CX 253
Hong Kong to London
January 4 2013

LUNCH

Starters:
Bresaola with truffle flavoured cream and feta cheese, apple and celeriac salad

Mixed salad with balsamic vinegar dressing

Main Courses:
Wok-fried prawns with ginger and shallot, steamed jasmine rice, jade melon with red medlar seed and garlic

Braised garlic and thyme lamb shoulder with parsnip mash and ratatouille

Pork neck with yuzu miso sauce, Japanese rice and vegetables

Saffron fettuccine with tomato concasse and Parmesan cheese

Cheese and Dessert:
Shropshire Blue, Tilsit Royalp, Camembert Le Pere with apple and rosemary paste

Fresh seasonal fruit

Lemon meringue pie

Tea and Coffee

Praline

SNACKS

Crispy jumbo chicken wing with blue cheese dressing

Braised beef shank in clear noodle soup

Haagen-Dazs Ice Cream

DINNER

Starter:
Fresh seasonal fruit

Main Courses:
Pan-fried ling fish with sun-dried tomato concasse, couscous with dried fruits and roasted vegetables

Braised duck and taro in plum sauce, steamed jasmine rice, Shanghainese pak choy with garlic and ginger

Spinach and ricotta cheese tortellini with cream sauce, red and yellow capsicum

Dessert:
Chocolate and mascarpone cream cake with mango coulis

Tea and Coffee

WINE LIST

Champagne:
Billecart-Salmon Brut Champagne

White Wines:
Buissonnier Bourgogne Cote Chalonnaise 2010

Coopers Creek Marlborough Sauvignon Blanc 2011

Red Wines:
Chateau Hanteillan Haut Medoc Cru Bourgeois 2010

Gemtree Bloodstone McLaren Vale Shiraz 2010

Port:
Dow's Late Bottled Vintage Port 2007

Signature Drinks:
Oriental Breeze
A sour-plum tea and cranberry-juice based non-alcoholic drink with honey and fresh lemon juice and a hint of rose water

Cloud Nine:
A refreshing combination of Vodka, Cointreau, and Sprite with a refreshing touch of lemon flavour