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  • #31
    Thanks Singapore_Air for posting. So how was LX? and congratulations on your TPP

    Comment


    • #32
      No problem 9V-JKL !

      SWISS FIRST was a wonderful experience (flew the new product). Loads were quite low (5 outbound and 2 inbound) which helped.

      On the subject of catering, all the food was delicious and the crew were very knowledgeable about the choices of food and beverage on board which is good.

      Comment


      • #33
        LX181 BKK-ZRH August 09

        Is the same as 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


        • #34
          ZURICH - DUBAI (LX 242) SEPT '09

          Gourmet Menu:

          First courses
          * Selection of appetizers:
          Crab, candied lemon and berberis on cauliflower
          John Dory with autumn vegetables in saffron and chickpea galette
          Beef cheek roll on beetroot
          Vegetable terrine

          -
          Loch Fyne smoked salmon fillet
          -
          Cream of sauerkraut soup


          Salad
          Selection from the salad trolley


          Main courses
          * Roast medallions of venison with bitter chocolate, game sauce, red cabbage and glazed sunchoke
          *Scallops with candied orange zest, shallot pureee and braised chicory

          ** Involtini with seitan, pumpkin and spinach, Marsala sauce, vine tomatoes and potato purée with onions
          Special of the day
          -
          Choice of vegetables

          Cheese
          Selection of Swiss artisan cheese
          Greterzer salé
          Erguel Jura
          Brie de Maux (actually French!)
          Reblochon
          Vieux chèvrier


          Desserts
          * Pistachio cake
          Chestnut parfait with figs marinated in blackcurrant syrup

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

          (This menu does not contain pork)
          *Created by Restaurant Hotel du Parc des Eaux-Vives (no "star chef" for this menu cycle...)
          ** Designed by Hiltl, Zurich's vegetarian restaurant since 1898

          Wine List

          Champagne
          Pommery Cuvée Louise 1996

          White Wine
          Domaine des Abeilles d'Or, Chardonnay 2007
          Fournier Père et Fils, Grande Cuvée La Chaudouillone (Sancerre) 2006
          Terredora, Falanghina 2006

          Red Wine
          Domaine du Paradis, Noir Divin, 2008
          Pessac-Léognan, Chateau Bahans Haut-Brion (Bordeaux) 2004
          Wynns Coonawarra Estate, Cabernet Shiraz Merlot 2006

          Dessert Wine
          Domaine du Paradis, Paradidou, 2008

          VERDICT:
          Food 7/10 (cheese brought the rating up)
          Service 5/10
          Wines 8.5/10

          Comment


          • #35
            LX181 BKK-ZRH February 2010

            DINNER
            BANGKOK - ZURICH


            GOURMET MENU
            SWISS Thai-style selection

            First Course
            Loch fyne smoked salmon fillet
            Seafood, meat and vegetarian platter

            Main Courses
            Grilled fillet of beef, blue cheese and chive butter, potato fondant, green beans and baby carrots

            Seared chicken breast, red currant and port wine sauce, couscous, mixed vegetables

            Baked sea bass, seaseme and spring onion jus, yellow and white rice, blacned red pepper and bok choy

            Linguine pasta, asparagus and saffron cream sauce, Parmesan cheese

            Choice of vegetables

            Cheese
            Selection of Swiss artisan cheese

            Dessert
            Tiramisu cake with orange sauce

            Sprungli chocolates and pralines

            Espresso and a selection of coffees and teas

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

            IN THE MORNING

            SWISS BREAKFAST
            Assortment of breakfast breads, preserves and honey, frsh fruits, yoghurts, museli and cereals

            Egg dish

            Coffee, tea and juices

            SWISS ARRIVAL LOUNGE
            If you prefer to sleep longer, you can freshen up and enjoy a continental breakfast in our SWISS Arrival Lounge, in Terminal 1, Zurich airport. Open 5.30am - 1.00pm

            Comment


            • #36
              LX188 ZRH-PVG February 2011

              LUNCH
              ZURICH - SHANGHAI

              GOURMET MENU
              *Created by our featured chef Mattias Roock, Kempinski Hotel, St. Moritz
              # Designed by Hiltl, Zurich's vegetarian restaurant since 1898

              First Courses

              * Selection of appetisers:
              Tomato tartellete, crayfish cocktail with asparagus tips
              Smoked halibut and herb crêpe roulade
              Triangle of mountain lamb and ratatouille
              Goat's cheese in marinated pumpkin

              Fillet of Balik salmon

              Carrot and orange soup

              Salad

              Selection from the salad trolley

              Main Courses

              * Fillet of beef with sautéed wild mushrooms, cream sauce, lye bread dumpling, and carrots

              * Supreme of poussin with walnut pesto, potato and kohlrabi ragout, baby carrots

              Open John Dory and king prawn raviolo with leek, lobster sauce

              # Mushroom stroganoff with fresh rösti and broccoli, sour cream

              Choice of vegetables

              Cheese

              Selection of Swiss artisan cheese

              Gruyère AOC - Selection Rolf Beeler

              Splügen Cheese

              Andeerer Traum

              Swiss Brie

              Suferser Geiss Cream Cheese

              Desserts

              * Bündner mountain honey parfait on pistachio cake, blueberry compote

              Pineapple tiramisu with sliced pineapple and grenadine seeds

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

              SUPPLEMENTARY CHOICES

              Seleciton of soups, seasonal salads
              Swiss cheese and fresh fruits

              IN THE MORNING

              SWISS BREAKFAST

              Assortment of breakfast breads, preserves and honey, fresh fruits, yoghurts, muesli and cereals

              Egg dish, cold cuts and cheese

              Coffee, tea and juices

              WINE LIST

              SPARKLING WINE/CHAMPAGNE

              Laurent-Perrier Grand Siècle

              WHITE WINE

              Fläscher Riesling Sylvaner 2009
              Weingut Davaz

              Chablis 1er Cru Vaillons 2007
              Domaine Servin

              Chardonnay Red Label 2008
              Newton Vineyard

              RED WINE

              Pinot Noir Selection 2009
              Weinbau Manfred Meier

              La Chapelle de la Mission Haut-Brion 2005
              La Mission Haut-Brion

              Allomi Vineyard Cabernet Sauvignon 2007
              Hess Collection Winery

              DESSERT WINE

              Sauternes Cru Barréjats 2004
              SCEA Barréjats

              PORT

              Grahams Tawny 20 years
              Symington Family Estates
              /Desert Traveller

              Comment


              • #37
                LX181 BKK-ZRH January 2011

                DINNER
                BANGKOK - ZURICH


                GOURMET MENU

                First Course
                Fillet of Balik salmon
                Seafood, meat and vegetarian platter

                Main Courses
                Grilled fillet of beef with miso sauce, potato cake with cheddar cheese and green onions, shimeji mushroom, green beans and carrots
                -
                Chicken breast with herb crust, red wine and thyme sauce, gnocchi with dried tomatoes and herbs, aubergine and courgettes
                -
                King prawn on lemongrass skewer, garlic pepper sauce, rice vermicelli
                -
                Ratatouille in crepe roll, tomtato coulis, grilled artichoke, olives and snow peas
                -
                Choice of vegetables

                Cheese
                Selection of Swiss artisan cheese

                Dessert
                Green tea cake with chocolate ice cream, raspberry coulis
                -
                Sprungli chocolates and pralines
                Espresso and a selection of coffees & teas

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

                IN THE MORNING

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

                F-181-C1 12/10 - 02/11

                Comment


                • #38
                  LX181 BKK-ZRH June 2011

                  DINNER
                  BANGKOK - ZURICH


                  A LA CARTE MENU

                  First Course
                  Fillet of Balik Salmon and sour cream

                  Seafood cocktail with orange and fresh herb vinaigrette

                  Selection of air-dried meat specialities

                  Ratatouille and feta cheese crepe rolls, tomato coulis
                  Grilled artichoke and snow peas
                  (Can also be enjoyed as a main course)

                  Seasonal salad with marinated mozzarella cheese and roasted cherry tomatoes

                  Main Courses
                  Fillet of beef with miso sauce
                  Potato cake with Cheddar cheese and spring onion
                  Sauteed shimeli mushrooms and vegetables

                  Chicken breast with herb crust, red wine and thyme sauce
                  Potato gnocchi with semi-dried tomatoes and herbs
                  Courgettes and aubergine

                  *Grilled king prawns on lemongrass brochette
                  Garlic and pepper sauce, rice vermicelli
                  Baby corn and bok choi

                  Cheese
                  Selection of Swiss artisan cheese

                  Dessert
                  Green tea cake with chocolate ice cream

                  Tiramisu timbale, orange sauce, caramelised orange zest

                  Sprungli pralines

                  Espresso and a selection of coffees and teas

                  IN THE MORNING

                  SWISS BREAKFAST
                  Assortment of breakfast breads, preserves and honey
                  Fresh fruits, yoghurts, museli and cereals

                  Choice of egg dishes, cold cuts and cheese

                  Coffee, tea and juices

                  F-181-C3 06/11 - 08/11

                  Comment


                  • #39
                    LX87 YUL-ZRH First Class March 2011

                    Montreal->Zurich

                    DINNER

                    First Courses
                    Fillet of Balik Salmon

                    Shrimp Salad with Cocktail Sauce

                    Selection of Air-dried Meat Specialties

                    Mediterranean Aubergine Pasta
                    Tomato and Cream Sauce, Asparagus Spears

                    Cream Carrot Soup

                    Seasonal Salad with Asparagus and Red Teardrop Tomatoes

                    Main Courses
                    Pan-fried Beef Fillet with Café De Paris Butter
                    Mashed Potatoes, Carrots and Asparagus

                    Seared Corn-fed Chicken Breast, Red Wine Sauce
                    Pan-fried Polenta Cake, Vegetable Ratatouille

                    Roasted Halibut with Saffron Sauce, Pilaf Rice
                    New Potatoes and Mixed Vegetables

                    Pumpkin-filled Spinach Ravioli, Ricotta and Lemon-filled
                    Pepper Ravioli, Saffron Cream Sauce, Parmesan Cheese

                    Cheese
                    Selection of Swiss Artisan Cheese

                    Desserts
                    New York Style Cheesecake with Fresh Berries

                    Strawberry Ice Cream with Mango Coulis
                    Crushed Pistachios

                    Sprungli Chocolates and Pralines
                    Espresso and a Selection of Coffees and Teas

                    IN THE MORNING

                    Swiss Breakfast
                    Assortment of Breakfast Breads, Preserves and Honey
                    Fresh Fruits, Yoghurts, Muesli and Cereals

                    Egg Dish, Cold Cuts and Cheese

                    Coffee, Tea and Juices
                    My Past, Present, Future Flights (Flights from March 2007 to Present to Future)

                    Comment


                    • #40
                      LX86 ZRH-YUL First Class March 2011

                      Zurich->Montreal

                      LUNCH

                      First Courses
                      Fillet of Balik Salmon

                      Langoustine Cocktail with Ratatouille

                      Selection of Air-dried Meat Specialties

                      Aubergine Tartare with Fresh Herbs on Roast Nicola Potato

                      Mediterranean Cream of Vegetable Soup with Chervil

                      Seasonal Salad with Grilled Artichokes and Confide Tomatoes

                      Main Courses
                      Roast Fillet of Beef
                      Grated Belper Knolle Cheese, Brown Butter Risotto with Green Asparagus

                      Roast Corn-fed Chicken Breast, Morel Sauce
                      Timbale of Potato with Vegetables, Sautéed Spinach

                      Pike and Prawn Terrine, Lemongrass Sauce
                      Sepia Linguine, Baked Spring Onions in Sesame Tempura

                      Rocket Ravioli with Tomatoes and Olives

                      Cheese
                      Selection of Swiss Artisan Cheese

                      Desserts
                      Panna Cotta Timbale with Turmeric, Biscuit Ice Cream
                      Rhubarb Compote with Strawberry Sauce

                      Warm Quark Soufflé with Black Cherries
                      Hazelnut Nougat Cream

                      Sprungli Chocolates and Pralines
                      Espresso and a Selection of Coffees and Teas

                      Before Landing Snacks
                      Selection of Soups

                      Seasonal Salads

                      Swiss Cheeses

                      Fresh Fruit

                      Selection of Sandwiches

                      High Tea
                      A Selection of Fine Teas Accompanied by Light, Sweet and Savory Favourites
                      My Past, Present, Future Flights (Flights from March 2007 to Present to Future)

                      Comment


                      • #41
                        Thank for the LX86 Menu. I am on that flight this weekend and as LX hardly change their menus - one area where they let themselves down a bit in F - I will assume my menu will be very similar. In fact, many of them are quite similar:

                        Balik Salmon

                        Fillet of Beef

                        Chicken

                        Fish

                        Swiss Cheese
                        Last edited by MAN Flyer; 5 July 2011, 04:26 AM.

                        Comment


                        • #42
                          Originally posted by MAN Flyer View Post
                          Thank for the LX86 Menu. I am on that flight this weekend and as LX hardly change their menus - one area where they let themselves down a bit in F - I will assume my menu will be very similar. In fact, many of them are quite similar:

                          Balik Salmon

                          Fillet of Beef

                          Chicken

                          Fish

                          Swiss Cheese
                          That'll teach me. My next LX F flight a few days after posting the above, and no Fillet of Beef.

                          Comment


                          • #43
                            LX 288, ZRH-JNB, Last week

                            deleted.. (Thanks HUGEAL)
                            Last edited by dukesy; 8 July 2011, 05:20 PM. Reason: posted a dupe under the afflunce if incahol
                            Have we flown/are we flying together ?

                            http://www.ba97.com/ba97/calendar/re...?handle=dukesy

                            Comment


                            • #44
                              LX catering in F ZRH-JNB

                              Just did LX F ZRH-JNB

                              Food stunning..Especially the Lamb...


                              Menu and Wine lists for your perusal







                              The whole foody photos are HERE if anyone is interested...

                              HTH


                              Dukesy
                              Have we flown/are we flying together ?

                              http://www.ba97.com/ba97/calendar/re...?handle=dukesy

                              Comment


                              • #45
                                Guessing he REALLY liked the lamb.
                                HUGE AL

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