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Originally Posted by mikelat
(Post 16982723)
Thanks for the wine list. Flying SFO-HKG in October and looking forward to the Lynch Bages (really loved it when I visited the Chateau last year).
-FlyerBeek |
Originally Posted by FlyerBeek
(Post 16989566)
Anyways, I'm sure there are far worse things to complain about in the world than the vintage of Lynch Bages CX serves...
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Originally Posted by Short hair Francis
(Post 16989420)
That looks more like the J menu than the F menu.
My LAX-HKG J menu looks wayy to similar to that menu I'll edit my post when I find the F menu photo! |
CX 839 YVR-HKG September 2011
First Class Menu September 2011 CX 839 Vancouver to Hong Kong Lunch Caviar and Balik Caviar and Balik Salmon "Tsar Nicolaj" International Favourites Asparagus cream soup Mesclun salad with grilled prawns, dried cranberries, pecans and sun-dried tomato vinaigrette Grilled Canadian AAA Angus beef tenderloin with red wine sauce, potato cheese souffle, sauteed mushrooms and roasted vegetables or Penne pasta with roasted red pepper sauce, kalamata olives, cherry tomatoes and asparagus Chinese Favourites Double boiled chicken with young coconut soup Cold plate - Szechuanese marinated tofu with cucumber, peanut and lima bean Stir-fried seafood with X.O. sauce or Sauteed chicken with black bean sauce served with steamed jasmine rice and stir fried mixed vegetables Cheese and Dessert Cambozola, Cheddar, Oka, Goat Cheese Fresh berries with custard sauce Triple chocolate cake with vanilla ice cream and raspberry coulis Black sesame soup Tea and Coffee Pralines Snacks Smoked salmon with avocado, basil on herb focaccia and mesclun salad Chicken quesadilla with sour cream and tomato salsa Hot Pot rice with minced pork patty with mushroom, served with chicken broth Haagen Dazs Ice cream Dinner Starter Fresh seasonal fruit Main Courses Pan-fried black cod with sweet onion garlic sauce, steamed jasmine rice, pak choy, carrot and mushroom Pan fried free range porcini mushroom dusted chicken, thyme jus, watercress red bliss potato puree, grilled asparagus, mixed pepper and baby carrots Pappardelle pasta with hazelnut pesto, roasted squash and spinach puree Dessert Fresh fruit flan with vanilla sauce Tea and Coffee Pralines 839-3155F <A-O/11> |
a nice touch to the cavair and balik salmon, "broke my heart"
http://i1203.photobucket.com/albums/...82537393_n.jpg |
CX888 YVR-JFK Sept 2011 F
Supper International Favourites
Grilled prawns on crab meat salad with saffron and tomato sauce White onion riesling with truffle oil soup Mesclun salad with smoked duck and balsamic vinaigrette Herb crusted lamb rack with rosemary jus, creamy polenta, grilled zucchini, asparagus and baby carrot Porcini ravioli with artichoke and spinach cream sauce Chinese Favourites Mountain yam with wolfberries and pork rib soup Cold plate - marinated bean curd and garlic chive Braised abalone with chicken, steamed jasmine rice, pok choy, mushroom and carrot or Shui gaw in noodle soup Cheese and Dessert Double Gloucester, Brie, Chavroux Herb Goat Cheese, Stilton Fresh seasonal fruit Blueberry lemon mousse cake with mango coulis Ice cream Tea and coffee Pralines Wines Krug Grande Cuvee Champagne Estancia Reserve Monterey Chardonnay 2007 Vincent Girardin Puligny-Montrachet Vielles Vignes 2008 Chateau D'Esclans Esclans AOC Cote de Prvence Rose 2008 First Press Napa Valley Cabernet Sauvignon 2007 Chateau Lynch Bages 2007, Grand Cru Classe Pauillac 5th Growth |
CX889 JFK YVR Sept 2011 F
Supper Starters
Lobster timbale with grilled mango Mushroom Soup Fine smoked salmon with mesclun salad and lemon vinaigrette Main Courses Grilled USDA Prime beef tenderloin with shallot sauce, potato terrine, butternut squash and sauteed asparagus Rigatoni with sage cream sauce, pumpkin seeds and sun dried tomato Chinese Favourites Double boiled pork and conch with wolfberry soup Cold plate - vegetarian duck Braised abalone with chicken, steamed jasmine rice, pok choy, mushroom and carrot Cheese and Dessert Cambozola. St Paulin, Goat Cheese, Yellow Cheddar Orange Cheese cake with raspberry coulis Tea and coffee Pralines Snacks Wontons in noodle soup Ice cream Wines Krug Grande Cuvee Champagne Estancia Reserve Monterey Chardonnay 2007 Vincent Girardin Puligny-Montrachet Vielles Vignes 2008 Chateau D'Esclans Esclans AOC Cote de Prvence Rose 2008 First Press Napa Valley Cabernet Sauvignon 2007 Chateau Lynch Bages 2007, Grand Cru Classe Pauillac 5th Growth |
CX270 HKG-AMS Sep.2011
CX271 Hong Kong to Amsterdam
September 2011 Supper Caviar and Balik Caviar and Balik salmon "Tsar Nicolaj" International Favourites Tomato, orange and basil soup Romaine lettuce with pan-fried Halloumi cheese with red pepper and olives, lemon olive dressing Pan-fried king prawn with lemon parsley butter, tomato tapenade risotto and broccoli or Fettuccine with roasted red pepper thyme sauce, chanterelle mushrooms and sauteed spinach Chinese Favourites Papaya with pork, almond and peanut soup Cold plate - marinated sliced abalone served with chilli soya sauce Sesame salt-baked chicken with sesame sauce, steamed jasmine rice and stir-fried pak choy Cheese and Dessert Fourme d'Ambert, Manchego, Arenberger, French Brie Fresh berries with ginger syrup Black forest pudding with vanilla ice cream and raspberry coulis Pumpkin and coconut sweet soup Tea and Coffee Pralines Snacks Braised beef shank in clear noodle soup Leek and bacon calzone with salad, peach and plum chutney Assorted sandwiches Cherry creme cheese with toasted pecan, smoked turkey with Earl Gray honey butter, smoked salmon with lemon creme cheese Haagen-Dazs ice cream Breakfast Starters Orange, apple, or grapefruit juice Pink guava 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 Lyonnaise potatoes, rasher of bacon, Numberger pork sausage or vine ripened tomato Dim sum with chilli sauce Asparagus dumpling, seafood and kung choi dumpling, beef meatball, mini vegetable glutinous rice wrapped in lotus leaf Breakfast cold plate Bread Basket Assorted breakfast bread and fresh toast served with preserves, honey and butter Tea and Coffee 271-31434F<09/11> |
CX270 AMS-CDG Sep.2011
CX271 Amsterdam to Paris
September 2011 Breakfast Custard pineapple danish weist Tea and Coffee 271-3025F<A-O/11> |
CX260 CDG-HKG Sep.2011
CX270 Paris to Hong Kong
September 2011 Lunch Caviar and Balik Caviar and Balik salmon "Tsar Nicolaj" International Favourites Cream of potato and leek Mixed salad with shrimps, tomato, peppers and radish with raspberry Veal fillet with demi glaze cream, fondant potatoes, baby carrots and French beans or Confit of duck with sauted ratte potatoes, sauteed cepe mushrooms and French beans or Sun-dried tomato and basil risotto with mascarpone cream and tomato Chinese Favourites Chicken soup with wolf berries and longan Cold plate - Shredded chicken and cucumber salad with sesame dressing Steamed sea bream with shiitake and ginger in soya sauce, steamed jasmine rice, stir-fried pak choy with garlic and carrots Cheese and Dessert Camembert, St. Nectaire, Fourme d'Ambert, Beaufort Fresh seasonal berries with cream Warm chocolate and raspberry pie with vanilla ice cream Black sesame dessert Tea and Coffee Pralines Snacks Wantans with choy sum in noodle soup Warm goat cheese and spinach tart Haagen-Dazs ice cream Breakfast Starters Orange or grapefruit juice Pineapple & Peach smoothie Fresh seasonal fruit Natural, fruit or low fat fruit yoghurt Assorted cereals Main courses Eggs - freshly scrambled, fried or boiled served with your choice of Back bacon, streaky bacon, chicken sausage, Lyonnaise potatoes, sauteed mushrooms or glilled tomato Congee with shredded chicken and black mushrooms Breakfast cold plate Bread Basket Assorted breakfast bread and fresh toast served with preserves, honey and butter Tea and Coffee 260-3015/3016F<A-O/11> |
CX701 HKG-BKK Sep.2011
CX701 Hong Kong to Bangkok
September 2011 Refreshment Starter Lemon and olive oil prawns with mixed salad Main courses Kung Po prawns with steamed jasmine rice, braised Chinese zucchini with fried garlic and dried shrimp Braised lamb shank with grilled lamb chop, cous cous, asparagus and marinated mixed peppers Dessert Yuzu and milk chocolate cake with pear compote Tea and Coffee Pralines 701A-31319F<09/11> |
CX 829 YYZ-HKG - September 2011
Toronto-Hong Kong
September 2011 Supper Caviar and Balik Caviar and Balik salmon “Tsar Nicolaj” International Favourites
Chinese Favourites
Cheese and Dessert
Tea and Coffee Pralines Snacks
Breakfast Starters
Main Courses
Bread Basket Assorted breakfast bread and fresh toast served with preserves, honey and butter Tea and Coffee Wine list
Port: Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port Aperitifs and Cocktails
Whiskies
Tesseron Lot 76 XO Tradition Liqueurs
Beer: International selection Signature Drinks
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CX251 HKG-LHR Sep 2011
First Class Menu
Sep 2011 CX 251 Hong Kong to London LHR Supper Caviar and Balik Caviar and Balik Salmon “Tsar Nicolaj” International Favorites Tomato, orange and basil soup Romaine Lettuce with pan-fried Halloumi cheese with red pepper and olives, lemon olive dressing Pan-fried king prawn with lemon parsley butter, tomato tapenade risotto and broccoli or Fettuccine with roasted red pepper thyme sauce, chanterelle mushrooms and sauteed spinach Chinese Favorites Papaya with pork, almond and peanut soup Cold plate – Marinated sliced abalone served with chili soya sauce Sesame salt-baked chicken with sesame sauce, steamed jasmine rice and stir-fried pak choi Cheese and Dessert Fourme d'Ambert, Manchego, Arenberger, French Brie Fresh Berries with ginger syrup Black forest pudding with vanilla ice cream and raspberry coulis Pumpkin and coconut sweet soup Tea and Coffee Pralines Snacks Braised beef shank in clear noodle soup Leek and bacon calzone with salad, peach and plum chutney Assorted sandwiches Cherry cream cheese with toasted pecan, smoked turkey with Earl Grey honey butter, smoked salmon with lemon cream cheese Haagen-Dazs Ice Cream Breakfast Starters Orange, apple or grapefruit juice Pink guava smoothie Fresh seasonal fruit Natural or low fat fruit yogurt Assorted cereals Main Courses Organic free range eggs ~ freshly scrambled, fried or boiled Served with your choice of boiled rasher of bacon, Lincolnshire sausage, pan-fried potato cake with cheese and spring onion or vine ripened tomato Dim Sum served with chili sauce Asparagus dumpling, seafood and kung choi dumpling, beef meatball, mini vegetable glutinous rice wrapped with lotus leaf Scottish kippers with butter Bread Basket Assorted breakfast bread and fresh toast Served with preserves, honey and butter Tea and Coffee |
Any recent experiences of meals SFO - HKG? Thanks!
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Originally Posted by FlyerBeek
(Post 16989566)
Sure thing. Unfortunately, the 2007 Lunch Bages is a massive disappointment - far too young to drink and not really up to the label's usual quality irrespective of its youth. Just late last year CX was serving the 2003 - and now they've already jumped 4 years (understandably skipping the 2005 and 2006 for in-flight consumption - but what happened to the 2004?). I would much prefer that CX serve a less expensive and less well known Bordeaux that actually had some age on it and is drinkable. Anyways, I'm sure there are far worse things to complain about in the world than the vintage of Lynch Bages CX serves...
-FlyerBeek |
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