Carfield

Cathay Pacific First Class Menu Thread for the year of 2014

Inspired from CGK's highly organized and successful SQ F/J/Y menu thread, I think we should start one for the CX Forum. I will volunteer to organize the title thread and put all the information in some kinds of formats. Since lots of folks always ask what CX is serving on a particular route, why don't we start something similar to CGK in SQ forum? I know some of you don't care about it, but for those who care about it, hopefully it will be a helpful guide to present and future CX flyers.

If you don't want to type out the menu, feel free to scan it and post a link here, or you can email it to [email protected], and I will type it out.

Thanks,
Carfield

================================
Edited to add: Please post ONLY your menus here. All discussions about meal choices etc, please discuss in the: Discuss your meal options here thread.
http://www.flyertalk.com/forum/catha...ions-here.html


Flight No Routing Date Thread#

North American Flights
CX 806 HKG-ORD JAN 2014 #5 + Wine List
CX 806 HKG-ORD AUG 2014 #40
CX 807 ORD-HKG MAR 2014 #13
CX 807 ORD-HKG AUG 2014 #39
CX 840 HKG-JFK MAR 2014 #16
CX 841 JFK-HKG MAR 2014 #15
CX 841 JFK-HKG NOV 2014 #69
CX 845 JFK-HKG AUG 2014 #44
CX 846 HKG-JFK JAN 2014 #11 + Wine List
CX 846 HKG-JFK NOV 2014 #68
CX 846 HKG-JFK DEC 2014 #84
CX 872 HKG-SFO APR 2014 #20 Photo
CX 873 SFO-HKG DEC 2014 #80
CX 879 SFO-HKG APR 2014 #20 Photo
CX 881/3 LAX-HKG OCT 2014 #52
CX 882 HKG-LAX FEB 2014 #9
CX 882 HKG-LAX OCT 2014 #54
CX 884 HKG-LAX JUN 2014 #38 + Wine List
CX 885 LAX-HKG JAN 2014 #3 + Wine List
CX 885 LAX-HKG MAR 2014 #17
CX 885 LAX-HKG SEP 2014 #48
CX 889 YVR-HKG MAY 2014 #25
CX 889 JFK-YVR SEP 2014 #63 + Wine List
CX 889 JFK-YVR OCT 2014 #59
CX 897 LAX-HKG AUG 2014 #46

European/South African Flights
CX 250 LHR-HKG APR 2014 #28
CX 251 HKG-LHR JUN 2014 #35 Photo
CX 252 LHR-HKG DEC 2014 #83
CX 748 JNB-HKG APR 2014 #20 Photo
CX 749 HKG-JNB APR 2014 #20 Photo

Intra-Asian Flights
CX 439 ICN-HKG AUG 14 #61 + Wine List
CX 451 TPE-HKG MAY 14 #29
CX 542 HKG-HND JAN 14 #2 + Wine list
CX 542 HKG-HND MAY 14 #26
CX 543 HND-HKG DEC 14 #82 Photos
CX 548 HKG-HND APR 14 #18
CX 684 BOM-HKG FEB 14 #10
CX 685 HKG-BOM FEB 14 #12
CX 701 HKG-BKK AUG 14 #62 + Wine list
CX 901 HKG-MNL DEC 14 #81

Wine List
500,502,504,506,508,520,524,532,536,542,566,580 JAN 14 #2
805.807.825.827.837.873.879.881.883.885.897.899 SEP 14 #49
805,807,825,827,829,837,873,879,881,883,885,897,89 9 OCT 14 #53
806/807 Chicago AUG 14 #41
806,808,826,828,838,870,872,880,882,884,890,898 OCT 14 #55
807,825,827,829,837,873,879,881,883,885 MAR 14 #14
830,831,840,841,845,846,888,889 MAR 14 #14
831, 841, 845, 888 (YVR/JFK), 889 AUG 14 #45
831, 841, 845, 888 (YVR/JFK), 889 OCT 14 #60

marcuslai

542-42077F <01/14>

Dinner

Starters
Sesame smoked salmon with lime marinated edamame and tomato
Lobster bisque

Main Courses
Pan-fried sea bass with lemon butter, savoy cabbage with pancetta and grilled vegetables
Pan-fried beef rolls stuffed with enoki mushrooms in black pepper sauce, steamed jasmine rice and stir-fried pak choy
Eggplant and roasted garlic agnolotti with saffron tomato cream sauce, asparagus and peppers

Cheese and Dessert
Stilton, Percorino, St. Paulin, Camembert
Fresh seasonal fruit
Mixed berry tartlet

Tea and Coffee

Pralines



542-JAPF <N-J/14>

Japanese Meal

Cathay Pacific is pleased to offer a season Japanese meal, in traditional Kaiseki style, as an alternative choice.

Canapes
Braised baby abalone, braised pond smelt wrapped in kelp, jelly cake with globe fish skin, pickled shiso roll with radish, soaked shrimp, dried mullet roe, harring fish roe

Appetizer
Smoked tuna, poached scallop, smoked balik salmon served with Choya Plum Liquer

Braised Dish
Egg Curd with crab meat, seasoned salmon roe

Clear Soup
Soft shell fish soup with chicken and fish meat ball, seaweed

Side Dish
Japanese beef roll with vegetables, seaweed

Noodle
Shiso noodle and green tea noodle, tempura

Hot Dish
Baked sea bass with sea urchin, teriyaki sauce and angel prawn

Rice served with assorted pickles and miso soup

Fruit
Fresh seasonal fruit

To compliment your Japanese meal experience, Ginjyo-sake is available.



500, 502, 504, 506, 508, 520, 524, 532, 536, 542, 548, 566

Drink List

Juices
orange, apple, tomato

Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water
tonic water, soda water and ginger ale

Coffees
freshly brewed coffee, espresso, cappuccino and caffè latte
regular or decaffeinated

Teas
Fuding jasmine silver fur, Anqi supreme Ti Guan Yin
Japanese, iced Oolong tea, Hong Kong style milk tea
organic slection: English breakfast, camomile, earl grey and peppermint

Hot Chocolate




500, 502, 504, 506, 508, 520, 524, 532, 536, 542, 566, 580 1-1-2014

Wine List

Champagne
Amour de Deutz Blanc de Blancs 2005

White Wines
Louis Jadot Meursault 2011
Brand's Laira Foundation Range Chardonnay 2009

Red Wines
Wine Promotion - Saint Émilion
Kalleske Greenock Barossa Shiraz 2008
Marchesi de'Frescobaldi Mormoreto, Toscana IGT 2010

Port
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port

Longhornmaniac8

CX 885 LAX-HKG 11 January, 2014, 11:25 AM departure 777-300ER ("old" F cabin)

------------------------

Lunch

Caviar and Fine Smoked Salmon



International Favourites

Corn Chowder with poblano pepper and bacon



Romaine hearts with grilled jumbo prawns, toasted pine nuts and Caesar dressing



Grilled USDA prime Angus beef tenderloin with Bordelaise and Bearnaise sauce, garlic mashed potatoes, carrots, and broccolini





or

Pan-fried sea bass with apple cider sauce, fingerling potatoes, roasted fennel and baby squash

or

Sauteed gnocchi with goat cheese, mushrooms, asparagus and soya beens on tomato basil sauce

Chinese Favorites

Double boiled pork with sea coconut soup

Cold plate - marinated bean curd stick with black fungus

Braised abalone with chicken, served with steamed jasmine rice and stir-fried mixed vegetables

Cheese and Dessert

Cheddar, Camembert, Blue Cheese, Goat Cheese

Seasonal fresh berries with vanilla cream

Apple hazlenut bread pudding with vanilla ice cream and raspberry coulis

Red bean soup with lotus seeds

Tea and Coffee

Pralines

885-4164F <01/14>

Snacks

Braised five spice beef brisket in noodle soup



Dungeness crab cake with tartar sauce

Prosciutto and Brie in kornspitz roll

Hot pot rice with Chinese pork and liver sausage with cured meat

Haagan Dazs Ice cream

Dinner

Starter

Fresh seasonal fruit



Main Courses

Jidori Chicken with onion cream sauce, fondant yukon gold potatoes, heirloom carrots and green beans



Stir-fried beef with mixed pepper, steamed jasmine rice and kailan

Penne pasta with creamy tomato sauce, roasted artichoke and spinich

Dessert

Tiramisu

Tea and Coffee

Pralines

885-4158/4165F <01/14>

------------------------

Wine List

Champagne

Krug Grand Cuvee

White Wines

Saint Clair Marlborough Premium Sauvignon Blanc 2012

Louis Jadot Meursault 2011

Red Wines

Wine Promotion -- Saint-Emilion (6 wines, I can't find the list)

Shingleback McLaren Vale Shiraz 2009

Finca El Origen Gran Reserva Malbec 2009

Port

Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port

807, 825, 827, 829, 837, 873, 879, 881, 883, 885 1-1-2014

-------------------------

I must say, the steak for lunch was, bar none, the absolute best steak I've ever had on a plane. Not only was it amazing for a plane, it was a good steak regardless of location. I was apparently the first person the two F/As have had ever ask for it rare, and they absolutely nailed it.

Anyway, I hope this helps someone!

Cheers,
Cameron

beachfan

Thanks Cameron, I'm taking that same flight in 2 weeks.

silverhalide

-=-=-=-=-=-=-==-=-=-=-
Lunch
-=-=-=-=-=-=-==-=-=-=-

Caviar and Balik
Caviar and Balik salmon

International Favourites
Mushroom cream soup

Seared tuna Nicoise with French vinaigrette

Grilled USA Certified Angus Beef striploin with red wine jus and Bearnaise sauce, kipfler potatoes, roasted portabello mushroom and vine ripened tomato
OR
Pan-friend chicken breast with caramelized onion sauce, parsley potato, sauteed spinach and baby carrots
OR
Spinach and ricotta cheese tortellini with basil tomato concasse and roasted pepper

Chinese Favourites
Chicken Soup with dace fish and Chinese herbs

Cold Plate - Drunken Chicken with Szechuan cucumber salad and Chinkiang vinegar sauce

Wok-fried Maine lobster with spring onion and ginger, served with steamed jasmine rice and stir-fry choy sum with garlic

Cheese and Dessert
Bleu d'Auvergne, Red Leicester, Taleggio, Somerset Brie
Fresh berries with whipping cream and rose water syrup
Apple crumble pie with vanilla ice cream, cherry and raspberry coulis
Double boiled hasma, red dates and lotus seed sweet soup

Tea and Coffee

Pralines

-=-=-=-=-=-=-==-=-=-=-
Snacks
-=-=-=-=-=-=-==-=-=-=-
Grilled Australian prime grain fed beef burger with Swiss cheese and pickled gherkin

Hong Kong style egg tart

Fish ball and cuttle fish ball in noodle soup

Duck and barbecued pork in lai fun noodle soup

Hot pot rice with steamed chicken, Chinese sausage, taro and mushroom, choy sum and soya sauce, served with double boiled sea whelk and chicken with ginseng soup

Ice cream

-=-=-=-=-=-=-==-=-=-=-
Brunch
-=-=-=-=-=-=-==-=-=-=-
Starters

Orange, apple or grapefruit juice
Forest berry smoothie
Fresh seasonal fruit
Natural or fruit yoghurt
Assorted cereals

Main Courses
Organic free rage eggs - freshly scrambled, fried or boiled served with choice of pan-fried bubble and squeak, back bacon, Cumberland sausage, roasted vine ripened tomato and sauteed mixed mushrooms

Dim sum with chilli sauce
Pork siu mai with crab roe, shrimp dumpling, preserved vegetable crystal dumpling, mini chicken glutinous rice wrapped in lotus leaf

Chicken and dried beancurd congee, served with pan-fried turnip cake with preserved meats

Bread Basket
Assorted breakfast bread and fresh toast served with preserves, honey and butter

Tea and Coffee

Pralines

806-42098/42099F <01/14>

-=-=-=-=-=-=-==-=-=-=-
Wine List
-=-=-=-=-=-=-==-=-=-=-

Champagne

Krug Grand Cuvee

White Wines

Saint Clair Marlborough Premium Sauvignon Blanc 2012

Louis Jadot Meursault 2011

Red Wines

Wine Promotion -- Saint-Emilion
Chateau Figeac, Saint-Emilion Premier Grand Cru Classe 2007
Chateau Dassault, Saint-Emilion Grand Cru Classe 2004
Chateau Canon-la-Gaffeliere, Saint-Emilion Grand Cru Classe 2007
Chateau Haut Brisson La Reserve, Saint-Emilion Grand Cru 2009
Chateau La Couspaude, Saint-Emilion Grand Cru Classe 2009
Chateau Fonplegade, Saint-Emilion Grand Cru Classe 2008

Shingleback McLaren Vale Shiraz 2009

Finca El Origen Gran Reserva Malbec 2009

Port

Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port

sH

BarryAZ

We're taking that same flight a little over two weeks from today.

Looks yummy!

QRC3288

the guys who post on these threads really do a fantastic job with pictures and menu lists and such....well done.

goingbananas

That is probably the biggest reason I don't post some of my pics because I am not the best with the camera! The people posting in the trip report section aren't too shabby either. ^

Kepler

Amuse Bouche
A little delight to start the flight

Dinner

Caviar and Balik salmon

International Favourites
Roasted red pepper soup

Mesclun salad, pitted Kalamata olives, sun-dried tomato and balsamic vinaigrette

Grilled USDA certified Angus beef striploin with shallot red wine sauce and Bernaise sauce, roasted cheese rosti, roasted portobelle and red onion
or
Pan-fried prawns with lemon parsley butter, tomato concasse and risotto
or
Wild mushrooms and ricotta cheese agnolotti with mushroom sauce

Chinese favourites
Pork soup with winter melon and fried duck gizzard

Cold plate - sea bass with sweet vinegar dressing

Braised duck with onion sauce, served with steamed jasmine rice, black mushroom and choy sum

Cheese and Dessert
Fourme d'Ambert, Machego, Arenberger, French Brie

Fresh berries with whipping cream and rose water syrup

Cheery clafoutis cake with vanilla ice cream and raspberry coulis

Sweet taro and sago coconut soup

Tea and Coffee

Pralines

----------------------------------------

Snacks
Szechuanese dan dan noodle soup

Shrimp wontons in noodle soup

Grilled Australian prime grain fed beef burger with Swiss cheese and pickled gherkin

Hong Kong style egg tart

Hot pot rice with chicken, mushroom, Chinese sausage and choy sum, served with chicken soup and Chinese herbs

Ice cream

------------------------------------

Brunch

Starters
Orange, apple or grapefruit juice

Mango and passion fruit smoothie

Fresh seasonal fruit

Natural or fruit yoghurt

Assorted cereals

Main courses
Organic free range eggs - freshly scrambled, fried or boiled served with your choice of pan-fried Cumberland sausage, broiled back back, bubble and squeak, roasted tomato with parsley, sauteed fresh button mushroom

Dim sum with chili sauce
Crab meat with chive dumpling, shrimp with pork Goldfish dumpling, beef meatball, mini vegetarian glutinous rice wrapped in lotus leaf

Congee with shredded chicken, dried bonito and peanuts, served with stir-fried egg noodles and vegetables

Bread basket
Assorted breakfast bread and fresh toast served with preserves, honey and butter

Tea and Coffee

Pralines

Kepler

Breakfast

Starters
Juice selection

Fresh seasonal fruit

Fresh or natural yoghurt

Assorted cereals

Main Courses
Eggs - freshly scrambled, fried or boiled served with your choice of chicken sausage, potatoes lyonnaise, mushroom with parsley or grilled tomato

Mini idli, amiri upma, sambar
Steamed mini rice cake, amiri semolina, stewed lentils with curry leaves

Lamb kheema masala, vegetable cutlet, laccha paratha
Minced lamb masala with vegetable cutlet and Indian flat bread

Bread basket
Assorted breakfast bread and fresh toast served with preserves, honey and butter

Tea and Coffee

yannix

CX 846
HKG-JFK

Dinner
Caviar and Balik
Caviar and Balik Salmon “Tsar Nikolaj”


International Favorites
Mushroom Cream Soup
Seared tuna Nicoise with French vinaigrette

Grilled USDA Certified Angus Beef strip loin with red wine jus and Bearnaise sauce, kipfler potatoes, roasted portabello mushroom and vine ripened tomato
Or
Pan-fried chicken breat with caramelised onion sauce, parsley tomato, sauteed spinach and baby carrots
Or
Spinach and ricotta cheese tortellini with basil tomato concasse and roasted pepper

Chinese Favorites
Chicken soup with dace fish and Chinese herbs


Cold plate – Drunken chicken with Szechaun cucumber salad and Chinkiang vinegar sauce

Wok-fried Maine lobster with spring onion and ginger, served with steamed jasmine rice and stir-fried choy sum with garlic


Cheese and Dessert
Bleu d’Auvergne, Red Leicester, Taleggio, Somerset Brie
Fresh berries with whipping cream and rose water syrup
Apple crumble pie with vanilla ice cream, cherry and raspberry coulis
Double boiled hasma, red dates and lotus sweet soup

Tea and Coffee
Pralines

Snacks
Grilled Australian prime grain fed beef burger with Swiss cheese and pickled gherkin


Fish ball and cuttle fish ball in noodle soup


Duck and barbecued pork in lai fun noodle soup
Hong Kong style egg tart
Hot pot rice with steamed chicken, Chinese sausage, taro and mushroom, choy sum and soya rice, served with double soiled sea whelk and chicken with ginseng soup
Ice Cream

Brunch
Starters
Orange, apple or grapefruit juice
Forest berry Smoothie
Fresh seasonal fruit
Natural or fruit yogurt
Assorted Cereals

Main Courses
Organic free range eggs – freshly scrambled, fried or boiled served with a choice of pan-fried bubble and squeak, back bacon, Cumberland sausage, roasted vine ripened tomato and sautéed mixed mushrooms

Dim Sum with chili sauce
Pork siu mai with crab roe, shrimp dumpling, preserved vegetable crystal dumpling, mini chicken glutinous rice wrapped in lotus leaves

Chicken and dried beancurd congee, served with pan-fried turnip cake with preserved meats


Bread Basket
Assorted breakfast breads and fresh toast
Served with preserves, honey and butter

Tea and Coffee
Pralines
846-42097F 42098/42009F <01/14>

---
Wine List

Champagne
Krug Grande Cuvee

White Wines
Saint Clair Marlborough Premium Sauvignon Blanc 2012
Louis Jadot Meursault 2011

Red Wines
Wine Promotion-Saint Emilion
Choice of one of the following:
Chateau Figeac, Saint-Emilion Premier Grand Cru Classe 2007
Chateau Dassault, Saint-Emilion Grand Cru Classe 2004
Chateau Canon-La-Gaffeliere, Saint-Emilion Grand Cru Classe 2007
Chateau Haut Brisson La Reserve, Saint-Emilion Grand Cru 2009
Chateau La Couspaude, Saint-Emilion Grand Cru Classe 2009
Chateau Fomplegade, Saint-Emilion Grand Cru Classe 2008

Shingleback McLaren Vale Shiraz 2009
Finca El Origen Gran Reserva Malbec 2009

Port
Ramos Pinto Quinta da Ervamoira 10 Years Old Tawny Port

830,831,840,841,845,846,888,889 1-1-2014

PS Apologize for the quality of the pictures. Forgot to charge my camera and ended up using the phone.

midlevels

Dinner

Caviar and Balik
Caviar and Balik salmon

Starters
Caesar salad

Cream of chicken soup

Main Courses
Sauteed prawns with kung po sauce, egg fried rice, stir-fried asparagus, pepper and shimeji mushrooms

Grilled lamb loin with creamed potatoes with peas, baby carrots and honey roasted swede

Palak paneer, tomatar pulao, aloo matar
Spinach with cottage cheese, tomato basmati rice and potato with peas served with Indian style spicy pickles and yoghurt

Barbecue roasted duck in noodle soup

Cheese and Dessert
Fourme d'Ambert, Cheddar, Reblochon, Tomme

Fresh seasonal fruit

Chocolate and peanut butter mousse cake with mixed berry compote

Tea and Coffee

Pralines

I also flew CX684 as well in F, menu was same as this post.

RA-wannabe

807-1148F <03/14>
ORD-HKG
FIRST CLASS
LUNCH
Caviar and Fine Smoked Salmon

INTERNATIONAL FAVOURITES

Butternut squash soup
Mesculun salad with king crab, tear drop tomatoes, cranberries and balsamic vinaigrette
Porcini dusted USDA prime beef tenderloin with red wine mushroom sauce and Bernaise sauce, Yukon gold mash potato, green beans, baby carrots and yellow zucchini
Or
Pan-seared halibut with creamy pesto sauce, wild rice with cranberry, baby carrots and green beans
Or
Lemon pepper linguine with fried roasted red pepper sauce and zucchini

CHINESE FAVOURITES
Double boiled conch and mushroom soup
Cold plate – marinated gluten with cucumber
Braised abalone and chicken, served with steamed jasmine rice, baby pak choy and carrots

CHEESE AND DESSERT
Camembert, Yellow Cheddar, Danish Blue, Herb Goat Cheese
Seasonal fresh berries with cream
Bread and butter pudding with vanilla ice cream and chocolate sauce
Black sesame sweet soup

TEA AND COFFEE

PRALINES

SNACKS
Grilled saffron marinated prawn skewer with cucumber raita
Smoked turkey with cheddar on whole meat with mesclun salad
Wontons In noodle soup
Hot pot rice with minced pork patty, water chestnut and mushroom, served with chicken broth
Ice cream

DINNER
Starter
Fresh seasonal fruit

MAIN COURSES
Pan-seared corn fed chicken breast with Madeira sauce, red bliss mashed potatoes, asparagus and baby carrots
Steamed sea bass with preserved vegetables, steamed jasmine rice, kalian and carrots
Wild mushroom ricotta cheese cannelloni with pecorino cheese sauce

DESSERT
Pumpkin cheese cake with whipped cream

TEA AND COFEE
PRALINES

WINE LIST

CHAMPAGNE
King Grande Cuve
Founded in Reims in 1843, the house of Krug is now managed by the 5th and 6th generations of the Krug Family. Rigorous selection and care go into every detail of the multi-vintage Grande Cuvee, which offers a magical combination of aromatic complexity, power and finesse with a long, lingering finish. Krug is the ultimate experience in champagne

WHITE WINES
Saint Clair Marlborough Premium Sauvignon Blanc 2012
The 2012 Saint Clair Marlborough Premium Sauvignon Blanc is a crisp and powerful wine showing intense aromas and flavours of passionfruit and blackcurrant, with underlying grapefruit tones. The wine has a full yet elegant palate, subtle minerality and a lingering finish. This wine is perfect with antipasto, pasta with cream sauce and seafood dishes.

Louis Jadot Meursault 2011
Meursault is a large village located in the southern part of the Cote de Beaune, Burgundy, France, which produces some of the best Chardonnay wine in the world. The 2011 Louis Jadot Meursault has a delectable nose with attractive aromas of ripe fruits. It is creamy and supple with generous fruit interlaced with distinctive hazelnut and spice nuances through to a sustained finish. Fish and poultry dishes with cream sauce will pair wonderfully with this wine.

RED WINES
Shingleback Mclauren Vale Shiraz 2009
McLauren Vale, South Australia is a premium wine region which produces high quality, richly flavoured wines. This award winning wine is deeply coloured with an intense, dark-fruited nose and an earthy mineral character. The rich dark cherry and blackberry mid-palate is tightly defined by the silky tannins and a fresh acidity. It is nicely weighted with a long, expressive finish.

Finca El Origen Gran Reserva Malbec 2009
This Argentine wine from Uco Valley, Mendoza is of great structure and concentration. Rich and intense, the flavours of the wine are dominated with red plums, cherries with notes of vanilla and chocolate. It has an excellent balance between the acidity and rounded ripe tannins, followed by a pleasant and lingering finish.

PORT
Ramos Pinto Quinta da Ervamoira 10 Year OId Tawny
Produced from grapes grown in the vineyard Quinta da Ervamoira, this tawny offers all the maturity of an aged wine while still displaying the vigour of youth. It is smooth and full bodied, with aromas and flavours of apricot and plum balanced with vanilla scents from the aged casks.

Carfield

Cathay Pacific Airways First Class
March 2013

Wine List
North American flights (Chicago/Toronto/San Francisco/Los Angeles)

Champagne
Krug Grande Cuvee

White Wines
Saint Clair Marlborough Premium Sauvignon Blanc 2012
Louis Jadot Meursault 2011

Red Wines
Wine Promotion-Saint Emilion
Choice of one of the following:
Chateau Figeac, Saint-Emilion Premier Grand Cru Classe 2007
Chateau Dassault, Saint-Emilion Grand Cru Classe 2004
Chateau Canon-La-Gaffeliere, Saint-Emilion Grand Cru Classe 2007
Chateau Haut Brisson La Reserve, Saint-Emilion Grand Cru 2009 (Choice for CX 880 July 14)
Chateau La Couspaude, Saint-Emilion Grand Cru Classe 2009
Chateau Fomplegade, Saint-Emilion Grand Cru Classe 2008

Shingleback McLaren Vale Shiraz 2009
Finaca El Origen Gran Reserva Malbec 2009

Port
Ramos Pinto Quinta da Ervamoira 10 Years Old Tawny Port
807,825,827,829,837,873,879,881,883,885 1-3-2014
830,831,840,841,845,846,888,889 1-3-2014

Carfield

March 2014
Cathay Pacific Airways First Class Menu

Amuse Bouche
A little delight to start the flight

Brunch
Starters
Orange or apple juice
Strawberry Energiser
Fresh Seasonal Fruit
Natural or fruit yogurt
Assorted Cereals

Main Courses
Free range eggs ~ freshly scrambled, fried or boiled served with your choice of pork sausage, streaky bacon, sautéed potatoes, spinach or mushrooms
Or
Dim Sum with Chili sauce
Shrimp dumpling, siu mai, scallop dumpling, chive dumpling, mini chicken glutinous rice wrapped in lotu leaf
Or
Abalone and Chinese mushroom congee, served with steamed prawn rice roll with imperial soy sauce

Bread Basket
Assorted Breakfast Breads
Served with Preserves, honey and butter

Tea and Coffee

Snacks
Roasted Duck in noodle soup
Smoked salmon with horseradish cream cheese and Brie with fig chutney open faced sandwich
Vegetable samosa with cucumber mint raita
Hot pot rice with chicken and Chinese sausage, served with chicken broth
Haagen-Dazs Ice Cream
Lunch
Caviar and Fine Smoked salmon

International Favorites
New England Clam Chowder
Caesar Salad with marinated jumbo prawns

Pan Seared USDA Prime Beef Tenderloin with red wine demi and Bearnaise sauce, sweet potato mash, sautéed spinach, and shitake mushroom
Or
Scallop with Perignon sauce, Granny Smith celeriac mash and asparagus
Or
Pumpkin ravioli with Parmesan cream sauce, sautéed pumpkin, and sage

Chinese Favorites
Double boil conche with dried scallop soup
Cold plate – vegetarian duck
Steamed sea bass with preserved olives, served with steamed Jasmine rice, kailan with black mushroom and carrot flower

Cheese and Dessert
Cambozola, St. Paulin, Goat Cheese, Yellow Cheddar
Fresh seasonal berries with cream fraiche
Macadamia Nut cake with vanilla sauce, chocolate ice cream and raspberry coulis
Black sesame sweet soup

Tea and Coffee
Pralines
841-1166/1160/1162F <03/14>