I was on this flight last February...no proper dinner service. I hope the catering has changed. Here is the menu from Feb. 2005 for reference:

Caviar and Balik Salmon Delight

Asparagus Cream Soup with Coriander
served with Mini Garlic Baguette

Seasonal Green Salad with Orange Segments, Shredded Fennel and Radish served with Honey Mustard dressing

Main Courses

**Sauteed Shrimps and Jade Melon with Marinated Pork
Steamed rice

Roasted Pork Fillet Stuffed with Tomato, Pinenuts and Mushrooms and wrapped in Bacon with Tomato Concasse--Buttered Gnocchi and Roasted Root Vegetables

**Duck Confit with Mashed Potatoes, Braised Cabbage and Truffle Sauce

Sweet Potato and Leek Ravioli with Tomato Concasse Sauce

Cheese Board

Dessert Selection

Creme Brule, Caramel Ice Cream, Valrhona Chocolate Tart

** A special selection from The Hong Kong Jockey Club's exclusive Happy Valley Clubhouse restaurants.

Refreshment

Noodles in Soup with Braised Beef Brisket

Roasted Vegetable with Feta Cheese in Puff Pastry with Side Salad

**Plain Congee or Congee with Abalone and Meat Balls served with Pan-Fried Shredded Chicken Pancakes with Ham and Spring Onions

**Rice with Beef and Water Chestnut Patty in Hot Pot served with Double Boiled Chicken Soup with Sea Whelk, Fish Maw, and Medlars

Ice Cream


Brunch

Juice Selection
Appetizer
Fresh Seasonal Fruit

Main Courses

Eggs~Freshly Scrambled, Fried or Boiled
Assorted Dim Sum
Vegetable Quiche

Accompaniments

Grilled Ham Slices and Pan-Fried Nurnberger Sausages, Pan-Fried Potato Cake with Cheddar, Vine Ripened Tomato and Sauteed Fresh mushrooms

Assorted bread, Rolls and Fresh Toast