FIRST CLASS BREAKFAST MENU

. SFO/LAX/LAS TRANSCONTINENTAL DEPARTURES AND LAX-SEA FLIGHTS
Tropical Fruit with Yogurt
Fresh pineapple, pink grapefruit, carambola (star fruit), blueberries and mango served with farm fresh strawberry yogurt in a separate Kova cup.
Cinnamon Rolls
Breakfast Bruschetta

Fresh baked grilled Swiss muesli bread topped with olive tapenade farm fresh scrambled eggs, prosciutto ham, oven dried tomatoes and feta cheese.

Vegetable Goat Cheese Omelette

French style tri fold omelet filled with saut�ed julienne peppers, zucchini, and yellow squash and finished with creamy goat cheese. Served with aged cheddar cheese, chive & potato timbale and grilled crisp pears.
Fruit and Cheese Plate

Creamy Brie cheese wedges with Aged cheddar cheese and dill havarti cheese, Garnished with raspberries, blueberries, red seedless grapes and a dried Fig.

. FIRST CLASS BREAKFAST MENU

. BOS/IAD/JFK TRANSCONTINENTAL DEPARTURES AND SEA - LAX FLIGHTS
Watermelon Salad

A refreshing salad of juicy red seedless watermelon tossed with red onion, fresh lime, cotija cheese* and fresh chopped cilantro.
Cinnamon Rolls
Baby Bella & Asparagus Strata

Baby portobello mushrooms, asparagus, fresh thyme and goat cheese tossed with farm fresh eggs and San Francisco sourdough bread then baked until golden brown. Served with grilled whisky fennel sausage and baby zucchini.
Swiss Monte Cristo

Fresh baked slice muesli bread filled with caramelized pears and mascarpone cheese, hand dipped in farm fresh eggs, cinnamon & milk and saut�ed until golden brown served with melted cinnamon-brandy butter sauce.
Fruit and Cheese Plate

Creamy Brie cheese wedges with Aged cheddar cheese and dill havarti cheese, Garnished with raspberries, blueberries, red seedless grapes and a dried Fig.

. FIRST CLASS LUNCH / DINNER MENU

. SFO TRANSCONTINENTAL DEPARTURES

Tabouli Salad

Fresh tabouli salad of bulgur wheat, parsley, mint tomato, olive oil and lemon juice topped with roasted red and yellow tomatoes and Belgium endive.
Smoked Duck & green Lentil Salad

Green lentils marinated with bacon & muscatel and finished with apples, topped with sliced smoked muscovy duck and garnished with a blueberry, strawberry slice and frisse lettuce sprig.
.Italian Meats

Shaved beef bresaola served with Fresh marinated mozzarella cheese, artichoke, yellow and red teardrop tomatoes, white cheddar cheese wedge and fresh rosemary.
Sliced Sunflower Bread
Barbeque Lamb Cutlets

French cut seared lamb rib chops served with creamy whipped potatoes, sweet onion confit (made with caramelized onions, honey white wine and balsamic vinegar) and served with oven roasted roma tomatoes and basil infused olive oil.
Moroccan Spiced Vegetable Pie

Moroccan spices with carrots, sweet potatoes, eggplant, zucchini, sun burst squash, okra, tomatoes and finished with fresh spinach, chick peas, currants and almonds. Topped with flaky puff pastry and served with couscous with cilantro, dates, onion and olive oil.
Petit Four Fruit and Cheese Plate

Selection of mini petite fours served with brie cheese, red & green grapes, and a dried fig.


. FIRST CLASS LUNCH / DINNER MENU

. LAX/LAS TRANSCONTINENTAL DEPARTURES AND LAX-SEA FLIGHTS
Tabouli Salad

Fresh tabouli salad of bulgur wheat, parsley, mint tomato, olive oil and lemon juice topped with roasted red and yellow tomatoes and Belgium endive.
.Smoked Duck & green Lentil Salad

Green lentils marinated with bacon & muscatel and finished with apples, topped with sliced smoked muscovy duck and garnished with a blueberry, strawberry slice and frisse lettuce sprig.
.Italian Meats

Shaved beef bresaola served with Fresh marinated mozzarella cheese, artichoke, yellow and red teardrop tomatoes, white cheddar cheese wedge and fresh rosemary.
Sliced Sunflower Bread
Braised Beef

Short rib of beef braised with carrots, ginger, chilies, sweet potato, chickpeas, dates, Moroccan spices and finished with feta cheese, green peas and pine nuts. Served with Couscous with cilantro, dates, onion and olive oil.
Eggplant and Ricotta Cannelloni

Crispy pan fried eggplant slices rolled up with a creamy ricotta cheese and spinach filling served on a tomato basil sauce and fresh mozzarella and garnished with a fried basil leaf.
Petit Four* Fruit and Cheese Plate

Selection of mini petite fours served with brie cheese, red & green grapes, and a dried fig.

. FIRST CLASS LUNCH / DINNER MENU

. BOS/IAD/JFK TRANSCONTINENTAL DEPARTURES AND SEA - LAX FLIGHTS
Tabouli Salad

Fresh tabouli salad of bulgur wheat, parsley, mint tomato, olive oil and lemon juice topped with roasted red and yellow tomatoes and Belgium endive.
Smoked Duck & green Lentil Salad

Green lentils marinated with bacon & muscatel and finished with apples, topped with sliced smoked muscovy duck and garnished with a blueberry, strawberry slice and frisse lettuce sprig.
. Italian Meats

Shaved beef bresaola served with Fresh marinated mozzarella cheese, artichoke, yellow and red teardrop tomatoes, white cheddar cheese wedge and fresh rosemary.
Sliced Sunflower Bread
Green Curry of Vegetables with Braised Rice

A vegetarian curry dish of carrots, potatoes, yellow squash, eggplant, tomatoes, zucchini, sweet potatoes, red lentils, green beans, cauliflower, okra, green peas and spinach and finished with pickled papayas with mustard seeds. Served with Basmati rice garnished with, cashews, raisins, coconut , cucumber, red chilies and Papadums
Maple Roasted Chicken with Spiced Pumpkin and Brocolini

Roasted maple & herb marinated chicken breast served with whipped potatoes, oven roasted pumpkin with crispy bacon and onion, buttery broccolini and finished with a maple & herb demi glace (a rich sauce made from reduced chicken stock flavored with herbs).
Petit Four Fruit and Cheese Plate

Selection of mini petite fours served with brie cheese, red & green grapes, and a dried fig.



. FIRST CLASS RED EYE MENU

. ALL EASTBOUND TRANSCONTINENTAL RED EYE DEPARTURES
Cinnamon Rolls
Fruit Plate with Yogurt