LX F menus

[MAN Flyer]

LX181 BKK-ZRH May 2011

DINNER
BANGKOK - ZURICH

A LA CARTE MENU

First Course
Fillet of Balik Salmon with scallops, prawns and crab meat
Saffron lemon sauce with dill

Selection of air-dried meat specialities

Aubergine and courgette rolls filled with feta and tumeric rice, tomato relish and red pepper
(Can also be enjoyed as a main course)

Potato and leek soup with croutons

Seasonal salad with artichoke heart and sauteed pumpkin

Main Courses
Fillet of beef with mustard and herbs
Tomato Bearnaise sauce, potato gratin
Grilled vegetables

Chicken breast filled with mushrooms
Shiitake red wine sauce, pan-fried polenta, asparagus

*Snow fish with Thai herbs, Kee-mow sauce, lemon rice
Carrot batons and bok choy with oyster sauce

Cheese
Selection of Swiss artisan cheese

Dessert
Strawberry and macademia nut cobbler
Vanilla ice cream

Lemon mousse timbale with mango sauce

Sprungli chocolates and pralines
Espresso and a selection of coffees & teas

IN THE MORNING

SWISS BREAKFAST
Assortment of breakfast breads, preserves and honey
Fresh fruits, yoghurts, museli and cereals

Choice of egg dishes, cold cuts and cheese

Coffee, tea and juices

*SWISS Thai-style selection

F-181-C2 03/11 - 05/11

[MAN Flyer]

LX86 ZRH-YUL June 2011

LUNCH
SWITZERLAND - NORTH AMERICA

GOURMET MENU

First Courses
Fillet of Balik Salmon

*Lobster cocktail with papaya salad

Selection of air-dried meat specialities

*Baby squash, fennel puree with apple

Cold cucumber soup with ginger

Seasonal salad with grilled courgettes and yellow cherry tomatoes

Main Courses
*Lamb loin poached in red wine, Aubergine-filled wontons and ratatouille

*Chicken breast filled with Moleson sheep's cheese, Honey sauce, celeriac puree and vegetables

*Poached red snapper with soya sauce and sesame oil, turned potatoes, leek julienne and pak choi

**Lemon tagliatelle with artichokes and cherry tomatoes

Cheese
Selection of Swiss artisan cheese

Desserts
*Chocolate hurricane with raspberry compote

*Warm apricot tarte tatin with strawberry sauce, gruyere double cream ice-cream

Sprungli pralines

Espresso and a selection of coffees & teas

BEFORE LANDING

ARRIVAL SERVICE A LA CARTE
Cherry tomato and buffalo mozzarella salad with basil

Roast beef and coleslaw sandwich

Fribourg Vacherin quiche

Fresh seasonal fruit

Raspberry cream and white chocolate cake

*Created by our featured chef Franz W. Faeh, Le Vieux Manoir, Murten-Meyriez

[milehighj]

LUNCH
SWITZERLAND - NORTH AMERICA

Just curious, does this imply that all flights from Switzerland to North America have exactly the same menu?

[MAN Flyer]

Just curious, does this imply that all flights from Switzerland to North America have exactly the same menu?

It would appear so but I don't know for sure as I have only flown to YUL with them in NA.

[MAN Flyer]

LX181 BKK-ZRH June 2011

DINNER
BANGKOK - ZURICH

A LA CARTE MENU

First Course
Fillet of Balik Salmon with blinis and sour cream

Seafood cocktail with orange and fresh herb vinaigrette

Selection of air dried meat specialities

Ratatouille and feta cheese crepe rolls, tomato coulis, grilled artichoke and snow peas
(Can also be enjoyed as a main course)

Seasonal salad with marinated mozzarella cheese and roasted cherry tomatoes

Main Courses
Fillet of beef with miso sauce
Potato cake with Cheddar cheese and spring onion
Sauteed shimeji mushrooms and vegetables

Chicken breast with herb crust, red wine and thyme sauce
Potato gnocchi with semi-dried tomatoes and herbs
Courgettes and aubergine

*Grilled king prawns on lemongrass brochette
Garlic and pepper sauce, reice vermicelli
Baby corn and bok choi

Cheese
Selection of Swiss artisan cheese

Dessert
Green tea cake with chocolate ice cream

Tiramisu timbale, orange sauce, caramelised orange zest

Sprungli pralines

Espresso and a selection of coffees & teas

IN THE MORNING

SWISS BREAKFAST
Assortment of breakfast breads, preserves and honey
Fresh fruits, yoghurts, museli and cereals

Choice of egg dishes, cold cuts and cheese

Coffee, tea and juices

*Swiss Thai-style selection

F-181-C3 06/11 - 08/11

[MAN Flyer]

LX138 ZRH-HKG September 2011

DINNER
ZURICH - HONG KONG

A LA CARTE MENU

First Courses
Fillet of Balik salmon with blinis and sour cream

*Monkfish satay with wasabi cream beetroot salad
Crispbread, Granny Smith panna cotta with mango jelly

Selection of air-dried meat specialities

**Vegetables stew and feta with wholewheat penne
(Can also be enjoyed as a main course)

Cream of champagne-sauerkraut soup

Lamb's lettuce with grilled bacon, chopped egg and croutons

Main Courses
*Seared venison medallions with venison sauce
Potato dumplings, poached apple with cranberry compote

*Curried chicken breast, chantarelle mushroom cream sauce
Spaetzle with pumpkin brunoise

*Fillet of halibut en papillote - served in a parcel
Asian butter sauce with herbs
Chateau potatoes, fennel with orange

Cheese
Selection of Swiss artisan cheese

Desserts
*Pear cake with tonka bean panna cotta
Grand Cru chocolate pear

Hazelnut macaroon with mascarpone cream
White coffee ice cream and mirabelle plum confit

Sprungli pralines

Espresso and a selection of coffees and teas

IN THE MORNING

SWISS BREAKFAST
Assortment of breakfast breads, preserves and honey
Fresh fruits, yoghurts, museli and cereals

*Created by our featured chef Andre Jaeger, Hotel Fischerzunft, Schaffhausen
**Designed by Hiltl, Zurich's vegetarian restaurant since 1898

F-138-C4 09/11 - 11/11

[Kyo]

DINNER
ZURICH - HONG KONG
Hazelnut macaroon with mascarpone cream
White coffee ice cream and mirabelle plum confit

Something tells me this isn't referring to the local SE Asian variation

[MAN Flyer]

LX160 ZRH-NRT April 2012

LUNCH
ZURICH - TOKYO

GOURMET MENU

First Courses
Filet of Balik salmon
-
*Lobster coconut ball with a salad of mussel and octopus
-
Selection of Ticino bresola, San Pietro ham and salami
-
*Soya marinated tofu with potato confit
Cherry tomato and lemon ricotta
-
White asparagus cream soup
-
Baby leaves with dried apricots and Swiss Sbrinz cheese shavings

Main Courses
*Loin of lamb with Taggia olive crust, Formaggini cheese
Rosemary potatoes, beans with raisins
-
*Corn-fed chicken breasy with Maggia pepper sauce
Polenta and spring vegetables
-
*Pan-fried sea bass, cavatelli pasta with basil
Stuffed artichokes
-
Tagliatelle with creamy morel cognac sauce
Green asparagus

Cheese
Selection of Swiss artisan cheese

Desserts
*Amaretti cake with passion fruit mousse
Raspberry ice cream
-
Strawberry apple gazpacho
Apple marshmallow, strawberry jelly
-
Sprungli pralines
Espresso and a selection of coffees & teas

IN THE MORNING

SWISS BREAKFAST
Assortment of breakfast breads, preserves and honey
Fresh fruits, yoghurts, museli and cereals
-
Choice of egg dishes, cold cuts and cheese
-
Coffee, tea and juices

*Created by our featured chef Frank Oerthe, Hotel Villa Castagnola, Ticino, Switzerland

F-160-C2 03/12 - 05/12

[BerryFusion]

LX18 ZRH-EWR December 2014

DINNER
Zurich - Newark

First Course
Filet of Balik salmon
-
*Lobster with honeydew melon and banana creme
-
A selection of dried meat specialties from the canton of Uri
-
Pumpkin flan with pear and cream cheese mousse, pickled walnut and pepper crisp
-
*Chestnut soup with maple syrup and almond tuile
-
Seasonal salad with lentils and sauteed mushrooms

Main Course
*Veal steak, soubise sauce
potato yak and sausage frittata with Alpine cheese
-
Smoked guinea fowl breast, marsala jus
polenta gallette, spinach, butternut squash, parsnip
-
*Gilt head bream, orange and cardamom sauce
Courgette puree, tomato with corn and fava beans
-
+ Tagliatelle with black truffle, spinach, datterini tomatoes and parmesan

Cheese
Selection of cheese from the canton of Uri and Switzerland

Dessert
*Rice pudding and poached pear with saffron
Pernod and fennel sorbet
-
Freshly baked spice cake with plum compote and amaretto sauce
Almond ice cream

Arrival Meal
A selection of sweet and savoury delights will be served for you to enjoy before your arrival.

*Designed by the Chedi Andermatt, Uri, Switzerland
+ Design by Hiltl in Zurich - the first vegetarian restaurant in the world since 1898

[BerryFusion]

LX15 JFK-ZRH December 2014 / January 2015

DINNER
New York (JFK) - Zurich

First Course
Filet of Balik Salmon with blinis and sour cream(pictured)
-
Seared Ahi tuna with vegetable and noodle salad(pictured)
Miso sauce, sesame puff twist


-
Selection of cold meat specialties
-
Goat cheese ravioli, basil beurre blanc (pictured)
(can also be enjoyed as a main course)

-
Porcini mushroom soup with mascarpone and croutons
-
Seasonal salad with cherry tomatoes and manchego

Main course
Roast lamb with herb jus
Lavender polenta, root vegetables
-
Corn-fed chicken breast with shallot demi-glace
Pilaf rice, glazed baby carrots
-
Seared halibut with lemon cream sauce
Mashed red potato and spinach

Cheese
Selection of artisan cheese

Dessert
Tiramisu with creme anglaise
-
Dulce de leche with chocolate sauce

Breakfast
A variety selection of hot and cold breakfast items will be served before landing.

[HUGE AL]

Very cool to see SOMEBODY still flying LX!

[BerryFusion]

Very cool to see SOMEBODY still flying LX!

Thanks! I'd like to fly more SQ though

[Carfield]

LX 86 ZRH-YUL November 2016 First Class including Connoisseur Menu

November 2016
Swiss First Class
LX 86 Zurich to Montreal (North America)

Amuse Bouche – Marinated Trout with sushi rice and bread sticks


Swiss Connoisseur Menu – White Alba Truffle (November 14 to 29, 2016)


First Course
Beef carpaccio with white truffle


Cream of Truffle Soup


Main Course
Tagliolini with white truffle


Dessert
Chocolate brittle with chocolate truffle ice cream


Menu
First Course



Fillet of Balik Salmon


*Scampi with carrot and ginger chutney
Toasted Cashew Nuts


A selection of meat specialities from the canton of St. Gallen
Landjager, Bauernschublig, Mostbrockli and Trutenmockli
(N/A on this flight because of the Connoisseur menu)

Scrambled egg mousse with truffle, chanterelles and lentil salad


Seasonal Salad with beetroot carpaccio, goat’s cheese and walnuts
Pear and horseradish dressing

*Beef bouillon with Tafelspitz and potato mousseline
(N/A on this flight because of the Connoisseur menu)

[Carfield]

Main Course
*Veal fillet and cheek with PX sauce
Truffled potato puree, mixed beans

Alpstein chicken breast stuffed with porcini mushrooms, cranberry sauce
Butternut Squash cream, carrots, Brussels Sprouts

*Panko-crusted salmon
Coconut risotto and pak choi

#Spaghetti with pumpkin seeed pesto
Black olives, balsamic vinegar and oven-roasted pumpkin

Cheese
Selection of cheese from the canton of St Gallen and Switzerland


Dessert
*St. Gallen Biberli mousse with Granny Smith Apple
Walnut Ice Cream

Bavarian Cream with plum jelly
Date and fig crumble, plum sorbet

*Designed by Sebastian Zier and Moses Ceylan, Einstein St. Gallen, Switzerland
# Designed by Hitl in Zurich – fresh vegetarian restauran in the world since 1898

Cheese


Gruyere AOC – Selection Rolf Beeler
Challerhocker
Jersey Blue
Berg-Heublumen Kase
Bergfichte

Pre-arrival meal (not listed)
Very disappointing
Choice of Cheese quiche, Club Sandwich, or Caesar Salad

Club Sandwich pictured



Apple Pie
Sliced fresh fruit



Wine List
Champagne
Laurent-Perrier Grand Siecle

White Wine
Bernecker Chardonnay 2015, Weinbau Schmid Wetli AG – Berneck, SG, Switzerland, Chardonnay
Chablis Premier Cru Butteaux 2013, Jean-Marc Brocard – Chablis, Burgundy, France, Chardonnay
Redoma Reserva Branco 2014, Neipoort – Pinhao, Douro, Portugal

Red Wine
Hocklistein Pinot Noir 2012, Hocklistein Weingut am Zurichsee – Rapperswil-Jona, SG, Switzerland
Chateau Pape Clement 2008 Cru Classe, Pessac-Leognan, Bordeaux, France
Batuta 2012, Niepoort – Quinta do Carril, Douro, Portugal

Dessert Wine
Chateau Guiraud 1er Grand Cru Classe 2010, Semiliion, Sauvignon Blanc

Port
Graham’s Tawny 20 years

[saobangpo]

truffles

beautiful pictures, Carfield

the zrh-yul f offerings make it a truffled out flight