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.
North Ameican Flights
CX 831 JFK-HKG DEC 2007 #63
CX 840 HKG-JFK NOV 2007 #59
CX 872 HKG-SFO JAN 2007 #5
CX 884 HKG-LAX AUG 2007 #33
CX 885 LAX-HKG AUG-OCT 2007 #34
CX 888 HKG-YVR JUL 2007 #31
CX 888 YVR-JFK JUL 2007 #28
CX 888 YVR-JFK DEC 2007 #61
CX 889 YVR-HKG MAR 2007 #17
CX 889 YVR-HKG MAY 2007 #24
CX 889 YVR-HKG NOV 2007 #56
CX 889 YVR-HKG DEC 2007 #62
CX 889 JFK-YVR SEP 2007 #46
CX 889 YVR-HKG SEP 2007 $47
CX 2868 HKG-YVR AUG 2007 #32
CX 2869 YVR-HKG AUG 2007 #44
European/South African Flights
CX 255 HKG-LHR NOV 2007 #54
CX 256 LHR-HKG FEB 2007 #11
CX XXX LHR-HKG MAR 2007 #16
Intra-Asian Flights
CX 418 HKG-ICN OCT 2007 #49
CX 419 ICN-HKG OCT 2007 #50
CX 470 HKG-TPE OCT 2007 #51
CX 504 HKG-NRT MAR 2007 #14
CX 505 NRT-HKG APR 2007 #19
CX 701 HKG-BKK JAN 2007 #6 (Picture link at #9)
CX 713 HKG-BKK MAY 2007 #27
CX 713 HKG-BKK-SIN AUG 2007 #43
Wine List
CX 300s/400s OCT 2007 #48
CX 500/502/504/506/508/520/532/536/580 #15
CX 501/503/505/507/509/521/533/535 MAR 2007 #18
CX 701/703/709/713/751 JUL 2007 #42
North American Wine List JUL 2007 #35
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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
CX 110 SYD-HKG 8 Jan 2006 F Menu (code 110-4107F <01/07>)
Breakfast
Starters
Orange juice or apple juice
Mango & passionfruit smoothie (nice!)
Fresh seasonal fruit (selection-papaya,melon,kiwi,strawberry)
Natural or low fat flavoured yoghurt
Assorted cereals
Main courses
Plain omelette (very plain and overcooked dry)
Congee with ginko nut & pork
Warm smoked salmon & dill flan
Trimmings
Grilled breakfast steak and chicken chipolata sausage, rosti potatoes, grilled tomato and button mushrooms
Bread basket
Assorted bread, fresh toast (wasn’t available) and breakfast pastries served with preserve, honey and butter (basically only offered croissants which were overdone)
Tea & Coffee
Lunch
Starter
Lobster tail with grilled asparagus, orange and fennel with lemon olive oil dressing
Main Courses
Roast lam rack with rosemary potatoes, sautéed asparagus, carrots and capsicum
Herb crusted barramundi with pumpkin and spinach sauce, asparagus, zucchini and carrots
Feta, spinach and basil ravioli with cherry tomato sauce (nice, not too heavy)
Chinese favourites
Cucumber and jellyfish salad
Pork and watercress with lo Hon guo and red date soup
Chicken Kung Po
Steamed rice and stir fried pak choy, baby corn and black mushrooms
Cheese and dessert
Selection of international cheese (about 5 to choose from)
Fresh seasonal fruit
Baked new york cheesecake with mixed berry compote
Tea & Coffee
Pralines & Cookies
Wine List
Champagne – Cuvee William Deutz Brut 1998
White
Mount Pleasant Maurice O’shea Chardonnay 2004
Vacher Pere mersault Premier Cru 2004
Red
Chateau Branaire-Ducru 1998, 4eme Cru Classe
Taylor’s St Andrew Cabernet Sauvignon 1998
Castelgiocondo, Ripe al Convento, Brunello di Montalcino Riserva DOCG 2000
Port
Ramos Pinto Quinta da Ervamoira 10 year old Tawny Port
Not sure if this is the right place to comment on this, but most of the Lunch main courses are the same as J. I have bolded where I see the same meals:
Quote:
Originally Posted by infoworks
CX 110 SYD-HKG 8 Jan 2006 F Menu (code 110-4107F <01/07>)
Lunch
Starter
Lobster tail with grilled asparagus, orange and fennel with lemon olive oil dressing
Main Courses Roast lam rack with rosemary potatoes, sautéed asparagus, carrots and capsicum
Herb crusted barramundi with pumpkin and spinach sauce, asparagus, zucchini and carrots
Feta, spinach and basil ravioli with cherry tomato sauce (nice, not too heavy)
Chinese favourites
Cucumber and jellyfish salad
Pork and watercress with lo Hon guo and red date soup Chicken Kung Po
Steamed rice and stir fried pak choy, baby corn and black mushrooms
Cheese and dessert Selection of international cheese (about 5 to choose from)
Fresh seasonal fruit
Baked new york cheesecake with mixed berry compote
Caviar, Balik & Champagne
caviar and Balik salmon "Tsar Nicolaj" with Krug grande cuvee
Starters
roasted butternut squash bisque with crawfish
served with cheese straws
Nicoise salad with herb vinaigrette dressing
Main Courses
lamb chop with
garlic mashed potatoes, French beans and sauteed wild mushrooms
roasted duck confit with duck liver port wine sauce
potato with mixed vegetables and cream sauce, baby beetroot
and French beans
ricotta cannelloni with semi sun-dried tomato concasse
and bechamel with baked vegetables
Chinese Favourite
sweetened sea bass
lotus root, pork and dried octopus soup
deep-fried prawns in chilli sauce
steamed rice, baby Chinese cabbage,
braised oyster mushroom with oyster sauce and medlars
Cheese and Dessert
selection of international cheese
fresh seasonal fruit
caramel ice cream
cha cha (assorted sweet beans soup)
Valrhona chocolate tart
Tea and Coffee
Pralines and Cookies
Snacks
duck and barbecued pork in noodle soup
fried egg, ham and cheese sandwich with tomato relish
seafood congee served with baked spring onion puff
hot pot rice with stewed spare ribs and preserved vegetables
served with
prawns with snow fungus and chrysanthemum in clear broth
Haagen-Dazs ice cream
Refreshment
Starters
orange juice, apple juice or grapefruit juice
forest berry smoothie
fresh seasonal fruit
natural or low fat fruit flavoured yoghurt
assorted cereals
Main Courses
eggs ~ freshly scrambled, fried or boiled
Chinese dim sum
egg and leek flan
Trimmings
bacon slices, Cumberland sausage, pan-fried bubble and squeak,
roasted vine ripened tomato with black pepper and parsley
sauteed button mushrooms
Bread Basket
assorted bread, fresh toast and breakfast pastries
served with preserve, honey and butter
Tea and Coffee
Pralines and Cookies
Drink List
Juices
orange, apple, tomato
Soft Drinks
Coke, Coke Light, Sprite, Perrier water
tonic water, soda water and ginger ale
Coffees
freshly brewed coffee, espresso, cappuccino and caffe latte
regular or decaffeinated
Teas
Fuding jasmine silver fur, Anqi supreme Ti Guan Yin, Ceylon, Japanese
organic selection: camomile, earl grey and peppermint
Hot Chocolate
Wine List
Champagne
Krug Grande Cuvee Champagne
White wines
Simi Sonoma Chardonnay 2004
Vaucher Pere Meursault Premier Cru 2004
Red wines
Corton Grand Cru Louis Max 1996
Foley Santa Rita Hills Pinot Noir 2002
Chateau Lynch Bages 2001
Port
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port
Aperitifs and Cocktails
Campari, Martini Rosso, Martini Extra Dry, La Ina Dry Sherry,
Harveys Bristol Cream Sweet Sherry, Gordons Dry Gin,
Stolichnaya Russian Vodka, Bloody Mary, Screwdriver
Whiskies
Chivas Regal 12 Years Old, Johnnie Walker Blue Label, Canadian Club,
Gentleman Jack Bourbon, Glenfiddich Ancient Reserve Single Malt Whisky
Cognac
Hennessy XO
Liqueurs
Grand Marnier, Cointreau, Drambuie, Kahlua, Bailey's Irish Cream
Beer
International selection
CX signature drinks
Cathay Delight
A Kiwifruit based non-alcoholic drink with coconut juice and
a touch of fresh mint
Pacific Sunrise
A refreshing combination of champagne and Drambuie with
the zest of orange and lemon
Nice review and pictures on board, thanks so much for posting. I know this is a bit more of a personal choice...but the new glassware and paper napkins look terrible! I much prefer the older style champagne and wine glasses - so much more stylish!
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ANDYFLYER - The World is your Oyster
Caviar, Balik & Champagne
caviar and Balik salmon "Tsar Nicolaj" with Krug grande cuvee
Starters
asparagus and chive soup
served with cheese straws
mixed salad with prawns and mustard dressing
Main Courses
grilled beef tenderloin on port wine sauce
with parsnip mash, Kenya beans and roasted red onion
cumin marinated escolar with vegetable
cous cous and red pepper coulis, wilted spinach and carrots
mushroom filled cappelletti with olive, tomato tapenade
and cream sauce
Chinese Favourites
stir-fried chicken with black bean sauce
served with
marinated cucumber
duck broth with mushrooms and bak choy
stir-fried vegetables
steamed rice
Cheese and Dessert
selection of international cheese
fresh seasonal fruit
lemon tart with rasperry coulis
vanilla ice cream with grand meuniere
black sesame soup dessert
Tea and Coffee
Pralines and Cookies
Snacks
assorted finger sandwiches
wontons and pak choy in noodle soup
ice cream
Refreshment
Starters
orange juice or grapefruit juice
lime, mango, pineapple, yoghurt and ginger energiser
fresh seasonal fruit
natural or low fat fruit flavoured yoghurt
assorted cereals
Main courses
eggs ~ freshly scrambled, fried or boiled
congee with shredded pork
Scottish kippers
Trimmings
chicken sausage, maple cured bacon,
leek and potato souffle, vine potatoes and button mushrooms
Bread Basket
assorted bread, fresh toast and breakfast pastries
served with preserve, honey and butter
Tea and Coffee
In order for us to serve you better, all meal orders have to be finalized
at least 45 minutes prior to landing.
250/254/256-1023F <F~A/07>
Brunch
Starters
Juice Selection
Roasted Lobster with leek, onion, and potato salad served with tomato vinaigrette
Green peas, bacon, and mint soup served with cheese straws
Main Courses
Grilled Beef Tenderloin with rosemary wine sauce
Swede Mash, Green asparagus and Baby carrots
Or
Chinese Dim Sum
Or
Braised fish with bean curd sheets and mushrooms served with Chinese baby cabbage and oyster mushroom with oyster sauce, egg fried rice with spring onion
Cheese and Dessert
Selection of International Cheese
Fresh Seasonal Fruit
Almond Frangipane tart with clotted cream
504-1890F <03/07>
Japanese Meal
Canapes
Sweet Broad Beans and eel roll skewer
Salmon roll with rape blossoms
Bamboo Shoot with sesame paste, fish cake with seaweed
Stewed Squid and Braised Shrimp
Liqueur
Choya Ume Liqueur
Appetizer
Sliced Salmon Belly, smoked snapper, Japanese grass shrimp
Clear Soup
Fish Ball with bamboo shoot, soaked wakame seaweed
Lily Bulb shaped in cherry blossom petals, kinome
Braised Dish
Braised bamboo shoot, seaweed, Japanese butterbur
Sea Bream roe, Braised gluten and carrot
Hot Dish
Baked Seafood with mayonnaise sauce
Vinegar dish
Assorted shell meat with tasazu vinegar sauce
Noodles
Cherry Leaf noodle and white buckwheat noodle
