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  • #16
    LX C Menus

    ZRH - MXP


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    • #17
      A generous business class meal indeed (!)

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      • #18
        Originally posted by Singapore_Air View Post
        A generous business class meal indeed (!)
        The flight time is only about 25 minutes. It was to fast. But hey, at least there is something to eat for breakfast.

        Comment


        • #19
          LX C MXP - ZRH

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          • #20
            LX 1068 ZRH - FRA November 2007

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            • #21
              LX 1071 FRA - ZRH December 2007







              Last edited by SQ LPP; 26 January 2008, 03:18 PM.

              Comment


              • #22
                LX C - LX1727 FCO-ZRH Jan'08

                Comment


                • #23
                  LX European C Dec'07 / Jan'08



                  VIE - ZRH



                  ZRH - BCN
                  Home is where your heart is.

                  Comment


                  • #24
                    LX96 ZRH-GRU-SCL

                    ZRH-GRU

                    LATE NIGHT SUPPER
                    First Course

                    Sliced air-dried venison and gravlax with dill and mustard sauce accompanied by ratatouille salad

                    Cream of tomato soup with basil

                    Main Course
                    Fillet steak with herb butter and jus lie served with red and yellow carrots and a truffle and potato timbale
                    -OR-
                    Gratinated chestnut lasagne with red lentil sauce and chard

                    Cheeses
                    Selection of Swiss cheeses with pear bread

                    Dessert
                    A sweet dream

                    Swiss chocolates
                    Coffee and a selection of teas


                    THE FLEXIBLE OPTION
                    Choose between a lighter meal of antipasti, warm soup and cheese or enchance your selection by adding the main course and dessert. The choice is yours.

                    GALLEY SNACK
                    A selection of snacks and soups is available throughout the flight from the Galley

                    BREAKFAST
                    To order your preferred selection, please fill in the breakfast card and hand it to your flight attendant

                    Fresh seasonal fruit

                    Selection of yoghurts

                    Omelette served with chipolata, diced tomatoes and spinach
                    -OR-
                    Apple Gratin

                    -OR-
                    You may prefer our cold selection:
                    Sliced turkey and farmer's ham served with Camembert and Engadine mountain cheeses

                    Assortment of breakfast breads served with butter and preserves

                    Coffee and a selection of teas

                    ---------------------------------------------------------
                    GRU-SCL
                    BRUNCH
                    Fresh Seasonal fruit
                    Fruit yoghurt

                    Scrambled eggs served with veal sausage, grilled tomato and roesti
                    -OR-
                    Spinach tortellini in tomato sauce topped with Parmesan

                    Assortment of breads

                    Menu also printed in German, Spanish and Portugese

                    C-96-C1
                    12/07 - 03/08
                    96
                    Last edited by 9V-JKL; 30 January 2008, 02:07 PM. Reason: Added Menu Code

                    Comment


                    • #25
                      LX96 ZRH-GRU-SCL Drinks List

                      Champagne
                      Jacquart Brut Mosaique
                      Reims, France
                      50% Chardonnay, 35% Pinot Noir, 15% Pinot Meunier

                      White Wine
                      Zurcher Riesling - Silvaner, 2006
                      VOLG Weinkellereien, Canton Zurich
                      100% Riesling x Silvaner


                      Sauvignon Blanc Neethlingshof 2006
                      Neethlingshof Estate, Stellenbosch, South Africa
                      100% Sauvignon Blanc

                      Red Wine
                      Trimmis Blauburgunder Schieferwander Originis, 2006
                      VOLG Weinkellereien, Canton of Grisons
                      100% Pinot Noir

                      Clarendelle AC 2003
                      Clarence Dillon Wines
                      Bordeaux, France
                      Merlot, Cabernet Sauvignon, Cabernet Franc

                      Alto Rouge 2004
                      Alto Estate, Stellenbosch, South Africa
                      Blend of Merlot, Cabernet Sauvignon, Cabernet Franc, Shiraz

                      SWISS Discovery Wines
                      Specialities or rarities, these wines are exclusively selected for Swiss Business for only a short period
                      Your cabin crew will be delighted to give you details about the special treat on board today

                      Port
                      Porto Niepoort Tawny
                      Portugal
                      Touriga Nacional, Touriga Francesa, Tinto Cao, Tinta Roriz, Tinta Barroca and others

                      Apertifs
                      Vodka
                      White Rum
                      Martini bitter
                      Gin

                      Liqueurs & Digestifs
                      Cognac Davidoff Classic
                      Alexander Grappa
                      Jack Daniel's Whisky
                      Glenfiddich Single Malt Whisky
                      Baileys Irish Cream
                      Fernet Branca
                      Cointreau
                      Williamine
                      Kirsch

                      Coffees & Teas
                      Coffee
                      Decaffeinated Coffee

                      Black Tea
                      Verbena
                      Earl Grey
                      Darjeeling
                      Peppermint
                      Camomile
                      Green Tea

                      Refreshing drinks
                      International beer
                      Swiss beer
                      Non-alcoholic beer
                      Soft drinks
                      Juices - tomato, orange, apple, pink grapefruit
                      Mineral water (sparkling and still)

                      Comment


                      • #26
                        LX 1104 ZRH - MUC

                        Comment


                        • #27
                          LX 1068 ZRH-MUC

                          Comment


                          • #28
                            LX 9 ORD-ZRH September to November 2008

                            Chicago to Zurich 9-11/2008
                            Swiss Business Class
                            Wine List
                            Champagne
                            Brut Mosaique Jacquart Reims, France

                            White Wine
                            Chasselas Cave des Viticulteurs de Bonvillars, Concise AOC, Switzerland 2007
                            Albarino Pazo San Mauro Rias Baixas DO Spain 2007

                            Red Wines
                            Pinot Noir/Gamay Cave des Viticulteurs de Bonvillars, Vaudois AOC, Switzerland 2006
                            Clarendelle Clarence Dillon Wines Bordeaux AC France 2003
                            Puro Ojo de Agua – Dieter Meier Mendoza Argentina 2007

                            Port
                            Porto Niepoort Tawny Dao, Portugal

                            Menu
                            Chicago to Zurich
                            Dinner
                            *Created by our featured chef Pierre-Andre Ayer, Restaurant Le Perolles, Fribourg

                            First Course
                            Ahi tuna and smoked salmon with raisin chutney and mixed salad
                            Seasonal Salad with a balsamic vinaigrette

                            Main Course
                            Grilled fillet of beef served with a tomato and leek sauce, ratatouille and sautéed potatoes
                            *Created by our featured chef Pierre-Andre Ayer, Restaurant Le Perolles, Fribourg
                            Or
                            Macadamia crusted chicken breast served with apricot demi-glace, broccoli and a vegetable rice
                            Or
                            Seared halibut served with a roasted pepper sauce, green beans, baby carrots and saffron penne pasta
                            Or
                            Ricotta Ravioli with a tomato sauce and sautéed mushrooms

                            Cheeses

                            Dessert
                            Vanilla mousse with strawberries
                            Or
                            Fruit Salad

                            Swiss Chocolates
                            Espresso and a selection coffees and teas

                            Dine and Recline
                            The quicker option
                            A cold composition of starter, cheese and dessert to be enjoyed promptly after take-off, allowing you more time to sleep, work, or simply relax and enjoy your flight

                            Before Landing
                            Breakfast
                            C-09 C4 09/08-11/08 (6)

                            Comment


                            • #29
                              LX 182 ZRH - BKK - SIN October 2008 (27 October 2008)

                              SWISS BUSINESS
                              MENU
                              -
                              SWISS
                              TASTE OF SWITZERLAND
                              -
                              -
                              FRIBOURG - CAPITAL OF SWISS GASTRONOMY

                              "Fantastic!" exclaimed Alexandre Dumas upon discovering Fribourg, already a renowned tourist attraction in the Romantic period. Established in 1157 by Duke Berthold IV of Zaehringen, Fribourg is like a reference book of western civilisation. The old city was one of the biggest medieval settlements in Europe, with at least one thousand houses and fourteen towers plus fortifications listed as historical monuments. The 76 metre high tower of Saint-Nicolas gothic cathedral offers exceptional panoramas. The city's location at the meeting point between two cultures makes Fribourg unique: here, people of Latin and Germanic origin rub shoulders and havE coexisted happily for more than eight centuries. The establishment of the only bilingual university in Europe at end of the XIXth century, emphasises this diversity, bringing an international youth and multicultural aspect to the city.

                              With 12 restaurants listed, the guide GaultMillau 2008 considers the city of Fribourg as the secret capital of Swiss gastronomy. Praised by many food guides, great restaurants are in abundance and they present very high quality cuisine. The cultural offerings of the city, as rich as its heritage, is another excellent reason to visit and discover Fribourg.

                              -
                              DEAR PASSENGER

                              Welcome on board SWISS and thank you for choosing our airline for your travels. During your flight we would like to offer you some culinary highlights from Switzerland. Today our "SWISS - Taste of Switzerland" concept carries you off to Fribourg.

                              This time you will be delighted by the cuisine of Pierre-André Ayer, Chef de Cuisine at the Restaurant Le Pérolles in Fribourg, awarded 17 GaultMillau points. His culinary philosophy, influenced by many trips abroad, is characterised by a refined simplicity, innovation and a hint of tradition. As a Fribourger, his passion is for fresh local products, which he transforms and presents with creativity and delicacy.

                              Together with his wife, François Ayer-Amey, he has been running the Restaurant Le Pérolles for six years now, and before that, was ten years at the Fleur-deLys. Situated in the heart of the city, the restaurant has an impressively modern yet classic interior.

                              Enjoy our Swiss hospitality in SWISS Business. Enjoy your meal!

                              MENU
                              ZURICH - BANGKOK

                              -
                              -
                              LATE NIGHT SUPPER

                              *Created by our featured chef Pierre-André Ayer, Restaurant Le Pérolles, Fribourg

                              Amuse Bouche
                              A selection of single bite creations

                              Main Course
                              * Fribourg lamb rump served with a stewed Botsi pear, buttered green beans and potato purée
                              or
                              Chinese-style chicken noodle soup with bok choy, wanton, shiitake mushrooms and noodles
                              or
                              Saffron cannelloni filled with sweet chestnuts and ricotta in a saffron sauce served with creamed savoy cabbage

                              Cheeses
                              Selection of Swiss cheeses with pear bread

                              Dessert
                              * Caramelised diced apple in a quince jelly with a white chocolate mousse

                              -
                              THE FLEXIBLE OPTION

                              For a quicker option, choose a lighter meal of antipasti, cheese and dessert.

                              -
                              GALLEY SNACK

                              A selection of snacks and soups is available from the galley throughout the flight.

                              -
                              BREAKFAST

                              Breakfast will be served from a buffet trolley approximately 90 minutes before landing. If you prefer to sleep longer, a quick continental breakfast can be ordered from your Flight Attendant up to 40 minutes before landing.

                              Please accept our apology if your first choice is not available.


                              MENU
                              BANGKOK - SINGAPORE

                              -
                              -
                              LIGHT MEAL

                              = SWISS Thai-style selection

                              First Course
                              Pomelo salad with coconut flakes

                              Main Course
                              = Poached chicken breast with a black bean sauce accompanied by broccoli, bok choy and ginger rice
                              or
                              Spinach fettuccine with a creamy seafood sauce and red pepper

                              Dessert
                              A selection of fresh fruit

                              Please accept our apology if your first choice is not available.

                              Comment


                              • #30
                                Originally posted by Kyo View Post
                                SWISS BUSINESS
                                MENU
                                -
                                SWISS
                                TASTE OF SWITZERLAND
                                -
                                -
                                FRIBOURG - CAPITAL OF SWISS GASTRONOMY

                                "Fantastic!" exclaimed Alexandre Dumas upon discovering Fribourg, already a renowned tourist attraction in the Romantic period. Established in 1157 by Duke Berthold IV of Zaehringen, Fribourg is like a reference book of western civilisation. The old city was one of the biggest medieval settlements in Europe, with at least one thousand houses and fourteen towers plus fortifications listed as historical monuments. The 76 metre high tower of Saint-Nicolas gothic cathedral offers exceptional panoramas. The city's location at the meeting point between two cultures makes Fribourg unique: here, people of Latin and Germanic origin rub shoulders and havE coexisted happily for more than eight centuries. The establishment of the only bilingual university in Europe at end of the XIXth century, emphasises this diversity, bringing an international youth and multicultural aspect to the city.

                                With 12 restaurants listed, the guide GaultMillau 2008 considers the city of Fribourg as the secret capital of Swiss gastronomy. Praised by many food guides, great restaurants are in abundance and they present very high quality cuisine. The cultural offerings of the city, as rich as its heritage, is another excellent reason to visit and discover Fribourg.

                                -
                                DEAR PASSENGER

                                Welcome on board SWISS and thank you for choosing our airline for your travels. During your flight we would like to offer you some culinary highlights from Switzerland. Today our "SWISS - Taste of Switzerland" concept carries you off to Fribourg.

                                This time you will be delighted by the cuisine of Pierre-André Ayer, Chef de Cuisine at the Restaurant Le Pérolles in Fribourg, awarded 17 GaultMillau points. His culinary philosophy, influenced by many trips abroad, is characterised by a refined simplicity, innovation and a hint of tradition. As a Fribourger, his passion is for fresh local products, which he transforms and presents with creativity and delicacy.

                                Together with his wife, François Ayer-Amey, he has been running the Restaurant Le Pérolles for six years now, and before that, was ten years at the Fleur-deLys. Situated in the heart of the city, the restaurant has an impressively modern yet classic interior.

                                Enjoy our Swiss hospitality in SWISS Business. Enjoy your meal!

                                MENU
                                ZURICH - BANGKOK

                                -
                                -
                                LATE NIGHT SUPPER

                                *Created by our featured chef Pierre-André Ayer, Restaurant Le Pérolles, Fribourg

                                Amuse Bouche
                                A selection of single bite creations

                                Main Course
                                * Fribourg lamb rump served with a stewed Botsi pear, buttered green beans and potato purée
                                or
                                Chinese-style chicken noodle soup with bok choy, wanton, shiitake mushrooms and noodles
                                or
                                Saffron cannelloni filled with sweet chestnuts and ricotta in a saffron sauce served with creamed savoy cabbage

                                Cheeses
                                Selection of Swiss cheeses with pear bread

                                Dessert
                                * Caramelised diced apple in a quince jelly with a white chocolate mousse

                                -
                                THE FLEXIBLE OPTION

                                For a quicker option, choose a lighter meal of antipasti, cheese and dessert.

                                -
                                GALLEY SNACK

                                A selection of snacks and soups is available from the galley throughout the flight.

                                -
                                BREAKFAST

                                Breakfast will be served from a buffet trolley approximately 90 minutes before landing. If you prefer to sleep longer, a quick continental breakfast can be ordered from your Flight Attendant up to 40 minutes before landing.

                                Please accept our apology if your first choice is not available.


                                MENU
                                BANGKOK - SINGAPORE

                                -
                                -
                                LIGHT MEAL

                                = SWISS Thai-style selection

                                First Course
                                Pomelo salad with coconut flakes

                                Main Course
                                = Poached chicken breast with a black bean sauce accompanied by broccoli, bok choy and ginger rice
                                or
                                Spinach fettuccine with a creamy seafood sauce and red pepper

                                Dessert
                                A selection of fresh fruit

                                Please accept our apology if your first choice is not available.
                                ahhhh..... LX... remind me back to 2005... my first and only trip with LX in J SIN-BKK-ZRH vv ...
                                I remember at that time they also served Soup for J pax... (I had a nice tomato soup at that time... )
                                Now they remove the soup....

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