Carfield

Swiss Air Lines International
June to September 2009
Business Class
New York JFK/Boston Logan to Switzerland
LX 15, 17 and 53

Wine List
Champagne
Brut Mosaique

White Wines
Lenggiser Rauschling AOC 2008
Friendly Gruner Veltliner 2007

Red Wines
Continuo 2008
L’Ostal-Cazes Minervois La Liviniere 2004
Old Vine Zinfandel 2007

Port
Porto Niepoort Tawny Vintage

Menu
Dinner (All served in one tray)
First Course
Seasonal Salad with a balsamic vinaigrette

Main Course
*Fillet of Beef with Café de Paris butter, mashed potatoes, carrots and green asparagus
Created by our featured chef Dani Jann-Annen, Landgasthof Adler, Ried-Muotathai
Or
Seared chicken breast with tarragon sauce, corn and risotto cake with sautéed Savoy cabbage
Or
Barramundi fish with lemon olive oil, roasted potatoes and sautéed mixed vegetables
Or
Wild mushroom ravioli with Chablis beurre blanc

Cheese
Cheese selection

Dessert
Strawberry compote and vanilla mousse
Swiss chocolates
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 more time to sleep, work, or simply relax and enjoy your flight.

Before Landing
Breakfast
To order to your preferred selection, please fill in the breakfast card and hand it to your Flight Attendant.

Juices/Water: Orange Juice, Grapefruit Juice, Smoothie, and/or Water
Warm breakfast pastries with butter and jam: Croissant, Danish, and/or Bread Rolls
Fresh Fruit and/or Fruit Yogurt
Coffee: Regular or Decaffeinated
Tea: Tea with lemon, Tea with milk, or Glass of milk

C-NA-CH-C3 06/09-09/09 (15-17-53)