This menu applies for CX 250,254,256

Dinner
Starters
Whisky smoked Loch Fyne salmon, apple celeriac remoulade and horseradish crème fraiche

Mixed salad with beetroot curls and sherry vinaigrette

Main Courses
Braised pork cheek with mustard mashed potato, savoy cabbage, carrot and roasted shallots

Deep-fried chicken Szechuanese style with Yu Shang chilli sauce, steamed rice and Shanghai pak choy with garlic

Salmon and haddock fish cake, wilted spinach, crushed new potatoes with olives and lemon dill cream sauce

Lemon and spinach capaletti with rustic tomato olive sauce

Cheese and Dessert
French Brie, Cropwell Bishop Stilton, St. Nectaire

Fresh seasonal fruit

Black currant and apple del ice

Tea and Coffee

Praline

Snacks

Assorted finger sandwiches

Shui gaw in noodle soup

Ice cream

Breakfast

Starter
Orange or apple juice

Mango and passion fruit smoothie

Fresh seasonal fruit

Fruit yoghurt

Assorted cereals (cornflake or Special-K)

Main Courses
Goat cheese and herb frittata with director's sausage, Lyonnaise potatoes, sautéed mushrooms and Roma tomato

Tomato and basil crepes with back bacon and chunky tomato coulis

Prawn and scallop congee

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

Tea and Coffee