The All-Airline FT Menu Collection
#1126
Join Date: Oct 1999
Location: New York
Posts: 7,347
BA 104/108 Dubai to London LHR
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
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
#1127
Join Date: Oct 1999
Location: New York
Posts: 7,347
BA JFK to LHR January 2013
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
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
#1128
Join Date: Oct 1999
Location: New York
Posts: 7,347
BA 112/174/176 JFK-LHR January 2013 CW
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
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
#1129
Join Date: Oct 1999
Location: New York
Posts: 7,347
JL 9 ORD-NRT Dec 2012 to Feb 2013 in First Class
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
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
#1130
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
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
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
NZ2_AKLLAX_B773_SUP_312
#1131
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
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
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
NZ2_LAXLHR_DIN_312
#1132
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
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
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
14-LHR3-JHM9W-JMSNW-JCSTE 01/13
#1133
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
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
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
NZ83_YVR_AKL_312
#1134
Join Date: Oct 1999
Location: New York
Posts: 7,347
NH 5 LAX-NRT Dec 2012 to Feb 2013
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
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
#1135
Join Date: Oct 1999
Location: New York
Posts: 7,347
NH 911 NRT-HKG December 2012 to February 2013
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
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
#1136
Join Date: Sep 2004
Location: PDX
Programs: Free agent!
Posts: 1,427
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
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
#1137
Join Date: Sep 2004
Location: PDX
Programs: Free agent!
Posts: 1,427
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
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
#1138
Join Date: Oct 1999
Location: New York
Posts: 7,347
CI 7916 RGN-TPE JAN to MAR 2013 in J
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
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
#1139
Join Date: Oct 1999
Location: New York
Posts: 7,347
VN 593 HKG-HAN February 2013
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
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
#1140
Join Date: Oct 1999
Location: New York
Posts: 7,347
VN 592 HAN-HKG February 2013
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
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