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The All-Airline FT Menu Collection

The All-Airline FT Menu Collection

Old Oct 11, 2009, 2:39 am
  #556  
 
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
American Airlines
Business Class
London to New York
July 09


Dining Service

To Start

Warm Nuts

Appetizer
Smoked sesame salmon and cucumber roll, accented by a Thai sweet chilli sauce

Salad
Fresh seasonal greens and an assortment of fresh vegetables offered with blue cheese dressing or Sapori dArte olive oil and balsamic vinegar

Bread Basket
Assorted gourmet breads

Main Course

Beef Fillet

Seared fillet of beef served with porcini mushroom butter and bordelaise sauce, diced yellow peppers, haricots verts, baby carrots and olive oil potatoes

Chicken Provencal
Herbed breast of chicken Provencal accented by a wild mushroom reduction, served with green beans and wild rice

Parsley Cheese Crusted Salmon
Parsley cheese crusted salmon served with Riesling sauce, onion, bell pepper and risotto timbale

Rigatoni with Cream Sauce
Rigatoni pasta enhanced by a rich cream sauce garnished with pine nuts

Dessert
A scoop of Ben&Jerrys mint chocolate chunk ice cream
Or
A selection of gourmet cheeses offered with fresh seasonal fruit and assorted crackers

To Finish
Assorted Lindt chocolates

~~~~~~~~~~~~~~~~~~~~~~~~~~~

Light Meal
Select From
Unos Four Cheese and Pesto Pizza

A traditional deep-dish pizza with a mozzarella, Muenster, Romano and feta cheese blend, basil pesto and plum tomatoes accompanied by a green salad

Turkey Sandwich
Sliced turkey breast served warm on a kalamata olive ciabatta roll topped with Swiss cheese and roasted eggplant coated in tomato sauce, accompanied by a green salad with olive oil vinaigrette

Dessert
Blackberry currant mousse cake

~~~~~~~~~~~~~~~~~~~~~~~~~

Champagne
Pommery Brut Champagne

It was in 1858 that Madame Louise Pommery took over the reigns of the newly formed Champagne house and began the arduous task of building the historic estate that one sees today. Chardonnay grapes from the Cote des Blancs are the primary contributors to this lively and fresh Champagne that is remarkably smooth with a soft and delightful mousse that never wanes on the palate. Very versatile, pairing well with many light dishes.

White Wines
Lageder Riff Pinot Grigio delle Venezie DOC

Alois Lageder is a fourth generation winemaker and winery owner who has been a prime innovative force in northeast Italy, the countrys primary source for high-quality white wines. This highly rated wine is grown in soil composed of dolomite, or ancient ocean fossil deposit limestone. The German name for reef is Riff and it refers to the wonderful dry, mineral flavours in this bright citrus wine. Nothing is better with any kind of shellfish, fish, salads and white meats.

Wegeler Estate Riesling
A melody of citrus notes orange, grapefruit and lime combines with apricot and minerals to form this crisp, sweet wine. Riesling is incredibly food flexible and will enhance a variety of pasta, fish and white meat entrees.

Red Wines
Domaine Cazes, LOstal Cazes Estibals, Minervois

Chateau Lynch-Bages of Bordeaux enjoys an almost cult status thanks to the hard-working Jean Michel Cazes, who decided to bring his golden touch to the Languedoc in 2002. This expressive blend of Grenache, Syrah, Mourvedre and Carignan makes for an intense wine of raspberry and pomegranate fruit on the nose. On the palate, the tannins are present in very fine structure and accompanied by an understated oakiness. Strong-flavoured meat dishes, cheese and pastas are great partners.

Joseph Drouhin Beaune 1er Cru Pinot Noir
The Drouhin family has graced the viticulture and winemaking scene in Burgundy since the 1880s. Joseph Drouhin, the modern patriarch, has not handed over the reigns to the younger Drouhin generation. Joseph also became part of the Oregon Pinot Noir boom in the 80s. Our Drouhin Beaune Premier Cru selection has very refined tannins, making the wine approachable and elegant. Fresh grilled salmon and grilled poultry are terrific matches with this wine.

Sherry
Emilio Lustau Sherry

Phoenician traders founded a frontier settlement called Shera on the Mediterranean coast. Following Roman and Moorish occupation it became the Spanish Jerez de la Fontera, now known as the Sherry region. Lustau medium Sherry is a hearty aperitif wine, amber in colour, specially fermented and continually blended through decades of ageing to achieve the nutty caramel flavours.

Dessert Wine
Grahams Vintage Port

Founded in 1820, W. & J. Graham & Co. maintains its place as one of the most prestigious names in Port wines. Careful decanting results in a brilliantly clear and sweet ruby red dessert wine of unequalled charm. Grahams Vintage Port fulfils its rich heritage with bold brambleberry and plum flavours slowly mellowed to a satin texture.

Pre-Arrival Beverage
Chilled sparkling water with a fresh citrus garnish.
Moomba is offline  
Old Oct 11, 2009, 2:42 am
  #557  
 
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
Cathay Pacific
First Class
New York to Vancouver
July 09



Supper

Starters

Marinated scallops with ratatouille and pesto

Pumpkin soup

Mesclun salad with marinated goat cheese, herb olive oil and balsamic vinegar

Main Courses
Seared beef tenderloin with cipollini onion sauce, crispy potatoes, sauted spinach and young carrots

Asparagus risotto with red pepper confit

Chinese Favourites
Double boiled ginseng with black chicken soup

Cold plate shredded marinated bean curd with carrots

Stir-fried chicken with sea cucumber
Or
Stir-fried shrimp, scallop and conch meat with ginger and spring onion

Served with steamed jasmine rice, kalian with black mushroom and carrots

Braised beef brisket in noodle soup with choy sum

Snack
Warm ciabatta with ham, mozzarella and arugula

Cheese and Dessert
Brie, Stilton, Taleggio, Man Chego

Chocolate banana cake with raspberry sauce

Tea and Coffee

Pralines and Cookies

Drinks

Juices

orange, apple, tomato

Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale

Coffees
freshly brewed coffee, espresso, cappuccino and caffe latte
regular or decaffeinated

Teas
Fuding jasmine silver fur, Anqi supreme Ti Guam Yin, Ceylon
Japanese, Hong Kong style milk tea
organic selection: camomile, earl grey and peppermint

Hot Chocolate

~~~~~~~~~~~~~~~~~~~~~~~~~~~

Wine List

Champagne

Champagne Amour De Deutz, Blanc de blanc 1999 Were servig Krug though!
This elegant Champagne is crystal clear with pale gold tinges. It is delicate, with subtle notes of white flowers, citrus fruits, fresh almonds and vanilla pods. The 1999 Amour De Deutz has a delicious lengthy finish, which reflects the excellent quality of the Chardonnay grapes in this fine vintage. It is a perfect aperitif as well as an excellent accompaniment to caviar and lobster, prawn or fish dishes.

White Wines:
Cuvasion Estate Selection Chardonnay Napa Valley Carneros 2004

The 2004 Cuvasion Estate Selection Chardonnay has a fabulous nose with layers of tropical fruits. The palate is succulent, rich and plush with notes of close, white peach and key lime. This is a beautiful wine with a delightful combination of rich fruits and a bright beam of acidity and a long persistent aftertaste. It makes an excellent accompaniment to white meat dishes.

Bouchard Pere & Fils Meursault Les Clous 2005
Meursault is a large village located in the southern part of the Cote de Beaune, Burgundy, France, which produces some of the best Chardonnay wine in the world. The 2005 Bouchard Pere & Fils Meursault Les Clous possess a stony, mineral nose allied to pithy citrus fruit, whilst the palate has a bright fresh acidity to complement the supple, honeyed fruits with a light touch of oak. It is pure with a silky structure. Fish and poultry dishes with a cream sauce will pair wonderfully with this wine.

Red Wines:
Possums Vineyard McLaren Vale Shiraz 2004

The vines for this delicious wine are planted in Blewitt Springs, an elevated sub-region of McLaren Vale, South Australia. The 2004 Possums Vineyard Shiraz has dark purple and vibrant violet hues. It displays intense aromas of blackberry and raspberry, which marry beautifully with the spiciness of the oak. It is full bodied and well structured with supple tannins. This wine matches well with stews and also many Chinese dishes.

Felipe Rutini Reserve Malbec 2006
Felipe Rutini Reserve Malbec is made from the best grapes from vines which are up to 65 years old, grown in San Carlos, Mendoza, Argentina, at 1000 metres above sea level. The 2006 vintage has a concentrated nose with notes of wild berries, tobacco and vanilla. The palate is full, with rich black fruit flavours and a long, lingering finish and a touch of black pepper. This
rich complex wine could be enjoyed with red meat dishes.

Chateau Lynch Bages 2001
The 2001 Chateau Lynch Bages is a ruby garnet in colour. It is pure and lush with aromas of black olives, cedar, blackcurrant and liquorice. This seductive wine is full-bodied with soft tannins, an excellent accompaniment to roast beef, braised lamb and numerous Chinese dishes.

Port:
Ramos Pinto Quinta de Ervamoira 10 Year Old Tawny Port

Prodcued form grapes grown in the vineyard Quinta da Ervamoira, this tawny offers all the maturity of an aged wine while still displaying the vigour of youth. It is smooth and full bodied, with aromas and flavours of apricot and plum balanced with vanilla scents from the aged casks.

Aperitifs and Cocktails:
Campari, Martini Rosso, Martini Extra Dry, Tio Pepe Sherry, Harveys Bristol Cream Sweet Sherry, Gordons Dry Gin, Stolichnaya Russian Vodka, Bloody Mary, Screwdriver

Whiskies:
Chivas Regal 12 Years Old, Johnnie Walker Blue Label, Canadian Club, Gentleman Jack Bourbon, Glenfiddich Ancient Reserve Single Malt Whisky

Cognac:
Tesseron Lot 76 XO Tradition

Liqueurs:
Cointreau, Drambuie, Kahlua, Baileys Irish Cream

Beer:
International Selection

CX Signature Drinks:
Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink
with honey and fresh lemon juice and a hint of rose water.

Cloud Nine
A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour.
Moomba is offline  
Old Oct 11, 2009, 2:45 am
  #558  
 
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
British Airways
First Class
Vancouver to London
July 09


The Menu

Dinner

Starters

Vodka smoked salmon and prawns

Warm goats cheese tart with tomato galette

Wild mushroom bisque with truffle foam

Fresh salad leaves with your choice of balsamic vinaigrette or creamy peppercorn dressing

Main
New Zealand lamb with herb mustard crust, port jus, lentil ragout and asparagus

Atlantic halibut with creamed leek and spinach

Murgh masala with stir-fried okra and cumin rice

Rice noodle and vegetable salad with Alberta beef tenderloin medallions marinated in Korean bulgogi sauce

Dessert
Lemon curd tart with raspberry sauce

Warm apple and pear flan with vanilla sauce or vanilla ice cream

Cheese Plate
Camembert A classic unpasteurised French cows milk cheese from the Normandy region, Camembert features a creamy texture with full flavour.

Cheddar A full flavour and buttery texture are hallmarks of this classic cheese.

English Stilton Stilton is an English, cows-milk, semi-hard, blue, unpressed cheese with a natural brushed rind.

A basket of fresh fruit

~~~~~~~~~~~~~~~~~~~~~~~~~~~

Snacks
Penne pasta with Mozzarella and Neapolitan sauce

A selection of biscuits

A selection of cheese and fruit

Beverages
Twinings Teas Traditional English Breakfast, Darjeeling, Earl Grey or Pure Green

Twinings Fruit and Herb Infusions Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla

Coffee Freshly roasted and ground, decaffeinated, espresso or cappuccino

Pralines and Cookies

~~~~~~~~~~~~~~~~~~~~~~~~~~~

Breakfast

Starters

Chilled Fruit Juice

An energising fruit smoothie

A selection of yoghurts

A selection of cereals

Fresh seasonal fruit plate

Bakery
A wide selection of breakfast pastries and rolls

Main
Scrambled eggs, bacon, bangers, mushrooms, tomato and roast fingerling potatoes

Cheese omelette

Pancakes with blueberry compote

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Drinks

Wines

Aperitif

A sparkling aperitif combining Crme de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail.

Champagne
Pol Roger Brut 1999, Vintage Champagne

Pol Roger, founded in Epernay in 1849, is one of the truly great names of Champagne and is one of the very few proudly independent family houses left. They reserve their Vintage declarations for those rare years in which all the climatic and winemaking conditions come together in complete harmony. This wine is a blend of Pinot Noir, which contributes intensity of flavour and body, and Chardonnay, which provides fragrance, delicacy and finesse. This is a real treat.
OR
Bollinger La Grande Annee 1999
Founded in 1829 in the village of Ay, Bollinger is one of the great names of Champagne synonymous with the finest quality. This wine is sheer class rich, complex, intense and rounded. Powerful flavours of toasted nuts, wild fruits and crme brulee abound, balanced by a lively acidity. La Grande Annee is Bollingers prestige cuvee and is only made when an exceptional vintage occurs.

White
Billaud-Simon Chablis Premier Cru Les Vaillons 2006

Very aromatic with white flowers and a touch of honey on the nose. This state-of-the-art winery allows careful temperature control and this, together with the lengthy lees maturation, results in the finest and most concentrated unoaked Chablis. It is already delicious.

Pazo Senorans Albarino 2007, Rias Baixas
Until recently this style of delightfully crisp, dry white wine was one of Spain best kept vinous secrets thankfully they have now decided to share it with the rest of the world! The grape variety is the Albarino, and Rias Baixas is the area of production, situated on the Galician coast of northwest Spain. Bodegas Pazo de Senorans is undoubtedly one of the regions star performers this wine has aromas of white peach and pear, whole the palate has lively, lemony freshness, a hint of spice and a very good weight.
OR
Weingut Brundlmayer Gruner Veltliner Kamptaler Terrassen 2007
Gruner Veltliner, Austrias signature white wine grape, is increasingly fashionable in top restaurants on both sides of the Atlantic. Like Chardonnay with herbs and spices, Gruner has the body to stand up to food but is refreshing enough to drink as an aperitif.

Hahn SLH Pinot Gris 2007
This Pinot Gris is a ripe, aromatic, fairly full-bodied California white with opulent peach and tropical fruit notes and some honeysuckle overtones. The wine comes just from the Lone Oak Vineyard in Santa Lucia Highlands (SLH), an area on the western hillside of the Salinas Valley in Monterey. The Highlands was granted AVA status in 1992, and Nicky Hahn, owner of Hahn Estates, played a key role in this.

Red
Chateau Batailley 2002 Pauillac

This wine is a classic ref Bordeaux from a vintage that is maturing nicely. It is very dry and deep ruby colour, with elegant blackberry and truffle flavours, and cigar box notes.

Chateau dEsclans Rose 2006, Cotes de Provence
Sacha Lichine used to strut his stuff as the owner of Chateau Prieure-Lichine, one of Bordeauxs top estates. But since 2006 he has been in Provence and what a good job hes doing. At Chateau dEsclans he found a patch of eighty-year-old Grenache vines and is making a superb range of roses from them. The lovely pale colour hides a wine of real depth and concentration that is packed full of fruit.

Saintsbury Carneros Pinot Noir 2006
Saintsbury makes some of the most European California pinot. This answer to red Burgundy was grown in the Carneros AVA, just north of the San Francisco Bay, where cooling breezes off the Pacific Ocean couple with shallow clay soils to provide a perfect environment for growing fine Pinot Noir.

Dessert
Chateau Coutet 1998, Premier Cru Classe, Sauternes-Barsac

Chateau Coutet is one of the oldest estates in Sauternes and prides itself on its exalted history its buildings date from the end of the thirteenth century. The winemaking follows the same painstaking traditions grapes are not harvested in bunches but individual berries are picked, as they are ready. The harvesters have to go through the vineyards numerous times and a harvest can last several weeks. The result is a sumptuously sweet wine that combines superbly with the expensive French oak in which it matures.

Warres 1992 Colheita Tawny Port
Complex, sweet, nutty flavours offer an admirable after-dinner glass.

Spirits, Digestifs and Liqueurs
Gonzalez Byass Sherries

Smirnoff Black Label Vodka

Tanqueray No. Ten Gin

Johnnie Walker Blue Label Scotch Whisky

The Glenlivet 18-year-old Single Malt Whisky

Woodford Reserve Kentucky Whiskey

Camus XO Cognac

Soft Drinks
A selection of traditional and modern drinks

Highland Spring still or sparkling water
Moomba is offline  
Old Oct 11, 2009, 2:48 am
  #559  
 
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
British Airways
First Class
London to Muscat
August 09


Dinner

Starters

Shawn Hills English asparagus with pea and basil dressing and shaved Pecorino

Warm chicken and sun dried tomato ravioli with wilted baby spinach and lemon cream sauce

Cream of sweetcorn soup

Fresh summer salad French dressing or orange and tarragon cream dressing

Main
Harissa-coated rump of lamb with spicy potato and tomato fondue

Catch of the Day Roast cod with brown shrimp and dill sauce

Seared filler steak with Choron sauce, matchstick chips, watercress and herb-crusted field mushroom

Nicoise-style summer vegetable salad

Dessert
Eton mess with shortbread biscuits and raspberry coulis

Chocolate and orange cadeau with Seville orange syrup

Cheese Plate
Fleur du Maquis Also known as Brindamour, this cheese is encrusted with dried herbs

Traditional Normandy Camembert An unpasteurised cows milk cheese, Camembert features a creamy texture with a full flavour

Gevrik Made in Cornwall, England, Gervik is an award-winning goats milk cheese with a soft texture and a mild flavour

St-Nectaire This un pasteurised cheese features a soft, supple texture and earthy, fruity flavour

A basket of fresh fruit

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Snacks
Chicken tikka masala with lemon rice

Smoked haddock kedgeree cakes with celeriac remoulade

A selection of biscuits

A selection of cheese and fruit

Beverages
Twinings Teas Traditional English Breakfast, Darjeeling, Earl Grey or Pure Green

Twinings Fruit and Herb Infusions Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla

Coffee Freshly roasted and ground, decaffeinated, espresso or cappuccino

Chocolates

Drinks

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

English Afternoon Tea
Snacks

A selection of sandwiches featuring
Smoked mackerel with horseradish dressing
Char-grilled Mediterranean vegetables with basil soft cheese
Chicken with mayonnaise
Free-range egg with baby watercress

Patisserie
Plain or fruit scones served warm with clotted cream and strawberry jam

Chocolate clair, cherry tartlet, lemon drizzle cake and chocolate brownie

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Wines

Aperitif

A sparkling aperitif combining Crme de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail.

Champagne
Pol Roger Brut 1999, Vintage Champagne

Pol Roger, founded in Epernay in 1849, is one of the truly great names of Champagne and is one of the very few proudly independent family houses left. They reserve their Vintage declarations for those rare years in which all the climatic and winemaking conditions come together in complete harmony. This wine is a blend of Pinot Noir, which contributes intensity of flavour and body, and Chardonnay, which provides fragrance, delicacy and finesse. This is a real treat.
OR
Bollinger La Grande Annee 1999 (were serving 2000 though)
Founded in 1829 in the village of Ay, Bollinger is one of the great names of Champagne synonymous with the finest quality. This wine is sheer class rich, complex, intense and rounded. Powerful flavours of toasted nuts, wild fruits and crme brulee abound, balanced by a lively acidity. La Grande Annee is Bollingers prestige cuvee and is only made when an exceptional vintage occurs.

White
Meursault Clos De Meix Chavaux 2007, Burgundy, France

A rich dry white Burgundy with a complex nutty flavour and crisp apple finish. A third of this wine has been aged in new oak to give it a delicate creaminess to the palate. The Burgundy village of Meursault is the home of some of the most famous white wines in the world. The 2007 vintage was saved by a glorious autumn that created fresh wines of longevity and style.

Amayna Sauvignon Blanc 2007, Leyda Valley, Chile
Amanya is a family-owned property founded by the Garces family in the San Antonio-Leyda Valley. One of only two wineries in the valley, Amanya was launched from the 2003 harvest. It has a very modern, gravity-flow winery set in a sheltered valley between coastal mountain range and the Pacific Ocean, just fourteen kilometres from the sea. The cooling breezes from the sea make this a perfect site for Sauvignon Blanc. Crisp and dry, with tropical fruit and ripe citrus flavours, it is well-balanced and fuller than most Sauvignons, and has a fresh citrus finish.
OR
Lindberg Reserve Gruner Veltliner 2007, Kremstal
Austrias signature white grape variety, Gruner Veltliner, is extremely fashionable with high-flying sommeliers the world over, and the 2007 is drinking very well now. Full-bodied, aromatic and dry, this wine has hints of herbs and white pepper

Orlando Saint Hilary Chardonnay 2006, Padthaway, Australia
Flagship Australian Chardonnays such as this one have slimmed down enormously over the past few years. From South Australias cooler region of Padthaway, this wine is surprisingly elegant with rewarding richness and just a hint of oak. It brings lift and life, and it is very appetising, with great balance and complexity. You could keep on returning to this wine.

Red
Chateau Trotte Vieille 2002, Saint-Emilion

A Grand Cru Classe, this wine is rich and velvety with a hint of ink and juicy fruit on the palate. A relatively easy wine, with very fine, chalky tannins on the finish and a texture that is user-friendly, but with potential. Full, sweet and lip-smacking.

Clos de IOratoire des Papes, Chateanueuf-du-Pape, 2006
A rich cocktail of a wine from a lovely, juicy vintage for the southern Rhone. A deep purplish-red in colour, the wine has a complex nose full of spicy, red-berry aromas and a hint of dried fruit.

Saint Clair Pioneer Block 4 Sawcut Pinot Noir 2007, Marlborough, New Zealand
This elegant Pinot Noir from one of New Zealands most celebrated winemakers shows a round, full palate with well-balanced acidity and abundant ripe tannins. Aging in new French barrels provides warm, savoury notes leading to a full, lingering finish.

Dessert
Chateau Coutet 1998, Premier Cru Classe, Sauternes-Barsac

Chateau Coutet is one of the oldest estates in Sauternes and prides itself on its exalted history its buildings date from the end of the thirteenth century. The winemaking follows the same painstaking traditions grapes are not harvested in bunches but individual berries are picked, as they are ready. The harvesters have to go through the vineyards numerous times and a harvest can last several weeks. The result is a sumptuously sweet wine that combines superbly with the expensive French oak in which it matures.

Warres 1992 Colheita Tawny Port
Complex, sweet, nutty flavours offer an admirable after-dinner glass.

Spirits, Digestifs and Liqueurs
Gonzalez Byass Sherries
Smirnoff Black Label Vodka
Tanqueray No. Ten Gin
Johnnie Walker Blue Label Scotch Whisky
The Glenlivet 18-year-old Single Malt Whisky
Woodford Reserve Kentucky Whiskey
Camus XO Cognac

Soft Drinks
A selection of traditional and modern drinks

Highland Spring still or sparkling water
Moomba is offline  
Old Oct 11, 2009, 2:50 am
  #560  
 
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
British Airways
First Class
Muscat to London
August 09



Dinner

Starters

Mixed seafood plate served with flat leaf parsley and dill and olive oil vinaigrette

Parsnip soup with herbs

Fresh seasonal salad with your choice of classic vinaigrette or creamy fresh herb dressing

Main
Barbeque duck roll with steamed rice and vegetables

Balsamic roast beef with mashed potatoes and ratatouille

Spaghetti served with tomato sauce

Salad of sliced smoked breast of chicken, beef, cervelat, with mixed lettuce and tomato

Dessert
Triple chocolate mousse dome with mango, kiwi and strawberry

Cheese Plate
Brie This soft cows-milk cheese is one of the worlds most popular cheeses

Emmenthal A traditional, hard cheese made from cows-milk

Gouda A cows-milk cheese named after a city in the Netherlands, Gouda
has a mild taste and creamy texture

A basket of fresh fruit

Snacks
Hot chocolate with warm chocolate chip cookies

A selection of biscuits

A selection of cheese and fruit

Beverages
Twinings Teas Traditional English Breakfast, Darjeeling, Earl Grey or Pure Green

Twinings Fruit and Herb Infusions Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla

Coffee Freshly roasted and ground, decaffeinated, espresso or cappuccino

Chocolates

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Breakfast

Starters

Chilled Fruit Juice

An energising fruit smoothie

A selection of yoghurts

A selection of cereals

Fresh seasonal fruit plate

Bakery
A wide selection of breakfast pastries and rolls

Toasted chicken masala sandwich with apple and mint relish

Main
Breakfast grill of scrambled eggs, crispy veal bacon, sauted mushrooms, grilled tomato and spinach and potato cake

Mixed herb omelette

Waffles with caramelised banana

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Drinks

Wines

Aperitif

A sparkling aperitif combining Crme de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail.

Champagne
Pol Roger Brut 1999, Vintage Champagne

Pol Roger, founded in Epernay in 1849, is one of the truly great names of Champagne and is one of the very few proudly independent family houses left. They reserve their Vintage declarations for those rare years in which all the climatic and winemaking conditions come together in complete harmony. This wine is a blend of Pinot Noir, which contributes intensity of flavour and body, and Chardonnay, which provides fragrance, delicacy and finesse. This is a real treat.
OR
Bollinger La Grande Annee 1999 (were serving 2000 though)
Founded in 1829 in the village of Ay, Bollinger is one of the great names of Champagne synonymous with the finest quality. This wine is sheer class rich, complex, intense and rounded. Powerful flavours of toasted nuts, wild fruits and crme brulee abound, balanced by a lively acidity. La Grande Annee is Bollingers prestige cuvee and is only made when an exceptional vintage occurs.

White
Meursault Clos De Meix Chavaux 2007, Burgundy, France

A rich dry white Burgundy with a complex nutty flavour and crisp apple finish. A third of this wine has been aged in new oak to give it a delicate creaminess to the palate. The Burgundy village of Meursault is the home of some of the most famous white wines in the world. The 2007 vintage was saved by a glorious autumn that created fresh wines of longevity and style.

Amayna Sauvignon Blanc 2007, Leyda Valley, Chile
Amanya is a family-owned property founded by the Garces family in the San Antonio-Leyda Valley. One of only two wineries in the valley, Amanya was launched from the 2003 harvest. It has a very modern, gravity-flow winery set in a sheltered valley between coastal mountain range and the Pacific Ocean, just fourteen kilometres from the sea. The cooling breezes from the sea make this a perfect site for Sauvignon Blanc. Crisp and dry, with tropical fruit and ripe citrus flavours, it is well-balanced and fuller than most Sauvignons, and has a fresh citrus finish.

OR

Lindberg Reserve Gruner Veltliner 2007, Kremstal
Austrias signature white grape variety, Gruner Veltliner, is extremely fashionable with high-flying sommeliers the world over, and the 2007 is drinking very well now. Full-bodied, aromatic and dry, this wine has hints of herbs and white pepper

Orlando Saint Hilary Chardonnay 2006, Padthaway, Australia
Flagship Australian Chardonnays such as this one have slimmed down enormously over the past few years. From South Australias cooler region of Padthaway, this wine is surprisingly elegant with rewarding richness and just a hint of oak. It brings lift and life, and it is very appetising, with great balance and complexity. You could keep on returning to this wine.

Red
Chateau Trotte Vieille 2002, Saint-Emilion

A Grand Cru Classe, this wine is rich and velvety with a hint of ink and juicy fruit on the palate. A relatively easy wine, with very fine, chalky tannins on the finish and a texture that is user-friendly, but with potential. Full, sweet and lip-smacking.

Clos de IOratoire des Papes, Chateanueuf-du-Pape, 2006
A rich cocktail of a wine from a lovely, juicy vintage for the southern Rhone. A deep purplish-red in colour, the wine has a complex nose full of spicy, red-berry aromas and a hint of dried fruit.

Saint Clair Pioneer Block 4 Sawcut Pinot Noir 2007, Marlborough, New Zealand
This elegant Pinot Noir from one of New Zealands most celebrated winemakers shows a round, full palate with well-balanced acidity and abundant ripe tannins. Aging in new French barrels provides warm, savoury notes leading to a full, lingering finish.

Dessert
Chateau Coutet 1998, Premier Cru Classe, Sauternes-Barsac

Chateau Coutet is one of the oldest estates in Sauternes and prides itself on its exalted history its buildings date from the end of the thirteenth century. The winemaking follows the same painstaking traditions grapes are not harvested in bunches but individual berries are picked, as they are ready. The harvesters have to go through the vineyards numerous times and a harvest can last several weeks. The result is a sumptuously sweet wine that combines superbly with the expensive French oak in which it matures.

Warres 1992 Colheita Tawny Port
Complex, sweet, nutty flavours offer an admirable after-dinner glass.

Spirits, Digestifs and Liqueurs
Gonzalez Byass Sherries
Smirnoff Black Label Vodka
Tanqueray No. Ten Gin
Johnnie Walker Blue Label Scotch Whisky
The Glenlivet 18-year-old Single Malt Whisky
Woodford Reserve Kentucky Whiskey
Camus XO Cognac

Soft Drinks
A selection of traditional and modern drinks
Highland Spring still or sparkling water
Moomba is offline  
Old Oct 11, 2009, 2:59 am
  #561  
 
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
Qantas
First Class
London to Singapore
September 09


LUNCH

CANAPES

Tartlet of Prawn and Aioli
White Cut Chicken with Ginger and Shallots

SALADS AND OTHER THINGS
Cream of Pumpkin Soup with Herb Crme Fraiche
Poached Veal and Beetroot Salad with Roast Garlic and Red Wine Vinegar
Salad of Pan Fried Wild Mushrooms with Sourdough Croutons

LIGHT, VEGETARIAN AND SANDWICH
Seared Loch Duart Salmon with Lemon and Olive Oil Dressing and Steamed Greens
Pan Fried Polenta with Braised Fennel and Olives
Roast Corn Fed Chicken Burger with Sage and Onion Stuffing*
Big Bowl of Tuscan Soup with Cavolo Nero and Borlotti Beans*
Our signature Steak Sandwich with Tomato and Chilli Relish*

SEARED LOCH DUART SALMON
Moroccan Style with Couscous and Warm Eggplant Salad
Braised Fennel with Olives and Roast Potatoes
Warm Eggplant Salad and Green Beans

GRESSINGHAM DUCK CONFIT
Chestnuts, Bacon and Vinocotto Glazed Radicchio
Thyme Jus, Slow Cooked Carrots and Spinach

LAVERSTOKE PARK LAMB RACK
Almond and Mint Sauce with Slow Cooked Carrots in Cider and Beans
Thyme Jus, Roast Potatoes and Steamed Greens
Warm Eggplant Salad and Potatoes

SIDE SALAD
Salad of Rocket, Red Chard, Mizuna and Baby Spinach with your choice of dressing

Aged Balsamic and Extra Virgin Olive Oil
Fresh Lemon Juice and Extra Virgin Olive Oil
Palm Sugar Vinaigrette

CHEESE
Hand selected blue, soft and hard cheese served with accompaniments

DESSERT
Apple and Blackberry Pie with Crme Anglaise
Assiete of Desserts
Whole or Sliced Seasonal Fruit*
Roskilly Organic Ice Cream Tubs*

PETITS FOURS
A selection of Amedei dark chocolates
Handmade Scottish Shortbread*
Little Lemon Cakes*
* Available anytime throughout your flight.

~~~~~~~~~~~~~~~~~~~~~~~~~~

BREAKFAST

Orange Juice
Apple Juice
Tomato Juice
Sunraysia Pear Liquid Fruit
Sunraysia Mango Liquid Fruit
Passionfruit Energiser Drink

Fresh Fruit Salad
Bircher Muesli
Toasted Muesli
Cereal Selection
Yoghurt and Honey

Toast
Croissant
Feta and Sun Dried Tomato Savoury Muffin
Strawberry Jam, Orange Marmalade, Honey, Vegemite

Free Range Scrambled Eggs
Holdshott Farm Organic Sausages
Organic Dry Cured Bacon
Loch Fyne Smoked Salmon
Roast Vine Ripened Tomato
Sauteed Mushrooms
Potato Cakes
Braised Beans

Leek and Brioche Tart with Loch Fyne Smoked Salmon and Dill Crme Fraiche

~~~~~~~~~~~~~~~~~~~~~~~~

HOT BEVERAGES

GIANCARLO COFFEE

Caf Latte
Cappuccino
Grinders Decaffeinated
Espresso
Flat White
Long Black
Mocha
Liqueur Coffee

T2 TEA
Experience the beautiful fragrant loose leaf tea bags from around the world, supplied by T2.
English Breakfast A blend of finest the Sri Lankan full bodied teas produce a rich and well rounded flavour.
Peppermint A well rounded peppermint flavour captures the sweet essence of all things minty with a sweet, cool lingering aroma.
Chamomile Relax and unwind with this fragrant infusion of sweet golden chamomile flowers.
Sencha A classic green tea grown in Japan. These beautiful emerald green leaves produce a sweet, smooth grassy flavour.
Lemongrass and Ginger Zesty and bright lemongrass contrasts the spicy flavour of ginger to create a wild taste sensation.
Other teas are available on request.

HOT CHOCOLATE

WHITE WINE

Coldstream Hills Reserve Chardonnay 2006
Yarra Valley, Victoria
Winner of the Sydney Royal Wine Show 2009 Best Show Wine trophy this is a beautifully refined, subtly complex, seamless chardonnay of world class. An excellent example of cool climate chardonnay. Attractive notes of citrus, pear and quince with underlying minerally, slatey notes. Finishing with refreshing mineral acids, it leaves a lingering impression of fruit and zest.

Mesh Eden Valley Riesling 2006
Eden Valley, South Australia
This wine is a collaborative effort from two of Australias most talented wine makers, Jeffrey Grosset and Robert Hill Smith, using fruit from a region famous for producing world class Rieslings. It has long rich flavours of citrus and minerals with a great persistence and texture, finishing crisp, clean and dry.

Giaconda Aeolia Roussanne 2006
Beechworth, Victoria
This wine is made by Rick Kinzbrunner, winner of the 2000 Qantas/Australian Gourmet Traveller Winemaker of the Year Competition. An outstanding example of Roussanne which arguably puts many of Frances Rhone Valley versions to shame. The aroma is a heady mix of pear, white nectarine, hazelnut and cashew. The palate is equally sumptuous, possessing a creamy mouth feel with great fruit definition and balance.

RED WINE
Clonakilla Shiraz Viognier 2006

A decade before the Cote Rotie tradition of blending Shiraz with Viognier became fashionable in Australia, Tim Kirk at Clonakilla was busy mastering the art. Every Australian winemaker playing with blending Viognier into their Shiraz needs to buy this to see how it should be done.

Giant Steps Sexton Vineyard Pinot Noir 2006
Yarra Valley, Victoria
The Sexton Vineyard is the partner wine to the excellent Tarraford Vineyard. The dark cherry, bramble fruit, spice and earthy forest floor aromatics are highly pleasing. On the palate medium to full bodied offering plum, sour cherry, brown spices and earthy character. It has fine but slightly chalky tannins and balanced acidity. Good length. Excellent now and has the X-Factor potential for further improvement.

Penfolds Bin 707 Cabernet Sauvignon 2004
South Australia
Penfolds Bin 707 was named by an ex-Qantas marketing manager after the Boeing 707, with its first release in 1964. Bin 707 is the Penfolds Cabernet Sauvignon equivalent of the Grange Shiraz. Bin 707 is an immensely concentrated style with red berry and dark chocolate fruit balanced by well-seasoned new oak and powerful, but not overwhelming tannins.

DESSERT WINE
Lillypilly Family Reserve Noble Blend 2002

Riverina, New South Wales
The 2002 is an outstanding sweet wine, deep golden in colour and smelling very complex: floral, honeyed aromas mingle with butterscotch, spices, apricot and mixed citrus peels.

CHAMPAGNE
My only regret is that I did not drink more Champagne. Lord Maynard Keynes, on his deathbed.
In celebration of the dynamic region that is Champagne, Qantas is proud to feature a range of Champagne styles in our program from some of the regions finest and most respected Champagne houses including Charles Heidsieck, Taittinger, Dom Perignon and Krug. From the fresher, more delicate Chardonnay dominant or Chardonnay-exclusive Blanc des Blancs styles, through to the weightier, more savoury Pinot Noir-dominant cuvees, our program showcases the diversity and quality for which this region is deservedly famed.

Taittinger Comtes de Champagne Blanc de Blancs 1999
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Old Oct 11, 2009, 3:01 am
  #562  
 
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
Qantas
First Class
Singapore to Sydney
September 09


LUNCH

BRUNCH

Berry Energiser Drink
Fresh Tropical Fruit with Lime Wedges
Croissant with Selection of Condiments
Blueberry Pancakes with Fresh Mango and Honeycomb Butter
Warm Corn Bread with Slow Roasted Tomatoes and Sauteed Spinach

SALADS AND OTHER THINGS
Broccoli Soup with Garlic Croutons and Parmesan
King Prawn Salad with Spicy Soy Dressing
Peking Duck and Baby Leaf Salad with Cucumber

LIGHT, VEGETARIAN AND SANDWICH
Big Bowl of Tuscan Soup with Cavolo Nero and Borlotti Beans
Roast Corn Fed Chicken Burger with Sage and Onion Stuffing
Our signature Steak Sandwich with Tomato and Chilli Relish

SEARED SNAPPER
Chinese Style with Crab Sauce, Egg Noodles and Baby Choy Sum
Fresh Lemon and Olive Oil Dressing and Steamed Greens

CRUMBED PORK SCHNITZEL
Fresh Lemon, Potato Puree and Sugar Snaps
Aioli and Steamed Greens

ROAST BEEF FILLET
Asian Mushroom Ragout, Rice and Gai Lan
Aioli and Potato Puree

SIDE SALAD
Salad of Baby Leaves with your choice of dressing

Aged Balsamic and Extra Virgin Olive Oil
Fresh Lemon Juice and Extra Virgin Olive Oil
Red Wine Vinaigrette

CHEESE
Hand selected blue, soft and hard cheese served with accompaniments

DESSERT
Banana and Chocolate Tart with Crme Fraiche
Golden Syrup Sponge Cake with Mascarpone and Pineapple Compote
Roskilly Organic Ice Cream Tubs
Sliced Fresh Seasonal Fruit

PETITS FOURS
A selection of Amedei dark chocolates
Coconut Raspberry Slice
Vanilla and Cinnamon Stars

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

HOT BEVERAGES

GIANCARLO COFFEE

Caf Latte
Cappuccino
Grinders Decaffeinated
Espresso
Flat White
Long Black
Mocha
Liqueur Coffee

T2 TEA
Experience the beautiful fragrant loose leaf tea bags from around the world, supplied by T2.
English Breakfast A blend of finest the Sri Lankan full bodied teas produce a rich and well rounded flavour.
Peppermint A well rounded peppermint flavour captures the sweet essence of all things minty with a sweet, cool lingering aroma.
Chamomile Relax and unwind with this fragrant infusion of sweet golden chamomile flowers.
Sencha A classic green tea grown in Japan. These beautiful emerald green leaves produce a sweet, smooth grassy flavour.
Lemongrass and Ginger Zesty and bright lemongrass contrasts the spicy flavour of ginger to create a wild taste sensation.
Other teas are available on request.

HOT CHOCOLATE

WHITE WINE

Coldstream Hills Reserve Chardonnay 2006
Yarra Valley, Victoria
Winner of the Sydney Royal Wine Show 2009 Best Show Wine trophy this is a beautifully refined, subtly complex, seamless chardonnay of world class. An excellent example of cool climate chardonnay. Attractive notes of citrus, pear and quince with underlying minerally, slatey notes. Finishing with refreshing mineral acids, it leaves a lingering impression of fruit and zest.

Mesh Eden Valley Riesling 2006
Eden Valley, South Australia
This wine is a collaborative effort from two of Australias most talented wine makers, Jeffrey Grosset and Robert Hill Smith, using fruit from a region famous for producing world class Rieslings. It has long rich flavours of citrus and minerals with a great persistence and texture, finishing crisp, clean and dry.

Giaconda Aeolia Roussanne 2006
Beechworth, Victoria
This wine is made by Rick Kinzbrunner, winner of the 2000 Qantas/Australian Gourmet Traveller Winemaker of the Year Competition. An outstanding example of Roussanne which arguably puts many of Frances Rhone Valley versions to shame. The aroma is a heady mix of pear, white nectarine, hazelnut and cashew. The palate is equally sumptuous, possessing a creamy mouth feel with great fruit definition and balance.

RED WINE
Clonakilla Shiraz Viognier 2006

A decade before the Cote Rotie tradition of blending Shiraz with Viognier became fashionable in Australia, Tim Kirk at Clonakilla was busy mastering the art. Every Australian winemaker playing with blending Viognier into their Shiraz needs to buy this to see how it should be done.

Giant Steps Sexton Vineyard Pinot Noir 2006
Yarra Valley, Victoria
The Sexton Vineyard is the partner wine to the excellent Tarraford Vineyard. The dark cherry, bramble fruit, spice and earthy forest floor aromatics are highly pleasing. On the palate medium to full bodied offering plum, sour cherry, brown spices and earthy character. It has fine but slightly chalky tannins and balanced acidity. Good length. Excellent now and has the X-Factor potential for further improvement.

Penfolds Bin 707 Cabernet Sauvignon 2004
South Australia
Penfolds Bin 707 was named by an ex-Qantas marketing manager after the Boeing 707, with its first release in 1964. Bin 707 is the Penfolds Cabernet Sauvignon equivalent of the Grange Shiraz. Bin 707 is an immensely concentrated style with red berry and dark chocolate fruit balanced by well-seasoned new oak and powerful, but not overwhelming tannins.

DESSERT WINE
Lillypilly Family Reserve Noble Blend 2002
Riverina, New South Wales
The 2002 is an outstanding sweet wine, deep golden in colour and smelling very complex: floral, honeyed aromas mingle with butterscotch, spices, apricot and mixed citrus peels.

CHAMPAGNE
My only regret is that I did not drink more Champagne. Lord Maynard Keynes, on his deathbed.
In celebration of the dynamic region that is Champagne, Qantas is proud to feature a range of Champagne styles in our program from some of the regions finest and most respected Champagne houses including Charles Heidsieck, Taittinger, Dom Perignon and Krug. From the fresher, more delicate Chardonnay dominant or Chardonnay-exclusive Blanc des Blancs styles, through to the weightier, more savoury Pinot Noir-dominant cuvees, our program showcases the diversity and quality for which this region is deservedly famed.
Taittinger Comtes de Champagne Blanc de Blancs 1999
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Old Oct 11, 2009, 3:04 am
  #563  
 
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
Singapore Airlines
First Class
Melbourne to Singapore
September 09


Dinner
Appetisers:

Chilled malossol caviar with melba toast and condiments
Galantine of guinea fowl with onion jam, mesclun and hazelnut oil dressing

Soups:
Chicken and sweetcorn consomm with smoked chicken dumpling
Oriental thick soup with tofu, chicken and black mushrooms

Salad:
Salad of fresh baby cos, curly endive, raddichio, shaved fennel, shaved parmesan, dried cranberry, assorted tomato
Balsamic and extra virgin olive oil dressing
Mustard cream dressing

Main Courses:
Salmon-trout with salted cod-brandade and sauce vierge, fine mesclun and haricot vert

Thai style red curry roast duck served with selected vegetables and steamed rice

Grilled beef fillet served with bordelaise sauce, carrot, asparagus, shimeji and sauted potato

Char Siew Mee
Egg noodles in rich pork broth with sliced honey glaced pork, chye sum and mushroom

Penne arrabiatta with sauted vegetables and arugula lettuce

Desserts:
Lemon cream and strawberry salad, almond praline, balsamic-vanilla reduction

Vanilla ice cream with sesame tuile, strawberry salad

Cheeses:
Selection of assorted cheeses served with grapes, nuts and cracker

Fruits:
Fresh fruits in season

Finale:
A selection of gourmet coffees and fine teas with pralines

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Refreshment:
Light Bites:

Wok fried rice noodle topped with braised sliced beef, leafy greens and mushroom

Seafood ravioli, vierge sauce and steamed asparagus

Finale:
A selection of gourmet coffees and fine teas

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Wine List:
Champagnes:

Dom Perignon 2000

Krug Grand Cuvee

White Wines:
Pentaluma Chardonnay 2006 Adelaide Hills, Australia

Rudesheimer Riesling Spatlese 2006 Rheingau Balthasar Ress

Red Wines:
Chateau Cos dEstournel 2004 Saint-Estephe

Mr Riggs The Gaffer Shiraz 2005 McLaren Vale, Australia

Port:
Dows 20 Year Old Tawny Port Portugal

International Teas (TWG):
Royal Darjeeling
Nuwara Eliya OP Ceylon
Earl Grey
English Breakfast Tea
Singapore Breakfast Tea
Paris-Singapore Tea
Alfonso Fruit Tea
Moroccan Mint Tea
Chamomile
Decaffeinated Earl Grey

In House Tea Selection:
ASIAN TEAS

Indian Masala Tea
Japanese Green Tea

CHINESE TEAS
Jasmine
Oolong

Gourmet Coffees:
Brazil Santos Bourbon
Colombian Supremo
Jamaican Blue Mountain
Kenyan AA Kilimanjaro
Moomba is offline  
Old Oct 11, 2009, 3:08 am
  #564  
 
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
Singapore Airlines
First Class
Singapore to London
October 09



Breakfast
To Start With:

A glass of apple, tomato or freshly squeezed orange juice

Fruits:
Fresh fruit plate

Starters:
Choice of cereals or yoghurt
Cornflakes or granola with fresh cheese-kumquat compote
Plain or fruit yoghurt

Wholesome Beginnings:
Scallop dumpling noodle soup
Egg noodles in rich chicken broth garnished with scallop dumplings and leafy greens

Singapore nasi lemak
Malay style coconut rice with spicy prawns, peanuts, ikan bilis, grilled fish cake, egg omelette and fried chicken
A local favourite served with chilli

Grilled chicken breast served with roasted tomato, sauted mushrooms and roesti potato

Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of ham steak, chicken sausage, vine ripened tomato and mushrooms

From the Bakery:
Assorted breakfast pastries and bread with butter, jam, marmalade or honey

Finale:
A selection of gourmet coffees and fine teas

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Light Bites
Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight
Noodles:
Fish ball noodle soup
Noodles in broth served with fish balls and fish cakes

Prawn noodle soup
Noodles in broth served with prawn and fish cake

Vegetarian and non vegetarian instant noodles

Sandwiches:
Creamy tuna sandwich
Oriental roast duck sandwich
Roasted Portobello mushroom and parmesan cheese sandwich

Snacks:
Cashew, honeyed walnuts or macadamia nuts
Snickers chocolate bar
Dried cranberry
Lays potato chips
Assorted walkers biscuit
A selection from the fruit basket
Assorted cheeses with garnishes

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Lunch:
Canapes:

Satay
With onion, cucumber and spicy peanut sauce

Appetisers:
Chilled malossol caviar with melba toast and condiments

Assorted Asian appetiser
Tuna roll wrapped with cucumber and roasted garlic, baby bamboo shoot with preserved vegetables and marinated prawns, drunken chicken gelo with wolfberries

Soups:
Double-boiled soup with morel mushroom, bamboo pith and wolfberries

Chicken consomm with quail egg, enoki mushroom and orzo pasta

Salad:
White asparagus, semi dried cherries and pistachio, baby lettuces and aged feta cheese
Creamy French dressing
Balsamic and extra virgin olive oil dressing

Main Courses:
Seared cod in preserved chilli sauce with seasonal vegetables and fried rice

Grilled ribeye served with green peppercorn sauce, pumpkin puree, buttered vegetables and sauted potato

Baked herb crusted best end of lamb served with port wine jus, ragout of bacon, onion and leek, fondant potato

Singapore claypot rice
Baked rice in claypot with chicken, Chinese sausages and salted fish served with Chinese greens

Spinach and ricotta tortellini served with Roquefort cheese sauce, sauted ceps and arugula lettuce

Desserts:
Jellied fresh wei shan, Chinese ginseng and barley

Coconut ice cream with mango salsa and crisp sesame tuile

Cheeses:
Selection of emmenthal, saint albray, Tasmanian heritage brie and bresse bleu cheeses served with garnishes

Fruits:
Fresh fruits in season

Finale:
A selection of gourmet coffees and fine teas with pralines

~~~~~~~~~~~~~~~~~~~~~~~~~~

Wine List:
Champagnes:

Dom Perignon 2000

Krug Grand Cuvee

White Wines:
Cloudy Bay Sauvignon Blanc 2007 Marlborough, New Zealand

Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils

Red Wines:
Chateau Cos dEstournel 2004 Saint-Estephe

Mr Riggs The Gaffer Shiraz 2005 McLaren Vale, Australia

Port:
Dows 20 Year Old Tawny Port Portugal

International Teas (TWG):
Royal Darjeeling
Nuwara Eliya OP Ceylon
Earl Grey
English Breakfast Tea
Singapore Breakfast Tea
Paris-Singapore Tea
Alfonso Fruit Tea
Moroccan Mint Tea
Chamomile
Decaffeinated Earl Grey

In House Tea Selection:
ASIAN TEAS
Indian Masala Tea
Japanese Green Tea
CHINESE TEAS
Jasmine
Oolong

Gourmet Coffees:
Brazil Santos Bourbon
Colombian Supremo
Jamaican Blue Mountain
Kenyan AA Kilimanjaro
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Old Oct 18, 2009, 2:02 pm
  #565  
Moderator, Hilton Honors
Original Poster
 
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Air New Zealand
Premium Economy menu
Auckland to Vancouver
October 2009


Dinner

Starter

Vanilla poached salmon
with cherry tomato, endive salad and dill crme fraiche

Main Course

Cabernet braised beef
with mini mushroom pastry, root vegetables and rosemary gnocchi

New Zealand snapper
on yuzu braised fennel with potatoes, green beans and red pepper, caper and macadamia salsa

Penne pasta carbonara
with thyme and parsley, double smoked bacon, courgette and toasted panko crumbs

Dessert

Raspberry lamington
with fresh cream

Cheese

Fine New Zealand cheese and fresh fruit


Breakfast

Fruit, Cereal and Bakery

Fruit selection with assorted cereals and yoghurt
Croissants and muffins with fruit conserve

Hot Breakfast

Cheddar and chive scrambled egg
with chicken sausage, mushroom ragout and cherry tomatoes

Cinnamon spiced brioche toast
with fresh orange marmalade and mascarpone cream

Please accept our apologies should your first choice not be available due to previous customer selection


Beverages

A premium selection of fine New Zealand wines is available on your flight today. This selection, chosen by our panel or recognised wine consultants, will be detailed by your flight attendants. New Zealands award-winning 42Below vodka is also available in cocktails created for Air New Zealand.

A full selection of beer, spirits, soft drinks and hot beverages is available throughout the flight.


Snacks

Help yourself from our range of snacks available for you to enjoy during your flight. For something more substantial, ask your flight attendant for a selection of club sandwiches.


UC84_AKL-YVR_209
Kiwi Flyer is offline  
Old Oct 20, 2009, 6:41 am
  #566  
 
Join Date: Oct 1999
Location: New York
Posts: 7,315
AA 267 LAX-HNL October 2009 with link

American Airlines
AA 167 Los Angeles to Honolulu
October 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqPI4
(All LAX-HNL Lunch and Dinner Flights)

Wines and beverages
Sparkling Wine
Gloria Ferrer Sonoma Carneros Brut

White Wines
ONEHOPE Chardonnay
October is Breast Cancer Awareness Month, and in support of this cause, American Airlines is proud to feature ONEHOPE wine, which is committed to bringing awareness and fundraising on behalf of its partner charities in the fight against breast cancer.
Kiwi Cuvee Sauvignon Blanc

Red Wines
Lot 205 Cabernet Sauvignon
Foris Rogue Valley Merlot

Dessert Wine
Grahams Six Grapes Port NV

Dining Service
To Start
Tropical Mixed Nuts
May we suggest a refreshing Mai Tai to enjoy before your meal

Salad
Fresh seasonal greens with red and yellow tomatoes topped with carrot curls, offered with classic Caesar or ginger vinaigrette drssing

Main Course
Macadamia Nut Chicken
Tender chicken breast crusted with macadamia nuts, served atop mashed potatoes accented with ginger, and a side of sauted spinach
A signature Sam Choy item
Or
Four Cheese Ravioli
Ravioli Pasta filled with four cheeses accented by herbed wild mushroom cream sauce

On todays flight, we are proud to feature Kings Hawaiian rolls.

Dessert
Ice Cream Sundae
Vanilla Ice Cream with a choice of hot fudge, strawberry or crushed pineapple toppings, whipped cream and chopped pecans
Or
Fruit and cheese

Prior to Arrival
Premium Snack Mix

73PM018 2Cls First HFS LUNCH/DINNER 10/09 103H018-1B
Carfield is offline  
Old Oct 20, 2009, 6:42 am
  #567  
 
Join Date: Oct 1999
Location: New York
Posts: 7,315
NW 85 NRT-PUS October 2009 with link

Northwest Airlines
NW 85
October 2009
Tokyo to Busan
(Menus apply to Tokyo to Seoul as well)
http://share.shutterfly.com/action/w...8QbNHDNy5bqPKw

Wine List
Whites
Sebastiani Chardonnay, Sonoma, California 2006
Occhio a Vento Vermentino, Tuscany, Italy 2006

Reds
Wente Vineyard Southern Hills Cabernet Sauvignon, Livermore, California 2005
Belguardo Serrata, Maremma, Italy 2005

Dessert Wines
Grahams Late Bottled Vintage Porto, Portugal 2003
Jurancon Prestige, Cave de Gan Juranco, France, NV

Sparkling Wine
Scharffenberger Brut Sparkling Wine, California, NV

First Course
Scallop and Seaweed Soup
Assorted Breads or Rice

Main Course
Please choose one of the following options, Korean hot pepper paste is available on request.
Grilled Chicken Breast in a port wine sauce, served with potato gratin, and Brussels sprouts
Or
Korean style beef skewer served with steamed rice and bell peppers

Dessert
Seasonal Fresh Fruit
Caramel Mousse

10/09 BE INT-NRT-ICN, PUS-CITA (NRT-ICN/PUS)
Carfield is offline  
Old Oct 20, 2009, 12:13 pm
  #568  
 
Join Date: Aug 2006
Location: LINCS England
Programs: GHA Gold Priority Club Gold,Etihad Guest,EK Skywards,BA exec and QR privilege
Posts: 447
British Airways HKG to LHR

BA Club World
HKG to LHR
12 October 2009

Dinner

Starters:
Reared Tuna with lentiland grape tomato salad and dill and mayonaise dressing.
or
Buffalo Mozzarella with grilled vegetable antipasto.

Salad:
Fresh seasonal salad served with vinaigrettte.

Mains:
Slow roasted braised beef with grilled vegetables and mashed potatoes.
or
Halibut piccata with tomato sauce served with steamed rice.
or
Tortellini with Chicken in a bechamel sauce.
or
Farfalle pasta with herb cream sauce
or
Chilled main course salad of chorizo,calamari and goats cheese.

Dessert:
Passion fruit and white chocolate cheese cake with passion fruit coulis.

Selected cheese with biscuits.

A selection of fruit.

White wines:
Zevenwacht Sauvignon Blanc 2008
Rully 1 er Cru Les Gresigny 2007
Tamar Ridge Kayena Vineyard Sauvignon Blanc 2008
Vasse Felix Chardonay 2007

Red wines:
Glaetzer Wallace Shiraz Grenache 2006
Thelema Shiraz 2006,Stellenbosch (NOT LOADED)
Chateau Beaumont 2004 Haut-Medoc
Tim Adams Cabernet 2005 (NOT LOADED)

Champagne:
Heidsieck Monopole Blue top Brut
Cattier Brut NV
SuanLum is offline  
Old Oct 22, 2009, 5:19 am
  #569  
 
Join Date: Oct 1999
Location: New York
Posts: 7,315
KE First Class Wine List October 2009

Korean Air First Class Wine List
October 2009
Champagne
Laurent-Perrier Grand Siecle - Available on France, UK, Germany and all transpacific flights except Canada
Laurent-Perrier Cuvee Rose Brut - Available on Australia, Singapore and Hong Kong flights

White Wines
Chablis 1er Cru 2006 *Available on all flights except Japan
Gewurztraminer 2005 *Available on Southeast Asia, China and all Europe flights except Germany and Italy
Kendall-Jackson Grand Reserve (California) Chardonnay 2006 *Available on transpacific, Oceania and the Middle East flights
Riesling Auslese 2006 *Available on Germany flights only
San Giovanni Della Sala Orvieto 2008 *Available on Italy flights only

Red Wines
Chateau Leoville Poyferre 2004
Robert Mondavi Napa Valley Cabernet Sauvignon 2005 *Available on transpacific, Oceania and the Middle East flights
Magari 2005 *Available on Italy flights only
Corton Grand Cru 2001 *Available on Southeast Asia, China and Europe flights

Port
Founders Reserve Porto, Sandeman
2009/10/07-A
Carfield is offline  
Old Oct 22, 2009, 5:19 am
  #570  
 
Join Date: Oct 1999
Location: New York
Posts: 7,315
KE 691 ICN-TPE October 2009

KE 691
Seoul Incheon to Taipei
First Class
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Light Meal
Appetizer
Scallop and pork Chinese style cold plate

Main Course
Korean style beef rib and cabbage soup served with side dishes
Or
Slow cooked chicken breast with XO sauce served with spring onion fried rice

Seasonal Fresh Fruit

Bread Selection
Potato Rye roll, Steamed Chinese bao

Coffee/Tea/Green Tea/Ginseng Tea
KE691-2009/10/01
F691-C
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