SQ Raffles Class Menus

[9V-JKL]

SQ322 SIN-LHR Aug'08

SUPPER MENU

A SAVOURY NOTE
Marinated lobster with orzo pasta, salmon roes, roasted vegetables and baby lettuce
Choice of creamy Singapore dressing or lemon vinaigrette

THE MAIN EVENT
Wok-fried beef in black pepper sauce with garlic, French bean with dried shrimp in XO sauce, fish noodle with bean sprout
*Exclusively created by Sam Leong of Tung Lok Group, Singapore

Spaghetti pasta with ragout or duck confit and ceps mushroom, broccolini and pecorino cheese

Banger and mash
Grilled spiced pork sausage served with onion gravy, rucola lettuce and mashed potato

A SWEET NOTE
Coconut-hibiscus panna cotta and jellied hibiscus-berries

THE CHEESE BOARD
Gourmet cheese with garnishes

A CONNOISSEUR'S CHOICE
Gourmet coffee
Selection of tea

SNACK MENU
NOODLES
Fish Ball broth with kway teow or bee hoon noodles
Prawn noodles with soup
Vegetarian or non-vegetarian instant noodles

SANDWICHES
Smoked Salmon with Masacarpone Cheese in Roasted Sesame Bun
Grilled Chicken and Tomato in Focaccia Bun
Roasted Capsicum and Santa Lucia Mozzarella Sandwich

SNACKS
Roasted mixed nuts
Snickers Chocolate Bar
Cranberries
Doritos Nacho Cheese Tortilla Chips
Kjeldsens cookies
Bananas

BREAKFAST MENU
A FRESH START
A choice of apple, tomato or freshly squeezed orange juice

Sliced fresh fruit

A HEALTHY NOTE
Choice of Cereals or yoghurt
Cornflakes with milk or granola with yoghurt-berry compote
Plain or fruit yoghurt

THE MAIN EVENT
Braised egg noodles with prawns, scallops, sliced fish and mushroom

French toast served with maple syrup, cottage cheese and fresh berries

Parsley omelette served with chicken sausages, roasted tomato and hash brown potato

FROM THE BAKERY
Assorted breakfast rolls
Butter - Fruit preserve

A CONNOISSEUR'S CHOICE
Gourmet coffee
Selection of tea

SQ322QB SIN-LHR (S1/B) 112-1.2 08 RC

[9V-JKL]

SQ317 LHR-SIN Aug'08

LUNCH MENU

TO NIBBLE ON
Satay
With onion, cucumber and spicy peanut sauce

A SAVOURY NOTE
Marinated lobster with mixed fine lettuce
Choice of mustard dill or balsamic dressing

THE MAIN EVENT
Baked veal loin with mushrooms-blue cheese crust, sauteed savoy cabbage and fettucine
*Exclusively created by Gordon Ramsay, London

Wanton mee
Egg noodles in rich pork broth garnished with shrimp dumplings and leafy greens

Thai style red curry chicken with vegetables and steamed rice

Grilled double cut pork chop served with mustard sauce, roasted vegetables with balsamic and gratin potato

A SWEET NOTE
Lemongrass and coconut ice cream garnished with mango salsa

THE CHEESE BOARD
Gourmet cheese with garnishes

A CONNOISSEUR'S CHOICE
Gourmet coffee
Selection of tea
and pralines

SNACK MENU
NOODLES
Fish Ball broth with kway teow or bee hoon noodles
Vegetarian or non-vegetarian instant noodles

SANDWICHES
Savoury sandwich
Vegetarian Sandwich

SNACKS
Roasted mixed nuts
Potato chips
Cereal bar
Chocolate bar
Kjeldsens cookies
Fruit

BREAKFAST MENU
A FRESH START
A choice of apple, tomato or freshly squeezed orange juice

Sliced fresh fruit

A HEALTHY NOTE
Choice of Cereals or yoghurt
Cornflakes or wheat and fruit fiber with milk
Plain or fruit yoghurt

THE MAIN EVENT
Braised egg noodles with prawns, scallops, sliced fish and mushroom

Chicken and mushroom ragout in crepe served with roasted tomato and roesti potatoes

Kassler ham steak with white pudding, poached egg, spinach and sauteed potato

FROM THE BAKERY
Assorted breakfast rolls
Butter - Fruit preserve

A CONNOISSEUR'S CHOICE
Gourmet coffee
Selection of tea

SQ317QB LHR-SIN (L/B) 112-1.2 08 RC

[MAN Flyer]

SQ171 SGN-SIN August 08

lunch menu

A Savoury Note
Spicy chicken with cucumber, celery and pineapple salad

The Main Event
Roasted pork chop with barbecue sauce
Served with mashed potato, beans and sauerkraut

Pho bo
Vietnamese beef noodle in soup with vegetables

Vietnamese style sweet and sour fush with seasonal vegetables and steamed rice

A Sweet Note
Selection of sliced fresh fruits

A Connoisseur's Choice
Gourmet coffee
Selection of tea

SQ171B SGN-SIN (L3) 15-1.1 08 RC

[Carfield]

SQ 22 SIN-EWR July to August 2008

Singapore to New York Newark
SQ 22 SIN-EWR
July to August 2008
BUSINESS CLASS
Wine List
Champagne
Charles Heidsieck

White Wines
Geyser Peak Winery Chardonnay 2006 Alexander Valley
Villa Franz Riesling Kabinett 2006 Hattenheimer Rheingau

Red Wines
Lockwood Cabernet Sauvignon 2005 Monterey

Chateau Fonreaud 2002 Listrac Medoc
Or
Chateau Ramafort 2002 Cru Bourgeois Medoc

Port
Dow 2001 Late Bottled Vintage Port Portugal

Lunch menu from Singapore to New York
Settle into your flight with a sumptuous meal, tastefully crafted by our chefs for your enjoyment

Starter
Marinated Lobster with Orzo pasta, Salmon roe, Roasted Vegetables and Baby lettuce
Choice of creamy Singapore dressing or lemon vinaigrette

Main
*Braised Duck Confit with Sauteed mushrooms and eggplant with dried shrimps in XO sauce
Served with Steamed rice
Exclusively created by Sam Leong of Tung Lok Group, Singapore
Or
Grilled Chilean Sea Bass in Chunky Tomato sauce
Served on olive oil-flavored mashed potatoes and selected vegetables
Or
Singapore Beef Noodle Soup
Popular local dish of rice noodles in rich beef broth with sliced beef and bean sprouts
Or
Spaghetti with Chunky Bacon Carbonara-style and shaved Parmesan Cheese

Finale
Ben & Jerry’s New York Fudge Ice cream
Haagen-Dazs Cookies and Cream Ice Cream
Both served with mango salad and roasted almonds
Seasonal Fruits

Dinner Menu from Singapore to Newark
Round off your evening with a rich selection of gourmet delights to tantalize your taste buds
Prelude
Satay
Served with onion, cucumber and spicy peanut sauce

Starter
Duck Liver Terrine with Smoked Duck Breast and Mixed Salad
Choice of Balsamic or Mustard Dressing

Main
*Tournedos of Beef with Black Pepper Cream, Seasonal Vegetables, and Lyonnaise Potatoes
Exclusively created by Georges Blanc of Vonnas, France
Or
Stir-fried Scallops in XO Sauce with vegetables and “ee-fu” noodles
Or
Penne with Arrabiata Sauce, Grilled Chicken Breast, Arugula Lettuce and Shaved Parmesan Cheese
Or
Indian Lamb Shank Curry
Served with Biryani rice, pappadum and pickled vegetables

Finale
Opera Gateau
Pandan Coconut Panna Cotta
Cheese Selection
Served with fig paste, grapes, walnuts and biscuits
Phoques Cove Camembert
Stormy Washed Rind
Stokes Point Smoked Cheddar

Light Bites Menu
Enjoy a revitalizing boost with our delectable selection of light bites
Rice Porridge Cooked with Sliced Garoupa Fillet and Topped With Chinese Crullers
Or
Singapore Fried Carrot Cake
A hearty traditional dish of fried savory radish-rice pudding with prawns and pickled turnip
Or
Saffron Fettuccine Pasta with Sauteed Ceps Mushrooms, Arugula Lettuce, Shaved Parmesan Cheese and Creamy Basil Pesto
Or
Fluffy Hotcakes
Served with mixed berries, cottage cheese and maple syrup
SQ22TA SIN-EWR (L/D/SR2) 28-1.1 07-08RC

[Carfield]

SQ 21 EWR-SIN July to August 2008

SQ 21 Newark to Singapore
July to August 2008
Supper Menu
Round off your evening with a rich selection of gourmet delights to tantalize your taste buds
Starter
Lobster Salad with Fine Mixed Lettuce
Choice of Thousand Island or Balsamic dressing

Main
*Pan roasted Corn-fed Chicken Breast in Morel Sauce with Wild Mushroom Ballotine and Garden Vegetables
Exclusively created by Alfred Portale of Gothan Bar & Grill, New York
Or
Grilled Tournedos of Beef in Rosemary Jus
Served with buttered vegetables and lyonnaise potatoes
Or
Fried Halibut
Served with Thai-style chili sauce, seasonal vegetables and steamed rice
Or
Char Siew Mee
Egg noodles in rich pork broth with sliced hony-glazed pork, “chye sim” and mushrooms

Finale
Apple-almond Cumble
Strawberry Ice Cream
Both served with fresh berries

Cheese selection
Served with fig compote, grapes, walnuts and biscuits
Camembert
California Vella Dry Jack
Iowa Maytag Blue
Seasonal Fruits

Light Bites Menu
Thai-style Pork Meatball and Rice Noodle Soup
Or
Penne with Arrabiata sauce, Sauteed Prawns and Roasted Eggplant
Or
Fried Rice with Chicken, Shrimps and Vegetables
Or
Cheese Omelette with Italian Veal Sausage, Roma Tomato and New Potatoes
Served with a yogurt drink

Breakfast Menu
Start your day with the complete breakfast (served earliest 2.5 hours prior to arrival) or delight in a simple yet wholesome continental breakfast (served earliest 1.5 hours prior to arrival). Please inform our crew of your choice before lights out. If they do not receive your selection, your will be awakened in time for the complete breakfast.

Prelude
A choice of Apple, Tomato or Freshly Squeezed Orange Juice
Fruit Plate with Cottage Cheese

Starter
Choice of Cereals or Yogurt
Kellogg’s Special K or low fat granola with milk
Plain or fruit yogurt

Main
*Pan-roasted Halibut Fillet, Braised Oxtail
Served with leek and sautéed spinach
*Exclusively Created by Gordon Ramsay, London
Or
Braised Rice Vermicelli with Shredded Chicken and Preserved Vegetables
Or
Stir-Fried Sliced Tenderloin of Beef with Shredded Onions
Served with seasonal vegetables and steamed rice
Or
Vegetable Frittata
Served with veal chipolata, sautéed mixed mushrooms, tomato and rosti potato

Breads
Freshly Baked Breads
Served with butter or preserves

Continental Breakfast
Breakfast Pastries and preserves, fresh fruits, juices, and coffee or tea
SQ 21TA EWR-SIN (S/SR2/B) 27-1/2 07-08 RC

[SQ LPP]

SQ 467 CMB - SIN August 2008

colombo >> singapore

lunch menu

A Savoury Note
Hot smoked salmon with pear slaw
Oven smoked salmon served with pear coleslaw, mixed salad, salmon roes and lemon

The Main Event
* Roasted snapper, mushroom vinaigrette, baby leek, truffle cream

Oriental roast duck and barbecued pork with egg noodles

Thai style fried chicken with sweet basil and chilli, leafy greens, carrots, capsicums and steamed rice

A Sweet Note
Vanilla panna cotta with mango salad

The Cheese Board
Gourmet cheese with garnishes

Fruit
A selection of fresh fruit

A Connoisseur's Choice
Gourmet coffee
Selection of tea
and pralines


*Exclusively created by Matthew Moran of Aria Restaurant, Sydney

SQ467XB CMB-SIN (L2) 142-1.1 08 RC

[SQ LPP]

SQ 466 SIN - CMB August 2008

singapore >> colombo

lunch menu

A Savoury Note
Prawns with orange, assorted tomatoes and shaved fennel with choice of lemon vinaigrette or creamy thousand island dressing

The Main Event
* Teekha tamatar murgh, baked aloo palak, rajima rasmisa and narangi pulao
Tandoori chicken tikki in spicy tomato gravy, tempered spinach with potato, kidney bean Punjabi style and orange pilaf

Grilled cod fillet with tomato tarragon sauce, buttered vegetables and fettuccine pasta

Tournedos of beef in roasted shallot jus, asparagus with hollandaise sauce and mashed potatoes

A Sweet Note
Chocolate truffle cake

The Cheese Board
Gourmet cheese with garnishes

Fruit
A selection of fresh fruit

A Connoisseur's Choice
Gourmet coffee
Selection of tea
and pralines


*Exclusively created by Sanjeev Kapoor, Indian Celebrity Master Chef, Mumbai

SQ466XB SIN-CMB (L2) 142-1.1 08 RC

[SQ LPP]

Drinks Menu EA 0808

Cocktails

MIX OF THE MONTH

Citrus Royale
A thirst quencher made from orange juice and pineapple juices mixed with lime cordial and 7-UP


SINGAPORE AIRLINES UNIQUE CREATIONS

Silver Kris Sling
One of our special touches made with gin, Cointreau and orange & pineapple juice, topped with champagne

Sunrise Breezer
A refreshing blend of sake and bitter lemon

Bloody Mary
A classic blend of vodka, tomato juice, lemon juice with a dash of Worchestershire and Tabasco sauce

Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-UP

Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-UP

Sweetness in Darkness
A unique mix of red wine and a splash of coke

Apple Bliss
A tantalizing refreshment of apple juice and bitter lemon mixed with 7-UP

Awaiting the Golden Dawn
A healthy, refreshing mix of pineapple, tomato & orange juice

Orange Cooler
A light tangy drink created from orange juice and ginger ale with a touch of lime cordial



ALL - TIME FAVOURITES

Singapore Sling
Synonymous with teh Lion City since the early 1900s, this classic cocktail is made with dry gyn, DOM Benedictine, cherry brandy, Angostura bitters and grenadine, mixed with lime and pineapple juice

Solitaire Dreams
A cool concoction of rum, pineapple juice, Sling mix with ginger ale

Fruit Spritzer
A simple-yet-delightful thirst-quenching mix of apple juice and 7-UP

Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon


APPETISING APERITIFS

Campari

Dry Vermouth


non-alcoholic



Spirits

SPIRITS


Cognac XO Otard

Chivas Regal Scotch Whisky

Johnie Walker Black Label

Jack Daniel's Tennessee Whiskey

Gordon's Dry Gin

Smirnoff Red Label Vodka

Bacardi Superior

Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)


LIQUEURS

Cointreau

Baileys Original Irish Cream

Choya Umeshu
A traditional Japanese fruit liqueur enjoyed straight or on the rocks
(Available on flights to and from North Asia)

BEER

International Selection

STOUT

Guinness Stout


Champagnes and wines

CHAMPAGNES

Charles Heidsieck
Brut Reserve


WHITE WINES

Villa Franz Riesling Kabinett 2006 Hattenheimer Rheingau

Saint-Veran "Rives De Longsault" 2005 Domaine Des Deux Roches


RED WINES

Chateau Ramafort 2002 Cru Bourgeois Medoc

Rive Barbera D'asti il Cascinone 2004 Araldica


PORT

Dow 2001 Late Bottled Vintage Port Portugal


Beverages
Enjoy a selection of hot and cold beverages, anytime you wish. Simply let us know your preference.


TEA SELECTION

Pure Ceylon Tea

Earl Grey

Darjeeling

Camomile

Decaffeinated Tea

Japanese Green Tea

Chinese Jasmine Tea

Chinese Oolong Tea

*Mint Tea

**Indian Masala Tea


*Available on flights to and from Jeddah, Cairo, Dubai and Istanbul
**Available on flights to and from India



GOURMET COFFEES

Brazil Santos Bourbon

Colombian Supremo

Kenyan AA "Kilimanjaro"


SPECIALTY COFFEES

Brewed Coffee

Cafe Royal

Espresso

Cappuccino

Decaffeinated Coffee

Mocha


OTHER BEVERAGES

Chocolate

Milo


MINERAL WATER

Sparkling

Still


FRUIT JUICES

Apple

Orange

Pineapple

Tomato

Cranberry
(Available on flights to and from USA and Canada)


SOFT DRINKS

Bitter Lemon

Coke

Coke Light

Ginger Ale

7-Up


YOGHURT DRINK

Mango Lassi
A cooling Indian refreshment made of mango and yoghurt
(Available on flights to and from India)


MILK

Full Cream

Low Fat



From SQ 466/467 August 2008

[SQ LPP]

SQ 452 SIN - MLE July - August 2008

singapore >> male

dinner menu

To Nibble On...
Satay
With onion, cucumber and spicy peanut sauce

A Savoury Note
Smoked turkey with crabmeat apple coleslaw

The Main Event
* Snapper fillet in saffron vinaigrette with mussels, olives, zucchini flowers and pasta

Oriental roast chicken with Chinese greens and fragrant rice

Pan fried beef fillet in shallot jus with roasted vegetables and potatoes

**Sauteed penne with sundried tomatoes, ceps mushroom and rocket leaves

A Sweet Note
Tiramisu ice cream served with caramelised assorted nuts and chocolate sauce

The Cheese Board
Gourmet cheese with garnishes

Fruit
A selection of fresh fruit

A Connoisseur's Choice
Gourmet coffee
Selection of tea
and pralines


*Exclusively created by Matthew Moran of Aria Restaurant, Sydney
**Specially prepared meatless selection

SQ452A SIN-MLE (D) 51-1.1 07-08 RC

[SQ LPP]

SQ 451 Male - Singapore July - August 2008

male >> singapore

supper menu


A Savoury Note
Grilled salmon with green apple salad

The Main Event
Sauteed chicken and leek in mushroom cream sauce with roasted potatoes

Thai style fried kway teow
Rice noodles with chicken, prawns and egg

Chinese braised beef with daikon and carrots, broccoli and steamed rice

A Sweet Note
Fresh fruits meringue

A Connoisseur's Choice
Gourmet coffee
Selection of tea

SQ451A MLE-SIN (S2) 51-1.1 07-08 RC

[MegatopLover]

SQ 37 LAX-SIN August 2008

DINNER MENU LOS ANGELES>>SINGAPORE

TASTY BEGINNINGS
Antipasto
Italian-style assorted appetiser of marinated lobster, 'serrano' ham, grilled zucchini and mozzarella with tomato

THE MAIN EVENT
Seared beef fillet in Cabernet butter
Served with baby carrot, sauteed fingerling potatoes with onion, crispy pork and sage
*Exclusively created by Alfred Portale of Gotham Bar & Grill, New York

Wanton Mee
Egg noodles in rich pork broth, garnished with shrimp dumplings and leafy greens

Gaeng khew w a n kai
Thai-style green curry of chicken with seasonal vegetables
Served with steamed rice

Spaghetti with stewed chorizo pork sausages, olives and capsicum in tomato sauce

SWEET OVERTONES
Haagen-Dazs ice cream
Choice of assorted ice cream flavours
Served with berry compote

THE CHEESE CORNER
'Rouge et Noir' Brie
'Point Reyes' Vella Dry Jack
Original Farmstead Blue
Served with port wine-prune compote, grapes, walnuts and biscuits

FRESH PICKINGS
Seasonal fruits

TRANQUIL FINALE
Gourmet coffees
Brazil Santos Bourbon / Colombian Supremo / Kenyan AA Kilimanjaro

Premium teas
Pure Ceylon Tea / Earl Grey / Darjeeling / Japanese Green Tea / Chinese Oolong Tea / Chamomile / Decaffeinated Tea
All served with pralines

BETWEEN MEALS MENU LOS ANGELES>>SINGAPORE

LIGHT BITES BETWEEN MEALS
Rice Noodles in broth with fish balls

Griddled stuffed French toast
Served with blueberries, maple syrup, Italian veal sausages, scrambled eggs and roasted tomato

Braised rice noodles with sliced beef in preserved black bean sauce and leafy greens

Spaghetti with duck 'bolognese' and duck confit

TRANQUIL FINALE
Gourmet coffees
Brazil Santos Bourbon / Colombian Supremo / Kenyan AA Kilimanjaro

Premium teas
Pure Ceylon Tea / Earl Grey / Darjeeling / Japanese Green Tea / Chinese Oolong Tea / Chamomile / Decaffeinated Tea
All served with pralines

BREAKFAST MENU LOS ANGELES>>SINGAPORE

The Complete Breakfast: Take your pick of The Main Event from our scrumptious selections, served earliest 2.5 hours prior to arrival

Continental Breakfast: Delight in this simple yet wholesome meal, served earliest 1.5 hours prior to arrival

THE COMPLETE BREAKFAST

A TANTALISING NOTE
Choice of apple, tomato or freshly squeezed orange juice

Watermelon salad with ricotta cheese and rose water syrup

TASTY BEGINNINGS
Choice of cereals or yoghurt
Cornflakes or granola with milk
Plain or fruit yoghurt

THE MAIN EVENT
Pan-roasted halibut fillet, braised oxtail with leeks and sauteed spinach
*Exclusively created by Gordon Ramsay, London

Chive omelette
Served with Italian pork sausages, roasted tomato and home fries

Braised 'ee-fu' noodles with prawns, scallops and leafy greens

Stir-fried chicken with spring onions and ginger
Served with seasonal vegetables and steamed rice

FROM THE BAKERY
Freshly baked breads
Served with butter and preserves

MORNING AROMAS
Gourmet coffees

Premium tea selection

CONTINENTAL BREAKFAST

Breakfast pastries and preserves, fresh fruits, juices and coffee or tea

[MegatopLover]

SQ 38 SIN-LAX September 2008

DINNER MENU SINGAPORE TO LOS ANGELES

Creates your gastronomic experience from our selection of tantalising options

Prelude
Satay
With onion, cucumber and spicy peanut sauce

Chinese style minced pigeon hoisin mini tart

Creamed boursin cheese in choux bun

Starter
Three way salmon
Smoked, marinated and seared salmon with romaine lettuce, shaved cheese and creamy anchovy dressing

Main
Braised duck confit with sauteed mushroom, eggplant with dried shrimp in XO sauce and steamed rice
*Exclusively created by Sam Leong of Tung Lok Group, Singapore

Grilled beef steak served with red wine jus, olive oil flavoured vegetables with hollandaise sauce
~A healthier choice - lower in carbohydrate and calories than our main selection

Gindara teriyaki
Soya glaced silver cod served with selected vegetables and steamed rice

Spaghetti pasta with chunky bacon carbonara style and cajun spiced chicken breast

Finale
Ben & Jerry's New York fudge ice cream
Haagen Dazs cookie and cream ice cream
Both served with mango salad and roasted almond

Phoques cove camembert, stormy washed rind, stokes point smoked cheddar
Served with fig paste, grapes, walnut and biscuit

Fruits in season


LIGHT BITES MENU SINGAPORE TO LOS ANGELES

Enjoy a tempting selection of light, tantalising meals

To Nibble On
Fish ball noodle soup
Noodles in broth served with fish balls and fish cakes

Omelette stuffed with tomato pesto, Italian chicken sausage, sauteed mushroom, roesti potato and refreshing yoghurt smoothie

Warm shaved smoked ham, cheddar cheese and tomato panini served with potato chips

Singapore nasi lemak
Malay style coconut rice with spicy prawns, peanuts, ikan bilis, grilled fish cake, egg omelette and fried chicken
A local favourite served with sambal chilli


BEFORE TOUCH-DOWN SINGAPORE TO LOS ANGELES

As your destination nears, refresh your senses with our delightful culinary treats

Starter
Caesar salad with roasted cajun spiced chicken

Main
Baked chicken thigh with fingerling potato-lardon, mesclun and garlic mayonnaise
*Exclusively created by Matthew Moran of Aria Restaurant, Sydney

Chicken and lamb satay
Renowned Singapore favourite, served with onion, cucumber, ketupat and spicy peanut sauce

Bacon and onion quiche with roasted tomato and steamed asparagus

Braised ee fu noodles with prawn dumplings, leafy greens and mushrooms

Finale
Chocolate truffle cake

[Bon]

SQ195 Penang to Singapore (9/9/08)

Dinner

Appetisers
Salad of artichoke, mushroom, and asparagus

Main Courses
Panfried prawns in garlic-herb tomato sauce with vegetables and potatoes

Wok fried chicken in five spice sauce, Chinese greens, carrots, mushrooms and fragrant rice

Dessert
Summer bread pudding with vanilla sauce

Hot Beverages
Coffee - Tea

SQ195YG PEN-SIN (D3) 108-1.1 RC

[Bon]

SQ196 Singapore to Penang (9/9/08)

Light Meal

Appetisers
Pasta and vegetable salad

Main Courses
Ikan assam padeh
Malay style fish in sour sauce with stir fried vegetables and steamed rice

Cantonese style roast duck with plum sauce, Chinese greens, carrots and noodles

Dessert
Chocolate walnut gateau

Hot Beverages
Coffee - Tea

SQ196YG SIN-PEN (LM) 108-1.1 RC

[SQ LPP]

SQ 324 SIN - AMS July - August 2008

singapore >> amsterdam


supper menu


A Savoury Note
Assorted poultry cold cuts

The Main Event
Lamb chops with black peppercorn sauce, roasted vegetables and mashed potatoes

Brown beef stew with root vegetables and boiled potatoes

Kai Yaang
Thai style grilled marinated chicken with dipping, seasonal vegetables and fried pineapple rice

A Sweet Note
A selection from the fruit basket

The Cheese Board
Gourmet cheese with garnishes

A Connoisseur's Choice
Gourmet coffee
Selection of tea

SQ324A SIN-AMS (S1/B) 38-1.1 07-08 RC

SNACK MENU

Fancy a snack?
Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.

Noodles
Fish ball broth with kway teow or bee hoon noodles

Prawn noodles with soup

Vegetarian and non-vegetarian instant noodles

Sandwiches
Smoked Salmon with Mascarpone Cheese in Roasted Sesame bun

Grilled Chicken and Tomato in Focaccia Bun

Roasted Capcicum and Santa Lucia Mozzarella Sandwich

Snacks
Roasted mixed nuts

Snickers chocolate bar

Cranberries

Doritos Nacho Cheese Tortilla Chips

Kjeldsens cookies

Bananas

Please accept our apologies if your choice of snack is not available

singapore >> amsterdam


breakfast menu


A Fresh Start
A choice of apple, tomato or freshly squeezed orange juice

Sliced fresh fruit

A Healthy Note
Choice of cereal or yoghurt
Cornflakes granola with milk
Plain or fruit yoghurt

The Main Event

Selection of dim sum
Prawn dumpling, beef siew mai and beancurd pork roll

Griddled pancakes with strawberry compote, veal sausages and oven glazed tomato

Poached eggs with creamed spinach, mushrooms and potatoes

From the Bakery
Assorted breakfast rolls
Butter - Fruit preserve

A Connoisseur's Choice
Gourmet coffee
Selection of tea

Your Breakfast Choice

This convenient breakfast option lets you enjoy all the sleep you want, uninterrupted. Please inform our crew of your choice before lights out - if they do not receive your selection, you will be awakened in time for The Complete Breakfast.

The Complete Breakfast*

Take your pick of the Main Event from our scrumptious selections.
Served earliest 2.5 hours prior to arrival

Continental Breakfast*

Delight in this simple yet wholesome meal.
Served earliest from 1.5 hours prior to arrival

* Kindly refer to the breakfast menu found above

SQ324A SIN-AMS (S1/B) 38-1.2 07-08 RC