Lufthansa (LH) A340-300 First Class In-Flight FRA - JFK 2007 |
| Category: In-Flight Service | 2007-09-08 |
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| There are two versions of A340-300. First version has 8 First Class, 48 Business Class, and 165 Economy Class. Second version has 8 First Class, 36 Business Class, and 197 Economy Class. For both versions, all the First Class seats are lay-flat bed seats and all the Business Class seats are the new slanted lay-flat bed seats. |
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| Flight LH 406 First Class boarding passes |
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| After I had left FRA few hours earlier on the 747-400, H and AJ took the A340-300 back to JFK |
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| A340-300 First Class is a 1-2-1 configuration. Each seat has 85-inch pitch. |
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| Drinks serving station |
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| AJ was really enjoying himself! |
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| FRA – JFK Menu: 8/2007 Choice of Hors d’oeuvres: 1. Caviar served with the traditional Garnishes 2. Crab Salad with Avocado Mousse 3. Sea-salted Beef Ham “Mecklenburger Style”, fresh Horseradish and Leek Salad 4. Roulade of Farm-reared Chicken with Pomelos and Ginger Mayonnaise 5. Terrine of Baby Carrots and Goat Cream Cheese, dried Tomatoes and wild Herb Gribiche Hors d'oeuvres are served from the serving cart so that the passengers can choose whichever they want. |
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| Hors d’oeuvres -- Caviar with the traditional Garnishes / Roulade of Farm-reared Chicken with Pomelos and Ginger Mayonnaise |
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| Hors d’oeuvres -- Caviar served with the traditional Garnishes / Crab Salad with Avocado Mousse |
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| Hors d’oeuvres -- Caviar served with the traditional Garnishes / Terrine of Baby Carrots and Goat Cream Cheese, dried Tomatoes and wild Herb Gribiche |
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| Variations of Salad or Soup: 1. Fresh Garden Salad with roasted Pine Nuts served with Balsamic Dressing 2. Essence of the Anjou PigeonSoup -- Essence of the Anjou Pigeon |
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| Soup -- Essence of the Anjou Pigeon |
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| Choice of Main Courses: 1. Venison Ragout with Bread Dumplings, Chanterelles and Rowan Berries 2. Roasted Monkfish in hot and sour Coconut Milk, Shiitake and Champignons 3. Thigh of Mecklenburg Farm-reared Turkey , Champagne Cabbage and Mashed Potatoes 4. Fresh Tagliatelle with herbed Mushrooms and Olive-Tomato Sauce On Request this Dish will be served with Pan-seared Strips of Beef Fillet |
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| Main Course -- Fresh Tagliatelle with herbed Mushrooms and Olive-Tomato Sauce On Request this Dish will be served with Pan-seared Strips of Beef Fillet |
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| Main Course -- Roasted Monkfish in hot and sour Coconut Milk, Shiitake and Champignons |
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