LX23 JFK-GVA March 2013 - Business
LX23 JFK-GVA March 2013 - Business
First course
Seasonal salad with balsamic vinaigrette
Main course
Sautéed beef tenderloin with a mushroom cream sauce
Tagliatelle, baby carrots and asparagus
Roasted corn-fed chicken breast, mustard jus
Polenta and broccoli
Seared Pacific salmon filet with wasabi gremolata
Creamy lemongrass sauce, pilaf rice, baby bok choy
Swiss spätzle gratin with mushrooms, leek, roasted onions and Swiss Gruyére
Cheese
Selection of Swiss and international cheese
Dessert
Panna cotta with rhubarb and strawberry compote
Espresso, coffee and a selection of teas
Dine and recline
The quicker option
A cold composition of starter, cheese and dessert to be enjoyed promptly
after take-off, allowing you more time to sleep, work or simply relax and enjoy
your flight.
Breakfast
To order your preferred selection, please fill in the breakfast card and hand it
to your Flight Attendant.
Champagne
Wine
Champagne
Duval-Leroy Brut
White wine
Riesling-Silvaner Felsberg Goldene Sonne 2011
Biancolo Bianco Toscana 2012
Red wine
Malanser Pinot Noir 2011
Château Haut Faugères Saint-Emilion Grand Cru 2010
Chianti Classico Le Masse di Greve 2009
Port
Porto Niepoort Tawny