SQ Raffles Class Menus

[SQueeze]

SQ 227: SIN-MEL

dinner menu SINGAPORE TO MELBOURNE

Starter
Heirloom tomato soup with jellied king crabmeat and slow-dried tomato

Main
Beef fillet in red wine sauce, onion soubise, sauteed spinach, baby carrot, turnip and shimeji mushroom

Chicken noodle soup
Egg noodles in chicken soup garnished with sliced chicken, mushrooms and leafy greens

Chilean bass with roasted tomato vinaigrette, broccolini, yellow capsicum and sundried tomato mashed potatoes

Baked tandoori lamb chop with mint chutney, pineapple-onion salad and cumin pilaf rice

Finale
Chocolate and banana cake with vanilla sauce

Chendol with coconut ice cream

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

continental breakfast SINGAPORE TO MELBOURNE

Prelude
A choice of apple, tomato or freshly squeezed orange juice

A selection of fresh fruit

Breads
Assorted breakfast rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas

[MAN Flyer]

SQ186 SIN-SGN April 2013

dinner menu SINGAPORE TO HO CHI MINH CITY

Starter
Marinated scallops with jellyfish and mesclun

Main
*Roasted chicken breast, balsamic jus, sweet and sour capsicums, vegetable gratin, asparagus

Steamed garoupa with mushrooms and soya sauce, seasonal vegetables and fried rice

Pan fried pork loin in thyme jus with vebgetables and garlic-mashed potatoes

Finale
Ice jelly with fresh fruit

Gourmet coffees & selection of fine teas

SQ186B SIN-SGN (D3) 14-1.1 03-04 RC

[SilverChris]

SQ392 SIN-IST

supper menu SINGAPORE TO ISTANBUL

Starter
Heirloom tomato with marinated large prawn and bacconcini, balsamic dressing

Main
# Grilled fillet steak, chimcichurri salsa, roasted baby tomatoes, mushrooms, potato

Balinese grilled chicken
stirfried green beans, eggplant, tomato and steamed rice

* Salmon fillet in saffron sauce with braised fennel, sweet pepper and rucola mashed potato.

Finale
Opera cake with raspberry coulis

Selection of Camembert, sundries tomato cream cheese and Monterey cheeses served with garnishes

Gourmet selection & selection of fine teas


# Exclusively created by Matthew Moran of Aria Restaurant, Sydney
* A healthier choice - lower in cholesterol and saturated fat

Please accept our apologies if your choice of meal is not available

[SilverChris]

SQ392 SIN-IST

breakfast menu SINGAPORE TO ISTANBUL

Prelude
A choice of apple, tomato or freshly squeezed orange juice

Sliced fresh fruit

Starter
Choice of cereal or yoghurt
Cornflakes or muesli with milk
Plain or fruit yoghurt

Main
Griddled pancakes with mixed berries mascarpone and maple syrup

Braised ee-fu noodles with prawns, fish, scallops and leafy greens

Egg frittata with baked beans, grilled tomato, mushrooms and chicken sausage

Breads
Assorted breakfast rolls
Butter - fruit preserve

Beverages
Gourmet selection & selection of fine teas


Please accept our apologies if your choice of meal is not available

[christophercheangsl]

dinner menu LOS ANGELES TO TOKYO


Starter

Smoked salmon roulade with Waldorf salad

Main

Seared lamb in black pepper sauce, seasonal vegetables and fried rice

Seared pink snapper
with artichoke, fennel, sunchoke-celeric puree and hazelnut butter

Pan roasted Jidori chicken
with mushroom onion sauce, buttered vegetables and fettuccine


Finale

Coffee ice cream with chopped pistachio and berry compote

Rouge Et Noir triple creme brie, Rouge Et Noir le petit blue and purple moon
served with dried apricots, grapes, walnuts and crackers

A selection of fresh fruit

Gourmet coffees and selection of fine teas, with pralines


SQ11 LAX-NRT (April 2013)

[MAN Flyer]

SQ173 SGN-SIN April 2013

lunch menu HO CHI MINH CITY TO SINGAPORE

Starter
Prawns with orange lotus root salad
Pepper and tomato relish

Main
*Wok fried black pepper beef tenderloin with asparagus, chinese greens, red capsicum and fried rice

Braised egg noodles with chicken, black mushrooms and leafy greens

Barramundi fillet in lemon herb butter sauce, carrot, sauteed spinach and potato with olives

Finale
Raspberry panna cotta
with mango and lychee pearls

Gourmet coffees & selection of fine teas

*Exclusively created by Sam Leong

SQ173B SGN-SIN (L3) 11-1.1 03-04 RC

[ycp81]

SQ15 SFO-ICN-SIN March '13

[ycp81]

SQ602 SIN-ICN Mar '13

[ycp81]

SQ603 ICN-SIN Mar '13

[B727]

SQ 973 BKK-SIN April 2013

light meal menu BANGKOK TO SINGAPORE




Starter
Prawns and spicy papaya salad


Main
& Stewed duck with ginseng, stir fried fine beans with honshiimeji in xo sauce, mushroom rice

Grilled Kurobuta pork with morel sauce, buttered vegetables and roasted rosemary potatoes

@Grilled garouper with parsley sauce, roasted vegetable and couscous


Finale
Haagen Dazs ice cream

Gourmet coffees & selection of fine teas




& Exclusively created by Chef Sam Leong, Singapore
@ A healthier choice - lower in cholesterol and saturated fat


Please accept our apologies if your choice of meal is not available.


SQ973H BKK-SIN (LM) 54-1.1 10-12 RC

[Carfield]

SQ 872 SIN-HKG May 2013

May 2013
Singapore Airlines Business Class

SQ 872
Singapore to Hong Kong

Dinner Menu
Starter
Tian of Alaskan king crab and Mango with Mesclun
Singapore dressing





Main
*Halibut roll with “A La Forestiere” stuffing, crystallized tomatoes, saffron potatoes and lobster sauce
Exclusively created by Georges Blanc, Vonnas
Or
Oriental Style Barbecued duck and Soya Flavored Chicken with fragrant steamed rice
Or
Grilled Beef Fillet with thyme jus, buttered seasonal vegetables and potatoes
Or
Seafood Hor Fun
Chinese style stir-fried rice noodles with seafood
A popular Singaporean dish





Finale
Choice of dessert
Movenpick Swiss chocolate ice cream or Blueberry cheesecake with vanilla sauce


Selection of Camembert, feta cheese, and Monterey Jack served with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines


SQ872C SIN-HKG (D1) 79-1.1 05 RC

Wine List
Champagne & Wines
Champagne
Champagne Charles Heidsieck Brut Reserve

White Wines
2010 Weinhaus Ress Rheingau Riesling, Germany
2010 William Fevre Champs Royaux Chablis, Burgundy, France

Red Wines
2008 Chateau Preuillac Cru Bourgeois Medoc, Bordeaux, France
or
2009 Chateau Loudenne Medoc Cru Bourgeois, Bordeaux, France

2010 Yalumba Patchwork Shiraz, Barossa, South Australia

Port
Taylor’s 10-Year-Old Tawny Port, Portugal

[Carfield]

SQ 871 HKG-SIN May 2013

May 2013

SQ 871
Hong Kong to Singapore

Dinner Menu
Starter
Nicoise salad with mustard seared prawns

Main
*Veal fillet with chanterelles and garlic-celery pudding
Veal jus thickened with spice and eggplant pulp
Exclusively created by Georges Blanc, Vonnas
Or
Steamed cod fillet with spicy black bean sauce, Chinese greens, carrots and fried rice
Or
Seared Chicken in jus, roasted vegetables in olive oil and broccoli
A healthier choice
Or
Fried pork with mandarin peel sauce, Chinese vegetable and steamed rice

Finale
Choice of Haagen Dazs frozen dessert
Raspberry sorbet or chocolate ice cream with fruit salad
Selection of Camembert, Pecorino and Shropshire Blue served with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
SQ871C HKG-SIN (D1) 79-1.1 05 RC

Wine List
Champagne & Wines
Champagne
Champagne Charles Heidsieck Brut Reserve

White Wines
2010 Weinhaus Ress Rheingau Riesling, Germany
2010 William Fevre Champs Royaux Chablis, Burgundy, France

Red Wines
2008 Chateau Preuillac Cru Bourgeois Medoc, Bordeaux, France
or
2009 Chateau Loudenne Medoc Cru Bourgeois, Bordeaux, France

2010 Yalumba Patchwork Shiraz, Barossa, South Australia

Port
Taylor’s 10-Year-Old Tawny Port, Portugal

[B727]

SQ 975 BKK-SIN May 2013

lunch menu BANGKOK TO SINGAPORE




Starter
Thai style assorted seafood salad



Main

& Chicken in tarragon vinegar sauce with vegetables and raisin-basmati rice

Kra pau moo
Thai style pork with fresh basil, vegetables omelette and steamed rice

Steamed fish fillet with tomato sauce, seasonal vegetables and buttered parsley potatoes


Finale

Haagen Dazs ice cream

Gourmet coffees & selection of fine teas





& Exclusively created by George Blanc, Vonnas

Please accept our apologies if your choice of meal is not available


SQ975B BKK-SIN (L3) 55-1.1 10-12 RC

[Calcjr23]

SQ 1 (SFO-HKG-SIN) MAR 2013

Supper - San Fransisco to Hong Kong

Starter
Marinated salmon with mesclun and vegetables

Main
French curry spiced chicken breast with preserved lemon, potato puree and satueed bayaldi vegetables
Exclusively created by Alfred Portale of Gotham Bar & Grill, New York

Pork and pickled vegetable noodle soup

Warm ciabatta with slow cooked barbeque beef and grilled vegetable

Finale
Rhubarb and raspberry crumble, vanilla sauce

Selection of Brie, smoked cheese and Manchego cheese served with garnishes

Gourmet cheese with garnishes

Gourmet coffees & selection of fine teas


Light bites menu - San Fransisco to Hong Kong

Noodles
Vegetarian and non vegetarian instant noodles

Sandwiches
Croissant with creamy chicken and tomato

Sandwich with roasted vegetables and cheese

Snacks
Assorted nuts
Cookies
Potato chips
Chocolate bar
Krispe kreme doughnut
A selection from the fruit basket


Before touch-down - San Fransisco to Hong Kong

Prelude
A choice of apple, tomato or freshly squeezed orange juice

Sliced fresh fruit

Starter
Choice of cereal or yoghurt

Main
Selection of dim sum

French toast with maple syrup, chicken chipolata, mushrooms and roasted tomato

Poached eggs with Hollandaise sauce, veal sausage, grilled tomato and potatoes

Bread
Assorted breakfast rolls

Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas


Breakfast menu - Hong Kong to Singapore

Prelude
A choice of apple, tomato or freshly squeezed orange juice

Sliced fresh fruit

Starter
Choice of cereals or yoghurt

Main
Prawn dumpling congee

Braised egg noodles with soya sauce chicken

Baked eggs with hollandaise sauce, pork sausage, marinated tomato, mushrooms and potato

Breads
Assorted breakfast rolls

Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas


Champagnes & wines

Champagne
Champagne Charles Heidsieck Brut Reserve

White
2011 Hunter's Sauvignon Blanc, Marlborough, New Zealand
2009 Clos du Val Chardonnay, Carneros, California, USA
2010 La Crema Monterey Chardonnay, Monterey, USA

Red
2010 St Hallett Faith Shiraz, Barossa, Australia
2008 Chateau Preuillac Cru Bourgeois Medoc, Bordeaux, France
2007 Bodegas Roda Rioja Reserva, Haro Spain

Port
Taylor's 10-Year-Old Tawny Port, Portugal

Teas

TWG Teas
Royal Darjeeling
Earl Grey
Decaffeinated Earl Grey
English Breakfast Tea
Chamomile
Paris-Singapore Tea
Rooibos Red Tea

[SQueeze]

SQ323 AMS-SIN (May 2013)

lunch menu AMSTERDAM TO SINGAPORE

Prelude

Satay
with onion, cucumber, and spicy peanut sauce

Starter

Gravadlax with trout and watercress terrine

Main



Panfried beef fillet "En Croute" with sauteed mushrooms and foie gras port wine sauce

Seafood rice noodle soup
rice noodles in rich broth garnished with steamed seafood and vegetables

White asparagus with Hollandaise sauce, country-style ham and potatoes

Gaeng Phed Kai
Thai style red curry chickem with asian vegetables and steamed rice

Finale

Chocolate cadeaux
Chocolate mousse in a chocolate box

Passionfruit mousse cake

Slection of Pei D'Angloys cheese, Port Salut, and Reypenaer cheese served with garnishes

A selection of frresh fruit

Gourmet coffees & selection of fine teas, with pralines



breakfast menu AMSTERDAM TO SINGAPORE

Prelude

A choice of apple, tomato or freshly-squeezed orange juide

Sliced fresh fruit

Starter

Choice of cereals or yoghurt
Cornflakes with milk or birchermuesli
Plain or fruit yoghurt

Main

Spinach omelette with chicken sausages, grilled tomato, mushroom, and sauteed potatoes

Egg noodles with braised beef, mushroom, and vegetables

Golden waffle with caramelised apple and mascarpone cream
Strawberry mint salad and chocolate sauce

Breads

Assorted breakfast rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas