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  • #31
    LX 15 June to September 2009

    August 2009
    Swiss Air Lines International
    June to September 2009
    Business Class
    New York JFK/Boston Logan to Switzerland
    LX 15, 17 and 53

    Wine List
    Champagne
    Brut Mosaique

    White Wines
    Lenggiser Rauschling AOC 2008
    Friendly Gruner Veltliner 2007

    Red Wines
    Continuo 2008
    L’Ostal-Cazes Minervois La Liviniere 2004
    Old Vine Zinfandel 2007

    Port
    Porto Niepoort Tawny Vintage

    Menu
    Dinner (All served in one tray)
    First Course
    Seasonal Salad with a balsamic vinaigrette

    Main Course
    *Fillet of Beef with Café de Paris butter, mashed potatoes, carrots and green asparagus
    Created by our featured chef Dani Jann-Annen, Landgasthof Adler, Ried-Muotathai
    Or
    Seared chicken breast with tarragon sauce, corn and risotto cake with sautéed Savoy cabbage
    Or
    Barramundi fish with lemon olive oil, roasted potatoes and sautéed mixed vegetables
    Or
    Wild mushroom ravioli with Chablis beurre blanc

    Cheese
    Cheese selection

    Dessert
    Strawberry compote and vanilla mousse
    Swiss chocolates
    Coffee and a selection of teas

    Dine and Recline
    The quicker option
    A cold composition of starter, cheese and dessert to be enjoyed promptly after take-off, allowing more time to sleep, work, or simply relax and enjoy your flight.

    Before Landing
    Breakfast
    To order to your preferred selection, please fill in the breakfast card and hand it to your Flight Attendant.

    Juices/Water: Orange Juice, Grapefruit Juice, Smoothie, and/or Water
    Warm breakfast pastries with butter and jam: Croissant, Danish, and/or Bread Rolls
    Fresh Fruit and/or Fruit Yogurt
    Coffee: Regular or Decaffeinated
    Tea: Tea with lemon, Tea with milk, or Glass of milk

    C-NA-CH-C3 06/09-09/09 (15-17-53)

    Comment


    • #32
      LX 242 June to September 2009

      June to September 2009
      Business Class
      Switzerland to the Middle East
      ZRH to Dubai & Riyadh
      LX 228 and 242

      Wine List
      Champagne
      Brut Mosaique

      White Wines
      Lenggiser Rauschling AOC 2008
      Friendly Gruner Veltliner 2007

      Red Wines
      Continuo 2008
      L’Ostal-Cazes Minervois La Liviniere 2004
      Old Vine Zinfandel 2007

      Port
      Porto Niepoort Tawny Vintage

      Menu
      Lunch
      First Course
      *Tartar and carpaccio of Mostbrockli – air-dried beef with potato and Troligen Alpine goat’s cheese timbale
      Created by our featured chef Dani Jann-Annen, Landgasthof Adler, Ried-Muotathai
      Spring leaf salad with herb croutons

      Main Course
      *Rosemary marinated medallions of lamb with hay sauce, vegetables and fettuccine
      Created by our featured chef Dani Jann-Annen, Landgasthof Adler, Ried-Muotathai
      Or
      Fried chicken breast with morel sauce, Savoyard potatoes and French beans
      Or
      *Salmon, lightly smoked with Muota Valley forest wood, saffron risotto and courgettes
      Created by our featured chef Dani Jann-Annen, Landgasthof Adler, Ried-Muotathai
      Or
      Spinach tagliatelle with artichokes and feta in saffron sauce
      Designed by Hiltl, Zurich’s vegetarian restaurant since 1898

      Cheese
      Selection of Swiss cheese with pear bread

      Dessert
      *Liplisbuel yogurt crème with fruits of the forest compote and fresh berries
      Created by our featured chef Dani Jann-Annen, Landgasthof Adler, Ried-Muotathai
      Or
      Fresh Fruit Salad

      Swiss Chocolates
      Coffee and a Selection of teas

      Movie Snack
      Ice Cream
      Movenpick

      Dine and Recline
      The quicker option
      A cold composition of starter, cheese & dessert to be enjoyed promptly after takeoff, allowing you more time to sleep, work or simply relax and enjoy your flight
      C-228-242-C3 06/09-09/09 (228,242)

      Comment


      • #33
        LX180 ZRH-BKK February 2014

        First Course
        Carpaccio of Valaisian air-dried meat
        Belper Knolle cheese, fig chutney, roasted hazelnuts

        Main Course
        Walliser Geschnetzeltes - Sliced veal with mushroom and dried apricot cream sauce, steamed rice, baby carrot

        Courgette piccata with tomato sauce
        Penne, carrots and Parmesan

        Barley hay soup with cured meat

        Cheese
        Selection of cheese from the canton of Valais and Switzerland

        Dessert
        Valaisian rye bread mousse and crumble
        Spiced orange compote

        Swiss chocolates

        Espresso, coffee and a selection of teas

        Flexible option
        For a quicker option, choose a lighted meal of first course, cheese and desert

        Breakfast
        A selection of hot and cold breakfast items will be served approximately 90 minutes before landing. If you prefer to sleep longer, a continental breakfast can be ordered from your Flight Attendant up to 40 minutes before landing

        Comment


        • #34
          LX333 (LHR-ZRH) May 2014 / C Meal



          and a little surprise gift from that charming steward

          Comment


          • #35
            November 2023
            Swiss International Air Lines Business Class
            LX 355 London Heathrow to Geneva

            Cold Meal
            Barley Salad with Vegetarian Potato Quiche
            Panna Cotta topped with apple raisin chutney
            Breads and butter

            Comment

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