Thread: EK F CLASS
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Old 5th March 2019, 12:38 PM   #17
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Default EK 409 MEL-DXB March 2019 Part 2

Presented with a traditional selection of finely chopped onion, grated egg, sour cream and lemon, served with melba toast and blinis

Cumin-spiced lentil soup
With Arabic bread croutons

Chicken Consommé
With chestnut wontons

A spread of savories including bresaola with melon, lemon and garlic prawns, sautéed asparagus with Manchego and almonds, sweet potato and spinach tortilla, houmous and grilled artichoke with red pesto

Tuna salad
Seared yellowfin tuna with hard-boiled quail egg, potatoes, artichoke, green beans, capers and nicoise dressing

Poached Chicken
Served chilled with cucumber salad and ginger dressing with garlic and chives

Seasonal salad
We can create a salad of your choice with toppings including feta, roasted pumpkin, shredded daikon radish and roasted beetroot, dressed with creamy French vinaigrette or olive oil with balsamic vinegar, or to make your salad a light meal we can add calamari or lamb chorizo

Main Course
Herb-crusted lamb rack
Served with thyme jus, crushed minted peas and roasted vegetables

Grilled beef fillet
Served with mushroom jus, dauphinoise potatoes, Portobello mushrooms and vegetables

Duck Confit
With sweet citrus soy jus, wok-fried noodles and papaya and snack bean salad

Lasagne alla Genovese
Layers of pasta with creamy pesto, tomato sauce and parmesan

Roasted salmon fillet
With salsa verde, cauliflower puree, grilled kale and cherry tomatoes

Side dishes
Roasted new potatoes
Steamed basmati rice
Mashed sweet potatoes

All our meals are served with freshly baked and toasted breads

Apple cream cake
Served with cinnamon custard and Chantilly cream

Chocolate Gateau
Served with cherry compote

Seasonal Fruit
An assortment of fresh cut fruit

Cheese board
A carefully chosen assortment of fine boutique cheeses from around the world, served with crackers and accompaniments

Light Bites

Cold Snacks
Chicken tandoori
Smoked salmon and cream cheese
Egg and lettuce
Roasted beef with semi-dried tomatoes

Hot Snacks
Mushroom and cheese arancini
Crumbled risotto ball filled with porcini mushrooms and fontina cheese, served with red pepper pesto

Pan fried red snapper
With aioli, quinoa salad and toasted pistachios

Beef burger
Grilled beef patty in brioche bun with cheese, chipotle mayonnaise and pickles, served with coleslaw

Assorted profiteroles
Caramel, passion fruit and raspberry profiteroles


Wine List
Dom Perignon 2009

Chateau Tronquoy Lalande Blanc 2016, Bordeaux, France
Howard Park Allingham Chardonnay 2016, Margaret River, Western Australia
Cloudy Bay Sauvignon Blanc 2018, Marlborough, New Zealand
Meursault 1er Cru Chateau de Blagny Louis Latour 2014/2015, Burgundy, France

Chateau Ponet Canet 2006, Pauillac, France
Craggy Range Sophia Gimblett Gravels 2011, Hawke’s Bay, New Zealand
Savaterre Shiraz, Victoria, Australia
Chateau Meyney 2009, Saint-Estephe, France
Two Hands Bella’s Garden Shiraz 2015, Barossa Valley, Australia

Chateau Suduiraut 2007, Sauternes, France

Graham’s Single Harvest Tawny Port 1979, Douro Valley, Portugal
10045369-FC-AUSTRALASIA-WAPR 2_01 MAR 19
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