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Old 6th January 2018, 04:45 AM   #631
MAN Flyer
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Default SQ836 SIN-PVG December 2017

SINGAPORE TO SHANGHAI

DINNER

Canape
Singapore Chicken and Lamb Satay
With onion, cucumber and spicy peanut sauce

Appetiser
Malossol Caviar with Marinated Lobster
On fennel and mesclun salad

Rugie "Le Presse" Duck Terrine, Dried Apricot Chutney
Served with endive, meslun salad and melba toast

Soup
French Onion Soup

Double Broiled Abalone Soup
With pork, winter melon and sea kelp

Salad
Mizuma, Fennel and Cherry Tomato Salad
With choice of
Pumpkin seeds oil and sherry vinegar dressing
or
Sundried Tomato Dressing

Main Course
Pan Fried Black Cod Fillet with Cilantro Tomato Sauce
Served with ratatouille and boiled potatoes with parsley

Steamed Chicken in Thickened Chinese Herbal Broth
Served with fine beans with hon shiimeji in xo sauce, mushroom rice

Grilled Beef Fillet in Thyme Jus
With buttered seasonal vegetables and dauphinoise potato

Dessert
Dark Chocolate Raspberry Cake
Served with vanilla ice cream

Cheese
Selection of Cheese
Red Cheddar, Delices Des Bois. Cambozola and Tete De Moine
served with fruit, nuts and crackers

Fruit
From the Basket
A variety of fresh fruits

From The Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavoured live oil

Pralines
Fine Pralines

Hot Beverage
Coffee and Tea
A wide selection of flavours is available in the beverage section
__________________
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Last edited by MAN Flyer; 6th January 2018 at 08:17 PM..
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Old 15th March 2018, 02:14 AM   #632
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Question SQ321 menu?

Any recent insights to the current menu? Being a night departure, I am not sure if the full-meal service is offered like with SQ305/317/319?

Found some very old reviews and a more recent review, where it seems historically the full-meal service was offered, but more recently (around 2011) this was no longer the case?

I ask as we are flying my parents for the first time with SQ, and in a Suites, so wanted to understand if they would get the Satay and caviar option? If not I will look at SQ319 albeit in F as SQ317 is not available.

Thanks in advance.
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Old 16th March 2018, 03:05 PM   #633
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Default SQ 305 LHR-SIN March 2018 First Class Part 1

March 2018
Singapore Airlines Suites Class
SQ 305 London Heathrow to Singapore

Matt’s Choice
Appetizer
Smoked Salmon
Orange-beetroot jelly and confit of orange, avocado and lime crème fraiche

Soup
Potato and Leek Soup
With truffle oil cream and hazelnut

Main Course
*Roasted Lamb Rack with Lamb Jus
Pea puree, green peas, baby carrot and boulangere potato

Dessert
*Chocolate Marquise with Caramelized Peanut
Orange Sorbet and orange segments

Brunch
“From Farm to Plane” – this menu features selected dishes that are prepared with social responsibility and sustainability in mind.


To Start With
Juices Freshly Squeeze or Chilled
A choice of orange, apple or tomato

Appetizer
Duck Live Terrine and Smoked Duck Breast
With port wine jelly and balsamic dressing

*Smoked Salmon
Orange-beetroot jelly and confit of orange, avocado and lime crème fraiche



Fruit Yogurt

Soup
*Potato and Leek Soup
With truffle oil cream and hazelnut



Double boiled Pork Shank Soup
With snow fungus and carrots

Main Course
*Roasted Lamb Rack with Lamb Jus
Pea puree, green peas, baby carrot and boulangere potato
Or
Stir-fried Seafood with XO Sauce
Chinese vegetables and fried egg noodles
Or
Heritage Black Beef Fillet Steak with Isle of Wight Garlic Butter
Sautéed savoy cabbage with bacon, baby carrots and Maris Piper creamed potatoes


Or
Smoked Mozzarella Cheese Quiche with Chicken Roulade
Sautéed fine beans, mushroom, Roesti potato and tomato

Dessert
*Chocolate Marquise with Caramelized Peanut
Orange Sorbet and orange segments



Cheese
Selection of Cheese
Cenarth Brie, Back Bomber Cheddar, Perl Las blue cheese and Brandi Braf mature cheese with apricots & brandy served with garnishes


Fruit
From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

*Exclusively created by Matt Moran of Aria Restaurant, Sydney

Delectables
Noodles
Egg Noodles
With prawns, vegetables and Oriental chicken stock

Kway Teow
With chicken, black mushroom and Oriental chicken stock

Beehoon Noodles
With Chinese greens, black mushroom and vegetable stock

Sandwiches
Mixed cheese wrap with mixed salad and Tomato wrap
Ham, Gherkin and Tomato Sandwich
Warm Mushroom Soup

Snacks
Assorted nuts
Chocolate bar
Potato Chips
Savory Snack
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheese
Cenarth Brie, Back Bomber Cheddar, Perl Las blue cheese and Brandi Braf mature cheese with apricots & brandy served with garnishes
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Old 16th March 2018, 03:06 PM   #634
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Default SQ 305 LHR-SIN March 2018 First Class Part 2

Before Touch Down


To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato


Fruit
Selection of Sliced Fresh Fruits


Appetizer
Cornflakes
With skim or full cream milk

Granola with Greek Yogurt
And berry compote


Fruit Yogurt
Natural Yogurt

Main Course
Khao Thom Kai Le Moo
Thai rice porridge with chicken, pork meatball and fish cake


Or
Bubble and Squeak
Pan-fried mixture of cabbage and mashed potato, served with poached egg, pork sausage and sautéed spinach
Or
Braised E-Fu Noodles with Abalone Sauce
Mushroom, chicken and vegetables
Or
Fresh Eggs
Prepared baked, scrambled or boiled
With mushrooms, vine ripened tomato, and toasts
Choice of chicken sausage or veal sausage

From the Bakery
Assorted Breakfast Rolls and Breakfast Pastries
Served with butter and fruit preserves


Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section


SQ305 (BRP-SNP-BBP)-3.1 FCL

Wine List
Champagne
2006 Dom Perignon Brut, Champagne, France



Krug 2004

White
2017 Greywacke Sauvignon Blanc, Marlborough, New Zealand

2014 Maison Albert Bichot Chateau Long-Depaquit, Chablis Grand Cru Les Blanchots, Burgundy, France
Or
2012 Jean-Marc Brocard Chablis 1er Cru Beauregard AOC, Burgundy, france

Red
2006 Chateau Cos d’Estournet, Saint-Estephe, France
2013 Henschke Keyneton Euphonium, Eden Valley, Australia
2013 Bouchard Pere et Fils Le Corton Grand Cru, Burgundy, France

Port
Dow’s 20-Year-Old Port, Douro, Portugal
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Old 16th March 2018, 03:07 PM   #635
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Default SQ 860 SIN-HKG March 2018 First Class

March 2018
Singapore Airlines Suites Class
SQ 860 Singapore to Hong Kong

Brunch
To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato






Fruit
Selection of Sliced Fresh Fruits


Appetizer
Cornflakes
With skim or full cream milk

Granola with Greek Yogurt
And sour cherry compote

Fruit Yogurt
Natural Yogurt


Main Course
#Singapore Egg Roti Prata
Fried Indian flat egg bread served with spicy fish curry
Or
French Toast with Maple Syrup
Pan-fried chicken chipolata, sautéed mushrooms and marinated tomato
Or
Seafood Congee
Rice porridge with fish fillet, prawns, scallops and Chinese crullers
Or
Fresh Eggs
Prepared baked, scrambled or boiled
With vine ripened tomato, mushroom and toasts
Choice of grilled bacon or pan-fried veal sausage

Dessert
Chocolate and Banana Tart
With fresh berries and vanilla ice cream

From the Bakery
Assorted Breakfast Rolls and Breakfast Pastries
Served with butter and fruit preserves


Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ860 (BRP)-3.1 FCL

Wine List
Champagne
2006 Dom Perignon Brut, Champagne, France
Krug 2004

White
2017 Greywacke Sauvignon Blanc, Marlborough, New Zealand

2014 Maison Albert Bichot Chateau Long-Depaquit, Chablis Grand Cru Les Blanchots, Burgundy, France

Red
2013 Bouchard Pere et Fils Le Corton Grand Cru, Burgundy, France
2007 Chateau Rauzan-Segla, Margaux, France

2013 Henschke Keyneton Euphonium, Eden Valley, Australia
Or
2012 Penfolds RWT Shiraz, Barossa Valley, Australia

Port
Dow’s 20-Year-Old Port, Douro, Portugal
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Old 21st March 2018, 12:32 PM   #636
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Default SQ8 SIN-ICN-LAX March 2018

IMG_4106 by Loran, on Flickr
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IMG_4107 by Loran, on Flickr
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IMG_4108 by Loran, on Flickr
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IMG_4109 by Loran, on Flickr
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IMG_4110 by Loran, on Flickr
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IMG_4111 by Loran, on Flickr
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IMG_4112 by Loran, on Flickr
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IMG_4113 by Loran, on Flickr
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IMG_4114 by Loran, on Flickr
---
IMG_4115 by Loran, on Flickr
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Old 22nd April 2018, 05:35 AM   #637
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Default SQ231 SYD-SIN March 2018

SINGAPORE TO SYDNEY

SLEEPER SERVICE
For a longer stretch of undisturbed rest, we are pleased to offer you meal service options specifically timed to suit your preferences. Whether you would like your meal to be served soon after take-off, or two hours before arrival, or both - simply inform our crew and leave the rest to our care

Main Course
Simmered Beef Brisket in Rich Broth
With baby vegetables and gremolata

Selection of Dim Sum
Char siew fun quin, steamed pork pot sticker, scallop dumpling, crystal chive- chicken dumpling and vegetarian beancurd roll

Singapore Laksa
Popular local fare of rice noodles in spicy coconut milk gravy, garnished with sliced fish cake, prawns, bean sprout, bean curd puff and egg

American Breakfast
Fresh eggs prepared baked, scrambled or hard boiled
With poached green asparagus and cherry tomato
Choice of bacon or chicken sausage
Bread selection with preserves and bircher museli

Continental Breakfast
Assorted bread with preserves

Fruit
Selection of Sliced Fresh Fruits

From the Bakery
Assorted Bread Rolls and Breakfast Pastries
Served with butter and fruit preserve

Hot Beverage
Coffee and Tea
a wide selection of flavours is available in the beverage section
__________________
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Old 6th May 2018, 03:54 AM   #638
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Default SQ232 SYD-SIN March 2018

SYDNEY TO SINGAPORE

LUNCH

Appetiser
Chilled Malossol Caviar
With blinis, crème fraiche and chives

Seared Tuna Loin on Nicoise Salad
Fingerling Potato, green bean, quail egg, cherry tomato, olive paste and pesto sauce

Soup
Roasted Tomato Soup
With smoked cheese toasties

Chinese Oxtail Soup
With wolfberries and flower mushrooms

Salad
Salad of Mesclun, Dried Cranberry, Shaved Fennel and Parmesan
With choice of Extra virgin olive oil and Forvm cabernet dressing
or
Honey mustard dressing

Main Course
Pan Fried Crumbed Lamb Chops
With pumpkin puree, haricot verts, pickled shallots and warm anchovy-lemon-caper dressing

Grilled Chicken Breast in Mustard Sauce
Served on potatoes with chives and roasted vegetables

Gaeng Phed Pla
Thai style red curry fish with Asian vegetable and steamed rice

Wok Fried Sliced Riverine Beef Fillet in Black Bean Sauce
With Chinese greens, black mushroom, capsicum and wheat noodles

Dessert
Warmed Peach Tart
With lemongrass and ginger tea ice cream, passion fruit coulis, baby herb

Kaffir Lime Parfait
With raspberry-grand marnier compote

Cheese
Selection of Cheese
Maffra Cloth Cheddar, Tarwin Blue, L'Artisan Extravagant and Yarra Valley Black Savournie Log cheeses served with garnishes

Fruit
From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads

Pralines
Fine Pralines

Hot Beverage
Coffee and tea
A wide selection of flavours is available in the beverage section

REFRESHMENT

Main Course
Khao Tom
Thai porridge with pork and minced pork ball

Warm Italian Bread with Cajun Spiced Chicken and Cheese

Hot Beverage
Coffee and Tea
A wide selection of flavours is available in the beverage section
__________________
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Old 9th May 2018, 08:25 PM   #639
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Default SQ 12 SIN-NRT-LAX May 2018

May 2018
Singapore Airlines First Class
SQ 12 Singapore to Tokyo Narita

Lunch
Kyo Kaiseki designed by Yoshihiro Murata


Sakizuke
Spring Mountain Vegetables with Moromi Miso


Green Asparagus with Seabass and Mustard Egg Yolk Vinegared Sauce


Potato Noodles with Scallop and Bonito Flavored Jelly Sauce


Mukouzuke
Lobster on Mesclun with Seasoned Seaweed and Caviar
Wasabi Plum Sauce


Oshinogi
Green Tea Noodles, Smoked Salmon Sushi and Red Snapper Sushi
Rape Blossom with Mustard Sauce, Grated Egg Yolk


Futamono
US Beef Fillet Kinome Yaki, Braised Radish, Green Pea Sauce


Yakimono


Grilled Flounder with White Miso Sauce, Lime Cup with Grated Radish and Salmon Roe


Baked Chicken with Yuzu Pepper Sauce, Seared Leek


Gohan
Steamed Rice with Cherry Blossom and Bamboo Shoot, Carrot Flower


Kunomono
Assorted Pickles

Tome-***
Clear Soup with Seabream, Bamboo Shoot and Carrot

Mizugashi
Milk Ice Cream with Mixed Berries and Strawberry Sauce


Lunch
Canape
Singapore Chicken and Beef Satay
With onion, cucumber, and spicy peanut sauce

Appetizer
Malossol Caviar with Warm Kuch Pie Tee Shell with Lobster, Prawn and Scallop in XO Sauce

Spanish Iberico Ham with Fig
And mesclun, fruit chutney with balsamic glaze

Soup
Roasted Butternut Squash Soup
With crème fraiche and brown butter sage crouton

Oriental Clear Chicken Broth
With watercress

Salad
Butter Lettuce Heart with Mixed Cress and Cherry Tomatoes
With a choice of
Walnut Oil and sherry vinegar dressing
Or
Honey Mustard dressing

Main Course
Braised Veal Knuckle with Dark Beer Sauce
Served with buttered vegetables and spaetzle

#Singapore Style Yu Pian Mi Fen
Thick rice vermicelli in creamy fish soup with pomfret fillet, vegetables and Chinese wine
A popular local fare dish

Oven-Baked Chicken with Baharat Spices
Served with roasted red pepper, asparagus, and mashed edamame

Dessert
Warm Apple Strudel
With vanilla ice cream and fresh berries

Cheese
Selection of Cheese
Farmer, Tete de Moine, Cambozola and Chaume cheese served with garnishes

Fruit
From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Pralines
Fine Pralines

Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.

Tokyo to Los Angeles

Kyo Kaiseki designed by Yoshihiro Murata
Sakizuke
Marinated Onion and Octopus, Pink Peppercorn
Sakura Tofu, Umadashi Jelly, Tomburi and Wasabi
Squid, Udo, Bamboo Shoot dressed with Kinome

Mukouzuke
Marinated Red Seabream with Kelp
Baby Leaves and Green Papaya, Wasabi and Lemon
Plum and Shiso Dressing

Oshinogi
Cha Soba with Soba Sauce, Wasabi and Seaweed
Japanese Citrus, Kujyo Leek, Moutnain vegetables
Egg Cake with Seabream, Yoshino Fubuki, Nabana Dressed in Japanese Mustard

Futamono
Simmered Wagyu Beef in Miso Soya Sauce
Mashed Potato with Carrot, Broccoli, Cauliflower and Kinome Leaf

Yakimono
Grilled Tile Fish Glazed with Sea Urchin
Salmon with Long Yam
Chicken Teriyaki with Shishito Pepper and Pickled Ginger Stick

Gohan
Steamed Rice with Seabream

Kunomono
Assorted Pickles

Tome-***
Clear Soup with Seabream, Bamboo Shoot and Mitsuba Leaf

Mizugashi
Sakura Cream Tiramisu with Green Tea Ice Cream

Dinner
Canape
Singapore Chicken and Beef Satay
With onion, cucumber, and spicy peanut sauce

Appetizer
Chilled Malossol Caviar
With Melba Toast and condiments

Seared Swordfish with Mesclun, Burnt Pineapple and Sesame Dressing

Soup
Cream of Asparagus
With roasted pine nuts and whipped cream

Clear Chicken Soup
With oyster mushrooms

Salad
Salad of Green Curl with Cress and Cherry Tomatoes
Balsamic vinegar and extra virgin olive oil dressing
Or
Green Goddess dressing

Main Course
Grilled Wagyu Sirloin
Served with Rosemary Jus, sautéed mushrooms, pumpkin and potato mash

Steamed Chicken with Garlic and Ginger Sauce
Served with stir-fried vegetables and chicken flavored rice

Pan Fried Halibut Fillet in Cilantro Parsley Sauce
With green beans, baby carrots and buttered linguini

Dessert
Belgian Chocolate Mousse Cake
With raspberry sorbet, fruit salad and vanilla sauce

Cheese
Selection of Cheese
Brie, Roucoulons, Blue Stilton and Red Cheddar cheese served with condiments

Fruit
From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Pralines
Fine Pralines

Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.

Delectable
Noodles
Rice Noodles in Clear Broth
Egg Noodles in Clear Broth
Bee Hoon Noodles in Clear Broth with Garnishes

Sandwiches
Mix Mushroom Roll with Tomato Flavor
Warm Tomato Soup
Bread Ciabatta with Smoked Chicken, Mayonnaise and Lettuce

Snacks
Assorted Biscuits
Chocolate Bar
Potato Chips
Demi Cake
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheese

Before Touchdown

The Finest Selection
Kyo Kaiseki designed by Yoshihiro Murata

Sakizuke
Scallop and Mitsuba Marinated in Vinegared Miso
Simmered Octopus, Sugar Snap Peas, Radish

Kuchitori
Omelette with Sakura Shrimp and Kujyo Leek
Bamboo Shoot Dengaku, Shredded Vegetables Kimpira, Yoshino Fubuki

Kozara
Pickled Onion

Yakimono
Grilled Red Snapper with Saikyo Miso
Marinated Water Dropwort with Sesame Seeds
Simmered Japanese Beef with Teriyaki Sauce and Leek

Kobachi
Seared Spicy Cod Roe with Grated Radish

Aemono
Simmered Young Bamboo Shoot
Bamboo Shoot, Wakame Seaweed, Nabana, Water Chestnut, and Carrot

Gohan
Flavored Rice with Fuki

Kunomono
Assorted Pickles

Tome-***
Miso Soup

Mizugashi
Pineapple Tiramisu Cake with Vanilla Ice Cream

Before Touch Down

Appetizer
Warm Chicken Consommé and Grilled Scallop
With porcini flan

Main Course
Braised Cod Fillet in Crabmeat Sauce
With Chinese vegetables and fried noodles

Warm Belgium Waffle
With fresh berries and mascarpone cream

Dessert
Passion Fruit Cake
With berry compote

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.

SQ0012(LXP-DXP-SNP-LCP)-2.1.FCL

Wine List
Champagne
2009 Dom Perignon Brut, Champagne, France
Krug Vintage 2004

White
2013 Bischofliches Weingut Trier Piesporter Goldtrophfchen Riesling Kabinette, Mosel, Germany
2015 Chalone Estate Chardonnay, Monterey County, Central Coast, California, USA

Red
2015 Clonakilla O’Riada Shiraz, Canberra District, Australia
2015 Albert Bichot Chateau Gris Nuits-Saint-Geroges Premier Cru Monopole, Burgundy, France
2006/2007 Chateau Rauzan-Segla, Margaux, France

Port
Dow’s 20-Year-Old Port, Douro, Portugal

Last edited by Carfield; 14th May 2018 at 02:19 PM..
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Old 6th July 2018, 08:54 AM   #640
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Default SQ 7 LAX-ICN-SIN July 2018 Part 1

July 2018
Singapore Airlines First Class
SQ 7 Los Angeles to Seoul Incheon

Dinner
Suzanne’s Choice
One of Los Angeles’ most beloved chefs, Suzanne Goin is highly lauded for her artful culinary masterpieces infusing Mediterranean flavors with Californian creativity. She brings to you her recommendations for an exquisite dining experiences in the sky.

Appetizer
Lobster Nicoise
With soft quail egg, haricot verts, cherry tomatoes, black olives and shallot vinaigrette

Soup
Kabocha Pumpkin and Fennel Soup
With candied pumpkin seeds and crème faiche

Main Course
Grilled Halibut with Grape Verjus Dressing
Sautéed spinach and crushed fingerling potatoes

Dessert
Hazelnut Brown Butter Cake with Bittersweet Chocolate Sauce
Espresso hazelnuts and vanilla ice cream

Korean Selection
Drawing from the best of Korean flavors and culinary traditions, we present our recommendation for an exquisite dining experience in the sky.

HANSIK
Appetizer
Seared Tuna Salad
With salmon roes, Romaine lettuce, tomatoes, rice puff, creamy kimchi dressing



Soup
Korean style dried pollack soup with vegetables and bean curd



Main Course
Pork Bulgogi
With assorted banchan, spinach, gobo, potato salad and steamed rice










Dessert
Strawberry Shortcake
Shortcake base topped with fresh cream and strawberries, yuzu sorbet, fresh strawberries lightly tossed with berry coulis



Appetizer
Chilled Malossol Caviar
With Melba toast and condiments

*Lobster Nicoise
With soft quail egg, haricot verts, cherry tomatoes, black olives and shallot vinaigrette

Soup
*Kabocha Pumpkin and Fennel Soup
With candied pumpkin seeds and crème faiche

Korean style dried pollack soup with vegetables and bean curd

Main Course
*Grilled Halibut with Grape Verjus Dressing
Sautéed spinach and crushed fingerling potatoes
*Exclusively created by Suzanne Goins of Lucques
Or
Wok Fried Chicken with Black Peppercorn Sauce
Served with Chinese greens, carrots, mushrooms and fried noodles
Or
Beef Fillet in Mustard-Herb Crust with Red Wine Sauce
Braised red cabbage with bacon, green beans and roasted potatoes

Dessert
*Hazelnut Brown Butter Cake with Bittersweet Chocolate Sauce
Espresso hazelnuts and vanilla ice cream

Cheese
Selection of Cheese
Camembert, Bandage Wrapped Cheddar, Smoked Mozzarella and Cypress Grove Bermuda Triangle Goats cheese with garnishes

*Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles

Fruit
From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Pralines
Fine Pralines

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
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Old 6th July 2018, 08:55 AM   #641
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Default SQ 7 LAX-ICN-SIN July 2018 Part 2

Delectable
Should you fancy a snack or something more substantial in between your meals, simply make your selection known to us anytime.

Noodles
Kway Teow
With chicken, black mushroom and Oriental chicken stock

Soba Noodles
With prawns, lettuce and Chicken stock

Bee Hoon
Rice vermicelli with black mushroom, Chinese greens and Oriental stock

Sandwiches
Ciabatta with Roasted Eggplant, Sundried Tomato, Shaved Parmesan and Pesto Mayonnaise

Burrito Wrap
Tortilla wrapped with shredded beef, cheddar, refried beans, lettuce and tomato

Warm Mushroom Soup

Snacks
Assorted Nuts
Chocolate Bar
Potato Chips
Rice Pudding
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheese
Camembert, Roquefort, Vella Dry Jack and Saint Nectarine cheese with grapes and garnishes

Before Touch Down
Appetizer
Burrata
Fresh mozzarella and cream garnished with assorted heirloom tomatoes, rucola lettuce and basil oil



Main Course
Seafood Noodle Soup
With prawn, scallop, fish, Chinese greens and mushrooms



Or
#Oven Baked Honey Mustard Chicken Breast with Baby Spinach Salad
Served with smoked cheese and lemon thyme dressing
Or
Deli Style Pulled Pork Sandwich
Shredded slow roasted pork with barbecue sauce on toasted brioche bun with apple cabbage slaw served with potato chips
#A healthier choice – lower in carbohydrate

Dessert
Buttermilk Cherry Parfait
With cherry compote



From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil


Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

Seoul to Singapore
Sleeper Service
For a longer stretch of undisturbed rest, we are pleased to offer you meal service options specifically timed to suit your preferences. Whether you would like your meal to be served soon after take-off, or two hours before arrival, or both – simply inform our crew and leave the rest to our care.

Main Course
Ham and Cheese Sandwich
Warmed Toasted Focaccia bread spread with mustard and stuffed with shaved Gammon ham and cheddar cheese

Sam Gye Tang
Korean stuffed spring chicken with ginseng and sticky rice served with marinated vegetable and kimchi

Beef Noodle Soup
Rice noodles with braised beef in broth and leafy vegetables

American Breakfast
Fresh eggs
With vine ripened tomato, sautéed mushroom and roasted potatoes
Choice of ham or grilled chicken sausage
Bread selection with preserves and fruit yogurt

Continental Breakfast
Assorted bread with preserves

Fruit
Selection of Sliced Fresh Fruits

From the Bakery
Assorted Bread Rolls and Breakfast Pastries
Served with butter or fruit preserve

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

SQ007 (DAP-SNP-SCP-CMP)-1.1 FCL

Wine Selection
Champagne
Dom Perignon Brut 2009, Champagne, France
Krug Vintage 2004, Champagne, France

White
2014 Dr Loosen Bernkasteler Lay Riesling Kabinett, Mosel, Germany
2015 Chalone Estate Chardonnay, Monterey County, Central Coast, California USA

Red
2015/2016 Clonakilla O’Riada Shiraz, Canberra District, Australia
Or
2007 Souverain Cabernet Sauvignon Alexander Valley

2015 Albert Bichot Chateau Gris Nuits-Saint-Georges Premier Cru Monopole, Burgundy, France
2006 Chateau Rauzan-Ségla, Margaux, France

Port
Dow’s 20-Year-Old Port, Douro, Portugal
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