The All-Airline FT Menu Collection
Jun 10, 2011, 5:09 am
#856
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Swiss
First Class menu
Zurich to Bangkok
June 2011
Dinner
A La Carte Menu
First Course
Fillet of Balik salmon with blinis and sour cream
Lobster cocktail with papaya salad
Cold cucumber soup with ginger and tomato focaccia
Selection of air-dried meat specialties
Lemon tagliatelle with artichokes and cherry tomatoes
(Can also be enjoyed as a main course)
Tomato and peppadew soup
Seasonal salad with grilled courgettes and yellow cherry tomatoes
Main course
Lamb loin poached in red wine
Aubergine-filled wontons and ratatouille
Chicken breast filled with Moleson sheep's cheese
Honey sauce, celeriac puree and vegetables
Poached red snapper with soya sauce and sesame oil
Turned potatoes, leek julienne and pak choi
Cheese
Selection of Swiss artisan cheese
Dessert
Chocolate hurrican with raspberry compote
Warm apricot tarte tatin with strawberry sauce
Gruyere double cream ice-cream
Sprungli pralines
Espresso and a selection of coffees and teas
Cheese
Le Gruyere AOC - Selection Rolf Beeler
This Gruyere AOC from the Beeler Selection matures in a damp storeroom for up to 18 months. As it matures, it is repeatedly rubbed down with brine, which gives it a strikingly tangy flavour. A true classic in the Swiss Alpage tradition.
Vacherin Frise Fribourgeois
This typical semi-hard cheese specialty from the Fribourg countryside is made from unpasteurised cow's milk. This firmer variety of Vacherin has a slightly tangy, aromatic flavour.
L'Armailli de Gruyere
The creamy semi-hard cheese is made from themalised cow's milk from the canton of Fribourg. The cheese is carefully matured for several months in a cool, damp cellar. It has a mild, aromatic flavour and a supple consistency.
Tomme La Fleur
Tomme La Fleur is a soft cheese speciality made from pasteurised cow's milk with a white mould rind. It has a wonderfully creamy consistency.
Fresh Goat's Cheese
This fresh goat's cheese from the canton of Vaud, made from pasteurised goat's milk, has a smooth, soft texture and matures for only a few weeks. During this time its flavour develops from mild tangy initially, to a delicate full flavour.
In the Morning
Swiss Breakfast
Assortment of breakfast breads, preserves and honey
Fresh fruits, yoghurts, muesli and cereals
Choice of egg dishes [omelette], cold cuts and cheese
Coffee, tea and juices
Wine List
Champagne
Laurent-Perrier
Grande Siecle
Champagne, France
50% Chardonnay, 50% Pinot Noir
Perrier's prestige cuvee never specifies a vintage since it is blended from various top years. The current bottling is very, very elegant - a classic. Rather dry in the bouquet, with a wealth of aromas, hinting at pink grapefruit and coriander. A feast for the senses.
White Wine
Fichillien
2010
Cru de l'hopital
Vully, Fribourg, Switzerland
Chasselas
Christian Vessaz is a young and dynamic Swiss wine producer. This Chasselas shows a beautiful balance, good minerality and aromas of white flowers and honey. It is light in body and dry in the finish, but perfect if you are looking for a refreshing, classic Swiss white wine. Vully is one of the smallest wine regions of Switzerland and the wines are rarities. Goes well as an aperitif, with fish, vegetarian food or cheese.
Chablis 1er Cru Vaillons
2009
J. Moreau & Fils
Burgundy, France
Chardonnay
Specialists in the wines of Chablis since 1814, J. Moreau & Fils have built their reputation on a love of wine and respect for the terrior. Located just outside the village of Chablis, the house's style is to capture the purity and minerality of Chablis in each of its stunning wines. The Vaillons terrior produces wines that are rich with a generous and fresh acidity. The palate is intense with lovely roundness. The finish is dry and crisp. Perfect for starter dishes, fish, poultry or goat's cheese.
Cloudy Bay Sauvignon Blanc
2010
Cloudy Bay Vineyards
Marlborough, New Zealand
Sauvignon Blanc
Cloudy Bay was one of the first wine producers in New Zealand to become the ambassador for the unique quality of New Zealand's Sauvignon Blanc. The wine is dry, crisp in texture, ripe in flavour with passon fruit and pear, picking up hints of mint, green pepper and grapefruit in the fresh finish. Perfect as an aperitif or with fish.
Red Wine
Cuvee du Patrimoine
2008
Domaine des Faverges
St. Saporin AOC, Lavaux, Vaud, Switzerland
Merlot, Gamaret, Pinot Noir, Gamay
The Cuvee du Patrimoine is a medium-bodied, fruit-driven assemblage from the Lavaux region. The wine is aged in barrique and traditional barrels. It is a modern-style Swiss wine with soft tannins and a very pleasant, easy-drinking character. Goes perfectly with meat, fish and cheese.
Chateau Bahans Haut-Brion
1998
La Mission Haut-Brion
Bordeaux, France
Merlot, Cabernet Franc, Cabernet Sauvignon
This classic claret is the second wine of First Growth Chateau Haut-Brion. Part of the wine is aged in new barrels and part of it in barrels that were used for Chateau Haut-Brion. 1998 was a very elegant and classic vintage. The wine is beautiful to drink now. It is very elegant with delicate tannins and notes of plums, raisins and wild strawberries. Goes well with meat, poultry, pasta or a good book.
Shiraz Selkirk
Bremerton Wines
Langhorne Creek, South Australia
Shiraz
Australian wine critic James Halliday gave this complex Shiraz the high score of 94/100 points. It is an intense and concentrated wine experience that starts with the dark colour, developing into a spicy, fruit-driven and chocolatey palate seduction. You need to love heavy and modern wines that have a concentration normally found in Portwines. Bremerton Wines is a family owned winery in Langhorn Creek. This wine is perfect with meat.
Dessert Wine
Sauternes
2003
Chateau Raymond-Lafon
Sauternes, Bordeaux, France
80% Semillon, 20% Sauvignon Blanc
Pierre Meslier, owner of Chateau Raymond-Lafon, was the winemaker of Chateau d'Yquem for 26 years. Since he "retired" to his own property, located five minutes from Chateau d'Yquem, his Sauterne is considered one of the discovery Sauterne wines of Bordeaux. The '04 vintage has a lovely open and honey-drive nose. There are lots of raisin, caramel and fresh fruit aromas in the palate. The sweetness is not heavy but fresh and dynamic. To be enjoyed after a meal, with cheese, a dessert or on its own.
Port
Graham's Tawny
20 years
Symington Family Estates
Duoro, Portugal
Touriga Nacional, Touriga Francesa, Tinta Barroca, Tinta Roriz, Tinto Cao
A serious Port that demands attention. This 20 year-old Port has an intense, nutty bouquet, that classic Graham's richness and a concnetrated, lingering finish. It is the perfect blend of complexity and vibrant fruit, with notes of raisin jam. Very seductive. To enjoy by itself, with cheese or chocolate.
Beverages
Beers
Appenzeller Quollfrisch
Heineken
Cardinal Sans Alcool <0.5%
Aperitifs
Sherry La Guita
Campari
Bacardi White Rum
Bombay Sapphire Gin
Grey Goose Vodka
Liqueurs and Digestifs
Single Malt Whisky
The Macallan Fine Oak 18 years
Blended Scotch Whisky
Chivas Regal 18 years
Cognac
Remy Martin XO Excellence AOC Grande Champagne
Grappa di Moscato Monovitigno Nonino
Zuger Kirsch 1995 Etter
Williams Etter
Baileys Irish Cream
Soft Drinks
Still water
Sparkling water
Tonic water
Coke
Diet Coke
Sprite
Juices
Orange juice
Apple juice
Pink grapefruit juice
Tomato juice
Spicy tomato juice
Tea Selection
Darjeeling Superieur
High quality blend of Darjeeling, Assam and Ceylon teas, ideal for afternoons
Earl Grey Superieur
High quality blend of Yunnan and Keemun teas, perfumed with Bergamot oil
English Breakfast
Classic English blend of Chinese, Indian and Ceylon tea
Rooibosh Bourbon
South African tea with bourbon-vanilla, caffeine free, natural vitamin C, delicate
Gunpowder "Temple of Heaven"
Chinese green tea with rolled leaves, bitterly refreshing
Medina
Green tea mixed with peppermint, North African specialty, very refreshing
Citronelle
Lemongrass, very thirst quenching and energising
Coffee
Nespresso coffee selection
Nespresso takes nothing for granted in their quest to bring you the perfect cup of coffee. The journey begins with the selection of only the finest green coffee beans and ends with the thick "crema", rich aroma and marvellously intensive taste of Nespresso Grand Crus. Enjoy your cup of espresso, cafe au lait, cafe creme, cappuccino or an iced coffee.
Ristretto
Pure and dark roasted South Central American Arabicas make Ristretto a coffee with a dense body and distinct cocoa notes
Espresso Leggero
A delicious blend of South American Arabica and Robusta, Espresso Leggero adds smooth cocoa and cereal notes to a well-balanced body.
Lungo Forte
A complex blend of South and Central American Arabicas, Lungo Forte holds intense roasted notes with a subtle hint of fruit.
Decaffeinato
This is a light and delicate decaffeinated variety which strikes a good balance between mildness and acidity. Decaffeinato's "crema" is distinguished by its hazelnut colour and consistent texture in the mouth.
First Class menu
Zurich to Bangkok
June 2011
Dinner
A La Carte Menu
First Course
Fillet of Balik salmon with blinis and sour cream
Lobster cocktail with papaya salad
Cold cucumber soup with ginger and tomato focaccia
Selection of air-dried meat specialties
Lemon tagliatelle with artichokes and cherry tomatoes
(Can also be enjoyed as a main course)
Tomato and peppadew soup
Seasonal salad with grilled courgettes and yellow cherry tomatoes
Main course
Lamb loin poached in red wine
Aubergine-filled wontons and ratatouille
Chicken breast filled with Moleson sheep's cheese
Honey sauce, celeriac puree and vegetables
Poached red snapper with soya sauce and sesame oil
Turned potatoes, leek julienne and pak choi
Cheese
Selection of Swiss artisan cheese
Dessert
Chocolate hurrican with raspberry compote
Warm apricot tarte tatin with strawberry sauce
Gruyere double cream ice-cream
Sprungli pralines
Espresso and a selection of coffees and teas
Cheese
Le Gruyere AOC - Selection Rolf Beeler
This Gruyere AOC from the Beeler Selection matures in a damp storeroom for up to 18 months. As it matures, it is repeatedly rubbed down with brine, which gives it a strikingly tangy flavour. A true classic in the Swiss Alpage tradition.
Vacherin Frise Fribourgeois
This typical semi-hard cheese specialty from the Fribourg countryside is made from unpasteurised cow's milk. This firmer variety of Vacherin has a slightly tangy, aromatic flavour.
L'Armailli de Gruyere
The creamy semi-hard cheese is made from themalised cow's milk from the canton of Fribourg. The cheese is carefully matured for several months in a cool, damp cellar. It has a mild, aromatic flavour and a supple consistency.
Tomme La Fleur
Tomme La Fleur is a soft cheese speciality made from pasteurised cow's milk with a white mould rind. It has a wonderfully creamy consistency.
Fresh Goat's Cheese
This fresh goat's cheese from the canton of Vaud, made from pasteurised goat's milk, has a smooth, soft texture and matures for only a few weeks. During this time its flavour develops from mild tangy initially, to a delicate full flavour.
In the Morning
Swiss Breakfast
Assortment of breakfast breads, preserves and honey
Fresh fruits, yoghurts, muesli and cereals
Choice of egg dishes [omelette], cold cuts and cheese
Coffee, tea and juices
Wine List
Champagne
Laurent-Perrier
Grande Siecle
Champagne, France
50% Chardonnay, 50% Pinot Noir
Perrier's prestige cuvee never specifies a vintage since it is blended from various top years. The current bottling is very, very elegant - a classic. Rather dry in the bouquet, with a wealth of aromas, hinting at pink grapefruit and coriander. A feast for the senses.
White Wine
Fichillien
2010
Cru de l'hopital
Vully, Fribourg, Switzerland
Chasselas
Christian Vessaz is a young and dynamic Swiss wine producer. This Chasselas shows a beautiful balance, good minerality and aromas of white flowers and honey. It is light in body and dry in the finish, but perfect if you are looking for a refreshing, classic Swiss white wine. Vully is one of the smallest wine regions of Switzerland and the wines are rarities. Goes well as an aperitif, with fish, vegetarian food or cheese.
Chablis 1er Cru Vaillons
2009
J. Moreau & Fils
Burgundy, France
Chardonnay
Specialists in the wines of Chablis since 1814, J. Moreau & Fils have built their reputation on a love of wine and respect for the terrior. Located just outside the village of Chablis, the house's style is to capture the purity and minerality of Chablis in each of its stunning wines. The Vaillons terrior produces wines that are rich with a generous and fresh acidity. The palate is intense with lovely roundness. The finish is dry and crisp. Perfect for starter dishes, fish, poultry or goat's cheese.
Cloudy Bay Sauvignon Blanc
2010
Cloudy Bay Vineyards
Marlborough, New Zealand
Sauvignon Blanc
Cloudy Bay was one of the first wine producers in New Zealand to become the ambassador for the unique quality of New Zealand's Sauvignon Blanc. The wine is dry, crisp in texture, ripe in flavour with passon fruit and pear, picking up hints of mint, green pepper and grapefruit in the fresh finish. Perfect as an aperitif or with fish.
Red Wine
Cuvee du Patrimoine
2008
Domaine des Faverges
St. Saporin AOC, Lavaux, Vaud, Switzerland
Merlot, Gamaret, Pinot Noir, Gamay
The Cuvee du Patrimoine is a medium-bodied, fruit-driven assemblage from the Lavaux region. The wine is aged in barrique and traditional barrels. It is a modern-style Swiss wine with soft tannins and a very pleasant, easy-drinking character. Goes perfectly with meat, fish and cheese.
Chateau Bahans Haut-Brion
1998
La Mission Haut-Brion
Bordeaux, France
Merlot, Cabernet Franc, Cabernet Sauvignon
This classic claret is the second wine of First Growth Chateau Haut-Brion. Part of the wine is aged in new barrels and part of it in barrels that were used for Chateau Haut-Brion. 1998 was a very elegant and classic vintage. The wine is beautiful to drink now. It is very elegant with delicate tannins and notes of plums, raisins and wild strawberries. Goes well with meat, poultry, pasta or a good book.
Shiraz Selkirk
Bremerton Wines
Langhorne Creek, South Australia
Shiraz
Australian wine critic James Halliday gave this complex Shiraz the high score of 94/100 points. It is an intense and concentrated wine experience that starts with the dark colour, developing into a spicy, fruit-driven and chocolatey palate seduction. You need to love heavy and modern wines that have a concentration normally found in Portwines. Bremerton Wines is a family owned winery in Langhorn Creek. This wine is perfect with meat.
Dessert Wine
Sauternes
2003
Chateau Raymond-Lafon
Sauternes, Bordeaux, France
80% Semillon, 20% Sauvignon Blanc
Pierre Meslier, owner of Chateau Raymond-Lafon, was the winemaker of Chateau d'Yquem for 26 years. Since he "retired" to his own property, located five minutes from Chateau d'Yquem, his Sauterne is considered one of the discovery Sauterne wines of Bordeaux. The '04 vintage has a lovely open and honey-drive nose. There are lots of raisin, caramel and fresh fruit aromas in the palate. The sweetness is not heavy but fresh and dynamic. To be enjoyed after a meal, with cheese, a dessert or on its own.
Port
Graham's Tawny
20 years
Symington Family Estates
Duoro, Portugal
Touriga Nacional, Touriga Francesa, Tinta Barroca, Tinta Roriz, Tinto Cao
A serious Port that demands attention. This 20 year-old Port has an intense, nutty bouquet, that classic Graham's richness and a concnetrated, lingering finish. It is the perfect blend of complexity and vibrant fruit, with notes of raisin jam. Very seductive. To enjoy by itself, with cheese or chocolate.
Beverages
Beers
Appenzeller Quollfrisch
Heineken
Cardinal Sans Alcool <0.5%
Aperitifs
Sherry La Guita
Campari
Bacardi White Rum
Bombay Sapphire Gin
Grey Goose Vodka
Liqueurs and Digestifs
Single Malt Whisky
The Macallan Fine Oak 18 years
Blended Scotch Whisky
Chivas Regal 18 years
Cognac
Remy Martin XO Excellence AOC Grande Champagne
Grappa di Moscato Monovitigno Nonino
Zuger Kirsch 1995 Etter
Williams Etter
Baileys Irish Cream
Soft Drinks
Still water
Sparkling water
Tonic water
Coke
Diet Coke
Sprite
Juices
Orange juice
Apple juice
Pink grapefruit juice
Tomato juice
Spicy tomato juice
Tea Selection
Darjeeling Superieur
High quality blend of Darjeeling, Assam and Ceylon teas, ideal for afternoons
Earl Grey Superieur
High quality blend of Yunnan and Keemun teas, perfumed with Bergamot oil
English Breakfast
Classic English blend of Chinese, Indian and Ceylon tea
Rooibosh Bourbon
South African tea with bourbon-vanilla, caffeine free, natural vitamin C, delicate
Gunpowder "Temple of Heaven"
Chinese green tea with rolled leaves, bitterly refreshing
Medina
Green tea mixed with peppermint, North African specialty, very refreshing
Citronelle
Lemongrass, very thirst quenching and energising
Coffee
Nespresso coffee selection
Nespresso takes nothing for granted in their quest to bring you the perfect cup of coffee. The journey begins with the selection of only the finest green coffee beans and ends with the thick "crema", rich aroma and marvellously intensive taste of Nespresso Grand Crus. Enjoy your cup of espresso, cafe au lait, cafe creme, cappuccino or an iced coffee.
Ristretto
Pure and dark roasted South Central American Arabicas make Ristretto a coffee with a dense body and distinct cocoa notes
Espresso Leggero
A delicious blend of South American Arabica and Robusta, Espresso Leggero adds smooth cocoa and cereal notes to a well-balanced body.
Lungo Forte
A complex blend of South and Central American Arabicas, Lungo Forte holds intense roasted notes with a subtle hint of fruit.
Decaffeinato
This is a light and delicate decaffeinated variety which strikes a good balance between mildness and acidity. Decaffeinato's "crema" is distinguished by its hazelnut colour and consistent texture in the mouth.
F-180-C3 06/11-08/11
Jun 10, 2011, 4:11 pm
#857
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Thai Airways
First Class menu
Bangkok to Sydney
June 2011
Dinner
First Serving
Hot Savoury
Fried Rice Crackers with Prawn Dipping
Oscietra Caviar with Garnitures
First Course
Grilled Tuna, Tasmanian Smoked Salmon
Nicoise Salad with Quail Eggs
Soup
Double Boiled Beef Consomme Scented with Sherry Wine
Main Course
Tender Beef Cheeks in Curry "Pa-naeng" (with Peanuts)
Steamed Duo of Thai Hom Mali Rice
Stir-fried Pak Choy with Oyster Sauce, Pickled Turnip with Egg
or
Stuffed Chicken Breast with Portobello Mushroom Farce
Australian Honey and Red Wine Sauce
Chilli Linguini Pasta, Roasted Vegetables
or
Seared Australian Mulloway with Nantua Sauce
Black Squid Ink Linguini, Roasted Vegetables with Black Pepper
or
Tiger Prawn with Soy Bean and Black Mushroom Sauce
Stir-fried Healthy Noodles with Carrot and Celery
Combination of Chunky Chinese Vegetables
Assorted Bread, Butter
Assorted Cheese, Fresh Fruits
Dessert
Ivory Chocolate and Tangerine Ice Parfait
with Citrus Fruit Compote
Tea, Coffee, Espresso, Cappuccino
Breakfast
Second Serving
First Course
Fresh Fruits
Yoghurt
Cereal
Main Course
Frittata with Bell Peppers, Herb and Gruyere Cheese
Pan-fried Veal Sausage Chipolata
Panache of Mushroom in Herb Cream Sauce
or
French Toast Stuffed with Cream Cheese and Blueberry, Maple Syrup
Grilled Ham, Baked Potato
or
Cold Cuts Platter
Bierschinken, Butcher Ham and Salami
Gruyere Cheese
Assorted Bread, Butter, Jam, Honey
Tea, Coffee, Hot Chocolate
Snack
Salmon Boiled Rice
or
Yellow Noodle Soup with Garnitures (Fish Balls and Shrimp Balls)
(Available upon request)
Wine
White Wine
Chassagne Montrachet Le Divin 2008
It is the chardonnay-grape wine aged in oak. The colour of the wine is pale gold and green. This wine is also well-structured with delicate floral fragrances mixed with citrus fruits and oak note. Recommended to be served with foie gras, grilled fish, white meat and strong cheese.
Chateau Le Thil Comte Clary 2008
It is elegant and powerful with the combination of Sauvignon and Semillon. The colour of the wine is light-brilliant yellow and green. The tasting notes of fresh citrus fruits aromas, wild flowers and some minerals.
Red Wine
Chateau Belgrave 2007
It has a combination of Cabernet Sauvignon, Merlot and Petit-Verdot. The colour of the wine is violet tones. The delicate bouquet complex of dark fruits made the wine full and supple.
Nuits-Saint-Georges 2008
It is made of 100% Pinot Noir with intense dark colour, powerful complex aromas ranging from cherry, blackcurrant, fur and truffle. It also has the harmony of tannin and roundness of Burgundy reds. This wine is recommended for red meat and deer.
Champagne
Veuve Clicquot Rose Vintage 2004
Refreshing Veuve Clicquot Rose has aromas of redcurrent, blackcurrant, wild strawberry, red plum and cherry. Fragrant hints of Violet and Lilac relating to the scents of Spring's and Autumn's dried fruits, Spanish membrillo together with a light touch of ground coffee or cocoa. Champagne Veuve Clicquot Rose Vintage 2004 is full-textured with a long-mellow finish of honey and almond combining a distinct structure of fresh liquorice and aniseed flavours.
As a welcome drink on board from February 14, 2011. [Despite the menu, on my flight the welcome drink was Dom Perignon 2002.]
Dom Perignon Vintage 2002
The first hints of fresh almond and harvest aromas immediately open up into preserved lemon and dried fruits, the whole rounded off by smoky flavour and toasted qualities. The presence of champagne on the palate is immediately captivating. Paradoxically concentrated yet creamy, it is energetic and warm in the mouth, focusing on the fruit, then gradually taking on more profound basis notes. The whole holds its note perfectly, intensively, with just a subtle elegant hint of underlying bitterness.
Cognac
1795 Extra Cognac Otard
Otard 1795 Extra Cognac offers a rich, complex bouquet of dried fruit (plum, grape and hazelnut), orange peel and cigar box. This profusion of aromas further explodes on the palate providing incomparable pleasure thanks to the mellowness of the old Champagne eaux-de-vie, Its gold and ruby colour is the sure sign of its long years of maturing.
Aperitifs
Campari
Gin Martini
Screwdriver
Bloody Mary
Black Russian
Vodka Martini
Warre's Warrior Port
Bristol Cream Sherry
Spirits
Rum
Gin
Bourbon Whisky
Whisky
Vodka
Liqueurs
Otard Extra
Kahlua
Drambuie
Grand Marnier Cordon Rouge
Beers
Heineken
Chang Beer
Singha Beer
Soft Drinks
Fruit Juices
Diet Soft Drinks
Perrier Mineral Water
A Range of Soft Drinks
Beverages
Espresso
Cappuccino
Decaffeinated Coffee
Special Blended Coffee
Ceylon Tea
Oolong Tea
Earl Grey Tea
Japanese Green Tea
English Breakfast Tea
Peppermint Tea
Camomile Tea
Chocolate Malt 3 in 1
First Class menu
Bangkok to Sydney
June 2011
Dinner
First Serving
Hot Savoury
Fried Rice Crackers with Prawn Dipping
Oscietra Caviar with Garnitures
First Course
Grilled Tuna, Tasmanian Smoked Salmon
Nicoise Salad with Quail Eggs
Soup
Double Boiled Beef Consomme Scented with Sherry Wine
Main Course
Tender Beef Cheeks in Curry "Pa-naeng" (with Peanuts)
Steamed Duo of Thai Hom Mali Rice
Stir-fried Pak Choy with Oyster Sauce, Pickled Turnip with Egg
or
Stuffed Chicken Breast with Portobello Mushroom Farce
Australian Honey and Red Wine Sauce
Chilli Linguini Pasta, Roasted Vegetables
or
Seared Australian Mulloway with Nantua Sauce
Black Squid Ink Linguini, Roasted Vegetables with Black Pepper
or
Tiger Prawn with Soy Bean and Black Mushroom Sauce
Stir-fried Healthy Noodles with Carrot and Celery
Combination of Chunky Chinese Vegetables
Assorted Bread, Butter
Assorted Cheese, Fresh Fruits
Dessert
Ivory Chocolate and Tangerine Ice Parfait
with Citrus Fruit Compote
Tea, Coffee, Espresso, Cappuccino
Breakfast
Second Serving
First Course
Fresh Fruits
Yoghurt
Cereal
Main Course
Frittata with Bell Peppers, Herb and Gruyere Cheese
Pan-fried Veal Sausage Chipolata
Panache of Mushroom in Herb Cream Sauce
or
French Toast Stuffed with Cream Cheese and Blueberry, Maple Syrup
Grilled Ham, Baked Potato
or
Cold Cuts Platter
Bierschinken, Butcher Ham and Salami
Gruyere Cheese
Assorted Bread, Butter, Jam, Honey
Tea, Coffee, Hot Chocolate
Snack
Salmon Boiled Rice
or
Yellow Noodle Soup with Garnitures (Fish Balls and Shrimp Balls)
(Available upon request)
TG 475 F - MENU B : FEB/JUN/OCT
Wine
White Wine
Chassagne Montrachet Le Divin 2008
It is the chardonnay-grape wine aged in oak. The colour of the wine is pale gold and green. This wine is also well-structured with delicate floral fragrances mixed with citrus fruits and oak note. Recommended to be served with foie gras, grilled fish, white meat and strong cheese.
Chateau Le Thil Comte Clary 2008
It is elegant and powerful with the combination of Sauvignon and Semillon. The colour of the wine is light-brilliant yellow and green. The tasting notes of fresh citrus fruits aromas, wild flowers and some minerals.
Red Wine
Chateau Belgrave 2007
It has a combination of Cabernet Sauvignon, Merlot and Petit-Verdot. The colour of the wine is violet tones. The delicate bouquet complex of dark fruits made the wine full and supple.
Nuits-Saint-Georges 2008
It is made of 100% Pinot Noir with intense dark colour, powerful complex aromas ranging from cherry, blackcurrant, fur and truffle. It also has the harmony of tannin and roundness of Burgundy reds. This wine is recommended for red meat and deer.
Champagne
Veuve Clicquot Rose Vintage 2004
Refreshing Veuve Clicquot Rose has aromas of redcurrent, blackcurrant, wild strawberry, red plum and cherry. Fragrant hints of Violet and Lilac relating to the scents of Spring's and Autumn's dried fruits, Spanish membrillo together with a light touch of ground coffee or cocoa. Champagne Veuve Clicquot Rose Vintage 2004 is full-textured with a long-mellow finish of honey and almond combining a distinct structure of fresh liquorice and aniseed flavours.
As a welcome drink on board from February 14, 2011. [Despite the menu, on my flight the welcome drink was Dom Perignon 2002.]
Dom Perignon Vintage 2002
The first hints of fresh almond and harvest aromas immediately open up into preserved lemon and dried fruits, the whole rounded off by smoky flavour and toasted qualities. The presence of champagne on the palate is immediately captivating. Paradoxically concentrated yet creamy, it is energetic and warm in the mouth, focusing on the fruit, then gradually taking on more profound basis notes. The whole holds its note perfectly, intensively, with just a subtle elegant hint of underlying bitterness.
Cognac
1795 Extra Cognac Otard
Otard 1795 Extra Cognac offers a rich, complex bouquet of dried fruit (plum, grape and hazelnut), orange peel and cigar box. This profusion of aromas further explodes on the palate providing incomparable pleasure thanks to the mellowness of the old Champagne eaux-de-vie, Its gold and ruby colour is the sure sign of its long years of maturing.
Aperitifs
Campari
Gin Martini
Screwdriver
Bloody Mary
Black Russian
Vodka Martini
Warre's Warrior Port
Bristol Cream Sherry
Spirits
Rum
Gin
Bourbon Whisky
Whisky
Vodka
Liqueurs
Otard Extra
Kahlua
Drambuie
Grand Marnier Cordon Rouge
Beers
Heineken
Chang Beer
Singha Beer
Soft Drinks
Fruit Juices
Diet Soft Drinks
Perrier Mineral Water
A Range of Soft Drinks
Beverages
Espresso
Cappuccino
Decaffeinated Coffee
Special Blended Coffee
Ceylon Tea
Oolong Tea
Earl Grey Tea
Japanese Green Tea
English Breakfast Tea
Peppermint Tea
Camomile Tea
Chocolate Malt 3 in 1
Jun 10, 2011, 9:36 pm
#858
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air New Zealand
Business Class menu
Australia to New Zealand
June 2011
Lunch
Starter
Mango and prawn salad
with pecan nuts, micro greens and avocado oil dressing
Main Course
Grilled lamb cutlet,
braised lamb shank, spinach custard and roasted golden kumara
Porcini scented chicken supreme
with pumpkin gnocchi, roasted fennel, spinach and paprika butter
Salad of Teriyaki seasoned King salmon
on soy and ginger scented noodle salad with toasted sesame seeds and spring onions
Dessert
Gourmet ice cream dessert
of feijoa and mixed berry ice cream with chocolate almond wafer
Cheese Plate
Fine New Zealand cheese and preserved fruit
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Drinks
Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radbund of CJ Pask Winery and Jim Harre, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Coruba Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager Pure, Speight's Gold, Heineken and low alcohol lager.
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade.
Business Class menu
Australia to New Zealand
June 2011
Lunch
Starter
Mango and prawn salad
with pecan nuts, micro greens and avocado oil dressing
Main Course
Grilled lamb cutlet,
braised lamb shank, spinach custard and roasted golden kumara
Porcini scented chicken supreme
with pumpkin gnocchi, roasted fennel, spinach and paprika butter
Salad of Teriyaki seasoned King salmon
on soy and ginger scented noodle salad with toasted sesame seeds and spring onions
Dessert
Gourmet ice cream dessert
of feijoa and mixed berry ice cream with chocolate almond wafer
Cheese Plate
Fine New Zealand cheese and preserved fruit
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Drinks
Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radbund of CJ Pask Winery and Jim Harre, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Coruba Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager Pure, Speight's Gold, Heineken and low alcohol lager.
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade.
C4LE_FROZ_MAR10
Jun 15, 2011, 2:16 am
#859
Join Date: Mar 2007
Location: KRS/ Norway
Programs: EBG
Posts: 307
SAS Scandinavian Airlines
Business Class Menu
Copenhagen - Bangkok
April 2011
"Due to the late departure time we are providing a quicker meal service"
First Course
Smoked duck breast, balsamic cream
Main Course
Poached halibut, potato wedges, sauteed leek, mushrooms, lime sauce
or
Veal, potato gratin, green squash, carrots, port wine sauce
or
Squash and carrot tortilla, baked potatoes, roasted mushrooms, onion rings, spicy tomato sauce (vegetarian).
Cheese
Red Kristian, Danish farmhouse cheese with truffles, fig compote
Dessert
Petits fours
Light meal
You can order our light meal with your drink and we will serve you as soon as possible:
Pork Loin, potato salad, yellow squash, root vegetables, chilli sauce
Cheese and petits fours
Buffet
Stroll over to the buffet area any time where coffee, espresso or cappuchino, tea, soft drinks, fresh fruits, sweets or snacks are available.
Before landing
Breakfast
Youghurt with fresh berries, muesli, hot rolls, croissants, turkey choritzo, smoked turkey, rřdhćtte cheese
Hot Breakfast
Mushroom crepes, bacon, veal sausage, scramble eggs, parsley potatoes, sugar snap peas.
Selection of fruit juices coffe and tea.
Champagne
2005 Henriot Millesime
White Wines
William Fevre Chablis, Champs Royaux 2007 (Burgundy, France)
Chateau Haut Bertinerie, Sauvignon Blanc 2006 (Bordeaux, France)
Red Wines
Durvillea, Pinot Noir, Marlborough, 2009 (New Zealand)
Falernia Reserve, Carmenere, Eiqui 2006 (Chile)
Dessert Wine
2002 Chateau Romer du Hayot, (Sauternes, France)
Other drink brands
Moyet XO Borderies Cognac
Calvados Daron
Drambuie
Cointreau
Baileys Irish Cream
Xante Poire au Cognac
Gammel Dansk
Campari
Absolut Vodka
Linie Aquavite
Bombay Sapphire Gin
Bacardi
Selected blended and single malt whiskies.
Business Class Menu
Copenhagen - Bangkok
April 2011
"Due to the late departure time we are providing a quicker meal service"
First Course
Smoked duck breast, balsamic cream
Main Course
Poached halibut, potato wedges, sauteed leek, mushrooms, lime sauce
or
Veal, potato gratin, green squash, carrots, port wine sauce
or
Squash and carrot tortilla, baked potatoes, roasted mushrooms, onion rings, spicy tomato sauce (vegetarian).
Cheese
Red Kristian, Danish farmhouse cheese with truffles, fig compote
Dessert
Petits fours
Light meal
You can order our light meal with your drink and we will serve you as soon as possible:
Pork Loin, potato salad, yellow squash, root vegetables, chilli sauce
Cheese and petits fours
Buffet
Stroll over to the buffet area any time where coffee, espresso or cappuchino, tea, soft drinks, fresh fruits, sweets or snacks are available.
Before landing
Breakfast
Youghurt with fresh berries, muesli, hot rolls, croissants, turkey choritzo, smoked turkey, rřdhćtte cheese
Hot Breakfast
Mushroom crepes, bacon, veal sausage, scramble eggs, parsley potatoes, sugar snap peas.
Selection of fruit juices coffe and tea.
Champagne
2005 Henriot Millesime
White Wines
William Fevre Chablis, Champs Royaux 2007 (Burgundy, France)
Chateau Haut Bertinerie, Sauvignon Blanc 2006 (Bordeaux, France)
Red Wines
Durvillea, Pinot Noir, Marlborough, 2009 (New Zealand)
Falernia Reserve, Carmenere, Eiqui 2006 (Chile)
Dessert Wine
2002 Chateau Romer du Hayot, (Sauternes, France)
Other drink brands
Moyet XO Borderies Cognac
Calvados Daron
Drambuie
Cointreau
Baileys Irish Cream
Xante Poire au Cognac
Gammel Dansk
Campari
Absolut Vodka
Linie Aquavite
Bombay Sapphire Gin
Bacardi
Selected blended and single malt whiskies.
Jun 15, 2011, 2:22 am
#860
Join Date: Mar 2007
Location: KRS/ Norway
Programs: EBG
Posts: 307
SAS Scandinavian Airlines
Business Class Menu
Bangkok - Copenhagen
April 2011
"Due to the late departure time we are providing a quicker meal service"
First Course
Smoked trout, dill potato salad, tomato, shallot
Main Course
Siam perch, mushroom cannelloni, needle beans, grilled aubergine, cherry tomato concasse
or
Pork fillet, sweet potato mash, baby carrots, wing beans, rosmary juice
or
Grilled polenta, mixed vegetables, mysroom ragout (vegetarian)
Cheese
Emmental
Dessert
Petits fours
Light meal
You can order our light meal with your drink and we will serve you as soon as possible:
Caesar Sallad with grilled chicken breast
Cheese and petits fours
Buffet
Stroll over to the buffet area any time where coffee, espresso or cappuchino, tea, soft drinks, fresh fruits, sweets or snacks are available.
Before landing
Breakfast
Fresh fruit salad, Youghurt, muesli, hot rolls, croissants, cold cuts, cheese, butter and jam.
Hot Breakfast
Bacon, beef sausage, poached egg, spinach, hollandaise sauce, ham and mushroom pancake, stir fried soba noodles, fish cubes, vegetables, blanced string beens, cherry tomatoes.
Selection of fruit juices coffe and tea.
Champagne
2005 Henriot Millesime
White Wines
William Fevre Chablis, Champs Royaux 2007 (Burgundy, France)
Chateau Haut Bertinerie, Sauvignon Blanc 2006 (Bordeaux, France)
Red Wines
Durvillea, Pinot Noir, Marlborough, 2009 (New Zealand)
Falernia Reserve, Carmenere, Eiqui 2006 (Chile)
Dessert Wine
2002 Chateau Romer du Hayot, (Sauternes, France)
Other drink brands
Moyet XO Borderies Cognac
Calvados Daron
Drambuie
Cointreau
Baileys Irish Cream
Xante Poire au Cognac
Gammel Dansk
Campari
Absolut Vodka
Linie Aquavite
Bombay Sapphire Gin
Bacardi
Selected blended and single malt whiskies.
Business Class Menu
Bangkok - Copenhagen
April 2011
"Due to the late departure time we are providing a quicker meal service"
First Course
Smoked trout, dill potato salad, tomato, shallot
Main Course
Siam perch, mushroom cannelloni, needle beans, grilled aubergine, cherry tomato concasse
or
Pork fillet, sweet potato mash, baby carrots, wing beans, rosmary juice
or
Grilled polenta, mixed vegetables, mysroom ragout (vegetarian)
Cheese
Emmental
Dessert
Petits fours
Light meal
You can order our light meal with your drink and we will serve you as soon as possible:
Caesar Sallad with grilled chicken breast
Cheese and petits fours
Buffet
Stroll over to the buffet area any time where coffee, espresso or cappuchino, tea, soft drinks, fresh fruits, sweets or snacks are available.
Before landing
Breakfast
Fresh fruit salad, Youghurt, muesli, hot rolls, croissants, cold cuts, cheese, butter and jam.
Hot Breakfast
Bacon, beef sausage, poached egg, spinach, hollandaise sauce, ham and mushroom pancake, stir fried soba noodles, fish cubes, vegetables, blanced string beens, cherry tomatoes.
Selection of fruit juices coffe and tea.
Champagne
2005 Henriot Millesime
White Wines
William Fevre Chablis, Champs Royaux 2007 (Burgundy, France)
Chateau Haut Bertinerie, Sauvignon Blanc 2006 (Bordeaux, France)
Red Wines
Durvillea, Pinot Noir, Marlborough, 2009 (New Zealand)
Falernia Reserve, Carmenere, Eiqui 2006 (Chile)
Dessert Wine
2002 Chateau Romer du Hayot, (Sauternes, France)
Other drink brands
Moyet XO Borderies Cognac
Calvados Daron
Drambuie
Cointreau
Baileys Irish Cream
Xante Poire au Cognac
Gammel Dansk
Campari
Absolut Vodka
Linie Aquavite
Bombay Sapphire Gin
Bacardi
Selected blended and single malt whiskies.
Jun 15, 2011, 2:35 am
#861
Join Date: Mar 2007
Location: KRS/ Norway
Programs: EBG
Posts: 307
Thai Airways
Business Class
Bangkok - Manila
April 2011
First course
Sauteed prawns, grilled US Scallops, grilled zucchini, tomato with mozzarella, mesclun
Main course
Deepfried red snapper with kinoko sauce, steamed japanese rice, seasonal japanese vegetables
or
Stir fried fillet of beef with ginger and spring onion oriental fried rice, sauteed mixed vegetables.
or
Barbequed pork, steamed Thai home mali rice, kailan with oyster sauce
or
Chicken fricassee with mushroom, linguini noddles, roasted vegetables.
Assortet bread and butter
Assorted Cheese and fresh fruits
Dessert
Dark chocolate and rum truffle
Tea, Coffee, Espresso, Cappuccino
Champagne
Piper Heidsieck Brut Champagne
White Wines
Saint Romain 2008, Chardonnay, France
Chateau Guiraud 2009, France
Red Wines
Volnay Domain des Riottes 2007, Pinot Noir, France
Chateau Fourcas Hosten, Listrac, 2006, France
Cognac
Remy Martin XO
Other drinks
"The usuals"
Business Class
Bangkok - Manila
April 2011
First course
Sauteed prawns, grilled US Scallops, grilled zucchini, tomato with mozzarella, mesclun
Main course
Deepfried red snapper with kinoko sauce, steamed japanese rice, seasonal japanese vegetables
or
Stir fried fillet of beef with ginger and spring onion oriental fried rice, sauteed mixed vegetables.
or
Barbequed pork, steamed Thai home mali rice, kailan with oyster sauce
or
Chicken fricassee with mushroom, linguini noddles, roasted vegetables.
Assortet bread and butter
Assorted Cheese and fresh fruits
Dessert
Dark chocolate and rum truffle
Tea, Coffee, Espresso, Cappuccino
Champagne
Piper Heidsieck Brut Champagne
White Wines
Saint Romain 2008, Chardonnay, France
Chateau Guiraud 2009, France
Red Wines
Volnay Domain des Riottes 2007, Pinot Noir, France
Chateau Fourcas Hosten, Listrac, 2006, France
Cognac
Remy Martin XO
Other drinks
"The usuals"
Jun 15, 2011, 2:42 am
#862
Join Date: Mar 2007
Location: KRS/ Norway
Programs: EBG
Posts: 307
Thai Airways
Business Class
Manila - Bangkok
April 2011
First course
Smoked salmon rosette with Caper, marinated pimento, mesclun with vinagrette dressing
Main course
Cantonese noddles with mixed seafood, stir fried vegetables
or
Beef steak with eggplant, onion rings Philippino style risi e bishi and vegetables.
or
Pork Stew wushi style with bell pepper, steamed thai home mali rice and broccoli
or
Grilled fish with mindanao sauce, rice with spinach and pumpkin
Assortet bread and butter
Assorted Cheese and fresh fruits
Dessert
Pumpkin cheese cake
Tea, Coffee, Espresso, Cappuccino
Champagne
Piper Heidsieck Brut Champagne
White Wines
Saint Romain 2008, Chardonnay, France
Chateau Guiraud 2009, France
Red Wines
Volnay Domain des Riottes 2007, Pinot Noir, France
Chateau Fourcas Hosten, Listrac, 2006, France
Cognac
Remy Martin XO
Other drinks
"The usuals"
Business Class
Manila - Bangkok
April 2011
First course
Smoked salmon rosette with Caper, marinated pimento, mesclun with vinagrette dressing
Main course
Cantonese noddles with mixed seafood, stir fried vegetables
or
Beef steak with eggplant, onion rings Philippino style risi e bishi and vegetables.
or
Pork Stew wushi style with bell pepper, steamed thai home mali rice and broccoli
or
Grilled fish with mindanao sauce, rice with spinach and pumpkin
Assortet bread and butter
Assorted Cheese and fresh fruits
Dessert
Pumpkin cheese cake
Tea, Coffee, Espresso, Cappuccino
Champagne
Piper Heidsieck Brut Champagne
White Wines
Saint Romain 2008, Chardonnay, France
Chateau Guiraud 2009, France
Red Wines
Volnay Domain des Riottes 2007, Pinot Noir, France
Chateau Fourcas Hosten, Listrac, 2006, France
Cognac
Remy Martin XO
Other drinks
"The usuals"
Jun 18, 2011, 1:14 am
#863
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air New Zealand
Business Class menu
New Zealand to Australia
June 2011
Lunch
Starter
Karengo seasoned prawns
on black bean angel hair pasta and ceviche dressing
(Karengo - New Zealand seaweed)
Main Course
Rosemary braised lamb shank
with roasted root vegetables, wilted spinach and golden kumara gratin
Thyme scented chicken thigh
with saffron and green pea risotto, sage roasted pumpkin and watercress
Fusilli pasta salad
with basil pesto, kassler, grilled vegetables and mozzarella
Dessert
Gourmet ice cream dessert
of strawberry ice cream and hokey pokey ice cream with chocolate almond wafer
Cheese Plate
Fine New Zealand cheese and preserved fruit
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Drinks
Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radbund of CJ Pask Winery and Jim Harre, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Coruba Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager Pure, Speight's Gold, Heineken and low alcohol lager.
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade.
Business Class menu
New Zealand to Australia
June 2011
Lunch
Starter
Karengo seasoned prawns
on black bean angel hair pasta and ceviche dressing
(Karengo - New Zealand seaweed)
Main Course
Rosemary braised lamb shank
with roasted root vegetables, wilted spinach and golden kumara gratin
Thyme scented chicken thigh
with saffron and green pea risotto, sage roasted pumpkin and watercress
Fusilli pasta salad
with basil pesto, kassler, grilled vegetables and mozzarella
Dessert
Gourmet ice cream dessert
of strawberry ice cream and hokey pokey ice cream with chocolate almond wafer
Cheese Plate
Fine New Zealand cheese and preserved fruit
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Drinks
Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radbund of CJ Pask Winery and Jim Harre, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Coruba Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager Pure, Speight's Gold, Heineken and low alcohol lager.
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade.
C4LW_TOOZ_MAR10
Jul 4, 2011, 1:07 am
#864
Join Date: Oct 1999
Location: New York
Posts: 7,341
JL 62 NRT-LAX May to July 2011 Business
Japan Airlines Executive Class "Seasons"
May to July 2011
Wine List
Champagne
Champagne Delamotte Brut
White Wines
Louis Latour Grand Ardeche Chardonnay 2007
Redwood Creek Sauvignon Blanc 2009
Red Wines
Sirius Rouge 2007 or 2008
Blue Moon Wines Silver Peak Zinfandel 2005 or 2006
Louis Jadot Bourgogne Rouge Couvent des Jacobins 2008
Aperitif & Cocktail
Sherry
Campari
Plum Wine
Martini
Bloody Mary
Whiskey
Suntory the Hakushu 12 Years Old (Single Malt)
Suntory the Yamazaki 12 Years Old (Single Malt)
Chivas Regal
Jack Daniel’s Black
Spirit
Bombay Sapphire Gin
Absolut Vodka
Brandy & Liqueur
Cognac Remy Martin V.S.O.P.
Cointreau
Bailey’s Irish Cream
Beer
Japanese Shochu
“Gokoo”
“Jinkoo”
Sake
Mikotsuru
Isonosawa-Shun
JL 62 Tokyo Narita to Los Angeles
Japanese
Exclusively created by Hiroshi Takami, 5th generation Chef of “Kyoryori Watakame” in Kyoto
Kobachi
Grilled Eggplant with Miso Sauce/ Marinated Duck breast
Deep-simmered Taro & “Yuba”/ Conger Eel Roll with Burdock
Seared Sand Borer & Sweet Corn with Soy Vinegar Jelly
Deep-fried Scallop Mousse
Trout “Oshi Sushi”
Simmered “Ayu” Fish rolled with Kelp
Minced Chicken & vegetables in jelly with Potato Puree
Japanese Pickles “Sushi” Style/ Cheese with Dried Mullet Roe
Dainomono (Choice)
Pork “Shabu-Shabu” Style with Sesame Cream Sauce
Or
Eel Teriyaki with Steamed Fish Mousse
Steamed Sea-bass & Grated Winter Melon with Japanese Starch Sauce
Steamed Rice/Japanese Pickles/Miso Soup
Mango “Kuzu” Jelly & Coconut Mousse
Green Tea
Or
Western
Amuse-Bouche
Foie Gras, Seafood & Tomato Jelly with Mango Sauce
Tart of Roasted Lamb & Curry Flavored Potato with Balsamico Sauce
Main Dish (Choice)
Grilled Fillet of “Wagyu” Beef with Mustard Sauce (554 kcal)
You can enjoy the steak with sauce & pure salt
Or
Sautéed Cutlassfish with Tomato Sauce (540 kcal)
Bread of Maison Kayser
Or
Steamed Rice
Mango “Kuzu” Jelly & Coconut Mousse
Coffee/Tea/Herbal Tea
Refreshment
Sandwich with Deep-fried Pork Cutlet
Baguette Sandwich with Brie de Meaux & Bacon
Chocolate
Assorted Cheese
JAL Original Snack Noodles
Ramen de Sky
Udon de Sky
Soba de Sky
Breakfast
Japanese
Japanese Plain Congee
Salt-grilled salmon/ Simmered cod roe rolled with kelp
Braised Edible Wild Plants & “Yuba”
Simmered Bamboo Shoots with Dried Bonito Flakes
Fresh Fruits
Green Tea
Or
Western
English Muffin with Grilled egg, Cheese & ham
Hashed Potato
Yogurt
Fresh Fruits
Coffee/Tea
NRT-LAX
JL 062
’11-B
May to July 2011
Wine List
Champagne
Champagne Delamotte Brut
White Wines
Louis Latour Grand Ardeche Chardonnay 2007
Redwood Creek Sauvignon Blanc 2009
Red Wines
Sirius Rouge 2007 or 2008
Blue Moon Wines Silver Peak Zinfandel 2005 or 2006
Louis Jadot Bourgogne Rouge Couvent des Jacobins 2008
Aperitif & Cocktail
Sherry
Campari
Plum Wine
Martini
Bloody Mary
Whiskey
Suntory the Hakushu 12 Years Old (Single Malt)
Suntory the Yamazaki 12 Years Old (Single Malt)
Chivas Regal
Jack Daniel’s Black
Spirit
Bombay Sapphire Gin
Absolut Vodka
Brandy & Liqueur
Cognac Remy Martin V.S.O.P.
Cointreau
Bailey’s Irish Cream
Beer
Japanese Shochu
“Gokoo”
“Jinkoo”
Sake
Mikotsuru
Isonosawa-Shun
JL 62 Tokyo Narita to Los Angeles
Japanese
Exclusively created by Hiroshi Takami, 5th generation Chef of “Kyoryori Watakame” in Kyoto
Kobachi
Grilled Eggplant with Miso Sauce/ Marinated Duck breast
Deep-simmered Taro & “Yuba”/ Conger Eel Roll with Burdock
Seared Sand Borer & Sweet Corn with Soy Vinegar Jelly
Deep-fried Scallop Mousse
Trout “Oshi Sushi”
Simmered “Ayu” Fish rolled with Kelp
Minced Chicken & vegetables in jelly with Potato Puree
Japanese Pickles “Sushi” Style/ Cheese with Dried Mullet Roe
Dainomono (Choice)
Pork “Shabu-Shabu” Style with Sesame Cream Sauce
Or
Eel Teriyaki with Steamed Fish Mousse
Steamed Sea-bass & Grated Winter Melon with Japanese Starch Sauce
Steamed Rice/Japanese Pickles/Miso Soup
Mango “Kuzu” Jelly & Coconut Mousse
Green Tea
Or
Western
Amuse-Bouche
Foie Gras, Seafood & Tomato Jelly with Mango Sauce
Tart of Roasted Lamb & Curry Flavored Potato with Balsamico Sauce
Main Dish (Choice)
Grilled Fillet of “Wagyu” Beef with Mustard Sauce (554 kcal)
You can enjoy the steak with sauce & pure salt
Or
Sautéed Cutlassfish with Tomato Sauce (540 kcal)
Bread of Maison Kayser
Or
Steamed Rice
Mango “Kuzu” Jelly & Coconut Mousse
Coffee/Tea/Herbal Tea
Refreshment
Sandwich with Deep-fried Pork Cutlet
Baguette Sandwich with Brie de Meaux & Bacon
Chocolate
Assorted Cheese
JAL Original Snack Noodles
Ramen de Sky
Udon de Sky
Soba de Sky
Breakfast
Japanese
Japanese Plain Congee
Salt-grilled salmon/ Simmered cod roe rolled with kelp
Braised Edible Wild Plants & “Yuba”
Simmered Bamboo Shoots with Dried Bonito Flakes
Fresh Fruits
Green Tea
Or
Western
English Muffin with Grilled egg, Cheese & ham
Hashed Potato
Yogurt
Fresh Fruits
Coffee/Tea
NRT-LAX
JL 062
’11-B
Jul 4, 2011, 1:08 am
#865
Join Date: Oct 1999
Location: New York
Posts: 7,341
JL 61 LAX-NRT May to July 2011 Business
Japan Airlines Executive Class "Seasons"
May to July 2011
JL 61 Los Angeles to Tokyo
Main Meal
Japanese
Kobachi
Deep-Simmered Short-necked Clam in Ginger Soy Sauce
Squid Julienne “Sashimi” style
Tofu with Sea Urchin
Simmered Shrimp in Japanese Starch Sauce
“Somen” Noodles wrapped Fried Bean Curd
Simmered Cod Roe with Garland Chrysanthemum
Vinegared Seaweed with Yam
Steamed Chicken in Jelly
Dainomono (Choice)
Grilled Fillet of Beef with Teriyaki Sauce
Or
Grilled Eel “Kabayaki” Style
Steamed Rice/Japanese Pickles/Miso Soup
Yogurt Mousse with Mango Compote
Green Tea
Or
Western
Amuse-Bouche
Shrimp
Mustard Duck Breast
Cream Cheese on Cherry Tomato
Main Dish (Choice)
Grilled Fillet of Beef with Cabernet Sauvignon Glazed Sauce
Or
Oven Roasted Orange Roughy with Tomato & Bell Pepper Sauce
Bread or Steamed Rice
Yogurt Mousse with Mango Compote
Coffee/Tea/Herbal Tea
Refreshment
“Yamucha” – Steamed Chinese Snacks
“Hiyashi Chuka” – Cold Chinese Noodles
Croissant Sandwich
Fresh Fruits
Assorted Cheese
Chocolate Hazelnut Gelato – CIAO BELLA GELATO
Assorted Chocolates
JAL Original Snack Noodles
Ramen de Sky
Udon de Sky
Soba de Sky
Dinner
Japanese
Japanese Congee with Shrimp & Scallop
Salt-grilled Salmon
Japanese pickles
Deep-simmered “Hijiki” Seaweed in Soy Sauce
Poached Asparagus with Sesame Sauce
Orange
Green Tea
Or
Western
Three Cheese Ravioli with Marinara Sauce
Prepared Fresh Fruits
Bread
Coffee/Tea
LAX-NRT
JL 061
’11-B
May to July 2011
JL 61 Los Angeles to Tokyo
Main Meal
Japanese
Kobachi
Deep-Simmered Short-necked Clam in Ginger Soy Sauce
Squid Julienne “Sashimi” style
Tofu with Sea Urchin
Simmered Shrimp in Japanese Starch Sauce
“Somen” Noodles wrapped Fried Bean Curd
Simmered Cod Roe with Garland Chrysanthemum
Vinegared Seaweed with Yam
Steamed Chicken in Jelly
Dainomono (Choice)
Grilled Fillet of Beef with Teriyaki Sauce
Or
Grilled Eel “Kabayaki” Style
Steamed Rice/Japanese Pickles/Miso Soup
Yogurt Mousse with Mango Compote
Green Tea
Or
Western
Amuse-Bouche
Shrimp
Mustard Duck Breast
Cream Cheese on Cherry Tomato
Main Dish (Choice)
Grilled Fillet of Beef with Cabernet Sauvignon Glazed Sauce
Or
Oven Roasted Orange Roughy with Tomato & Bell Pepper Sauce
Bread or Steamed Rice
Yogurt Mousse with Mango Compote
Coffee/Tea/Herbal Tea
Refreshment
“Yamucha” – Steamed Chinese Snacks
“Hiyashi Chuka” – Cold Chinese Noodles
Croissant Sandwich
Fresh Fruits
Assorted Cheese
Chocolate Hazelnut Gelato – CIAO BELLA GELATO
Assorted Chocolates
JAL Original Snack Noodles
Ramen de Sky
Udon de Sky
Soba de Sky
Dinner
Japanese
Japanese Congee with Shrimp & Scallop
Salt-grilled Salmon
Japanese pickles
Deep-simmered “Hijiki” Seaweed in Soy Sauce
Poached Asparagus with Sesame Sauce
Orange
Green Tea
Or
Western
Three Cheese Ravioli with Marinara Sauce
Prepared Fresh Fruits
Bread
Coffee/Tea
LAX-NRT
JL 061
’11-B
Jul 7, 2011, 7:06 pm
#866
Join Date: Jun 2011
Location: USA
Programs: UA Global Services, TSA Pre✓, Marriott Gold, Hilton Gold, IHG Platinum
Posts: 1,114
BA Club World Menus
I just posted menus from my recent BA club world flights in my TR. Here are direct links to the menus.
June 26 - ORD-LHR in Club
July 6-LHR-ORD in Club
I also have the First menus and wine lists from those flights. If thre is interest, I could ype and post them.
June 26 - ORD-LHR in Club
July 6-LHR-ORD in Club
I also have the First menus and wine lists from those flights. If thre is interest, I could ype and post them.
Jul 7, 2011, 11:47 pm
#867
Join Date: Oct 1999
Location: New York
Posts: 7,341
Virgin America First Class LAX/SFO/LAS to East Coast April to mid-July
Virgin America First Class Menu
April to July 15, 2011
Eastbound flights from San Francisco, Los Angeles and Las Vegas
Northbound flights from Los Angeles to Seattle
Breakfast (Before 10am)
Appetizer
Fresh Tropical Fruit with Passion Fruit, Coconut
Fresh cut tropical fruits of mango, papaya, kiwi, pineapple, fresh berries tossed with passion fruit puree and topped with toasted coconuts
Entrée
Herb Egg Quesadilla with Chorizo
Fresh grilled southwest flatbread filled with a cage free egg &herb omelet, poblano chilies, chorizo sausage, tomatillo puree, sour cream, Monterey jack cheese, sweet balsamic onions and maple roasted sweet potatoes served with an heirloom tomato pico salad, roasted pumpkin seeds, cotija cheese and salsa verde
Or
Fresh Tropical Fruit, Yogurt, Granola and Milk
Fresh cut pineapple, mango, sliced kiwi, orange and grapefruit sections, papaya, green grapes and fresh berries with Greek style yogurt garnished with pomegranate, served with vanilla scented nut granola and low fat milk
Snack – served prior to arrival on long haul flights
Mini Tea Sandwich, Fruit & Cheesecake
Miniature vegetable Reuben sandwich and vegetable Greek pita served with dolmas, dried fruit, fresh berries, grilled vegetables and fresh baked raspberry cheesecake
Lunch & Dinner (after 10am)
Appetizer
Exotic Lettuce Bundle
Fresh exotic salad greens rolled in a bundle with fresh European cucumber, served with a spring peach vinaigrette and teardrop tomatoes
Entrée
Spring Lamb Medallions
Sautéed medallions of spring lamb, lightly brushed with pomegranate molasses and coated with pistachio & hazelnut dukkah, served with English pea spaetzle, fresh vegetables, minted chimichurri and a light lamb jus
Or
Stir Fried Shiitake Mushrooms Noodles with Baby Bak Choy
Stir fried fresh Chinese egg noodles tossed with bak choy, shiitake mushrooms, snap peas, peppers and a sesame ginger sauce, served with sizzling rice, tofu and tempura eggplant, asparagus, sweet potato
Dessert
Chocolate Whiskey Cheesecake
Layered vanilla and dark chocolate and whiskey cheesecake with a graham cracker crust and garnished with a fresh berry
Thai Coconut Tapioca
Light and fluffy tapioca infused with fresh Thai basil, lemongrass and coconut milk, topped with lightly spiced fresh mangoes
Drinks
Wine selections may vary.
Red Wine
Los Cardos Malbec 2008
Big House “The Slammer” Central Coast Syrah 2008
White Wine
Buehler Vineyards, Russian River Chardonnay 2008
Dashwood Marlborough Sauvignon Blanc 2009
The Good Stuff
Absolut Vodka
Bombay Sapphire Gin
Jack Daniel’s
Bacardi Rum
Bailey’s Irish Cream
Glenlivet 12 Years Old Scotch
VeeV Acai Spirit
Sauza Hornitos Reposado
Karma Sparkling Wine
Heineken
Bud Light
Black Star Beer
Blue Moon
The Good Stuff (Minus the Booze)
Ghiradelli Hot Chocolate, Honest Tea Beverages, E-Boost
Coco-Cola, Diet Coke, Coke Zero, Ginger Ale, Sprite, Seltzer, Tonic Water, Cranapple Juice, Orange Juice, Apple Juice, Bloody Mary Mix, Bottled Water, Coffee, Jasmine Green tea, Peppermint tea
(No special hot tea is provided because they are in the midst of switching brands – only regular black tea)
EB-LAX/LAS CYC2
April to July 15, 2011
Eastbound flights from San Francisco, Los Angeles and Las Vegas
Northbound flights from Los Angeles to Seattle
Breakfast (Before 10am)
Appetizer
Fresh Tropical Fruit with Passion Fruit, Coconut
Fresh cut tropical fruits of mango, papaya, kiwi, pineapple, fresh berries tossed with passion fruit puree and topped with toasted coconuts
Entrée
Herb Egg Quesadilla with Chorizo
Fresh grilled southwest flatbread filled with a cage free egg &herb omelet, poblano chilies, chorizo sausage, tomatillo puree, sour cream, Monterey jack cheese, sweet balsamic onions and maple roasted sweet potatoes served with an heirloom tomato pico salad, roasted pumpkin seeds, cotija cheese and salsa verde
Or
Fresh Tropical Fruit, Yogurt, Granola and Milk
Fresh cut pineapple, mango, sliced kiwi, orange and grapefruit sections, papaya, green grapes and fresh berries with Greek style yogurt garnished with pomegranate, served with vanilla scented nut granola and low fat milk
Snack – served prior to arrival on long haul flights
Mini Tea Sandwich, Fruit & Cheesecake
Miniature vegetable Reuben sandwich and vegetable Greek pita served with dolmas, dried fruit, fresh berries, grilled vegetables and fresh baked raspberry cheesecake
Lunch & Dinner (after 10am)
Appetizer
Exotic Lettuce Bundle
Fresh exotic salad greens rolled in a bundle with fresh European cucumber, served with a spring peach vinaigrette and teardrop tomatoes
Entrée
Spring Lamb Medallions
Sautéed medallions of spring lamb, lightly brushed with pomegranate molasses and coated with pistachio & hazelnut dukkah, served with English pea spaetzle, fresh vegetables, minted chimichurri and a light lamb jus
Or
Stir Fried Shiitake Mushrooms Noodles with Baby Bak Choy
Stir fried fresh Chinese egg noodles tossed with bak choy, shiitake mushrooms, snap peas, peppers and a sesame ginger sauce, served with sizzling rice, tofu and tempura eggplant, asparagus, sweet potato
Dessert
Chocolate Whiskey Cheesecake
Layered vanilla and dark chocolate and whiskey cheesecake with a graham cracker crust and garnished with a fresh berry
Thai Coconut Tapioca
Light and fluffy tapioca infused with fresh Thai basil, lemongrass and coconut milk, topped with lightly spiced fresh mangoes
Drinks
Wine selections may vary.
Red Wine
Los Cardos Malbec 2008
Big House “The Slammer” Central Coast Syrah 2008
White Wine
Buehler Vineyards, Russian River Chardonnay 2008
Dashwood Marlborough Sauvignon Blanc 2009
The Good Stuff
Absolut Vodka
Bombay Sapphire Gin
Jack Daniel’s
Bacardi Rum
Bailey’s Irish Cream
Glenlivet 12 Years Old Scotch
VeeV Acai Spirit
Sauza Hornitos Reposado
Karma Sparkling Wine
Heineken
Bud Light
Black Star Beer
Blue Moon
The Good Stuff (Minus the Booze)
Ghiradelli Hot Chocolate, Honest Tea Beverages, E-Boost
Coco-Cola, Diet Coke, Coke Zero, Ginger Ale, Sprite, Seltzer, Tonic Water, Cranapple Juice, Orange Juice, Apple Juice, Bloody Mary Mix, Bottled Water, Coffee, Jasmine Green tea, Peppermint tea
(No special hot tea is provided because they are in the midst of switching brands – only regular black tea)
EB-LAX/LAS CYC2
Jul 16, 2011, 11:21 pm
#868
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air New Zealand
Business Class menu
New Zealand to Australia
July 2011
Lunch
Starter
Kawakawa cured salmon with citrus jelly and potato, chive salad
(Kawakawa - New Zealand bush basil)
Main Course
Pancetta wrapped chicken thigh with sage, braised bell peppers, thyme roasted courgettes and soft polenta
Roasted New Zealand snapper on yuzu braised fennel with potatoes, green beans and red pepper, caper and macadamia salsa
Thai beef salad with garden greens, crispy noodles, tomato and mint with lime and coriander dressing
Dessert
Gourmet dessert of pohutukawa honey and apple crumble ice cream with chocolate almond wafer
Cheese Plate
Fine New Zealand cheese and preserved fruit
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Drinks
Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radbund of CJ Pask Winery and Jim Harre, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Coruba Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager Pure, Speight's Gold, Heineken and low alcohol lager.
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade.
Business Class menu
New Zealand to Australia
July 2011
Lunch
Starter
Kawakawa cured salmon with citrus jelly and potato, chive salad
(Kawakawa - New Zealand bush basil)
Main Course
Pancetta wrapped chicken thigh with sage, braised bell peppers, thyme roasted courgettes and soft polenta
Roasted New Zealand snapper on yuzu braised fennel with potatoes, green beans and red pepper, caper and macadamia salsa
Thai beef salad with garden greens, crispy noodles, tomato and mint with lime and coriander dressing
Dessert
Gourmet dessert of pohutukawa honey and apple crumble ice cream with chocolate almond wafer
Cheese Plate
Fine New Zealand cheese and preserved fruit
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Drinks
Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radbund of CJ Pask Winery and Jim Harre, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Coruba Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager Pure, Speight's Gold, Heineken and low alcohol lager.
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade.
C5LW_TOOZ_JUL11
Jul 16, 2011, 11:28 pm
#869
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air New Zealand
Business Class menu
Australia to New Zealand
July 2011
Lunch
Starter
Trio of seared sesame miso tuna, coriander prawn, smoked salmon with karengo (New Zealand seaweed) potato salad
Main Course
Braised beef casserole with golden kumara mash, confit garlic, thyme roasted red onion, button mushrooms and courgettes
Pan roasted chicken stuffed with lentils, mousseline, with baked semolina and pecorino gnocchi, spinach and rocket
Tea smoked salmon salad with garden greens, cherry tomatoes, papaya and mango tarragon and ginger dressing
Dessert
Gourmet dessert of black Doris plum and creme fraiche and cookies and cream ice cream with chocolate almond wafer
Cheese Plate
Fine New Zealand cheese and preserved fruit
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Drinks
Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radbund of CJ Pask Winery and Jim Harre, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Coruba Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager Pure, Speight's Gold, Heineken and low alcohol lager.
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade.
Business Class menu
Australia to New Zealand
July 2011
Lunch
Starter
Trio of seared sesame miso tuna, coriander prawn, smoked salmon with karengo (New Zealand seaweed) potato salad
Main Course
Braised beef casserole with golden kumara mash, confit garlic, thyme roasted red onion, button mushrooms and courgettes
Pan roasted chicken stuffed with lentils, mousseline, with baked semolina and pecorino gnocchi, spinach and rocket
Tea smoked salmon salad with garden greens, cherry tomatoes, papaya and mango tarragon and ginger dressing
Dessert
Gourmet dessert of black Doris plum and creme fraiche and cookies and cream ice cream with chocolate almond wafer
Cheese Plate
Fine New Zealand cheese and preserved fruit
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Drinks
Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radbund of CJ Pask Winery and Jim Harre, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Coruba Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager Pure, Speight's Gold, Heineken and low alcohol lager.
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade.
C5LE_FROZ_JUL11
Aug 6, 2011, 11:51 pm
#870
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Air New Zealand
Business Class menu
New Zealand to Australia
August 2011
Lunch
Starter
Prawn and mango salad with pecan nuts, salad greens and avocado oil
Main Course
Seared eye fillet with Cabernet jus, sauteed mushrooms, fresh green beans and herbed potato gratin
Cranberry and cherry stuffed chicken thigh with orange glaze, cherry compote, parsley roasted pumpkin and seared courgettes
Chilled teritaki grilled salmon on sesame, soy and ginger noodle salad
Dessert
Gourmet dessert of pohutukawa honey and apple crumble ice cream with chocolate almond wafer
Cheese Plate
Fine New Zealand cheese and preserved fruit
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Drinks
Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radbund of CJ Pask Winery and Jim Harre, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Coruba Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager Pure, Speight's Gold, Heineken and low alcohol lager.
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade.
Business Class menu
New Zealand to Australia
August 2011
Lunch
Starter
Prawn and mango salad with pecan nuts, salad greens and avocado oil
Main Course
Seared eye fillet with Cabernet jus, sauteed mushrooms, fresh green beans and herbed potato gratin
Cranberry and cherry stuffed chicken thigh with orange glaze, cherry compote, parsley roasted pumpkin and seared courgettes
Chilled teritaki grilled salmon on sesame, soy and ginger noodle salad
Dessert
Gourmet dessert of pohutukawa honey and apple crumble ice cream with chocolate almond wafer
Cheese Plate
Fine New Zealand cheese and preserved fruit
Hot Drinks
Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate
Drinks
Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines.
The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radbund of CJ Pask Winery and Jim Harre, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal.
Spirits
Glenfiddich Malt Whisky
Chivas Regal Blended Whisky
Jack Daniel’s Black Label
Gordons Gin
42 Below Vodka
Courvoisier VSOP
Coruba Rum
Ron Bacardi Superior
Port and Liqueurs
Portuguese Port
Grand Marnier
Baileys Irish Cream
Beer
A selection of beer featuring Steinlager Pure, Speight's Gold, Heineken and low alcohol lager.
Soft Drinks
Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade.
C6LW_TOOZ_JUL11