IB J Menus

[Carfield]

January 2015
Iberia Business Plus
IB 6250 New York JFK to Madrid Barajas

Wine list
January 2015 Selection
Tebaida, Edicion Especial 2011

Emina Presigio Sobre Lias Blanco 2013

Mar De Frades Albarino 2013

Red Wines
Marques De Murrieta Reserva 2009
Cillar De Silos 20 Aniversario 2013




Menu
Bon Appétit
Starters


Hot bread and extra-virgin olive oil


Smoked duck with mango and peppers sauté fresh leaves salad



Balsamic Vinegar of Pedro Ximenez Vinaigrette


Veal Consommé


Cheese Plates with Grapes


Main Courses
Grilled beef tenderloin with gooseliver pate and truffle sauce
Sugar snap peas and sautéed potato with herbs
Or
Mahi Mahi marinated with key lime and coriander with tomato and onion sauce
Steamed potato, zucchini, and baby carrot
Or
Shell Pasta stuffed with ricotta cheese with king prawns and creamy pesto sauce


Desserts
Almond and apple cake

Or
Raspberry sherbet
Coffee, herbal tea, and spirits

To Wake Up


Orange Juice
Seasonal fresh fruit
Yogurt
Croissant butter and jam
Toasts and extra-virgin olive oil
Coffee and herbal teas
JAC/JDFL01 NYC 1006

[Carfield]

IB 3405 ORY-MAD September 2015

September 2015
Iberia European Business Class
IB 3405 Paris Orly to Madrid Barajas

Bon Appetit



Starters
Greens sprout salad with orange and sunflower seeds



Main Courses
Steer eye fillet in a rosemary and Guernica pepper sauce served on a bed of mashed potato with olive oil


Or
Cream cheese stuffed pasta with a tomato concasse, Mediterranean herbs and almonds sauce

Desserts
Mahon cheese (from Menorca)


Red currant Sponge Cake


Accompaniment
Basket with assorted breads
Extra virgin olive oil
Selection of wines, drinks and liquors
Coffees and Teas


cacE02 MAD 1407

[Carfield]

September 2015
Iberia Business Class
IB 6171 Madrid to Los Angeles

Lunch

Starters
Warm bread and extra virgin olive oil
Salmorejo with egg
Cherry tomato, mozzarella balls, basil and watercress salad
Balsamic vinegar of Pedro Ximenez vinaigrette
Lemon infused chicken confit with thyme and rocket, roasted apple and cranberries
Paprika coated Villanoble Cheese with quince jelly and walnuts

Main Courses
To choose from:
Retinto Beef, foie gras and mushroom burger with piquillo pepper and roasted red onion puree in creamy sherry sauce
Stone bass with lemon and olive sauce, with sautéed wheat and vegetables
Cheese and pear parcels with Vizcaina sauce and parsley

Desserts
To Choose from:
Aniseed pudding with honey and guava
Cherry ice cream with crepe topping

Coffee, herbal teas and spirits

Mid afternoon
Good afternoon!
Iberico ham and chorizo sausage, chicken breast and cheese
Tomato and extra virgin olive oil
Seasonal fresh fruit
Coffee and herbal teas

JAC/JMF09 MAD-T 1509