Gatwick Alan

UA 955 LHR - SFO Business class

Beginnings
Lemon garlic chicken with fresh fig and pineapple lentil salad

Seasonal mixed greens
Main Course
Grilled fillet mignon with jack Daniels glaze, jacket potato wedges, rustic carrots, fennel and green beans

Thyme roasted corn fed chicken with Red Wine Jus, white and red wild rice, courgette and carrots

Indian Curry, Kerella stew, coriander, sweet pea rice and chilli mushrooms

To finish
Artisan cheese selection served with red grapes and crackers

Specialty dessert

Midflight snack
Turkey and Edam cheese sandwich
Toblerone chocolate bar
Walkers shortbread cookies

Please help yourself to sandwiches and snacks located near the galley

Afternoon tea service
Your selected entrée will be served with warm scones, clotted cream and fruit preserves

Brie Panini, with apple, ale and chilli chutney

Ploughmans plate with cottage loaf bread roll.

Kiwi Flyer

Air New Zealand
Business Class menu
New Zealand to Nadi
October 2011

Lunch

Starter

Poached prawns and smoked salmon with cos jelly and caesar dressing

Bakery

Sourdough bread, dark rye with caraway seed bread and garlic bread

Main Course

New Zealand lamb navarin with truffled potatoes and minted peas

Macadamia nut crusted salmon with ginger and lemon beurre blanc, crushed peas, carrot, courgette and baby potatoes

Stir fried chicken with hoisin sauce on ginger and Chinese chive roast butternut with sprouting broccoli

Dessert

Gourmet dessert of spiced apple crumble ice cream and blackcurrant and blackberry ice cream

Cheese Plate

Fine New Zealand cheese

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, Export 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.

Kiwi Flyer

Air New Zealand
Business Class menu
Nadi to New Zealand
October 2011

Lunch

Starter

Manuka smoked Marlborough salmon with tomato jelly and tomato remoulade with candied lemon

Bakery

Sourdough bread, dark rye with caraway seed bread and garlic bread

Main Course

Braised beef casserole with golden kumara mash, summer green vegetables and gremolata

Coconut and coriander prawn curry with jasmine rice, ginger glazed green beans and red peppers

Cranberry and cherry stuffed chicken thigh with orange glaze, cherry compote, butternut and green courgettes

Dessert

Citron tart with passionfruit mascarpone cream

Cheese Plate

Fine New Zealand cheese

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, Export 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.

Carfield

October to November 2011
Japan Airlines Flight 1
Transpacific flight from West Coast (SFO and LAX – please note Vancouver has a different menu!)

JAL Executive Season Class

Wine List
Champagne
Champagne Delamotte Brut

White Wines
Chanson Vire-Clesse 2008 or 2009
Redwood Creek Sauvignon Blanc 2009 or 2010

Red Wines
Sirius Rouge 2008 or 2009
Blue Moon Wines Silver Peak Zinfandel 2005 or 2006
Louis Jadot Bourgogne Rouge Convent des Jacobins 2008

JAL Café Lines collaboration with Yoshiaki Kawashima, the famous coffee master
Coffee of the Month “Bourbon Parra”

Dinner
Japanese
Selection of nine seasonal colorful delicacies in “Kobachi” bowls – exquisite tastes, hues and freshness of the season

Perfect with Sake & Wine
Duck Meatball & Simmered Freeze-dried Tofu
Simmered Chicken roll “Yuzu” Pepper Flavor
Smoked Salmon roll with Cream Cheese

Cold Delicacies
Seaweed in Jelly/ Steamed Chilean sea-bass with Apple Vinegar Sauce
Yuba Tofu & Simmered Conger Eel with Japanese Starch Sauce
Japanese Noodles “Soba” Sushi Roll Style

Hot, Savory Delicacies
Grilled Greenland Halibut “Saikyo Miso” Flavor
Deep-simmered Pork with Sweet Soy sauce
Steamed Sea-bream with Lotus Root Mousse

Salt-pickled Squid

Steamed Rice/Japanese Pickles/Miso Soup
We are pleased to offer freshly steamed Koshihikari rice.

Peach Panna Cotta
Green Tea

*Please note the Japanese meals are still served in two courses, but they are more designed for Japanese passengers. Your first course will be the first nine dishes presented in the menu, and the second course will be the salt-pickled squid, rice, soup and pickles, which is to clean your palette.

Western Style
Amuse-Bouche


Turkey Ham with Pepperonata
Portabella Mushroom & Artichoke Dip
*Served to all passengers regardless of meal choices

Hors d’Oeuvre



Foie Gras with Truffle
Avocado & Lobster Salad with Quail Egg


Main Dish (choices)
Grilled Fillet of US Prime Beef with Red Wine Sauce


Fresh Fillet of Chilean Sea bass with Beurre Blanc Sauce

Bread or Steamed Rice


We are pleased to offer freshly steamed Koshihikari rice.

Peach Panna Cotta


Coffee/Tea/Herbal Tea

We will be pleased to bring you items in “Anytime You Wish” after the first meal service. It is available until one hour and half before landing.

Anytime You Wish


Order in the Sky
Grilled Cod Roe & Yam Sauce on Steamed Rice

Mariage – for the side of your favorite wine
Assorted Cheeses

Sky Bistro
Hamburger
JAL’s specially Selected Curry with Steamed Rice


Linguine with Tomato Cream Sauce
Fresh Seasonal Salad with Ranch Dressing
New England Chowder


“Sora Men Tei” Noodle Shop in the Sky
Japanese “Udon” noodles in Soup with Edible Wild Plants

Boulangerie
Finger Sandwiches with Egg Salad, Turkey, and Ham
Focaccia Sandwich with Mozzarella

Japanese Finger Food
Grilled Skewered Chicken “Yakitori”

“Sora-Gohan” – Japanese Set Plate
Kobachi
Vinegared Crabmeat

Dainomono
Braised Fillet of Yellowtail with Grilled Radish Sauce

Steamed Rice
Miso Soup

“Gochisou-Plate” – Western Set Plate
Relish
Fresh Fruits

Main dish
Wild Mushroom Lasagna Roll with Cream & Tomato Sauce

Roll

Dolce
Chocolate
Ice Cream
Fresh Fruits


SFO-HND
JL 001
’11-C

Kiwi Flyer

Air New Zealand
Business Class menu
Auckland to Vancouver
November 2011


Dinner

To Begin

Manuka smoked Marlborough salmon with tomato jelly and tomato remoulade with candied lemon

From the bakery

Sourdough bread, dark rye with caraway seed bread and garlic bread

Main course

New Zealand lamb navarin with truffled potatoes and minted peas

Snapper and brandade crushed potatoes, slow roasted peppers with lemon butter

Cranberry and cherry stuffed chicken thigh with orange glaze, cherry compote, butternut and green courgettes

Light choice of baked chive polenta, bell peppers, feta cheese and salsa verde (vegetarian)

Dessert

Gourmet dessert of spiced apple crumble ice cream and blackcurrant and blackberry ice cream with wild berry coulis

Citron tart with passionfruit mascarpone cream

Cheese

A selection of fine New Zealand cheese

Hot Drinks

Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate


Self-service 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.


Breakfast

Fast dine breakfast

Please let your flight attendant know if you would like to sleep-in and we will wake you as late as possible and offer you a hot bacon roll and a beverage of your choice

Wake-up drinks

Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate

Light breakfast

A bowl of muesli topped with Greek style yoghurt and fresh fruit is available as a lighter option

Full breakfast

Fruit and cereals will be offered followed by a hot bakery selection and your choice of a hot breakfast

Fresh fruit salad

Strawberry yoghurt or plain Greek style yoghurt

From the bakery

Croissants, muffins, Vogel's, brioche or fruit toast offered with fruit conserve

From the stove

Cheddar and chive scrambled egg with chicken sausage, mushroom ragout, cherry tomato and potato cake

Buttermilk hot cakes with apple and ginger compote and raspberry creme fraiche

Hot bacon roll - a warmed roll, buttered and filled with grilled bacon, offered with caramelised onion jam and barbecue sauce


Drinks

Wine

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. For details of our onboard wines, refer to your Air New Zealand Wine Guide.

New Zealand Sparkling Wine

Fresh, bright, lifted nose with toasty notes. The palate shows strawberry and lemon with rich yeast flavours. Elegant and well balanced with a long lingering aftertaste.

Champagne

G.H. Mumm Cordon Rouge, France
The bubbles are rich on the palate, but never over-powering. The perfect balance is combined with a rounded, full vinosity. The mix of fresh fruit and caramel aromas give even more intensity to the finish. This is a subtly balanced wine with a remarkable capacity to linger in the mouth.

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, Export Gold, Heineken and low alcohol lager.

Cold 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.

Hot drinks

Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, chamomile tea, lemon and ginger tea, decaffeinated tea, raspberry and peach, apple and blackcurrant, Earl Grey tea, peppermint tea, jasmine green tea, hot chocolate

Kiwi Flyer

Air New Zealand
Business Class menu
Los Angeles to Auckland
November 2011


Supper

Fast dine

Enjoy our Fast Dine option of hot soup, chunky bread and dessert as a quick bite to eat before going to sleep

Roast vine ripened tomato,
miso and sweet potato soup, offered with tofu, radish and nori

Chocolate raspberry ganache
with vanilla mascarpone cream


To begin

Five spiced chicken
with cucumber spaghetti, daikon, papaya salsa and sesame ginger dressing

From the bakery

Wholegrain sourdough bread, garlic bread, black olive bread

Mains

Pan seared cod
on quinoa, olive and mint tabouleh with green beans and cherry tomatoes, roast tomato, caper and capsicum salsa

Seared eye fillet of beef
with shiitake and lentils, beef jus, smoked beets, spinach and garlic creme sauce

Wood roasted chicken breast
with feta and chive potato mash, bell peppers, broccolini and salsa verde

Roast vine ripened tomato,
miso and sweet potato soup, offered with tofu, radish and nori

To finish

Ice cream sundae
with pineapple and coconut ice cream, passionfruit coulis, fresh mango and ginger meringue

Fresh fruit selection

New Zealand cheese selection
of Kapiti Kakariki brie, Kapiti Kahurangi blue and Kapiti aged cheddar served with fig relish and a cracker selection


Breakfast

Get yourself started with a strawberry smoothie or your choice of juice

From the pantry

Fresh fruit salad

Wild berry compote

Non fat plain yoghurt

Non fat plain yoghurt with wild berries

Honey nut granola

Raisin Bran

Weet-Bix

Corn Flakes

From the bakery

Croissant

Wholewheat, white or raisin pecan toast with your choice of :
Marmalade
Strawberry jam
Marmite
Vegemite

From the stove

Waffles
served with strawberry compote and banana whipped cream

Scrambled egg
with chicken and sun dried tomato sausage, streaky bacon, cherry tomatoes and herbed potatoes

Poached eggs
on English muffin with smoked salmon, asparagus, tomato and hollandaise sauce

Hot bacon roll -
a warmed roll, buttered and filled with grilled bacon, offered with caramelised onion jam and barbecue sauce


Self-service snacks

Help yourself from our range of snacks available for you to enjoy during your flight


Drinks

Wine

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. For details of our onboard wines, refer to your Air New Zealand Wine Guide.

New Zealand Sparkling Wine

Fresh, bright, lifted nose with toasty notes. The palate shows strawberry and lemon with rich yeast flavours. Elegant and well balanced with a long lingering aftertaste.

Champagne

G.H. Mumm Cordon Rouge, France
The bubbles are rich on the palate, but never over-powering. The perfect balance is combined with a rounded, full vinosity. The mix of fresh fruit and caramel aromas give even more intensity to the finish. This is a subtly balanced wine with a remarkable capacity to linger in the mouth.

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, Export Gold, Heineken and low alcohol lager.

Cold 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.

Hot drinks

Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, chamomile tea, lemon and ginger tea, decaffeinated tea, raspberry and peach, apple and blackcurrant, Earl Grey tea, peppermint tea, jasmine green tea, hot chocolate

Kiwi Flyer

Air New Zealand
Business Class menu
Vancouver to Auckland
November 2011


Dinner

To begin

Marinated salmon gravlax with fennel salad and lemon mayonnaise

From the bakery

Italian cheese bread, green olive bread and garlic bread

Main course

Braised beef short rib with tarragon on crushed parsnip and potato, spinach and roast beetroot

Nut free pesto prawns on fettuccine with basil cream sauce, sweet orange butternut and courgette offered with parmesan cheese

Confit chicken thigh with chunky tomato and herb sauce, roast red onion, mushrooms, potato and garlic cloves

Light choice of South Indian vegetarian curry with green rice and cumin seeds

To finish

Gourmet dessert of raspberry cheesecake ice cream and mango ice cream with mango sauce

Chocolate opera cake

Cheese

Fine New Zealand cheese selection

Hot drinks

Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate


Self-service 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 gourmet grilled chicken and jalepeno cheddar sandwich


Breakfast

Fast dine breakfast

Please let your flight attendant know if you would like to sleep-in and we will wake you as late as possible and offer you a hot bacon roll and a beverage of your choice

Wake-up drinks

Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate

Light breakfast

A bowl of muesli topped with organic yoghurt and fresh fruit is available as a lighter option

Full breakfast

Fruit and cereals will be offered followed by a hot bakery selection and your choice of a hot breakfast

Fresh fruit salad

Fruit or plain organic yoghurt

Harvest crunch and flaked muesli, Weet-Bix and Cornflakes

From the bakery

Croissant, whole wheat, white or fruit toast served with fruit conserve

From the stove

Ham, cheddar and herb omelette with chicken sausage and lyonnaise potatoes

Belgian waffles, strawberries in raspberry sauce and freshly whipped banana cream

Hot bacon roll - a warmed roll, buttered and filled with grilled bacon, offered with caramelised onion jam and barbecue sauce


Drinks

Wine

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. For details of our onboard wines, refer to your Air New Zealand Wine Guide.

New Zealand Sparkling Wine

Fresh, bright, lifted nose with toasty notes. The palate shows strawberry and lemon with rich yeast flavours. Elegant and well balanced with a long lingering aftertaste.

Champagne

G.H. Mumm Cordon Rouge, France
The bubbles are rich on the palate, but never over-powering. The perfect balance is combined with a rounded, full vinosity. The mix of fresh fruit and caramel aromas give even more intensity to the finish. This is a subtly balanced wine with a remarkable capacity to linger in the mouth.

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, Export Gold, Heineken and low alcohol lager.

Cold 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.

Hot drinks

Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, chamomile tea, lemon and ginger tea, decaffeinated tea, raspberry and peach, apple and blackcurrant, Earl Grey tea, peppermint tea, jasmine green tea, hot chocolate

kevincrumbs

LX040 ZRH-LAX 11/29/11 C A340-300

MENU
SWITZERLAND - NORTH AMERICA

LUNCH
* Created by our featured chef André Jaeger, Hotel Fischerzunft, Schaffhausen
h Designed by Hiltl, Zurich's vegetarian restaurant since 1898

First Course
* Balik salmon tartar with cream of wasabi
Balsamic baby onions
or
Pumpkin panna cotta, apple and porcini mushroom salad
Smoked dried venison with fresh fig
-
Seasonal salad with balsamic vinaigrette

Main Course
Fillet of beef with jus lié and horseradish potato purée
Savoy cabbage with cream
or
* Ragout of duck with hints of chocolate and orange
Polenta galette and Brussels sprouts
or
* Sea bass fillet on beluga lentil stew with carrots
Hoisin cream sauce
or
h Sweet chestnut and pumpkin ratatouille
Spinach tagliatelle

Cheese
Selection of Swiss cheese with pear bread

Dessert
* Chocolate and coffee mousse with apricots
Banana and pistachio compote, ginger cream
or
Fresh fruit salad
-
Swiss chocolates
Espresso, coffee and a selection of teas

DINE AND RECLINE

The quicker option
A cold composition of starter, cheese and dessert to be enjoyed promptly after take-off, allowing you more time to sleep, work or simply relax and enjoy your flight.

MOVIE SNACK

Ice cream
Movenpick

GALLEY SNACK

A selection of snacks and soups is available from the galley throughout the flight.

Please accept our apologies if your first choice is not available.

BEFORE LANDING

LIGHT MEAL
A selection of delicious snacks will be served for you to enjoy before your arrival.

C-38-40-64-C4 09/11 - 11/11

WINE LIST

CHAMPAGNE
Brut Mosaïque

Jacquart
Reims, France

50% Chardonnay, 35% Pinot Noir, 15% Pinot Meunier
---------------------------------------------------------------
An accessible, elegant Champagne with fruity citrus notes. The perlage is pronounced and even. Known among Champagne connoisseurs as a classic of the brut vintages.

WHITE WINE
Cuvée Blanche 4

WeinStamm
Schaffhausen
Switzerland 2010

Blanc de Pinot Noir, Chardonnay, Pinot Gris
---------------------------------------------------
A very charming Swiss white wine from the family estate Stamm. Slightly aromatic with hints of white roses and ripe peaches. Perfect as an aperitif, with a vegetarian meal or fish. Medium-bodied and dry.

Roere Arneis

Alasia
Piedmont
Italy 2010

Arneis
----------
A bone-dry white wine from Italy's top region Piedmont. Slightly aromatic with notes of white peaches and jasmine. Delicate and well balanced. Perfect with fish, white meal or poultry.

RED WINE
Badwy Blauburgunder

Bad Osterfingen
Schaffhausen
Switzerland 2010

Pinot Noir
------------
A medium-bodied Pinot Noir produced by one of the top Schaffhausen wine makers. Notes of black pepper, wild strawberries and chocolate are dominant. This Pinot is well matched with vegetarian, fish or meat dishes.

Valpolicetta Mara Ripasso

Cesari
Veneto
Italy 2008

Corvina, Rondinella, Molinara
----------------------------------
Dense in colour and full-bodied with a velvety taste. Very intense and heavy with aromas of black cherries, blackcurrant and toffee. This wine is pure seduction and perfect with meat and pasta.

Clarendelle

Clarence Dillon Wines SAS
Bordeaux
France 2005

82% Merlot, 13% Cabernet Sauvignon, 5% Cabernet Franc
--------------------------------------------------------------------
Prince Robert of Luxembourg, the Great Grandson of Clarence Dlllon, launched Clarendelle. This wine has a wonderful depth and lots of red fruit notes. The finish is marked by an aromatic concentration. Goes with meat, poultry, pasta or while reading

PORT
Porto Niepoort Tawny

Niepoort Vinhos
Douro, Portugal

Touriga Nacional, Touriga Francesa, Tinto Roriz, Tinta Barroca
----------------------------------------------------------------------
Delicious plum bouquet with ripe fruits. Full-bodied and concentrated on the palate, with built-in sweetness and a long-lasting finish.

CMK10

Main Service:
Appetizer:
Lobster claw, Scottish smoked salmon and peppered smoked salmon served with wasabi mayonnase in cucumber.

Main Courses:
Salmon in Phyllo
Enchanced by saffron tomato sauce and vegetable sticks

Grilled Breast of Chicken
Served with creamy herby sauce, tomato risoto, sauteed spinach with pine nuts and carrots

Traditional Hutspot
A Dutch specialty featuring mashed potatoes, carrots and onions served with braised beef

Dessert
We offer you a blueberry cheese cake and seasonal fruit

Breakfast:
For breakfast we are pleased to offer you a fresh fruit salad and a selection of cold cuts, assorted hot rolls and a hot breakfast item

Spinach and bacon strata

Cream cheese and apple Danish.

CMK10

Lunch:
Salad
Crudites featuring celery, carrot, radishes, cauliflower and yellow bell pepper, served with honey mustard sauce

Sandwich
Please choose one of the following

Maize and pumpkin seed pastrami sandwich with the Better Life Hallmark
or
Raisin and nut bread with matured cheese

Dessert
Dark chocolate mousse with mint chocolate ganache

CMK10

Lunch:
L'amus-bouche:
Salmon with vegetables

Gourmet appetizer and seasonal salad
Goose foie gras terrine, sauteed shrimp with honey and ginger,
pear poached in red wine, baby spinach

Choice of Main Course:
Pan-seared loin of veal
lemon balm cream sauce, scalloped potatoes, sauteed vegetables brunoise

Pan-seared filet of chicken
chasseur sauce with mushrooms, sauteed oyster mushrooms, buttered carrots, glazed pearl onions

Scallops with shiitake mushrooms
Noilly Prat cream sauce, basamti rice

Risotto with cepe mushrooms
sauteed sepe mushrooms, cepe mushroom couills, sun dried tomato

Our special selection of cheese
Camembert, Chevre

Desserts
Our Dessert Duo:
Shortbread and chocolate parfait, lemon meringue shortbread

Sorbet and ice cream, choice of fresh fruit

Light Meal:
Vegetables with curry and lemon, savory tomato-almond macaroon, marinated salmon canape

Fresh Fruit

Kiwi Flyer

Air New Zealand
Business Class menu
Auckland to San Francisco
December 2011


Dinner

To Begin

Manuka smoked Marlborough salmon with tomato jelly and tomato remoulade with candied lemon

From the bakery

Sourdough bread, dark rye with caraway seed bread and garlic bread

Main course

Dukkah crusted loin of lamb with sesame and green onion potato, eggplant, green beans and lime, red onion and coriander salad

Snapper and brandade crushed potatoes, slow roasted peppers with lemon butter

Cranberry and cherry stuffed chicken thigh with orange glaze, cherry compote, butternut and green courgettes

Light choice of baked chive polenta, bell peppers, feta cheese and salsa verde (vegetarian)

To finish

Gourmet dessert of spiced apple crumble ice cream and blackcurrant and blackberry ice cream

Citron tart with passionfruit mascarpone cream

Cheese

A selection of fine New Zealand cheese

Hot Drinks

Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate


Self-service snacks

Help yourself from our range of snacks available for you to enjoy during your flight.


Breakfast

Fast dine breakfast

Please let your flight attendant know if you would like to sleep-in and we will wake you as late as possible and offer you a hot bacon roll and a beverage of your choice

Wake-up drinks

Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate

Light breakfast

A bowl of muesli topped with Greek style yoghurt and fresh fruit is available as a lighter option

Full breakfast

Fruit and cereals will be offered followed by a hot bakery selection and your choice of a hot breakfast

Fresh fruit salad

Strawberry yoghurt or plain Greek style yoghurt

Toasted Muesli and Cluster Crisp Triple Berry cereal, Weet-Bix, Cornflakes

From the bakery

Croissants, muffins, Vogel's, brioche or fruit toast offered with fruit conserve

From the stove

Cheddar and chive scrambled egg with chicken sausage, mushroom ragout, cherry tomato and potato cake

Buttermilk hot cakes with apple and ginger compote and raspberry creme fraiche

Hot bacon roll - a warmed roll, buttered and filled with grilled bacon, offered with caramelised onion jam and barbecue sauce


Drinks

Wine

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. For details of our onboard wines, refer to your Air New Zealand Wine Guide.

New Zealand Sparkling Wine

Fresh, bright, lifted nose with toasty notes. The palate shows strawberry and lemon with rich yeast flavours. Elegant and well balanced with a long lingering aftertaste.

Champagne

G.H. Mumm Cordon Rouge, France
The bubbles are rich on the palate, but never over-powering. The perfect balance is combined with a rounded, full vinosity. The mix of fresh fruit and caramel aromas give even more intensity to the finish. This is a subtly balanced wine with a remarkable capacity to linger in the mouth.

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, Export Gold, Heineken and low alcohol lager.

Cold 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.

Hot drinks

Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, chamomile tea, lemon and ginger tea, decaffeinated tea, raspberry and peach, apple and blackcurrant, Earl Grey tea, peppermint tea, jasmine green tea, hot chocolate

Kiwi Flyer

Air New Zealand
Premium Economy Class menu
San Francisco to Auckland
December 2011


Supper

To begin

Five spiced chicken with cucumber spaghetti, daikon, papaya salsa and sesame ginger dressing

Main course

Red wine braised beef short rib with shiitake and lentils, smoked beets and wilted spinach

Pan seared cod on quinoa, olive and mint tabouleh with green beans and cherry tomatoes, roast tomato, caper and capsicum salsa

Wood roasted chicken breast with feta and chive potato mash, bell peppers, broccolini and salsa verde

To finish

Chocolate raspberry ganache with vanilla mascarpone cream


Breakfast

Fruit, cereal and bakery

Fruit selection with assorted cereals and yoghurt

Croissants with fruit conserve

From the stove

Cheddar and chive scrambled egg with chicken and sun dried tomato sausage, herbed potato and tomato

Belgian waffles, strawberries in raspberry sauce and freshly whipped banana cream


Beverages

A premium selection of fine New Zealand wines is available on your flight today. This selection, chosen by our panel of recognised wine consultants, will be detailed by your flight attendants.
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.

Carfield

Japan Airlines Seasons Executive Class
December 2011

JL 62
Tokyo Narita to Los Angeles

Wine List
Champagne
Champagne Delamotte Brut

White Wines
Chanson Vire-Clesse 2008 or 2009
Redwood Creek Sauvignon Blanc 2009 or 2010

Red Wines
Sirius Rouge 2008 or 2009
Blue Moon Wines Silver Peak Zinfandel 2005 or 2006
Louis Jadot Bourgogne Rouge Convent des Jacobins 2008

JAL Café Lines collaboration with Yoshiaki Kawashima, the famous coffee master
Coffee of the Month “Bourbon Parra”

Dinner
Japanese
Exclusively created by Hiroshi Takami, 5th generation Chef of “Kyoryori Watakame” in Kyoto

Selection of nine seasonal colorful delicacies in “Kobachi” bowls – exquisite tastes, hues and freshness of the season

Perfect with Sake & Wine
Layered Sea-bream & Salmon with Pickled Plum Flavored Jelly
Terrine of Winter Vegetables with Egg Yolk Soy Sauce
Simmered Pork & Eggplant with Sesame Soy Sauce

Cold Seasonal Delicacies
Fluke “Sashimi” Roll with Green Onion Sprout
Blanched Taro Stem & Broad Bean with Perilla Seed Paste
Poached Crabmeat with Grated Yam Sauce & Soy Vinegar Jelly

Hot, Savory Delicacies
Braised Japanese Beef with Grated Radish Sauce
Simmered Alfonsino & Burdock with Japanese pepper soy sauce
Simmered Taro & “Yuba” Cake with Dried Scallop Sauce

Steamed Rice/Japanese Pickles/Japanese Delicacy/Miso Soup
We are pleased to offer freshly steamed Koshihikari rice.

Yogurt Mousse & Sesame Bavarois
Green Tea

Western Style
Amuse-Bouche
Cod Escabeche
Celeriac Mousse with Marinated Shrimp & Raw Ham

Hors d’Oeuvre
Terrine of Salmon & Crabmeat with Aioli sauce
Roasted Lamb with Mushroom Mousse
Foie Gras Terrine with Port Jelly

Main Dish (choices)
Grilled Fillet of “Wagyu” Beef with Red Wine Sauce (653kcal)
Or
Braised Blanquillo “Bouillabaisse” Style (348kcal)

Bread of Maison Kayser
Or
Steamed Rice
We are pleased to offer freshly steamed Koshihikari rice.

Yogurt Mousse & Sesame Bavarois
Coffee/Tea/Herbal Tea

We will be pleased to bring you items in “Anytime You Wish” after the first meal service. It is available until one hour and half before landing.

Anytime You Wish
“Sora-Gohan” Japanese Set Plate
Kobachi
Grilled Fish Cake/Simmered Sweet Potato
Simmered Kelp Roll with Cod Roe/ Japanese Pickles

Dainomono
Grilled Sablefish “Saikyo Miso” Flavor
Sweet Rice Roll/ sautéed Burdock/ Deep-fried Tofu

Steamed Rice
Miso Soup

“Gochisou-Plate” Western Set Plate
Main Dish
Pancake with Honey
Sausage & Scrambled Egg

Yogurt

Boulangerie
Sandwich with Deep-fried Minced meat
Champagne sandwich with Smoked Salmon & Sour Cream

Dolce
Dean & Deluca Super Premium Vanilla Ice Cream exclusive for Japan Airlines
Fresh Fruits

Order in the Sky
Fried Egg Balls with Octopus
Snow Crabmeat Flakes on Steamed Rice

Mariage – for the side of your favorite wine
Assorted Cheeses

Sky Bistro
Japanese Beef Hamburger Steak with Demi-glace sauce
Tokyo Curry Lab X Japan Airlines
Japanese Vegetable Curry with Steamed Rice
Seasonal Recommended Spaghetti
Fresh Seasonal Salad with Ceasar Dressing
Beef Stew – Specially created by chef Mamoru Kataoka, Restaurant “Al Porto”

“Sora Men Tei” Noodle Shop in the Sky
Chiense “Ramen” Noodles in Soy Sauce Flavored Soup
Japanese Hot “Udon” noodles with Edible Wild Plants

NRT-LAX
JL 062
’11-D

brewdog11

US Airways
Domestic First Class
CLT - LAX
January 2014 (A glimpse into the future)


To Start:
* Water (After take-off; Sorry, no PDB's)
* Soda ($5 surcharge)
* Alcohol ($15 surcharge)

Main Course:
* Salted Peanuts in a Bag
* Water in a Plastic Cup (As noted above, other beverages may be purchased)

To Finish:
* Assorted Napkins
* Water with Free* Refills
*Free refills on water only available to those holding the US Airways Dividend Miles MasterCard