kevincrumbs

SQ Children's Menu late 1980s Y

As you can tell, the details I have for this are pretty minimal. I've flown SQ HKG-SIN and SIN-SYD v.v. Visited SYD in 1988, so I'm guessing this is from that trip. Enjoy!

Light Meal

Fresh Fruit Juice
Pineapple Juice

Fisherman's Starter
Shrimp Salad

Panda Platter
Chicken Piccata
Peas Roman Style
Glazed Carrots
Buttered Egg Noodles

Fresh Fruit
Seasonal Fruit

Hawaiian Delight
Chocolate Mousse

Sweet Goodies
Praline

Bread and Butter
Soft Roll
Butter

LIGHT MEAL B

----------

I'm assuming this was in Y but as I mentioned before, my memory is letting me down on this flight. Then again, how different would a children's meal in Y be from one in C or F?

kevincrumbs

CX872 HKG-SFO 6/22/2002 C A340

Welcome aboard Cathay Pacific's Business Class. We are delighted to offer you a variety of tasty seasonal dishes and a fine selection of wines and beverages to complement your meal. Our flight attendants look forward to making your flight as comfortable and enjoyable as possible.

Dinner

Amuse Bouche

Salad
Seasonal salad
served with Balsamic Vinegar Dressing

Appetizer
Parma Ham with Melon

Main Courses
Marinated Chicken Breast with Tomato and Mushroom Sauce

Grilled Beef Fillet with Onion and Mustard Sauce

Braised Seabass with Preserved Olive and Vegetables

Vegetable Lasagne

Accompaniments
Potatoes, Basil Noodles, Steamed Rice, Shanghai Pak Choy, Fresh Seasonal Vegetables

Cheese and Fruit
Cheese selection with crackers

Fresh Seasonal Fruits

Dessert
Fruit Gateau with Passionfruit Cream served with Raspberry Sauce

or

Movenpick Ice Cream

Bread
Selected Bread and Rolls served with Butter
Extra Virgin Olive Oil with Balsamic is available on request

Tea or Coffee

Pralines

CX872-2352J JUN

Refreshment

Your choice of:

Wholemeal Bagel with Smoked Salmon and Dill Mustard Spread

Onion, Corn and Pineapple Pizza

Chicken-flavoured Instant Noodles

Movenpick Ice Cream

Light Meal

Juices
Fresh Orange Juice, Pineapple Juice or Fresh Soya Bean Milk

Appetizer
Fresh Seasonal Fruits

Main Courses
Scrambled Eggs in Vol au Vent

Assorted Chinese Dim Sum
served with Chili Sauce

Shredded Pork and Century Egg Congee
accompanied by Spring Onion Pancake

Accompaniments
Veal Sausage and Breakfast Sausage, Parmentier Potatoes, Broiled Tomato with Herbs, Button Mushrooms

Bread Selection
Croissant, Apricot and Cheese Muffin or Soft Roll served with Preserves and Butter

Tea and Coffee

We apologize if, due to previous passenger selection, your choice is not available. Decaffeinated coffee and artificial sweetener are available on request.

CX872-2353/2354J JUN

----------

Wine list

Aperitifs & Cocktails
Chivas Regal 12 Years Old
Johnnie Walker Black Label
Jack Daniel's Bourbon
Canadian Club
Gin
Rum
Vodka
Martini Rosso
Martini Extra Dry
Campari
Sweet and Dry Sherry
Bloody Mary
Screwdriver

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

Liqueurs/Cognac
Drambuie
Cointreau
Bailey's Irish Cream
Cognac Hine 'Rare and Delicate'
Fine Champagne

Wines
Louis Roederer Brut Premier
Roederer still make their champagne by the traditional method, from vineyards ideally located in the very best areas of the Champagne district. Louis Roederer's Brut Premier has a golden colour, is rich and round with an elegant bouquet, making it a champagne of remarkable quality and character. It goes well with delicate dishes and is also delightful as an aperitif.

Louis Max Pouilly Vinzelles 1996
Pouilly Vinzelles is produced in the Burgundy area, Cote Maconnaise. Golden green in colour, it has a bouquet of fresh fruit with hints of honey. This rich white wine has very good length and is ideal when served with fish and white meat dishes

Gallo of Sonoma Chardonay Sonoma County 1999
This award winning Chardonnay is serious and sophisticated, yet easy to drink with compelling citrus flavours and aromas, characterised by vanilla and oak. Enjoy this wine with white meat dishes

Robert Mondavi Central Coasr Cabernet Sauvignon 1998
The grapes for this Cabernet Sauvignon were harvested from several vineyards from California's central coast vineyards. It has delicate nuances of spices and tobacco that interweave with hints of vanilla oak from barrel ageing. This full flavoured wine has roundness and depth and is a perfecr complement to many different foods such as chicken, lamb, steak, hearty pastas and soups.

Louis Max Mercurey Domaine La Marche 1999
Mercurey Domaine La Marche 1999 was produced in the Burgundy - Cote Chalonnaise area using 100% Pinot Noir grapes. It is a deep and intense cherry red in colour. Its bouquet is powerful, with concentrated aromas of raspberry, blackberry, liquorice and vanilla. In the mouth, this wine has a full and fleshy feel with a pleasant taste of wood and a good balance between fine tannins and fruit. Enjoy this wine with red meat, game or ripe cheeses.

Louis Max Mercurey Domaine La Marche 1998
The 1998 Mercurey Domaine La Marche was produced from grapes grown in the Burgundy - Cote Chalonnaise area and the grape variety was 100% Pinot Noir. It is vivid red in colour with intense aromas combining fresh fruit with hints of vanilla and wood. An elegant and well balanced red wine and the perfect accompaniment to roasted or grilled meats, mildly flavoured game and cheese

Port
Dow's Late Bottled Vintage Port 1994/1995

It is Cathay Pacific policy not to serve alcoholic beverages to persons under 18 years of age.

CX828, 829, 838, 839, 872, 873, 880, 881, 882, 883, 888, 889 1-6-2002

Drink list

Juices
Orange, Apple, Tomato

Soft Drinks
Coke, Coke Light, Sprite, Fanta Orange, Tonic Water, Soda Water, Ginger Ale, Perrier Water

Selection of Coffees
Freshly Brewed Coffee
Nestle Espresso - Regular or Decaffeinated Espresso
Cappuccino and Caffe Latte

Teas
Ceylon, Camomile, Earl Grey, Jasmie, Japanese, Peppermint

Hot Chocolate

CX828, 829, 838, 839, 872, 873, 880, 881, 882, 883, 888, 889 1-5-2002

kevincrumbs

CX873 SFO-HKG 6/13/2002 Y A340

Supper

Marinated Shrimps with Green Papaya Salad

Stir-fried Beef with Capsicum
Steamed Rice

or

Tarragon Glazed Chicken
Roasted Potatoes
Mixed Vegetables

or

Fusili with Chicken in Alfredo Sauce

German Apple Cake

Bread Roll, Butter

Tea - Ceylon, Japanese, Jasmine
Coffee

Breakfast

Orange Juice

Fresh Fruit Salad

French Omelette
Grilled Turkey Sausage, Hash Brown Potatoes, Grilled Tomato, Button Mushrooms

or

Chicken and Black Mushroom Congee

Croissant
Jam and Butter

Tea - Ceylon, Japanese, Jasmine
Coffee

Snacks are available throughout the flight.

Spirits & Aperitifs

Chivas Regal 12 Years Old
Johnnie Walker Red Label
Cognac
Vodka
Gin
Rum
Sweet/Dry Sherry
Campari

Wines
Columbia Crest Columbia Valley Chardonnay 1999
North American White Wine

Ravenswood Vintner's Blend California Zinfandel 1999
Californian Red Wine

Graham's Fine Ruby Port

Beer

Non-Alcoholic Beverages
Soft Drinks, Juices, Tea/Coffee

It is Cathay Pacific policy not to serve alcoholic beverages to persons under 18 years of age.

CX873-2093/2095Y

kevincrumbs

AC7 YVR-HKG 2/28/2009 C B773

Lunch

Appetizers
Smoked Duck with Duck and Orange Terrine and Okanagan Valley Fruit Chutney

Salt Spring Island Goat Cheese with Balsamic Fig Chutney and grilled Vegetables

Main Courses
Stir Fried Chicken
with steamed Rice and Asian Vegetables

Spinach-stuffed Sole
with Fish Sauce, Jasmine Rice and mixed Vegetables

Braised Ossobuco
with Grain Mustard mashed Potatoes and Tomato Balsamic Ratatouille

Additional seasoning is available

Selection of Breads

Cheese with Crackers
Double Cream Brie, Medium Cheddar, Goat and Cow's Milk Cheese

Dessert
Hand-crafted Mini Chocolate Truffle Cake from Dufflet Pastries

At Your Leisure
Fresh fruit, packaged snacks, Asian noodles, ice cream, sandwiches and a light meal are available between services

Before Landing
Fresh Fruit

Main Courses
Breaded Pork Loin
with Noodles and Vegetables

Stir-fried Shrimp and Lima Beans
with Steamed Rice and Asian Vegetables

Open Ravioli of roasted Vegetables
with Alfredo Sauce and Marinara Sauce

Selection of Breads

260C004-2

Wine Selections

Our Wine Expert
Ken Chase is an expert and lecturer who studied oenology and viticulture at the University of Melbourne. Ken is available to answer all your questions on wine. Contact him at [email protected].

Hidden Treasures
Every now and then we stumble upon a rare find. These regularly featured "hidden treasures" are offered exclusively to our Executive First customers.

Champagne
Champagne Drappier, Carte d'Or Brut
Champagne Drappier has become a favourite on board, and we will continue to share with you this wonderful Cuvee. Voted the best Champagne in the air in 2006, it delivers powerful notes of peach and dried fruits on the nose.

White Wines
Vinus Viognier,
France
One of the world's most fragrant varieties. Viognier will charm your olfactory senses with its fresh summer garden floral tones. Fabulous to sip on and remarkable with poultry dished prepared with spices.

Colio Estate Silhouette
Lake Erie North Shore, Ontario
Silhouette is a deliciousblend of Chardonnay, Riesling and Pinot Grigio! Blended to bring a very clean and crisp approach to the palate. Perfect when your palate is tired of more full-bodied wines. A perfect before-a-meal drink.

Red Wines
Haut de Valmoure, Syrah,
France
Deep-coloured with gorgeous blackberry fruit tones on the nose and brilliantly balanced. Wonderful spicy hints of black pepper coupled with a very full-flavoured finish on the palate. Exquisite partner for strong cheeses and red meats.

MontGras Reserva,
Carmenere, Chile
Chile's hottest grape variety delivers a full-bodied well-rounded wine to the palate. This assertive variety originally came from France and only in recent years was ruled out as Merlot and you will discover why. Delectable

Port
Dow's Port
Portugal
This Port has a plum jam aroma with a silky smooth texture. The sweetness of this Port is not persistent, allowing freshness on the palate after each sip.

Occasionally, some varieties of wine may not be available.
Your crew will be happy to recommend an alternative.

Bar List

Beers
Heineken
Molson Canadian
Coors Light

Spirits
Smirnoff Vodka
Bombay Sapphire Gin
Johnnie Walker Black Label Scotch
Crown Royal Whisky
Jack Daniel's Bourbon
Bacardi White Rum

Liqueurs
Courvoisier VSOP Cognac
Grand Marnier
Baileys Irish Cream

Beverages
Orange Juice
Apple Juice
Tomato Juice
Cranberry Cocktail
Extra Spicy Clamato
Coca-Cola
Sprite
Ginger Ale
Club Soda
Tonic Water
Perrier
Bottled Water
Decaffeinated Coffee
Coffee
Herbal Teas
English Breakfast Tea

724W001

kevincrumbs

UA SFO-NRT 8/17/2004 C B744

To Begin
Smoked salmon with Parma ham
Capers and lemon aioli

Garden salad
Asian sesame ginger on creamy Gorgonzola dressing

Main Course
We have boarded additional servings of vegetables for our customers who are restricting their consumption of carbohydrates. Let your flight attendant know if you would like today's selection of zucchini with basil.

Filet mignon with Hollandaise sauce
Home-fried potatoes with green beans and carrot batonnets

Roasted breast of chicken with char siu glaze
Steamed rice and baby bok choy

Japanese Obento selection
An appetizer of barbecued eel with layer eggs, red wine flavored braised beef tenderloin, crabmeat roll sushi with avocado and fish eggs, fried scallops, simmered seaweed and udon noodles
A main course of chicken ball with vegetables and jellyfish Namasu, baked whitefish with shiitake mushrooms and steamed rice
Served with green tea

Dessert
International cheese selection
Gorgonzola and New England Cheddar cheese

Eli's Black Bottom Pie

Midflight snack
Enjoy our midflight snack

Prior to arrival
Penne pasta with spring vegetables in a vodka cream sauce
Parmesan cheese and a fresh fruit appetizer

or

Fresh seasonal fruit plate with creamy yogurt

When making reservations on future flights to and from Japan, you may secure the Obento meal service by preordering.
We apologize if occasionally your choice is not available.

8/04
LAX/SEA/SFO-NRT;SFO-KIX (LD83-S89E-L87)
260C003-1

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

Champagne
Brut, Royal Pommery
Duval-Leroy

White Wine
Jean-Luc Colombo Cotes-du-Rhone Les Abeilles 2002
Dopff & Irion Alsace 2002, Pinot Blanc
Van Loveren Robertson Chardonnay 2003
Raymond Estates Monterey Chardonnay 2001

Red Wine
Chateau Lamoere Moulis Cru Bourgeois 1999
Chateau des Erles Fitou Cuvee des Ardoises 2001
Aresti Rio Claro Reserva Merlot 2002
Covey Run Washington Merlot 2001

Gekkeikan Sake is available on flights to and from Japan.
Sandeman's Porto will be offered during the main meal's dessert.
Starbucks coffee will be available throughout the flight.

002W001 8/04

kevincrumbs

UA891 NRT-HKG 8/18/2004 C B744

To Begin

Sauteed shrimp with garlic and tuna sushi
Mesclun salad with Asian-style dressing

Main Course
We have boarded additional servings of vegetables for our customers who are restricting their consumption of carbohydrates. Let your flight attendant know if you would like today's selection of sauteed spinach and shiitake mushrooms.

Tandoori chicken
Sauteed spinach with garlic and over-roasted three potato hash

Sauteed shrimp, scallops and cuttlefish with Chinese noodles
Vegetable stir-fry with mushrooms and water chestnuts

Yuzu-flavoured steamed snapped with taro potato
Grilled yuba, mushrooms and hanagata rice with yukari powder

Dessert

Tropical sherbet medley
Orange, mango and raspberry flavored

We apologize if occasionally your choice is not available.

Beverages are the same as the SFO-NRT sector, except minus the Gekkeikan sake.

8/04
NRT-HKG/PEK/SIN/TPE (LD83)
262C003-2

stargold

Los Angeles - Seoul

Lunch

Western

Starter
Hot canape of Crab & Artichoke Filo

Appetizer of Shrimp and Pate

Mixed Garden Salad

Main Course
Beef Tenderloin Steak
With Pinot Noir Sauce
Accompanied with Potato and Roasted Tomato

or

Poached Lobster
With Tomato Saffron sauce
Served with Pasta, Chateau Potato and Vegetables

Cheese & Fruit
Emmenthal, Camembert Cheese

Dessert
Grand Marnier Cake

Coffee & Tea

Assorted Petit Fours

===
Korean

Starter
Hot canape of Crab & Artichoke Filo

'Mixing and Harmonizing'
Korean Royal Cuisine 'Bi-Bim-Bab'
Steamed Rice, Various Kinds of Vegetables and Minced Beef
With Hot Pepper Paste, Sesame Oil served on the side
Provided with Side Dishes and Soup

Cheese & Fruit
Emmenthal, Camembert Cheese

Dessert
Grand Marnier Cake

Coffee & Tea

Assorted Petit Fours



Refreshments

Besides the main course, the light snacks described below are provided upon your request throughout the flight.

Sandwich
Seasonal Fresh Fruit
Hot Ramen



Snack

Starter

Appetizer of Marinated Shrimp and Pastrami

Main Course

Grilled Chicken Breast
Topped with Red Pepper Sauce
Accompanied with Potato and Grilled Squash

or

Stir Fried Shrimp
With Tomato Saffron Sauce
Accompanied with Pilaf Rice and Vegetables

Dessert
Apple Tart

Coffee & Tea



Wine List

Champagne
- Champagne Charles Heidsieck

White Wines
- Sancerre Les Grands Champs 2007
- HESS Monterey Chardonnay 2007

Red Wines
- Chateau Bel-Orme Tronquoy-de-Lalande 2002
- Givy 1er Cru, Cellier aux Moines 2005
- Artesa Elements 2004

Dessert Wines
- Blandy's 10 Years Old Malmsey Madeira
- Port Sandeman 20 Years Old Tawny Porto

stargold

LUNCH
SWITZERLAND - NORTH AMERICA

GOURMET MENU
*Created by our featured chef Dani Jann-Annen, Landgasthof Adler, Ried-Muotathal
+Designed by Hiltl, Zurich's vegetarian restaurant since 1898

First Courses
*Selection of appetisers:
Pike-perch terrine
Scallops on polenta with an olive and plum tapenade
Mosaic of beef and garden vegetables
Lovage and cream cheese crepe roulade
-
Loch fyne smoked salmon fillet
-
* Tomato consomme with Alpine cheese grissini and basil ice cream


Main Courses
* Fillet of beef with summer morel ragout, linguine pasta with red chilli julienne, baby carrot and green asparagus
-
Thai green curry with basmati rice
-
+ Saffron pasta in a herb and mascarpone cream sauce with green asparagus and tomatoes
-
Special of the day (Pan-Fried John Dory)
-
Choice of vegetables

Cheese
Selection of Swiss artisan cheese

Dessert
*Chriesibragel - warm cherry compote with elderflower ice cream
-
*Muota Valley fresh cream cake with kirsch schnapps
-
Sprungli chocolates and pralines
Espresso and a selection of coffees and teas

SUPPLEMENTARY CHOICES
Selection of soups, seasonal salads, Swiss cheese and fresh fruits

ARRIVAL SERVICE

Schwyz Alpine cheese, potato and nutmeg quiche
-
Lamb medallions with rosemary jus and Summer vegetable risotto
-
Selection of sweet delights


Wine List

Champagne
- Pommery Cuvee Louise (1998)

White Wine
- Initio (2008)
- Chablis AOC 1er Cru Vaillons (2006)
- Gruner Veltliner Smaragd, Terrasen (2007)

Red Wine
- Konvent (2007)
- Chateau Bahans Haut-Brion (2004)
- CVNE Rioja Imperial Reserva (2001)

Dessert Wine
- Chateau Raymond Lafon (1998)

Port
- Porto Calem 20 years old

stargold

Taipei - Hong Kong

Canapés
-
First Course
Seared Maguro Akami Sakudori (Japanese Tuna)
Mixed Green Salad with Pesto Dressing

Soft Roll, Fine Herb Roll, Butter

Dessert
Ice Cream


Hong Kong - Bangkok

Canapés
-
First Course
Pan-fried Butterfly Prawn
Hot Smoked Creole Salmon, Smoked Tuna Fillet

Main Course
Stir-fried Scallop and Prawn with Mixed Capsicum
Oriental XO Sauce
Steamed Thai Hom Mali Rice
Pak-choy, Black Mushroom in Oyster Sauce

or

Seared Duck Breast with Apricot Jam, Hazelnut Crust
Raspberry Brown Sauce with Wine
Lyonnaise Potatoes, Sauteed Vegetables

or

Roast Pork Neck with Teriyaki Sauce
Steamed Thai Hom Mali Rice
Stir-fried Vegetables

Assorted Breads, Crackers Butter
Cheese and Fresh Fruits Plate

Dessert
Macadamia Nut Ice Cream
Mixed Fresh Fruit Salad in Syrup
Tea, Coffee
Espresso, Cappuccino


Wine List

Champagne
Bollinger La Grande Année

Red Wines
Chateau Haut-Sarpe Grand Cru Classe St.Emillion 2004
Pommard 2002

White Wines
Chateau De Cruzeau, Pessac-Leognan 2003
Santenay 1er Cru, Beaurepaire 2003

stargold

Seoul - Hong Kong

First Course
Grilled Prawn, Bean Curd and Vegetable Roll

Main Course
Grilled Salmon with Pesto
Oven Baked Chateau Potatoes, Carrot, Green Bean

or

Stir-Fried Prawn with Black Pepper and Bell Pepper Sauce
Steamed Thai Hom Mali Rice, Pak-choy

or

Stir-fried Pork Loin with Chinese Yellow Noodles
Pak-choy

or

Marinated Chicken Thigh with Hot Spicy Sauce
Steamed Rice, Broccoli

Assorted Breads, Crackers, Butter, Cheese

Dessert
Vanilla Cream Cheese Cake
Tea, Coffee, Espresso, Cappuccino


Hong Kong - Bangkok

First Course
Marinated Butterfly Prawn, Artichoke Roma Style

Main Course
Grilled Sea Bass with Black Pepper and Parsley
Chunky Tomato Sauce
Boiled Potatoes with Butter, Vegetables

or

Braised Pork with Black Bean Sauce
Boiled Butter Noodles with Soya Sauce, Choy-Sum

or

Stir-fried Squid and Prawn with Garlic and Pepper
Steamed Thai Hom Mali Rice, Sauteed Vegetables

Assorted Breads, Crackers, Butter
Cheese and Fresh Fruits Plate

Dessert
Raspberry Gateau
Tea, Coffee, Espresso, Cappuccino


Wine List

Champagne
Champagne Pommery Brut Royal

Red Wines
Mercurey Domaine Faiveley 2003
La Salle De Chateau Poujeaux 2001
Chateau Robin 2006 (Available after La Salle De Chateau Poujeaux 2001 has been depleted)

White Wines
Macon Villages 2006
Villa Im Paradies 2007

stargold

Bangkok - Oslo

First Serving

First Course
Duck Foie Gras rolled with Tenderloin and Pepper
Apple and Walnut rolled with Salmon Pastrami
Cannelloni Bean, Fennel Salad in Cabbage Cup

Main Course
Pan-fried Australian Veal Loin with Three Peppercorn Sauce
Roasted Potato with Rosemary, Roasted Vegetables

or

** Sauteed Chicken Thigh in Paprika Cream Sauce
Spinach Fettucine, Cauliflower and Broccoli Mimosa

or

Seared Atlantic Salmon with Fresh Tarragon Cream Sauce
Spinach Fettucine, Roasted Vegetables

or

Pork Curry Pa-naeng (spicy)
Steamed Thai Hom Mali Rice, Taiwanese Cabbage with Garlic

Bread Selection / Butter
Assorted Cheese / Fresh Fruits

Dessert
**Raspberry Chocolate Mousse
Tea, Coffee, Espresso, Cappuccino


** On 11th-13th Aug, Changed to special menu in celebration of H.M. the Queen's Birthday as shown on leaflet

*********

Second Serving

Fresh Fruits
Yoghurt

Main Course
Creamed Mushroom Omelet
Premium Chicken Sausage
Lyonnaise Potato
Baked Tomato with Olive Oil and Oregano

or

Cold Cuts Platter
(French Salami, Bierchinken, Easter Ham, Gruyere Cheese)

or

Instant Noodle Soup with Fish and Shrimp Balls

Assorted Breads, Butter, Jam
Tea, Coffee, Hot Chocolate


Wine List

Champagne
Champagne Pommery Brut Royal

Red Wines
Mercurey Domaine Faiveley 2003
La Salle De Chateau Poujeaux 2001
Chateau Robin 2006 (Available after La Salle De Chateau Poujeaux 2001 has been depleted)

White Wines
Macon Villages 2006
Villa Im Paradies 2007

RTW4

JFK-LAX United Airlines First Class

TO BEGIN
Smoked Salmon roll on a Bed of Marinated Cucumbers

Fresh Seasonal Greens with Cherry Tomatoes, Garbanzo Beans
and chopped pecans.... served with either creamy garlic or balsamic
vinaigrette


MAIN COURSE
Spinach and Ricotta Stuffed Chicken with Red Pepper Sauce
Pan-Seared tenderloin with Morel Sauce
Stir fried Shrimp with Egg Fried Rice

DESSERT
Chocolate and Grand Vanilla Ice Cream with Sundae toppings

UPON ARRIVAL
Warm Chocolate Cookies


WHITE WINE
Firestone Vineyard Select Chardonnay 2007 Central Coast

RED WINE
Jindalee Circle Cabernet Sauvignon 2007


As an editorial note...
1.) No pre departure beverage service in this p.s. first class flight
2.) No sparkling wine at all on board
3.) Chardonnay not loaded
4.) No warm chocolate chip cookies offered
5. ) ONE flight attendant served 12 passengers
6. ) food quality was quite poor.. almost inedible..

RTW4

Nartita- Los Angeles Japan Airlines FIRST CLASS fight 62

AMUSE BOUCHE
Foie Gras Gif Flavor
Marinated Sea-bass and Peach
Chevre Cheese and Crepe with Tomato Jam

HORS D'OEUVRE ( Choice )
Grilled Fillet of Iwate Beef Steak with Onion Sauce
Chicken Galantine
Grilled Olve Flounder Moule Sauce

BREAD

GRAND DESSERT from ESCOFFIER
Griotte Chocolate Cake
Hoozuki Crepe
Strawberry Sherbet

JAPANESE DELICACIES
"Wasabi Flowr Pickled Octobus
Simmered Abalone and Radish "Wasabi Flavor
Rolled Raw Ham with Japanses Ginger and Sesame Miso Sauce
Yakatori Skewered Chicken Grill


CHEESE
Assorted Cheese

Japanese A La Carte
"Ochazuke" Tea-flavored Rice with Salmon
Ochi Sushi
Vegetable Curry Japanese style
Japanese Pickles

WESTERN A LA CARTE
Japanese Beef Hamburger Steak with Chasseur Sauce
Omelet Rice with Mushroom Sauce

Cold Chinese Noodle with Sesame Sauce
Chinese Ramen Nooles in Soup with "Kagoshima" Pork Fillet

Vegetable and Pasta Soup
Fresh Salad and Fresh Fruits


JAPANESE TRAY
Simmered Yuba Mousse and vegetable
Summer Vegetable in Jelly with Sesame Vinegar Sauce
Steamed Rice
Japanese Pickles

WESTERN TRAY
French Toast and Scrambled Egg with Bacon and Sausage
Yogurt
Mango Jam

Sweet
Ice Cream
Chocolate

CHAMPAGNES
Delamotte Brut Blanc de Blacns 1999
Champagne Nicolas Feuillatte Palmes d"Or 1997

ab2013

Detroit to Tokyo
August 2009

First Course
Western Choice
Crabmeat Wonton Cup with cucumber
Cream of Asparagus Soup
Mixed Lettuce Salad with daikon, tomato, and soy nuts with choice of peppercorn ranch or sesame dressing

Main Course
Western Choice
Delta Chef, Michelle Bernstein’s Selection
Sauteed Chicken Breast
accented by lemon caper sauce, presented with roasted red radishes, and baby dutch potatoes
"Definitely my favorite chicken yet! A tender juicy chicken is made my favorite way, francaise. The roast radishes give a fun zesty twist to the dish." - Michelle Bernstein
Or
Grilled Fillet of Beef
with bernaise sauce, accompanied by redskin mashed potatoes and green beans with red onion
Or
Seared Mahi Mahi
topped with lemon butter sauce served with asparagus and paella rice
Or
Ginger Pork
with sauteed bok choy and stir-fried noodles

Japanese Choice
A Selection of Japanese Fare
including shrimp and flying fish roe sushi and an entree of salmon teriyaki with vegetables and steamed rice

Dessert
Seasonal Fresh Fruit
Fine Cheese
selected to perfectly complement one another in flavor and texture, offered with fresh fruit
All Natural Vanilla Ice Cream Sundae
with your choice of sauces, whipped cream and chopped nuts, garnished with a pirouline cookie

After this service, a variety of snacks will be available for your enjoyment

Midflight Snack

Please choose one of the below options.
Warm turkey and swiss sandwich with fruit skewer
Or
Chilled Soba Noodles with fresh fruit
Or
Yogurt parfait with strawberry

Pre-Arrival Light Meal
Served with assorted breads and condiments

Seasonal Fresh Fruit

Vanilla French Toast
accompanied by syrup, scrambled eggs, and crisp bacon
Or
Roast Beef and Smoked Salmon
with a deviled egg, grilled red peppers and artichoke, served chilled

Lemon Tart

WINES
Delta's Master Sommelier Andrea Robinson on today's wines - "I've chosen a mix of classical and cutting-edge selections so you have some fun choices, all of them excellent. We tested every wine in-flight to make sure it tastes just as good at altitude as on the ground. Enjoy!

WHITES

Santa Ana Reserve Torrontes, Argentina, 2007

Anne Boecklin Pinot Blanc Reserve, France, 2006

REDS

Louis M. Martini, Carbernet Sauvignon, California, 2005

Domaine de la Griveliere Cotes du Rhone, France, 2007

DESSERT WINES

Graham's Late Bottled Vintage Porto, Portugal, 2003

Plunkett Blackwood Ridge Botrytis Semillon, Australia, NV, 2003

SPARKLING WINE

Scharffenberger Brut Sparkling Wine, California, NV

BEVERAGES

COLD DRINKS

Selection of Regional Beers and Midnight Sky Signature Cocktails

Pepsi
Diet Pepsi
Sierra Mist
Sierra Mist Free
Mountain Dew
Canada Dry Ginger Ale
Canada Dry Club Soda
Canada Dry Tonic
Mr. & Mrs. "T" Bloody Mary Mix
Orange juice
Apple juice
Cranberry apple juice
Tomato juice
Milk
Bottled water

Flights operated by Delta subsidiary Northwest Airlines proudly serve Pepsi and Canada Dry products, including Pepsi, Diet Pepsi, Mountain Dew, Sierra Mist, Sierra Mist Free and Canada Dry Club Soda, Tonic Water and Ginger Ale.

HOT DRINKS

Coffee
Decaffeinated coffee

Tazo Teas Including:

Earl grey
Refresh
Passion
Wild sweet orange


***Pictures (part of collective TR) coming soon***

08/09 BE-US WEST-NRT-C10B (DTW/LAX/PDX/MSP/SEA/SFO/SLC-NRT, DTW-NGO)

ab2013

Tokyo to Hong Kong
Economy Class

Dinner

Warm Dinner Roll served with butter

Entree
Stir-fried fish with vegetables and tofu
Or
Stir-fried chicken in a soya bean sauce
served with steamed white rice

Dessert
Fresh fruit
Chocolate bar