soup
Roasted Yukon gold potato, cheddar and bacon chowder

Salad
Fresh seasonal greens
Hot cumin chicken
Buttermilk ranch or balsamic Dijon vinaigrette

Main Course

Orange and ginger cured duck confit
Roasted shallot vinaigrette, braised fennel and hazelnut jasmine rice.

Braised vegetable cannelloni
Organic tomato-herb finishing sauce.

Pan-seared filet mignon with horseradish sauce
Red and Yukon gold potatoes, sautéed spinach, shallots and mushrooms.

Rosemary lemon Mediterranean sea bass with tomato and olive ragout
Vegetable risotto and green and yellow haricot vert

Express Dine
Today’s Express Dine features your choice of any of the above entrées, fresh seasonal greens with classic Caesar dressing and Eli’s Crème Caramel Cheesecake for dessert

Dessert

To complete your dining experience :
Ice cream with sundae toppings
Cheese selection : Kerrygold Vintage Cheddar, Port-Salut, Wensleydale with cranberry
Fresh strawberries with brown sugar sour cream dip


Prior to Arrival

Spinach and feta cheese omelette with pomodoro sauce
Black Forest ham

or

Fresh seasonal fruit plate


12/07
LAX-SYD (LD93-B97)
4 190/F002-3
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Old Jun 18, 08, 12:39 pm
  #108  
Moderator, Hilton Honors
Original Poster
 
Join Date: Nov 2003
Location: hopefully travelling
Programs: up in the air
Posts: 70,707
United Airlines
Business Class menu
Los Angeles to Sydney
January 2008


Featured Wines

Some of these wines may only be available on selected flights. Your flight attendant will inform you of today’s selections.

Champagne

Heidsieck Monopole Blue Top Brut NV Champagne
The Monopole “Blue Top” has a showy, vibrantly nutty nose and very creamy mouth but still retains Champagne’s ability to pair up well with a wide variety of foods.

Pommery Brut Royal NV Champagne
Pommery has a reputation for consistently producing soft and charming Champagne that is full, rich and still balanced between fruitiness and earthiness : nutty, ruch and juicy, with toast, pear and apple for a very long end.

White Wine

Château De Tracy “Mademoiselle De T” 2005 Pouilly Fumé (Sauvignon Blanc)
2005 is one of the best vintages yet for Sauvignon Blanc in northern France. The wines are wonderfully fruity, bone dry, and rich without heaviness.

William Fèvre Chabils 2005 Champs Royaux (Chardonnay)
If you make Chardonnay without new barrels (as it traditional in Chablis), you end up with tart fruits and something a bit like mushrooms and minerals.

Estancia Pinnacles Chardonnay 2005 Monterey
Chardonnay prefers to cool off at night, and Monterey is an ideal region for it. It doesn’t lose any intensity, it simply gains complexity and drinkability.

Hawk Crest Chardonnay 2006 California
California’s forte is this rich and buttery style of Chardonnay, and Hawk Crest enjoys a tradition of excellent and stylish Chardonnay.

Red Wine

Taurus Roble 2004 Toro (Tempranillo)
The Toro region of Spain has become a hot property for Tempranillo, and the wines are big and powerful.

Capçanes Mas Donís 2005 Montsant (Tempranillo / Garnacha)
Spain is the hot new thing in the international marketplace, even though they’ve been making wine for a few thousand years. Their top red grapes, Tempranillo and Garnacha, are now offering lush, juicy New World-styled wines.

Aquinas Merlot 2004 Napa Valley
Aquinas Merlot from Napa Valley (owned by the Sebastiani family) carries the bright blue fruits, black tea and rich cherry finish that the best Merlots can offer.

Pedroncelli Bench Vineyards Merlot 2005 Dry Creek Valley
A layered and dense Cabernet, made in Dry Creek Valley, an area most famous for its Zinfandels, and perhaps the wild character of Zinfandel shows through, with black cherries, plums, spice and cloves.

Penfolds Bin 2 Shiraz-Mourvedre 2004 South Australia
Penfolds remains the most famous name in Australian wine and the Bin 2 Shiraz is a fruit-laden and joyous expression of the grape.

Warburn Barrel Matured Shiraz 2007 Barossa Valley
Warburn is an ideal example of the character of Australian Shiraz, with coconut, cassis and blackberry flavours. This has the voluptuous richness that typifies Australian wine.

Beverages

Apéritifs, cocktails, spirits, liqueurs and beer.

Sandeman Founders Reserve Porto will be offered during the main meal’s dessert.

Starbucks coffee will be available throughout the flight.


Menu

On today’s flight, you may choose our traditional dinner, served in courses, or enjoy our Express Dine service – a complete meal served all at once at the time of your choosing so you can maximize your time while on board. Please inform the flight attendant of your choice.

To Begin

Sautéed herbed shrimp, prosciutto ham and fresh fruit
Kalamata olive sauce

Fresh seasonal greens
Buttermilk ranch or balsamic Dijon vinaigrette

Main Course

Pan-seared filet mignon with green peppercorn sauce
Fingerling potatoes and sautéed zucchini and carrots.

Citrus-roasted chicken with warm mango relish
Israeli couscous and corn and green peas

Pasta rotollo
Egg, tomato and spinach pasta filled with ricotta, mozzarella and Romano cheeses and spinach with marinara sauce.

Express Dine
Today’s Express Dine features an appetizer, a fresh entrée salad topped with a hot cumin seasoned chicken breast served with classic Caesar dressing and Eli’s Crème Caramel Cheesecake for dessert

Dessert

International cheese selection
Kerrygold Vintage Cheddar, Port-Salut

Eli’s Crème Caramel Cheesecake


Prior to Arrival

Spinach and feta cheese omelette with pomodoro sauce
Black Forest ham

or

Fresh seasonal fruit plate with yogurt

We apologize if occasionally your choice is not available


12/07
LAX-SYD (LD83-B87)
290C002-3
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Old Jun 18, 08, 12:40 pm
  #109  
Moderator, Hilton Honors
Original Poster
 
Join Date: Nov 2003
Location: hopefully travelling
Programs: up in the air
Posts: 70,707
United Airlines
Business Class menu
Sydney to Los Angeles
January 2008


Featured Wines

Some of these wines may only be available on selected flights. Your flight attendant will inform you of today’s selections.

Champagne

Heidsieck Monopole Blue Top Brut NV Champagne
The Monopole “Blue Top” has a showy, vibrantly nutty nose and very creamy mouth but still retains Champagne’s ability to pair up well with a wide variety of foods.

Pommery Brut Royal NV Champagne
Pommery has a reputation for consistently producing soft and charming Champagne that is full, rich and still balanced between fruitiness and earthiness : nutty, ruch and juicy, with toast, pear and apple for a very long end.

White Wine

Château De Tracy “Mademoiselle De T” 2005 Pouilly Fumé (Sauvignon Blanc)
2005 is one of the best vintages yet for Sauvignon Blanc in northern France. The wines are wonderfully fruity, bone dry, and rich without heaviness.

William Fèvre Chabils 2005 Champs Royaux (Chardonnay)
If you make Chardonnay without new barrels (as it traditional in Chablis), you end up with tart fruits and something a bit like mushrooms and minerals.

Estancia Pinnacles Chardonnay 2005 Monterey
Chardonnay prefers to cool off at night, and Monterey is an ideal region for it. It doesn’t lose any intensity, it simply gains complexity and drinkability.

Hawk Crest Chardonnay 2006 California
California’s forte is this rich and buttery style of Chardonnay, and Hawk Crest enjoys a tradition of excellent and stylish Chardonnay.

Red Wine

Taurus Roble 2004 Toro (Tempranillo)
The Toro region of Spain has become a hot property for Tempranillo, and the wines are big and powerful.

Capçanes Mas Donís 2005 Montsant (Tempranillo / Garnacha)
Spain is the hot new thing in the international marketplace, even though they’ve been making wine for a few thousand years. Their top red grapes, Tempranillo and Garnacha, are now offering lush, juicy New World-styled wines.

Aquinas Merlot 2004 Napa Valley
Aquinas Merlot from Napa Valley (owned by the Sebastiani family) carries the bright blue fruits, black tea and rich cherry finish that the best Merlots can offer.

Pedroncelli Bench Vineyards Merlot 2005 Dry Creek Valley
A layered and dense Cabernet, made in Dry Creek Valley, an area most famous for its Zinfandels, and perhaps the wild character of Zinfandel shows through, with black cherries, plums, spice and cloves.

Penfolds Bin 2 Shiraz-Mourvedre 2004 South Australia
Penfolds remains the most famous name in Australian wine and the Bin 2 Shiraz is a fruit-laden and joyous expression of the grape.

Warburn Barrel Matured Shiraz 2007 Barossa Valley
Warburn is an ideal example of the character of Australian Shiraz, with coconut, cassis and blackberry flavours. This has the voluptuous richness that typifies Australian wine.

Beverages

Apéritifs, cocktails, spirits, liqueurs and beer.

Sandeman Founders Reserve Porto will be offered during the main meal’s dessert.

Starbucks coffee will be available throughout the flight.


Menu

To Begin

Dried beef and marinated prawns with asparagus tips and tomato
Mustard dill mayonnaise

Fresh seasonal greens
Creamy wasabi or raspberry vinaigrette

Main Course

Pan-seared filet mignon with shallot balsamic demi glace
Potato mushroom casserole and sautéed vegetables with shiitake mushrooms.

Oven-roasted breast of chicken with blueberry peppercorn sauce
White and wild rice medley, blanched broccoli and roasted pumpkin.

Filet of salmon with lemon myrtle cream sauce
Parslied château potatoes and a mixed vegetable sauté.

Dessert

International cheese selection
Brie, St Claire

Hazelnut nougat cake


Midflight Snack

A variety of sandwiches and assorted treats


Prior to Arrival

Your selected entrée will be served with breakfast breads, butter and fruit preserves

Asparagus and Gouda cheese filled omelette
Grilled smoked chicken, baked Roma tomato half

or

Fresh seasonal fruit plate with creamy yogurt


Today’s menu features beef from Australia.


We apologize if occasionally your choice is not available


12/07
SYD-LAX/SFO (LD83-S89-B87)
291C001-2
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Old Jun 18, 08, 12:41 pm
  #110  
Moderator, Hilton Honors
Original Poster
 
Join Date: Nov 2003
Location: hopefully travelling
Programs: up in the air
Posts: 70,707
Thai Airways
First Class menu
Auckland to Bangkok
September 2007


First Serving

Hot Savouries

Deep-fried Garlic and Pepper Quail Breast

Scallop and Spinach Mini Quiche

Whitebait Fritter

Cucumber Salad topped with Plum Sauce

First Course

Poached Lobster Medallion topped with Summer Black Truffle

Tasmanian Salmon

Main Course

Honey Glazed Roast Chicken Breast with Honey and Thyme Jus
Tumbled Baby Potato with Parsley
Sauteed Capsicums with Tomato

or

Deep-fried Sesame Prawns with Chilli and Tamarind Sauce
Steamed Thai Rice, Buttered Asparagus

or

Pan-fried Beef Fillet with Horopito Pepper
Gold Kumara Madh, Buttered French Beans

or

Seared Blue Cod Fillet with Ginger and Rice Wine Sauce
Egg Fried Rice, Stir-fried Mixed Vegetables

Bread Selection

Garlic Bread, Herb Roll, Shell Roll, Whole Meal Walnut
Butter, Crackers

Assorted Cheese Tray and Fresh Fruits

Dessert

Ice Cream

Tea, Coffee, Espresso, Cappuccino


Second Serving

Soup

Seafood and Fish Maw Soup

Salad

Mixed Salad with Herb Balsamic Dressing or Thousand Island Dressing

Hot Light Meal

Chilli Prawns and Pork Char Siew with Barbecued Pork Sauce
Braised Noodles with Mushroom and Baby Corn, Stir-fried Pak-choy

or

Wild Mushroom Herb Crepes with Tomato and Basil Ragout

Dessert

Strawberry Mascarpone Cheese Cake

Tea, Coffee

Espresso, Cappuccino


Third Serving

Sandwiches

or

Hot Snack

Duck Char Siew with Chinese Egg Noodles Soup


Green Curry Paste

(Nam Phrik Kaeng Kiew Wan)

Ingredients

Salt
Garlic
Shallot
Galangal
Peppercorns
Cumin Seeds
Shrimp Paste
Lemongrass
Coriander Root
Green Hot Chilli
Coriander Seeds
Kaffir Lime Rind

Benefit for Health

Chilli : Stimulates Blood Circulation, Increase Appetite, Digestion.
Peppercorn : Promote Sweating, Stimulate Appetite.


TG 990 F – MENU C : MAR/SEP


Wine

White Wine

Chablis 1er Cru Les Vaillons 2003
Its colour is of a bright, quiet green gold. The fruit is very fresh, with minerality, ripe white fruit and a touch of melissa. This wine is soft, full-fleshed and spirited with nice body. They are the ideal partners for sea food (shellfish, cockles, fish), also sausage pies, snails and white meats.

Riesling Grand Cru 1er Rosacker 2003
A beautiful robe with a brilliant pale yellow and beautiful silver green tint. Very complex and well open with rich flavour of lemon, straw and tea. The structure is elegant and shows a great balance between alcohol and sugar. This will harmoniously pair with poultry, fish, seafood.

Red Wine

Chateau Monbousquet St Emilion 2001

The 2001 Monbousquet is a big flamboyant, sexy offering with a dense ruby/purple colour as well as a big, sweet nose of liquorice, dried herbs, black currants, and blackberries. Beautifully textured, medium to full-bodied and opulent.

Hermitage Cave De Tain 2003
Deep dark colour with purplish tints. Subtle nose of black stewed fruits. Notes of black olive, grilled, developing to black chocolate aromas, liquorice and pepper. The palate is rich, generous and elegant with tight and silky tannins. Mellow wooden notes. Complex flavour of candied fruits, liquorice with spicy notes on the finish. Harmonious balance, racy and attractive wine.

Dom Pérignon

Dom Pérignon Vintage 1999

Hennessy Paradis Extra

Aperitifs

Campari

Gin Martini

Screwdriver

Bloody Mary

Black Russian

Vodka Martini

Warre’s Warrior Port

Bristol Cream Sherry

Spirits

Bacardi Rum

Tanqueray Gin

Jack Daniel’s Bourbon

Johnnie Walker Blue Label

Chivas Royal Salute Scotch Whisky

Glenfiddich … Ancient Reserve 18 Year Old

Liqueurs

Kahlua

Drambuie

Grand Marnier Cordon Rouge

Japanese Sake Junmai Dai Gin-Jo “Kubota Manju”
(Available only on BKK-NRT-BKK)

Beers

Heineken

Chang Beer

Singha Beer

Sapporo Beer
(Available only on BKK-NRT-BKK)

Asahi Beer
(Available only on BKK-NRT-BKK)

Soft Drinks

Fruit juices

Diet soft drinks

Perrier mineral water

A range of soft drinks

Beverages

Espresso

Cappuccino

Decaffeinated Coffee

Special Blended Coffee

Ceylon Tea

Oolong Tea

Earl Grey Tea

Japanese Green Tea

English Breakfast Tea

Ovaltine
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Old Jun 18, 08, 12:42 pm
  #111  
Moderator, Hilton Honors
Original Poster
 
Join Date: Nov 2003
Location: hopefully travelling
Programs: up in the air
Posts: 70,707
Thai Airways
First Class menu
Bangkok to Auckland
September 2007


First Serving

Hot Savoury

Deep-fried Minced Prawn on Sugar Cane Stick

First Course

King Prawn Medallion

Garden Vegetables

Balsamic Mayonnaise Dressing

Soup

French Onion Soup
Served with Toasted Gruyere Cheese on French Bread,
Grated Parmesan Dressing

Main Course

Seared Scallops with Sundried Tomato and Fresh Basil Pesto
Light Polenta with Rosemary, Mixed Vegetables Western Style

or

Braised Lamb in Red Wine with Shallot
Pan-fried Spatzley, Mixed Vegetables Western Style

or

Prawn Curry “Pa-naeng”, (with Peanuts)
Steamed Wild Rice, Stir-fried Vegetables
Steamed Egg with Sweet Basil
Grilled Eggplant with Salmon Dip
Fresh Vegetables in Cucumber Ring

or

Stir-fired Pork Fillet Finger with Onions, Red and Green Capsicum
Yellow Noodles, Braised Gluten with Mushroom, Carrot, Chinese Cabbage

Assorted Breads / Butter

Rustico Bread Loaf, Laugen Roll with Sasame
French Garlic Bread, Buttered Grissini, Homemade Sesame Crackers

Assorted Cheese Tray / Crackers

Fresh Fruits


Dessert

Assorted Thai Sweets

Assorted Cakes

Tea, Coffee, Espresso, Cappuccino


Second Serving

Fresh Fruits

Plain Yoghurt, Fruit Yoghurt

Cereals

Main Course

Italian Basil Frittata topped with Lobster in Tomato Herb Sauce
Bacon, Herb Sausage, Roesti Potatoes with Cheese and Bacon
Grilled Carrots and Zucchini

or

Pancake stuffed with Creamed Asparagus
Bacon, Herb Sausage, Grilled Mushroom and Vegetables

or

Cold Cuts Platter

Salami Sausage, Hunting Special
Smoked Pork Loin Pastrami and Tilsiter Cheese

or

Yellow Noodle Soup with Fish and Shrimp Balls

Assorted Breads / Butter

Soya Roll, Buttered Croissant, Apricot Danish, Butter
Assorted Preserves, Honey
Tea, Coffee, Ovaltine


Additional Choice of Meal Service

Boiled Rice with Garnitures (Oriental Style) available for Supper or Breakfast


Pa-Naeng Curry Paste

Ingredients

Dried Chilli
Cumin Seeds
Shrimp Paste
Chopped Garlic
Chopped Shallot
Coriander Seeds
Chopped Galangal
Chopped Lemongrass
Chopped Coriander Root
Chopped Kaffir Lime Rind

Benefit for Health

Shallot : Use for Fever, Phlegm, Cold.
Lemongrass : Use for Stomachache, Inrease Appetite.


TG 989 F – MENU C : MAR/SEP


Wine

White Wine

Chablis 1er Cru Les Vaillons 2003
Its colour is of a bright, quiet green gold. The fruit is very fresh, with minerality, ripe white fruit and a touch of melissa. This wine is soft, full-fleshed and spirited with nice body. They are the ideal partners for sea food (shellfish, cockles, fish), also sausage pies, snails and white meats.

Riesling Grand Cru 1er Rosacker 2003
A beautiful robe with a brilliant pale yellow and beautiful silver green tint. Very complex and well open with rich flavour of lemon, straw and tea. The structure is elegant and shows a great balance between alcohol and sugar. This will harmoniously pair with poultry, fish, seafood.

Red Wine

Chateau Monbousquet St Emilion 2001

The 2001 Monbousquet is a big flamboyant, sexy offering with a dense ruby/purple colour as well as a big, sweet nose of liquorice, dried herbs, black currants, and blackberries. Beautifully textured, medium to full-bodied and opulent.

Hermitage Cave De Tain 2003
Deep dark colour with purplish tints. Subtle nose of black stewed fruits. Notes of black olive, grilled, developing to black chocolate aromas, liquorice and pepper. The palate is rich, generous and elegant with tight and silky tannins. Mellow wooden notes. Complex flavour of candied fruits, liquorice with spicy notes on the finish. Harmonious balance, racy and attractive wine.

Dom Pérignon

Dom Pérignon Vintage 1999

Hennessy Paradis Extra

Aperitifs

Campari

Gin Martini

Screwdriver

Bloody Mary

Black Russian

Vodka Martini

Warre’s Warrior Port

Bristol Cream Sherry

Spirits

Bacardi Rum

Tanqueray Gin

Jack Daniel’s Bourbon

Johnnie Walker Blue Label

Chivas Royal Salute Scotch Whisky

Glenfiddich … Ancient Reserve 18 Year Old

Liqueurs

Kahlua

Drambuie

Grand Marnier Cordon Rouge

Japanese Sake Junmai Dai Gin-Jo “Kubota Manju”
(Available only on BKK-NRT-BKK)

Beers

Heineken

Chang Beer

Singha Beer

Sapporo Beer
(Available only on BKK-NRT-BKK)

Asahi Beer
(Available only on BKK-NRT-BKK)

Soft Drinks

Fruit juices

Diet soft drinks

Perrier mineral water

A range of soft drinks

Beverages

Espresso

Cappuccino

Decaffeinated Coffee

Special Blended Coffee

Ceylon Tea

Oolong Tea

Earl Grey Tea

Japanese Green Tea

English Breakfast Tea

Ovaltine
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Old Jun 18, 08, 12:43 pm
  #112  
Moderator, Hilton Honors
Original Poster
 
Join Date: Nov 2003
Location: hopefully travelling
Programs: up in the air
Posts: 70,707
Japan Airlines
Business Class menu
Tokyo to Singapore
October 2007


Wine and Beverage

Champagne

Champagne Piper Heidsieck
In France where they appreciate aperitif very much before their meals, a coupe de champagne (a glass of champagne) is considered to be the most elegant drink. Piper Heidsieck is fruity champagne which offers light and yet gorgeous atmosphere suitable for aperitif. It will lead you to the entertainment over the table in the air.

White Wine

Abbaye des Fontenay 2004 Les Truites Macon Villages
What has been the talk of Bourgogne of late from the northern Chablis to the southern Macon is a radical improvement in the quality of the Macon wines. This wine, showing a wonderful harmony of fruits, cloak of acidity accompanied by a dainty mineral taste, is a descendant of cuvee of the abbey established by a Cistercian monk named Sait Bernard of in 1118. Refreshing bouquet of such citrus as grape fruits and spicy after-taste manifest the modern style of wine making.

Ironstone Vineyards : Sauvignon Blanc 2005 California
The Kautz family started the winery in 1990 after growing grapes in California’s Sierra Nevada since 1948 where the temperature difference between the daytime and night is considerable. This excellent fruity wine when first released in 1992 immediately earned a high praise among the critics. One may start a meal with this peerless, delicately weak acidic wine enriched by herbal and citrus fragrance.

Red Wine

Chateau Lezongars 2003 Premiere Cotes de Bordeaux
This 45 hectare winery, started by Philip and Sarah Iles in 1998 – who once owned a wine bar in London – lies on the right bank of the Garonne River in Villenave de Rions. The pleasantly round wine made of 80% Merlot and 20% Cabernet Sauvignon grapes is considered to be representative of the modern Bordeaux style with its lavish fruitiness and silky tannins.

Tin Roof : Syrah – Cabernet 2005 California
The Alexander Valley in the northern Sonoma County of California is known for its cool climate. Tim Murphy and Dale Goode are known as pioneers of making a Syrah wine in addition to the traditional ones in the valley. The wine of intensely fruity and spicy Syrah (60%) and Cabernet Sauvignon (40%) has a powerful and yet smooth finish thanks to a concentrated flavour of fruits and well-balanced structure.

Robert Grillou, Gigondas 2005
The Rhone River flowing from Switzerland through the middle of southern France to the Mediterranean was the main trade route to Northern Europe during the Roman era, and viticulture has continued since then. The Gigondas district on the east bank in the southern reaches of the Rhone was elevated to Appelation d’Origine Controlee status in 1971. A harmonious blend of Grenache, Syrah and Mourvedre grapes that are indigenous to southern France demonstrates the wine maker’s sensitivity with its soft, perfumed full-body and fruitiness.

Please note that these wines are subject to change.

Japanese Shochu

Japanese Shochu “Gokoo”
Gokoo is an authentic white distilled liquor made from carefully selected barley and stored in a cask for a long period of time. It presents a rich and mellow taste.

Japanese Shochu “Jinkoo”
This is a white distilled liquor made from sweet potato products from the Kagoshima region called “Satsuma”. It is sweet and light with an elegant aroma.

Dai-Ginjyoshu

Tenryou
From a distilling tradition that has continued for more than 350 years in the beautiful mountainous region of Gifu, it presents an elegant aroma and mellow taste that harmonizes with a variety of dishes.

Hakurakusei
Hakurakusei originates from the natural features of the local climate which gives it its original characteristics and technical structure. It has a gentle aroma that spreads like the scent of bananas, and it is refreshingly clear superbly complimenting a meal.

We apologize if occasionally your choice is not available.

Beverages

Aperitif and Cocktail

Sherry

Campari

Plum Wine

Martini

Bloody Mary

Whisky

Old Parr

Jack Daniel’s Black

The Famous Grouse Malt

Suntory Royal

Spirit

Bombay Sapphire Gin

Absolut Vodka

Liqueur

Cognac Rémy Martin VSOP

Cointreau

Baileys Irish Cream

Beer

Sake

Soft Drink

JAL Original Drink “Sky Time Yuzu”

Coca-Cola

Sprite

Oolong Tea

Cold Green Tea

Juice (Orange, Apple, Tomato, Grapefruit)

Organic Chamomile Herb Tea

Sparkling Mineral Water


Drinking and Driving : Passengers who need to drive after disembarking are requested to refrain from drinking during the flight.


Western

Marinated Tuna Fish coated Two Scent Condiments

Slow Roasted Herb Pork Fillet with Prune Paste Sauce

Mixed Vegetable Soup

Main Dish (Choice)

(September)

Fillet of Japanese Beef Steak with Three Peppercorn Butter, Port Wine Sauce (443 kcal)

or

Roasted Sea-bass and Nordic Salmon with Caper Anchovy Tomato Sauce (254 kcal)

(October)

Fillet of Japanese Beef Steak with Chateaubriand Sauce (389 kcal)

or

Steamed Fillet of Sea-bass with Shrimp Mousse, Porcini Cream Sauce (216 kcal)

(November)

Fillet of Japanese Beef Steak with Parsley Mustard Butter, Red Wine Sauce (473 kcal)

or

Roasted Fillet of Sea-bass and Prawn with Exotic Spicy Light Cream Sauce (211 kcal)

Fresh Salad

Bread or Steamed Rice
We are pleased to offer freshly steamed Koshihikari rice.

Cheese and Fresh Fruits

Green Apple Mousse

Praline Chocolate Cake

Coffee, Tea

Chocolate

We apologise if occasionally your choice is not available


Japanese

Zensai

Grilled Prawn with Sea Urchin Paste

Salmon Roe in Citrus Cup

Marinated Barracuda “Oshi Sushi”

Ginkgo Nut and “Shimeji” Mushroom

Egg Cake

Sweet Chestnut

Mukouzuke

Fillet of Sea-bream and Seared Squid “Sashimi” Style

Kobachi

Braised Garland Chrysanthemum and Mushroom with Sesame Sauce

Dainomono

“Sake” Steamed Fillet of Sea-bream and

Grilled Japanese Bluefish with Egg Mousse and Chestnuts

Steamed Rice, Japanese Pickles, Miso Soup
We are pleased to offer freshly steamed Koshihikari rice.

Cheese and Fresh Fruits

Green Apple Mousse

Praline Chocolate Cake

Green Tea

Chocolate

We apologise if occasionally your choice is not available


Refreshments

Japanese Delicacies “Onigiri

Sandwiches

Ice Cream

We are pleased to offer you any of the following snacks at anytime. Please contact your cabin attendants.

JAL Original snack noodle

“Ramen de Sky”, “Udon de Sky”, “Soba de Sky”


719
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Old Jun 18, 08, 12:45 pm
  #113  
Moderator, Hilton Honors
Original Poster
 
Join Date: Nov 2003
Location: hopefully travelling
Programs: up in the air
Posts: 70,707
Japan Airlines
Business Class menu
Tokyo to Jakarta
October 2007


Wine and Beverage

Champagne

Champagne Piper Heidsieck
In France where they appreciate aperitif very much before their meals, a coupe de champagne (a glass of champagne) is considered to be the most elegant drink. Piper Heidsieck is fruity champagne which offers light and yet gorgeous atmosphere suitable for aperitif. It will lead you to the entertainment over the table in the air.

White Wine

Abbaye des Fontenay 2004 Les Truites Macon Villages
What has been the talk of Bourgogne of late from the northern Chablis to the southern Macon is a radical improvement in the quality of the Macon wines. This wine, showing a wonderful harmony of fruits, cloak of acidity accompanied by a dainty mineral taste, is a descendant of cuvee of the abbey established by a Cistercian monk named Sait Bernard of in 1118. Refreshing bouquet of such citrus as grape fruits and spicy after-taste manifest the modern style of wine making.

Ironstone Vineyards : Sauvignon Blanc 2005 California
The Kautz family started the winery in 1990 after growing grapes in California’s Sierra Nevada since 1948 where the temperature difference between the daytime and night is considerable. This excellent fruity wine when first released in 1992 immediately earned a high praise among the critics. One may start a meal with this peerless, delicately weak acidic wine enriched by herbal and citrus fragrance.

Red Wine

Chateau Lezongars 2003 Premiere Cotes de Bordeaux
This 45 hectare winery, started by Philip and Sarah Iles in 1998 – who once owned a wine bar in London – lies on the right bank of the Garonne River in Villenave de Rions. The pleasantly round wine made of 80% Merlot and 20% Cabernet Sauvignon grapes is considered to be representative of the modern Bordeaux style with its lavish fruitiness and silky tannins.

Tin Roof : Syrah – Cabernet 2005 California
The Alexander Valley in the northern Sonoma County of California is known for its cool climate. Tim Murphy and Dale Goode are known as pioneers of making a Syrah wine in addition to the traditional ones in the valley. The wine of intensely fruity and spicy Syrah (60%) and Cabernet Sauvignon (40%) has a powerful and yet smooth finish thanks to a concentrated flavour of fruits and well-balanced structure.

Robert Grillou, Gigondas 2005
The Rhone River flowing from Switzerland through the middle of southern France to the Mediterranean was the main trade route to Northern Europe during the Roman era, and viticulture has continued since then. The Gigondas district on the east bank in the southern reaches of the Rhone was elevated to Appelation d’Origine Controlee status in 1971. A harmonious blend of Grenache, Syrah and Mourvedre grapes that are indigenous to southern France demonstrates the wine maker’s sensitivity with its soft, perfumed full-body and fruitiness.

Please note that these wines are subject to change.

Japanese Shochu

Japanese Shochu “Gokoo”
Gokoo is an authentic white distilled liquor made from carefully selected barley and stored in a cask for a long period of time. It presents a rich and mellow taste.

Japanese Shochu “Jinkoo”
This is a white distilled liquor made from sweet potato products from the Kagoshima region called “Satsuma”. It is sweet and light with an elegant aroma.

Dai-Ginjyoshu

Tenryou
From a distilling tradition that has continued for more than 350 years in the beautiful mountainous region of Gifu, it presents an elegant aroma and mellow taste that harmonizes with a variety of dishes.

Hakurakusei
Hakurakusei originates from the natural features of the local climate which gives it its original characteristics and technical structure. It has a gentle aroma that spreads like the scent of bananas, and it is refreshingly clear superbly complimenting a meal.

We apologize if occasionally your choice is not available.

Beverages

Aperitif and Cocktail

Sherry

Campari

Plum Wine

Martini

Bloody Mary

Whisky

Old Parr

Jack Daniel’s Black

The Famous Grouse Malt

Suntory Royal

Spirit

Bombay Sapphire Gin

Absolut Vodka

Liqueur

Cognac Rémy Martin VSOP

Cointreau

Baileys Irish Cream

Beer

Sake

Soft Drink

JAL Original Drink “Sky Time Yuzu”

Coca-Cola

Sprite

Oolong Tea

Cold Green Tea

Juice (Orange, Apple, Tomato, Grapefruit)

Organic Chamomile Herb Tea

Sparkling Mineral Water


Drinking and Driving : Passengers who need to drive after disembarking are requested to refrain from drinking during the flight.


Western

Amuse Bouche

Terrine of Foie Gras and Fig “Esoffier”

Cold Chestnut Cream Soup

Main Dish (Choice)

(September)

Fillet of Beef Steak with Three Peppercorn Butter, Port Wine Sauce (362 kcal)

or

Roasted Nordic Salmon and Filefish with Caper Anchovy Tomato Sauce (234 kcal)

(October)

Fillet of Beef Steak with Chateaubriand Sauce (308 kcal)

or

Steamed Fillet of Salmon with Shrimp Mousse, Porcini Cream Sauce (284 kcal)

(November)

Fillet of Beef Steak with Parsley Mustard Butter, Red Wine Sauce (392 kcal)

or

Roasted Fillet of Flounder and Prawn with Exotic Spicy Light Cream Sauce (184 kcal)

Fresh Salad

Bread or Steamed Rice

Cheese

Fresh Fruits

Paris Brest, Raspberry Chocolate Cake, Champagne Mousse

Coffee, Tea

Chocolate

We apologise if occasionally your choice is not available


Japanese

Zensai

Grilled Shrimp with Sea Urchin Paste, Marinated Trout “Oshi Sushi”

Salmon Roe in Citrus Cup

Fried Ginkgo Nut and “Shimeji” Mushroom

Egg Cake, Sweet Chestnut and Marinated Vegetables

Mukouzuke

Poached Top Shell with Miso Vinegar Sauce

Nimono

Simmered Fried Fish Cake and Eggplant in Sweet Soy Sauce

Kobachi

Braised Garland Chrysanthemum and “Enoki” Mushroom with Light Soy Sauce

Dainomono

(September) Grilled Japanese Bluefish with Egg Mousse and Light Soy Sauce

(October) Grilled Spanish Mackerel with Sweet Soy Sauce

(November) Baked Salmon with Egg Yolk Mousse

Steamed Rice, Japanese Pickles, Miso Soup

Cheese

Fresh Fruits

Paris Brest, Raspberry Chocolate Cake, Champagne Mousse

Green Tea

Chocolate

We apologise if occasionally your choice is not available


Refreshments

Japanese Delicacies “Onigiri

Sandwiches

Ice Cream

We are pleased to offer you any of the following snacks at anytime. Please contact your cabin attendants.

JAL Original snack noodle

“Ramen de Sky”, “Udon de Sky”, “Soba de Sky”


711 / 723 / 725 / 729
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Old Jun 18, 08, 12:46 pm
  #114  
Moderator, Hilton Honors
Original Poster
 
Join Date: Nov 2003
Location: hopefully travelling
Programs: up in the air
Posts: 70,707
Japan Airlines
Business Class menu
Jakarta to Tokyo
October 2007


Wine and Beverage

Champagne

Champagne Piper Heidsieck
In France where they appreciate aperitif very much before their meals, a coupe de champagne (a glass of champagne) is considered to be the most elegant drink. Piper Heidsieck is fruity champagne which offers light and yet gorgeous atmosphere suitable for aperitif. It will lead you to the entertainment over the table in the air.

White Wine

Abbaye des Fontenay 2004 Les Truites Macon Villages
What has been the talk of Bourgogne of late from the northern Chablis to the southern Macon is a radical improvement in the quality of the Macon wines. This wine, showing a wonderful harmony of fruits, cloak of acidity accompanied by a dainty mineral taste, is a descendant of cuvee of the abbey established by a Cistercian monk named Sait Bernard of in 1118. Refreshing bouquet of such citrus as grape fruits and spicy after-taste manifest the modern style of wine making.

Ironstone Vineyards : Sauvignon Blanc 2005 California
The Kautz family started the winery in 1990 after growing grapes in California’s Sierra Nevada since 1948 where the temperature difference between the daytime and night is considerable. This excellent fruity wine when first released in 1992 immediately earned a high praise among the critics. One may start a meal with this peerless, delicately weak acidic wine enriched by herbal and citrus fragrance.

Red Wine

Chateau Lezongars 2003 Premiere Cotes de Bordeaux
This 45 hectare winery, started by Philip and Sarah Iles in 1998 – who once owned a wine bar in London – lies on the right bank of the Garonne River in Villenave de Rions. The pleasantly round wine made of 80% Merlot and 20% Cabernet Sauvignon grapes is considered to be representative of the modern Bordeaux style with its lavish fruitiness and silky tannins.

Tin Roof : Syrah – Cabernet 2005 California
The Alexander Valley in the northern Sonoma County of California is known for its cool climate. Tim Murphy and Dale Goode are known as pioneers of making a Syrah wine in addition to the traditional ones in the valley. The wine of intensely fruity and spicy Syrah (60%) and Cabernet Sauvignon (40%) has a powerful and yet smooth finish thanks to a concentrated flavour of fruits and well-balanced structure.

Robert Grillou, Gigondas 2005
The Rhone River flowing from Switzerland through the middle of southern France to the Mediterranean was the main trade route to Northern Europe during the Roman era, and viticulture has continued since then. The Gigondas district on the east bank in the southern reaches of the Rhone was elevated to Appelation d’Origine Controlee status in 1971. A harmonious blend of Grenache, Syrah and Mourvedre grapes that are indigenous to southern France demonstrates the wine maker’s sensitivity with its soft, perfumed full-body and fruitiness.

Please note that these wines are subject to change.

Japanese Shochu

Japanese Shochu “Gokoo”
Gokoo is an authentic white distilled liquor made from carefully selected barley and stored in a cask for a long period of time. It presents a rich and mellow taste.

Japanese Shochu “Jinkoo”
This is a white distilled liquor made from sweet potato products from the Kagoshima region called “Satsuma”. It is sweet and light with an elegant aroma.

Dai-Ginjyoshu

Tenryou
From a distilling tradition that has continued for more than 350 years in the beautiful mountainous region of Gifu, it presents an elegant aroma and mellow taste that harmonizes with a variety of dishes.

Hakurakusei
Hakurakusei originates from the natural features of the local climate which gives it its original characteristics and technical structure. It has a gentle aroma that spreads like the scent of bananas, and it is refreshingly clear superbly complimenting a meal.

We apologize if occasionally your choice is not available.

Beverages

Aperitif and Cocktail

Sherry

Campari

Plum Wine

Martini

Bloody Mary

Whisky

Old Parr

Jack Daniel’s Black

The Famous Grouse Malt

Suntory Royal

Spirit

Bombay Sapphire Gin

Absolut Vodka

Liqueur

Cognac Rémy Martin VSOP

Cointreau

Baileys Irish Cream

Beer

Sake

Soft Drink

JAL Original Drink “Sky Time Yuzu”

Coca-Cola

Sprite

Oolong Tea

Cold Green Tea

Juice (Orange, Apple, Tomato, Grapefruit)

Organic Chamomile Herb Tea

Sparkling Mineral Water


Drinking and Driving : Passengers who need to drive after disembarking are requested to refrain from drinking during the flight.


Refreshments

We are pleased to offer you any of the following snacks at anytime. Please contact your cabin attendants.

Smoked Salmon Canape

Camembert Cheese Canape

King Prawn Sushi

Eel Roll Sushi “Unagi Hakata”

Coffee, Tea

JAL Original snack noodle

“Ramen de Sky”, “Udon de Sky”, “Soba de Sky”


Breakfast

Western

Fruit Starter

Yogurt with Kiwi Sauce

(September) Herb Omelet with Veal Sausage and Mashed Potato

(October) Cheese and Onion Omelet with Beef Pastrami and Roasted Potato

(November) Mushroom Omelet with Veal Sausage and Sablee Potato

Fresh Salad

Morning Bread

Coffee, Tea

or

Japanese

Grilled Dory Miso Flavor, Rolled Omelet

Braised Ark Shell, Grilled Cod Roe, Baked “Shiitake” Mushroom

Sauteed Burdock with Spicy Soy Sauce

(September) Rice Porridge with Egg and Spring Onion

(October) Rice Porridge with Baby Prawn

(November) Rice Porridge with “Shiitake” Mushroom and Green Soybean

Japanese Pickles, Miso Soup

Fresh Fruits

Green Tea

We apologise if occasionally your choice is not available


726
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Old Jun 18, 08, 12:48 pm
  #115  
Moderator, Hilton Honors
Original Poster
 
Join Date: Nov 2003
Location: hopefully travelling
Programs: up in the air
Posts: 70,707
LAN
Business Class menu
Auckland to Sydney
September 2007


Breakfast

To Start

Orange juice

Coffee or tea

Our Cold Dishes

Fresh seasonal fruit

Yoghurt

Cereal

Warm Entrees

Fluffy omelette served with bread potatoes and cherry tomato

Ham and Mozzarella cheese sandwich served on ciabatta bread

From the Bakery

Choose your selection from our variety of bread served with butter and preserves.



LA801-FL BC-C3A
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Old Jun 18, 08, 12:49 pm
  #116  
Moderator, Hilton Honors
Original Poster
 
Join Date: Nov 2003
Location: hopefully travelling
Programs: up in the air
Posts: 70,707
LAN
First Class menu
Auckland to Sydney
November 2007


Breakfast

To Start

Juices and Fruit
Fresh orange juice and a selection of fresh seasonal fruit

Yoghurts and Cereals

Coffee and tea

Choose from our variety of coffee, decaffeinated coffee and tea.

Warm Entrees

Omelette
Fluffy omelette served with chicken pastrami and fresh tomato compote

Gourmet sandwich
Create your very own sandwich choosing from the following ingredients

Bread Rolls
Croissant, Sliced white bread, Wholewheat bread

Delicious Fillings
Roasted chicken supreme, Kassler loin, Ricotta cheese, tomato, fresh lettuce, avocado

From the Bakery

Baked Goods
Cookies, breads and toast, served with butter and preserves.

We apologise if occasionally your choice is not available.

LA801-TR FC-C4G
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Old Jun 18, 08, 12:50 pm
  #117  
Moderator, Hilton Honors
Original Poster
 
Join Date: Nov 2003
Location: hopefully travelling
Programs: up in the air
Posts: 70,707
LOT Polish Airlines
Business Class menu
Warsaw to St Petersburg
April 2007


Menu

Appetizer

Ham with Podlaski cheese and pickled pumpkin

Hot entrée

Omelette with green peas in béchamel sauce with sausage and broccoli

or

Pancake stuffed with apple served with cream and peach

Fruit salad

Prince Polo chocolate wafer bar

Red Wine

Beau Rivage AOC Bordeaux, France
From a round and full body on harmonious and well-integrated tannins, it builds to a generous finish.

Jenard Cabernet Sauvignon, France
Made from grapes selected from the best vineyards in the Languedoc, the delicate spicy nose is followed by robust Cabernet flavours and a long finish.

Louis Montellier Merlot, France
The wine with its rich aromas, structure and silky tannins, is remarkable for its complexity and flavours of riped cherries and red fruits.

Selection of spirits and beer : Chivas Regal Whisky, Whisky Glenfiddich Single Malt 12Y, Ballantines Finest, Jameson Irish Whiskey, Gordon’s Dry Gin, vodka Wyborowa, vodka Zubrówka, Camus VSOP, Remy Martin VSOP, Bailey’s Irish Cream, Zywiec beer, Heineken beer.

We apologize, if occasionally you choice is not available

HBB/HBE-4

Last edited by Kiwi Flyer; Jun 18, 08 at 7:01 pm
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Old Jun 18, 08, 12:52 pm
  #118  
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Join Date: Nov 2003
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American Airlines
First Class menu
New York JFK to Seattle
October 2007


Dinner

To Start

Warm Mixed Nuts

Appetizer

Mojito Shrimp served with Somen Noodles garnished with Parsley

Salad

A combination Salad featuring fresh seasonal Greens, offered with your choice of Pepper Cream Dressing

or Castello Monte Vibiano Olive Oil and Balsamic Vinegar and accompanied by a Chili-Cucumber Salad

Bread Basket

Assorted Gourmet Breads

Entrees

Beef Torta Roma
Diced Beef Tenderloin and Wild Mushroom Stew topped with fresh wilted Spinach and Spinach-strewn Gnocchi
May we suggest a glass of Westside Red, Paso Robles to complement this entree. Westside is a lively blend of several grapes including the syrah. This deep flavoured wine equalizes the beef tenderloin and wild mushroom stew.

Four Cheese Ravioli with Tomato Cream Sauce
Ravioli Pasta filled with four Cheeses, complemented by a Tomato Cream Sauce, sauteed Onions and freshly chopped Garlic

We apologize if your selection is not available.

Dine Upon Request

In an effort to accommodate your individual preferences, American Airlines is pleased to offer any of the entrees listed below for your Dine Upon Request selection, presented all at once, at any time you wish during the flight.

Beef Torta Roma

Four Cheese Ravioli with Tomato Cream Sauce

Dessert

Ice Cream Sundae
Vanilla Ice Cream with a choice of Hot Fudge, Butterscotch or seasonal Fruit Toppings, Whipped Cream and Pecans

or

Fruit and Cheese
A selection of seasonal Fruit and fine Cheeses

To Finish

Ghirardelli Chocolates


Light Refreshment

Freshly baked on board, Cookies


Pre-Arrival Beverage

Chilled Sparkling Water with a fresh Citrus Garnish


Beverages

Sparkling Wine

Louis Bouillot Crémant de Bourgogne Brut Rosé

White Wines

Wente San Francisco Bay Chardonnay

Canyon Road Sauvignon Blanc

Red Wines

Redwood Creek Cabernet Sauvignon

Westside Red, Paso Robles

Beverages

Spirits

SKYY Vodka, Tanqueray Gin, Bacardi Rum
Glenlivet Single Malt Scotch, Maker’s Mark Bourbon
Crown Royal Canadian Whisky
Dewar’s White Label Scotch Whisky
Jack Daniel’s Tennessee Whiskey

Beers

Heineken, Amstel Light and select US Beers

Brandy and Liqueurs

Di Saronno Amaretto, Kahlúa, Baileys Irish Cream
Courvoisier VSOP Fine Champagne Cognac

Other Beverages

Carbonated Beverages
American Airlines Premium Blend
Regular and Decaffeinated Coffee
Tea, Fruit Juices, Milk

Beverages are available continuously throughout the flight.

10/07
2CIs First, Dinner –Snack
203T003-3 3
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Old Jun 18, 08, 12:52 pm
  #119  
Moderator, Hilton Honors
Original Poster
 
Join Date: Nov 2003
Location: hopefully travelling
Programs: up in the air
Posts: 70,707
American Airlines
First Class menu
Boston to San Francisco
October 2007


Dinner

To Start

Warm Mixed Nuts

Appetizer

Mojito Shrimp served with Somen Noodles garnished with Parsley

Salad

A combination Salad featuring fresh seasonal Greens, offered with your choice of Pepper Cream Dressing

or Castello Monte Vibiano Olive Oil and Balsamic Vinegar and accompanied by a Chili-Cucumber Salad

Bread Basket

Assorted Gourmet Breads

Entrees

Beef Torta Roma
Diced Beef Tenderloin and Wild Mushroom Stew topped with fresh wilted Spinach and Spinach-strewn Gnocchi
May we suggest a glass of Westside Red, Paso Robles to complement this entree. Westside is a lively blend of several grapes including the syrah. This deep flavoured wine equalizes the beef tenderloin and wild mushroom stew.

Four Cheese Ravioli with Tomato Cream Sauce
Ravioli Pasta filled with four Cheeses, complemented by a Tomato Cream Sauce, sauteed Onions and freshly chopped Garlic

We apologize if your selection is not available.

Dine Upon Request

In an effort to accommodate your individual preferences, American Airlines is pleased to offer any of the entrees listed below for your Dine Upon Request selection, presented all at once, at any time you wish during the flight.

Beef Torta Roma

Four Cheese Ravioli with Tomato Cream Sauce

Dessert

Ice Cream Sundae
Vanilla Ice Cream with a choice of Hot Fudge, Butterscotch or seasonal Fruit Toppings, Whipped Cream and Pecans

or

Fruit and Cheese
A selection of seasonal Fruit and fine Cheeses

To Finish

Ghirardelli Chocolates


Light Refreshment

Freshly baked on board, Cookies


Pre-Arrival Beverage

Chilled Sparkling Water with a fresh Citrus Garnish


Beverages

Sparkling Wine

Louis Bouillot Crémant de Bourgogne Brut Rosé

White Wines

Wente San Francisco Bay Chardonnay

Canyon Road Sauvignon Blanc

Red Wines

Redwood Creek Cabernet Sauvignon

Westside Red, Paso Robles

Beverages

Spirits

SKYY Vodka, Tanqueray Gin, Bacardi Rum
Glenlivet Single Malt Scotch, Maker’s Mark Bourbon
Crown Royal Canadian Whisky
Dewar’s White Label Scotch Whisky
Jack Daniel’s Tennessee Whiskey

Beers

Heineken, Amstel Light and select US Beers

Brandy and Liqueurs

Di Saronno Amaretto, Kahlúa, Baileys Irish Cream
Courvoisier VSOP Fine Champagne Cognac

Other Beverages

Carbonated Beverages
American Airlines Premium Blend
Regular and Decaffeinated Coffee
Tea, Fruit Juices, Milk

Beverages are available continuously throughout the flight.

10/07
2CIs First, Dinner –Snack
203T003-3 3
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Old Jun 18, 08, 12:54 pm
  #120  
Moderator, Hilton Honors
Original Poster
 
Join Date: Nov 2003
Location: hopefully travelling
Programs: up in the air
Posts: 70,707
Cathay Pacific
Business Class menu
Hong Kong to Tokyo
October 2007


Brunch

Starters

Juice selection

Fresh seasonal fruit

Seasonal salad with Japanese yuzu dressing

Yuba soba noodles

Main Courses

Steamed sea bass and grilled scallop with sea urchin sauce bamboo rice and Japanese mixed vegetables

Pan-fried fillet of chicken with onion sauce steamed rice and Chinese mixed vegetables

Frittata with asparagus and pancetta Cumberland sausage, back bacon and roasted potatoes

Cheese and Dessert

Cheese selection

Selection of pastries

Ice cream

Bread Basket

Assorted rolls and breakfast pastries served with preserve, honey and butter

Tea and Coffee

Pralines

We apologise if, due to previous passenger selection, your choice is not available.


Drink List

Juices

orange, apple, tomato

Soft Drinks

Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale
Coke Zero is now available on selected flights.

Coffees

freshly brewed coffee, espresso, cappuccino and caffé latte regular or decaffeinated

Teas

Hong Kong style milk tea
Ceylon, Japanese, jasmine, iced Oolong tea
organic selection : camomile, earl grey and peppermint

Hot Chocolate


504-30119J<10/07>


Wine List

Champagne

Champagne Deutz, Brut Classic
This award winning champagne features lovely aromas and flavours of pear and citrus fruit. Layered with toasted hazelnut, honey and sweet vanilla notes, the wine is balanced by refreshing acidity with a long, lingering finish. It is a perfect aperitif and goes well with delicate dishes.

White Wines

Paul Sapin Mâcon Lugny Cuvée Prestige 2005
Lugny is a small village in the Mâconnais, Burgundy. The 2005 Paul Sapin Mâcon Lugny Cuvée Prestige 2005 displays floral and fruity aromas that give way to its lush, suave, medium-bodied character. It offers flavours reminiscent of lemon, dusted with honey and minerals. This charming wine goes well with fish and white meat dishes, and is also an excellent aperitif on its own.

Watershed Margaret River Unoaked Chardonnay 2005
The 2005 Watershed unoaked Chardonnay is elegant and powerful, with intense bouquets and complex flavours of tropical fruits. The creamy lemon and rockmelon flavours add palate weight and richness, balanced by a crisp acidity. This wine is best enjoyed with delicate white meat and seafood dishes.

Red Wines

Kirrihill Companions Clare Valley Shiraz 2004
This rich wine, from Clare Valley, South Australia, has intense aromas of ripe mulberry and nutmeg, combined with vanilla oak. It is balanced and generous with sweet berry fruit and chocolate notes, while the tannin adds to deliver a powerful wine that lingers nicely on the palate. Enjoy this flavoursome wine with red meat dishes.

Vieux Château Landon, Cru Bourgeois Medoc 2003
Vieux Château Landon, situated in the Médoc area of Bordeaux, produces delicious wines in limited quantity of which a large portion is being served exclusively on Cathay Pacific. The 2003 vintage is full bodied with a beautiful structure. It offers attractive flavours of red fruits, plums and a hint of vanilla. It matches most red meat dishes perfectly.

Port

Dow’s Late Bottled Vintage Port 2000
This wine is sourced from the same vineyards that in exceptional years produce Dow’s renowned Vintage Ports. It is aged solely in oak casks and bottled 5 to 6 years after the harvest. It is a full rich Port with spicy fruit flavours and an elegant aromatic nose, well rounded on the palate and has the traditional Dow’s drier finish. This makes it one of the finest Late Bottled Vintage Ports available.

Aperitifs and Cocktails

Gin, Rum, Vodka, Martini Rosso, Martini Extra Dry, Campari, Sweet and Dry Sherry, Bloody Mary, Screwdriver

Whiskies

Chivas Regal 12 Years Old, Johnnie Walker Gold Label, Jack Daniel’s, Canadian Club

Cognac

Hine “Rare and Delicate” Fine Champagne

Liqueurs

Drambuie, Cointreau, Bailey’s Irish Cream

Beer

International selection

CX signature drinks

Cathay Delight
A kiwifruit based non-alcoholic drink with coconut juice and a touch of fresh mint.

Pacific Sunrise
A refreshing combination of champagne and Drambuie with the zest of orange and lemon.

Cathay Pacific aims to offer a diverse selection of wines on board. Please accept our apologies if a certain wine is not available. Our crew will always be happy to recommend an alternative.


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