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Old 8th March 2007, 08:32 PM   #1
KeithMEL
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Default 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
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Old 6th September 2007, 01:07 AM   #2
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Default 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)
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Old 17th December 2007, 07:01 PM   #3
CGK
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Default 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







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Old 18th December 2007, 06:33 AM   #4
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Default 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






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Old 18th December 2007, 06:34 AM   #5
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Default


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






-
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Old 18th December 2007, 06:36 AM   #6
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Default


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)
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Old 25th January 2008, 01:56 AM   #7
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Default 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
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Old 23rd May 2008, 06:44 AM   #8
dsimon
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Default 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)
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Old 27th May 2008, 04:42 PM   #9
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Default 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)
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Old 27th May 2008, 04:43 PM   #10
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Default 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)
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Old 27th May 2008, 04:43 PM   #11
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Default 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)
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Old 27th May 2008, 04:44 PM   #12
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Default 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)
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Old 22nd August 2008, 01:23 PM   #13
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Location: TUN
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Default 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)
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Old 27th August 2008, 09:10 PM   #14
G_G
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Default 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)
G_G is offline   Reply With Quote
Old 4th October 2008, 08:52 PM   #15
hilltopper
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Default 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
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