February to April 2018 (Cycle 2)
Cathay Pacific Business Class
CX 469/475/495 Taipei to Hong Kong

Lunch
To Start
Smoked duck breast with grilled apple and mixed salad

Followed By
Stir fried pork neck with sa cha sauce, pak choy, carrot and steamed rice
Or
Pan fried halibut and prawn, zucchini, capsicums, duchess potatoes and tomato basil sauce

And to Finish
Cherry Chocolate Cake

Bread and butter

Illy Freshly Brewed Coffee and JING a selection of tea

469/475/495-M-TPE.JBM08.1702.CX/C2 <F~A/18>

Wine List
Champagne
Champagne Piper Heidsieck Cuvee Brut

White Wines
Louis Latour Macon-Lugny “Les Genievres” 2016
Wairau River Sauvignon Blanc 2017

Red Wines
Chateau De Brainte Brouilly 2016
Ingoldby Shiraz 2016

Dessert Wine
Chateau Lapinesse Sauternes 2016

[J-08]

PS. Thanks to a friend for the menu