Book the Cook - San Francisco
| Suites and First Class Menu |
|---|
| 5 oz. rib-eye steak and peppercorn sauce with grilled yellow squash, asparagus spears, baby carrots, roasted Roma tomato, and fried potatoes |
| Chicken breast stuffed with chorizo, papaya, red onion, and herbs with potato and corn hash, fresh asparagus, and baby carrots |
| Jumbo scallops in raspberry vinegar sauce with baby vegetables |
| Lobster Thermidor with buttered asparagus, slow-roasted vine-ripened tomato, and saffron rice |
| Roasted Chilean bass in creamy cider vinegar sauce with roasted tomato, parsley potato, baby carrots, and asparagus |
| Veal chop sautéed with wild mushroom, potatoes, bacon and fresh herbs, broccoli, baby carrots, zucchini, and roasted potatoes |
| Beef Bulgogi with Korean mixed vegetables and steamed rice |
| Braised quail with chestnut and Chinese sausage served with Chinese greens and noodles |
| Nigiri Sushi |
| Seafood rice noodle soup with Chinese greens |
| Steamed sole wrapped in ham served with seasonal vegetables and fried rice |
| Thai red curry chicken with broccoli, baby carrots, red bell peppers, and pineapple fried rice |
| Toasted multigrain country bread with herb cottage cheese, grilled vegetables and fresh berries low fat yoghurt (Breakfast only) |