Two additional menus from some good friends whot took advantage of AF's summer two for one promotions :

From CDG to SFO :

for lunch:

APPETIZERS
Peppered foie gras,
Sunburst squash with ash goat cheese,
Crab puff pastry,
Prune filled with fromage frais

CHOICE OF HORS D'OEUVRE
Smoked foie gras escalope
Saut�ed scallops
Smoked fillets of duck,
Tomato, morel mushroom salad
Fresh seasonal salad

CHOICE OF MAIN COURSES
Pan-seared fillet of lamb mashed potatoes with cheese, roasted tomato and saut�ed oyster mushrooms

Fillet of pike-perch with white butter sauce, steamed potatoes and buttered baby vegetables

Cassoulet with goose confit served with turkey sausage

TODAY'S SPECIAL DISH
Quercy style Fricassee of duck : simmered pieces of duck, accompanied by buttered tagliatelle and simmered creamed carrots

SELECTION OF CHEESE
Camembert, Roquefort, Rondin, Bergeronnette, Tomme des Pyr�n�es

DESSERT CART
Freshly baked miniature pastries,
Apple puff pastry,
Plaisir des Dames, (what is that ?)
Strawberry tartlet
Sherbet with cookies
Fresh fruit assortment

for dinner

HORS D'OEUVRE :
Crayfish and celery salad with pink peppercorns

CHOICE OF MAIN COURSES
Fillet of ostrich with maitre d'hotel butter, saut�ed porcini mushrooms and potatoes, French green beans

Roasted brook trout with green asparagus sauce, basmati rice and green asparagus

SELECTION OF CHEESE
Comt�, P�lardon

DESSERT
Opera cake

A buffet is also available throughout the flight, with sandwiches, cookies, and baskets of dried and fresh fruit

WINE SELECTION :
Champagne Mumm 1990 Cuv�e limit�e An 2000
Sauternes Cru Class� 1995 Ch�teau Filhot
Chablis 1er Cru C�te de L�chet 1998 La Chablisienne
Pommard 1er cru 1996 Maison Labour� Roi
Pauillac Grand Cru Class� 1996 Ch�teau Batailley

from SFO to CDG

for dinner

APERITIF AND CAVIAR

CHOICE OF HORS D'OEUVRE
Cured ham, with mozarella, grilled artichoke and bell pepper salad
Balik-style fillet of smoked salmon and shrimp with cocktail sauce

CHOICE OF MAIN COURSES
Tournedos of beef with green peppercorn sauce, potatoes au gratin with wild mushrooms and buttered French green beans

Grilled fillet of swordfish with saffron tomato coulis, semolina pearls with vegetables

Grilled loin of veal with chanterelle mushrooms, three cheese polenta and baby vegetables

TODAY'S SPECIAL DISH
Breast of duck saut�ed with cranberries : this breast of duck is pan-fried and served with a smoked poultry broth enhanced by barbecue spices and cranberries. Buttered baby vegetables and wild rice with pine nuts complement this dish

SELECTION OF CHEESE (undisclosed)

DESSERT CART
Petits fours frais
Mango bavarois
Cherry clafoutis
Triple chocolate delight
Sherbet served with cookies
Assortment of fresh fruit

for breakfast

Fresh orange or grapefruit juice, coffee, tea, hot chocolate, fresh fruit, yogurt

Scrambled eggs with roesti potatoes and grilled tomato

or

Cranberry pancakes served with spiced fruit and maple syrup

WINE SELECTION
Champagne Lanson Noble Cuv�e 1989
Sauternes Cru Class� 1995 Ch�teau Filhot
Meursault 1er Cru 1996 Maison Labour� Roi
Beaune 1er Cru "Clos de l'Ecu" 1995 Maison Jaboulet Vercherre
Saint Emilion Grand Cru Class� 1996 Ch�teau Petit Faurie de Soutard

[This message has been edited by JOUY31 (edited 09-05-2001).]

Mmmm, sounds good.

But isn't serving cassoulet in violation of FAA regulations for hazardous materials?

Sign me up...too bad the AF flight from Boston only has 2 classes of service, and from what I hear, L'Espace is nothing to get excited about.