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First Course
Grilled shrimp and marinated scallop with a spicy avocado relish
or
Seasonal salad with a balsamic and olive oil dressing

Main Course
Fillet of beef with ravigote sauce - a brown sauce with herbs served with mushroom fricassee and polenta with reblocon
or
Chicken breast filled with fontina cheese and herbs accompanied by a tomato and olive ragout, Belgian endive and spinach
or
Hlibut with herbs served with a tarragon sauce, broccoli, baby carrots and grilled squash
or
Aspargus ravioli with cram sauche with cheese and grilled aspargus

Cheeses
Selection of cheeses

Dessert
Crème Brulée

Swiss chocolates
Coffee and a selection of teas

or "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
Fresh fruits
Yoghurt
Assortment of breakfast breads serves with butter and preserves
Coffee and a selection of teas

Wine List
Champagne
Brut Nicolas Feuillatte Réserve Particuliére, France, 40% Pinot Noir, 40% Pinot Meunier, 20% Chardonnay

White Wine
2003 Pinot Gris, Vin Suisse de Pays, Chateau de Sierne, G.Pillon & J.D. Schlaepfer, Domaine des Balisiers à Peney, Switzerland, 100% Pinot Gris
2003 Chardonnay, Sterling Vinter´s Collection, Central Coast, California, USA, 100% Chardonnay

Red Wine
2003 Garnay, Vin Suisse de Pays, Les Balisiers, G. Pillon & J.D. Schlaepfer, Domaine des Balisiers à Peney, Switzerland, 100% Garnay
2001 Vin de Pays d'Oc La Cuvée Mythique, Languedoc Roussillon, France, Syrah, Grenache, Mourvèdre, Carignan, Merlot, Cabernet Sauvignon
2001 Cabernet Sauvignon, Hess Select, Hess Winery, Napa Valley, California, USA, 85% Cabernet Sauvignon, 10% Syrah, 5% Merlot

Port
Port Niepoort Junior Tawny, Portugal, touriga Nacional, Touriga Francesa, Tinto Cao, Tinta Roriz, Tinta Barroca and others