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Dinner

First Course
Gravlax and grilled shrimp accompanied by a cucumber salad with dill
or
Smoked tomato bisque

Main Course
Veal medallions with tomato concassé and Raclette cheese served with saffron fettuccine and wilted spinach
or
Chicken with a herb crust accompanied by a white bean ragout and broccoli
or
Grilled salmon in a cramy cajun sauce served with an artichoke vegetable mdley, broccoli and baby squash
or
Mushroom ravioli in porcini sauce with grilled portobello mushrooms

Cheese
Selection of cheeses

Dessert
Chocolate Crunch

Swiss chocolates
Coffee and a selection of teas

or "Dine and recline" - the quicker option
A cold composition of starter, salad, cheese and dessert to be enjoyed promptly after take-off, allowing you more time to sleep, work or simply relax and enjoy your flight

Galley snack
A selection of sweet and savoury snacks is available throughout the flight from the Galley

Breakfast
Fresh fruits
Yoghurt
Assortment of breakfast breads served with butter and preserves
Coffee and a selection of teas

Wine list
Champagne
Brut Nicolas Feuillatte Réserve Particuliére, France, 40% Pinot Noir, 40% Pinot Meunier, 20% Chardonnay

White Wine
2003 Fendant du Valais AOC, Jeam-René Germanier, Switzerland, 100% Chasselas
2003 Chardonnay, Sterling Vinter´s Collection, Central Coast, California, USA, 100% Chardonnay

Red Wine
2003 Pinot Noir de Sierre AOC, Vertiges, Jean-Louis Mathieu, Cave Saint-Mathieu, Switzerland, 100% Pinot Noir
2001 Vin de Pays d'Oc La Cuvée Mythique, Languedoc Roussillon, France, Syrah, Grenache, Mourvèdre, Carignan, Merlot, Cabernet Sauvignon
2001 Cabernet Sauvignon, Hess Select, Hess Winery, Napa Valley, California, USA, 85% Cabernet Sauvignon, 10% Syrah, 5% Merlot

Port
Port Niepoort Junior Tawny, Portugal, touriga Nacional, Touriga Francesa, Tinto Cao, Tinta Roriz, Tinta Barroca and others