your total experience awaits - air culinaire worldwide juices cold-pressed juices produced with a...

Y o u r T o t a l E x p e r i e n c e A w a i t s

#8594 ACW US Global Menu_v14 WEB_Layout 1 10/31/14 12:53 PM

“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


In-Flight Experience . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Breakfast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Bentos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Entrees . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Displays . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Side Board . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Flatbreads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Credenza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Beverages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Regional Menus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Your Global Catering Solution . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28

The Heart of the Crew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Before placing your order, please let us know if anyone in your party has a food allergy. We will do ourbest 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.

Menu publication: October 2014

Your global in-flight catering resourceready 24 hours a day, 7 days a week.


Your total in-flight catering experienceWhat if you had an in-flight catering partner you could count on for menuoptions with everything from box lunches to custom specialty fare, with safe,carefully packaged meals using the freshest local ingredients – even at the lastminute, wherever you travel? What if your passengers and crew have specificdietary requirements but crave variety?

The menu on the following pages is available at all of our domestic U.S. kitchensbut is just a sample of the many different customized menus we offer, allprepared specifically for you. Need some other selections? Our executive chefswill work with you to develop customized menus to meet the unique culinary,dietary and cultural requirements of your passengers and crews. Fromsuggestions for multi-leg international trips, to recommendations on local cuisineand regional specialties, our executive chefs will help you delight yourpassengers and crew.

At Air Culinaire Worldwide, we know great food is only half the story. Learn howwe can ensure your total in-flight catering experience is simple and enjoyable onpage 28 of this menu or visit us on the web at www.airculinaireworldwide.com.

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To Order: Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com


Breakfast Display • French Bakery – Croissants, danishes, butter, preserves

• Healthy Breakfast – Muesli, berries, organic yogurt, sliced fruit

• European Breakfast – Cheeses, cold cuts, sliced fruits, organic yogurt, pastries

• Fruit Display – Seasonal fruit, fresh berries, organic yogurt

• Smoked Salmon and Bagels – Cream cheese, capers, onions, tomatoes, eggs

Hot Breakfast • English Breakfast – Three eggs (omelet or scrambled), bacon, sausage, hash brown potatoes,

mushrooms, baked beans, tomatoes

• American Breakfast – Three eggs (omelet or scrambled), bacon, hash brown potatoes

Brunch • Quiche and Salad – Quiche Florentine, baby greens, champagne vinaigrette

• Petite Filet and Frittata – Asparagus, sun-dried tomato, parmesan

• Smoked Salmon Flatbread – Cream cheese, ricotta, onion jam, capers, lemon dill cream

• Eggless Benedict – Brioche, asparagus, artichoke, oven-roasted tomato

• Eggs and Caviar – Scrambled, black caviar, creme fraiche, potato pancake, scallions

Cold-Pressed Juices Cold-pressed juices produced with a masticating juicer allow for greater retention of vitamins, mineralsand enzymes, resulting in a superior product.

• Carrot Apple Ginger • Pineapple Lime • Apple Fennel Basil • Beet Orange Coconut

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Raw juice is highly perishable. Consume within 72 hours of the “pressed-on” date. Always refrigerate. Unpasteurized juicesmay contain harmful bacteria that can cause serious illness in children, the elderly and persons with weakened immunesystems. Always consult a physician if you need help determining whether raw juice is appropriate for you.



BentosIndividual ready-to-serve paired tastings delivered in our unique gourmet box.

• Sushi Bento* – Maki rolls, nigiri sushi, sashimi, kaiso salad, pickled ginger, soy and wasabi

• Ploughman’s – Charcuterie, cheeses, whole-grain mustard, fruit chutney, pickle, Granny Smith apple and dried fruit

• Seafood – Shrimp cocktail, scallop-mango ceviche, smoked salmon tartar, and caviar remoulade

• Antipasti – Caprese skewers, cured Italian meats, Italian cheeses, roasted olives and marinated grilled vegetables

• Mezze – Hummus, tzatziki, dolmas, marinated vegetable salad, cured olives, grilled pita and lemon

SaladsAn “all-in-one” culinary delight that starts with organic greens and evolves into a healthy and convenientway to satisfy your taste buds.

• Tuna Nicoise – Yellow fin, fingerling potatoes, green beans, eggs, olives, cabernet vinaigrette

• Napa Salad with Duck – Duck confit, bacon lardons, bleu cheese crumbles, champagne vinaigrette

• Thai Beef and Noodle – Shoyu beef, soba, mushrooms, baby greens, scallions, sesame, citrus vinaigrette

• California Garden – Chicken, apples, bacon, avocado, eggs, crostini, bleu cheese, whole-grainmustard vinaigrette

• Lemon Shrimp and Artichoke Salad – Arugula, olives, pine nuts, parmesan, citrus vinaigrette

• Butter Bibb with Lobster – Bacon, grape tomatoes, balsamic glaze, feta and herb vinaigrette

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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SandwichesSmall batch, hand-crafted breads and rolls, combined with freshly sliced meats and cheeses.

Classics• Monte Cristo • Croque Monsieur/Madame• Banh Mi • Cuban• Lobster Roll

Open-Faced• Parma Ham and Mozzarella • Serrano Ham and Parmesan• Foie Gras and Fig Chutney • Tomato and Mozzarella• Smoked Salmon and Herbed Chevre

Half Baguette• Italian Salami and Cheese • Baked Honey Ham and Swiss• Caprese • Roasted Beef and Aged Cheddar• Roasted Turkey and Provolone • Grilled Vegetable and Portobello

EnclosedTea-cut sandwiches. Chef’s suggestions include egg, mayo, micro greens; beef, butter and pommerymustard; nova salmon and neufchatel (eight triangles per passenger).

Soups• Lobster Bisque – Cognac and saffron emulsion

• Carrot Ginger – Creme fraiche, cilantro

• Roasted Tomato – Sour cream, basil, parmesan crisps

• Gazpacho – Peppered creme fraiche, scallions

• Potato Leek – Smoked bacon, herb oil, sun-dried tomatoes

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Entrees• Steak and Foie Gras – Foie maitre d’hotel butter, smashed red bliss, pinot glace, crispy onions

• Crusted Lamb Loin – Portobello fennel tian, greens, honey wine reduction, rosemary

• Char Siu Pork Tenderloin – Cilantro rice, grilled pineapple, baby bok choy

• Veal Chop – Roesti, asparagus, ajvar, whole-grain mustard glace

• House Burger – Emmental, mushrooms, Cognac sauce

• Duck Breast – Roasted with mirin, orange, lime, sesame

• Cornish Hen – Red wine, mushrooms, bacon

• Slow-Roasted Sumac Chicken – Lemon, saffron rice, veloute

• Sea Bass – Jasmine, lemongrass coconut emulsion, lemon oil, mango

• Grilled Lobster and Scallops – Potato cake, sweet corn and chevre cream, caviar

• Sea Scallops and Purple Peruvians – Lemon butter, truffle oil

• Seared Tuna Steak – Curried carrot broth, spinach, lardons, seared tomato

• Sauteed Shrimp with Fennel Turmeric Emulsion – Fennel, apples, potatoes, lemon, parsley

• Papillote Salmon – Lemon herb butter, baby vegetables, fingerlings, lemon

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DisplaysThe art of “Garde Manger” is defined by both the look and flavors of a chef’s creation. At Air Culinaire Worldwide, this is serious work.

• Artisan Sliced Fruit – Fresh fruit, berries, organic Greek yogurt

• Cheese Selection – Local and international cheeses, seasonal grapes, crackers and crostini,preserves, dried fruit

• Antipasti – Ripe tomatoes, fresh mozzarella, salami, cured meats, Italian cheeses, crostini and grilled vegetables

• Crudites – Seasonal vegetables, creamy dip or hummus

• Sushi Display – (ten pieces standard) with soy, ginger and wasabi. Your choice of nigiri, maki and sashimi

• Ploughman’s Display – Charcuterie, cheeses, whole-grain mustard, fruit chutney, pickle,Granny Smith apple and dried fruit

• Seafood Display – Shrimp, scallops, lobster and cocktail crab, with tabasco, lemon

• Mezze Display – Hummus, tzatziki, dolmas, marinated vegetable salad, cured olives, grilledpita and lemon

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Side BoardTantalizing “big flavor small bites” built for one passenger and a great accompaniment to pre-boardcocktails or in-flight snacks.

Warm • Edamame – In the shell, sea salt

• Candied Nuts – Candied hazelnuts, curried cashews, rosemary honey filbert

• Escargot – Roasted herb garlic butter and fresh baguette

Cold• Chevre Truffles – Pistachio, paprika, black sesame with crostini

• Watermelon Feta Skewers – Feta, mint and balsamic glaze

• Caprese Skewers – Mozzarella, basil, tomato and balsamic glaze

• Prosciutto and Melon – Mozzarella and balsamic glaze

• Roasted Olives and Artichokes – With crostini

• Cheese Tasting – Triple creme, aged cheddar and cherry spread

• Hummus and Crostini – Extra virgin olive oil

• Prosciutto Wrapped Grissini – Balsamic glaze

Flatbreads• Fig – Port poached figs, red onion jam, chevre, pancetta, balsamic glaze

• Vintner’s – Red seedless grapes, ricotta and bleu cheese, rosemary, honey

• Zucchini – Marinated zucchini and yellow squash, prosciutto, ricotta, manchego, balsamic glaze

• Smoked Salmon – Cream cheese, ricotta, onion jam, capers, lemon dill cream

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Cold AppetizersCanapes• Standard – Typical Assortment of flavorful bites

• Premium VIP – Upscale (VIP) ingredients and presentation

• Black Caviar Canapes – Premium varieties garnished with black caviar

AmuseIndividual spoon-ready small bites in verrines. Available in single flavors or flights

• Caribbean Shrimp Salad • Mini Salade Sarladaise

• Grilled Vegetable Antipasti • Crab Salad

• Tzatziki with Smoked Salmon • Tuna with Potato

Hot Appetizers• Mini Kebabs (three per passenger) – Chicken, beef or shrimp, with sauce

• Satay (three per passenger) – Beef or chicken, soy glaze

• Samosa – Beef pastry, raita

• Nem (Vietnamese Spring Rolls) – Crispy shrimp rolls, sweet hot sauce

• Edamame – Ready to steam, sea salt

• Chicken Wings (six per passenger) – Choose from herb-roasted, za’atar or buffalo

• Mini Crab Cakes (three per passenger) – Pimento remoulade

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CredenzaThe perfect “pre-board or in-between” meal service or in-flight buffet designed to offer a variety offlavors within each artfully crafted display.

Selection of Amuse• Caribbean Shrimp Salad • Grilled Vegetable Antipasti • Crab Salad• Mini Salade Sarladaise • Tzatziki with Smoked Salmon • Tuna with Potato

Enclosed Sandwiches - Eight triangles per passenger

European Display - Caprese skewers, prosciutto-wrapped grissini, marinated vegetables, cured olives,crostini and seasoned oils

Asian Selections - Chicken and beef yakitori, salted edamame, potsticker, yuzu glaze

Middle Eastern - Za’atar chicken wings, feta, hummus, olives, grilled pita, crudite

BeveragesCocktail Mixers: Complete kit of fresh ingredients (alcohol not included)

• Bloody Mary – House recipe and other accompaniments

• Mojito – Fresh lime juice, mint, simple syrup

• Mimosa – Fresh OJ, orange slices

• Bellini – Freshly pressed peach

• Greyhound / Salty Dog – Freshly pressed grapefruit

Coolers• Watermelon and Basil • Minted Honeydew • Cantaloupe Pineapple

DessertsOur fine selection of sweet favorites offers a crowning touch to your meal.

Mini Offerings• Assortment of Petit Fours (three pieces)

• Assortment of Small Macaron (six pieces)

• Mini “Canape-Sized” Desserts – Choose from:

• Chocolate Mousse • Mini Fruit Tarts • Mini Eclairs• Chocolate Truffles • Marble Cheesecake • Tea Cookies

Individual Offerings• German Chocolate Cake • Apple Tart • Chocolate-Dipped Fruits• Cheesecake • Creme Brulee • Tiramisu

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Aspen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Boston . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Chicago . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Dallas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Denver . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Las Vegas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

London . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Los Angeles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

New York / New Jersey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Northern California: Bay Area . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Paris . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22–23

Seattle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

South Florida . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Tampa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Washington, D.C. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Regional SelectionsAvailable through October 2015

www.airculinaireworldwide.com / airculinaire


To Order: Local: (970) 920-3377 • Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com

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General Manager Lauro Gonzalez and his culinary team invite you to try some of their favorite local creations.

Selections of AspenAvailable through October 2015

BreakfastAshley OmeletMouCo “Ashley” ash rind cheese, wild mushroom,spinach, corned beef hash, Texas toast

Bananas Foster PancakesMaple-pecan pancakes, whipped cream

SandwichesColorado Elk Bratwurst Sub Caramelized onions and peppers, spicy mustard,housemade potato chips

Roaring Fork Trout Po-Boy Chipotle remoulade, jicama slaw, onion rings

SaladsHeirloom and Burrata Caprese SaladFig balsamic glaze, herbed brioche crostini

Aspen Chop Salad Salami, radishes, cucumbers, tomatoes, chickpeas,green onions, mozzarella, green olives, Greek dressing

SoupCoconut-Ginger Butternut Squash Soup Crema fresca, fried shallots, sourdough croutons

Smoked Jalapeno and Pancetta Lentil Soup Grilled pita points

Snack / Appetizer Trays (Cold)Seared Wagyu Canapes Emma Farms Wagyu beef, horseradish cream, onion jam, arugula

Shrimp and Mango Ceviche* Chili-lime dusted tortilla chips

Snack / Appetizer Trays (Hot)Prosciutto Wrapped Grilled Quail Jalapeno stuffing, plum BBQ sauce, orange carrot slaw

Tender Belly FlatbreadTender Belly Bacon lardons, queso fresco, mozzarella,roasted tomato-guajillo pepper aioli

EntreesAspen Pine Pick Braised Short Ribs Roasted corn, broccolini, braised reduction sauce

Free-Range Slow-Roasted Sumac ChickenFarro and corn salad, roasted root vegetables

Crab Crusted Sea Bass Haystack Mountain Cheese croquette, asparagus, citrus beurre blanc

Colorado Lamb ChopsAvalanche cheddar grits, sauteed spinach, habanero mint jelly

DessertPecan Tart Patron XO Café whipped cream, creme anglaise

Wild Berry Shortcake Grand Marnier whipped cream, Aspen Brewing Company Vanilla Rum Porter sauce




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Selections of BostonAvailable through October 2015

BreakfastBrioche French ToastHoney-pecan butter

Johnny CakesCornmeal cakes, maple creme fraiche, blueberry syrup

SandwichesKnuckle Sandwich Maine Lobster, Old Bay remoulade, hoagie roll, classic tartar

Cape Cod Chicken SaladHerb-roasted chicken, dried cranberries, grilled artisan sourdough, Vermont cheddar

SaladsGeorges Bank Salad Georges Bank scallops, baby arugula, hothousecucumbers, Ward’s Farm berries, shaved fennel, goat cheese, bacon mustard maple vinaigrette

Herb Grilled Shrimp SaladColossal shrimp, red onions, fennel, grape tomatoes,baby arugula, lemon-oregano vinaigrette

SoupTom’s Lobster BisqueMaine lobster, sherry, charred tomato, caviar cream

Roasted Corn and Crab ChowderHousemade croutons (available without crab)


Snack / Appetizer Trays (Cold)North End Antipasto RollsLemon/basil scented ricotta, zucchini, prosciutto,charred grape tomatoes, balsamic vinegar

Spicy Crab Avocado Ceviche*Lump crab, avocado, cilantro, lime, jalapeno, crostini

Snack / Appetizer Trays (Hot)Rosemary Sage Turkey Sliders Toasted brioche, Concord Farms cranberry jam

Narragansett Clam FritterOld Bay aioli

EntreesBacon Wrapped Mushroom FiletApplewood bacon, wild mushroom stuffing, caramelized pearl onions, port and rosemary reduction, butter-poached new potatoes

Cranberry Stuffed Chicken Maple Shade Farms chicken breast, cranberry-sagestuffing, roasted butternut squash, herb compound butter

Seared Black BassSauteed spinach, navy beans, buttered saffron lemon broth

Apple Sage Stuffed Pork ChopMaple Shade Farms bone-in pork chop, roasted yukonpotatoes, grilled baby vegetables, maple butter

DessertBoston Cream Cannoli Vanilla custard, dark chocolate

Apple-Rhubarb PieChantilly cream, fried mint

General Manager Anthony Frechette and Executive Chef Thomas Romig invite you to try some of their favorite local creations.



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Selections of ChicagoAvailable through October 2015

BreakfastChi-Town Breakfast PizzaEgg, bacon, ham, onion, bell pepper, tomato, cheese

Egg Florentine Muffin CupsBaked eggs, spinach, bacon, Swiss

SandwichesWindy City ReubenVienna corned beef, muenster cheese, coleslaw, kaiser

Grilled Skirt Steak SandwichBell pepper, onion, corn aioli

SaladsBlackened Pine Manor Chicken SaladTomato chutney, lettuce, cucumber, tomato, yellow bell peppers

Fall Harvest SaladRoasted pork tenderloin, butternut squash, pumpkinseeds, pecans, mixed greens

SoupBeer Cheese SoupRevolution Ale, potato, bacon, chives, sour cream

Gingered Butternut Squash and Apple SoupCinnamon, apple chips

Snack / Appetizer Trays (Cold)Chicago Fire Roll Fried seaweed, spicy tuna wrap, spicy sauce

Crudite ShootersCarrot, celery, bell peppers, zucchini, squash, ranch

Snack / Appetizer Trays (Hot)Shrimp Stuffed Mini PeppersShrimp, rice, celery, onion, bread crumbs

The Chicago Sausage Platter Bobak’s sausages and salami, gherkins, whole-grain mustard, crostini

EntreesMidwestern Grilled RibeyeWisconsin cheddar delmonico potatoes, horseradish cream

Apple Pecan Stuffed Pine Manor ChickenPecans, provolone, shallots

Revolution Ale Battered WhitefishRevolution Ale, garlic, oregano, cayenne, thyme

Kielbasa and Pierogi Bobak’s Kielbasa, sauerkraut, pierogi

DessertEli’s Cheesecake Chocolate sauce, caramel sauce, berry coulis

Caramel Apple Bread PuddingZ-Best Bakery Breads, cinnamon, whipped topping

General Manager Debbi Brady and her culinary team invite you to try some of their favorite local creations.



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Selections of DallasAvailable through October 2015

General Manager Davie Guynn and Executive Chef Isaias Ramirez invite you to try some of their favorite local creations.

BreakfastSouthwest QuicheChorizo, sweet peppers, manchego

Three Layer OmeletGruyere, roasted peppers, organic spinach, hollandaise sauce

SandwichesChipotle ClubApplewood bacon, avocado, chipotle mayo, cilantro-limebaked ham, grilled chicken, whole wheat ciabatta

Balcones BBQ BrisketSmoked beef, Balcones Whiskey spiked BBQ sauce,pickles, red onion, jalapeno, buttered bun

SaladsMustard Greens and Grilled PeachesBaby greens, sweet Freestone peaches, strawberries,pecans, brown sugar, Chianti vinaigrette

Poor Man’s Eggplant Parm Chilled eggplant, melted Manchego, mache, cucumber,radish, champagne vinaigrette

SoupSteak and Potato SoupCheese, chives, buttered crostini

Kabocha SoupGolden squash, red chili creme, sea salt cashews


Snack / Appetizer Trays (Cold)Crab and Shrimp Ceviche*Jumbo lump shrimp, lime, gallo, cilantro, mango,peppered crostini

Brazos Valley Brie En CrouteBaked pastry, candied bacon, honey

Snack / Appetizer Tray (Hot)Squash Blossom QuesadillasZucchini blossoms, Oaxaca cheese, red onions, jalapeno, mushroom

Queso and CrostiniThree cheese fondue, sweet piquillo peppers, salted crostini

EntreesHanger Steak and Rusty NailGrass-fed beef, roasted sweet potato, charred corn,Drambuie and Deep Ellum Double Stout demi

Ancho Chili-Crusted Chicken BreastPanko, roasted chayote, applewood bacon, garlic whipped potatoes, serrano veloute

Cactus Pear-Glazed SnapperJazz apple pico salsa, wild rice, broccolini

Bacon Wrapped Pork TenderloinCheesy annatto grits, maple pecan glaze

DessertChocolate Creme Brulee Candied pecans, fresh berries

Spiked CheesecakeSpicy dulce amaretto sauce

Red Wine TartPastry cream, red wine poached pear, cranberry, creme anglaise



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Selections of DenverAvailable through October 2015

BreakfastThe 14er BreakfastScrambled eggs, ancho glazed bacon, honey, sundriedtomato aioli, buffalo mozzarella, fresh croissant

Colorado Protein BreakfastSmoothie of Noosa honey yogurt, fresh berries, and a banana, served with a chewy Kashi bar

SandwichesColorado Lamb Wrap Spinach tortilla, grilled lamb, cucumbers, grape tomatoes,cebollitas (grilled scallions) chipotle tzatziki

Seared Bison Sirloin Asiago cheese, chive aioli, toasted baguette

SaladsFront Range SaladLocal mozzarella, spinach, arugula, cranberries, cherry agrodolce vinaigrette

Super Food SaladBaby kale, candied pecans, sunflower seeds, sundried fruits, red chili and lime dressing

SoupRoasted Tomato GazpachoBasil crema, crispy tortilla strips

Blue Corn Tortilla SoupCebollitas, cilantro


Snack / Appetizer Trays (Cold)Colorado Caprese Hothouse tomatoes, oregano, Haystack black pepper chevre, prosciutto-wrapped grissini

Smoked Salmon Tartar*Bacon, corn relish, lemongrass vinaigrette, sesame rice crackers

Snack / Appetizer Trays (Hot)Mile High Jalapeno PoppersRoasted corn and Boursin-stuffed, prosciutto-wrapped

Chorizo SkewersSweet peppers, chimichurri sauce

EntreesGrass-Fed Front Range FiletPueblo style beans and chicos, red chili demi

Red Bird Farms Stuffed Chicken Breast Calabacitas (zucchini, squash, tomatoes) and goatcheese-cheddar stuffing, mild tomato pan sauce

Grilled Jumbo ShrimpToasted orzo, broccolini, toasted almonds,vanilla champagne yogurt sauce

Colorado Lamb T-Bone Chorizo potato hash, roasted tomato, lime-mint chimichurri

DessertHouse-Made Triple-Berry TartCinnamon streusel

Chocolate Almond MacaroonsBlackberry coulis

General Manager Simon Rubick and his culinary team invite you to try some of their favorite local creations.


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Selections of Las VegasAvailable through October 2015

BreakfastCinnamon LatkaPotato pancakes, housemade apple sauce

Allspice Oatmeal Spiced buttermilk oatmeal, dried fruit, pecans

SandwichesNorthern Italian Trattoria Burger Ground pepperoni, fontina cheese, prosciutto crisp, Italian herb butter, focaccia

Italian Pressed PaniniGrilled ham, turkey, capicollo, provolone, pesto, grilled focaccia bread

SaladsSpicy Buffalo Tender SaladPickled cucumbers, mandarin, bleu cheese dressing

Deconstructed Beet SaladGolden and red beets, fried goat cheese, parsnip puree, pecans, sherry dressing

SoupsMoroccan Vegetable SoupRoasted pumpkin, parsnips, turnips, and butternutsquash, cumin, coriander, harissa

White Bean and Kale Soup Sweet Italian chicken sausage

Snack / Appetizer Trays (Cold)Vuelve a La Vida Shrimp Cocktail Arugula, mixed greens, spicy chili dressing

Double DownLobster medallion poker chip, caviar, creme fraiche,scallions, real gold dust, pumpernickel crostini

Snack / Appetizer Trays (Hot)Angels on Horseback Nueske bacon wrapped chili guero, jack cheese andshrimp stuffed, pico and radish

Pork SatayAllspice habanero jerk, pork tenderloin, ginger-elderberrymango chutney

EntreesBraciole (Stuffed Beef Roulade) Broccoli, pine nuts, parmesan cheese, bacon, pearl onion, tomato

Truffled ChickenCream corn, roasted brussels sprouts

Macadamia Sea BassGinger, mango chutney, roasted taro, fried shallot

Szechuan Tofu Brown rice, baby bok choy, eggplant, scallions, garlic, peppercorns

DessertHorchata Creme BruleeMexican cinnamon, prickly pear sauce

Bitter Chocolate MousseGold flake ganache

General Manager Steve Klise and Executive Chef Lee Stephens invite you to try some of their favorite local creations.


To Order: Tel: +44 (0) 1582 417475 • Fax: +44 (0) 1582 456675 • E-mail: [email protected]

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Selections of LondonAvailable through October 2015

BreakfastSmoked Haddock BenedictScrambled egg topped muffin, smoked haddock, hollandaise

Roasted Banana PancakesMaple syrup

Grilled Black Pudding Smoked bacon, roasted tomatoes, HP sauce

SandwichesFarmhouse Cheese Sandwich Farmhouse cheddar, onion cream cheese, double cheese bread

Maple Glazed Bacon on Rosemary Potato BreadLoin of bacon, heirloom tomatoes, blue cheese mayonnaise

Baguette with Grilled CourgettesTomatarde, roast peppers, red onions

SaladsWinter SaladHoney, roasted onions, roots and garlic infused ciabbata croutons

Chicory and Pomegranate SaladPink grapefruit, pecans, orange vinaigrette

StartersSmoked Duck with Roasted ApplesWinter leafs, apple vinaigrette

Crab and ToastPotted crab, brown shrimp mace butter, lobster mayonnaise, melba toast

Pumpkin HashCheddar crumbles, parsley and herb salad

SnacksSpiced Nuts and Crisps Spiced nuts, vegetable crisps, olives, oxford blue, pickled celery

Grilled English BrieOrange, cranberry chutney

Cumberland SausagesHoney and sesame glazed Cumberland sausages,mustard mayonnaise

Mini Steak PiesPeppered steak pies

EntreesEnglish LambRoast rump of English lamb, hot pot vegetables, red currant glaze

Beef RibeyeGrilled rib of beef, sweet pepper and garlic butter,sauteed potatoes, smoked bacon and shallots

Roast CodBraised peas, lentils and spiced sausage

Sweet Potato and Chestnut PieCranberry and thyme compote

Pasta with Pork Sage MeatballsSticky pork and sage meatballs, organic pasta, squash gravy

DessertBread PuddingHomemade classic bread and butter pudding, vanilla custard sauce

Brownie with Ice CreamSalted caramel vanilla ice cream

General Manager Mary Pinkstone and Executive Chef Lloyd Burrell invite you to try some of their favorite local creations.


To Order: Long Beach: (562) 938-1580 • Van Nuys: (818) 988-1414 Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com

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Selections of Los AngelesAvailable through October 2015

BreakfastCroissant Custard French Toast Bacon compote, apple butter, berries

LA FrittataFeta, peppers, tomato coulis, black olive tapenade

SandwichesLobster ClubLobster, bacon, avocado, tomato, roquette pesto, rustic ciabatta

Cemita del PastorSpit-roasted pork, avocado aioli, provolone, papalo herb and salsa roja, cabbage slaw

Chicken Katsu SandwichSesame cabbage slaw, sriracha mayo, mint,basil, cilantro

SaladsSoCal ChopBlack beans, aged cheddar, tomato, olives, scallions,avocado, sour cream, cilantro

Grilled Nopales SaladWild mushrooms, pico de gallo, romaine, charred jalapeno,queso fresco, Haas avocado, chipotle-cilantro ranch

Pacific Coast SaladArugula caper popcorn, cranberries, shallots, parsley, citrus wildflower honey vinaigrette

SoupChicken PosoleTortilla strips, cilantro

Tomato and Chick Pea BisqueKale crisps

Snack / Appetizer Trays (Cold)Purple Haze Stuffed DatesProsciutto wrapped, Cypress Grove Purple Haze lavender goat cheese

California Roll SlidersCrab, cucumber, avocado, brioche

Snack / Appetizer Trays (Hot)Bulgogi SlidersMarinated grilled beef, kimchi slaw, scallion aioli

Open-faced Pork Tamale Shredded pork, red mole, cotija cheese, masa cake

EntreesRodeo Drive FiletCenter-cut mignon, Lyonnaise potatoes, chasseur sauce, truffle oil

Zhatar ChickenGrilled eggplant, couscous, harissa, coriander

Grilled HalibutFennel, new potatoes, tomato confit, tarragon oil

Wild Mushroom RagoutPesto risotto, roasted vegetables, balsamic gastrique

Seared Shrimp and GritsBraised kale, lardons, tomato jus

Frenched Lamb RackMustard-crusted, gorgonzola polenta, pomegranate jus

DessertSalted Caramel Tart TatineHoneycrisp apples, caramel, sea salt, vanilla sauce

Grand Marnier Berry TartSeasonal berries

General Managers Thierry Gonzalez-Lopez and Cory Lemon and Executive Chef Nancy Salazar invite you to try some of their favorite local creations.


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Selections of New York / New JerseyAvailable through October 2015

BreakfastChocolate Chip Pumpkin PancakesCinnamon-vanilla whipped cream, New York maple syrup

Mediterranean FrittataBaby spinach, sundried tomato, feta, grilled romaine heart

SandwichesThe Bada Bing SandwichChorizo, Serrano ham, dried cured porkloin, manchegocheese, radicchio, tomatoes, cracked black pepper,whole-grain mustard, rustic baguette

The Jimmy: Steak SandwichNY strip, arugula, local blue cheese, tomatoes, redonion, basil, balsamic reduction

SaladsGrilled Radicchio and Roasted Cauliflower SaladPistachios, grape tomatoes, carrots, red and greengrapes, Lively Run Dairy goat cheese, basil, rosemarybalsamic reduction

Arugula and Shaved Brussels Sprout SaladDried cranberries, blueberries, toasted almonds,manchego cheese, dijon vinaigrette

SoupPumpkin SoupCinnamon sour cream, toasted almonds

Cream of Roasted CauliflowerBlue cheese, scallion, bacon, grilled crostini

Snack / Appetizer Trays (Cold)Hudson Valley Pate Sampler Trio market-fresh pate, fig jam, whole-grain mustard, crostini

Chili Lime Shrimp Tortilla CupArugula, mesclun, tequila lime vinaigrette, cilantro cream

Snack / Appetizer Trays (Hot)Sesame Lamb Meatballs Mint yogurt dip, cucumber salad

Sauteed Coconut Shrimp Bell pepper trio, grilled green onions, coconut-chilicilantro sauce, lime, grilled baguette

EntreesPepper-Crusted Bacon Wrapped FiletSimply Grazin’ Filet, horseradish mashed potatoes,wilted spinach, local blue cheese cream sauce

Hoisin Glazed ScallopsStir-fry ginger green beans, sesame jasmine rice

Grilled Maple Chipotle Pork LoinNY Maple chipotle BBQ sauce, smoked gouda polenta,grilled veggies

Herb-Roasted Frenched Chicken BreastGriggstown Chicken, orange tarragon sauce, sundriedtomato risotto, grilled seasonal vegetables

Grilled Moroccan Spiced Lamb ChopsRatatouille, mashed sweet potatoes, Moroccan chermoula sauce

DessertWhiskey Maple Banana Pudding CakeHudson Whiskey Baby Bourbon, pecans, cinnamon sweet cream

Pear and Dried Cherry Clafouti Dried Jersey cherries, vanilla, nutmeg sweet cream

General Manager Erick Arce and Executive Chef Salvatore Lano invite you to try some of their favorite local creations.


To Order: San Francisco: (650) 794-0980 • San Jose: (408) 200-7170 Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com

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Selections of Northern California: Bay AreaAvailable through October 2015

BreakfastBay Shrimp OmeletSherry cream sauce, breakfast potatoes

Pork Belly BenedictCrispy pork belly, fresh corn tortilla, sunny side egg,ranchero sauce, queso fresco, cilantro, pickled red onions

SandwichesFisherman’s Wharf Crab Sandwich Lump crab salad, alfalfa sprouts, sourdough bread,arugula salad

Open-faced Sourdough SandwichProsciutto, avocado, Redwood Hill Farms chevre,heirloom tomato, olive oil

SaladsGoat Cheese Truffle SaladCypress Grove goat cheese truffles, grilled artichoke hearts, shaved parmesan cheese, arugula, lemon vinaigrette

Petaluma Chicken SaladShredded Petaluma Farms chicken, romaine, tomatoes,black beans, grilled corn, pickled onions, cilantro,avocado, salsa, sour cream, tortilla strips

SoupChar Siu Ramen Bowl Ramen noodles, baby bok choy, hard boiled egg, redcabbage, green onion

Tarascan SoupGuajillo pepper, tomatoes, onions, Peruvian beans, garlic, leeks, corn tortillas

Snack / Appetizer Trays (Cold)Bay Salumi PlatterAssortment of local copa, salame and soppressata, whole-grain mustard, dried fruit, fig jam, sourdough crostini

California Cheese Board Truffle honey, grapes, dried fruit, fig jam, sourdough crostini

Snack / Appetizer Trays (Hot)Banh Mi Sliders BBQ pork, sriracha mayo, pickled Asian vegetables,shredded lettuce

Tandoori Chicken SkewersRedwood Hill Farms raita yogurt dip

EntreesRoasted Pork Tenderloin Chimichurri, cilantro rice, roasted vegetables

Stuffed Cornish HenSerrano ham and cornbread stuffing, seasonal vegetables

Pistachio Crusted SeabassRainbow cauliflower gratin, roasted root vegetables,cabernet reduction

Chana Masala with Basmati RiceMild chickpea curry, roti, quick pickled vegetables

DessertGhirardelli Chocolate Lava CakeCreme anglaise, salted caramel sauce

Bay Berry TartAlmond brittle

General Managers Chris Southivongnorath and Saira Perez invite you to try some of their favorite local creations.


To Order: Tel: +33 1 74 37 10 40 • Fax: +33 (0) 1 74 37 10 42 • E-mail: [email protected]

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Selections of ParisAvailable through October 2015

Executive Chef Herve Bourdon and his culinary team invite you to try some of their favorite local creations.

BreakfastVitamin Breakfast (100% Organic)Fresh fruit juice, cottage cheese, seasonal fruit plate,multigrain bread, honey, green tea

Petit Déjeuner Vitamines (100% organique)Jus de fruit frais, fromage blanc, assiette de fruits desaison, pain multi-céréales, miel, the vert

SandwichesAuvergne StyleCountry-style dry ham, butter, bleu cheese, half baguette

AuvergnatJambon de pays, beurre, fromage bleu d Auvergne dansune baguette

ParisButter, green laituce, tomato, Emmental cheese, half baguette

ParisBeurre, salade verte, tomates, Emmental dans une baguette

SaladsNorth Sea Salad Smoked haddock, steam potatoes, beetroot, quail eggs,parsley, corn, lettuce, lemon-olive oil dressing

AuvergnatFilet de haddock; pomme de terre en robe des champs,betterave, œuf de caille, salade de mâche, huile d olive et citron

Picardy Style SaladChicory, bleu cheese, walnuts, croutons, walnut dressing

Salade PicardeEndives, fromage bleu, noix, croûtons, vinaigrette a l huilede noix.

SoupTraditional Cream Fish SoupFish soup from Brittany, garlic croutons, rouille sauce

Soupe de Poissons BretonneSoupe de poisons servie avec des croûtons a l ail etsauce rouille

Snack / Appetizer Trays (Cold)Degustation of Three Duck LiverStuffed duck breast with duck liver, duck liver sliced onginger bread, pan-fried duck liver on baguette, driedfruit chutney, young leaves of lettuce

Degustation de Trois Foie Gras Magret de canard farci au foie gras, terrine sur pain dépices, foie gras poêlé sur une tranche de baguettetoastée, confiture de fruits sec et ses quelques feuilles de laitue

French CharcuterieBayonne 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

Snack / Appetizer Trays (Hot)Six Snails French StyleSix snails served inside shell, garlic butter, baguette

6 Escargots de Bourgogne6 escargots au beurre d ail servis en coquille avec de labaguette


Selections of ParisAvailable through October 2015

Executive Chef Herve Bourdon and his culinary team invite you to try some of their favorite local creations.

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To Order: Tel: +33 1 74 37 10 40 • Fax: +33 (0) 1 74 37 10 42 • E-mail: [email protected]

EntreesRoasted Monkfish Tail Pan-fried monkfish tail, creamy saffron-mussel sauce, market baby vegetables

Queue de Lotte RôtieQueue de lotte rôtie, sauce mouclade et petits légumes

Dover Sole Meunière StyleWinter vegetables, lemon butter sauce

Sole MeunièreSole cuisinée façon meunière avec une garniture delégumes d hivers

Brittany Lobster Armoricaine StyleFlambé with cognac, light lobster broth, jasmine rice

Homard Breton a L ArmoricaineFlambé au cognac, braise dans sa bisque, servi avec unriz jasmin pilaf

Grilled Tuna Steak, Basque StyleRed tuna steak, bell peppers piperade, roasted potatoes

Steak de Thon Rouge Grille Façon BasquaiseThon grille servi avec une piperade de poivrons et pommede terre rôtie

Lamb Fillet in Herbal CrustLamb fillet in parsley crust, housemade potatoes,rosemary and thyme sauce

Filet d Agneau en Croûte d HerbesFilet d agneau en croûte de persil, pomme de terre sautée,jus au thym et romarin

Roasted Duck Breast with OlivesRoasted duck breast mulard, wild mushrooms, olive sauce

Magret de Canard Roti aux OlivesMagret de canard Mulard rôti, champignons sauvagessautes, sauce aux olives

DessertVanilla Creme BruleeTraditional vanilla creme brulee, crusted with brown sugar

Crème Brulée a la VanilleCrème brulée a la vanille bourbon et sucre de canne

South of France PastriesTropezienne, Basque cake, cannelé

Sélection de pâtisseries du Sud de la FranceTropézienne, gâteau basque, cannelé de bordeaux



BreakfastSmoked Salmon Scramble Eggs, breakfast potatoes, creme fraiche

Bacon and Egg SandwichArugula, tomato aioli, ciabatta, hash browns

SandwichesTuna Melt Nine grain bread, applewood bacon, Tillamook cheddar

Veggie ReubenYellow squash, portabella mushroom, onions, peppers,Swiss, sauerkraut, thousand island dressing, marble rye

SaladsBlackened Salmon Chop SaladGreen beans, peaches, Walla Walla onions, pecans,champagne vinaigrette

Tuscan Grilled Bread SaladOlives, mozzarella, spiced capicola, balsamic vinaigrette

SoupWalla Walla Sweet Onion SoupParmesan crisp

Black Bean and Apple Bacon SoupLardons, chopped herbs

Snack / Appetizer Trays (Cold)Olive TapenadeHerbed crostini

Goat Cheese Stuffed DatesBalsamic glaze

Snack / Appetizer Trays (Hot)Alaska King Salmon Crab RangoonSweet chili sauce

Slider Trio• Brie, apple, fig chutney• Ham, grilled pineapple, yuzu relish• Oregon Bay shrimp salad, thousand island dressing

EntreesJet City FiletBacon wrapped filet, whipped garlic mashed potatoes,seasonal vegetables, peppered demi

Draper Valley ChickenDraper Valley pan-fried chicken breast, green beansalmandine, rice pilaf

Dungeness Crab CakesJasmine rice cakes, with sweet chili lime sauce, jicama slaw

Oven-Roasted Lamb RackMushroom couscous, Marsala demi

DessertChuckanut Bay Cheesecake Berry coulis

Washington Apple CrispCaramel sauce

Selections of Seattle

General Manager Carlos Alfaro and his culinary team invite you to try some of their favorite local creations.

Available through October 2015

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To Order: Miami: (786) 536-9228 • West Palm Beach: (561) 616-3225 Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com

Selections of South FloridaAvailable through October 2015

BreakfastLoxahatchee Breakfast Smoked salmon, toasted bagel, sweet guava paste, creamcheese, fried capers, sliced egg, Bermuda onion

Mixto SandwichBacon, ham, egg, Winter Park Dairy Baby Swiss,breakfast potatoes

SandwichesPBI Cubano Grilled marinated pork loin, shaved ham, Winter ParkDairy Baby Swiss, pickles, mustard, Cuban bread, blackbean mango salsa, yucca fries

Grilled Mahi MahiJicama slaw, cilantro aioli, brioche, yucca fries

SaladsStrawberry Chevre SaladSpinach, strawberries, julienne red peppers, leeks,tomato, goat cheese, candied pecans, arugula,strawberry vinaigrette

Shrimp and Red Quinoa SaladGrilled colossal shrimp, steamed quinoa, grilled gardenvegetables, avocado, citrus vinaigrette

SoupCaldo GallegoGreat Northern beans, smoked ham, chorizo sausage, turnip greens, potatoes

Ajiaco StewAji chiles, sweet potato, yucca, plantains, corn, beef and lemon juice

Snack / Appetizer Trays (Cold)Mojito Ceviche*Red snapper, shrimp, mango, lime, cilantro

Dungeness Crab CakesMozzarita Mozzarella, farmhouse heirloom tomatoes,toasted coriander vinaigrette, balsamic glaze

Snack / Appetizer Trays (Hot)PastelitosCuban empanadas: shredded beef, egg, soffritto, avocado mojo

Crab Sliders Pineapple compote, arugula

EntreesSteak and PicoGrilled filet, green beans, pico de gallo, cilantro-limecreme fraiche, Spanish rice and beans

South Beach Mahi MahiBlackened Mahi, mango salsa, cilantro pesto, yucca fries

Slow-Roasted Guava-Glazed ChickenJasmine rice, black beans, mojo cassava, red onion marmalade

Montego Bay Jerked Grilled sweet potato wedges, Caribbean succotash, rice

DessertBanana Bread PuddingDark rum butter, sea salt, dulce de leche

Key Lime PiePecan brittle, whipped cream


General Managers Omar Martinez and Marco Martinezinvite you to try some of their favorite local creations.

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Selections of TampaAvailable through October 2015

BreakfastSt. Pete Benedict Jumbo lump crab, farm poached egg, wheat English muffin, key lime hollandaise

Cuban Press Sandwich Mojo pork, sweet ham, fried egg, Swiss, avocado,buttered Cuban bread

SandwichesYbor Steak SandwichGrilled sirloin, Cigar City: Maduro barbecue sauce, onionjam, gorgonzola, horseradish cream, grilled ciabatta

TPA Cuban Roasted pork, shaved sweet ham, salami, baby Swiss,pickles, Cuban sauce, pressed Cuban bread,housemade kettle chips

SaladsPlant City Berry SaladStrawberries, 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

SoupYellow Lentil SoupYogurt and fresh herbs

Hearty Florida Cabbage Soup Chorizo, Florida cabbage, white beans, potato, carrot, turnip

Snack / Appetizer Trays (Cold)Sun Coast Deviled Egg Farm fresh white truffle deviled egg topped with caviar and scallions

Shrimp Salad BarquetteDill shrimp salad in a cucumber boat

Snack / Appetizer Trays (Hot)Crab Poppers Bacon-wrapped crab and cream cheese stuffed peppers

Conch and Blue Crab Corn FrittersCilantro aioli

EntreesSeven Spice Rubbed FiletSweet potato puree, roasted seasonal vegetables

Blue Crab Stuffed SnapperRed snapper, seafood bechamel, cilantro rice

Jerk ChickenSweet plantains, pigeon peas and rice, grilled pineapple, seasonal vegetables

Keel & Curley Blackberry Braised Quail Free-range quail, Keel & Curley Blackberry Winereduction, wild rice

DessertKey Lime CheesecakeBerry coulis, whipped cream

Rum Raisin Bread Pudding Blackstrap Rum butter

General Manager Randy Kukwa and Executive Chef Keith Wallace invite you to try some of their favorite local creations.

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Selections of Washington, D.C.Available through October 2015

BreakfastCountry Breakfast Johnny cakes, whole-hog sausage patties, Virginia apple butter

Vegetable Quiche Spring Hill Farms turkey sausage, herb-roasted potatoes

SandwichesSteak SandwichBay Haven Farms skirt steak, grilled onions andpeppers, herb dijon mustard

Maryland Crab Cake SandwichLemon-caper aioli, brioche

SaladsHoney Roasted Duck SaladCommonwealth Farms duck breast, oven-roastedonions, charred tomatoes, herbed goat cheese truffles,spring mix, Herbs de Provence vinaigrette

Roasted Chicken and Root Vegetable SaladDay Spring Farm chicken, blue cheese, raspberry vinaigrette, baby kale, arugula

SoupMulligatawny Soup Lentils, curry, spiced creme fraiche

Carolina She Crab Chowder Housemade biscuits

Snack / Appetizer Trays (Cold)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

Seared Ahi CrispsMarinated Ahi tuna, wasabi kewpie, ginger sesamewonton crisps

Snack / Appetizer Trays (Hot)Fried Crab Bites Roasted red pepper remoulade

Bay Haven Farm Pork Sausage RollsWhole-grain mustard

EntreesSeared Beef Roulade Bay Haven Farm tenderloin, herbed fingerling potatoes,caramelized onions, bacon and blue cheese stuffing,grilled vegetables

Rockfish and RisottoSauteed Chesapeake rockfish, herb butter, grilledvegetables, lemon-parsley risotto

Blue Crab Stuffed ChickenDay Spring Farm chicken, lemon herb jus, parsley newpotatoes, sauteed spinach

Cider Glazed Pork Chop Lu’s Orchard apple demi, garlic mashed potatoes,sauteed seasonal vegetables

DessertStrawberry Rhubarb CrispVanilla bean ice cream

Colonial Williamsburg Lemon Chess PieWhipped cream

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General Manager Brandon Snow and Executive Chef Seth Connolly invite you to try some of their favorite local creations.


Great food is only half the storyYour Air Culinaire Worldwide in-flight catering experience doesn’t begin or end with great food.

What if you had an in 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 tocorrectly verify travel documents?

• Help you adapt when the unforeseen arises such as flight delays or last-minute requests?

Your global catering solutionWhether you’re operating to any of the 125+ airports served by our owned-and-operated kitchens, orto one of the thousands served by our associate catering partners around the world, you can rely onAir Culinaire Worldwide to help you keep your commitments wherever you go, regardless of whatmight happen along the way. And after your trip you can count on receiving a timely and detailedstatement 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 experiencesimple and enjoyable and to access resources such as additional menus, articles with tips andsuggestions, visit www.airculinaireworldwide.com. Or call us any time at +1 (813) 449-6000. Welook forward to supporting you on your next flight.

Delivery• Uniformed

professionals• Lift trucks• Refrigerated vehicles

Ordering• Online ordering• Multiple menus • Culinary advisors

Invoicing• Itemized • Timely• Customizable

Dining• Regional cuisine• Plating

recommendations• Packaging

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The heart of the crew deserves moreFlight 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 Servicesprogram to help enhance your trip experience.

Spearheading this program is John Detloff, Vice President, Flight Attendant Services. With over adecade of experience as a flight attendant and Executive Chef, John understands the challenges ofservice and is 100% focused on working with you to design and deploy tailored solutions to helpyou reduce your risk when it comes to catering. As part of this effort, John and his team havedeveloped custom menus just for you that reflect the high-quality, delicious cuisine that AirCulinaire 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 CulinaireWorldwide is here to help you look amazing—and feel great while doing so. Enjoy!

Flight Attendant Menu5 pm Departure • 7 hrs. 30 min.

Pre-board DisplaysFrench Cheese DisplayWith grapes, dried fruit, and crackers

Hudson Valley Pate SamplerTrio of market fresh pate, crostini, fig jam and mustard

Assorted Hot Hors d’oeuvres

Dinner - 6:30 pm Hot towels

AmuseMint and Cucumber Gazpacho

StarterSmoke Salmon and Caviar Tartar

SaladWarm Napa With duck confit, bleu cheese, and champagne vinaigrette

Entree (choice of)Filet and Foie Gras With smashed reds and fig demi

Chicken Roulade With sun-dried tomatoes, chevre, mash reds, and mustard cream

DessertCreme Brulee

Hour Before Landing Display TraysMini French BakeryApple turnover, chocolate croissants, croissants, raisin roll, muffins

Artisan Sliced FruitsWith fruit coulis and Greek yogurt with honey

Mini Yogurt and Granola Parfaits

BreakfastHot towels

Assorted Cold Press JuicesCarrot apple, pineapple lime, beet orange, fennel apple romaine

American BreakfastThree eggs scrambled, grilled bacon, hash browns

Local Landing - 7:30 am

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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

For Global Service, call your Air Culinaire Worldwide Network Team:

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5830 West Cypress St., Suites B & C, Tampa, FL 33607 • USA(800) 247-2433 • (813) 449-6000A Universal Weather and Aviation, Inc. company


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