Book the Cook - Frankfurt

 
 
Suites and First Class Menu
Buonfatti with spinach filling, spinach, Mediterranean sauce and vine riped tomatoes
7oz Beef Fillet with cafe de Paris butter, baked potato with sour cream, roasted vegetables and grilled tomato
Fillet of veal in Pommery mustard sauce, asparagus with wild mushrooms, and fettuccine
Lamb Rendang with vegetable in coconut milk and steamed rice
Artichoke-tomato crusted loin of lamb in thyme sauce, French beans with bacon, and gratin potatoes
Suckling pig with dark beer sauce, savoy cabbage and potato wedges
Honey-glazed duckling with vegetables and Chinese egg noodles
Chicken in Thai masaman curry with vegetables and steamed rice
Bresse chicken with morel polenta, roasted zucchini, asparagus and jus. Designed by Singapore Airlines International Culinary Panel Chef Georges Blanc
Caesar salad with smoked chicken and cheese
Prawn wanton noodle soup with chye sim, pickled green chili, roasted onions and spring onions
Lobster Thermidor with buttered asparagus, slow-roasted vine-ripened tomato, and saffron rice
Salmon gratinated with feta and parmesan cheese in orange ginger sauce with vegetables and Mississippi rice
Halibut in lime sauce with poached dill potatoes and vegetable diamonds
Toasted multigrain country bread with herb cottage cheese, grilled vegetables and fresh berries low fat yoghurt (Breakfast only)

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