The Passenger Menu

Origin: Colombia Golden fried sweet plantains finished with a toasted sesame mojo and a bright citrus salt VGN | GF | DF | NF | SF | VEG

Origin: Thailand Crispy brussels sprouts with roasted garlic, ginger and lime, tossed in a sweet Thai chili sauce VEG | SF | NF | VGN | DF

GF | SF | NF Origin: Mexico Slow-cooked adobo beef and melted white cheddar folded into crispy fried tortillas, served with birria consommé, fresh cilantro and diced white onion

Origin: India Crispy pastry pockets filled with spiced potatoes, peas, and herbs. Served with green chutney VEG | SF | NF | VGN | DF

Origin: France A curated selection of three gourmet cheese varieties with Genoa salami, prosciutto, cornichons, dried fruit, candied nuts and crostini SF | VEG | NFO | GFO +$2

staycation specialty! Angus beef burger, bacon and onion jam, gorgonzola, pickled serrano and ghost pepper mayonnaise served on a toasted bun | SF | NF | GFO | DFO

Vegan burger with tofu, avocado spread, cucumber, red onions, lettuce, and sweet and sour sauce VGN | DF | GFO $2

staycation! Angus beef burger topped with American cheese, lettuce, tomato, red onion, ketchup and mustard on a toasted bun. | SF | NF | DFO | GFO + $2

Toasted ham and swiss cheese on Sourdough bread, topped with mushroom cream sauce and finished with a fried egg. | SF | NF | GFO + $2

Roasted golden beets, oranges and chives on a bed of arugula topped with goat cheese and candied nuts VEG | GF | SF | NF | VGNO | DFO

Mixed greens, tajin-roasted corn, black beans, avocado, tomato, white onion, cotija cheese and cilantro-lime dressing | VEG | GF | SF | NF | VGNO | DFO

Crisp romaine, shaved parmesan, and house-made croutons tossed in creamy house-made Caesar dressing VEG | NF | SF | GFO

Mixed greens, cucumber, tomato, red onion, red peppers, feta cheese and Kalamata olives, tossed with olive oil, red-wine vinegar and oregano | VEG | GF | SF | VGNO | DFO

Argentina (SA) Grilled flank steak, chimichurri sauce, and an arugula salad with balsamic vinaigrette, pickled red onions, served with classic french fries GF | SF | NF | DF

India (AS) Chicken thigh simmered in a creamy tomato curry spiced with garam masala, ginger, and garlic, on a bed of basmati rice pilaf NF | SF | GF

Brazil (SA) Cod marinated in lime juice, garlic, cilantro, grilled in a banana leaf, served with black beans, rice, and molho à campanha–a Brazilian salsa of tomato, onion and peppers GF | SF | NF | DF

India (AS) Tofu simmered in a creamy tomato-coconut curry spiced with garam masala, ginger, and garlic, on a bed of basmati rice pilaf NF | VGN | DF | VEG | GF

France (EU) Mussels tossed with garlic, capers, olives, and tomatoes, finished with white wine, lemon, and fresh herbs, and served with a toasted baguette SF | NF | DFO | GFO +$2

Grilled sourdough bread with sliced avocado, fried egg, and arugula, topped with a roasted golden beet, orange and chive medley, goat cheese, and candied pecans. | VEG | VGNO | SF | NFO| DFO | GFO +$3

Chorizo, herbed potatoes, peppers, onions, scrambled eggs, cotija cheese and avocado served on corn tortillas with pico de gallo. | GF | NF | SF | DFO

French rolled egg or egg white omelette; base version comes with a choice of one cheese. Comes with a small salad or herbed potatoes VEG | NF | SF | GF

One Crepe Lemon, Butter and Sugar Spinach, Tomato & Goat Cheese Ham and Brie SF | NF | VEGO

Light and fragrant pancakes made with citrus zest and olive oil, topped with honey and toasted slivered almonds. | VEG | NFO | GF

Savory frittata with mushrooms, caramelized onions and herbed potatoes with an herbed béchamel sauce, finished with arugula and truffle oil | VEG | GF | NF | SF

Lightly battered, griddled sourdough topped with warm berry compote, powdered sugar and whipped cream | VEG | NF | SF | GFO + $2