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China Airlines
Business Class menu Frankfurt to Taipei October 2014 Lunch menu Appetizer Trout mouse [sic] saffron cooked couscous, citrus Salad Mixed mesclun salad with pear and balsamic vinaigrette Main course Wuxi style pork assorted vegetables, five grains rice (Energy 548.6 kcal) or Seared tilapia sauteed spinach with pine nut, tagliatelle with hollandaise sauce (Energy 448.0 kcal) or Oven roased lamb loin mushroom, ratatouille, raising with couscous, thyme sauce (Energy 712.8 kcal) Assorted bread served with homemade butter Sesame roll, grain roll, garlic bread Fresh fruits of the season Dessert Toffee banana cake Western refreshment Salad Garden salad with Thousand Island dressing Main course Spinach ricotta crepe, asparagus, tomato, chicken breast (Energy 430.5 kcal) Assorted bread served with homemade butter Croissant, raisin roll Fresh fruits of the season Chinese refreshment Assorted delicatessen Sauteed chicken with tofu Chinese cabbage with mushromm Main course Seafood udon noodle soup Fresh fruits of the season 103Q4-CI062/OK0534C-3 Beverages Menu Aperitif Gin Tonic Bloody Mary Screwdriver Spirit Kavalan Single Malt Whisky Aberfeldy 12 Years Old Single Malt Whisky Dewar's Family Reserve 12-Year-Old Blended Scotch Smirnoff Vodka Bacardi Light Rum Gordon's Dry Gin Digestif Martell Noblige Taylor's 10-Year-Old Tawny Port, Portugal Cherry Brandy Bailey's Irish Cream Chinese Rice Wine Premium Shaohsing 10 Years (For Japan Routes Only) Sake Kizakura Ginjo (For Japan Routes Only) Beer Golden Medal Taiwan Beer Heineken Beer Sapporo Beer Tea Oolong Tea Jasmine Tea Japanese Green Tea Twinings Darjeeling Black Tea Coffee Fresh Brewed Coffee Decaffeinated Coffee Cappuccino Champagne Champagne A Robert, French Champagne A Robert is a blend of 20% Chardonnay, 20% Pinot Noir, and 60% Pinot Meunier grapes. It is pale gold in color with a delicate flavor, sparkling overtones, and citrus and floral hints. In the mouth, it is well balanced, attractive, and fruity. Whether as an aperitif or served at table with grilled fish or cheese, it creates a joyous whole which finishes fresh. White Wine Domaine Moutard Diligent, 2012 Chablis 1er Cru Chablis Chardonnay, France This selection uses fifteen years Chardonnay vineyard grapes are brewing within the French Chablis white wine, is to adopt traditional planting, hand harvesting, transporting and crushing machinery, the use of alcohol and lactic acid in the apple barrel in stainless steel fermentation, after fermentation residue containing at least about 4 to 6 months of time before they can be bottled. The most basic way to filter in order to preserve the natural characteristics of the wine, and taken to the low-pressure way to ensure the quality of bottling. Delicious typical Chablis with a delicate white flowers, acacia and honey aroma, full of elegance and meticulous excellent taste experience. Konig Johann, 2013 Riesling, Amarus, Mosel Spatlese Mosel Valley Riesling White Wine, Germany The Riesling grape is native to the Rhine basin of Germany. The best Riesling comes from the sunny vineyards of the Mosel, a tributary of the Rhine. The wine is characterized by aromas of white flowers, apple, pear, apricot and plum. The Riesling grape of the Mosel Valley is picked in late autumn, deliberately overripe, in order to increase the sugar content. It retains a lower alcohol content to keep a slightly higher residual sugar, and to create a unique honey-like fragrance. The slightly higher acidity of the Riesling grape balances the sweetness, making this wine sweet but not cloying, with some complexity and elegance. The wine goes well with seafood and chicken dishes. Due to its sweetness, it can go well with Thai food, Indian curries, Sichuan cuisine and other Asian cuisines. O:Tu, Marlborough 2013 Sauvignon Blanc Marlborough Sauvignon Blanc White Wine, New Zealand Marlborough Sauvignon Blanc from New Zealand has been recognised worldwide as the wine that best presents the highlights of this unique grape variety : simple, fresh, fruity, balanced, just like the pure earth of New Zealand. The wine in the first nose has attractive aromas of guava and pineapple. And in the second nose comes flavors of orange, lemon, blackcurrant and gooseberry. Slightly higher acidity brings a fresh hedonistic excitement. After the acidity fades in the mouth, an elegant minerality emerges leaving an impressive aftertaste. This white wine is a perfect aperitif and also goes well with a variety of dishes including seafood and poultry. Red Wine Chateau La Gorce, 2006 Medoc Chateau La Gorce, France The wine was produced in Medoc, an area runs along the western bank of the Gironde estuary and is 7km away from Saint Estephe. This typical ruby-red Medoc wine is dark, deep, and oaky with rich red berries and spices. The aromas of cherries, plums, and minerals vividly reveal after slight shaking of the glass. The taste is soft, well-balanced with sturdy tannins and ripe fruit, and full-bodied with good length and persistence accompanied by woody and mineral aroma. Overall, this wine comes with elegant aroma, sweetly fragranced ripe fruit, and delicate attack on the palate as smooth as silk. Recommended with red meat and cheese. Chianti Classico, 2011 COLI Chianti Classico DOCG, Italy This "Chianti Classico" is a full bodied wine, dry, recalling the sensations of the flavour, with good structure; sapid, cheerful, supple, a young and well balanced wine. With bottle aging this wine will become softer and more velvety. It is a great partner for rich red meat dishes, pasta and strongly flavored cheeses. Galvin Family Cellars, 2009 Merlot Reserve Napa Valley, Merlot Reserve, USA The wine is from American Viticultural Area, Napa Valley which is made from elegant and approachable Merlot grapes. The color is a healthy dark ruby with aromas of red cherries, blackcurrants, plums, and seductive toasted oak. It is juicy, full-bodied, opulent, and layered with fruit and spice flavors. Long, supple tannins and elegance make it impossible to resist. Recommend to enjoy the wine with heavier flavor cuisine. |
China Airlines
Business Class menu Taipei to Sydney October 2014 Late Night Supper Salad Mixed green salad with kumquat osmanthus vinegar Main course Pork belly and bamboo shoot stew stir-fried asparagus, gingko and steamed rice (Energy 829.6 kcal) or Beef stew with coconut curry sauce broccoli, pumpkin and spaghetti with tomato sauce (Energy 467.9 kcal) or Grilled chicken thigh with burdock spicy sauce sauteed shrimp with garlic, mixed vegetables and steamed rice (Energy 628 kcal) Assorted bread served with homemade butter Hoshino salty bread Italian style spice bread, garlic bread Dessert platter Western Breakfast Fresh fruits of the season Yoghurt Cereals are also available upon your choice Main course Smoked salmon cheddar cheese frittata Canadian ham, sauteed fresh spinach and pumpkin flapjack (Energy 332.3 kcal) Assorted bread served with homemade butter Longan bread mixed with red wine, Danish with rum raisin Chinese Breakfast Soy bean milk Plain congee (Energy 87.5 kcal) Assorted delicatessen Fresh minced pork with eggplant and tofu Pan-fried egg with spring onion and shrimp Tossed sesame burdock Selected shredded dry pork, salty egg (Energy 206.8 kcal) Steamed bun 103Q4-CI051C-3 Beverages Menu Aperitif Gin Tonic Bloody Mary Screwdriver Spirit Kavalan Single Malt Whisky Aberfeldy 12 Years Old Single Malt Whisky Dewar's Family Reserve 12-Year-Old Blended Scotch Smirnoff Vodka Bacardi Light Rum Gordon's Dry Gin Digestif Martell Noblige Taylor's 10-Year-Old Tawny Port, Portugal Cherry Brandy Bailey's Irish Cream Chinese Rice Wine Premium Shaohsing 10 Years (For Japan Routes Only) Sake Kizakura Ginjo (For Japan Routes Only) Beer Golden Medal Taiwan Beer Heineken Beer Sapporo Beer Tea Oolong Tea Jasmine Tea Japanese Green Tea Twinings Darjeeling Black Tea Coffee Fresh Brewed Coffee Decaffeinated Coffee Cappuccino Champagne Champagne A Robert, French Champagne A Robert is a blend of 20% Chardonnay, 20% Pinot Noir, and 60% Pinot Meunier grapes. It is pale gold in color with a delicate flavor, sparkling overtones, and citrus and floral hints. In the mouth, it is well balanced, attractive, and fruity. Whether as an aperitif or served at table with grilled fish or cheese, it creates a joyous whole which finishes fresh. White Wine Domaine Moutard Diligent, 2012 Chablis 1er Cru Chablis Chardonnay, France This selection uses fifteen years Chardonnay vineyard grapes are brewing within the French Chablis white wine, is to adopt traditional planting, hand harvesting, transporting and crushing machinery, the use of alcohol and lactic acid in the apple barrel in stainless steel fermentation, after fermentation residue containing at least about 4 to 6 months of time before they can be bottled. The most basic way to filter in order to preserve the natural characteristics of the wine, and taken to the low-pressure way to ensure the quality of bottling. Delicious typical Chablis with a delicate white flowers, acacia and honey aroma, full of elegance and meticulous excellent taste experience. Konig Johann, 2013 Riesling, Amarus, Mosel Spatlese Mosel Valley Riesling White Wine, Germany The Riesling grape is native to the Rhine basin of Germany. The best Riesling comes from the sunny vineyards of the Mosel, a tributary of the Rhine. The wine is characterized by aromas of white flowers, apple, pear, apricot and plum. The Riesling grape of the Mosel Valley is picked in late autumn, deliberately overripe, in order to increase the sugar content. It retains a lower alcohol content to keep a slightly higher residual sugar, and to create a unique honey-like fragrance. The slightly higher acidity of the Riesling grape balances the sweetness, making this wine sweet but not cloying, with some complexity and elegance. The wine goes well with seafood and chicken dishes. Due to its sweetness, it can go well with Thai food, Indian curries, Sichuan cuisine and other Asian cuisines. O:Tu, Marlborough 2013 Sauvignon Blanc Marlborough Sauvignon Blanc White Wine, New Zealand Marlborough Sauvignon Blanc from New Zealand has been recognised worldwide as the wine that best presents the highlights of this unique grape variety : simple, fresh, fruity, balanced, just like the pure earth of New Zealand. The wine in the first nose has attractive aromas of guava and pineapple. And in the second nose comes flavors of orange, lemon, blackcurrant and gooseberry. Slightly higher acidity brings a fresh hedonistic excitement. After the acidity fades in the mouth, an elegant minerality emerges leaving an impressive aftertaste. This white wine is a perfect aperitif and also goes well with a variety of dishes including seafood and poultry. Red Wine Chateau La Gorce, 2006 Medoc Chateau La Gorce, France The wine was produced in Medoc, an area runs along the western bank of the Gironde estuary and is 7km away from Saint Estephe. This typical ruby-red Medoc wine is dark, deep, and oaky with rich red berries and spices. The aromas of cherries, plums, and minerals vividly reveal after slight shaking of the glass. The taste is soft, well-balanced with sturdy tannins and ripe fruit, and full-bodied with good length and persistence accompanied by woody and mineral aroma. Overall, this wine comes with elegant aroma, sweetly fragranced ripe fruit, and delicate attack on the palate as smooth as silk. Recommended with red meat and cheese. Chianti Classico, 2011 COLI Chianti Classico DOCG, Italy This "Chianti Classico" is a full bodied wine, dry, recalling the sensations of the flavour, with good structure; sapid, cheerful, supple, a young and well balanced wine. With bottle aging this wine will become softer and more velvety. It is a great partner for rich red meat dishes, pasta and strongly flavored cheeses. Galvin Family Cellars, 2009 Merlot Reserve Napa Valley, Merlot Reserve, USA The wine is from American Viticultural Area, Napa Valley which is made from elegant and approachable Merlot grapes. The color is a healthy dark ruby with aromas of red cherries, blackcurrants, plums, and seductive toasted oak. It is juicy, full-bodied, opulent, and layered with fruit and spice flavors. Long, supple tannins and elegance make it impossible to resist. Recommend to enjoy the wine with heavier flavor cuisine. |
China Airlines
Business Class menu Sydney to Auckland October 2014 Lunch menu Salad Mixed garden green salad with balsamic vinegar dressing Main course Wok fried snapper with garlic sauce shiitake mushroom, carrot, broccoli, stir-fried rice with egg or Grilled beef tenderloin with crushed black pepper broccoli, cherry tomato, gratin mashed potato and pumpkin, whole grain mustard sauce or Chicken confit - French style slowly cooked spicy cabbage, cherry tomato, crushed potato, red bell pepper sauce Assorted bread served with homemade butter White torpedo roll, sourdough, multigrain roll Fresh fruits of the season 103Q4-CI051C-5 Beverages Menu Aperitif Gin Tonic Bloody Mary Screwdriver Spirit Kavalan Single Malt Whisky Aberfeldy 12 Years Old Single Malt Whisky Dewar's Family Reserve 12-Year-Old Blended Scotch Smirnoff Vodka Bacardi Light Rum Gordon's Dry Gin Digestif Martell Noblige Taylor's 10-Year-Old Tawny Port, Portugal Cherry Brandy Bailey's Irish Cream Chinese Rice Wine Premium Shaohsing 10 Years (For Japan Routes Only) Sake Kizakura Ginjo (For Japan Routes Only) Beer Golden Medal Taiwan Beer Heineken Beer Sapporo Beer Tea Oolong Tea Jasmine Tea Japanese Green Tea Twinings Darjeeling Black Tea Coffee Fresh Brewed Coffee Decaffeinated Coffee Cappuccino Champagne Champagne A Robert, French Champagne A Robert is a blend of 20% Chardonnay, 20% Pinot Noir, and 60% Pinot Meunier grapes. It is pale gold in color with a delicate flavor, sparkling overtones, and citrus and floral hints. In the mouth, it is well balanced, attractive, and fruity. Whether as an aperitif or served at table with grilled fish or cheese, it creates a joyous whole which finishes fresh. White Wine Domaine Moutard Diligent, 2012 Chablis 1er Cru Chablis Chardonnay, France This selection uses fifteen years Chardonnay vineyard grapes are brewing within the French Chablis white wine, is to adopt traditional planting, hand harvesting, transporting and crushing machinery, the use of alcohol and lactic acid in the apple barrel in stainless steel fermentation, after fermentation residue containing at least about 4 to 6 months of time before they can be bottled. The most basic way to filter in order to preserve the natural characteristics of the wine, and taken to the low-pressure way to ensure the quality of bottling. Delicious typical Chablis with a delicate white flowers, acacia and honey aroma, full of elegance and meticulous excellent taste experience. Konig Johann, 2013 Riesling, Amarus, Mosel Spatlese Mosel Valley Riesling White Wine, Germany The Riesling grape is native to the Rhine basin of Germany. The best Riesling comes from the sunny vineyards of the Mosel, a tributary of the Rhine. The wine is characterized by aromas of white flowers, apple, pear, apricot and plum. The Riesling grape of the Mosel Valley is picked in late autumn, deliberately overripe, in order to increase the sugar content. It retains a lower alcohol content to keep a slightly higher residual sugar, and to create a unique honey-like fragrance. The slightly higher acidity of the Riesling grape balances the sweetness, making this wine sweet but not cloying, with some complexity and elegance. The wine goes well with seafood and chicken dishes. Due to its sweetness, it can go well with Thai food, Indian curries, Sichuan cuisine and other Asian cuisines. O:Tu, Marlborough 2013 Sauvignon Blanc Marlborough Sauvignon Blanc White Wine, New Zealand Marlborough Sauvignon Blanc from New Zealand has been recognised worldwide as the wine that best presents the highlights of this unique grape variety : simple, fresh, fruity, balanced, just like the pure earth of New Zealand. The wine in the first nose has attractive aromas of guava and pineapple. And in the second nose comes flavors of orange, lemon, blackcurrant and gooseberry. Slightly higher acidity brings a fresh hedonistic excitement. After the acidity fades in the mouth, an elegant minerality emerges leaving an impressive aftertaste. This white wine is a perfect aperitif and also goes well with a variety of dishes including seafood and poultry. Red Wine Chateau La Gorce, 2006 Medoc Chateau La Gorce, France The wine was produced in Medoc, an area runs along the western bank of the Gironde estuary and is 7km away from Saint Estephe. This typical ruby-red Medoc wine is dark, deep, and oaky with rich red berries and spices. The aromas of cherries, plums, and minerals vividly reveal after slight shaking of the glass. The taste is soft, well-balanced with sturdy tannins and ripe fruit, and full-bodied with good length and persistence accompanied by woody and mineral aroma. Overall, this wine comes with elegant aroma, sweetly fragranced ripe fruit, and delicate attack on the palate as smooth as silk. Recommended with red meat and cheese. Chianti Classico, 2011 COLI Chianti Classico DOCG, Italy This "Chianti Classico" is a full bodied wine, dry, recalling the sensations of the flavour, with good structure; sapid, cheerful, supple, a young and well balanced wine. With bottle aging this wine will become softer and more velvety. It is a great partner for rich red meat dishes, pasta and strongly flavored cheeses. Galvin Family Cellars, 2009 Merlot Reserve Napa Valley, Merlot Reserve, USA The wine is from American Viticultural Area, Napa Valley which is made from elegant and approachable Merlot grapes. The color is a healthy dark ruby with aromas of red cherries, blackcurrants, plums, and seductive toasted oak. It is juicy, full-bodied, opulent, and layered with fruit and spice flavors. Long, supple tannins and elegance make it impossible to resist. Recommend to enjoy the wine with heavier flavor cuisine. |
American Airlines JFK-LAX
Business Class - Lunch: Starter Smoked Salmon: Served with cream cheese, caper berry and toast points Salad Seasonal greens with red quinoa and tabbouleh With your choice of pepper cream dressing or premium extra virgin olive oil and balsamic vinegar Entrees Grilled Chicken Tapenade Chicken breast with tomato and olive tapendade, served with orzo pilaf and broccolini Black and Bleu Salad Seasonal greens with red skin potato wedges and bleu cheese, served with an optional Black Angus beef skewer, accompanied by a sweet potato red curry soup Lentil Chili Served with polenta cake and tomato jam Dessert Traditional Ice Cream Sundae Vanilla ice cream with your choice hot fudge, butterscotch or seasonal berry toppings, whipped cream and chopped nuts Gourmet Cheese Plate An assortment of fine cheeses with garnishes Light Refreshment Offered Prior to arrival Whole Fruit and Snacks A selection of fresh seasonal fruit and premium snacks Cookies Freshly baked on board http://cmk10.smugmug.com/Travel/AA-J...DSCN4163-L.jpg http://cmk10.smugmug.com/Travel/AA-J...DSCN4166-L.jpg http://cmk10.smugmug.com/Travel/AA-J...DSCN4167-L.jpg |
BR TPE-HKG/MFM October 2014 PL
October 2014
EVA Airways Premium Laurel Class Wine List (regional flights) Champagne Castelnau, Blanc de Blancs 2002 French Red Wine Chateau Villa Bel-Air 2010 South Africa Red Wine La Cave Pinotage 2013 Chile White Wine Casas del Toqui Chardonnay Barrel Series 2013 German White Wine Monchhof Riesling 2012 Fortified Wine Burdon Dry Fino Sherry Taylor’s LBV Port October 2014 EVA Airways Premium Laurel Class Taipei to Hong Kong/Macau Light Meal Hors D’Oeuvre Sliced Meat Jelly with Kailan and Squid with XO Sauce Main Course Braised Pork Spare Ribs with Perilla Plum Sauce Mixed Vegetables Egg Fried Rice with Scallion Or Pan Seared Salmon Fillet with Dill Cream Sauce Mixed Vegetables Linguine The spicy chili sauce is available on request for serving with meal. Fruit Coffee Tea |
BR HKG/MFM-TPE October 2014 PL
October 2014
EVA Airways Premium Laurel Class Wine List (regional flights) Champagne Castelnau, Blanc de Blancs 2002 French Red Wine Chateau Villa Bel-Air 2010 South Africa Red Wine La Cave Pinotage 2013 Chile White Wine Casas del Toqui Chardonnay Barrel Series 2013 German White Wine Monchhof Riesling 2012 Fortified Wine Burdon Dry Fino Sherry Taylor’s LBV Port October 2014 EVA Airways Premium Laurel Class Hong Kong/Macau to Taipei Light Meal http://i1213.photobucket.com/albums/...ps5fef4129.jpg http://i1213.photobucket.com/albums/...ps13271762.jpg Main Course Braised Chicken with Taro in Coconut Cream Sauce Mixed Vegetables Steamed Rice with Chopped Pak choy Or Pan Fried Pork Fillet Steak and Button Mushroom in Creamy Brown Sauce Mixed Vegetables Roasted Potato http://i1213.photobucket.com/albums/...psac7663f0.jpg http://i1213.photobucket.com/albums/...psed68a11a.jpg The spicy chili sauce is available on request for serving with meal. Fruit http://i1213.photobucket.com/albums/...ps6451858d.jpg Sweet (Chocolate Bread Budding with Raisin cream) http://i1213.photobucket.com/albums/...psc00cfcc0.jpg Coffee Tea 15-20140901-TPE-HKG.MFM-TPE-PL |
BR 12 TPE-LAX October 2014 Royal Laurel
October 2014
EVA Airways Royal Laurel Class BR 12 Taipei to Los Angeles Royal Laurel Dining Hors D’Oeuvre Goose Liver Terrine Grape Champagne Jelly Red Wine Baby Pear http://i1213.photobucket.com/albums/...ps457b22c5.jpg http://i1213.photobucket.com/albums/...ps8916b829.jpg Assorted Bread and Echire Butter http://i1213.photobucket.com/albums/...psde08fa7d.jpg Creamy Apple and White Turnip Soup http://i1213.photobucket.com/albums/...psbb646e8d.jpg Fine Meslun with Vegetable Salad http://i1213.photobucket.com/albums/...ps076c5254.jpg Main Course Prime Beef Fillet Steak with Balsamic Brown Sauce Mixed Vegetables Gratin Red Skin Potato Or Pan Fried Cod Fillet with Superior Crab roe Egg White Sauce Mixed Vegetables Egg Yolk Noodle Or Braised Pork Spare Ribs Wu Shi Style Mixed Vegetables Egg Fried Rice The spicy chili sauce is available on request for serving with meal. Cheese Fruit http://i1213.photobucket.com/albums/...ps60663f5d.jpg Sweet Haagen-Dazs Ice Cream Or Pearl Chocolate Yogurt Mousse on Glazed Pineapple Tart http://i1213.photobucket.com/albums/...ps0bfca18d.jpg http://i1213.photobucket.com/albums/...ps5d857c90.jpg http://i1213.photobucket.com/albums/...ps62b08c90.jpg Coffee Tea Breakfast Wake Up Drink Vigor Dong Shih 100% Nature Carrot Juice Orange Juice http://i1213.photobucket.com/albums/...psca7c507b.jpg Apple Juice Tomato Juice Coffee Tea http://i1213.photobucket.com/albums/...ps38aacc89.jpg Taiwanese Plain Porridge Traditional Delicatessens Wok Fried Shredded Chicken with Green Sprout Braised Shiitake Mushroom with Egg Tofu Fruit Or Western Breakfast Fruit Assorted Bread and Echire Butter Museli Yogurt Main Course Asparagus Omelette with Pan Fried Chicken Patty Or Royal Laurel Special http://i1213.photobucket.com/albums/...ps270a91c7.jpg Traditional Delicatessens http://i1213.photobucket.com/albums/...psfa550b5d.jpg http://i1213.photobucket.com/albums/...psadafed54.jpg Noodle Soup with Stewed Pork Cutlet http://i1213.photobucket.com/albums/...pscf65aeaf.jpg Fruit http://i1213.photobucket.com/albums/...ps2e661806.jpg http://i1213.photobucket.com/albums/...ps0860d11b.jpg Wine List Champagne Veuve Clicquot La Grande Dame 2004 French Red Wine Chateau Lilian Ladouys AOC St Estephe 2000 Spanish Red Wine Veraton 2011 French White Wine Chateau Chantegrive Cuvee Caroline Graves 2012 German White Wine Selbach-Oster Riesling Kabinett Mosel 2012 Fortified Wine Burdon Dry Fino Sherry Taylor’s LBV Port |
BR 11 LAX-TPE October 2014 RL
October 2014
EVA Airways Royal Laurel Class BR 11 Los Angeles to Taipei Royal Laurel Dining Hors D’Oeuvre Cured Scottish Sea Trout Pumpkin Soup with Cream and Chive Salad Main Course Oriental Lobster with Ginger and Spring Onion Sauce Seasonal Vegetables Egg Fried Rice Or Jidori Chicken with Mushroom Sauce Seasonal Vegetables Parmesan Bread Pudding Or Duck breast with Blueberry Sauce Seasonal Vegetables Mustard Mashed Potato The spicy chili sauce is available on request for serving with meal. Cheese Fruit Sweet Haagen-Dazs Ice Cream Or Pecan Tart Coffee Tea Snack Vermicelli with Pork Julienne and Shiitake Mushroom Beef Burger Instant Noodles Hot Chocolate and Cookies Breakfast Wake Up Drink Vigor Dong Shih 100% Nature Carrot Juice Orange Juice Apple Juice Tomato Juice Coffee Tea Chinese Plain Porridge Traditional Delicatessens Egg Pancake with Basil Mixed Mushroom with Snap Peas Fruit Or Western Breakfast Fruit Bread Main Course Shrimp and Lemon Ravioli with Tomato Cream Sauce Or Almond Croissant Bread Pudding with Chocolate Covered Bacon and Vanilla Cream Sauce Wine List Champagne Veuve Clicquot La Grande Dame 2004 French Red Wine Chateau Lilian Ladouys AOC St Estephe 2000 Spanish Red Wine Veraton 2011 French White Wine Chateau Chantegrive Cuvee Caroline Graves 2012 German White Wine Selbach-Oster Riesling Kabinett Mosel 2012 Fortified Wine Burdon Dry Fino Sherry Taylor’s LBV Port |
Korean Air
Business Class menu Auckland to Seoul Incheon October 2014 Wine List Wine Champagne Perrier Jouet Grand Brut White Wines Australia Chardonnay, Tyrrell's Moon Mountain, 2011 New Zealand, Clos Henri Sauvignon Blanc, 2012 Red Wines California, Frei Brothers Reserve Merlot 2012 Australia, Haselgrove Catkin Shiraz 2012 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 Light Meal Yoghurt Selection Main Course Korean style porridge served with savory Koran side dishes Quiche Lorraine served with roasted potato, green asparagus, pork sausage and cherry tomato Udon noodle soup with prawn and vegetables served with side dishes Seasonal Fresh Fruit Bread Selection Croissant, muffin, olive mini loaf Selection of jam and butter Coffee / Tea / Green Tea Refreshment Ramen with Side Dishes Fresh Cookie Lunch Pre-Drink Starter Seared scallop with mango coulis Appetizer Snow crab meat timbale with lime dressing Soup Pumpkin and leek 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 rosemary red wine sauce served with boiled potato, green asparagus, baby carrots and roasted red onion Roasted snapper fish with lemon cream sauce served with cheese tortellini, broccoli, yellow cauliflower and roasted red onion Cheese Tray Camembert, cheddar, blue Dessert Ice cream or cheese cake Bread Selection Garlic baguette, white soft roll, pumpkin seed roll Coffee / Tea / Green Tea KE130-2014/10/17 P130-C |
Korean Air
Business Class menu Seoul Incheon to New York JFK October 2014 Wine List Wine Champagne Perrier Jouet Grand Brut White Wines Bordeaux, Chateau Saint Genes 2011 California, Kendall-Jackson Sauvignon Blanc 2012 Red Wines Bordeaux, Chateau Peyrabon 2008 California, Sebastiani Sonoma County Merlot 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 Plum in pomegranate vinegar Appetizer Feta cheese with sliced fig and parma ham Soup Lentil 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) Chicken curry with rice served with side dishes Grilled beef steak with herb cream sauce served with parmesan potatoes, mushroom and mixed vegetables Dongporou stytle steamed pork belly served with egg fried rice and Chinese vegetable Cheese Tray Comte, chaumes, saint andre Dessert Ice cream or black tea cake Bread Selection Walnut soft roll, mini baguette, steamed Chinese bao Coffee / Tea / Green Tea Refreshment Ramen with Side Dishes Fresh Cookie Pizza Margarita Onigiri Snack Breakfast Yoghurt Selection Main Course Korean style beef bone soup served with side dishes Vegetable sweet potato frittata served with grilled tomato, roasted pork sausage, mushroom and broccoli Seasonal Fresh Fruit Bread Selection Zucchini bread, croissant, cinnamon Danish Selection of jam and butter Continental Breakfast Yoghurt selection Seasonal fresh fruit Bread selection Coffee / Tea / Green Tea KE085-2014/09/01 P085-C(A380) Celestial Bar Absolut Flying Champagne Cocktail Absolut Elyx, Inniskillin Icewine and Champagne. Absolut White Chocolate Cocktail Absolut Vanilla, coffee and white chocolate. Absolut Pineapple Bliss Absolut Citron, pineapple, lemon and fresh mint. Served in a Cocktail glass. Absolut Collins Absolut Vodka, lemon, sugar and soda. Served in a Highball glass. Absolut Pear Deluxe Absolut Pears, apple, citrus and Champagne. Served in a Highball glass. Absolut Raspberry Delight Absolut Citron, raspberries, citrus and soda. Served in a Lowball glass. |
Korean Air
Business Class menu New York JFK to Seoul Incheon October 2014 Wine List Wine Champagne Perrier Jouet Grand Brut White Wines Bordeaux, Chateau Saint Genes 2011 California, Kendall-Jackson Sauvignon Blanc 2012 Red Wines Bordeaux, Chateau Peyrabon 2008 California, Sebastiani Sonoma County Merlot 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 Supper Soup Tomato 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) Seafood and tri-color tortellini with herb cream sauce served with broccoli and cherry tomato Beef wonton noodle soup served with side dishes Bread Selection Garlic baguette, sesame twist roll, oatmeal roll Coffee / Tea / Green Tea Refreshment Ramen with Side Dishes Fresh Cookie Breakfast Yoghurt Selection Main Course Korean style porridge served with side dishes Chive scrambled eggs served with potato wedge, bacon, cherry tomato, spinach and button mushroom Seasonal Fresh Fruit Bread Selection Croissant, muffin, Danish pastry Selection of jam and butter Continental Breakfast Yoghurt selection Seasonal fresh fruit Bread selection Coffee / Tea / Green Tea KE086-2014/09/01 P086-C(A380) Celestial Bar Absolut Flying Champagne Cocktail Absolut Elyx, Inniskillin Icewine and Champagne. Absolut White Chocolate Cocktail Absolut Vanilla, coffee and white chocolate. Absolut Pineapple Bliss Absolut Citron, pineapple, lemon and fresh mint. Served in a Cocktail glass. Absolut Collins Absolut Vodka, lemon, sugar and soda. Served in a Highball glass. Absolut Pear Deluxe Absolut Pears, apple, citrus and Champagne. Served in a Highball glass. Absolut Raspberry Delight Absolut Citron, raspberries, citrus and soda. Served in a Lowball glass. |
Korean Air
Business Class menu Seoul Incheon to Auckland October 2014 Wine List Wine Champagne Perrier Jouet Grand Brut White Wines Australia, Tyrell's Moon Mountain Chardonnay 2011 New Zealand, Clos Henri Sauvignon Blanc 2012 Red Wines California, Frei Brothers Reserve Merlot 2012 Australia, Haselgrove Catkin Shiraz 2012 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 Plum in pomegranate vinegar Appetizer Feta cheese with sliced fig and parma ham Soup Lentil 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) Chicken curry with rice served with side dishes Grilled beef steak with herb cream sauce served with parmesan potatoes, mushroom and mixed vegetables Dongporou stytle steamed pork belly served with egg fried rice and Chinese vegetable Cheese Tray Comte, chaumes, saint andre Dessert Ice cream or black tea cake Bread Selection Walnut soft roll, mini baguette, steamed Chinese bao Coffee / Tea / Green Tea Refreshment Ramen with Side Dishes Fresh Cookie Pizza Margarita Onigiri Snack Breakfast Yoghurt Selection Main Course Korean style beef bone soup served with side dishes Vegetable sweet potato frittata served with grilled tomato, roasted pork sausage, mushroom and broccoli Seasonal Fresh Fruit Bread Selection Zucchini bread, croissant, cinnamon Danish Selection of jam and butter Continental Breakfast Yoghurt selection Seasonal fresh fruit Bread selection Coffee / Tea / Green Tea KE129-2014/10/17 P129-C |
EVA Air
Business Class menu Taipei to Hong Kong / Macau October 2014 Wine & Beverage Champagne Champagne Castelnau Blanc de Blancs 2002 Finally on the brink of maturity, this cuvee shows the magnificent potential and class of a great 2002 Champagne. Aged nine years on lees, Champagne Castelnau blanc de blancs Millesime 2002 is 100 percent Chardonnay sourced mainly from the Champagne region of Montagne de Reims, Mont de Berru, Montgueux, and Cote des Blancs. The color is beautiful straw with gold overtones punctuated by fine beads of elegant bubbles. On the nose, light and almost smoky tones are reminiscent of the Orient, offering gently herbaceous notes of eucalyptus, thyme, sage and wild mint. On the palate, this Champagne is soft yet slightly acidic with fruit flavors such as mirabelle plum and yellow peach. This superb blanc de blancs can be served as an aperitif, but also pairs well with oysters, scallops and lobster. It is best served at 8C-10C. French Red Wine Chateau Villa Bel-Air 2010 2010 Chateau Villa Bel-Air comes from a vineyard where the soil is composed of Garonne gravel and clay. The wine is a blend of 50 percent Merlot, 40 percent Cabernet Sauvignon and 10 percent Cabernet Franc, giving it a deep red, almost opaque, color and deep-purple highlights. On the nose are powerful blackcurrants and a violet bouquet. It's full-bodied on the palate - opulent, with hints of oak and vanilla, and a long aftertaste with the stringency one expects of a young wine with ripe tannins. Best served at 17C-19C, this wine may need some time in the glass to show its true potential. South Africa Red Wine La Cave Pinotage 2013 La Cave Pinotage comes from the Wellington wine-producing area of South Africa. It is made from 100 percent Pinotage grapes, a well-known signature varietal of the region. Pinotage was bred in South Africa around the 1920s and is a cross-breed between Pinot Noir and Cinsaut. On the nose, this wine offers bright strawberry laced with a hint of banana (classic characteristics of this grape), followed by complex, ripe fruit flavors and a coffee undertone. The flavors extend to the palate where smooth tannins ensure a rich mouth-feel. Best served at 14C-16C, the wine can pair with various meat dishes and is also enjoyable on its own. Chile White Wine Casas del Toqui Chardonnay Barrel Series 2013 2013 Casas del Toqui Chardonnay Barrel Series comes from Chile's Cachapoal Valley. This wine offers complex a nose with fresh and fruite aromas dominated by pineapple and citrus. There's a big contribution of French oak, and hints of caramel and vanilla. On the palate, it has good volume, pleasant acidity and long finish. It is best served at 10C-12C and pairs wll with salmon and white meat dishes. German White Wine Monchhof Riesling 2012 The Monchhof estate was founded in the 11th century and parts of today's cellar still date back to that time. The ancestors of current owner Robert Eymael bought the estate at an auction in Paris in 1804 and quickly began to export their fine wines. 2012 Monchhof Riesling is made from 100 percent Riesling grapes grown in two vineyards. The volcanic soil of Uerziger Wuerzgarten vineard gives the wine its tropical fruit and herbal flavors, while grapse from the Erdener Treppchen vineyard, which sits on red slate, impart peach and apricot flavors. The iron in the red slate also imparts a lot of minerality to this wine. The 2012 Monchhof Riesling is fresh and racy with white peach, apricot, passion fruit and pear aromas. It is vibrant and highly mineral with hints of spices and herbs followed by a mouthwatering finish. Fortified Wine Burdon Dry Fino Sherry This is a very dry and light sherry, smooth with a hint of sea and attractive fruit. The taste comes across as very fresh with an accent of tangy yeast. This fortified wine is solera matured in the coastal town of El Puerto de Santa Maria, Cadiz, on the southern tip of Spain. It can be drunk as an aperitif, with tapas, or as an accompaniment to seafood, fish or white meat. Fortified Wine Taylor's LBV Port Taylor's was established in 1692 right at the very birth of port wines. The company was the pioneer of the LBV (Late Bottled Vintage) classification, leading to the increased popularity of port in modern times. Those who enjoy a glass will be greeted with powerful aromas of cherry and black fruits. On the palate, this complex LBV tantalizes with intense fruits and resounding floral and herbal notes. Harmonious, well crafted and authoritative, Taylor's LBV is the perfect way to end any meal. Cocktails Bloody Mary Evergreen Special Screwdriver Gin Martini Gin Tonic Vodka Martini Highball Red Eye Mojito Liqueurs Kahlua Baileys Original Irish Cream Midori Plum Liqueur Choya Extra Years Spirits KAVALAN Single Malt Whisky Johnnie Walker Black Label Scotch Whisky Camus XO Elegance Bacardi Light Rum Bombay Sapphire Gin Smirnoff Black Label Vodka Sake DASSAI Premium Kosher Sake (For Japan Routes) Beers Budweiser Heineken Beer Kirin Ichiban Beer Coffee Regular Coffee Cappuccino Espresso Decaffeinated Coffee Coffee Lattee Soft Drinks Apple Juice Orange Juice Tomato Juice Grape Juice Mango Juice Pineapple Juice Lemonade 100% Nature Carrot Juice PERRIER Sparkling Water S. Pellegrino Nature Sparkling Mineral Water Cola Soda Drink Cocoa Matcha Milk Tea Sokenbicha Blended Tea Calpis Water Milk Mineral Water ITO EN Green Tea Tea Jasmine Tea Pu Erh Tea Ti Kuan Yin Tea Oolong Tea Taiwan Pouchong Tea Green Tea Earl Grey Tea Darjeeling Tea English Breakfast Tea Kamille Tea Beerentraum Tea JUN 14 RL/PL/BC(S) Light Meal Hors D'oeuvre Sliced Meat Jelly with Kailan and Squid with XO Sauce Main Course Braised Pork Spare Ribs with Perilla Plum Sauce Mixed Vegetables, Egg Fried Rice with Scallion or Pan Seared Salmon Fillet with Dill Cream Sauce Mixed Vegetables, Linguini The spicy chili sauce is available on request for serving with meal Fruit Coffee, Tea 15-20140901-TPE-HKG/MFM-TPE-PL |
EVA Air
Business Class menu Hong Kong / Macau to Taipei October 2014 Wine & Beverage Champagne Champagne Castelnau Blanc de Blancs 2002 Finally on the brink of maturity, this cuvee shows the magnificent potential and class of a great 2002 Champagne. Aged nine years on lees, Champagne Castelnau blanc de blancs Millesime 2002 is 100 percent Chardonnay sourced mainly from the Champagne region of Montagne de Reims, Mont de Berru, Montgueux, and Cote des Blancs. The color is beautiful straw with gold overtones punctuated by fine beads of elegant bubbles. On the nose, light and almost smoky tones are reminiscent of the Orient, offering gently herbaceous notes of eucalyptus, thyme, sage and wild mint. On the palate, this Champagne is soft yet slightly acidic with fruit flavors such as mirabelle plum and yellow peach. This superb blanc de blancs can be served as an aperitif, but also pairs well with oysters, scallops and lobster. It is best served at 8C-10C. French Red Wine Chateau Villa Bel-Air 2010 2010 Chateau Villa Bel-Air comes from a vineyard where the soil is composed of Garonne gravel and clay. The wine is a blend of 50 percent Merlot, 40 percent Cabernet Sauvignon and 10 percent Cabernet Franc, giving it a deep red, almost opaque, color and deep-purple highlights. On the nose are powerful blackcurrants and a violet bouquet. It's full-bodied on the palate - opulent, with hints of oak and vanilla, and a long aftertaste with the stringency one expects of a young wine with ripe tannins. Best served at 17C-19C, this wine may need some time in the glass to show its true potential. South Africa Red Wine La Cave Pinotage 2013 La Cave Pinotage comes from the Wellington wine-producing area of South Africa. It is made from 100 percent Pinotage grapes, a well-known signature varietal of the region. Pinotage was bred in South Africa around the 1920s and is a cross-breed between Pinot Noir and Cinsaut. On the nose, this wine offers bright strawberry laced with a hint of banana (classic characteristics of this grape), followed by complex, ripe fruit flavors and a coffee undertone. The flavors extend to the palate where smooth tannins ensure a rich mouth-feel. Best served at 14C-16C, the wine can pair with various meat dishes and is also enjoyable on its own. Chile White Wine Casas del Toqui Chardonnay Barrel Series 2013 2013 Casas del Toqui Chardonnay Barrel Series comes from Chile's Cachapoal Valley. This wine offers complex a nose with fresh and fruite aromas dominated by pineapple and citrus. There's a big contribution of French oak, and hints of caramel and vanilla. On the palate, it has good volume, pleasant acidity and long finish. It is best served at 10C-12C and pairs wll with salmon and white meat dishes. German White Wine Monchhof Riesling 2012 The Monchhof estate was founded in the 11th century and parts of today's cellar still date back to that time. The ancestors of current owner Robert Eymael bought the estate at an auction in Paris in 1804 and quickly began to export their fine wines. 2012 Monchhof Riesling is made from 100 percent Riesling grapes grown in two vineyards. The volcanic soil of Uerziger Wuerzgarten vineard gives the wine its tropical fruit and herbal flavors, while grapse from the Erdener Treppchen vineyard, which sits on red slate, impart peach and apricot flavors. The iron in the red slate also imparts a lot of minerality to this wine. The 2012 Monchhof Riesling is fresh and racy with white peach, apricot, passion fruit and pear aromas. It is vibrant and highly mineral with hints of spices and herbs followed by a mouthwatering finish. Fortified Wine Burdon Dry Fino Sherry This is a very dry and light sherry, smooth with a hint of sea and attractive fruit. The taste comes across as very fresh with an accent of tangy yeast. This fortified wine is solera matured in the coastal town of El Puerto de Santa Maria, Cadiz, on the southern tip of Spain. It can be drunk as an aperitif, with tapas, or as an accompaniment to seafood, fish or white meat. Fortified Wine Taylor's LBV Port Taylor's was established in 1692 right at the very birth of port wines. The company was the pioneer of the LBV (Late Bottled Vintage) classification, leading to the increased popularity of port in modern times. Those who enjoy a glass will be greeted with powerful aromas of cherry and black fruits. On the palate, this complex LBV tantalizes with intense fruits and resounding floral and herbal notes. Harmonious, well crafted and authoritative, Taylor's LBV is the perfect way to end any meal. Cocktails Bloody Mary Evergreen Special Screwdriver Gin Martini Gin Tonic Vodka Martini Highball Red Eye Mojito Liqueurs Kahlua Baileys Original Irish Cream Midori Plum Liqueur Choya Extra Years Spirits KAVALAN Single Malt Whisky Johnnie Walker Black Label Scotch Whisky Camus XO Elegance Bacardi Light Rum Bombay Sapphire Gin Smirnoff Black Label Vodka Sake DASSAI Premium Kosher Sake (For Japan Routes) Beers Budweiser Heineken Beer Kirin Ichiban Beer Coffee Regular Coffee Cappuccino Espresso Decaffeinated Coffee Coffee Lattee Soft Drinks Apple Juice Orange Juice Tomato Juice Grape Juice Mango Juice Pineapple Juice Lemonade 100% Nature Carrot Juice PERRIER Sparkling Water S. Pellegrino Nature Sparkling Mineral Water Cola Soda Drink Cocoa Matcha Milk Tea Sokenbicha Blended Tea Calpis Water Milk Mineral Water ITO EN Green Tea Tea Jasmine Tea Pu Erh Tea Ti Kuan Yin Tea Oolong Tea Taiwan Pouchong Tea Green Tea Earl Grey Tea Darjeeling Tea English Breakfast Tea Kamille Tea Beerentraum Tea JUN 14 RL/PL/BC(S) Light Meal Main Course Braised Chicken with Taro in Coconut Cream Sauce Mixed Vegetables, Steamed Rice with Chopped Pak Choy or Pan Fried Pork Fillet Steak and Button Mushroom in Creamy Brown Sauce Mixed Vegetables, Roasted Potato The spicy chili sauce is available on request for serving with meal Fruit Sweet Coffee, Tea 15-20140901-TPE-HKG/MFM-TPE-PL |
China Airlines
Business Class menu Taipei to San Francisco October 2014 Late Night Supper Salad Mixed green salad with kumquat osmanthus vinegar Main course Pork belly and bamboo shoot stew stir-fried asparagus, gingko and steamed rice (Energy 829.6 kcal) or Pan-roasted beef fillet fresh bamboo quenelle and bordelaise sauce (Energy 557.9 kcal) or Grilled chicken thigh with burdock spicy sauce sauteed shrimp with garlic, mixed vegetables and steamed rice (Energy 628 kcal) Assorted bread served with homemade butter Hoshino salty bread Italian style spice bread, garlic bread Haagen-Dazs ice cream Gourmet savory is available at any time Traditional Taiwan bolognaise meat sauce served with soy sauce-braised egg, takuwan, steamed rice or Ham ricotta spinach pizza calzone Western Breakfast Fresh fruits of the season Yoghurt Cereals are also available upon your choice Main course Smoked salmon cheddar cheese frittata Canadian ham, sauteed fresh spinach and pumpkin flapjack (Energy 332.3 kcal) Assorted bread served with homemade butter Longan bread mixed with red wine, Danish with rum raisin Chinese Breakfast Soy bean milk Plain congee (Energy 87.5 kcal) Assorted delicatessen Fresh minced pork with eggplant and tofu Pan-fried egg with spring onion and shrimp Tossed sesame burdock Selected shredded dry pork, salty egg (Energy 206.8 kcal) Steamed bun 103Q4-CI004C-3 Beverages Menu Aperitif Gin Tonic Bloody Mary Screwdriver Spirit Kavalan Single Malt Whisky Aberfeldy 12 Years Old Single Malt Whisky Dewar's Family Reserve 12-Year-Old Blended Scotch Smirnoff Vodka Bacardi Light Rum Gordon's Dry Gin Digestif Martell Noblige Taylor's 10-Year-Old Tawny Port, Portugal Cherry Brandy Bailey's Irish Cream Chinese Rice Wine Premium Shaohsing 10 Years (For Japan Routes Only) Sake Kizakura Ginjo (For Japan Routes Only) Beer Golden Medal Taiwan Beer Heineken Beer Sapporo Beer Tea Oolong Tea Jasmine Tea Japanese Green Tea Twinings Darjeeling Black Tea Coffee Fresh Brewed Coffee Decaffeinated Coffee Cappuccino Champagne Champagne A Robert, French Champagne A Robert is a blend of 20% Chardonnay, 20% Pinot Noir, and 60% Pinot Meunier grapes. It is pale gold in color with a delicate flavor, sparkling overtones, and citrus and floral hints. In the mouth, it is well balanced, attractive, and fruity. Whether as an aperitif or served at table with grilled fish or cheese, it creates a joyous whole which finishes fresh. White Wine Domaine Moutard Diligent, 2012 Chablis 1er Cru Chablis Chardonnay, France This selection uses fifteen years Chardonnay vineyard grapes are brewing within the French Chablis white wine, is to adopt traditional planting, hand harvesting, transporting and crushing machinery, the use of alcohol and lactic acid in the apple barrel in stainless steel fermentation, after fermentation residue containing at least about 4 to 6 months of time before they can be bottled. The most basic way to filter in order to preserve the natural characteristics of the wine, and taken to the low-pressure way to ensure the quality of bottling. Delicious typical Chablis with a delicate white flowers, acacia and honey aroma, full of elegance and meticulous excellent taste experience. Konig Johann, 2013 Riesling, Amarus, Mosel Spatlese Mosel Valley Riesling White Wine, Germany The Riesling grape is native to the Rhine basin of Germany. The best Riesling comes from the sunny vineyards of the Mosel, a tributary of the Rhine. The wine is characterized by aromas of white flowers, apple, pear, apricot and plum. The Riesling grape of the Mosel Valley is picked in late autumn, deliberately overripe, in order to increase the sugar content. It retains a lower alcohol content to keep a slightly higher residual sugar, and to create a unique honey-like fragrance. The slightly higher acidity of the Riesling grape balances the sweetness, making this wine sweet but not cloying, with some complexity and elegance. The wine goes well with seafood and chicken dishes. Due to its sweetness, it can go well with Thai food, Indian curries, Sichuan cuisine and other Asian cuisines. O:Tu, Marlborough 2013 Sauvignon Blanc Marlborough Sauvignon Blanc White Wine, New Zealand Marlborough Sauvignon Blanc from New Zealand has been recognised worldwide as the wine that best presents the highlights of this unique grape variety : simple, fresh, fruity, balanced, just like the pure earth of New Zealand. The wine in the first nose has attractive aromas of guava and pineapple. And in the second nose comes flavors of orange, lemon, blackcurrant and gooseberry. Slightly higher acidity brings a fresh hedonistic excitement. After the acidity fades in the mouth, an elegant minerality emerges leaving an impressive aftertaste. This white wine is a perfect aperitif and also goes well with a variety of dishes including seafood and poultry. Red Wine Chateau La Gorce, 2006 Medoc Chateau La Gorce, France The wine was produced in Medoc, an area runs along the western bank of the Gironde estuary and is 7km away from Saint Estephe. This typical ruby-red Medoc wine is dark, deep, and oaky with rich red berries and spices. The aromas of cherries, plums, and minerals vividly reveal after slight shaking of the glass. The taste is soft, well-balanced with sturdy tannins and ripe fruit, and full-bodied with good length and persistence accompanied by woody and mineral aroma. Overall, this wine comes with elegant aroma, sweetly fragranced ripe fruit, and delicate attack on the palate as smooth as silk. Recommended with red meat and cheese. Chianti Classico, 2011 COLI Chianti Classico DOCG, Italy This "Chianti Classico" is a full bodied wine, dry, recalling the sensations of the flavour, with good structure; sapid, cheerful, supple, a young and well balanced wine. With bottle aging this wine will become softer and more velvety. It is a great partner for rich red meat dishes, pasta and strongly flavored cheeses. Galvin Family Cellars, 2009 Merlot Reserve Napa Valley, Merlot Reserve, USA The wine is from American Viticultural Area, Napa Valley which is made from elegant and approachable Merlot grapes. The color is a healthy dark ruby with aromas of red cherries, blackcurrants, plums, and seductive toasted oak. It is juicy, full-bodied, opulent, and layered with fruit and spice flavors. Long, supple tannins and elegance make it impossible to resist. Recommend to enjoy the wine with heavier flavor cuisine. |
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