CX 421
Taipei to Hong Kong
May to July 2011

Lunch
Starter
Crab meat and capsicum timbale with salmon roe

Main Courses
Stir-fried seafood in XO sauce, vegetable rice and mixed vegetables
Or
Barbecued chicken thigh with hickory sauce, new potato wedges, grilled zucchini with capsicum

Dessert
Blueberry cheese mousse cake with apricot marmalade
Tea and Coffee


Champagne
Billecart-Salmon Brut Champagne

White Wines
Domaine des Malandes Chablis 2009
Next of Kin Margaret River Chardonnay 2008

Red Wines
Moonvine McLaren Vale Shirz Cabernet Merlot 2007
L’Esperance du Retout Haut Medoc 2009

Port
Dow’s Late Bottled Vintage Port 2005