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CX F Menu 2011
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. Flight No Routing Date Thread# Australian/New Zealand/South Pacific flights CX 107 HKG-AKL DEC 11 #100 North American Flights CX 826 HKG-YYZ MAY 11 #26 CX 826 HKG-YYZ AUG 11 #58 CX 829 YYZ-HKG MAY-JUL 11 #35 + Wine List CX 829 YYZ-HKG AUG-OCT 11 #72 + Wine List CX 831 JFK-HKG FEB-APR 11 #22 + Wine List CX 831 JFK-HKG MAY-JUL 11 #34 (Partial - only Lunch and snack) CX 839 YVR-HKG JAN 11 #13 CX 839 YVR-HKG AUG-OCT 11 #64 CX 840 HKG-JFK AUG 11 #52 CX 841 JFK-HKG JAN 11 #14 CX 841 JFK-HKG NOV-JAN 12 #99 CX 845 JFK-HKG MAR-APR 11 #20 CX 846 HKG-JFK AUG 11 #54 CX 870 HKG-SFO NOV 11 #76 CX 871 SFO-HKG MAY-JUL 11 #47 CX 879 SFO-HKG FEB-APR 11 #11 CX 879 SFO-HKG MAY-JUL 11 #49 CX 879 SFO-HKG AUG-OCT 11 #76 CX 879 SFO-HKG NOV 11-JAN 12 #86 CX 880 HKG-LAX APR 11 #21 CX 881/3 LAX-HKG MAY-JUL 11 #45 CX 882 HKG-LAX JAN 11 #2 CX 882 HKG-LAX MAY 11 #32 CX 882 HKG-LAX NOV 11 #89 CX 882 HKG-LAX DEC 11 #96 CX 884 HKG-LAX APR 11 #19 CX 884 HKG-LAX AUG 11 #53 CX 888 HKG-YVR FEB 11 #15 CX 888 HKG-YVR DEC 11 #98 CX 888 YVR-JFK FEB 11 #16 CX 888 YVR-JFK SEP 11 #66 + Wine List CX 888 YVR-JFK NOV 11 - JAN 12 #92 CX 889 JFK-YVR FEB-APR 11 #36 + Wine List CX 889 JFK-YVR MAY-JUL 11 #30 CX 889 YVR-JFK SEP 11 #67 + Wine List CX 889 YVR-JFK NOV 11 - JAN 12 #85+93 CX 889 YVR-HKG FEB-APR 11 #37 + Wine List European/South African Flights CX 250/254/256 LHR-HKG JAN 11 #10 CX 251 HKG-LHR SEP 11 #73 CX 257 HKG-LHR APR 11 #42 CX 260/270 CDG-HKG AUG-OCT 11 #70 CX 261 HKG-CDG JAN 11 #9 CX 270 HKG-AMS SEP 11 #68 CX 270 HKG-AMS NOV 11 #91 + Wine List CX 270 AMS-CDG AUG-OCT 11 #69 CX 271 AMS-HKG Nov 11(to JAN 12) #90 + Wine List Intra-Asian Flights CX 411 ICN-HKG DEC 11 #101 CX 474 HKG-TPE JUL 11 #46 CX 549 HND-HKG MAR 11 #33 + Wine List CX 635/735 HKG-SIN Jan 11 #6 CX 636/736 SIN-HKG Jan 11 #7 CX 701 HKG-BKK MAY 11 #43 CX 701 HKg-BKK SEP 11 #71 CX 759 HKG-SIN JUL 11 #48 CX 901 HKG-MNL JAN 11 #3 CX 902 MNL-HKG JAN 11 #4 CX 903 HKG-MNL JUN 11 #41 CX 906 MNL-HKG JUN 11 #40 + Wine List Wine List 250,251,252,253,254,255,256,257 Jan 11 #8 260,261,262,263,270,271,278,279,282,285,288,289 Jan 11 #8 635,636,711,714(SIN/HKG),715,716,734,735,736,739,759 Jan 11 #5 806,807,826,827,829,830,831,840,841,845,846,870,87 2,873,879,880,881,882,883,884,885 DEC 11 #95 826,827,828,829,830,831,840,841,870,872,873,879,88 0,881,882,883,884,885 FEB 11 #12 826,827,828,829,830,831,840,841,845,846,870,872,87 3,879,880,881,882,883,884,885 APR 11 #18 826,827,828,829,830,831,840,841,845,846,870,872,87 3,879,880,881,882,883,884,885 AUG 11 #55 835,836,838,839,888,889 APR 11 #28 835,836,838,839,888,889 NOV 11 #94 |
CX 882 HKG-LAX Jan 2011
Dinner
Caviar and Balik Caviar and Balik Salmon "Tsar Nicolaj" International Favourites Mushroom cream soup Grilled U.S. prime beef tenderloin with red wine sauce, green peas potato mash, fresh baby carrot, asparagus and roasted red capsicum or Spinach and ricotta cheese tortellini with sun-dried tomato pesto sauce Chinese Favorites Double-boiled porcini mushroom with chicken soup Cold plate - chicken and shredded leek with spicy sauce topped with minced peanut Pan-fried prawn with rice wine sediments and stir-fried pak choy or Braised pork belly with preserved vegetable and stir-fried pak choy served with steamed jasmine rice Cheese and Dessert Bleu d'auvergne, Red Leicester, Teleggio, Somerset Brie Fresh berries with cream Apple crumble pie with vanilla ice cream, cherry and raspberry coulis From our series of classic Signature dishes Double boiled hasma, red dates and lotus seed sweet soup Tea and Coffee Pralines Snacks Wild mushroom and ricotta cheese pie with grilled zucchini and red onion confit Assorted Sandwiches beef pastrami with rocket mayonnaise, water cress with egg salad, smoked salmon with lemon cream cheese Hot pot rice with chicken, mushroom and Chinese sausage, served with double boiled sea whelk and chicken with ginseng Ice cream Wild mushroom and ricotta cheese pie with grilled zucchini and red onion confit Shrimp wontons in noodle soup Duck and barbecued pork in lai fun soup Brunch Starters Orange Juice, apple juice or grapefruit juice Forest berry smoothie Fresh seasonal fruit Natural low fat fruit yoghurt Assorted cereals Main Courses Eggs ~ freshly scrambled, fried or boiled served with your choice of back bacon, Cumberland pork sausage, pan-fried bubble and squek, vine ripened tomato with parsley, sauteed mixed mushrooms with parsley Dim sum served with chilli sauce Siu mai with crab roe, preserved vegetable crystal dumpling, shrimp dumpling, mini chicken glutinous rice wrapped in lotus leaf Congee with chicken and dried beancurd, pan-fried turnip cake with Chinese sausage Bread Basket Assorted breakfast bread and fresh toast served with preserves, honey and butter Tea and Cofee Pralines Wine List Champagne Krug Grande Cuvee Champagne White wines Peter Schweiger Gruner Veltliner Kamptal Terrassen Reserve 2008 Bouchard pere & Fils Meursault Les Clous 2006 Red Wines Wooing Tree Pinot Noir 2007 Sebastiani Sonoma County Cabernet Sauvignon 2006 Chateau Lynch Bages 2004, Grand Cru Classe Pauillac 5th Growth **bye bye '03, which was far superior in my opinion** Port Ramos Pinto Quinta da Ervamoira 10 Year old Tawny Port Whiskies Chivas Regal 12 Years Old, Johhnie Walker Blue Label, Canadian Club, Gentleman Jack Borubon, Glenfiddich Ancient Reserve Single Malt Whisky. Cognac Tesseron Lot 76 XO Tradition |
CX901 HKG-MNL January 2011
Breakfast Starters Juice selection Fresh seasonal fruit Fruit yoghurt Assorted cereals Main Courses Omelette with fresh button mushrooms, pork sausage, bacon, pan-fried potato cake with cheese and vine ripened tomato Dim sum served with chilli sauce Pork siu mai with scallop, seafood dumpling, chicken and ham in bean curd skin, conpoy vegetable dumpling, beef meatball Bread Basket Assorted breakfast bread served with preserves, honey and butter Tea and Coffee Drink List Juices orange, apple, tomato Soft Drinks Coke Zero, Coke, Coke Light, Sprite, Perrier water tonic water, soda water and ginger ale Coffee freshly brewed coffee Teas Fuding jasmine silver fur, Anqi supreme Ti Guan Tin, Ceylon Japanese, Hong Kong style milk tea organic selection: camomile, early grey and peppermint Hot Chocolate |
CX902 MNL-HKG January 2011
Dinner Starter Salmon gravlax with crème fraiche Main Courses Hong Kong style curry prawns with steamed jasmine rice and stir-fried mixed vegetables Grilled U.S. prime beef tenderloin with red wine sauce, green peas potato mash, baby carrot, asparagus and roasted red capsicum Dessert Apricot frangipane almond tart with clotted cream Tea and Coffee Drink List Juices orange, apple, tomato Soft Drinks Coke Zero, Coke, Coke Light, Sprite, Perrier water tonic water, soda water and ginger ale Coffee freshly brewed coffee Teas Fuding jasmine silver fur, Anqi supreme Ti Guan Tin, Ceylon Japanese, Hong Kong style milk tea organic selection: camomile, early grey and peppermint Hot Chocolate WINE LIST Champagne Champagne Amour De Deutz, Blanc de blanc 2000 White wines Henri de Villamont Meursault 2005 Peter Schweiger Gruner Veltliner Kamptal Terrassen Reserve 2008 Red wines Château Branaire-Ducru 2004, 4ème Cru Classé Wooing Tree Pinot Noir 2007 Zema Estate Coonawarra Cabernet Sauvignon 2005 Port Ramos Pinto Quinta de Ervamoira 10 Year Old Tawny Port Aperitifs and Cocktails Campari - Martini Rosso - Martini Extra Dry - Tio Pepe Sherry Harveys Bristol Cream Sweet Sherry - Gordon's Dry Gin - Bacardi Rum Absolut Vodka - Bloody Mary - Screwdriver Whiskies Chivas Regal 12 Years Old - Johnnie Walker Blue Label - Canadian Club Gentleman Jack Bourbon - Glenfiddich Ancient Reserve Single Malt Whiskey Cognac Tesseron Lot 76 XO Tradition Liqueurs Cointreau - Drambuie - Kahlua - Bailey's Irish Cream Beer International selection CX signature drinks Oriental Breeze Cloud Nine |
January 2011
Singaporean routes Wine List Champagne Amour De Deutz, Blanc de blanc 2000 White Wines Henri de Villamont Meursault 2005 Peter Schweiger Gruner Veltliner Kamptal Terrassen Reserve 2008 Red Wines Chateau Branaire-Ducru 2004, 4eme Cru Classe Wooing Tree Pinot Noir 2007 Zema Estate Coonawarra Cabernet Sauvignon 2005 Port Ramos Pinto Quinta da Ervamoira 10 Years Old Tawny Port 635,636,711,714(SIN/HKG),715,716,734,735,736,739,759 1-1-2011 |
CX 635/735 HKG-SIN Jan 11
First Class
CX 635,735 Hong Kong to Singapore Refreshment Starters Grilled king prawn with green tea soba and papaya Cauliflower Cream Soup Main Courses Pan-fried sea bass with creamy tomato sauce, new potatoes with parsley, asparagus and peppers Or *Braised Duck with pickled chili, steamed Jasmine rice and stir-fried broccoli * Or Shrimp with pork wontons in noodle soup Cheese and Dessert Stilton, Gruyere, St. Pauline, Camembert Fresh Seasonal Fruit Key lime cheesecake with mint pineapple chutney Tea and Coffee Pralines |
CX 636/736 SIN-HKG Jan 2011
CX 636/736
Singapore to Hong Kong Dinner Starter Prosciutto with semi-sun-dried tomato, asparagus pesto and Parmesan cheese Sweet potato and ginger soup Main Courses Beef fillet and goose liver “En Croute” in red wine sauce, asparagus and carrots Or Stir-fried lobster with ginger and spring onion, steamed Jasmine rice and vegetables Or Laksa with prawns and fish cake Cheese and Dessert Gruyere, Tasmanian Heritage, Blue Opal, Petit Pont Fresh Seasonal Fruit Lemon meringue pie with raspberry coulis Tea and Coffee Pralines |
CX Wine List Jan 2011
Cathay Pacific First Class
January 2011 Wine List Champagne Krug Grande Cuvee Champagne White Wines Bouchard Pere & Fils Meursault Les Clous 2006 Peter Schweiger Gruner Veltliner Kamptal Terrassen Reserve 2008 Red Wines Chateau Lynch Bages 2004, Grand Cru Classe Pauillac 5th Growth Wooing Tree Pinot Noir 2007 Terrabianca “Campaccio Riserva” Toscana IGT 2004 Port Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port 250,251,252,253,254,255,256,257 1-1-2011 260,261,262,263,270,271,278,279,282,285,288,289 1-1-2011 |
CX 261 HKG-CDG Jan 2011
First Class Menu
January 2011 CX 261 Hong Kong to Paris CDG Supper Caviar and Balik Caviar and Balik Salmon “Tsar Nicolaj” International Favorites Leek and chicken soup Grilled Vegetable salad with Balsamic Vinaigrette dressing Grilled lamb chops with sautéed kipfler potatoes, asparagus, roasted baby carrots and French beans Or Eggplant and roasted garlic agnolotti with saffron cream sauce, asparagus and peppers Chinese Favorites *Specially created by Chefs Lau Kin Wai & Lau Chun Double boiled pigeon with moral mushroom and dried scallop soup Cold plate – Crabmeat and tomato salad with Chinese gooseberry dressing Baked sea bass with pickled plum and bean sauce, steamed Jasmine rice, turnip cup with assorted mushrooms Cheese and Dessert Shropshire Blue, Tilsit Royalp, Pont l’Eveque, Camembert Le Pere Fresh Berries with Cream Warm caramel fig cake with vanilla ice cream and chocolate sauce From our series of classic Signature dishes Double boiled papaya with snow fungus sweet soup Tea and Coffee Pralines Snacks Mini chicken pie with grilled zucchini salad and tomato concassse Assorted sandwiches Smoked turkey breast with arugula mayonnaise, chicken with toasted almonds, smoked salmon with lemon cream cheese Braised sliced pork with preserved vegetables in noodle soup Haagen-Dazs Ice Cream Breakfast Starters Orange, apple or grapefruit juice Forest berries smoothie Fresh Seasonal Fruit Natural or low fat fruit yogurt Assorted Cereals Main Courses Eggs ~ freshly scrambled, fried or boiled Served with your choice of back bacon, pan-fried pork sausage, roasted potatoes with onion and parsley, vine-ripened tomato, sautéed mixed mushrooms Or Dim Sum served with chili sauce Pork siu mai with scallop, shrimp fun gor, chive and pork dumpling, vegetable bean curd roll Or Breakfast cold plate Bread Basket Assorted breakfast bread and fresh toast Served with preserves, honey and butter Tea and Coffee 261-41169/41048F <01/11> |
CX 250/254/256 Jan 2011
First Class Menu
January 2011 CX 250/254/256 London Heathrow to Hong Kong Dinner Caviar and Balik Caviar and Balik Salmon “Tsar Nicolaj” International Favorites Sweet potato and ginger soup with toasted pumpkin seed Mixed salad with grilled prawns and coriander lime dressing Fillet of longhorn beef with red wine jus, thyme roasted new potatoes and buttered baby vegetables Or Chicken tagine with sultana pinenut couscous and braised vegetables Or Cheese and garlic herb tortellini with basil cream and roasted tomatoes Chinese Favorites Duck and black eye bean broth Cold plate – drunken chicken with cucumber Deep-fried cod with braised bean curd sheets and wood ear fungus, steamed rice, stir fried asparagus, shimeji mushrooms, and peppers Cheese and Dessert Smoked cheddar, Shropshire Blue, St. Paulin Fresh seasonal berries with ice cream and cream Light and dark chocolate mousse Red bean soup with lotus seeds Tea and Coffee Pralines Snacks Assorted finger sandwiches Melton Mowbray pork pie with cheddar cheese and Branston Pickle Wontons in noodle soup Ice Cream Breakfast Starters Orange or grapefruit juice Strawberry and banana smoothie Fresh seasonal fruit Natural, fruit or low fat fruit yogurt Assorted Cereals Main Courses Eggs ~ freshly scrambled, fried or boiled Served with your choice of back bacon, directors pork sausage, bubble and squeak, flat mushroom or grilled Roma tomato Or Congee with chicken and abalone Or Poached smoked haddock Bread Basket Assorted breakfast bread and fresh toast Served with preserves, honey and butter Tea and Coffee 250/254/256-4027/4028/2029F <01/11> |
CX 879 SFO-HKG Feb 2011
First Class Menu February 2011 CX 879 San Francisco to Hong Kong Lunch Caviar and Fine Smoked Salmon Caviar and fine smoked salmon International Favorites Fennel and apple soup Mesclun salad with king crab, tear drop tomatoes, cranberries and balsamic vinagrette Grilled U.S. Wagyu beef tenderloin with red wine sauce, parsley turned potatoes, asparagus and baby carrots Or Lobster and crab ravioli with roasted red pepper coulis and grilled asparagus Chinese Favorites Double boiled conch and mushroom soup Cold plate – marinated gluten with cucumber Kung Po chicken or Pan-fried sea bass with sweet wine sauce served with steamed rice and stir-fried mixed vegetables Cheese and Dessert Camembert, Yellow Cheddar, Danish Blue, Herb Goat Cheese Fresh seasonal berries with cream Bread and butter pudding with vanilla ice cream and chocolate sauce Black sesame dessert Tea and Coffee Pralines Snacks Maryland crab cakes with tartar sauce Grilled chicken breast with Brie, chipotle mayonnaise and pesto on sour dough bread with mesclun salad Wontons in noodle soup Haagen-Dazs Ice Cream Hot pot rice with minced pork patty with water chestnut and mushroom, served with chicken broth Dinner Starter Fresh seasonal fruit Main Courses Pan-roasted chicken breast with tomato basil sauce, pearl cous cous, asparagus and baby carrots Stir-fried beef with mixed peppers, steamed jasmine rice, pak choy, mushrooms and carrots Dungeness crab cannelloni with roasted red pepper coulis and sauteed Swiss chard Cheese and Dessert Port Salud, Manchego, Stilton, Goat Cheese Raspberry Mousse cake with chocolate cream Tea and Coffee Pralines 879-1133/1134F <F~A/11> |
CX F Wine list Feb 2011
CX 879 SFO-HKG Champagne Krug Grand Cuvee Champagne White Wines Estancia Reserve Monterey Chardonnay 2007 Bouchard Pere & Fils Meursault Les Clous 2006 Red Wines Kalleske Greenock Barossa Valley Shiraz 2008 Sebastiani Sonoma County Cabernet Sauvignon 2006 Chateau Lynch Bages 2004, Grand Cru Classe Pauillac 5th Growth Insert: This spring we would like to introduce you to some excellent sweet wines from different wine growing regions. You will find one of the following wines on your flight. Both wines add to the richness of dishes such as pate and smoked salmon, or add contrast to the sharpness of blue cheeses. Experience these luscious sweet wines with your appetizer and dessert. Fleur du Cap Noble Late Harvest 2006 Stellenbosch, South Africa Chateau Filhot 2eme Cru Sauternes 2005 Bordeaux, France [I believe the same insert listing the sweet wines was in the wine list for regional business class on my Feb flight from HKG-BKK] 826, 827, 828, 829, 830, 831, 840, 841, 870, 872, 873, 879, 880, 881, 882, 883, 884, 885, 1-2-2011 |
Cx839 yvr-hkg 1/11
Lunch
Caviar and Balik International Favourites Mushroom cream soup Ahi tuna with seasonal mixed salad and miso vinaigrette Poached black cod with preserved lemon butter sauce, roasted new potatoes, baby carrots and green beans or Rustic gnocchi with mushroom ragout and grilled vegetables Chinese Favourites Doubled boiled conch with fish maw soup Cold Plate - marinated cucumber and seaweed knots Stir-fried lobster with ginger and scallion or Stir-fried beef with sa cha sauce served with steamed rice, pak choy, mushtoom and carrot Cheese and Dessert Manchego, Brie, Cambozola, Herb Goat Cheese Fresh berries with custard sauce Sticky toffee cake with vanilla ice cream and chocolate sauce Red beans soup with lotus seeds Tea and coffee Pralines Snacks Shui gaw with noodle in clear soup Turkey with Dijon mayonnaise, cheddar cheese on Kaiser rool and mesclun salad Dungeness crab cakes with lime chilli white wine sauce Ice Cream Hot pot rice with cured meats, served with chicken broth Dinner Starter Fresh Seasonal fruit Main Courses Wuxi style braised pork rib, steamed jasmine rice, and stir fried pak choy Pan-fried chicken breast with tarragon lemon sauce, horseradish polenta and creamy spinach with corn Pappardelle pasta with hazelnut pesto, roasted squash and spinach puree Cheese and Dessert Blubry Cheee, Cheddar, Oka, Goat Cheese Strawberry hazelnut cream cake with vanilla sauce Tea and Coffee Pralines |
JFK-HKG CX#841 Jan 2011
BRUNCH Starters Orange or apple juice Mango energiser Fresh seasonal fruit Natural or fruit yogurt Assorted cereals Main Courses Eggs~freshly scrambled, fried or boiled served with your choice of grilled pork sausage, breakfast steak, home fried potatoes, grilled tomato and sauteed mushrooms Dim sum with chilli sauce Shrimp dumpling, siu mai, scallop dumpling, glutinous rice on lotus leaf Seafood congee, steamed mushroom rice roll with imperial soy sauce Bread Basket Assorted breakfast bread and fresh toast served with preserves, honey, and butter Tea and Coffee Pralines Snacks Braised beef brisket with noodle in soup Chicken tikka with mint yoghurt sauce Brie cheese with yellow peppers and chives on multi-grain corn spitz roll and mesclun salad Ice cream Hot pot rice with cured meats, served with chicken broth Lunch Caviar and Fine Smoked Salmon Caviar and fine smoked salmon International Favourites Saffron cream soup Lobster and mango salad with lemon olive oil dressing Grilled double bone lamb chop with rosemary jus, polenta cake, sauteed spinach and ratatouille Pappardelle pasta with white asparagus sauce, toasted pinenuts and grilled asparagus Chinese Favorites Double broiled quail soup with Chinese yam Cold plate - marinated gluten with dried mushroom Stir-fried seafood in X.O. sauce or Braised chicken with chestnuts served with steamed rice, stir fried pak choy and carrots Cheese and Dessert Cambozola, Taleggio, Manchego, Chaumes Fresh seasonal berries with rose syrup Pistachio pudding cake with vanilla ice cream and chocolate sauce Red beans soup with lotus seeds Tea and Coffee Pralines |
HKG-YVR CX#888 Feb 2011
HKG-YVR CX#888 Feb 2011
Supper Caviar and Balik Caviar and Balik salmon "Tsar Nicolaj" International Favourites White bean garlic and herb soup Mesclun salad with asparagus, sun-dried tomato and balsamic vinaigrette Grilled U.S. prime beef tenderloin with gratin potatoes, asparagus and baby carrots or Saffron fettuccini with back bacon tomato sauce and sauteed portobello mushrooms Chinese Favourites Pork soup with winter melon and dried duck gizzard Cold plate - deep-fried sea bass with sweet vinegar dressing Prawn butterfly wrapped with bean curd skin, steamed jasmine rice, black mushrooms with oyster sauce and choy sum Cheese and Dessert Forme d'Ambert, Manchego, Arenberger, French Brie Fresh berries with ginger syrup Cherry clafoutis cake with vanilla ice cream and raspberry coulis Sweet taro and sago coconut soup Tea and Coffee Pralines Snacks Beef skewer with salad and capsicum relish Assorted sandwiches Cherry cream cheese with toasted pecan, smoked turkey with earl grey honey butter, smoked salmon with lemon cream cheese Hot pot rice with chicken, mushroom and Chinese sausage served with double boiled chicken soup with Chinese herbs Ice cream From our series of classic Signature dishes Shrimp wontons in noodle soup Brunch Starters Orange, apple or grapefruit juice Mango and passion fruit smoothie Fresh seasonal fruit Natural or fruit yoghurt Assorted cereals Main Courses Free range eggs ~ freshly scrambled, fried, or boiled served with your choice of broiled back bacon, pork sausage, Lyonnaise potatoes with parsley, Roma tomato and sauteed mushrooms Dim sum served with chilli sauce Asparagus dumpling, seafood and kung choi dumpling, beef meatball, mini vegetable glutinous rice wrapped in lotus leaf Minced pork congee with stir-fried egg noodles with vegetables Bread Basket Assorted breakfast bread and fresh toast served with preserves, honey and butter Tea and Coffee Pralines |
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