Your Total Experience Awaits

Transcription

Your Total Experience Awaits
Selections of
PARIS
ACW_pref_A_vert_4CP (vert_tag)
“Air Culinaire Worldwide is redefining business aviation catering
globally. Our commitment is to make your total experience simple
and enjoyable, from ordering to delivery to dining to invoicing.”
Cliff Smith, CEO
Your global in-flight catering resource ready 24 hours a day, 7 days a week.
Votre spécialiste international de restauration à bord, disponible 24h/24, 7j/7.
Your Total In-Flight Catering Experience. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Tous Vos Services de Restauration à Bord. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Breakfast / Petit Déjeuner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Starters / Entrées. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Soup / Soupe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Salads / Salades. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Main Courses / Plats Principaux. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Our Chef’s Specials / Spécialités de Notre Chef. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Vegetarian and Pasta Options / Pâtes et Options Vegetarienne. . . . . . . . . . . . . . . . . . . . . . . . 12
Our International Selections / Notre Selection International. . . . . . . . . . . . . . . . . . . . . . . . . . 13
Sandwiches and Snacks / Sandwiches et Hors d’Oeuvres. . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Dessert / Desserts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Regional Menus / Menus Régionale. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Your Global Catering Solution. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
The Heart of the Crew. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Votre Solution Internationale de Restauration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Le Cœur de L’équipage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Before placing your order, please let us know if anyone in your party has a food allergy. We will do our best to accommodate
any special requests, and may contact you for further information. We buy our products fresh and locally sourced; some items
have limited availability throughout the year. Existing favorites are still available, as well as regional specialties.
Avant de placer votre commande, veuillez nous prévenir si l’un des passagers a uneallergie alimentaire. Nous nous efforcerons
de tenir compte de toutes les demandes et nous vous contacterons peut-être pour obtenir plus de détails. Nous achetons des
produits frais et produits localement. De ce fait, certains produits ne sont disponibles qu’une partie de l’année. Les plats favoris
sont toujours disponibles, de même que les spécialités régionales.
The following menu adheres to the allergen standards set forth in Journal Officiel De La Republioue Francaise (JORF) Texte 26
sur 51 effective 19 April 2015.
Le menu Air Culinaire est conforme au code de la consommation modifiée par le décret no: 2015-447, publié au JORF le 17
Avril 2015, concernant l’information des consommateurs sur les allergènes et les denrées alimentaires non préemballées.
#E387 REV 07.22.2015
Your total in-flight catering experience
What if you had an in-flight catering partner you could count on for menu
options with everything from box lunches to custom specialty fare, with safe,
carefully packaged meals using the freshest local ingredients – even at the last
minute – wherever you travel? What if your passengers and crew have specific
dietary requirements, but crave variety?
The menu on the following pages is available at our Paris kitchen, but is
just a sample of the many different customized menus we offer, all prepared
specifically for you. Need additional selections? Our executive chefs will work
with you to develop customized menus to meet the unique culinary, dietary
and cultural requirements of your passengers and crews. From suggestions for
multi-leg international trips, to recommendations on local cuisine and regional
specialties, our executive chefs will help you delight your passengers and crew.
At Air Culinaire Worldwide, we know great food is only half the story. Learn how
we can ensure your total in-flight catering experience is simple and enjoyable on
page 40 of this menu or visit us on the web at www.airculinaireworldwide.com.
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To Order / Pour Commander +33 1 74 37 10 40 • [email protected] • www.airculinaireworldwide.com
Tous Vos Services de Restauration à Bord
Et si vous disposiez d’un partenaire pour vos services de restauration à bord, un partenaire
sur lequel vous pouviez compter pour tous les types de menus, des paniers-repas aux offres
personnalisées, avec des repas bien emballés, sans danger et élaborés avec des produits frais
et régionaux - même au dernier moment, et où que vous voyagiez? Et si vos passagers et
l’équipage suivent un régime alimentaire mais veulent manger varié?
Le menu présenté dans les pages qui suivent est disponible dans notre cuisine de Paris mais
n’est qu’un aperçu des différents menus personnalisés, préparés spécialement pour vous, que
nous proposons. Vous recherchez d’autres types de menus? Nos chefs de cuisine travailleront
à vos côtés pour développer des menus personnalisés et satisfaire les attentes culinaires,
diététiques et culturelles de vos passagers et de votre équipage. Des suggestions pour les
vols internationaux avec escales aux recommandations sur la cuisine locale et les spécialités
régionales, nos chefs vous aideront à ravir le palais de vos passagers et de votre équipage.
Air Culinaire Worldwide sait que la grande cuisine n’est qu’une partie de l’histoire. Découvrez
en page 42 de ce menu comment nous pouvons vous garantir un service de restauration
simple et agréable, et consultez notre site Internet www.airculinaireworldwide.com.
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Breakfast / Petit Déjeuner
• English Breakfast – Three-egg omelet or scrambled eggs, grilled bacon, grilled sausage, hash browns,
sautéed mushrooms, grilled tomatoes, toast and fresh orange juice.
Petit déjeuner Anglais – Omelette ou œufs brouillés, bacon grillé, saucisse grillée, pommes de terre rissolées,
champignons, tomates grillées, pain grillé, jus d’orange frais
Allergens: gluten, milk products, nuts, peanuts, eggs
• American Breakfast – Three-egg omelet or scrambled eggs, grilled bacon, hash browns, baked beans,
toast and fresh orange juice.
Petit déjeuner Américain – Omelette ou œufs brouillés, bacon, pommes de terre rissolées, haricot flageolet,
pain grillé, jus d’orange frais
Allergens: gluten, milk products, eggs, nuts
• French Breakfast – Assortment of French bakery items, croissant, pain au chocolat, apple turnover, butter
and preserves, toast and fresh orange juice.
Petit déjeuner Français – Assortiment de pâtisseries françaises, croissant, pain au chocolat, chausson aux
pommes, beurre, confitures, jus d’orange frais
• Healthy Breakfast – Muesli with blueberries, organic yoghurt, fruit salad and fresh orange juice.
Petit déjeuner équilibré – Muesli aux Myrtilles, yaourt naturel, salade de fruits, jus d’orange frais
Allergens: nuts, peanuts, milk products, soy, sesame
• European Breakfast – Sliced cheeses, sliced cold cuts, sliced fruits, organic yoghurt and assortment of
French bakery items.
Petit déjeuner continental – Fromages tranchés, charcuterie tranchée, tranche de fruit, yaourt naturel,
assortiment de pâtisseries françaises
Allergens: nuts, gluten, milk products
• New York Breakfast – Bagel and lox served with cream cheese, black pepper and lemon.
NY petit déjeuner – Baguel Traditionnel de New York avec crème de fromage, saumon fumé, poivre noir
et citron
Allergens: gluten, milk products, fish, sesame
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Build Your Own Breakfast / Composer Son Petit Déjeuner
• Three Eggs Any Style
3 Oeufs à Votre gout
Allergens: milk products, eggs
• Fresh Fruit Salad with Greek Yoghurt
Fruits Tranchés Aux Yaourts Grecs
Allergens: milk products
• Grilled Bacon
Bacon Grillé
Allergens: milk products, nuts
• Yogurt, Plain or Fruit
Yaourt Naturel ou Aux Fruits
• Grilled Sausage
Saucisse Grillée
Allergens: milk products, eggs
• Mini French Bakery (5 pieces)
Croissant, chocolate croissant, raisin roll, apple
turnover, apricot danish
Assortiment de Viennoiserie Française (5 Pièces)
Croissant, Pain au Chocolat, Pain aux Raisins,
Chausson aux Pommes, Danois aux abricots
Allergens: milk products, gluten, nuts
• Hash Browns
Pommes de terre rissolées
Allergens: peanuts
• Farmhouse Potatoes
Pomme De Terre Maison
• Grilled Tomatoes
Tomates Grillées
• Grilled Mushrooms
Champignons Sautés
• Baked Beans
Haricots Flageolet
• French Bakery (per piece)
Croissant, chocolate croissant, raisin roll, apple
turnover, apricot danish
Viennoiserie Française (par pièce) Croissant, Pain
au Chocolat, Pain aux Raisins, Chausson aux
Pommes, Danois aux abricots
Allergens: milk products, gluten, nuts
• Grilled Vegetables
Légumes Grillés
• Butter
Beurre
• Toast: White, wheat, brown, whole wheat
or baguette
Pain grille: blanc, noir, brun, multi
céréales, baguette
Allergens: gluten, nuts, sesame, lupine, mustard
• Muesli with Blueberries
Muesli aux Myretilles
Allergens: milk products, gluten, nuts, peanuts,
• Sliced Cheeses
Tranchés de Fromages
• Deli Meat Display
Assortiment de Charcuterie
• Preserves
Confitures
soy, sesame
• Pancake with Maple Syrup
Pancake au Sirop d’Erable
Allergens: milk products, gluten, eggs
• Fresh Fruit Salad
Salade de Fruits Frais
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Starters / Entrées
• Smoked Fish Plate – Assortment of smoked fish: salmon, trout and eel with cream cheese and toasts.
Assiette de Poissons Fumés, Fromage Frais et Pain de Mie – Assortiment de poissons fumés, saumon, truite,
anguille, fromage frais, pain de mie grillé
Allergens: gluten, nuts, sesame, lupine, mustard, fish, milk products
• Sea Bream and Salmon Carpaccio – Fine slice of sea bream and salmon, lime and extra-virgin olive oil
emulsion, pink pepper, young leaves of lettuce.
Carpaccio de saumon et daurade – Fine tranche de daurade et saumon, vinaigrette citron vert, huile d’olive
extra vierge, jeunes pousses de salades
Allergens: gluten, fish, nuts, milk products, sesame, lupine, mustard
• Assortment of Cured Meats and French Paté – Served with onion marmalade, baguette toast and
pickled vegetables.
Assortiment de Charcuterie et Pâtés – Servi avec de la confiture d’oignon, baguette grillée et cornichons
Allergens: gluten, milk products, nuts, sesame, lupine, mustard
• Foie Gras Terrine – Homemade foie gras terrine with sauternes, served with fig chutney and toasted brioche.
Terrine de foie gras – Terrine de foie gras maison au sauternes servie avec de la confiture de figue et brioche
• 6 Oysters Fine de Claire Number 3 Gillardeau – Oyster Gillardeau with shallot and vinegar sauce,
lemon and black bread.
6 Huîtres Numéro 3 Gillardeau Servies Avec la Garniture Traditionnelle – Huîtres Gillardeau avec sauce au
vinaigre de vin rouge échalote, citron et pain noir
• Traditional French Seafood Platter – Half Brittany lobster, king prawn, Dublin prawn, 3 oysters number
3, whelks
Plateau de fruits de Mer – ½ homard breton, gambas, langoustines, 3 huitres numéro 3, bulots, sauces, pain et citron
Allergens: shellfish, gluten, milk products, nuts, sesame, lupine, mustard
• Italian Antipasti – Bresaola, Parma ham, Coppola, grilled vegetables, marinated olives, marinated calamari,
eggplant caviar and sun-dried tomatoes. Served with rosemary foccacia.
Assiette de Produits Italien – Bressola, jambon de Parme, Coppa, légumes grillés, olives marinées, calamars,
purée d’aubergine et tomates séchées
Allergens: fish, gluten, milk products, nuts, sesame, lupine, mustard
• Quiche and Salad – Quiche Lorraine, spinach and ricotta quiche or salmon and parsley quiche. Served
with mixed green salad and balsamic vinaigrette.
Quiche lorraine, Quiche aux épinards, Quiche au saumon et persil – Toutes nos quiches sont servies avec des
jeunes pousses de salades et de la vinaigrette balsamique
Allergens: gluten, fish, milk products, eggs, mustard
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Soup / Soupe
(Per 1/2 Liter)
• Creamy Old-Style Vegetable - With fresh herbs and croutons
Crème de légums a l’ ancienne - Avec croûtons et herbes fraîches
• Traditional French Onion Soup – With croutons and Emmental
Soupe à L’oignon Lyonnaise – Avec croûtons et fromage râpé Emmental
Allergens: gluten, milk products
• Chestnut and Wild Mushroom - With fresh herbs and croutons
Soupe de châtaignes et champignons sauvages - Avec croûtons et herbes fraîches
• Traditional Mediterranean Fish Soup – With rouille sauce and croutons
Soupe de poissons de Méditerranéenne – Servie avec des croûtons et de la sauce rouille
Allergens: fish, shellfish, celery, gluten, eggs, milk products
• Asparagus Cream – With truffle oil and caramelized pecans
Crème d Asperge – Aux saveurs de truffe, noix de pecans caramélisées
Allergens: milk products, gluten
• Oven Roasted Tomato - With basil and Parmesan
Soupe de tomates Rôties - Avec basilic et Parmesan
Allergens: gluten, milk products, nuts
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Salads / Salades
• Salad Caesar – With your choice of chicken, tiger shrimp, blackened salmon or grilled beef tenderloin.
Salade César – Avec votre choix de poulet, Crevettes roses 16/20, Saumon, ou filet de boeuf
Allergens: eggs, fish, shellfish, milk, gluten, mustard
• Tiger Prawn Salad – Arugula, pine nuts, shaved Parmesan, sun-dried tomato balsamic vinaigrette.
Salade Roquette – Avec des grosses crevettes roses, pignons de pin, copaux de parmesan, tomates séchées,
vinaigrette balsamique
Allergens: shellfish, nuts, milk products
• Salad Niçoise – Traditional niçoise salad with grilled, yellow fin tuna, fingerling potatoes, green beans
and red wine vinaigrette.
Salade Niçoise – Salade traditionnelle Niçoise accompagnée d’un steak de thon grillé, pomme de terre vapeur,
haricots verts, vinaigrette à l’huile d’olive
Allergens: fish, nuts, milk products, eggs, mustard
• Greek Salad with Feta – Diced feta, sweet peppers, sun-dried tomatoes, red onions, black olives and coriander.
Salade Grecque avec Fromage Feta – Dés de feta, poivrons, tomates séchées, oignon rouge, olives noires et coriandre
• Garden Green Salad – Fresh garden leaves with cherry tomatoes, cucumber and choice of dressing.
Salade Verte du Jardin – Jeunes pousses de salade verte, tomates cerise, concombre, et votre choix de vinaigrette
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• Caprese Salad – Heirloom tomatoes and buffalo mozzarella with pesto.
Salade Caprese – Tomates italiennes, mozzarella de Buffalo et sauce pesto
Allergens: milk products, nuts
• Salad Sarladaise – Mesclun salad with foie gras terrine, smoked duck breast and confit gizzard.
Salade Sarladaise – Mélange de salades, tranche de foie gras et magret fumé, gésiers confits
Allergens: nuts, gluten, mustard, milk products
• Salad Lyonnais – Potato salad, Lyon salami, green leaves and shallot dressing.
Salade Lyonnaise – Salade de pomme de terre, saucisson de Lyon, quelques feuilles vertes, vinaigrette à
l’échalote
Allergens: milk products, mustard
• Salad Auvergnate – Mixed young leaves, blue cheese, baguette croutons, walnuts and red wine vinegar
dressing.
Salade d’Auvergne – Mélange de jeunes pousses de salades, fromage roquefort, croûtons de baguette,
vinaigrette à base de vinaigre de vin rouge
Allergens: milk products, mustard, nuts, gluten
All salads are served with bread rolls and butter as a main course and your choice of dressings: French,
Italian, blue cheese, honey mustard, balsamic, red wine vinaigrette, house or Caesar.
Toutes nos salades sont accompagnées de pain et de beurre avec le choix de l’une de nos sauces: Française,
Italienne, au fromage bleu, miel et moutarde, balsamique, au vinaigre de vin rouge, maison ou César.
Allergens: milk products, mustard, gluten, soy, lupine, nuts
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Main Courses / Plats Principaux
Meats / Viandes
Beef Fillet
Filet de Boeuf
Duck Any Style
Cuisse de Canard Confit
Grilled Ribeye Steak
Entrecote
Baby Veal Chops
Cote de Veau de Lait
Chicken Breast
Poitrine de Poulet
Veal Escalope
Escalope de Veau
Roast Welsh Rack of Lamb
With a mustard and herb crust
Carré d’Agneau Galois en Croûte d’Herbes
Marinated Pork Chops
Côte de Porc Mariné
Allergens: milk products, mustard
Our beef are French bovine, chickens are free-range, corn-fed. Nos viandes sont issues d’élevages en plein air
Fish and Seafood / Poissons et Crustaces
Grilled Jumbo Tiger Shrimp
Gamba Grillés
Yellow Fin Tuna
Steak de Thon Jaune
Scottish Salmon
Saumon d’Ecosse
Monkfish
Lotte de mer
Fillet of Sea Bass
Filet de Bar
Brittany Scallops
Saint-Jacques de Bretagne
Fillet of John Dory
Filet de Saint-Pierre
Cod Fillet
Filet de Cabillaud
Fillet of Sole
Filet de Sole
Brittany Lobster
Homard Bleu Breton
Pave of Turbot
Pave de Turbot
All fish and seafood can be grilled, steamed or baked to your liking.
Tout nos poisons ou crustacés peuvent être grillés,cuits à la vapeur ou cuits au four à la façon que vous aimez
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Accompaniment Selections / Selection de Garnitures Herb New Potato
Pomme de terre nouvelles aux herbes
Mashed Potato
Purée de pommes de terre
Roasted Potato
Pommes de terre rôties
Basmati Rice
Riz basmati
Jasmine Rice
Riz au jasmin
Wild Rice
Riz sauvage
Gratin Dauphinois
Gratin dauphinois
Truffle Mashed Potato
Purée à la truffe
Fresh Sautéed Spinach
Epinard sauté au beurre
Hash Browns
Pommes de terre rissoles
Snow Peas
Haricot mange-tout
Allergens: gluten
Pasta
Pâtes
Allergens: gluten, eggs
Asparagus
Asperges
Broccoli
Brocoli
Green Beans
Haricot vert
Glazed Carrots
Carottes au beurre
Grilled Vegetables
Légumes Grillés
Oven-Baked Country Vegetables
Légumes sautés au four
Sautéed Wild Mushrooms
Poêlée de champignons
Sauces / Sauces
Cognac Pepper Sauce
Sauce au poivre et cognac
Provençal Sauce
Sauce provençale
Morel Sauce
Sauce aux Morilles
Allergens: milk products, gluten, celery
Allergens: gluten, celery
Red Wine Shallot Sauce
Sauce vin rouge et échalote
Mushroom Sauce
Sauce aux champignons
Périgourdine Sauce
Sauce Périgourdine
Saffron Sauce
Sauce au safran
White Wine Cream Sauce
Sauce à la crème et au vin blanc
Creamy Lobster Sauce
Sauce à la bisque de homard
Allergens: milk products, shellfish, gluten, celery
Port Wine Thyme Jus
Jus au vin de Porto et Thym
Arrabiatta Sauce
Sauce Arrabiata
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Our Chef’s Specials / Spécialités de notre chef
• Pan-Fried Quail Fillet – Pan-fried quail fillets, duck liver scallops, grapes, raisin juice and French beans.
Filets de Caille au Foie Gras, Raisin et Vert Jus – Filet de caille rôti, foie gras, sauce vert jus, garni de haricot vert
• Hen in Red Wine Sauce – Slow-cooked hen in red wine sauce with mushrooms and bacon.
Coq au Vin – Coq au vin traditionnel avec champignons et bacon
Allergens: gluten, milk products, sulfites, celery
• Guinea Fowl – Roasted guinea fowl supreme, served with a light parsley cream and Dauphinois gratin.
Suprême de pintade, Crème de persil et gratin dauphinois – Suprême de pintade rôti, sauce au persil et gratin
de pomme de terre
Allergens: gluten, milk products, eggs, celery
• Veal Picatta, Zingara Style – Roasted veal fillet, lemon sauce and mashed potatoes.
Piccata de Veau Zingara et purée de pommes de terre – Filet de veau en médaillons, sauce au citron vert,
accompagné de purée de pomme de terre
Allergens: gluten, milk products, celery
• Roasted Duck Breast – Roasted Mallard duck breast with fragrant honey sauce.
Magret de canard Mulard aux fruits et sauce au miel – Magret de canard poêlé, servi avec des fruits de saison
rôtis, sauce au miel
Allergens: gluten, milk products, celery
• Roasted Corn-Fed Chicken – Roasted chicken breast with mixed vegetables and roasted potatoes.
Poulet fermier rôti entier et découpé – Poulet rôti entier, découpé, servi avec légumes du jardin, pommes de
terre rôties et son jus de cuisson
• Grilled Beef Ribeye – Grilled cote de beef with bones, beurre maitre d’hotel and fondant potatoes.
Côte de boeuf Grillée – Côte de boeuf grillée avec thym et romarin, servie avec des pommes de terre
fondantes et un beurre maître d’hôtel
Allergens: milk products, gluten
• Tiger Shrimp Kebab – Giant tiger shrimp with mango-coriander salsa and steamed rice.
Crevettes géantes en Brochette – Gambas grillées avec une sauce à la mangue et coriandre,
accompagnées de riz
Allergens: shellfish, gluten
• Grilled Loin of Skipjack Tuna – Grilled tuna loin with a Basque sauce and saffron rice.
Steak de thon grillé sauce poivron rouge – Steak de thon grillé avec riz safran et coulis de poivron rouge
Allergens: fish, gluten
• Fillet of John Dory – Sautéed fillet of John Dory with a bouillabaisse sauce, rouille and vegetable stir-fried rice.
Fillet de Saint-Pierre – Fillet de Saint-Pierre avec légumes et riz sauté, sauce rouille
Allergens: fish, mustard, eggs, sulfites, gluten
• Papillotte of Salmon – Salmon with baby vegetables, citrus butter and white wine.
Papillotte de saumon – Avec mini légumes et sauce citronnée
Allergens: fish, mustard, milk products, sulfites
• Buck Rabbit – Rabbit back, creamy mustard sauce and oven-roasted vegetables.
Dos de lapin au four – Râble de lapin cuit au four avec des légumes, cremeuse à la moutarde
Allergens: mustard, milk products, sulfites, celery, gluten
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Vegetarian and Pasta Options / Pâtes et Options Vegetarienne
• Mushroom and Asparagus Quiche - With basil tomato coulis.
Quiche aux champignons et asperges – Avec sauce tomate et basilic
Allergens: gluten, milk products, eggs, soy
• Eggplant Parmigiana - Baked eggplant with tomatoes and mozzarella cheese.
Aubergine au Parmigiana– Aubergines cuites au four avec tomates et Mozzarella
Allergens: milk, nuts
• Tortellini with Spinach - Spinach tortellini, sage cream sauce, sun-dried tomatoes and Parmesan crisps.
Tortellini aux épinards – Tortellini aux épinards, sauce crémeuse à la sauge, tomates séchées,
copeaux de Parmesan
• Cepes Risotto - Risotto with cepes, white wine, mushroom bouillon and shaved, aged Parmesan.
Risotto aux cèpes – Risotto aux cèpes, vin blanc, bouillon de légumes et rasee vieux Parmesan
Allergens: milk products, gluten, celery, sulfites
• Risotto Milanese - Risotto with chicken bouillon, saffron and crème fraiche.
Risotto Milanaise – Risotto au bouillon poulet, safran et la crème fraiche
Allergens: milk products, gluten, celery, sulfites
• Penne Arrabiatta - Penne with chunky, spicy tomato sauce, basil and shaved, aged Parmesan.
Penne Arrabiatta – Penne avec une sauce à base de tomate, basilic et rasee vieux Parmesan
• Gnocchi Al Pesto - Potato gnocchi with basil and garlic pesto, green beans and virgin olive oil.
Gnocchi Au pesto – Gnocchi de pomme de terre avec basilic et l’ail pesto, haricots verts et huile d’olive
extra vierge
Allergens: gluten, nuts, eggs
• Spaghetti Bolognaise - Spaghetti al dente with beef and tomato sauce.
Spaghetti Bolognaise – Spaghetti cuit al dente avec une sauce à base de viande de boeuf tomatée
Allergens: gluten, milk products, eggs
• Linguini with Smoked Salmon - Linguini with smoked salmon, creamy white wine sauce, red caviar
and chives.
Linguini au Saumon fumé – Linguini au saumon fumé, sauce crémeuse au vin blanc et ciboulette
Allergen: gluten, milk products, eggs, fish
• Tagliatelle with Mushrooms - Tagliatelle with creamy wild mushroom sauce.
Tagliatelle aux champignons sauvages – Tagliatelle servie avec une sauce aux champignons et crème
13
Our International Selections / Notre Selection
International
Lebanese / Libannais
Hot Mezze / Mezze chaud
Shish taouk
Shish taouk
Falafel
Falafel
Kebab
Kebab
Kefta
Kefta
Fatayer
Fatayer
Samboussek
Samboussek
Kebbeh
Kebbeh
Cold
Mezze / Mezze Froid
Hummus with Arabic bread
Hoummus avec pain Arabe
Allergens: gluten, sesame
Tabbouleh
Taboulé
Allergens: gluten
Moutabal (eggplant caviar)
Moutabal purée d’aubergine
Chankliche
Chankliche
Stuffed vine leaves
Feuilles de Vigne farcies
Fattoush salad
Salade Fattouche
14
Asian Specialty Items / Spécialités Asiatiques
• Kaiso Salad
Kaiso salade
• Spicy Tom Yum Soup (liter)
Soupe épicée Tom Yum
• Thai Coconut Soup (half liter)
Soupe Thai au lait de noix de coco
• Sweet and Sour Prawns - With pineapple
and sweet peppers
Grosses crevettes sauce sucrée-salée – Avec
ananas et poivrons
Allergens: gluten, milk products, nuts, peanuts, eggs, shellfish
• Stir-Fried Lamb - With leeks and chili
Agneau sauté – Avec poireaux et piments frais
• Miso-Marinated Black Cod - With jasmine rice
Cabillaud mariné à la sauce Miso – Avec du riz jasmin
• Chicken Tikka Massala - With papadum chips
Allergens: gluten, milk products, nuts, peanuts, eggs, fish
and basmati rice
Poulet Tikka Massala – Servi avec du pain papadum • Egg Noodles and Oysters - With oyster sauce
et riz basmati
and fresh vegetables
Nouilles aux oeufs sautées – Avec sacue aux
• Green Thai Curry Beef - With jasmine rice
huitres et legumes frais
Allergens: gluten, milk products, nuts, peanuts, eggs, shellfish
Curry vert de Boeuf – Avec du riz jasmin
Japanese / Japonnais
Sushi / Sushi
All sushi contains shellfish or fish.
Nigiri and Sashimi / Nigiri et Sashimi
Tuna, Shrimp, Salmon, Smoked eel, Dorado, Crab
Thon, Crevette, Saumon, Anguille Fumée, Daurad, Crabe
Maki and Temaki / Maki et Temaki
California - Crab meat, avocado and tobiko
Californien - chaire de crabe, avocat, Tobiko
Philadelphia - Salmon, Philadelphia cream cheese and cucumber
Philadelphia - Saumon, concombre, fromage Philadelphia
Louisiana - Breaded shrimp, avocado and Philadelphia cream cheese
Louisiana - crevette panée, avocat, fromage Philadelphia
15
Sandwiches and Snacks / Sandwiches et hors d’oeuvres
• Executive Assorted Sandwiches - With your choice of: tuna, egg salad, roast beef, smoked salmon or
crab salad. Baked ham, turkey breast or tiger shrimp. Grilled vegetables or tomato mozzarella basil.
Assortiment de sandwiches – Avec votre choix de garnitures: thon mayonnaise, salade de oeufs, bœuf rôti
saumon fumé, salade de crabe, jambon cuit, dinde, crevettes. Légumes grillés ou tomate, Mozzarella, basilic
Allergens: gluten, shellfish, eggs, fish, peanuts, soy, milk products, celery, mustard, sesame, nuts, sulfite, lupine, mollusk
• Air Culinaire Club Sandwich - Thyme-roasted chicken, crispy bacon and heirloom tomatoes. Served with
onion marmalade and old-fashioned mustard mayonnaise.
Air Culinaire Club Sandwich – Sandwich toasté au poulet, tomate, salade iceberg, bacon, avec une mayonnaise
à l’ancienne
Allergens: gluten, eggs, nuts, milk products, lupine, mustard
• Croque Monsieur - With ham or turkey.
Croque Monsieur – Avec jambon ou dinde
Allergens: gluten, nuts, milk products, lupine
• Swedish Sandwich - With smoked salmon or tuna.
Sandwich Suedois – Au saumon ou au thon dans du pain Suedois
Allergens: gluten, milk products, fish
• Open Sandwich on Poilane Bread
Sandwiches ouverts sur pain poilane
Foie gras and fig chutney
Foie gras et confiture de figue
Roast beef
Bœuf Rôti
Allergens: gluten
Allergens: gluten, mustard, milk products
Parma ham mozzarella and Parmesan
Jambon de parme, mozzarella
Serrano ham
Jambon Serrano
Allergens: gluten, milk
Smoked salmon
Saumon Fumé
Allergens: gluten, fish, milk products
• Canapés - Assortment of standard canapés (five per person)
Assortiment de canapés classiques (5 par personne)
Allergens: gluten, shellfish, fish, eggs, peanuts, soy, milk products, celery, mustard, sesame, nuts, sulfite, lupine, mollusk
• VIP Canapés - Foie gras, lobster, red caviar, crab or scallops. (five per person)
Assortiment de canapés VIP - Foie gras, Homard, Caviar Rouge, Coquilles Saint-Jacques (5 par personne)
Allergens: gluten, shellfish, fish, eggs, peanuts, soy, milk products, celery, mustard, sesame, nuts, sulfite, lupine, mollusk
• Black Caviar Canapés (five pieces minimum)
Canapés au caviar sur blinis (5 pièces minimum)
Allergens: gluten, shellfish, fish, milk products
16
• Verrine Assortment (six per person) / Assortiment de Verrines (6 par personne)
Crab salad
Tzatziki with smoked salmon
Salade de Crabe Tzatziki au saumon fumé
Allergens: fish, milk products
Allergens: shellfish, milk products, eggs, mustard
Tuna with potato
Thon et pomme de terre Allergens: fish
Grilled vegetable antipasti
Antipasti de légumes grillés
Caribbean shrimp salad
Salade de crevettes des Caraibes Allergens: fish
Mini sarladaise salad
Mini salade sarladaise
• Half Baguette / ½ Baguette
Ham and cheese
Jambon emmental Allergens: gluten, milk products Free-range chicken
Poulet fermier
Smoked salmon
Saumon fumé
Allergens: gluten, milk produts, fish
Tuna salad
Salade de thon
Baked ham
Jambon cuit Allergens: gluten milk products
Vegetables
Légumes
Allergens: nuts
Allergens: nuts, mustard
Allergens: gluten, milk products, eggs, mustard
Allergens: gluten, milk products, fish, eggs
Tomato and mozzarella
Tomate et mozzarella
Allergens: gluten, milk products, nuts
• Vegetable Crudités with Dips
Crudités de légumes et sauces
Allergens: milk products, eggs, mustard
• Hot Appetizers / Canapés Chauds
Vietnamese spring rolls (nem) Nems et sauces Allergens: gluten, shellfish, soy, eggs
Mini Croque Monsieur
Mini croque Monsieur
Sausage in puff pastry
Saucisse en pâte feuilletée Allergens: gluten, milk products
Mini kebab (chicken, shrimp, or beef)
Mini brochettes: poulet ,crevettes, boeuf
Mini quiche
Mini quiche Allergens: gluten, fish, shellfish, milk products, eggs, mustard
Samoussas
Samoussa
Allergens: gluten, nuts, milk products, lupine
Allergens: gluten, shellfish, soy
• Cheese / Fromages de France AOC
All cheese contains milk products.
Assortment of French cheese (per person)
Assortiment de fromages (par personne)
Assortment of whole, matured French cheeses (4, 6 or 8 pieces)
Assortiments de Fromages entiers (4, 6 ou 8 pièces)
17
Dessert / Desserts
Verrine Assortment (six pieces)
Panna cotta, crème brulée with raspberry, chocolate
marble, tiramisu, fruit salad and red berry mousse.
Assortment of Small Macarons (five pieces)
Sélection de Macarons (5 piéces)
Assortiment de verrines sucrées (6 piéces)
Panna cotta, crème brûlée aux framboises, marbré
au chocolat, tiramisu, salade de fruits, mousse aux
fruits rouges
Macarons Ladurée (per piece)
1 Pièce de macaron
Assortment of Petit Fours (five pieces)
Assortiment de petits fours (5 piéces)
Allergens: gluten, peanuts, eggs, milk products
Allergens: gluten, eggs, peanuts, milk products, sesame, nuts, lupine
Canelé
Cannelé
Allergens: gluten, peanuts, milk products, sesame, nuts, lupine, eggs
Fruit
Fruit salad
Salade de fruits de saison
Assortment of sliced fruits
Fruits tranchés
Assortment of exotic fruit
Selection de fruits exotiques
Assortment of red berries
Assortiment de fruits rouges
Fruit basket
Corbeille de fruits de saison
Fruit basket with exotic fruit
Corbeille de fruits exotiques
Pies and Cakes
Tarte tatin
Tarte tatin
Chocolate feullantine
Feuillantine au chocolat
Lemon meringue pie
Tarte au citron meringuée
Parisian flan
Flan Parisien
Opera
Opera
Apple tart
Tarte aux pommes
Crème brulée
Crème Brulée
Fruit tartlet
Tartelette aux fruits
Tiramisu
Tiramissu
Raspberry tartlet
Tartelette aux framboises
Chocolate fondant
Fondant au chocolat
Traditional carrot cake
Gâteau aux carrotes traditionelle
Allergens: gluten, milk products, eggs, peanuts, nuts, soy
Allergens: gluten, milk products, soy, eggs
Cheesecake
Gâteau au fromage
Allergens: gluten, milk products, nuts, eggs, soy
18
Regional Selections
Available through October 2015
Aspen. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Boston. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Chicago. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Dallas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Denver. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Las Vegas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
London. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Los Angeles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
New York / New Jersey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Northern California: Bay Area. . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Paris. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 – 31
Seattle. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
South Florida. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Tampa. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Washington, D.C.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
19
(866)
679-9341
/ airculinaire
•
www.airculinaireworldwide.com
Selections of Aspen
General Manager Lauro Gonzalez and his culinary team
invite you to try some of their favorite local creations.
Breakfast
Snack / Appetizer Trays (Cold)
Ashley Omelet
MouCo “Ashley” ash rind cheese, wild mushroom,
spinach, corned beef hash, Texas toast
Seared Wagyu Canapes Emma Farms Wagyu beef, horseradish cream,
onion jam, arugula
Bananas Foster Pancakes
Maple-pecan pancakes, whipped cream
Shrimp and Mango Ceviche* Chili-lime dusted tortilla chips
Sandwiches
Snack / Appetizer Trays (Hot)
Colorado Elk Bratwurst Sub Caramelized onions and peppers, spicy mustard,
housemade potato chips
Prosciutto Wrapped Grilled Quail Jalapeno stuffing, plum BBQ sauce, orange carrot slaw
Roaring Fork Trout Po-Boy Chipotle remoulade, jicama slaw, onion rings
Tender Belly Flatbread
Tender Belly Bacon lardons, queso fresco, mozzarella,
roasted tomato-guajillo pepper aioli
Salads
Entrees
Heirloom and Burrata Caprese Salad
Fig balsamic glaze, herbed brioche crostini
Aspen Pine Pick Braised Short Ribs Roasted corn, broccolini, braised reduction sauce
Aspen Chop Salad Salami, radishes, cucumbers, tomatoes, chickpeas, green
onions, mozzarella, green olives, Greek dressing
Free-Range Slow-Roasted Sumac Chicken
Farro and corn salad, roasted root vegetables
Soup
Coconut-Ginger Butternut Squash Soup Crema fresca, fried shallots, sourdough croutons
Smoked Jalapeno and Pancetta Lentil Soup Grilled pita points
Crab Crusted Sea Bass Haystack Mountain Cheese croquette, asparagus,
citrus beurre blanc
Colorado Lamb Chops
Avalanche cheddar grits, sauteed spinach,
habanero mint jelly
Dessert
Pecan Tart Patron XO Café whipped cream, creme anglaise
Wild Berry Shortcake Grand Marnier whipped cream, Aspen Brewing
Company Vanilla Rum Porter sauce
*Consuming raw or undercooked meats, poultry, seafood,
shellfish, or eggs may increase your risk of foodborne illness.
20
To Order: Local: (970) 920-3377 • Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com
Selections of Boston
General Manager Anthony Frechette and Executive Chef Thomas Romig
Breakfast
Brioche French Toast
Honey-pecan butter
North End Antipasto Rolls
Lemon/basil scented ricotta, zucchini, prosciutto, charred
grape tomatoes, balsamic vinegar
Johnny Cakes
Cornmeal cakes, maple creme fraiche, blueberry syrup
Sandwiches
Knuckle Sandwich Maine Lobster, Old Bay remoulade, hoagie roll,
classic tartar
Cape Cod Chicken Salad
Herb-roasted chicken, dried cranberries, grilled
artisan sourdough, Vermont cheddar
Salads
Georges Bank Salad Georges Bank scallops, baby arugula, hothouse
cucumbers, Ward’s Farm berries, shaved fennel,
goat cheese, bacon mustard maple vinaigrette
Herb Grilled Shrimp Salad
Colossal shrimp, red onions, fennel, grape tomatoes, baby
arugula, lemon-oregano vinaigrette
Soup
Tom’s Lobster Bisque
Maine lobster, sherry, charred tomato, caviar cream
Roasted Corn and Crab Chowder
Housemade croutons (available without crab)
Spicy Crab Avocado Ceviche*
Lump crab, avocado, cilantro, lime, jalapeno, crostini
Rosemary Sage Turkey Sliders Toasted brioche, Concord Farms cranberry jam
Narragansett Clam Fritter
Old Bay aioli
Entrees
Bacon Wrapped Mushroom Filet
Applewood bacon, wild mushroom stuffing,
caramelized pearl onions, port and rosemary
reduction, butter-poached new potatoes
Cranberry Stuffed Chicken Maple Shade Farms chicken breast, cranberry-sage
stuffing, roasted butternut squash, herb compound butter
Seared Black Bass
Sauteed spinach, navy beans, buttered
saffron lemon broth
Apple Sage Stuffed Pork Chop
Maple Shade Farms bone-in pork chop, roasted yukon
potatoes, grilled baby vegetables, maple butter
Dessert
Boston Cream Cannoli Vanilla custard, dark chocolate
Apple-Rhubarb Pie
Chantilly cream, fried mint
21
Selections of Chicago
General Manager Debbi Brady and her culinary team
Breakfast
Chi-Town Breakfast Pizza
Egg, bacon, ham, onion, bell pepper, tomato, cheese
Chicago Fire Roll Fried seaweed, spicy tuna wrap, spicy sauce
Egg Florentine Muffin Cups
Baked eggs, spinach, bacon, Swiss
Crudite Shooters
Carrot, celery, bell peppers, zucchini, squash, ranch
Sandwiches
Windy City Reuben
Vienna corned beef, muenster cheese, coleslaw, kaiser
Shrimp Stuffed Mini Peppers
Shrimp, rice, celery, onion, bread crumbs
Grilled Skirt Steak Sandwich
Bell pepper, onion, corn aioli
The Chicago Sausage Platter Sausages and salami, gherkins,
whole-grain mustard, crostini
Salads
Blackened Pine Manor Chicken Salad
Tomato chutney, lettuce, cucumber, tomato,
yellow bell peppers
Fall Harvest Salad
Roasted pork tenderloin, butternut squash, pumpkin
seeds, pecans, mixed greens
Entrees
Midwestern Grilled Ribeye
Wisconsin cheddar delmonico potatoes,
horseradish cream
Apple Pecan Stuffed Pine Manor Chicken
Pecans, provolone, shallots
Soup
Revolution Ale Battered Whitefish
Revolution Ale, garlic, oregano, cayenne, thyme
Beer Cheese Soup
Revolution Ale, potato, bacon, chives, sour cream
Kielbasa and Pierogi Kielbasa, sauerkraut, pierogi
Gingered Butternut Squash and Apple Soup
Cinnamon, apple chips
Dessert
Eli’s Cheesecake Chocolate sauce, caramel sauce, berry coulis
Caramel Apple Bread Pudding
Z-Best Bakery Breads, cinnamon, whipped topping
22
Selections of Dallas
General Manager Davie Guynn and Executive Chef Isaias Ramirez
Breakfast
Southwest Quiche
Chorizo, sweet peppers, manchego
Crab and Shrimp Ceviche*
Jumbo lump shrimp, lime, gallo, cilantro, mango,
peppered crostini
Three Layer Omelet
Gruyere, roasted peppers, organic spinach,
hollandaise sauce
Brazos Valley Brie En Croute
Baked pastry, candied bacon, honey
Sandwiches
Snack / Appetizer Tray (Hot)
Chipotle Club
Applewood bacon, avocado, chipotle mayo, cilantro-lime
baked ham, grilled chicken, whole wheat ciabatta
Squash Blossom Quesadillas
Zucchini blossoms, Oaxaca cheese, red onions,
jalapeno, mushroom
Balcones BBQ Brisket
Smoked beef, Balcones Whiskey spiked BBQ sauce,
pickles, red onion, jalapeno, buttered bun
Queso and Crostini
Three cheese fondue, sweet piquillo peppers,
salted crostini
Salads
Entrees
Mustard Greens and Grilled Peaches
Baby greens, sweet Freestone peaches, strawberries,
pecans, brown sugar, Chianti vinaigrette
Hanger Steak and Rusty Nail
Grass-fed beef, roasted sweet potato, charred corn,
Drambuie and Deep Ellum Double Stout demi
Poor Man’s Eggplant Parm
Chilled eggplant, melted Manchego, mache, cucumber,
radish, champagne vinaigrette
Ancho Chili-Crusted Chicken Breast
Panko, roasted chayote, applewood bacon,
garlic whipped potatoes, serrano veloute
Soup
Cactus Pear-Glazed Snapper
Jazz apple pico salsa, wild rice, broccolini
Steak and Potato Soup
Cheese, chives, buttered crostini
Kabocha Soup
Golden squash, red chili creme, sea salt cashews
Bacon Wrapped Pork Tenderloin
Cheesy annatto grits, maple pecan glaze
Dessert
Chocolate Creme Brulee
Candied pecans, fresh berries
Spiked Cheesecake
Spicy dulce amaretto sauce
Red Wine Tart
Pastry cream, red wine poached pear, cranberry,
creme anglaise
23
Selections of Denver
General Manager Simon Rubick and his culinary team
Breakfast
The 14er Breakfast
Scrambled eggs, ancho glazed bacon, honey, sun-dried
tomato aioli, buffalo mozzarella, fresh croissant
Colorado Caprese
Hothouse tomatoes, oregano, Haystack black
pepper chevre, prosciutto-wrapped grissini
Colorado Protein Breakfast
Smoothie of Noosa honey yogurt, fresh berries,
and a banana, served with a chewy Kashi bar
Smoked Salmon Tartar*
Bacon, corn relish, lemongrass vinaigrette,
sesame rice crackers
Sandwiches
Colorado Lamb Wrap
Spinach tortilla, grilled lamb, cucumbers, grape tomatoes,
cebollitas (grilled scallions) chipotle tzatziki
Mile High Jalapeno Poppers
Roasted corn and Boursin-stuffed, prosciutto-wrapped
Seared Bison Sirloin
Asiago cheese, chive aioli, toasted baguette
Salads
Front Range Salad
Local mozzarella, spinach, arugula, cranberries,
cherry agrodolce vinaigrette
Super Food Salad
Baby kale, candied pecans, sunflower seeds,
sun-dried fruits, red chili and lime dressing
Soup
Chorizo Skewers
Sweet peppers, chimichurri sauce
Entrees
Grass-Fed Front Range Filet
Pueblo style beans and chicos, red chili demi
Red Bird Farms Stuffed Chicken Breast
Calabacitas (zucchini, squash, tomatoes) and goat
cheese-cheddar stuffing, mild tomato pan sauce
Grilled Jumbo Shrimp
Toasted orzo, broccolini, toasted almonds,
vanilla champagne yogurt sauce
Roasted Tomato Gazpacho
Basil crema, crispy tortilla strips
Colorado Lamb T-Bone
Chorizo potato hash, roasted tomato,
lime-mint chimichurri
Blue Corn Tortilla Soup
Cebollitas, cilantro
Dessert
House-Made Triple-Berry Tart
Cinnamon streusel
Chocolate Almond Macaroons
Blackberry coulis
24
Selections of Las Vegas
General Manager Steve Klise and Executive Chef Lee Stephens
Breakfast
Cinnamon Latka
Potato pancakes, housemade apple sauce
Vuelve a La Vida Shrimp Cocktail
Arugula, mixed greens, spicy chili dressing
Allspice Oatmeal
Spiced buttermilk oatmeal, dried fruit, pecans
Double Down
Lobster medallion poker chip, caviar, creme fraiche,
scallions, real gold dust, pumpernickel crostini
Sandwiches
Northern Italian Trattoria Burger
Ground pepperoni, fontina cheese, prosciutto crisp,
Italian herb butter, focaccia
Italian Pressed Panini
Grilled ham, turkey, capicollo, provolone, pesto,
grilled focaccia bread
Salads
Spicy Buffalo Tender Salad
Pickled cucumbers, mandarin, bleu cheese dressing
Deconstructed Beet Salad
Golden and red beets, fried goat cheese, parsnip puree,
pecans, sherry dressing
Soup
Moroccan Vegetable Soup
Roasted pumpkin, parsnips, turnips, and butternut
squash, cumin, coriander, harissa
White Bean and Kale Soup
Sweet Italian chicken sausage
Angels on Horseback
Nueske bacon wrapped chili guero, jack cheese and
shrimp stuffed, pico and radish
Pork Satay
Allspice habanero jerk, pork tenderloin, ginger-elderberry
mango chutney
Entrees
Braciole (Stuffed Beef Roulade)
Broccoli, pine nuts, parmesan cheese, bacon,
pearl onion, tomato
Truffled Chicken
Cream corn, roasted brussels sprouts
Macadamia Sea Bass
Ginger, mango chutney, roasted taro, fried shallot
Szechuan Tofu
Brown rice, baby bok choy, eggplant, scallions,
garlic, peppercorns
Dessert
Horchata Creme Brulee
Mexican cinnamon, prickly pear sauce
Bitter Chocolate Mousse
Gold flake ganache
25
Selections of London
General Manager Mary Pinkstone and Executive Chef Lloyd Burrell
Breakfast
Snacks
Smoked Haddock Benedict
Scrambled egg topped muffin, smoked
haddock, hollandaise
Spiced Nuts and Crisps Spiced nuts, vegetable crisps, olives, oxford blue,
pickled celery
Roasted Banana Pancakes
Maple syrup
Grilled English Brie
Orange, cranberry chutney
Grilled Black Pudding Smoked bacon, roasted tomatoes, HP sauce
Cumberland Sausages
Honey and sesame glazed Cumberland sausages,
mustard mayonnaise
Sandwiches
Farmhouse Cheese Sandwich Farmhouse cheddar, onion cream cheese,
double cheese bread
Mini Steak Pies
Peppered steak pies
Entrees
Maple Glazed Bacon on Rosemary Potato Bread
Loin of bacon, heirloom tomatoes,
blue cheese mayonnaise
English Lamb
Roast rump of English lamb, hot pot vegetables,
red currant glaze
Baguette with Grilled Courgettes
Tomatarde, roast peppers, red onions
Beef Ribeye
Grilled rib of beef, sweet pepper and garlic butter,
sauteed potatoes, smoked bacon and shallots
Salads
Winter Salad
Honey, roasted onions, roots and
garlic infused ciabbata croutons
Chicory and Pomegranate Salad
Pink grapefruit, pecans, orange vinaigrette
Starters
Smoked Duck with Roasted Apples
Winter leafs, apple vinaigrette
Crab and Toast
Potted crab, brown shrimp mace butter,
lobster mayonnaise, melba toast
Pumpkin Hash
Cheddar crumbles, parsley and herb salad
Roast Cod
Braised peas, lentils and spiced sausage
Sweet Potato and Chestnut Pie
Cranberry and thyme compote
Pasta with Pork Sage Meatballs
Sticky pork and sage meatballs,
organic pasta, squash gravy
Dessert
Bread Pudding
Homemade classic bread and butter pudding,
vanilla custard sauce
Brownie with Ice Cream
Salted caramel vanilla ice cream
26
To Order: Tel: +44 (0) 1582 417475 • Fax: +44 (0) 1582 456675 • E-mail: [email protected]
Selections of Los Angeles
General Managers Cory Lemon and Nancy Salazar
Breakfast
Croissant Custard French Toast
Bacon compote, apple butter, berries
Purple Haze Stuffed Dates
Prosciutto wrapped, Cypress Grove Purple Haze
lavender goat cheese
LA Frittata
Feta, peppers, tomato coulis, black olive tapenade
Sandwiches
Lobster Club
Lobster, bacon, avocado, tomato, roquette pesto,
rustic ciabatta
Cemita del Pastor
Spit-roasted pork, avocado aioli, provolone, papalo
herb and salsa roja, cabbage slaw
Chicken Katsu Sandwich
Sesame cabbage slaw, sriracha mayo, mint,
basil, cilantro
Salads
SoCal Chop
Black beans, aged cheddar, tomato, olives, scallions,
avocado, sour cream, cilantro
Grilled Nopales Salad
Wild mushrooms, pico de gallo, romaine, charred jalapeno,
queso fresco, Haas avocado, chipotle-cilantro ranch
Pacific Coast Salad
Arugula caper popcorn, cranberries, shallots, parsley,
citrus wildflower honey vinaigrette
Soup
Chicken Posole
Tortilla strips, cilantro
Tomato and Chickpea Bisque
Kale crisps
California Roll Sliders
Crab, cucumber, avocado, brioche
Bulgogi Sliders
Marinated grilled beef, kimchi slaw, scallion aioli
Open-faced Pork Tamale
Shredded pork, red mole, cotija cheese, masa cake
Entrees
Rodeo Drive Filet
Center-cut mignon, Lyonnaise potatoes, chasseur
sauce, truffle oil
Zhatar Chicken
Grilled eggplant, couscous, harissa, coriander
Grilled Halibut
Fennel, new potatoes, tomato confit, tarragon oil
Wild Mushroom Ragout
Pesto risotto, roasted vegetables, balsamic gastrique
Seared Shrimp and Grits
Braised kale, lardons, tomato jus
Frenched Lamb Rack
Mustard-crusted, gorgonzola polenta, pomegranate jus
Dessert
Salted Caramel Tart Tatine
Honeycrisp apples, caramel, sea salt, vanilla sauce
Grand Marnier Berry Tart
Seasonal berries
27
To Order: Long Beach: (562) 938-1580 • Van Nuys: (818) 988-1414
Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com
Selections of New York / New Jersey
General Manager Erick Arce and Executive Chef Salvatore Lano
Breakfast
Chocolate Chip Pumpkin Pancakes
Cinnamon-vanilla whipped cream, New York maple syrup
Hudson Valley Pate Sampler
Trio market-fresh pate, fig jam, whole-grain
mustard, crostini
Mediterranean Frittata
Baby spinach, sun-dried tomato, feta, grilled romaine heart
Sandwiches
The Bada Bing Sandwich
Chorizo, Serrano ham, dried cured porkloin, manchego
cheese, radicchio, tomatoes, cracked black pepper,
whole-grain mustard, rustic baguette
The Jimmy: Steak Sandwich
NY strip, arugula, local blue cheese, tomatoes, red onion,
basil, balsamic reduction
Salads
Grilled Radicchio and Roasted Cauliflower Salad
Pistachios, grape tomatoes, carrots, red and green
grapes, Lively Run Dairy goat cheese, basil, rosemary
balsamic reduction
Chili Lime Shrimp Tortilla Cup
Arugula, mesclun, tequila lime vinaigrette, cilantro cream
Sesame Lamb Meatballs
Mint yogurt dip, cucumber salad
Sauteed Coconut Shrimp
Bell pepper trio, grilled green onions, coconut-chili
cilantro sauce, lime, grilled baguette
Entrees
Pepper-Crusted Bacon Wrapped Filet
Simply Grazin’ Filet, horseradish mashed potatoes, wilted
spinach, local blue cheese cream sauce
Hoisin Glazed Scallops
Stir-fry ginger green beans, sesame jasmine rice
Arugula and Shaved Brussels Sprout Salad
Dried cranberries, blueberries, toasted almonds,
manchego cheese, dijon vinaigrette
Grilled Maple Chipotle Pork Loin
NY Maple chipotle BBQ sauce, smoked gouda polenta,
grilled veggies
Soup
Herb-Roasted Frenched Chicken Breast
Griggstown Chicken, orange tarragon sauce, sun-dried
tomato risotto, grilled seasonal vegetables
Pumpkin Soup
Cinnamon sour cream, toasted almonds
Cream of Roasted Cauliflower
Blue cheese, scallion, bacon, grilled crostini
Grilled Moroccan Spiced Lamb Chops
Ratatouille, mashed sweet potatoes, Moroccan
chermoula sauce
Dessert
Whiskey Maple Banana Pudding Cake
Hudson Whiskey Baby Bourbon, pecans,
cinnamon sweet cream
Pear and Dried Cherry Clafouti
Dried Jersey cherries, vanilla, nutmeg sweet cream
28
Selections of Northern California: Bay Area
General Manager Saira Perez invites you to try some of her favorite local creations.
Breakfast
Bay Shrimp Omelet
Sherry cream sauce, breakfast potatoes
Bay Salumi Platter
Assortment of local copa, salame and soppressata, wholegrain mustard, dried fruit, fig jam, sourdough crostini
Pork Belly Benedict
Crispy pork belly, fresh corn tortilla, sunny side egg,
ranchero sauce, queso fresco, cilantro, pickled red onions
Sandwiches
Fisherman’s Wharf Crab Sandwich
Lump crab salad, alfalfa sprouts, sourdough bread,
arugula salad
Open-faced Sourdough Sandwich
Prosciutto, avocado, Redwood Hill Farms chevre, heirloom
tomato, olive oil
California Cheese Board
Truffle honey, grapes, dried fruit, fig jam,
sourdough crostini
Banh Mi Sliders
BBQ pork, sriracha mayo, pickled Asian vegetables,
shredded lettuce
Tandoori Chicken Skewers
Redwood Hill Farms raita yogurt dip
Salads
Entrees
Goat Cheese Truffle Salad
Cypress Grove goat cheese truffles, grilled
artichoke hearts, shaved parmesan cheese,
arugula, lemon vinaigrette
Roasted Pork Tenderloin
Chimichurri, cilantro rice, roasted vegetables
Petaluma Chicken Salad
Shredded Petaluma Farms chicken, romaine, tomatoes,
black beans, grilled corn, pickled onions, cilantro,
avocado, salsa, sour cream, tortilla strips
Soup
Char Siu Ramen Bowl
Ramen noodles, baby bok choy, hard boiled egg, red
cabbage, green onion
Tarascan Soup
Guajillo pepper, tomatoes, onions, Peruvian beans,
garlic, leeks, corn tortillas
Stuffed Cornish Hen
Serrano ham and cornbread stuffing,
seasonal vegetables
Pistachio Crusted Seabass
Rainbow cauliflower gratin, roasted root vegetables,
cabernet reduction
Chana Masala with Basmati Rice
Mild chickpea curry, roti, quick pickled vegetables
Dessert
Ghirardelli Chocolate Lava Cake
Creme anglaise, salted caramel sauce
Bay Berry Tart
Almond brittle
29
To Order: San Francisco: (650) 794-0980 • San Jose: (408) 200-7170
Selections of Paris
General Manager Jean Louis Brocardi and Executive Chef Herve Bourdon
Breakfast
Soup
Vitamin Breakfast (100% Organic)
Fresh fruit juice, cottage cheese, seasonal fruit plate,
multigrain bread, honey, green tea
Traditional Cream Fish Soup
Fish soup from Brittany, garlic croutons, rouille sauce
Petit Déjeuner Vitamines (100% organique)
Jus de fruit frais, fromage blanc, assiette de fruits de
saison, pain multi-céréales, miel, the vert
Sandwiches
Auvergne Style
Country-style dry ham, butter, bleu cheese,
half baguette
Auvergnat
Jambon de pays, beurre, fromage bleu d Auvergne dans
une baguette
Paris
Butter, green laituce, tomato, Emmental cheese,
half baguette
Paris
Beurre, salade verte, tomates, Emmental dans une baguette
Salads
North Sea Salad Smoked haddock, steam potatoes, beetroot, quail eggs,
parsley, corn, lettuce, lemon-olive oil dressing
Auvergnat
Filet de haddock; pomme de terre en robe des champs,
betterave, œuf de caille, salade de mâche, huile d olive
et citron
Picardy Style Salad
Chicory, bleu cheese, walnuts, croutons,
walnut dressing
Soupe de Poissons Bretonne
Soupe de poisons servie avec des croûtons a l ail et
sauce rouille
Degustation of Three Duck Liver
Stuffed duck breast with duck liver, duck liver sliced on
ginger bread, pan-fried duck liver on baguette, dried fruit
chutney, young leaves of lettuce
Degustation de Trois Foie Gras
Magret de canard farci au foie gras, terrine sur pain
d épices, foie gras poêlé sur une tranche de baguette
toastée, confiture de fruits sec et ses quelques feuilles
de laitue
French Charcuterie
Bayonne Ham, Andouille de Vire, rosette de Lyon,
pig snout, slice of duck liver, baby pickles, onions
and gherkins
Assiette de charcuterie Française
Jambon de Bayonne, Andouille de Vire, Rosette de Lyon,
museau, tranche de foie gras, petits oignons et cornichons
Six Snails French Style
Six snails served inside shell, garlic butter, baguette
6 Escargots de Bourgogne
6 escargots au beurre d ail servis en coquille avec de
la baguette
Salade Picarde
Endives, fromage bleu, noix, croûtons, vinaigrette a l huile
de noix.
30
To Order: Tel: +33 1 74 37 10 40 • Fax: +33 (0) 1 74 37 10 42 • E-mail: [email protected]
Selections of Paris
General Manager Jean Louis Brocardi and Executive Chef Herve Bourdon
Entrees
Dessert
Roasted Monkfish Tail
Pan-fried monkfish tail, creamy saffron-mussel sauce,
market baby vegetables
Vanilla Creme Brulee
Traditional vanilla creme brulee, crusted with
brown sugar
Queue de Lotte Rôtie
Queue de lotte rôtie, sauce mouclade et petits légumes
Crème Brulée a la Vanille
Crème brulée a la vanille bourbon et sucre de canne
Dover Sole Meunière Style
Winter vegetables, lemon butter sauce
South of France Pastries
Tropezienne, Basque cake, cannelé
Sole Meunière
Sole cuisinée façon meunière avec une garniture de
légumes d hivers
Sélection de pâtisseries du Sud de la France
Tropézienne, gâteau basque, cannelé de bordeaux
Brittany Lobster Armoricaine Style
Flambé with cognac, light lobster broth, jasmine rice
Homard Breton a L Armoricaine
Flambé au cognac, braise dans sa bisque, servi avec un
riz jasmin pilaf
Grilled Tuna Steak, Basque Style
Red tuna steak, bell peppers piperade, roasted potatoes
Steak de Thon Rouge Grille Façon Basquaise
Thon grille servi avec une piperade de poivrons et pomme
de terre rôtie
Lamb Fillet in Herbal Crust
Lamb fillet in parsley crust, housemade potatoes,
rosemary and thyme sauce
Filet d Agneau en Croûte d Herbes
Filet d agneau en croûte de persil, pomme de terre
sautée, jus au thym et romarin
Roasted Duck Breast with Olives
Roasted duck breast mulard, wild mushrooms,
olive sauce
Magret de Canard Roti aux Olives
Magret de canard Mulard rôti, champignons sauvages
sautes, sauce aux olives
31
To Order: Tel: +33 1 74 37 10 40 • Fax: +33 (0) 1 74 37 10 42 • E-mail: [email protected]
Selections of Seattle
General Manager Carlos Alfaro and his culinary team
Breakfast
Smoked Salmon Scramble
Eggs, breakfast potatoes, creme fraiche
Alaska King Salmon Crab Rangoon
Sweet chili sauce
Bacon and Egg Sandwich
Arugula, tomato aioli, ciabatta, hash browns
Sandwiches
Slider Trio
• Brie, apple, fig chutney
• Ham, grilled pineapple, yuzu relish
• Oregon Bay shrimp salad, thousand island dressing
Tuna Melt
Nine grain bread, applewood bacon, Tillamook cheddar
Entrees
Veggie Reuben
Yellow squash, portabella mushroom, onions, peppers,
Swiss, sauerkraut, thousand island dressing, marble rye
Jet City Filet
Bacon wrapped filet, whipped garlic mashed potatoes,
seasonal vegetables, peppered demi
Salads
Draper Valley Chicken
Draper Valley pan-fried chicken breast, green beans
almandine, rice pilaf
Blackened Salmon Chop Salad
Green beans, peaches, Walla Walla onions, pecans,
champagne vinaigrette
Tuscan Grilled Bread Salad
Olives, mozzarella, spiced capicola, balsamic vinaigrette
Soup
Walla Walla Sweet Onion Soup
Parmesan crisp
Black Bean and Apple Bacon Soup
Lardons, chopped herbs
Dungeness Crab Cakes
Jasmine rice cakes, with sweet chili lime sauce,
jicama slaw
Oven-Roasted Lamb Rack
Mushroom couscous, Marsala demi
Dessert
Chuckanut Bay Cheesecake
Berry coulis
Washington Apple Crisp
Caramel sauce
Olive Tapenade
Herbed crostini
Goat Cheese Stuffed Dates
Balsamic glaze
32
Selections of South Florida
General Managers Omar Martinez and Marco Martinez
Breakfast
Loxahatchee Breakfast
Smoked salmon, toasted bagel, sweet guava paste, cream
cheese, fried capers, sliced egg, Bermuda onion
Mojito Ceviche*
Red snapper, shrimp, mango, lime, cilantro
Mixto Sandwich
Bacon, ham, egg, Winter Park Dairy Baby Swiss,
breakfast potatoes
Sandwiches
PBI Cubano
Grilled marinated pork loin, shaved ham, Winter Park
Dairy Baby Swiss, pickles, mustard, Cuban bread, black
bean mango salsa, yucca fries
Grilled Mahi Mahi
Jicama slaw, cilantro aioli, brioche, yucca fries
Salads
Strawberry Chevre Salad
Spinach, strawberries, julienne red peppers, leeks,
tomato, goat cheese, candied pecans, arugula, strawberry
vinaigrette
Shrimp and Red Quinoa Salad
Grilled colossal shrimp, steamed quinoa, grilled garden
vegetables, avocado, citrus vinaigrette
Soup
Caldo Gallego
Great Northern beans, smoked ham, chorizo sausage,
turnip greens, potatoes
Ajiaco Stew
Aji chiles, sweet potato, yucca, plantains, corn,
beef and lemon juice
Dungeness Crab Cakes
Mozzarita Mozzarella, farmhouse heirloom tomatoes,
toasted coriander vinaigrette, balsamic glaze
Pastelitos
Cuban empanadas: shredded beef, egg, soffritto,
avocado mojo
Crab Sliders
Pineapple compote, arugula
Entrees
Steak and Pico
Grilled filet, green beans, pico de gallo, cilantro-lime
creme fraiche, Spanish rice and beans
South Beach Mahi Mahi
Blackened Mahi, mango salsa, cilantro pesto, yucca fries
Slow-Roasted Guava-Glazed Chicken
Jasmine rice, black beans, mojo cassava,
red onion marmalade
Montego Bay Jerked Porkloin
Grilled sweet potato wedges, Caribbean succotash, rice
Dessert
Banana Bread Pudding
Dark rum butter, sea salt, dulce de leche
Key Lime Pie
Pecan brittle, whipped cream
33
To Order: Miami: (786) 536-9228 • West Palm Beach: (561) 616-3225
Selections of Tampa
General Manager Randy Kukwa and Executive Chef Keith Wallace
Breakfast
St. Pete Benedict
Jumbo lump crab, farm poached egg, wheat
English muffin, key lime hollandaise
Sun Coast Deviled Egg
Farm fresh white truffle deviled egg topped
with caviar and scallions
Cuban Press Sandwich
Mojo pork, sweet ham, fried egg, Swiss, avocado,
buttered Cuban bread
Shrimp Salad Barquette
Dill shrimp salad in a cucumber boat
Sandwiches
Ybor Steak Sandwich
Grilled sirloin, Cigar City: Maduro barbecue sauce, onion
jam, gorgonzola, horseradish cream, grilled ciabatta
TPA Cuban
Roasted pork, shaved sweet ham, salami, baby Swiss,
pickles, Cuban sauce, pressed Cuban bread, housemade
kettle chips
Salads
Plant City Berry Salad
Strawberries, blueberries, mango, asiago cheese, candied
pecans, field greens, raspberry vinaigrette
Gulf Coast Salad
Grilled blackened shrimp, mango, jicama, avocado,
cilantro, ancho-mango dressing, mesclun greens
Soup
Crab Poppers
Bacon-wrapped crab and cream cheese
stuffed peppers
Conch and Blue Crab Corn Fritters
Cilantro aioli
Entrees
Seven Spice Rubbed Filet
Sweet potato puree, roasted seasonal vegetables
Blue Crab Stuffed Snapper
Red snapper, seafood bechamel, cilantro rice
Jerk Chicken
Sweet plantains, pigeon peas and rice,
grilled pineapple, seasonal vegetables
Keel & Curley Blackberry Braised Quail
Free-range quail, Keel & Curley Blackberry Wine
reduction, wild rice
Yellow Lentil Soup
Yogurt and fresh herbs
Dessert
Hearty Florida Cabbage Soup
Chorizo, Florida cabbage, white beans, potato,
carrot, turnip
Rum Raisin Bread Pudding
Blackstrap Rum butter
Key Lime Cheesecake
Berry coulis, whipped cream
34
Selections of Washington, D.C.
General Manager Scott Boger and Executive Chef Seth Connolly
Breakfast
Country Breakfast
Johnny cakes, whole-hog sausage patties,
Virginia apple butter
Capitol Charcuterie Tray • Wild T Farms Bison kielbasa
• George Mill Farm Catoctin cheese
• Meadow Creek Dairy Appalachian cheese
• Everona Dairy sheep’s milk Piedmont cheese
• Hubs Assorted Virginia Peanuts
• Herbed crostini
Vegetable Quiche Spring Hill Farms turkey sausage, herb-roasted potatoes
Sandwiches
Steak Sandwich
Bay Haven Farms skirt steak, grilled onions and peppers,
herb dijon mustard
Seared Ahi Crisps
Marinated Ahi tuna, wasabi kewpie, ginger sesame
wonton crisps
Maryland Crab Cake Sandwich
Lemon-caper aioli, brioche
Salads
Fried Crab Bites Roasted red pepper remoulade
Honey Roasted Duck Salad
Commonwealth Farms duck breast, oven-roasted onions,
charred tomatoes, herbed goat cheese truffles, spring
mix, Herbs de Provence vinaigrette
Bay Haven Farm Pork Sausage Rolls
Whole-grain mustard
Roasted Chicken and Root Vegetable Salad
Day Spring Farm chicken, blue cheese,
raspberry vinaigrette, baby kale, arugula
Seared Beef Roulade Bay Haven Farm tenderloin, herbed fingerling potatoes,
caramelized onions, bacon and blue cheese stuffing,
grilled vegetables
Soup
Rockfish and Risotto
Sauteed Chesapeake rockfish, herb butter, grilled
vegetables, lemon-parsley risotto
Mulligatawny Soup Lentils, curry, spiced creme fraiche
Carolina She Crab Chowder Housemade biscuits
Entrees
Blue Crab Stuffed Chicken
Day Spring Farm chicken, lemon herb jus, parsley new
potatoes, sauteed spinach
Cider Glazed Pork Chop Lu’s Orchard apple demi, garlic mashed potatoes,
sauteed seasonal vegetables
Dessert
Strawberry Rhubarb Crisp
Vanilla bean ice cream
Colonial Williamsburg Lemon Chess Pie
Whipped cream
35
Great food is only half the story
Your Air Culinaire Worldwide in-flight catering experience doesn’t begin or end with great food.
What if you had an in-flight catering partner who could:
• Help you set pre-trip expectations with your passengers on the type of cuisine that will be
available at their destination?
• Deliver a customized food and packaging in-fight catering strategy based on your aircraft type,
your passengers’ culinary requirements, your flight duration and itinerary?
• Provide you with resources to help you navigate the ever-changing regulatory environment
such as customs clearance and agriculture requirements around the world, as well as how to
correctly verify travel documents?
• Help you adapt when the unforeseen arises such as flight delays or last-minute requests?
Your global catering solution
Whether you’re operating to any of the 125+ airports served by our owned-and-operated kitchens,
or to one of the thousands served by our associate catering partners around the world, you can rely
on Air Culinaire Worldwide to help you keep your commitments wherever you go, regardless of what
might happen along the way. And after your trip you can count on receiving a timely and detailed
statement to help you easily and quickly document the trip summary.
For more information on how Air Culinaire Worldwide can make your total in-flight catering experience
simple and enjoyable and to access resources such as additional menus, articles with tips and
suggestions, visit www.airculinaireworldwide.com. Or call us any time at +1 (813) 449-6000. We
look forward to supporting you on your next flight.
Ordering
• Online ordering
• Multiple menus
• Culinary advisors
Delivery
Dining
•Uniformed
professionals
• Lift trucks
• Refrigerated vehicles
• Regional cuisine
•Plating
recommendations
•Packaging
Invoicing
•Itemized
•Timely
•Customizable
36
The heart of the crew deserves more
Flight attendants are vital members of the crew—without you, no trip can be a success; with
you, bumps get smoother and emergencies are handled safely and professionally. We appreciate
that, so Air Culinaire Worldwide is committed to creating an innovative Flight Attendant Services
program to help enhance your trip experience.
Spearheading this program is John Detloff, Vice President, Flight Attendant Services. With over a
decade of experience as a flight attendant and Executive Chef, John understands the challenges
of service and is 100% focused on working with you to design and deploy tailored solutions to
help you reduce your risk when it comes to catering. As part of this effort, John and his team
have developed custom menus just for you that reflect the high-quality, delicious cuisine that Air
Culinaire Worldwide is known for. You will see a sample below.
You are the first and last impression for your guests. They expect a lot from you. Air Culinaire
Worldwide is here to help you look amazing—and feel great while doing so. Enjoy!
Flight Attendant Menu
5 pm Departure • 7 hrs. 30 min.
Pre-board Displays
French Cheese Display
With grapes, dried fruit, and crackers
Hudson Valley Pate Sampler
Trio of market fresh pate, crostini,
fig jam and mustard
Assorted Hot Hors d’oeuvres
Dinner - 6:30 pm
Dessert
Creme Brulee
Hour Before Landing Display Trays
Mini French Bakery
Apple turnover, chocolate croissants,
croissants, raisin roll, muffins
Artisan Sliced Fruits
With fruit coulis and Greek yogurt with honey
Hot towels
Mini Yogurt and Granola Parfaits
Amuse
Mint and Cucumber Gazpacho
Breakfast
Starter
Smoke Salmon and Caviar Tartar
Salad
Warm Napa
With duck confit, bleu
cheese, and champagne vinaigrette
Entree (choice of)
Filet and Foie Gras
With smashed reds and fig demi
Hot towels
Assorted Cold Press Juices
Carrot apple, pineapple lime, beet
orange, fennel apple romaine
American Breakfast
Three eggs scrambled, grilled bacon,
hash browns
Local Landing - 7:30 am
Chicken Roulade
With sun-dried tomatoes, chevre, mash
reds, and mustard cream
37
La grande cuisine n’est qu’une partie de l’histoire
Avec Air Culinaire Worldwide, votre service de restauration ne se résume pas uniquement à de la
grande cuisine.
Et si vous pouviez compter sur un partenaire de restauration à bord qui:
• vous aide à faire découvrir à vos passagers, avant même leur voyage, le type de cuisine qu’ils dégusteront
à destination?
• vous propose une stratégie de restauration avec emballages et repas personnalisés en fonction des
régimes alimentaires de vos passagers, du type d’avion, de la durée et de l’itinéraire du vol?
• vous apporte des ressources pour vous aider à tenir compte de la régulation comme le dédouanement et
les règlements agricoles internationaux et vérifier les documents de voyage?
• vous aide à vous adapter lorsque des impondérables se produisent, comme des vols retardés ou des
demandes de dernière minute?
Votre solution internationale de restauration
Que vous desserviez l’un des 125 aéroports et plus où nous opérons avec nos cuisines gérées et détenues en
propre, ou l’un des milliers d’aéroports où opère l’une de nos entreprises de restauration associées, vous pouvez
compter sur Air Culinaire Worldwide pour vous aider à tenir vos engagements où que vous alliez, quoiqu’il arrive.
Et après votre vol, vous pouvez compter sur nous pour vous fournir un compte-rendu détaillé dans les plus brefs
délais et vous permettre ainsi de rédiger un résumé rapide et facile du voyage.
Pour obtenir plus d’informations, notamment sur la manière dont Air Culinaire Worldwide peut rendre votre
service de restauration plus simple et agréable, et pour découvrir des menus, articles, conseils et suggestions
supplémentaires, rendez-vous sur notre site Internet www.airculinaireworldwide.com. Ou appelez-nous à tout
moment au +1 (813) 449-6000. Nous avons hâte de vous assister sur vos prochains vols.
Commandes
• Commandes en ligne
• Multiples menus
• Conseillers culinaires
Livraison
Restauration
• Personnel en uniforme
• Chariots élévateurs
• Véhicules réfrigérés
• Cuisine régionale
• Recommandations de
présentation
•Emballage
Facturation
• Par élément
•Rapide
•Personnalisable
38
Le cœur de l’équipage mérite le meilleur
Les hôtesses de l’air et stewards sont des membres importants de l’équipage - sans vous, aucun vol ne serait
un succès ; grâce à vous, les turbulences sont plus modérées et les atterrissages d’urgence sont gérés de
manière professionnelle et rassurante. Nous sommes conscients de tout cela et c’est pourquoi Air Culinaire
Worldwide veille à apporter un programme innovant de services pour les hôtesses de l’air et stewards afin
d’améliorer votre expérience à bord.
John Detloff, Vice-président pour les Flight Attendant Services, est aux manettes de ce programme. Fort d’une
expérience de dix ans en tant que steward et chef culinaire, John connait très bien les défis du service à
bord et s’attache à travailler à vos côtés pour concevoir et mettre en place des solutions personnalisées pour
vous aider à réduire les risques inhérents à la restauration. Dans le cadre de cette approche, John et son
équipe ont développé des menus personnalisés dignes de la cuisine délicieuse et de grande qualité qui a fait
la réputation d’Air Culinaire Worldwide. En voici un exemple.
Vous êtes la première et la dernière impression pour vos passagers. Ils attendent beaucoup de vous. Air Culinaire
Worldwide peut vous aider à faire excellente impression et à vous sentir fier de votre service. Bonne dégustation!
Menu steward
Départ 17h • 7 heures 30 min.
En-cas de préembarquement
Assiette de fromages
accompagnée de raisins, fruits secs et biscuits secs
Assiette de dégustation de pâté de la
vallée de l’Hudson
Trio de pâtés du marché, accompagné de crostini,
confiture de figue et moutarde
Hors-d’œuvres chauds
Dîner - 18h30
Serviettes chaudes
Amuse-bouche
Gaspacho de menthe et concombre
Apéritif
Saumon fumé et tartare de caviar
Salade
Salade chaude de chou asiatique
avec du confit de canard, du bleu et relevée de
vinaigrette au champagne
Entrée (au choix)
Filet et foie gras
avec figues et pommes de terre rouges en purée
Roulade de poulet
avec tomates séchées, fromage de chèvre, pommes
de terre rouges en purée et crème à la moutarde
Dessert
Crème brûlée
Plateaux avant l’atterrissage
Mini-viennoiseries françaises
Chaussons aux pommes, croissants au chocolat,
croissants nature, pains aux raisins, muffins
Salade de fruits
servie avec coulis de fruits, yaourt grec et du miel
Mini parfait yaourt-muesli
Petit-déjeuner
Serviettes chaudes
Jus de fruits pressés frais
Pomme-carotte, ananas-citron vert, orange-betterave,
pomme-fenouil-salade
Petit-déjeuner américain
Trois œufs brouillés, bacon grillé, galettes de
pommes de terre rissolées
Atterrissage - 7h30 heure locale
39
For Global Service, call your
Air Culinaire Worldwide Network Team:
Pour nos services internationaux, appelez votre
équipe Air Culinaire Worldwide Network Team:
Aspen. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (970) 920-3377
Boston. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (781) 301-3455
Chicago. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (708) 485-3900
Dallas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (469) 461-0283
Denver. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (303) 662-9335
Las Vegas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (702) 798-6229
London. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . +44 (0) 1582 417475
Long Beach. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (562) 938-1580
Miami. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (786) 536-9228
New Jersey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (201) 641-6006
Paris. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . +33 1 74 37 10 40
San Francisco . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (650) 794-0980
San Jose. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (408) 200-7170
Seattle. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (206) 249-5255
Tampa. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (813) 449-6000
Van Nuys. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (818) 988-1414
Washington, D.C.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (703) 723-7090
West Palm Beach. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (561) 616-3225
40
5830 West Cypress Street, Suites B & C, Tampa, FL 33607 • USA
N. America +1 (800) 247-2433 • Worldwide +1 (813) 449-6000
A Universal Weather and Aviation, Inc. company
© 2015 Air Culinaire Worldwide, LLC: A Universal Weather and Aviation, Inc. company.

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