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  • #16
    LX 9 ORD-ZRH September to November 2008 with pix link

    First Class
    Wine List
    Champagne
    Cuvee Louise 1998, Pommery Rims, France

    White Wines
    Chasselas Vully AOC Selection Vieux Moulin 2007
    Chablis AC 1er Cru Vaillons 2006
    Rueda DO Naia 2007

    Red Wines
    St-Saphorin AOC Cuveee du Patrimoine Domaine des Faverges 2006
    Chateau La Tour Haut-Brion 1996
    Brancaia II Blu 2002

    Dessert Wine
    1er Grand Cru Classe sauternes AC 2005

    Menu
    Dinner
    Chicago to Zurich
    http://share.shutterfly.com/action/w...8QbNHDNy5bqLr4
    Gourmet Menu
    *Created by our featured chef Pierre-Andre Ayer, Restaurant Le Perolles, Fribourg
    First Course
    Seafood, meat and vegetarian platter

    Main Courses
    Fillet Steak with a porcini mushroom crust, steamed green cabbage with a red onion confit accompanied by potato and pumpkin rosti
    *Created by our featured chef Pierre-Andre Ayer, Restaurant Le Perolles, Fribourg
    Or
    Basil Coated chicken breast in a marinara sauce and eggplant ragout with spinach gnoochi
    Or
    Mushroom Ravioli in a porcini sauce with sautéed peppers
    Or
    Special of the Day

    Vegetables of the Day

    Cheeses
    Selection of cheeses
    Switzerland Emmental, Switzerland Gruyere, France Chaumes, France Goat’s Cheese, and France Camembert

    Dessert
    Chocolate and vanilla ice cream sundae
    Swiss Chocolates
    Espresso and a selection of coffees and teas

    Supplemetary Choices
    Selection of soups
    Seasonal salads
    Swiss Cheese
    Fresh Fruit

    Before Landing
    Assortment of breakfast breads, preserves and honey, fresh fruits, yogurts, muesli and cereals
    Egg Dish – for my flight, it was an Omelette with cream cheese, accompanied by sausage, bacon, potato cake and tomato
    Selection of coffees, teas, and juices

    F-09-C4 09/08-11/08 (09)

    Comment


    • #17
      LX180 ZRH-BKK June 09

      DINNER
      ZURICH - BANGKOK


      GOURMET MENU
      *Created by our featured chef Dani Jann-Annenb, Landhasthof Adler, Ried-Muotathal
      +Designed by Hiltl, Zurich's vegetarian restaurant since 1898

      First Courses
      *Selection of appetisers:
      Pike-perch terrine
      Scallops on polenta with an olive and plum tapenade
      Mosaic of beef and garden vegetables
      Lovage and cream cheese crepe roulade
      -
      Loch fyne smoked salmon fillet
      -
      * Tomato consomme with Alpine cheese grissini and basil ice cream


      Main Courses
      * Fillet of beef with summer morel ragout, linguine pasta with red chilli julienne, baby carrot and green asparagus
      -
      Thai green curry with basmati rice
      -
      + Saffron pasta in a herb and mascarpone cream sauce with green asparagus and tomatoes
      -
      Special of the day
      -
      Choice of vegetables

      Cheese
      Selection of Swiss artisan cheese

      Dessert
      *Chriesibragel - warm cherry compote with elderflower ice cream
      -
      Sprungli chocolates and pralines
      Espresso and a selection of coffees and teas

      SUPPLEMENTARY CHOICES
      Selection of soups, seasonal salads, Swiss cheese and fresh fruits

      BEFORE LANDING

      SWISS BREAKFAST
      Assortment of breakfast breads, preserves and honey, fresh fruits, yoghurts, museli and cereals
      -
      Egg dish
      -
      Coffee, tea and juices

      Comment


      • #18
        LX180 ZRH-BKK July 09

        Is exactly the same as the previous post.

        Comment


        • #19
          ZRH-LAX, 23 July 2009

          LUNCH
          SWITZERLAND - NORTH AMERICA


          GOURMET MENU
          *Created by our featured chef Dani Jann-Annen, Landgasthof Adler, Ried-Muotathal
          +Designed by Hiltl, Zurich's vegetarian restaurant since 1898

          First Courses

          *Selection of appetisers:
          Pike-perch terrine
          Scallops on polenta with an olive and plum tapenade
          Mosaic of beef and garden vegetables
          Lovage and cream cheese crepe roulade
          -
          Loch fyne smoked salmon fillet
          -

          * Tomato consomme with Alpine cheese grissini and basil ice cream


          Salad

          Selection from the salad trolley

          Main Courses
          * Fillet of beef with summer morel ragout, linguine pasta with red chilli julienne, baby carrot and green asparagus
          -
          Thai green curry with basmati rice
          -
          + Saffron pasta in a herb and mascarpone cream sauce with green asparagus and tomatoes
          -

          Special of the day (Pan-Fried John Dory)
          -
          Choice of vegetables

          Cheese

          Selection of Swiss artisan cheese

          Dessert
          *Chriesibragel - warm cherry compote with elderflower ice cream
          -

          *Muota Valley fresh cream cake with kirsch schnapps
          -

          Sprungli chocolates and pralines
          Espresso and a selection of coffees and teas

          SUPPLEMENTARY CHOICES
          Selection of soups, seasonal salads, Swiss cheese and fresh fruits

          ARRIVAL SERVICE

          Selection of sandwiches
          -
          Schwyz Alpine cheese, potato and nutmeg quiche
          -

          Lamb medallions with rosemary jus and Summer vegetable risotto
          -

          Selection of sweet delights


          Wine List

          Champagne
          - Pommery Cuvee Louise (1998)

          White Wine
          - Initio (2008)
          - Chablis AOC 1er Cru Vaillons (2006)
          - Gruner Veltliner Smaragd, Terrasen (2007)

          Red Wine
          - Konvent (2007)
          - Chateau Bahans Haut-Brion (2004)
          - CVNE Rioja Imperial Reserva (2001)

          Dessert Wine
          - Chateau Raymond Lafon (1998)

          Port
          - Porto Calem 20 years old
          Last edited by stargold; 15 August 2009, 06:54 AM.

          Comment


          • #20
            Well they seem to keep things straightforward ex-ZRH then. Same menu for ZRH-LAX as ZRH-BKK.

            Comment


            • #21
              Originally posted by MAN Flyer View Post
              Well they seem to keep things straightforward ex-ZRH then. Same menu for ZRH-LAX as ZRH-BKK.
              That appears to be the case...

              I was very impressed with the catering overall - the 2+ hours spent eating just flew past. Absolutely loved the basil ice cream, and the "today's special" fish for main was very good too.

              The only things I would point out are: 1. the tomato consomme was not really to my taste, and 2. the cake for dessert was a little too "simple", like a Y dessert.

              It was nice to have some cohesive theme for the overall meal rather than a mixture of anything and everything from all over the world - it felt much more like being in a restaurant rather than at a food court

              Comment


              • #22
                Originally posted by stargold View Post
                the tomato consomme was not really to my taste...
                Just curious: what was wrong with it? Was it the standard clear kind...or the dark reddish one? It's a pretty hard thing to screw up.
                HUGE AL

                Comment


                • #23
                  I've had the consomme a few times recently and found it fine.

                  Comment


                  • #24
                    Originally posted by HUGE AL View Post
                    Just curious: what was wrong with it? Was it the standard clear kind...or the dark reddish one? It's a pretty hard thing to screw up.
                    I wouldn't say it was badly done - just not to my taste. It tasted a little too "sharp" for me... I guess I wanted something a little smoother tasting It was the clear(-ish) type.

                    PS. Menu above updated with photos.
                    Last edited by stargold; 15 August 2009, 06:58 AM.

                    Comment


                    • #25
                      LX181 BKK-ZRH 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


                      • #26
                        I recently tried the tomato soup on NRT-ZRH. And I liked it! It tastes good. Don't know why the others here didn't like it .

                        Comment


                        • #27
                          Originally posted by f4freeJunior View Post
                          I recently tried the tomato soup on NRT-ZRH. And I liked it! It tastes good. Don't know why the others here didn't like it .
                          I only see one person who said they didn't like it.

                          Comment


                          • #28
                            Originally posted by MAN Flyer View Post
                            I only see one person who said they didn't like it.
                            And that person already said it's probably due to his personal taste, rather than bad catering

                            In any case, surely the tomato soup NRT-ZRH will be different from the tomato consomme ex-ZRH?

                            Comment


                            • #29
                              LX014 - ZRH to JFK - August 2009 - Part 1





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                              • #30
                                LX014 - ZRH to JFK - August 2009 - Part 2





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