LH F Menus

[SQ LPP]

LH 400 FRA - JFK (Pictures)

Escalope of Guinea Fowl Engadine Style with Air dried Beef and Sage accompanied by Pumpkin Goulash and Curd Spatzle

[nickbot]

LH 738 FRA-HKG [Dinner]

Welcome,

We are glad to introduce to you today Swiss Star Chef Reto Mathis who is called "The mad guy on the mountain" in his hometown of St. Moritz. But he has been working very hard in Europe's highest epicurean restaurant "La Marmite" to achieve this title through unusual culinary experiments. Exclusive ingredients, uncompromising product quality and the ambition to create innvoations have turned him into a legend in "The first mountain restaurant for epicures"

The finest Chinese cuisine is presented to you today by Zhang Zai Ping from the Pudong Shangri-La, Shanghai. The Executive Chef of the "Gui Hua Lou" captivates his guests both with regional dishes and also with authentic Cantonese dishes or delicacies from Shanghai and Szechwan. His creations represent his constant striving to serve only the best. Experience a selection of specialities created by both chefs on board Lufthansa First Class today.

Variation of Hors d'oeuvres

Caviar with the traditional garnishes

Sweet-and-sour marinated pork on laid cucumber

Crayfish and avocado timbale with lime creme fraiche

Shaved cheese cannelloni with wild garlic and tomato olive tapenade

Salad or Soup

Mixed lettuce with cucumber, bell pepper, carrot and pine nuts
with your choice of yogurt dill or white balsamic dressing

or

Barley soup grissons style

Choice of Main Courses

White asparagus served with sauce hollandaise, New potatoes and a selection of ham

Grilled tenderloin of beef with truffle jus, asparagus tips and truffle and potato mash

Tuna steak served with soy sprouts, sesame and mashed wasabi puree

Fried eggplant filled with king prawn mash, sambal olek sauce, broccoli, fried egg rice, soy sauce, chinese pickles

Selection of Cheese and Dessert

Tete de Moine, Appenzell, Murol, Bleu de Gex and Brie cheeese

Chocolate fondue with fresh fruit and biscuits

Mango mousse with fresh strawberries and whipped cream

Speciality dessert wines

[nickbot]

LH 738 FRA-HKG [Breakfast]

Cold and hot specialities

Freshly squeezed orange juice

Fresh fruit

Yogurt, curd with mango cubes and pistachios, cornflakes and milk

Graved salmon, smoked filet of trout, italian ham, milan salami, gammon, pumpernickel with cream cheese, gouda, buttermilk cheese

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

[HUGE AL]

nickbot, has the beverage list changed since previous posters?

[nickbot]

nickbot, has the beverage list changed since previous posters?

HUGE AL, I'll try and check it out tonight,...if it has then I'll post the new list up on the thread

[MAN Flyer]

LH791 SIN-MUC January 2010

Dreamer's Delight
Use the time on board to get some restful sleep;
in the form of our Dreamers Delight, a select meal service in one course.

Cold Gourmet Plate
Venison Roulade with Figs and Roasted Pear Salad, prawns with grapefruit, Pomelo and Orange accompanied by caramelized Grapefruit Sauce

or

Hot Speciality
Linguine with Chicken Basil Quenelle with White Wine Sauce, green Peas and Tomato Concasse

Cheese and Dessert
Camembert, Stilton and Whiskey Cheddar garnished with Grapes

Fresh Fruit

Menu

Choice of Hors d'oeuvres
Caviar with the traditional Garnishes

Steamed Tiger Prawn and Dill cured Salmon with fennel Confit and Rouille Dressing

Smoked Duck Breast with parmesan and semi dried Pears

Paccheri Pasta with smoked Eggplant and Mushroom Tomato Salad

Salad
Fesh Field Greens with toasted Pine Nuts and Radish presented with Dressing

Choice of Main Courses
Tournedos of Grain fed Beef and Shiraz Red Wine Sauce, Palette of Vegetables

Steamed Cod Fish with Capsicum and Zucchini accompanied by yellow Rice

Sauteed Prawns Szechuan Style served with Baby Kai Lan and steamed Rice

Cabbage Wrappers filled with assorted Pulses, Glass Noodles, Spinach and Spelt, Broccoli served with curried Tomato Coulis

Selection of Cheese and Dessert
Goat, Stilton, Parmesan, Camembert and Whiskey Cheddar Cheese garnished with Grapes

Hazelnut and Milk Chocolate Mille Fueille with Mixed Berry Compote and whipped Cream

Apple Tart with Cinnamon

Speciality Dessert Wines

[Carfield]

710/714/736/740 Germany to Japan Nov to Dec 2011

November to December 2011
LH 710, 714, 740
Germany to Japan

Main Meal Service
Featuring German Chef, Douce Steiner and Japanese Chef Teruyuki Kojima from Peninsula Tokyo

Western Cuisine
Choice of Hors d’oeuvres
Caviar with the traditional Garnishes
Tart and Medallion of Lobster with Pea and Mint Puree
Crepe coated Filet of Rabbit Provencal Style

Salad
Mixed Leaf Salad with Chanterelles, Cherry Tomato and Zucchini
Presented with your choice of Orange Mustard or Yogurt Dill Dressing

Choice of Main Courses
Fried Chickpea Tart on Saffron Vegetables with herb mushrooms
Or
Lufthansa Classics
Roast Goose with Red Cabbage and Potato Dumplings

Selection of Cheese and Dessert
Bleu de Gex, Coulommiers, Pont-l’Eveque, ashed Goat Cream Cheese and Gruyere
Orange Marmalade with Piment d’Espelette, Grapes and Walnuts

Vanilla! Vanilla!
Panna Cotta, Essence, Cookie and Cake with Apple

Fresh Fruit

Japanese Cuisine
Zensai
Caviar with traditional garnishes
Smoked Salmon with green Asparagus, Yolk, and Vinegar Sauce
Blanched Mizuna Salad with marinated Shiitake Mushrooms, Cockle, toasted Sesame seeds and Fish Sauce

Suimono ***
Suimono with Cockle and Chives

Hassun
Omelette with grilled Sea Eel, rolled Sushi with Seaweed and Crabmeat wrapped in Masago, Sushi with pickled Mackerel, deep-fried Lotus Root with stewed Prawns, fried Chicken cake, Sushi with Tilapia and Prawn, pickled Japanese ginger, grilled red Bell Pepper, deep-fried Rice Panicle

Men
Men Tsuyu
Buckwheat Noodles, Mushrooms, Wasabi, Chives

Omozakana
Roast Tenderloin of Beef with Japanese Steak Sauce, sautéed Leaf Spinach
Deep-fried eggplant, green Asparagus, Shittake Mushrooms and Carrot
Accompanied by Japanese Rice with Sesame seeds
Or
Black Cod poached in Ginger and Soy Sauce, Shiitake Mushrooms, Carrot Flower
And Ginger Juliennes accompanied by Japanese rice with Sesame seeds

Miso Shiru
Miso Shiru soup

Konomono
Pickled Eggplant, Nozawana, Greens and Brassica, Radish with Zest

Dessert
Wagashi
Soy bean Tartlet with brown and white sugar frosting

We are pleased to serve you a selection of canapés, onigiri and fresh fruits during the flight.
LH 710,714,740 11/11-12/11

[Carfield]

F Class Wine List November to December 2011 Japan

Lufthansa First Class
Wine List
November to December 2011
Champagne
2000 Champagne Laurent-Perrier Millesime, Frankreich
Or
Champagne Louis de Sacy Grand Cru Brut

Monthly Proposal
2006 Meritage, Artesa Winery, USA

Apertifs
Cmpari
Sherry “La Guita”

White Wines
2010 Merler Stephansberg Riesling Spatlese trocken, Weingut Kalfelz, Deutchland
2009 California Chardonnay, Round Hill, the Rutherford Wine Company, USA
2010 Marlborough Sauvignon Blanc “Icon,” Nobilo Wines, Neuseeland

Red Wines
2004 Chateau Belgrave, Cru Classe, Haut-Medoc, Frankreich
2006 Callabriga Douro, Sogrape Vinhos, Villa Nova da Gaia, Portugal

Dessert Wine
2008 Huxelrebe und Ortega Beerenauslese, Weingut Bischel, Deutschland

Monthly Proposal
2002 Alter Birnenbrand, Guglhof, Osterreich

Spirits
Jack Daniel’s Tennessee Whiskey Old No 7
Johnnie Walker Blue Label
Bushmills Malt 10 years old
Smirnoff Red Vodka
Bombay Sapphire Distilled London Dry Gin
Cognac Lheraud Cuvee 30
Calvados Pays d’Auge AC, Daron
Fernet Branca
Etter Weihnachtspflumli
1998 Etter Zuger Kirsch

Sake and Plum Wine
Tsukinoi Jyunmai Ginjyo Kurazake
Tatsuriki Tokubetu Jyunmaishu “Mukashi”
Tsukinoi Nihonshu Shikomi Umezake

Liqueur and Port
Bailey’s Irish Cream
2007 Late Bottled Vintage Port, Niepoort
11-12/2011

[Carfield]

LH 741 KIX-FRA November to December 2011

November to December 2011
LH 741
Osaka to Frankfurt
Featuring meals designed by two Lufthansa Star Chefs from Swissotel Nankai Osaka, Gerhard Gerber and Masahiko Ikebe

Lunch Service
Western Cuisine
Choices of Hors d’oeuvre
Caviar with traditional garnishes
Combination of Sesame crushed Yellow Fin Tuna, grilled Watermelon and Capsicum Parfait
Honey glazed Duck Breast, vegetable salsa, micro greens and sesame dressing


Salad
Seasonal Salad with Cherry tomato and Paprika presented with Dressing

Choice of Main Courses
Pan-seared Tenderloin of Beef with Vanilla reduction and Tomato oil
Sautéed Green Asparagus and Sweet Corn Potato Cake
Or
Cod Saltimbocca with Balsamic Reduction and Avocado Oil, sautéed Spinach and buttered Gnocchi

Selection of Cheese and Dessert
Camembert, Gorgonzola, Gruyere, Cheddar, Goat Cheese garnishes with Grapes
Chocolate spicy cake
Fresh Fruit


Japanese Cuisine
Zensai Sanshu


Caviar with the traditional Garnishes
Scallops and Shiitake Mushroom with Bonito flavored cream


Kudzu Cake with Cod Milt, Salmon Roe and Dashi

Hassun


Snow Crab Sushi, seared Blowfish Sushi, Fish Roe rolled with Kelp, blanched Blowfish Skin served with Ponzu sauce, Gisei-Tofu and Kumquats simmered in Syrup

Suimono ***
Japanese Clear Soup

Omozakana
Slow cooked Beef Cheek and white Radish, Broccoli and steamed Tawara Rice

Or
Simmered Sea Bream and Turnip served with Gin an Sauce, Kintoki Carrot and steamed Tawara Rice

Gohan
Steamed Rice wrapped in Bamboo Sheet

Misoshiru
Miso Soup

Konomono
Simmered Japanese Taro and deep fried bean curd and Gin an Sauce

Wagashi
Fresh Fruit
Japanese Sweet with Otemoto Stick

We are pleased to serve you a selection of canapés, Onigiri, biscuits, and fresh fruit during the flight.

Western Dinner
Cold and hot Specialties


Smoked Salmon and Papaya Tartare with Micro Greens and Honey Mustard Dressing


Mustard Crusted Roast Beef with Mediterranean salad


Combination of Duck and Chicken Breast wrapped in Bacon with pink Peppercorn glaze, sautéed spinach, poached Apple and Potato Galette


Chicken and Bacon Ravioli with Olive Oil, semi-dried tomato and toasted pine nuts, Parmesan cheese

Dessert
Carrot cake with Almond


Japanese Dinner
Hassun
Osaka pressed sushi featuring Mackerel, Prawn and Egg, Sea Bream, minced Chicken cake covered with Poppy Seeds, small River Fish rolled with kelp, Petit Arrowhead Bulb pickled with Sweet Vinegar and Ginger

Men
Soba Noodles and Soba Sauce

Omozakana
Simmered Black Rockfish with simmered An Sauce, grilled tofu and steamed Tawara Rice

Konomono and Misoshiru
Plum, Cucumber and Radish, Miso Soup

Mizugashi
Fresh Fruit
LH 741 11/11-12/11

[Carfield]

Lh 401,411,415,419,423,425,429,443,445 11/11-12/11

Lufthansa First Class
November to December 2011
USA to Germany
LH 419
Washington DC Dulles to Frankfurt

Amuse-Bouche
Pumpkin and Apple skewer on blue cheese dressing


Menu
Choice of Hors d’oeuvres
Caviar with traditional garnishes
Chilled Crab with Jicama Salad and Avocado


Smoked Duck breast, marinated Cabbage


Asparagus Potato Torta and marinated Manchego


Salad
Seasonal Salad with dried yellow Tomatoes and green Bell Pepper presented with Dressing


Choice of Main Coures
Braised Beef Brisket with Confit Potato, Olives and Chorizo Boliche


Sauteed Snapper, spiced Tomato Sofrito, Potato and Spinach
Roasted Chicken Breast, Sweet Potato, Onion and Tomato Fondant
Creamy Rosemary Orzo with roasted Squash and Goat Cheese

Selection of Cheese and Dessert
Sage Derby, Parmesan, Gruyere, Humboldt Fog and Cambozola Cheese
Guava Cream Napoleon Pastelito with Crème Anglaise
Apple Cinnamon Cobbler Tart with Vanilla Ice Cream




LH 401,411,415,419,423,425,429,443,445 11/11-12/11

No Breakfast Menu is given


Choice of Yogurt with dried apricot, cranberries, and blueberries or Muesli


Cold Plate – Black peppered ham, Brie, Cheddar, & Cream cheese


Freshly made egg on order
Choice of freshly baked breakfast pastries – croissants, muffins, toasts, and assorted rolls

[Carfield]

LH 76 FRA-DUS November 2011

November 2011
Lufthansa European Business Class
LH 76 Frankfurt to Dusseldorf

Frankfurters on “Anapurna” Lentil Salad and Herbed Quark, Grune Sauce (herbal green sauce, a Frankfurt specialty) with Potatoes, Egg and Parsley, Frankfurter Schnitte






Pralines prior to landing


All in a thirty-two minutes flight!

[Carfield]

400,402,404,408,410,412,414,418,422,424,426,428,43 0,434,442,444,484 11-12/11 Lunch

November to December 2011
Germany to USA

Main Meal Service
Featuring German Chef, Douce Steiner

Amuse-bouche
Marinated Herring Fillet on brown bread




Western Cuisine
Choice of Hors d’oeuvres


Caviar with the traditional Garnishes
Tart and Medallion of Lobster with Pea and Mint Puree


Crepe coated Filet of Rabbit Provencal Style


Goat Cream Cheese on marinated Beetroot with walnuts

Salad
Mixed Leaf Salad with Chanterelles, Cherry Tomato and Zucchini
Presented with your choice of Orange Mustard or Yogurt Dill Dressing

Or
Escargot Soup Baden Style


Choice of Main Courses
Tenderloin of Veal with Morel Cream, White Cabbage, and Spatzle
Or
Medallion and Sausage of Freshwater Pike-Perch in Potato Caper Fond
Or
Fried Chickpea Tart on Saffron Vegetables with herb mushrooms
Or
Lufthansa Classics
Roast Goose with Red Cabbage and Potato Dumplings


Selection of Cheese and Dessert
Bleu de Gex, Coulommiers, Pont-l’Eveque, ashed Goat Cream Cheese and Gruyere
Orange Marmalade with Piment d’Espelette, Grapes and Walnuts

Vanilla! Vanilla!
Panna Cotta, Essence, Cookie and Cake with Apple


Variations of Mocha

LH 400,402,404,408,410,412,414,418,422,424,426,428,43 0,434,442,444,484 11/11-12/11

[Carfield]

400,402,404,408,410,412,414,418,422,424,426,428,43 0,434,442,444,484 11-12/11 Snack

Snack Time
Cold and hot Specialties
Canapés with Atlantic Salmon, Walnut canapé with Gravlax
Ciabatta with Bavaria blu Cheese and sandwich with Bresaola, shaved Parmesan Cheese and Cole Slaw



Consommé with Swabian Dumplings, Carrots, Celery, and Zucchini



Dessert
Hazelnut and Carrot cake with Mini Stollen Pastry, Chocolate Cups filled with Baked Apple Cream




Fresh Fruit

LH 400,402,404,408,410,412,414,418,422,424,426,428,43 0,434,442,444,484 11/11-12/11

[Carfield]

LH Wine List Jan to Feb 2012

Lufthansa First Class
January to February 2012
Wine List
*Please note the Japanese sake and shochu selections apply to Japanese flights only

Cocktail Recommendation of the Month
Camitz Sparkling Vodka

Champagne
“D” de Devaux Brut, Champagne Veuve Devaux, Frankreich

White Wines
2010 Keltic Terre, Pinot Blanc, Menger-Krug, Deutschland

2007 Chateau Ste. Michelle, Chardonnay, Columbia Valley
Or
2007 Chateau de Rully, Rully Premier Cru, Antonin Rodet, Frenkreich

2010 Gruner Veltliner Smaragd, Pichipoint, Domaine Wachau, Osterreich

Red Wines
2006 Mudflat Shiraz, Peter Lehmann Wines, Barossa Valley, Australian
2005 Chateau Dassault, Saint-Emillion, Grand Cru Classe, Frankreich

2006 Dao Reserva, Casa de Santar, Portugal
Or
2006 Mompertone Monferrato DOC, Prunotto, Italien

Dessert Wine
Sweet Wines – masterpieces of German winemaking talent
Cognac Lheraud Cuvee 30 – pleasure made in heaven

*Sake and Plum Wine
Tsukinoi Jyunmai Ginjyo Kurazake
Tatsuriki Tokubetsu Jyunmaishu “Mukashi”
Tsukinoi Nihonshu Shikomi Umezake

[Carfield]

400,402,404,408,410,412,414,418,422,424,426,428,43 0,434,436,442,444,484 Jan to Feb 12

Lufthansa First Class
January to February 2012
German to USA/MEX

Menu
Created by Lufthansa Star Chefs – Thomas und Mathias Suhring

Choice of Hors d’oeuvres
Caviar with the traditional Garnishes
King Prawn Confit with Palm Hearts, Mint, lemon and vanilla
Thai Salad with fried Breast of Quail and Tamarind Sauce
Pomelo Salad with Cashew Nuts and mild Chili

Salad and Soup
Leaf Lettuce with Fennel and Carrot Juliennes, Brown Mushrooms and Cocktail Tomatoes presented with your choice of Ginger and Lime Vinaigrette or Ranch Dressing
Soup of Parmigiano Reggiano with toasted Croutons

Choice of Main Courses
Sautéed Tenderloin of Beef in Oyster Sauce with fresh Vegetables and Jasmine Rice
Medium rare Breast of Duck, Bok Choy and Cauliflower Risotto
Pecorino Romano Ravioli with Tomato and Parsley

Lufthansa Classics
In January: Fried Filet of Salmon with Sauce Hollandaise, Almond Broccoli and Parsley Potatoes
In February: Haddock served with Mustard Sauce, Leaf Spinach and mashed Potatoes

Selection of Cheese and Dessert
Bleu d’Auvergne, Le Coutances, Banon Goat Cheese wrapped in Chestnut Leaf, Reblochon, Rahmberg Cheese, a savory Cream Cheese, Grapes, toasted Pecan Nuts and Fig Mustard Sauce

“Schwarzwalder Kirsh” Mezzaluna Interpretation 2012
Chocolate Cake with Cherry Brandy Parfait and aged Balsamic Vinegar

Coconut and Sago Soup with Mango and green Tea biscuit

LH 400,402,404,408,410,412,414,418,422,424,426,428,43 0,434,436,442,444,484 01/12-02/12