- Canape
- Cold appetizers
- Sandwiches
- Salads
- Sauses for cold apperetizers and salads
- Hot appetizers
- First course
- Second courses / Fish
- Second courses / Meat
- Second courses / Grilled Meat
- Second courses / Cutlets
- Second courses / Sauces
- Garnish
- Egg dishes
- Bakery
- Pizza
- Lean menu
- Homemade pickles
- Dishes for children
- Deserts
- Fruits, berries, nuts
- Beverages
- Crew breakfast
- Low-fat crew breakfast
- Vegetarian crew breakfast
- Crew lunch
- Low-fat crew lunch
- Vegetarian crew lunch
-
Lunch for crew, low callorie №1 1 pc.
Vegetable salad home-style – 150 g.
Broth with chicken – 250 g.
Fillet of pike perch baked with white rice and tomato sauce – 125/100/50 g.
Fruits (apple, banana) – 1 pc.
Small Bread – 50 g. -
Lunch for crew, low callorie №2 1 pc.
Salad “Vinaigrette” – 170 g.
Vegetable soup – 300 g.
Chicken fillet, boiled with mashed potatoes – 110/100 g.
Fruits (apple, banana) – 1 pc.
Small Bread – 50 g.