CX F Menu 2012
Cathay Pacific First Class Menu Thread for the year of 2012
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# Australian/New Zealand/South Pacific flights North American Flights CX 807 ORD-HKG FEB-APR 12 #29 + Wine List CX 807 ORD-HKG MAY-JUL 12 #38 CX 807 ORD-HKG AUG-OCT 12 #46 CX 826 HKG-YYZ MAR 2012 #21 CX 829 YYZ-HKG JAN 2012 #7 CX 829 YYZ-HKG FEB-APR 12 2012 #16 CX 830 HKG-JFK SEP 2012 #52 CX 837 YVR-HKG JUN-JUL 2012 #35 CX 840 HKG-JFK FEB 2012 #8 CX 841 JFK-HKG FEB-APR 2012 #11 CX 845 JFK-HKG FEB-APR 2012 #25 CX 845 JFK-HKG MAY-JUL 2012 #32 CX 845 JFK-HKG AUG-OCT 2012 #56 CX 846 HKG-JFK JUN 2012 #33 CX 870 HKG-SFO AUG 2012 #43 CX 872 HKG-SFO MAR 2012 #19 CX 872 HKG-SFO APR 2012 #22 CX 879 SFO-HKG FEB-APR 2012 #13 CX 879 SFO-HKG MAY-JUL 2012 #37 CX 879 SFO-HKG AUG-OCT 2012 #44 CX 880 HKG-LAX JUL 2012 #36 CX 880 HKG-LAX NOV 2012 #63 CX 881/3 LAX-HKG (NOV 11-) JAN 2012 #6 CX 882 HKG-LAX NOV 2012 #64 CX 888 HKG-YVR NOV 2012 #63 CX 889 JFK-YVR SEP 2012 #48 CX 889 JFK-YVR NOV 2012 (-JAN 2013) #65 CX 889 YVR-HKG NOV 2012 (-JAN 2013) #66 European/South African Flights CX 250/254/256 LHR-HKG FEB-APR 2012 #14 CX 251/255 HKG-LHR FEB 2012 #10 CX 253 HKG-LHR MAY 12 #31 CX 256 LHR-HKG AUG-OCT 2012 #59 CX 257 HKG-LHR APR 12 #27 CX 257 HKG-LHR OCT 12 #62 CX 260 CDG-HKG MAY-JUL 12 #39 CX 261 HKG-CDG JUL 12 #41 + Wine List CX 288 FRA-HKG AUG-OCT 2012 #45 CX 289 HKG-FRA FEB 2012 #12 CX 289 HKG-FRA AUG 2012 + Wine List #47 Intra-Asian Flights CX 402/468 HKG-TPE FEB 2012 #15 CX 469 TPE-HKG APR 2012 #23 CX 472 HKG-TPE AUG 2012 #50 + Wine List CX 495 TPE-HKG AUG 2012 #51 + Wine List CX 500 HKG-NRT JAN 2012 #4 (Kaiseki meal - November to January 2012) CX 501/509 NRT-HKG JAN 2012 #5 (Kaiseki meal - December to February 2012) CX 549 HND-HKG MAY 12 #30 CX 549 HND-HKG AUG 12 #49 + Wine List CX 659 HKG-SIN OCT 12 #60 CX 690 SIN-HKG JUL 12 #40 + Wine List CX 701 HKG-BKK MAR 12 #17 CX 702 BKK-HKG MAR 12 #18 CX 714 SIN-HKG OCT 12 #61 CX 776 CGK-HKG JUN 12 #34 Wine List 250,251,252,253,254,255,256,257 FEB 2012 #9 250,251,252,253,254,255,256,257 APR 2012 #26 500,502,504,506,508,520,524,532,536,542,566,580 JAN 2012 #3 501,503,505,507,509,521,533,535,543,549,567,581 JAN 2012 #3 872 MAR 12 #20 806,826,828,838,870,872,880,882,884 AUG 2012 #42 807,825,827,829,837,873,879,881,883,885 AUG 2012 #42 |
Into which one of the three identical posts should these go?
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Wine List for Japan January 2012
Cathay Pacific First Class
January 2012 Wine List for Japan flights Champagne Champagne Amour De Deutz Brut 2002 White Wines Bouchard Pere & Fils Meursault Les Clous 2006 Villa Maria Single Vineyard Southern Clays Sauvignon Blanc 2010 Red Wines Chateau Branaire-Ducru 4eme Cur Classe 2007 Wooing Tree Pinot Noir 2007 D’Arenberg The Galvo Garage Cabernet Blend 2006 Port Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port 500,502,504,506,508,520,524,532,536,542,566,580 1-1-2012 501,503,505,507,509,521,533,535,543,549,567,581 1-1-2012 |
CX 500 Hong Kong to Tokyo January 2012
Menu
First Class January 2012 CX 500 (other NRT bound flights with first should feature similar meals) Hong Kong to Tokyo Narita Dinner Starters Café Gray Foie Gras Torchon, quince and walnuts, flageolet bean salad Exclusively created by Café Gray Goulash Soup Main Courses Mediterranean sea bream with chili thyme on olive oil tomato couscous and sautéed spinach Exclusively created by Sureno and Bei Pan fried beef rolls stuffed with enoki mushrooms in black pepper sauce, steamed jasmine rice and stir-fried pak choy Papparedelle pasta with braised lamb, asparagus and carrots Cheese and Dessert Stilton, Pecorino, St. Paulin, Camembert Fresh Seasonal Fruit *Warm rum raisin bread pudding, Madagascar vanilla sauce *Exclusively created by Feast (Food by East) Tea and Coffee Pralines 500-41289F <01/02> Japanese Meal Canapés Braised baby abalone, braised pond smelt with ginger slice, jelly cake with globe fish skin, pickled shiso roll with radish Appetizer Globefish slice, red-branded lobster, salmon tataki served Choya Plum Liqueur Braised Dish with Clear Soup Egg Curd with crab meat, seasoned salmon roe, carrot Clear soup with chicken meat ball, seaweed Main Course Side Dish Japanese beef roll with vegetable, seaweed Noodle Herbal Noodle and green tea noodle, deep-fried tempura Hot Dish Broiled sea bass, deep-fried crab claw with rice powder Rice served with assorted pickles and miso soup Fruit Fresh Seasonal Fruit To complement our Japanese meal experience, Ginjyo-sake is available 500-JAPF <N-J/12> |
CX 501/509 Tokyo to Hong Kong January 2012
Cathay Pacific First Class
CX 501/509 Tokyo Narita to Hong Kong Mid morning departures featured catering from Japan – different from evening flights January 2012 Lunch Starters Smoked and marinated salmon with lobster Roasted pumpkin soup with ricotta ravioli Main Courses Pan-fried chicken breast with tomato herb sauce, creamy polenta, green beans, carrot and turnips Braised beef shin with dried shitake mushroom, steamed Jasmine rice and pak choy with carrots Saffron fettuccine with sautéed prawns, basil butter and spicy tomato herb sauce Cheese and Dessert Camembert, Gorgonzola, White Cheddar, Mimolette Fresh Seasonal Fruit Green tea ice cream with vanilla sauce Tea and Coffee Pralines http://i1213.photobucket.com/albums/...2/file-147.jpg 501/509-4124F <01/12> Japanese meal (Applied to the morning flights from December 2011 to February 2012) Sushi Assorted Sushi http://i1213.photobucket.com/albums/...12/file-99.jpg http://i1213.photobucket.com/albums/...2/file-103.jpg Appetizer Simmered prawn, salmon and sea bream egg yolk sushi, fried lotus root with spicy cod roe, steamed fish paste and pike conger roe with carrot, black beans served with Chinese quince wine with soda http://i1213.photobucket.com/albums/...2/file-106.jpg Braised Dish with Clear Soup Fried bean curd rolled with zenmai vegetables, arrowhead, shimeji mushroom, nabana green, carrot flower, ginan sauce Sea bream covered with Yoshino-kuduz starch, carrot, radish with sweet vinegar, pickled cucumber http://i1213.photobucket.com/albums/...2/file-109.jpg http://i1213.photobucket.com/albums/...2/file-111.jpg http://i1213.photobucket.com/albums/...2/file-117.jpg Main Course Side Dish Surf clam with egg yolk vinegar sauce, marinated carrot and radish with sweet vinegar, pickled cucumber http://i1213.photobucket.com/albums/...2/file-128.jpg Noodle Udon Noodles with Braised fried bean curd http://i1213.photobucket.com/albums/...2/file-138.jpg Hot Dish Grilled amberjack in Yuan-yaki-style, grilled beef with sesame sauce, yuzu citrus peel compote Rice served with assorted pickles and miso soup http://i1213.photobucket.com/albums/...2/file-136.jpg http://i1213.photobucket.com/albums/...2/file-124.jpg http://i1213.photobucket.com/albums/...2/file-132.jpg Fruit Fresh seasonal fruit http://i1213.photobucket.com/albums/...2/file-141.jpg To complement our Japanese meal experience, Ginjyo-sake is available 501/509 JAPF <D-F/12> |
CX 881/883 LAX-HKG November 2011 to January 2012
Cathay Pacific First Class
Menu (November 2011-) January 2012 CX 881/3 Los Angeles to Hong Kong Supper Caviar and Fine Smoked Salmon International Favorites Sunchoke and chestnut soup Romaine Hearts with grilled jumbo prawns, toasted pinenuts, and Caesar dressing Kurobata pork chop with truffle oil infused potato gratin and sautéed mushrooms and French beans Or Gorgonzola, pear and walnut ravioli with celeriac coulis and sautéed apples Chinese Favorites Double boiled pork with sea coconut soup Cold plate – smoked bean curd roll with mushrooms Braised Chicken with abalone, steamed jasmine rice and stir-fried pak choy and carrots Cheese and Dessert Cheddar, Camembert, Blue Cheese, Goat Cheese Seasonal fresh berries with vanilla cream Apple hazelnut bread pudding with vanilla ice cream and raspberry coulis Red bean soup with lotus seeds Tea and Coffee Pralines Snacks Dungeness crab cake with tartar sauce Braised beef brisket in clear noodle soup Smoked turkey with wasabi mayonnaise on ciabatta and mesclun salad Hot pot rice with Chinese pork, liver sausage with cured meat, served with daily soup Haagen-Dazs Ice Cream Breakfast Starters Orange or apple juice Strawberry & banana smoothie Fresh Seasonal Fruit Natural or Fruit yogurt Assorted Cereals Main Courses Free range egg ~ freshly scrambled, fried or boiled Served with chicken chipolata sausage, smoked pork loin, hash brown potato, grilled tomato and sautéed whole mushrooms Dim Sum with chili sauce Shrimp siu mai, mini glutinous rice wrapped in lotus leaf, shrimp dumpling Seafood Congee with Steamed beef rice roll with imperial soy sauce Bread Basket Assorted Breakfast breads and fresh toast Served with Mrs. Bridges Scottish preserves, Tasmanian meadow honey and butter Tea and Coffee 881/883-4140F/4142F <N~J/1> |
CX 829 YYZ-HKG January 2012
Cathay Pacific First Class
January 2012 CX 829 Toronto to Hong Kong Supper Caviar and Balik Caviar and Balik salmon “Tsar Nicolaj” International Favorites Mushroom Cream Soup Mesclun salad with pan fried Jumbo scallop and lemon vinaigrette Herb crusted lamb chops with lemon thyme sauce, Yukon gold mashed potatoes and grilled baby vegetables Or Tri-bucatini pasta with tomato herb sauce, shiitake mushroom, petit squash and zucchini Chinese Favorites Double boiled conch with fish maw soup Cold plate – marinated Chinese celery with tofu and mushroom Braised chicken with abalone, served with steamed Jasmine rice and stir-fried mixed vegetables Cheese and Dessert St. Paulin, Goat Herb Cheese, Cheddar, Cambozola Fresh Seasonal Berries with vanilla sauce Bread and butter rhubarb pudding with vanilla ice cream and chocolate sauce Red bean soup with lotus reeds Tea and Coffee Pralines Snacks Wontons in noodle soup Smoked turkey with cheddar cheese on Kaiser roll and mesclun salad Beef tenderloin quadsadeilla with gucamole and tomato salsa Hot pot rice with cured meat, served with chicken broth Haagen-Dazs Ice Cream Breakfast Starters Orange or apple juice Strawberry, mango & banana energizer Fresh Seasonal Fruit Natural or fruit yogurt Assorted cereals Main Courses Free range eggs – freshly scrambled, fried or boiled Served with grilled breakfast steak, herb roesti cake or sautéed mushrooms Dim Sum with chile sauce Chicken in bean curd wrap, shrimp dumpling, siu mai and rainbow dumpling Lobster congee with pan-fried turnip with preserved meats Bread Basket Assorted Breakfast breads and fresh toast Served with Mrs. Bridges Scottish preserves, Tasmanian meadow honey and butter Tea and Coffee Wine List Champagne Krug Grande Cuvee Champagne White Wines Estanica Reserve Monterrey Chardonnay 2007 Vincent Giradin Puligny-Montrachet Vieilles Vignes 2008 Red Wines Kalleske Greenack Barossa Valley Shiraz 2008 Finco El Oregon Gran Reserva Malbec 2009 Chateau Lynch Bages 2004, Grand Cru Classe Pauillac 5th Growth |
Cx 840 hkg-jfk feb 2012
Cathay Pacific First Class
February 2012 CX 840 Hong Kong to JFK Dinner Caviar and Balik Caviar and Balik salmon “Tsar Nicolaj” International Favourites White bean garlic and herb soup Mesclun salad, green olive with feta, sun-dried tomatoe and balsamic vinaigrette Grilled U.S. Angus sirloin with red wine sauce, dauphinoise potatoes, fresh asparagus and baby carrot or Pan-fried prawns with lemon parsley butter, tomato concasse and risotto or Wild mushrooms and ricotta cheese agnolotti with wild mushroom sauce and chopped parsley Chinese Favourites Pork soup with winter melon and dried duck gizzard Cold plate - sea bass with sweet vinegar dressing Braised duck with onion sauce, served with steamed jasmine rice, black mushroom with oyster sauce and choy sum Cheese and Dessert Fourme 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 Hong Kong style egg tart Assorted sandwiches Cherry cream cheese with toasted pecan, smoked turkey with earl grey honey butter, smoked salmon woth lemon cream cheese Szechuan dan dan in noodle soup Shrimp wantons in noodle soup Hot pot rice with chicken, mushroom, Chinese sausage and choy sum, served with chicken soup with Chinese herbs Ice cream Brunch Starters Orange, apple or grapefruit juice Mango and passion fruit smoothie Fresh seasonal fruit Natural or fruit yogurt from La Ferme du Manege Assorted cereals Main Courses Organic free range eggs - freshly scrambled, fried or boilked served with your choice of broiled back bacon, pork sausage, Lyonnaise potatoes with parsley, roma tomato or sauteed mushrooms Dim sum with chilli sauce Crab meat with chive parcel, shrimp with pork dumpling, beef meatball, mini vegetable glutinous rice wrapped in lotus leaf Congee with shredded chicken, dried bonito and peanuts, stir fried egg noodles with vegetables Bread Basket Assorted breakfast bread and fresh toast served with Mrs. Bridges Scottish preserves, Tasmanian meadow honey and butter Tea and Coffee Pralines *Thanks to a fellow FTalker |
Wine List London flights FEB 2012
Cathay Pacific First Class
Wine List February 2012 Champagne Krug Grande Cuvee Champagne White Wines Vincent Girardin Puligny-Montrachet Vieilles Vignes 2008 Villa Maria Single Vineyard Clays Sauvignon Blanc 2010 Red Wines Suvion Dilection Chinon 2010 Chateau Lynch Bages 2004, Grand Cru Classe Pauillac 5th Growth Avondale Jonty’s Ducks 2009 Port Ramos Pinto Quinta da Ervamoira 10 years old Tawny Port 250,251,252,253,254,255,256,257 1-2-2012 |
251/255 hkg-lhr feb 2012
Cathay Pacific First Class Menu
February 2012 CX 251/255 Hong Kong to London Heathrow Supper Caviar and Balik Caviar and Balik Salmon “Tsar Nicolaj” International Favorites Cream of chicken soup Mesclun salad with balsamic vinaigrette Roasted lamb with a red wine and sun-dried tomato sauce, couscous, broccoli and fennel Or Green Peas and Mint Agnolotti with roasted baby red capsicum and stir-fried pak choy Cheese and Dessert Cambozola, Comte, Double Gloucester, Chaumes Fresh berries with cream Chocolate bread and butter pudding with vanilla ice cream and raspberry sauce Double boiled fresh pear with Chinese almond sweet soup Tea and Coffee Pralines Snacks Shui gow with choy sum in noodle soup Grilled seafood skewer with salad and tartar sauce Assorted Sandwiches Smoked turkey breast with rocket lettuce mayonnaise, shrimp with lemon cream cheese, Parma ham with sun-dried tomato and cornichon Haagen-Dazs Ice Cream Breakfast Starters Orange, apple, or grapefruit juice Mango and passion fruit smoothie Fresh Seasonal Fruit Natural or Fruit Yogurt with La Ferme du Manege Assorted Cereals Main Courses Organic free-range eggs ~ freshly scrambled, fried or boiled served with home fried potato, grilled breakfast steak, chicken sausage, shimeji mushrooms, asparagus or mixed vegetables in tomato concasse Dim Sum with chili sauce Shrimp and pork dumpling, crab meat with asparagus and pork basket, chive and pork dumpling, chicken and ham wrapped in bean curd sheet, mushroom and vegetable dumpling Scottish kippers with butter Bread Basket Assorted breakfast breads and fresh toast Served with Mrs. Bridges Scottish preserves, Tasmanian meadow honey and butter Tea and Coffee 251/255-11353F/11355F <02/12> |
Cx841 - jfk -> hkg
Brunch
Starters Orange or apple juice Strawberry energiser Fresh seasonal fruit Natural or fruit yoghurt Assorted cereals Main Courses Free range eggs – freshly scrambled, fried or boiled served with your choice of pork sausage, streaky bacon, sauteed potatoes, spinach or mushrooms Imperial fried noodles and Chinese dim sum Abalone and Chinese mushroom congee, steamed prawn rice roll, with imperial soy sauce Bread Basket Assorted breakfast bread and fresh toast served with Mrs. Bridges Scottish preserves, Tasmanian meadow honey and butter Tea and Coffee Pralines Snacks Wontons in noodle soup Smoked duck with mango chutney and spicy cheese vegetable spread on brown bread Vegetable samosa with cucumber mint raita Hot pot rice with chicken and Chinese sausage, served with chicken broth Ice cream Lunch Caviar and fine Smoked Salmon International Favourites Truffle potato soup Caesar salad with marinated jumbo prawns Grilled USDA prime beef tenderloin with crème de cassis onion marmalade, mashed potatoes, baby carrots, asparagus and artichoke OR Rigatoni with gorgonzola cheese sauce and mixed vegetables Chinese Favourites Double boiled duck with winter melon soup Cold plate – vegetarian duck Stir-fried lobster with scallion and ginger OR Soy-marinated chicken braised with abalone in broad bean sauce served with steamed jasmine rice, kalian with black mushroom and carrot flower Cheese and Dessert Cambozola, St. Paulin, Goat Cheese, Yellow Cheddar Fresh seasonal berries with crème fraiche Toffee pudding cake with butter scotch sauce, vanilla ice cream and raspberry coulis Black sesame sweet soup Tea and Coffee Pralines |
CX 289 HKG-FRA Feb 2012
F Class Menu
CX 289 HKG-FRA Feb 2012 Supper Caviar & Balik salmon “Tsar Nicolaj” International Favourites Cream of chicken soup Mesclun salad w balsamic vinaigrette Roasted lamb w a red wine & sun-dried tomato sauce, cous cous, broccoli & fennel, or Green peas and mint agnolotti w roasted baby red capsicum & caramelised pearl onions Chinese Favourites Pork soup w marrow & red dates Cold plate – pork shank terrine w black vinegar Stir-fried fresh water garoupa w superior sauce, steamed jasmine rice & stir-fried pak choy Cheese & Dessert Cambozola, Comte, Double Gloucester, Chaumes Fresh berries w cream Chocolate bread & butter pudding w vanilla ice-cram & raspberry sauce Double boiled fresh pear w Chinese almond sweet soup Pralines Snacks Shui gaw w choy sum in noodle soup Grilled seafood skewer w salad & tartar sauce Assorted sandwiches – Smoked turkey breast w rocket lettuce mayonnaise, shrimp w lemon cream cheese, parma ham w sun-dried tomato & cornichon Ice cream Breakfast Starters Orange, apple or grapefruit juice Mango & passion fruit smoothie Fresh seasonal fruit Natural or fruit yogurt fr La Ferme du Manege Assorted cereals Main Courses Organic free range eggs ~ freshly scrambled, fried or boiled served w home fried potato, grilled breakfast steak, chicken sausage, shimeji mushrooms, asparagus or mixed vegetables in tomato concasse Dim sum w chilli sauce Shrimp & pork dumpling, crab meat, w asparagus & pork basket, chive & pork dumpling, chicken & ham wrapped in bean curd sheet, mushroom & vegetable dumpling Breakfast cold plate Bread Basket Assorted breakfast bread & fresh toast served w Mrs. Bridges Scottish preserves, Tasmanian meadow honey & butter Tea & Coffee Wine List Champagne – Krug Grande Cuvee Champagne White Wines – Vincent Girardin Puligny-Montrachet Vieilles Vignes 2008 Villa Maria Single Vineyard Southern Clays Sauvignon Blac 2010 Red Wines – Sauvion Dilection Chinon 2010 Chateau Lynch Bages 2004, Grand Cru Classe Pauillac 5th Growth Avondale Jonty’s Ducks 2009 Port – Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port |
CX879 SFO-HKG
11:50A-6:50P+1 February 18, 2012 First Class LUNCH Caviar and Fine Smoked Salmon International Favourites Fennel and apple soup Mesclun salad with king crab, tear drop tomatoes, cranberry and balsamic vinaigrette Grilled U.S. Wagyu beef tenderloin with red wine sauce, parsley potatoes, asparagus and baby carrots Lobster and crab ravioli with roasted red pepper coulis and grilled baby zucchini Chinese Favourites 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 jasmine rice and stir-fried mixed vegetables 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 Grilled chicken breast with Brie, chipotle mayonnaise and pesto on sour dough bread 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-fried kurobuta pork chop with porcini mushroom sauce, mashed potatoes, roasted heirloom carrots, baby zucchini and caramelized honey shallots Stir-fried beef with mixed peppers, steamed jasmine rice pak choy, mushrooms and carrots Dungeness crab cannelloni with white wine cream sauce and sauteed Swiss chard Dessert Raspberry mousse cake with chocolate whipped cream Tea and Coffee Pralines |
Cx250/254/256 lhr-hkg feb/mar/apr12
Dinner
Caviar & Balik Caviar and Balik salmon "Tsar Nicolaj" International Favourites Pea and bacon soup with wasabi cream fraiche Mixed salad with seared scallops, chorizo sausage, white balsamic and herb dressing Pistachio crusted lamb loin with minted bearnaise and red wine sauce, roasted new potatoes and minted peas or Roasted breast of corn-fed chicken with mushroom masala wine sauce, polenta and rocket, roasted beetroot or Garlic mushroom porcini quadrotti pasta with Parmesan and mushroom sauce, cherry tomato relish and fresh rocket leaves Chinese Favourites Pork bone and lotus root broth Cold plate - shredded mixed bean curd with chilli Braised cod with seafood sauce, steamed rice and stir-fried pak choy with garlic Cheese and Dessert Tornegus, Cropwell Bishop Stilton, Butler’s Secret, Camembert Fresh berries with cream Warm lemon sponge with vanilla ice cream Black sesame dessert Tea and Coffee Pralines Snacks Assorted finger sandwiches Warm pork pie with tomato chutney Roasted duck in noodle soup Ice cream Breakfast Starters Orange or grapefruit juice Lime, mango, pineapple, yoghurt and ginger energiser Fresh seasonal fruit Natural, fruit or low fat fruit yoghurt Assorted cereals Main Courses Free range eggs ~ freshly scrambled, fried or boiled served with your choice of Lincolnshire sausage, grilled back bacon, Lyonnaise potatoes, grilled tomato or mushrooms Chicken congee Kippers Bread Basket Assorted breakfast bread and fresh toast served with Mrs. Bridges Scottish preserves, Tasmanian meadow honey and butter Tea and Coffee |
CX468 HKG-TPE (17 Feb)
Menu (402/468 02/12) Dinner Starter Loch Tyne salmon with marinated prawn and roasted pepper Main Courses Braised chicken and chestnuts in oyster sauce, egg fried rice and stir-fried baby pak choy with bean curd skin Grilled veal fillet with Madeira sauce, honey roasted swedes, French beans, sautéed tomato and mixed mushrooms Spinach and Ricotta cheese tortellini with tomato concasse and pine nuts Dessert Raspberry swirl cheese cake with raspberry coulis in a chocolate cup Tea and Coffee Wine (400,402,406,408,462,464,466,468,470,472 1-2-2012) Champagne - Champagne Armour De Deutz Brut 2002 White - Bouchard Père & Fils Meursault Les Clous 2006 (Côte de Beanue, Burgundy, France); Villa Maria Single Vineyard Southern Clays Sauvignon Blanc 2010 (NZ) Red - Château Branaire-Ducru 4ème Cruise Class 2007 (Saint-Julien of Haut Medoc, Bordeaux, France); D'Arenberg The Galvo Garage Cabernet Blend 2006 (Adelaide Hills, SA, Australia); Wooing Tree Pinot Noir 2007 (Central Otago, New Zealand) |
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