Inspired from CGK's highly organized and successful SQ F/J/Y menu thread, I think we should start one for the CX Forum. I will volunteer to organize the title thread and put all the information in some kinds of formats. Since lots of folks always ask what CX is serving on a particular route, why don't we start something similar to CGK in SQ forum? I know some of you don't care about it, but for those who care about it, hopefully it will be a helpful guide to present and future CX flyers.
If you don't want to type out the menu, feel free to scan it and post a link here, or you can email it to carfield@mac.com, and I will type it out.
Thanks,
Carfield
PS. If moderators disapprove this project, please email me and I will delete the post!
Wine List
Australia CX 101/103/105/111/135/139/171 SEP 2006 #50
Japan Flights FEB 2006 #5
Japan Flights JUN 2006 #13
Japan Flights SEP 2006 #38
Transpacific Flights JAN 2006 #8
CX 828,29,39,88,89 SEP 2006 #31
Europe Wine List JUL 2006 #19
Europe Wine List SEP 2006 #52
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You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
Last edited by Carfield; Dec 9, 06 at 6:04 pm.
Reason: update
Appetizer
Seared Marguro, Japanese Tuna, Green Beans, Potatoes, and Californian Olives with Wasabi Mayonnaise
Soup
Roasted Red Pepper Soup served with Mini Garlic Baguette
Main Courses
Sauteed Shrimps and Jade Melon with Marinated Pork
Mini Glutinous Rice Dumpling and Assorted Dim Sum
Grilled Beef Tenderloin with Natural Gravy
Accompaniments
Kipfler Potatoes or Egg Fried Rice with Spring Onion
Selection of Western or Oriental Vegetables
Cheese and Fresh Seasonal Fruit
Dessert
Apple Cinnamon Crumble served with Ice Cream
Bread Basket
Assorted Bread and Rolls
Tea and Coffee
Pralines
Japanese Meal
Cathay Pacific is pleased to offer a Seasonal Japanese meal, in traditional Kaiseki Style, as an alternative choice.
Canapes
Sweet Broad Beans
Shrimp and Eel Roll Skewer
Braised Fish wrapped with Lotus Root
Egg Sheet rolled with Squid and Salmon
Liqeur
Choya Ume Liqueur
Appetizer
Sliced Salmon Belly
Ice Fish with Wasabi Taste
Sillago Fillet
Clear Soup
Fish Ball with Bamboo Shoot
Soaked Wakame Seaweed
Lily Bulk Shaped in Cherry Blossom Petals
Kinome
Braised Dish
Pumpkin Cake
Chicken meat with Tasty Sauce
Braised Carrot Cherry Blossom Petal
Bracken Head
Rape Blossoms
Bamboo Shoot
Hot Dish
Baked Seafood with Mayonnaise Sauce
Vinegar Dish
Assorted Shell meat with Tasazu Vinegar Sauce
Noodles
Cherry Leaf Noodle and White Buckwheat Noodle
Rice Dish
Steamed Rice
Miso Soup
Assorted Pickles
Fresh Seasonal Fruit
Beverage
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
CAVIAR AND FINE FISH DELIGHT
Caviar
and
Fine Smoked Salmon
served with Warm New Potatoes and Creme Fraiche
LIGHT OPTIONS
Mushroom Soup
Mixed Salad with Sundried Tomatoes, Mozzarella and Olives
served with Sesame Oriental Dressing
MAIN COURSES
Roast Lamb Rack with Herb Crust
on Polenta, Spinach and Ratatouille
Pan-fried Seabass with Mashed Red Skin Potato
Red Pepper Relish and Asparagus
* Risotto with Wild Mushrooms
HONG KONG FAVOURITES
Stir-fried Seafood in X.O. Sauce with Kailan
Steamed Rice
Wontons and Shui Gaw in Noodle Soup
* Vegetarian Choice
CHEESE BOARD
DESSERT
Double Chocolate Cake
served with Strawberry Sauce
BREAD BASKET
Assorted Bread and Rolls
TEA AND COFFEE
PRALINES AND COOKIES
Vancouver to Hong Kong
REFRESHMENT
APPETIZER
Fresh Seasonal Fruit
MAIN COURSES
Stir-fried Deluxe Oriental Seafood
Egg Fried Rice and Shanghai Pak Choy
Roasted Cornish Game Hen with Jus
Pea Mash and Grilled Vegetables
Ricotta and Sundried Tomato Ravioli with Spicy Tomato Sauce
BREAD BASKET
Assorted Bread and Rolls
TEA AND COFFEE
PRALINES
SNACK
NOODLE SOUP
Barbecued Duck in Noodle Soup
FOCACCIA WITH HAM AND CHEESE
HOT POT RICE
Rice with Cured Meat in Hot Pot
Served with Clear Chicken Soup
CONGEE
Cantonese Style Prawn and Abalone Congee
Accompanied by Spring Onion Pancake
TEA AND COFFEE
BREAKFAST
JUICE SELECTION
APPETIZER
Fresh Seasonal Fruit
YOGHURT SELECTION
Natural, Fruit or Low Fat Fruit Yoghurt
CEREALS
Raisin Bran, Corn Flakes or Rice Crispies
MAIN COURSES
Eggs - Freshly Scrambled, Fried or Boiled
Chinese Dim Sum
ACCOMPANIMENTS
Grilled Breakfast Steak, Herb Rosti Cake,
Imperial Fried Noodles with Black Mushrooms, Green Chives and Bean Sprouts
Grilled Tomato and Broiled Whole Mushrooms
BREAD BASKET
Assorted Bread, Rolls and Fresh Toast
served with Preserve, Honey and Butter
Dinner
Appetizer
King Prawn and Bean Curd with Thai Pesto Dressing
Soup
Apple Tomato Soup with Bacon
Main Courses
Braised Tender Pork with Abalone
Pan-fried Tiger Prawn and Grilled Salmon Fillet with Lobster Sauce
Fettuccine with Sauteed Veal and Mixed Mushrooms
Accompaniments
Potato Gratin or Steamed Rice with Mixed Vegetables
Selection of Western or Oriental Vegetables
Cheese
And
Fresh Seasonal Fruit
Dessert
Warm Pecan Brownie Pudding served with Fresh Cream and Chocolate Sauce
Tea and Coffee
Pralines
Japanese Meal
Canapes
Seasonal Sushi for aperitif
Liqueur
Green Apple Wine with Soda
Appetizer
Steamed Sea Conch with Sake
Japanese Green Bamboo Skewer
Fish Roe Sushi
Roasted Squid Slices with Egg
Plum Shape Yam
Grass Shrimp with Caviar
Soup
Japanese Clear Soup with Blanched Sea Perch
Braised Dish
Bean Curd with Shrimp and Lotus Root
Abalone Slice
Salmon Roe
Main Dish
Fish Rolled with Potato
Boiled Sweet Potato Happou Sauce
Pak Choy
Chestnut Wrapped in Sweet Potato
CX F Menus 2006
