SQ12 SIN-NRT-LAX August 2009
lunch SINGAPORE TO TOKYO
CANAPES
Satay
With onion, cucumber and spicy peanut sauce
APPETISERS
Rock lobster and avocado tartare garnished with chive cream and caviar
Alaskan crab and celeriac remoulade garnished with assorted tomatoes and mesclun
SOUPS
Wintermelon soup with chicken
Oven roasted tomato soup with brandied crabmeat and garlic croutons
SALAD
Salad of baby spinach, arugula and green frissee garnished with semi dried cranberry, goat cheese and caramelised walnut
Sherry vinaigrette
Creamy french dressing
MAIN COURSES
Barramundi with white beans, tomato and bacon salad, boiled potato, hazelnut dressing
Singapore style chilli crab
A whole crab stir-fried in a spicy chilli sauce served with mantou and steamed rice
A celebrated local dish
Baked beef fillet with ceps crust, bacon, leek and onion ragout, asparagus and roast rosemary flavoured potato
Sauteed linguine pasta with shiitake mushroom ragout, parmesan cheese, arugula, truffle oil
DESSERT
White chocolate panna cotta with mango salsa and raspberries
CHEESES
Selection of camembert, sundried tomato cream cheese, smoked scamorza and emmenthal cheeses servied with garnishes
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas served with pralines
dinner TOKYO TO LOS ANGELES
CANAPES
Satay
With onion, cucumber and spicy peanut sauce
APPETISERS
Chilled malosol caviar
With melba toast and condiments
Balik salmon fillet served with baby mixed lettuces, extra virgin olive oil and fresh lemon
SOUPS
Chinese style sweet corn soup with chicken and crabmeat
Cream of cauliflower with smoked ham
MAIN COURSES
Lobster thermidor
Gratinated lobster with mushrooms in brandy sauce, mixed vegetables and fettuccine
Japanese style beef curry served with poached egg, steamed rice and pickles
Roasted stuffed chicken breast with truffle served with jus, buttered squash, baby carrot and roasted potato
Potato gnocchi served with roquefort cheese sauce, sauteed ceps and arugula
DESSERT
Chocolate orange cake with orange sorbet and amanatsu orange salad
CHEESES
Brie, pepper jack, coer de blue and mimolette served with grapes, cracker and nuts
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas
light bites TOKYO TO LOS ANGELES
NOODLES
Kitsune udon
White wheat noodles in light fish broth garnished with sweetened beancurd and fish cake
Tempura udon
White wheat noodles in light fish broth garnished with tempura
Vegetarian and non vegetarian instant noodles
SANDWICHES
Savoury sandwich
Vegetarian sandwich
SNACKS
Cashew, almond or macadamia nuts
Potato chips
Chocolate bar
Mini cake
A selection from the fruit basket
Assorted walkers biscuit
before touch down TOKYO TO LOS ANGELES
TO START WITH
A choice of apple, tomato or freshly squeezed orange juice
FRUITS
Fresh fruit plate
STARTERS
Choice of cereals or yoghurt
Cornflakes or muesli with milk
Plain or fruit yoghurt
ENTREES
Wanton mee
Egg noodles in rich pork broth garnished with shrimp dumplings and leafy greens
Warm baked smoked salmon tart garnished with caviar and creme fraiche served with buttered asparagus and roasted vine ripened cherry tomato
Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of ham steak, chicken sausage, vine ripened tomato and mushroom
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
FINALE
A selection of gourmet coffees & fine teas
lunch SINGAPORE TO TOKYO
CANAPES
Satay
With onion, cucumber and spicy peanut sauce
APPETISERS
Rock lobster and avocado tartare garnished with chive cream and caviar
Alaskan crab and celeriac remoulade garnished with assorted tomatoes and mesclun
SOUPS
Wintermelon soup with chicken
Oven roasted tomato soup with brandied crabmeat and garlic croutons
SALAD
Salad of baby spinach, arugula and green frissee garnished with semi dried cranberry, goat cheese and caramelised walnut
Sherry vinaigrette
Creamy french dressing
MAIN COURSES
Barramundi with white beans, tomato and bacon salad, boiled potato, hazelnut dressing
Singapore style chilli crab
A whole crab stir-fried in a spicy chilli sauce served with mantou and steamed rice
A celebrated local dish
Baked beef fillet with ceps crust, bacon, leek and onion ragout, asparagus and roast rosemary flavoured potato
Sauteed linguine pasta with shiitake mushroom ragout, parmesan cheese, arugula, truffle oil
DESSERT
White chocolate panna cotta with mango salsa and raspberries
CHEESES
Selection of camembert, sundried tomato cream cheese, smoked scamorza and emmenthal cheeses servied with garnishes
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas served with pralines
dinner TOKYO TO LOS ANGELES
CANAPES
Satay
With onion, cucumber and spicy peanut sauce
APPETISERS
Chilled malosol caviar
With melba toast and condiments
Balik salmon fillet served with baby mixed lettuces, extra virgin olive oil and fresh lemon
SOUPS
Chinese style sweet corn soup with chicken and crabmeat
Cream of cauliflower with smoked ham
MAIN COURSES
Lobster thermidor
Gratinated lobster with mushrooms in brandy sauce, mixed vegetables and fettuccine
Japanese style beef curry served with poached egg, steamed rice and pickles
Roasted stuffed chicken breast with truffle served with jus, buttered squash, baby carrot and roasted potato
Potato gnocchi served with roquefort cheese sauce, sauteed ceps and arugula
DESSERT
Chocolate orange cake with orange sorbet and amanatsu orange salad
CHEESES
Brie, pepper jack, coer de blue and mimolette served with grapes, cracker and nuts
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas
light bites TOKYO TO LOS ANGELES
NOODLES
Kitsune udon
White wheat noodles in light fish broth garnished with sweetened beancurd and fish cake
Tempura udon
White wheat noodles in light fish broth garnished with tempura
Vegetarian and non vegetarian instant noodles
SANDWICHES
Savoury sandwich
Vegetarian sandwich
SNACKS
Cashew, almond or macadamia nuts
Potato chips
Chocolate bar
Mini cake
A selection from the fruit basket
Assorted walkers biscuit
before touch down TOKYO TO LOS ANGELES
TO START WITH
A choice of apple, tomato or freshly squeezed orange juice
FRUITS
Fresh fruit plate
STARTERS
Choice of cereals or yoghurt
Cornflakes or muesli with milk
Plain or fruit yoghurt
ENTREES
Wanton mee
Egg noodles in rich pork broth garnished with shrimp dumplings and leafy greens
Warm baked smoked salmon tart garnished with caviar and creme fraiche served with buttered asparagus and roasted vine ripened cherry tomato
Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of ham steak, chicken sausage, vine ripened tomato and mushroom
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
FINALE
A selection of gourmet coffees & fine teas
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