Recent AC001 YYZNRT for August 2015

20-A-NJHMNGP-NJMSNE-NJHSHE-NJHBN 08/15

APPETIZER

*Seared pepper-crusted ahi tuna and marinated prawn on a fennel dill salad with yellow pepper sauce

SALAD

*Mixed greens, grape tomatoes and Parmesan served with balsamic vinaigrette

MAIN COURSES
Each meal is served with a selection of warm breads.

*Chicken breast complemented by maple thyme chili glaze, sweet potato mash, mushroom medley and fine green beans

*Roasted Atlantic salmon served with a Pinot Grigio ssauce, barley risotto and a vegetable medley of zucchini, carrots and asparagus

Grilled Alberta AAA beef tenderloin presented with truffle and porcini sauce, portato au gratin, baby carrots and fine green beans

Japanese meal offered with sake. Composed of an assortment of appetizers, side dishes, pickles, noodles and miso soup, accompanied by a hot main course of grilled black code, steamed rice and mixed vegetables

SELECTION OF CHEESE
Oka, Camembert and medium Cheddar served with crackers

CHOICE OF DESSERTS

Tuxedo cake with chocolate buttercream

*Fresh seasonal fruit

EXPRESS OPTION
Shorty after take-off, your appetizer served with mixed greens, cheese and fruit - presented all at once.

FLEXIBLE OPTION
Your choice of main course served with mixed greens, cheese and fruit, at any time, later during the flight.

At your leisure
Choose one or more of the following light snack options. Simply ask your flight attendant between meal services.

Hot noodle soup served with shrimp and pork wontons and gai-lan

Hot snack - Orange ginger chicken skewer

*Healthy option - Crudités with artichoke Asiago dip

Dim sum selection of siu mai, har gau and shrimp and spinach dim sum

Ice cream

A selection of packaged snacks and fresh fruit are always available in our galley.

Brunch
Please note that brunch will be served approximately 90 minutes prior to arrival. Should you prefer to eat at an earlier time, please inform your flight attendant.

*Fresh orange juice

*Fresh seasonal fruit

*Yogurt

Croissants and blueberry muffins with butter and preserves

MAIN COURSES

Parsley omelette accompanied by cottage cheese, red pepper relish, roasted redskin potatoes and chicken sausage

Japanese-style rice congee with spinach and trefoil stems served with mackerel, stewed beef, fish roll, egg and king mushroom

Stir-fried udon noodles with chicken strips, carrot julienne, shiitake mushroom, onion and siu choy cabbage in a garlic and sesame oil

*Air Canada NutriCuisine

We apologize should your preferred choice not be available today. We cannot guarantee any food items served onboard to be allergen free.

Wine list

CHAMPAGNE
Champagne Drappier, Carte d'Or Brut, Reims, France

WHITE WINES
Giesen Sauvignon Blanc, Marlborough, New Zealand
Quails' Gate Chardonnay, Okanagan Valley, Canada

RED WINES
Old Soul Cabernet Sauvignon, California, USA
Les Crès Ricards Oenothera, Languedoc, France
De Gras Carmenère, Colchagua Valley, Chile

PORT
Dow's Port, Portugal