[This was served on the inaugural flight on 12 May 2013. It was basically the same menu that was posted by
PetzLUX in
post #196 but someone may have been reading
behuman's
comment about air-dried meat. Not only was there a small salad but also some shrimps, orange and pepper and onion salad not mentioned on the printed menu. ^]
C-178-Cyc2 05/13
Menu
First course
Selection of air-dried meat specialities from the canton of Grisons
Seasonal salad with pomegranate and roasted pine nuts
Main course
* Engadine beef sauerbraten, jus Capuns, apple and celery
H Gnocchi with spinach and datterini tomatoes
Morel mushroom cream soup with chicken and spring onion
Cheese
Selection of cheese from the canton of Grisons
Dessert
* Engadine walnut mousse, caramel crème
Fuatscha grassa - butter biscuit
Espresso, coffee and a selection of teas
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Breakfast
A selection of hot and cold breakfast items will be served approximately 90 minutes before landing. If you prefer to sleep longer, a continental breakast can be ordered from your Flight Attendant up to 40 minutes before landing.
* Designed by our guest chef Martin Göschel, Hotel Paradies, Ftan, Switzerland
H Designed by Hiltl in Zurich - first vegetarian restaurant in the world since 1898
Please accept our apologies if your fist choice is not available.