February 2011
CX 251/255
Hong Kong to London Heathrow

Supper
Starter
Roasted Duck Breast with Romaine Salad and Balsamic Vinaigrette Dressing

Main Courses
Steamed chicken with Yunnan Ham and Bamboo shoot, steamed Jasmine rice and broccoli
Baked herb crusted ling fish with sun-dried tomato concasse, sautéed kipfler potatoes and roasted provencal vegetables

Cheese and Dessert
Cambozola, Double Gloucester, Chaumes with cabernet paste
Fresh Seasonal Fruit
Chocolate crispy mousse with raspberry sauce

Tea and Coffee
Pralines

Light Meal
White bean garlic and herb soup
Mesclun salad with roasted lamb loin, asparagus, feta cheese, cherry tomato and mint yogurt dressing
Chocolate crispy mousse with raspberry sauce
Fresh berries

Snacks
Braised beef brisket flavored with chu hou sauce Noodle Soup
Tandoori chicken skewer with tomato chat masala and raita
Haagen-Dazs Ice Cream

Breakfast
Starters
Orange or apple juice
Mango and passion fruit smoothie
Fresh Seasonal Fruit
Fruit Yogurt
Greek Yogurt with apricot compote and granola
Assorted Cereals

Main Courses
Omelette with ricotta cheese and pepper, Cumberland pork sausage, back bacon, potatoes and tomatoes
Or
Dim Sum with chili sauce
Chicken and ham in bean curd skin, pork siu mai with crab roe, seafood dumpling, mushroom and vegetable dumpling, pork and chive dumpling
Or
Fish and ginkgo nut congee with baked spring onion puff

Bread Basket
Assorted breakfast breads served with preserves, honey and butter

Tea and Coffee
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