Book the Cook - New York (John F. Kennedy, Newark)
| Business Class Menu | |
|---|---|
From New York - John F. Kennedy |
Grilled shrimps and scallops in tarragon mustard sauce with leeks, carrots, and linguini |
| Pan-fried chicken in green peppercorn sauce, squash, and creamy mashed potatoes | |
| Pan-fried fillet of beef in three peppercorn sauce with green vegetables and roasted potatoes | |
| Roasted sea bass with wilted spinach and glazed crab-mashed potatoes | |
| Roast rack of lamb with natural jus, roasted vegetables, and creamy garlic mash | |
| Baked Chilean bass in Oriental XO sauce with mixed vegetables and fried rice | |
| Braised short-ribs of beef in Chinese wine and five-spice with mixed vegetables and egg noodles | |
| Stir-fried chicken in Chinese wine with seasonal vegetables and chicken flavoured rice | |
| Toasted multigrain country bread with herb cottage cheese, grilled vegetables and fresh berries low fat yoghurt (Breakfast only) | |
From New York - Newark |
Chicken Wellington in pergourdine sauce with squash and wild rice |
| Grilled shrimps and scallops in tarragon mustard sauce with leeks, carrots, and linguini | |
| Parsley crusted loin of lamb with grilled vegetables and potatoes | |
| Mediterranean BBQ noisette of lamb with sun-dried tomato couscous | |
| Pan-fried fillet of beef in three peppercorn sauce with garden vegetables and roasted potatoes | |
| Baked Chilean bass in Oriental XO sauce with selected vegetables and fried rice | |
| Braised short-ribs of beef in Chinese wine and five-spice with mixed vegetables and egg noodles | |
| Stir-fried chicken in Chinese wine with seasonal vegetables and chicken flavoured rice | |
| Toasted multigrain country bread with herb cottage cheese, grilled vegetables and fresh berries low fat yoghurt (Breakfast only) | |