CX 293
HKG-FCO
June 2009

Supper

Caviar, Balik & Champagne
Caviar and Balik salmon "Tsar Nicolaj" with Amour de Deutz Blanc de blanc 99

Starters
Leek & Potato Soup

Mesclun Salad with roasted lamb loin, olives, radish and tzatziki dressing

Main Courses
Pan-fried barramundi with saffron cream sauce, potatoes and roasted vegetables

Braised veal agnolotti with roasted garlic and red wine sauce

Chinese Favourites
Double boiled soup with chicken, winter melon and pearl barley

Cold plate – Marinated soy cuttlefish with cucumber salad and wine vinegar with chilli

Braised pork ribs with vegetables, hot chili, steamed jasmine rice and stir-fried choy sum

Snack
Beef and mushroom pie with salad and tomato concasse

Plain congee with garnishes

Shrimp wontons in noodle soup
Roasted duck in rice vermicelli soup

Cheese and Dessert
True Blue, Red Leicester, St Paulin, Somerset Brie

Fresh fruit consomme

Raspberry cream with golden raspberry

Warm hazelnut cake with chocolate ice cream and vanilla sauce

Black sesame soup

Ice cream (Haagen- Dazs)

Tea and Coffee

Pralines and Cookies


Breakfast

Starters
Orange, apple or grapefruit juice

Pink Guava smoothie

Fresh seasonal fruit

Natural or low fat fruit yoghurt

Assorted cereals

Main Courses
Eggs – freshly scrambled, fried or boiled served with your choice of pork sausage, Potato cake, roasted vine ripen tomato

Assorted Chinese Dim Sum

Breakfast cold plate

Bread Basket
Assorted breakfast bread and fresh toast served with preserves, honey and butter.

Tea and Coffee


Wine List

Champagne
Amour de Deutz, Blanc de blanc 99

White wines
Bouchard Père et Fils Meursault Les Clous 2005
Helen’s Hill yarra Valley Chardonnay 2006

Red wines
Brown Brothers Patricia Shiraz 2002
Terrabianca "Campoccio Riserva" Toscana IGT 2004
Montesodi Chianti Rufina 2003
Château Lynch Bages 2001

Port
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port