Carfield

June 2018
Hong Kong Airlines Business Class
HX 68 Hong Kong to Los Angeles

Lunch
Served shortly after departure

Starter
Side Salad
Roasted BBQ Pork neck with bamboo shoot salad

Soup
Chinese Pumpkin soup

Main Course
*Grilled beef tenderloin with red date demi-glaze sauce, roasted potatoes and seasonal vegetables
Created by Chef Gabriel Choy
Or
Steamed winter melon stuffed with shrimp paste and dried scallop sauce, egg fried rice and seasonal vegetables
Or
Braised mock chicken and green soy beans in sweet soya sauce with steamed rice and seasonal vegetables

Dessert
Vanilla mousse with mixed berry compote
Haagen-Dazs Ice Cream
Selection of cheeses

Mid-Flight Snack
A selection of sweet and savory snacks is available at the galley.
Alternatively, please ask the cabin crew at any time if you would like to enjoy one of the following mid-flight snacks.

Grilled Vegetable Ciabatta Sandwich
Chinese assorted dim sum
Selection of cheeses

Breakfast
Served prior to arrival

Starter
Seasonal Fresh Fruit
Fruit yogurt

Main Course
Ham and cheese scramble egg in romesco sauce with sautéed mixed mushroom and roast cherry tomato
Or
Pan fried rice roll topped with sweet & spicy pickle radish and XO sauce, deep-fried shallot and chopped spring onion
Or
Kaya French Toast with coconut palm sugar sauce
Or
Light Option
(Fresh fruit, fruit yogurt, corn flakes)

Champagne
Charles de Cazanove Brut NV

White Wines
Charlotte Street Chardonnay Southeast Australia
Luis Felipe Edwards Family Selection Gran Reserva Sauvignon Blanc, Leyda Valley, Chile

Red Wines
Charlotte Street Cabernet Sauvignon Southeast Australia
Luis Felipe Edwards Family Selection Gran Reserva Merlot, Colchagua Valley, Chile

HKGUSA_2017_HMHBC2_V1

PS. Thanks to a family member for the menu!