hadsst

Amuse Bouche
A little delight to start your flight


Lunch

Caviar and champagne
Caviar and champagne, a perfect match
Served with traditional garnishes of blinis, chive, cream fraiche and chopped egg

International favourites
Truffle infused cauliflower soup

Mesclun salad and grilled jumbo prawns, tear drop tomato and tossed almonds
Lemon vinaigrette

Grilled USDA prime Angus beef tenderloin with Bordelaise and Bearnaise sauce, confit fingerling potatoes and oven roasted vegetables
or
Salmon trout with pineapple sage reduction, mustard grain mash, crushed peas and heirloom carrots
or
Saffron fettuccine with mushrooms sauce, wild arugula and toasted pine nuts

Chinese favourites
Double boiled ginseng and silkie chicken soup

Cold plate - braised wheat gluten with black fungus, snap pea and carrot

Stir-fried Maine lobster with ginger and spring onion, served with steamed jasmine rice, stir-fried pak choy and carrots

Cheese and dessert
Cambozola, Goat Cheese, Port Salut, Yellow Cheddar

Seasonal fresh berries with vanilla cream

Chocolate lava cake with walnut with vanilla ice cream

Black sesame sweet soup

Tea and coffee


Snacks

Shui gaw in noodle soup

Black Angus beef burger with aged cheddar cheese

Brioche with caramelised onion and mushrooms

Smoked salmon and cream cheese in kornspitz roll

Hot pot rice with steamed spare ribs in black bean sauce, served with daily soup

Haggen Dazs Ice cream


Dinner

Starter
Fresh seasonal fruit

Main Courses
Braised side of Kurobuta pork with truffle parsnip mash, braised savoy cabbage and lentils

Chicken with tomato garlic sauce, steamed jasmine rice, kailan and carrots

Grilled vegetable ravioli with basil cream sauce, oven roasted maitake mushroom and grilled zucchini

Dessert
Green tea mousseline with red bean paste with vanilla sauce

Tea and coffee

vq35dett

From 9/17/14. I appreciate the shift away from breakfast.

Amuse Bouche
A little delight to start your flight

Lunch

Caviar and champagne, a perfect match
Served with traditional garnishes of blinis, chive cream fraiche and chopped egg

International favourites
New England clam chowder

Caesar salad with marinated jumbo prawns

Pan-seared USDA prime beef tenderloin with red wine demi and Bearnaise sauce, sweet potato mash, sauteed spinach and shitake mushrooms
or
Scallop with Perignon sauce, Granny Smith celeriac mash and asparagus
or
Pumpkin ravioli with Parmesan cream sauce, sauteed pumpkin and sage

Chinese favourites
Double boil conche with dried scallop soup

Cold plate - vegetarian duck

Steamed sea bass with preserved olives, served with steamed jasmine rice, kailan with black mushroom and carrot flower

Cheese and dessert
Cambozola, St. Paulin, Goat Cheese, Yellow Cheddar

Fresh seasonal berries with creme fraiche

Macadamia nut cake with vanilla sauce, chocolate ice cream, and raspberry coulis

Black sesame sweet soup

Tea and coffee

Snacks

Roasted duck in noodle soup

US prime beef burget with Emmental cheese and pickle

Smoked salmon with horseradish cream cheese and Brie with fig chutney open faced sandwich

Hot pot rice with chicken and Chinese sausage, served with chicken broth

Haagen-Dazs Ice cream

Dinner

Starter
Fresh seasonal fruit

Main Courses
Five spice chicken, steamed jasmine rice, kailan and carrot flower

Grilled cod with white wine butter sauce, mashed potatoes, balsamic lentils and herb yellow peppers

Rigatoni pasta with chunky cherry tomato sauce and mozzarella cheese, portobello wedge

Dessert
Raspberry yoghurt cake with raspberry coulis

Tea and coffee

Rivarix

September 2014
CX885
Los Angeles to Hong Kong

Amuse Bouche

• A little delight to start your flight

Lunch
Caviar and Champagne

• Caviar and champagne, a perfect match
  Served with traditional garnishes of blinis, chive, crème fraiche and chopped egg

International Favorites

• Truffle infused cauliflower soup
• Mesclun salad with grilled jumbo prawns, tear drop tomato and toasted almonds
  Lemon vinaigrette
• Seared USDA prime aged bone in striploin with red wine and Béarnaise sauce, fondant potatoes, over roasted mushrooms and asparagus
  or
  Pan-fried sea bass with apple cider sauce, fingerling potatoes, roasted fennel and baby squash
  or
  Sweet pea and ricotta ravioli with carrot coulis, green peas and beans

Chinese Favorites

• Double boiled ginseng with silkie chicken soup
• Cold plate - braised wheat gluten with black fungus, snap pea and carrot
• Stir-fried Maine lobster with supreme sauce, served with steamed jasmine rice, stir-fried pak choy and carrots

Cheese and Dessert

• Cambozola, Goat Cheese, Port Salut, Yellow Cheddar
• Seasonal fresh berries with vanilla cream
• Chocolate lava lake with walnut with vanilla ice cream
• Black sesame sweet soup

Tea and Coffee


885-3181F <09/14>

Snacks

• Shui gaw in noodle soup
• Black Angus beef burger with aged cheddar cheese
• Brioche with caramelised onion and mushrooms
• Smoked salmon and cream cheese in kornspitz roll
• Hot pot rice with steamed spare ribs in black bean sauce, served with daily soup
• Häagen-Dazs Ice cream

Dinner
Starters

• Fresh seasonal fruit

Main Courses - choose one

• Pan-fried jidori chicken with red pepper chipotle sauce, roasted red onion, French beans and sweet corn
• Stir-fried beef tenderloin with assorted mushrooms, steamed jasmine rice, kalian and carrots
• Tortellini with five cheese and truffle, parmesan cheese and roasted vegetable

Dessert

• Green tea mousseline with red bean paste with vanilla sauce

Tea and Coffee


885-3179/3182F <09/14>

Caviar and Champagne




Double boiled ginseng with silkie chicken soup




Stir-fried Maine lobster




Chocolate lava lake with walnut with vanilla ice cream




Hot pot rice with steamed spare ribs in black bean sauce, served with daily soup




Pan-fried jidori chicken with red pepper chipotle sauce, roasted red onion, French beans and sweet corn




Green tea mousseline with red bean paste with vanilla sauce

Rivarix

September 2014
CX885
Los Angeles to Hong Kong

Wine list
Champagne

• Krug Grande Cuvée

White Wines

• Artisan The Sands Block Marlborough Sauvignon Blanc 2013
• Louis Jabot Meursault 2011
  

Red Wines

• Wine Promotion-Italian
  Umberto Cesari "Tauleto" Rubicone IGT 2008
  Serafini & Vidotto Amarone della Valpolicella Classico DOC 2008
  La Velona Brunello di Montalcino DOCG 2008
  Salvano "Trabuch" Langhe Rosso DOC 2011
  Marchesi de' Frescobaldi "Mormoreto" Toscana IGT 2010
  Marchesi Mazzei Castello di Fonterutoli Chianti Classico Gran Selezione DOCG 2010
• Château Branaire Ducru 2002
• Hahn Winery Central Coast Meritage 2011
  

Ports

• Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port

Aperitifs and Cocktails

• Campari . Martini Rosso . Martini Extra Dry . Tio Pepe Sherry. Harveys Bristol Cream Sweet Sherry . Tanqueray Ten Gin . Bacardi Rum . Belvedere Vodka . Bloody Mary Screwdriver

Whiskies

• Chivas Regal 12 Years Old . Johnnie Walker Blue Label . Canadian Club . Gentleman Jack Bourbon. Glenmorangie Signet Single Malt Scotch Whisky

Cognac

• Tesseron Lot 76 XO Tradition

Liqueurs

• Cointreau . Drambuie . Kahlua . Bailey's Irish Cream

Beer

• International Selection

Signature Drinks

• Cathay Delight
• Pacific Sunrise

CX 805.807.825.827.837.873.879.881.883.885.897.899 1-9-2014

iluvdoco

That looks really delicious! How were you able to get pictures of all the items?

1/4MM@20

Does anyone have a long-hall ex Hong Kong menu for October yet? Am on CX253 to London next week and trying to decide if I need a special meal...

Thanks!

DCAstudent

CX883 and CX881 LAX-HKG October 2014

CX883
LAX-HKG (2355 departure)
October 2014

Amuse Bouche
Salmon in a mango puree

Caviar and Champagne

International Favourites
Truffle infused cauliflower soup
*The presentation of this was terrible and it looked and tasted nothing like the same soup available at the Wing lounge in HKG. The flight attendant hesitated to serve it just based on the appearance and said she was going to write a report about it.

Mesclun salad with grilled jumbo prawns, tear drop tomato and toasted almonds
Lemon vinaigrette

Grilled USDA prime Angus beef tenderloin, green peppercorn and Bernaise sauce
or
Ricotta cheese gnocchi with pea coulis and root vegetables

Chinese favourites

Double boiled ginseng with silkie chicken soup

Cold plate - braised wheat gluten with black fungus, snap pea and carrot

Braised abalone with chicken, served with steamed jasmine rice and stir-fried mixed vegetables

Cheese and Dessert
Cambozola, Goat cheese, Port salut, Yellow cheddar

Seasonal fresh berries with vanilla cream

Chocolate lava cake with walnut with vanilla ice cream

Black sesame sweet soup

Tea and Coffee

Snacks

Shui gaw in noodle soup

Black Angus beef burger with aged cheddar cheese

Brioche with caramelised onion and mushrooms

Smoked salmon and cream cheese in kornspitz roll

Hot pot rice with steamed spare ribs in black bean sauce, served with chicken soup

Ice cream

Breakfast

Orange or apple juice

Mango and apple smoothie

Fresh seasonal fruit

Natural or fruit yogurt

Assorted cereals

Free ranged eggs - freshly scrambled, fried, or boiled served with your choice of grilled chicken sausage, applewood smoked bacon, hash brown, or grilled tomato

Dim sum with chili sauce. Shrimp siu mai, mini chicken glutinous rice wrapped in lotus leaf, shrimp dumpling

Sliced beef cognee, served with steamed shrimp rice roll with imperial soy sauce

Bread basket

Tea and Coffee

DCAstudent

CX 883 LAX-HKG Wine List October 2014

Flights 805, 807, 825, 827, 829, 837, 873, 879, 881, 883, 885, 897, 899

Krug Grande Cuvee

Artisan The Sands Block Marlborough Sauvignon Blanc 2013

Louis Jadot Meursault 2011

Chateau Branaire-Ducru, 4eme Cru Classe 2007

Hahn Winery Central Coast Meritage 2011

Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port

Oriental Breeze

Cloud Nine

DCAstudent

CX 882 HKG-LAX October 2014

Amuse Bouche
Ceviche

Caviar and Champagne

International Favourites

Cannellini bean and garlic soup

Mixed leaf salad with baked goat cheese
Lemon olive oil dressing

Grilled USDA Certified Angus beef striploin with red wine jus and BErnaise sauce, kipfler potatoes, roasted portabello mushrooms and vine ripened tomato

Pan-fried Mediterranean sea bass with tomato concasse, parsley mashed potatoes, asparagus, fennel, and pumpkin

Tossed ravioli mushroom and garlic with mushroom cream sauce

Chinese favourites

Pork soup with kaza root and red beans

Cold plate - soy marinated cuttlefish with Szechuan cucumber salad

Braised abalone with chicken, served with steamed jasmine rice, kailan and carrot

Cheese and Dessert

Cambozola, comte, Double Gloucester, Chaumes

Fresh berries with whipping cream or ginger syrup

Hazlenut pudding with vanilla ice cream and raspberry coulis

Taro and coconut sweet soup

Tea and Coffee

Pralines

Snacks
Szechuanese dan dan noodle soup
Shrimp wontons in noodle soup
Grilled Australian prime grain fed beef burger with Swiss cheese and pickled gherkin
Hong Kong style egg tart
Hot pot rice with steamed pork patty with dried shrimp and Chinese ham, served with carrot and pork and chestnut soup
Ice cream

Brunch
Orange, apple or grapefruit juice
Forest berry smoothie
Fresh seasonal fruit
Natural or fruit yogurt
Assorted cereals
Organic free range eggs
Dim sum with chili sauce
Dace fish and pak choy cognee
Bread Basket
Tea and Coffee
Pralines

DCAstudent

CX 882 HKG-LAX October 2014 Wine List

Flights 806, 808, 826, 828, 838, 870, 872, 880, 882, 884, 890, 898

Krug Grande Cuvee

Artisan The Sands Block Marlborough Sauvignon Blanc 2013

Louis Jadot Meursault 2011

Chateau Branaire-Ducru, 4eme Cru Classe 2007

Hahn Winery Central Coast Meritage 2011

Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port

Oriental Breeze

Cloud Nine

Harveynics

Not sure if they are different than the one posted above?

bmtsang

I'm flying to Paris soon. Does anyone have the menu? I noticed Caviar is offered as a entree...can I order more to replace my main course? Thanks in advance

UncleDude

Caviar is now Portion controlled. They only load one small 1oz/38grm Italian Grade Jar per passenger.

https://farm4.staticflickr.com/3932/...b6631a6683.jpg

As First dinning is on request even if somebody declines at Initial Service they may have to keep it for them just in case they ask later.

So don't build up your hopes.

Just another cut-back in Cathay First Class

coalharbour

Menu First Class
CX 889 New York - Vancouver October2014

Supper
Starter

International Favorites

• New England clam chowder
• Caesar salad with marinated jumbo prawns
• USDA prime beef tenderloin with port wine sauce and Bearnaise sauce, buttered gnocchi, green beans and baby carrots
  or
• Artichoke ravioli with white wine cream sauce, roasted fennel and cherry tomato

Chinese Favourites

• Double boil conche with dried scallop soup
• Cold plate - vegetarian duck
• Stir-fried prawns with chilli sauce, served with steamed jasmine rice, stir-fried pak choy and carrot flower

Cheese and Dessert

• Cambozola, St.Paulin, Goat Cheese, Yellow Cheddar
• Raspberry yoghurt cake with raspberry coulis

Tea and Coffee

Snacks

• Barbecued duck in noodle soup
• Ice cream

889-3201F <10/14>

coalharbour

Wine list First Class
CX 889 New York - Vancouver October 2014

Champagne

• Krug Grande Cuvée

White Wines

• Artisan The Sands Block Marborough Sauvignon Blanc 2013
• Louis Jabot Meursault 2011

Red Wines

• Wine Promotion-Italian
  • Umberto Cesari
    "Tauleto" Rubicone IGT 2008
  • Serafini & Vidotto
    Amarone della Valpolicella Classico DOC 2008
  • La Velona
    Brunello di Montalcino DOCG 2008
  • Salvano
    "Trabuch" Langhe Rosso DOC 2011
  • Marchesi de' Frescobaldi
    "Mormoreto" Toscana IGT 2010
  • Marchesi Mazzei Castello di Fonterutoli
    Chianti Classico Gran Selezione DOCG 2010
• Château Pontet-Canet, 5ème Cru Classé Pauillac 2007
• Hahn Winery Central Coast Meritage 2011

Port
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port

Aperitifs and Cocktails
Campari • Martini Rosso • Martini Extra Dry •
Tio Pepe Sherry • Harveys Bristol Cream Sweet Sherry •
Tanqueray Ten Gin • Bacardi Rum • Belvedere Vodka •
Bloody Mary • Screwdriver

Whiskies
Chivas Regal 12 Years Old • Johnnie Walker Blue Label •
Canadian Club • Gentleman Jack Bourbon •
Glenmorangie Signet Single Malt Scotch Whisky

Cognac
Tesseron Lot 76 XO Tradition

Liqueurs
Cointreau • Drambuie • Kahlua • Bailey's Irish Cream

Beer
International selection

Signature Drinks

• Oriental Breeze
  A sour-plum tea and cranberry juice based non-alcoholic drink with honey and fresh lemon juice and a hint of rose water.
• Cloud Nine
  A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour.

831, 841, 845, 888 (YVR/JFK), 889 1-10-2014