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CX 872 HKG-SFO (October 2012)
Supper
Starter Mixed Salad with roasted duck breast and French vinaigrette Main Courses Wok-fried chicken with black bean, steamed jasmine rice, kalian with garlic and ginger Roasted salmon with Camembert rarebit and tomato concasse, potatoes with herb and asparagus Cheese and Dessert Cambozola, Double Gloucester, Chaumes with cabernet paste Fresh Seasonal Fruit Bitter chocolate dome with vanilla sauce Tea and Coffee Pralines Light Meal If you would like to have a lighter meal before resting, or later in the flight, we have prepared a menu for you Tomato, orange and basil soup Cobb salad with grilled chicken and creamy vinaigrette Fresh berries Chocolate crispy mousse with raspberry sauce Snacks Sauteed sliced pork with preserved cabbage in noodle soup Ice cream Brunch Starters Orange or apple juice Forest berry smoothie Fresh seasonal fruit Fruit Yoghurt Assorted cereals Main Courses Sun-dried tomato and feta cheese frittata with pan-fried pork sausage, back bacon, oven roasted potatoes and braised bean ragout Dim sum with chilli sauce Chicken and ham in bean curd skin, pork siu mai with crab roe, seafood dumpling, mushroom and vegetable dumpling, pork and chive dumpling Dried bonito and peanut congee, served with baked spring onion puff Bread Basket Assorted breakfast bread served with preserves, honey, and butter Tea and Coffee |
What I'm noticing is that while on many flights there is a choice of 4 main courses, on some very long flights (such as in the previous post) there are only two choices (and no pasta/veg option), which doesn't seem adequate for fine business class. What's the deal? Are these meals being served at unusual times so that the idea is that passengers will not be very interested in eating?
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KA808 - HKG-PVG - October 2012 - Dinner
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KA803 - PVG-HKG - October 2012 - Lunch
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KA168 HKG-CCU - Dinner (2nd November 2012)
Dragonair KA168
Hong Kong to Kolkata Business Class 2nd November 2012 (Inaugural Flight) Dinner Starter Grilled Prawns with Oyster Mushroom and Asparagus Salad Western Main Course Lamb Stewed with Black Bean Mashed Potato with Pumpkin or Indian Main Course Chicken Curry Kothmiri, Vegetables Jalfrezei, Sultana Pulao or Indian Vegetarian Main Course Grilled Vegetables Kebab and Chick Pea Masala Channa Spinach Rice Bread Basket Dessert Haagen-Dazs Ice Cream Cheese and Cracker Tea and Coffee KA168-MH1BOBCCU |
CX 880 HKG-LAX (November 2012)
Supper
Starter Hot smoked salmon with mixed salad, cherry tomato and Italian dressing Main Courses Braised pork “lion head” with steamed jasmine rice and braised baby cabbage Grilled Australian prime beef tenderloin on braised lentils with roasted pumpkin and French beans Cheese and Dessert Pecorino, St. Paulin, Camembert with spiced pear paste Fresh seasonal fruit Pistachio mousse cake with raspberries Tea and Coffee Pralines Light Meal Lobster bisque Mixed salad with tuna, boiled egg, cherry tomato, ligurian olives, new potatoes and creamy Italian dressing Fresh berries Pistachio mousse cake with raspberries Snacks Szechuanese dan dan noodle soup Ice cream Brunch Starters Orange or apple juice Mango and passion fruit smoothie Fresh seasonal fruit Fruit yoghurt Assorted cereals Main Courses Omelette with pan-fried streaky bacon, Lyonnaise potatoes, sautéed shimeji mushrooms and roasted vine ripened tomato Dim sum with chili sauce Pork siu mai with scallop, spinach seafood dumpling, chicken and ham in bean curd skin, conpoy vegetable dumpling, beef meat ball Cherry pancake with chicken sausage, mixed mushrooms and vine ripened tomato Bread Basket Assorted breakfast bread Served with preserves, honey and butter Tea and Coffee |
CX 879 SFO-HKG (November 2012)
Lunch
Starters Smoked duck with fig chutney and mango salsa Mesclun salad with portobello mushroom and lemon vinaigrette Main Courses Stir-fried prawns and scallops with steamed jasmine rice, kailan and carrots Grilled chicken breast with roasted red pepper sauce, creamy polenta, asparagus and baby carrots Braised beef short rib with yukon gold truffle mash, wilted spinach and tomato Portobello mushroom ravioli with aged monterey cream cheese sauce, truffle and tomato Cheese and Dessert Port Salu, Manchego, Stilton Fresh seasonal fruit Chocolate cake with whipped cream Tea and Coffee Pralines Dinner Starter Fresh seasonal fruit Main Course Seared prawns nantua with celeriac potato mash, haricot verte and cherry tomato Braised chicken with mushroom, chestnuts, dates, steamed jasmine rice, kailan and carrots Ricotta cheese agnolotti with roasted pepper coulis, carrot and yellow zucchini Cheese and Dessert Mango and white chocolate cake with raspberry sauce Tea and coffee Snacks Chicken quesadilla with Tapatio hot sauce and sour cream Wontons in noodle soup Ice cream |
Anyone can share CX873 Nov 2012 J menu?
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CX715 - HKG-SIN - October 2012 - Dinner
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Can someone please share the November J. AKL-HKG Menu? Someone on an EK thread clams they were served gloop on a plastic tray. This is unfair flaming.. please provide the evidence for me to correct it, thanks!
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CX784 DPS-HKG (November 2012)
Starters Pan-fried prawns with roasted peppers Mixed salad with French vinaigrette Main courses Pan-fried chicken with ginger and spring onion, stur-fried broccoli with ginger, steamed jasmine rice Pan-fried ling fish with tomato concasse, arugula mashed potatoes, vine ripened tomatoes and green peas Nasi goreng Indonesian fried rice with beef satay and boiled egg Cheese and dessert Cheese selection Fresh seasonal fruit Calamansi cheese cake with red currant and chocolate Tea and coffee Pralines |
CX253 HKG-LHR (November 2012)
Lunch Starters Hot smoked creole salmon with roasted kipfler potatoes and creme fraiche Mixed salad with french vinaigrette Main courses Braised beef in onion and dark soya sauce, steamed jasmine rice and choy sum Feta and spinach stuffed chicken breast, creamy polenta, asparagus and marinated capsicum Chu chee curry prawns with steamed rice and mixed vegetables (this ran out quickly) Wild mushroom and ricotta cheese agnolotti with tomato concasse and cherry tomato Cheese and dessert Bleu d'Avergne, Red Leicester, Taleggio with cabernet paste Fresh seasonal fruit Blueberry and raspberry tart Tea and coffee Praline Snacks Pan-fried beef skewer on cheese and spring onion potato cake with tomato relish Soya duck and preserved sweet vegetable in rice stick soup Ice cream Dinner Starter Fresh seasonal fruit Main courses Braised lamb with rosemary, parsnip puree, sauteed French beans and pumpkin Tea smoked duck and Kwai Fa chicken with steamed jasmine rice and choy sum Spinach and Ricotta tortellini with bacon basil tomato sauce Dessert Fruit gateau with passion fruit cream and raspberry coulis Tea and coffee |
CX451: TPE - HKG, 18 November 2012
Business Class Menu
November 2012 CX451 Taipei to Hong Kong Dinner Starters Mixed salad with duck and nut pate, thousand island dressing Main Courses Stir-fried seafood with ginger and onion in spicy tomato sauce, steamed rice and broccoli Garlic grilled chicken thigh with black pepper sauce, pumpkin and potato mash, grilled zucchini and capsicum Mushroom ravioli with mushroom cream sauce Dessert Blueberry cheese mousse cake Tea and Coffee |
CX 839 YVR-HKG Nov 12 to Jan 13
November 2012 to January 2013
Cathay Pacific Business Class CX 839 Vancouver to Hong Kong Lunch Starters Gravlax salmon with marinated fennel salad Seasonal salad with balsamic vinaigrette Main Courses Braised beef short ribs with horseradish mashed potatoes, candied shallots, baby carrots and green beans Pan-fried cod with ginger and spring onion, steamed rice, kailan and carrots Pan-roasted free-range chicken with truffle red bliss mashed potato, broccolini, baby carrots and peppers Mushroom ravioli with spicy tomato sauce and broccolini Cheese and Dessert Manchego, Borgonzola Blue, Chevalier Triple Brie Fresh seasonal fruit Baked apple cheese cake with raspberry sauce Tea and Coffee Pralines Dinner Starter Fresh seasonal fruit Main Courses Seafood stuffed lemon sole with chive cream sauce on baked vegetables and potato Stir-fried beef with black bean sauce, steamed jasmine rice, kailan and carrots Pappardelle pasta with basil white wine cream sauce, feta cheese, arugula and toasted pine nuts Dessert Chocolate hazelnut cream cake with vanilla sauce Tea and Coffee Snacks Barbecued pork pie Braised beef brisket in noodle soup Haagen-Dazs Ice Cream Wine List Champagne Champagne Deutz, Brut Classic White Wines Simi Sonoma County Chardonnay 2009 Peter Schweiger Gruner Veltliner Kamptal Terrassen DAC Reserve 2010 Red Wines Clos Du Bois North Coast Cabernet Sauvignon 2008 Chateau Tafford de Blaignan Medoc 2009 Port Dow’s Late Bottled Vintage Port 2007 |
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