SQ Raffles Class Menus

[B727]

SQ 976 SIN-BKK Feb 2011

light meal menu SINGAPORE TO BANGKOK



Starter

Smoked duck breast with dried apricot compote
Mustard vinaigrette


Main

& Seared beef fillet, cabernet sauce, creamed spinach with parmesan cheese, roesti potatoes

Braised cod fillet in garlic sauce, leafy greens and local noodles

Phanang Moo
Thai style curry with pork and peanuts, mixed vegetables and steamed rice

Sauteed seafood with creamy chive sauce, buttered vegetables and potatoes


Finale

Selection of sliced fresh fruits

Gourmet coffees & selection of fine teas



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


SQ 976D SIN-BKK (LM4) 82-1.1 02 RC

[milehighj]

SQ334 SIN-CDG / SQ333 CDG-SIN / Feb 2011

[j.lin]

SQ no longer brings in Charles Heidsieck?

[KC*]

SQ no longer brings in Charles Heidsieck?

From my recent experiences, it is either CH or Bolly or both - in a highly unpredictable manner (at least to me).

[Carfield]

SQ 11 LAX-NRT-SIN March 2011

March 2011
Singapore Airlines Business Class
SQ 11
Los Angeles to Narita to Singapore

Lunch Menu from Los Angeles to Tokyo
Starter
Anti pasto
Italian style assorted appetizer of Serrano ham, smoked duck and mozzarella with tomato

Main
*Roasted halibut with potato gnocchi, broccoli rabe, edamame beans and wild mushroom “a la Grecque”
Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
Or
Sweet and spicy “Orange” chicken served with stir fried wood ear mushroom, gingko nuts, corn and asparagus, steamed rice
Or
*Grilled beef fillet served with green peppercorn sauce, celeriac puree, sautéed green beans with bacon, baked tomato with cheese
A healthier choice – lower in carbohydrate and calories than our main selection

Finale
Haagen Dazs chocolate-peanut butter 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

Hanakoireki
Embark on a culinary journey that takes you through the changing flavors of the seasons. Savor the best of spring, summer, autumn and winter in this delectable Japanese meal for the most discerning palate.

Ichino Jyu
Sakizuke
Konbu cured sea bream sashimi salad with citrus dressing

Sunomono
Baby octopus with sesame sauce
Jelly fish with citrus sauce

Shilzakana
Japanese style omelette
Pickled mountain vegetables

Men
Cold green tea soba noodles

Nino Jyu
Ha Sun
Smoked salmon rolled with radish sprout

Takiawase
Fried tofu cake with ginger sauce

Kuchitori
Assorted pickles

Yakimono
Wagyu beef with garlic sauce

Gohan
Bamboo shoot steamed rice

Tome-***
Miso soup with spinach, seaweed and tofu

Mizugashi
Strawberry ice cream with berry compote

Light Bites from Los Angeles to Tokyo
Noodles
Rice noodles in broth served with fish balls
Kitsune udon
White wheat noodles in light fish broth garnished with seaweed beancurd and fish cake
Vegetarian and non-vegetarian instant noodles

Sandwiches
Tomato tortilla warp with chipotle pepper mayonnaise spread, smoked chicken, avocado, tomato and lettuce
Krispy kreme donuts

Snacks
Assorted nuts
Chips
Fruit yogurt
Chocolate bars
Assorted biscuits
A selection from the fruit basket

Light meal menu from Los Angeles to Tokyo
Starter
Salad of Atlantic smoked salmon with mixed salad, shaved fennel and roasted beetroots, ranch dressing

Main
Pot roast beef sandwich served with baked potato with bacon and cheese
Or
Fettuccine with tomato herb sauce, arugula lettuce and sautéed prawns

Finale
Lavender and chocolate gateau
Gourmet coffees & selection of fine teas

Hanakoireki
Kuchitori
Egg tofu and salmon roe

Yakimono
Black cod with miso sauce

Takiwase
Seasoned and braised shrimp, shiitake mushroom
Lotus root and carrot

Sunomono
Yuzu citrus tart with seasonal fruit

Gohan
Steamed rice with seasoned cod roe
Assorted pickles

Tome-***
Miso soup with wheat cake, shredded egg and shiso leaf

Mizugashi

Dinner from Tokyo to Singapore
Prelude
Satay
With onion, cucumber and spicy peanut sauce

Starter
Parma ham with rock melon and tomato-mango relish

Main
Pan fried beef fillet with mushroom sauce, sautéed vegetables and roasted potatoes
Or
Chili prawns and ma po tofu style braised beancurd with minced pork served with steamed rice
Or
Combination of roasted duck breast and braised duck leg, sautéed vegetables and cream of fettuccine pasta with mushrooms

Finale
Gourmet ice cream
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffee & Selection of fine teas, with pralines

*Hanakorireki
Exclusively created by Yoshihiro Murata of Kikunoi, Kyoto
Ichino Jyu
Sakizuke
Bamboo shoot, udo, squid marinated with kinome miso

Sunomono
Conger eel bo-sushi, lily bulb, boiled nabana with mustard

Shiizakana
Omelette with mountain vegetable
Burdock rolled with conger eel, ginger stick

Men
Cha soba noodles, soba sauce, egg julienne, mountain vegetables
Spring onion, seaweed, wasabi

Nino Jyu
Ha Sun
Simmered baby octopus, ice fish, mountain vegetable, wrapped sea bream, grilled prawn with egg yolk, plum jelly

Takiwase
Simmered bamboo shoot and sea bream eggs
Butterbur and carrot flower

Kuchitori
Marinated radish, carrot, cucumber with conger eel, salmon roe and white sesame

Yakimono
Grilled salmon with kinome and yuan miso sauce
Kelp roll and vinegared lotus root

Gohan
Steamed rice with bamboo shoot and peas

Tome-***
Miso Soup

Mizugashi
Soya bean pudding with black beans

Wine List
Champagne
Bollinger Special Cuvee

White Wines
Cuvaison Chardonnay 2008 Napa valley Carneros
Dr Loosen 2008 Riesling

Red Wines
Chateau Lacombe-Noaillac 2005
Tenuta Di Castiglioni 2007

Port
Offley LBV 2005 Port
SQ 11A LAX-NRT-SIN (LQ/SN1/LMQ/DQ) 1-1.3 03 RC

[MAN Flyer]

SQ327 MAN-MUC-SIN January 2011

refreshment menu MANCHESTER TO MUNICH

Starter
Bircher museli with citrus segments and mint

To Nibble On
Grilled chicken breast served with roasted tomato, sauteed mushrooms and roseti potato

Vrepe with chive-scrambled egg, gammon ham, roasted tomato and roesti potatoes

Finale
Gourmet coffees & selection of fine teas

lunch menu MUNICH TO SINGAPORE

Prelude
Satay
With onion, cucumber and spicy peanut sauce

Starter
Prosciutto ham with capsicum mousse and mesclun salad

Main
*Fillet of beef in bercy sauce, artichoke bottom, green peas, lemon zest and roast potatoes

Singapore style roast chicken served with chicken flavoured rice and chilli sauce

Gaeng ped moo
Pork in red curry served with asian vegetables and steamed rice

Baked herb crusted salmon fillet served with creamy thyme sauce, sauteed spinach and steamed potato

Finale
Apple cake

Movenpick black forest cherry 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 menu MUNICH TO SINGAPORE

Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight

Noodles
Fish porridge

Vegetarian and non vegetarian instant noodles

Sandwiches
Bratwurst sausage and pretzel

Bagel with cream cheese, semi sun dried tomato and rucola

Snacks
Assorted nuts

Chocolate bar

Cake

Potato chips

Cereal bar

A selection from the fruit basket

breakfast menu MUNICH TO SINGAPORE

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

Sliced fresh fruit

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

Main
Seared chicken in roasted tomato sauce with sauteed mushrooms and potatoes

Braised egg noodles with seafood and mushroom

Spinach cheese souffle with veal sausage, mushrooms and potato

Breads
Assorted breakast rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas

[Loran]

SQ943 DPS-SIN March 2011

lunch menu DENPASAR TO SINGAPORE

Starter
Chinese roast duck with melon and pineapple salad


Main
Steamed fillet of barramundi with gremolata, prawns, tomato confit, saffron potato
Exclusively created by Matthew Moran of Aria Restaurant, Sydney

Wok fried chicken with dried chillies and onion served with assorted vegetables and fried noodle

Semur daging
Braised beef in soya sauce with sayur lodeh vegetables and steamed rice


Finale
Orange chocolate cake served with vanilla sauce

Gourmet coffees & selection of fine teas


SQ943A DPS-SIN (L3) 80- 1.1 03 RC

[Loran]

SQ942 SIN-DPS March 2011

brunch menu SINGAPORE TO DENPASAR


Prelude
Sliced fresh fruit


Main
Egg Noodles with braised beef brisket and vegetables

Pepes ikan
Baked fish in spicy sauce with mixed vegetables and coconut flavoured rice



Cheese omelette with chicken sausage and sauteed mushroom
Roasted tomato and roesti potatoes


Finale
Chilled sago mango pudding with pomelo


Breads
Choice of bread rolls
Butter - Fruit preserve


Beverages
Gourmet coffees & selection of fine teas


SQ942A SIN-DPS (BRN) 80-1.1 03 RC

[9V-JKL]

SQ22 SIN-EWR Mar'11

LUNCH MENU

STARTER
Marinated prawn with waldorf salad

MAIN
*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 Chef Sam Leong, Singapore

Famous Singapore chicken rice
Fragrant poached chicken with pandan flavoured rice, served with inger, soya and chilli sauce
A renowned local favourite

Seared gindara cod fillet in saffron ginger cream with roasted begetables and mashed potato

+Stewed lamb shank in red wine with green pea mash and roasted carrot
A healthier choice - lower in carbohydrates and calories than our main selection


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

Fruits in season

Gourmet coffees and selection of fine teas, with pralines


DINNER MENU

PRELUDE
Satay
With onion, cucumber and spicy peanut sauce

STARTER
Antipasto plate
marinated scallops, parma with endive, tomato mozzarella

MAIN
*Corn-fed chicken breast with ceps mushroom stuffing, buttered peas and fingerling potato mash
Exclusively created by Gordon Ramsay, London

Braised garoupa in garlic chilli sauce, seasonal vegetables and fried noodles

+ Seared tournedos of beef with blackened spices, asparagus, vine-ripened cherry tomato and roasted pumpkin mash
A healthier choice - lower in carbohydrates and calories than our main selection

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

FINALE
Peach clafoutis or flourless chocolate cake
Both served with vanilla sauce

Cheese selection
Cambozola, farmhouse cheddar, french boursin
Served with quiche paste, grapes, pecan and biscuits

Gourmet coffees and selection of fine teas, with pralines

LIGHT BITES MENU

TO NIBBLE ON
Prawn noodle soup
Noodles in broth served with prawn and fish cakes

Baked crepe with scrambled eggs, gammon ham, tomato and potatoes

Warm steak sandwich with tomato-chilli relish and rocket salad, chilled tomato soup in cup

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

FINALE

Gourmet coffees and selection of fine teas

SQ22TA SIN-EWR (L/D/SR2) 18-1.1 03RC

[Carfield]

SQ 11 LAX-NRT-SIN March 27 to April 2011 RC

Menu is slightly changed in anticipate of the changeover to A380, and then back to 747 and 77W. The J menu is only slight changed on the last few courses of the Japanese menu on the NRT to SIN.

March to April 2011
Singapore Airlines Business Class
SQ 11
Los Angeles to Narita to Singapore

Lunch Menu from Los Angeles to Tokyo
Starter
Anti pasto
Italian style assorted appetizer of Serrano ham, smoked duck and mozzarella with tomato

Main
*Roasted halibut with potato gnocchi, broccoli rabe, edamame beans and wild mushroom “a la Grecque”
Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
Or
Sweet and spicy “Orange” chicken served with stir-fried wood ear mushroom, gingko nuts, corn and asparagus, steamed rice
Or
*Grilled beef fillet served with green peppercorn sauce, celeriac puree, sautéed green beans with bacon, baked tomato with cheese
A healthier choice – lower in carbohydrate and calories than our main selection

Finale
Haagen Dazs chocolate-peanut butter 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

Hanakoireki
Embark on a culinary journey that takes you through the changing flavors of the seasons. Savor the best of spring, summer, autumn and winter in this delectable Japanese meal for the most discerning palate.

Ichino Jyu
Sakizuke
Konbu cured sea bream sashimi salad with citrus dressing

Sunomono
Baby octopus with sesame sauce
Jelly fish with citrus sauce

Shilzakana
Japanese style omelette
Pickled mountain vegetables

Men
Cold green tea soba noodles

Nino Jyu
Ha Sun
Smoked salmon rolled with radish sprout

Takiawase
Fried tofu cake with ginger sauce

Kuchitori
Assorted pickles

Yakimono
Wagyu beef with garlic sauce

Gohan
Bamboo shoot steamed rice

Tome-***
Miso soup with spinach, seaweed and tofu

Mizugashi
Strawberry ice cream with berry compote

Light Bites from Los Angeles to Tokyo
Noodles
Rice noodles in broth served with fish balls
Kitsune udon
White wheat noodles in light fish broth garnished with seaweed beancurd and fish cake
Vegetarian and non-vegetarian instant noodles

Sandwiches
Tomato tortilla warp with chipotle pepper mayonnaise spread, smoked chicken, avocado, tomato and lettuce
Krispy kreme donuts

Snacks
Assorted nuts
Chips
Fruit yogurt
Chocolate bars
Assorted biscuits
A selection from the fruit basket

Light meal menu from Los Angeles to Tokyo
Starter
Salad of Atlantic smoked salmon with mixed salad, shaved fennel and roasted beetroots, ranch dressing

Main
Pot roast beef sandwich served with baked potato with bacon and cheese
Or
Fettuccine with tomato herb sauce, arugula lettuce and sautéed prawns

Finale
Lavender and chocolate gateau
Gourmet coffees & selection of fine teas

Hanakoireki
Kuchitori
Egg tofu and salmon roe

Yakimono
Black cod with miso sauce

Takiwase
Seasoned and braised shrimp, shiitake mushroom
Lotus root and carrot

Sunomono
Yuzu citrus tart with seasonal fruit

Gohan
Steamed rice with seasoned cod roe
Assorted pickles

Tome-***
Miso soup with wheat cake, shredded egg and shiso leaf

Mizugashi

Dinner from Tokyo to Singapore
Prelude
Satay
With onion, cucumber and spicy peanut sauce

Starter
Parma ham with rock melon and tomato-mango relish

Main
Pan fried beef fillet with mushroom sauce, sautéed vegetables and roasted potatoes
Or
Chili prawns and ma po tofu style braised beancurd with minced pork served with steamed rice
Or
Combination of roasted duck breast and braised duck leg, sautéed vegetables and cream of fettuccine pasta with mushrooms

Finale
Gourmet ice cream
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffee & Selection of fine teas, with pralines

*Hanakorireki
Exclusively created by Yoshihiro Murata of Kikunoi, Kyoto
Ichino Jyu
Sakizuke
Bamboo shoot, udo, squid marinated with kinome miso

Sunomono
Conger eel bo-sushi, lily bulb, boiled nabana with mustard

Shiizakana
Omelette with mountain vegetable
Burdock rolled with conger eel, ginger stick

Men
Cha soba noodles, soba sauce, egg julienne, mountain vegetables
Spring onion, seaweed, wasabi

Nino Jyu
Ha Sun
Simmered baby octopus, ice fish, mountain vegetable, wrapped sea bream, grilled prawn with egg yolk, plum jelly

Takiwase
Simmered bamboo shoot and sea bream eggs
Butterbur and carrot flower

Kuchitori
Marinated radish, carrot, cucumber with conger eel, salmon roe and white sesame

Yakimono
Skewered chicken teriyaki, vinegared lotus root

Gohan
Steamed rice with dried baby sardines

Tome-***
Miso Soup

Mizugashi
Soya bean pudding with black beans

Wine List
Champagne
Bollinger Special Cuvee

White Wines
Cuvaison Chardonnay 2008 Napa valley Carneros
Dr Loosen 2008 Riesling

Red Wines
Chateau Lacombe-Noaillac 2005
Or
Chateau Paloumey 2007 Haut-Medoc

Tenuta Di Castiglioni 2007

Port
Offley LBV 2005 Port
Or
Fonseca Unfiltered Late Bottled Vintage 2005
SQ11QB LAX-NRT-SIN (DQ/SN1/LMQ/DQ) 118-2.1 03-04 RC

[Carfield]

SQ 12 SIN-NRT-LAX March to April 2011

March & April 2011 (possibly a second cycle in anticipate of A380 introduction)
Business Class
SQ 12

Lunch menu from Singapore to Tokyo
Prelude
Satay
With onion, cucumber and spicy peanut sauce

Starter
“Hot” smoked salmon with mesclun, cherry tomatoes and ranch dressing

Main
*Grilled beef fillet with horseradish butter, bordelaise sauce, vegetables and celeriac dauphinoise
Exclusively created by Matthew Moran of Aria restaurant, Sydney
Or
Famous Singapore Chicken Rice
Fragrant poached chicken with pandan flavored rice, served with ginger, soya and chili sauce
A renowned local favorite
Or
Penne with arrabiata sauce, sautéed prawns, arugula, shaved parmesan cheese

Finale
Movenpick walnut and maple ice cream with bitter chocolate sauce
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffee & Selection of fine teas, with pralines

*Hanakorireki
Ichino Jyu
Sakizuke
Green pea tofu with abalone and wasabi jelly, perilla blossom

Sunomono
Scallop, prawn and asparagus in egg yolk vinegar sauce

Shiizakana
Omelette, chilled cod roe

Men
Green tea noodles with garnishes

Nino Jyu
Ha Sun
Clam sushi, mountain vegetables, deep fried long yam, baby anchovies, deep fried rice crackers

Takiwase
Salmon trout, butterbur rolled in beancurd skin, rape blossom

Kuchitori
Royal salmon sushi, gluten, kinome miso, stewed soya beans, pickles

Yakimono
Grilled snapper, white fungus, seaweed with sesame seeds

Gohan
Steamed rice with silver fish and sancho pepper

Tome-***
Miso Soup with clams

Mizugashi
Japanese red bean ice cream with green tea sauce

Dinner from Tokyo to Los Angeles
Prelude
Satay
With onion, cucumber and spicy peanut sauce

Starter
Mesclun with spicy scallop and mango salad

Main
*Pan fried cod fillet with light curry sauce, asparagus, roasted tomato compote with mashed potato
Exclusively created by Georges Blanc, Vonnas
Or
Chinese braised beef with daikon and carrots, vegetables and steamed rice
Or
Pan fried chicken cordon bleu with buttered vegetables and fettuccine

Finale
Citrus sorbet with berry compote
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffee & Selection of fine teas, with pralines

*Hanakorireki
Ichino Jyu
Sakizuke
Sakura tofu with uma dashi jelly, wasabi

Sunomono
Sea bream oshizushi, simmered octopus and vinegared ginger

Shiizakana
Omelette with dried sardines and Kujyo leek
Cutlass fish roll with burdock, ginger stick

Men
Cha soba noodles, soba sauce, egg julienne, mountain vegetables
Spring onion, seaweed, wasabi

Nino Jyu
Ha Sun
Simmered trout and turnip, minced duck meatball, marinated squid and seaweed, grilled taro with egg yolk

Takiwase
Simmered young bamboo shoot and seaweed, boiled nabana, gluten, water chestnut

Kuchitori
Beef tartare, boiled cicely, grated radish with ponzu

Yakimono
Grilled Spanish mackerel saikyo-yaki
Vinegared lotus root and nanten leaf

Gohan
Steamed rice cooked with sakura shimp and pea

Tome-***
Miso Soup

Mizugashi
Roasted tea ice cream with green tea sauce

Light Bites
Noodles
Kitsune Udon
White wheat noodles in light fish broth garnished with sweetened beancurd and fish cake

Tempura Udon
White Wheat noodles in light fish broth garnished with tempura

Vegetarian and non-vegetarian instant noodles

Sandwiches
Seafood with herb sauce sandwich
Meatless onigiri

Snacks
Cashew nuts, honeyed walnuts or macadamia nuts
Potato Chips
Chocolate bar
Japanese pancake
A selection from the fruit basket
Assorted biscuits

Before touch-down
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Slice fresh fruit

Starter
Choice of cereal or yogurt
Cornflakes with milk or yogurt

Main
Japanese style fried noodles with pork, shrimp and vegetables
Or
Baked egg with Hollandaise sauce, chicken sausage, roasted tomato, mushrooms and potatoes

Breads
Assorted breakfast rolls
Butter – Fruit preserve

Beverages
Gourmet coffee and selection of fine teas

Wine List
Champagne
Bollinger Special Cuvee

White Wines
Cuvaison Chardonnay 2008 Napa valley Carneros
Dr Loosen 2008 Riesling

Red Wines
Chateau Lacombe-Noaillac 2005
Or
Chateau Paloumey 2007 Haut-Medoc

Tenuta Di Castiglioni 2007

Port
Offley LBV 2005 Port
Or
Fonseca Unfiltered Late Bottled Vintage 2005
SQ12QB SIN-NRT-LAX (LQ/DQ/SN1/HBQ)119-2.3 03-04RC

[9V-JKL]

SQ21 EWR-SIN Mar'11

SUPPER MENU

STARTER
Lobster medallions with Waldorf salad

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

Braised cod fillet in garlic sauce, leafy greens and local noodles

+Seared lamb chop in jus, haricot vert, cherry tomato and broccoli
A healthier choice - lower in carbohydrates and calories than our main selection

Gaeng Phed Kai
Thai style red curry chicken with asian vegetables and steamed rice


FINALE
Choice of dessert
Dark chocolate ice cream or key lime cheese cake
served with berry compote

Old chatham hudson valley camembert, tomme idyllic putney vermont and danish blue
Served with dried apricot, grapes, walnuts and biscuits

Fruits in season

Gourmet coffees and selection of fine teas, with pralines

LIGHT BITES MENU

TO NIBBLE ON

Braised udon noodles with chicken, chinese mushrooms and leafy greens

Buritto
Flour tortilla with refried beans, pulled pork and cheese served with tomato salsa, sour cream, guacomole

Selection of dim sum
Fried beancurd roll, baked char siew pastry, steamed pork siew mai, prawn har kow and beef meatball

Griddled hot cake with honey, egg frittata and chicken sausage

FINALE

Gourmet coffees and selection of fine teas

BREAKFAST MENU

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
Plain or fruit yoghurt

MAIN
*Broiled halibut with orzo, celeraic puree, smoked red wine sauce
Exclusively created by Gordon Ramsay, London

Fried rice with chinese roast pork, shrimp and egg

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

Parsley-cheese omelette with chicken sausage grilled tomato, sauteed mushroom and potato

BREADS
Freshly baked breads served with butter and preserves

BEVERAGES
Gourmet coffees and selection of fine teas


SQ21TA EWR-SIN (D/SR2/B) 18-1.1 03RC

[SQ_fanatic]

Any one knows what's the menu like for SQ852/853 to CAN?

[Singapore Sling]

SQ 318 April 2011 Singapore to London

Lunch Menu

Prelude Satay
With onion, cucumber and spicy peanut sauce

Starter Assorted Asian appetiser
Salmon tataki with ikura and wasabi mayo, Thai style chicken and pomelo salad, drunken prawn with jellyfish salad

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

Braised ox cheeck in Burgundy wine with pumpkin puree and gourmet potato

Thai style red curry prawns, sauteed assorted vegetables and steamed rice

Pan seared lamb loin served with natural jus, eggplant puree and sauteed assorted capsicums

Finale Ben & Jerry`s New York super fudge ice cream

Haagen Dazs summer berries ice cream

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

Light meal

Starter Prawn caesar salad
Marinated prawns with romaine lettuce, garlic crouton, shaved parmesan cheese and creamy anchovy dressing

Main Poached chicken breast, champagne sauce, selected vegetables and mashed potato

Katsu curry
Japanese style breaded pork served with curry sauce and steamed rice

Fettuccine with creamy assorted mushroom ragout, arugula lettuce and grilled salmon

Finale Vanilla creme brulee served with mango-sago salsa

Gourmet coffees & selection of fine teas

Before touch-down

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

Sliced fresh fruit

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

Main Braised egg noodles with soya sauce chicken

Blueberry pancakes with orange custard

Poached eggs with Hollandaise sauce, ham steak, roasted tomato and potatoes

Bread Assorted breakfast rolls Butter-Fruit preserve

[Pinkfloyd]

SQ 978 SIN-BKK

dinner menu SINGAPORE TO BANGKOK

Starter
Smoked salmon and kiwifruit with wasabi mustard dressing

Main
*Seared beef fillet in madeira jus, cream cord, French beans and baked potato cake with pancetta

Fried Hokkien mee
A popular local fare of noodles cooked with prawns, squid and pork

Oriental roast chicken with Chinese greens and fragrant rice

Fried groupa fillet served with Thai style flavour chilli sauce, vegetable omelette and fried pineapple rice

Finale
A selection of fresh fruit

Gourmet coffees & selection of fine teas

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

SQ978B SIN-BKK (D4) 86-1.1 03-04 RC