The All-Airline FT Menu Collection
#511
Join Date: Sep 2004
Location: PDX
Programs: Free agent!
Posts: 1,427
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?
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?
#512
Join Date: Sep 2004
Location: PDX
Programs: Free agent!
Posts: 1,427
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
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
#513
Join Date: Sep 2004
Location: PDX
Programs: Free agent!
Posts: 1,427
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
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
#514
Join Date: Sep 2004
Location: PDX
Programs: Free agent!
Posts: 1,427
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
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
#515
Join Date: Sep 2004
Location: PDX
Programs: Free agent!
Posts: 1,427
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
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
#516
Join Date: Sep 2004
Location: PDX
Programs: Free agent!
Posts: 1,427
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
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
#517
Join Date: Jul 2000
Location: AUH
Posts: 8,267
OZ201 LAX-ICN, 24 July (Business Class)
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
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
#518
Join Date: Jul 2000
Location: AUH
Posts: 8,267
ZRH-LAX, 23 July 2009 (First Class)
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
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
#519
Join Date: Jul 2000
Location: AUH
Posts: 8,267
TPE-HKG-BKK, TG607, 09 August 2009, First Class
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
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
#520
Join Date: Jul 2000
Location: AUH
Posts: 8,267
ICN-HKG-BKK, 09 August 2009, TG629, Business Class
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
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
#521
Join Date: Jul 2000
Location: AUH
Posts: 8,267
BKK-OSL, 10 August 2009, TG954 (Business Class)
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
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
#522
Join Date: Feb 2002
Location: Agoura Hills, CA USA
Posts: 2,662
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..
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..
#523
Join Date: Feb 2002
Location: Agoura Hills, CA USA
Posts: 2,662
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
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
#524
Join Date: May 2009
Location: SEA
Programs: AS MVPG, DL FO, Marriott Gold, Hertz 5 Whatevers
Posts: 1,099
NW 25 DTW-NRT August 2009
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)
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)
Last edited by ab2013; Aug 17, 2009 at 6:36 am
#525
Join Date: May 2009
Location: SEA
Programs: AS MVPG, DL FO, Marriott Gold, Hertz 5 Whatevers
Posts: 1,099
CX 549 NRT-HKG August 2009
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
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