Carfield

January 2013
British Airways World Traveler Plus

BA 104/108
Dubai to London Heathrow

Lunch
Starter
Potato and chive salad
“Well Being in the Air”

Main
Rosemary-crusted breast of chicken on celeriac mashed potatoes and vegetable and bean cassoulet
“Well Being in the Air”
Or
Horseradish and herb-crusted beef steak with green fava bean mash, roasted carrots, green courgette, sautéed mushrooms and herb gravy

Dessert
Apple and Date Cake

Afternoon Tea
Light refreshments will be served prior to arrival, including juices, tea and coffee.
104,108
13 JAN 351Y004-ROT1

Carfield

January 2013
British Airways World Traveler Plus

BA 112,114,116,172,174,176,182
New York JFK to London LHR

Dinner


Starter
Romaine Lettuce with red grape tomato and shredded carrot served with balsamic vinaigrette


Main
Grilled fillet of Midwest corn-fed beef with wasabi mashed potatoes and wok-fried vegetables
Or
Pappardelle in Parmesan sauce with grilled artichokes and semi-grilled tomatoes


Very delicious!

Dessert
Carrot Cake


Breakfast
A light refreshment will be served prior to arrival, including juice, tea, and coffee



I honestly can’t call a muffin a breakfast or a meal. It is a short six hours flight, but if you are going to serve a breakfast, please at least keep the yogurt drink or add a fruit component.

112,114,116,172,174,176,182
13 JAN 312Y011-ROT1

Carfield

January 2013
Club World
New York JFK to London (Departure prior to 8pm)

Dinner
Starter
Mango Carpaccio with long bean salad and a tamarind dressing
Well Being in the Air

Main
Grilled fillet of Midwest corn-fed beef with wasabi mashed potatoes and wok-fried vegetables
Or
Medley of char-grilled fish with lemon butter, baby spinach, and rosemary-roasted potatoes
Well Being in the Air
Or
Pappardelle in Parmesan sauce with grilled artichokes and semi-dried tomatoes

Dessert
Crème Caramel with lemon and ginger-infused sultanas
Cabrales and Peppercorn Camembert cheese with pomegranate chutney
A selection of fruit
Chocolates

Alternatively may we suggest hot chocolate with warm artisan chocolate ginger and macadamia nut cookies

Goodnight Express
Warm bacon, lettuce and tomato sandwich served with a seasonal salad

Club Kitchen
Club kitchen has been designed for you, as a space where you can come and stretch your legs and help yourself to a little treat or snack during your flight.

Today you will find a great selection of indulgent delights, including Teoni’s handmade shortbread, Cadbury’s chocolate selection and on flights from London some luxuriously flavored ice cream from The Ice Cream Union. On our longer-range flights you can also choose from an assortment of Beckleberry’s fine artisan pastries, deliciously creamy Dutchy Originals yogurts from Waitrose Foundation in Africa. We also have a variety of sandwiches made with specialty breads.

You can find Club Kitchen in the galley area, so please come and help yourself.

Breakfast
Starters
Chilled fruit juice
An energizing fruit smoothie of strawberry and rhubarb
Seasonal Fruit
Greek Yogurt with honey

Bakery
Toasted sourdough with pastrami, Emmenthal and sautéed mushrooms
A selection of warm breads and breakfast pastries

13 JAN
112,174,176 CW
221C011-ROT1

Carfield

January 2013
Japan Airlines First Class

Wine List
LAX/LSE/CDG/FRA/ORD

Champagne
Champagne Salon 1999
Champagne Dom Perignon 2003

White Wines
Domaine Latour Girand Meursault 1er Cru Genevrieres 2011, Bourgogne, France
Cloudy Bay Te Koko Sauvignon Blanc 2009, New Zealand
Weingut St. Urbans-Hof Wiltinger Alte Reben Reisling Kabinett Feinherb 2011, Germany
Arvga Branca Vinhal Issehara 2011, Katsunuma, Japan

Red Wines
Chateau Rauzan-Segla Margaux 2007, Bordeaux, France
Domaine Michel Gros Nuits Saint Georges 2007, Bourgogne, France
Kenzo Estate “rindo” 2007, California, USA (Japan-New York/Chicago/Los Angeles/Jakarta routes)
Kusuda Wines Syrah Martinborough 2009, New Zealand (Japan – London/Paris/Frankfurt routes)

Premium Japanese Sake
Junmai-Dain-Ginjyoshu
Jyuyondai
Sekai no Tsubana

Preamium Japanese Shochu
Mori Izo
Kanehachi

Menu
JL 9 Chicago O’Hare to Tokyo Narita

Japanese Cuisine
Zatsuki
Prawn & Herring Roe with Grated Radish


Japanese Appetizers



Kobachi
Green Vegetables, Turnip & Potato with Soybean Milk Sauce


Seared Scallop, Squid & Asparagus with Ginger Oil


“Soba Sushi”


Tsubo
Sweet Vinegared Vegetables


Shiizakana
Steamed Anglerfish Liver in Japanese Jelly
Grilled Greenland Halibut Miso Flavor
Miso-marinated Mozzarella


Mukouzuke
Olive Flounder “Sashimi” with Pickled radish & Botan Shrimp


Dainomono
Grilled Chili Flavored Beef
Grilled Lobster with Sea Urchin


Steamed Rice with Salmon & Salmon Roe

Or
Steamed Rice
We are pleased to offer freshly steamed Koshihikari rice

Soup
Steamed Scallop Mousse in Japanese Clear Soup


Japanese Pickles


Japanese Sweet


Chef’s Recommendation
Amuse Bouche
Blue Cheese Cream with Celery Boat
Scallop & Tuna Salsa
Caponata Mix

Hors d’Oeuvres (Choice)
Grilled Fillet of US Prime Beef with Madeira Sauce
Or
Marinated Double Lamb Chop with Chasseur Sauce
Or
Salmon Crusted with Scallop Mousse & Zucchini

Grand Desserts
Chocolate Bundt Cake
Vanilla Ice Cream


A La Carte
Japanese Delicacies
Vinegared “Mozuku” Seaweed
Simmered Angler Liver
Wasabi Flavored Octopus

“Yakitori” – Skewered Grilled Chicken & Chicken Ball


Cheese
Assorted American Artisan Cheeses


Japanese A La Carte
Tokyo Curry Lab X Japan Airlines
Japanese Vegetable Keema Curry with Steamed Rice
Tenderly stewed new feeling keema curry


Oshi Sushi
Japanese Pickles

Western A La Carte
New England Clam Chowder
Hamburger & Potato Chips
Penne Pasta with Bolognese Sauce

Noodles
Japanese Hot “Udon” Noodles with Seaweed

Healthy menu selection
Miso Soup with Pork & Vegetables


Fresh Salad

Prepared Fresh Fruits


Japanese Tray
“Natto” – Fermented Soybeans
Grilled Sablefish “Saikyo Miso” Flavor
Steamed Rice
Miso Soup
Japanese Pickles

Western Tray
Artic Char with Coconut Curry Sauce
Assorted Rolls
Mocha Mousse

Sweet
Vanilla Ice Cream
Chocolate

ORD/NRT
JAL-009
2012-D

Kiwi Flyer

Air New Zealand
Business Class menu
Auckland to Los Angeles
January 2013


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.

Roasted tomato ginger, thyme and coconut soup
with thyme olive oil croutons

Raspberry and almond friand
with pistachio cream

To begin

Tea smoked salmon
with manuka honey roasted tomato, melon, feta and pine nut salsa

From the bakery

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

Mains

Pan fried snapper
on smoked crushed potato with wilted spinach ginger roasted carrots, and water chestnut caper salad

Herbed chicken breast
on butternut squash and parmesan risotto, courgette and green peas

Angus Pure beef burger
with salad greens, caramelised onions, cheese and bacon served with beetroot and horopito chutney
(Horopito - New Zealand native bush pepper)

Roasted tomato, ginger, thyme and coconut soup
with thyme olive oil croutons

To finish

Gourmet dessert
of vintage strawberry and cream ice cream and fig and honey ice cream

Fresh fruit selection

A selection of fine New Zealand cheese
served with pear and raisin relish and cracker selection


Breakfast

Get yourself started with a mango, pineapple and coconut smoothie or your choice of juice

From the pantry

Fresh fruit salad

Plain Greek yoghurt

Acidophilus berry yoghurt

Light and Right Berry cereal

Toasted muesli

Weet-Bix

Corn Flakes

From the bakery

Croissants and pane au chocolate Danish with pistachio

White, Vogel's or fruit loaf toast with your choice of

Marmalade
Strawberry jam
Marmite
Vegemite

From the stove

Creamy chive scrambled eggs
with chicken sausage, cherry tomato and potato cake

Herb and cheddar omelette
with roast fried mushrooms, bacon and tomato relish

Cinnamon brioche French toast
with vanilla plum compote and honey cream

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, diet lemonade.

Hot drinks

Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, chamomile tea, lemon and ginger tea, decaffeinated tea, raspberry, strawberry and loganberry and cranberry and pomegranate, Earl Grey tea, peppermint tea, green tea, hot chocolate

Kiwi Flyer

Air New Zealand
Business Class menu
Los Angeles to London
January 2013


Dinner

To begin

Poached prawns,
asparagus, baby potato and mache salad with tomato mayonnaise

From the bakery

Wholegrain sourdough bread, garlic bread, olive bread

Mains

Braised beef short rib
with spring onion cake, truffled wild mushrooms, wilted spinach and truffled chervil sea salt butter

Wood roasted chicken breast
with balsamic glazed potatoes and herbs, green beans and hazelnuts

Pan seared salmon
on Chardonnay risotto with zucchini medley and salsa verde

Coconut yam soup
with mint, chilli coconut cream and fried rice noodles

To finish

Chocolate mint and chocolate chip ice cream
with chocolate sauce and tuille biscuit

Key lime pie
with cookie crumb crust and coconut vanilla cream

Fresh fruit selection

A selection of fine New Zealand cheese
served with fig relish and 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

Muselix cereal

Weet-Bix

Corn Flakes

From the bakery

Croissants

Wholewheat, white or raisin pecan toast with your choice of

Marmalade
Strawberry jam
Marmite
Vegemite

From the stove

Scrambled eggs
with chorizo sausage, paprika dusted potato wedges and cherry tomato

Poached eggs
on English muffins with Canadian bacon, steamed spinach and hollandaise sauce

Waffles
with fresh strawberry compote and banana whipped cream

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, diet lemonade.

Hot drinks

Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, chamomile tea, lemon and ginger tea, decaffeinated tea, raspberry, strawberry and loganberry and cranberry and pomegranate, Earl Grey tea, peppermint tea, green tea, hot chocolate

Kiwi Flyer

Air Canada
Business Class menu
London to Vancouver
January 2013


First Meal Service

Appetizer

Crayfish Tails with Cream Cheese, Saffron Prawn on Tabbouleh and smoked Salmon

Main Courses

Each meal is served with a selection of warm Breads with Butter

Rack of Lamb
in Jus accompanied by crushed New Potatoes and mixed Vegetable Ratatouille

Grilled Breast of Chicken
with jus complemented by roasted Potatoes, Red Pepper, Yellow Courgette and Green Beans

Pan-seared Cod Fillet
served with chunky Tomato Sauce, Parsley-seasoned Rice, grilled Red and Yellow Peppers, Courgette and Broccoli

Risotto
with Rocket Pesto, roasted Cherry Tomatoes and Parmesan

Selection of Cheese

French Brie, Emmenthal and Red Leicester Cheddar with Grapes and Crackers

Choice of Desserts

Creme Brulee Tart

Sliced seasonal Fruit

Flexible Meal Option

As a quick or more flexible option, enjoy one of the featured main courses served with warm Bread and Butter, Mixed Greens, Cheese and Crackers and Fruit, presented all at once shortly after take-off or at any time during the flight.


At Your Leisure

Selection of Packaged Snacks
(always available in our galley)


Pre-Arrival Light Meal

Sandwich selection of Cucumber with Cream Cheese, Barbeque Chicken with Roasted Pepper and Egg Salad with Spinach

Scones with Jam and Clotted Cream

Fresh Orange Segments


Wine List

Champagne

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

White Wines

Novellum Chardonnay, Cotes Catalanes, France
This rich and creamy Chardonnay, with hints of vanilla and buttered toast on the nose, is a classic French Burgundian-style wine. Well balanced with a long finish, it is a perfect choice for fowl and grilled seafood dishes.

La Cala Vermentino, Sardinia, Italy
Vermentino is a late-ripening white variety native to the Mediterranean. It produces an elegant, fruity wine filled with citrus tones while offering a stunning mineral character and balance. Fresh and crisp, it makes an ideal aperitif or pairs well with all white meat and fish dishes.

Red Wines

Zolo Malbec, Mendoza, Argentina
The remarkable black pepper and spicy aromas of this variety are hard to miss. This delicious Malbec selection demonstrates why this variety is becoming a world favourite. Rich in texture and long on the palate, this wine is extremely versatile to accompany all red meats and medium-to-strong cheeses.

Gerard Bertrand Syrah/Carignan, Minervois, France
The structure of this wine is immediately felt on the palate with its bold and youthful soft tannins and blackberry fruit lingering through the taste. This award-winning selection shows off its wonderful floral tones and fresh violets hidden in the background.

Laurel Glen Cabernet Sauvignon, Sonoma, California
Critics around the world consider Laurel Glen to have some of the best Cabernet Sauvignon vines in California. This stunning wine epitomizes the "California Cab." Black currant and blueberry fruit up front seduce the palate, giving a luscious, rich mouthfeel. As a real treat, we will offer three different vintages of this wine over the course of this program ... only one vintage is available on this flight.

Port

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

Bar List

Beer

Heineken
Molson Canadian
Coors Light

Spirits

Smirnoff Vodka
Bombay Sapphire Gin
Johnnie Walker Black Label Scotch
Crown Royal Whisky
Jim Beam Bourbon
Bacardi White Rum

Liqueurs

Remy Martin Cognac
Grand Marnier
Baileys Irish Cream

Cold Beverages

Orange Juice
Apple Juice
Tomato Juice
Cranberry Cocktail
Extra Spicy Clamato
Coca-Cola
Diet Coke
Sprite
Ginger Ale
Club Soda
Tonic Water
Perrier
Bottled Water

Hot Beverages

Freshly brewed Second Cup regular or decaffeinated coffee
Selection of Tetley teas : orange pekoe, green tea, lemon camomile, peppermint and summer berry

Served with cream, milk or lemon

Kiwi Flyer

Air New Zealand
Business Class menu
Vancouver to Auckland
January 2013


Dinner

To begin

Smoked Albacore tuna carpaccio with watercress, cabbage slaw and miso mayonnaise

From the bakery

Oat and linseed bread, geen olive bread and garlic bread

Mains

Braised beef short rib with truffled Yukon gold potatoes, wilted spinach and caramelised shallots

King prawns on creamed sundried tomato and basil linguine with courgette, offered with freshly shaved parmesan

Roasted herb chicken breast with bean and vegetable cassoulet, sugar snap peas and fried chorizo sausage

Smoked paprika, tomato and tamarind soup with yoghurt swirl

To finish

Gourmet dessert of coconut ice cream and raspberry cheesecake ice cream with meringue crush

Dark chocolate mocha fudge cake with caramel sauce

Cheese

Selection of New Zealand cheese with fig relish and crackers

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 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

Granola cereal or Special K with red berries cereal

Weet-Bix and Corn Flakes

From the bakery

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

From the stove

Three cheese and chive omelette with kassler ham and spiced tomato chutney

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, diet lemonade.

Hot drinks

Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, chamomile tea, lemon and ginger tea, decaffeinated tea, raspberry, strawberry and loganberry and cranberry and pomegranate, Earl Grey tea, peppermint tea, green tea, hot chocolate

Carfield

ANA Business Class
December 2012 to February 2013
Los Angeles to Tokyo

Wine List
Champagne
Champagne Jacquart Brut 2005

White
Folie a Deux Chardonnay 2009/2010, California, USA
Lugana 2010 Tenuta Maiolo, Lombradia, Italy

Red
Rodney Strong Cabernet Sauvignon 2009, Sonoma, California, USA
Hayman & Hill Santa Lucia Highlands Reserve Pinot Noir 2008, Central Coast, California, USA

Sake
Ishizuchi Junmaiginjo Green Label, Ishizuchi Shuzo, Ehime
Hakkaisan Ginjo, Hakkaisan Jozo, Niigata
Tsukasabotan Fuinshu, Tsukasabotan Shuzo, Kochi (Only available on the Narita-San Francisco route)

Shochu
Kawagoe
Hanamugi Moriya

Umeshu
Nankobai no Kodawari Umeshu

Amuse bouche



Main Meal
Japanese cuisine
Seasonal ingredients have been selected and elaborately cooked to create soothing tastes

Zensai
Assortment of seasonal appetizers

Takiawase
Simmered Chicken meatball

Sunomono
Quick-seared sea bream and boiled octopus with mustard and vinegared miso sauce
Succulent, lightly grilled sea bream with an incomparably enticing flavor accompanied by octopus and garnished with wakame seaweed and scallions.
The robust mustard-tinged vinegar miso sauce adds to the flavor

Shusai
Grilled sablefish with soy-based sauce [241 kcal]
Sablefish with just the right amount of fat is dipped in a special sauce then grilled to mouth-watering perfection
Than “Yuan” style of grilling, which employs a soy-based sauce containing both sweet mirin sake and regular sake, is named after tea ceremony master of the Edo Era who pioneered the technique

Rice
Steamed rice, miso soup and assorted Japanese pickles.

International cuisine

Appetizer
Rolled salmon rillettes with petit salad
Rillettes prepared with smoked and steamed salmon accompanied by side pickled onions, served with savory appetizers rolled in salmon




Main Plate
Fillet of Beef steak with herbed mushroom soup [439 kcal] or grated daikon radish soy sauce sauce [409 kcal]
Tender exquisitely flavored fillet steak enlivened with a sharp horseradish
Enjoy with either a rich, herb-flavored mushroom or our special Japanese-style sauce.


Or
Rolled monkfish with prosciutto and sautéed scallop creamy tomato sauce [250 kcal]
Pairing moderately fatty monkfish with delicately salty prosciutto makes for an exceptional dish
Enjoy this creation with a side of assorted vegetables and a creamy tomato sauce

Bread
Served with domestic Hiruzen butter and olive oil



Steamed rice, miso soup, and assorted Japanese pickles also available.

Desserts
Vanilla and dulce de leche ice cream with raspberry sauce
Two flavors of ice cream doused with sweet and tart raspberry sauce. Served with roll cookies to refresh the palate.



Cheese, fruit and other desserts are also available

Light Dishes
We have light dishes available for you to enjoy anytime you like upon request.


Assortment of select cheese (Gorgonzola dolce, Comte)
Served with two types of cheese and dried fruit. Enjoy with a glass of wine.



Fresh Seasonal Fruit
Fruit platter perfect for dessert or to simply cleanse our palate


Vanilla Ice cream
Refreshing vanilla ice cream for dessert

Garden salad with creamy black pepper dressing
Savor this crispy fresh garden salad with our specially blended, creamy black pepper dressing

Hot Japanese udon noodles garnished with dried sea lettuce
The seaside flavor adds a comforting aroma to the soothing flavor of Japanese broth


Ratatouille soup
Carefully prepared using ample portions of tomatoes and other vegetables, this dish makes the perfect comfort food


Sandwich – Roasted chicken and egg salad
Delectable French bread sandwich made with roasted chicken and egg salad.



Post-nap Comfort
A light menu for your refreshment before arrival. Choose either Japanese or international!

Japanese cuisine
Grilled salmon sprinkled with rape blossoms and boiled with hijiki seaweed for a traditional country-style taste.

Kuchidori
Braised brown algae in soy-based sauce
Japanese omelet
Icefish with grated daikon radish

Shusai
Grilled salmon with field mustard [298 kcal}

Steamed rice, miso soup and assorted Japanese pickles

International cuisine
Chicken marinated in herbs then grilled to perfection and served with ravioli and selected veggies. Accompanied by a tasty oregano-based sauce

Main Plate
Grilled herb chicken and cheese ravioli with sun-dried tomato sauce [383 kcal]

Bread
Bread rolls served with Isigny butter from Normandy
Fresh seasonal fruit

NRT-LAX
121201-130228

Carfield

ANA Business Class
NH 911
Tokyo Narita to Hong Kong



Wine List
Champagne
Champagne Heidsieck & Co Monopole Blue Top Brut

White
Chalis 2010 Moillard, Chablis, Burgundy, France

Red
Chateua Tour Prignac 2009, Medoc, Bordeaux, France

Sake
Kozaemon Junmaiginjo Miyanmanishiki, Nakashima Jozo, Gifu

Shochu
Shima Senryo, Imo Shochu (shochu made from sweet potatoes), Takasaki Shuzo, Kagoshima
Hanamugi Moriya, Mug Shochu (Shochu made from barley), Bungo Meijo, Oita

Main Meal
Japanese Cuisine

Kuchidori
Stewed goby in sweet soy sauce
Salmon with takana green sushi
Steamed dumpling of squid
Roasted duck breast

Otsukuri
Sliced tuna topped with grated yam potato

Shusai
Grilled Yellowtail Teriyaki (299 kcal)

Rice
Steamed rice mixed with green peas
Miso Soup
Wagashi

International Cuisine



Appetizer


Salmon tartar-style with sweet potato pancake


Beef tongue mille-feuille


Sesame bavarois rolled in prosciutto ham with Sicilian tomato


King crabmeat wrapped in pie, white wine and curry flavored sauce


Main Course
Stewed Beef with winter vegetables (384kcal)



Bread
Soft Bread


Dessert
Soufflé Cheese Cake

kevincrumbs

UA881 ORD-NRT 03/25/99 Y B747-400

WESTERN SELECTION
Herb roasted chicken breast
Offered with potato cabbage risotto and vegetables

Accompanied by smoked salmon with daikon slaw
Garden fresh salad with dressing of the day
Triple chocolate brownie bash

REGIONAL SELECTION
Kabayaki-style sole with goma sauce,
sticky rice and vegetables,
designed by International Chef Martin Yan

Accompanied by chicken teriyaki brochette
Spiced cabbage salad
Fresh seasonal fruit

MIDFLIGHT SNACK
A snack will be served between the two main meals.

PRIOR TO ARRIVAL

Sliced Szechuan pork with noodles
Enhanced by chili pepper sauce
or
Sunday night lasagne with meat sauce
Designed by America's own chef, Sheila Lukins

WINES
Offered with our compliments, Georges Dubœuf
Merlot and Capendieu Chardonnay

OTHER BEVERAGES

STARBUCKS coffee, decaffeinated coffee, tea and
selected soft drinks are available throughout the flight.

We apologize if occasionally your choice is not available.

JFK/ORD-NRT (LD92-S98-L96)
ECONOMY 360Y001-3 3/99

kevincrumbs

UA896 HKG-ORD 04/09/99 Y B744

TO BEGIN

Omlette jardinière with pork sausage
Presented with rösti potatoes and fresh fruit
or
Braised rice noodles with vegetables and fish cake
Offered with Chinese seasonal greens and fresh fruit

LUNCH
Western Selection

Savannah chicken breast with curry sauce and rice
Designed by America's own chef, Sheila Lukins

Served with smoked salmon with daikon sesame slaw
Garden fresh salad with dressing of the day
New York cheesecake

Regional Selection

Egg fried rice with char siu pork in hoisin sauce
Designed by International Chef Martin Yan

Offered with cucumber salad and braised beef
Fresh seasonal fruit

PRIOR TO ARRIVAL

An assortment of snacks will be offered
including hot noodles, sandwiches and fresh fruit

WINES

Offered with our compliments, Georges Dubœuf
Merlot and Capendieu Chardonnay

OTHER BEVERAGES

STARBUCKS coffee, decaffinated coffee, tea and
selected soft drinks are available throughout the flight.

We apologize if occasionally your choice is not available.

HKG-ORD (B92-S96-LD92)
ECONOMY 361Y017-2 4/99

Carfield

China Airlines Business Class

Wine List (Boeing 737-800)
Champagne Gremillet, France
Mosel Valley Riesling White Wine 2009 Germany
Marlborough Sauvignon Blanc White Wine 2010, New Zealand
Chianti Riserva DOCG 2007, Italy
Napa Valley, Merlot Reserve 2008 USA
101.07 738

January to March 2013
CI 7916
Yangon to Taipei

Refreshment Menu
Starter
Hawaiian Chicken Salad
Mushrooms, lolo rosso, red cabbage and pineapple



Main Course
Grilled Chicken Tandoori
Assorted Vegetables, Lemon Rice
Or
Stir Fried Sliced Pork in Oyster Sauce
Cashew nuts, sautéed vegetables with flat noodles




Assorted breads served with butter
Soft roll, hard roll, garlic bread



Dessert Platter



101B-715/7916C

Carfield

VN 593
Hong Kong to Hanoi

Refreshment



Fresh vegetables with smoked salmon


Seafood Dijon Casserole, pasta capellini angel hair, grilled red pepper, and blanched broccoli


Or
Pan-fried beef tenderloin with bulgogi sauce, Korean steamed rice, sautéed cabbage, and mushroom
Or
Sautéed pork loin strips with Kung Pao sauce, fried rice with egg, cooked choysum and bell pepper

Assorted Breads



Fresh fruits
Or
Lemon Meringue tart





VN 592/593
HAN-HKG-HAN
T2

Carfield

February 2013
Vietnam Airlines Business Class

VN 592
Hanoi to Hong Kong

Lunch
Smoked salmon, black caviar, asparagus

Grilled Prawns in saffron sauce, steamed rice
Or
Grilled lamb leg with rosemary, grilled fondant potato
Or
Marinated fried chicken, stir-fried egg noodles

Assorted Breads
Sweet paste Vietnamese style

VN 592/593
HAN-HKG-HAN
T2