May 2007, LAX-MUC, business class
... and the other way round ... arranged by Gordon Maybury, Executive Chef @ The Peninsula, NYC.
Menu
Hors d'oeuvre
Pistachio crusted Shrimp with Mango Salsa and Cilantro Aioli
or
Smoked Duck Breast with Sweet Corn Flan and Cerry Vinaigrette
Salad
Mesclun Mix presented with Dressing
Bread, Rolls and Butter
Entrees
Lemon Rosemary crusted Chicken Breast with Spring Vegetables in a Natural Jus
or
Grilled Atlantic Salmon with Celeriac Puree and Sweet Pea Jus with Fava Beans
or
Saffron Fettuccine with roasted Vegetables and chunky Tomato Sauce
Cheese and Dessert
Sage Derby, Gruyère and Cambozola
or
Apple Raisin Bread Pudding with Sweet Cream
or
Fruit Salad
Brunch
Fresh Fruit
Entrees
Cold Gourmet Plate: Salami, Breast of Turkey, Brie and Pepperjack Cheese
or
Hot Speciality: Omlette served with Mushroom Ragout, Tomato Concassée and Rösti Potatoes
From the Bread Basket: a selection of Rolls, Croissants and Muffins, Butter, Preserves, Honey and Nutella
Last Minute Breakfast
Coffee or Tea
Orange Juice
Croissants
Last edited by f0zzyNUE; May 29, 2007 at 2:38 pm