Finally, the menu was presented. Now this is what a menu ought to be, beautiful in both presentation and content. On the cover was a stylish photograph of some thinly sliced and artistically arranged pieces of what appeared to be cucumber. It looked more like a pale green rose by the time the chefs had finished their artistry. Inside, the menu was every bit as impressive:
New York to Vancouver
SUPPER
Caviar and Fine Fish Delight
Oscietra Caviar and Fine Smoked Salmon
with Warm New Potatoes and Crème Fraiche
LIGHT CHOICE
Seafood Chowder served with Cheese Bow Tie
Garlic and Herb Scented Lamb Slices on Seasonal Greens
with Herb Vinaigrette Dressing
MAIN COURSES
Lamb Loin with Lamb Au Jus
Mashed Red Potatoes and Seasonal Vegetable Parcels
Pan-Fried Seabass with Teriyaki Sauce
Steamed Rice with Black Sesame, Shiitake Mushrooms and Pak Choy
Penne Pasta with Cherry Tomato Sauce
Roasted Eggplant and Yellow Peppers
HONG KONG FAVORITES
Stir-fried Pork with Black Bean Sauce
Steamed Rice and Kailan
Noodles in Soup with Barbecued Pork
SNACK
Bouchee with Ratatouille and Green Salad
Served with Olive Oil and Balsamic Vinaigrette
** ***** **
Cheese Board
A Selection of International Cheeses
Dessert
New York Style Cheesecake served with Strawberry Sauce
Bread Basket
Assorted Bread and Rolls
Tea and Coffee
Pralines and Cookies
WINE LIST
Champagne
Krug Grande Cuvée Champagne
White Wines
Hogue Genesis Columbia Valley Chardonnay 2001
Olivier Leflaive Puligny Montrachet 1998
Red Wines
Gevrey Chambertin La Justice 1995
St. Supery Meritage Napa Valley Red 1998
Chateau Lynch Bages 1995
Port
Ramos Pinto Quinta de Ervamoira 10 Year Old Tawny Port
Of course, there were more meals listed for the continuing flight to Hong Kong. While it is tempting to list those, rest assured that there’ll be plenty of food to read about on all my Cathay flights so I think I’ll save my fingers for those.