I f you’ve bought a plane ticket to New York, you already have plenty of reasons to rejoice! But, of course, there can never been enough joy, which is why you are presented with yet another source of pure satisfaction thanks to Air Serbia Catering. Specifically, since the start of June, a new menu has been on offer on transatlantic flights and in the Pre- mium Lounge at Nikola Tesla Airport, made from lo- cal ingredients that are always fresh and of the high- est quality. So, your trip to faraway America won’t pass in gastronomic tedium. The summer menu was conceived by Air Serbia Catering’s head chef Zoran Mišković, alongside his colleagues Milan Luković, head pastry chef, and Ste- fan Dragićević, chef of the premium lounge kitchen. The concept of serving guests on the Belgrade-New York route has remained the same. In business class is served a selection of appetisers, three choices of main courses and several combinations of dishes served upon request. Economy class guests can al- ways choose between two main meals, Serbian or international, while they are also served sandwiches, potato chips or some other snack. Premium Lounge meals are generally offered within the buffet menu, while the a la carte menu includes ćevapi, which is a favourite among guests. A wide range of soft drinks and alcoholic beverages are available both on trans- atlantic flights and in the Premium Lounge at Bel- grade Nikola Tesla Airport.
Letnji meni osmislio je Zoran Mišković, šef kuhinje Er Srbija keteringa The summer menu was conceived by Air Serbia Catering’s head chef Zoran Mišković
MORNINGS FROM BELGRADE FOR NEW YORK - BUSINESS CLASS
ru a la kard menija služe ćevapi, omiljeni među gostima. I na leto- vima preko Atlantika i u Premi- jum salonu na beogradskom ae- rodromu pred gostima je široka paleta napitaka i pića po izboru. UJUTRU IZ BEOGRADA ZA NJUJORK, BIZNIS-KLASA Gosti u biznis-klasi koji pole- ću za SAD u jutarnjim satima bira- ju jedno od dva predjela, a potom se uslužuju po izboru: vegeterijan- skim jelom – sataraš sa kajganom i peršunom; srpskim jelom – bu- rek sa sirom i kiselim mlekom ili omlet od belanaca i finih trava sa holandez sosom; tu je i grilovana dimljena piletina sa kroketima od krompira i čeri paradajzom. Uvek je tu i voćna salata sa jogurtom ili nekim kompotom. Uz to se služi i
selekcija peciva, kroasana i beč- kih kifli. Na zahtev gosta služe se kroketi, rozbif ili paleta sire- va. Od jela koja se služe na zah- tev gosta šef Zoran izdvaja sen- dvič u panini hlebu sa rozbifom i barbikju sosom, rukolom, kise- lim krastavčićima i paradajzom. U PODNE IZ BEOGRADA ZA NJUJORK, BIZNIS-KLASA Na letovima koji iz Beograda za Njujork poleću u podne gosti- ma se nude dva predjela: kapre- ze salata od mocarele, pesto sosa i paradajza ili srpsko standardno meze. Za glavno jelo služe se po iz- boru: vegetarijansko – kiš sa povr- ćem, kiselom pavlakom, rukolom i čerijem; srpsko jelo – rolovana pi- letina sa pečurkama, pire od šar- garepe, grašak u saftu od pečenja
Business class guests departing for the United States in the morning choose between two appe- tisers and are then served a choice of: a vegetarian dish - szataras with scrambled and parsley; a Ser- bian dish - burek pie with cheese and sour milk; or an egg-white omelette and fine greens with hol- landaise sauce, grilled smoked chicken with potato croquettes and cherry tomatoes. There is always an option of fruit salad with yoghurt or some type of fruit compote. Also served alongside that is a selec- tion of pastries, croissants and Viennese rolls. Guests can also request to be served croquettes, roast beef or a palette of cheeses. Among the meals served at the request of the guest, chef Zoran highlights the panini sandwich with roast beef and barbeque sauce, rocket lettuce, gherkins and tomatoes. NOON FROM BELGRADE TO NEW YORK - BUSINESS CLASS On flights departing from Belgrade bound for New York in the afternoon hours, guests are offered two appetisers: caprese salads with mozzarella, pesto
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