Delta Air Lines Business Elite
New York JFK to Madrid, Malaga, and Valencia
July 2010
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Main Meal
First Course
A Tasting of Two Appetizers
Gravlax with seaweed salad
And Grilled Artichoke with roasted tomato
Thai Chicken and Coconut Soup
Mixed Green Salad topped with yellow peppers, pecans and blue cheese
(Choice of Creamy Dill dressing or Olive Oil and Balsamic Vinaigrette)
Main Course
Please choose one of the below options:
Delta Chef, Michelle Bernstein’s Selection
Three Cheese Vegetarian Spaghetti Carbonara tossed with English peas and roasted cherry tomatoes
“This classic dish is revisited with the twist of vegan bacon, melting cheeses and lots of delicious richness” – Michelle Bernstein
Grilled Beef Tenderloin and Shrimp Scampi served with lemon risotto and sugar snap peas
Crab Cakes and lemon aioli, accompanied by baked spaghetti squash and leeks with red peppers
Roast Beef and Herbed Chicken Breast with a deviled egg, grilled peppers and asparagus served chilled
Light and Quick
If you would like more time to work or relax, we suggest this chilled entrée as a replacement to the traditional entrée.
Dessert
Fine Cheeses selected to perfectly complement one another in flavor and texture, offered with fresh fruit
All Natural Vanilla Ice Cream Sundae with your choice of sauces, whipped cream and chopped nuts, garnished with a Pirouline cookie
New York Style Cheesecake
Pre-Arrival Meal
Served with assorted breakfast breads and condiments
Seasonal Fresh Fruit
Oats and Honey Granola served with milk and yogurt
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-US-SPA-SH-C14A (JFK-AGP/MAD/VLC)