HKG - FRA CX289 January 2013
identically equal to #2

Supper

Marinated mixed vegetables with dried bean curd.

Wok-fried prawns with ginger and shallot, steamed jasmine rice, jade melon with red medlar seed and garlic
or
Braised garlic and thyme lamb shoulder with parsnip mash and ratatouille
or
Saffron fettuccini with tomato concasse and Parmesan cheese

Ice cream

Tea and Coffee


Breakfast
Seasonal fresh fruit

Fruit yoghurt

Scrambled eggs with mushroom and parsley cream, back bacon, hash brown and tomato
or
Congee with dried bonito fish, peanuts and chicken

Croissant with fruit preserve and butter

Tea and Coffee