Ex.CDG --- CYCLE B FEBRUARY 6/ MARCHcrewmail.kuwaitairways.com/Flight Services... · 2 MENU...

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Ex.CDG --- CYCLE B FEBRUARY’16/ MARCH’16

SNF3-Type B Sector: CDG-FCO SNJ3-Type B Sector: CDG-FCO Page 2 SNY Sector: CDG-FCO Page 2

HMF-Type B Sector: FCO-KWI Pages 3 & 4 HMJ-Type B Sector: FCO-KWI Page 5 HMY Sector: FCO-KWI Page 6

Deck Crew meals (HMF ) Page 7 Deck Crew & Cabin Crew (S/W) Page 7 Child Meal (CHML) Page 8

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MENU SPECIFICATIONS – CYCLE B/16 - F/C SNACKS 3: SNF3 –TYPE B APPLICABLE ON SECTOR:CDG-FCO

COLD SNACK TRAY 1-6 On melamine tray Open Navette Roll with Smoked Salmon &

Grilled Vegetables Babaganoush chou Pastry Chicken & Pineapple Brochette

Garnish

Remove cling film before serving

HOT SNACKS 1-5 In square China casseroles Lamb Kebbeh Shawarma Chicken Shashlick Vegetable Sambousek

Heat for 10-12 mins at 150*C

FRUIT PLATE 40% On small plate

Variety of fruit slices/whole

Remove cover before serving

DESSERT 1-12 On melamine tray

Opera Pastry

Plain Mini Financier Petit Four

Raspberry Macaroon

Square Pastry with Cashew Nuts

Chocolate Eclair Pastry

Remoce cover before serving

**************** J/C SNACKS 3 : SNJ3 - CYCLE B/16 - APPLICABLE ON SECTOR:CDG-FCO

COLD SNACK PLATE 1-1 On side plate Open Navette Roll with Smoked Salmon &

Grilled Vegetables Babaganoush chou Pastry Chicken & Pineapple Brochette

Garnish


HOT SNACKS 1-1 In individual F/C casseroles Lamb Kibbeh Shawarma Chicken Shashlick Vegetable Sambousek


FRUIT 1-1 In small bowl



DESSERT 1-12 In small bowl

Opera Pastry

Plain Mini Financier Petit Four

Raspberry Macaroon

Square Pastry with Cashew Nuts

Chocolate Eclair Pastry


********* E/Y SNACKS BOX – CYCLE B/16

APPLICABLE ON SECTOR:CDG-FCO

COLD SNACKS 1-1 In BOX French baguette with Edam Cheese & Salad

S/W Plastic Wrap

DESSERT 1-1 In BOX Marble Cake

N.B: The SNY Box contains disposable Tea/coffee cup and Utility packs. *********

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CYCLE B/16 Menu Specifications F/C HOT MEAL : HMF – TYPE B

Applicable on KU166 Sector: FCO-KWI (Uplift Ex.CDG)

HORS D’OEUVRES 1-1 In Medium Plate Canape “Aumoniere” with Smoked Salmon Mille Feuille of Grilled Vegetables Chou with Sweet Bell Peppers and Aromatic

Herbs Hummus in Radicchio Tabouleh in Radicchio

Garnish


SOUP STD In flask Cream of Broccoli Soup *Garnish : Croutons

Heat soup * Croutons to be emptied in a bowl & placed on a lined tray along with Tabasco & Lemon Wedges & offered to pax upon request

SALAD 1-1 Preset in small bowl Mixed salad


SALAD DRESSING 1-1 Preset in mini bottles Balsamic Dressing Lemon Dressing

MAIN ENTRÉE In Medium Foil Supreme of Chicken with Pepper Crust with

Mushroom Sauce

40% Heat 15-20 mins at 150*C.

Grilled Beef Tournedos with Green Pepper Sauce, Chopped Parsley and Fried Cherry Tomato

40% Heat 20 mins at 150*

Grilled Fresh Cod Fish with Saffron Sauce, Steamed Broccoli and Chopped Parsley

40% Heat 15 mins at 150*C

Shrimps Biryani with Sauce, Fried Onions/ Cashew nuts and Chopped Parsley

1-6 Heat 15 mins at 150*C

4

VEGETABLE/ STARCHES 1-6 In Medium Foil Vegetarian Autumnal Garniture Tagliatelle with Pesto & Grated Italian Cheese Creamy Gratin Dauphinois Basmati Rice with Saffron & Chopped Parsley

Heat for 15 mins at 150*C

CHEESE PLATE 30% On side plate Camembert, Pave D’affinois, Mini Babybel Cheese

portions with Crackers


FRUIT PLATE 1-1 On Side Plate

Variety of seasonal fruit wedges/whole


ICE CREAM STD In Bulk Vanilla Ice cream Cocoa Sherbet Raspberry Sherbet

1/2 ltr packs ” To be scooped & placed in bowls by Cabin Crew

DESSERT #1 35% On Side Plate Chocolate Pastry with Strawberry Coulis


DESSERT #2 35% On Side Plate Pineapple Dacquoise Pastry with Blackcurrant

Puree


BREAD BASKET 1-12 In Basket Variety of bread including Garlic & Parsley

Toasted Bread

Warm bread

Butter Flower 1-1 Butter plate

Cocktail Juice Service Grape Juice - 1ltr Apple Juice - 1ltr F/C Welcome Drink Service Lemon and Mint juice - 1ltr Orange juice - 1ltr

Mint Sprigs

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Menu Specifications - CYCLE B/16

J/C HOT MEAL : HMJ – TYPE B Applicable on KU166 Sector: FCO-KWI (Uplift Ex.CDG)

HORS D’OEUVRES 1-1 Preset on Medium Plate Canape “Aumoniere” with Smoked Salmon Mille Feuille of Grilled Vegetables Chou with Sweet Bell Peppers and Aromatic

Herbs Garnish


SALAD 1-1 In Small Bowl

Mixed Salad

Remove cover before serving.

SALAD DRESSING 1-1 In Individual Cuplet

Balsamic Dressing

Lemon Dressing

MAIN ENTREE In J/C Individual Casseroles Supreme of Chicken with Pepper Crust with

Demi Glace Mushroom Sauce, Tagliatelle with Pesto and Pumpkin with Rosemary

30% Heat 15-20 mins at 150*C.

Grilled Beef Tournedos with Green Pepper Sauce, Green French Beans and Saffron Basmati Rice.


Shrimps Masala with Biryani Rice, Spicy Tomato Sauce, Fried Cashew/Shredded Onions and Chopped Parsley.


CHEESE PLATE 40% Preset on Side Plate Camembert, Mini Baby bel Cheese portions and

Cracker Packet


FRUIT PLATE 60% Preset on Side Plate



DESSERT 60% On Side plate

Pineapple Dacquoise Pastry with Blackcurrant puree


ICE CREAM STD In bulk

Vanilla Ice cream

Raspberry Sherbet

½ ltr tubs To be placed in bowls by Cabin Crew

BREAD BASKET 1-12 In Basket

Variety of bread including Arabic Bread

Warm bread

Butter Rosette 1-1 Preset on side plate

******************

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Menu Specifications - CYCLE B /16 E/Y HOT MEAL : HMY

Applicable on KU166 Sector: FCO-KWI E/Y Paxs & Cabin Crew

SALAD 1-1 In Small Bowl Seasonal salad

MAIN ENTRÉE In Individual Casserole/ Foil

Sauteed Chicken with Biryani rice, Spicy Tomato Sauce and Fried Shredded Onions

60% Heat 15-20 mins at 150*C

Diced Fish with Basmati Rice, English Style Tomato, Saffron and Coriander Sauce


Non Meat: Vegetable Jalfrezi with Basmati Pilaf Rice and Spicy Tomato Sauce


DESSERT 1-1 In Small Bowl

Opera Pastry

STANDARD TRAY SETUP 1-1

St Moret Cheese Portion

Butter portion

Vinaigrette Salad Dressing Sachet

Bread roll (wrapped)

Cracker Packet

Water Cuplet

“ “ “ “ “ “ “

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Menu Specifications - CYCLE B /16 DECK CREW MEAL

HOT MEAL

SALAD 1-1 In Small Bowl

Mixed salad


MAIN ENTRÉE 1-3 In medium foil

Chicken Marinated with Aromatic Herbs Sauce, Demi Glace Sauce with Laurel Leaf and Thyme, Tagliatelle with Tomato, Lemon and Coriander Green French Beans, Sliced Carrots.

Heat 15-20 mins at 150*C.

Lamb with Pistachio Crust, Demi-Glace Pepper Sauce, Mashkool Rice, Lyonnaise Potatoes and Ratatouille with Thyme.

Heat 20 mins at 150*C

Sea Bream Fish Fillet with Paella Rice, Steamed Cooked Shrimps and Spicy Tomato Sauce.


DESSERT 1-1 In small bowl

Chocolate and Caramel Pastry and Blackcurrant Puree


TRAY SET UP 1-1 In melamine tray

Balsamic dressing

DECK CREW & CABIN CREW MEAL -- SANDWICH TRAY (CYCLE B/16)

SANDWICH TRAY 1-4 In melamine tray

Baguette with egg/mayonnaise

Baguette with Edam Cheese/Batavia Leaves

Baguette with Tuna /mayonnaise /Batavia Leaves

Baguette with Roasted Chicken and Mayonnaise Garnish

**********

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Menu Specifications – CYCLE B/16

CHML Applicable on sector: CGK-KUL

SEASONAL SALAD 1-1 Preset in small bowl Potato Salad


MAIN ENTRÉE 100% In medium foil

Sauteed Chicken Breast with Linguini Pasta & Basil Sauce

Heat 15-20 mins at 150*C

DESSERT 1-1 Preset in small bowl

Chocolate Brownie


TRAY SET UP In melamine tray Opera Bread Butter Portion Salad Dressing Soft Cheese Juice Packet Mini Chocolate Bar

1-1 “ “ “ “ “

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Ex. CGK - CYCLE B FEBRUARY’16/MARCH’16

QLMJ Sector: CGK-KUL page 2 LMY Sector: CGK-KUL page 2

QSNJ3 Sector: KUL-KWI (1st service) page 3 SNY Sector: KUL-KWI (1st service) Page 3

QHBJ Sector: KUL-KWI (2nd service) page 4 HBY Sector: KUL-KWI (2nd service) page 4 CHML page 5

Deck Crew Meals page 6

Deck Crew Meals ABF & Cabin Crew S/W page 7

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Menu Specifications - CYCLE B /16 J/C QUICK LIGHT MEAL -- QLMJ Applicable on sector: CGK-KUL

SALAD 1-1 Preset in salad bowl

Mixed Salad


SALAD DRESSING 1-1 Preset in tubs

Balsamic Dressing

MAIN ENTRÉE In individual J/C casserole Chicken Stuffed with Goat Cheese in Mustard

& Asparagus Cream Sauce served with Parsley Garlic Potatoes & Char Grilled Vegetables

50% Heat 15-20 mins at 150*C

Lamb Biryani with Dakoos


Grilled Salmon served with Penne Pasta with Capsicum & Mushrooms


DESSERT 1-1 On side plate Strawberry Cheesecake


BREAD BASKET 1-12 In basket Variety of bread including Garlic Bread

Warm bread

Butter pat 1-1 On Side plate

****************** Menu Specifications – CYCLE B /16

E/Y LIGHT MEAL -- LMY Applicable on sector: CGK-KUL

SEASONAL SALAD 1-1 Preset in salad bowl Rujak Buah (Indonesian Salad) & Chopped

lettuce

MAIN ENTRÉE In E/Y casserole/foil

Chicken Dices with Opor Sauce, Vegetables and Indonesian Pilaf Rice

60% Heat 15-20 mins at 150*C

Indonesian White Fish Fillet with Indonesian Sauce, noodles and Vegetables


DESSERT 1-1 Preset in salad bowl

Coconut Cake (Kue Pancong)

TRAY SET UP Water cuplet Soft Roll Butter Portion

1-1 “ “

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CYCLE B /16 - QUICK J/C SNACKS 3- QSNJ3

Applicable on sector KUL-KWI (CGK Uplift) 1st service

COLD SNACK 1-1 In J/C Side Plate Grilled Cheese Open Sandwich, Chicken

Sate, Smoked Salmon & Green Papaya Spring Rolls


HOT SANDWICH 60% In individual casseroles Roast Beef Pesto in croissant


HOT SNACKS 60% In individual casseroles Tandoori Lamb Wrap, Grilled Marinated

Shrimp on Panini Toast and Mini Chicken Kiev filled with Chili, Chives & Goat Cheese


DESSERT 1-1 In salad bowl The Quintessence of a Saffron & Chocolate

Bean


****************

CYCLE B/16 – E/Y SNACKS – SNY BOX

Applicable on sector KUL-KWI 1st service (CGK Uplift)

COLD SNACK 1-1 In Box

Chicken Sandwich

DESSERT 1-1 In Box Kit Kat chocolate bar Mocha Cake

BOX SET UP 1-1 Water Cuplet

N.B: The SNY Box contains disposable Tea/coffee cup and Utility Packs.

****************

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CYCLE B /16 - J/C QUICK HOT BREAKFAST - QHBJ Applicable on sector: KUL-KWI 2nd service (CGK uplift)

FRESH FRUIT APPETIZER 1-1 Preset in salad bowl Variety of fresh fruit in syrup


MAIN ENTRÉES In individual J/C casserole Omelette with Mushroom, Pepper Onions,

Asparagus & Tomato served with Roasted Country Style Potatoes, Glazed Duet of Carrot & Pumpkin

Smoked Beef Quiche, Sautéed Spinach, Mushrooms and Cherry Tomato

Scrambled Egg in Pancake, Chicken Sausage,

Sautéed Mushrooms & Cherry

40%

40%

40%

Heat for 10-12 mins at 150*C Heat for 10-12 mins at 150*C Heat for 10-12 mins at 150*C

BREAD BASKET 1-12 In Basket Variety of bread (in basket)

Warm bread

Croissants,Apple Plunder Danish & Marble Muffin (in large foil)

Bakery items to be warmed

TRAY SET UP 1-1

Jam portion 1-1 Honey portion 1-1 Butter pat 1-1 Cheese portion Fruit Yogurt

1-1 1-1

Selection of cereal - In dry stores (uplift Ex. KWI)

********************** CYCLE B /16 - E/Y HOT BREAKFAST – HBY (PAX & CABIN CREW)

Applicable on sector: KUL-KWI 2nd service (CGK uplift)

FRUIT APPETIZER 1-1 Preset in salad bowl Fruit Yogurt

MAIN ENTREES In E/Y foil casserole Potato Onion Frittata, Sautéed Spinach,

Vegetable Rissoles Grilled Cherry Tomato

Plain Omelette with Hash Brown Potatoes, Chicken Sausage & Cherry Tomato

40%

60%

Heat for 10-12 mins at 150*C Heat for 10-12 mins at 150*C

2/3 TRAY SET-UP

Butter pat 1-1

Finger Roll “

Jam portion “

Orange juice cuplet “

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Menu Specifications – CYCLE A,B 16

CHML Applicable on sector: CGK-KUL

SEASONAL SALAD 1-1 Preset in salad bowl Rujak Buah (Indonesian Salad of Pineapple

and chopped lettuce)

MAIN ENTRÉE 1-1 In E/Y casserole/foil

Fish Finger with Barbeque Sauce, Sauteed Brocolli, Mashed Poatoes, Carrot, Baby Corn & Turnip


or 1-1 In E/Y casserole/foil

Grilled Chicken Tomato with Hash Brown Potatoes & Sauteed Chopped Spinach



Vegetable Nugget, Potato Wedges & Sauteed Spinach



Beef Meat Balls with Tomato sauce, Penne Pasta with Parsley, Brocolli, Turnips & Carrots


DESSERT 1-1 Preset in salad bowl

Black Forest Cake

TRAY SET UP Water cuplet Bread Roll (wrapped) Butter Portion

1-1 “ “

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CYCLE B/16 – DECK/CREW – HMF Applicable On Sector CGK-KUL & KUL-KWI (CGK Uplift)

EX CGK


Seasonal salad


SALAD DRESSING In tubs

Balsamic Dressing


MAIN ENTRÉE 1-3 In medium foil Chicken with Steamed Asian Rice,

Mussaman Sauce with Potato Quarter and Stir Fried Vegetables


Lamb Meat with Braising Navarin Sauce and Vegetables


Shrimps with Biryani Rice and Tomato Sauce Masala with Chick Peas and Brown Onions

Heat 15 – 20 mins at 150*C

DESSERT 1-1 Preset in small plate Layered Chocolate & Strawberry Tiramisu

with Raspberry Coulis

DECK CREW –CHEESE TRAY

Applicable On Sector CGK-KUL & KUL-KWI (CGK Uplift)

CHEESE TRAY 1-3 On half melamine tray Cheddar Cheese Portions Edam Cheese Portions (Babybel) Cream Cheese Portions Garnish: Green Olives, Black Olives

Carrot/Cucumber Sticks Crackers (Pre-packed)

Remove cling film before serving In E/Y foil paced on Half tray

********************

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CYCLE B /16 – DECK CREW – ABF Applicable On Sector KUL-KWI & CGK-KUL (CGK Uplift)

EX CGK

FRUIT APPETIZER 1-1 Preset in salad bowl Variety of fresh fruit


SANDWICH TRAY Preset on tray Beef Pastrami s/w Egg Mayonnaise s/w Cheddar Cheese s/w Smoked Chicken s/w


HOT SNACKS In medium foil Mushroom Rissoles Spinach Fattayer Chicken Curry Puff Martabak Danish Abon

Heat for 10-12 mins at 150C

BREAD TRAYS 1-3 In medium tray Assorted rolls, Danish & plain croissants


TRAY SET UP Butter pat 1-1 Jam pat 1-1 Honey pat 1-1 Selection of cereal - In dry stores (uplift Ex. KWI)

Long Life Orange & Apple juices 1-3 In plastic bottles

******************** DECK CREW –SANDWICHES

Applicable On Sector CGK-KUL & KUL-KWI (CGK Uplift)

COLD SANDWICHES 1-6 On melamine tray Salmon with Brown Bread Tuna with Casino Triangle Chicken & Sweet Corn with Brown Bread Cheese with Brown Bread Garnish


FRUIT TRAY 1-3 ON ½ TRAY

Pineapple Melon Honeydew Watermelon Rock Melon Red Grapes


CABIN CREW –SANDWICHES Applicable On Sector CGK-KUL & KUL-KWI (CGK Uplift)

COLD SANDWICHES – (WHITE & BROWN ROLLS) 1-6 On melamine tray Chicken Salad with tomato bread Tuna Salad with tomato bread Croissant with Cheddar Cheese Croissant with Roast Beef


*******************

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Ex. FRA-- CYCLE B

FEBRUARY’16 /MARCH’16

HMF Type B Sector: FRA-KWI (1st service) Pages 2 & 3 HMJ Type B Sector: FRA-KWI (1st service) Page 4 HMY Sector: FRA-KWI (1st service) Page 5 CHML & IFML Sector: FRA-KWI (1st service) Page 5

RFF2 Sector: FRA-KWI (2nd service) Page 6 RFJ2 Sector: FRA-KWI (2nd service) Page 6 RFY2 Sector: FRA-KWI (2nd service) Page 6

Deck Crew HMF & S/W’s Page 7

2

Menu Specifications - CYCLE B/16 F/C HOT MEAL : HMF – TYPE B

Applicable on Sector: FRA-KWI (1st Service)

HORS D’OEUVRES 1-1 In Medium Plate

Smoked Salmon Tulip Fillet with Seafood Salad

Smoked Chicken with Grilled Marinated Pepper

Hummus in

Stuffed Grape Leaves “Warak Enab”


Tabouleh

*SOUP STD In flask

Lobster Bisque Soup *Garnish: Croutons

Heat for 8-10mins at 150*C (In Foils)

*Croutons to be emptied in a bowl & placed on a lined tray along with Tabasco & Lemon Wedges & offered to F/C pax upon request

SALAD 1-1 Preset in small bowl

Seasonal salad

Remove Cling Film before Serving

SALAD DRESSING 1-1 Preset in mini bottles

Thousand Island

Balsamic dressing

MAIN ENTRÉES In Medium Foil

Chicken Forestiere: Fillet of Chicken in Brown Sauce with Tomato, Onion & Mushroom

40% Heat for 15-20 mins at 150*C

Veal OssoBuco (Boneless) with Milanese Braised Veal with Vegetables served with Milanese sauce

40% Heat for 20 mins at 150*C

Grilled Fillet of Cod Fish served with Saffron Sauce


Prawns Biryani served with Dakoos Sauce, Fried Cashew Nuts, Browned Onions and Chopped Parsley.

1-6 Heat for 20 mins at 150*C

***************

3

ACCOMPANIMENTS VEGETABLES 1-6 In Medium Foil

Bouquetier of Fresh Vegetables

Mushroom and Spinach Croquettes

Rosti Potatoes

Pilaf and Saffron Rice


CHEESE PLATE 30% On Side Plate

Gouda, Bel Paese, Brie Cheese Portions with Dried Apricots, Walnut halves & Crackers



Variety of fruit slices/halves/whole


ICE CREAM STD In Bulk

Haggen Daz: Dulce De Leche, Choc Chip & Strawberry (individual cup)

To be placed in Bowl by cabin crew

DESSERT-1 35% On Side Plate

Raspberry and Cinnamon Tart garnished with Mixed Berry Ragout.

Remove Cling Film before serving

DESSERT-2 35% On Side Plate

Lemon Cheesecake with Strawberry Jelly


BREAD BASKET 1-12 In basket

Variety of bread including Pita bread & Garlic Bread

Warm bread

Butter rose

1-1 In butter dish

************

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Menu Specifications - CYCLE B/16 J/C HOT MEAL : HMJ – TYPE B


HORS D’OEUVRES 1-1 Preset on medium plate

Smoked Salmon Tulip Fillet with Seafood Salad

Assorted Cold Cut Salad in Puff Corns

Hummus in Raddichio



Seasonal Salad


SALAD DRESSING 1-1 Preset in tubs

Olive Oil and Balsamic Dressing

MAIN ENTRÉE In individual J/C casseroles

Chicken Forestiere: Fillet of Chicken with Brown Sauce, Tagliatelle Pasta, Broccoli and Buttered Carrots.

50%


Veal Osso Bucco Milanese: Braised Veal served with Herbed Rice, Brunoise of Vegetables, Turned Carrots/ Yellow Roots and Grilled Courgettes


Prawn Biryani with Browned Onions, Fried Cashew nuts & Dakoos


CHEESE PLATE 40% Preset on small plate

Bel Paese, Camembert Cheese, with Dried Apricots, Walnut Halves & Crackers


FRUIT PLATE 60% On Small Plate

Variety of seasonal fruit slices/ wedges


ICE CREAM 1-12 In Individual cups Haggen Daz: Dulce De Leche, Strawberry &

Chocolate

To be put into bowls before serving

DESSERT PLATE STD On small plate

Raspberry & Cinnamon Tart with Mixed Berry Ragout.


BREAD BASKET 1-12 In basket


Warm bread

Butter Pack

1-1

On butter plate

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Menu Specifications – CYCLE B /16 E/Y HOT MEAL : HMY (Pax & Cabin Crew)


SALAD 1-1 In salad bowl

Seasonal Salad: Marinated Tomato and Cucumber Cubes

MAIN ENTRÉE In E/Y casseroles/foil

Chicken Piccata with Tomato Salsa, Sauteed Fusili Pasta and Buttered Vegetables

60% Heat 15-20 mins at 150*C.

Fish Fillet Biryani Kuwaiti Style with Browned Onions, Fresh Coriander and Dakoos


Non Meat: Vegetable Jalfreizi with Basmati Pilaf Rice


DESSERT 1-1 In bowl

Apple Strudel

TRAY SETUP 1-1

Butter pat

Bread roll

Cracker Packet

Emmenthal cheese portion

Water cuplet

“ “ “ “ “

*********************** Menu Specifications – ALL CYCLES

CHILD MEAL : CHML Applicable on Sector: FRA-KWI (1st Service)

SALAD 1-1 In salad bowl

Lollo Bionda Leaf, Cole Slaw

MAIN ENTRÉE 1-1 In E/Y casseroles/foil

Diced Chicken with Cream Sauce, Mushroom Slices & Vegetable Pilaf


DESSERT 1-1 In salad bowl

Charlotte Royal

TRAY SETUP 1-1

Butter portion

Cheese portion

Cracker Packet

Kaiser Roll

Emmenthal cheese portion

Toblerone Chocolate bar

Water cuplet

“ “ “ “ “ “

*********************** Menu Specifications – ALL CYCLES

INFANT MEAL : IFML

1-1 In melamine plate

Baby Vegetable Mix (190 gms bottle)

Fresh Banana

Milk (500 ml)

***********************

6

Menu Specifications F/C REFRESHMENTS: RFF2 (2nd service)

Applicable on Sector: FRA-KWI (Uplift Ex.FRA)

ASSORTED PETIT FOURS 1-12 On Melamine Tray

Chocolate Glaced Strawberry

Chocolate Mousse Dome

Nougat Truffle Petit Four

Raspberry Fruit Tartlet

Elizabeth Cake with Candied Violet

Curd Soufle Cake


***********

Menu Specifications J/C REFRESHMENTS: RFJ2 (2nd service)


ASSORTED DRY PETIT FOURS 1-12 On 2/3 Tray

Chocolate Glaced Strawberry

Chocolate Mousse Dome

Nougat Truffle Petit Four

Raspberry Fruit Tartlet

Elizabeth Cake with Candied Violet

Curd Soufle Cake


**********

Menu Specifications E/Y REFRESHEMENTS2: RFY2 (2nd service)


REFRESHEMENT 1-1 In bulk

Almond Cake

Cherry Crumble Cake

Apple Marble Cake

**********

7

Menu Specifications -- CYCLE B/16

DECK CREW MEAL -- HOT MEAL Ex FRA

SALAD 1 1-1 In S/Bowl

Green Mixed Salad


MAIN ENTRÉE 1-3 In medium foil Chicken a’ la Kiev with Gnocci Potatoes,

Mushroom Sauce, Pilaf Rice, Turned Carrots/ Yellow Roots, Green Asparagus and Cherry Tomato


Pepper Steak : Grilled Beef Fillet with Pepper Sauce, Potato Puree with Chives Roasted Pumpkin, Grilled Herb Artichoke and Grilled Tomato


Seafood Paella with Toscany Vegetables and Tomato Sauce


DESSERT-1 In salad bowl Chocolate Timbale with Raspberry Sauce


DESSERT-2 In salad bowl Strawberry Cheesecake with Strawberry

Coulis


TRAY SET UP

Olive Oil Dressing 1-1 Preset in Tray

**********

DECK CREW MEAL - SANDWICHES

Ex FRA

SANDWICH TRAY 1-4 In melamine tray Rosemary Ciabella with Tuna spread Ciabatta with Chicken & Grilled Vegetables Laugen Roll with Labneh of Feta Cheese and

Tomato Slice Baguette with Egg/Mustard spread

Cornichons

**********

1

Ex.GVA --- CYCLE B FEBRUARY’16/MARCH’16

CBF Sector: GVA-FRA Page 2 CBJ Sector: GVA-FRA Page 2 SNY1 Sector: GVA-FRA Page 2

HMF-Type B Sector: FRA-KWI (1st service) Pages 3 & 4 HMJ-Type B Sector: FRA-KWI (1st service) Page 5 HMY Sector: FRA-KWI (1st service) Page 6

RFF2 Sector: FRA-KWI (2nd service) Page 7 RFJ2 Sector: FRA-KWI (2nd service) Page 7 RFY2 Sector: FRA-KWI (2nd service) Page 7

Deck Crew meals Pages 8 & 9 Cabin Crew sandwiches Page 9

2

CYCLE A & B/16 - Menu Specifications F/C Continental Breakfast : CBF

Applicable on KU176 Sector: GVA-FRA (Uplift Ex.GVA)

FRESH FRUIT APPETIZER 1-1 Preset in small bowl Variety of fresh fruit


BREAD BASKET 1-12 In basket Mini Tresse /Croissant/ Roll Seigle

Warm bread

BREAKFAST PASTRIES 1-12 In small bowl Apricot Danish Chocolate Muffins Apple Strudel


TRAY SET UP 1-1

Strawberry Jam portion Honey portion Apricot Yogurt

Cheese Portion Butter Rose

********************** CYCLE A & B- J/C CONTINENTAL BREAKFAST - CBJ


FRESH FRUIT APPETIZER 1-1 Preset in small bowl Variety of fresh fruit


BREAD BASKET 1-12 In basket Mini Tresse /Croissant/ Roll Seigle

Warm bread

BREAKFAST PASTRIES 1-12 In Small Bowl

Apricot Danish Chocolate Muffins Apple Strudel


TRAY SET UP 1-1

Strawberry Jam portion Honey portion Apricot Yogurt Cheese Portion Butter Portion

********************* CYCLE A & B/16 - E/Y SNACKS - SNY1


TRAY SET-UP Gruyere Ciabatta Sandwich, Chive Cream

Cheese, Dried Tomatoes 1-1

Orange Juice cuplet “ Mini Chocolate Bar “

N.B.: Tea/Coffee cups have been removed & tea/coffee service should be done on request.

**********************

3

CYCLE B/16 Menu Specifications F/C HOT MEAL : HMF – TYPE B

Applicable on KU176 Sector: FRA-KWI (Uplift Ex.GVA)

HORS D'OEUVRES 1-1 In Medium Plate Seafood Prawn Cocktail wrapped in Phyllo

Parcel Smoked Bresaola Cornets with Waldorf

Salad Rosette of Salmon on Celery Rosti


Hummus in Tartlet with Vine Leaves Moutabel In Half Aubergine

SOUP STD In flask

Cream of Asparagus Garnish: Croutons

Heat for 8-10mins at 150*C (in foils) *Croutons are emptied & placed on a lined tray along with lemon wedges & tabasco and offered to F/C pax upon request

SALAD 1-1 In Salad Bowl

Seasonal Salad

Remove cling film before serving.

1-1 Preset in small bowl Remove Cling Film before serving

SALAD DRESSING Balsamic Vinaigrette dressing Thousand Island Dressing

1-1 Preset in mini bottles

MAIN ENTRÉE In Medium Foil Chicken Satay with Satay Sauce 40% Heat 15-20 mins at 150*C

Beef Wellington with Jus Lie Sauce


Shrimps Biryani served with Dakoos Sauce 1-6


Salmon Fillet & Cod Fish Fillet with Beurre Blanc Sauce


4

ACCOMPANIMENTS VEGETABLE/ STARCHES 1-6 In Medium Foil Basmati Rice / Nasi Goreng Rice Spinach Canneloni Salardaise & Sauteed Baby Potatoes Grilled Vegetables

Heat for 15 mins at 150*C

CHEESE PLATE 30% On Side Plate 3 Types of Cheese Portions with Crackers and

Black Grapes



Variety of Seasonal fruit slices/ whole

Remove Cling Film Before serving

ICE CREAM STD In Bulk Vanilla Ice Cream (Movenpick) Strawberry Ice Cream (Movenpick) Passion Fruit & Mango (Movenpick)

900 ml packs “ “

DESSERT-1 35% On Side Plate Chocolate Nougatine Cake Remove Cling Film Before serving

DESSERT-2 35% On Side Plate Apricot and Pear Cake

Remove Cling Film Before serving

BREAD BASKET 1-12 In Basket Variety of bread Warm bread

Butter Rose 1-1 In Butter dish

WELCOME DRINK 1-12

Grape juice

Fresh Orange juice

Carrot Juice

1.5 ltr 1.5 ltr 1.5 ltr

***********

5

Menu Specifications - CYCLE B/16

J/C HOT MEAL : HMJ – TYPE B Applicable on KU176 Sector: FRA-KWI (Uplift Ex.GVA)

HORS D’OEUVRES 1-1 Preset on Medium Plate Seafood Prawn Cocktail wrapped in Phyllo

Parcel Smoked Bresaola Cornets with Waldorf Salad Hummus Tartlet with Vine Leaves


SALAD 1-1 In Salad Bowl

Seasonal Salad


SALAD DRESSING 1-1 In Individual Cuplet

Balsamic Salad Dressing

Thousand Island Dressing

MAIN ENTREE In J/C Individual Casseroles Chicken Sate with Sate Sauce

30% Heat 15-20 mins at 150*C.



Shrimps Biryani served with Dakoos Sauce 50% Heat 15 mins at 150*C

CHEESE PLATE 40% Preset on Small Plate

Gruyere, Bel Paese Cheese Portions, Walnuts, Dry Apricots and Crackers


FRUIT PLATE 60% Preset on Small Plate



DESSERT 60% On Small plate Apricot and Pear Cake with Apricot Coulis


ICE CREAM 1-12 In bulk

Vanilla Ice Cream (Movenpick)

Strawberry Ice Cream (Movenpick)

500 ml units

WELCOME DRINK

Apple & Mint Juice

Carrot Juice

1 ltr “



Warm bread

Butter Pat

1-1 Preset on side plate

******************

6

Menu Specifications - CYCLE B /16

E/Y HOT MEAL : HMY pax & cabin crew Applicable on KU176 Sector: FRA-KWI (Uplift Ex.GVA)

SALAD 1-1 In Salad bowl Seasonal salad

MAIN ENTRÉE In Individual Casserole/ Foil

Emince of Chicken Zurichoise – Shredded Chicken with Mushroom Sauce served with Pilaf Rice and Seasonal Stir Fried Vegetables

70% Heat 15-20 mins at 150*C

Fish Lasagne Al Forno with Tomato Sauce and Spinach


Non Meat: Vegetable Curry Jalfrezie and Pulao Rice


DESSERT 1-1 In Salad bowl

Black Forest Cake

STANDARD TRAY SETUP 1-1

Butter pat

Bread roll

Salad Dressing sachet

Cracker Packet

Kiri Cheese

Toblerone Chocolate Bar

Water cuplet

“ “ “ “ “ “

*************

7

Menu Specifications F/C REFRESHMENTS: RFF (2nd service)


ASSORTED PETIT FOURS 1-12 On Melamine Tray

Arabic Pastry Choice 1



Raspberry Tartlets

Strawberry Tartlet

Blackberry Tartlet

Macaron assorted


***********

Menu Specifications J/C REFRESHMENTS: RFJ (2nd service)


ASSORTED DRY PETIT FOURS 1-12 On 2/3 Tray




Raspberry Tartlets

Strawberry Tartlet

Blackberry Tartlet

Macaron assorted


**********

Menu Specifications E/Y REFRESHEMENTS: RFY (2nd service)


REFRESHEMENT 1-1 In bulk

Lindz Tart (raspberry jam)

**********

8

Menu Specifications - CYCLE B /16 DECK CREW MEAL

HOT MEAL Ex GVA

SALAD -2 1-1 In Salad bowl

Batavia leaf, Hummus, Moutabel, Stuffed Vine Leaf, Trevise Leaf & Parsley Sprig


MAIN ENTRÉE 1-3 In medium foil Chicken “Sate” with Nasi Goreng Rice, Mixed

Vegetables and Dakoos Sauce




Shrimp Biryani with Fried Onions and Dakoos


DESSERT-1 In salad bowl Chocolate Nougatine Cake with Red Fruit Coulis


DESSERT-2 In salad bowl Apricot and Pear Cake with Apricot Coulis



Vinaigrette Dressing

Balsamic Salad Dressing

********

DECK CREW MEAL -- SANDWICH TRAY Ex GVA

SANDWICH TRAY 1-1 In melamine tray

Closed Chicken S/W half

Closed White Labneh or Feta Cheese with Tomato S/W half

Closed Tuna S/W half

Closed Egg, Tomato Mayonnaise S/W half

GARNISH

Lollo Rosso

Cucumber slices

Tomato quarters

Black olives Cornichon

********

9

Menu Specifications - CYCLE B /16

DECK CREW MEAL HOT BREAKFAST

APPETIZER 1-1 In Salad bowl

Fresh Fruit appetizer Remove cover before serving

MAIN ENTRÉE 1-3 In medium foil

Mushroom Omelette, Green Bean Faggot, Chicken Sausage & Mixed Peppers


Spanish Tortilla, Chicken Sausage, Potato Salardaise, Saffron Sauce with Tomato Basil Cream


HOT SNACKS 1-3 In Medium Foil

Stuffed Pepper with Shredded Vegetables

Crepes Stuffed with Scrambled Eggs

Grilled Chicken Slice on Rosti Galette

Kibbeh


BREAD TRAY1 In Medium tray

Mini Tresse

Croissant

Bread Roll Seigle

BREAD TRAY2 In Medium Tray

Vanilla Danish

Chocolate Bread

Apple Strudel

TRAY SET UP 1-1

Butter Pat

Jam Pat

Honey Pat

Apple juice (1 ltr)

Orange juice (1 ltr)

1-3

********

CABIN CREW - SANDWICH TRAY

BAQUETTE SANDWICH TRAY - 1 1-1 In melamine tray

Tuna Salad with Mayonnaise and Corn

Chicken Salad

BAQUETTE SANDWICH TRAY - 2 1-1 In melamine tray

Egg Salad

Gruyere and chives

********

Ex. LON – CYCLE B FEBRUARY’16 /MARCH’16

HMF-Type B Sector: LON-KWI & LON -NYC - pages 2 & 3 HMJ-Type B Sector: LON-KWI & LON-NYC - page 4 HMY Sector: LON-KWI & LON-NYC - page 5 QSNF3 Sector: LON-NYC - page 6 QSNJ3 Sector: LON-NYC - page 6 SNY3 Sector: LON-NYC - page 6 RFF Sector: LON-KWI - page 7 RFJ Sector: LON-KWI - page 7 RFY Sector: LON-KWI - page 7 Deck Crew Hot meal uplift - page 8 Deck Sandwiches - page 8

2

CYCLE B /16 - Menu Specifications F/C HOT MEAL : HMF – TYPE B

Applicable on Sector: LON-KWI & LON-NYC

HORS D' OEUVRES 1-1 In Medium Plate Prawn with Smoked Salmon Canape Honey Chicken on French bread Stuffed Tomato on Terrine

Garnish


SOUP STD In flask Potage a la Crecy (Cream of Carrot) Soup Garnish: Toasted Roquefort Cheese Croutons

( in E/Y foil) Garnish: Brunoise of Carrot and Sundries

Tomato (in E/Y foil)


SALAD 1-1 Preset in small bowl Seasonal Salad


SALAD DRESSING 1-1 Preset in mini bottles Balsamic dressing Italian dressing

MAIN ENTRÉE In Medium Foil Chicken Biryani with Fried Onions, Cashew

Nuts and Chopped Coriander.

Crusted Beef Fillet with Shiitake Cream Sauce

1-6

40%

Heat 15-20 mins at 150*C Heat 20 mins at 150*C

Grilled Halibut in Saffron Sauce


Herb Crusted Lamb with Demi Glace Sauce


3

ADDITIONAL VEGETABLE/STARCHES

1-6

In Medium Foil

Vegetable Ratatouille Dauphinoise Potatoes Pasta Penne Rigate Arrabiata Pilaf Rice Basmati Saffron Rice

“ “ “ “ “


CHEESE PLATE 30% On side plate Bishop Stilton Cheese, Leicester Cheese,

Goat Cheese portion with Red/White Grape Seedless Cluster and Crackers

Remove Cling Film Before Serving

FRUIT PLATE 1-1 On side plate Variety of fruit halves/slices/whole


ICE CREAM (On Rotational Basis) STD In Bulk Vanilla Ice Cream - Hagen Daz (500 ml) Strawberry Ice Cream - “ Chocolate Ice Cream (Low Calorie)

To be placed in Bowls by Cabin Crew

DESSERT 1 35% On side plate Chocolate Orange with Raspberry Coulis


DESSERT 2 35% On side plate Lemon Meringue Tart with Raspberry Coulis


BREAD BASKET 1-12 In basket Variety of bread including (White & Brown)

Pita Bread

Warm bread

Piped Butter Rose

1-1 On butter dish

Welcome Drink: Orange Juice - 1 ltr Apple Juice - 1 ltr Cocktail Service: Guava Juice - 1 ltr Tropical Juice - 1 ltr Mint Sprigs for garnish

*******************

4

CYCLE B /16 -- Menu Specifications J/C HOT MEAL : HMJ – TYPE B

Applicable on Sector: LON-KWI & LON-NYC

HORS D'OEUVRES 1-1 Preset on medium China plate Prawn with Smoked Salmon Canapé Stuffed Tomato On Terrine Canapé Celeriac Remoulade on Radicchio Hummus

Garnish


SALAD 1-1 Preset in small bowl Seasonal Salad


SALAD DRESSING 1-1 In tubs Balsamic Dressing Italian Dressing

MAIN ENTREE In individual J/C casseroles Chicken Biryani with Dakoos Sauce, Fried Onions,

Baked Cashew Nuts and Chopped Parsley.

40%


Lamb Leg Mustard Crust with Lamb Jue Sauce, Potato Dauphinoise and Roasted Vegetables


Halibut with Prawns Saffron with Tomato Basil Saffron Sauce, Pasta Fettucine and Mixed Vegetables


CHEESE PLATE 40% On side plate Bel Paese & Baby Bel Cheese portion, Walnut halves, Dried Apricots & Cracker packet


FRUIT PLATE 60% On small plate Variety of fruits


ICE CREAM STD In container Vanilla Ice Cream - Hagen Daz (500 ml tub ) Chocolate Ice Cream - ”

500 ml

DESSERT 60% On side plate Chocolate Orange with Raspberry Coulis


BREAD BASKET 1-12 In basket Assorted bread rolls including Pita Bread

Warm bread

Butter Pat

1-1 On butter dish

******************

5

CYCLE B/16 -- Menu Specifications E/Y HOT MEAL : HMY (Pax) & *Cabin Crew Applicable on Sector: LON-KWI & LON-NYC

SALAD 1-1 In small bowl Seasonal Salad

MAIN ENTREE In E/Y casseroles/foil Chicken Biryani with Dakous Sauce, Fried Onions

and Chopped Coriander.

75% Heat 15-20 mins at 150*C

Lamb Leg with Okra, Chopped Parsley and Vermicelli Rice.


Non-meat : Spaghetti Pasta with Tomato Sauce and Vegetables.


DESSERT 1-1 In Small Bowl Forest Fruit Mousse

TRAY SET-UP Bread roll Mini Brown Pita Bread Roll Vinaigrette dressing sachet Cheese Portion (Moret) Butter portion (Country Life) Water cuplet

1-1 “ “ “ “ “

******************

6

CYCLE B /16 -- Menu Specifications F/C QUICK SNACKS 3: QSNF 3

Applicable on Sector: LON-NYC

COLD SNACKS PLATE 1-1 On medium Plate

Chicken Sun Blushed Tomato Canapé Cheddar Cheese Canapé Beef Bresola Canapé

Remove cling film prior to serving

HOT SNACKS 1-1 In Individual Casserole Chicken Shawarma Arabic Fatayer Spinach Chicken Brochette Prawn Panko Breadcrumbs


DESSERT Bread Arabic Shouabieh

1-1 In small bowl Remove cover prior to serving

***********

CYCLE B /16 -- Menu Specifications J/C QUICK SNACKS 3: QSNJ 3


COLD SNACKS PLATE 1-1 On medium Plate Chicken Sun Blushed Tomato Canapé Cheddar Cheese Canapé Beef Bresola Canapé

Remove cling film prior to serving

HOT SNACKS 1-1 In Individual Casserole Chicken Shawarma Arabic Fatayer Spinach Chicken Brochette Prawn Panko Breadcrumbs


DESSERT Bread Arabic Shouabieh

1-1 In small bowl Remove cover prior to serving

***************

CYCLE B /16 -- Menu Specifications E/Y SNACKS 3: SNY 3


COLD SNACKS TRAY 1-1 Preset on melamine Plate Finger Cream Cheese Sandwich – Egg Mayo

HOT SNACKS 1-1 In E/Y foil Casserole Vegetable Sambousek Kibbeh Potato Pakora Vegetable


DESSERT Kit Kat 2 Fingers Water Cuplet

1-1 Preset on Tray

*************

7

CYCLES A,B,C & D 10 -- Menu Specifications F/C REFRESHMENTS – RFF 2

Applicable on Sector: LON-KWI

PASTRY TRAY 1-12 On melamine tray

Assorted Pastries & Petit Fours

*************

CYCLES A, B,C & D 10-- Menu Specifications

J/C REFRESHMENTS – RFJ 2 Applicable on Sector: LON-KWI

PASTRY TRAY 1-12 On melamine tray

Assorted Pastries & Petit Fours

*****************

CYCLES A,B,C & D 10 - Menu Specifications E/Y REFRESHMENTS – RFY 2

Applicable on Sector: LON-KWI

REFRESHMENTS On melamine trays

Walkers Chocolate Chip biscuits (packet of 2)

Walkers Finger biscuits (packet of 2)

50% 50%

*************

8

Menu Specifications – DECK CREW MEAL

HOT MEAL Ex LON

SALAD 1-1 In small bowl Iceberg Lettuce, Cucumber/Tomato Diced, Black

Pitted Olives.


MAIN ENTREE In medium foil Chicken Biryani with Dakoos Sauce, Fried Onions,

Cashew Nuts and Chopped Parsley.


Lamb Leg Mustard Crust with Lamb Jue Sauce, Potato Dauphinoise and Roasted Vegetables.


Halibut with Prawns Saffron with Tomato Basil Saffron Sauce, Pasta Fettucine and Mixed Vegetables.


DESSERT-1 In small bowl Chocolate Orange with Raspberry Coulis


TRAY SET UP 1-1 In melamine tray Philadelphia cheese portion Low cholestrol margarine portion Vinaigrette salad dressing sachet

FRESH JUICES Fresh Orange juice (1 ltr) Apple juice (1 ltr)

1-3

*************

DECK CREW MEAL - SANDWICH TRAY

SANDWICH TRAY -- A (1st to 15th of the month) 1-4 In melamine tray Smoked Salmon s/w Cheddar Slices s/w Egg & Cress s/w Turkey Salad s/w Chicken Cheese Club s/w Crisps

SANDWICH TRAY -- B (16th to end of the month) 1-4 In melamine tray Pastrami roll Cheddar cheese roll Herb cream cheese roll Tandoori chicken roll Crisps

*******

1

Ex. MNL – CYCLE B

FEBRUARY’16/MARCH’16

QLMJ Sector: MNL-BKK page 2 LMY Sector: MNL-BKK page 2

QSNJ3 Sector: BKK-KWI (1st service) page 3 SNY Sector: BKK-KWI (1st service) page 3

QHBJ Sector: BKK-KWI (2nd service) page 4 HBY Sector: BKK-KWI (2nd service) page 4

Deck Crew Hot Meals Page 5 Deck Crew ABF Page 5

Deck & Cabin Crew Sandwiches page 6

2

CYCLE B/16 - J/C QUICK LIGHT MEAL - QLMJ Applicable on sector MNL-BKK (MNL Uplift)


Mixed Asian Salad


SALAD DRESSING 1-1 Preset in tub Balsamic Vinegar and Olive Oil Dressing

(bottle)

MAIN ENTRÉE In individual J/C casserole Ayam Goreng on Nasi Goulis - Marinated

Malay Style Fried Chicken with Tempered Yellow Rice, Kuwwa Sauce and Assorted Stir Fried Vegetables (Asian Cut)

40% Heat 15-20 mins at 150*C

Sweet & Sour Prawns with Steamed Rice and Caramelised Roasted Root Vegetables


Beef Stroganoff with Mushroom Sauce, Oven Roasted Herbs New Potatoes and Baton of Vegetables (Zuchinni, Pumpkin, Carrot)


DESSERT 1-1 Preset in small bowl Mango and Coconut Flan with Mango Coulis Remove cover before serving

BREAD BASKET 1-12 In basket Variety of bread including Garlic Bread

Warm bread

Butter pat 1-1 On Side plate

********************

CYCLE B/16 - E/Y LIGHT MEAL - LMY Applicable on sector MNL-BKK (MNL Uplift)

SALAD 1-1 Preset in small bowl Fattoush with Lettuce

MAIN ENTRÉE In E/Y casserole/foil

Thai Chicken Curry with Calderata Vegetables and Lemon Rice

60% Heat 15-20 mins at 150*C

Fish Fillet Sayadiya with Sayadiya Sauce, Basmati Sayadiah Rice, Brown Onions and Coriander

40% Heat 20 mins at 150*C.

DESSERT 1-1 In salad bowl

Bread Pudding Garnish with Fruits

TRAY SET UP

Butter portion

Bread roll (wrapped)

Water cuplet

Thousand Island Salad dressing sachet

1-1 “ “ “

***************

3

CYCLE B/16 – QUICK J/C SNACKS 3 – QSNJ3 Applicable on sector BKK-KWI (1st service)

COLD SNACKS 1-1 Preset in Side Plate

Babaganoush in Half Aubergine Marinated Prawn Smoked Chicken with Grilled Pineapple

Garnish


HOT S/W 60% In Individual casserole Marinated Steak and Mushroom Sandwich


HOT SNACKS 60% In Individual casserole Chicken Satay Spicy Paneer Baked Peppers with Lemon

and Chili Gratinated Seafood in Potato Cup

Garnish


DESSERT/PASTRIES 1-1 In small bowl Apple Pie Lattice with Vanilla Sauce Remove cling film before serving

**************** CYCLE B/16 - E/Y SNACKS – SNY BOX

Applicable on sector BKK-KWI (1st service) (MNL Uplift)

COLD SNACK 1-1 In BOX Cheese with Mayo Butter Sandwich

DESSERT 1-1 In BOX Dried Mango Ube Halaya

BOX SET UP 1-1 Water Cuplet

N.B: The SNY Box contains disposable Tea/coffee cup and Utility Packs.

****************

4

CYCLE B/16 - J/ QUICK HOT BREAKFAST - QHBJ Applicable on sector BKK-KWI (MNL Uplift)

FRESH FRUIT APPETIZER 1-1 Preset in salad bowl Variety of fresh fruits in syrup (minimum 4

varieties)


MAIN ENTRÉES In individual J/C casserole Grilled Chicken Lebanese Style with Hash

Brown Potato, Foul Medames, Tomato Dice Black Olives, Asparagus Tips, Mushroom with Parsley, Grilled Tomato Half

Saksouka in Vol Au Vent, Foul Medames in

Scooped Potato Cups, Garnished with Chopped Parsley, Chicken Sausage, Broccoli and Turned Carrots

Cheese Omelette with Jackson Potatoes

Chicken Sausage, String Beans, Button Mushrooms and Cherry Tomato

40%

40%

40%

Heat for 10-12 mins at 150*C Heat for 10-12 mins at 150*C Heat for 10-12 mins at 150*C

BREAD BASKET 1-12 In Basket Variety of bread (in basket)

Warm bread

Variety of Danish pastries /Plain Croissant Assorted Mini Cake Slices (in large foil)


TRAY SET UP

Jam portion 1-1 Honey portion Bel Paese Cheese Portion

1-1

Fruit Yogurt 1-1 Butter pat Selection of cereal

1-1 -

In dry stores (uplift Ex. KWI)

CYCLE B /16 - E/Y HOT BREAKFAST – HBY Applicable for Pax and Cabin Crew on sector BKK-KWI (MNL Uplift)

APPETIZER 1-1 Preset in salad bowl Seasonal Fresh Fruits with Syrup

MAIN ENTREES In E/Y casserole/foil Peppered Corned Beef with Garlic Rice and

Cherry Tomato

Spanish Omelette with Ranch Potatoes, Chicken Sausage and Grilled Tomato

60%

40%

Heat for 10-12 mins at 150*C Heat for 15-20 mins at 150*C

2/3 TRAY SET-UP

Butter pat 1-1

Finger Roll

Croissant

“

Jam portion “

Orange juice cuplet “

**********************

5

CYCLE B/16 – DECK CREW HOT MEAL (HMF) Applicable on sector MNL-BKK & BKK-KWI


Mixed Asian Salad


SALAD DRESSING 1-1 Preset in tub

Vinaigrette Dressing

Grapefruit Dressing


MAIN ENTRÉE 1-3 In medium foil Supreme of Chicken “Shezuan Sauce”, Baby

Potatoes and Oven Roasted Vegetables with sage

Heat 15 – 20 mins at 150*C

Glazed Lamb Cutlet on Oriental Rice with Dakoos Sauce and Bouquetier of Vegetables


Prawns “Pizaeola” with Pilaf Rice and Vegetable Ratatouille


DESSERT 1-1 Preset in small bowl Chocolate Franzipan with Ganache Topping

and Fruit Coulis

BREAD BASKET In basket Variety of bread rolls

Butter pat

On side plate

*********************** DECK CREW - ABF

Applicable for all cycles on Sector BKK-KWI (MNL Uplift)

FRESH FRUIT APPETIZER Preset in small bowl Variety of Fresh Fruit in Syrup


S/W TRAY On melamine large tray Tuna Salad s/w Chicken Salad s/w Cheese s/w Salmon s/w

HOT SNACKS In medium Foil Cheese Croquettes Chicken Mushroom Puff Vegetable Samosa Spanakopita Savory

Heat 10-12 mins at 150C

BREAD BASKET 1-1 In basket Variety of bread rolls

CROISSANT & DANISH In Medium Foil Plain Croissant Danish Pastries

TRAY SET UP 1-1 Preset on tray

Jam portion

Cheese Portion

Yogurt

Honey portion

Butter pat

Selection of cereal

1-1 1-1 1-1 1-1 1-1 -

In dry stores (Uplift Ex. Kwi)

6

CYCLE B/16 – DECK CREW – SANDWICH TRAY Applicable A FOR ALL CYCLES on Sector MNL –BKK & BKK-KWI (MNL Uplift)

SANDWICH TRAY 1-1 On melamine large tray Tuna Salad S/W Chef Salad S/W Cheese & Veg S/W Salmon S/W

FRUIT TRAY ON ½ TRAY Pineapple Cantaloupe


Watermelon Mango

***********

CABIN CREW –SANDWICH TRAY Applicable for all cycles on Sector MNL-BKK & BKK-KWI (MNL Uplift)

SANDWICH TRAY On melamine large tray Tuna Mayo s/w Chef Salad s/w Cheese s/w

**********************

0

Ex. NYC -- CYCLE B FEBRUARY’16 /MARCH’16

.

HMF-Type B Sectors: NYC-LON & NYC-KWI (1st service) Pages 1&2 HMJ-Type B Sectors: NYC-LON (1st service) Page 3 HMY Sectors: NYC-LON (1st service) Page 4

CBF Sectors: NYC-LON (2nd service) Page 5 CBJ Sectors: NYC-LON (2nd service) Page 5 CBY Sectors: NYC-LON (2nd service) Page5

GSF On KU118 Sector: NYC-KWI Only Page 6 GSJ On KU118 Sector: NYC-KWI Only Page 7 GSY On KU118 Sector: NYC-KWI Only Page 7

BRF On KU118 Sector: NYC-KWI Only (Last service) Page 8 BRJ On KU118 Sector: NYC-KWI Only (Last service) Page 9 BRY On KU118 Sector: NYC-KWI Only (Last service) Page 10

Deck Crew Meals Pages 11 to 13

Child Meal (CHML) Applicable Ex. NYC on ALL Flights Page 14

1

CYCLE B/16 -- F/C HOT MEAL HMF – TYPE B

Applicable on Sectors: NYC-LON & NYC-KWI

HORS D’OEUVRES 1-1 On Medium Plate Mango Chicken Canapé Mozzarella & Cucumber Canapé Seafood Salad Lemon Crown Canapé Taboulleh in Radicchio


Garnish

SOUP STD In flask Cream of Broccoli Soup with Garnish: Herb

croutons ( in foil )

Soup to be garnished prior to serving pax

SALAD 1-1 Preset in small bowl Salad: Seasonal Salad


SALAD DRESSING 1-1 Preset in mini bottles Balsamic Vinaigrette Dressing Extra Virgin Olive Oil

MAIN ENTRÉE In Medium Foil

Chicken Thigh En Croute with Tomato Cherry and Fried Parsley

40% Heat 15-20 mins at 150*C

Lamb Biryani with Dakoos Sauce, Chopped Cilantro, Fried Onions/ Cashew Nuts and Roasted Green Pepper

1-6 Heat 20 mins at 150*C

Grilled Salmon with Ratatouille Vegetables and Chopped Parsley.


Prawns with Harra Sauce, Fried Parsley and Tomato Cherry.

1-6 Heat 15-20 mins at 150*C

2

VEGETABLES & ACCOMPANIMENTS 1-6 In Medium Foil Assorted Vegetables Ratatouille Pumpkin Ravioli Mashkool Rice Lyonnaise Potatoes


CHEESE PLATE 30% On Side plate Tillamook Cheese, Laughing Cow Cheese, Baby

bel Cheese, Dried Apricots, Walnut Halves, Dried Figs, Almond Whole & Crackers.


FRUIT PLATE 1-1 On Side Plate Variety of fruit slices/wedges


ICE CREAM STD In bulk (in containers) Vanilla Ice cream (Hagen Dazs) Strawberry Ice cream (Hagen Dazs) Mango Sorbet (Hagen Dazs)

To be placed in Bowls by c/crew

DESSERT-1 35% On Side plate Pistachios Torte


DESSERT -2 On Side plate Milk Chocolate Banofee Tart

35%


BREAD BASKET 1-12 In Basket Variety of bread

Warm bread

Butter Rosette

1-1 On butter plate

Welcome Drink Service - Orange juice 2 Quart - Apple Juice 1 Liter (with Mint Sprig) Cocktail Service - Lemonade 1 Liter - Cranberry juice 1 Liter - Guava juice 1 Liter Mint Sprigs for garnish

*************************

3

CYCLE B/16 – J/C HOT MEAL HMJ – TYPE B

Applicable on Sector: NYC-LON, NYC-KWI (KU118)

HORS D’ OEUVRES 1-1 On medium plate Mozzarella & Cucumber Canapé Taboulleh Hummus

Garnish


SALAD 1-1 Preset in salad bowl Seasonal Salad

SALAD DRESSING 1-1 In bottle Balsamic Vinaigrette Extra Virgin Olive Oil

MAIN ENTRÉE In Individual J/C Casseroles Grilled Thigh En Croute with Tagliatelle

With Chicken Jus, Grilled Baton and Chopped Parsley.

40% Heat 15-20 mins at 150*C

Lamb Biryani with Dakoos Sauce, Chopped Cilantro, Fried Onions/ Cashew Nuts.


Grilled Salmon with Sauce and Ratatouille and Chopped Parsley.


CHEESE PLATE 40% Preset on small plate Tillamook Cheese, Laughing Cow Cheese,

Dried Apricots, Walnut Halves, Dried Figs, Almond Whole & Crackers.


FRUIT PLATE 60% Preset on small plate Variety of fruit segments/slices


ICE CREAM STD In bulk (in containers) Vanilla Ice Cream & Strawberry ice cream

(Haagen – Dazs)

To be placed in bowls by c/crew

DESSERT 60% Preset on side plate Milk Chocolate Banofee Tart


BREAD BASKET 1-12 In Basket Variety of bread

Warm bread

Butter Pat

1-1

Welcome Drink Service - Orange juice 2 Liters - Apple juice 1 Liter Cocktail Service - Lemonade 1 Liter - Cranberry juice 1 Liter - Guava juice 1 Liter Mint Sprigs for garnish

*****************

4

CYCLE B/16 – E/Y HOT MEAL HMY (Pax and cabin crew)

Applicable on Sectors: NYC-LON & NYC-KWI (KU118) (1st service)

SALAD 1-1 Preset in salad bowl Seasonal Salad

MAIN ENTRÉE In Individual Casseroles/ Foil Chicken Biryani with Dakoos Sauce, Fried

Onions, Fried Cashew nuts and Chopped Cilantro

50% Heat 15-20 mins at 150*C

Arabic Lamb Stew with White Rice and Chopped Cilantro


Non-meat: Vegetable Jalfrezi with White Rice and Chopped Cilantro


DESSERT 1-1 Preset in salad bowl Chocolate Cake

STANDARD TRAY SET UP Preset on tray Butter pat Bread roll French Vinaigrette Sachet Cheese portion Water cuplet

1-1 " " " "

*****************

5

F/C CONTINENTAL BREAKFAST – CBF

Applicable on Sectors: NYC-LON (2nd service)

FRUIT APPETIZER 1-1 In salad bowl

Fresh fruit appetizer Remove cover before serving.


Pistachio Twist Roll

Nut Pan Bread

Brown Onion Mini Brown Loaf

Jogga Finger

Variety of Croissants (in large foil)/ Bear Claw /English Cake Slices

1-12

Warm bread.

Selection of cereal. - In dry stores-uplift Ex. KWI.

Jam jar. 1-1 On side plate.

Honey jar “ “

Butter Rosette “ “

******************* J/C CONTINENTAL BREAKFAST- CBJ

Applicable on Sectors: NYC-LON (2nd service)

FRUIT APPETIZER 1-1 In salad bowl

Fresh fruit appetizer Remove cover before serving.


Pistachio Twist Roll

Nut Pan Bread

Brown Onion Mini Brown Loaf

Oatmeal Roll

Jogga Finger

Variety of Croissants (in large foil)/ Bear Claw /English Cake Slices

1-12

Warm bread.

Selection of cereal. - In dry stores-uplift Ex. KWI.

Jam jar. 1-1 On side plate.

Honey jar “ “

Butter Pat

“ “

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E/Y CONTINENTAL BREAKFAST – CBY BOX Applicable on Sectors: NYC-LON (2nd service)

BREAKFAST ITEMS 1-1 In plastic wrap

Danish Pastry “

Blueberry Muffin

“

BOX SET UP 1-1

Orange Juice cuplet “

N.B: The CBY Box contains disposable tea/coffee cup and (4 in 1) utility packs.

**********************

6

CYCLE B/16 -- F/C GALAXY SNACKS (GSF) Applicable Ex. NYC to KWI on KU118 only

BREAKFAST ROLLS/ SANDWICHES (WRAPPED) 1-12 On Melamine Tray Apricot Danish (4 pcs) Raspberry Danish (4 pcs) Cinnamon roll Danish(5pcs) Croissant Chocolate (5pcs) Cheese Sandwiches(6pcs) Turkey Cranberry Sandwich (2 pcs) Tuna Salad Sandwich (2pcs) Mixed Vegetable Sandwich (2pcs) Chicken Masala Sandwich (2pcs)

Individually wrapped -- Do not remove cling film

CHEESE/CRACKERS/COOKIES/NUTS 1-12 On Melamine Tray Cabot Cheese, Baby bel, Cheddar &

Tillamook Cheese (total 18 pcs) Veggie Straws (2pcs) Nutri grain Bar (4 pcs) Lorna Doone Cookies (2 pcs) Oreo Cookies 4 pc pack (4 pcs) Oatmeal & Cinnamon Cookies Chocolate Chips Mixed nuts (in the dry stores)

To be preset by crew

FRUIT BASKET 1-12 In Basket 6 varieties of whole fruits

*****************

7

CYCLE B /16 – J/C GALAXY SNACKS (GSJ) Applicable Ex. NYC to KWI on KU118 only

BREAKFAST ROLLS/ SANDWICHES 1-12 On Melamine Tray Apricot Danish (4 pcs) Raspberry Danish (4 pcs) Cinnamon roll Danish(5pcs) Croissant Chocolate (5pcs) Cheese Sandwiches(6pcs) Turkey Cranberry Sandwich (2 pcs) Tuna Salad Sandwich (2pcs) Mixed Vegetable Sandwich (2pcs) Chicken Masala Sandwich (2pcs)

Individually wrapped -- Do not remove cling film

CHEESE/CRACKERS/COOKIES/NUTS 1-12 On Melamine Tray Cabot Cheese, Baby bel, Cheddar &

Tillamook Cheese (total 18 pcs) Veggie Straws (2pcs) Nutri grain Bar (4 pcs) Lorna Doone Cookies (2 pcs) Oreo Cookies 4 pc pack (4 pcs) Oatmeal & Cinnamon Cookies Chocolate Chips Mixed nuts (in the dry stores)

To be preset by crew

FRUIT BASKET 1-12 In Basket 6 varieties of whole fruits

******************

CYCLE B/16 -- E/Y GALAXY SNACKS (GSY) Applicable Ex. NYC to KWI on KU118 only

CHIPS/ SANDWICHES On Melamine Tray Turkey & Cheese Sandwich Sun Chips

15% 50%

CHEESE AND CRACKERS 15% On Melamine Tray Individual Tillamook Cheese Crackers

FRUIT BASKET 15% In Basket Pear Red /Green Apple Orange Banana

******************

8

F/C BRUNCH

BRF -D Applicable on KU118 Sector NYC-KWI

FRUIT APPETIZER 1-1 Preset in small bowl Variety of fruit slices/wedges Remove cling film before serving

MAIN ENTRÉE Individual F/C casseroles Scrambled Eggs in Herbed Pancake 30% Heat for 15-20 mins at 150C.

Phool Medames in half scooped tomato 30% Heat for 10-12 mins at 150C.

Lamb /Chicken Shawarma in saj Bread

30% Heat for 10-12 mins at 150C.

Mixed Grill Brochette


PASTRY PLATE – 1 30% In small plate

Fresh Apple Tart Remove cling film before serving.

PASTRY PLATE – 2 30% In small plate

Dark Chocolate Pecan Torte Remove cling film before serving.

BREAD BASKET 1-12 In Basket White Crusty with Parmesan Cheese Warm bread. Brown Hard Finger Roll Plain White Twist Cottage Roll Tandoor Bread Danish Brioche Pain au Chocolate Apricot Dusseldorf

(Glazed & Dusted with snow sugar)

Selection of cereal. STD In dry stores-uplift Ex. KWI.

Jam jar. 1-1 Preset on trays

Honey jar. 1-1 Preset on trays

Edam Cheese portion. 1-1 Preset on small plate.

Butter Rosette. 1-1 On butter plate.

***************

9

J/C BRUNCH BRJ

When Applicable

APPETIZER 1-1 Preset in small bowl Variety of fruit slices/wedges Remove cling film before serving.

MAIN ENTREE In individual J/C casseroles Scrambled Eggs in Herbed Pancake


Mixed Grill Brochette


Lamb/Chicken Shawarma in saj bread

40%

Heat for 10-12 mins at 150C.

PASTRY PLATE 1-1 In side Plate

Fresh Apple Tart Remove cling film before serving.

BREAD BASKET 1-12 In Basket White Crusty with Parmesan Cheese Warm bread. Brown Hard Finger Roll Plain White Twist Cottage Roll Tandoor Bread Danish Brioche Pain au Chocolate Apricot Dusseldorf

(Glazed & Dusted with snow sugar)

Selection of cereal. STD In dry stores-uplift Ex. KWI.

Jam jar. 1-1 Preset on trays

Honey jar. 1-1 Preset on trays

Edam Cheese portion.

Butter Pat

1-1 1-1

Preset on small plate. On butter Plate

***************

10

E/Y BRUNCH

BRY When Applicable

APPETIZER 1-1 Preset in small bowl

Bread & Butter Pudding with Vanilla Sauce/ Tin Peach Sliced

MAIN ENTRÉE In casseroles/foil

Spanish Omelette, Chicken BBQ Cube, Beef Tikka Cube, Rexil Potato & Cherry Tomato


Grilled Marked Tomato Panini, smoked Turkey with Cheese & Green Capsicum Julian

40% Heat for 15 mins at 150C.

TRAY SET-UP

Bread roll. 1-1

Jam portion. “

Cream cheese portion. “

Butter pat.

“

****************

11

DECK CREW HOT MEAL (HMF ) Applicable on Sector NYC-LON & NYC-KWI

SALAD/HORS D’OEUVRES 1-1 On medium plate Seasonal Salad


MAIN ENTRÉE 1-3 In Medium foil

Grilled Chicken Breast with Mushroom Cream Sauce and Stir Fried Vegetables


Prawn Biryani with Dakoos Sauce, Fried Onions and Fried Cashews


Halibut pan seared with Mornay Sauce, Sautéed Spinach, Grated Italian Cheese, Chopped & Fried Parsley, Tomato Concasse and Yellow Basmati Rice.


FRUIT TRAY 1-3 On medium tray Variety of fruits

DESSERT-1 30% Preset in salad bowl Banofee Tart

DESSERT-2 30% Preset in salad bowl White Chocolate Mixed Berry Cheesecake

JUICES Orange Juice Apple Juice

1-2 In plastic bottles

ASSORTED BREAD ROLLS 1-2

STD TRAY SET UP 1-1 On melamine tray

Cabot Cheese Portion Low fat Salad dressing Low Cholesterol Margarine portion

" " " “

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DECK CREW HOT BREAKFAST (HBF)

Applicable on sectors: NYC-LON & NYC-KWI

YOGHURT 1-1 In small bowl Yoghurt


CHEESE PLATE 1-1 Preset on side plate Slices of White & Gruyere cheese with olives


MAIN ENTRÉE In medium foil Spanish omelette with grilled chicken

sausages, button mushrooms & hash brown potatoes


French toast, pancake & half poached apple


BREAD TRAYS 1-3 On medium trays Variety of bread Variety of croissants/Custard Danish

Bread rolls to be warmed

JUICES 1-3 In plastic bottles Orange Juice Fresh Grapefruit juice

STD TRAY SET UP 1-1 Preset on tray Low cholesterol margarine pat " Strawberry Jam pat " Honey pat

"

***************

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DECK CREW SNACKS FOR ALL CYCLES SNF - Applicable on sectors: NYC-LON

SNACKS 1-4 In F/C casserole Labneh with olive oil & Mint leaves Vegetable Crepes Lebanese Meat pie Mushroom Vol au vent Vegetable Crepes Zatar Pastry


CHEESE TRAY 1-3 In E/Y Medium tray Cheddar Cheese Portion Haloumi Portion Feta Cheese Portion Swiss Cheese Portion Crackers (prepacked)


GARNISH 1-4

Green/Black Olives Cherry Tomato Carrot Sticks

***************

DECK CREW SANDWICHES Applicable on sectors: NYC-KWI

SANDWICH TRAY 1-4 On melamine tray Roast Beef Sandwich Vegetable Sandwich Cheese Sandwich Chicken Sandwich Condiment Pack


**********************

CABIN CREW SANDWICHES Applicable on sectors: NYC-LON & NYC-KWI

SANDWICH TRAY In foil Roast beef s/w Cheese s/w Chicken s/w Vegetable s/w

FRUIT TRAY On tray Variety of fresh fruits

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Menu Specifications CHILD MEAL

Applicable Ex. NYC on ALL Flights

MAIN ENTRÉE In E/Y foil

Chicken Nuggets & Tartar Tots

50% Heat 15 at 150*C.

Macaroni & Cheese (for CHML/VGML)


Chocolate Pudding

Oreo Cookies

Milk Way Chocolate Bar

Baby Bel Cheese Portion

Ketchup Sachet

Potato Chips

*******************

Ex.CDG --- CYCLE B FEBRUARY 6/ MARCHcrewmail.kuwaitairways.com/Flight Services... · 2 MENU...

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