Organizers

CREW

Head organizer – Violet
Crew Takeoff – Kelvin
Crew driver – Lyle
Crew landing zone – Cherry
Crew medic – Jensen

Medic Ambaguio
Medic Ambaguio

Tourism pointperson – Ma’am Marichelle
Ambaguio pointperson – Sir Don
Bayombong pointperson – Ma’am Ten

Driver – Lyle

PILOT VISITORS

1. Michael Vincent Plotado
2. Taehyeon Baeg
3. John R Tronco
4. Doanne P Bañaria
5. James Tabora
6. Cristina Baeg

SCHEDULE
of activities

Coq au Vin d’Alsace
Chicken cooked in Riesling with onions, mushrooms and herbs
$25.50

Bouillabaisse
Traditional Provençal fish stew, with shrimp, mussels, clams and monkfish
$26.00

Sole Meunière
Pan-fried sole in butter and served with brown butter sauce, parsley and lemon
$28.00

Côte de Boeuf
60 days aged rib steak, pepper sauce, fondant potatoes
$31.00

Duck à l’Orange
Roasted duck breast with crispy skin and velvety citrus sauce
$26.50

Pea and Asparagus Risotto
With goat’s cheese, rocket and baby shoot salad
$22.00

Chocolate Macarons
A classic French delicacy, filled with rich chocolate ganache
$12.00

Crêpe Suzette
Delicate crêpe in buttery, orange sauce; served flambé
$13.00

Praline Cake
Multi-layer praline and chocolate cake with caramel cream cheese
$12.00

Tarte Tatin
Sticky caramel sauce with apples, served with whipped cream
$12.00

Lemon Tart
zesty lemon tang, creamy custard and topped with meringue
$12.00

Trio of Fruit
Blueberries, strawberries, raspberries, plums and passion fruit
$28.00