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  • #31
    Originally posted by SQ LPP View Post
    Now I wonder when is your flight?
    I'd post the details on BA97 after I work out how to use it. Would send you a PM in the meantime.

    Comment


    • #32
      Although it is a couple of years ago now since I flew LH F (it too was FRA-SIN-FRA) I still have very fond memories of the food. In particular I liked the range of Hors d'oeurves and the fact that you can pick and choose what you would like. I'm afraid I can't answer about how to eat caviar as I don't touch the stuff myself.

      I would also add that the wine and drink selection was excellent. My only compalint was that they did not have any jasmine tea.

      Comment


      • #33
        LH 778 FRA-SIN 01/08-02/08

        Dreamer's Delight

        Cold Gourmet Plate
        Tabdoori fried Prawns and Tuna marinated in Sesame with grilled Vegetables

        or

        Hot Speciality
        Breast of Guinea Fowl filled with Mushrooms on Sweet Potato Puree

        Cheese and Dessert
        Morbier, Brie and Comte Cheese garnished with Grapes and Celery



        Menu

        Choice of Hors d'oeuvres
        Caviar with the traditional Garnishes

        Lobster- Artichoke terrine served with Seafood Sauce

        Bundnerfleisch, Air-dried Beef Swiss-style and Gouda Flan with green Asparagus

        Chicory with Pear Chutney, Roquefort and roasted Pine nuts

        Salad
        Curly Endive, Rocket Lettuce, Roman Lettuce and Radichhio with Pumpkin, Bell pepper and Tomato with your choice of Pumpkin Seed Oil or Orange Mustard Dressing

        Choice of Main Course
        Braised Shoulder of Beef with Red Cabbage Potato Timbale

        Poached Monkfish breaded in Curcuma, Pilaw-Basmati Rice with Coconut Milk

        Eggplant Gouda Cannelloni with Tomato Confit, Pine Nuts and Coriander Sauce

        Veal Chartreuse with Quince Confit and Polenta

        Selection of Cheese and Dessert
        Fourme d'Amber, Morbier, Brie Tart, Comte and Ash Goat Cheese with Garnish of Grapes and Celery

        Chocolate Moeliuex with Bell Pepper-Rasberry Coulis

        Granny Smith Champagne Cream with Gold Crumble

        Specialty Dessert Wines
        Last edited by phaleesy; 27 January 2008, 05:54 AM.

        Comment


        • #34
          LH 459 SFO - MUC December 2007 (Pictures)











          Choice of Hors d'oeuvres

          Caviar with the traditional Garnishes

          Five Spice dusted smoked Duck Breast, wild Mushroom and Leek











          Salad

          Seasonal Salad
          with Balsamico or Potato Dressing





          Choice of Main Courses

          Horseradish-Pepper crusted Beef Tenderloin, Spatzle, Asparagus and Rosemary Jus





          Selection of Cheese and Dessert

          Wild Berry Charlotte in its Consomme with Sweet Cream






          Breakfast










          Comment


          • #35
            LH 779 SIN - FRA December 2007 (Pictures - 1 of 2)




            Hmmm what should I have from the big menu? Champagne top up should be done first!





            Table setting with red rose




            Laurent took over the rose and garlic bread





            M e n u


            Choice of Hors d'oeuvres
            Caviar with the traditional Garnishes





            Barbecue Duck Breast with Chestnut Puree and Walnut








            Salad
            Mixed Mesclun Salad
            presented with Dressing





            Choice of Main Courses
            Char grilled Beef Skewer with Rosemary, Chateau Potatoes,
            in natural Jus with sauteed caramelized Onion







            Comment


            • #36
              LH 779 SIN - FRA December 2007 (Pictures - 2 of 2)

              Cheese and Dessert




              Passion Fruit Curd Tart with Coconut Sorbet and Hazelnut Crumble





              Guanaja Chocolate Fudge with stewed spiced Cumquads







              LH 779 11/07-12/07-S






              Breakfast















              Comment


              • #37
                LH 778 FRA-SIN 03/08-04/08

                Dreamer's Delight

                Cold Gourmet Plate
                Tuna with Curry Dressing and Vegetable Salad accompanied by Goat Cheese Terrine with truffled Zucchini Salad

                or

                Hot Speciality
                Eggplant coated Saddle Veal with Balsamico Stock and braised Iceberg Lettuce

                Cheese and Dessert
                Gorgonzola, Fougeru and Livarot garnished with Grapes and Walnuts


                Menu

                Choice of Hors d'oeuvres
                Caviar with the traditional Garnishes

                King Prawns and Eggplant Tart with Pesto

                Roasted Saddle of Veal in jellied Borlotti Beans served with Balsamico Jus

                Goat Cheese Terrine with marinated Bell Pepper served with Taggiasca Olives

                Salad
                Seasonal Greens with Fried Mushrooms, Cherry Tomatoes, Carrots and Herbs with your choice of Ramson or Balsamico Dressing

                Choice of Main Course
                Saddle of Lamb Medakkion gratinated with Parmesan Cheese and Olives, Thyme Jus and Potato Pancetta Pave

                Loup de Mer filled with Arugula, served with baked Tomatoes and mashed Potatoes with Olives

                Arugula Risorro with Taleggio, Shiitake Mushrooms, Tomatoes, Spring Onions and Walnuts

                Roasted Duck Breast with Balsamico Sauce, red Cabbage with Orange and Potato Cake

                Selection of Cheese and Dessert
                Gorgonzola, Peccorino, Taleggio, Livarot and Fougeru garnised with Grapes and Walnuts

                Apple Clafoutis with Almond Ice Cream

                Mango Caramel Tart with exotic Fruit Salpicon

                Specialty Dessert Wines


                Breakfast

                Cold and hot Specialties

                Freshly squeezed Orange Juice

                Fresh Fruit

                Yogurt with fresh Fruit, Crunchy Nuts and Milk

                Dialogue of cured Salmon and Salmon Strudel,
                Parma Ham, smoked Turkey Breast, German Salami,
                Yogurt Cheese, Cream Cheese with Chives and Savory Cream Cheese

                Scrambled Eggs freshly prepared upon your Request with your choice of Bacon or Chives

                Comment


                • #38
                  LH 440, 450, 452, 454, 456, 458, 490, 498 FRA - SFO May - June 2008

                  Menu


                  Choice of Hors d'oeuvres

                  Caviar with the traditional Garnishes

                  Venison Ham served with Ratatouille Salad

                  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 Grisons 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, Truffle and Potato Mash

                  Tuna Steak served with Soy Sprouts, Sesame and mashed Wasabi Puree

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

                  Selection of Cheese and Dessert

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

                  Chocolate Fondue with fresh Fruit and Biscuits

                  Grisons Style Walnut Tart

                  Specialty Dessert Wines



                  We are pleased to serve you a selection of canapes, biscuits and fresh fruits during the flight.


                  LH 440, 450, 452, 454, 456, 458, 490, 498 05/08-06/08



                  Barbecue


                  Cold Specialties

                  King Prawns with roasted Bell Pepper and Zucchini

                  Roast Beef Rolls with Vegetable accompanied by Horseradish Sauce

                  Cole Slaw and grilled Pineapple
                  Guacamole and Cocktail Sauce

                  Hot Specialties

                  Spare Ribs accompanied by Corn on the Cob and baked Potato with Sour Cream

                  Red Snapper with Spinach Pepper Stew and herbed Crostinis

                  Dessert

                  Key Lime Pie

                  Fresh Fruit


                  LH 440, 450, 452, 454, 456, 458, 490, 498 05/08-06/08

                  Comment


                  • #39
                    MUC-DEN April 2008

                    MUC FCL April 2008
                    ..

                    Comment


                    • #40
                      Originally posted by Kiwi View Post
                      Hmm hope I can add to the menu of FCL MUC from the upcoming visit early June.
                      I see from the link that the menu it's not the same as the one in FRA FCL.

                      Comment


                      • #41
                        Originally posted by SQ LPP View Post
                        I see from the link that the menu it's not the same as the one in FRA FCL.
                        I noticed that too, although was unsure if it was the passage of time between visits. (Hmm is FRA FCT menu different from FRA FCL I wonder?)

                        FRA FCT April 2007
                        ..

                        Comment


                        • #42
                          Originally posted by SQ LPP View Post
                          Hmm hope I can add to the menu of FCL MUC from the upcoming visit early June.
                          It's good you don't need to "officially" enter Schengen. When does/did LH start MUC-SIN?
                          ..

                          Comment


                          • #43
                            Originally posted by Kiwi View Post
                            When does/did LH start MUC-SIN?
                            June 8?

                            Comment


                            • #44
                              Pictures From LH 454 FRA - SFO

                              Menu




                              Choice of Hors d'oeuvres




                              Caviar with the traditional Garnishes




                              Venison Ham served with Ratatouille Salad




                              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 Grisons 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, Truffle and Potato Mash

                              Tuna Steak served with Soy Sprouts, Sesame and mashed Wasabi Puree

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

                              Selection of Cheese and Dessert

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

                              Chocolate Fondue with fresh Fruit and Biscuits

                              Grisons Style Walnut Tart





                              Specialty Dessert Wines



                              We are pleased to serve you a selection of canapes, biscuits and fresh fruits during the flight.


                              LH 440, 450, 452, 454, 456, 458, 490, 498 05/08-06/08



                              Barbecue


                              Cold Specialties




                              King Prawns with roasted Bell Pepper and Zucchini

                              Roast Beef Rolls with Vegetable accompanied by Horseradish Sauce

                              Cole Slaw and grilled Pineapple
                              Guacamole and Cocktail Sauce

                              Hot Specialties

                              Spare Ribs accompanied by Corn on the Cob and baked Potato with Sour Cream




                              Red Snapper with Spinach Pepper Stew and herbed Crostinis

                              Dessert

                              Key Lime Pie

                              Fresh Fruit


                              LH 440, 450, 452, 454, 456, 458, 490, 498 05/08-06/08

                              Comment


                              • #45
                                Pictures from LH458 MUC - SFO

                                Same menu as LH454 that I took from FRA to SFO, but different presentation. Aircraft is A340. Seat configuration 1 - 2 - 1.

















                                Menu


                                Choice of Hors d'oeuvres

                                Caviar with the traditional Garnishes

                                Venison Ham served with Ratatouille Salad











                                Salad or Soup

                                Barley Soup Grisons Style






                                Choice of Main Courses


                                Grilled Tenderloin of Beef with Truffle Jus, Asparagus Tips, Truffle and Potato Mash





                                Selection of Cheese and Dessert


                                Chocolate Fondue with fresh Fruit and Biscuits





                                We are pleased to serve you a selection of canapes, biscuits and fresh fruits during the flight.


                                LH 440, 450, 452, 454, 456, 458, 490, 498 05/08-06/08



                                Barbecue


                                Cold Specialties

                                King Prawns with roasted Bell Pepper and Zucchini





                                Hot Specialties

                                Spare Ribs accompanied by Corn on the Cob and baked Potato with Sour Cream





                                Dessert

                                Key Lime Pie






                                LH 440, 450, 452, 454, 456, 458, 490, 498 05/08-06/08

                                Comment

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