TWA Flight F/Class STL-LGW August 1993

Prior to Takeoff
Premium Champange

After Takeoff
Appetizers
Scottish Smoked Salmon, longtail shrimp,
mesquite marinated chicken breast and asparagus spears garnished with strawberry and kiwi, served with wasabi sauce.

Salad
Assorted Salad leaves, garnished with shave parmesan, walnuts and cherry tomatoes.
Choice of olive oil vinaigrette or Parmesan peppercorn dressing

Entrees
Grilled Filet Mignon
served with bernaise sauce and savoyarde potatoes

Veal Sirloin Medallions
preapared in a lemon, caper and parsley sauce served with tagliatelle noodles in pesto cream sauce

Grilled Breast of Chicken
Boneless, served with zucchini,pepper, tomato and leek glace, accompanied by Anna potatoes

Swordfish Steak
Enhanced by a mustard and basil butter sauce, accompanied by rosemary new potatoes.

Medallions of Smoked Duck and Chicken
Served chilled with mango chutney sauce, melon slices, white asparagus, hearts of palm and pasta salad with pesto sauce.

Hot entrees will be accompanied by garden vegetable julienne.
Dinner rolls and butter will be served with all entrees.

Dessert
Assortment of seasonal fruit and International cheeses
Hagen-Dazs rasberry sorbet and vanilla ice cream
Framboise Sauce

Accompanied with coffee, decaffinated coffee or tea.


Continental Breakfast Buffet.