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  • LX F menus

    SIN-BKK

    Light meal

    Thai glass noodle salad with shrimp

    Beef medallion
    green peppercorn sauce, grilled zuchini, red bell pepper and roast potato

    Pan fried snow fish
    black bean sauce, mixed Asian vegetables and steamed rice

    Sweet favourites

    Swiss chocolates
    Espresso and a selection of coffees and teas

    BKK-ZRH

    Gourmet menu

    Amuse Bouche

    First courses
    Selection of hors d'oeuvres
    Seafood platter and vegetarian choice

    [b]Main courses
    Roast fillet of beef
    creamy mushroom sauce, green beans, carrots and roesti

    Poached salmon
    lemon sauce, grilled cherry tomatoes, spinach fetuccine

    Special of the day

    Choice of vegetalbes

    Cheeses
    Selection of Swiss cheeses

    Dessert
    Mango ice cream
    with berry compote

    Swiss chocolates
    Espresso and a selection of coffees and teas

    BEFORE LANDING

    Swiss breakfast

    Selection of juices

    Assortment of breakfast breads, preserves and honey
    Fresh fruits
    Assortments of yoghurts
    Muesli and cereals
    Egg dish

    Selection of coffees and teas

    SWISS ARRIVAL LOUNGE IN ZURICH

    Should you prefer to sleep longer on board, you have the opportunity to freshen up and enjoy a continental breakfast in our Swiss Arrival Lounge, located in Terminal 1 at Zurich Airport. Open from 5.30am until 1.00pm.

    SUPPLEMENTARY CHOICES AT YOUR REQUEST

    Selection of soups (Cream of tomato, Oxtail clair, Miso)
    Seasonal salads
    Swiss cheeses
    Fresh fruits
    All opinions shared are my own, and are not necessarily those of my employer or any other organisation of which I'm affiliated to.

  • #2
    LX F menu HKG-ZRH

    Gourmet menu

    Amuse bouche

    First courses
    Selection of hors'd'oeuvres
    Seafood platter and vegitarian choice

    Main courses
    Beef tenderloin
    cream sauce, yellow mushrooms, chives and Lyonnaise Potatoes

    Grilled marinated salmon
    saffron sauce, fennel and tomato skewer

    Special of the day

    Choice of vegetables

    Cheeses
    Selection of Swiss cheeses

    Dessert
    Strawberry ice cream
    with strawberry compote

    Swiss chocolates
    Espresso and a selection of coffees and teas

    Before landing

    Swiss breakfast
    Selection of juices

    Assortment of breakfast breads, preserves and honey
    Fresh fruits
    Assortment of yoghurts
    Muesli and cereals
    Egg dish

    Selection of coffees and teas

    Supplementary choices available at your request
    Selection of soups(Cream of tomato,Oxtail clair,Miso)
    Seasonal salads
    Swiss cheeses
    Fresh fruits

    Wine List

    Champagne
    Cuvée Allegra 1999
    Jacquart
    Reims, France
    45% Chardonnay, 55% Pinot noir

    White Wine
    Dézalay AOC Clos des Moines, 2005
    Ville de Lausanne
    Switzerland
    100% Chasselas

    Chablis AC 1er Cru Les Vaillons 2005
    Domaine Vocoret & Fils
    Burgundy, France
    100% Chardonnay

    Chardonnay Plaisir de Merle, 2006
    Plaisir de Merle Ltd.
    Paarl, South Africa
    100% Chardonnay

    Red Wine
    Yvorne AOC Clos de la George, 2006
    Hammel SA
    Switzerland
    60% Pinot Noir, 40% Gamay

    Chateau Pontet-Canet AC Pauillac, 2002
    5ième Cru Classé
    Bordeaux, France
    62% Cabernet Sauvignon, 32% Merlot, 6% Cabernet Franc

    Shiraz Provenance, 2005
    Saronsberg
    Coastal Region, South Africa
    100% Syrah

    SWISS Discovery Wine
    Specialities or raritie, these wines are exclusively selected for Swiss First for only a short period.

    Dessert Wine
    Sauternes AC Les Sables d'Or 2004
    France
    Sémillon, Sauvignon Blanc, Muscadelle

    Port
    Porto Calem
    20 years old
    Portugal
    Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinta Barroca

    Aperitifs
    Campari
    White Rum
    Gin
    Vodka

    Liqueurs & Digestifs
    Glenfiddich Single Malt Whisky
    Johnnie Walker Black Label
    Jack Daniel's
    Cognac Davidoff Extra
    Grappa di Brunello
    Kirsch
    Williamine

    Coffees
    Coffee selection from Nespresso
    with Capriccio, Vivalto or Decaffeinato
    Espresso
    Café au lait
    Café Crème
    Cappuccino
    "Kafi fertig" - a Swiss speciality
    Iced Coffee
    Lattes and cappuccinos are made using the aerolatte steam free milk frother

    Teas
    Darjeeling Supérieur
    Earl Grey Supérieur
    Assam
    Rooibosh Bourbon
    Gunpowder "Temple of Heaven"
    Medina
    Citronelle

    Milk Drinks
    Chocolate
    Ovomaltine

    Refreshing drinks
    International and Swiss beer
    Non-alcoholic beer (0.5%vol)
    Soft drinks
    A selection of juices
    Mineral water (sparkling and still)

    Comment


    • #3
      LX 40 ZRH - LAX December 2007

      FIRST SERVICE
      Switzerland - North America


      GOURMET MENU


      Created by our featured chef Frederic Breuil, Badrutt's Palace Hotel, St. Moritz



      Amuse Bouche

      First Courses

      Balik salmon, seafood and vegetarian platter

      - Roast beef fillet
      coarse black pepper crust
      cherry tomato with horseradish mousse
      and red cabbage with taragon

      - Cream of tomato soup with basil

      Salad

      - Selection from the salad trolley

      Main Courses

      Filet of beef
      shallot-flavoured balsamic jus, carrots,
      braised Belgian endive and vegetarian capuns -
      a speciality of canton Grison

      - Chicken breast
      filled with pumpkin puree
      creamy morel mushroom and walnut sauce,
      savoy cabbage and saffron tagliatelle

      - Sweet chestnut agnolotti
      mascarpone and thyme sauce, caramelised chestnuts
      and fresh diced tomatoes

      - Special of the day (in my flight, it was salmon)

      - Choice of vegetables

      Cheeses

      - Selection of Swiss cheeses

      Desserts

      Palace truffle gateau
      walnut ice cream, rasberry coulis
      and chocolate garnish

      - Orange tiramisu
      marinated orange salad and fresh mint

      - Swiss chocolates

      - Espresso and a selection of coffees and teas


      SUPPLEMENTARY CHOICES


      SUPPLEMENTARY CHOICES

      - Selection of soups

      - Seasonal salads

      - Swiss Cheeses

      - Fresh fruits


      BEFORE LANDING

      ARRIVAL SERVICE

      - Black salsify, spinach and mushroom quiche

      - Grilled veal sausage
      onion sauce and roesti

      - Light, sweet and savoury favourites


      F-40-C1 12/07-03/08 (8, 40)





      WINE LIST


      CHAMPAGNE

      Cuvee Allegra 1999
      Jacquart
      Reims, France
      45% Chardonnay, 55% Pinot Noir

      WHITE WINE

      Jeninser Riesling-Silvaner, 2006
      Jurg Obrecht, Jenins
      100% Riesling x Silvaner

      Chablis AC 1er Cru Les Vaillons, 2005
      Domaine Vocoret & Fils
      Burgundy, France
      100% Chardonnay

      Chardonnay Plaisir de Merle, 2006
      Plaisir de Merle Ltd
      Paarl, South Africa
      100% Chardonnay

      RED WINE

      Flascher Pinot Noir, 2006
      Marug-Weinbau, Flasch
      100% Pinot Noir

      Chateau Pontet-Canet AC Pauillac, 2002
      5eme Cru Classe
      Bordeaux, France
      62% Cabernet Sauvignon, 32% Merlot, 6% Cabernet Franc

      Shiraz Pro.venance, 2005
      Saronsberg
      Coastal Region, South Africa
      100% Syrah

      SWISS DISCOVERY WINE
      Specialties or rarities, these wines are exclusively selected for Swiss First for only short period.
      Your cabin crew will be delighted to give you details about the special treat on board today.

      DESSERT WINE

      Amigne du Valais AOC Mitis Grain Noble, 2002J.-R. Germanier
      100% Amigne







      Comment


      • #4
        LX 40 ZRH - LAX December 2007 (Pictures)

        FIRST SERVICE
        Switzerland - North America


        GOURMET MENU


        Created by our featured chef Frederic Breuil, Badrutt's Palace Hotel, St. Moritz



        Amuse Bouche
        This was served during boarding process.




        Champagne and mixed nuts
        The table was set after taking off. Drinks and nuts were offered.








        First Courses

        Balik salmon, seafood and vegetarian platter








        I did not add roast beef fillet, even though the FA would love to serve me both appetisers.


        Salad

        - Selection from the salad trolley
        Salad was served first, instead of soup as listed in the printed menu. The dressing choices were something creamy white or balsamico vinaigrette. The trolley has the bowl of the greens. And around it, there were many small bowls for bacon, croutons, pine nuts, shredded parmesan, cucumbur and carrots.




        - Cream of tomato soup with basil






        Comment


        • #5

          On SQ, to wait for the next serving, it is called a surprise from the chef. On LX, it was very good. Well it's a shorbet. Pretty refreshing and not strange as what served on SQ.





          Main Courses

          Filet of beef
          shallot-flavoured balsamic jus, carrots, braised Belgian endive and vegetarian capuns - a speciality of canton Grison
          - Choice of vegetables

          I had the beef. It was excellent. Not overcooked. Still juicy.










          Cheeses
          - Selection of Swiss cheeses
          Not too much into cheeses. But the FA explained the cheeses served were the SELECTION ROLF BEELER, the Swiss master cheese-maker. The ones on the tray were:
          • Emmental
          • Bergfichte
          • Jersey Blue
          • Engadine Extra
          • Engadine Goat's Cheese
          I just had some fruits.






          Desserts

          Palace truffle gateau
          walnut ice cream, rasberry coulis
          and chocolate garnish






          -

          Comment


          • #6

            BEFORE LANDING










            ARRIVAL SERVICE

            - Grilled veal sausage, onion sauce and roesti




            - Light, sweet and savoury favourites




            F-40-C1 12/07-03/08 (8, 40)

            Comment


            • #7
              LX 9 ORD - ZRH January 2008

              FIRST SERVICE

              CHICAGO – ZURICH



              GOURMET MENU
              • Amuse Bouche

              First Courses
              • Balik salmon, seafood and vegetarian platter
              • Roasted red pepper soup

              Main Courses

              Beef fillet with morel mushroom sauce
              tomato provencale, green asparagus and potato puree with Pommery mustard

              Chicken breast
              chunky marinara sauce, endive, spinach and saffron rice

              Three-coloured cheese tortellini
              cream sauce with mushrooms

              Special of the day

              Choice of vegetables

              Cheeses
              • Selection of Swiss cheeses

              Desserts
              • Lemon tart with blueberries
              • Swiss chocolates
              • Espresso and a selection of coffees and teas


              SUPPLEMENTARY CHOICES
              • Selection of soups, seasonal salads, Swiss cheeses and fresh fruits



              CHEESE


              Gruyere – Selection Rolf Beeler

              Jersey Camembert – Selection Rolf Beeler

              San Carlo – Swiss Taste of Switzerland

              Flixer Sheep's Milk Cheese – Swiss Taste of Switzerland

              Formaggini – Swiss Taste of Switzerland


              BEFORE LANDING

              SWISS BREAKFAST

              Assortment of breakfast breads, preserves and honey, fresh fruits, yoghurts, muesli and cereals

              Egg dish

              Selection of coffees, teas and juices


              ARRIVAL

              ARRIVAL LOUNGE

              Should you prefer to sleep longer on board, you have the opportunity to freshen up and enjoy a continental breakfast in our Swiss Arrival Lounge, located in Terminal 1 at Zurich airport. Open from 5.30 a.m. Until 1.00 p.m.


              F-09-C1 12/07-03/08 (09)




              WINE LIST


              CHAMPAGNE

              Jacquart Cuvee Allegra 1999
              Reims, France

              WHITE WINE


              Jeninser Riesling-Silvaner, 2006

              Chablis AC 1er Cru Les Vaillons, 2005
              Domaine Vocoret & FilsBurgundy, France

              Chardonay Plaisir de Merle, 2006
              Paarl, South Africa

              RED WINE

              Flascher Pinot Noir, 2006
              Marugg-Weinbau, Flasch

              Chateau Pontet-Canet AC Pauillac, 2002
              5eme Cru Classe
              Bordeaux, France

              Shiraz Pro.venance, 2005
              Saronsberg
              Coastal Region, South Africa

              SWISS DISCOVERY WINE

              Specialties or rarities, these wines are exclusively selected for Swiss First for only a short period

              DESSERT WINE

              Amigne du Valais AOC Mitis Grain Noble, 2002
              J.-R. Germanier

              Comment


              • #8
                LX40 ZRH-LAX, May 2008 (First Class)

                LX40 ZRH-LAX, May 2008

                Lunch

                Switzerland – North America

                Gourmet Menu
                 Created by our featured chef Renee Rischmeyer at the Park Hotel Weggis

                First Course

                 Balik Salmon, duck breast terrine, seafood and vegetarian platter

                Salad

                Selection from the salad trolley

                Main Courses

                 Fillet steak with Parmesan crust, Asian-style vegetable
                salad with shiitake mushrooms and a black bean risotto
                _

                Roast pike perch fillet with saffron fennel,
                vine tomatoes, sliced potatoes poached in vegetable
                bouillon and olive butter
                _

                Chard and ricotta cannelloni with creamy morel
                mushroom sauce
                _

                Special of the day
                _

                Choice of vegetables

                Cheeses

                Selection of Swiss Cheeses

                Seebodenalp Cheese
                Stanser Roteli
                Sheep’s-Milk Reblochon
                Luzerne Cream Tilsit
                Emmental

                Desserts

                 Champagne and elderberry timbale with raspberry coulis
                and fresh raspberries
                _

                Warm rhubarb cake with marinated strawberry salad and
                honey and ginger ice cream
                _

                Swiss chocolates
                Espresso and a selection of coffees and teas

                Supplementary Choices

                Selection of Soups
                _

                Seasonal Salads
                _

                Swiss Cheeses
                _

                Fresh Fruits

                Before Landing

                Quiche with spring onions and cream chees
                _

                Grilled veal kebab with Barolo sauce, potato
                and asparagus patties
                _

                Light, Sweet and savoury favourites

                F-8-40-C2 03/08-05/08 (8, 40)

                Comment


                • #9
                  LX 138 ZRH to HKG F/Class 3-5/08

                  Swiss Menus
                  March to May 2008
                  First Class
                  Zurich to Hong Kong
                  Wine List
                  Champagne
                  Cuvee Allegra 1999

                  White Wines
                  Heida Valais AOC, Grand Metral, Provins 2006
                  Chablis AC 1er Cru Les Florets Vieillies Vignes, Domaine Vocoret & Fils 2005
                  Chardonnay, Private Selection, Robert Mondavi 2005

                  Red Wines
                  Garnaret d’Entremont, J-R Germanier AOC Vuege 2005
                  Chateau d’Armailhac AC Pauillac 5eme Cru Classe, Bordeau 2004
                  Hahn Estates Mertigate 2006

                  Dessert Wine
                  Amigne du Valais AOC Mitis Grain Noble

                  Dinner
                  Gourmet Menu
                  Created by our featured chef Renee Rischmeyer at the Park Hotel Weggis

                  First Course
                  Balik Salmon, duck breast terrine, seafood and vegetarian platter

                  Main Courses
                  Fillet steak with Parmesan crust, Asian-style vegetable salad with shiitake mushrooms and a black bean risotto
                  Or
                  Roast Pike perch fillet with saffron fennel, vine tomatoes, sliced potatoes poached in vegetable bouillon and olive butter
                  Or
                  Special of the Day

                  Cheeses
                  Selection of Swiss Cheeses by Rolf Beeler
                  Seebodnealp Cheese, Stanser Roteli, Sheep’s Milk Reblochon, Luzerne Cream Tilsit, Emmental

                  Desserts
                  Warm rhubarb cake with marinated strawberry salad and honey and ginger ice cream

                  Swiss chocolate
                  Espresso and a selection of coffees and teas

                  Supplemetary Choices
                  Selection of soups
                  Seasonal salads
                  Swiss Cheese
                  Fresh Fruit

                  Before Landing
                  Assortment of breakfast breads, preserves and honey, fresh fruits, yogurts, muesli and cereals
                  Egg Dish
                  Selection of coffees, teas, and juices

                  F-138-C2 03/08=05/08 (138)

                  Comment


                  • #10
                    LX 138 ZRH to HKG C/Class 3-5/08

                    Business Class
                    Zurich to Hong Kong
                    Wine List
                    Champagne
                    Brut Mosaique Jacquart, Reims, France

                    White Wines
                    Fendant du Valais AOC Dame de Sion, Les Fils de Charels Favre Valais, Switzerland
                    Chardonnay 2006, Round Hill, California

                    Red Wines
                    Dole du Valais AOC 2006, Domaine Clos du Chateau, Valais, Switzerland
                    Lurton La Chapelle 2005, Bordeaux, France
                    Cabernet Sauvignon Fetzer 2005, Valley Oaks, California

                    Port
                    Porto Niepoort Tawny, Portugal

                    Menu
                    Late Night Supper
                    Created by our featured chef Renee Rischmeyer at the Park Hotel Weggis

                    First Course
                    Smoked Duck Breast with mango and couscous salad
                    Cream of Zucchini soup

                    Main Course
                    Roast beef fillet with Parmesan Crust accompanied by Asian-style vegetables with morsels and wild garlic risotto
                    Or
                    Asparagus and cream cheese ravioli served with tomato sauce

                    Cheeses
                    Selection of Swiss Cheeses with pear bread

                    Dessert
                    A Sweet Dream

                    The Flexible Option
                    Choose between a lighter meal of antipasto, warm soup and cheese or enhance your selection by adding the main course and dessert. The choice is yours.

                    Galley Snack
                    A selection of snacks and soups is available throughout the flight from the Galley.

                    Breakfast
                    Breakfast Card (not available)

                    C-138-C2 03/08-05/08 (138)

                    Comment


                    • #11
                      LX 139 HKG-ZRH 03/05-08 F/Class

                      Swiss Menus
                      March to May 2008
                      First Class
                      Hong Kong to Zurich
                      Wine List
                      Champagne
                      Cuvee Allegra 1999
                      Jacquart, Remis, France

                      White Wines
                      Heida Valais AOC, Grand Metral, Provins 2006
                      Chablis AC 1er Cru Les Florets Vieillies Vignes, Domaine Vocoret & Fils 2005
                      Chardonnay, Private Selection, Robert Mondavi 2005

                      Red Wines
                      Garnaret d’Entremont, J-R Germanier AOC Vuege 2005
                      Chateau d’Armailhac AC Pauillac 5eme Cru Classe, Bordeau 2004
                      Hahn Estates Mertigate 2006

                      Dessert Wine
                      Amigne du Valais AOC Mitis Grain Noble

                      Dinner
                      Gourmet Menu

                      First Course
                      Balik Salmon, seafood, meat and vegetarian platter

                      Main Courses
                      Beef tenderloin with Madeira sauce, field mushroom ragout and sautéed potato wedges
                      Or
                      Chicken breast filled with crab meat, herb sauce and fettuccine
                      Or
                      Special of the Day
                      Choice of Vegetables

                      Cheeses
                      Selection of Swiss Cheeses by Rolf Beeler
                      Sbrinz, Stanser Fladen, Mature Gruyere, Dallenwiler Goat’s Cream Cheese – Swiss Taste of Switzerland, and Nidelchas – Swiss Taste of Switzerland

                      Desserts
                      Vanilla and caramel ice creams with an orange and toffee sauce
                      Swiss chocolate
                      Espresso and a selection of coffees and teas

                      Supplemetary Choices
                      Selection of soups
                      Seasonal salads
                      Swiss Cheese
                      Fresh Fruit

                      Before Landing
                      Assortment of breakfast breads, preserves and honey, fresh fruits, yogurts, muesli and cereals
                      Egg Dish
                      Selection of coffees, teas, and juices

                      F-139-C2 03/08=05/08 (139)

                      Comment


                      • #12
                        LX 139 HKG-ZRH 03/05-08 C/Class

                        Business Class
                        Zurich to Hong Kong
                        Wine List
                        Champagne
                        Brut Mosaique Jacquart, Reims, France

                        White Wines
                        Fendant du Valais AOC Dame de Sion, Les Fils de Charels Favre Valais, Switzerland
                        Chardonnay 2006, Round Hill, California

                        Red Wines
                        Dole du Valais AOC 2006, Domaine Clos du Chateau, Valais, Switzerland
                        Lurton La Chapelle 2005, Bordeaux, France
                        Cabernet Sauvignon Fetzer 2005, Valley Oaks, California

                        Port
                        Porto Niepoort Tawny, Portugal

                        Menu
                        Late Night Supper

                        First Course
                        Parma ham and asparagus with a balsamic vinaigrette, grilled scallop and prawns with red and green pepper coulis
                        Pumpkin and ginger soup

                        Main Course
                        Beef fillet in a paprika sauce accompanied by carrots, sugar snap peas and potato gratin
                        Or
                        Spiced filled of pork with fried rice
                        Or
                        Rigatoni in a creamy pesto sauce with green and yellow zucchini, diced tomato and Parmesan cheese

                        Cheeses
                        Selection of Cheeses

                        Dessert
                        A Sweet Dream

                        The Flexible Option
                        Choose between a lighter meal of antipasto, warm soup and cheese or enhance your selection by adding the main course and dessert. The choice is yours.

                        Galley Snack
                        A selection of snacks and soups is available throughout the flight from the Galley.

                        Breakfast
                        Breakfast Card (not available)

                        C-139-C2 03/08-05/08 (139)

                        Comment


                        • #13
                          LX 182 ZRH-BKK 18/08/08 F

                          Gourmet menu

                          ~~ Created by our featured chef Gregor Zimmermann, Hotel Bellevue, Berne

                          Amuse bouche

                          First course
                          ~~Balik salmon, crayfish in aspic, meat and vegetarian platter

                          Main courses
                          ~~Mountain hay smocked lamb medallion with jus lié, summer vegetables and local-style polenta served with wholemeal melba toast

                          Chicken breast with a herb sauce accompagnied by green asparagus and a leek and potato galette

                          Special of the day (loup fish)

                          Choice of vegetables

                          Cheeses

                          Selection of Swiss cheeses

                          Dessert
                          ~~Mascarpone and Gianduja slice with blackberries, marinated nectarines and a raspberry coulis

                          Swiss chocolates

                          Espresso and a selection of coffees and teas

                          Supplementary choices
                          Selection of soups, seasonal salads
                          Swiss cheeses and fresh fruits



                          Before landing

                          Swiss breakfast
                          Assortment of breakfast breads, preserves and honey,
                          fresh fruits, yoghurts, muesli and cereals

                          Egg dish

                          Selection of coffees, teas and juices



                          Wine List

                          Champagne
                          Cuvée Louise 1998
                          Pommery
                          Reims, France
                          60% Chardonnay, 40% Pinot noir

                          White Wine
                          Yvorne AOC Clos de la George, 2007
                          Hammel SA
                          Chablais, Switzerland
                          100% Chasselas

                          Chablis AC 1er Cru Les Forêts Vieilles Vignes, 2006
                          Domaine Vocoret & Fils
                          Burgundy, France
                          100% Chardonnay

                          Chardonnay Private Selection, 2005
                          Robert Mondavi
                          Central Coast, California
                          100% Chardonnay

                          Red Wine
                          Gamaret du District d'Aigle, 2006
                          AOC La Maison du Lézard
                          Henri Badoux SA
                          Chablais, Switzerland
                          100% Gamaret

                          Chateau d'Armailhac AC Pauillac, 2004
                          5ème Cru Classé
                          Bordeaux, France
                          50% Cabernet Sauvignon, 25% Merlot, 23% Cabernet Franc, 2% Petit Verdot

                          Meritage, 2006
                          Central Coast, California
                          63% Merlot, 15% Malbec, 10% Cabernet Franc, 13% Petit Verdot

                          Dessert Wine
                          Chateau de Rayne Vigneau AC Sauternes 2005
                          1er Grand Cru Classé
                          France

                          Port
                          Porto Calem
                          20 years old
                          Portugal
                          Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinta Barroca

                          Beers
                          Appenzeller Quöllfrisch
                          Heineken
                          Non-alcoholic beer (0,5% vol)

                          Aperitifs
                          Campari
                          White Rum
                          Gin
                          Vodka

                          Liqueurs & Digestifs
                          Single Malt Whisky
                          Blended Scotch Whisky
                          Cognac
                          Grappa
                          Kirsch
                          Williamine

                          Soft Drinks
                          Still water
                          Sparkling water
                          Tonic water
                          Coke
                          Diet Coke
                          Sprite

                          Juices
                          Orange juice
                          Apple juice
                          Pink grapefruit juice
                          Tomato juice
                          Spicy mixed tomato juice
                          Biotta carrot juice
                          Biotta mixed breakfast juice

                          Tea
                          Darjeeling Supérieur
                          Earl Grey Supérieur
                          Assam
                          Rooibosh Bourbon
                          Gunpowder "Temple of Heaven"
                          Medina
                          Citronelle

                          Coffee
                          Nespresso Coffee Selection
                          Capriccio
                          Vivalto
                          Decaffeinato
                          Arpeggio

                          F-182-C3 06/08-08/08 (182)

                          Comment


                          • #14
                            LX 243 F DXB - ZRH 25/08/2008

                            Midnight Menu

                            Amuse bouche

                            First Courses
                            Balik salmon, seafood, meat and vegetarian choice
                            -
                            Roasted pumpkin soup

                            Main Courses
                            Beef filet with potato crust and creamy portobello mushrooms with brocoli, carrots and sauteed red peppers
                            -
                            Tortellini tricolori with cream sauce, a balsamic glaze and Parmesan


                            Dessert
                            Selection of sweet delights
                            -
                            Swiss chocolates
                            Espresso and a selection of coffees and teas

                            Supplementary choices
                            Selection of soups, seasonal salads
                            Swiss cheeses and fresh fruits

                            This menu does not contain any pork and all meat is halal

                            Before landing

                            Swiss Breakfast
                            Assortment of breakfast breads, preserves and honey,
                            fresh fruits, yoghurts, muesli and cereals
                            -
                            Egg dish
                            -
                            Selection of coffees, teas and juices



                            Wine List

                            Champagne
                            Cuvée Louise 1998
                            Pommery
                            Reims, France
                            60% Chardonnay, 40% Pinot noir

                            White Wine
                            Yvorne AOC Clos de la George, 2007
                            Hammel SA
                            Chablais, Switzerland
                            100% Chasselas

                            Chablis AC 1er Cru Les Forêts Vieilles Vignes, 2006
                            Domaine Vocoret & Fils
                            Burgundy, France
                            100% Chardonnay

                            Chardonnay Private Selection, 2005
                            Robert Mondavi
                            Central Coast, California
                            100% Chardonnay

                            Red Wine
                            Gamaret du District d'Aigle, 2006
                            AOC La Maison du Lézard
                            Henri Badoux SA
                            Chablais, Switzerland
                            100% Gamaret

                            Chateau d'Armailhac AC Pauillac, 2004
                            5ème Cru Classé
                            Bordeaux, France
                            50% Cabernet Sauvignon, 25% Merlot, 23% Cabernet Franc, 2% Petit Verdot

                            Meritage, 2006
                            Hahn Estates
                            Central Coast, California
                            63% Merlot, 15% Malbec, 10% Cabernet Franc, 13% Petit Verdot

                            Dessert Wine
                            Chateau de Rayne Vigneau AC Sauternes 2005
                            1er Grand Cru Classé
                            France

                            Port
                            Porto Calem
                            20 years old
                            Portugal
                            Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinta Barroca

                            Beers
                            Appenzeller Quöllfrisch
                            Heineken
                            Non-alcoholic beer (0,5% vol)

                            Aperitifs
                            Campari
                            White Rum
                            Gin
                            Vodka

                            Liqueurs & Digestifs
                            Single Malt Whisky
                            Blended Scotch Whisky
                            Cognac
                            Grappa
                            Kirsch
                            Williamine

                            Soft Drinks
                            Still water
                            Sparkling water
                            Tonic water
                            Coke
                            Diet Coke
                            Sprite

                            Juices
                            Orange juice
                            Apple juice
                            Pink grapefruit juice
                            Tomato juice
                            Spicy mixed tomato juice
                            Biotta carrot juice
                            Biotta mixed breakfast juice

                            Tea
                            Darjeeling Supérieur
                            Earl Grey Supérieur
                            Assam
                            Rooibosh Bourbon
                            Gunpowder "Temple of Heaven"
                            Medina
                            Citronelle

                            Coffee
                            Nespresso Coffee Selection
                            Capriccio
                            Vivalto
                            Decaffeinato
                            Arpeggio

                            F-243-C3 06/08-08/08 (243)

                            Comment


                            • #15
                              LX243 ZURICH-DUBAI 01/10

                              GOURMET MENU

                              FIRST COURSE
                              *Selection of appetisers:
                              Whitefish tartare in a fennel boat
                              Terrine of diced langoustine, broccoli and cauliflower
                              Veal and foie gras triangle
                              Potato mousseline with mascarpone and truffles
                              -
                              Sliced fillet of Balik salmon

                              SALAD
                              Selection from the salad trolley

                              MAIN COURSES
                              *Fillet of Venison with quince and ginger jus, accompanied by a potato, leek and chanterelle galette and red cabbage with chestnuts
                              -
                              Pan-fried barramundi fillet with tomato and tamarind chutney, sauteed beetroot and saffron rice
                              -
                              Ebly saffron timbale with Madras-style vegetables and pineapple
                              -
                              Special of the day (it was baby chicken with barbecue sauce)
                              -
                              Choice of vegetables

                              CHEESES
                              Selection of Swiss cheeses (Gruyère AOC, Napf alpine cheese, reblochon, tomme and goat's cottage cheese)

                              DESSERTS
                              *Meringue with gruyère double cream in a chocolate cup with pear syrup ice cream and a pear flan
                              -
                              Orange timbale with candied chestnuts
                              -
                              Swiss chocolates
                              Espresso and a selection of coffees and teas

                              SUPPLEMENTARY CHOICES

                              Selection of soups
                              -
                              Seasonal salads
                              -
                              Swiss cheeses
                              -
                              Fresh fruits


                              Pictures:
                              Amuse-bouche (during boarding: swiss raclette, venison salami and pumpkin timbale)


                              First course (disappointing)


                              Salad


                              Soup (optional)


                              Cherry sorbet


                              Main course (fish)


                              Cheese


                              Dessert and coffee

                              Comment

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