Nope, but this should be close enough, HKG-YYZ as well this month:

Cathay Pacific
First Class Menu
CX 826 Hong Kong to Toronto
May 2011

We are pleased to offer you a selection of dishes specially created by the accomplished chefs from the restaurants of Miramar Group on your flight today.

Among the many honours awarded was two Michelin stars recently bestowed on Cuisine Cuisine at the Mira.

The restaurants are renowned for offering only the finest in traditional and contemporary Chinese and Western cuisines. The chefs who created the dishes are:

- Chef Keeny Chan Kai Tak
- Chef Ken Yu
- Chef Kwan Chun Ping
- Chef Mok Ming
- Chef William Girard


Dinner

Caviar and Balik

Caviar and Balik salmon "Tsar Nicolaj"


International Favourites

Artichoke soup, boiled quail egg and bacon (by Whisk)

Mesclun salad with roasted lamb, olives, radish and garlic mayonnaise dressing

Sea bass with grenobloise sauce, crushed potato, cepes mushroom and French beans (by Whisk)

Spinach and ricotta cannelloni with spinach cream sauce and sun-dried tomato (vegetarian choice)


Chinese Favourites

Double boiled conch soup with red date (by Cuisine Cuisine at the Mira)

Cold plate - fresh lobster and pomelo salad (by Cuisine Cuisine at the Mira)

Sauteed sea cucumber stuffed with minced pork, taro and pumpkin (by Cuisine Cuisine at the Mira)

Stir-fried beef with enoki mushrooms

served with steamed jasmine rice and stir-fried choy sum


Cheese and Dessert

Stilton, Pecorino, St. Paulin, Camembert

Fresh berries with cream

Warm hazelnut cake with chocolate ice cream and vanilla sauce

Double boiled papaya with snow fungus sweet soup (Cathay Pacific Classic Signature Dishes series)


Tea and Coffee

Pralines


Snacks

Beef and mushroom pie with tomato concasse

Assorted sandwiches
Shrimp with lemon cream cheese, mango cheddar cheese chutney,
Parma ham with sun-dried tomato and cornichon

Hot pot rice with steamed sliced pork and Yunnan ham, dried shrimps and pak choy, served with double boiled conpoy with marrow rings, jade sprouts and red medlar seeds

Ice cream

Barbecued roasted duck in rice vermicelli soup

Fish ball and cuttle fish ball in noodle soup


Brunch

Starters

Orange, apple or grapefruit juice

Mango & passion fruit smoothie

Fresh seasonable fruit

Natural or fruit yoghurt

Assorted cereals


Main Courses

Free range organic eggs - freshly scrambled, friend or boiled sered with your choice of broiled back bacon, pork sausage, potato cake, button mushrooms and roasted vine ripened tomato

Dim sum served with chilli sauce
Pork siu mai with scallop, seafood dumpling, chicken and ham in bean curd skin, conpoy vegetable dumpling, beef meatball

Chicken and mushroom congee with stir-fried rice roll with dried shrimp and spring onion in X.O. sauce


Bread Basket

Assorted breakfast bread and fresh toast served with preserves honey and butter


Tea and Coffee

Pralines