HKG-YVR CX#888 Feb 2011

Supper
Caviar and Balik
Caviar and Balik salmon "Tsar Nicolaj"

International Favourites
White bean garlic and herb soup

Mesclun salad with asparagus, sun-dried tomato and balsamic vinaigrette

Grilled U.S. prime beef tenderloin with gratin potatoes, asparagus and baby carrots
or
Saffron fettuccini with back bacon tomato sauce and sauteed portobello mushrooms

Chinese Favourites
Pork soup with winter melon and dried duck gizzard

Cold plate - deep-fried sea bass with sweet vinegar dressing

Prawn butterfly wrapped with bean curd skin, steamed jasmine rice, black mushrooms with oyster sauce and choy sum

Cheese and Dessert
Forme d'Ambert, Manchego, Arenberger, French Brie

Fresh berries with ginger syrup

Cherry clafoutis cake with vanilla ice cream and raspberry coulis

Sweet taro and sago coconut soup

Tea and Coffee

Pralines

Snacks
Beef skewer with salad and capsicum relish

Assorted sandwiches
Cherry cream cheese with toasted pecan, smoked turkey with earl grey honey butter, smoked salmon with lemon cream cheese

Hot pot rice with chicken, mushroom and Chinese sausage served with double boiled chicken soup with Chinese herbs

Ice cream

From our series of classic Signature dishes
Shrimp wontons in noodle soup

Brunch
Starters
Orange, apple or grapefruit juice

Mango and passion fruit smoothie

Fresh seasonal fruit

Natural or fruit yoghurt

Assorted cereals

Main Courses
Free range eggs ~ freshly scrambled, fried, or boiled served with your choice of broiled back bacon, pork sausage, Lyonnaise potatoes with parsley, Roma tomato and sauteed mushrooms

Dim sum served with chilli sauce
Asparagus dumpling, seafood and kung choi dumpling, beef meatball, mini vegetable glutinous rice wrapped in lotus leaf

Minced pork congee with stir-fried egg noodles with vegetables

Bread Basket
Assorted breakfast bread and fresh toast served with preserves, honey and butter

Tea and Coffee

Pralines