Delta Air Lines
Business Elite
July 2010
Spain to US
Barcelona/Malaga/Madrid/Valencia to JFK and Barcelona/Madrid to Atlanta
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First Course
A Tasting of Two Appetizers
Seared Scallops with caramelized leeks and grilled vegetables with fresh mozzarella

Carrot and Ginger Soup

Mixed Green Salad topped with cucumber, olives, tomatoes and feta cheese
(Ranch or Olive Oil and Balsamic Vinaigrette Dressing)

Main Course
Please choose of the following options:
Delta Chef, Michelle Bernstein’s Selection
Roasted Chicken Breast with balsamic cipollini onions and blue cheese sauce, served with mashed potatoes and sautéed spinach

Grilled Prime Steak with port wine sauce, accompanied by potato wedges and asparagus

Rigatoni Pasta tossed with stewed tomato sauce, olives and capers

Roast Beef and Smoked Salmon with a deviled egg, grilled zucchini, yellow squash and capers served chilled

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

Pre-Arrival meal
Hot Ham and Swiss Cheese Sandwich
Served with marinated vegetable salad
Or
Grilled Chicken and Goat Cheese on a bed of mixed greens, topped with dried fruit and walnuts accompanied by breadsticks and fresh fruit

Chocolate

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-SPA-US-C14A (AGP/BCN/MAD/VLC-JFK, BCN/MAD-ATL)