Suites and First Class – Flight from Los Angeles
Atlantic salmon fillet with shrimp and garlic sauce, and ratatouille
Grilled veal chops with natural jus with seasonal vegetables and potato gnocchi
Lemon-herb grilled chicken on sourdough roll with salad
Lobster Thermidor with buttered asparagus, slow-roasted vine-ripened tomato, and saffron rice
Pan-seared pheasant with stuffed blini and vegetables
Five-spiced Chilean bass with assorted vegetables and fried rice
Beef Sukiyaki with steamed rice
Crabmeat Ee-Fu noodle soup with Chinese greens
Ginger beef and fried rice
Kow Pao chicken and steamed rice
Toasted multigrain country bread with herb cottage cheese, grilled vegetables and fresh berries low fat yoghurt (Breakfast only)
Deliciously Wholesome Sousvide of Herbed Lamb Loin with Flageolet Beans Gratin, Roasted Radicchio, Red Capsicum Coulis and Tapenade (available from 15 December 2016)
This healthy version of lamb loin in combination with protein dense gratin of flageolet beans is a satiating meal. Radicchio is a good source of many antioxidant phytonutrients. A nutritious and rejuvenating meal for all travelers. Designed by International Culinary Panel Chef Suzanne Goin.
Deliciously Wholesome Barley and Zucchini Pave’ with Flageolet Beans Gratin, Roasted Radicchio, Red Capsicum Coulis and Tapenade (available from 15 December 2016)
Barley aids detoxification while zucchini is low in calories and high in fibre. Flageolet gratin is rich in protein. A marvelous nutrient dense meat-less option for travelers. Inspired by International Culinary Panel Chef Suzanne Goin.