May 2019

CX338 BRU-HKG




Lunch

To start
Soy Poached Duck with Chinese wine sauce, marinated lotus root and carrots

Mains
Beef fillet with spicy Sichuanese sauce, choi sum and steamed jasmine rice
Shrimp and pork wonton with noodle in soup
Carbonari raviolis with mint and Pecorino sauce, fried artichoke
Chicken ballotine with old Brugge cheese, mustard grain sauce, roasted potatoes and green beans
Quiche Lorraine with tomato berry salad, balsamic vinaigrette
Couscous salad, grilled haloumi cheese, sautéed porcini mushrooms and sun-dried tomato vinaigrette

To finish
Cheese plate: Belgian Brie, pere Joseph, water crackers, grapes and fig jam
Strawberry and banana mousse, melon and Chantilly cream
Selection of Movenpick ice cream
Seasonal fresh fruit

Cravings
Couscous salad, grilled haloumi cheese, sautéed porcini mushrooms and sun-dried tomato vinaigrette
Shrimp and pork wonton with noodle in soup
Quiche Lorraine with tomato berry salad, balsamic vinaigrette
Gallery Snacks: Movenpick ice cream, Garrett caramel popcorn and other sweet and savoury nibbles

Breakfast
Chinese Breakfast: Seasonal fresh fruit, Scallop and Shrimp Congee, Stir Fried Noodles with Vegetables
Western Breakfast: Seasonal fresh fruit served with warm pastry, cheese and ham omelette, stewed cannelloni mushrooms and grilled tomato with herbs
Continental Breakfast: Seasonal fresh fruit served with warm pastry selection, greek yoghurt with mango compote and toasted granola
Express Breakfast: Extend your sleep time with a quicker baked warm pastry, served with your own choice of beverage.