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Old 23rd January 2012, 05:10 PM   #61
Carfield
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Default 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
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Old 23rd January 2012, 05:12 PM   #62
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Default 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
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Old 23rd January 2012, 05:12 PM   #63
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Default 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.
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Old 24th January 2012, 05:22 AM   #64
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Default

Quote:
Originally Posted by Carfield View Post
Created by Chef Annie Hongkham, Executive Sous Chef at Mandarin Oriental, San Francisco
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Old 29th November 2012, 08:28 AM   #65
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Default 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
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Old 2nd December 2012, 09:09 AM   #66
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Default 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
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Old 2nd December 2012, 09:16 AM   #67
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Default

Can we expect to see a 748i TR soon, Carfield?
Edit: D'oh! Already up I see

Last edited by stargold; 2nd December 2012 at 09:59 AM..
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Old 1st June 2014, 03:10 AM   #68
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Default 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
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Old 1st October 2015, 12:02 PM   #69
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Default 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
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