Thanks Singapore_Air for posting. So how was LX? and congratulations on your TPP
Announcement
Collapse
No announcement yet.
LX F menus
Collapse
X
-
No problem 9V-JKL !
SWISS FIRST was a wonderful experience (flew the new product). Loads were quite low (5 outbound and 2 inbound) which helped.
On the subject of catering, all the food was delicious and the crew were very knowledgeable about the choices of food and beverage on board which is good.
Comment
-
LX181 BKK-ZRH August 09
Is the same as July 09 :
DINNER
BANGKOK - ZURICH
GOURMET MENU
SWISS Thai-style selection
First Course
Loch Fyne smoked salmon fillet
Seafood, meat and vegetarian platter
Main Courses
Fillet of beef with red wine sauce, roasted potatoes, carrots and broccoli
-
Grilled chicken breast with pineapple and sake sauce, pilaf rice, grilled courgettes and red peppers
-
Baked spinach and ricotta cannelloni with tomato concasse
-
*Special of the day (some seafood I can't remember...)
Cheese
Selection of Swiss artisan cheese
Dessert
Strawberry cheesecake ice cream with berry compote
-
Sprungli chocolates and pralines
Espresso and a selection of coffees and teas
BEFORE LANDING
SWISS BREAKFAST
Assortment of breakfast breads, preserves and honey, fresh fruits, joghurts, museli and cereals
-
Egg dish
-
Coffee, tea and juices
SWISS ARRIVAL LOUNGE
Should you prefer to sleep longer on board, you have the opportunity to freshen up and enjoy a continental breakfast in our SWISS Arrival Lounge, located in Terminal 1 at Zurich Airport. Open from 5.30 am until 1.00 pm.
Comment
-
ZURICH - DUBAI (LX 242) SEPT '09
Gourmet Menu:
First courses
* Selection of appetizers:
Crab, candied lemon and berberis on cauliflower
John Dory with autumn vegetables in saffron and chickpea galette
Beef cheek roll on beetroot
Vegetable terrine
-
Loch Fyne smoked salmon fillet
-
Cream of sauerkraut soup
Salad
Selection from the salad trolley
Main courses
* Roast medallions of venison with bitter chocolate, game sauce, red cabbage and glazed sunchoke
*Scallops with candied orange zest, shallot pureee and braised chicory
** Involtini with seitan, pumpkin and spinach, Marsala sauce, vine tomatoes and potato purée with onions
Special of the day
-
Choice of vegetables
Cheese
Selection of Swiss artisan cheese
Greterzer salé
Erguel Jura
Brie de Maux (actually French!)
Reblochon
Vieux chèvrier
Desserts
* Pistachio cake
Chestnut parfait with figs marinated in blackcurrant syrup
-
Sprungli chocolates and pralines
Espresso and a selection of coffees and teas
(This menu does not contain pork)
*Created by Restaurant Hotel du Parc des Eaux-Vives (no "star chef" for this menu cycle...)
** Designed by Hiltl, Zurich's vegetarian restaurant since 1898
Wine List
Champagne
Pommery Cuvée Louise 1996
White Wine
Domaine des Abeilles d'Or, Chardonnay 2007
Fournier Père et Fils, Grande Cuvée La Chaudouillone (Sancerre) 2006
Terredora, Falanghina 2006
Red Wine
Domaine du Paradis, Noir Divin, 2008
Pessac-Léognan, Chateau Bahans Haut-Brion (Bordeaux) 2004
Wynns Coonawarra Estate, Cabernet Shiraz Merlot 2006
Dessert Wine
Domaine du Paradis, Paradidou, 2008
VERDICT:
Food 7/10 (cheese brought the rating up)
Service 5/10
Wines 8.5/10
Comment
-
LX181 BKK-ZRH February 2010
DINNER
BANGKOK - ZURICH
GOURMET MENU
SWISS Thai-style selection
First Course
Loch fyne smoked salmon fillet
Seafood, meat and vegetarian platter
Main Courses
Grilled fillet of beef, blue cheese and chive butter, potato fondant, green beans and baby carrots
Seared chicken breast, red currant and port wine sauce, couscous, mixed vegetables
Baked sea bass, seaseme and spring onion jus, yellow and white rice, blacned red pepper and bok choy
Linguine pasta, asparagus and saffron cream sauce, Parmesan cheese
Choice of vegetables
Cheese
Selection of Swiss artisan cheese
Dessert
Tiramisu cake with orange sauce
Sprungli chocolates and pralines
Espresso and a selection of coffees and teas
SUPPLEMENTARY CHOICES
Selection of soups, seasonal salads, Swiss cheese and fresh fruits
IN THE MORNING
SWISS BREAKFAST
Assortment of breakfast breads, preserves and honey, frsh fruits, yoghurts, museli and cereals
Egg dish
Coffee, tea and juices
SWISS ARRIVAL LOUNGE
If you prefer to sleep longer, you can freshen up and enjoy a continental breakfast in our SWISS Arrival Lounge, in Terminal 1, Zurich airport. Open 5.30am - 1.00pm
Comment
-
LX188 ZRH-PVG February 2011
LUNCH
ZURICH - SHANGHAI
GOURMET MENU
*Created by our featured chef Mattias Roock, Kempinski Hotel, St. Moritz
# Designed by Hiltl, Zurich's vegetarian restaurant since 1898
First Courses
* Selection of appetisers:Tomato tartellete, crayfish cocktail with asparagus tipsSmoked halibut and herb crêpe rouladeTriangle of mountain lamb and ratatouilleGoat's cheese in marinated pumpkin
Fillet of Balik salmon
Carrot and orange soup
Salad
Selection from the salad trolley
Main Courses
* Fillet of beef with sautéed wild mushrooms, cream sauce, lye bread dumpling, and carrots
* Supreme of poussin with walnut pesto, potato and kohlrabi ragout, baby carrots
Open John Dory and king prawn raviolo with leek, lobster sauce
# Mushroom stroganoff with fresh rösti and broccoli, sour cream
Choice of vegetables
Cheese
Selection of Swiss artisan cheese
Gruyère AOC - Selection Rolf Beeler
Splügen Cheese
Andeerer Traum
Swiss Brie
Suferser Geiss Cream Cheese
Desserts
* Bündner mountain honey parfait on pistachio cake, blueberry compote
Pineapple tiramisu with sliced pineapple and grenadine seeds
Sprüngli chocolates and pralines
Espresso and a selection of coffees and teas
SUPPLEMENTARY CHOICES
Seleciton of soups, seasonal salads
Swiss cheese and fresh fruits
IN THE MORNING
SWISS BREAKFAST
Assortment of breakfast breads, preserves and honey, fresh fruits, yoghurts, muesli and cereals
Egg dish, cold cuts and cheese
Coffee, tea and juices
WINE LIST
SPARKLING WINE/CHAMPAGNE
Laurent-Perrier Grand Siècle
WHITE WINE
Fläscher Riesling Sylvaner 2009
Weingut Davaz
Chablis 1er Cru Vaillons 2007
Domaine Servin
Chardonnay Red Label 2008
Newton Vineyard
RED WINE
Pinot Noir Selection 2009
Weinbau Manfred Meier
La Chapelle de la Mission Haut-Brion 2005
La Mission Haut-Brion
Allomi Vineyard Cabernet Sauvignon 2007
Hess Collection Winery
DESSERT WINE
Sauternes Cru Barréjats 2004
SCEA Barréjats
PORT
Grahams Tawny 20 years
Symington Family Estates/Desert Traveller
Comment
-
LX181 BKK-ZRH January 2011
DINNER
BANGKOK - ZURICH
GOURMET MENU
First Course
Fillet of Balik salmon
Seafood, meat and vegetarian platter
Main Courses
Grilled fillet of beef with miso sauce, potato cake with cheddar cheese and green onions, shimeji mushroom, green beans and carrots
-
Chicken breast with herb crust, red wine and thyme sauce, gnocchi with dried tomatoes and herbs, aubergine and courgettes
-
King prawn on lemongrass skewer, garlic pepper sauce, rice vermicelli
-
Ratatouille in crepe roll, tomtato coulis, grilled artichoke, olives and snow peas
-
Choice of vegetables
Cheese
Selection of Swiss artisan cheese
Dessert
Green tea cake with chocolate ice cream, raspberry coulis
-
Sprungli chocolates and pralines
Espresso and a selection of coffees & teas
SUPPLEMENTARY CHOICES
Selection of sourps, seasonal salads
Swiss cheese and fresh fruits
IN THE MORNING
SWISS BREAKFAST
Assortment of breakfast breads, preserves and honey
Fresh fruits, yoghurts, museli and cereals
-
Egg dish, cold cuts and cheese
-
Coffee, tea and juices
F-181-C1 12/10 - 02/11
Comment
-
LX181 BKK-ZRH June 2011
DINNER
BANGKOK - ZURICH
A LA CARTE MENU
First Course
Fillet of Balik Salmon and sour cream
Seafood cocktail with orange and fresh herb vinaigrette
Selection of air-dried meat specialities
Ratatouille and feta cheese crepe rolls, tomato coulis
Grilled artichoke and snow peas
(Can also be enjoyed as a main course)
Seasonal salad with marinated mozzarella cheese and roasted cherry tomatoes
Main Courses
Fillet of beef with miso sauce
Potato cake with Cheddar cheese and spring onion
Sauteed shimeli mushrooms and vegetables
Chicken breast with herb crust, red wine and thyme sauce
Potato gnocchi with semi-dried tomatoes and herbs
Courgettes and aubergine
*Grilled king prawns on lemongrass brochette
Garlic and pepper sauce, rice vermicelli
Baby corn and bok choi
Cheese
Selection of Swiss artisan cheese
Dessert
Green tea cake with chocolate ice cream
Tiramisu timbale, orange sauce, caramelised orange zest
Sprungli pralines
Espresso and a selection of coffees and teas
IN THE MORNING
SWISS BREAKFAST
Assortment of breakfast breads, preserves and honey
Fresh fruits, yoghurts, museli and cereals
Choice of egg dishes, cold cuts and cheese
Coffee, tea and juices
F-181-C3 06/11 - 08/11
Comment
-
LX87 YUL-ZRH First Class March 2011
Montreal->Zurich
DINNER
First Courses
Fillet of Balik Salmon
Shrimp Salad with Cocktail Sauce
Selection of Air-dried Meat Specialties
Mediterranean Aubergine Pasta
Tomato and Cream Sauce, Asparagus Spears
Cream Carrot Soup
Seasonal Salad with Asparagus and Red Teardrop Tomatoes
Main Courses
Pan-fried Beef Fillet with Café De Paris Butter
Mashed Potatoes, Carrots and Asparagus
Seared Corn-fed Chicken Breast, Red Wine Sauce
Pan-fried Polenta Cake, Vegetable Ratatouille
Roasted Halibut with Saffron Sauce, Pilaf Rice
New Potatoes and Mixed Vegetables
Pumpkin-filled Spinach Ravioli, Ricotta and Lemon-filled
Pepper Ravioli, Saffron Cream Sauce, Parmesan Cheese
Cheese
Selection of Swiss Artisan Cheese
Desserts
New York Style Cheesecake with Fresh Berries
Strawberry Ice Cream with Mango Coulis
Crushed Pistachios
Sprungli Chocolates and Pralines
Espresso and a Selection of Coffees and Teas
IN THE MORNING
Swiss Breakfast
Assortment of Breakfast Breads, Preserves and Honey
Fresh Fruits, Yoghurts, Muesli and Cereals
Egg Dish, Cold Cuts and Cheese
Coffee, Tea and Juices
Comment
-
LX86 ZRH-YUL First Class March 2011
Zurich->Montreal
LUNCH
First Courses
Fillet of Balik Salmon
Langoustine Cocktail with Ratatouille
Selection of Air-dried Meat Specialties
Aubergine Tartare with Fresh Herbs on Roast Nicola Potato
Mediterranean Cream of Vegetable Soup with Chervil
Seasonal Salad with Grilled Artichokes and Confide Tomatoes
Main Courses
Roast Fillet of Beef
Grated Belper Knolle Cheese, Brown Butter Risotto with Green Asparagus
Roast Corn-fed Chicken Breast, Morel Sauce
Timbale of Potato with Vegetables, Sautéed Spinach
Pike and Prawn Terrine, Lemongrass Sauce
Sepia Linguine, Baked Spring Onions in Sesame Tempura
Rocket Ravioli with Tomatoes and Olives
Cheese
Selection of Swiss Artisan Cheese
Desserts
Panna Cotta Timbale with Turmeric, Biscuit Ice Cream
Rhubarb Compote with Strawberry Sauce
Warm Quark Soufflé with Black Cherries
Hazelnut Nougat Cream
Sprungli Chocolates and Pralines
Espresso and a Selection of Coffees and Teas
Before Landing Snacks
Selection of Soups
Seasonal Salads
Swiss Cheeses
Fresh Fruit
Selection of Sandwiches
High Tea
A Selection of Fine Teas Accompanied by Light, Sweet and Savory Favourites
Comment
-
Thank for the LX86 Menu. I am on that flight this weekend and as LX hardly change their menus - one area where they let themselves down a bit in F - I will assume my menu will be very similar. In fact, many of them are quite similar:
Balik Salmon
Fillet of Beef
Chicken
Fish
Swiss CheeseLast edited by MAN Flyer; 5 July 2011, 04:26 AM.
Comment
-
Originally posted by MAN Flyer View PostThank for the LX86 Menu. I am on that flight this weekend and as LX hardly change their menus - one area where they let themselves down a bit in F - I will assume my menu will be very similar. In fact, many of them are quite similar:
Balik Salmon
Fillet of Beef
Chicken
Fish
Swiss Cheese
Comment
-
LX 288, ZRH-JNB, Last week
deleted.. (Thanks HUGEAL)
Comment
-
LX catering in F ZRH-JNB
Just did LX F ZRH-JNB
Food stunning..Especially the Lamb...
Menu and Wine lists for your perusal
The whole foody photos are HERE if anyone is interested...
HTH
Dukesy
Comment
Comment