Originally posted by SQ LPP
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Although it is a couple of years ago now since I flew LH F (it too was FRA-SIN-FRA) I still have very fond memories of the food. In particular I liked the range of Hors d'oeurves and the fact that you can pick and choose what you would like. I'm afraid I can't answer about how to eat caviar as I don't touch the stuff myself.
I would also add that the wine and drink selection was excellent. My only compalint was that they did not have any jasmine tea.
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LH 778 FRA-SIN 01/08-02/08
Dreamer's Delight
Cold Gourmet Plate
Tabdoori fried Prawns and Tuna marinated in Sesame with grilled Vegetables
or
Hot Speciality
Breast of Guinea Fowl filled with Mushrooms on Sweet Potato Puree
Cheese and Dessert
Morbier, Brie and Comte Cheese garnished with Grapes and Celery
Menu
Choice of Hors d'oeuvres
Caviar with the traditional Garnishes
Lobster- Artichoke terrine served with Seafood Sauce
Bundnerfleisch, Air-dried Beef Swiss-style and Gouda Flan with green Asparagus
Chicory with Pear Chutney, Roquefort and roasted Pine nuts
Salad
Curly Endive, Rocket Lettuce, Roman Lettuce and Radichhio with Pumpkin, Bell pepper and Tomato with your choice of Pumpkin Seed Oil or Orange Mustard Dressing
Choice of Main Course
Braised Shoulder of Beef with Red Cabbage Potato Timbale
Poached Monkfish breaded in Curcuma, Pilaw-Basmati Rice with Coconut Milk
Eggplant Gouda Cannelloni with Tomato Confit, Pine Nuts and Coriander Sauce
Veal Chartreuse with Quince Confit and Polenta
Selection of Cheese and Dessert
Fourme d'Amber, Morbier, Brie Tart, Comte and Ash Goat Cheese with Garnish of Grapes and Celery
Chocolate Moeliuex with Bell Pepper-Rasberry Coulis
Granny Smith Champagne Cream with Gold Crumble
Specialty Dessert WinesLast edited by phaleesy; 27 January 2008, 05:54 AM.
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LH 459 SFO - MUC December 2007 (Pictures)
Choice of Hors d'oeuvres
Caviar with the traditional Garnishes
Five Spice dusted smoked Duck Breast, wild Mushroom and Leek
Salad
Seasonal Salad
with Balsamico or Potato Dressing
Choice of Main Courses
Horseradish-Pepper crusted Beef Tenderloin, Spatzle, Asparagus and Rosemary Jus
Selection of Cheese and Dessert
Wild Berry Charlotte in its Consomme with Sweet Cream
Breakfast
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LH 779 SIN - FRA December 2007 (Pictures - 1 of 2)
Hmmm what should I have from the big menu? Champagne top up should be done first!
Table setting with red rose
Laurent took over the rose and garlic bread
M e n u
Choice of Hors d'oeuvresCaviar with the traditional GarnishesSalad
Barbecue Duck Breast with Chestnut Puree and Walnut
Mixed Mesclun SaladChoice of Main Courses
presented with Dressing
Char grilled Beef Skewer with Rosemary, Chateau Potatoes,
in natural Jus with sauteed caramelized Onion
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LH 778 FRA-SIN 03/08-04/08
Dreamer's Delight
Cold Gourmet Plate
Tuna with Curry Dressing and Vegetable Salad accompanied by Goat Cheese Terrine with truffled Zucchini Salad
or
Hot Speciality
Eggplant coated Saddle Veal with Balsamico Stock and braised Iceberg Lettuce
Cheese and Dessert
Gorgonzola, Fougeru and Livarot garnished with Grapes and Walnuts
Menu
Choice of Hors d'oeuvres
Caviar with the traditional Garnishes
King Prawns and Eggplant Tart with Pesto
Roasted Saddle of Veal in jellied Borlotti Beans served with Balsamico Jus
Goat Cheese Terrine with marinated Bell Pepper served with Taggiasca Olives
Salad
Seasonal Greens with Fried Mushrooms, Cherry Tomatoes, Carrots and Herbs with your choice of Ramson or Balsamico Dressing
Choice of Main Course
Saddle of Lamb Medakkion gratinated with Parmesan Cheese and Olives, Thyme Jus and Potato Pancetta Pave
Loup de Mer filled with Arugula, served with baked Tomatoes and mashed Potatoes with Olives
Arugula Risorro with Taleggio, Shiitake Mushrooms, Tomatoes, Spring Onions and Walnuts
Roasted Duck Breast with Balsamico Sauce, red Cabbage with Orange and Potato Cake
Selection of Cheese and Dessert
Gorgonzola, Peccorino, Taleggio, Livarot and Fougeru garnised with Grapes and Walnuts
Apple Clafoutis with Almond Ice Cream
Mango Caramel Tart with exotic Fruit Salpicon
Specialty Dessert Wines
Breakfast
Cold and hot Specialties
Freshly squeezed Orange Juice
Fresh Fruit
Yogurt with fresh Fruit, Crunchy Nuts and Milk
Dialogue of cured Salmon and Salmon Strudel,
Parma Ham, smoked Turkey Breast, German Salami,
Yogurt Cheese, Cream Cheese with Chives and Savory Cream Cheese
Scrambled Eggs freshly prepared upon your Request with your choice of Bacon or Chives
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LH 440, 450, 452, 454, 456, 458, 490, 498 FRA - SFO May - June 2008
Menu
Choice of Hors d'oeuvres
Caviar with the traditional Garnishes
Venison Ham served with Ratatouille Salad
Crayfish and Avocado Timbale with Lime Creme Fraiche
Shaved Cheese Cannelloni with Wild Garlic and Tomato Olive Tapenade
Salad or Soup
Mixed Lettuce with Cucumber, Bell Pepper, Carrot and Pine Nuts with your Choice of Yogurt Dill or white Balsamic Dressing
or
Barley Soup Grisons Style
Choice of Main Courses
White Asparagus served with Sauce Hollandaise,
New Potatoes and a Selection of Ham
Grilled Tenderloin of Beef with Truffle Jus, Asparagus Tips, Truffle and Potato Mash
Tuna Steak served with Soy Sprouts, Sesame and mashed Wasabi Puree
Escalope of Guinea Fowl Engadine Style with Air dried Beef and Sage accompanied by Pumpkin Goulash and Curd Spatzle
Selection of Cheese and Dessert
Tete de Moine, Appenzell, Murol, Bleu de Gex and Brie
Chocolate Fondue with fresh Fruit and Biscuits
Grisons Style Walnut Tart
Specialty Dessert Wines
We are pleased to serve you a selection of canapes, biscuits and fresh fruits during the flight.
LH 440, 450, 452, 454, 456, 458, 490, 498 05/08-06/08
Barbecue
Cold Specialties
King Prawns with roasted Bell Pepper and Zucchini
Roast Beef Rolls with Vegetable accompanied by Horseradish Sauce
Cole Slaw and grilled Pineapple
Guacamole and Cocktail Sauce
Hot Specialties
Spare Ribs accompanied by Corn on the Cob and baked Potato with Sour Cream
Red Snapper with Spinach Pepper Stew and herbed Crostinis
Dessert
Key Lime Pie
Fresh Fruit
LH 440, 450, 452, 454, 456, 458, 490, 498 05/08-06/08
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Originally posted by SQ LPP View PostI see from the link that the menu it's not the same as the one in FRA FCL.
FRA FCT April 2007..
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Pictures From LH 454 FRA - SFO
Menu
Choice of Hors d'oeuvres
Caviar with the traditional Garnishes
Venison Ham served with Ratatouille Salad
Crayfish and Avocado Timbale with Lime Creme Fraiche
Shaved Cheese Cannelloni with Wild Garlic and Tomato Olive Tapenade
Salad or Soup
Mixed Lettuce with Cucumber, Bell Pepper, Carrot and Pine Nuts with your Choice of Yogurt Dill or white Balsamic Dressing
or
Barley Soup Grisons Style
Choice of Main Courses
White Asparagus served with Sauce Hollandaise,
New Potatoes and a Selection of Ham
Grilled Tenderloin of Beef with Truffle Jus, Asparagus Tips, Truffle and Potato Mash
Tuna Steak served with Soy Sprouts, Sesame and mashed Wasabi Puree
Escalope of Guinea Fowl Engadine Style with Air dried Beef and Sage accompanied by Pumpkin Goulash and Curd Spatzle
Selection of Cheese and Dessert
Tete de Moine, Appenzell, Murol, Bleu de Gex and Brie
Chocolate Fondue with fresh Fruit and Biscuits
Grisons Style Walnut Tart
Specialty Dessert Wines
We are pleased to serve you a selection of canapes, biscuits and fresh fruits during the flight.
LH 440, 450, 452, 454, 456, 458, 490, 498 05/08-06/08
Barbecue
Cold Specialties
King Prawns with roasted Bell Pepper and Zucchini
Roast Beef Rolls with Vegetable accompanied by Horseradish Sauce
Cole Slaw and grilled Pineapple
Guacamole and Cocktail Sauce
Hot Specialties
Spare Ribs accompanied by Corn on the Cob and baked Potato with Sour Cream
Red Snapper with Spinach Pepper Stew and herbed Crostinis
Dessert
Key Lime Pie
Fresh Fruit
LH 440, 450, 452, 454, 456, 458, 490, 498 05/08-06/08
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Pictures from LH458 MUC - SFO
Same menu as LH454 that I took from FRA to SFO, but different presentation. Aircraft is A340. Seat configuration 1 - 2 - 1.
Menu
Choice of Hors d'oeuvres
Caviar with the traditional Garnishes
Venison Ham served with Ratatouille Salad
Salad or Soup
Barley Soup Grisons Style
Choice of Main Courses
Grilled Tenderloin of Beef with Truffle Jus, Asparagus Tips, Truffle and Potato Mash
Selection of Cheese and Dessert
Chocolate Fondue with fresh Fruit and Biscuits
We are pleased to serve you a selection of canapes, biscuits and fresh fruits during the flight.
LH 440, 450, 452, 454, 456, 458, 490, 498 05/08-06/08
Barbecue
Cold Specialties
King Prawns with roasted Bell Pepper and Zucchini
Hot Specialties
Spare Ribs accompanied by Corn on the Cob and baked Potato with Sour Cream
Dessert
Key Lime Pie
LH 440, 450, 452, 454, 456, 458, 490, 498 05/08-06/08
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