SQ Raffles Class Menus

[MAN Flyer]

SQ978 SIN - BKK January 2010

dinner menu SINGAPORE TO BANGKOK

Starter
Marinated seafood salad

Main
*Roast Berkshire chop with corn bread, shaved vegetables and coffee cider mop sauce

Singapore claypot rice
Baked rice in claypot with chicken, Chinese sausages and black mushroom served with Chinese greens

Pan fried slamon fillet served with shellfish sauce, ratatouille and buttered potato

Stir fried beef with cashew nuts, leafy greens, cauliflower, capsicum and egg noodle

Finale
Fresh fruit selection

Gourmet coffees & selection of fine teas

*Exclusively created by Alfred Portale of Gotham Bar & Grill, New York

SQ978C SIN-BKK (D4) 89-1.1 01 RC

[MAN Flyer]

SQ981 BKK-SIN January 2010

dinner menu BANGKOK TO SINGAPORE

Starter
Yam yai with prawns and egg
with Thai style dressing

Main
*Seared salmon fillet with sauteed pancetta-capsicums and saffron potatoes

Thai style sauteed prawns with chilli
served with steamed rice and seasonal vegetables

Braised Ee-fu noodles with pork and vegetable

Roast duck with vinegared soya sauce, rice and vegetables

Finale
Fresh fruit selection

Gourmet coffees & selection of fine teas

*Exclusively created by Gordon Ramsay, London

SQ981C BKK-SIN (D4) 89-1.1 01 RC

[feb01mel]

SQ878 SIN-TPE March 2010

lunch menu SINGAPORE TO TAIPEI

Prelude
Satay
With onion, cucumber and spicy peanut sauce

Starter
Marinated prawns with spicy kong choi-pomelo salad
Lime dressing

Main
*Chicken roulade in hot and sour sauce, spinach tofu with mushroom and steamed rice

Seared tournedos of beef with thyme jus, roasted vegetables and seared asparagus

Panfried garoupa in pesto veloute with roasted vegetables and mashed potatoes

Indian style lamb shank Korma with spiced vegetables and basmati rice

Finale
Choice of ice cream
Chocolate ice cream or macadamia ice cream with mango coulis

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

* Exclusively created by Sam Leong of Tung Lok Group, Singapore

SQ878A SIN-TPE (L) 77-1.1 03 RC

[feb01mel]

SQ879 TPE-SIN March 2010

Dinner menu TAIPEI TO SINGAPORE

Prelude
Satay
With onion, cucumber and spicy peanut sauce

Starter
Salad of feta cheese, tomato, olives with marinated prawns and mesclun

Main
*Seared cod fillet in romesco broth, steamed shellfish and chick pea

Beef fillet with olive in marsala wine sauce. roasted mushrooms, asparagus, baby carrot and potato cake

Oriental sliced chicken with macadamia nut, seasonal vegetables and ee fu noodles

Braised free-range pork meatball in superior sauce with vegetables and steamed rice

Finale
Choice of iced dessert
Chocolate gelato or vanilla ice cream with chocolate sauce

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

* Exclusively created by Alfred Portale of Gotham Bar & Grill, New York

SQ879A TPE-SIN (D) 77-1.1 03 RC

[Carfield]

SQ 38 SIN-LAX March 2010

Singapore Airlines
Business Class
March 2010
Wine List
Champagne
Charles Heidsieck

White Wines
Geyser Peak Winery Chardonnay 2007, Alexander Valley
August Kesseler Riesling Kabinett 2007

Red Wines
Rive Barbera d’Asti Il Cascinone 2006 Araldica Piedmont
Chateau Baret 2005 Pessac-Leognan

Port
Graham’s 2003 Late Bottled Vintage Port

SQ 38
Singapore to Los Angeles International
Dinner
Prelude
Satay
With onion, cucumber and spicy peanut sauce

Starter
Prawn with nicoise salad
Sauteed prawns with potato, green beans, olives, quail eggs, tomatoes and mache lettuce served with citrus vinaigrette or cocktail dressing

Main
Seared black cod with white bean-lobster stew in fish veloute and asparagus
*Exclusively created by Gordon Ramsay, London
Or
Braised chicken thigh in Shiraz red wine, sautéed spinach, roasted baby carrot, garlic roasted potato
Or
Stir-fried beef with ginger and spring onions served with selected vegetables and steamed rice
Or
Ramen with kurobata pork belly in miso broth and vegetables

Finale
Haagen Dazs strawberry cheesecake ice cream
Vanilla caramel brownie ice cream
Garnished with vanilla sauce and granola
Cheese Selection
Cambozola, farmhouse cheddar, French boursin
Served with quince paste, grapes, pecan and biscuit
Fruits in Season
Gourmet Coffees & selection of fine teas, with pralines

Light bites menu
To Nibble On
Fish Ball Noodle Soup
Noodles in broth served with fish balls and fish cakes
Or
Griddled hotcake served with ricotta cheese, maple syrup, bacon and fresh strawberry
Or
Warm sweet sesame bun with teriyaki style beef, tomato and potato chips
Or
Singapore nasi lemak
Malay style coconut rice with spicy prawns, peanuts, ikan bilis, grilled fish cake, omelette and fried chicken
A local favorite served with sambal chili

Finale
Gourmet Coffees & selection of fine teas

Before Touch Down
Starter
Antipasto plate
Marinated scallops, Parma with endive, tomato mozzarella

Main
Chicken roulade in hot and sour sauce, spinach tofu with mushroom and steamed rice
*Exclusively created by Sam Leong of Tung Lok Group, Singapore
Or
Braised ee fu noodles with prawn dumplings, leafy greens and mushrooms
Or
Omelette with jalapeno jack cheese, pork sausage, sautéed mushroom, roasted tomato and hash brown potato
Or
Grilled beef fillet served with mushroom sauce, roasted tomato and gratinated potato

Finale
Baked cheese cake with cherry compote
Gourmet Coffees & selection of fine teas
SQ 38TA SIN-LAX (D/SR2/LMT) 34-1.1 03 RC

[Carfield]

SQ 37 LAX-SIN March 2010

SQ 37
Los Angeles to Singapore
Menu
Dinner Menu
Starter
Salad of Cajun spiced grilled chicken with Boston and frisee lettuces, carmelised walnut and feta cheese
Choice of chipotle or citrus dressing

Main
Seared beef fillet in cabernet butter, baby carrots, sautéed fingerling potato with onion, crispy pork and sage
*Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
Or
Jing du style pork served with selected vegetables, fried rice
Or
Pan roasted chicken breast served with thyme jus, goat cheese-cauliflower timbale, haricot vert, crushed potato with sour cream and chives
Or
Singapore style fish curry with okra and eggplant served with steamed Jasmine rice and papadum

Finale
Haagen-Dazs chocolate-peanut butter ice cream with chocolate sauce and roasted almonds
Strawberry ice cream with berry compote
French Brie, cambozola and vella dry jack served with dried apricots, grapes, walnuts and crackers
Fresh Fruits in season
Gourmet Coffees & selection of fine teas with pralines

Light Bites
To Nibble On
Mee siam
Malay style spiced rice vermicelli in tamarind gravy with prawn, eggs and chives shoot
A popular Singaporean dish
Or
Barbecued pork sandwich served with baked potato with bacon and cheese
Or
Selection of Dim Sum
Beef meatball, pork “siew mai” dumpling, fried egg noodles
Or
Penne pasta topped with wagyu beef Bolognese and grated Fresh parmesan cheese

Finale
Gourmet Coffees & selection of fine teas

Breakfast
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit

Starter
Choice of Cereals or Yogurt
Cornflakes or raisin bran with milk
Plain or fruit yogurt

Main
Warm Scrambled egg, bacon, cheese and mushroom burrito served with tomato salsa and black bean saald
Or
Wok fried rice noodle topped with braised sliced beef, leafy greens and mushroom
Or
Broiled halibut with orzo, celeriac puree, smoked red wine sauce
*Exclusively created by Gordon Ramsay, London
Or
Korean style fried rice with chicken, egg and kimchi
With pickles and toasted seaweed served on the side

Breads
Freshly baked breads served with butter and preserves

Beverages
Gourmet Coffees & selection of fine teas
SQ 37TA LAX-SIN (D/SR2/B) 34-1/3 03 RC

[Carfield]

SQ 326 SIN-FRA March to April 2010

March to April 2009
SQ 325 & 326
Singapore to Frankfurt and return

Wine List
Champagne
Charles Heidsieck

White Wines
August Kesseler Riesling Kabinett 2007
Bourgogne Hautes Cotes De Beaune 2007 Clos Philippe Le Hardi

Red Wines
Rive Barbera d’Asti Il Cascinone 2006 Araldica Piedmont
Chateau Baret 2005 Pessac-Leognan

Port
Graham’s 2003 Late Bottled Vintage Port

SQ 326
Singapore to Frankfurt
Lunch
Starter
Anti pasto
Italian style assorted appetizer of marinated prawns with mango relish, proscuitto ham with melon and mozzarella with tomato

Main
Roasted pork rib in Oriental barbecue sauce with seasonal vegetables and ee fu noodles
*Exclusively created by Sam Leong of Tung Lok Group, Singapore
Or
Grilled Beef Fillet served with grainy mustard sauce, parsnip puree, roasted vegetables
Or
Famous Singapore chicken rice
Fragrant poached chicken with pandan flavored rice, served with ginger, soya and chili sauce
A renowned local favorite
Or
Baked herb crusted cod with broccoli, fine carrot and parsley potatoes

Finale
Vanilla Ice Cream with mango sago salsa
Haagen Dazs rum and raisin ice cream with chocolate sauce and roasted almonds
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines

Light Bites
Noodles
Fish Ball noodle soup
Noodles in broth served with fish balls and fish cakes
Prawn Noodle Soup
Noodles in broth served with prawn and fish cakes
Vegetarian and non-vegetarian instant noodles

Sandwiches
Chicken satay and lettuces sandwich
Beef pastrami and gherkin sandwich
Roasted capsicum and santa Lucia mozzarella sandwich

Snacks
Assorted Nuts
Toblerone chocolate
Assorted biscuits
Lay’s potato chips
Kjeldsens cookies
A selection from the fruit basket

Light Meal
Starter
Atlantic smoked salmon garnished with tomato and cucumber salad
Choice of thousand Island or Balsamic dressing

Main
Pan fried chicken served with mustard sauce, roasted vegetables and mashed potato
Or
Linguine with sautéed seafood in tomato sauce
Or
Beef hor fun
Chinese style stir fried sliced beef with rice noodles
A popular Singaporean dish

Finale
Peach frangipane with Vanilla sauce
Gourmet coffees & selection of fine teas
SQ326QA SIN-FRA (L/SN1/LM) 97-1.1 03-04 RC

[Carfield]

SQ 325 FRA-SIN March to April 2010

SQ 325
Frankfurt to Singapore
Dinner
Starter
Country style pork pate served with assorted olives, cornichon and petit salad

Main
Lamb sautéed with thyme on a thin ratatouille in gravy
*Exclusively created by Georges Blanc, Vonnas
Or
Stir fried beef with sesame and honey, stir fried bamboo shoot, gingko nuts and carrot, bok choy and steamed rice
Or
Grilled halibut fillet served with lobster glace, ragout of creamy bacon with leek and onion, new potato
Or
Nasi Uduk
Indonesian style steamed coconut rice with chicken rendang, prawn sambal, omelette and pickled vegetables

Finale
Movenpick panna cotta ice cream with bitter chocolate sauce
Chocolate ice cream with shaved chocolate and vanilla sauce
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines

Light Bites
Noodles
Fish Ball noodle soup
Noodles in broth served with fish balls and fish cakes
Vegetarian and non-vegetarian instant noodles

Sandwiches
Croissant with ham, cheese and gherkin
Baguette with mozzarella cheese, tomato and basil

Snacks
Assorted Nuts
Potato chips
Cereal Bar
Cookies
Assorted biscuits
A selection from the fruit basket

Breakfast
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit

Starter
Choice of Cereals or Yogurt
Cornflakes with milk or Birchermuesli
Plain or fruit yogurt

Main
Fried rice with char siew, shrimps and vegetables served with pork siew mai
Or
Chicken and mushroom ragout in crepe served with roasted tomato and roesti potatoes
Or
Scrambled egg with assorted cold cut, cheese and toast

Breads
Assorted breakfast breads
Butter - Fruit preserve

Beverages
Gourmet Coffees & selection of fine teas
SQ325QA FRA-SIN (D/SN1/HB) 97-1.3 03-04 RC

[Dickson]

Sq2qa sin-hkg-sfo (d1/s/sn1/hb) 6-1.1 03 rc

dinner menu SINGAPORE TO HONG KONG

Starter
Marinated prawns with spicy kong choi-pomelo salad
Lime dressing

Main
*Chicken roulade in hot and sour sauce, spinach tofu with mushroom and steamed rice

Seared tournedos of beef with thyme jus, roasted vegetables and seared asparagus

Panfried garoupa in pesto veloute with roasted vegetables and mashed potatoes

Indian style lamb shank Korma with spiced vegetables and basmati rice

Finale
Gourmet ice cream
Chocolate ice cream or macadamia ice cream
with mango coulis

Gourmet cheese with granishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

* Exclusively created by Sam Leong of Tung Lok Group, Singapore


supper menu HONG KONG TO SAN FRANCISCO

Starter
Trilogy of hot-smoked, cold-smoked salmon and tuna
with mazuna lettuce

Main
*Seared muscovy duck breast in apple cider jus with duck confit stuffing and butternut squash mash

Seared beef fillet in rosemary jus with green asparagus, red capsicum and roasted pumpkin mash

Rice vermicelli soup with fish skin dumplings and beancurd roll

Slow-braised Oriental style lamb shank, seasonal vegetables and fried rice

Finale
Choice of ice dessert
Rum raisin ice cream or mango sorbet with berry compote

Gourmet cheese with granishes

Gourmet coffees & selection of fine teas, with pralines

* Exclusively created by Alfred Portale of Gotham Bar & Grill, New York


light bites menu HONG KONG TO SAN FRANCISCO

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

Prawn noodle soup
Noodles in broth served with prawn and fish cake

Vegetarian and non vegetarian instant noodles

Sandwiches
Croissant with creamy chicken and tomato

Sandwich with roasted vegetables and cheese

Snacks
Assorted nuts
Cookies
Potato chips
Chocolate bar
A selection from the fruit basket


before touch-down HONG KONG TO SAN FRANCISCO

Prelude
A choice of apple, tomato or freshly squeezed orange juice

Sliced fresh fruit

Starter
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt

Main
Dim sum selection
Ee fu noodles with roasted pork, pork dumpling, beef siew mai and har kow

Breakfast pork sausage with herb jus, sauteed mushrooms, roma tomato and potatoes

Egg frittata with baked beans, roasted tomato, mushrooms and turkey sausage

Bread
Assorted breakfast rolls
Butter – Fruit preserve

Beverages
Gourmet coffees & selection of fine teas


champagnes & wines

Champagnes
Charles Heidsieck

White wines
Geyser Peak Winery Chardonnay 2007 Alexander Valley
August Riesling Kabinett 2007

Red wines
Chateau Baret 2005 Pessac-Leognan
Rive Barbera d’asti Cascinone 2006 Araldica Piedmont

Port
Graham’s 2003 Late Bottled Vintage Port

[feb01mel]

SQ 856 SIN-HKG March 2010

Brunch menu SINGAPORE TO HONG KONG

Prelude
Sliced Fresh Fruit

Starter
Choice of cereal or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt

Main
Seared tournedos of beef with thyme jus, roasted vegetables and seared asparagus

Selection of dim sum
Siew mai, chive dumpling, shrimp-glutinous rice dumpling and ee fu noodles with chicken

Cheese omelette with veal sausage, sauteed mushrooms with tomato and new potatoes

Finale
Choice of ice cream
Chocolate ice cream or macadamia ice cream with mango coulis

Breads
Choice of bread rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas


SQ856QA SIN-HKG (BRN) 111-1.1 03 RC

[feb01mel]

SQ 856 SIN-HKG April 2010

Brunch menu SINGAPORE TO HONG KONG

Prelude
Sliced Fresh Fruit

Starter
Choice of cereal or yoghurt
Cornflakes with milk or granola with yoghurt-berry compote
Plain or fruit yoghurt

Main
Singapore Nasi Lemak
Malay style cononut rice with spicy prawns, peanuts, ikan bilis, grilled fish cake, omelette and fried chicken
A local favourite served with sambal chilli

Wok fried beef with black peppercorn sauce, Chinese greens and fried noodles

Poached egg Mornay with roma tomato, button mushrooms and new potatoes

Finale
Choice of ice cream
Rum-raisin ice cream or mango ice cream
with berry compote

Breads
Choice of bread rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas


SQ856QB SIN-HKG (BRN) 111-1.1 03-04 RC

[feb01mel]

SQ 861 HKG-SIN March 2010

Dinner menu HONG KONG TO SINGAPORE

Starter
Salad of feta cheese, tomato, olives with marinated prawns and mesclun

Main
*Seared Chilean bass in romesco broth, steamed shellfish and chick pea

Beef fillet with olive in marsala wine sauce. roasted mushrooms, asparagus, baby carrot and potato cake

Scallop dumpling noodle soup
Egg noodles in rich pork broth garnished with scallop dumplings
and vegetables

Indian butter chicken with spiced vegetables and pilaff rice

Finale
Choice of iced dessert
Chocolate gelato or vanilla ice cream with chocolate sauce

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

* Exclusively created by Alfred Portale of Gotham Bar & Grill, New York

SQ861QA HKG-SIN (Dq) 111-1.1 03 RC

[feb01mel]

SQ 861 HKG-SIN April 2010

Dinner menu HONG KONG TO SINGAPORE

Starter
Greek salad with smoked salmon
Balsamic dressing

Main
*Chilean bass with rice flakes crust in tamarind sauce, roasted beet and puy lentil-raisin salad

Seared lamb loin with jus, broccoli, cherry tomato and pumpkin mash

Braised beef and turnip noodle soup
Egg noodles in rich beef broth garnished with braised beef and turnips, leafy greens, spring onions

Cantonese style roast goose with fragrant steamed rice, candied soya beans, Chinese greens, plum and hoisin sauce

Finale
Choice of iced dessert
Tiramisu ice cream or mango sorbet with lemon sauce

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

* Exclusively created by Alfred Portale of Gotham Bar & Grill, New York

SQ861QB HKG-SIN (D1) 111-1.1 03-04 RC

[MAN Flyer]

SQ173 SGN-SIN MArch 2010

lunch menu HO CHI MINH TO SINGAPORE

Starter
Smoked turkey with curried pasta salad

Main
*Steamed herbal chicken in natural broth, fine beans with hon shiimeji in xo sauce, mushroom rice

Pan fried fish piccata with sauteed pasta, vegetables and tomato concasse

Vietnam style beef yushong with vegetables and noodle

Finale
Che buoi
Vietnamese style pomelo skin in coconut cream

Gourmet coffees & selection of fine teas

*Exclusively created by Sam Leong of Tung Lok Group, Singapore

SQ173A SGN-SIN (L3) 10-1.1 03 RC

[MAN Flyer]

SQ328 SIN-MUC-MAN March 2010

supper menu SINGAPORE TO MUNICH

Starter
Tian of avocado tartare with prawns, baby lettuces, cherry tomato and honey mustard dressing

Main
*Pan seared rolled beef with enoki mushroom, fine beans in xo sauce, mushroom rice

Roasted chicken served with natural jus, leek and onion ragout, panfried potato

Grilled black cod in chunky tomato sauce served on olive oil flavoured mashed potato and selected vegetables

Finale
A selection from the fruit basket

Gourmet cheese with garnishes

Gourmet coffees & selection of fine teas

light bites menu SINGAPORE TO MUNICH

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

Prawn noodle soup
Noodles in broth served with prawn and fish cake

Vegetarian and non vegetarian instant noodles

Sandwiches
Chicken satay and lettuce sandwich

Beef pastrami and gherkin sandwich

Roasted capsicum and sata lucia mozzarella sandwich

Snacks
Assorted nuts

Toblerone chocolate

Assorted biscuits

Lay's potoato chips

Kjeldsens cookies

A selection from the fruit basket

before touch-down SINGAPORE TO MUNICH

Prelude
A choice of apple, tomato or freshly squeezed orange juice

Sliced fresh fruit

Starter
Choice of cereals or yoghurt
Cornflakes or raisin bran with milk
Plain or fruit yoghurt

Main
Braised egg noodles with soya flavoured chicken, leafy greens and mushroom

Singapore nasi lemak

Cheese omelette with bacon, roma tomato and roasted potato

Bread
Assorted breakfast rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas

*Exclusively created by Sam Leong of Tung Lok Group, Singapore

SQ328QB SIN-MUC-MAN (S1/SN1/HB/SR1)