CX 565 Flight | TPE Taipei | HKG Hong Kong | ||
Economy Class | 501 miles | 1:40 Flying Time |
Refreshment |
CX 565 Flight | TPE Taipei | HKG Hong Kong | ||
Economy Class | 501 miles | 1:40 Flying Time |
Refreshment |
CX 450 Flight | HKG Hong Kong | TPE Taipei | ||
Economy Class | 501 miles | 1:45 Flying Time |
Breakfast |
UA 967 Flight | IAD Wash. Dulles | LAX Los Angeles | ||
Econ. Plus Class | 2,286 miles | 5:25 Flying Time |
UA 903 Flight | MUC Munich | IAD Wash. Dulles | ||
Business Class | 4,256 miles | 9:50 Flying Time |
Lunch | |
Appetizer | Bresaola ham with roasted peppers and vegetable barley salad with Arugula creme fraiche |
Salad | Fresh seasonal greens with creamy peppercorn |
Main Course | Grilled filet mignon with roasted garlic demi-glace, Lyonnaise poatoes and glazed carrots with parsley -or- Fillet of oven-roasted cod with honey ginger, herbed rice pilaf and creamed spinach -or- Porcini mushroom raviolacci, mushroom cream sauce and chopped chives |
Dessert | International cheese selection (Bonifaz Herb, Rahmberg) Passion fruit white chocolate mousse cake |
Refreshment | |
Thai chicken wrap sandwich, herb marinated chicken with red onion, carrots and ginger -or- Cheese plate with fresh seasonal fruit |
UA 906 Flight | ORD Chicago O'Hare | MUC Munich | ||
Business Class | 4,522 miles | 8:40 Flying Time |
Dinner | |
Appetizer | Shrimp, prosciutto and vegetable crudite with tahini lime sauce |
Salad | Fresh seasonal greens with creamy garlic or balsamic vinaigrette |
Main Course | Slowly braised beef short rib, with red wine braised cabbage and roasted rosemary potatoes -or- Sate spiced chicken with vegetarian risotto and herbed asparagus, carrot saute -or- Cheese tortellacci -or- Express Dine Option: Curry tomato lentil soup, spicy scallops salad served with Asian sesame ginger vinaigrette |
Dessert | International cheese selection (San Joaquin Gold, Le Cabrie) Eli's key lime cheesecake |
Refreshment (Pre-Arrival) | |
Fruit appetizer, raspberry yoghurt, croissant and fruit preserves |
B6 295 Flight | SEA Seattle Tacoma | LGB Long Beach | ||
Economy Class | 956 miles | 2:30 Flying Time |
B6 294 Flight | LGB Long Beach | SEA Seattle Tacoma | ||
Economy Class | 956 miles | 2:40 Flying Time |
UA 892 Flight | ICN Seoul Incheon | SFO San Francisco | ||
First Class | 5,657 miles | 10:25 Flying Time |
Lunch | |
Appetizer | Crayfish dill stew in mini brioche and "Devils on horseback" chicken with bacon and apricots with mango cilantro salsa |
Soup | Minestrone soup |
Salad | Mesclun mix with sliced radish, red and yellow bell pepper strips and crisp croutons, served with lemon aioli or Korean sesame vinaigrette |
Main Course | Pan-seared filet mignon with shiitake mushroom cream sauce, buttered parmesan noodles and broccoli with carrots -or- Seared pacific dory with coriander chutney, sheamed purple potato and herb marinated vegetables -or- American-style BBQ pork ribs with savory BBQ sauce, corn with peppers and green beans in olive oil -or- Sam Gym Jjim: braised Korean gingen chicken with chestnuts and assorted vegetables, steamed rice |
Dessert | Ice cream, with choice of sundae toppings:hot fudge, butterscotch topping, mixed berry compote, sliced roasted almonds and whipped cream Cheese selection (Danish Blue, Cheddar, Walnut Fondue), served with red grapes and crackers |
Alternatives and snacks | |
Warm Korean hamburger with bulgogi sauce Garlic cream cheese, cucumber and lettuce sandwich Hot noodle soup Assorted snack treats |
Breakfast | |
Spinach and ricotta quiche with chunky tomato sauce, roasted chorizo sausage -or- Fresh seasonal fruit plate with creamy yoghurt |
UA 893 Flight | SFO San Francisco | ICN Seoul Incheon | ||
First Class | 5,657 miles | 12:10 Flying Time |
Dinner | |
Appetizer | Warm jumbo lump crab and shiitake mushroom with Monterey Jack cheese and jalapeno creme fraiche -or- Slowly braised shredded pork and caramelized onions, cherry strewn wild rice, marjoram and a pecan balsamic vinaigrette |
Soup | Roasted red pepper and smoked Gouda bisque |
Salad | Fresh seasonal greens with red teardrop tomatoes, yellow bell peppers, kalamata olives and seasoned croutons served with creamy caesar or Asian sesame ginger vinaigrette |
Main Course | Roasted beeftenderloin and sun-dried tomatoes, kalamata olive and eggplant strewn quinoa -or- Grilled beef brochette with bulgogi sauce, steamed rice and baby bok choy -or- Grilled mahi mahi with yuzu miso vinaigrette, sweet potato pie and sauteed spinach -or- Pomegranate glazed duck breast, Jasmine cashew rice and Chinese broccoli with baby carrots |
Dessert | Ice cream, with choice of sundae toppings: hot fudge, caramel, mixed berries, toasted almonds and whipped cream Cheese selection (St. Pete's Blue, 4 Year Cheddar, St. Rocco Triple Creme), served with red grapes and crackers |
Alternatives and snacks | |
Mesquite smoked turkey with Swiss cheese Cucumber and provolone sandwich Fresh fruit Ghirardelli chocolate Mini pretzels Hot noodles Lay's baked chips Granola bars |
Lunch | |
Mesquite turkey with provolone on rustic torpedo roll, roasted red potatoes and a fresh fruit appetizer -or- Fresh seasonal fruit plate with creamy yoghurt |