Star chefs: Executive Chef Stefan Mörth and Chef de Cuisine Kenichiro Ooe of Park Hyatt Tokyo

Western cuisine
Would you like to eat now or later?
We are happy to take your order anytime.

Choice of hors d'oeuvres
Cavier with the traditional garnishes
King crab salad with confit potatoes and rosemary salt

Smoked duck breast with golden raisin coulis, herb salad and hazelnut vinaigrette

Salad
Seasonal salad with wasabi-na leaves, radish and cucumber presented with dressing


Choice of main courses
Braised lamb shank served with eggplant, blue cheese bramata and romesco sauce
Prawn saltimbocca with crushed potatoes and Parmesan sauce


Selection of cheese and dessert
Camembert, Gruyère, Chedder, Fourme d'Ambert and Brie cheese garnished with grapes
Apple clafoutis with cinnamon custard sauce
Fresh fruit
Speciality dessert wines

[plus a complete Japanese meal option]

We are pleased to serve you a selection of canapés, onigiri, biscuits and fresh fruits during the flight.

*****

Western dinner

Cold and hot specialities
Smoked salmon and potato terrine with dill Dijon mustard sauce
Spicy pumpkin pie with pecan nut crust and prosciutto
Grilled German sausage accompanied with pineapple sauerkraut and mustard gravy sauce
Maultaschen with spinach, bacon and Ricotta filling, brown butter sauce

Dessert
Apple strudel with vanilla sauce

or

Japanese dinner


[photos on flickr]