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NH 5 LAX-NRT January 2014
ANA All Nippon Airways
Business Class November 2013 to February 2014 NH 5 Los Angeles to Tokyo Narita Wine List Champagne Champagne Montaudon Brut Reserve Premiere White Wine Main Street Chardonnay 2011, Monterey/Santa Barbara, California USA Planeta La Segreta Bianco 2011, Sicilia, Italy Red Wines Entwine Cabernet Sauvignon 2010 The Custodian Grenache 2009 d’Arenberg Sake Sake Junmai Ginjo, Kokonoe Saika, Wakayama Wataya Kounosuke Inden, Wataya Kanenoi Shuzo, Miyagi Shochu Kawagoe Hanamugi Moriya Umeshu (Plum Wine) Nankobai-no-Kodawari Umeshu, Oita Snacks (Mid-flight) Mixed Nuts Rice Crackers Cookie Hokkaido Financier Bear Amuse Bouche http://i1213.photobucket.com/albums/...psd4165b47.jpg http://i1213.photobucket.com/albums/...psb9e0ebe4.jpg Japanese Cuisine Seasonal ingredients have been selected and elaborately cooked to create soothing tastes. Zensai Simmered prawn in soy-based sauce Marinated herring roe in bonito-flavored soy sauce Grilled Duck and asparagus teriyaki Takaiwase Simmered Chicken dumpling Dumplings crafted from chicken and Japanese yams, then seasoned with miso to further heighten flavor before simmering to plump and juicy perfection. Garnished with selected mixed veggies as rich in color as they are in nutrition. Sunomono Quick-seared sea bream and octopus with vinegared miso and mustard sauce Shusai Grilled sablefish with soy-based sauce [241 kcal] Rice Steamed rice, miso soup, and assorted Japanese pickles Or International Cuisine Appetizer Rolled salmon rillettes with petit salad http://i1213.photobucket.com/albums/...ps5099b648.jpg http://i1213.photobucket.com/albums/...ps08c88acc.jpg Main plate: Braised short ribs in port wine [569 kcal] Short ribs selected for just the right balance of lean meat and fat, patiently simmered in slightly sweet soy port wine. Served with horseradish-seasoned mashed potatoes for a special accent. http://i1213.photobucket.com/albums/...ps57c657a8.jpg http://i1213.photobucket.com/albums/...psfc72c20e.jpg http://i1213.photobucket.com/albums/...ps1bae1d3a.jpg Or Sautéed cod and scallop with thyme-flavored seafood tomato sauce [287 kcal] Cod wrapped in bacon and sautéed to a tasty finish. The savory impact of salty bacon brings out the refined essence of cod in its entirely. Enjoy with our special seafood stock-flavored tomato sauce. Bread Three types of bread are available. Served with Isigny butter from Normandy and olive oil http://i1213.photobucket.com/albums/...ps3bb21c63.jpg http://i1213.photobucket.com/albums/...ps51fd5129.jpg http://i1213.photobucket.com/albums/...ps47c02691.jpg Steamed rice, miso soup, and assorted Japanese pickles available. Desserts Opera or crumble caramel cheesecake Cheese, fruit and other desserts are also available http://i1213.photobucket.com/albums/...psa8347b50.jpg http://i1213.photobucket.com/albums/...psa36749e8.jpg http://i1213.photobucket.com/albums/...ps3e0b8b1c.jpg Light dishes We have light dishes available for you to enjoy anytime you like upon request. Assortment of selected cheeses (Camembert, Manchego) served with two types of cheese and dried fruits. Enjoy with a class of wine Fresh Seasonal Fruit Fruit platter perfect for dessert or to simply refresh the palate Vanilla Ice Cream Garden Salad with Japanese yuzu citron dressing Ippudo “Furusato” (Soy Sauce) Ramen Old-fashioned Chinese noodles with soy-sauce soup that will refresh and relax you. http://i1213.photobucket.com/albums/...ps4d745222.jpg http://i1213.photobucket.com/albums/...psc8a65634.jpg ANA Original soup Sandwich – Smoked chicken and egg salad Japanese cuisine Salmon marinated in a mix of soy sauce and mirin sweet sake, topped with egg yolk and sprinkled with field mustard. http://i1213.photobucket.com/albums/...ps6352c16f.jpg http://i1213.photobucket.com/albums/...psc459a9a2.jpg Kuchitori Braised brown algae in soy-based sauce Japanese omelet http://i1213.photobucket.com/albums/...ps7bd5fb59.jpg http://i1213.photobucket.com/albums/...psdae49969.jpg Shusai Grilled salmon with field mustard [322kcal] http://i1213.photobucket.com/albums/...psd3cffcb3.jpg http://i1213.photobucket.com/albums/...pse2e91213.jpg Steamed rice, miso soup, and assorted Japanese pickles http://i1213.photobucket.com/albums/...psae928c13.jpg Fresh Seasonal Fruit http://i1213.photobucket.com/albums/...psef27a949.jpg Or International Cuisine Chicken tenderly marinated in herbs and olive oil, served with a helping of ravioli rich in Genovese paste. Main Plate Grilled herb chicken and vegetables with sun dried tomato sauce [342 kcal] Bread Served with Isigny butter from Normandy and strawberry jam Fresh Seasonal Fruit |
NH 1083 NRT-TPE January 2014
January 2014
ANA All Nippon Airways Business Class NH 1083 Tokyo Narita to Taipei Taoyuan Wine List Champagne Champagne Drappier Carte d’Or Brut Champagne Charles Mignon Brut Grande Reserve Premier Cru White Wine Macon Lugny 2011 Paul Sapin http://i1213.photobucket.com/albums/...ps22ad2b7b.jpg Red Wine Clos Del Lilas 2010 Sake Kyokasuigetsu Junmaiginjo, Iwanami Shuzo, Nagano Shochu Shima Senryo Hanamugi Moriya Dinner Japanese Cuisine Sample the quintessential flavors of Tsuyama, a traditional Japanese-style kappon restaurant patronized by celebrities from all walks of life. Kuchidori Scallop pressed with kombu kelp and botargo Sweetened Egg and Fishcake Roll Dressed crabmeat and chrysanthemum with bonito vinegar sauce Marinated herring roe in soy sauce Otsukuri Quick-seared globefish Shusai Grilled yellowtail teriyaki [227kcal] Rice Steamed rice with sea bream Miso Soup Wagashi Fried dough cookies International Cuisine http://i1213.photobucket.com/albums/...psec55f1eb.jpg http://i1213.photobucket.com/albums/...psf2015187.jpg Appetizer Foie-gras, scallop and mushroom terrine http://i1213.photobucket.com/albums/...ps5eb493cb.jpg Main Course Stewed beef hamburger steak classic-style [459kcal] http://i1213.photobucket.com/albums/...psee0815ce.jpg http://i1213.photobucket.com/albums/...psa8dcf0f9.jpg Bread Rice Flour Bread http://i1213.photobucket.com/albums/...ps8c3efdcf.jpg Dessert Tropique http://i1213.photobucket.com/albums/...ps8ab5455b.jpg http://i1213.photobucket.com/albums/...ps4746f033.jpg |
Korean
Business Class menu Auckland to Seoul Incheon February 2014 Wine List Wine Champagne Perrier Jouet Grand Brut White Wines Australia Chardonnay, Tyrrell's Moon Mountain, 2011 New Zealand, Clos Henri Sauvignon Blanc, 2011 Red Wines California, Sebastiani Sonoma County Merlot 2008 Australia, Tyrrell's Rufus Stone Heathcote Shiraz 2010 Cocktails and Aperitifs Kir / Kir Royale / Campari Tio Pepe Dry Sherry / Dry Vermouth Founders Reserve Porto, Sandeman Martini / Tom Collins / Whisky Sour Bloody Mary / Screwdriver / Gin & Tonic Chivas Regal 18 Years Rare Old Johnnie Walker Gold Glenfiddich 15 Years Malt Whisky Jack Daniel's / Absolut Vodka Beefeater Gin / Bacardi Rum Brandy and Liqueurs Cointreau / Creme de Menthe Creme de Cassis / Bailey's Irish Cream Remy Martin Cognac XO Selected Beers of the World Brunch Yoghurt Selection Main Course Hot spicy beef short rib served with steamed rice and sauteed spinach Pumpkin and spinach frittata served with potato, red onion, button mushroom and grilled tomato Pork and shrimp wonton noodle soup served with side dishes Seasonal Fresh Fruit Bread Selection Croissant, whole wheat roll, muffin Selection of jam and butter Bread basket Coffee / Tea / Green Tea Refreshment Ramen with Side Dishes Fresh Cookie Dinner Pre-Drink Service Roasted bell pepper roll with cream cheese served with balsamic reduction Appetizer Tomato and mozarella with Italian dressing Soup Green pea cream soup (offered with western main course) Main Course Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste) Grilled beef tenderloin with whole grain mustard sauce served with roasted potato, mushroom, sundried tomato and onion ring Stir fried chicken with black pepper sauce served with egg fried rice, pak choy and carrot Cheese Tray Camembert, cheddar, blue Dessert Ice cream or apricot frangipane Bread Selection Garlic baguette, multi grain roll, ciabatta Coffee / Tea / Green Tea KE130-2013/12/01 P130-D |
Korean
Business Class menu Seoul Incheon to Madrid February 2014 Wine List Wine Champagne Perrier Jouet Grand Brut White Wines Bordeaux, Chateau Saint Genes 2011 Alsace, Gewurztraminer, 2010 Red Wines Bordeaux, Chateau Fonreaud 2008 Rhone, Vacqueyras Mas du Bouquet, 2010 Cocktails and Aperitifs Kir / Kir Royale / Campari Tio Pepe Dry Sherry / Dry Vermouth Founders Reserve Porto, Sandeman Martini / Tom Collins / Whisky Sour Bloody Mary / Screwdriver / Gin & Tonic Chivas Regal 18 Years Rare Old Johnnie Walker Gold Glenfiddich 15 Years Malt Whisky Jack Daniel's / Absolut Vodka Beefeater Gin / Bacardi Rum Brandy and Liqueurs Cointreau / Creme de Menthe Creme de Cassis / Bailey's Irish Cream Remy Martin Cognac XO Selected Beers of the World Dinner Pre-Drink Service Shrimp with cucumber and balsamic onion Appetizer Seared scallop with black mushroom and eggplant Soup Pumpkin cream soup (offered with western main course) Main Course Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste) Korean style "Gondre namul" wild vegetable with rice served with side dishes Tenderloin with lyonnaise sauce served with potatoes and mixed vegetables Stir fried chicken with black vean sauce served with Chinese thin noodle and stir-fried vegetables Cheese Tray Comte, chaumes, saint-andre Dessert Ice cream or lemon cheese cake Bread Selection Potato Rye roll, mini baguette, steamed Chinese bao Coffee / Tea / Green Tea Refreshment Ramen with Side Dishes Fresh Cookie Pizza Margarita Steamed Rice Bun with Red Bean Paste Onigiri Snack Breakfast Yoghurt Selection Main Course Korean style porridge served with side dishes Chive omelette with tomato and mozarella sauce served with roasted potato, creamed spinach and grilled bacon Seasonal Fresh Fruit Bread Selection Pumpkin bread slice, croissant, Danish pastry Selection of jam and butter Bread basket Continental Breakfast Yoghurt selection Seasonal fresh fruit Bread selection Coffee / Tea / Green Tea KE913-2013/12/26 P913-D |
Korean
Business Class menu Madrid to Seoul Incheon February 2014 Wine List Wine Champagne Perrier Jouet Grand Brut White Wines Bordeaux, Chateau Saint Genes 2011 Alsace, Gewurztraminer, 2010 Red Wines Bordeaux, Chateau Fonreaud 2008 Rhone, Vacqueyras Mas du Bouquet, 2010 Cocktails and Aperitifs Kir / Kir Royale / Campari Tio Pepe Dry Sherry / Dry Vermouth Founders Reserve Porto, Sandeman Martini / Tom Collins / Whisky Sour Bloody Mary / Screwdriver / Gin & Tonic Chivas Regal 18 Years Rare Old Johnnie Walker Gold Glenfiddich 15 Years Malt Whisky Jack Daniel's / Absolut Vodka Beefeater Gin / Bacardi Rum Brandy and Liqueurs Cointreau / Creme de Menthe Creme de Cassis / Bailey's Irish Cream Remy Martin Cognac XO Selected Beers of the World Lunch Pre-Drink Service Roasted prawn & vegetable skewer Appetizer Mozzarella cheese with roma tomato Soup Carrot vegetable soup (offered with western main course) Main Course Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste) Roasted beef tenderloin with red wine sauce served with herb mashed potato and yellow bell pepper Roasted sole with bacon & tomato sauce served with boiled potato, oyster mushroom and asparagus Cheese Tray Camembert, idizabal, blue Dessert Ice cream or cherry cheese cake Bread Selection Garlic baguette, tomato roll, whole wheat bread Coffee / Tea / Green Tea Refreshment Ramen with Side Dishes Fresh Cookie Dinner Salad Mixed green salad with tomato & Orange served with sundried tomato dressing or Italian dressing Main Course Beef bourguignon with penne pasta served with mixed vegetables Roasted cod fish with Korean hot pepper paste sauce served with steamed rice with green pas and sauteed oyster mushroom with onion Roasted chicken with tomato & grain mustard sauce served with roasted potato wedge and seasoned vegetables Seasonal Fresh Fruit Bread Selection Ciabatta bread, walnut roll, red onion roll Coffee / Tea / Green Tea KE914-2013/12/01 P914-D |
Korean
Business Class menu Seoul Incheon to Auckland February 2014 Wine List Wine Champagne Perrier Jouet Grand Brut White Wines Australia, Tyrrell's Moon Mountain Chardonnay 2011 New Zealand, Clos Henri Sauvignon Blanc 2011 Red Wines California, Sebastiani Sonoma County Merlot 2008 Australia, Tyrrell's Rufus Stone Heathcote Shiraz 2010 Cocktails and Aperitifs Kir / Kir Royale / Campari Tio Pepe Dry Sherry / Dry Vermouth Founders Reserve Porto, Sandeman Martini / Tom Collins / Whisky Sour Bloody Mary / Screwdriver / Gin & Tonic Chivas Regal 18 Years Rare Old Johnnie Walker Gold Glenfiddich 15 Years Malt Whisky Jack Daniel's / Absolut Vodka Beefeater Gin / Bacardi Rum Brandy and Liqueurs Cointreau / Creme de Menthe Creme de Cassis / Bailey's Irish Cream Remy Martin Cognac XO Selected Beers of the World Dinner Pre-Drink Service Kalamata olive tapenade with tomato garlic bruschetta Appetizer Smoked salmon with red onion and caperbery Soup Champignon cream soup (offered with western main course) Main Course Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste) Korean style "Bulgogi" beef with rice served with side dishes Grilled beef steak with thyme sauce served with gratinated penne with mixed cheese, roasted courgette, eggplant and roasted garlic with balsamic vinegar Chinese style chicken kung pao served with egg fried rice and garlic pak choy Cheese Tray Saint-andre, chaumes, comte Dessert Ice cream or pecan tart Bread Selection Potato rye roll, mini baguette, steamed Chinese bao Coffee / Tea / Green Tea Refreshment Ramen with Side Dishes Fresh Cookie Pizza Margarita Steamed Rice Bun with Red Bean Paste Onigiri Snack Breakfast Yoghurt Selection Main Course Korean style porridge served with side dishes Chive omelette with tomato and mozarella sauce served with roasted potato, creamed spinach and grilled bacon Seasonal Fresh Fruit Bread Selection Pumpkin bread slice, croissant, Danish pastry Selection of jam and butter Continental Breakfast Yoghurt selection Seasonal fresh fruit Bread selection Coffee / Tea / Green Tea KE129-2013/12/01 P129-D |
JAL First Class Wine List LAX/ORD/CDG/FRA FEB 2014
February 2014
Japan Airlines First Class Wine List LAX/ORD/CDG/FRA Champagne Champagne Salon 2002 Champagne Dom Perignon 2004 White Wines Meursault Premier Cru Les Cras 2011, Bourgogne France Clark-Claudon Vineyards “Wild Iris” Sauvignon Blanc 2012, California USA Schloss Gobelsburg Riesling Gaisberg 2012, Austria Arvga Branca Vinhal Isse’hara 2013, Japan Red Wines Chateau Rauzan Gassies 2004, Bordeaux, France Nuits Saint Georges Les Vieilles Vignes 2008, Bourgogne France Kenzo Estate “rindo” 2008, California, USA (Japan=New York, Chicago, Los Angeles, Jakarta) Kusuda Martinborough Pinot Noir 2011, New Zealand (Japan=London, Paris, Frankfurt) Premium Japanese Sake Junmai Daiginjo Isojiman Bijofu “Sekai no Tsubasa” Premium Japanese Shochu Mori Izo Hyakunen no Kodoku Premium Japanese Tea Royal Blue “Tea” “Queen of Blue” LAX/ORD/CDG/FRA |
JL 61 LAX-NRT FEB 2014 First Class
February 2014
Japan Airlines First Class JL 61 Los Angeles to Tokyo Narita Menu Japanese Zatsuki “Wakame” Seaweed, Kelp & Prawn with Grated Radish Japanese Apeptizers Kobachi Turnip & Potato with Soybean Milk Sauce Seared Scallop & Squid with Egg Yolk Vinegar Sauce “Soba Sushi” Tsubo Vinegared Radish, Carrot, & Kelp Shiizakana Grilled Greenland Halibut Roasted Duck Miso-Marinated Mozzarella Mukouzuke Botan Shrimp & Olive Flounder “Sashimi” with Pickled Radish Dainomono Simmered Cod & Crabmeat Hanmono Steamed Rice with Salmon & Salmon Roe Or Steamed Rice We are pleased to offer freshly steamed Koshihikari rice. Soup Japanese Clear Soup with Steamed Scallop Mousse Japanese Pickles Sweets Japanese Sweet Western Amuse Bouche Mushroom Flan with Truffle Flavor Terrine of Duck Confit & Burdock Smoked Salmon & Marinated White Radish Hors d’Oeuvre (Choice) Caviar Lobster Timbale & Duck Pate Prosciutto Salad Main Dish (Choice) Fillet of US Prime Beef with Diablo Sauce Roasted Duck with Pepper Sauce Sea-bass with Salsa Pomodoro Bread Dessert Passion-fruit & Coconut Mousse Apricot Financier Vanilla Ice Cream A La Carte Snack Japanese Delicacies Young Sardines with Spicy Cod Roe Salted Scallop Salted Sea Urchin Grilled Chicken Skewers Japanese A La Carte Beef Bowl “Yoshinoya” Thai Green Curry Tokyo Curry Lab X Japanese Airlines – Japanese Vegetable Keema Curry with Steamed Rice Japanese Pickles Light Meal Gnocchi with Tomato Sauce Tofu Crepe with Custard Sauce Carrot Cream Soup Fresh Salad Noodles JAL Original Healthy Ramen Noodle from Kyusyu “Kyushu Jangara” Healthy Ramen Noodles of vegetable origin Japanese Hot “Udon” Noodles with Seaweed Cheese Selection Assorted American Artisan Cheese Refreshment Ice Cream Assorted Seasonal Fresh Fruit Chocolate Japanese Light Meal Tray Dainomono Grilled Chilean Sea Bass in Japanese Citrus Flavor Egg Cake Beef Roll with Burdock Kobachi Simmered Short-necked Clam Ginger Flavor Steamed Rice Miso Soup Japanese Pickles Western Light Meal Tray Main Dish Blueberry French Toast Almond Jelly |
Ul 302 cmb-sin mar 2014
Sri Lankan Airlines Business Class
March 2014 UL 302 Colombo to Singapore Fruit Juices A selection of freshly squeezed juices and exotic pasteurized juices Fresh Fruit A seasonal assortment of finest fresh cut fruits Cereals Yogurts A fine selection of homemade exotic fruit and plain yogurts Main Course Traditional Sri Lankan Breakfast Kiribath a rice dish associated with breakfast and cooked using coconut milk is paried with a fish ambulthiyal and “Seeni Sambal” an onion preparation simmered in tamarind, sugar and spices Or Mushroom and Onion Omelette Served with creamed spinach, accompanied with pan seared chicken sausage, potato hash & grilled tomato Or Something Light Waffles accompanied with chocolate chips served with chocolate sauce and vanilla cream Or Vegetarian Choice Steamed idli and chana masala served with sambar and coconut chutney Bread Basket A selection of freshly baked breads from our bakery and accompanying preserves Hot Beverages Freshly brewed Ceylon tea and coffee |
UL 303 SIN-CMB Mar 2014
UL 303
Singapore to Colombo http://i1213.photobucket.com/albums/...ps5fca680f.jpg Salad Mixed salad leaves, red radish & yellow bell pepper combined with feta cheese & cherry tomato presented with French Vinaigrette dressing http://i1213.photobucket.com/albums/...psdbc392f9.jpg http://i1213.photobucket.com/albums/...psda2917a6.jpg Main Courses Thai style Red chicken curry Presented with mixed Asian vegetables and steamed rice http://i1213.photobucket.com/albums/...ps54f82e50.jpg http://i1213.photobucket.com/albums/...psbff3cc8e.jpg Or Sweet & Sour Fish Accompanied with mixed vegetables and served with fried rice noodles with egg Or Lamb Stew with Olives In a rich provencale herb sauce accompanied with lyonnaise potatoes, grilled red pepper and zucchini Or Vegetarian Choice Potato & pumpkin curry accompanied with sautéed okra and onion served with yellow rice Bread Basket A selection of freshly baked breads from our bakery http://i1213.photobucket.com/albums/...ps7a23842e.jpg Fresh Fruit A seasonal assortment of finest fresh cut fruits http://i1213.photobucket.com/albums/...ps91066da7.jpg Dessert Sacher cake presented with raspberry coulis Hot Beverages Freshly brewed Ceylon tea and coffee CF-203C EF 01022014 Major cutback on meals in terms of quality and quantity! I am not sure if it has to do with the usage of the smaller A320s! It used to be a three course meal with entrée served individually from trolley – mix & match. Now it is just a one-tray service with a plain salad and a bowl of fresh fruit and a choice of pre-plated entrées. It is like an upgraded economy class meal. The dessert was never served! |
UL 103 CMB-MLE March 2014
Sri Lankan Business Class
UL 103 Colombo to Maldives http://i1213.photobucket.com/albums/...psc61ebb3e.jpg Main Course Sri Lankan Special Cashew and Chicken Curry Served with tempered mixed vegetables, brinjal moju, onion braised rice and fish cutlet Or Mutton Biryani Paired with mirchi baingan ka salan and mint chutney garnished with nuts and raisins Or Pan Seared Salmon Steak Served with roasted garden vegetables, rosti potatoes and green herb hollandaise sauce http://i1213.photobucket.com/albums/...psd7b2552e.jpg Or Vegetarian Choice Paneer butter masala accompanied by dhal & spinach curry, cashew & pea curry and vegetable pilaf Dessert Fresh Fruits Hot Beverages Freshly brewed Ceylon tea and coffee CS 3C 01022014 |
Updated to here.
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BA 293 LHR-IAD First Class
Starters
Mint, dill and lemon cured Shetland salmon and Oscietra caviar White and green asparagus and a poached Burford brown egg with a chervil and truffle sauce English cauliflower soup with Cheddar cheese and spring onions Fresh seasonal salad served with your choice of balsamic and olive oil dressing or honey mustard dressing Main Courses Filet of Aberdeen Angus and mini steak and ale pie with broccoli, carrots and fondant potato Seared poussin breasts with salsa verde, roasted Mediterranean vegetables with saffron and pine nut pilaf rice Supreme of Severn and Wye cod wit cep musrhoom sauce, mashed potatoes and baby vegetables Thai-marinated tiger prawns with a noodle and cashew nut salad Bistro Selection Tortiglioni pasta in a cherry tomato sauce with borlotti beans, Kalamata olives and aubergine Warm corn fed chicken and Swiss cheese on Manoucher bread with pickled cucumber and harissa creme friache A selection of biscuits A selection of cheese and fruit Desserts Rhubarb cylinder with hibiscus foam Sticky toffee and date pudding with vanilla custard Madagascan vanilla ice cream Cheese Plate Cornish Brie A delicate Brie ade from organic pasteurised Cornish cow's milk. It is mild and creamy with a smooth texture Old Amsterdam The Netherland's most well known Gouda is made from cow's milk and has a rich, sweet taste and a smooth texture Morbier This French cheese from unpasteurisd cow's milk features a semi-soft texture and mild taste Bleu D'auvergne This cow's milk cheese has a moist, creamy interior and a sharp, clean taste FResh fruit Chocolates by Highlander Chocolatier Refreshments Sandwiches Layered crayfish with baby rocket and orange maonnaise Butternut squash with cream cheese and baby watercress British roast beef with piquillo peppers and grain mustard Loch Fyne hot-smoked salmon with horseradish, tomato and dill Patisserie Battenberg cake Chocolate eclair Strawberry delice http://cmk10.smugmug.com/Other/Budap...DSCN1536-L.jpg http://cmk10.smugmug.com/Other/Budap...DSCN1538-L.jpg http://cmk10.smugmug.com/Other/Budap...DSCN1539-L.jpg http://cmk10.smugmug.com/Other/Budap...DSCN1540-L.jpg http://cmk10.smugmug.com/Other/Budap...DSCN1565-L.jpg |
MH 72 KUL-HKG March 2014
March 2014
Malaysia Airlines Business Class Wine List (Widebody) Champagne Champagne Deutz Brut Classic NV France White Wine Pierre Andre Montagny Premier Cru Blanc 2011/2012, Burgundy, France Dr. Loosen “Blauschiefer” Riesling Trocken 2012, Mosel, Germany Red Wine Chateau Liversan AOC Haut-Medoc 2010, Bordeaux, France M. Chapoutier Crozes-Hermitage “Les Meysonniers”, AOC C.H. 2010/2011, Rhone, France March 2014 MH 72 Kuala Lumpur to Hong Kong Brunch Starters Fruit Juice Yogurt Fresh Fruits Bakery Selection With butter or preserves Main Course Malaysian Favorites Nasi Lemak A traditional Malaysian favorite, rice cooked in coconut milk served with spicy ikan bilis and prawn sambal, and traditional accompaniments Or Cheese Omelette With chicken sausage, potato wedge, grilled tomato and sautéed red capsicum with green peas Or Braised Chicken in Chinese Barbecue Sauce Served with e-fu noodles and wok fried mixed vegetables Or Crepe Stuffed with Banana and Custard With mixed berries compote and maple syrup Dessert Apple Coconut Cheesecake with Mango Sauce Kapiti Ice Cream Gourmet Coffee and Tea MH 72/3 KUALA LUMPUR-HONG KONG-KUALA LUMPUR 0072BR4G.MOD |
MH 73 HKG-KUL March 2014
March 2014
Malaysia Airlines Business Class Wine List (Widebody) Champagne Champagne Deutz Brut Classic NV France White Wine Pierre Andre Montagny Premier Cru Blanc 2011/2012, Burgundy, France Dr. Loosen “Blauschiefer” Riesling Trocken 2012, Mosel, Germany Red Wine Chateau Liversan AOC Haut-Medoc 2010, Bordeaux, France M. Chapoutier Crozes-Hermitage “Les Meysonniers”, AOC C.H. 2010/2011, Rhone, France Malaysia Business Class March 2014 MH 73 Hong Kong to Kuala Lumpur Light meal http://i1213.photobucket.com/albums/...ps273ff479.jpg Appetizer Malaysian Satay Our Award-winning grilled chicken and lamb skewers with peanut sauce and traditional accompaniments http://i1213.photobucket.com/albums/...pscd8a9b8b.jpg Smoked Tuna and Mackerel Fish With marinated red bell pepper, lettuce and lemon wedge http://i1213.photobucket.com/albums/...ps020b3bd8.jpg http://i1213.photobucket.com/albums/...ps45ee0932.jpg Bakery Selection With unsalted butter or extra virgin olive oil with balsamic vinegar on request http://i1213.photobucket.com/albums/...ps48ab6355.jpg Main Course Deep Fried Chicken with Szechuan Sauce With Steamed Rice and stir fried pak choy with garlic ginger sauce http://i1213.photobucket.com/albums/...ps64fe2dfc.jpg http://i1213.photobucket.com/albums/...ps4d5cb3ef.jpg Or Pan Fried Halibut With green peas mashed potatoes, oven roasted vegetables and mango tomato salsa Or Braised Leg of Lamb with Black Bean Suace With steamed rice and wok fried cabbage with dried bean curd Or Tossed Pasta with Cherry Tomato and Cheese With creamy spinach sauce, French bean and toasted pine nuts Dessert Macaroon Fruit Tartlet http://i1213.photobucket.com/albums/...ps56e0940a.jpg Fresh Fruits http://i1213.photobucket.com/albums/...pscef2f730.jpg Gourmet Coffee and Tea 0073LM4G.MOA |
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