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  • LH F Menus

    1 DEC LH773 BKK-FRA

    Dinner

    In order to provide you with more time to rest, we offer our new Night and Light Service; an assortment of cold and hot delicacies as well as cheese and dessert served from the cart in one course. We are more than happy to offer you our acclaimed menu of several courses if you choose not to use this service.

    Hors d'oeuvre from the Appetizer Cart

    Caviar with the traditional garnishes

    Mozzarella and Cherry Tomatoes with Pesto

    Stuffed Breast of Chicken with marinated Leeks

    Grilled Salmon and Soba Noodles

    Vietnamese-style Shrimp and Chicken Spring Rolls

    Tenderloin of Beef with mixed Mushroom Ragout and Bread Dumplings

    Bread, Rolls, Toast and Butter

    Entrees

    Baked Monkfish offerred with Olive-Tomato Sauce, Broccoli and roasted Potatoes

    Stir-fried Ostrich with Garlic and Vegetables accompanied by Egg Fried Rice

    Penne Pasta served with Tomato Concassee, Mozzarella and Green Asparagus Tips

    Cheese and Dessert
    International Cheese
    Camembert, Port-Salut, Gruyere, Goat and Blue Cheese

    Sticky Rice with Black Beans and Coconut

    Cheesecake enhanced by Lime Coulis with Caramel

    Specialty Dessert Wines

    Breakfast

    Buffet
    Freshly squeezed Orange Juice

    Fresh Fruit

    Bircher Musli, Yoghurt and fresh Milk

    Bread, Rolls, Toast, Croissant, Muffin, Danish Pastry, Butter, Preserves and Honey

    Cold Specialties
    Smoked Salmon and Red Snapper with Sesame

    Air-dried Beef, Turkey and Chicken Ham

    Gruyere, Cheddar and Emmental Cheese

    Entree
    Scrambled Eggs freshly prepared upon your request with your choice of Turkey Bacon, Spring Onions, Cherry Tomatoes and Mushrooms

    Last Minute Breakfast

    Coffee or Tea

    Freshly squeezed Orange Juice

    Croissants
    All opinions shared are my own, and are not necessarily those of my employer or any other organisation of which I'm affiliated to.

  • #2
    I hope you tried the ostrich. I wonder how that was.

    Comment


    • #3
      Originally posted by globetrekker84 View Post
      I hope you tried the ostrich. I wonder how that was.
      Yeah it was quite nice and tender.
      Apart from the caviar and the ostrich, I don't really remember much of the first meal service. It was a 2355 departure, so my body clock would have been about 4am when dinner was served. I had to skip the cheese plate as I was literally comatose at that time and dying for some sleep.

      I thought about doing the 'light' option, but then again - how many times do I get to fly F?
      All opinions shared are my own, and are not necessarily those of my employer or any other organisation of which I'm affiliated to.

      Comment


      • #4
        I really like the selection of Hors d'ourvre that LH offer in F. As someone who does not like seafood it means that I always get a choice of what to have.

        Comment


        • #5
          Originally posted by Lobster View Post
          I really like the selection of Hors d'ourvre that LH offer in F.
          You get to make 2 choices from that list.
          All opinions shared are my own, and are not necessarily those of my employer or any other organisation of which I'm affiliated to.

          Comment


          • #6
            How about five?

            Caviar with the traditional garnishes
            Stuffed Breast of Chicken with marinated Leeks
            Grilled Salmon and Soba Noodles
            Vietnamese-style Shrimp and Chicken Spring Rolls
            Tenderloin of Beef with mixed Mushroom Ragout and Bread Dumplings

            I'm hungry.

            Comment


            • #7
              Originally posted by globetrekker84 View Post
              How about five?

              Caviar with the traditional garnishes
              Stuffed Breast of Chicken with marinated Leeks
              Grilled Salmon and Soba Noodles
              Vietnamese-style Shrimp and Chicken Spring Rolls
              Tenderloin of Beef with mixed Mushroom Ragout and Bread Dumplings

              I'm hungry.
              I'm sure they'll happily serve you as much food as you want. But do you really want to be eating that much at that time of the night?
              All opinions shared are my own, and are not necessarily those of my employer or any other organisation of which I'm affiliated to.

              Comment


              • #8
                Originally posted by KeithMEL View Post
                I'm sure they'll happily serve you as much food as you want. But do you really want to be eating that much at that time of the night?
                Maybe gt84 is pumping up for his SQ Girls? Muscle demands lots of calories, ya know.
                ‘Lean into the sharp points’

                Comment


                • #9
                  Originally posted by jjpb3
                  Maybe gt84 is pumping up for his SQ Girls? Muscle demands lots of calories, ya know.
                  LOL. I wish.

                  I just like to eat a lot. Fortunately I have good genes that doesn't let my body turn into a blob of fat.

                  Comment


                  • #10
                    Originally posted by KeithMEL View Post
                    I'm sure they'll happily serve you as much food as you want. But do you really want to be eating that much at that time of the night?
                    When I flew LH F FRA-SIN-FRA they were encouraging me to try as many as I wanted. But like tour BKK flights these leave late at night so I did not want to eat too much. Plus trying the goodies in the FCT and SKL meant that I wasn't particularly hungry to begin with

                    Comment


                    • #11
                      29DEC FRA-BKK LH782

                      DINNER

                      In order to provide you with more time to rest, we offer our new Night and Light Service; an assortment of cold and hot delicacies as well as cheese and dessert served from the cart in one course. We are more than happy to offer you our acclaimed menu of several courses if you choose not to use this service.

                      Hors d'oeuvre from the Appetizer Cart
                      Caviar with the traditional garnishes

                      Vitello Pulpato
                      Thinly sliced veal and octopus with olive tapenade

                      Cecina de Leon
                      Air-dried beef from Leon,
                      Chanterelle Mushrooms and Spinach Salad

                      Mango Gazpacho with gambas and pistachio oil

                      Salad with salsify and black walnuts
                      Shallot walnut vinaigrette

                      Braised ox cheek with cinnammon and garlic

                      Bread, rolls, toast and butter

                      Entrees
                      Roasted oat-fed goose with red cabbage, potato dumplings and bread crumb butter

                      Scallops complemented by marinated peaches, port wine reduction and wild mushrooms

                      Tortilla with salsify and olives with ducca

                      Cheese and dessert
                      International Cheese
                      Brie, Danablu, Le Coutances and Manchego cheese offerred with grapes, red radishes and cocktail tomatoes

                      Cafe con Leche with passion fruit

                      Choco-coco-curry with pineapple

                      Specialty dessert wines

                      BREAKFAST

                      Buffet
                      Freshly squeezed orange juice

                      Fresh fruit
                      Orange, kiwi and raspberries

                      Quark cheese with mango and pistachios
                      Yogurt, cereal and fresh milk

                      Bread, rolls, toast, croissants, danish pastries, butter, preserves, honey and nutella

                      Cold specialties
                      Gravlax and smoked fillet of trout, Italian country ham, Milanese salami and ham

                      Pumpernickel with cream cheese, gouda and buttermilk cheese

                      Entree
                      Scrambled eggs freshly prepared upon your request with your choice of bacon or chives

                      Last minute breakfast

                      Coffee or tea

                      Freshly squeezed orange juice

                      Croissants
                      All opinions shared are my own, and are not necessarily those of my employer or any other organisation of which I'm affiliated to.

                      Comment


                      • #12
                        LH 480 F Menu: MUC-DEN (May 2007)

                        Menu

                        Hors d’oeuvre from the Appetizer Cart

                        Caviar with traditional garnishes

                        Dover Sole and Lobster Roll,
                        Belgian Endive Salad with Oranges and Chervil
                        and Saffron Sauce with Lime

                        Terrine of Quail, Apple Celery Salad and Fig Chutney with Walnuts

                        Cured Red Tuna, Pata Negra Ham and Strawberry Tomato Chutney

                        Porcini Mushroom Tart with Celery, Parmesan and Balsamic Hazelnut Oil Vinaigrette

                        Basil Pesto

                        Soup

                        Beef Consommé with Pancake Strips

                        or

                        Salad

                        Garden Greens with Cucumber, Bell Pepper, Button Mushrooms and Chives
                        Wild Garlic Dressing

                        Bread, Rolls, Toast and Butter

                        Entrees

                        White Asparagus served with Sauce Hollandaise, a selection of Ham and New Potatoes

                        Monkfish in Olive Crust
                        accompanied by Fennel Fond, Lemon Risotto and Green Bean Kernels

                        Veal Fricasseé with Lovage, Capers and Champignon Mushrooms
                        served on Pearl Barley

                        Pan-seared Breast of Guinea Hen and Morel Mushroom Madeira Sauce
                        complemented by Celery Mousseline and caramelized Apples

                        Cheese and Dessert

                        International Cheese
                        Bavaria blu, Crottin de Chavignol, Comté, Le Coutances and Pont l’Évêque
                        garnished with Grapes and Walnuts

                        Milk Chocolate Tart with Strawberries and Line

                        Sorbet and Soup of Coconut with Pineapple

                        Specialty Dessert Wines

                        Pre-Arrival Menu

                        Cold Specialties from the Buffet

                        Roast Beef and Vegetable Julienne

                        Prawns, Bell Peppers and Zucchini

                        Potato Salad and smoked Salmon Fillet

                        Confit of Tomatoes
                        Grilled Fresh Pineapple
                        Sweet Chili Sauce

                        Hot Entrees

                        Red Snapper from the Grill,
                        Crostini and Zucchini Squash Medley

                        Spare Ribs, Cole Slaw
                        and Baked Potato with Crème Fraîche

                        Ketchup, Mayonaisse and Steak Sauce

                        Bread, Rolls and Butter

                        Dessert

                        Key Lime Pie

                        Fresh Fruit
                        Pineapple, Kiwi, Strawberries and Papaya


                        LH 004,450,452,454,456,480,498
                        120F201-C 5/07-6/07

                        Comment


                        • #13
                          LH F Menu LH772 FRA-BKK-SGN

                          Menu

                          In order to provide you with more time to rest, we offer our new Nigh and Flight Service; an assortment of cold and hot delicacies as well as cheese and desert served from the cart in one course. We are more than happy to offer you our acclaimed menu of several courses, if you choose not to use this service.

                          Hors d'oeuvre from the Appetiser Cart

                          Caviar with traditional Garnishes

                          Dover Sole and Lobster Roll, Belgian Endive Salad with Oranges and Chervil and Saffron Sauce with Lime

                          Cured Red Tuna, Pata Negra ham and Strawberry Tomato Chutney

                          Porcini Mushroom Tart with Celery, Parmesan and Balsamic Hazelnut Oil Vinaigrette

                          Terrine of Quail, Apple Celery Salad and Fig Chutney with Walnuts

                          Pan-seared Breast of Guinea Hen and Morel Mushroom Madeira Sauce with Duchess Potatoes and caramelized Apples

                          Basil Pesto

                          Bread, Rolls, Toast and Butter

                          Entrees

                          White Asparagus served with Sauce Hollandaise, a selection of Ham and New Potatoes

                          Monkfish in Olive Crust accompanied by Fennel Fond, Lemon Risotto and Green Bean Kernels

                          Veal Fricassee with Lovage, Capers and Champignon Mushrooms served on Pearl Barley

                          Cheese and Dessert

                          International Cheese
                          Bavaria blu, Crottin de Chavignol, Comte, le Coutances and Pont l'Eveque garnished with Grapes and Walnuts

                          Milk Chocolate Tart with Strawberries and Lime

                          Sorbet and Soup of Coconut with Pineapple

                          Speciality Dessert Wines

                          Comment


                          • #14
                            Ahh - brings back nice memories.
                            All opinions shared are my own, and are not necessarily those of my employer or any other organisation of which I'm affiliated to.

                            Comment


                            • #15
                              I actually went all the way to SGN and they give out a sheet of paper with details of what is available on the short hop from BKK-SGN. Can I find it ?!.

                              Comment

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