AAerSTL

Lunch served shortly after take-off
For starters:
Honey roasted duck breast and apricot salad
Mesclun salad with butternut and tomato with pistachio dressing

Followed by:
Yu huang calamari with steamed jasmine rice, pak choy and black mushroom
Grilled pork loin with tomato, mushrooms and apple sauce, basmati rice with spinach, beans, corn, and zucchini cumin tempered
Madras lamb curry, basmati rice with chick pea, carrot and green pea
[V] Conchigle pasta with butternut and cacciatore sauce

And to finish:
Mountain cheese, Forest Hill Camembert Cheese, Smoked Kwaito cheese, crackers and grapes
Fresh season fruit
Chocolate fudge cheesecake and whipped cream
Freshly brewed Illy coffee and a selection of teas
Pralines

Snacks available upon request:
Ham and cheese coleslaw ciabatta
Fish ball in noodle soup
Haggen-Dazs Ice Cream

Breakfast served prior to arrival
Refresh with orange or apple juice
Passion fruit and orange energizer
Fresh seasonal fruit
Bircher muesli

Followed by:
Minced beef pancake and cheese sauce, fried potato, sautéed mushroom and tomato
Braised Chinese flat noodles with beef and mixed vegetables
Chicken and dried shrimp congee

Bread basket assorted bread served with preserves, honey and butter
Freshly brewed Illy coffee and a selection of teas

AAerSTL

Lunch served shortly after take-off
For starters:
Butterfly prawn with potato and edamame salad, fava bean and capsicums
Mixed seasonal salad with French vinaigrette

Followed by:
[CX Signature Chinese Dish] Fried pork spare ribs with dried mandarin peel sauce, steamed jasmine rice and broccoli
Grilled Australian prime beef tenderloin with Béarnaise sauce, roasted new potatoes, broccoli and carrots
Chu chee ling fish curry with steamed jasmine rice and kalian
[V] Garganelli tossed with parmesan, tomato basil concasse and sun-dried tomato

And to finish:
Fourme d’Ambert, Arenberger, French Brie crackers and spiced pear paste
Fresh seasonal fruit
Strawberry rhubarb crumble tart with vanilla sauce
Freshly brewed Illy coffee and a selection of teas
Pralines

Snacks available upon request:
Grilled Australian prime grain fed beef burger with Swiss cheese and pickled gherkin served with tomato ketchup
Afternoon tea set-Scones, clotted cream and strawberry preserves, assorted sandwiches and mini fruit tartlet
Sui gaw in noodle soup
Haggen-Dazs Ice Cream

Breakfast served prior to arrival
Orange or apple juice
Mango and passion fruit smoothie
Fresh seasonal fruit
Natural or fruit yoghurt
Assorted cereals

Followed by
Poached egg with spinach and hollandaise sauce, Dingley Dell pork sausage, back bacon, potatoes and baked tomato
Dim Sum-Asparagus dumpling, seafood and kung choi dumpling, beef meatball, vegetarian glutinous rice wrapped in lotus leaf
Dace fish julienne with pak choy congee, served with stir-fry egg noodle with vegetables

Bread basket assorted bread served with preserves, honey and butter
Freshly brewed Illy coffee and a selection of teas
Wine List
Champagne:
Champagne Deutz, Brut Classic

Whites:
Kendall Jackson Vinter’s Reserve California Chardonnay 2012
Laurenz V. Forbidden Gruner 2012

Reds:
Chateau St Jean Sonoma County Merlot 2010
Chateau Fayan Puisseguin Saint-Emilion 2012
[Wine list for CX 806, 808, 840, 846, 870, 872]

baggyred

OK ... i'm sure i'm not the only glutton to have asked/thought this?

But what are the chances of getting a second mains?

Carfield

March 2015
Cathay Pacific Business Class
Wine List – Los Angeles/Newark to Hong Kong

Champagne
Champagne Deutz, Brut Classic

White Wines
Kendall Jackson Vintner’s Reserve California Chardonnay 2012
Laurenz V. Forbidden Gruner 2012

Red Wines
Chateau St Jean Sonoma County Merlot 2010
Chateau Fayan Puisseguin Saint-Emilion 2012

Port
Dow’s Late Bottled Vintage Port 2009
881,883,885,897,899 1-3-2015

Carfield

March 2015
Cathay Pacific Business Class

CX 881/3
Los Angeles to Hong Kong

Supper
We have created a selection of meal choices for your enjoyment as you prepare to wind down and settle in

A tasty blend of
Freshly prepared savory dips accompanied with bread sticks

With a choice of
Sweet and sour pork, steamed jasmine rice, kailan and carrots
Seared USDA choice beef tenderloin with port wine sauce, sautéed kale with garlic and baby carrot

A fresh note of
Seasonal berries

*Cheese Plate – Available Upon Request
Cambozola, Cabernet Soaked Cheddar, Port Salut
Crackers and quince paste

For those preferring a lighter meal
Truffle infused cauliflower soup accompanied with bread sticks
Smoked duck with poached pear and mesclun salad offered with raspberry vinaigrette
Seasonal berries

Illy Freshly prepared coffee and a selection of teas

881/883-1182J <03/15>

Snacks
Available Upon Request
Black Angus Beef Burger with aged cheddar cheese served with tomato ketchup
Shui gaw in noodle soup
Haagen-Dazs Ice Cream

Breakfast
Served Prior to Arrival

Refresh with
Orange or Apple Juice
Mango & apple smoothie
Fresh Seasonal fruit
Natural or fruit yogurt
Assorted Cereals

Followed by
Egg Souffle with smoked baby Swiss, roasted red bliss potatoes, applewood smoked bacon, veal sausage and grilled tomato
Or
Singaporean stir-fried vermicelli with dim sum
Or
Surf clam and mushroom congee, served with steamed shrimp rice roll with imperial soy sauce

Bread Basket
Assorted Breakfast bread
Served with preserves, honey and butter

Illy Freshly brewed coffee and a selection of teas
881/883-1180/1181J <M~A/15>

PS. Thanks to my godfather for the menu!

Carfield

March 2013
Cathay Pacific Business Class Wine list

Champagne
Billecart-Salmon Brut Champagne

White Wines
Vignerons de Buxy “Tete de Cuvee” Bourgogne 2012
Spy Valley Marlborough Sauvignon Blanc 2013

Red Wines
Fox Creek McLaren Vale Shiraz 2012
Chateau Cantelaudette Cuvee Prestige Graves de Vayres 2011

Port
Dow’s Late Bottled Vintage Port 2009
601,611,631,633,639,671,673,685,693,695,697,699,71 9,729,723,725,753,777,781,785,791,797 1-3-2015
602,610,632,634,638,672,678,684,692,694,696,698,70 0(CMB/BKK/HKG),2700,703(BKK/CMB),718,720,722,724,750,752,756,776,784,790,798,2 710(CMB/SIN/HKG) 1-3-2015

Carfield

March 2015
Cathay Pacific Business Class
CX 601 Hong Kong to Male

Dinner


For Starters
Cajun spiced prawns with green mango Salad


Mixed Salad
Balsamic Vinaigrette



Followed by
Braised chicken with chestnut in oyster sauce, steamed Jasmine rice, jade melon with red medlar seeds and garlic
Pan-fried Sea Bream with sun-dried tomato concasse and lemon parsley butter, couscous with dried fruits and roasted Provencal vegetables
Lamb kabsa
Truffle tagliolini with trio of tomato



And to finish
Cheese Selection


Fresh Seasonal Fruit
Raspberry swirl cheesecake with mixed berry compote


Illy Freshly brewed coffee and a selection of teas
Pralines
601-12323J <03/15>

Carfield

March 2015
Cathay Pacific Business Class
CX 600 Male to Hong Kong

Dinner


For Starters
Herb marinated scallop with cherry tomato, pearl onion and vegetable salsa


Mixed Salad with baby mozzarella
Balsamic Vinegar dressing


Followed by
Stir-fried Beef with ginger and spring onion, steamed Jasmine rice and pak choy and carrot
Black pepper prawns with tomato sauce, parsley potatoes, roasted carrots and pumpkin



Oven baked coriander marinated chicken with steamed basmati rice, sautéed French beans, carrot and cherry tomato
Vegetable Cannelloni with cream and tomato sauce, mixed peppers and green peas

And to finish
Cheese Selection
Fresh Seasonal Fruit


Mango raspberry mousse cake with passionfruit sauce



Illy Freshly brewed coffee and a selection of teas
Pralines
600-1207J <03/15>

spagdnut

Lunch (Served shortly after take-off)

for starters
Fine smoked salmon with marinated prawn, asparagus and Pommery mustard mayonnaise

Mixed seasonal salad
Balsamic vinaigrette

followed by
Pan-fried chicken with ginger and spring onion, steamed jasmine rice and broccoli

Pan fried sea bream with bacon, fingerling potatoes and vegetables basquaise


lam korma with saffron basmati rice and mushroom curry

Mezzi rigatoni tossed with Parmesan, zucchini cream, carrot and artichoke

and to finish
Cambozola, Double Gloucester, Chaumes crackers and cabernet paste

Fresh seasonal fruit

Pear crumble streusel tart with clotted cream

Freshly Brewed Illy Coffee/ Teas

Pralines

---------

Snacks (Available upon request)

Grilled Australian prime grain fed beef burger with Swiss cheese and picked gherkin
served with tomato ketchup

Afternoon Tea Set
Scones, clotted cream and strawberry preserves
assorted sandwiches and mini fruit tartlet

Barbecued duck in lai fun noodle soup

Haagen-Dazs Ice Cream

---------

Dinner (Served prior to arrival)

for starter
Fresh seasonal fruit

followed by
Sweet and sour prawns, steamed jasmine rice, jade melon with red medlar seed and garlic

Roasted chicken breast with black truffle port wine sauce, creamy Parmesan polenta, roasted carrot, turnip and parsnip

Spinach with cottage cheese, saffron basmati rice and potato with peas

and to finish
Fresh fruit tart with raspberry coulis

Freshly brewed Illy coffee/ Tea

spagdnut

Lunch (Served shortly after take-off)

For starters
Smoked salmon with capers, onion and parsley, chive crème fraiche

Mixed salad with cucumber, tomato and peppers
Creamy Italian dressing

followed by
Szechuanese chicken with yu huang chilli sause, steamed rice and Shanghainese pak choy with chilli and ginger

Seared herb beef fillet with onion marmalade and red wine sauce, parsley potato mash and roasted vegetables

Salmon and haddock fish cake, wilted spinach, crushed new potatoes with olives and lemon dill cream sauce

Paccheri with zucchini, eggplant and tomato

and to finish
Lye Cross Mature Cheddar, Pave D’Affinois, Cropwell Biship Stilton
crackers and grapes

Fresh seasonal fruit

Mango passion fruit cream cake with mixed berry compote

Freshly brewed coffee and a selection of teas

Pralines

---------

Snacks (Available upon request)

Traditional British pork pie with Lye Cross Farm Cheddar and apple pear chutney

Braised beef and tendon with baby pak choy in noodle soup

Beckleberry's ice cream

---------

Breakfast (Served prior to arrival)

refresh with
Orange or apple juice

Lime, mango, pineapple, yoghurt and ginger energiser

Fresh seasonal fruit

Bircher muesli

followed by
Free range scrambled egg, Lincolnshire sausage, streaky bacon, pont neuf potatoes and cherry tomato

Cherry pancake with berry compote and mascarpone cheese

Congee with prawn and scallop

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

Freshly brewed coffee and a selection of teas

BUT777

Dinner

For starters
Pesto marinated prawn with ratatouille

Seasonal salad
French vinaigrette

Yuzu soba noodles with salmon roe



Followed by
Grilled Australian beef tenderloin with green peppercorn sauce, parsley mashed potato, broccoli and sautéed peppers

Wok-fried rockfish with spring onion, steamed jasmine rice and pak choy with chilli

Chicken vegetable roll with yuzu sauce, steamed Japanese rice and seasonal vegetable



And to finish
Cheese selection

Fresh seasonal fruit



Häagen-Dazs ice cream

Illy freshly brewed coffee and a selection of teas

561/595-1160J <03/15>

luxury

Dinner

For starters:

Mesclun salad with balsamic vinaigrette

Followed by:

Stir-fried beef with sesame seeds, steamed jasmine rice, pak choy, and carrot. This was my choice and there were no carrots to speak of

Chicken Supreme with lemon parsley jus, papprdelle, and grilled vegetables

Mushroom polenta roulade with truffle cream sauce and wild mushrooms

And to finish:

Stilton blue, Manchego, Camembert, crackers, grapes, and quince paste*

Almond Strawberry Cake with Vanilla Sauce.

*Upon request

luxury

Champagne:
Deutz Brut Classic

White Wines:
Kendall Jackson Vintner's Reserve California Chardonnay 2012
Laurenz V. Forbidden Gruner 2012

Red Wines:
Chateau St. Jean Sonoma County Merlot 2010
Chateau Fayan Puisseguin Saint-Emilion 2012

Port:
Dow's Late Bottled Vintage Port 2009

Aperitifs and Cocktails:
Bombay Sapphire Dry Gin - Bacardi Rum - Absolut Vodka - Martini Rosso
Martini Extra Dry - Campari - Sweet and Dry Sherry - Bloody Mary -
Screwdriver

Whiskies:
Chivas Regal 12 Years Old - Johnnie Walker Gold Reserve - Jack Daniel's -
Canadian Club

Cognac:
Hine 'Rare and Delicate' Fine Champagne

Liqueurs:
Drambuie - Cointreau - Bailey's Irish Cream

Beer:
International Selection

Signature Drinks:
Oriental Breeze - Cloud Nine

Carfield

April 2015
Dragonair Business Class
KA 691 Hong Kong to Penang





Refreshment
Starter
Fresh Fruit




Main Courses
Satay Chicken Skewer
Pineapple Fried Rice with pineapple in XO Sauce
Or
Lamb Goulash
Duchess potato and carrot



Dessert
Haagen-Dazs Ice Cream
Illy freshly brewed coffee and a selection of teas




KA691-RH3BOBPEN

Wine List
Champagne
Piper-Heidsieck Brut

White Wines
Abotts & Delaunay, Languedoc White, Revelation Reserve, AOC, France, 2013
Caliterra Chardonnay Reserva, D.O. Valle De Casablanca, Chile, 2013

Red wines
Bodegas Altanza, Capitoso, Rioja, Spain 2011
La Tour Caste, ‘Les Trencats’, Cotes du Rhone, France 2012

Passion Tour
A unique blend of gin, lemongrass, passion fruit, apple juice and sparkling water

Carfield

April 2015
Cathay Pacific Business Class
CX 898 Hong Kong to Los Angeles

Lunch
Served shortly after take-off

For starters
Fine smoked salmon with marinated prawn, asparagus and Pommery mustard mayonnaise
Mixed Seasonal Salad
Balsamic Vinaigrette

Followed by
*Steamed cod with preserved mustard greens and Chinese olive, steamed Jasmine rice and Shanghainess pak choy
CX Signature Chinese dish
Or
Grilled Australian prime beef tenderloin with Madeira wine sauce, Portobello mushroom, roasted purple sweet potato, pumpkin and French beans
Or
Lamb korma with saffron basmati rice and mushroom curry
Or
Spinach and ricotta ravioli with mixed mushroom in white cream sauce

And to finish
Cambozola, Double Gloucester, Chaumes
Crackers and cabernet paste
Fresh Seasonal Fruit
Pear Crumble streusal tart with clotted cream
Illy freshly brewed coffee and a selection of teas
Pralines

898-12378J <04/15>

Snacks Available Upon Request
Grilled Australian Prime grain fed beef burger with Swiss cheese and pickled gherkin
Served with tomato ketchup
Barbecued Duck in lai fun noodle soup
Haagen-Dazs Ice Cream

Breakfast
Served prior to arrival

Refresh with
Orange or apple juice
Forest berry smoothie
Fresh Seasonal Fruit
Natural or Fruit Yogurt
Assorted Cereals

Followed by
Sun-dried tomato and feta cheese frittata with Dinglet Deli pork sausage, back bacon, oven roasted potatoes and braised beans ragout
Or
Dim Sum
Chicken and ham in bean curd skin, pork siu mai with crab roe, seafood dumpling, mushroom and vegetable dumpling, pork and chive dumpling
Or
Fish and gingko nut congee, served with baked spring onion puff

Bread Basket
Assorted Breakfast Bread
Served with preserves, honey and butter

Illy freshly brewed coffee and a selection of teas

898-12395/12392J <04/15>
PS. Thanks to a fellow FT talker!