Intern info: 1st of June SAS launched new menus from Washington, New York and Chicago to Oslo, Copenhagen and Stockholm. A lot of focus has been to find close to market products originated from USA such as a very good organic valley butter that will be offered in all services and delight full Stoneyfield organic yoghurt. For business class are treats such as cocktail snacks smoked duck breast, hummus or for an example. First courses: E.g. lemongrass chicken skewers, black bean and avocado salad or Crab spring roll, wakame salad, wasabi. Main courses: E.g. braised short ribs, Lyonnais potatoes, and onion gravy, Arctic char with tapenade crust, pearl couscous or turkey roulade, sweet mashed potatoes and asparagus spears. We have increased the availability of the popular vegetarian pasta dishes such as Portobello Mushroom Gnocchi with Alfredo Sauce or Ratatouille Cannelloni with Pomodoro sauce. Wisconsin cheeses such as Amish Blue cheese, Prairie Breeze and apple smoked cheddar with delight full fig and cocoa spread and artisan flatbread follows the main courses. To round it off with small individual desserts as Blueberry vanilla tarts, real Tiramisu, chocolate with raspberries accompanied with selected Ben & Jerry’s Ice Cream. For customers that have desire to go to sleep earlier are we offering quick service main courses Sushi, Vietnamese spring rolls, classics like Caesar salad or Roast beef with horseradish potato salad. The business class breakfast is a treat with premium selections of mild Gouda cheese, black forest ham, egg, melon honeydew and fresh cut orange, Greek Goddess creamy yoghurt with fresh raspberries with granola based muesli, organic butter and marmalade. Selection of juices and crisp, artisan breads with either roasted English muffins of croissants. Selection of green, white, Chai or Earl Grey tea or black coffee.