SQ 38 SIN-LAX September to October 2012
Singapore Airlines Business Class
SQ 38 Singapore to Los Angeles
September 2012
Dinner menu
Prelude
Satay
With onion, cucumber and spicy peanut sauce
Starter
Antipasto
Marinated seafood with smoked duck breast and mozzarella
Main
Grilled Black Angus beef tenderloin
Served with foie gras ravioli, truffle mash, sautéed asparagus, roasted pumpkin, and thyme jus
Or
Mophia chicken biryani
Kerala chicken biryani with green chili ka salan
Or
Singapore style prawn noodle soup
A richly flavored local dish of yellow noodles in prawn and pork stock served with prawns and bean sprouts
Or
Pan seared Chilean seabass with chicken jus, glazed carrots and creamy leek potatoes ragout
Finale
Choice of dessert
Strawberry ice cream or citrus crème brulee
Served with strawberry compote
Papaya Breton brie, delice des bois, stokes point smoked cheddar
Served with fig paste, grapes, walnut and biscuit
Fruits in season
Gourmet coffees & selection of fine teas, with pralines
Light Bites Menu
To Nibble on
Tempura Soba
Buckwheat noodles in light fish broth garnished with seafood and vegetables batter, spinach
Or
Scrambled egg
With chicken chipolata, baked beans and hash brown potatoes
Or
Seared minute steak on warm walnut bread with mustard, oven roasted vegetables
Or
Selection of dim sum
Chinese glutinous rice with preserved pork, fried radish cake and pork dumplings
Finale
Gourmet coffees & selection of fine teas
Before touch down
Starter
Mesclun with marinated salmon and eggplant puree
Main
Prawns in sweet and sour hot bean sauce, seasonal vegetables and fried fish flavored noodles
*Exclusively created by Chef Sam Leong, Singapore
Or
Braised chicken with chestnut, seasonal vegetables and steamed rice
Or
Pan fried Beef fillet with mushroom sauce, sautéed vegetables and roasted potatoes
Or
Spinach fettuccine Milanese
Pasta in tomato, mushrooms and ham sauce
Finale
Mandarin orange and pineapple gateau
Gourmet coffees & selection of fine teas
SQ38TC SIN-LAX (D/SR2/LMT) 31-1/1 09-10 RC
Wine List
Champagne
Champagne Henriot Brut Souverain
White Wines
2009 Clos du Val Chardonnay, Carneros, California, USA
2010 Weinhaus Ress Rheingau Riesling Riesling, Germany
Red Wines
2008 Chateau La Garde, Pessac-Leognan, Bordeaux, France
2009 Marchesi de Frescobaldi Tenuta di Castiglioni Toscana IGT, Tuscany, Italy
2007 Bodegas Roda Rioja Reserva, Haro Spain
Port
Fonseca Unfiltered Late Bottled Vintage 2005
Or
2006 Dow’s Late Bottled Vintage Port, Douro, Portugal
Singapore Airlines Business Class
SQ 38 Singapore to Los Angeles
September 2012
Dinner menu
Prelude
Satay
With onion, cucumber and spicy peanut sauce
Starter
Antipasto
Marinated seafood with smoked duck breast and mozzarella
Main
Grilled Black Angus beef tenderloin
Served with foie gras ravioli, truffle mash, sautéed asparagus, roasted pumpkin, and thyme jus
Or
Mophia chicken biryani
Kerala chicken biryani with green chili ka salan
Or
Singapore style prawn noodle soup
A richly flavored local dish of yellow noodles in prawn and pork stock served with prawns and bean sprouts
Or
Pan seared Chilean seabass with chicken jus, glazed carrots and creamy leek potatoes ragout
Finale
Choice of dessert
Strawberry ice cream or citrus crème brulee
Served with strawberry compote
Papaya Breton brie, delice des bois, stokes point smoked cheddar
Served with fig paste, grapes, walnut and biscuit
Fruits in season
Gourmet coffees & selection of fine teas, with pralines
Light Bites Menu
To Nibble on
Tempura Soba
Buckwheat noodles in light fish broth garnished with seafood and vegetables batter, spinach
Or
Scrambled egg
With chicken chipolata, baked beans and hash brown potatoes
Or
Seared minute steak on warm walnut bread with mustard, oven roasted vegetables
Or
Selection of dim sum
Chinese glutinous rice with preserved pork, fried radish cake and pork dumplings
Finale
Gourmet coffees & selection of fine teas
Before touch down
Starter
Mesclun with marinated salmon and eggplant puree
Main
Prawns in sweet and sour hot bean sauce, seasonal vegetables and fried fish flavored noodles
*Exclusively created by Chef Sam Leong, Singapore
Or
Braised chicken with chestnut, seasonal vegetables and steamed rice
Or
Pan fried Beef fillet with mushroom sauce, sautéed vegetables and roasted potatoes
Or
Spinach fettuccine Milanese
Pasta in tomato, mushrooms and ham sauce
Finale
Mandarin orange and pineapple gateau
Gourmet coffees & selection of fine teas
SQ38TC SIN-LAX (D/SR2/LMT) 31-1/1 09-10 RC
Wine List
Champagne
Champagne Henriot Brut Souverain
White Wines
2009 Clos du Val Chardonnay, Carneros, California, USA
2010 Weinhaus Ress Rheingau Riesling Riesling, Germany
Red Wines
2008 Chateau La Garde, Pessac-Leognan, Bordeaux, France
2009 Marchesi de Frescobaldi Tenuta di Castiglioni Toscana IGT, Tuscany, Italy
2007 Bodegas Roda Rioja Reserva, Haro Spain
Port
Fonseca Unfiltered Late Bottled Vintage 2005
Or
2006 Dow’s Late Bottled Vintage Port, Douro, Portugal
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