First Class
Wine List
Champagne
Cuvee Louise 1998, Pommery Rims, France
White Wines
Chasselas Vully AOC Selection Vieux Moulin 2007
Chablis AC 1er Cru Vaillons 2006
Rueda DO Naia 2007
Red Wines
St-Saphorin AOC Cuveee du Patrimoine Domaine des Faverges 2006
Chateau La Tour Haut-Brion 1996
Brancaia II Blu 2002
Dessert Wine
1er Grand Cru Classe sauternes AC 2005
Menu
Dinner
Chicago to Zurich
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Gourmet Menu
*Created by our featured chef Pierre-Andre Ayer, Restaurant Le Perolles, Fribourg
First Course
Seafood, meat and vegetarian platter
Main Courses
Fillet Steak with a porcini mushroom crust, steamed green cabbage with a red onion confit accompanied by potato and pumpkin rosti
*Created by our featured chef Pierre-Andre Ayer, Restaurant Le Perolles, Fribourg
Or
Basil Coated chicken breast in a marinara sauce and eggplant ragout with spinach gnoochi
Or
Mushroom Ravioli in a porcini sauce with sautéed peppers
Or
Special of the Day
Vegetables of the Day
Cheeses
Selection of cheeses
Switzerland Emmental, Switzerland Gruyere, France Chaumes, France Goat’s Cheese, and France Camembert
Dessert
Chocolate and vanilla ice cream sundae
Swiss Chocolates
Espresso and a selection of coffees and teas
Supplemetary Choices
Selection of soups
Seasonal salads
Swiss Cheese
Fresh Fruit
Before Landing
Assortment of breakfast breads, preserves and honey, fresh fruits, yogurts, muesli and cereals
Egg Dish – for my flight, it was an Omelette with cream cheese, accompanied by sausage, bacon, potato cake and tomato
Selection of coffees, teas, and juices
F-09-C4 09/08-11/08 (09)