SQ First Menus

[oblivious]

It's seasonal...

Yup, that's why I'm asking if it's the season for octopus and sea urchin and if they're in the current kaiseki. I know I could always just skip those dishes but the last time I ordered the kyo-kaiseki it was apparently cephalopod season and tentacles were everywhere.
________
How To Roll Joints

[SMK77]

Does anyone know what dishes the current Kyo Kaiseki BTC option ex-SIN contains?

Thinking about trying it again, but not if there's octopus or sea urchin...

The whole idea of Kyo Kaiseki is to reflect the seasonality. From looking at the dishes you need to know what month you are in.

Maybe you wanna try another BTC?

[Loran]

SQ12 SIN-NRT-LAX November 2010

lunch from Singapore to Tokyo

yoshihiro’s choice

Kyo-kaiseki

ICHINO-ZEN
Sakizuke
Kelp marinated squid with roasted capsicum, caviar
Vinegared mackerel, apple and apple jelly
Persimmon, gingko nuts, cucumber and mushroom
tossed with walnut dressing
Mukozuke
Miso marinated tuna, cucumber and tomato jelly, mustard-yuzu dressing

OSHINOGI
Buckwheat noodle, spring onion, wasabi, seaweed
Mackerel on saffron vinegared rice, chicken liver terrine

FUTAMONO
Fried lobster with turnip, mibuna and yuzu in white miso broth

NINO-ZEN
Yakimono
Roasted duck with miso-sansho sauce, grilled leek
Teriyaki style scallop, seaweed, chestnut, carrot
Gohan
Warm conger eel on sushi rice, shredded egg
Asari clam soup with mitsuba
Assorted pickles

MIZUGASHI
Roasted tea granita with fig compote and grapes

Create your gastronomic experience from our selection of tantalising options.

CANAPES
Satay
With onion, cucumber and spicy peanut sauce


APPETISERS
Marinated Main lobster with mesclun salad
Sundried tomato dressing


Seared tuna with avocado cilantro tartare and yuzu dressing


SOUPS
Cantonese style six treasures herbal broth


Seafood chowder


SALAD
Green frisee, red oaks and coral lettuces with assorted tomatoes
Balsamic and virgin olive oil dressing
Japanese style creamy sesame dressing



MAIN COURSES
Grilled beef fillet served with bordelaise sauce, carrot, asparagus, shimeji and sauteed potato

Singapore style herbal chicken
Steamed spring chicken in herbal broth served with bok choy and steamed rice
A celebrated local dish

Pan fried salmon trout served with ragout of clam with white bean and vegetables, roasted carrot

Warm fillo pastry tart spread with onion jam and topped with roasted provence style vegetables and fresh mozzarella, tomato herb salsa
*Specially prepared meatless selection.



DESSERTS
A taste of coffee
Cappucino panna cotta, espresso ice cream and tiramisu cake



CHEESES
Selection of camembert, sundried tomato cream cheese, smoked scamorza and emmenthal cheeses served with garnishes



FRUITS
Fresh fruits in seasons


FINALE
A selection of gourmet coffees & fine teas served with pralines



dinner from Tokyo to Los Angeles


the finest selection

Kyo-kaiseki

ICHINO-ZEN
Sakizuke
Marinated chrysanthemum flower & leaf
Matsutake mushroom, marinated pessimon [sic], Japanese pear,
snow peas with tofu
Conger eel and cucumber tosa-zu
Mukozuke
Grilled salmon, mixed baby leaves, sweet and hot sesame dressing




OSHINOGI
Soba noodle, spring onion, wasabi, seaweed
Simmered Pacific saury, prawn sushi, grilled chestnut




FUTAMONO
Wagyu sukiyaki, spinach, grilled leek, plum gluten
Grilled tofu with sukiyaki sauce




NINO-ZEN
Yakimono
Salmon with yuzu miso
Grilled chicken with negi miso
W a n (for some reason I'm being edited as *** when I try to type this without spaces)
Pike conger, matsutake mushroom and mitsuba
Gohan
Steamed rice with matsutake mushroom and gingko nuts
Assorted pickles






MIZUGASHI
Taro mousse and red bean cake with seasonal fresh fruits

Create your gastronomic experience from our selection of tantalising options

CANAPES
Satay
With onion, cucumber and spicy peanut sauce


APPETISERS
Chilled malossol caviar
With melba toast and condiments

Foie gras terrine
with peach and apricot chutney


SOUPS
Beef consomme with spinach “royale” and tomato

Cream of button mushroom with truffle cream


SALAD
Caesar salad
Romaine lettuce with bacon, Parmesan cheese, croutons and anchovy-garlic dressing


MAIN COURSES
Duck breast with lemon sauce, parsley flan and sliced apples
*Exclusively created by the SIA International Culinary Panel

Sukiyaki
Simmered wagyu beef with beancurd and vegetables in light soya broth served with steamed rice

Pan fried salmon served with lobster sauce, eggplant puree, spinach and buttered gourmet potato

Mixed mushroom with ricotta cheese cannelloni served with tomato basil suace
*Specially prepared meatless selection.


DESSERTS
Granny Smith apple crumble tart served with vanilla ice cream and raspberry coulis


CHEESES
Camembert, gorgonzola, cheddar, pie d’ angloys served with grapes, crackers and nuts


FRUITS
Fresh fruits in seasons


FINALE
A selection of gourmet coffees & fine teas served with pralines


light bites from 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
Japanese style chicken katsu sandwich

Tortilla wrap with cream cheese, avocado salsa and roasted vegetables


SNACKS
Cashew nuts, honeyed walnuts or macadamia nuts

Potato chips

Chocolate bar

Waffle

A selection from the fruit basket

Assorted walkers biscuit


before touch down from Tokyo to Los Angeles

yoshihiro's choice

Kyo-kaiseki

ICHINO-ZEN
Plum flavoured sardine, simmered lotus root
with sesame seeds
Rolled conger eel with burdock, turnip, carrot, chrysanthemum leaves
with sesame seeds
Pickled onions

NINO-ZEN
Grilled salted tilefish, assorted pickles
Rolled omelette with eel, marinated root vegetables
with sesame seeds
Chicken with beansprout and cucumber tossed
with sour plum puree
Fried sesame curd with shiitake, shishito and grated turnip with chilli
Steamed rice or porridge
Red miso soup with fried beancurd

As your destination nears, refresh your senses with our delightful culinary treats

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 muesi with milk
Plain or fruit yoghurt

ENTREES

Kitsune udon soup
White wheat noodles in light bonito fish broth garnished with sweetened beancurd and fish cake

Egg Benedict
Poached egg with hollandaise sauce, toasted muffin, bacon, sauteed spinach and roasted tomato

Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of ham steak, chicken sausage, vine ripened tomato and mushrooms


FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey

FINALE
A selection of gourmet coffees & fine teas


SQ12A SIN-NRT-LAX (LF/DF/SN1/HBF) 2-2.3 10- 11 FC

[Loran]

SQ11 LAX-NRT-SIN November 2010

lunch from Los Angeles to Tokyo

Kyo-kaiseki


ICHINO-ZEN
Sakizuke
King crab with citrus jelly
Grated mountain yam with seaweed
Vegetables with beancurd mixed
Mukozuke
Seared sea bream, citrus-soy sauce

OSHINOGI
Buckwheat noodle, spring onion, wasabi, seaweed
Gizzard shad sushi, turnip

FUTAMONO
Simmered kuro buta pork, potato, snow peas, ginger

NINO-ZEN
Yakimono
Grilled chicken with Japanese mountain peppers
Steamed halibut
Gohan
Steamed rice with chestnut
Clear soup with eel, matsutake mushroom
Assorted pickles

MIZUGASHI
Japanese dessert

Create your gastronomic experience from our selection of tantalising options.


APPETISERS
Chilled malossol caviar
With melba toast and condiments

Poached duckliver in red wine, spiced shallot compote, micro salad


SOUPS
Pork broth with snow fungus and black mushrooms

Dungeness crab bisque garnished with Thai style pesto and tomato confit


SALAD
Salad of red oak, frisee, coral lettuces garnished with endive, toasted walnut and dried cranberry
Thousand Island dressing
Balsamic herb dressing


MAIN COURSES
Roasted chilean bass fillet in a New England clam chowder sauce with bacon and spinach
*Exclusively created by the SIA International Culinary Panel

Wok fried Chinese style beed steak with black pepper sauce, sauteed vegetables and fried rice

Roasted stuffed chicken breast with truffle served with jus, seasonal vegetables and fettuccine

Artichoke and sun dried tomato polenta cake, sauteed baby arrugula and assorted mushrooms, parmesan cream
*Specially prepared meatless selection.


DESSERTS
Warm frangipane pear tart served with vanilla ice cream


CHEESES
Rouge et noir triple creme brie, rouge et noir le petit bleu, purple moon and California goat cheese served with apricot paste, seasonal fruit, walnut and biscuit


FRUITS
Fresh fruits in seasons


FINALE
A selection of gourmet coffees & fine teas served with pralines


light bites from Los Angeles to Tokyo

NOODLES
Gyu soba
Buckwheat noodles in light fish broth garnished with sliced beef and spinach

Vermicelli in broth served with fish balls

Vegetarian and non vegetarian instant noodles


SANDWICHES
Chicken burrito

Krispy kreme doughnut


SNACKS
Cashew nuts, honeyed walnuts or macadamia nuts

Chips

Cookies

Chocolate bar

Fruit yoghurt

A selection from the fruit basket


light meal from Los Angeles to Tokyo

Kyo-kaiseki

ICHINO-ZEN
Sakizuke
Fish terrine with eel, shrimp with salmon roes, chestnut,
salmon with egg yolk, gingko nuts, kelp

NINO-ZEN
Yakimono
Grilled sea bass with sea urchin
Broiled salt flavoured duck
Simmered pumpkin, yam, carrot and konnyaku jelly
Miso soup with barasserica, beancurd, onion
Steamed rice
Assorted pickles

MIZUMONO
Japanese dessert

Lean back and unwind with our simple yet delightful culinary selection

APPETISER
Italian style minestrone with vegetables, basil pesto, parmesan cheese and smoked chicken


MAIN COURSES
Quesadillas
Flour tortilla stuffed with assorted cheeses, pulled pork, chipotle, cilantro and scallion

Chicken satay served with malay style fried seafood noodle


DESSERT
Raspberry panna cotta


FINALE
A selection of gourmet coffees & fine teas


dinner from Tokyo to Singapore

Yoshihiro’s choice

Kyo-kaiseki

ICHINO-ZEN
Sakizuke
Marinated squid with kelp, grilled pimento and tonburi
Vinegared mackerel, wakame and apple jelly
Persimmon, gingko nuts, cucumber and mushrooms
tossed with walnut dressing
Mukozuke
Miso marinated tuna belly, cucumber and tomato jelly,
Vinegared yellow chive, soy sauce with yuzu and mustard

OSHINOGI
Buckwheat noodle, spring onion, wasabi, seaweed
Mackerel on saffron vinegared rice, chicken liver terrine

FUTAMONO
Fried lobster with turnip, mibuna and yuzu in white miso broth

NINO-ZEN
Yakimono
Grilled duck, grilled leek vinegared with tosa-zu
Teriyaki style Hokkaido scallop, nori seaweed, chestnut, carrot
W a n
Asari clam soup
Gohan
Warm conger eel on sushi rice, shredded egg
Assorted pickles

MIZUGASHI

Create your gastronomic experience from our selection of tantalising options

CANAPES
Satay
With onion, cucumber and spicy peanut sauce


APPETISERS
Chilled malossol caviar
With melba toast and condiments

Spanish Iberica air dried ham garnished with fresh fig, mixed salad


SOUPS
Chicken consomme with quail egg, enoki mushroom and orzo pasta

Cream of leek and potato garnished with crisp bacon and leek


SALAD
Mizuna lettuce with baby spinach, shaved turnip, carrot, cucumber, oven roasted beet root and walnut
Umeshiso dressing
Creamy French dressing


MAIN COURSES
Grilled wagyu beef fillet served with cafe de paris butter, carrot puree and gratinated potato

Lobster chilli served with leafy greens and fried rice

Roasted stuffed chicken with ceps mushrooms, ragout of bacon, leek and onion, haricot vert, crushed potato with sour cream and chive

Parmesan flavoured creamy polenta topped with assorted mushroom ragout and roasted vegetables.
*Specially prepared meatless selection.


DESSERTS
Warm orange flavoured bread pudding accompanied with yoghurt ice cream and orange compote


CHEESES
Camembert, gorgonzola, cheddar, pie d’ angloys served with grapes, crackers, and nuts


FRUITS
Fresh fruits in season


FINALE
A selection of gourmet coffees & fine teas served with pralines


SQ11A LAX-NRT-SIN (LF/SN1/LMF/DF) 1-2.1 10-11 FC

[itami]

SQ 870 SIN-HKG November 2010

dinner FROM SINGAPORE TO HONG KONG

Create your gastronomic experience from our selection of tantalising options.


APPETISERS
^Assorted Asian appetiser
Tuna roll wrapped with cucumber and roasted garlic, baby bamboo shoot with preserved vegetables and marinated prawns, drunken chicken gelo with wolfberries.

Tian of crabmeat with avocado and cold spicy gazpacho

SOUPS
Double-boiled soup with morel mushroom, bamboo pith and wolfberries


SALAD
Rocket leaves with cherry tomato and parmesan cheese
Singapore dressing infused in shallot oil with sambal, lime and honey
Balsamic and extra virgin olive oil dressing


MAIN COURSES
^Prawn in sweet and sour hot bean sauce, seasonal vegetables and fried rice

Baked stuffed chicken with jus, roasted cherry tomato, mushrooms and pea mash

*Seared tournedos of beef with blackened spices, asparagus, vine-ripened cherry tomato and roasted pumpkin mash

Singapore sliced fish soup served with steamed rice
Broth with sliced pomfret fillet, tofu, tomato, seaweed and Chinese greens
A flavourful light local favourite

Vegetarian rice vermicelli in miso soup with assorted mushrooms, tofu and leafy greens

DESSERTS
^ Warm almond soup with sesame dumplings

Almond tuile shell with gelato ice cream and toasted nuts


CHEESES
Selection of caprice de dieux, bousait fromage and smokey pepper cheeses served with garnishes


FRUITS
Fresh fruits in seasons


FINALE
A selection of gourmet coffees & fine teas served with pralines

^ Exclusively created by Chef Sam Leong, Singapore
* A healthier choice - lower in carbohydrate and calories than our main selection

SQ870A SIN-HKG (DF1) 113-1.1 10-11 FC

[Dickson]

SQ11 LAX-NRT-SIN December 2010

lunch from Los Angeles to Tokyo

APPETISERS
Chilled malossol caviar
With melba toast and condiments

Pressed duckliver terrine served with rhubard-strawberry compote

SOUPS
Double-boiled chicken soup with ginseng
Dungeness crab bisque garnished with Thai style pesto and tomato confit

SALAD
Caesar salad
Romaine lettuce with bacon, parmesan cheese, croutons and anchovy-garlic dressing

MAIN COURSES
Roasted chilean bass fillet in a New England clam chowder sauce with bacon and spinach
*Exclusively created by the SIA International Culinary Panel

Pan roasted chicken breast served with Madeira wine sauce, baby carrots, mashed parsnip and potato

Indian lamb shank curry with biryani rice, papadum and pickled vegetables

Truffled potato and parsley cannelloni drizzled with parmesan cream, oven roasted assorted mushroom
*A healthier choice - lower in cholesterol and saturated fat than our main selection

DESSERTS
Warm frangipane pear tart served with vanilla ice cream

CHEESES
Rouge et noir triple creme brie, rouge et noir le petit bleu, purple moon and California goat cheese served with apricot paste, seasonal fruit, walnut and biscuit

FRUITS
Fresh fruits in seasons

FINALE
A selection of gourmet coffees & fine teas served with pralines



Kyo-kaiseki


ICHINO-ZEN
Sakizuke
Lobster, salmon roe, okra, miso dressing
Sesame beancurd
Anglerfish liver, grated turnip
Mukozuke
Seared tuna, soy sauce

OSHINOGI
Udon noodle, spring onion, wasabi, seaweed
Rainbow sushi, pickled lotus root

FUTAMONO
Simmered monkfish with beancurd sheet, carrot, shiitake, bamboo shoot and yam in ginger sauce

NINO-ZEN
Yakimono
Grilled chicken with sesame seeds
Teriyaki style black cod, pickled ginger
Gohan
Steamed rice with seasonal mixed vegetables
Clear soup with surf clam, trefoil, yuzu
Assorted pickles

MIZUGASHI
Japanese dessert



light meal from Los Angeles to Tokyo

APPETISER
Italian style minestrone with vegetables, basil pesto, parmesan cheese and smoked chicken

MAIN COURSES
Quesadillas
Flour tortilla stuffed with assorted cheeses, pulled pork, chipotle, cilantro and scallion

Stuffed hotcake with ricotta cheese and blueberries served with maple syrup

DESSERT
Raspberry panna cotta

FINALE
A selection of gourmet coffees & fine teas


Kyo-kaiseki

ICHINO-ZEN
Sakizuke
Lobster with sea urchin, squid, omelette with crabmeat, burdock with eel, chicken in jelly

NINO-ZEN
Yakimono
Grilled egg yolk glaced salmon
Duck with turnip and carrot rolled, citrus sauce
Simmered turnip with minced chicken sauce
Miso soup with mushroom, beancurd, onion
Steamed rice
Assorted pickles

MIZUGASHI
Japanese dessert



dinner from Tokyo to Singapore

CANAPES
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
Chilled malossol caviar
With melba toast and condiments

Spanish Iberica air dried ham garnished with fresh fig, mixed salad

SOUPS
Chicken consomme with quail egg, enoki mushroom and orzo pasta

Carrot soup with crabmeat, fennel and orange

SALAD
Mizuna lettuce with baby spinach, shaved turnip, carrot, cucumber, oven roasted beet root and walnut
Umeshiso dressing
Creamy French dressing

MAIN COURSES
Grilled wagyu beef fillet served with cafe de paris butter, carrot puree and gratinated potato

Katsu curry
Japanese style chicken cutlet served with curry, pickled vegetable and steamed rice

Steamed fillet of black cod with gremolata, pickled cherry tomato and saffron potato

Warm four cheeses quiche served with mixed baby lettuces, roasted pear and balsamic dressing
*Specially prepared meatless selection.

DESSERTS
Warm orange flavoured bread pudding accompanied with yoghurt ice cream and orange compote

CHEESES
Camembert, gorgonzola, cheddar, pie d’ angloys served with grapes, crackers, and nuts

FRUITS
Fresh fruits in season

FINALE
A selection of gourmet coffees & fine teas served with pralines


Kyo-kaiseki

ICHINO-ZEN
Sakizuke
Cod milt curd with dashi jelly, salmon roes
Red yam jelly with spring onion tossed with mustard miso dressing
Marinated yellowtail fillet, turnip tartare, ponzu jelly, wasabi
Mukozuke
Snapper with carrot, prawn with cucumber, salmon with turnip, mustard-egg yolk dressing

OSHINOGI
Chillled udon noodle, spring onion, wasabi, seaweed
Mackerel sushi, pickled ginger, marinated chrysanthemum leaf and flower

FUTAMONO
Braised kuro buta pork belly in black vinegar, beetroot puree, leek julienne, carrot

NINO-ZEN
Yakimono
Miso flavoured Spanish mackerel confit, yuzu miso sauce
Deep fried sesame crusted "ebi" yam, anglerfish liver with pickled gourd
Gohan
Egg white fried rice with mullet roes, sesame seeds
Clear soup
Assorted pickles

MIZUGASHI



champagnes & wines
Champagnes
Dom Perignon 2000
Krug Grande Cuvee

White wines
Cloudy Bay Sauvignon Blanc 2008 Marlborough, New Zealand
Buena Vista Chardonnay 2006

Red wines
Chateau Pichon-Longueville, Comtesse De Lalande 2004 Pauillac
Robert Mondavi Winery Cabernet Sauvignon 2007 Napa Valley
Gritte-Chambertin 2004 Louis Jadot

Port
Graham's 20 year old Tawny Port, Portugal


SQ11B LAX-NRT-SIN (LF/SN1/LMF/DF) 1-2.1 12-01 FC

[SQDoubter]

would anyone happen to have a recent F menu on SQ237 and SQ228?

[MAN Flyer]

SQ961 CGK-SIN December 2010

dinner from jakarta to singapore

main courses
Malay style lamb shank rendang with spiced vegetables and steamed rice

Braised garoupa in black bean sauce with vegetables and ee-fu noodles

Sauteed jumbo prawns served with capsicum confit snd parmesan flavoured potato cake

dessert
Pandan coconut cream with fruits and palm sugar syrup

fresh fruit
A selection of fresh fruit

from the bakery
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread

hot beverages
Freshly brewed coffee
Selection of tea

SQ961D CGK-SIN (D3) 23-1.1 04.01-31.12 FC

[coffeeblack]

I sincerely cannot believe that they still have F on these short haul flights! The menu looks delicious though! Never thought there'd ever be rendang on a plane!

[dttj0069]

Can I ask some experts a question about the F menu on SQ11 and SQ12?

Is the kyo-kaiseki meal a choice on the menu or do you have to BTC for this?

Would it be the best decision to only eat this (kyo-kaiseki) ex-NRT? And go for something else for SIN-NRT and LAX-NRT, and any recommendations?

Is the F meal any different on a 747 versus a 380 Suite?

thanks!

[Dickson]

The kyo-kaiseki is offered on all SQ11/12 flights, no need to BTC.

I think the "standard" out of NRT seems to be better, but the one out of Singapore is not bad too. You can actually request for a mix. For eg, I like to ask to start with the caviar from the International menu, then move on to the Kaiseki for the starter and main course and then switch back to dessert from the International menu. But this is always subject to availability and I always request this nicely from the stewardess and ask that she does so only if there's extra available.

The F meal is the same whether its SQ11/12 or the 380 suite. The meal or wine (or the entertainment) is definitely not a "class beyond first".

[dttj0069]

Thanks Dickson, that's helpful advise

[Carfield]

SQ 11 LAX-NRT March 2011 Part I

March 2011
Singapore Airlines
First Class
SQ 11
Los Angeles to Tokyo Narita

Lunch from Los Angeles to Tokyo

Kyo-Kaiseki
Ichino-Zen


Saizuke
Jelly fish with citrus sauce, egg tofu and salmon roe


Baby octopus with sesame sauce


Mukouzuke
Konbu Cured sea bream sashimi salad with citrus dressing



Oshinogi
Cold green tea soba noodles
Seared tuna sushi, mountain vegetables in sesame sauce and pickled ginger

Futamono
Halibut and grated mountain yam with ginger sauce

Nino-zen
Yakimono
Black cod with miso sauce, Wagyu beef fillet with garlic sauce
Bamboo shoot steamed rice
Assortment of three Japanese pickles

Tome-***
Clear clam soup

Mizugahi
Yuzu citrus tart with seasonal fruit

[Carfield]

SQ 11 LAX-NRT March 2011 Part II

International Selection
Appetizers
Chilled malossol caviar
With melba toast and condiments

Serano ham, duckliver terrine and smoked duck breast served with fig and raisin chutney

Soups
Double boiled chicken soup with American ginseng
Cream of globe artichoke


Salad
Baby lettuce with shaved fennel, dried cranberries and roasted marinated beetroot
Green goddess dressing
Balsamic and extra virgin olive oil dressing


Main Courses
*Beef fillet in natural jus, spinach custard, baby carrot and potato puree
Exclusively created by the SIA International Culinary Panel
Or
Stir fried lobster in XO sauce served with braised spinach beancurd and assorted mushrooms, boy choy and fried rice

Or
Poached chicken breast served with creamy champagne sauce, mushroom timbale, sautéed spinach and fondant potato
Or
Potato gnocchi with sautéed cep mushrooms, arugula lettuce, shaved Parmesan cheese, creamy basil pesto

Desserts
Lemoncurd tart with vanilla ice cream and raspberry


Cheese
French brie, cambozola, goat cheese and vella dry Jack served with dried apricots, grapes, walnuts and crackers

Fruits
Fresh Fruit in Season

Finale
A selection of gourmet coffees and fine teas served with pralines

Light Bites from Los Angeles to Tokyo
Noodles
Rice noodles in broth served with fish balls


Kitsune udon
White wheat noodles in light fish broth garnished with seaweed beancurd and fish cake

Sandwiches
Tomato tortilla warp with chipotle pepper mayonnaise spread, smoked chicken, avocado, tomato and lettuce
Krispy kreme donuts

Snacks
Cashew nuts, honeyed walnuts or macadamia nuts
Chips
Chocolate bars
Fruit yogurt
A selection from the fruit basket
Assorted biscuits

[Carfield]

SQ 11 LAX-NRT March 2011 Part III

Light meal from Los Angeles to Tokyo
Kyo-kaiseki
Ichino-Zen


Sakizuke


King crab leg, smoked salmon rolled with radish sprout
Fried fish with masago roe, skewered duck, Japnease style omelette, pickled scallion and eggplant



Nino-Zen


Yakimono
Grilled Jidori chicken with green onion sauce


Grilled scallop with white sauce and baby zucchini


Fried tofu cake with ginger sauce


Miso soup with wheat cake, shredded egg and shiso leaf


Steamed rice
Assorted Pickles


Mizugashi
Japanese Dessert


International Selection
Appetizer
Tandoori prawn salad

Main Courses
Char siew mee
Egg noodles in rich pork broth with sliced honey glaced pork, chye sim and mushroom
Or
Fettuccine with creamy assorted mushroom ragout, arugula lettuce and grilled Cajun spiced chicken

Dessert
White and bitter chocolate mousse with passionfruit coulis


Finale
A selection of gourmet coffees and fine teas