CX253 HKG-LHR (November 2012)

Lunch

Starters
Hot smoked creole salmon with roasted kipfler potatoes and creme fraiche

Mixed salad with french vinaigrette

Main courses
Braised beef in onion and dark soya sauce, steamed jasmine rice and choy sum

Feta and spinach stuffed chicken breast, creamy polenta, asparagus and marinated capsicum

Chu chee curry prawns with steamed rice and mixed vegetables (this ran out quickly)

Wild mushroom and ricotta cheese agnolotti with tomato concasse and cherry tomato

Cheese and dessert
Bleu d'Avergne, Red Leicester, Taleggio with cabernet paste

Fresh seasonal fruit

Blueberry and raspberry tart

Tea and coffee

Praline

Snacks
Pan-fried beef skewer on cheese and spring onion potato cake with tomato relish

Soya duck and preserved sweet vegetable in rice stick soup

Ice cream


Dinner

Starter
Fresh seasonal fruit

Main courses
Braised lamb with rosemary, parsnip puree, sauteed French beans and pumpkin

Tea smoked duck and Kwai Fa chicken with steamed jasmine rice and choy sum

Spinach and Ricotta tortellini with bacon basil tomato sauce

Dessert
Fruit gateau with passion fruit cream and raspberry coulis

Tea and coffee