SQ 915 MNL-SIN April 2009
Prelude
A choice of apple, tomato or freshly-squeezed orange juice
Sliced fresh fruit
Main
Griddled hotcake with maple syrup, banana compote and chicken sausage
Scrambled egg with mushrooms, grilled tomato and breakfast ham
Pancit canton guisado
Filipino fried noodles with prawn and chicken
Breads
Assorted breakfast rolls
Butter - fruit preserve
Beverages (not including the ones for lushes this early in the morning )
Gourmet coffee & selection of fine teas
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SQ227/228 SIN-MEL-SIN April 2009
WINE LIST
Champagne
Charles Heidsieck Mis En Cave
White Wine
Yalumba Unwooded Chardonnay 2007 South Australia
Wither Hills Sauvignon Blanc 2007 Marlborough, New Zealand
Red Wine
Chateau Ramafort 2002 Cru Bourgeois Medoc
OR
Chateau Patache D"Aux 2004 Cru Bourgeois Superieur Medoc
Heartland Shiraz 2005 (Langhorne Creek + Limestone Coast, South Australia)
Port
Graham's 2003 Late Bottled Vintage Port
DINNER MENU: Singapore to Melbourne
Starter
Garden salad with marinated lobster and salmon roe
Main
*Steamed fillet of cod with bean sauce, sauteed mushroom in oyster sauce and fried rice
Braised ox cheek in burgundy wine with roasted vegetables and olive oil-mashed potato
Ramen with kurobuta pork belly in miso broth and vegetables
~Corn-fed chicken breast with onion confit and roasted vegetables-couscous
Finale
Tiramisu ice cream with chocolate sauce and roasted almonds
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
*Exclusively created by Sam Leong of Tung Lok Group, Singapore
~A healthier choice - lower in cholestrol and saturated fat than our main selection
CONTINENTAL BREAKFAST: Singapore to Melbourne
Prelude
A choice of apple, tomato or freshly squeezed orange juice
A selection of fresh fruit
Breads
Assorted breakfast rolls
Butter - Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
LUNCH MENU: Melbourne to Singapore
Starter
Marinated prawns with tomato couscous, cucumber, baby lettuces
Choice of mint yoghuty chutney or lemon vinaigrette
Main
*^Roasted chicken breast, apricot and pistachio sausage, green peas, chicken veloute
Braised snapper fillet in black bean sauce served with selected vegetables and fried rice
Grilled tournedos of beef in black pepper sauce with buttered vegetables and lyonnaise potatoes
Mughalai style mutton curry with spiced cauliflower in a velvety cashew gravy and Kashmiri rice
Finale
Toffee vanilla ice cream with vanilla sauce
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
REFRESHMENT MENU: Melbourne to Singapore
To Nibble On
Warm shaved glaced ham, brie cheese and roasted artichoke in rustic turkish bread served with rucola
Braised egg noodles with prawns, scallops, sliced fish and mushroom
Finale
Gourmet coffees & selection of fine teas
*Exclusively created by Matthew Moran of Aria Restaurant, Sydney
^A healthier choice - lower in carbohydrate and calories than our main selection
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SQ876/877 SIN-TPE-SIN April 2009
WINE LIST
Champagne
Charles Heidsieck Mis En Cave
White Wine
Villa Franz Riesling Kabinett 2006 Hattenheimer Rheingau
Yalumba Unwooded Chardonnay 2007 South Australia
Red Wine
Chateau Ramafort 2002 Cru Bourgeois Medoc
OR
Chateau Patache D"Aux 2004 Cru Bourgeois Superieur Medoc
Rive Barbera d'Asti II Cascinone 2006 Araldica Peidmont
Port
Graham's 2003 Late Bottled Vintage Port
BRUNCH MENU: Singapore to Taipei
Prelude
Sliced fresh fruit
Starter
Choice of cereal or yoghurt
Cornflakes with milk or yoghurt
Main
Mee Siam
Malay style spiced rice vermicelli in tamarind gravy with prawn, eggs and chives shoot
A popular Singaporean dish
Selection of dim sum
Panfried yam cake, siew mai, beancurd roll with seafood and scallop dumpling
Asparagus omelette served with chicken sausaes, roasted tomato and roesti potato
Finale
Oriental style mango pudding with mango sago dressing
Breads
Choice of bread rolls
Butter - Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
LUNCH MENU: Taipei to Singapore
Starter
Smoked duck with potato, green beans, olives, quail eggs, and tomatoes served with mustard vinaigrette
Main
*Seared halibut in a horseradish veloute, green asparagus and crushed basil-potatoes
Steamed five spice marinated pork rib with rice crust served with braised luffa gourd, dried shrimp and fried rice
Wakadori teriyaki
Japanese style grilled chicken with soya glaced served with seasonal vegetables and steamed milk
Pan roasted beef fillet served with red wine sauce, roasted vegetables and lyonnaise potato
Finale
Haagen Dazs macadamia ice cream with chocolate sauce
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selecton of fine teas, with pralines
*Exclusively created by Gordon Ramsay, London
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SQ237/SQ238 SIN-MEL-SIN April 2009
WINE LIST
Champagne
Charles Heidsieck Mis En Cave
White Wine
Yalumba Unwooded Chardonnay 2007 South Australia
Wither Hills Sauvignon Blanc 2007 Marlborough, New Zealand
Red Wine
Chateau Ramafort 2002 Cru Bourgeois Medoc
OR
Chateau Patache D"Aux 2004 Cru Bourgeois Superieur Medoc
Heartland Shiraz 2005 (Langhorne Creek + Limestone Coast, South Australia)
Port
Graham's 2003 Late Bottled Vintage Port
MENU: Singapore to Melbourne
To allow you a longer period of undisturbed rest, please let us know your preference for the following meal service options:
- To be served your meal soon after take-off
OR
- To be served your meal about 2 hours before arrival
Main
Selection of dim sum
Prawn har kow, fried radish cake and pork siew mai
~Penne with arrabiata sauce, roasted eggplant, wilted arugula, shaved parmesan cheese
Braised egg noodles with soya flavoured chicken, leafy greens and mushroom
American Breakfast
Cornflakes with fresh or low flat milk
Asparagus omelette served with veal sausages, sauteed tomato and roesti potato
Bread selection with preserves
Continental Breakfast
Assorted bread with preserves
Fish ball noodle soup
Noodles in broth served with fish balls and fish cakes
Your meal will be served with a selection of sliced fresh fruits
Finale
Gourmet coffees & selection of fine teas
LUNCH MENU: Melbourne to Singapore
Starter
Marinated prawns with tomato couscous, cucumber, baby lettuces
Choice of mint yoghuty chutney or lemon vinaigrette
Main
*^Roasted chicken breast, apricot and pistachio sausage, green peas, chicken veloute
Braised snapper fillet in black bean sauce served with selected vegetables and fried rice
Grilled tournedos of beef in black pepper sauce with buttered vegetables and lyonnaise potatoes
Mughalai style mutton curry with spiced cauliflower in a velvety cashew gravy and Kashmiri rice
Finale
Toffee vanilla ice cream with vanilla sauce
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
REFRESHMENT MENU: Melbourne to Singapore
To Nibble On
Warm shaved glaced ham, brie cheese and roasted artichoke in rustic turkish bread served with rucola
Braised egg noodles with prawns, scallops, sliced fish and mushroom
Finale
Gourmet coffees & selection of fine teas
~Specially prepared meatless selection
*Exclusively created by Matthew Moran of Aria Restaurant, Sydney
^A healthier choice - lower in carbohydrate and calories than our main selection
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SQ236 BNE-SIN March 2009
(This was the first ever SQ A330 flight from BNE-SIN, but wasn't the 'official' inaugural....)
light meal menu BRISBANE TO SINGAPORE
Starter
*Anti Pasto
Proscuitto ham with celeric remoulade, piperade, grilled asparagus with extra virgin olive oil
Main
*Pan seared barramundi, chicken wing confit, beurre moisette, polenta agnolitti
Thai style red curry chicken with seasonal vegetables and steamed rice
Grilled grainfed beef fillet with Tellicherry pepper sauce, sauteed broccolini and tagliatelle pasta
Finale
Ice cream
Gourmet coffess & selection of fine teas
*Exclusively created by Matthew Moran of Aria Restaurant, Sydney
refreshment menu BRISBANE TO SINGAPORE
To Nibble On
Chilli beef and vegetable pie
Kway teow with chicken, mushrooms and chinese greens
Finale
Gourmet coffees & selection of fine teas
SQ236 BNE-SIN (LM/HR) 30-1.2 03-04 RC
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Updated menu SQ1 SFO-HKG-SIN
SQ1 SFO-HKG
Supper Menu
Starter
Cous-cous-roasted vegetables salad with scallops and garden greens
Main
Seared ribeye in red wine sauce, roasted vegetables and sauteed potatoes with carpers
Seared chicken in sage jus, roasted vegetables and sauteed baby spinach
Seafood udon soup
White wheat noodles in light chicken broth garnished with prawns, scallops, sliced fish and seaweed
Finale
Key lime cheesecake
Gourmet cheese with garnishes
Gourmet coffees & selection of fine teas
Light Bites Menu
Noodles
Fish ball noodle soup
Vermicelli or flat rice noodles in broth served with fish balls and fish cakes
Prawn noodle soup
Noodle in broth served with prawn and fish cake
Vegetarian and non vegetarian instant noodles
Sandwiches
Croissant with turkey and tomato
Cheese with tomato and cucumber sandwich
Snacks
Assorted nuts
Potato chips
Cookies
Chocolate bar
Cheese biscuit
A selection from the fruit basket
Before touch-down Menu
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yoghurt
Cornflakes or Special “K” with milk
Plain or fruit yoghurt
Main
Braised ee-fu noodles with chicken and leafy greens
Griddled hot cakes with maple syrup, scrambled egg and ham
Baked eggs with chicken-apple sausage, grilled tomato, baked beans and potatoes
Bread
Assorted breakfast rolls
Butter – Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
SQ1 HKG-SIN
Breakfast Menu
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yoghurt
Cornflakes or Special “K” with milk
Plain or fruit yoghurt
Main
Braised beef and turnip noodle soup
Egg noodle in rich beef broth garnished with braised beef and turnips, leafy greens, spring onions
Dim sum selection
Glutinous rice parcel in lotus leaf, asparagus dumpling, beef siew mai and crystal dumpling
Egg frittata with baked beans, roasted tomato, mushrooms and turkey sausage
Bread
Assorted breakfast rolls
Butter – Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
Leave a comment:
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Originally posted by Kyo View PostAny chance to get the menu description?
Dinner SIN-MLE
satay
with onion, cucumber, and spicy peanut sauce
Starter
scallops with hummous, tomato salsa, and basil pesto
Mains
beef ribeye with cafe de Paris butter, green beans and fondant potatoes
yakitori - Japanese style grilled chicken with seasonal vegetables and rice with chestnut
ikan dabu dabu - Indonesian style panfried perch fillet in spicy tomato salsa with stir fried vegetables and steamed saffron rice
gnocchi with roasted pumpkin, arugula, pecorino cheese
Finale
Jasmine tea creme brulee with lychee
gourmet cheese with garnishes
fresh fruit selection
Supper MLE-SIN (this was served at around midnight!)
Starter
prawns and mango salad
Main
chicken biryani (pretty hot)
briased udon noodles with beef and vegetables
warm focaccia sandwich with tuna and cheese melt, potato "chips" (BE = crisps) - this was actually very good!
Finale
French walnut cake with vanilla sauce (really excellent but they need to improve the presentation!)Last edited by flyingfox; 13 April 2009, 06:24 AM.
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MLE to SIN Feb 2009
Supper MLE-SIN (this was served at around midnight!), Feb 2009
Starter
prawns and mango salad
Main
chicken biryani
briased udon noodles with beef and vegetables
warm focaccia sandwich with tuna and cheese melt, potato "chips" (BE = crisps)
Finale
French walnut cake with vanilla sauce
Last edited by flyingfox; 13 April 2009, 06:18 AM.
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SIN to MLE Jan 2009
SIN-MLE dinner Feb 2009
satay
with onion, cucumber, and spicy peanut sauce
Starter
scallops with hummous, tomato salsa, and basil pesto
Mains
beef ribeye with cafe de Paris butter, green beans and fondant potatoes
yakitori - Japanese style grilled chicken with seasonal vegetables and rice with chestnut
ikan dabu dabu - Indonesian style panfried perch fillet in spicy tomato salsa with stir fried vegetables and steamed saffron rice
gnocchi with roasted pumpkin, arugula, pecorino cheese
Finale
Jasmine tea creme brulee with lychee
gourmet cheese with garnishes
fresh fruit selection
Last edited by flyingfox; 13 April 2009, 06:18 AM.
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SQ255 SIN-BNE March 2009 : A330 Inaugural
menu SINGAPORE TO BRISBANE
To allow you a longer period of undisturbed rest, please let us know your preference for the following meal service options:
- To be served your meal soon after take-off
OR
- To be served your meal about 2 hours before arrival
Main
Warm shaved glaced ham, cheddar cheese and roasted vegetable panini served with potato chips
Fried egg noodles with roast duck and vegetables
Singapore fried carrot cake
A hearty traditional dish of fried savoury radish-rice pudding with prawns and pickled turnip
American Breakfast
Fruit yoghurt
Poached eggs with Hollandaise sauce, checken sausage, roasted tomato and potatoes
Bread selection with preserves
Continental Breakfast
Assorted bread with preserves
Your meal will be served with a selection of fresh fruits
Finale
Gourmet coffess & selection of fine teas
SQ255A SIN-BNE (CM1) 30-1.1 03-04 RC
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SQ 12 SIN-NRT-LAX April 2009
SQ 12 SIN-NRT-LAX
April 2009
BUSINESS CLASS
Wine List
Champagne
Charles Heidsieck
White Wines
Geyser Peak Winery Chardonnay 2006, Alexander Valley
Villa Franz Riesling Kabinett 2006 Hattenheimer Rheingau
Red Wines
Lockwood Cabernet Sauvignon 2005 Monterrey
Or
Chateau Patache D’Aux 2004 Cru Bourgeois Superieur Medoc
Rive Barbera d’Asti “Il Cascinone” 2006 Araldica Piedmont
Port
Graham’s 2003 Late Bottled Vintage Port
Lunch Menu
Singapore to Tokyo
Prelude
Satay
With Onion, cucumber and spicy peanut sauce
Starter
“Hot” smoked salmon with mesclun, cherry tomatoes and ranch dressing
Main
*Grilled beef tenderloin, horseradish butter, bordelaise sauce, celeriac dauphinoise, green beans
Exclusively created by Matthew Moran of Aria Restaurant, Sydney
Or
Singapore claypot rice
Baked rice in claypot with chicken, Chinese sausages and black mushroom served with Chinese greens
Or
Penne with arrabiata sauce, sautéed prawns, arugula, shaved parmesan cheese
Finale
Japanese red bean ice cream with green tea sauce
Gourmet cheeses with garnishes
A selection of fresh fruit
Gourmet Coffee & selection of fine teas, with pralines
Hanagoyomi
“Finding the change of the four seasons in a flower and translating it into cuisine.” An array of nine appetizers and entrees together with miso soup, served in Japanese style.
Ha-Sun
Crabmeat jelly, cod roes with kelp, whitebait egg yolk sushi, halfbeak fish with green tea paste
Yakimono
Grilled miso flavored spinach mackerel, “nagaimo” yam
Takiawase
Simmered assorted vegetables
Gohan
Cherry blossom flavored rice
Tome-***
Miso soup with clam
Men
Cold green tea noodles
Mizugashi
Japanese red bean ice cream with green tea sauce
Tokyo to Los Angeles
Dinner menu
Prelude
Satay
With Onion, cucumber and spicy peanut sauce
Starter
Prawn with nicoise salad
Prawns with potato, green bean, olives, quail egg and tomato salad
Choice of citrus vinaigrette or cream sesame dressing
Main
*Roasted Chilean bass with garlic butter-parma ham crust and spinach cream, crème fraiche mashed potato
Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
Or
Stir fried beef with ginger and spring onion, selected vegetables and fried rice
Or
Seared Cajun spiced chicken breast served with garlic butter, roasted vegetable and sautéed potato
Finale
Rum and raisin ice cream with chocolate sauce and roasted almonds
Gourmet cheeses with garnishes
A selection of fresh fruit
Gourmet Coffee & selection of fine teas, with pralines
Hanagoyomi
“Finding the change of the four seasons in a flower and translating it into cuisine.” An array of nine appetizers and entrees together with miso soup, served in Japanese style.
Ha-Sun
Burdock rolled with cutlass fish, octopus and okra, mugwort, lily bulb
Kuchitori
Conger eel dumpling, taro, prawn
Yakimono
Grilled miso flavored spinach mackerel
Aemono
Ice fish with mitsuba, salmon roe
Sunomono
Rolled halfbeak with kelp, water dropwort, egg yolk dressing
Takiawase
Simmered bamboo shoot, wakame, gluten, rape blossom
Gohan
Red Snapper Sushi
Steamed rice with sakura shrimp and peas
Plum flavored steamed rice with dried sardine
Tome-***
Miso Soup
Men
Cold Green Tea Noodles
Mizugashi
Rum and raisin ice cream with chocolate sauce and roasted almonds
Light bites menu
Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight
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
Savory Sandwich
Meatless Onigiri
Snacks
Assorted Nuts
Potato chips
Japanese pancake
Chocolate bar
Assorted biscuits
A selection from the fruit basket
Before touch down
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yogurt
Cornflakes with milk or yogurt
Main
Braised noodles with sliced pork, seafood and vegetables
Or
Chive omelette served with chicken chipolata, roasted tomato and hash brown potatoes
Breads
Assorted Breakfast Rolls
Butter, Fruit Preserve
Beverages
Gourmet Coffees and Selection of fine teas
Kagetsu-Zen
In traditional Japanese customs, food in intricately linked to the changing seasons and its blooming flowers, symbolic of the different phases of the moon. As such, we wish to share with you this tradition called “Kagetsu-Zen.”
Kuchitori
Assorted seasonal fruit
Yakimono
Grilled salted salmon, grated radish, ginger
Takiawase
Simmered selected vegetables
Gohan
Steamed rice with yukari
O-***
Miso Soup
SQ12B SIN-NRT-LAX (LQ/DQ/SN1/HBQ) 2-2.3 04 RC
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SQ 18 - 2 April 2009
dinner menu SINGAPORE TO SEOUL
Prelude
Satay
With onion, cucumber and spicy peanut sauce
Starter
Mesclun with spicy tandoori prawns and couscous-vegetable salad
Main
Seared beef fillet in madeira jus, cream corn, French beans and baked potato cake with pancetta
Korean style eel with spicy sauce, jap chae and steamed rice
With kimchi on the side
Soya sauce chicken, black mushrooms and leafy greens with fragrant rice
Seared lamb loin in red wine with vegetables and potatoes
Finale
Viennetta ice cream with chocolate sauce
Gourmet cheeses with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
supper menu SEOUL TO VANCOUVER
Starter
Smoked salmon salad with honey mustard dressing
Main
Sauteed chicken in red wine sauce with confit of lemon slices, fricasse of peas-mushrooms and potatoes
Korean beef bulgogi with vegetables and steamed rice
Served with kimchi on the side
Braised cod fillet in hoisin sauce with seasonal vegetables and fried rice
Finale
Haagen Dazs Rum and Raisin ice cream
Smooth creamy ice cream with rum soaked raisins served with coffee sauce and almond biscotti
Gourmet cheese with garnishes
Gourmet coffees & selection of fine teas
light bites menu SEOUL TO VANCOUVER
Noodles
Gatsuo Udon
Local noodles in soup
Vegetarian and non vegetarian instant noodles
Rice porridge with green tea
Sandwiches
Beef pastrami sandwich with gherkin and lettuce
Snacks
Assorted nuts
Potato chips
Snack bar
Chocolate bar
Assorted biscuits
A selection from the fruit basket
before touch-down SEOUL TO VANCOUVER
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals
Cornflakes or muesli with milk
Main
Braised egg noodles with beef, mushrooms and Chinese greens
Griddled hotcake with blueberry sauce, scrambled egg and ham
Egg frittata with baked beans, grilled tomato, mushrooms and grilled ham
Bread
Assorted breakfast rolls
Butter - Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
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SQ 25 03/APR/09
A journey of culinary delight awaits you
World Gourmet Cuisine, by our award-winning international Culinary Panel, is another expression of our commitment to excellence. These fine menus offer a delightful blend of modern interpretations and traditional flavours, and when paired with our discerning selection of fine wines and champagne, make for an exquisite dining experience.
Bon appetit.
Dinner Menu
NEW YORK TO FRANKFURT
Starter
Marinated lobster with tomato, raisin and pinenut couscous salad
Choice of mint yoghurt chutney or lemon vinaigrette
Main
Seared beef fillet in cabernet butter, baby carrots, sauteed fingerling potato with onion, crispy pork and sage (exclusively created by Alfred Portale of Gotham Bar & Grill, New York)
Braised Northern Atlantic cod fillet with spring onion and ginger served with seasonal vegetables and fried rice
Roasted chicken served with tapenade jus, leek and onion ragout, pan fried potato
Moo shu style pork with scrambled egg, wood ear mushroom, lily bud and bamboo shoot served with mandarin pancake
Finale
Ben and Jerry's New York super fudge ice cream with chunky chocolate and whole cherry served with crushed almond
Gourmet cheese with grenadines
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
Continental Breakfast
NEW YORK TO FRANKFURT
Prelude
A choice of apple, tomato or freshly squeezed orange juice
A selection of fresh fruit
Breads
Assorted breakfast rolls
Butter - Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
Lunch Menu
FRANKFURT TO SINGAPORE
Prelude
Satay
with onion, cucumber and spicy peanut sauce
Starter
Oven smoked salmon with potato, green beans, olives, quail eggs, tomatoes and mache lettuce served with choice of citrus vinaigrette or ranch dressing
Main
Lamb sauteed with thyme on a thin ratatouille in gravy
Exclusively created by Georges Blanc, Vonnas
Stir fried beef with sesame and honey, selected vegetables and steamed rice
Grilled hailbut fillet served with lobster glace, ragout of creamy bacon with leek and onion, new potato
Thai style chicken with basil and chilli served with seasonal vegetables and steamed rice
Finale
Tiramisu ice cream with chocolate sauce and roasted almonds
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas with pralines
Light Bites Menu
FRANKFURT TO SINGAPORE
Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight
Noodles
Fish ball noodle soup
Vermicelli or flat rice noodles in broth served with fish balls and fish cakes
Vegetarian and non-vegetarian instant noodles
Sandwiches
Croissant with ham, cheese and gherkin
Baguette with mozzarella cheese, tomato and basil
Snacks
Assorted nuts
Chocolate bar
Cereal bar
Potato chips
Kjeldsen cookies
A selection from the fruit basket
Breakfast Menu
FRANKFURT TO SINGAPORE
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yoghurt
Cornflakes or muesli with milk
Plain or fruit yoghurt
Main
Braised egg noodles with beef, mushrooms and leafy greens
Chicken and mushroom ragout in crêpe served with roasted tomato and roesti potatoes
Scrambled egg with assorted cold cut, cheese and toast
Breads
Assorted breakfast rolls
Butter - Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
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SQ331 CDG-SIN March 2009
Supper menu PARIS TO SINGAPORE
Starter
Marinated seafood salad with mango papaya chutney
Lemon and olive oil vinaigrette
Main
Roasted stuffed chicken with forest mushroom served with port wine wine sauce, sauteed spinach and boiled potatoes
Grilled beef fillet with tymes jus, buttered seasonal vegetables and potatoes
Sauted seafood with shellfish sauce, buttered vegetables and linguine pasta
Finale
Gourmet cheese with garnishes
Fresh fruit selection
Gourmet coffees @ selection of fine teas
Before touch-down menu PARIS TO SINGAPORE
Prelude
Sliced fresh fruit
Starter
Choice of cereals or yogurt
Main
Apple panecakes with mixed berries compote and honey
Wok fried egg noodles with chicken, prawns and seasonal vegetables
Cheese omelette with pork sausage, grilled tomato, mushrooms and potatoes
Breads
Assorted breakfast rolls
Butter - fruit preserve
Exclusively created by Georges Blanc, Vonnas
SQ331QA CDG-SIN 03-04 RC
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