Your Total Experience Awaits

THE 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.” Your global in-flight catering resource.

In-flight experience...... 2 ...... 3 Display...... 4 Cliff Smith, CEO Bentos...... 5 Bowls...... 5 Sandwiches...... 6 ...... 7 Salads...... 7 Hot Appetizers...... 8 Cold Appetizers ...... 9 A La Carte ...... 10 ...... 12 Beverages ...... 12 Regional Menus...... 13 Great food is only half the story...... 30 Your global catering solution...... 30 Flight attendant services...... 31

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness. 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; some items have limited availability throughout the year. In addition to the menu on the following pages, existing favorites are still available, as well as regional specialties. Menu publication: October 2015 Breakfast

Cold Breakfast Display Bakery Display – choice of muffins, , Danish , butter and preserves Sliced Fruit – seasonal fruit, berries, Greek yogurt Smoked Salmon and Bagel – cream cheese, capers, eggs, tomato, onion European Breakfast – cheeses, salumi, sliced fruit, Greek yogurt, pastries Continental – fruit, pastries, Greek yogurt

Individual Breakfast Birchermüesli – house-made with apples, served with almonds, yogurt, nutmeg, cinnamon and berries Greek Parfait – vanilla Greek yogurt, berries, house-made granola Bagel Sandwich – served with yogurt, berries and granola • Black Forest ham, roasted red pepper and cheddar spread, sliced egg Your total in-flight catering experience • smoked turkey, Major Grey’s Chutney cream cheese, sliced egg • blueberry cream cheese, What if you had an in-flight catering partner you could count on for menu options, with everything • smoked salmon, scallion cream cheese, sliced egg, capers from time-tested favorites to custom specialty fare? What if that catering partner provided you with safe, carefully packaged meals using the freshest local ingredients – even at the last minute, A La Carte Breakfast wherever you travel? There are many variables that come into play when planning your in-flight catering; our aim is to provide you with a total experience that is simple and enjoyable. Waffle – pecan butter, maple syrup, fresh berries French Toast – walnuts, fresh berries The menu on pages 3-12 is available at all of our owned-and-operated kitchens in the United States Spanish Tortilla – eggs, onions, prosciutto, potatoes, tomato chutney and is just a sample of what we can offer you. On pages 13-29 of this menu, you will find regional Vegetable Frittata – broccoli, smoked Gouda, mushrooms, onions, peppers menus written by our chefs who live and work in their markets. Selections on these menus are English Breakfast – eggs, , , hash brown potatoes, mushrooms, baked beans, tomato available at the specified points of departure. Need more options? Our executive chefs will work with Mission District Burrito – flour tortilla, eggs, rice, bacon, black beans, cheese and charred you to develop customized menus to meet the unique culinary, dietary and cultural requirements of onion, served with pico de gallo and sour cream on the side your passengers and crew. From suggestions for multi-leg international trips, to recommendations on Smart Burrito – whole wheat tortilla, egg whites, spinach, Provolone, peppers, roasted turkey local cuisine and regional specialties, our team will help you delight your passengers and crew. Congee – white rice, sriracha, ginger chicken, scallions, cilantro, sliced egg

At Air Culinaire Worldwide, we know great food is only half the story. Read the additional information on page 30 to learn how we can ensure your total in-flight catering experience is simple and enjoyable, or visit us at www.airculinaireworldwide.com.

2 3 Display Bentos

Seasonal Fruit – sliced fruit, berries, Greek yogurt Sushi – sashimi, maki, nigiri, Kaiso salad, pickled ginger, soy, wasabi Cheese – assorted selection of gourmet, regional cheeses Mezze – hummus, , dolmas, cured olives, marinated vegetable salad, grilled pita Antipasti – caprese skewers, cured Italian meats and cheeses, olives, grilled vegetables Paleo – cured meats, almonds, apple slices, cheese, dried fruit, crisp vegetables Crudité – seasonal vegetables with hummus and savory dip Ploughman’s – charcuterie, cheese, whole-grain mustard, chutney, pickle, apple, dried fruit, hearth Sushi* – ten pieces per order, your choice of sashimi, maki and nigiri grain roll Ploughman’s – charcuterie, cheese, whole-grain mustard, chutney, pickle, apple, dried fruit, crostini Antipasti – caprese skewers, cured Italian meats and cheese, olives, grilled vegetables Seafood – lobster, shrimp, crab, scallops, cocktail sauce, remoulade, lemon Sandwich – condiments, fruit, savory salad, Mezze – hummus, tzatziki, dolmas, cured olives, marinated vegetable salad, grilled pita Hummus and Pita – your choice of hummus served with olives and lemon • traditional chickpea hummus Bowls • olive hummus • pesto hummus Italian – linguine, Italian sausage, marinara, shaved Parmesan, crushed red pepper • sun–dried tomato hummus Chana Masala – basmati rice, chickpeas, curry, tomato, ginger, cilantro Red Miso Chicken – buckwheat noodles, mushrooms, ginger , egg, scallions, cilantro oil Toluca – Spanish rice, black beans, pulled , charred corn, cilantro, smoked pepper cream

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

4 5 Sandwiches Soups

Finger Sandwiches Beef and – horseradish cream, fresh herbs Lobster – crème fraîche, chive oil European Flavors – egg and mayo, beef and mustard, salmon and cream cheese Carrot Ginger – crème fraîche, cilantro American Flavors – turkey and Swiss, ham and cheddar, chicken and bacon Roasted Tomato – Parmesan crisp, sour cream, basil Mediterranean Flavors – chicken and pesto, caprese, prosciutto and Parmesan Butternut Puree – croutons, Chèvre Miso – tofu, kombu, scallions The Classics – classic tomato, sour cream, scallions Reuben – rye, corned beef, Swiss, sauerkraut, thousand island dressing Lobster Club – lobster salad, bacon, avocado, tomato, arugula, pesto mayo, ciabatta Cuban – grilled sandwich with ham, roast pork, Swiss, pickles and mustard Shawarma – flatbread, lean beef, tomatoes, lettuce, cucumber, tzatziki Salads Grinder – half baguette, deli meats, cured meats, cheese, lettuce, tomato, mayonnaise Po’ Boy – crispy shrimp, lettuce, tomato, pickles, Tabasco, mayonnaise Baby Kale and Quinoa – apple, grilled chicken, cranberries, apricot, Chèvre, citrus vinaigrette Philly Cheese Steak – sliced beef, sautéed onions, Provolone, hoagie roll Pear and Arugula – pear, cranberries, manchego, sugared pecans, brown whole-grain mustard vinaigrette Muffalata – focaccia, ham, turkey, salami, mozzarella, Provolone, olive salad, whole-grain mustard Niçoise – Yellow Fin, fingerling potatoes, green beans, eggs, olives, cabernet vinaigrette Chef – smoked turkey, Black Forest ham, egg, tomato, cheddar, Swiss Open-Faced Danish Style Sandwiches Lobster Cobb – grilled lobster, avocado, bleu cheese, tomato, charred corn, smoked bacon Smoked Salmon and Herbed Chèvre Caprese on Greens – tomatoes, buffalo mozzarella, basil, balsamic glaze, extra-virgin olive oil Tomato Mozzarella California Garden – chicken, apple, bacon, avocado, egg, bleu cheese, whole-grain mustard Prosciutto and Parmesan vinaigrette Shrimp and Roquette Wedge Salad – iceberg, tomato wedges, crumbled bacon, bleu cheese wedge, black olives, croutons Seared Tuna with Capers and Lemon Asian Salad – field greens, teriyaki chicken breast, green onion, almonds, julienne carrots and peppers, cucumbers, baby corn, mandarin oranges, crispy noodles

6 7 Hot Appetizers Cold Appetizers

Small Bites Canapés Mini Kebab Edamame – salted in shell Prosciutto-Wrapped Asparagus three per order with grilled vegetables and tzatziki Artichoke Spinach Dip – toasted pita Soppressata with Manchego and Fig Jam • Beef Filet Warm Crab Dip – toasted crostini Lobster Medallion with Crème Fraîche • Chicken • Shrimp Crab Cakes – citrus remoulade Beef Roulade with Marinated Vegetables and Horseradish Cream Satay Bacon-Wrapped Shrimp or Scallops Smoked Salmon and Dill Cream three per order with sweet chili sauce • Beef • Chicken Skewers Watermelon Feta Flatbreads Caprese Za’atar Chicken – arugula, feta, red onion, tomato, fresh mint Prosciutto Melon Margherita – mozzarella, tomato, basil Chèvre Truffles Fig and Chèvre – port-poached fig, red onion jam, soft goat cheese, pancetta, balsamic glaze Vintner’s – red seedless grapes, ricotta, bleu cheese, rosemary, honey Verrines Zucchini – green and yellow squash, prosciutto, red onion, ricotta, manchego, balsamic glaze Marinated Shrimp with Garlic Remoulade Smoked Salmon – cream cheese, red onion, capers, onion jam, lemon dill cream Fresh Ceviche Prosciutto-Wrapped Melon with Balsamic Reduction Beef with Tomato Compote Marinated Herbed Vegetable Terrine Dolmas with Tzatziki and Crumbled Feta

8 9 A La Carte

Protein and Chef’s Sauce Pairing Grilled Filet – cabernet reduction Char Siu Pork – cilantro oil Roasted Dry-Rubbed Pork Loin – coriander, brown sugar, apple butter Stuffed Airline Chicken Breast – artichoke, Chèvre, red pepper, balsamic glaze Seared Duck Breast – orange glaze Sauces Roasted Lamb Rack – Dijon herb-crusted, minted jus Salmon en Papillote – center cut, lemon butter Beef Sauces Chicken Sauces Seafood Sauces Chilean Sea Bass – pan-seared with fish veloute Wild Mushroom Demi Veloute Beurre Citron Lobster Tail – broiled with clarified butter Madeira / Port Demi Chasseur Mushroom Sauce Shellfish Veloute Seared Sea Scallops – lemon beurre blanc Béarnaise Sauce Robert White Wine, Whole-Grain Mustard Lemon Compound Butter Seared Ahi Tuna – sesame ponzu Cabernet Reduction Olive Tapenade Lemon Aioli Grilled Colossal Shrimp – cilantro pesto Chimichurri Tomato Coulis Roasted Eggplant Napoleon – vegetarian, marinara Fine Herb Butter Miso-Glazed Tofu – ginger soyu glaze

Sides Starch Quinoa Root Vegetable Puree Herb-Roasted Red Potatoes Farro with Goat Cheese Russet Roesti Fingerling Potatoes Mushroom Risotto Couscous Baked Sweet Potatoes Cauliflower Mash Dauphinoise Potatoes House-Made Kettle Chips Basmati Rice / Coconut Rice Whipped Potatoes

Vegetable Roasted Brussels Sprouts Sautéed Kale and Mushrooms Sautéed Garlic Spinach Asparagus Grilled or Steamed Vegetable Tian Fennel and Squash Squash and Zucchini Gratin Ratatouille Seasonal Selection Charred Corn and Grilled Peppers

10 11 Desserts

Mini Offerings Individual Offerings Freshly-Baked Cookies and Brownies Bread Assortment of Petit Fours (three pieces) Chocolate Cake Assortment of Small (six pieces) Cheesecake Mini Desserts (three pieces) can include: Fruit Tart • Chocolate Trio Crème Brulée • Peanut Butter Cup Chocolate-Dipped Fruit • • Key Lime Tiramisu • Blueberry Parfait Flourless Chocolate Cake Regional Selections

Berries and Cream To bring you the best local fare, these menus were designed to showcase ingredients, products and dishes that are indigenous to the area. Enjoy! Beverages Available through October 2016 Aspen ...... 14 Cold Pressed Juices* Boston ...... 15

Carrot Apple Ginger Chicago ...... 16 Pineapple Lime Dallas ...... 17 Apple Fennel Basil Denver ...... 18 Beet Orange Coconut Las Vegas ...... 19 Green Machine: apple, celery, cucumber, kale, lemon, , romaine, spinach London ...... 20

Lemon Spice: lemon, apple, ginger, cayenne Los Angeles ...... 21 Melon Ball: watermelon, cantaloupe, lime, mint New York / New Jersey ...... 22 Northern California: Bay Area ...... 23 Coolers Power Smoothies Paris ...... 24–25 Seattle ...... 26 Watermelon and Basil Strawberry Whey South Florida ...... 27 Minted Honeydew Blueberry Chia Tampa ...... 28 Cantaloupe Pineapple Mango Lassi Washington, D.C...... 29 *Raw juice is highly perishable. Consume within 72 hours of the “pressed-on” date. Always refrigerate. Unpasteurized juices may contain harmful bacteria that can cause serious illness in children, the elderly and persons with weakened immune systems. Always consult a physician if you need help determining whether raw juice is appropriate for you.

12 13 Selections of Aspen Selections of Boston Available through October 2016 Available through October 2016

General Manager Lauro Gonzalez and his culinary team invite you to try someACW_pref_A_hor_4CP of their favorite (hor_t localag) creations. General Manager Tony Frechette and Executive Chef ThomasACW_pref_A_hor_4CP Romig (hor_tag) invite you to try some of their favorite local creations. Breakfast Snack / Appetizer Trays (Cold) Breakfast Snack / Appetizer Trays (Cold) Blazing Star Breakfast Blackened Ahi Tuna and Salad Trio Jonnie Cakes Tuna Carpaccio open-faced sandwich with smoked salmon, onion jam, sashimi-style ahi, seaweed salad, daikon cucumber cornmeal cakes, maple crème fraîche, blueberry syrup avocado aioli, fennel and arugula salad dill and pepper cream cheese on toasted whole-grain salad, kimchi, spicy sesame mayo and sweet soy sauce Corned Beef Hash Benedict Lobster Bruschetta served with a bircher muesli parfait with Noosa yogurt glaze, fried wontons house-made corned beef, grilled English muffin, Maine lobster, crostini, grape tomato, red onion, and berries Crab Terrine fried egg, Boston Lager hollandaise sauce artichoke hearts, pesto Prime Rib Benedict avocado, red radishes, crab meat, tangerines, micro thinly sliced Colorado prime rib, fried eggs, chipotle greens, Raincoast crisps, dragon fruit vinaigrette Sandwiches Snack / Appetizer Trays (Hot) hollandaise, toasted English muffin, breakfast potatoes, Knuckle Sandwich Mini New England Crab Cakes pico de gallo Snack / Appetizer Trays (Hot) Maine lobster, Old Bay remoulade, hoagie roll micro greens salad, roasted red pepper pesto Prosciutto-Wrapped Grilled Jumbo Scallop Skewers New England Pot Roast Sandwich Maple Scallop Phyllo Tarts Sandwiches jalapeño ranch and chipotle bbq sauce toasted rosemary focaccia roll, braised beef, caramelized seared scallop, citrus scented Chèvre mousse, Grass-Fed Steak Sandwich onions, whole-grain mustard spread caramelized fennel Avalanche Goat Cheddar, caramelized onions, arugula, Crispy Baby Back Ribs root chips plum sake and apple cider glaze, spicy Chinese mustard sauce Salads Entrees Trout Salad Sandwich Georges Bank Scallop, Roasted Beet Whiskey Braised Short Ribs Roaring Fork trout, lemon aioli, cucumber and roasted Entrees and Fennel Salad Bully Boy Whiskey, grilled asparagus, Boston baked peppers, honey whole wheat sub, seaweed chips orange vinaigrette, Parmesan crisp beans, Grilled Veal Chop and Mushroom Ragout local wild mushrooms, Haystack Mountain Creamy Grilled Chicken and Candied Pecan Salad Chicken Cacciatore Salads Chèvre polenta, grilled asparagus dried fruit, grape tomatoes, baby kale, lemon vinaigrette peppers, onions, tomato sauce, Linguine Roasted Chicken, Kale and Quinoa Salad Wasabi-Crusted Tuna free-range herb-roasted chicken, shaved red onions, Colorado Honey-Glazed Cornish Hens Soup bamboo shoots, snow peas, sesame rice noodles, ponzu cucumber, diced watermelon, feta, pomegranate and sriracha honey glaze, cilantro jasmine rice, jicama slaw, Tom’s Lobster Bisque Boston Harbor Seafood Bowl aged balsamic vinaigrette pineapple salsa Maine lobster, sherry, charred tomato clams, mussels, shrimp, scallops, cod, Roasted Beet and Walnut Salad Baked Sea Bass with Romesco Portuguese Baby Kale Soup saffron broth, polenta tri-color roasted beet slices, micro greens, toasted wilted spinach, roasted butternut squash puree, brown kale, , chorizo, elbow pasta walnuts, Haystack Mountain Goat Cheese, arugula, butter sauce Dessert herbed crostini, Honeyville Wildflower Honey vinaigrette, Colorado Lamb Kebabs Boston Cream cilantro infused oil herbed couscous, figs, dates, wilted spinach, vanilla , dark chocolate mint pesto Soup S’mores cinnamon brown sugar cakes, marshmallow filling, Smoked Jalapeño and Dessert chocolate ganache pancetta, grilled pita points Palisade Peach Tart Blonde Ale Cheese maple cream sauce, vanilla whipped cream Aspen Brewing Company Blonde Ale, leeks, Avalanche Pineapple and Coconut Rum Goat Cheddar, potatoes, crumbled bacon, herbed crostini espresso caramel sauce, vanilla sabayon

To Order: Local: (970) 920-3377 • Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com To Order: Local: (781) 301-3455 • Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com

14 15 Selections of Chicago Selections of Dallas Available through October 2016 Available through October 2016

General Manager Debbi Brady and her culinary team invite you to try someAC W_pref_A_hor_4CPof their favorite local(hor_t ag)creations. General Manager Davie Guynn and Executive Chef IsaiasACW_pref_A_hor_4CP Ramirez (hor_tag) invite you to try some of their favorite local creations. Breakfast Snack / Appetizer Trays (Cold) Breakfast Snack / Appetizer Trays (Cold) Traditional Irish Breakfast Red Barn Family Farms Cheese Tasting Dallas Breakfast Crab Stuffed Avocado eggs, Irish bacon and sausage, black and white pudding, assorted cheeses from Red Barn Family Farms, Wisconsin scrambled eggs, local spicy skewers, fried avocado, jumbo lump crab meat salad, baked beans, mushrooms, tomatoes, breakfast potatoes Grilled Shrimp and Zucchini Noodle Bites Texas toast, mornay sauce herb mascarpone, lime oil emulsion Michigan Apple zucchini ribbons, Dijon, Parmesan, basil Texas French Toast Crab Tartar and Grilled Pineapple buttermilk pancakes, Michigan apples, Frangelico whipped cream, sweet pear compote, pesto and kumquat sauce Anderson’s Pure Maple Syrup Snack / Appetizer Trays (Hot) raisins, panela sugar Fried Garlic Green Beans Snack / Appetizer Trays (Hot) Sandwiches haricot vert, panko bread crumbs, garlic, onion, spicy Sandwiches Seared Gulf Coast Scallops Vienna Corned Beef Sliders ranch Texas Braised Pork Belly sautéed leeks, wild mushrooms, Swiss, mustard, dill pickles Pizza Stuffed Mini Squash grilled onions, chipotle bbq sauce, buttered annatto beurre blanc sauce Classic Chicago Hot Dogs Italian sausage, mozzarella, tomato, oregano and toasted brioche Poached Lobster Tail Vienna Beef Frank, Rosen’s Poppy Seed Bun, mustard, Hot Links Sandwich citrus sauce, morels, herb polenta, onion, neon relish, tomato, cucumbers, sport peppers, Entrees grilled hot links, cheddar, bbq and ranch spread, tri-color greens, pea purée celery salt (no ketchup!) Texas toast Tullamore Dew Braised Short Ribs Irish whiskey, brown sugar, cabbage, Entrees Salads potatoes, butter glazed carrots Salads Ancho Chili-Crusted Chicken Breast Raspberry-Glazed Chicken and Wild Rice Salad Graciela’s Chicken Chili Rellenos Tri-Color Grilled Asparagus Salad panko, roasted chayote, applewood bacon, apricot, cranberry, pistachios, balsamic vinaigrette poblano peppers, shredded chicken, Monterey Jack, lime Midori dressing, micro greens garlic whipped potatoes, serrano veloute Eulogia’s Southwestern Stacked Salad cilantro Heirloom Salad Seared King Salmon heirloom tomatoes, black beans, roasted corn, sour Smoked Salmon Midwestern Corn Ravioli Dos Lunas Cumin Seed Cheddar, red onions, local seasonal vegetables, saffron rice, lemon caper cream, guacamole, cheese sweet corn, smoked salmon, bell peppers, onion Valencia almonds, mango, heirloom tomatoes, sauce, green onion, tapioca pearls raspberry ginger vinaigrette, arugula and baby spinach Alyssa’s Gluten-Free Gourmet Mac and Cheese Stuffed Texas Veal Soup Gruyère, cheddar, Parmesan asparagus, feta, roasted peppers, fingerling potatoes, Guinness Lamb Stew Soup wild mushroom and cabernet reduction sauce Guinness braised lamb, potatoes, carrots, turnips Dessert Root Bacon-Wrapped Pork Tenderloin Chi-Town Chili tapioca, carrots, sweet potato, , cheesy annatto grits, maple pecan glaze Eli’s Cheesecake ginger, rosemary, sage tenderloin tips, kidney beans, tomato, cheddar, sour berry coulis, caramel, chocolate cream, onion Calamari Caprese Soup Dessert Bailey’s Chocolate Mousse herbed crostini, mini buffalo mozzarella, baby heirloom Bailey’s Irish Cream, whipped cream Trio of Cake Truffles tomatoes, fresh basil, clear tomato broth dark and white chocolate, berry compote, peaches, whipped cream Berry Napoléon mixed berries, pine nut cream Peach Cups with Wild Berries Frangelico cream

To Order: Local: (708) 485-3900 • Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com To Order: Local: (469) 461-0283 • Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com

16 17 Selections of Denver Selections of Las Vegas Available through October 2016 Available through October 2016

General Manager Simon Rubick and his culinary team invite you to try someACW_pref_A_hor_4CP of their favorite (hor_tlocalag) creations. General Manager Steve Klise and Executive Chef Lee Stephens invite you to tryAC someW_pref_A_hor_4CP of their favorite (hor_t ag)local creations. Breakfast Snack / Appetizer Trays (Cold) Breakfast Snack / Appetizer Trays (Cold) Chorizo Burrito Honey Smoked Salmon Canapé Sunrise Mountains Three of a Kind: Chilled Shooters grilled burrito with eggs, potatoes, cheese, Honey Smoked Fish Company Salmon, pickled fennel, buttermilk, sweet spices, dried cranberries, • shrimp bloody mary Colorado chorizo crème fraiche, rye bread crostini toasted walnuts • crab and green gazpacho Boulder Granola Parfait Savory Herb Cheese Cake Buy-in Omelet • mango, lime and seared tuna Boulder Berry Granola, Noosa honey yogurt, fresh berries house-made herb cheese cake, fresh veggies, crostini leek and potato omelet, turkey bacon, charred tomatoes Golden Nugget pickled golden beet, deviled egg, smoked bacon, Sandwiches Snack / Appetizer Trays (Hot) Sandwiches pickled vegetables Red Bird Panini Colorado Lamb Meatballs Mediterranean Turkey Burger grilled Red Bird Farms Chicken, pesto, provolone, spicy tomato sauce, caramelized onions, yogurt sauce feta, cucumber, red onion jam, tzatziki, whole-grain bun Snack / Appetizer Trays (Hot) sweet potato chips Arancini Stacked Deck Sisig Tacos Pressed Cubanado Sandwich risotto balls stuffed with local mozzarella and pepperoni, grilled salmon, heirloom tomato, green leaf lettuce, Filipino-style seared pork and chicken liver, fried egg, pulled pork and thin slices of pork loin, Swiss, tomato basil sauce lemon aioli, grilled artisan bread scallions, cilantro, crispy tortillas, lime pickled Colorado green chilies The Bonanza Entrees Salads stacked and skewered caprese, grilled crostini, Utah Beehive Cheese, sun-dried tomato pesto, basil, Salads Bourbon Braised Brisket Chicken and Waffle Salad balsamic glaze Olathe Sweet Corn Salad Carbondale grass-fed beef, Stranahan’s Bourbon, fried adobo chicken, waffle croutons, maple Dijon Olathe sweet corn, red onion, arugula, southwest Palisade peach glaze, roasted root vegetables, vinaigrette, mixed greens Entrees vinaigrette red potatoes Seared Sea Scallops and Mache Spring Mountain Road Rice Bowl Cool Kale Salad Chicken Cordon Bleu daikon radish, pickled grapes, cucumbers, Red Bird Farms Chicken and Grant Farms Prosciutto carrots, creamy sesame vinaigrette spicy Korean beef stir fry, wilted spinach, scallions, baby kale and spinach, red cabbage, pepitas, steamed rice sun-dried peaches, avocado vinaigrette rolled with Gruyère cheese and panko-crusted, green beans with garlic chips, rustic mashed potatoes Soup Gold Strike grilled jumbo shrimp over saffron cream farfalle Soup Pan-Fried Lemon Pepper Tilapia White Bean and Kale Soup Cheddar Ale Chowder CCI farm-raised tilapia, lightly breaded in chicken sausage Desert Oasis Shepherd’s Pie Dry Dock IPA, local cheddar, potatoes, bacon lemon pepper panko, wilted spinach, orzo vegetarian preparation with house-made seitan, sweet Lucky Sevens Soup potato and Yukon Gold potato crust Stout Beef Stew Braised Lamb Shank red lentil, Moroccan seven spice, sour cream, Carbondale beef tip, Left Hand Stout, veggies, Boulder lamb shanks, Creekside Cabernet Franc, fried onions, cilantro Truffle Roasted Chicken bread bowl rosemary, braised vegetables, couscous roasted Brussels sprouts, creamed corn, Sanders Family Port wine reduction Dessert Toasted Banana Bread Dessert homemade banana bread, caramelized brandy bananas, Encore Tart whipped cream Myer lemon tart, fresh berries Peach Crumb Cake Breadwinner Pudding Palisade peach compote, whipped cream chocolate bread pudding, Las Vegas Distillery bourbon sauce

To Order: Local: (303) 662-9335 • Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com To Order: Local: (702) 798-6229 • Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com

18 19 Selections of London Selections of Los Angeles Available through October 2016 Available through October 2016

General Manager Tom Hayes and Executive Chef Lloyd Burrell invite you to tryAC someW_pref_A_hor_4CP of their favorite (hor_t localag) creations. General Managers and Executive Chefs Nancy Salazar and Cory Lemon invite you to ACtryW_pref_A_hor_4CP some of their favorite (hor_t ag)local creations. Breakfast Snacks Breakfast Snack / Appetizer Trays (Hot) Poached Smoked Haddock Coconut Shrimp Silver Dollar Bulgur Wheat Pancakes Tequila Lime Marinated Grilled Shrimp Skewers wilted spinach, rich hollandaise sauce mango salsa fruit compote, maple syrup mango salsa, avocado buttermilk dip Bacon and Eggs Spiced Lemon Chicken Skewers Mexican Scramble Sliders grilled English bacon, Cumberland sausages, baked wasabi mayonnaise scrambled eggs, chorizo, pico de gallo, sweet potato garlic, ginger and lemon grass beef and pork, tomatoes, sautéed mushrooms and scrambled eggs, Sweet Potato hash, whole-grain muffin, cilantro, queso fresco caramelized scallions, So Good Miso Mayo, pickled served with tomato and HP sauces tahini dip daikon and carrots, ramen noodle “buns” Buttermilk Pancakes Sandwiches Moo Shu Pork Tacos red fruit compote, vanilla cream Starters Salmon Burger Chinese 5-spice rub, slow-roasted pulled pork, cabbage daikon slaw, cilantro kewpie mayo, arugula, brioche bun slaw, sriracha, fried wonton taco shells Sandwiches Potted Lemon Salmon melba toast and mesclun salad Santa Fe Chicken Sandwich Entrees Steak Sandwich Thai-Spiced Chicken with Glass Noodles Vella Cheese Company Monterey Jack, bacon, lettuce, grilled local beef steak, heirloom tomatoes, spiced ginger and kecap manis spicy tomato aioli LA Surf & Turf mustard mayonnaise, whole wheat farmhouse bread filet, shrimp, creamy polenta, sautéed asparagus and Pillow of Scottish Salmon peppers, lemon beurre blanc Cajun Chicken Club filled with crayfish mousse, served with Salads avocado, sun blush tomato spread rich lobster mayonnaise Crab and Avocado Salad Roasted Cornish Hen Smoked Ham Sandwich lump crab, mango, frisee, cilantro lime vinaigrette wheat berries, sautéed vegetables, maple onion confit fig chutney, blue cheese, toasted sourdough Entrees Black Quinoa Salad Sautéed Chilean Sea Bass grilled asparagus, rice pilaf, orange gastrique Smokey Roasted Chicken Edison Grainery Organic Black Quinoa, heirloom cherry Salads Cajun spices, crushed sweet maple potatoes, chimichurri tomatoes, English cucumber, red onion, rosemary Lamb Curry balsamic dressing yellow curry, scallions, chilies, lavender-infused jasmine rice Mustard and Smoked Trout Moroccan-Spiced Salmon spelt, flaked almonds rose spice apricot couscous and harissa mayonnaise Cashew-Crusted Tempeh Soup Alive and Healing Tempeh, organic black quinoa, stir-fried Mediterranean Salad Stuffed Breast of Free Range Guinea Fowl Sopa Azteca kale, sweet soy glaze melon, cucumber, mint, feta, Za’atar-spiced oil wild mushrooms, sautéed potatoes, snow peas spicy shrimp and tomato tortilla soup, Parma Ham and Grilled Peach Salad Pave of Duck sliced avocado, cilantro Dessert peach chutney wilted greens, potatoes, port wine glaze Lebanese Lentil Soup Mixed Berry Bread Pudding red lentils, diced vegetables, parsley, lemon Soup Dessert sea salt caramel sauce Lightly Spiced Butternut Squash Soup Meyer Lemon Cheesecake Coconut Pina Colada Mousse Snack / Appetizer Trays (Cold) Sqirl Jams “Snow Queen Nectarine” coulis Indian spices, toasted naan bread yuzu pearls Tapenade Trio with Crostini Roasted Onion Soup Churro Waffle White Chocolate and Raspberry Ingot • artichoke and lemon goat’s cheese toasts cinnamon cream cheese frosting, warm Mexican bitter chocolate sauce • sun-dried tomato chocolate sauce • classic olive tapenade Shrimp and Calamari Ceviche served with mini crispy taco shells

To Order: Tel: +44 (0) 1582 417475 • Fax: +44 (0) 1582 456675 • E-mail: [email protected] To Order: Long Beach: (562) 938-1580 • Van Nuys: (818) 988-1414 • Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com

20 21 Selections of New York / New Jersey Selections of Northern California: Bay Area Available through October 2016 Available through October 2016

General Manager Erick Arce and Executive Chef Salvatore Lano invite you to tryAC someW_pref_A_hor_4CP of their favorite (hor_t ag)local creations. General Managers Saira Perez and Daniele Ceccato and ExecutiveAC ChefW_pref_A_hor_4CP Rossana Carranza (hor_tag) invite you to try some of their favorite local creations. Breakfast Snack / Appetizer Trays (Cold) Breakfast Snack / Appetizer Trays (Cold) Pancakes Hudson Valley Duck Confit Summer Roll Bay Area Breakfast Pizza Peruvian Ceviche Shooters whipped cream, NY pure maple syrup, chocolate sauce carrots, scallions, tri-color peppers, rice noodle, rice local artisan Finocchiona Grande salami, caramelized mahi mahi, corn, sweet potato, cilantro, lime, plantain chips Chicken Apple Sausage Quiche paper wrapper, soy, hoisin Vidalia onions, mushrooms, aged Parmesan, topped with Salmon-Wrapped Asparagus tri-color peppers, Brie, apricot sour cream, sweet and spicy Ahi Tuna Tartare Verrine a locally-sourced egg smoked salmon, sour cream, dill aioli, chives onion , mixed greens soy, lime, scallion, red pepper, black and white sesame Mission Style Breakfast Chèvre and Strawberry Bruschetta seeds, Asian vinaigrette, wonton crisps petite pork chops, fried eggs, hash browns and thyme, grilled bruschetta, balsamic reduction Sandwiches The Jimmy: Steak Sandwich Snack / Appetizer Trays (Hot) Sandwiches Snack / Appetizer Trays (Hot) NY strip, arugula, local bleu cheese, tomatoes, red onion, Crispy Mac Bites Lamb Burger with Tzatziki Eggplant Carbonara Stack basil, balsamic reduction New York State Cheddar, sriracha aioli grilled Marin Sun Farm Lamb, cumin, dill, garlic, sun- crispy eggplant, house marinara, basil, Parmigiano The Soprano Middle Eastern Lamb Pop dried tomato, feta, red onions, arugula, Kalamata olives, Reggiano, bacon, fried egg potato wedges ham, salami, pepperoni, soppressata, beefsteak frenched lamb rib chops, dates, almonds, honey- Argentinian Style tomatoes, provolone, grilled hoagie, balsamic, rosemary yogurt, spicy tomato and onion jam North Beach Style Meatball Grinder ground beef, bell peppers, olives whole-grain mustard house-made marinara, mozzarella, City Baking roll, potato wedges Oaktown Potato Atlantic Salmon Burger Entrees mint raita, mango chutney red onion, green leaf lettuce, wasabi guacamole, tomato, NYC Surf & Turf Salads brioche bun Simply Grazin’ Center Cut Filet, shrimp, O’Brien potatoes, Entrees grilled asparagus, roasted corn, Hudson Baby Bourbon Little Saigon Beef and Rice Noodle Salad Salads Whiskey and rosemary demi pickled carrots and daikon, fresh herbs, sweet and sour Chicken Kebabs with Farro dressing, toasted peanuts Mary’s Free-range Chicken, rosemary buttermilk Prosciutto, Mushroom and Asparagus Salad Sun-Dried Tomato Pesto-Crusted Chicken marinade, roasted beet salad crispy prosciutto, Lively Run Dairy Goat Cheese, pine Griggstown Farm Chicken, herb risotto, roasted rainbow Grilled Chicken Salad with Spicy Greens nuts, mixed greens, horseradish Dijon vinaigrette carrots, sun-dried tomato pesto cream kale, arugula, red cabbage, baby beet greens, local Sonoma Valley Rib Eye queso, cotija cheese, spicy herbed vinaigrette grilled rib eye, asparagus, gratin potatoes, Point Reyes Blue New Jersey Blueberry and Arugula Salad Black and White Sesame-Crusted Mahi Mahi Cheese compound butter, Sonoma Valley Cabernet demi local bleu cheese, bacon, pecans, fig and cranberry cilantro lime basmati rice, gingered green beans, citrus chutney, wild berry vinaigrette miso blanc Soup Linguine Pescatore local bay scallops, mussels, calamari and shrimp, Mexican Style Albondigas Soup Center Cut Veal Oscar sautéed with garlic, tomato, onions and Sonoma Valley Marin Sun Farms Beef meatballs, carrots, zucchini, Soup crab and potato waffle, bacon, grilled asparagus, White Wine sauce, served with sourdough crostini Sweet Potato Puree Soup Old Bay hollandaise, cilantro cream handmade tortillas Miso Glazed Tempeh and Kimchi garlic, onion, thyme, cumin, fried scallions, cumin San Francisco Style Aeden Country style miso, wild rice cream, candied bacon Dessert creamy chowder, mini sourdough bread bowl Zucchini Soup with Couscous Raspberry and White Chocolate Mille Feuille Dessert toasted Israeli couscous, roasted red pepper coulis, grilled sweet cream, raspberry jam, puff , dark, milk and flatbread, olive tapenade white chocolate Pistachio Cheesecake and Strawberries rose wine macerated Watsonville Sweetest Strawberries, Fried Twinkie mint crème fraîche raspberry sauce, chocolate sauce, chantilly cream Midnight Chocolate Cake Guittard Chocolate Co. Dark Chocolate, raspberry sauce

To Order: Local: (201) 641-6006 • Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com To Order: San Francisco: (650) 794-0980 • San Jose: (408) 200-7170 • Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com

22 23 Selections of Paris Selections of Paris Available through October 2016 Available through October 2016

Executive Chef Thierry Fournier and Sous Chef Michel Ayoul invite you to try someACW_pref_A_hor_4CP of their favorite (hor_t localag) creations. Executive Chef Thierry Fournier and Sous Chef Michel Ayoul invite you to try someACW_pref_A_hor_4CP of their favorite (hor_t localag) creations. Breakfast Soup Entrees Dessert Vitamin Breakfast (100% organic) Traditional Cream Fish Soup Roasted Monkfish Tail Vanilla Crème Brulée fresh fruit juice, cottage cheese, seasonal fruit plate, fish soup from Brittany, garlic croutons, rouille sauce pan-fried monkfish tail, creamy saffron-mussel sauce, traditional vanilla crème brulée, crusted with brown sugar multigrain bread, honey, green tea Soupe de Poissons Bretonne market baby vegetables Crème Brulée a la Vanille Petit Déjeuner Vitamines (100% organique) soupe de poisons servie avec des croûtons a l ail Queue de Lotte Rôtie crème brulée a la vanille bourbon et sucre de canne jus de fruit frais, fromage blanc, assiette de fruits de et sauce rouille queue de lotte rôtie, sauce mouclade et petits légumes saison, pain multi-céréales, miel, the vert South of France Pastries Snack / Appetizer Trays (Cold) Dover Sole Meunière Style Tropezienne, Basque cake, cannelé winter vegetables, lemon butter sauce Sélection de Pâtisseries du Sud de la France Sandwiches Degustation of Three Duck Liver Sole Meunière Tropézienne, gâteau basque, cannelé de bordeaux Auvergne Style stuffed duck breast with duck liver, duck liver sliced on sole cuisinée façon meunière avec une garniture de country-style dry ham, butter, bleu cheese, half baguette ginger bread, pan-fried duck liver on baguette, dried fruit légumes d hivers Auvergnat chutney, young leaves of lettuce de pays, beurre, fromage bleu d Auvergne dans Degustation de Trois Foie Gras Brittany Lobster Armoricaine Style une baguette magret de canard farci au foie gras, terrine sur pain flambé with cognac, light lobster broth, jasmine rice Paris d épices, foie gras poêlé sur une tranche de baguette Homard Breton a L Armoricaine butter, green laituce, tomato, Emmental cheese, half baguette toastée, confiture de fruits sec et ses quelques feuilles flambé au cognac, braise dans sa bisque, servi avec un riz de laitue jasmin pilaf Paris beurre, salade verte, tomates, Emmental dans une baguette French Charcuterie Bayonne Ham, Andouille de Vire, de Lyon, pig Grilled Tuna Steak, Basque Style snout, slice of duck liver, baby pickles, onions and red tuna steak, bell peppers piperade, roasted potatoes Salads gherkins Steak de Thon Rouge Grille Façon Basquaise North Sea Salad Assiette de charcuterie Française thon grille servi avec une piperade de poivrons et pomme smoked haddock, steam potatoes, beetroot, quail eggs, jambon de Bayonne, Andouille de Vire, Rosette de Lyon, de terre rôtie parsley, corn, lettuce, lemon-olive oil dressing museau, tranche de foie gras, petits oignons et cornichons Lamb Fillet in Herbal Crust Salade de la Mer du Nord lamb fillet in parsley crust, house-made potatoes, filet de haddock; pomme de terre en robe des champs, Snack / Appetizer Trays (Hot) rosemary and thyme sauce betterave, œuf de caille, salade de mâche, huile d olive et citron Six Snails French Style Filet d Agneau en Croûte d Herbes six snails served inside shell, garlic butter, baguette filet d agneau en croûte de persil, pomme de terre sautée, Picardy Style Salad jus au thym et romarin chicory, bleu cheese, walnuts, croutons, walnut dressing 6 Escargots de Bourgogne 6 escargots au beurre d ail servis en coquille avec de la Roasted Duck Breast with Olives Salade Picarde baguette endives, fromage bleu, noix, croûtons, vinaigrette a l huile roasted duck breast mulard, wild mushrooms, de noix. olive sauce Magret de Canard Roti aux Olives magret de canard Mulard rôti, champignons sauvages sautes, sauce aux olives

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

24 25 Selections of Seattle Selections of South Florida Available through October 2016 Available through October 2016

General Manager Carlos Alfaro and his culinary team invite you to try someAC W_pref_A_hor_4CPof their favorite (hor_tlocal ag)creations. General Managers Omar Martinez and Marco Martinez invite you to try someACW_pref_A_hor_4CP of their favorite (hor_tlocalag) creations. Breakfast Snack / Appetizer Trays (Cold) Breakfast Snack / Appetizer Trays (Cold) North West Caffeinated Berry Parfait Washington Cheese Tasting Loxahatchee Breakfast Bahama Tuna Club Sliders Ellenos Real Greek Yogurt, coffee berries, dried fruit, stone-ground mustard, Anna’s Honey, grilled smoked salmon, toasted bagel, sweet guava paste, seared ahi, tomatoes, bacon, lemon garlic aioli, arugula, Northwest Smoked Salmon Frittata crostini cream cheese, fried capers, sliced egg, Bermuda onion mini brioche Beecher Flagship Aged Cheddar, peppered crème fraîche Northwest Salumi Display Orange County French Toast Okeechobee Crab Dip fig jam, dried fruit, stone-ground mustard, grilled crostini Grand Marnier cream cheese stuffed French toast, key lime, lump crab, scallions, cream cheese dip, Sandwiches orange compote, berries, whipped cream crostini, petite crudité Puget Sound Hot Smoked Salmon and Boursin Snack / Appetizer Trays (Hot) Mojito Ceviche asiago and Boursin spread, arugula, toasted focaccia Rainmaker’s Flatbread Sandwiches red snapper, shrimp, mango, lime, cilantro Jet City Pulled Pork Sandwich beer-poached Uli’s Kielbasa, grilled Walla Walla onions, PBI Cubano Macrina Bakery Brioche Bun, Washington apple slaw roasted garlic cream cheese, parsley grilled marinated pork loin, shaved ham, Winter Park Snack / Appetizer Trays (Hot) BLT Sliders Dairy Baby Swiss, pickles, mustard, Cuban bread, black Beef Saltenas Salads mini burgers, candied bacon, heirloom tomatoes, bean mango salsa, yucca fries Bolivian style meat pies arugula, Skillet’s Bacon Jam aioli, brioche Grilled Marinated Portobello Panzanella and Cured Meat Coconut Shrimp roasted peppers, mozzarella, basil, capers, spinach, toasted coconut, sweet chili dipping sauce Tuscan grilled bread, mozzarella, tomatoes, Arcadian balsamic vinaigrette, toasted garlic-rubbed brioche greens, balsamic vinaigrette Entrees Grilled Chicken Caprese Cajun Shrimp Salad Coffee-Crusted Filet and Garlic Frites Entrees Vivace Espresso rubbed filet, grilled asparagus, brown sliced tomatoes, mozzarella, basil, wild greens, lemon grilled corn, marinated tomatoes, mixed greens, citrus basil aioli, tomato focaccia Slow-Roasted Guava-Glazed Chicken vinaigrette butter demi jasmine rice, black beans, mojo cassava, red onion Honey-Roasted Draper Valley Chicken Montego Smoked Brisket marmalade pineapple jerk bbq sauce, onion straws, grilled Soup Anna’s Blackberry Honey, sautéed kale, herb-roasted South Beach Mahi Mahi mashed sweet potatoes pineapple, garlic-rubbed brioche Chilled English blackened mahi, mango salsa, cilantro pesto, yucca fries Dungeness crab, sliced radish, crème fraîche Dungeness Crab Cakes Salads Flagler Surf and Turf jasmine rice, sweet chili lime sauce, jicama slaw Cajun spice dusted grilled NY strip, garlic shrimp, blond Charred Grilled Shrimp and Red Quinoa Salad sour cream, bacon lardons, Parmesan tuille Miso Glazed Salmon ettouffe, Lyonnaise potatoes, grilled asparagus Copper River Salmon, wild rice, wilted spinach, warm steamed quinoa, grilled garden vegetables, avocado, citrus vinaigrette Duroc Pork Chop sesame and ponzu gastrique mustard cream sauce, sweet potato puree, roasted Apple Cider Grilled Pork Chop Seared Ahi Salad Brussels sprouts Washington apple compote, green beans, cauliflower orange supremes, toasted sesame seeds, red peppers, puree, stone-ground mustard cream carrots, cucumbers, tomatoes, scallions, field greens, sesame ginger vinaigrette Dessert Banana Cream Pie Dessert Soup toasted coconut flakes Warm Apple Crumble Tres Leches Cake Fran’s Caramel Sauce, vanilla cream Chicken Tortilla Soup fire-roasted corn, cilantro, chipotle cream traditional butter cake soaked in evaporated milk, S’mores Bread Pudding condensed milk and heavy cream sea salt, graham cracker, crumbled chocolate, Key West Gazpacho marshmallow fluff classic gazpacho with seared scallops and crab claws

To Order: Local: (206) 249-5255 • Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com To Order: Miami: (786) 536-9228 • West Palm Beach: (561) 616-3225 • Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com

26 27 Selections of Tampa Selections of Washington, D.C. Available through October 2016 Available through October 2016

General Manager Randy Kukwa and Executive Chef Keith Wallace invite you to tryAC W_pref_A_hor_4CPsome of their favorite (hor_tag) local creations. General Manager Robert “Scott” Boger and Executive ChefAC W_pref_A_hor_4CPSeth Connolly (hor_tag) invite you to try some of their favorite local creations. Breakfast Snack / Appetizer Trays (Cold) Breakfast Snack / Appetizer Trays (Cold) Ybor City Benny Gulf Coast Shrimp and Scallop Ceviche Cinnamon Swirl French Toast Seared Ahi Tuna mojo pork, fried egg, tobacco onions, dill hollandaise, bell pepper, onion, tomato lime juice thick-cut bacon, whipped butter, candied pecans toasted black and white sesame seeds, wasabi kewpie, aged Swiss, Cuban bread Palma Ceia Caprese Cup Spinach and Wild Mushroom Omelet sesame crisps Serrano Ham and Egg on Multigrain prosciutto-wrapped tomato cup, basil, mozzarella, McDowell’s Mushrooms, hash browns Capital Eggs scrambled egg, grilled asparagus, romas, garlic and balsamic glaze Country Ham Benedict deviled eggs with candied bacon and chives roasted tomato aioli fried egg, hollandaise and Virginia country ham over Buccaneer Breakfast Sandwich Snack / Appetizer Trays (Hot) Applewood bacon hash Snack / Appetizer Trays (Hot) turkey bacon, egg whites, hummus, spinach, thinly- Grouper Cheeks Crab Bites sliced yellow squash, Vermont cheddar, multi-grain cornmeal-fried grouper cheeks, cilantro, lemon-lime aioli Sandwiches roasted red pepper remoulade bagel thin Gator Bites House-Made Veggie Burger Wild Mushroom and Caramelized Onion Flatbread Sandwiches lightly battered crispy gator tail, Caribbean remoulade vegan veggie burger, red onion jam, sweet potato chips thyme and Parmesan Maryland Crab Cake Sandwich Tampa Bay Snapper Roll Entrees brioche roll, butter lettuce, heirloom tomato, spicy Entrees grilled gulf snapper, watercress, arugula, red onion remoulade vinaigrette, citrus garlic aioli, tomatoes, roll, Lake Meadows Airline Chicken Pancetta-Wrapped Shrimp with Linguine house-made kettle chips roasted chicken, Cipollini onion, garlic mash, haricot vert, basil marinara Eden’s Nectar Honey drizzle, garlic au jus Salads TPA Cuban Grilled Chesapeake Rockfish roasted pork, shaved sweet ham, salami, baby Swiss, Szechwan Five-Spice Sea Bass Roasted Chicken and Root Vegetable Salad herbed potatoes, sautéed vegetables, fresh seasonal pickles, Cuban sauce, pressed Cuban bread, house- charbroiled, spicy five-spice rub, Caribbean brown rice, Day Spring Farm Chicken, Chèvre truffles, field greens, salsa made kettle chips fried carrot ribbons, Cigar City smoked pineapple salsa raspberry vinaigrette Seared Bay Haven Farms Beef Tenderloin Adena Springs Free Range Filet Mignon Steak Salad with Quinoa Bordeaux wine reduction, grilled portabella mushroom, Salads porcini dusted filet, cauliflower mash, sautéed vegetables Bay Haven Farms Sirloin, feta, cucumbers, tomatoes, potato cake arugula Fiesta Steak Salad Maple Leaf Duck Breast Cider-Glazed Pork Chop with Apple Demi Strickland Ranch Sirloin, romaine, avocado, black beans, seared duck with orange soy glaze, sweet potato mash, Lee’s Orchard Cider, mashed sweet potatoes, sautéed corn, red pepper, Monterey Jack, cilantro, tortilla strips, seasonal local greens Soup spinach with garlic cilantro lime vinaigrette Everglade Wild Frog Legs Turkey Chowder Seafood Cobb sautéed frog legs, garlic parsley sauce, Day Spring Farm Turkey, turkey bacon crumbles Dessert mixed greens, gulf coast shrimp, crab, mango, bacon, grilled southern polenta Senate Bean Soup with Kale Colonial Williamsburg Lemon Chess Pie avocado, chopped eggs, gorgonzola, toasted walnuts, navy beans, ham hock fresh whipped cream citrus vinaigrette Dessert Goat Cheese and Honey Cheesecake Chai Thai Teriyaki Pork Salad Alessi Bakery Chocolate Princess Cake berries, whipped cream pan-seared pork tenderloin, Chai Thai sauce, romaine and chocolate cake, dark chocolate mousse, ganache, baby green mix, oranges, tri-color peppers, toasted almonds, chocolate buttercream scallions, crispy noodles, sesame ginger dressing Key Lime Shooter graham cracker dust, vanilla whipped cream Soup Florida Lobster Corn Chowder sweet corn, lobster, cream Keith’s Chicken Lemongrass Soup ginger, cremini mushrooms, cilantro, scallions To Order: Local: (813) 449-6000 • Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com To Order: Local: (703) 723-7090 • Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com

28 29 Great food is only half the story Flight attendant services When you choose Air Culinaire Worldwide as your catering partner, your in-flight catering experience Flight attendants and crew are vital members of the crew— so Air Culinaire Worldwide is committed doesn’t just begin or end with great food. You need an in-flight catering partner who will: to the continued development of an innovative Flight Attendant Services program to help enhance • Help you set expectations with your passengers on the type of cuisine that will be available your total trip experience. at their destination. • Deliver a customized food and packaging strategy based on your aircraft type, your Spearheading this program is John Detloff, Vice President, Flight Attendant Services. With over a passengers’ culinary requirements, your flight duration and itinerary. decade of experience as a flight attendant and executive chef, John understands the challenges • Provide you with resources to help you navigate the ever-changing regulatory environment, of service and is focused on working with you to craft tailored solutions to help you reduce your such as customs clearance and agriculture requirements around the world. risk when it comes to catering. As part of this effort, the team continues to develop custom tools, resources and hands-on culinary and food safety training that reflect the high-quality cuisine and • Help you adapt when the unforeseen arises, such as flight delays or last-minute requests. level of service your passengers require.

Earn your culinary wings with our wide range of training classes. We are constantly developing new Your global catering solution programs to help you elevate your level of service. All training classes are available at Air Culinaire Worldwide’s Tampa, London or Paris locations, or at your facility. Whether you are operating from any of the 125+ airports served by our owned-and-operated kitchens, or from one of the 1400+ served by the Air Culinaire Worldwide Network, you can rely on our team of catering professionals to help you wherever you go. Moreover, after your trip, you can count on receiving a timely, detailed statement to help you easily 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 valuable tips and in-flight catering suggestions, visit www.airculinaireworldwide.com or call us at +1 (813) 449-6000 any time. We look forward to supporting you on your next flight.

Our trainers and chefs are here to customize classes for your training needs. We can customize any class to meet your flight department’s specialized training requirements. To learn about additional classes, contact John Detloff, at [email protected].

30 31 For 24/7 service, call your Air Culinaire Worldwide 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 417 475 Long Beach ...... (562) 938-1580 Miami ...... (786) 536-9228 New York / 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

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