NetJets Crew Menu 2014 – 2015 Dinner Page 1 of 7 Core Menu D1 Fish Dinner Main Course Crew Side Choices (3 per meal) Fish Dinner A. Salmon (Suggested Side Sauces: Teriyaki or Fruit Salsa) B. White Fleshed Fish (No Catfish) (Suggested Side Sauces: Light Lemon Cream Sauce or Herbed Butter) Entrée Portions are: 6 oz. RW Protein 4 oz. Starch 3 oz. Vegetables 2 oz. Sauce Roll and Butter Chef’s Choice Dinner Vegetable Dinner Starch Sliced Cheese/Crackers (No Saltines) Mini Crudité/Dip Hummus and Pita Chips Sliced Fruit (2 Varieties Minimum) Chips and Salsa Side Garden Salad/Dressing Side Caesar Salad/Dressing Pie or Cake None Suggested Packaging Item Specifics 3 compartment Box Hinged Lid with 3 compartments that completely seal when lid is closed. Cutlery Pack Plastic cutlery that includes fork, knife, spoon and large napkin. 2 oz. container with Lid Portion cup with lid that seals completely. 24 oz. micro Container Microwavable Container. Zip-Lock Bag Small Zip-Lock bag used for portioning of items to prevent them from air or mixing with other items. Chef’s Notes: Fish is fully cooked and only needs reheating prior to consumption. For this entrée, sauce is always on side allowing crew member to add the quantity desired. Roll and Butter is included in this entrée (see note below). Please only board Wheat or Multigrain Rolls with butter in Ziplocs.
Transcript
NetJets Crew Menu
2014 – 2015 Dinner Page 1 of 7
Core Menu
D1 Fish Dinner
Main Course Crew Side Choices
(3 per meal)
Fish Dinner A. Salmon
(Suggested Side Sauces: Teriyaki or Fruit Salsa)
B. White Fleshed Fish (No Catfish) (Suggested Side Sauces: Light Lemon Cream Sauce or Herbed Butter)
Entrée Portions are: 6 oz. RW Protein 4 oz. Starch 3 oz. Vegetables 2 oz. Sauce Roll and Butter
Chef’s Choice
Dinner Vegetable
Dinner Starch
Sliced Cheese/Crackers (No Saltines)
Mini Crudité/Dip
Hummus and Pita Chips
Sliced Fruit (2 Varieties Minimum)
Chips and Salsa
Side Garden Salad/Dressing
Side Caesar Salad/Dressing
Pie or Cake None
Suggested Packaging
Item Specifics 3 compartment Box Hinged Lid with 3 compartments that completely seal when lid is closed.
Cutlery Pack Plastic cutlery that includes fork, knife, spoon and large napkin.
2 oz. container with Lid Portion cup with lid that seals completely.
24 oz. micro Container Microwavable Container.
Zip-Lock Bag Small Zip-Lock bag used for portioning of items to prevent them from air or mixing with other items.
Chef’s Notes: Fish is fully cooked and only needs reheating prior to consumption. For this entrée, sauce is always on side allowing crew member to add the quantity desired. Roll and Butter is included in this entrée (see note below).
Please only board Wheat or Multigrain Rolls with butter in Ziplocs.
3 compartment Box Hinged Lid with 3 compartments that completely seal when lid is closed.
Cutlery Pack Plastic cutlery that includes fork, knife, spoon and large napkin.
24 oz. micro Container Microwavable Container.
2 oz. container with Lid Portion cup with lid that seals completely.
Chef’s Notes: This entrée is intended to be Vegetarian. Please insure that there are no meats used in other portions of this entrée including salads or dressings.
Caterers Choice of Desserts can include but not limited to:
Frosted Cake
Cheesecake
Individual Flan
NetJets Crew Menu
2014 – 2015 Dinner Page 5 of 7
Core Menu
D5 Thai Chicken Dinner
Main Course Crew Side Choices
(3 per meal)
Thai Chicken Dinner Main Entrée Includes: Rice Noodles (3 oz.) Stir Fry Chicken in Thai
Red and Green Peppers) (2 oz.) Garnish with Sliced Scallions,
Cilantro and Lime Wedge
Chef’s Choice
Dinner Vegetable
Dinner Starch
Sliced Cheese/Crackers (No Saltines)
Mini Crudité/Dip
Hummus and Pita Chips
Sliced Fruit (2 Varieties Minimum)
Chips and Salsa
Side Garden Salad/Dressing
Side Caesar Salad/Dressing
Pie or Cake None
Suggested Packaging
Item Specifics 3 compartment Box Hinged Lid with 3 compartments that completely seal when lid is closed.
Cutlery Pack Plastic cutlery that includes fork, knife, spoon and large napkin.
Zip-Lock Bag Small Zip-Lock bag used for portioning of items to prevent them from air or mixing with other items.
Chef’s Notes:
Please DO NOT INCLUDE NUTS with this dish to insure
passenger allergy preferences are upheld. Caterers Choice of Desserts can include but not limited to:
Frosted Cake
Cheesecake
Individual Flan Additional Sauce is included on the side.
Please only board Wheat or Multigrain Rolls with butter in Ziplocs.
NetJets Crew Menu
2014 – 2015 Dinner Page 6 of 7
Core Menu
D6 Penne Pasta
Main Course Crew Side Choices (2 per meal)
Penne with Meatballs Crew Options Include: A. Meatballs (6 oz. RW Minimum)
B. Grilled Vegetables (Vegetarian Option)
6 oz. Meatballs or Vegetables 4 oz. Sauce (On Side) 2 oz. Shredded Parmesan (On Side) This Entrée should weigh between 12 – 16 oz.
after portioning of Pasta, Meatballs or Vegetables, Sauce and Cheeses.
Includes Roll and Butter
Chef’s Choice Sliced Cheese/Crackers
(No Saltines) Mini Crudité/Dip Hummus and Pita Chips Sliced Fruit (2 Varieties Minimum) Chips and Salsa Side Garden Salad/Dressing Side Caesar Salad/Dressing Pie or Cake None
Suggested Packaging
Item Specifics 3 compartment Box Hinged Lid with 3 compartments that completely seal when lid is closed.
Cutlery Pack Plastic cutlery that includes fork, knife, spoon and large napkin.
24 oz. micro Container Microwavable Container with lid that seals completely.
Zip-Lock Bag Small Zip-Lock bag used for portioning of items to prevent them from air or mixing with other items.
Chef’s Notes: Caterers Choice of Desserts can include but not limited to:
Frosted Cake
Cheesecake
Individual Flan
Please only board Wheat or Multigrain Rolls with butter in Ziplocs.
NetJets Crew Menu
2014 – 2015 Dinner Page 7 of 7
Core Menu
D7 Fajita Dinner
Main Course Crew Side Choices
(2 per meal)
Fajita Dinner Crew Options Include: A. Beef* B. Chicken C. Black Bean (Vegetarian) Fajita Dinner includes: 8 oz. RW of Chosen Meat or Beans 4 oz. Cooked Onions and Peppers 3 Flour Tortillas 2 oz. Sour Cream (On Side) 2 oz. Salsa (On Side) 2 oz. Shredded Cheese (On Side)
Chef’s Choice
Sliced Cheese/Crackers (No Saltines)
Mini Crudité/Dip
Hummus and Pita Chips
Sliced Fruit (2 Varieties Minimum)
Chips and Salsa
Side Garden Salad/Dressing
Side Caesar Salad/Dressing
Pie or Cake
None
Suggested Packaging
Item Specifics 3 compartment Box Hinged Lid with 3 compartments that completely seal when lid is closed.
Cutlery Pack Plastic cutlery that includes fork, knife, spoon and large napkin.
2 oz. container with Lid Portion cup with lid that seals completely if not using dressing PP’s.
24 oz. micro Container Microwavable Container with lid that seals completely.
Zip-Lock Bag Small Zip-Lock bag used for portioning of items to prevent them from air or mixing with other items.
Chef’s Notes: Caterers Choice of Desserts can include but not limited to:
Frosted Cake
Cheesecake
Individual Flan
See Tortilla note below. * Beef is cooked medium well (slight pink as photographed) and thinly sliced “across the grain” to promote tenderness.
Flour Tortillas are placed between parchment paper and then wrapped in plastic to allow for microwave heating. They are stored in the box with the chosen entrée of Beef, Chicken or Black Bean.
