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  • #31
    So... you had a good flight then?

    Comment


    • #32
      Originally posted by stargold View Post
      So... you had a good flight then?
      I would happily post the HKG-ICN sector, but 1) I didn't get a menu, and 2) the FA who confirmed that I wanted my Chef on Call meal served promptly disappeared until we were landing.
      HUGE AL

      Comment


      • #33
        TG677 NRT-BKK September 2009 F Booze

        Thai's Cellar in The Sky

        Great wines are like a flight with Thai Airways International – Smooth as silk.

        It is our pleasure to search among the finest vineyards, vintages and producers of the world to obtain the very best wines and spirits for your drinking pleasure.

        THAI's carefully chosen wine list features superb champagnes, fine wines as well as excellent liquors from master winemaker's, Cuvée Dom Perignon, beautiful Bordeaux and richly fruity Burgundy; subtle white wines including outstanding examples of Chardonnay and Gewürztraminer all to please your palate and flying experience. And, what could be more enticing to round off your THAI dining experience than a glass of Otard, the Extra Cognac 1795. Distinguished port, aged whiskies, sherries and excellent chilled beers are also here to tempt you, wherever you fly with THAI.

        The Art of Fine Wines

        Our wines have been deliberately chosen from recent vintage years, as these will better retain their qualities when consumed at high altitudes and ensure a most enjoyable dining experience.

        May the wines included in this list give you as much pleasure to drink, as they have given us in selecting them.


        White Wine


        Château De Cruzeau, Pessac-Léognan 2003

        Pale gold, brilliant in colour. Intense and complex aromas of lychee, pineapple, white peach grilled and smoked notes. Lively attack fleshy wine with persistant aromas smoked final notes.


        Chablis Premier Cru, Fourchaume 2006

        It has a pretty and bright gold colour. Mineral and enjoyable, it has notes of white-fleshed fruit and citrus fruits. On the palate, it has a smooth body and is well rounded. (Available after Château De Cruzeau, Pessac-Leognan 2003 has been depleted)


        Santenay 1er Cru, Beaurepaire 2003

        Pale yellow and brilliant. Expressive minerality and vegetal aromas, with a light woody touch. Roundness and richness are the characteristics of this wine. The structure is solid, vividness is also present.


        Rully 1er Cru, 2000

        The robe is gold and brilliant. Expressive nose of exotic fruits with white flowers scent. A rich and fleshy texture, a good lingering white wine. This wine will be the best appreciation if open one hour before serving and good accompaniment with sole, snail wine-colour, calf, boiled-beef, quenelles, white meat in cream sauce. (Available after Santenay 1er Cru, Beaurepaire 2003 has been depleted)


        Red Wine


        Château Haut-Sarpe Grand Cru Classé St.Emilion 2004

        Full bouquet where matured tannins are mixed with a rich woody note. Nice length in the mouth.


        Pommard 2002

        It has a full and bright ruby red colour. Fresh and young, it is delicate and floral with strong hints of red fruit. Its body is very fleshy and full with very good balance.


        BOLLINGER1999


        Bollinger is a Champagne house, a producer of sparking wines from the Champagne region of France. Founded in 1829, the house continues to be run by member of the Bollinger family.

        Before being a great champagne, Bollinger is a great wine, and the quality of our grapes is a determining factor. Pinot Noir is the basis of our blend and contributes vinosity, complexity and strength. Bollinger favours Grands and Premiers crus. Chardonnay adds a touch of elegance and refinement. Meunier imparts freshness and lightness.

        In Champagne, a millésime, or vintage, refers to a year of exceptional quality, when the grapes reach perfect ripeness, and the composition of blend is made up exclusively of wines of that year. Those years are rare, but the wines that result from them, simply vintage or prestige cuvées, express all the qualities of the champagne terroir and its prestige. In those exceptional years, bollinger, ever faithful to the region's winemaking tradition, produces only one vintage blend : La Grande Année, a prestige cuvées. This blend expresses the House's excellence and is the fruit of the style, the exceptional terroir and winemaking methods particular to Bollinger.

        La Grande Année develops a majestic vinosity, intense, rich and complex aromas whose tonality varies according to the nature of the millésime.


        La Grande Année ages a minimum of five years (and often more than six in the cellar under cork, prior to shipping.

        Bollinger Grande Année 1999 has more perfume, with aromas of flower petals, rose water, and a trace of toffee-caramel richness. A lovely palate, surprisingly light and elegant in view of that evolving maturity on the nose. Still a little plump at present, youthful, although with a soft and clean character at the finish.


        1795 Extra Cognac

        OTARD


        1795 Extra Cognac was born in the royal Château de Cognac. Stand proudly on the banks of the Charente river. It was here, in 1494, that François 1er, famous king of France, was born. In 1795, Baron Jean Baptiste Antoine Otard, of Norwegian and Scottish ancestry, chose to craft his cognac in this royal château, in the depths of its unique, vaulted cellars.

        Otard Cognac symbolises all the richness of their cognacs in the tear-drop shape of their carafes, the distinctive and unique hallmark of the brand for decades.

        Otard 1795 Extra Cognac offers a rich, complex bouquet of dried fruit (plum, grape and hazelnut), orange peel and cigar box. This profusion of aromas further explodes on the palate providing incomparable pleasure thanks to the mellowness of the old Champagne eaux-de-vie.

        Its gold and ruby colour is the sure sign of its long years of maturing.


        APERITIFS

        Campari
        Gin Martini
        Screwdriver
        Bloody Mary
        Black Russian
        Vodka Martini
        Warre’s Warrior Port
        Bristol Cream Sherry

        SPIRITS

        Rum
        Gin
        Bourbon Whisky
        Whisky
        Vodka

        LIQUEURS

        Otard Extra
        Kahlua
        Drambuie
        Grand Marnier Cordon Rouge

        BEERS

        Heineken
        Chang Beer
        Singha Beer

        SOFT DRINKS

        Fruit Juices
        Diet Soft Drinks
        Perrier Mineral Water
        A Range of Soft Drinks

        BEVERAGES

        Espresso
        Cappuccino
        Decaffeinated Coffee
        Special Blended Coffee
        Ceylon Tea
        Oolong Tea
        Earl Grey Tea
        Japanese Green Tea
        English Breakfast Tea
        Peppermint Tea
        Camomile Tea
        Chocolate Malt 3 in 1
        HUGE AL

        Comment


        • #34
          TG917 LHR-BKK October 09

          London - Bangkok

          First Serving

          Hot Savoury
          Chicken Satay, Pork Satay
          Peanut Sauce, Vinegar Relish Sauce

          Oscietra Caviar with Garnitures

          First Course
          Marinated Seafood Salad
          Salmon Pastrami
          Mozzarella Pearls, Grilled Marinated White Asparagus

          Main Course

          Roasted Fillet of Seabass with olive Oil
          Artichoke Cream Sauce with Tarragon
          Artichoke and Potato Gratin, Roasted Carrots and Sauteed Green Beans

          or

          Stuffed Beef Fillet with mushrooms, Chanterelle Cream Sauce
          Roasted Potatoes, Chargrilled Mediteerranean Vegetables

          or

          Prawn Curry Chu-chee*
          Steamed Thai Hom Mali Rice, Mixed Vegetables

          or

          Quail with Chicken and Herb Stuffed with Bacon
          Port Wine Sauce with Grapes, Boulangere Potatoes
          Roasted Mediterranean Vegetables

          Assorted Breads / Butter
          Assorted Cheese / Fresh Fruits

          Dessert
          Pyramid Creme Anglais
          Vanilla Sauce
          Tea, Coffee, Espresso, Cappuccino

          * * *

          Openfaced Sandwiches
          (available upon request)
          Tea, Coffee

          * * *

          Second Serving

          Fresh Fruits
          Yoghurt, Cereals

          Main Course

          Smoked Halibut and Poached Egg Quiche
          Grilled Chicken Sausage, Grilled Mushroom
          Roasted Cherry Tomato

          or

          Fresh herb Omelet, Veal Sausage
          Grilled Button Mushrooms, Grilled Roma Tomato

          or

          Scrambled Egg, Grilled Back Bacon
          Grilled Chicken Sausage, Hashed Brown Potatoes
          Tomato Provencale

          or

          Yellow Noodle Soup with Roast Pork

          or

          Soft Boiled Rice with Accompaniments

          Assorted Breads, Butter, Jam, Honey
          Teas, Coffee, Hot Chocolate

          TG917 F - MENU D : APR / OCT

          Comment


          • #35
            TG916 BKK-LHR October 2009

            Bangkok - London

            First Serving

            Hot Savoury
            Deep-fried Minced Chicken rolled up with Chinese Sausage

            Oscietra Caviar with garnishes

            First Course

            Lobster Bellevue
            Stuffed Tomato with Balsamic Mayonnaise
            Marinated Mozzarella Pearls

            Main Course

            Grilled Lamb Chop, Brown Mint Sauce, Roesti Potatoes, Mixed Vegetables Western Style

            or

            Chanterelle stuffed Chicken Breast, Tarragon Cream Sauce, Beetroot Noodles, Vegetables

            or

            Beef with Eggplant in Green Curry, Steamed Thai Hom Mali Rice, Vegetables

            or

            Stir-fried Tiger Prawns with Guilin Chilli Sauce, Oriental Fried Rice, Sauteed Vegetables

            Bread Selection / Butter
            Assorted Cheese / Fresh fruits

            Dessert

            Orange Cream with Raspberry Sauce
            Trio Mousse with Vanilla Sauce
            Walnut Mini Tart

            Tea, coffee, Espresso, Cappuccino


            * * *


            Second Serving

            Canapes

            First Course
            Marinated Beef Fillet with Vermicelli Salad Thai Style
            Smoked Salmon and Shrimp Roll with Mascarpone and Apple Filling

            Soup
            Lobster Soup

            Main Course

            Sliced Veal Zurich Style, White Wine Cream Sauce, Roesti Potatoes, Buttered Carrots

            or

            Cider Braised Pork Chop, Cider Sauce, Fuji Poached Apple, Papparadelle Noodles, Vegetables

            or

            Chicken Thigh Curry Pa-naeng (with Peanuts)
            Steamed Thai Hom Mali Rice, Sauteed Kailan with Oyster Sauce

            or

            Wok Fried stuffed Prawn Mousse, Black Bean Sauce, Egg Noodles, Vegetables

            Bread Selection / Butter

            Dessert

            Lemon Almond Tart

            Tea, Coffee, Espresso, Cappuccino


            * * *


            Third Serving

            Sandwiches
            Assorted Damish Pastries
            Tea, Coffee

            TG916 F - MENU A : JAN/APR/JUL/OCT

            Comment


            • #36
              I'm very curious as to what a 'Lobster Bellevue' looks like... but knowing you don't do seafood, you probaby didn't take a pic, right?

              Comment


              • #37
                Originally posted by Kyo View Post
                I'm very curious as to what a 'Lobster Bellevue' looks like... but knowing you don't do seafood, you probaby didn't take a pic, right?
                Correct. I don't even know what Lobster looks like...

                Comment


                • #38
                  TG917 LHR-BKK November 09

                  London - Bangkok

                  First Serving

                  Hot Savoury
                  Prawn on Toast, Plum Sauce
                  Oscietra Caviar with garnitures

                  First Course
                  Crayfish on Russian Salad
                  Smoked Duck Breast, Orange

                  Main Course
                  Fresh Water Rainbow Trout stuffed with Vegetables, Lemon Parsley Butter Sauce, Boiled Potatoes and Broccoli

                  or

                  Pork Steak with Black Mushroom, Asparagus Jus sauce, Penne Pasta, Saffron Cream Sauce, Black Chanterelle Mushroom and Asparagus

                  or

                  Prawn and Scallops with X.O. Sauce, Egg Fried Rice, Stir-fried Mixed Vegetables

                  or

                  Roast Duck in Red Curry, Steamed Thai Hom Mali Rice, Stir-fried Mixed Vegetables

                  Assorted Breads / Butter

                  Assorted Cheese / Fresh Fruits


                  Dessert
                  Sticky Date Pudding
                  Butterscotch Sauce

                  Tea, Coffee, Espresso, Cappuccino

                  * * *

                  Openfaced Sandwiches
                  (available upon request)
                  Tea, Coffee

                  * * *

                  Second Serving

                  Fresh Fruits
                  Yoghurt, Cereals

                  Main Course
                  Smoked Bacon and Poached Egg Quiche, Veal Sausage, Grilled Chicken Sausage, Grilled Asparagus, Sauteed Tomatoes with Black Pepper

                  or

                  Egg Roll with Ham, Kassler Steak, grilled Chicken Sausage, Sauteed Button Mushroom, Roasted Plum Tomato

                  or

                  Vol Au Vent with Scrambled Egg, Grilled Chicken Sausage, Sauteed Button Mushroom, Roasted Plum Tomato

                  or

                  Yellow Noodle Soup with Roast pork

                  or

                  Soft Boiled Rice with Accompaniments

                  Assorted Breads, Butter, Jam, Honey

                  * * *

                  TG917F MENU E

                  Comment


                  • #39
                    TG665 PVG-BKK December 09

                    Shanghai - Bangkok

                    Canapes

                    *

                    First Course
                    Smoked Salmon Italian Style
                    Goose Liver Puree

                    Soup
                    Shrimp and Pork Wonton Soup

                    Main Course
                    Sauteed Seafood with Five-spice Sauce, Steamed Thai Hom Mali Rice, Pak-choy, Carrots

                    or

                    Pan-seared Beef Tenderloin wrapped with parma Ham, Duchesse Potatoes, Sauteed Asparagus, Turned Carrot

                    or

                    Stir-fried Chicken with Shanghai Sauce, Fried Egg Noodles, Pak-choy, Carrot

                    Assorted Breads, Crackers, Butter, Cheese and Fresh Fruits

                    Dessert
                    Black Forest Cake

                    Tea, Coffee
                    Espresso, Cauppuccino

                    * * *

                    TG665 F MAR/JUN/SEP/DEC

                    Comment


                    • #40
                      TG922 BKK-FRA December 2009

                      Bangkok - Frankfurt

                      First Serving

                      Hot Savoury
                      Chicken Satay
                      Peanut Sauce, Cucumber Relish Sauce

                      Oscietra Caviar with Garnitures

                      First Course
                      Wing Bean with Smoked Duck Thai Style
                      Duo of Marinated Halibut and Smoked Salmon
                      Rolled Grilled Zucchini with Porcini Mushroom Italian Style

                      Main Course
                      Pan-fried Australian Veal Loin, Three Peppercorn Sauce, Roasted Potatoes with Rosemary, Grilled Vegetables

                      or

                      *Roasted Duck Breats with Duck Juice, Apple Compote with Rosemary, Duchess Potatoes, Vegetables

                      or

                      Pork Mignon in Curry Pa-naeng, Stemaed Thai Hom Mali Rice, Sauteed Kalian with Oyster Sauce

                      or

                      Stir-fried Scallops with Yee Heong Sauce, Egg Noodles, Vegetables

                      Bread Selection / Butter
                      Assorted Cheese / Fresh Fruits

                      Dessert
                      *Assorted Cakes
                      Tea, Coffee, Espresso, Cappuccino

                      * * *

                      Second Serving

                      Canapes

                      First Course
                      Couronne of Leek stuffed with Pumpkin and Zucchini Salad
                      Lobster Medallion Marinated with Basil
                      Smoked Ham and melon Balls

                      Soup
                      French Onion Soup

                      Main Course
                      Braised Lamb in Red Wine with Shallot, Pan-fried Spaetzly, Mixed Vegetables Wester Style

                      or

                      Roasted Salmon Fillet with Skin, White Wine Valoute
                      Garlic Mashed Potato
                      Sauteed Fresh Boletus Mushroom, Fava Bean

                      or

                      Chicken Curry Mussaman
                      Steamed Thai Hom Mali Rice, Sauteed Broccoli

                      or

                      Stir-fried Beef, carrot and Black Mushroom in Oyster Sauce
                      Yellow Noodles

                      Bread Selection / Butter

                      Dessert
                      Royal Fruit Crumble with Vanilla Sauce
                      Tea, Coffee, Espresso, Cappuccino

                      * * *

                      Sandwiches
                      Assorted Danish pastries

                      (available upon request)

                      * * *

                      *On 4th-6th December, Meal will be changed to Special Menu in Celebration of H.M. the King's Birthday as shown on leaflet

                      TG922F - Menu C : MAR/JUN/SEP/DEC

                      Comment


                      • #41
                        TG917 LHR-BKK January (& July) 2010

                        London - Bangkok

                        First Serving

                        Hot Savoury
                        Chicken Satay / Pork Satay
                        Paenut Sauce / Vinegar Relish Sauce

                        Oscietra Caviar with Garnitures

                        First Course
                        Duck Foie Gras Roulade
                        Hot Smoked Salmon
                        Black Pepper Salami

                        Main Course
                        Over Roasted Sea Trout with Crushed Peas and Chervil, Turned Carrots, Roasted New Potatoes, Olive Oil and Lemon Dressing

                        or

                        Lamb Cutlet, Port Wine Jus Sauce, Roasted Oven Vegetables, Roasted Potatoes

                        or

                        Fried Beef with Lemon Grass Sauce, Pak Choy and Carrot in Oyster Sauce, Steamed Thom Mali Rice

                        or

                        Sliced Roast Duck with Soy Sauce, Steamed Thai Hom mali Rice, Pak Choy and Carrot in Oyster Sauce

                        Assorted Breads / Butter
                        Assorted Cheese Tray / Fresh Fruits

                        Dessert
                        Craquant Fruit Rouges et Passion
                        Wild Berry Coulis

                        Tea, Coffee, Espresso, Cappuccino

                        * * *

                        Openfaced sandwiches
                        (available upon request)
                        Tea, Coffee

                        * * *

                        Second Serving
                        Fresh Fruits
                        Yoghurt, Cereal

                        Main Course
                        Smoked Halibut and Poached Egg Quiche, Grilled Chicken Sausage, Grilled Mushroom, Roasted Cherry Tomato

                        or

                        Fresh herb Omelet, veal Sausage, grilled Button Mushrooms, Grilled Roma Tomato

                        or

                        Scrambled Egg, Grilled Back Bacon, Grilled Chicken Sausage, hashed Brown Potatoes, Tomato Prevencale

                        or

                        Yellow Noodle Soup with Roast Pork

                        or

                        Soft Boiled Rice with Accompaniments

                        Assorted Breads, Butter, Jam, honey

                        Tea, Coffee, Hot Chocolate

                        TG917 F - MENU A : JAN/JUL

                        Comment


                        • #42
                          TG910 BKK-LHR February 2010

                          Bangkok - London

                          First Serving

                          Oscietra Caviar with Garnitures

                          First Course
                          Duck Foie Gras with Cepes Chutney, Celeriac Salad, Marinated US Sea Scallops on Avocado Mousse and Sun-dried Tomato

                          Main Course
                          Lobster Thermidor, Duchess Potatoes, Carrot, Green peas in Tomato Cup

                          or

                          Roast Pork with Crackling, Pork Juice, Roast Potatoes, Apple Puree, Braised Red Cabbage

                          or

                          Chicken with Chilli Paste and String Beans, Steamed Thai Hom mali Rice, Thai Omelet

                          or

                          Stewed US Beef Short Rib with Turnip and Chu Hou Sauce, Egg Noodles, Sauteed Mixed Vegetables

                          Bread Selection / Butter

                          Assorted Cheese / Fresh fruits

                          Dessert
                          Assorted Cakes

                          Tea, Coffee, Espresso, Cappuccino

                          * * *

                          Second Serving

                          Fresh Fruits
                          Plain Yoghurt, Fruit Yoghurt
                          Cereals

                          Main Course
                          Mediterranean Ricotta Tart, Grilled Back Bacon, Schweinswurstel Sausage, Mushroom Panoche with Fresh herbs, Pan-fried Prawns with Oregano

                          or

                          Scrambled Egg with Smoked Salmon in Tartlette, Three Mushrooms with fresh herbs, Grilled Back Bacon, Breakfast Cheese Sausage, Oven Roasted Tomato with Olive Oil and Herbs

                          or

                          Cold Cuts Platter
                          (French Salami, Bierschinken, Easter Ham, Guyere Cheese)

                          or

                          Noodle Soup with Fish and Shrimp Balls

                          Assorted Breads, Butter, marmalade, Jam, Honey

                          Tea, Coffee, Hot Chocolate

                          *Additional Choice of Meal Service
                          Boiled Rice with garnitures (Oriental style)
                          available for Supper or Breakfast

                          TG 910 F - MENU B : FEB/MAY/AUG/NOV

                          Comment


                          • #43
                            TG600 BKK-HKG-TPE December 2009

                            Bangkok to Hong Kong

                            Fruit Juice
                            Fresh Fruits, Yoghurt
                            Cornflakes and Muesli


                            MAIN COURSE

                            Spanish Omelette, Grilled Premium Back Bacon, Breakfast Cheese Sausage, Lyonnaise Potatoes, Corn In Tomato Cup

                            or

                            Salmon Rice Soup

                            or

                            Stir-Fried Hong Kong E-fu Noodles with Prawn and Shimeji Mushroom, Sauteed Hong Kong Kailan

                            or Vegetarian Fried Noodles

                            ======

                            Roll, Croissant, Danish Pastry, Butter, Jam and Honey
                            Tea, Coffee Hot Chocolate


                            Hong Kong to Taipei

                            COLD MEAL

                            Roast Duck Breast, Marinated Tiger Prawn, Pickled Vegetable

                            Soft Roll, French Roll, Butter

                            DESSERT

                            Ice Cream
                            My SQ and flying Videos: Youtube My Travel Blog: AussieFlyer.net

                            Comment


                            • #44
                              TG917 LHR - BKK February (& August) 2010

                              London - Bangkok

                              First Serving

                              Hot Savoury
                              Prawn on Toast, Plum Sauce
                              Oscietra Caviar with Garnitures

                              First Course
                              Prosciutto Ham and Melon, Smoked Salmon, Grilled Pimento, Cream Wasabi Mustard

                              Main Course
                              Pan Seared Angler Fish, Lemon Caper Sauce, Spinach and Roasted Carrots

                              or

                              Fillet Steak, Braising Sauce, Roasted Chateau Potatoes with Rosemary, Vegetables

                              or

                              Pork Fillet in Curry Pa-naeng, Steamed Thai Hom Mali Rice. Mixed Vegtables

                              or

                              Roasted Chicken with Pancetta Bacon, White Chilli Bean Stew, Roasted Chateau Potatoes, Fresh French Beans with Toasted Almonds

                              Assorted Breads / Butter
                              Assorted Cheese / Fresh Fruits

                              Dessert
                              Truffle au Chocolate
                              Vanilla Sauce
                              Tea, Coffee, Espresso, Cappuccino

                              * * *

                              Openfaced Sandwiches
                              (available upon request)
                              Tea, Coffee

                              * * *

                              Second Serving

                              Fresh Fruits
                              Yoghurt, Cereals

                              Main Course
                              Smoked Bacon and Poached Egg Quiche, Veal Sausage, Grilled Chicken Sausage, Grilled Asparagus, Sauteed Tomatoes with Black Pepper

                              or

                              Egg Roll with Ham, Kassler Steak, Grilled Chicken Sausage, Sauteed Button Mushroom, Roasted Plum Tomato

                              or

                              Vol Au Vent with Scrambled Egg, Grilled Chicken Sausage, Sauteed Button Mushroom, Tomato Provencale

                              or

                              Yellow Noodle Soup with Roast Pork

                              or

                              Soft Boiled Rice with Accompaniments

                              Assorted Breads, Butter, Jam, Honey
                              Tea, Coffee, Hot Chocolate

                              * * *

                              TG917 F - MENU B : FEB/AUG

                              Comment


                              • #45
                                TG925 MUC-BKK March 2010

                                Munich - Bangkok

                                First Serving

                                Canapes

                                Oscietra Caviar with Garnitures

                                First Course
                                Lobster, Marinated Scallops with Saffron, Grilled Zucchini, Mustard Mayonnaise

                                Main Course
                                Pork Curry Pa-naeng (with Peanuts), Steamed Thai Hom Mali Rice, Chinese Roasted Vegetables

                                or

                                Stir-fried Chicken with Cashew nuts, Thai Fried Rice with Spring Onion, Chinese Roasted Vegetables

                                or

                                Beef Fillet in Mushroom Crust, Red Wine Balsamic Sauce, Mashed Potato with Mustard

                                or

                                Sea Bass Fillet, Grapefruit Fish Sauce, Rice Cake with Parsley, Vegetables

                                Bread Selection / Butter
                                Assorted Cheese / Fresh Fruits

                                Dessert
                                Cheese Pear Tart
                                Tea, Coffee, Espresso, Cappuccino

                                * * *

                                Second Serving

                                Fresh Fruits
                                Yoghurt, cereals

                                Main Course
                                Scrambled Egg with Cream Cheese, Grilled Half Tomato, Smoked Pork Loin, Chicken Sausage, Potato Gratin

                                or

                                Omelet with herbs, Cream Cheese Sauce, Boiled Pork Loin, Chicken Sausage, Potato Slices with Rosemary

                                or

                                Soft Boiled Rice with Accompaniments

                                or

                                Noodle Soup with Roast Pork Fillet

                                Assorted Breads, Apricot Jam, Marmalade, Honey, Butter

                                Tea, Coffee, Hot Chocolate

                                * * *

                                TG925 F - MENU C : MAR/JUN/SEP/DEC

                                Comment

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