Starters
Juice Selection
Fresh Seasonal Fruit
Fruit Yoghurt
Assorted cereals
Main Course
Peas and dill frittata with spinach cream, chive and onion chicken sausage, beef bacon, hash brown potatoes and grilled tomato
Stir fried prawns with hot chili sauce, steamed rice, shittake mushrooms, carrots and garlic pak choy
Chicken with spicy coconut sauce, turmeric rice with fried shallot and stir-fried mixed vegetables
Bread basket
Assorted breakfast bread served with preserves, honey and butter
Assorted sandwiches
Chicken and leek pie with salad and balsamic vinegar dressing
Ice cream
Shrimp wontons in noodle soup
Barbecued duck in noodle soup
Brunch
Starters
Orange or apple juice
Forest berry smoothie
Fresh seasonal fruit
Fruit yogurt
Assorted cereals
Main Courses
Omelette with pan-fried pork sausage, back bacon, oven roasted potatoes, marinated pepper and braised bean ragout
Assorted Chinese dim sum with chili sauce
Pan-Fried chicken breast with mushroom cream sauce, lentils stew with capsicum, carrots and French beans
Bread Basket
Assorted breakfast bread served with preserves, honey and butter
Tea and Coffee
Pralines
Light Meal
Starters
Smoked duck breast with pear, cherry tomatoes and balsamic dressing
Mixed salad with Roma tomato, Parmesan cheese, pine nuts and lemon myrtle dressing
Main Courses
Shanghainese braised minced pork balls with pak choy and steamed jasmine rice with vegetables
Pan-fried ling fish with tomato concasse sauce, buttered gnocchi and French beans
Hong Kong style chicken curry on egg fried rice
Pesto tortellini with pesto sauce and roasted vegetables
Cheese and Dessert
Gruyere, Saint Paulin, Red Leicester
Fresh seasonal fruit
Chocolate marquise with pistachio sauce and mixed berry
CX 564
Hong Kong to Taipei
Lunch
Starter
Fresh Seasonal Fruit
Main Courses
Sauteed ling fish with spring onion, steamed Jasmine rice and Chinese mixed vegetables
Or
Lamb shoulder rack confit with sautéed new potatoes, French beans and carrot
Dessert
White chocolate mousse cake with raspberries
Tea and Coffee
564-20612J/C2 <M~J/09>
__________________
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 564
Taipei to Osaka
Dinner
Starter
Smoked salmon and egg rolls with mixed salad and Thousand Island Dressing
Main Courses
Grilled chicken with Japanese pumpkin puree, Japanese rice with chive, shimeji mushroom, eggplant, spinach and carrot
Or
Fettuccine with fried perch in lobster sauce
Haagen-Dazs Ice Cream
Tea and Coffee
Pralines
564-2192J <07/09>
__________________
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 565
May to July 2009
Osaka to Taipei
Lunch
Starter
Seared ham tataki, vegetable terrine, prawn and crab oshi sushi
Main Courses
Japanese beef shabu shabu, steamed rice and Japanese vegetables
Or
Pan-fried mallow fish with butter sauce, boiled potatoes, broccoli and carrot
Haagen-Dazs Ice Cream
Tea and Coffee
Pralines
565-2133J <M~J/09>
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
Main Courses
Egg fried rice with minced pork and marinated egg
Or
Sauteed chicken with tomato paprika sauce, buttered noodles, sautéed snap peas with capsicum and mixed mushrooms
Dessert
Soya bean mousse with black sesame cream
Tea and Coffee
565-2184J/C2 <M~J/09>
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
Main Courses
*Pan-fried ling fish with tomato concasse sauce, buttered gnocchi, French beans and vipe ripen tomato
Or
Malaysian Chicken Curry with steamed Jasmine rice and stir-fried mixed vegetables
Or
Pan-fried beef with peking onion and satay sauce, braised e-fu noodles with choy sum
Haagen Dazs Ice Cream
Tea and Cofffee
Pralines
721-20674J (07/09)
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
Lunch
Starters
Seared Scallops on ginger infused fruit salad
Artichoke and marinated peppers salad with citrus vinaigrette dressing
Yuba soba noodles
Main Courses
Chicken Teriyaki with steamed Japanese rice, rape blossom, carrots and taro
Sauteed ling fish with tomato fish sauce, steamed Jasmine rice and Chinese mixed vegetables
*Grilled beef tenderloin with Madeira sauce, mashed potatoes, fennel, pearl onions, carrot and French beans
Cheese and Dessert
Cheese Selection
Fresh Seasonal Fruit
Haagen-Dazs Ice Cream
Tea and Coffee
Pralines
580-20638J <07/08>
__________________
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 581
Sapporo to Hong Kong
Dinner
Starters
Roasted duck breast with duck liver and apple terrine, mini capsicums
Carrot and cherry tomatoes with mixed salad and mint yogurt dressing
Hirauchi Nihon soba noodles
Main Courses
Pan-fried beef tenderloin with Japanese Yakiniku sauce, Japanese rice and mixed vegetables
Sichuanese Yu Shang chili chicken with steamed Jasmine rice and Chinese mixed vegetables
Sweet Potato Cannelloni with spinach cream sauce and ricotta cheese
Cheese and Dessert
Cheese Selection
Fresh Seasonal Fruit
Haagen-Dazs Ice Cream
Tea and Coffee
Pralines
581-20647J <07/09>
Note: return catering - meals boarded in Hong Kong
Thanks to a dear aunt for the menu on her recent trip to Sapporo!
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
Starter
Artichoke and marinated peppers salad with citrus vinaigrette
Main Courses
Steamed chicken with red date, steamed jasmine rice and choy sum
Palak panner, jeera pulao, aloo gobhi
Cottage cheese with spinach, cumin basmati rice and potatoes
with cauliflower
served with Indian style spicy pickles and yoghurt
(vegetarian choice)
Braised lamb shank with grilled lamb chop, cous cous,
asparagus and marinated mixed peppers
(Designed and created by the Hong Kong Chefs Association's
National Culinary Team)
Starter
Thai mango with smoked salmon salad
(Designed and created by our Thai culinary team)
Main Courses
Prawns chu chee curry with steamed jasmine rice and stir-fried
kalian with carrots
(Designed and created by our Thai culinary team)
Lamb with green been rice pilaf
served with Indian style yoghurt and spicy pickles
Paneer shahi korma, dhania pulao, gobi adharaki
Cottage cheese in cashewnut sauce, coriander basmati rice and
ginger cauliflower
served with Indian style yoghurt and spicy pickles
(vegetarian choice)
Dessert
Water chestnut and coconut cream
(Designed and created by our Thai culinary team)
