NW menus

[HUGE AL]

NW NRT-MNL World Business Class

dinner

Appetizer of marinated baby lobster and artichoke

Salad of mixed greens

Assorted breads or rice

Choice of

Sautéed salmon in lobster sauce
with saffron potatoes and green beans

Chicken teriyaki with shiitake mushrooms and steamed rice

champagne supper

A cold light meal served at your convenience,
please advise your Flight Attendant when you would like to dine.

Crab legs, cocktail shrimp, roast beef and roasted chicken breast,
Gouda cheese, salami sandwich and dessert

dessert

Fresh fruit and light sweet

Liqueurs

Port wine

Coffee or a selection of Stash® Tea

NRT-MNL_WBC_WB_4(1)07

[HUGE AL]

NW MNL-NRT World Business Class

breakfast

Assorted juices

Fresh fruit

Yogurt

Warm breads

Choice of

Waffle and scrambled eggs
with grilled chipolata sausage

White fish galantine stuffed with chopped onions,
tomatoes and salted eggs in Calamansi soy sauce
(Pinais na bangus) with steamed rice

Cold cereal

Coffee or a selection of Stash® Tea

MNL-NRT,NGO_WBC_EB_4(1)07

[HUGE AL]

NW NRT-SEA, SFO, PDX World Business Class

dinner

Appetizer of tandori shrimp and Asian beef spring roll

Salad of mixed greens

Assorted breads

Choice of

Grilled beef tenderloin with mushroom sauce
baby potatoes and green beans

Kung po chicken with steamed rice

Grilled salmon with cream mushroom sauce
mashed potatoes and green beans

japanese dinner

Sashimi of tuna, octopus and salmon roe in sudachi cup

Crab meat, somen, wakame and cucumber with plum sauce

Steamed minced white fish and green soy bean
with shark's fin sauce

Miso soup

Steamed rice

Grilled salmon Yuan style, skewered chicken and
simmered seasonal vegetables

To ensure availability, you may reserve the Japanese dinner
when you book your next flight.

dessert

Fresh fruit

Marlbo and Rosenborg cheese

Gourmet cakes

Gourmet cookies

Port wine

Liqueurs

Coffee or a selection of Stash® Tea

Ghirardelli® Chocolates

mid-flight snack

Ramen noodles

Light snacks also available from our skybreak basket
located in the galley. Please help yourself.

breakfast

Fresh fruit and warm breads

Coffee or a selection of Stash® Tea

red wines

2004 Chateau La Baume
A flavorful and balanced wine blended from syrah, grenache and
carignan grapes taken from vines averaging 60 years of age. Light
nose of red fruit with a hint of strawberries. A straightforward, fruity
mouth with some licorice and spice from the syrah bursting through
at the finish.

2002 Chateau Souverain
Alexander Valley Merlot
Deep ruby color with aromas of ripe black cherry and black plum
with a subtle back note of bittersweet chocolate. Integrated fruit on
the palate mingles with a hint of black pepper with brown spices
and cedar derived from aging in oak barrels.

white wines

2005 A to Z Oregon Pinot Gris
Rich, ripe, golden color with flashes of emerald. Aromatics redolent
of ripe citrus fruits, acacia flowers, tropical fruits (mango, papaya and
kiwi), Iychee, powdered sugar, honeysuckle, nectarines and pineapple
– all concentrated with a ripe acidity and a long, juicy finish.

2005 Geyser Peak Chardonnay
Alexander Valley
A delicate golden color concealing a bright, fruit intensity evidenced
by aromas of fig and pear with undertones of butterscotch and
vanilla. Fruit flavors intensify on the palate evolving into a crisp finish
that makes this wine a perfect match for a wide variety of cuisines.

NRT-SEA,SFO,PDX_WBC_EB_4(1)07

[HUGE AL]

NW LAX, SEA, SFO, PDX-NRT World Business Class

to start
(looked scary – didn’t eat them)

Appetizers of smoked salmon on crostini
and creamy herbed goat cheese on petite pumpernickel

dinner

Salad of mixed greens with mini pears, dried cranberries,
crumbled blue cheese and toasted slivered almonds with
a skewer of Asian grilled shrimp offered a la carte
(not bad…I passed on the shrimp)

Assorted breads

Choice of

Peppered beef tenderloin with balsamic glaze,
roasted red potato, carrots and patty pan squash

Mushroom and spinach stuffed chicken with herb risotto and broccolini
(pretty good)

Potato crusted steel head salmon on lemon beurre blanc sauce,
wild and white rice with cranberries and haricot vert

japanese dinner

Tuna tataki, seafood salad, soba noodles, pickles and miso soup

Grilled salmon teriyaki Nimono vegetables and rice

To ensure availability, you may reserve the Japanese dinner
when you book your next flight.

dessert

Fresh fruit

Krystal Pure aged cheddar and ash aged camembert

Lady finger charlotte filled with wild berries and raspberry mousse

Port wine

Liqueurs

Coffee or a selection of Stash® Tea

Lily O'Brien's® Chocolates

mid-flight snack

Light snacks available from our skybreaks basket
located in the galley. Please help yourself.

on arrival

Fresh fruit and warmed breads

Choice of

Cheddar cheese and bacon omelet,
roasted potatoes and pork sausage links

Cold cereal and fruit yogurt

Cold plate of Asian glazed New York strip steak, chardonnay
salmon, citrus cous cous and green and yellow bean salad

Coffee or a selection of Stash® Tea

sparkling wine


Schramsberg Mirabelle Brut Sparkling Wine Non-Vintage

A blend of hand-harvested Napa, Sonoma and Mendocino county Chardonnay
and Pinot Noir grapes. Green apple and jasmine fragrance filled out by tropical
fruit notes. Bright citrus entry on the palate ending with subtle honey and
caramel cream.

red wines


2005 Alexander Valley Vineyards Estate Syrah Alexander Valley

Heady aromas of blueberries, sandalwood and a subtle nose of
violets. On the palate, rich flavors of blackberries, allspice and a hint
of menthol and black licorice. The whole package is underscored by
notes of vanilla which dissipate as the wine opens up in the glass.


2005 Nepenthe Tryst Red Adelaide

Shows bright crimson red with purple hues in the glass. The
bouquet exhibits sweet raspberry and minty fruit with gentle notes
of cassis complemented by exotic, ripe, Zinfandel spice. On the
palate, the Cabernet provides a firm backbone of vibrant fruit and
even tannins, the Tempranillo contributes the fleshy heart of the
wine, and the Zinfandel gives an extra dollop of ripe, rich spice.

white wines


2005 Artesa Sauvignon Blanc Reserve

Layered armoatics and flavors of pear, honeydew melon, peach,
kiwi and some characteristic box wood flavor this wine from the
Oakville and Rutherford vineyards of Napa Valley. Barrel
fermentation provides some creaminess and a touch of vanilla oak
on the aftertaste.


2005 Wente Fogbank Chardonnay

Chardonnay, Gewurztraminer and Semillon grapes are harvested from
the San Francisco Bay/Livermore Valley area where fog banks and cool
air yield well balanced fruit. A beautiful straw color and aromas of
freshly cut red apple, vanilla and well-integrated oak. Predominant
flavors call up tart apple with toasty graham and subtle oak.

LAX,SEA,SFO,PDX-NRT_WBC_WB_2(1)08

[HUGE AL]

NW NRT-SEA, SFO, PDX World Business Class

dinner

Appetizer of California roll sushi,
salmon fresh spring roll and teriyaki beef
(looked scary – didn’t eat them)

Salad of mixed greens
(pretty bland – even with the ranch dressing)

Assorted breads
(garlic bread was good)

Choice of

Grilled beef tenderloin in creamy pepper sauce
with potato gratin and snap peas

Grilled chicken breast in chili garlic sauce
with baked potato and mixed vegetables
(pretty bad)

Fried white fish (John Dory) in orange sweet sour sauce
with steamed rice and sauteed vegetables

japanese dinner

Sashimi of tuna, scallop and rolled squid with seaweed

Marinated green beans with sesame, marinated vegetables
with tofu paste and shrimp

Steamed minced white fish with sea urchin

Miso soup

Steamed rice

Grilled Alfonsino fish yu-an style, chicken teriyaki
and simmered seasonal vegetables

To ensure availability, you may reserve the Japanese dinner
when you book your next flight.

dessert

Fresh fruit

Cheese

Gourmet cakes and cookies

Liqueurs

Coffee or tea

mid-flight snack

Ramen noodles

Light snacks also available from our skybreak basket
located in the galley. Please help yourself.

breakfast

Fresh fruit and warm breads

Coffee or tea

sparkling wine


Schramsberg Mirabelle Brut Sparkling Wine Non-Vintage

A blend of hand-harvested Napa, Sonoma and Mendocino county Chardonnay
and Pinot Noir grapes. Green apple and jasmine fragrance filled out by tropical
fruit notes. Bright citrus entry on the palate ending with subtle honey and
caramel cream.

red wines


2005 Alexander Valley Vineyards Estate Syrah Alexander Valley

Heady aromas of blueberries, sandalwood and a subtle nose of
violets. On the palate, rich flavors of blackberries, allspice and a hint
of menthol and black licorice. The whole package is underscored by
notes of vanilla which dissipate as the wine opens up in the glass.


2004 Artesa Meritage

An intriguing blend of red Bordeaux and Rhone varietals, this wine
is predominately Merlot sourced from Napa and Sonoma Valleys.
Bright cherry and raspberry flavors predominate. Cinnamon, clove,
leather, cigar box and chocolate provide counterpoint to the red
berry fruit.

white wines


2005 Liberty School Chardonnay Central Coast

This thing wasn’t even on the menu, so I have no notes on it!

NRT-SEA,SFO,PDX_WBC_EB_2(2)08

[Carfield]

NRT-ATL/JFK/DTW/MSP/LAX, NGO-DTW June 2009 in BE

There is definitely not much different from the good old Northwest days, but it adopts Delta's utensils, square serving plates, and a few more courses. Soup is now available on Northwest in the Western menu. That is one good addition. Entrees are plated in the galley. The Japanese meal is the same as the Northwest days, except you get a pair of Delta Air Lines chopsticks now. Cup noodles are cut from the snack menus both eastbound and westbound. Breakfast is pretty much the same as the Northwest days. However despite the nicer presentation, the quantity has reduced by 1/4 from the big old casserole dishes that NW used before.

Delta/Northwest Air Lines
Business Elite
Tokyo to Atlanta/New York JFK/Detroit/Minneapolis/Los Angeles & Nagoya to Detroit
June 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqOKg

Wine List
Whites
Pacific Rim Dry Riesling, California, 2007
Bonterra Sauvignon Blanc, Mendocino, California, 2008

Reds
Wakefield Promised Land Shiraz Cabernet, Australia, 2005
Chateau Greysac Medoc Cru Bourgeois, France, 2002

Dessert Wines
Plunkett’s Blackwood Ridge Botryitis Semillion, Australia, NV
Ferreira Dona Antonia Reserve Port, Portugal, NV

Sparkling Wine
Scharffenberger Brut Sparkling Wine, California, NV

First Course
Western Choice
Selection of Sushi
Served with wasabi, soy sauce, and pickled ginger
Cream of Mushroom Soup
Caesar Salad with cherry tomato and garlic croutons

Main Course
Western Choice
Delta Chef, Michelle Bernstein’s Selection
Parmesan-Crusted Chicken Breast
With marinara sauce, accompanied by gnocchi and broccolini
Or
Tender fillet of Beef and peppercorn sauce, served with chive mashed potatoes, sautéed spinach and carrots
Or
Pan-Seared Sole with grapes and capers, served with sautéed spinach and cauliflower puree
Or
Teriyaki Chicken and mixed vegetables offered with rice noodles

Japanese Choice
A selection of Japanese Fare including sushi, aemono, kobachi, and an entrée of roasted salmon with nimono

Dessert
Seasonal Fresh Fruit
Fine Cheese
Selected to perfectly complement one another in flavor and texture, offered with fresh fruit
All Natural Vanilla Ice Cream Sundae with your choice of sauces, whipped cream and chopped nuts, garnished with a pirouline cookie

After this service, a variety of snacks will be available for your enjoyment.

Pre-Arrival Light Meal
Seasonal Fresh Fruit

Cheese Omelet with hash brown potatoes and Canadian bacon
Or
Cornflakes Cereal served with milk and banana
Or
Sliced Pork with sautéed vegetable and egg noodles

06/09 BE NRT-US-C9C (NRT-ATL/JFK/DTW/MSP/LAX, NGO-DTW)

[Carfield]

NW 22 TPE-NRT June 2009

Definitely not much changed from the Northwest days!
The only difference is the utensils, glasses, and the new square serving plates used by Delta! The serving style is not much different. The dish is just being plated in the galley now, which is nice and improves the presentation.

Taipei to Tokyo
June 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqOIo

First Course
Assorted fruit juices
Seasonal Fresh Frui
Breakfast Breads served with preserves

Main Course
Please choose one of the below options
Egg Frittata Rolls with zucchini and hash brown potatoes, served with smoked turkey breast
Or
Braised Pork Meat Balls served with Chinese cabbage and pak choy, accompanied by egg fried rice
Or
Cereal served with milk

Dessert
Mango Cheesecake
Coconut Tart

06/09 BE-TPE-NRT-C9C (TPE-NRT)

[Carfield]

ATL to NRT June 2009

I savaged this menu on my NRT to JFK flight! I noticed that no more cup noodles are available at the snack menu, but a more proper mid-flight snack is available. I will fly the return JFK to NRT in early July. I will report back! But I guess it is acceptable to cut the cup noodles if they have a proper mid-flight snack service. We will see...

Atlanta to Tokyo
June 2009

First Course
Western Choice
Soy Glazed Shrimp with Szechwan cucumbers
Tomato Florentine Soup
Mixed Lettuces Salad with radish, celery, and fried wonton strips

Main Course
Western Choice
Delta Chef, Michelle Bernstein’s Selection
Roasted Chicken a l’orange
Served with celery puree and stir fried green beans
“My version of a classic dish, with a twist. Truly succulent!” – Michelle Bernstein
Or
Fillet of beef with grain mustard sauce, accompanied by sweet potato wedges, zucchini and yellow squash
Or
Seared Mahi Mahi topped with lemon butter sauce, served with asparagus and paella rice
Or
Pork Stir Fry with Asian vegetables, cashew nuts and low mein noodles

Japanese Choice
A Selection of Japanese Fare including sashimi, aemono, kobachi, and an entrée of ika tempura, tomago and kiriboshi daikon

Dessert
Seasonal Fresh Fruit
Fine Cheese
Selected to perfectly complement one another in flavor and texture, offered with fresh fruit
All Natural Vanilla Ice Cream Sundae with your choice of sauces, whipped cream and chopped nuts, garnished with a pirouline cookie

After this service, a variety of snacks will be available for your enjoyment

Midflight Snack
Snow Pea Salad

Please choose one of the below options.
Deli Platter featuring marinated beef, shrimp and muenster cheese
Or
Noodles with onions, ginger and soba tsuyu sauce

Pre-Arrival Light Meal
Seasonal Fresh Fruit

Swiss Cheese and Mushroom Omelet with grilled tomato, potato cake, and chicken apple sausage
Or
Roasted chicken with orange ginger sauce, sautéed spinach and rice
Or
Oats and Honey Granola Cereal served with milk

06/09 BE ATL-NRT C9C (ATL-NRT)

[HUGE AL]

...but it adopts Delta's utensils, square serving plates, and a few more courses.

I'm digging the new salt and pepper SHAKERS! A HUGE upgrade from the little paper packets we had to rip open and realize there wasn't a whole lot in there.

However despite the nicer presentation, the quantity has reduced by 1/4 from the big old casserole dishes that NW used before.

This might be a good thing.

Sparkling Wine
Scharffenberger Brut Sparkling Wine, California, NV

I still cannot believe they're still serving this crap on the transpac route!

All Natural Vanilla Ice Cream Sundae with your choice of sauces, whipped cream and chopped nuts, garnished with a pirouline cookie

This is an awesome change. Reminds me of the days of the F sundae cart.

[Carfield]

JFK-BRU/DUB/EDI/LHR/MAN/SNN; DTW-LHR June 2009

June 2009
New York to London Heathrow
JFK-BRU/DUB/EDI/LHR/MAN/SNN, DTW-LHR

Wine List
Whites
Pacific Rim Dry Riesling, California, 2007
Bonterra Sauvignon Blanc, Mendocino, California, 2008

Reds
Wakefield Promised Land Shiraz Cabernet, Australia, 2005
Chateau Greysac Medoc Cru Bourgeois, France, 2002

Dessert Wines
Plunkett’s Blackwood Ridge Botryitis Semillion, Australia, NV
Ferreira Dona Antonia Reserve Port, Portugal, NV

Sparkling Wine
Scharffenberger Brut Sparkling Wine, California, NV

First Course
Seasoned Shrimp with avocado and salsa rosa
Tomato Florentine Soup
Romaine Hearts with tomato and blue cheese

Main Course
Delta Chef, Michelle Bernstein’s Selection
Roasted Chicken a l’orange
Served with celery puree and stir fried green beans
“My version of a classic dish, with a twist. Truly succulent!” – Michelle Bernstein
Or
Fillet of beef with grain mustard sauce, accompanied by sweet potato wedges, zucchini and yellow squash
Or
Lasagne Pasta Bites tossed with spinach and radicchio in a light gorgonzola sauce, topped with pine nuts
Or
Roast Beef and Gravlax with a deviled egg, hearts of palm and tomato served chilled
Light and Quick
If you would like more time to work or relax, we suggest this chilled entrée as a replacement to the traditional entree

Dessert
Fine Cheese
Selected to perfectly complement one another in flavor and texture, offered with fresh fruit

All Natural Vanilla Ice Cream Sundae with your choice of sauces, whipped cream and chopped nuts, garnished with a pirouline cookie

Pre-Arrival Light Meal
Seasonal Fresh Fruit

Oats and Honey Granola Cereal served with milk

(For my flight to London on DL 3, the F/A offered me the following entrée choices:
Swiss Cheese and Mushroom Omelet with grilled tomato, potato cake, and chicken apple sausage)

06/09 BE US-EUROPE-SH C9C (JFK-BRU/DUB/EDI/LHR/MAN/SNN; DTW-LHR)

[Carfield]

LHR/BRU/DUB/EDI/MAN/SNN-JFK June 2009

June 2009
London LHR to New York JFK
LHR/BRU/DUB/EDI/MAN/SNN-JFK
http://share.shutterfly.com/action/w...8QbNHDNy5bqOTA

Wine List
Whites
Pacific Rim Dry Riesling, California, 2007
Bonterra Sauvignon Blanc, Mendocino, California, 2008

Reds
Wakefield Promised Land Shiraz Cabernet, Australia, 2005
Chateau Greysac Medoc Cru Bourgeois, France, 2002

Dessert Wines
Plunkett’s Blackwood Ridge Botryitis Semillion, Australia, NV
Ferreira Dona Antonia Reserve Port, Portugal, NV

Sparkling Wine
Scharffenberger Brut Sparkling Wine, California, NV

First Course
Typical appetizer tray with starter, soup, and salad
Cream of Mushroom Soup
Caesar Salad with cherry tomato and garlic croutons

Main Course
Delta Chef, Michelle Bernstein’s Selection
Parmesan-Crusted Chicken Breast
With Marinara sauce, accompanied by gnocchi and broccolini
“This super homey dish is just delicious, it covers all the bases.” – Michelle Bernstein
Or
Tender Fillet of beef and peppercorn sauce, served with chive mashed potatoes, sautéed spinach and carrots
Or
Ricotta and Basic Fettuccine tossed with an assortment of sautéed vegetables
Or
Roast Beef and Grilled Shrimp with a deviled egg, grilled zucchini and peppers served chilled
Light and Quick
If you would like more time to work or relax, we suggest this chilled entrée as a replacement to the traditional entree

Dessert
Fine Cheese
Selected to perfectly complement one another in flavor and texture, offered with fresh fruit

All Natural Vanilla Ice Cream Sundae with your choice of sauces, whipped cream and chopped nuts, garnished with a pirouline cookie

Pre-Arrival Light Meal
Hot Turkey Sandwich
With cheddar cheese, caramelized onions and peppers, served with carrot and raisin salad
Or
Shrimp Nicoise Salad
With tomato, egg, green beans, olives and potato, accompanied by bread sticks and fresh fruit

Chocolate

06/09 BE-EUR-US-SH-C9C (LHR/BRU/DUB/EDI/MAN/SNN-JFK)

[Carfield]

NW 799 JFK to NRT July 2009 Business Elite

July 2009
NW 799 JFK-NRT
http://share.shutterfly.com/action/w...8QbNHDNy5bqOXQ

Wine List
Whites
Pacific Rim Dry Riesling, California, 2007
Bonterra Sauvignon Blanc, Mendocino, California, 2008

Reds
Wakefield Promised Land Shiraz Cabernet, Australia, 2005
Chateau Greysac Medoc Cru Bourgeois, France, 2002

Dessert Wines
Plunkett’s Blackwood Ridge Botryitis Semillion, Australia, NV
Ferreira Dona Antonia Reserve Port, Portugal, NV

Sparkling Wine
Scharffenberger Brut Sparkling Wine, California, NV

First Course
Western Choice
Soy Glazed Shrimp with Szechwan cucumbers
Thai Chicken and Coconut Soup
Fresh Seasonal Salad with water chestnuts, carrots, celery and cashew nuts

Main Course
Western Choice
Delta Chef, Michelle Bernstein’s Selection
Roasted Chicken Breast
With Creamy Mushroom and Mustard sauce,
Served with spaetzle, green beans, and carrots
“This comforting dish adds all the flavor of mushrooms and a kick of mustard to boot! The spaetzle is my favorite receipe from my visits to Germany.” – Michelle Bernstein
Or
Crab Cakes
And lemon aioli, accompanied by baked spaghetti squash, and leeks with red pepper
Or
Grilled Beef Tenderloin and Shrimp Scampi
Served with lemon risotto and sugar snap peas
Or
Roast Pork with Chinese Vegetables
Including water chestnuts, shiitake mushrooms and red peppers, served with stir-fried noodles

Japanese Choice
A Selection of Japanese Fare including salmon and squid sashimi, and an entrée of yellowtail misoyaki

Dessert
Seasonal Fresh Fruit
Fine Cheese
Selected to perfectly complement one another in flavor and texture, offered with fresh fruit
All Natural Vanilla Ice Cream Sundae with your choice of sauces, whipped cream and chopped nuts, garnished with a pirouline cookie

After this service, a variety of snacks will be available for your enjoyment

Midflight Snack
Please choose one of the below options.
Deli Platter featuring five spiced duck, smoked salmon and goat cheese served with daikon slaw
Or
Udon Noodles with braised and pickled vegetables

Pre-Arrival Light Meal
Seasonal Fresh Fruit

Breakfast English Muffin
Topped with scrambled eggs, spinach and cheddar cheese, accompanied by turkey Canadian bacon
Or
Glazed Beef Tenderloin with sesame sauce, vegetable medley and basmati rice
Or
Granola Cereal served with milk

07/09 BE JFK-NRT C9A (JFK-NRT)

[Carfield]

NW 79 NRT to TPE July 2009 Business Elite

July 2009
NW 79
NRT to TPE
http://share.shutterfly.com/action/w...8QbNHDNy5bqOZo

First Course
Mixed Green Salad with marinated shrimp
Assorted Breads or Rice

Main Course
Please choose one of the below options.
Stir-Fried Strips of Beef served with assorted vegetables and steamed rice
Or
Grilled Chicken breast in a port wine sauce, served with potato gratin and Brussels sprouts

Dessert
Seasonal Fresh Fruit
Caramel Mousse

Or
Champagne Supper
A cold light meal served at your convenience, please advise your Flight Attendant when you would like to dine.
Cold Plate Salad
Featuring roast beef and teriyaki chicken breast, shrimp cocktail, smoked salmon, crabmeat and a medley of vegetables
Ham and Camembert Cheese Sandwich
Champagne Cheesecake served with seasonal fresh fruit

07/09 BE-NRT-TPE-C10A (NRT-TPE)

[Carfield]

DL 92 ICN-ATL July 2009 BE

Delta Air Lines
DL 92 Seoul to Atlanta
July 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqOfw

Wine List
Whites
Pacific Rim Dry Riesling, California, 2007
Bonterra Sauvignon Blanc, Mendocino, California, 2008

Reds
Wakefield Promised Land Shiraz Cabernet, Australia, 2005
Chateau Greysac Medoc Cru Bourgeois, France, 2002

Dessert Wines
Plunkett’s Blackwood Ridge Botryitis Semillion, Australia, NV
Ferreira Dona Antonia Reserve Port, Portugal, NV

Sparkling Wine
Scharffenberger Brut Sparkling Wine, California, NV

Dinner
First Course
Beef Japchae
Carrot and Ginger Soup
Fresh Seasonal Salad with orange and candied nuts

Main Course
Delta Chef, Michelle Bernstein’s Selection
Roasted Chicken Breast
With balsamic cipollini onions and blue cheese sauce,
Served with mashed potatoes and sautéed spinach
“I decided to treat chicken breast as beef filet mignon. Sweet cipollini onions, creamy and tame blue cheese sauce and creamy mashed potatoes. Mmmmmmmm” – Michelle Bernstein
Or
Filet of Beef with port wine sauce, accompanied by potato wedges and asparagus
Or
Seared Cod Fillet with tomato and olive ragout, accompanied by potato galettes and sautéed leeks
Or
Rigatoni Pasta tossed with stewed tomato sauce, olives and capers
Or
Dak Jim
A spicy Korean chicken and vegetable stew in bulgogi sauce, served with sautéed vegetables, rice and pickles

Dessert
Seasonal Fresh Fruit
Fine Cheese
Selected to perfectly complement one another in flavor and texture, offered with fresh fruit
All Natural Vanilla Ice Cream Sundae with your choice of sauces, whipped cream and chopped nuts, garnished with a pirouline cookie

Midflight Snack
Served with assorted breakfast breads and preserves.
Seasonal Fresh Fruit
Yogurt

Pre-Arrival Light Meal
Slaw Salad

Spinach Fettuccine in saffron mushroom cream sauce, with seafood and vegetables
Or
Tak Gal Bi
Traditional Korean beef in spicy soy sauce with mushrooms, pak choy and steamed rice

Vanilla Panna Cotta

07/09 BE ICN-US C10C (ICN-ATL)

[HUGE AL]

Champagne Supper
A cold light meal served at your convenience, please advise your Flight Attendant when you would like to dine.
Cold Plate Salad
Featuring roast beef and teriyaki chicken breast, shrimp cocktail, smoked salmon, crabmeat and a medley of vegetables
Ham and Camembert Cheese Sandwich
Champagne Cheesecake served with seasonal fresh fruit

07/09 BE-NRT-TPE-C10A (NRT-TPE)

I just love how there's a "Champagne Supper" with no Champagne on their flights.