er srbija ketering / air serbia catering
sa kroketima od krompira; fileti ora- de sa pireom od paškanata, salsom od povrća i sotiranim šparglama. Za de- sert se služi puslica torta. Na zahtev gosta, služe se: selekcija sireva, rozbif sendvič, samose sa krompirom, graš- kom, karijem i slatko-ljutim sosom, tartaleta od lešnika i karamele, voć- na salata i naravno vanilice i orasnice. IZ NJUJORKA ZA BEOGRAD BIZNIS-KLASA Na letu iz Njujorka za Beograd u biznis-klasi na meniju je ručak. Služe se srpsko meze i šopska sa- lata. Potom se kao srpsko jelo nu- de flekice sa kupusom i krompirom, ramstek i korpica od parmezana i čeri paradajza. Gosti koji žele ri-
Na podnevnom letu iz Beograda gosti dobijaju salatu, pitu od jabu- ka, pecivo, puter i dva jela po izbo- ru: piletinu u saftu od pečenja, krom- pir-pireom sa finim travama, žutom boranijom i paradajzom ili faširanu šniclu sa sosom od mirođije, šarga- repe i rižotom od spanaća. Putnici- ma se kasnije serviraju i sendvič, čips i krekeri. Na letu od Njujorka za Beograd pred gostima su caciki salata, čoko- ladni mus sa kompotom od višanja, pecivo, puter i dve opcije jela: pile- tina sa sosom od pečuraka, restova- nim pire-krompirom i zelenom so- tiranom boranijom ili juneći gulaš sa njokama i sotiranom šargarepom sa peršunom. Tu su takođe sendvič, čips i krekeri.
sauce and tomato or a standard Serbian meze. Served for the main course is a choice: vege- tarian – quiche with vegetables, sour cream, rocket lettuce and cherry tomatoes; or a Ser- bian dish – rolled chicken with mushrooms, mashed carrots, pea in a roast-meat gravy and potato croquettes; or bream fillet with mashed parsnips, vegetable salsa and sau- téed asparagus. Meringue cake is served for dessert. Available upon request are: a selec- tion of cheeses, roast beef sandwich, potato samosas, peas, curry and sweet-spicy sauce, hazelnut and caramel tartelettes, fruit salad and, of course, vanilla and walnut cookies. FROM NEW YORK TO BELGRADE BUSINESS CLASS On the business class menu for flights from New York to Belgrade is lunch. A Serbian meze and shopska salad are served. Then on offer is the Serbian dish of noodle flakes with cabbage and potato, sirloin steak with a par- mesan basket and cherry tomatoes. Guests who prefer fish are offered a salmon cake with mashed potatoes, prosciutto salsa and peas and béarnaise sauce. The vegetarian option is saffron risotto and grilled vegetables. Des- sert is Esterházy torte. Guests can also request chocolate and hazelnut tartelettes with va- nilla cream, baked polenta with napolitana sauce and young cheese, a selection of chees- es, roast beef sandwich, a selection of fruits, and vanilla and walnut cookies.
Svetska kuhinja i domaći specijaliteti u Premijum salonu World cuisine and local specialities in the Premium Lounge
FOR ECONOMY CLASS GUESTS
Economy class guests on morning flights bound for New York are served a selection of: spinach and mushroom pie with rata- touille vegetables and grilled beef or scram- bled eggs with pinđur relish, smoked chick- en breast, fried potatoes and tomatoes. All guests receive fruit salad, pastries and but- ter, and later a sandwich, potato chips and crackers. On flights departing from Belgrade in the afternoon hours, guests are served salad, apple pie, pastries with butter and a choice of two main meals: chicken in a roast-meat gravy, mashed potato with fine greens, yellow runner beans and tomatoes or minced meat schnitzels with a dill sauce, carrots and spin- ach risotto. Guests are later served a sand- wich, potato chips and crackers. On flights from New York to Belgrade, guests are offered tzatziki salad, chocolate mousse with cherry compote, pastries with butter and two main meal options: chicken with mushroom sauce, rested mashed po- tatoes and sautéed green runner beans, or beef goulash with gnocchi and sautéed car- rots with parsley. Also served are sandwich- es, potato chips and crackers.
PONUDA U PREMIJUM SALONU U Premijum salonu gostima se na švedskom sto- lu nude dva mesečna menija. U ponudi su me- sna i vegetarijanska jela. U prvom ciklusu, do 15. u mesecu, izdvaja se ćuretina sa mlincima i pa- prika punjena junetinom. Tu su i ćufte sa tikvica- ma, paradajz-čorba sa krutonima i dve vrste sen- dviča. U drugom ciklusu, u kojem je akcenat na vegetarijanskim jelima, pred gostima su svež po- taž od povrća, ćufte sa belim sosom, kanelone sa švapskim sirom i napolitan sosom. PREMIUM LOUNGE OFFER The Premium Lounge offers guests two month- ly menus on the buffet table. Both meat-based and vegetarian dishes are on offer. In the first cycle, up to the fifteenth of the month, the highlight is tur- key with mlinci noodles and bell peppers stuffed with beef. There are also meatballs with courgettes, tomato soup with croutons and two types of sand- wich. In the second cycle, where the emphasis is on vegetarian dishes, guests are offered: a potage of fresh vegetables, meatballs with a white sauce, can- nelloni with cottage cheese and napolitana sauce.
bu dobijaju kolačiće od lososa sa krompir-pireom, salsom od pršute i graška i bernez sosom. Vegetari- janska opcija je rižoto od šafrana i grilovano povrće. Desert je ester- hazi torta. Na zahtev putnik može da dobije i torteletu od čokolade i lešnika sa vanil-kremom, zapečenu palentu sa napolitan sosom i mla- dim sirom, selekciju sireva, rozbif sendvič, selekciju voća, vanilice i orasnice. ZA GOSTE U EKONOMSKOJ KLASI Na jutarnjem letu za Njujork go- stu u ekonomskoj klasi se, po izbo- ru, služi: pita od spanaća i pečuraka sa ratutuj povrćem i grilovanom ju- netinom ili kajgana sa pinđurom, di- mljenim pilećim prsima, krompirići- ma i paradajzom. Svi dobijaju voćnu salatu, pecivo i puter, a kasnije i sen- dvič, krekere i čips.
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