April 17
CX289 Hong Kong to Frankfurt
Supper
CAVIAR AND CHAMPAGNE
Caviar and Champagne, a perfect match
Served with traditional garnishes of blinis, chives, creme fraiche and chopped eggs
INTERNATIONAL FAVORITES
Ham and cauliflower soup
Mesclun salad with grilled Cajun prawn, portabello mushroom and balsamic vinaigrette
Grilled US CAB beef tenderloin, wild mushrooms ragout, asparagus, honey baby carrots, ginger swede mash and rosemary shallot jus
or
Spinach tagliatelle and pomodoro sauce
CHINESE FAVOURITES
Chicken, winter melon and barley soup
Cold plate - shredded chicken and jelly fish with sesame oil
Braised garoupa with bean curd and shiitake mushrooms in ginger and scallion sauce, steamed jasmine rice and choy sum
CHEESE AND DESSERT
Fourme d'Ambert, Reblochon, Tomme
Fresh berries with rose water syrup
Chocolate pudding, vanilla ice cream and raspberry coulis
Green bean and dried kelp sweet soup
BREAD BASKET
Assorted bread
Butter and balsamic olive oil
illy Freshly brewed coffee
Also available are espresso, cappuccino, caffe latte and JING a selection of teas
PRALINES
Snacks
Braised preserved vegetable and roasted duck with rice vermicelli noodle in soup
Beef burger, Monterey jack cheese, bacon, pickled onions, zucchini, toasted brioche bun with chunky fries
Seafood pie
Movenpick ice cream
Breakfast
STARTERS
Orange, apple or grapefruit juice
Mango and passionfruit smoothie
Seasonal fresh fruits
Natural or fruit yoghurt
Assorted Cereals
MAIN COURSES
Organic free range eggs - freshly scrambled, fried or boiled
Dingley Dell bacon, Cumberland sausage, tomato, bubble and squeak
Dimsum selection
Beef siu mai, yellow fungus and bamboo pith dumpling, har gaw and chicken glutinous rice
Dried scallop and pomfret congee
Stir fried turnip cake with preserved meat
BREAD BASKET
Assorted breakfast bread and fresh toast, preserves, honey and butter
illy Freshly brewed coffee
Also available are espresso, cappuccino, caffe latte, and JING a selection of teas