Dinner

Starters

Smoked Duck with Mango Sauce (Bland)
Mesclun Salad with Portobella mushroom and Lemon Vinaigrette (Way too acidic)

Main Courses

Pan seared sea bass with black bean sauce, egg fried rice, kailan and carrots (Excellent - best fish I've ever had on a flight)

Grilled chicken breast with roasted red pepper sauce, creamy polenta, asparagus and baby carrots

Kung Po pork with steamed jasmine rice, Shanghainese pan choy, carrot an mushroom

Angel hair pasta with truffle oil, sautéed mushrooms, tomato pine nuts

Cheese and desert

Port Salut, Manchego, Stilton
Fresh seasonal fruit
Chocolate cake and whipped cream

Tea and coffee
Pralines

Snacks

Braised beef brisket in clear noodle soup
smoked salmon with dill cream cheese on kaiser roll
Chicken kebab with teriyaki glaze
HD ice cream

Refreshment Starter (2nd meal)

Fresh seasonal fruit

Main courses

REd wine braised beef short with Yukon gold truffle mashed potatoes and sautéed squash

Braised chicken with mushroom, chestnuts, dates, steamed jasmine rice, kailan and carrots

Ricotta cheese agnolotti with roasted pepper coulis, carrots and yellow zucchini

DEsert

Mango and white chocolate cake with raspberry coulis
Tea and coffee

WINES

Champagne Deutz brut classic (non vintage)
Simi Sonoma County Chardonnay 2009
Domaine des Malandes Chablis 2009
Clos Du Bois North Coast Cabernet Sauvignon 2008
Chateau de Maison Neuve Montagne Saint-Emilion 2009
Dow's late bottled vintage port 2006