July 2010
DL 26 HKG-DTW
Business Elite
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First Course
A Tasting of Two Appetizers
Smoked salmon with caramelized leeks and grilled vegetables with fresh mozzarella

Carrot and Ginger Soup

Mixed Green Salad topped with cucumbers, olives, tomatoes and feta cheese

Main Course
Delta Chef, Michelle Bernstein’s Selection
Roasted Chicken Breast with balsamic cipollini onions and blue cheese sauce, served with mashed potatoes and sautéed spinach

Fillet of Beef with port wine sauce, accompanied by potato wedges and asparagus

Wuxi Pork Ribs served with deep-fried eggplant and jade rice

Seared Cod Fillet with tomato and olive ragout, accompanied by a potato galette and sautéed leeks

Rigatoni Pasta tossed with stewed tomato sauce, olives and capers

Dessert
Fine Cheeses offered with fresh fruit
All Natural Vanilla Ice Cream Sundae
Apple Tart

SkySnack Basket
A variety of sweet and savory snacks will be available for your enjoyment.

Mid-Flight Snack
Seasonal Fresh Fruit
Selection of Finger Sandwiches
Lemon Cake

Pre-Arrival Meal
Please choose one of the following options:
Smoked Gouda Cheese Omelette accompanied by a potato cake and chicken sausage
Cereal with milk, yogurt, and seasonal fresh fruit
Linguine with gorgonzola cheese sauce, topped with roasted chicken breast

Wine List
Whites
Chartron et Trebuchet Rully Cuvee “La Chaume,” Burgundy, France 2007
Grove Street Chardonnay, Sonoma, California, 2007

Reds
Heritage Road Grenache, Australia, 2006
Louis Martini Cabernet Reserve, Sonoma, California, 2005

Dessert Wines
Deen de Bortoli Vat 5 Botrytis Semillon, Riverina, Australia, 2007
Penfolds Club Port, Australia, NV

Champagne
Champagne Piper-Heidsieck Brut, France, NV
07/10 BE-HKG-DTW-C14A (HKG-DTW)