CX F Menus 2006
Sep 22, 2006, 11:54 pm
#31
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
CX828, 829, 839, 888, 889 - September 2006
WINE LIST
CHAMPAGNE
Krug Grande Cuvée Champagne
WHITE WINES
Simi Sonoma Chardonnay 2004
Domaine Jacques Prieur Beaune Premier Cru, Champs Pimont 2002
RED WINES
Corton Grand Cru Louis Max 1996
Foley Santa Rita Hills Pinot Noir 2002
Château Lynch Bages 2001
An insert in the menu described the featured wine L’Ostal Cazes Cru La Livinière 2003
PORT
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port
CHAMPAGNE
Krug Grande Cuvée Champagne
WHITE WINES
Simi Sonoma Chardonnay 2004
Domaine Jacques Prieur Beaune Premier Cru, Champs Pimont 2002
RED WINES
Corton Grand Cru Louis Max 1996
Foley Santa Rita Hills Pinot Noir 2002
Château Lynch Bages 2001
An insert in the menu described the featured wine L’Ostal Cazes Cru La Livinière 2003
PORT
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port
828, 829, 838, 839, 888, 889 1-9-2006
Last edited by Moomba; Sep 23, 2006 at 6:54 am
Sep 23, 2006, 6:45 am
#32
Suspended
Join Date: Jun 2002
Location: Hong Kong
Programs: None any more
Posts: 11,017
Er, please tell me that this is the J wine list not the F one? Those are US$10-20 bottles of wine, not the US$70-100 that CX serves in F. (And since CX828 etc. don't have an F cabin I think I must be right, thankfully)
Although, to be honest I would expect Late bottled vintage port in J, not true vintage.
Although, to be honest I would expect Late bottled vintage port in J, not true vintage.
Last edited by christep; Sep 23, 2006 at 6:52 am
Sep 23, 2006, 6:55 am
#33
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
Originally Posted by christep
Er, please tell me that this is the J wine list not the F one? Those are US$10-20 bottles of wine, not the US$70-100 that CX serves in F. (And since CX828 etc. don't have an F cabin I think I must be right, thankfully)
Although, to be honest I would expect Late bottled vintage port in J, not true vintage.
Although, to be honest I would expect Late bottled vintage port in J, not true vintage.
ooops jetlag affected my cut and paste abilities from my TR. I have rectified the situation. It was even worse than the CX J wine list it was AA J
Sep 24, 2006, 5:48 am
#37
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
HKG - NRT CX504 September 06
BRUNCH
JUICE SELECTION
APPETIZER
Hot Smoked Lemon Peppered Salmon with Marinated Prawns
SOUP
Tomato, Orange and Basil Soup
MAIN COURSES
Grilled Lamb Chops with Natural Jus and Roasted Garlic Cloves
Dim Sum Selection
Braised Sea Bass Fillet with Preserved Gooseberry Sauce
ACCOMPANIMENTS
Roasted New Potato Wedges with Parsley or Steam Rice
Selection of Western or Oriental Vegetables
CHEESE
And
FRESH SEASONAL FRUIT
DESSERT
Bread and Butter Pudding with Raisins
Served with Vanilla Sauce
BREAD BASKET
Assorted Warm Bread and Breakfast Pastries
Served with Preserves, Honey and Butter
TEA AND COFFEE
PRALINES
JAPANESE MEAL
CANAPÉS
Shrimp and Fish Paste Pork Roll with Cheese
Grilled Shellfish Skewer Shimeji Mushroom Japanese Taro
LIQUEUR
Choya Ume Liqueur
APPETIZER
Salmon Tataki Style Pickled Mackerel Pike Marinated Salmon Roe
Tuna with Fish Roe
CLEAR SOUP
Fish Ball with Beans Sea Kelp Roll with Chrysanthemum
BRAISED DISH
Deep-fried Bean Curd Skin Matsutake Mushroom Slice Braised Pumpkin
HOT DISH
Broiled Sea Bass with Miso Sauce Scallop Teriyaki
Spinach, Chestnut and Ginko Nuts
VINEGAR DISH
Cuttlefish Slices Shrimp Lily Bulb Mixed Seaweed
NOODLES
Green Tea Flat Noodle and Buckwheat Flat Noodle
With Shimeji Mushroom
RICE DISH
Steamed Rice Miso Soup
ASSORTED PICKLES
FRUIT
Fresh Seasonal Fruit
BEVERAGES
Ginjyo-sake Green Tea Mineral Water
JUICE SELECTION
APPETIZER
Hot Smoked Lemon Peppered Salmon with Marinated Prawns
SOUP
Tomato, Orange and Basil Soup
MAIN COURSES
Grilled Lamb Chops with Natural Jus and Roasted Garlic Cloves
Dim Sum Selection
Braised Sea Bass Fillet with Preserved Gooseberry Sauce
ACCOMPANIMENTS
Roasted New Potato Wedges with Parsley or Steam Rice
Selection of Western or Oriental Vegetables
CHEESE
And
FRESH SEASONAL FRUIT
DESSERT
Bread and Butter Pudding with Raisins
Served with Vanilla Sauce
BREAD BASKET
Assorted Warm Bread and Breakfast Pastries
Served with Preserves, Honey and Butter
TEA AND COFFEE
PRALINES
JAPANESE MEAL
CANAPÉS
Shrimp and Fish Paste Pork Roll with Cheese
Grilled Shellfish Skewer Shimeji Mushroom Japanese Taro
LIQUEUR
Choya Ume Liqueur
APPETIZER
Salmon Tataki Style Pickled Mackerel Pike Marinated Salmon Roe
Tuna with Fish Roe
CLEAR SOUP
Fish Ball with Beans Sea Kelp Roll with Chrysanthemum
BRAISED DISH
Deep-fried Bean Curd Skin Matsutake Mushroom Slice Braised Pumpkin
HOT DISH
Broiled Sea Bass with Miso Sauce Scallop Teriyaki
Spinach, Chestnut and Ginko Nuts
VINEGAR DISH
Cuttlefish Slices Shrimp Lily Bulb Mixed Seaweed
NOODLES
Green Tea Flat Noodle and Buckwheat Flat Noodle
With Shimeji Mushroom
RICE DISH
Steamed Rice Miso Soup
ASSORTED PICKLES
FRUIT
Fresh Seasonal Fruit
BEVERAGES
Ginjyo-sake Green Tea Mineral Water
504-3410F<09/06> 504-JAPF <S~O/06>
Sep 24, 2006, 5:51 am
#38
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
Wine List CX500, 502, 504, 506, 508, 520, 532, 536, 580 September 06
WINE LIST
CHAMPAGNE
Champagne Amour De Deutz, Blanc de blanc 1999
WHITE WINES
Domaine Jacques Prieur Beaune Premier Cru, Champs Pimont 2002
Mount Pleasant Maurice O’Shea Chardonnay 2004
RED WINES
Château Branaire-Ducru 1998, 4ème Cru Classé
Corton Grand Cru Louis Max 1996
Tignanello 2001 (It is back!)
PORT
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port
CHAMPAGNE
Champagne Amour De Deutz, Blanc de blanc 1999
WHITE WINES
Domaine Jacques Prieur Beaune Premier Cru, Champs Pimont 2002
Mount Pleasant Maurice O’Shea Chardonnay 2004
RED WINES
Château Branaire-Ducru 1998, 4ème Cru Classé
Corton Grand Cru Louis Max 1996
Tignanello 2001 (It is back!)
PORT
Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port
500, 502, 504, 506, 508, 520, 532, 536, 580 1-9-2006
Last edited by Moomba; Sep 24, 2006 at 6:11 am
Sep 24, 2006, 10:36 am
#39
Join Date: Mar 2004
Location: Hong Kong / Toronto
Programs: CX DM, AA Plat Pro, SQ Gold, EK Gold, Hyatt Globalist, Marriott Platinum, Hilton Gold
Posts: 116
Cx828 Hkg-anc-yyz
Business Class OCT 06
Hong Kong - Achorage
Long Lunch/Dinner
AMUSE BOUCHE
PITTED GREEN OLIVES, PITTED KALAMATA OLIVES AND SEMI SUN-DRIED TOMATO
SALAD
SELECTED SEASONAL SALAD (B) (20 G)
RASPBERRY VINAIGRETTE DRESSING (25 G)
APPETIZER
GRILLED PRAWNS AND ASPARAGUS ON TOMATO VINAIGRETTE
ENTREE
PAN-FRIED BEEF FILLET WITH PEKING ONION AND SATAY SAUCE/STEAMED RICE/CHINESE MIXED VEGETABLE C (MUSHROOM, CARROT AND GREEN CAPSICUM) (LANGHAM HOTEL)
SAUTEED SEA BASS WITH PUTTANESCA SAUCE/MASHED POTATO WITH FRESH PARSLEY/ROAST PUMPKIN AND FRENCH BEANS
ROASTED CORNISH GAME HEN WITH NATURAL JUS/KIPFLER POTATOES/ROASTED CARROT AND ZUCCHINI WITH PARSLEY AND BLACK PEPPER
FIELD MUSHROOM AND GARLIC RAVIOLI WITH TOMATO CONCASSE SAUCE
PESTO SAUCE (10 ML) FOR PASTA
CHEESE
CHEESE SELECTION, CRACKERS AND GARNISH (C) (APR/OCT) (EX HKG) (BAVARIAN BLUE/GRUYERE/ARENENBERGER)
FRUIT
SELECTED FRESH SEASONAL FRUIT (PRE-SLICED) (II) (EX HKG, FOR EVEN MONTHS)
DESSERT
CHOCOLATE MASCARPONE CREAM CAKE
RASPBERRY COULIS (150 G)
BREAD
GARLIC BREAD (2 PCS)
CIABATTA ROLL
FOCACCIA BREAD
PRE-SET ITEMS
BUTTER CUT
BULK LOAD
OLIVE OIL AND BALSAMIC VINEGAR (10 ML)
Inflight Snack
REFRESHMENT
FOCACCIA BREAD WITH SMOKED SALMON/BAKED VEGETABLES OPENFACED SANDWICH/MINI SUNDRIED TOMATO AND HERBS ROLL WITH SALAMI AND MAYONNAISE
PIZZA WITH SMOKED SALMON, GUACAMOLE TOMATO AND MOZZARELLA CHEESE
HAAGEN-DAZS ICE CREAM CUPLET (100 ML)
SHRIMP WONTON (NOODLE SOUP GARNISH) (JADE GARDEN)
INSTANT CHINESE NOODLE (50 G) WITH SOUP POWDER SACHET
Anchorage-Toronto
Medium Brunch
APPETIZER
SEASONAL FRESH FRUIT - HKG (B) (140 G)
YOGHURT
FRUIT YOGHURT (100 G)
CEREALS
MUESLI (50 G)
CORN FLAKES (25 G)
FRESH MILK (1 LTR)
ENTREE
PLAIN OMELETTE/PAN-FRIED PORK SAUSAGE/BACK BACON/OVEN ROASTED POTATOES/BRAISED BEANS RAGOUT
DIM SUM SELECTION B (CRYSTAL SHRIMP DUMPLING/PORK DUMPLING WITH CRAB ROE/ASSORTED MUSHROOM DUMPLING/MINI VEGETARIAN GLUTINOUS RICE) (JADE GARDEN)
CHILLI SAUCE (1 X 12-15G)
CHERRY EGG PANCAKE WITH MAPLE SYRUP VEAL SAUSAGES/ROASTED VINE RIPEN TOMATO
MAPLE SYRUP (250 ML)
Hong Kong - Achorage
Long Lunch/Dinner
AMUSE BOUCHE
PITTED GREEN OLIVES, PITTED KALAMATA OLIVES AND SEMI SUN-DRIED TOMATO
SALAD
SELECTED SEASONAL SALAD (B) (20 G)
RASPBERRY VINAIGRETTE DRESSING (25 G)
APPETIZER
GRILLED PRAWNS AND ASPARAGUS ON TOMATO VINAIGRETTE
ENTREE
PAN-FRIED BEEF FILLET WITH PEKING ONION AND SATAY SAUCE/STEAMED RICE/CHINESE MIXED VEGETABLE C (MUSHROOM, CARROT AND GREEN CAPSICUM) (LANGHAM HOTEL)
SAUTEED SEA BASS WITH PUTTANESCA SAUCE/MASHED POTATO WITH FRESH PARSLEY/ROAST PUMPKIN AND FRENCH BEANS
ROASTED CORNISH GAME HEN WITH NATURAL JUS/KIPFLER POTATOES/ROASTED CARROT AND ZUCCHINI WITH PARSLEY AND BLACK PEPPER
FIELD MUSHROOM AND GARLIC RAVIOLI WITH TOMATO CONCASSE SAUCE
PESTO SAUCE (10 ML) FOR PASTA
CHEESE
CHEESE SELECTION, CRACKERS AND GARNISH (C) (APR/OCT) (EX HKG) (BAVARIAN BLUE/GRUYERE/ARENENBERGER)
FRUIT
SELECTED FRESH SEASONAL FRUIT (PRE-SLICED) (II) (EX HKG, FOR EVEN MONTHS)
DESSERT
CHOCOLATE MASCARPONE CREAM CAKE
RASPBERRY COULIS (150 G)
BREAD
GARLIC BREAD (2 PCS)
CIABATTA ROLL
FOCACCIA BREAD
PRE-SET ITEMS
BUTTER CUT
BULK LOAD
OLIVE OIL AND BALSAMIC VINEGAR (10 ML)
Inflight Snack
REFRESHMENT
FOCACCIA BREAD WITH SMOKED SALMON/BAKED VEGETABLES OPENFACED SANDWICH/MINI SUNDRIED TOMATO AND HERBS ROLL WITH SALAMI AND MAYONNAISE
PIZZA WITH SMOKED SALMON, GUACAMOLE TOMATO AND MOZZARELLA CHEESE
HAAGEN-DAZS ICE CREAM CUPLET (100 ML)
SHRIMP WONTON (NOODLE SOUP GARNISH) (JADE GARDEN)
INSTANT CHINESE NOODLE (50 G) WITH SOUP POWDER SACHET
Anchorage-Toronto
Medium Brunch
APPETIZER
SEASONAL FRESH FRUIT - HKG (B) (140 G)
YOGHURT
FRUIT YOGHURT (100 G)
CEREALS
MUESLI (50 G)
CORN FLAKES (25 G)
FRESH MILK (1 LTR)
ENTREE
PLAIN OMELETTE/PAN-FRIED PORK SAUSAGE/BACK BACON/OVEN ROASTED POTATOES/BRAISED BEANS RAGOUT
DIM SUM SELECTION B (CRYSTAL SHRIMP DUMPLING/PORK DUMPLING WITH CRAB ROE/ASSORTED MUSHROOM DUMPLING/MINI VEGETARIAN GLUTINOUS RICE) (JADE GARDEN)
CHILLI SAUCE (1 X 12-15G)
CHERRY EGG PANCAKE WITH MAPLE SYRUP VEAL SAUSAGES/ROASTED VINE RIPEN TOMATO
MAPLE SYRUP (250 ML)
Last edited by a1983; Sep 24, 2006 at 10:42 am
Sep 27, 2006, 8:26 am
#41
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
Originally Posted by christep
Posting of J menus in the F menu thread seems to be contagious 
Sep 27, 2006, 8:28 am
#42
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
NRT-TPE CX451 September 06
DINNER
APPETIZER
Smoked Tuna, Fish Cake with Mushroom and Seafood Skewer
SOUP
Roasted Red Pepper Soup
MAIN COURSES
Broiled Salmon with Japanese Maksutake Mushroom
Steamed Boneless Chicken with Yunnan Ham and Black Mushrooms
Pan-fried Beef with Herb Crust and Breadcrumbs
ACCOMPANIMENTS
Kipfler Potato with Parsley or Japanese Rice with Sesame
Selection of Western or Oriental Vegetables
CHEESE
And
FRESH SEASONAL FRUIT
DESSERT
Chocolate and Pear Tart
Served with Fresh Cream
TEA AND COFFEE
PRALINES
APPETIZER
Smoked Tuna, Fish Cake with Mushroom and Seafood Skewer
SOUP
Roasted Red Pepper Soup
MAIN COURSES
Broiled Salmon with Japanese Maksutake Mushroom
Steamed Boneless Chicken with Yunnan Ham and Black Mushrooms
Pan-fried Beef with Herb Crust and Breadcrumbs
ACCOMPANIMENTS
Kipfler Potato with Parsley or Japanese Rice with Sesame
Selection of Western or Oriental Vegetables
CHEESE
And
FRESH SEASONAL FRUIT
DESSERT
Chocolate and Pear Tart
Served with Fresh Cream
TEA AND COFFEE
PRALINES
451-7002F <09/06>
Sep 27, 2006, 8:31 am
#43
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
TPE-HKG CX451 September 06
DINNER
APPETIZER
Pan-fried Scallop and Vegetable Terrine wrapped with Pastrami
Smoked Salmon and Crayfish
MAIN COURSES
Simmered Chicken with Wild Pepper
Grilled Lamb Chops with Natural Gravy and Roasted Garlic Cloves
ACCOMPANIMENTS
Roasted New Potato Wedges or Fried Rice Chiu Chow Style
Selection of Western or Oriental Vegetables
DESSERT
Hot Steamed Blueberry Pudding
Served with Blueberry Sauce
TEA AND COFFEE
PRALINES
APPETIZER
Pan-fried Scallop and Vegetable Terrine wrapped with Pastrami
Smoked Salmon and Crayfish
MAIN COURSES
Simmered Chicken with Wild Pepper
Grilled Lamb Chops with Natural Gravy and Roasted Garlic Cloves
ACCOMPANIMENTS
Roasted New Potato Wedges or Fried Rice Chiu Chow Style
Selection of Western or Oriental Vegetables
DESSERT
Hot Steamed Blueberry Pudding
Served with Blueberry Sauce
TEA AND COFFEE
PRALINES
451-3128F/C1 <A~O/06>
Sep 28, 2006, 2:32 am
#44
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
HKG - BKK CX713 September 06
BREAKFAST
JUICE SELECTION
APPETIZER
Fresh Seasonal Fruit
YOGHURT SELECTION
Natural or Low Fat Fruit flavoured
CEREALS
Muesli, Corn Flakes or Rice Crispies
MAIN COURSES
Plain Omelette with Sautéed Mixed Mushrooms,
Red Onion and Semi Sun-dried Tomato
Dim Sum Selection
ACCOMPANIMENTS
Grilled Breakfast Steak, Back Bacon, Pork Sausage,
Lyonnaise Potatoes, Vine Ripened Tomato and Sautéed Fresh Mushrooms
BREAD BASKET
Assorted Warm Bread and Breakfast Pastries
Served with Preserves, Honey and Butter
TEA AND COFFEE
JUICE SELECTION
APPETIZER
Fresh Seasonal Fruit
YOGHURT SELECTION
Natural or Low Fat Fruit flavoured
CEREALS
Muesli, Corn Flakes or Rice Crispies
MAIN COURSES
Plain Omelette with Sautéed Mixed Mushrooms,
Red Onion and Semi Sun-dried Tomato
Dim Sum Selection
ACCOMPANIMENTS
Grilled Breakfast Steak, Back Bacon, Pork Sausage,
Lyonnaise Potatoes, Vine Ripened Tomato and Sautéed Fresh Mushrooms
BREAD BASKET
Assorted Warm Bread and Breakfast Pastries
Served with Preserves, Honey and Butter
TEA AND COFFEE
713-3331F <09-06>
Sep 28, 2006, 2:34 am
#45
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
LUNCH
APPETIZER
Scallops with Vegetable and Mascarpone
MAIN COURSES
Deep-fried Prawns in Chilli Sauce
Black Cod with Herb Crust and Tomato Oregano Sauce
ACCOMPANIMENTS
Baked Potatoes stuffed with Mixed Peppers or Steamed Rice
Selection of Western or Oriental Vegetables
FRESH SEASONAL FRUIT
DESSERT
Carrot Cake with Chestnut Mousse
TEA AND COFFEE
PRALINES
APPETIZER
Scallops with Vegetable and Mascarpone
MAIN COURSES
Deep-fried Prawns in Chilli Sauce
Black Cod with Herb Crust and Tomato Oregano Sauce
ACCOMPANIMENTS
Baked Potatoes stuffed with Mixed Peppers or Steamed Rice
Selection of Western or Oriental Vegetables
FRESH SEASONAL FRUIT
DESSERT
Carrot Cake with Chestnut Mousse
TEA AND COFFEE
PRALINES
713-3167F <09-06>