March 2012
Emirates Business Class
EK 248
Buenos Aires to Rio de Janeiro

Dinner
Appetizer
Caprese salad
Classic and refreshing salad of ripe sliced tomatoes, buffalo mozzarella, bright green arugula leaves and fresh asparagus spears, served with a pesto dressing

Main Course
Chicken and artichoke fricassee
Tender pieces of chicken, slow braised with artichoke hearts, served with grilled polenta cakes, steamed mange tout and a carrot and zucchini parcel
Or
Stir-fried Hoisin Beef
With spring onions, served with garlic and egg fried rice, steamed pak choy and sautéed shiitake mushrooms
Or
Poached Salmon
With a light lime and dill veloute, creamed leeks, blistered cherry tomatoes, and a rich potato and celery gratin

Bread
Fresh the Bakery
Freshly baked rolls and garlic bread

Dessert, Cheese and Fruit
Caramel banana and pineapple tarte Tatin
Served with a rich dulce de leche sauce and fresh strawberries

Baked blueberry cheesecake
Classic favorite served with a fruit coulis with fresh berries

Cheese Selection
Specially selected cheeses matured to perfection, served with a selection of crudités, grapes, and crackers

Seasonal sliced fruits
Tropical fruits from the region to refresh your palate

Beverages
Tea
Ceylon, China, Earl Grey, Camomile
Coffee
Freshly brewed or decaffeinated, espresso and cappuccino

Chocolates
EK248-EZEGIG-J-13C