C-161-Cyc2 03/13-05/13
Menu
* Created by our featured chef Kiyomi Mikuni, "Hotel De Mikuni" Yotsuya, Tokyo
First Course
Smoked duck
Waldorf salad with pickled asparagus and orange
* Salmon and cucumber terrine with tomato mousse
Seasonal salad with cherry tomato
Balsamic vinaigrette
Main course
Grilled beef tenderloin with Dijon mustard sauce
Roasted potato, asparagus, red peppers
Herb-roasted chicken breast, red wine sauce
Egg noodles, carrots, sautéed spinach
* Grilled sea bream with pot-au-feu sauce
Seasonal vegetables
Swiss spätzle gratin with mushrooms, leek, roasted onions and Swiss Gruyère
Cheese
Selection of Swiss and international cheese
Dessert
* Lemon mousse
Fresh fruit salad
Espresso, coffee and a selection of teas
Dine and Recline
The quicker option
A cold composition of starter, cheese and dessert to be enjoyed promptly after take-off, allowing you more time to sleep, work or simply relax and enjoy your flight.
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[Mid-flight snacks]
Ice cream
Onigiri
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Arrival meal
A delicious light meal will be served for you to enjoy before your arrival
