Can't believe that another year has passed and hopefully 2009 will be another great year and you will all continue to contribute to this CX Menu thread!
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
================================ Edited to add: Please post ONLY your menus here. All discussions about meal choices etc, please discuss in the: Discuss your meal options here thread.
Flight NoRoutingDateThread#
Australian/New Zealand/South Pacific flights
North Ameican Flights
CX 826 HKG-YYZ January 2009 #3
CX 840 HKG-JFK January 2009 #8
CX 840 HKG-JFK May 2009 #30
CX 873 SFO-HKG May to July 2009 #28
CX 879 SFO-HKG August to October 2009 #47
CX 882 HKG-LAX February 2009 #12
CX 883 LAX-HKG May to July 2009 #27
CX 888 HKG-YVR April 2009 #25
CX 888 YVR-JFK January 2009 #2
CX 889 JFK-YVR July 2009 #40
CX 889 YVR-HKG May to July 2009 #26
European/South African Flights
CX 271 HKG-AMS August 2009 #41
CX 252 LHR-HKG April 2009 #13
CX 252 LHR-HKG June 2009 #36
CX 261 HKG-CDG May 2009 #22
CX 289 HKG-FRA June 2009 #32
CX 293 HKG-FCO June 2009 #35
Intra-Asian Flights
CX 416 HKG-ICN May 2009 #29
CX 450 HKG-TPE January 2009 #10
CX 450 TPE-NRT January 2009 #11
CX 451 NRT-TPE-HKG April 2009 #20
CX 504 HKG-NRT April 2009 #14
CX 708 BKK-HKG January 2009 #7
CX 702 BKK-HKG April 2009 #24
CX 711 HKG-SIN August 2009 #49
CX 776 CGK-HKG August 2009 #43
CX 777 HKG-CGK January 2009 #5
CX 777 HKG-CGK August 2009 #42
Wine List
260,261,262,263,270,271,282,285,288,289 June 2009 #31
450(TPE/NRT),510(TPE/FUK),530(TPE/NGO),564(TPE/KIX) January 2009 #4
631, 639, 683, 685, 691, 693, 701/703 (HKG/BKK/CMB/KHI), 719,721,723,725,751 (HKG/BKK/BOM/DXB), 753,777,781,785 January 2009 #5
631, 639, 683, 685, 691, 693, 701/703 (HKG/BKK/CMB/KHI), 719,721,723,725,751 (HKG/BKK/BOM/DXB), 753,777,781,785 August 2009 #44
701, 703, 709, 713, 751 June 2009 #34
702, 708, 712, 754, 756 January 2009 #6
711,714,715,716,717,734,735,736,739 August 2009 #50
826,827,830,831,840,841,870,872,873,879,880,881,88 2,883,884,885 January 2009 #9
826,827,830,831,840,841,870,872,873,879,880,881,88 2,883,884,885 August 2009 #48
North American to Hong Kong June 2009 #33
__________________
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; Sep 7, 09 at 5:57 pm.
Reason: Update till thread #50 - as of September 7, 2009
Caviar, Balik & Champagne
Caviar and Balik salmon "Tsar Nicolaj" with Krug grande cuvee
Starters
Roasted butternut squash bisque with crayfish
Nicoise salad with herb vinaigrette
Main Courses
Grilled beef tenderloin with green peas potato mash, asparaggus, carrots, and roasted capsicum
Spinach cannelloni with semi sun-dried tomato sauce and baked vegetables
Chinese Favourites
Double boiled abalone and chicken soup with dace fish and Chinese herbs
Cold plate – Braised mushroom and marinated cucumber
Szechuanese style fish fragrant chilli prawns with Yu Shang sauce
or
Braised Kurobuta pork with preserved vegetable
served with
steamed jasmine rice and Chinese vegetables
Cheese and Dessert
Stilton, Gruyere, Saint Paulin, Camembert
Fresh seasonal berries with cream
Chocolate mousse
Warm croissant and butter pudding with vanilla ice cream, cherry and raspberry coulis
Almond cordial with fungus
Tea and Coffee
Pralines and Cookies
Refreshment
Starter
Fresh seasonal fruit
Main Courses
Pan-fried sea bass with creamy tomato sauce, new potato with parsley, asparagus and peppers
Green pea and mint agnolotti with hazelnut white wine cream sauce
Chinese Favourites
Braised stuffed duck , steamed jasmine rice and stir-fried vegetables with gingko nut
Cheese and Dessert
True Blue, Red Leicester, St. Paulin, Somerset Brie
Apricot frangipane almond tart with clotted cream
Tea and Coffee
Pralines and Cookies
Snacks
Shrimp wontons in noodle soup
Duck and barbecued pork in noodle soup
Wild mushroom and ricotta cheese pie with grilled zucchini and red onion confit sauce
Plain congee with garnishes
Haagen-Dazs Ice cream
Wine List
Champagne
Krug Grande Cuvée Champagne
White wines
Cuvaison Estate Selection Chardonnay Napa Valley Carneros 2004
Bouchard Père et Fils Meursault Les Clous 2005
Red wines
Possums Vineyard McLaren Vale Shiraz 2004
Felipe Rutini Reserve Malbec 2006
Château Lynch Bages 2001
Port
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port
First Class Wine List
January 2009
Champagne
Cuvee William Deutz Brut 1998
White Wines
Henri de Villamont Meursault 2005
Helen’s Hill Yarra Valley Chardonnay 2006
Red Wines
Chateau Branaire-Ducru 2001, 4eme Cru Classe
Brown Brothers Patricia Shiraz 2002
Castelogiocondo, Ripe al Convento, Brunello di Montalcino Riserva DOCG 2000
Port
Ramos Pinto Quinta da Ervamoira 10 Years Old Tawny Port
CX 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.
Or
Cloud Nine
A refreshing combination of vodka, Cointreau and Sprite with a refreshing tonic of lemon flavor
CX 450 Taipei to Tokyo January 2009
Lunch
Starters
Gourmet platter of pate, terrine and potato truffle gateau
Lobster bisque
Main Courses
Grilled beef fillet with zesty miso on oak leaves
Japanese rice with wasabi seaweed
Pumpkin, baby corn, spinach and carrots
Or
Deep-fried cod fish with black pepper spicy sauce
Buttered rissoles potatoes
Assorted peppers with asparagus rolls
Or
Roasted chicken with apple
Vegetable Jade rice, cabbage roulade
Cheese and Dessert
Cheese Selection
Fresh Seasonal Fruit
Apple tartlet
Served with Vanilla ice cream and vanilla sauce
Tea and Coffee
Pralines
450-4140F <01/09>
__________________
You're too much for me, Ennis, you son of a... I wish I knew how to quit you! Annie Proulx's Brokeback Mountain
Caviar, Balik & Champagne
Caviar and Balik salmon "Tsar Nicolaj" with Krug grande cuvee
Starters
Lobster bisque
Mesclun salad with balsamic vinaigrette
Main Courses
Grilled beef tenderloin with gratin potato, asparagus and carrot
Pesto tortellini with tomato sauce and pinenut
Chinese Favourites
Double boiled pork soup with winter melon and dried duck gizzard
Cold plate – cold pork jelly
Braised fish with bean curd sheets and spring onion
or
Braised duck with onion sauce
served with
steamed rice and stir-fried pak choy
Cheese and Dessert
Cambozola, Cheddar, Reblochon, Swiss Brie
Fresh seasonal berries with ginger syrup
Mango mousse
Cherry clafoutis cake with vanilla ice cream and raspberry coulis
Black sesame soup
Tea and Coffee
Pralines and Cookies
Snacks
Szechuanese dan dan soup noodle
Shrimp wontons in noodle soup
Smoked haddock and leek pie with salad
Plain congee with garnishes
Hot pot rice with beef and water chestnut patty
served with
Double boiled chicken soup with Chinese herbs
Haagen-Dazs ice cream
Refreshment
Starters
Orange, apple or grapefruit juice
Mango and passionfruit 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
Lyonnaise potatoes with parsley and onion, back bacon, pork
sausage, sautéed mushroom or Roma tomato
Assorted Chinese dim sum
Shredded chicken, dried bonito and peanuts congee with baked
barbecued pork pie
Bread Basket
Assorted breakfast bread and fresh toast served with preserves, honey and butter
Tea and Coffee
Pralines and Cookies
Wine List
Champagne
Krug Grande Cuvée Champagne
White wines
Cuvaison Estate Selection Chardonnay Napa Valley Carneros 2004
Bouchard Père et Fils Meursault Les Clous 2005
Red wines
Possums Vineyard McLaren Vale Shiraz 2004
Felipe Rutini Reserve Malbec 2006
Château Lynch Bages 2001
Port
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port
Programs: BA Gold, AAdvantage, Miles&More, Royal Skies
Posts: 156
CX 252 – LHR–HKG (April)
Lunch
Caviar, Balik & Champagne
Caviar and Balik salmon „Tsar Nicolaj“ with Krug grand cuvee
Starters
Broccoli and stilton soup
Main Courses
Pan-fried cod with tomato basil sauce, roasted new potatoes and mint peas
Wild mushroom ravioli with wild mushroom sauce and sautéed cepe mushrooms
Chinese Favourites
Double boiled pork with lotus seed and snow fungus soup
Cold plate – five spice duck breast
Braised beef shin
or
steamed chicken with black mushroom
served with
steamed rice and stir-fried pak choy with carrots
Cheese and Dessert
Camembert, Blackstick Blue, Coastel Cheddar, Melusine Goat
Fresh seasonal berries with cream
Warm chocolate pudding with clotted cream ice cream
Vanilla cheesecake
Black sesame dessert
Tea and Coffee
Pralines and Cookies
Snacks
Warm chicken and tarragon pie with salad
Wontons in noodle soup
Ice cream
Breakfast
Starters
Orange or grapefruit juice
Lime, mango, pineapple, yoghurt and ginger energizer
Fresh seasonal fruit
Natural, fruit or low fat fruit yoghurt
Assorted cereals
Main Courses
Eggs - freshly scrambled, fried or boiled
served with your choice of Cumberland pork sausage, back bacon, Lyonnaise potatoes, tomato or sauteed mushrooms
Assorted Chinese dim sum
Scottish kippers
Bread Basket
Assorted breakfast bread and fresh toast served with preserves, honey and butter
Programs: BA Gold, AAdvantage, Miles&More, Royal Skies
Posts: 156
CX 504 – HKG–NRT (April)
Brunch
Starters
Juice selection
Loch fine salmon with potato and dill salad
Lobster bisque
Main Courses
Grilled beef tenderloin with gratin potato, white
Asparagus and baby carrot
Assorted Chinese dim sum
Braised ling fish with bean curd sheets and mushrooms, steamed jasmine rice and stir-fried pak choy
Cheese and Dessert
Cheese selection
Fresh seasonal fruit
Baked cheese cake with blueberry compote
Tea and Coffee
Pralines
Japanese Meal
Cathay Pacific is pleased to offer a seasonal Japanese meal, in traditional Kaiseki style, as an alternative choce.
Canapes
Sweet broad beans and eel roll skewer
Salmon roll with rape blossoms
Bamboo shoo 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 bulk shaped in cherry blossom petals, Kinome
Braised Dish
Braised bamboo shoot, Seaweed, Japanese butterbur
Sea bream roe, Braised gluten and carrot
Hot Dish
Baked seawood with mayonnaise sauce
Vinegar Dish
Assorted shell meat with tasazu vinegar sauce
Noodles
Cherry leaf noodle and white buckwheat noodle
CX F Menu 2009
