CX 879 SFO-HKG Feb 2011
First Class Menu
February 2011
CX 879
San Francisco to Hong Kong

Lunch
Caviar and Fine Smoked Salmon
Caviar and fine smoked salmon

International Favorites
Fennel and apple soup
Mesclun salad with king crab, tear drop tomatoes, cranberries and balsamic vinagrette

Grilled U.S. Wagyu beef tenderloin with red wine sauce, parsley turned potatoes, asparagus and baby carrots
Or
Lobster and crab ravioli with roasted red pepper coulis and grilled asparagus

Chinese Favorites
Double boiled conch and mushroom soup
Cold plate – marinated gluten with cucumber

Kung Po chicken
or
Pan-fried sea bass with sweet wine sauce

served with steamed rice and stir-fried mixed vegetables

Cheese and Dessert
Camembert, Yellow Cheddar, Danish Blue, Herb Goat Cheese
Fresh seasonal berries with cream
Bread and butter pudding with vanilla ice cream and chocolate sauce
Black sesame dessert

Tea and Coffee
Pralines

Snacks
Maryland crab cakes with tartar sauce
Grilled chicken breast with Brie, chipotle mayonnaise and pesto on sour dough bread with mesclun salad
Wontons in noodle soup
Haagen-Dazs Ice Cream
Hot pot rice with minced pork patty with water chestnut and mushroom, served with chicken broth

Dinner
Starter
Fresh seasonal fruit

Main Courses
Pan-roasted chicken breast with tomato basil sauce, pearl cous cous, asparagus and baby carrots

Stir-fried beef with mixed peppers, steamed jasmine rice, pak choy, mushrooms and carrots

Dungeness crab cannelloni with roasted red pepper coulis and sauteed Swiss chard

Cheese and Dessert
Port Salud, Manchego, Stilton, Goat Cheese
Raspberry Mousse cake with chocolate cream

Tea and Coffee
Pralines
879-1133/1134F <F~A/11>