CONTENTS• - Inflight Gourmet gourmet menu.pdfHomemade Muesli Served with your choice of cow’s, goat’s, almond or oat milk and seasonal fresh fruit ... t o ppe d wi t h a y uzu

MENUOUR

INFLIGHT-GOURMET.COM

I N F L I G H T G O U R M E T  • M E N U •

*DEDICATED STAFF* With a fully dedicated staff, committed to Private Aviation, allour attention goes to your order and your next departure. Our executive chefs & management have a background asonboard chefs on a variety of private jets. Our aim has always been to build lasting and happyrelationships to share our passion with our clients all overthe world. Our bespoke menus and packaging have beencreated with the restrictions and facilities on-board theaircraft in mind, enabling crew to easily serve our dishes. As a business, we have a genuine desire to work directlywith farmers, growers and producers; whilst using regionaland local suppliers wherever possible. This approach,matched with our food, means we are proud to deliver aconsistent service.

Put simply, we make food worth flying for

• C O N T E N T S •

Juices & Smoothies Breakfast Platters Cold Breakfast Hot Breakfast Platters Cold Canapés Warm Canapés Sushi, Sashimi & Nibbles Cold Starters Hot Starters & Soups

Salads Main Courses Build Your Own Pasta & Risotto Desserts  Petit Fours  Cakes & Afternoon Treats Vegetarian Breakfast Vegetarian Salads & Main Courses  Further Information

We can make any fresh juice and smoothie to order so please ask the team, however, to whet yourappetite, and provide some inspiration please see the following

JUICES & SMOOTHIES

JUICES SMOOTHIESOrange Apple Pineapple Grapefruit Mango Watermelon Green JuiceCucumber, spinach, green apple, celery and mint Orange and Raspberry Pink Grapefruit, Orange and Lemon Blackberry, Apple and Lime Carrot, Orange and Ginger Grapefruit, Carrot and Apple Pineapple, Kale, Orange and Mint Berry, Pineapple and Apple Beetroot, carrot, fresh ginger Apple, lemon and fresh ginger

Banana, Oat and Honey Blueberry and Banana Strawberry and Banana Coconut, Mango and Pineapple Raspberry, Pineapple and Mint Berry Overload

BREAKFAST

BREAKFAST PLATTERS BAKERY

Fresh FruitA selection of sliced tropical fruit Cheese & Cured Meats Sliced CheeseA selection of continental cheeses, served withfresh figs and grapes Cured Meat PlatterA selection of cured meat, served with cornichons,cherry tomatoes and caper berries Smoked Salmon Platter Assorted PastriesA selection of mini pastries and freshly bakedmuffins

MuffinFreshly baked and lots of flavours to choose fromincluding; bran & banana, blueberry, triplechocolate, white chocolate & strawberry,raspberry strudel and banana & chocolate Croissant Pain au Chocolat Almond Croissant Danish Pastries Pain au Raisin Cinnamon Swirl Assorted Bagels Artisan Bread Rolls Sourdough Rye Bread Rosebud Jams, Marmalade and HoneyNetherend Farm Butter

BREAKFAST

COLD BREAKFAST

Homemade GranolaServed with Greek yoghurt and a fresh berry compotewith Yorkshire honey A selection of CerealsServed with your choice of cow’s, goat’s, almond oroat milk Homemade MuesliServed with your choice of cow’s, goat’s, almond oroat milk and seasonal fresh fruit Green Apple Bircher MuesliMade with Greek yoghurt, served with fresh berries,pumpkin seeds and shaved coconut Fresh Fruit SkewersServed with a Greek yoghurt and honey dip Soft Fruit SaladA selection of berries Tropical Fruit SaladChunks of pineapple, mango, melon and kiwi

Buttermilk PancakesServed with Greek yogurt, blueberries and maplesyrup Marinated Heritage TomatoesLightly pickled heritage tomatoes served withricotta and toasted pumpkin seeds on grilledsourdough Honey Roasted HamServed with marinated heritage tomatoes withricotta served on chargrilled sourdough toast Smashed AvocadoServed on grilled sourdough toast with chilli flakes Coconut chia pudding with grilledpineapple and macadamia brittle (v)A combination of fruits, nuts and ancient grainsprovide protein, potassium, magnesium andvitamin B12, with macadamia nuts  Assorted Fruit Yoghurts

BREAKFAST

HOT BREAKFAST

Eggs BenedictServed on an English muffin with honey roasted ham,poached egg and topped with hollandaise Eggs RoyaleServed on an English muffin with cured salmon andtopped with a yuzu hollandaise Chalk Stream Smoked TroutServed with scrambled egg on rye toast Sweetcorn FrittersWith smashed avocado, sweet chilli and tomato jam,spinach with a lime crème fraiche Full English BreakfastWith Cumberland sausage, your choice of eggs, grilledtomatoes, sautéed chestnut mushrooms and bacon Coconut flour pancakeswith blueberries, coconut yoghurt and honey toppedwith pumpkin seeds (v). Potato rosti with wilted spinach andpoached eggs (v)

Dry cured streaky baconSmashed avocadoDunkeld smoked salmonDunkeld smoked salmon with crème

Cornish crab with spring onion and chilliDunkeld smoked salmon with fresh herbsHoney roasted ham and cheddar cheeseGoat’s cheese and spinach

Organic PorridgeMade with your choice of cow’s, goat’s, almond or oatmilk and served with dates, pecan nuts and honey Buttermilk PancakesServed with crème fraiche, blueberries and maple  French ToastServed with soft fruit, Greek yoghurt and maple syrup

Please note all our eggs for are free-range

Scrambled EggServed on grilled sourdough, with your choice of

fraiche and caviar OmelettesServed with or without cheese, choose between

SERVED COLD

Parmesan ShortbreadTopped with buffalo mozzarella and slow roastedcherry tomato topped with homemade pesto Pea and Mint TartletWith feta and pea shoots Butternut Squash TartletWith goat’s cheese and kale Chargrilled CourgetteServed on a parmesan biscuit with goat’s cheese andslow roasted cherry tomato Superfood Rice Paper RollWith beetroot, pea shoots, edamame beans andspinach Nori Spinach RollFilled with baba ganoush, julienne of carrot, lemontossed spinach and pomegranate seeds Fresh Tuna Rice Paper RollWith carrot, mint, avocado and wasabi mayonnaise Hot Smoked SalmonOn a chive scone with crème fraiche and deep-friedcapers Balik Salmon TartareOn cucumber with crème fraiche and chive Tuna Niçoise TartletWith seared tuna, quail’s egg, cherry tomato and olive

Beetroot Cured SalmonOn a horseradish blini Home Cured GravadlaxOn a dill blini topped with crème fraiche, a dill andmustard sauce and keta caviar Crab SaladWith lemon, green tomato and a cucumber Chargrilled Lobster SkewersWith a lime and coriander dip Buffalo Mozzarella SkewerWith Parma ham, fresh fig and mint Foie Gras TerrineOn a brioche croute topped with Sauterne jelly toppedwith a fig crisp Crispy Duck Rice Paper RollWith hoisin sauce, iceberg lettuce, cucumber andspring onion Bang Bang ChickenWith a julienne of peppers and cucumber served in atiny tartlet Kaffir Lime Marinated ChickenCrispy betel leaf, fresh mint with nam jam wrapped ina onion pancake Beef TartareServed on a wholegrain croute with horseradish crèmefraiche and chives Beef CarpaccioOn a horseradish blini with rocket and a parmesancrisp

Please see below an example of our canapés, which we evolve and adapt throughout the yearand with seasonality. As such, the below may not be available year round.

CANAPÉS

Butternut and Goat’s Cheese TartletTopped with crispy curly kale Parmesan Crusted CauliflowerWith a spicy dip Cauliflower CheeseOn pumpkin seed croutes topped with pesto Wild Mushroom AranciniWith a basil, lemon and crème fraiche dip Wild MushroomIn a brioche topped with a lemon hollandaise Wild Mushroom and Thai Asparagus TartletWith a chervil cream Butternut Risotto CakesWith crème fraiche and deep-fried sage dip Smoked Haddock AranciniWith curried mayonnaise Spicy Crab CakesWith a tomato and chilli dip Teriyaki Salmon SkewersWith a spicy soy, honey and crème fraiche dip

Panko Crusted Mediterranean PrawnsWith a sweet chilli dip Smoked Haddock AranciniWith curried mayonnaise dip Lobster ThermidorOn skewers with a warm gruyere dip Thai Marinated Chicken SkewersWith a lemongrass and chilli dip Panko and Parmesan Crusted Chicken With a spicy mango dip Grilled Fillet of Beef SkewersWith a truffle mayonnaise Confit Duck AranciniWith a blackberry and cranberry dip Moroccan Spiced Lamb SkewersWith a moutabel dip Spring Lamb on Rosemary SkewersWith a redcurrant and mint jelly dip Harissa and Brown Sugar Lamb Skewers Slow Cooked Pork BellyWith star anise served with a pineapple jam dip and acrackling dust

SERVED WARM

CANAPÉS

Sliced Cured Meat PlatterA selection of sliced charcuterie and cured meats servedwith cornichons, cherry tomatoes and caper berries Cheese BoardA varied selection of cheeses served with homemadeseasonal chutney, crackers and seedless grapes Iberico HamHand cut Iberico ham served with tomato bread Smoked Fish PlatterBaltik salmon, Chalk Stream smoked trout, beetrootcured salmon and wasabi and ginger cured salmonserved with cream cheese and lemon wedges Seafood PlatterDunkeld smoked salmon, crevettes, hot smoked ChalkStream trout, Cornish crab, grilled lobster, lemonwedges and Marie Rose sauce Crudité PlatterA varied selection of seasonal and freshly cut rawvegetables served with two freshly made dips Spanish Meat PlatterIberico ham, chorizo and truffle salami with tomatobread Tapas SelectionArtisan Spanish cured meat, manchego cheese, minitortillas, Gordal olives, salted Marcona almonds,membrillo and a piquillo pepper and tomato salsa Mezze SelectionLamb kofta, chicken shish, dolma, falafel, babaganoush,hummus, tabbouleh and flatbreads

Italian AntipastiBuffalo mozzarella with olive oil and basil, roastedcherry tomatoes, chargrilled courgettes, chargrilledaubergines, chunks of Parmigiano Reggiano, sun blushtomatoes and focaccia croutes British SelectionMini pork pies, Burford Brown scotch egg, honeyroasted ham, farmhouse cheddar, chutney andpiccalilli Finger Sandwich PlatterA selection of light sandwiches Tortilla Wrap PlatterA selection of filled tortilla wraps Deli Sandwich PlatterIndividual sandwiches with a variety of fillings andbreads Open Sandwich PlatterA delicious a variety of open sandwiches served onvarious breads Sliced Fruit PlatterA selection sliced tropical fruit Afternoon Tea CakesA selection of freshly baked tea cakes Petit Four PlatterA selection of our latest petit fours Canape PlatterA selection of our latest canapes Ploughman’s PlatterFarmhouse cheddar, honey roast ham, Yorkshirechutney, piccalilli, balsamic pickled onions and crustybread

PLATTERS

Garden RollSweet potato, asparagus, avocado, daikon andred onion Mamma MiaAvocado, cucumber, sesame and chives California RollShrimp, avocado, cucumber, masago and misoaioli Rainbow ShrimpSnow peas, topped with salmon and tuna,hiramasa and avocado Spicy TunaTuna, cucumber, chilli, miso aioli, masago,katafi and herbs

SUSHI, SASHIMIWe work with a number of suppliers for our sushi to ensure the highest quality,which is always from the Best Sushi providers.

MAKI ROLLS

NIGIRI

AsparaAsparagus and sesame EbiShrimp MaguroYellowfin tuna ShakeSalmon

SASHIMI

MaguroYellowfin tuna ShakeSalmon HiramasaYellowfish Kingfish Beef TatakiSmoked cheese, onion, tosazu, andJersualem artichoke crisps

Chargrilled Mediterranean Vegetable StackWith buffalo mozzarella, chargrilled courgette, roastedred and yellow peppers, chargrilled aubergine and slowroasted cherry tomatoes, layered up with homemadepesto and topped with a rocket salad served withafocaccia croute Heirloom Beetroot CarpaccioWith roasted baby beetroot, Crottin deChavignol,quince jelly and pea shoot salad Raw and Cooked CruditésWith a sour cream and chive in a tartletCornish Crab With a heritage tomato salsa and servedwith gazpach and baby basil Grilled Citrus PrawnsWith samphire, broad bean and pea salad and acrayfish ketchup Blueberry Gin Cured Sea TroutWith buttermilk horseradish and potato salad Potted Lobster and Brown ShrimpIn spiced butter with seeded croutes and a microleaf salad Potted Smoked MackerelWith Melba toast and a cucumber, green appleand hazelnut salad

Tuna TatakiWith Granny Smith apple, micro cress and mustardseed salad and a quenelle of smashed avocado Butter Poached Lobster StackWith a lemon crème fraiche, seeded croute and babyleaf salad Balik SalmonWith chive blinis, lemon crème fraiche and a baby leafsalad Classic Prawn CocktailWith Mediterranean prawns, shredded iceberg lettuce,julienne of green apples and cucumber, a Marie Rosesauce and a spicy tomato salsa King Crab and AvocadoWith butter lettuce, served with a lemon vinaigrette Serrano Ham and Caramelised FigsWith Manchego cheese, quince and a watercress salad Chicken, Pistachio and Pancetta TerrineWith fig chutney and a chicory salad Carpaccio of BeefWith shavings of radish, crispy capers, parmesanshavings, rocket and extra Virgin olive oil Spanish Air-dried BeefWith rocket and shavings of parmesan with freshlemon & Virgin olive oil

STARTERSSERVED COLD

Traditional Greek SaladWith feta cheese, Kalamata olives, cucumber, tomatoesred onion and parsley with a vinaigrette dressing Burrata with Heirloom TomatoesVine cherry tomatoes, fresh mint, micro basil androcket with and extra Virgin oil Heritage Tomato and Buffalo MozzarellaWith aubergine crisps, baby basil and a balsamic andhoney dressing Superfood SaladWith quinoa, alfalfa, pickled beetroot, roastedbutternut, edamame beans, pea shoots, toasted seeds,spinach and light vinaigrette Dukkah Crusted Goat’s CheeseWith lightly pickled beetroot, pomegranate, fresh mintand baby leaves Chalk Stream TroutWith red and yellow chicory, fennel and green appleslaw and a horseradish Albacore TunaWith marinated heritage tomatoes, cannellini beans,fresh basil and pickled shallots Grilled Lobster, Crayfish and King PrawnWith shaved fennel, new potatoes and a citrusvinaigrette Seared Tuna NiçoiseChargrilled tuna with tomatoes, green beans, newpotatoes, eggs, black olives and a French dressing

SALADS

Classic Caesar SaladCos lettuce and baby gem with crispy prosciutto, rusticcroutons, parmesan shavings, topped with parmesancrisps and tossed with a Caesar dressingAdd grilled chicken breast, roasted salmon orgrilled Mediterranean prawns Traditional Cobb SaladWith avocado, chargrilled chicken, walnut, tomato,rustic croutons, quail’s eggs and a blue cheese dressing Serrano HamFresh figs, Manchego cheese and quince with awatercress salad Spinach, Avocado and Crispy BaconWith rustic croutons and French dressing Crispy Peking Duck, Watermelon, Rocketand FetaWith spring onions, roasted cashews and a hoisindressing Thai Salad with Crispy DuckPak choi, chilli lime, roasted peanuts, green papaya,and a Thai dressing Rare Hanger SteakWith blue cheese, pan-fried new potatoes, rocket andSalsa Verde Air Dried BeefWith fennel, rocket, pear, honey and olive oil salad Roasted Heritage BeetrootWith radicchio, red chicory, compressed pear,gorgonzola and candied walnuts

Roast Chicken BreastWith black garlic, potato puree, grilled asparagus,burnt shallots and thyme jus Monkfish Poached in Kafir LimeWith coconut milk, ginger, pak choi and Jasminerice Spiced Buttermilk MonkfishWith parsley vichyssoise, golden raisin salsa, spicedpotatoes and served with a carrot & cucumberribbon salad Roast HakeWith chorizo and butterbean stew and crispy kale Wild Sea Bass with Spinach RisottoParma ham, crispy shallots and parmesan crisps Halibut with a Sea Salt and CrustCrushed pea and mint puree, tartare sauce andtruffle roasted duck fat chips with a trufflemayonnaise Dry Aged Fillet of BeefWith pressed beef rib, potato puree, pickledshallots, tenderstem broccoli and red wine jus Dry-aged Sirloin of BeefWith pressed potatoes, wild mushrooms, confitshallots, spinach and red wine jus

MAIN COURSES

Roasted Lamb RumpWith a garlic, tomato and cannellini bean ragoutserved with sautéed kale Dukkah Crusted Lamb LoinWith a pressed boulangère potato, braised fennel andspinach, aubergine puree with a minted pesto dressingand a pomegranate garnish Warm Barkham Blue TartWith apple, walnut and celery salad Cauliflower and Butternut Squash CurryWith a cardamom, pomegranate and coconut pilaf Smoky Grilled Aubergine SteakWith green beans, chickpeas and tomato with pine nutsand a tahini and a coconut yoghurt sauce Spiced Cauliflower SteakWith a Salsa Verde, dukkah and pomegranate seeds ona bed of cauliflower puree Roasted vegetable frittata With saffron, sweetpotato wedges, tenderstem broccoli and basilpesto (v)

Thai Green Chicken CurryServed with coriander and chilli steamed rice withsteamed Asian bok choy Thai Red Prawn CurryServed with a coriander and chill steamed rice withsteamed Asian bok choy Coq au VinWith roast chicken breast and confit chicken leg,creamy mash and spinach with pancetta and pearlonions in a Burgundy sauce Roast Duck Breast and Confit Duck LegWith a white bean cassoulet and crispy green leaves Veal MedallionsWith a spring onion rosti, wilted spinach and a wildmushroom and shallot sauce Poached SalmonWith chargrilled asparagus, crushed potatoes, confittomatoes and lemon butter sauce Absolute Taste Fish StewWith saffron potatoes and aioli

MAIN COURSES

The Complete Loaded BurgerHomemade ground beef burger with tomato chutney,lettuce and tomatoAdd portobello mushroom, bacon andsmashed avocado Panko Crusted Chicken BreastServed in a pretzel burger with a sweet tomato andchilli jam with little gem and smashed avocado Panko Crusted HakeWith tartare sauce served in a soft bap with pea andmint puree with little gem Chicken tagine With grilled aubergine, almond cauliflower couscousand pomegranate seeds Pan roasted cannon of lamb With butternut squash, charred apricots, corrianderand toasted coconut Beef BourguignonWith horseradish mashed potatoes, seasonal greensand baby carrots

Penne pasta with a Homemade Pesto Sauce Penne Arrabbiata Penne with a Fresh Tomato and Basil Sauce Penne with and Seared Tuna Penne with a Spicy Tomato SauceWith black olive, white tuna and capers Penne Carbonara Linguine with LobsterPrawns, chilli and rocket Linguini with CrabTomato and chilli Pappardelle with a Porcini and Truffle SauceWith wilted spinach and freshly grated parmesan Wild Mushroom RavioliWith a parmesan sauce & sautéed mushrooms Spinach and Ricotta RavioliWith fresh parmesan and olive oil Pea, Mint and Spinach RavioliWith sautéed spinach, fresh peas and a lightparmesan cream sauce Beetroot and Goat’s Cheese RavioliWith fresh parmesan and olive oil

PASTA & RISOTTO

Butternut RisottoServed with chunks of roasted butternut, pumpkin oil,shaved parmesan and parmesan crackling with deepfried sage Primavera RisottoGreen vegetables with parmesan, rocket and parmesancrackling Wild Mushroom RisottoWith truffle oil and parmesan crisps Cornish Crab RisottoWith tomato, saffron and parmesan Beetroot RisottoWith rocket, grilled goat’s cheese and walnuts Risotto MarinaraTomato, spinach, lobster, prawn, squid, mussels andhake

Our team are more than happy to make any type of pasta dish that you might want,or please feel free to choose from the selection below

PASTA RISOTTO

Vanilla Panna Cotta with a Rhubarb SaladWith a lemon curd and ginger crumb Granny Smith TartletWith cinnamon crumble and crème anglaise Lemon TartletWith a berry salad and candied pecans Passionfruit TartWith a banana ice cream Vanilla CheesecakeWith lemon curd, poached pear and a ginger crumble Strawberry CheesecakeWith a strawberry, almond and mint salad Seasonal Eton MessBroken meringue with Chantilly cream and seasonalfruit Lemon and Lime Meringue Tartlet Plum and Amaretto Crème BruleeWith brandy snaps Seasonal Fruit CrumbleWith a macadamia and amoretti topping, and acinnamon crème anglaise Banoffee PieCaramel and bananas topped with cream 

DESSERTS

Chocolate BrownieServed with honeycomb ice cream and chocolatesauce Dark Chocolate MousseWith crushed hazelnuts and a liquid saltedcaramel centre Chocolate FondantWith a beetroot ganache and white chocolate andbeetroot ice cream and topped with beetroot crisps Chocolate Espresso TorteWith a coffee and mascarpone mousse Indulgent Brownie TorteChocolate cremeaux on a chocolate brownie basewith a chocolate crumble topping Chocolate Mousse CakeWith raspberries Chocolate Truffle CakeWith a raspberry ice cream Chocolate and avocado mousse With red berries, cacao nibs and fresh basil (v) Orange and polenta cake With a coconut and pistachio cream (v)

Pistachio Fudge Rose Turkish Delight Lemon Tart Pistachio and Raspberry Tartlet Matcha Ganache with Raspberry in a White Chocolate Cup Passion Fruit Tart Salted Caramel and Dark Chocolate CupFlorentines Dark Chocolate Almond Fudge Pecan Pie A selection of Macarons Lemon Meringue Tarts Orange Flavoured Madeleines Brownie Squares Blueberry Cheesecake Chocolate Eclair Chocolate Espresso Torte Chocolate Truffles Fresh Fruit Tartlet

PETIT FOURS & CAKES

Lemon and Blueberry cake Chocolate and Banana cake Orange Polenta cake Lemon Drizzle cake Raspberry and Almond Financier Banana Bread Mini Muffins Carrot Cakewith Orange Cream and Cream Cheese Mini Sconewith Strawberry Jam and Clotted Cream Fresh Fruit Tartlet Baked Plum and Almond Tartlet Salted Caramel and Chocolate Tartlet Lemon Tart Banoffee Pie Chocolate Chip Cookie White Chocolate & Strawberry Cookie Pecan Shortbread Ginger Biscuit

Please see below an example of our petit fours which we evolve and adapt throughoutthe year and with seasonality. As such, the below may not be available year round.

Homemade GranolaServed with coconut yoghurt, a fresh berry compoteand maple syrup A Selection of CerealsServed with your choice of soy, almond or oat milk Homemade MuesliServed with your choice of almond, soy or oat milk andseasonal fresh fruit Green Apple Bircher MuesliMade with coconut yoghurt and served with freshberries, pumpkin seeds and shaved coconut Fresh Fruit Skewers Soft Fruit SaladA selection of berries Tropical Fruit SaladChunks of pineapple, mango, melon and kiwi Chia and Coconut YoghurtTopped with pink grapefruit compote and topped witha julienne of apple Apple and Banana Spelt Muffins Crunchy Seed and Oat FlatbreadsTopped with smashed avocados and tomatoes

VEGETARIAN OPTIONS

Raw Buckwheat PorridgeServed with almond milk and chia topped with freshberries and nutty granola clusters Corn FrittersServed with smokey beans and smashed avocado

Our team are more than happy to make any type of dish that you might want, orplease feel free to choose from the selection below

COLD BREAKFAST HOT BREAKFAST

PLATTERS

Crudité PlatterA varied selection of seasonal and freshly cut rawvegetables served with Kale and hemp pesto andtomato and chilli pesto Roasted Vegetable Antipasti PlatterRoasted and chargrilled vegetables served with a varietyof olives and a tapenade dip Sliced Fruit PlatterA selection sliced tropical fruit

Baked Sweet PotatoFilled with guacamole, coconut and mint yoghurt anda spicy tomato salsa served with a rocket salad Beetroot CarpaccioWith roasted candy beetroot and rocket salad with amaple syrup and cider vinegar dressing Crispy Kale and Marinated Kale SaladWith pomegranate and broccoli and a lime and tahinidressing Shaved Turnip, Radish & Asparagus SaladWith a poppyseed dressing and garnished with babywatercress

VEGETARIAN OPTIONS

STARTERS

Ratatouille SaladWith courgettes, aubergines, balsamic roasted redonion, red and yellow pepper, heritage tomatoes with abalsamic dressing Superfood SaladWith quinoa, alfalfa, pickled beetroot, roastedbutternut, edamame beans, pea shoots, toasted seeds,spinach Roasted Butternut, Olive, Avocado andRocket Salad Middle Eastern SaladCauliflower, aubergine, green lentils and pomegranateswith a coriander and tahini salad Green Goddess SaladQuinoa, kale, chargrilled courgettes, broccoli,edamame, baby spinach

SALADS

MAIN COURSES

Beetroot RisottoMade with brown rice and topped with beetroot crisps Butternut RisottoWith crispy butternut crisps Chickpea, Quinoa & Turmeric CurryWith cauliflower rice Artichoke and Fennel StewServed with a broccoli couscous Miso Glazed Aubergine SchnitzelWith a salad of tomato, hemp and chickpea tabbouleh Plant Based Pad Thai

DESSERTS & AFTERNOON TEA

White Chocolate Brownies Sticky Toffee Slice Banana Bread Key Lime Pie Banoffee Pie Pecan and Cranberry Tart Chai Plum Upside-Down Cake

FURTHER INFORMATION

Our VIP inflight and kitchen team works as one,helping us to maximise our performance andensure you have a smooth flight. With a vast amount of hospitality experienceacross aviation and 5 star hotels, our dedicatedoperational team are fully involved to ensure yourexpectations are met and exceeded, and personallyoversee catering deliveries to your aircraft. Our Head Chef, leads a multi-skilled team of chefs.With experience of working in the world’s mostluxurious and prestigious hospitality companies. They combine their passion and attention to detailwith an open minded approach to provide you withthe best possible culinary support and expertise.

INFLIGHT AND KITCHEN TEAM

CONCIERGERIE

Our VIP Inflight team can source any drinks (soft andalcohol) and are able to provide Flower Arrangement& any other cabin essentials,

[email protected]