Business Class Menu
May 2012
CX 838
Hong Kong To Vancouver

Dinner
Starters
Smoked halibut with roasted pumpkin, basil pesto and semi-dried tomato paste
Mixed salad with artichoke, marinated mixed peppers and balsamic vinegar dressing

Main Course
Braised prawns in bean curd skin with Chinese ham and bamboo shoot, steamed jasmine rice and kalian heart
Grilled beef tenderloin with red wine sauce, pan-fried potato cake, sautéed mixed mushrooms, asparagus and carrot
Hong Kong style chicken curry on egg fried rice
Wild mushroom and ricotta cheese agnolotti with tomato concasse and cherry tomato

Cheese and Dessert
Pecorino, St. Paulin, Camembert
Fresh Seasonal Fruit
Key lime cheese cake with mint pineapple compote

Tea and Coffee

Pralines

Snacks
Pan-fried Maryland crab cakes, tartar sauce and mixed salad with creamy Italian dressing
Hong Kong style egg tart
Barbecued duck in lai fun noodle soup
Braised beef brisket flavoured with chu hou sauce in noodle soup
Ice cream

Brunch
Starters
Orange or apple juice
Mango and passion fruit smoothie
Fresh seasonal fruit
Fruit yoghurt
Greek yoghurt with apricot compote and granola
Assorted cereals

Main Course
Cheddar cheese and caramelised onion frittata with tomato concasse, veal sausage, pan-fried potato cake and stir-fried asparagus
Dim sum with chilli sauce,Pork siu mai with scallop, spinach seafood dumpling, chicken and ham in bean curd skin, conpoy vegetable dumpling, beef meatball
Beef and conpoy congee, served with stir-fried rice roll with dried shrimp and spring onion in X.O. sauce

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

Tea and Coffee

Wine List
Champagne Deutz, Brut Classic
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