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  • #31
    OZ 201 LAX-ICN April to June 2011 First Class Part II

    Snack
    Appetizer
    Marinated Shrimp and Prosciutto



    Main Courses
    Korean Royal Cuisine ‘Gomtang’ 484kcal
    Korean Traditional Beef Rib Soup
    Served with various kinds of side dishes and Steamed rice


    Or
    Beef Brochette/ 412kcal
    Served with Teriyaki Sauce
    Vegetables and Egg Fried Rice
    Or
    Potato Crusted Orange Roughy/ 361kcal
    Served with Mustard Cream Sauce
    Shrimp and Mixed Vegetables

    Dessert
    Fruit Tart


    Coffee and Tea
    OZ202/201
    SEL/LAX/SEL
    F/C
    2011C2-20110401

    PS. Just a side note: Despite all the awards that Asiana has received these past few years plus the above average cabin service, the first class meals have suffered lots of cutbacks and the quality has sunk to continuous lows especially when departing from out station. First and business menus are identical in many senses and caviar service has formally been eliminated. I can accept some identical choices between F and J, but appetizer, soup and dessert should be difference, and even without caviar, there should be at least two choices of appetizers available and not same as business class.
    Last edited by Carfield; 7 May 2011, 02:07 PM.

    Comment


    • #32
      OZ 202 ICN-LAX April to June 2011 Business Class

      Asiana Airlines
      Business Class
      April to June 2011

      Wine List for North American flights
      Champagne & White Wines
      De Venoge Champagne Blanc de Blancs 2002
      Rully 2008, Madison Champy, Bourgogne
      Bernkasteler Badstube Riesling Kabinett 2008

      Red Wines
      Chateau La fleur De Bouard 2007
      Emiliana Coyam 2008
      Artesa Pinot Noir 2007

      Dessert Wines
      Blandy’s 10 Years Old Malmsey Madeira
      Port Sandeman 20 Years Old Tawny Porto

      Cognac & Liqueurs
      Camus X.O.
      Bailey’s Irish Cream
      Drambuie
      Cointreau

      OZ 202
      Seoul to Los Angeles
      April to June 2011
      Cycle 2

      Western
      Canapé
      Prosciutto ham & Tomato with Parmesan bread stick

      Appetizer
      Avocado rolled Gravlax Salmon with Horseradish sauce

      Soup
      Cauliflower Cream Soup

      Mixed Greens
      Italian dressing

      Main Courses
      Beef Tenderloin with Mushroom Duxelles (446kcal)
      Or
      King Prawn & Sea Scallops with Caponata & Parsley Sauce (408kcal)

      Cheese and Fruit
      Bel Paese, Emmenthal

      Dessert
      Cheese Mousse Cake

      Coffee & tea
      Petit Fours

      Korean
      Starter
      Prosciutto ham & Tomato with Parmesan bread stick
      Beef Ball in Egg
      Sweet Pumpkin Porridge

      Main Course
      Nutritious Korean Cuisine, “Ssambab”/ 597kcal
      Steamed Rice wrapped with Various kinds of Vegetables, Topped with Grilled Beef ‘Bulgogi’ and ‘Bean paste’

      Dessert
      Fresh Fruit

      Coffee and Tea
      Three-Color Sweet Rice Balls

      How to enjoy Ssambab
      1. Place a leaf of lettuce or other leafy vegetables in the palm of your hand
      2. Added Steamed rice, beef bulgogi and bean-paste
      3. Roll up and eat
      4. Enjoy the Ssambab with the bean paste soup and various side dishes

      Refreshments
      Sandwich
      Seasonal Fresh Fruit
      Ramen
      Warm Noodles

      Breakfast
      Fresh Fruit
      Yogurt

      Main Courses
      Seafood Crepe Cannelloni with Fish Veloute Cream Sauce/ 391kcal
      Or
      Risotto Salto Milano-style/ 360kcal
      Or
      Broccoli Crabmeat Porridge/ 244kcal

      Selection of Breakfast Bread
      Croissant, Muffin and Brioche
      Butter and Jam

      Coffee and Tea

      Comment


      • #33
        OZ 201 LAX-ICN April to June 2011 Business Class

        OZ 201
        Los Angeles to Seoul
        April to June 2011
        Cycle 2

        Lunch
        Western
        Canapé
        Coconut Shrimp with Mandarin Sauce

        Appetizer
        Poached Lobster and Salmon Gravlax

        Soup
        Zucchini Soup

        Mixed Greens
        Olive Oil Dressing

        Main Courses
        Beef Tenderloin Steak/ 428kcal
        Served with Green Peppercorn Sauce
        Potato and Vegetables
        Or
        Grilled Codfish/ 316kcal
        Served with Lemongrass Sauce
        Fried Rice and Vegetables

        Cheese and Fruit
        Cambozola, Camembert

        Dessert
        Raspberry Cake

        Coffee and Tea
        Petits Fours

        Or
        Korean
        Starter
        Coconut Shrimp with Mandarin Sauce
        Turnip Vegetable Roll
        Sweet Pumpkin Porridge

        Main Course
        “Mixing and Harmonizing”
        A Famous Korean Cuisine “Bibimbab” 625kcal
        Steamed Rice, Various kinds of Vegetables and Minced beef
        Mixed with Hot pepper paste, sesame oil
        Accompanied by Assorted Side Dishes and Soup

        Dessert
        Fresh Fruit

        Coffee and Tea
        Korean Traditional Cookies
        Made of Wheat Flour and walnut

        Refreshments
        Sandwich
        Fresh Fruit
        Ramen

        Snack
        Appetizer
        Marinated Shrimp and Prosciutto

        Main Courses
        Beef Brochette/ 396kcal
        Served with Teriyaki Sauce
        Vegetables and Egg Fried Rice
        Or
        Stir-Fried Seafood/328kcal
        Seasoned with Mandarin Chili Sauce
        Steamed Rice and Pak Choy
        Or
        Chicken and Mushroom Porridge 292kcal

        Dessert
        Fruit Tart
        Coffee and Tea

        OZ202/201
        SEL/LAX/SEL
        B/C
        2011C2-20110401

        Comment


        • #34
          Asiana Business Class OZ 723 ICN-HKG April to June 2011

          Asiana Business Class
          April to June 2011

          Wine List for OZ 723/724
          Champagne & White Wines
          Champagne Cattier Brut
          Rully 2008, Madison Champy, Bourgogne
          Bernkasteler Badstube Riesling Kabinett 2008

          Red Wines
          Chateau Puygueraud 2006
          Emiliana Coyam 2008
          Artesa Pinot Noir 2007

          Dessert Wines
          Blandy’s 10 Years Old Malmsey Madeira
          Port Sandeman 20 Years Old Tawny Porto

          Cognac & Liqueurs
          Camus X.O.
          Bailey’s Irish Cream

          OZ 723
          Seoul Incheon to Hong Kong

          Dinner
          Western
          Appetizer
          Prosciutto Ham and Melon

          Mixed Greens
          French dressing

          Main Courses
          Beef Tenderloin Brochette (525kcal)
          Served with Mushroom Sauce
          Roasted Potato and Sun-dried tomato, Green beans
          Or
          Deep Fried Prawns (550kcal)
          Served with Doobanjang Sauce
          Steamed Rice and Vegetables

          Cheese and Fruit
          Bel Paese, Camembert

          Dessert
          Ice Cream

          Coffee & tea
          Petit Fours

          Korean
          Starter
          Beef Ball in Egg

          Main Course
          Nutritious Korean Cuisine, “Ssambab”/ 597kcal
          Steamed Rice wrapped with Various kinds of Vegetables, Topped with Grilled Beef ‘Bulgogi’ and ‘Bean paste’







          Dessert
          Fresh Fruit


          Coffee and Tea
          Three-Color Sweet Rice Balls


          How to enjoy Ssambab
          1. Place a leaf of lettuce or other leafy vegetables in the palm of your hand
          2. Added Steamed rice, beef bulgogi and bean-paste
          3. Roll up and eat
          4. Enjoy the Ssambab with the bean paste soup and various side dishes

          Comment


          • #35
            OZ 724 HKG-ICN April to June 2011 Business Class

            OZ 724
            Hong Kong to Seoul

            Snack
            Western
            Herb Poached Chicken with Apple salad

            Mixed Greens
            Sesame Vinaigrette Dressing

            Main Courses
            Beef Provencale Stew (423kcal)
            Sugar peas, Carrot and Mashed Potatoes
            Or
            Deep Fried Sole (401kcal)
            Served with Chinese Sweet and Sour Sauce
            Vegetables and Fried Rice with Sesame

            Cheese and Fruit
            Emmental, Brie

            Dessert
            Tiramisu

            Coffee and Tea

            Korean
            Starter
            Roasted Beef with Vegetable Roll

            Main Course
            Chicken Congee (230kcal)
            Accompanied with Assorted Side Dishes

            Dessert
            Fresh Fruit

            Coffee and Tea
            Korean Traditional Cookies
            Made of Wheat Flour and Walnut

            OZ 723/724
            SEL/HKG/SEL
            B/C
            2011C2-20110401

            Comment


            • #36
              OZ 214 ICN-SFO April to June 2011

              Wine List for North American flights
              Champagne & White Wines
              De Venoge Champagne Blanc de Blancs 2002
              Rully 2008, Madison Champy, Bourgogne
              Bernkasteler Badstube Riesling Kabinett 2008

              Red Wines
              Chateau La fleur De Bouard 2007
              Emiliana Coyam 2008
              Artesa Pinot Noir 2007

              Dessert Wines
              Blandy’s 10 Years Old Malmsey Madeira
              Port Sandeman 20 Years Old Tawny Porto

              Cognac & Liqueurs
              Camus X.O.
              Bailey’s Irish Cream
              Drambuie
              Cointreau

              OZ 214
              Seoul to San Francisco
              April to June 2011

              Western
              Canapé
              Prosciutto ham & Tomato with Parmesan bread stick



              Appetizer
              Avocado rolled Gravlax Salmon with Horseradish sauce



              Soup
              Cauliflower Cream Soup


              Mixed Greens
              Italian dressing

              Main Courses
              Beef Tenderloin with Mushroom Duxelles (446kcal)
              Or
              King Prawn & Sea Scallops with Caponata & Parsley Sauce (408kcal)



              Cheese and Fruit
              Bel Paese, Emmenthal


              Dessert
              Cheese Mousse Cake


              Coffee & tea
              Petit Fours

              Korean
              Starter
              Prosciutto ham & Tomato with Parmesan bread stick
              Beef Ball in Egg
              Sweet Pumpkin Porridge

              Main Course
              Nutritious Korean Cuisine, “Ssambab”/ 597kcal
              Steamed Rice wrapped with Various kinds of Vegetables, Topped with Grilled Beef ‘Bulgogi’ and ‘Bean paste’

              Dessert
              Fresh Fruit

              Coffee and Tea
              Three-Color Sweet Rice Balls

              How to enjoy Ssambab
              1. Place a leaf of lettuce or other leafy vegetables in the palm of your hand
              2. Added Steamed rice, beef bulgogi and bean-paste
              3. Roll up and eat
              4. Enjoy the Ssambab with the bean paste soup and various side dishes

              Refreshments
              Sandwich
              Seasonal Fresh Fruit
              Ramen
              Warm Noodles

              Comment


              • #37
                Breakfast


                Fresh Fruit


                Yogurt


                Main Courses
                Seafood Crepe Cannelloni with Fish Veloute Cream Sauce/ 391kcal
                Or
                Risotto Salto Milano-style/ 360kcal


                Or
                Broccoli Crabmeat Porridge/ 244kcal

                Selection of Breakfast Bread
                Croissant, Muffin and Brioche


                Butter and Jam
                Coffee and Tea

                Comment


                • #38
                  OZ 213 SFO-ICN April to June 2011

                  OZ 213
                  San Francisco to Seoul
                  April to June 2011
                  Cycle 2

                  Lunch
                  Western
                  Canapé
                  Crab Filo with Tomato Sauce

                  Appetizer
                  Salami and Marinated Shrimp

                  Soup
                  Potato Leek Soup

                  Mixed Greens
                  Mixed French Dressing

                  Main Courses
                  Beef Tenderloin Steak/ 456kcal
                  Served with Mushroom Sauce
                  Potato and Vegetables
                  Or
                  Grilled Tilapia/ 306kcal
                  Served with Bearnaise Sauce
                  Potato and Vegetables

                  Cheese and Fruit
                  Gouda, Pepper Jack

                  Dessert
                  Tiramisu Cake

                  Coffee and Tea
                  Petits Fours

                  Or
                  Korean
                  Starter
                  Crab Filo with Tomato Sauce
                  Cold Prawn with Pine Nut Dressing
                  Sweet Pumpkin Porridge

                  Main Course
                  “Mixing and Harmonizing”
                  A Famous Korean Cuisine “Bibimbab” 625kcal
                  Steamed Rice, Various kinds of Vegetables and Minced beef
                  Mixed with Hot pepper paste, sesame oil
                  Accompanied by Assorted Side Dishes and Soup

                  Dessert
                  Fresh Fruit

                  Coffee and Tea
                  Korean Traditional Cookies
                  Made of Wheat Flour and walnut

                  Refreshments
                  Sandwich
                  Fresh Fruit
                  Ramen

                  Snack
                  Appetizer
                  Smoked Salmon and Vegetables

                  Main Courses
                  Spicy Chicken/ 373kcal
                  Steamed Rice and Sweet Potato
                  Or
                  Seafood Pasta/420kcal
                  Seasoned with Tomato Wine Sauce
                  Or
                  Beef Vegetable Porridge 224kcal

                  Dessert
                  Fresh Fruit
                  Coffee and Tea

                  OZ214/213
                  SEL/SFO/SEL
                  B/C
                  2011C2-20110401

                  Comment


                  • #39
                    July 2013 Asiana Business Class Wine List

                    July 2013
                    Asiana Business Class
                    Wine List
                    Champagne and White Wines
                    Champagne Cattier Brut

                    Rully 2011
                    Villa Huesgen Riesling Kabinett 2011

                    Red Wines
                    Chateau Puygueraud 2006
                    Hahn Winery Cabernet Sauvignon 2011
                    Artesa Pinot Noir 2009

                    Dessert Wines
                    Port Sanderman 20 Years Old Tawny Port
                    Sawmill Creek Vidal Ice Wine 2008
                    BC ICN-M
                    20130701

                    Comment


                    • #40
                      OZ 721/3 ICN-HKG July 2013

                      July 2013
                      Asiana Business Class
                      Seoul Incheon to Hong Kong
                      OZ 721/723
                      Morning Departures

                      Brunch
                      Western
                      Appetizer
                      Quail Egg and Eggplant Gravlax Roll

                      Mixed Greens
                      French Dressing

                      Main Courses
                      Deep Fried Seafood 472kcal
                      Served with Bulgogi Sauce, pimento and Steamed rice
                      Or
                      Kimchi Frittata 336kcal
                      Served with Sausage and Potato

                      Cheese
                      Blue, Jarlsberg, Mirabo Noix

                      Dessert
                      Mandarin Mousse Cake

                      Coffee and Tea

                      Korean
                      Starter
                      Wheat, Chlorella Roll

                      Main Course
                      Korean Ginseng and Chicken Porridge “Samgyejuk” 381kcal
                      A Famous Korean healthy porridge
                      Accompanied by Assorted Side Dishes

                      Dessert
                      Fresh Fruit
                      Coffee and Tea
                      Caramelized Honey and JuJube “Dae Chu Cho”

                      OZ 721, 723
                      SEL/HKG
                      B/C
                      2013C1-20130701

                      Comment


                      • #41
                        OZ 213 LAX-ICN July 2013

                        July 2013
                        Asiana Business Class

                        OZ 213
                        Los Angeles to Seoul Incheon

                        Menu
                        Western
                        Appetizer
                        Grilled Tuna and Mixed Vegetables

                        Main Courses
                        Braised Beef with Assorted Mushroom (510kcal)
                        Served with Beef Jus, Steamed Rice and vegeables
                        Or
                        Grilled Orange Roughy 349kcal
                        Served with herb butter
                        Mashed potato and vegetables
                        Or
                        Mushroom Cannelloni 454kcal
                        Served with Parmesan Cheese Sauce and Vegetables

                        Cheese
                        Emmental, Boursin, Camembert

                        Dessert
                        Blackberry Mousse

                        Coffee and Tea

                        Korean
                        Starter
                        Beef Vegetable Roll

                        Main Course
                        Mixing and Harmonizing
                        A Famous Korean Cuisine “BiBimBap” 625kcal
                        Steamed rice, various kinds of vegetables and minced beef
                        Mixing with red pepper paste “Gochujang,” Sesame Oil, Accompanied by Assorted Side Dishes and Soup

                        Dessert
                        Fresh Fruit
                        Coffee and Tea
                        Korean Traditional Cookies
                        Made of Wheat Flour and Walnut

                        Refreshments
                        Besides the main courses, the light snacks described below are provided upon your request throughout the flight.
                        Sandwich, Seasonal Fresh Fruit, Ramen

                        Breakfast
                        Fresh Fruit
                        Yogurt

                        Main Courses
                        Cheese Omelet 416kcal
                        Roesti Potatoes, Grilled Tomato and Asparagus
                        Or
                        Blueberry Ricotta Pancake 274kcal
                        Bacon and Scrambled Egg
                        Or
                        Mushroom Vegetable Porridge 210kcal

                        Selection of Breakfast Bread
                        Croissant, Brioche and Danish
                        Butter and Jam

                        Coffee and Tea

                        OZ 203
                        LAX/SEL
                        B/C
                        2013C1-20130701

                        Comment


                        • #42
                          OZ 101 NRT-ICN July 2014 J/Class

                          July 2014
                          Asiana Business Class
                          Tokyo Narita to Seoul Incheon

                          Wine List
                          Champagne Cattier Brut
                          Albert Bichot Macon-Villages Blanc Chardonnay 2011
                          d’Arenberg Stump Jump Syrah 2012

                          Menu
                          Western


                          Appetizer
                          Bocconcini Cheese with Mixed Greens



                          Main Course
                          Beef Tenderloin Steak (500kcal)
                          Seasoned with Ruby Port Wine Sauce
                          Served with Green Beans and Fried Potato



                          Dessert
                          Strawberry Mousse


                          Coffee and Tea

                          Korean
                          Mixing and Harmonizing
                          A Famous Korean Cuisine “BiBimBap” 620kcal
                          It is also called ‘Goldongban’. ‘Goldong’ means that several ingredients are gathered equally. Bibimbap is a mixture of cooked white rice, various vegetables, pan-broiled meat, and red pepper paste ‘Gochujang’. At the court, Bibimbap was served on New Year’s Eve based on the belief that the remaining food should be emptied before the end of the year. Moreover, it was easily prepared for farmers in the farming season during break time and is a recommended dish since it is a convenient and substantial meal. As a healthy food with several ingredients in harmony, it was accredited as space food. There are various forms of bibimbap by area.

                          Dessert
                          Fresh Fruit

                          Coffee and Tea
                          OZ 101
                          NRT/SEL
                          B/C
                          2014C1-20140701

                          Comment


                          • #43
                            OZ ICN-FUK J/Class July 2014

                            July 2014
                            Asiana Business Class
                            Seoul Incheon to Fukuoka

                            Wine List
                            Champagne Cattier Brut
                            Albert Bichot Macon-Villages Blanc Chardonnay 2011
                            d’Arenberg Stump Jump Syrah 2012









                            Oriental Delicacies 370kcal
                            Assorted Sushi
                            Fried Chicken Ball, Konjak
                            Halibut Mushroom Roll, Blanched Octopus
                            Fresh Fruit
                            Coffee and Tea
                            OZ132/131, 134/133, 136/135
                            SEL/FUK/SEL
                            B/C
                            2014C1-20140701

                            Comment


                            • #44
                              OZ FUK-ICN J/Class July 2014

                              July 2014
                              Asiana Business Class
                              Fukuoka to Seoul Incheon

                              Wine List
                              Champagne Cattier Brut
                              Albert Bichot Macon-Villages Blanc Chardonnay 2011
                              d’Arenberg Stump Jump Syrah 2012

                              Oriental Delicacies 360kcal
                              Nutritious Rice
                              Bulgogi, Teriyaki Chicken
                              Braised Black Mushrooms, Grilled Zucchini Slice
                              Fresh Fruit
                              Coffee and Tea

                              OZ132/131, 134/133, 136/135
                              SEL/FUK/SEL
                              B/C
                              2014C1-20140701

                              Comment

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