A la carte menu Tradition: dinner onboard Paris-São Paulo. Foie gras terrine, gingerbread, Dried fig chutney, baby spinach. Duck thigh confit, Sautéed mushrooms with fines herbes, Potatoes with parsley. Camembert cheese, Grapes. Almond cake with walnuts.
Lunch in business call onboard SU261 (NRT-SVO): Baked salmon Nishoku-Yaki style with potato, bean curd Tofu ball steamed vegetables and traditional Japanese garnish.
Lunch in business class onboard SU261 (Narita-Moscow): Appetizer - Sushi: with trout, cod roe, and cucumber, skewered octopus. Duck breast, accompanied by traditional Japanese garnish, served with ginger Gari and soy sauce
