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  • #61
    Lh 401,411,415,419,423,425,429,443,445 11/11-12/11

    Lufthansa First Class
    January to February 2012
    USA East Coast/MEX to Germany

    Menu
    Created by Chef Annie Hongkham, Executive Sous Chef at Mandarin Oriental, San Francisco
    Amuse Bouche
    Sardines in a winter salad


    Choice of Hors d’oeuvres
    Caviar with the traditional Garnishes
    Crab Meat with Avocado, Lemongrass Gazpacho Dressing


    Seared Beef Sashimi, with Vegetables, Gyoza Dressing


    Salad of Soba Noodles and crisp Vegetables, roasted Peanuts


    Salad
    Seasonal Salad with red Cherry Tomatoes and Parmesan Cheese presented with Dressing
    (Choice of Potato dressing or Olive Oil and Balsamic Vinaigrette)


    Choice of Main Courses
    Braised Beef Short Ribs, Fava Bean Puree with Wasabi, cold red Cabbage Slaw

    Seared Halibut, Baby Carrots and Forbidden Rice


    Stir-fried Egg Noodles, Japanese Eggplant, Tofu, Sesame Seeds, green Onions
    Korean Style Spiced Chicken, white Bean ragout, sautéed Swiss Chard

    Selection of Cheese and Dessert
    Humboldt Fog, Camembert, Manchego, Gorgonzola and Vella Jack Cheese
    Mandarin Cheesecake, Ginger Snaps and Cardamom Sauce


    Chocolate Pot de Crème

    Breakfast (Separate Menu Card)
    If you prefer more time to rest, we will serve the breakfast variety of your choice until we begin our descent from traveling attitude and approach landing.

    Fitness Breakfast
    Orange Juice
    Fresh Fruit


    Cereal Granola Mix

    Continental Breakfast


    Orange Juice
    Yogurt with dried Fruit


    Turkey Breast, Sausage Salami, Cheddar and Brie Cheese



    American Breakfast
    Orange Juice
    Fresh Fruit
    Boursin Omelette with grilled Asparagus, Irish Back Pork Bacon and Mini Potato Pancake

    LH 401,411,415,419,423,425,427,429,443,445 01/12-02/12

    Comment


    • #62
      LH 710/714/740 Germany to Japan First Class Main Meal service

      Lufthansa First Class
      January to February 2012
      German to Japan

      Menu
      Created by Lufthansa Star Chefs – Thomas und Mathias Suhring

      Amuse Bouche
      Tomato-Mozzarella salad with Pesto


      Western Cuisine

      Choice of Hors d’oeuvres
      Caviar with the traditional Garnishes
      King Prawn Confit with Palm Hearts, Mint, lemon and vanilla
      Thai Salad with fried Breast of Quail and Tamarind Sauce

      Salad and Soup
      Leaf Lettuce with Fennel and Carrot Juliennes, Brown Mushrooms and Cocktail Tomatoes presented with your choice of Ginger and Lime Vinaigrette or Ranch Dressing

      Choice of Main Courses
      Sautéed Tenderloin of Beef in Oyster Sauce with fresh Vegetables and Jasmine Rice

      Lufthansa Classics
      In January: Fried Filet of Salmon with Sauce Hollandaise, Almond Broccoli and Parsley Potatoes
      In February: Haddock served with Mustard Sauce, Leaf Spinach and mashed Potatoes

      Selection of Cheese and Dessert
      Bleu d’Auvergne, Le Coutances, Banon Goat Cheese wrapped in Chestnut Leaf, Reblochon, Rahmberg Cheese, a savory Cream Cheese, Grapes, toasted Pecan Nuts and Fig Mustard Sauce

      Coconut and Sago Soup with Mango and green Tea biscuit

      Fresh Fruit

      Japanese Cuisine
      Created by Chef Teruyuki Kojima, The Peninsula Tokyo

      Zensai

      Caviar with the traditional Garnishes
      Blanched Spinach with Crab Meat, Shiitake Mushroom Juliennes marinated with Fish Stock
      And
      Juliennes of Radish, Dates and Carrots in Sesame Dressing

      Suimono *** (Clear Soup)
      Suimono with steamed Filet of Chicken, Black Salsify Juliennes, Chives


      Hassun
      Prawn Sushi, smoked Salmon Sushi, steamed Roe Pie with black beans, fried Scallop gratinated with Egg Yolk, Radish Flower with Keta Caviar, steamed Poulard Paste glazed with Sesame, Herring Roes marinated with Sake



      Men
      Men Tsuyu
      Green Tea Noodles with Wasabi and Chives


      Omozakana
      Marinated and grilled Shoulder of Pork with Apple and Onions in Soy and Sake Sauce, stewed Taro Root, Pumpkin, Baby Bok Choy, grilled Bell Pepper and Yam accompanied by Japanese Rice with Sesame
      Or
      Fried Halibut crusted with black popular Mushroom, Taro Root, Tofu Roll with Vegetables, Sugar Peas, Shiitake Mushrooms and Carrots accompanied by Japanese Rice with Sesame



      Miso Shiru
      Miso Soup


      Konomono
      Pickled red plum, white Radish, pickled Japanese Cucumber


      Dessert
      Opera Green Tea cake with black sesame

      Comment


      • #63
        LH 710/714/740 Germany to Japan First Class Breakfast

        Breakfast (Separate Menu Card)
        Western Breakfast


        Cold and hot Specialties
        Freshly squeezed Orange Juice
        Fresh Fruit


        Yogurt, Elderflower Yogurt with Macadamia Nuts, Smacks with Milk


        Emmental, Cream Cheese with Herbs, Prague Bay Leaf Ham, Bacon Tyrolean Style

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


        Or
        Japanese Breakfast
        Zensai
        Japanese Omelette, Fish Pie, Chili flavored Cod Roes, Salad or Radish, Carrot, Shitake Mushrooms and Tofu, marinated and poached Tuna Dices, Seaweed Roll

        Kobachi
        Deep-fried and cooked Eggplant with Crabmeat and light Fish Sauce

        Omozakana
        Marinated and fried Salmon with Black Salsify, Lotus Root, Carrot, Sugar Pea and jellied Starch accompanied by Steamed Rice or Okayu Rice Soup

        Miso Shiru
        Miso Soup

        Konomono
        Pickled Yellow Radish, marinated Baby Eggplant, Coltsfoot

        LH 710,714,740 1/12-2/12
        We are pleased to offer you a selection of canapés, onigiri and fresh fruits during the flight.

        Comment


        • #64
          Originally posted by Carfield View Post
          Created by Chef Annie Hongkham, Executive Sous Chef at Mandarin Oriental, San Francisco
          HUGE AL

          Comment


          • #65
            Lh 439,441,447,455,457,463,465,467,491 11/12-12/12

            USA to Frankfurt
            Chef: Toni Robertson, Mandarin Oriental New York

            (LH 455 San Francisco to Frankfurt)

            Menu

            Choice of Hors d’oeuvres

            Caviar with the traditional Garnishes

            Nantucket Scallop with Ham and Split Pea Puree


            Seared Beef Tataki with green Papaya and Peanut Sauce


            Beet Ravioli stuffed with creamy Goat Cheese and toasted Pistachios


            Salad
            Seasonal Salad with dried yellow Tomatoes and green Bell Pepper Julienne presented with delicious Dressing


            Choice of Main Courses
            Tenderloin of Beef with Sweet Potato Hash and Ginger Plum Chutney

            Poached Lobster Tail and Claw in Saffron Reduction with simmered Mushrooms and Butternut Squash



            Semolina Potato Cake with Tomato Cream Sauce and fresh Vegetable Ragout

            Braised Chicken Breast with Tamarind Sesame Glace, Quinoa fried Rice and Bok Choy

            Selection of Cheese and Dessert
            Sage Derby, Parmesan, Gruyère, Cambozola and Humboldt Fog Cheese garnished with Grapes

            Warm Chocolate Cake with Yogurt Ice Cream



            Crème Caramel

            Breakfast


            Cold and hot Specialty
            Fresh Orange Juice
            Fresh Fruit


            Yogurt with dried fruit, Cereal Granola Mix, Cornflakes and Milk


            Smoked Salmon, Turkey Pastrami, Roast Beef Deli Style, grilled Chicken Breast, Emmental, Cheddar and Brie Cheese


            Scrambled Eggs freshly prepared upon your Request with Bacon or Chives

            LH 439,441,447,455,457,463,465,467,491 11/12-12/12

            Comment


            • #66
              LH 418 FRA-USA November to December 2012 F/Class

              Lufthansa First Class
              November to December 2012

              First Class Wine List
              Champagne
              1999 Cuvee Louise, Champagne Pommery, Frankreich

              Monthly Proposal
              2008 Don Maximiano, Founders Reserve, Errazuriz, Chile

              White Wines
              2011 Pechstein Riesling GroBes Gewachs, Weingut Reichsrat von Buhl, Deutschland
              2008 Horse Heaven Hills Chardonnay, Columbia Crest, USA
              2011 Kremser Kogl Gruner Veltliner DAC, Weingut Forstreiter, Osterreich

              Red Wines
              2006 Chateau Laroze, Saint-Emilion Grand Cru Classe, Frankreich
              2006 Callabriga Douro, Sogrape Vinhos, Villa Nova da Gaia, Portugal

              Dessert Wine
              2009 Riesling – Chardonnay Eiswein, Weingut Bender, Deutschland

              Monthly Proposal
              Brandy Renacimiento Solera Gran Reserva, Spain

              Frankfurt to USA

              Chef – Joachim Wissler

              Menu
              Choice of Appetizers


              Caviar with the traditional Garnishes

              King Prawn Confit in Curry and Yogurt Dip
              Chinese Cabbage “Kimchi” - Savory Mango Salad


              Cecina de Vacuno
              Potato Herb Salad - Chestnut and Celery Confit - Pumpkin Seed Oil


              Cottage Cheese Tartare with Pumpernickel
              Sweet and sour marinated Yellow Beetroot


              Salad and Soup
              Baby Leaf Salad with Chanterelle Mushrooms, Cucumber and Cherry Tomatoes presented with your Choice of Tomato and Tarragon or Orange and Mustard Dressing

              Black Salsify Cream with toasted Sunflower Seeds flavored with San Mauro Olive Oil


              Choice of Main Courses
              Beef Shoulder braised in Cabernet Sauvignon
              French Beans - Rosemary Potatoes - caramelized Pearl Onions

              Filet of Char in Sauce Verjus du Perigord
              Green Asparagus Crêpe – Leaf Spinach

              Wild Mushroom Goulash with Mini Dumpling
              Braised Savoy Cabbage - shaved Mountain Cheese

              Lufthansa Classics
              Free Range Goose flavored with four Spices
              Orange Sauce Joachim Wissler
              Red Cabbage - Potato Dumplings


              Selection of Cheese and Dessert
              Fourme d’Ambert, Livarot, Pecorino, Saint-Nectaire and ashed Goat Cheese
              Dried Fruit Chutney, red Grapes, Walnuts, Cucumber and Carrots


              Dark Chocolate Crémeux with fresh Raspberries


              Semolina and Nougat Dumplings
              Spiced Plums flavored with Plum Brandy
              Tonka Bean Ice Cream
              LH 400,402,408,410,418,422,428,430,436,442,444 11/12-12/12

              Snack Time

              Snack trolley



              Cold and hot specialties
              Canapé with Wild salmon, Walnut canapé with marinated salmon

              Ciabatta with Bavaria blu cheese and sandwich with Bresaola, shaved Parmesan cheese and Cole slaw

              Tyrolean Goulash Soup served in a bread bowl


              Dessert
              Hazelnut and Carrot cake, Mini Stollen Pastry, Chocolate Cup filled with baked apple cream


              Fresh Fruit
              LH 400,402,408,410,418,422,428,430,436,442,444 11/12-12/12

              Comment


              • #67
                Can we expect to see a 748i TR soon, Carfield?
                Edit: D'oh! Already up I see
                Last edited by stargold; 2 December 2012, 10:59 AM.

                Comment


                • #68
                  LH772 FRA-BKK May 2014

                  Menu

                  Caviar from Service Cart
                  Caviar with the traditional Garnishes

                  Choice of Appetizers
                  Canadian Lobster with Trilogy of Beetroot and Hazelnut
                  -
                  Slow cooked corn-fed Poulard, Waldorf Cream, roasted Nuts
                  -
                  Tomato Salad 2014, marinated Pineapple
                  -
                  Wild Herb Salad, Oyster Mushrooms, Olives,
                  presented with basil or Balsamic Dressing

                  Choice of Main Courses
                  White Asparagus served with Sauce Hollandaise, Black Forest Ham, boiled Ham and Parsley Potatoes
                  -
                  Monkfish, Chervil Bulgur, fennel and Celery Sauce
                  -
                  Breast of Guinea Fowl Indian Style, curried Lentils, Carrot, Saffron Mayonnaise, Naan Bread
                  _
                  US Black Angus Beef Neck Steak, Eggplant and Achiote Potatoes
                  -
                  Oxtail Stew with Bell Pepper and Crème Fraiche

                  Selection of Cheese and Dessert
                  Gorgonzola, Bosnia, Banon, Reblochon and Walnut Cheese with Fig Chutney, Grapes and Celery
                  -
                  Whisky Mascarpone Cream, Confit of green Tomato and Pineapple
                  -
                  Green Shiso Sorbet, Lychee, Hibiscus Infusion

                  Breakfast

                  Cold and hot Specialities

                  Freshly squeezed Orange Juice
                  -
                  Fresh Fruit
                  -
                  Country Museli with chopped Pumpernickel, Yoghurt, Cornflakes and Milk
                  -
                  Emmental, Camembert, Cream Cheese with Herbs, red Radish and Cucumber Stick
                  -
                  Air-dried Parma Ham, Prague Bay leaf Ham, Tyrolean Bacon, Cherry Tomato
                  -
                  Marinated Chilean Prawns, marinated Salmon, Crème Fraische with Herbs
                  -
                  Hot Egg Dish

                  Comment


                  • #69
                    LH F Germany to USA (Long Haul) 9-10/15

                    September to October 2015
                    Lufthansa First Class
                    Germany to USA (Long Haul)

                    Menu
                    Choice of Appetizers
                    Caviar with the traditional Garnishes
                    Salad of smoked Trout and Cucumber
                    Prime Boiled Beef, Herbs, Potato Dressing
                    Salad of Beetroot and Pearl Onions, Carrots, Radish
                    Mixed Salad with Orange, Olives, and young Onions with your choice of Yogurt Lime dressing or Passion Fruit Dressing

                    Soup
                    Beef Bouillon, Mushroom Flan, Root Vegetables

                    Choice of Main Courses
                    Glazed Cheek of Veal, savory Barbecue sauce, grilled vegetables, Oven Baked Potato, Sour Cream
                    Or
                    Pike-perch wrapped with Spinach, White Wine Sauce, Lentils, Sweet Potato Mash
                    Or
                    Red Cabbage Gyoza, caramelized Onion, Blueberries, Apple Wedges with Soy Herb Dip
                    Or
                    Lemon Flavored Chicken Breast with braised Vegetables, Potato Gratin

                    Selections of Cheese and Dessert
                    Obatzda, Kellerhocker, Brie de Meaux, Taleggio and Fourme d’Ambert Cheese
                    Granisehd with fig Mustard
                    Mousse au Chocolat, marinated Cherries, Golden Nuts, Coconut Ice Cream
                    Apricot Sour Cream cake, Pistachio ice cream

                    Now that Christian Jurgens has had the opportunity to treat you to his first class creations, we would like to present you with popular specialties from the north of Germany.

                    Northern Germany

                    Cold and hot Specialties
                    Herring a la Bonne Femme
                    Holsteiner Katenschinken, smoked Ham with Gherkins and Pearl Onions
                    Beans and Pear Salad
                    Salad of North Sea Shrimps
                    Mustard Pickles
                    Dried Fruit Chutney

                    Filet of Plaice Finkenwerder Style with browned Butter and potatoes
                    Braised Leg of Lamb served with stewed carrots and Potato au gratin

                    Dessert
                    Heidetorte, Rosehip Tart garnished with White Chocolate and Walnuts
                    Fresh Fruit
                    LH 440,450,452,454,456,458,498,534,542 09/15-10/15

                    Comment

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