CX 256 LHR-HKG
June 8th 2011
Dinner
Starters
Marinated lobster tail and scallop with grilled asparagus and lemon mayonnaise
Mixed salad with sun-dried tomatoes, olive oil and red wine vinaigrette
Main Courses
Red wine braised beef cheek on horseradish mash with roasted root vegetables
Deep-fired prawn with Szechuan chili sauce, steamed rice, pak choy with garlic and chili
Roasted chicken breast with Parmesan and thyme gratin, soft polenta, asparagus and tomatoes and lemon thyme jus
Lamb nilgiri with bhindi masala and saffron basamati rice
Cheese and Dessert
Blue d'Auvergne (Bleu d'Auvergne?!), Somerset Camembert, Lancashire
Fresh seasonal fruit
Summer fruit delice
(no fruit platter. just some bananas and apples in a basket
)
Tea and Coffee
Praline
Snacks
Assorted finger sandwiches
Warm vegetables and ricotta tart with tomato chutney
Lo Shui beef in noodle soup
Ice cream
Breakfast
Starters
Orange or apple juice
Kiwi, apple and lime smoothie
Fresh seasonal fruit
Fruit yoghurt
Bircher muesli
Main Courses
Asparagus and mushroom frittata with back bacon, Lyonnaise potatoes, sauteed mushrooms and roma tomato
Apple and raisin pancakes with kassler ham and raspberry coulis
