Intern info: Starting in May, SAS begin to serve new menus on our outbound Intercontinental flights from Arlanda and Copenhagen. In Economy from Arlanda we have improved our salads, now including more small leaves and flavors such as sunflower seeds or salmon. Our popular organic crisp bread has increased in size, also now with rye instead of spelled. Both from Arlanda and Copehangen our customers will enjoy a complete new range of hot entrees and dishes from Dafgårds with a more Scandinavian approach, as well as new tempting desserts such as crunchy lemon ginger mousse, crème brûlée and crunchy strawberry yoghurt. In Economy Extra the starters from Sweden will include treats such as smoked chicken, cured pork loin and a crayfish ceviche with coriander. From Copenhagen the new starters will include fresh prawns with sauce verte, bresaola with horseradish cream and crayfish tails with lemon. Among our main courses from Arlanda we see salmon with asparagus risotto and cod with white wine sauce & horseradish. And news from Copenhagen is cod with white wine sauce & horseradish and bouillabaisse with rice. To finish the meal on a sweet note the desserts will include combinations of apple caramel, crispy chocolate and Scandinavian berries. Open-sandwiches will be offered for the second serving, including roast beef, shrimp and smoked reindeer. In Business we will serve more local Scandinavian snacks to accompany the drinks. From Arlanda we serve for example fresh prawns, smoked salmon, reindeer and horseradish canapés. And from Copenhagen the aperitifs will be accompanied by canapés with salmon roe and cream cheese, smoked salmon with horseradish and crayfish with herb cream to name but a few. As entrees from Arlanda we serve a Norwegian marinated salmon with mustard sauce, thinly sliced moose steak with beetroot salad, whitefish roe with condiments and foie gras terrine with figs. New starters from Denmark are free range organic foie gras and nori salmon with spicy glasnoodle salad. We will note in the menu that the duck foie gras is free range and organic. Some examples of main courses in Business from Arlanda are the classic reindeer stew with mashed potatoes, salmon with new potatoes, asparagus and hollandaise. Our popular vegetarian pasta will continue to be served with new flavors such as ravioli with pumpkin. We will also expand the number of vegetarian meals on board as they often run out. Among the main courses from Copenhagen are beef tournedos served with fresh spinach sauté and caramelized orange zest accompanied by creamy parmesan thyme polenta or roasted pork loin with apple cider sauce and mashed sweet potatoes. On flights to Peking and Tokyo the main course choices also include beef yuanyaki, chicken teriyaki and duck in ginger and honey sauce. From Sweden we serve cheese from Skärvångens dairy farm in Jämtland. And on flights from Copenhagen we have a new selection of all organic Danish cheese including an award winning Hø ost (hay cheese) from Naturmælk. New dessert cakes with flavors of dark chocolate, almonds and Scandinavian berries complimented by blackberry sorbet or vanilla ice cream. Fresh strawberries will replace fruit salad in the summer. New organic fruit bread will also be on site from May 1. The Business Class buffet will be improved with organic crisps and wine gums.