First Class Menu
January 2011
CX 261
Hong Kong to Paris CDG

Supper
Caviar and Balik
Caviar and Balik Salmon “Tsar Nicolaj”

International Favorites
Leek and chicken soup
Grilled Vegetable salad with Balsamic Vinaigrette dressing

Grilled lamb chops with sautéed kipfler potatoes, asparagus, roasted baby carrots and French beans
Or
Eggplant and roasted garlic agnolotti with saffron cream sauce, asparagus and peppers

Chinese Favorites
*Specially created by Chefs Lau Kin Wai & Lau Chun
Double boiled pigeon with moral mushroom and dried scallop soup
Cold plate – Crabmeat and tomato salad with Chinese gooseberry dressing
Baked sea bass with pickled plum and bean sauce, steamed Jasmine rice, turnip cup with assorted mushrooms

Cheese and Dessert
Shropshire Blue, Tilsit Royalp, Pont l’Eveque, Camembert Le Pere
Fresh Berries with Cream
Warm caramel fig cake with vanilla ice cream and chocolate sauce

From our series of classic Signature dishes
Double boiled papaya with snow fungus sweet soup

Tea and Coffee
Pralines

Snacks
Mini chicken pie with grilled zucchini salad and tomato concassse
Assorted sandwiches
Smoked turkey breast with arugula mayonnaise, chicken with toasted almonds, smoked salmon with lemon cream cheese
Braised sliced pork with preserved vegetables in noodle soup
Haagen-Dazs Ice Cream

Breakfast
Starters
Orange, apple or grapefruit juice
Forest berries smoothie
Fresh Seasonal Fruit
Natural or low fat fruit yogurt
Assorted Cereals

Main Courses
Eggs ~ freshly scrambled, fried or boiled
Served with your choice of back bacon, pan-fried pork sausage, roasted potatoes with onion and parsley, vine-ripened tomato, sautéed mixed mushrooms
Or
Dim Sum served with chili sauce
Pork siu mai with scallop, shrimp fun gor, chive and pork dumpling, vegetable bean curd roll
Or
Breakfast cold plate

Bread Basket
Assorted breakfast bread and fresh toast
Served with preserves, honey and butter
Tea and Coffee
261-41169/41048F <01/11>