Lunch
From San Francisco to Hong Kong

Caviar, Smoked Salmon and Champagne
Caviar and Fine Smoked Salmon
with Cuvee William Deutz 1998

Starters
Cauliflower Cream Soup

Mixed Salad with Tomatoes, Fingerling Potatoes, Beans and Pesto
with Balsamic Dressing

Main Courses
Grilled Beef Tenderloin with Red Wine Sauce
Baked Potato and Mixed vegetable

Spinach Ravioli
with Spicy Tomato and Cream Sauce

Chinese Favourites
Double Boiled Scallop and Mushroom Soup
Cold Plate – Marinated Bean Curd and Jelly Fish
Stir-Fried Lobster with Ginger and Spring Onion
or
Braised Chicken Served with Pak Choy and Mushroom
Steamed Rice

Cheese and Dessert
Blue Castello, Chavroux Goat Cheese, Cheddar Layered with Stilton
Fresh Seasonal Fruit
Strawberry Ice Cream with Butterscotch Sauce
Baked Cheesecake with Blueberry Sauce
Red Beans Soup with Lotus Seeds

Tea and Coffee

Pralines and Cookies

Snacks
Crab Cake with Tartar Sauce

Shrimp Wontons in Noodle Soup

Hot Pot Rice with Cured Meats and Mushroom
Served with Clear Soup

Ice Cream

Dinner
From San Francisco to Hong Kong

Starters
Fresh Seasonal Fruit

Main Courses
Pan Seared Beef with Roasted Onion Sauce
Crushed Potato and Roasted Vegetables

Kung Po Chicken
with Stir-Fried Kailan and Steamed Rice

Abalone Congee with Spring Onion Cake

Dessert
Chocolate Mousse

Tea and Coffee

Pralines and Cookies