VIP Menu Newrest Spain - English by Newrest

Ã&#x20AC; la carte

Our services

Available 7 days a week Deliveries made by our own staff, in chilled platform-highloaders and vans (A380 platform available in Barcelona and Madrid) Application of HACCP standards, IATA requirements and civil aviation safety standards AESA certification of accredited suppliers, enabling us to make on-board deliveries of supplies Know-how in VIP inflight catering and strict staff training plans Kitchen teams with gastronomic chefs, able to make your culinary wishes come true Halal certification in: Barcelona, Reus, Gerona, Madrid, Torrejรณn and Valladolid ISO certified 3

Index Breakfasts • p. 6 & 7 Canapés, snacks & tapas • p. 8 & 9 Lunch / Dinner • p. 10 & 11 Menus • p.12 & 13 Ready to serve • p. 14 Ready-to-serve salads • p. 15 Gourmet salads • p. 16 & 17 Sandwiches • p. 18 & 19 Cold entrées • p. 20 & 21 Pastas & rices • p. 22 Meat & fishes • p. 23 Side dishes • p. 24 & 25 Platters • p. 26 & 27 Desserts • p. 28 & 29 Drinks • p. 30 & 31 Our Premium selection • p.32 Services • p. 33 Directory • p. 34 & 35 _

Individual platter

Breakfasts Continental Express Fresh fruit juice, accompanied by an assortment of 3 pieces of freshly baked pastries, tea or coffee Continental Fresh fruit juice, accompanied by an assortment of 3 pieces of freshly baked pastries, an assortment of selected cheeses, various cold cuts, delicatessen meats, chopped fruit or fruit salad, tea or coffee American Fresh fruit juice, 2 eggs cooked as per your request, bacon, choice of ham or sausages, grilled tomato with herbs, rösti potatoes and 2 pieces of toast or 2 bread rolls Spanish Orange juice, toast, tomato and extra virgin olive oil emulsion, and Iberian ham All breakfasts are served with 1 portion of butter, 1 portion of honey and 2 portions of marmalade

À la carte

∙ Freshly squeezed orange or grapefruit juice ∙ Other fresh fruit juices or smoothies ∙ Fresh fruit salad ∙ Plate* of fresh fruit ∙ Plate or bowl of red berries ∙ Small box of cereals ∙ 1 egg (hard-boiled or scrambled) · 1 omelette (with cheese, with herbs) ∙ Bagel with butter and cream cheese ∙ Bacon (pork, turkey or tofu) ∙ 3 sausages (pork or poultry) ∙ 1 cake/pie as per fresh selection of the day ∙ Assortment of 12 small cakes/pies ∙ 1 muffin ∙ 3 pancakes (ordinary, wholegrain or gluten-free) ∙ French toast with maple syrup

* Plate = serves 1 | Platter = serves 4

∙ 4 crêpes ∙ 2 waffles ∙ Potatoes (rösti, sautéed) ∙ 3 types of select cheese ∙ Delicatessen meats (with or without pork) ∙ Grilled tomato or vegetables ∙ Sautéed mushrooms · Cherry tomato and vegetable frittata ∙ 1 extra portion of butter ∙ 1 extra portion of marmalade or honey ∙ Milk (skimmed, semi-skimmed, whole, soy) · Variety of yoghourts · Variety of cereals and Muesli · Chicken club Sandwich with french omelette

Canapés, snacks & tapas Assortment of various canapés ∙ Platter of assorted canapés with premium local products Snacks ∙ Hamburgers and mini-hamburgers ∙ Pizzas and mini-pizzas ∙ Small chicken or vegetable spring roll ∙ Mini-quiche with spinach / salmon / cheese ∙ Chicken wings ∙ Vegetable pasty ∙ Samosa / Kibbeh / Fatayer / Shawarma ∙ Chicken Teriyaki / Satay skewer ∙ Breaded Mozzarella sticks ∙ Prawn appetizer ∙ Burritos / Fajitas ∙ Individual portions of fried Camembert ∙ Panini ∙ Turkey and cheese croissants ∙ Chicken nuggets ∙ Turkey or cheese and ham sandwich Tapas ∙ Spanish omelette* ∙ Variety of hot Basque "tapas" ∙ Variety of cold Basque "tapas" ∙ Cod in pil-pil sauce* ∙ Salmon and avocado, tuna or steak tartare ∙ Galician-style octopus* ∙ Bellota Iberian ham* ∙ Anchovies from L’Escala* ∙ Iberian ham or cod croquettes* ∙ Cheeseboard of Spanish cheeses* ∙ Swiss cheese portions* 8

* Skewer or platter

Lunch / Dinner Í&#x;

Menus * 1

Appetizer ∙ Sweet and sour Orecchiette pasta salad ∙ Roasted vegetables and tomato confit served with feta cubes and vinaigrette sweetened with honey Main dish Ciabatta bread with grilled chicken Caesar, served with lettuce-heart julienne and tomato confit Dessert Selection of desserts prepared with seasonal fruits

Appetizer Small glass with king prawns and asparagus, accompanied with diced mixed vegetables

Diced mixed vegetables (potatoes, green beans, peas, turnips and carrots) and cod brandade served with king prawns, grated carrots, dried tomatoes and soy Main dish Haddock with cucumber delight and pom’sotto sautéed potatoes

Haddock fillet with brunoise of cucumber and Granny Smith apples, served with potatoes cooked risotto-style, condimented with dill and rocket Cheese According to the week’s selection Dessert Red berry tiramisu with champagne

Appetizer Cream of tomato in the traditional Caprese style, emulsion of pesto Genovese sauce and buffalo Mozzarella, and rocket salad Main dish Slow-cooked chicken stew

Lemon confit with glazed vegetables, jasmine rice, served on a bed of fresh letucce Cheese According to the week’s selection Dessert Assortment of 4 mini-desserts

Appetizer ∙ Smoked salmon flan ∙ Spiny lobster served with a spicey or mild coriander cream and lemon caviar Main dish Rossini-style tuna tataki

Semi-cooked tuna medallions, cooked and covered with sesame seeds, served with spinach and polenta, sweet and sour mango sauce and rice vinegar Cheese According to the week’s selection Dessert Guanaja chocolate fingers and strawberry-covered almond biscuit

Bread and butter included with all platters

Ready to serve VIP ready to serve 1 salad, 1 gourmet sandwich, 1 cheese portion, chopped fruit, 1 dessert of the day Prestige VIP ready to serve 1 salad, 1 prestige sandwich, 1 cheese portion, chopped fruit, 1 dessert of the day, 1 mini-dessert Crew ready to serve 1 salad, 1/2 sandwich triangle or rectangle, 1 cheese portion, 1 dessert of the day

Ready-toserve salads Various options Mezclum salad Assorted lettuce leaves, tomatoes, cucumber brunoise and vinaigrette Little Caesar Romaine lettuce heart, Caesar sauce, mini crostini spread with tapenade, anchovies and bacon with Parmesan shavings Pasta salad Orecchiette pasta, roasted vegetables (zucchini, red and green pepper, eggplant), feta cubes and cherry tomato with lemon thyme vinaigrette CruditĂŠs Carrot sticks, celery, cucumber, cherry tomato, olives and houmous Tabbouleh Semolina, tomato, cucumber, pepper, onion, peas, corn, parsley and mint

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À la carte

Gourmet salads Caesar salad Romaine lettuce heart, mini crostini spread with olive paste, bacon, Parmesan shavings, grilled chicken breast, 4 king prawns, spiny lobster and tuna tataki Niçoise salad Mezclum, green pepper, tomato, red onion, green beans, artichoke hearts, anchovies, olives, hard-boiled egg and tuna tataki Greek salad Lettuce, feta, tomato, cucumber, Kalamata olives, red onion, olive oil and oregano Crudités Assortment of carrot sticks, celery, cucumber, broccoli, cherry tomato, pink radish and pepper. Served with hummus, tzaziki and crab tarama

Antipasti Marinated roasted vegetables, zucchini, pepper, mushrooms, eggplant saltimbocca with buffalo Mozzarella, seafood salad, grilled octopus, red pepper and tomato brochette, bread sticks and bresaola Spiny lobster salad Cucumber, avocado chutney, spiny lobster medallion and lamb’s lettuce with ginger vinaigrette

Melon with ham

Caprese

Slice of seasonal melon, thinly sliced Iberian ham, green asparagus, baby leaf salad and tomato compote

Traditional-style tomato, buffalo Mozzarella and emulsion of olive oil with pesto and balsamic cream Fresh garden salad Selection of tender leaves, tomato, chives, assorted olives, and dressing of olive oil, lemon juice, salt and pepper

Sandwiches A selection of different types of bread available

Bread and sandwiches Selection of ingredients

Club sandwiches

∙ Open, triangular or rectangular sandwich (4 portions) ∙ Baguette, milk bread, ciabatta (1/3 of a baguette) ∙ Wraps (2 wraps)

∙ Vegetables with tuna and mayonnaise ∙ Vegetables with curried king prawns ∙ Ham and cheese ∙ Roast beef, rocket salad with dried tomato pesto ∙ Roast turkey breast, cheese and tomato confit ∙ Filled-egg vegetable ∙ Grilled vegetables with rocket pesto ∙ Smoked salmon and tobiko cream with lime ∙ Foie gras, fig compote and Port wine reduction ∙ Veal or beef entrecôte, tomato, Mozzarella, basil and balsamic cream ∙ Cured Iberian ham, sweet onion compote and grilled pepper

Chicken club sandwich White or wholemeal bread, grilled chicken, bacon, lettuce, tomato confit, mayonnaise Spiny lobster club sandwich White or wholemeal bread, spiny lobster medallion, cucumber, mango, tomato, lettuce and mayonnaise with a pinch of curry powder

Veggie club sandwich White or wholemeal bread, grilled vegetables and mushrooms, pesto, lettuce and tomato confit

Cold entrées ∙ Taco of foie gras and chutney made with seasonal fruit and served with crispy bread with nuts ∙ Beef carpaccio, rocket salad, shavings of Pecorino cheese and D.O. extra virgin olive oil · Cured beef carpaccio, drizzled with quince and nut vinaigrette, tender leaves, and caramelized red onion · King crab tartare, char-grilled pineapple with vanilla oil, emulsion of Piquillo peppers and fresh aromatic herbs ∙ Panini of beef heart tomatoes, varieties of Caprese and Caprese-style tian with buffalo Mozzarella, spinach-wrapped Mozzarella paupiette, red pepper and dried tomato chutney · Wild asparagus panna cotta, smoked fish salad, tender leaves dressed with a citrus-fruit vinaigrette and crispy Parmesan cheese

Pastas and rices Pastas

Risotto

Special dishes

∙ Bolognese or vegetable lasagne ∙ Bolognese or vegetable cannelloni ∙ Fresh pastas of the day* · Filled fresh pastas of the day*

∙ Wild seasonal mushrooms ∙ Asparagus and pumpkin ∙ Artichokes and dried tomatoes ∙ Frutti di mare ∙ Milanese · Seasonal vegetables · Oxtail stew

∙ Couscous royale ∙ Paella (Valencian, Meat only, vegetarian, mixed) ∙ Tajine (lamb, chicken) · Gluten-free pastas

* Choice of sauces: marinière, pesto, tartuffe, funghi porcini, etc.

Meat dishes

Meat and fishes Beef 1

Lamb

∙ Beef sirloin · Beef tenderloin ∙ Small Beef escalopes ∙ Beef cheek ∙ Ossobuco ∙ Boneless steak / Entrecôte ∙ Home-made hamburger with side dish

∙ Loin of lamb ∙ Lamb chops (5) ∙ Slow-cooked char-grilled lamb shoulder ∙ Leg of lamb with fresh thyme sauce ∙ Curried lamb

Poultry 2 ∙ Grilled chicken breast ∙ Whole roast chicken ∙ Chicken kebab ∙ Chicken cordon bleu ∙ Machboos with curry, biryani, tikka or tandoori chicken · Chicken brochette with seasonal vegetables ∙ Duck magret with a choice of sauces

Fish

Fillets 3

Shellfish

∙ Fillet of sea bass ∙ Grilled hake ∙ Tuna tataki or fillet ∙ Monkfish tournedos (4) ∙ Monkfish brochette with king prawns and vegetables finely sliced · Roasted or grilled turbot ∙ Fillet of gilt-head sea bream ∙ Fillet of salmon · Rock fish and crayfish stew

∙ Sautéed or grilled king prawns (5) ∙ Scallops (5) ∙ Grilled spiny lobster ∙ Mixed shellfish brochette

1. Sauces: red wine, Spanish, nut, mushroom and Pedro Ximénez, suggestions for sauces in season 2. Sauces: reduction of chicken juices, spiced, rosemary, citrus-fruit, puttanesca, suggestions for sauces in season 3. Sauces: meunière, béarnaise, pepper aioli, green sauce, shellfish, suggestions for sauces in season

Side dishes Potatoes, rices and pastas ∙ Duchess Potatoes ∙ french fries ∙ Anna Potatoes ∙ Sautéed potatoes ∙ Dauphinoise Potatoes ∙ Potato purée (plain, with truffles or with olive oil and rosemary) ∙ White, basmati or brown rice · Wild rice ∙ Pilaf rice ∙ Quinoa (plain or risotto-style) ∙ Pasta with butter · Gnocchi

Vegetables ∙ Seasonal vegetables bouquet ∙ Grilled vegetable tian with herbs ∙ Ratatouille flan ∙ Spinach terrine with grilled zucchini ∙ Grated carrots with citrus fruits ∙ Pak choi ∙ Mushroom fricassée ∙ Provençale tomatoes (2) ∙ Piperade

Platters Small / Medium / Large

∙ Sliced seasonal fruits ∙ Fine cheeses ∙ Delicatessen meats ∙ Pork-free / Halal delicatessen meats ∙ Regular sandwiches ∙ Gourmet sandwiches ∙ Sea Food · Exotic fruit platter

Desserts ∙ Tiramisu ∙ Cheesecake (several flavours available) ∙ Moelleux au chocolat or Chocolate fondant cake ∙ Cocoa pod with caramel ∙ Mandarin and chocolate imperial ∙ Red berry log ∙ Caramel custard ∙ Traditional French pastries (millefeuille, éclair) ∙ Petits fours ∙ Macaroons ∙ Häagen Dazs/Mövenpic/Ben & Jerry’s ice-cream ∙ Profiteroles ∙ Croquant Chocolat Prestige ∙ Strawberries bathed in white and dark chocolate ∙ Fruit skewers ∙ Donuts / Cookies / Brownies / Muffins ∙ Apple tarte tatin ∙ Assortment of Arabic sweets

Alcoholfree

Drinks Freshly-squeezed fruit juices Apple, orange, pineapple, grapefruit, mango, melon, pear, carrot, kiwi, lemon, watermelon, strawberry... All flavours available upon request. Soft drinks ∙ Coca-Cola ∙ Fanta ∙ Sprite ∙ Tonic water ∙ Iced Tea Mineral water ∙ Evian (50cl, 1.5 l) - Still ∙ Perrier (33cl can) - Sparkling ∙ Perrier (50cl) - Sparkling ∙ Solán de Cabras (33cl pet) - Still ∙ Fontvella (50cl, 1l) - Still Newrest offers a wide range of soft drinks at your disposal

With alcohol

Wines Champagnes or Spanish cava

Newrest offers a wide range of wines and champagnes at your disposal. We can serve any wine or spirit upon request. Please contact our staff.

Our Premium selection · DO Ribera del Duero Vega Sicilia Valbuena 5th-year red wine · Dom Perignon champagne · Hand-carved 5J Huelva Iberian ham · Flor de Esgueva mature ewe’s milk cheese · Conserves from the Galician Rias · Nacarii caviar (order 5 days in advance)

Services Laundry Florist National and international magazines and newspapers Deluxe products: pure cigars, wines and spirits, champagne, caviarâ&#x20AC;Ś Selected chocolates from international master chocolatiers Catering home deliveries Halal products available Organic products available Gift services â&#x20AC;&#x201D;

Spain

CENTRAL OFFICE Newrest Group Holding S.A. Avda Central 42 - Parque Logistico PROLOGIS - Centro de Carga Aéreo Barajas - 28042 Madrid - Spain Country Managing Director: Frederic Gatteau - E-mail: f.gatteau@newrest.eu Sales Director Spain: Arnaud Guignard - E-mail: a.guignard@newrest.eu - Mobile: +34 608 511 395 ALICANTE (ALC) (LEAL) & MURCIA (MJV) (LELC) Casa de Campo 3-95 03320 Torrellano Elche, Alicante

VALENCIA (VLC) (LEVC) Avda. de L’Alcalaten, Nº 14 Polígono Industrial La Cova 46940 Manises – Valencia

Phone: +34 965 680 751 +34 965 680 358 Fax: +34 965 682 014 SITA: ALCEUCR

Phone: +34 96 153 93 00 NIGHT TELEPHONE: +34 625 985 807 Fax: +34 96 153 41 17 SITA: VLCHHIB

Unit Manager: José Pérez E-mail: j.perez@newrest.eu Mobile: +34 619 938 391

Unit Manager: Manuel García E-mail: m.garcia@newrest.eu Mobile: +34 639 375 530

OPERATIONS – FLIGHT PROGRAMS: Contact: José María Fernández E-mail: alccat.ope.01@newrest.eu Mobile: +34 607 972 021

OPERATIONS – FLIGHT PROGRAMS: Contact: Juan Carlos Castillo E-mail: vlccat.ope.01@newrest.eu Mobile: +34 638 887 863

MÁLAGA (AGP) (LEMG) & GRANADA (GRX) (LEGR) Calle La Tierra S/N Loma de San Julián 29004 Málaga

SEVILLA (SVQ) (LEZL) & MORÓN (OZP) (LEMO) Calle B, Nº 7 - Pol. Industrial Autopista Sevilla Este - 41020 - Sevilla

Phone: +34 952 105 486 NIGHT TELEPHONE: +34 629 689 529 Fax: +34 952 238 045 SITA: AGPEUCR Unit Manager: David López E-mail: d.lopez@newrest.eu Mobile: +34 659 905 438 OPERATIONS: Contact: Angel Castro E-mail: a.castro@newrest.eu OPERATIONS – FLIGHT PROGRAMS: E-mail: agpcat.ope.01@newrest.eu Mobile: +34 626 109 717

Phone: +34 952 105 486 Fax: +34 952 238 045 Unit Manager: David López E-mail: d.lopez@newrest.eu Mobile: +34 659 905 438 OPERATIONS: Contact: José Vázquez E-mail: svqcat.ope.01@newrest.eu E-mail: agpcat.ope.01@newrest.eu Mobile: +34 648 759 378

MADRID (MAD) (LEMD) TORREJÓN (TRJ) (LETO) & VALLADOLID (VLL) (LEVD) Avda. Central 60, Centro de Carga Aérea Aeropuerto Madrid-Barajas 28042 Madrid Phone: +34 917 460 780 / 782 Fax: +34 913 294 998 SITA: MADEUCR Unit Manager: Jessica Hayes E-mail: j.hayes@newrest.eu Mobile: +34 696 487 100 CUSTOMER Contact: Nicola Monaco E-mail: n.monaco@newrest.eu Mobile: +34 629 532 984 Celia Sánchez-Pacheco E-mail: c.sanchezpacheco@newrest.eu Mobile: +34 639 766 088 OPERATIONS 24 hours: E-mail: madca2.ope.01@newrest.eu E-mail: madca2.ope.02@newrest.eu OPERATIONS & INVOICING Contact: David Naranjo E-mail: d.naranjo@newrest.eu

Balearic Islands

Customer service: Teresa Baños - e-mail: t.banos@newrest.eu Mobile: +34 609 229 525 - Tel: +34 971 745 332 - Fax: +34 971 491 401

BARCELONA (BCN) (LEBL) REUS (REU) (LERS) & GERONA (GRO) (LEGE) Phone: +34 934 792 950 / 953 Fax: +34 93 478 49 50 SITA: BCNEUCR Unit Manager: Valentín Navarro E-mail: v.navarro@newrest.eu Mobile: +34 629 689 747 CUSTOMER Contact: Mario Martín E-mail: m.martin@newrest.eu Mobile: +34 616 626 881 Roberto Robledo E-mail: r.robledo@newrest.eu Mobile: +34 620 089 207 OPERATIONS E-mail: bcncat.ope.01@newrest.eu

PALMA DE MALLORCA (PMI) (LEPA) Phone: +34 971 745 457 / 339 Fax: +34 971 491 401

IBIZA (IBZ) (LEIB) Phone: +34 971 199 080 Fax: +34 971 399 137

Unit Manager: Felipe Martínez E-mail: f.martinez@newrest.eu Mobile: +34 639 690 888

Contact: Teresa Baños E-mail: t.banos@newrest.eu Mobile: +34 609 229 525

Operations manager: Antonio Rodríguez E-mail: a.rodriguez@newrest.eu Mobile: +34 620 087 519

OPERATIONS E-mail: pmica2.ope01@newrest.eu

Canary Islands

Customer Service:: Margrét Eiriks - E-mail: m.eiriks@newrest.eu Mobile: (34) 682 740 916 - Fax: (34) 922 392 148

LAS PALMAS (LPA) (GCLP) Phone: +34 928 574 652 / 768 Night Phone: +34 928 575 367 Fax: +34 928 574 548 SITA: LPAOGXH Unit Manager: Ana Salvador E-mail: a.salvador@newrest.eu Mobile: +34 626 082 886 OPERATIONS E-mail: lpacat.ope.01@newrest.eu LANZAROTE (ACE) (GCRR) Phone: +34 928 821 267 +34 928 823 190 Fax: +34 928 821 366 SITA: ACEEUCR Unit Manager: Marta Miralles E-mail: m.miralles@newrest.eu. Mobile: +34 609 676 262 OPERATIONS E-mail: acecat.gen.01@newrest.eu

FUERTEVENTURA (FUE) (GCFV) Phone: +34 928 533 171 +34 928 851 458 Fax: +34 928 533 154 Unit Manager: María Sánchez E-mail: m.sanchez@newrest.eu Mobile: +34 630 06 88 61 OPERATIONS E-mail: fuecat.gen.01@newrest.eu TENERIFE SUR (TFS) (GCTS) & TENERIFE NORTE (TFN) (GCXO) Phone: +34 922 391 718 / 710 Fax: +34 922 392 148 SITA: TFSEUCR Unit Manager: Sonia Martel E-mail: s.martel@newrest.eu Mobile: +34 636 888 039 OPERATIONS E-mail: tfscat.ope.01@newrest.eu