Chef Robertson’s Lufthansa menus showcase contemporary cuisine accented with subtle Asian influences and savory flavors for which Asiate has become famous. The four course First Class menu features a selection of three starters, among them Grilled Shrimp with Horseradish Chili Sauce, and Beet Ravioli stuffed with Creamy Goat Cheese; four entrees, including Poached Lobster Tail and Claw served in a Saffron Reduction with Simmered Mushrooms and Butternut Squash, and Beef Tenderloin with Shiitake Mushrooms and Oxtail Bread Pudding. Key Lime Tart with Strawberry Consomme and Milk Chocolate Panna Cotta with Coconut Short Bread complete the menu.
Business Class passengers enjoy a three course offering. Tuna Carpaccio with Mizuna Leaf, and Chicken Split Pea salad with Plume Chutney are among the starters, with Miso Glazed Cod with Soba Noodles, Bean Sprouts and Ginger Soy Dressing, and Semolina Potato with Tomato Crème Sauce and Fresh Vegetable Ragout for entrees. The dessert offering is New York Cheese Cake with Raspberry Compote.
Mandarin Oriental New York's Asiate Chef Takes to Lufthansa's Skies
If you've been flying Lufthansa at all over the past few years, you may have noticed a special extra logo or two in the First or Business Class in-flight menu: that of a luxury hotel chain. First it was Lufthansa partnering with Ritz-Carlton for the yummy menu selections, but from January of this year, the choice has instead been Mandarin Oriental.
Yesterday, Lufthansa announced the next Mandarin Oriental chef to be in charge of what you're eating in First and Business on flights out of the US to Germany. For March and April, it's Chef Toni Robertson, Executive Chef of Asiate restaurant located at the Mandarin Oriental, New York. What'll she be serving you wonder? We just happen to have those details: