TG F Menus

[MAN Flyer]

TG910 BKK-LHR MAY (and SEP) 2010

Bangkok - London

First Serving

Caviar with Garnitures

First Course
Cream of Boletus Mushroom Soup / Rosemary Croutons
Petit Choux stuffed with Goose Liver / Salmon Classic Loin

Main Course
Stuffed Squid with Shrimp Mousse in Red Curry, Steamed Thai Hom Mali Rice, Stir-fried Pak Choy, Pickled Turnip with Eggs

or

Seared Veal Loin Topped with Stilton Cheese, Potato with Bacon and Caramelized Onion, Roasted Vegetable

or

Seared Norwegian Salmon Fillet with Zucchini and Thyme Sauce, Saffron Linguini Noodles, Roasted Vegetables

or

Braised Chicken Herbal, Steamed Thai Hom Mali Rice with Mushroom, Vegetables

Bread Selection / Butter

Assorted Cheese / Fresh Fruits

Dessert
Duo of Vanilla and Chocolate Ice Cream

Tea, Coffee, Espresso, Cappuccino

* * *

Second Serving

Fresh Fruits
Plain Yoghurt, Fruit Yoghurt
Cereals

Main Course
Poached Egg with Mornay Sauce, Grilled Back Bacon, Pork Cheese Sausage, Panache of mushroom in Herbed Cream Sauce

or

Spanish Omelet, Pork and Cheese Sausage, Grilled Back Bacon, passion Potatoes

or

Cold Cuts Platter

Easter / Black Forest Ham, Salami, Fontina Cheese

or

Rice Vermicelli Noodles with Braised Pork

or

Soft Boiled Rice with Salmon

Assorted Breads, Butter, Jam, Honey

Tea, Coffee, Hot Chocolate

* * *

TG910 F - MENU A : JAN/MAY/SEP

[MAN Flyer]

TG925 MUC-BKK June (SEP & DEC) 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 (withn peanuts), Steamed Thai Hom Mali Rice, Chinese Roasted Vegetables

or

Stir-fried Chicken with Cashewnuts, 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

Sfot Boiled 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

[MAN Flyer]

TG477 BKK-SYD June (SEP & DEC) 2010

Bangkok - Sydney

First Serving

First Course

Oscietra Caviar with Garnitures

Hours D'oeuvre
Whole Duck Foie Gras with Cepes Chutney
Classic Waldorf Salad, Marinated US Sea Scallop on Avocado Mousse and Sun-dried Tomato, Mesclun

Main Course
Royal Project Trout Fillet with Leek and Pancetta with Tomato Basil Coulis, Parsley Potato with Olive Oil

or

Prawn and Zucchini with Cream Sauce, Parsley Fettucinne, Arrugola

or

Stew US Beef Short Rib with Turnip Chu Hou Sauce, Egg Noodle, Sauteed Mixed Vegetables

or

*Chicken thigh cubed in Curry "Mussaman"
(Chicken cooked in Coconut, Chilli Paste, Peanuts, Potato, Onion)
Steamed Thai Hom Mali Rice, Vegetables

Assorted Breads, Butter

Assorted Cheese, Fresh Fruits

Dessert
Royal Fruit Crumble with Vanilla Anglaised Sauce

Tea, Coffee, Espresso, Cappuccino

* * *

Second Serving

First Course
Fresh Fruits
Yoghurt
Cereal

Main Course
Spanish Omelet, Breakfast Cheese Sausage, Grilled Premium Bacon, Lyonnaise Potato, Corn in Tomato Cup

or

Quiche Zucchini and Proscuitto, Grilled Premium Bacon, Premium Farmer Sausage, Grilled Mixed Vegetables, Roasted Potato with Onion

or

Cold Cuts Platter
Cooked Salami, Bierwurst, Farmer Ham, Tilsiter Cheese, Sweet Gherkin Pickle

or

Yellow Noodle Soup with Garnitures (Fish Balls and Shrimp Balls)

Assorted Breads, Butter, Ham, Honey

Tea, Coffee, Hot Chocolate

* * *

*Thai Signature Dish

TG477 F - MENU C : MAR/JUN/SEP/DEC

[MAN Flyer]

TG478 SYD - BKK June (SEP & DEC) 2010

Sydney - Bangkok

First Serving

Canapes

First Course

Oscietra Caviar with Garnitures

Hors D'oeuvre
Lobster Crayfish, Smoked Salmon and Garnitures

Salad
Mixed Green Salad with Thousand Island Dressing

Main Course
Braised Lamb Shamnks Marinated Sauce, Sweet Mashed Potato, Grilled Red Capsicum and Sauteed Spinach

or

Pan-fried Salmon with White Wine and Pesto Sauce, Mashed Potato, Mixed Vegetables

or

Stir-fried Beef with Black Bean Sauce, Egg Noodle, Mixed Vegetables

or

Chicken with Bamboo Shoot in Red Curry, Steamed Thai Hom mali Rice, Chinese Sausage, Stir-fired Mixed Vegetables

Assorted Bread, Butter

Assorted Cheese, Fresh Fruits

Dessert
Berry Cheese Cake with Cream

Tea, Coffee, Espresso, Cappuccino

* * *

Second Serving

Cauliflower Cream Soup

Hot Light Meal

Quiche Mozzarella and Tomato, Potato, Chorizo Sausage, Mesclun with Italian Dressing

or

Stirf-reid Udin Noodle with Oyster Sauce, Stir-fried Pork with Mixed vegetables and Mango, Oriental Sauce

Dessert
Fruit Pudding and Vanilla Sauce

Tea, Coffee, Hot Chocolate

* * *

Chocolate

* * *

TG478 F - MENU C : MAR/JUN/SEP/DEC

[MAN Flyer]

TG916 BKK-LHR June (& October) 2010

Bangkok - London

First Serving

Hot Savoury
Fried Rice Cracker with Prawn Dipping

Caviar with Garnitures

First Course
Grilled Tuna Belly, Scottish Smoked Salmon
Nicoise Salad combined with Quail Eggs

Main Course
*Beef in Mussaman Curry
(Beef Cooked in Coconut-Chilli paste, peanut, Potato, Onion)

or

Pan-fried Lamb Rack with Minted Gravy Sauce, Garlic Mashed Potatoes, Sauteed Needle Beans and Bacon

or

Seared Black Cod with American Sauce, Black Squid Ink Linguini, Roasted Vegetables with Black Pepper

or

Tiger Prawns with Sot Bean and Black Mushroom, Stir-fried Healthy Noodles, Chinese Vegetables

Bread Selection

Assorted Cheese/ Fresh Fruits

Dessert
Bittersweet Chocolate Cake with orange Coulis / Mint Ice Cream

Tea, Coffee, Espresso, Cappuccino

* * *

Second Serving

Amuse Bouche

First Course
Mini Timbale of Tomato and Mozzarella
Peppered Beef Bresola

Soup
Chicken Coconut Soup Thai Style

Main Course
Salnmon Souffle Thai Style, Steamed Thai Him Mali Rice, Stir-fried Vegetables

or

Steak and Ale English Pie, served with Nest of Salad and French Dressing

or

Rigatoni Egg with Marinara Sauce and Vegetables

or

Steamed Sea Bass with Pickled Radish and Garlic / Soya Sauce, Chinese Yellow Noodles and Mixed Vegetables

Bread Selection / Butter

Dessert
Lemon Orange Posset with Orange Salad and Chocolate Nugget Ice Cream

Tea, Coffee, Espresso, Cappuccino

* * *

Sandwich / Ice Cream and Sherbet

Tea, Coffee, Hot Chocolate

* * *

*Thai Singature Dish

[qasr]

I don't suppose anyone has a recent TG F menu for ZRH-BKK?

Thanks!

[MAN Flyer]

TG917 LHR-BKK September 2010

London - Bangkok

First Serving

Hot Savoury
Deep-fried Crab Claw, Plum Sauce

Oscietra Caviar with Garnitures

First Course
Duck Liver Terrine
Prawn Tails, Creme Fraiche with Dill

Main Course
Grilled Angler Fish, Veloute Saffron Fish Sauce, Parsley Buttered Potatoes, Vegetables

or

Prawns in Green Curry, Steamed Thai Hom Mali Rice, Mixed Vegetables in Oyster Sauce, Salted Egg

or

Grilled Fillet of Beef, Morel Cream Sauce, Duchess Potatoes, Pumpkin, Carrot and Zucchini

or

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

Bread Selection / Butter
Assorted Cheese / Fresh Fruits

Dessert
Casis Roulade
Raspberry Coulis

Tea, Coffee, Espresso, Cappuccino

* * *

Openfaced Sandwiches
(available upon request)
Tea, Coffee

* * *

Second Serving

Fresh Fruits
Yoghurt, Cereal

Main Course
Pork Siew Mai, Shrimp Haa Gao, Pork Shar Siew Bun

or

Omelet filled with Cream Asparagus topped with parmesan Cheese Gratin, Grilled Back Bacon, Potato, Creamed Mushrooms, Roasted Cheery Tomato

or

Scrambled Egg, Smaoked Salmon, Grilled Back Bacon, Tomato Provencale

or

Yellow Noodle Soup with Chinese Roast pork

or

Soft Boiled Rice with Accompaniments

Assorted Bread, Butter, Honey, Jam
tea, Coffee, Hot Chocolate

* * *

TG917 F - MENU C : MAR/SEP

[MAN Flyer]

TG933 CDG-BKK October 2010

Paris - Bangkok

First Serving

Canapes

Oscietra Caviar with garnitures

First Course
Marinated Scallops with Sauteed Marinated Prawns, Back Salmon

Salad
Mixed Salad

Main Course
Pan-fried Beef Tournedos, Demi-glace Port Wine Sauce, Lyonnaise Potatoes, Parsley Garlic, Pleurote Mushrooms, Vegetables

or

Shrimps with Hoisin Sauce, Steamed Thai Hom Mali Rice, Vegetables

or

Grilled Salmon Fillet, Zucchini and Crest Cream Sauce, Green Peas Subric, Crunchy Vegetables

or

Stuffed Chicken with Duck Foie Gras, Perigueux Sauce, Duchesse Potatoes, Vegetables

Bread Selection / Butter
Assorted Cheese / Fresh fruits

Dessert
Petit Fours, Valhrona Chocolate

Tea, Coffee, Espresso, Cappuccino

* * *

Sherbet

* * *

Second Serving

Fruit Salad
Fruit Yoghurt, Plain Yoghurt
Cereals

Main Course
Pan-fried Chicken Sausage, Grilled Bacon, Mushroom and Cheese Omelet, Sauteed Fresh Mushrooms, Sauteed Parsley Potatoes

or

Apple Pancake with Maple Syrup, Fresh Raspberry

or

Boiled Eggs, Poultry Chipolata, Grilled Back Bacon

or

Assorted Cold Plate (Cheese and Pastrami)

or

Yellow Noodle Soup with Pork Char-siu

Assorted Bread, Butter, Jam, Honey

Tea, Coffee, Hot Chocolate

* * *

TG 933 F MENU A : JAN/APR/JUL/OCT

[MAN Flyer]

TG417 BKK-SYD October 2010

Bangkok - Sydney

First Serving

First Course
Fresh Fruits
Yoghurt
Cereal

Main Course
Frittate with bell peppers, Herb and Gruyere Cheese, pan-fried Veal Sausage Chipolate, Panache of Mushroom in herbed Cream Sauce

or

French Toast Stuffed with Cream Cheese and Blueberry, Maple Syrup, Grilled Ham, Baked Tomato

or

Cold Cuts Platter
Bierschinken, Butcher Ham and Salami, Gruyere Cheese

Assorted Bread, butter, jam, Honey

Tea, Coffee, Hot Chocolate

* * *

Salmon Boiled Rice

or

Yellow Noodle Soup with Garnitures (Fish Balls and Shrimp Balls)
(Available upon request)

* * *

Second Serving

Hot Savoury
Fried Rice Crackers with Prawn Dripping

First Course

Oscietra Caviar with Garnitures

Hor D'Oeuvre
Grilled Tuna, Tasmanian Smoked Salmon, Nicoise Salad with Quali Eggs

Soup
Double Boiled Beef Comsomme Scented with Sherry Wine

Main Course
Beef in Curry "Pa-naeng" (with Peanuts), Steamed Due of Thai Hom Mali Rice, Stir-fried Pac-choy with Oyster Sauce, Pickled Turnip with Egg

or

Stuffed Chicken Breast with portobello Mushroom Farce, Australian Honey and Red Wine Sauce, Chilled Linguini Pasta, Roasted Vegetables

or

Seared Australianb Mulloway with Nantua Sauce, Squid Ink Linguini, Roasted Vegetables with Black Pepper

or

Tiger Prawn with Soy Bean and Black Mushroom Sauce, Stir-fried Healthy noodles with Carrot and Celery, Combination of Chunky Chinese Vegetables

Assorted Bread, Butter
Assorted Cheese, Fresh Fruits

Dessert
Ivory Chocolate and Tangerine Ice Parfait with Citrus Fruit Compote

Tea, Coffee, Espresso, Cappuccino

* * *

TG471 F - MENU B : FEB/JUN/OCT

[MAN Flyer]

TG476 SYD-BKK October 2010

Sydney - Bangkok

First Serving

Canapes

First Course

Oscietra Caviar with Garnitures

Hors D' Oeuvre

Crayfish Medallion, Scallop and Duck, Prawn, Mesclun Garnish

Salad
Mixed Green Salad with Thousan Island and Balsamic Dressing

Main Course
Sauteed Prawn with Chilli and Lemon Cheeks, Linguini Noodles, Ratatouille

or

Seared Beef Fillet with Madeira Sauce, Potato with Herb, Mixed Vegetables

or

Stir-fried Chicken with Macadamia Nut and Oriental Sauce, Pilaf Chicken Rice, Vegetables

or

Pork Tenderloin in Curry "Pa-naeng", Steamed Thai Hom Mali Rice, Chinese Sausage, Vegetables

Assorted Bread, Butter, Assorted Cheese, Fresh Fruits

Dessert

Apple Berry Crumble and Vanilla Sauce

Tea, Coffee, Espresso, Cappuccino

* * *

Second Serving

Tom Yam Goong Soup

Hot Light Meal
Chicken Satay with Malay Sauce

or

Tortellini with Mushroom and Chorizo Sausage with Olive Caper Sauce

Dessert
Frangipane Raspberry Tart with Vanilla Sauce

Tea, Coffee

* * *

Chocolate

* * *

TG476 F - MENU A : JAN/APR/JUL/OCT

[MAN Flyer]

TG910 BKK-LHR October 2010

Bangkok - London

First Serving

Caviar with Garnitures

First Course
*Parisien Cream Soup
Marinated Prawns with Fresh Herbs
Stuffed Italian Smoked Speck with green Asparagus

* * *

* Basil and Chilli Sorbet *

* * *

Main Course
~Gently poached Chilean Sea Bass in Chu-chee Sauce, Steamed Duo of Thai Rice, Stir-fried Pak Choy, Loufa with Shrimps

or

Mini Beef Wellington with Madeira Sauce, Roasted Rosemary Potatoes, Buttered Vegetables

or

*Roasted Guinea Fowl with morel Cream Sauce, Stir-fried White Cabbage and Bacon, Baby Vegetables

Bread Selection / Butter
Assorted Cheese / Fresh fruits

Dessert
*Pear Tart Tatin / Vanilla Ice-cream

Tea, Coffee, Espresso, Cappuccino

* * *

Second Serving

Fresh Fruits
Plain Yoghurt, Fruit Yoghurt
Cereals

Main Course

Fritatta with bell Peppers, gruyere Cheese and Herbs, Grilled Back Bacon, Pan-Fried Veal Chipolata, Panoche of Mushroom in herbed Cream Sauce

or

French Toast stuffed with Cream Cheese and Blueberry, served with Maple in Syrup, Grilled Ham, baked Tomato

oe

Cold Cuts Platter
(Bierschinken, Butcher Ham, Salami, Gruyere Cheese)

or

Chinese Yellow Noodles with Duck "Palo"

or

Soft Boiled Rice with Tiger Prawns

Assorted Bread, Butter, Jam, Honey

Tea, Coffee, Espresso, Hot Chocolate

* * *

~Thai Signature Dish
*Special Design by Chef Philippe Peretti, invited to design the Western menu for Thai

TG 910 F - MENU B : FEB/JUN/OCT

[MAN Flyer]

TG920 BKK - FRA December (1st - 15th) 2011

Bangkok - Frankfurt

First Serving

Caviar with Garnitures

First Course
*Chicken Consomme with Julienne of Vegetables
Rosette of Smoked Salmon / Rolled Italian Speck with Melon Ball

Main Course
*Phad Thai with lobster wrapped in Thai Omelette
(Stir-fried Noodles with Lobster wrapped in Thai Omelette)

or

Warm Salad with Crispy Bacon and Poached Egg, served with Balsamic Olive Oil Dressing

or

Salmon Coulibiac with White Wine Butter Sauce

or

**Stir-fried Egg Noodles with Slice Chicken Thigh, Spring Onion, Bamboo Shoot Julienne and Shiitake Mushroom

Bread Selection / Butter

Assorted Cheese / Fresh Fruits

Dessert
*Petit Fours / Chocolate Ice Cream

Tea, Coffee, Espresso, Cappuccino

* * *

Second Serving

Fresh Fruits
Plain Yoghurt, Fruit Yoghurt
Cereals

Main Course
Omelet with paris Ham and Gruyere Cheese, Pan-fried Bacon, Grilled Premium Pork Sausage, Potatoes with Mixed Capsicum

or

Sweet Vanilla Pancake with Yoghurt / Maple Syrup, Grilled Ham, Premium Chicken Sausage

or

Cold Cuts Platter
Bierschinken, butter Ham, Salami, Gruyere Cheese

or

Yellow Noddles with Roasted Pork

or

Soft Boiled Rice with Abalone

Assorted Bread, Butter, Jam, Honey

Tea, Coffee, Hot Chocolate

* * *

*On 4th - 6th December meal will be changed to Special Menu in celebration of H.M. the King's Birthday as shown on Leaflet

** On 4th - 6th December, meal will be changed to Stir-fried Egg Noodles with Tiger Prawn

[MAN Flyer]

TG476 SYD-BKK August 2011

Sydney - Bangkok

First Serving

Canapes
Oscietra caviar with Garnitures

First Course
Duck Liver Terrine, Grilled Sea Scallop, Grilled Marinated Vegetables

Salad
Mixed Green Salad with Thousand Island Dressing

Main Course

Pan-fried Barramundi Fish Fillet with Lobster Sauce, Vegetables Ratatouille, Steamed Potatoes and Asparagus

or

Chicken Piccata, Pasta with Oriental Pepper Sauce, Stir-fried Hokkien Noodles, Stir-fried Mixed Vegetables

or

Beef Fillet with Eggplant in green Curry "Kiew-***", Steamed Thai Hom mali Rice, Mixed Vegetables

Assorted Bread, Butter

Assorted Cheese, Fresh Fruits

Dessert
Chocolate Mousse Cake

Tea, Coffee, Espresso, Cappuccino

* * *

Second Serving

Soup
Sichuan Soup

Hot Light Meal
Har Kao and Sui Mai
Chinese Vinegar Soy Sauce

or

Chicken brochette and Lamb Samosa
Mixed Vegetables

Dessert
Chocolate Tart Brulee Pistachio Sauce

Tea, Coffee

* * *

Chocolate

* * *

TG476 F - MENU B : FEB/MAY/AUG/NOV

[MAN Flyer]

TG916 BKK-LHR August 2011

Bangkok - London

First Serving

Hot Savoury
Rice Cracker with Pork Dipping

Caviar with Garnitures

First Course
Marinated Lobster with Thai Herbs, Bed of Smoked Tuna Carpaccio

* * *

Basil and Chilli Sorbet

* * *

Main Course
*Tender Beef Cheeks in Musaman Curry
(Beef Cooked in Coconut-Chilli Paste, Peanut, Potato Onion)
Steamed Duo of Rice, Stir-fried Pickled Turnip with Egg, Pak Choy

or

**Mixed Seafood and Fish pie English Style, served with Fish Veloute, Sauteed Fresh Spinach with Shallot

or

Grilled Pork Loin Scented with Thyme and Olive Oil, Served with Wine and Pork Jus, Potatoes and Boletus Mushroom, Roasted Vegetables with Rosemary

or

Wok-fried Chicken Thigh with Onion Sauce, Oriental Fried Rice, Vegetables

Bread Selection / Butter

Assorted Cheese / Fresh Fruits

Dessert
**Crepe Suzette / Double Vanilla Ice Cream

Tea, Coffee, Espresso, Cappuccino

* * *
* * *

Sandwiches

* * *

Second Serving

Amuse Bouche

First Course
Two Peppers and Champagne Terrine, Poached Bose Pear, Roasted Beetroot with Onion Salad

Soup
Tam Yam Kung

[B]Main Course[/B
]Barbecued Thai Duck in Red Curry, Steamed Thai Hom Mali Rice, Stir-fried Turnip with Eggs

or

Pork Pie English Style, Nest of Salad with French Dressing

or

Stuffed Saffron Cannelloni with Shrimps and Vegetables, Served with Mornay Cream Sauce, Sauteed Spinach with Shallot and Tomatoes

or

Stir-fried Salmon with Black Bean Sauce, Tossed Healthy Noodles, Vegetables

Bread Selection / Butter

Dessert
Walnut and Date Cake with Grand Marnier Sauce

Tea, Coffee, Espresso, Cappuccino

* * *

*Thai Signature Dish

**On 11th - 13th Aug. Changed to Special Menu in Celebration of H.M. Queen's Birthday as shown on Leaflet

[MAN Flyer]

TG931 CDG - BKK July 2011

Paris - Bangkok

First Serving

Canapes

Oscietra Caviar with Garnitures

First Course
Marinated Scallops with Sauteed Marinated Prawns
Back Salmon

Salad
Mixed Salad

Main Course
Pan-fried Beed Tournedos, Demi-glace Port Wine Sauce, Lyonnaise Potatoes, parsley Garlic, Pleurote Mushrooms, Vegetables

or

Shrimps with Hoisin Sauce, Steamed Thai Hom Mali Rice, Vegetables

or

Grilled Salmon Fillet, Zucchini and Crest Cream Sauce, Green Peas Subric, Crunchy Vegetables

or

Stuffed Chicken with Duck Foie Gras, Perigueux Sauce, Duchesse Potatoes, Vegetables

Bread Selection / Butter

Assorted Cheese / Fresh Fruits

Dessert
Petits Fours, Valhrona Chocolate

Tea, Coffee, Espresso, Cappuccino

* * *

Sherbet

* * *

Second Serving

Fruit Salad
Fruit Yoghurt, Plain Yoghurt
Cereals

Main Course
Pan-fried Chicken Sausage, Grilled Bacon, Mushroom and Cheese Omelette, Sauteed Fresh Mushrooms, Sauteed Parsley Potatoes

or

Apple Pancake with Maple Syrup, Fresh Raspberry

or

Boiled Eggs, Poultry Chipolata, Grilled Back Bacon

or

Assorted Cold Plate
(Cheese and Pastrami)

or

Yellow Noodle Soup with Pork Char-siu

Assorted Bread, Butter, Jam, Honey

Tea, Coffee, Hot Chocolate

* * *

TG 931 F - MENU A : JAN/APR/JUL/OCT