CX J Menu 2009
May 26, 2009, 8:14 am
#46
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,352
CX 102 CNS-HKG May to June 2009
CX 102
Cairns to Hong Kong
May to June 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqNsA
Dinner
Starters
Tandoori prawn, seared scallop and smoked salmon with mango salsa
Mixed salad with Italian vinaigrette
Main Courses
Grilled beef tenderloin with pumpkin and potato cake, baby zucchini, roasted tomato and onion
Or
Steamed barramundi with black bean sauce, steamed rice and vegetables
Or
Roast chicken with tomato mushroom sauce, parmesan rock polenta, carrots and asparagus
Or
Spinach and ricotta cannelloni with tomato and pumpkin and cheese mornay sauce
Cheese and Dessert
Cobram Cheddar, South Cape Blue, Tasmanian Heritage washed rind
Fresh seasonal fruit
Orange and almond cake with King Island Cream
Tea and Coffee
Pralines
Refreshment
Selected sandwiches
Or
Ice Cream
102B-2121/2124J <M~J/09>
Cairns to Hong Kong
May to June 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqNsA
Dinner
Starters
Tandoori prawn, seared scallop and smoked salmon with mango salsa
Mixed salad with Italian vinaigrette
Main Courses
Grilled beef tenderloin with pumpkin and potato cake, baby zucchini, roasted tomato and onion
Or
Steamed barramundi with black bean sauce, steamed rice and vegetables
Or
Roast chicken with tomato mushroom sauce, parmesan rock polenta, carrots and asparagus
Or
Spinach and ricotta cannelloni with tomato and pumpkin and cheese mornay sauce
Cheese and Dessert
Cobram Cheddar, South Cape Blue, Tasmanian Heritage washed rind
Fresh seasonal fruit
Orange and almond cake with King Island Cream
Tea and Coffee
Pralines
Refreshment
Selected sandwiches
Or
Ice Cream
102B-2121/2124J <M~J/09>
May 31, 2009, 1:20 pm
#47
Join Date: Jun 2005
Location: London, UK
Programs: AA 2MM - PLT, BA GGL, SPG Plat, Hilton Diamond
Posts: 6,221
CX417 ICN-HKG May
Lunch
Starters
Marinated smoked salmon with feta and vegetable salsa
Seasonal salad served with honey and mustard lime dressing
Main Courses
Beef tenderloin with black pepper sauce potato gratin and broccoli
Deep-fried cod fish with hot and sour sauce, fried rice with pepper, broccoli and Chinese cabbage in oyster sauce
Korean style chicken brochette with steamed rice and stir-fried vegetables
Cheese and Dessert
Cheese selection
Fresh seasonal fruit
Cherry cheesecake
Tea and Coffee
Pralines
*Kimchi and Korean Condiments are available for the Korean Style entrée.
Drinks
Juices
orange, apple, tomato
Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale
Coffees
freshly brewed coffee, espresso, cappuccino and caffe latte
regular or decaffeinated
Teas
Hong Kong style milk tea
Ceylon, Japanese, jasmine
organic selection: camomile, earl grey and peppermint
Hot Chocolate
Wine List
Champagne
Billecart-Salmon Brut Champagne
The house of Billecart-Salmon, founded in 1818, is one of the few to remain family owned. The grapes of this cuvee come from the very best vineyards in Marne. The aromas are of ripe pears with a delicate touch of cut hay. It offers fine freshness with an elegant fruity flavour, leaving a clean fresh taste in the mouth.
White Wines:
Aujoux Vire Clesse 2006
Vire-Clesse is located about 15 kilometres north of Macon, the recent village appellation from the Macon region, Burgundy. The 2006 Aujoux Vire Clesse is a delightful pale, shimmering straw colour, which offers an intense nose with a touch of honey and hawthorn. The palate is rich and supple with a pleasant fresh crisp finish. It is an ideal aperitif as well as an excellent accompaniment to seafood dishes.
Trinity Hill Sauvignon Blanc 2008
This award winning wine is produced in Hawkes Bay, New Zealand. The aroma of gooseberries is distinctive with gentle notes of citrus, passion fruit and nectarine. It is fresh and zingy with notes of minerals. Enjoy this delicious wine with seafood or fish dishes.
Red Wines:
Grace Vineyard Deep Blue 2006
Grace Vineyard is situated in the centre of the Shanxi Province in China. It is a blend of Cabernet Sauvignon, Cabernet Franc and Merlot grapes. Deep Blue exhibits a deep purple-red colour, with enticing aromas of dark berry fruits, tobacco and subtle oak. It has soft ripe tannins, a long finish and is best enjoyed with meat and game dishes.
Chateau De Mercey Bourgogne Hautes Cotes de Beaune 2005
This delicious wine is made from 100% Pinot Noir grapes, from Cote de Beaune, Burgundy, France. It has aromas of red and black berries with notes of toast and spices, and offers ample fruity flavours. It matches very well with red meat, poultry and rich cheese.
Port:
Dow’s Late Bottled Vintage Port 2003
This wine is sourced from the same vineyards that in exceptional years produce Dow’s renowned Vintage Ports. It is aged solely in oak casks and bottled 5 to 6 years after the harvest. It is a full rich Port with spicy fruit flavours and an elegant aromatic nose, well rounded on the palate and has the traditional Dow’s drier finish. This makes it one of the finest Late Bottled Vintage Ports available.
Aperitifs and Cocktails:
Gin, Rum, Vodka, Martini Rosso, Martini Extra Dry, Campari, Sweet and Dry Sherry, Bloody Mary, Screwdriver
Whiskies:
Chivas Regal 12 Years Old, Johnnie Walker Gold Label, Jack Daniel’s, Canadian Club
Cognac:
Hine ‘Rare and Delicate’ Fine Champagne
Liqueurs:
Drambuie, Cointreau, Bailey’s Irish Cream
Beer:
International Selection
CX Signature Drinks:
Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink
with honey and fresh lemon juice and a hint of rose water.
Cloud Nine
A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour.
Starters
Marinated smoked salmon with feta and vegetable salsa
Seasonal salad served with honey and mustard lime dressing
Main Courses
Beef tenderloin with black pepper sauce potato gratin and broccoli
Deep-fried cod fish with hot and sour sauce, fried rice with pepper, broccoli and Chinese cabbage in oyster sauce
Korean style chicken brochette with steamed rice and stir-fried vegetables
Cheese and Dessert
Cheese selection
Fresh seasonal fruit
Cherry cheesecake
Tea and Coffee
Pralines
*Kimchi and Korean Condiments are available for the Korean Style entrée.
Drinks
Juices
orange, apple, tomato
Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale
Coffees
freshly brewed coffee, espresso, cappuccino and caffe latte
regular or decaffeinated
Teas
Hong Kong style milk tea
Ceylon, Japanese, jasmine
organic selection: camomile, earl grey and peppermint
Hot Chocolate
Wine List
Champagne
Billecart-Salmon Brut Champagne
The house of Billecart-Salmon, founded in 1818, is one of the few to remain family owned. The grapes of this cuvee come from the very best vineyards in Marne. The aromas are of ripe pears with a delicate touch of cut hay. It offers fine freshness with an elegant fruity flavour, leaving a clean fresh taste in the mouth.
White Wines:
Aujoux Vire Clesse 2006
Vire-Clesse is located about 15 kilometres north of Macon, the recent village appellation from the Macon region, Burgundy. The 2006 Aujoux Vire Clesse is a delightful pale, shimmering straw colour, which offers an intense nose with a touch of honey and hawthorn. The palate is rich and supple with a pleasant fresh crisp finish. It is an ideal aperitif as well as an excellent accompaniment to seafood dishes.
Trinity Hill Sauvignon Blanc 2008
This award winning wine is produced in Hawkes Bay, New Zealand. The aroma of gooseberries is distinctive with gentle notes of citrus, passion fruit and nectarine. It is fresh and zingy with notes of minerals. Enjoy this delicious wine with seafood or fish dishes.
Red Wines:
Grace Vineyard Deep Blue 2006
Grace Vineyard is situated in the centre of the Shanxi Province in China. It is a blend of Cabernet Sauvignon, Cabernet Franc and Merlot grapes. Deep Blue exhibits a deep purple-red colour, with enticing aromas of dark berry fruits, tobacco and subtle oak. It has soft ripe tannins, a long finish and is best enjoyed with meat and game dishes.
Chateau De Mercey Bourgogne Hautes Cotes de Beaune 2005
This delicious wine is made from 100% Pinot Noir grapes, from Cote de Beaune, Burgundy, France. It has aromas of red and black berries with notes of toast and spices, and offers ample fruity flavours. It matches very well with red meat, poultry and rich cheese.
Port:
Dow’s Late Bottled Vintage Port 2003
This wine is sourced from the same vineyards that in exceptional years produce Dow’s renowned Vintage Ports. It is aged solely in oak casks and bottled 5 to 6 years after the harvest. It is a full rich Port with spicy fruit flavours and an elegant aromatic nose, well rounded on the palate and has the traditional Dow’s drier finish. This makes it one of the finest Late Bottled Vintage Ports available.
Aperitifs and Cocktails:
Gin, Rum, Vodka, Martini Rosso, Martini Extra Dry, Campari, Sweet and Dry Sherry, Bloody Mary, Screwdriver
Whiskies:
Chivas Regal 12 Years Old, Johnnie Walker Gold Label, Jack Daniel’s, Canadian Club
Cognac:
Hine ‘Rare and Delicate’ Fine Champagne
Liqueurs:
Drambuie, Cointreau, Bailey’s Irish Cream
Beer:
International Selection
CX Signature Drinks:
Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink
with honey and fresh lemon juice and a hint of rose water.
Cloud Nine
A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour.
Jun 6, 2009, 1:28 am
#48
Join Date: Jun 2006
Location: Beijing, China
Programs: BA/A3 Gold/SPG Plat
Posts: 500
CX531 HKG-TPE June.09
Dinner click for pictures
Starter頭盤
Smoked duck with mixed salad and Caeser dressing
燻鴨沙律配凱撒醬汁
Main Course主菜
Crispy chicken with lemon sauce, egg fried reice and mixed vegetables
炸雞塊伴香檸汁配蛋炒飯及蔬菜
Fettuccine with seafood, olives and herbs in tomato cream sauce
香草橄欖番茄汁海鮮義大利麵條
Dessert 甜品
Chocolate banana cake
朱古力香蕉蛋糕
Tea and Coffee
Pralines
531-2176J/C1<M~J/09>
Starter頭盤
Smoked duck with mixed salad and Caeser dressing
燻鴨沙律配凱撒醬汁
Main Course主菜
Crispy chicken with lemon sauce, egg fried reice and mixed vegetables
炸雞塊伴香檸汁配蛋炒飯及蔬菜
Fettuccine with seafood, olives and herbs in tomato cream sauce
香草橄欖番茄汁海鮮義大利麵條
Dessert 甜品
Chocolate banana cake
朱古力香蕉蛋糕
Tea and Coffee
Pralines
531-2176J/C1<M~J/09>
Jun 8, 2009, 8:06 am
#49
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,352
Wine List
Hong Kong to Europe
Champagne
Billecart-Salmon Brut Champagne
White Wines
Allan Scott Marlborough Sauvignon Blanc 2007
Delphine de Margon Chardonnay Vin de Pays des Cote de Thongue 2007
Aujoux Vire Clesse 2006
Red Wines
Vieux Chateau Landon Cru Bourgeois 2005
Peter Lehmann Barossa Shiraz 2006
Port
Dow’s Late Bottled Vintage Port 2003
251,253,255,257,261,263,271,285,289 1-6-2009
Hong Kong to Europe
Champagne
Billecart-Salmon Brut Champagne
White Wines
Allan Scott Marlborough Sauvignon Blanc 2007
Delphine de Margon Chardonnay Vin de Pays des Cote de Thongue 2007
Aujoux Vire Clesse 2006
Red Wines
Vieux Chateau Landon Cru Bourgeois 2005
Peter Lehmann Barossa Shiraz 2006
Port
Dow’s Late Bottled Vintage Port 2003
251,253,255,257,261,263,271,285,289 1-6-2009
Last edited by Carfield; Jul 21, 2009 at 3:36 am
Jun 8, 2009, 8:07 am
#50
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,352
Wine List
Wine List
Champagne
Billecart-Salmon Brut Champagne
White Wines
Aujoux Vire Classe 2006
Trinity Hill Sauvignon Blanc 2008
Red Wines
Grace Vineyards Deep Blue 2006
Chateau De Mercey Bourgogne Hautes Cotes de Beaune 2005
Port
Dow’s Late Bottled Vintage Port 2003
632,634,672,682,684,690,692,2700(KHI/CMB/BKK/HKG),718,720,722,724,750(DXB/BOM/BKK/HKG),752,756,776,784,798 1-6-2009
Champagne
Billecart-Salmon Brut Champagne
White Wines
Aujoux Vire Classe 2006
Trinity Hill Sauvignon Blanc 2008
Red Wines
Grace Vineyards Deep Blue 2006
Chateau De Mercey Bourgogne Hautes Cotes de Beaune 2005
Port
Dow’s Late Bottled Vintage Port 2003
632,634,672,682,684,690,692,2700(KHI/CMB/BKK/HKG),718,720,722,724,750(DXB/BOM/BKK/HKG),752,756,776,784,798 1-6-2009
Jun 8, 2009, 8:08 am
#51
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,352
CX 289 HKG-FRA June 2009
CX 289
Hong Kong to Frankfurt
http://share.shutterfly.com/action/w...8QbNHDNy5bqN1g
Supper
Starter
Tea smoked duck breast with cherry tomato, mixed salad and citrus vinaigrette
Main Courses
Stewed pork belly with preserved vegetables in oriental sauce, steamed Jasmine rice and Chinese mixed vegetables
Or
*Beef stroganoff with capsicum, sour cream, buttered spatzle and French beans
Cheese and Dessert
True Blue, Red Leicester, St. Paulin
Fresh Seasonal Fruit
*Orange ganache tart with candied orange
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
Leek and potato soup
Mixed salad with tuna, boiled egg, cherry tomato, ligurian olives, new potatoes and citrus vinaigrette
Orange ganache tart with candied orange
Fresh Seasonal Fruit
Cheese and Crackers
*Designed and created by the Hong Kong Chefs Association’s National Culinary Team
Snack
Haagen-Dazs Ice Cream
From our series of classic Signature dishes
Shrimp wontons in noodle soup
Breakfast
Starters
Orange or apple juice
Pink guava smoothie
Fresh seasonal fruit
Fruit yogurt
Assorted Cereals
Main Courses
Cheddar cheese and caramelized onion frittata with tomato concasse, veal sausage, pan-fried potato cake and stir-fried asparagus
Or
Assorted Chinese dim sum with chili sauce
Or
Breakfast cold plate
Bread Basket
Assorted breakfast bread and roll
Served with preserves, honey and butter
Tea and Coffee
289-20583/20584/20590J <06/09>
Hong Kong to Frankfurt
http://share.shutterfly.com/action/w...8QbNHDNy5bqN1g
Supper
Starter
Tea smoked duck breast with cherry tomato, mixed salad and citrus vinaigrette
Main Courses
Stewed pork belly with preserved vegetables in oriental sauce, steamed Jasmine rice and Chinese mixed vegetables
Or
*Beef stroganoff with capsicum, sour cream, buttered spatzle and French beans
Cheese and Dessert
True Blue, Red Leicester, St. Paulin
Fresh Seasonal Fruit
*Orange ganache tart with candied orange
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
Leek and potato soup
Mixed salad with tuna, boiled egg, cherry tomato, ligurian olives, new potatoes and citrus vinaigrette
Orange ganache tart with candied orange
Fresh Seasonal Fruit
Cheese and Crackers
*Designed and created by the Hong Kong Chefs Association’s National Culinary Team
Snack
Haagen-Dazs Ice Cream
From our series of classic Signature dishes
Shrimp wontons in noodle soup
Breakfast
Starters
Orange or apple juice
Pink guava smoothie
Fresh seasonal fruit
Fruit yogurt
Assorted Cereals
Main Courses
Cheddar cheese and caramelized onion frittata with tomato concasse, veal sausage, pan-fried potato cake and stir-fried asparagus
Or
Assorted Chinese dim sum with chili sauce
Or
Breakfast cold plate
Bread Basket
Assorted breakfast bread and roll
Served with preserves, honey and butter
Tea and Coffee
289-20583/20584/20590J <06/09>
Jun 8, 2009, 8:08 am
#52
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,352
CX 722 KUL-HKG June 2009
CX 722
Kuala Lumpur to Hong Kong
http://share.shutterfly.com/action/w...8QbNHDNy5bqOEY
Refreshment
Starter
Cured salmon with grilled pineapple
Main Courses
*Chicken with spicy coconut rice, turmeric rice with fried shallot and stir-fried mixed vegetables
Designed and created by our Malaysian Culinary team
Or
Grilled beef tenderloin with herb and gravy, parsley potatoes, and roasted vegetables
Or
Mee rebus with prawns, fish cake, pak choy, and bean sprout
Haagen-Dazs Ice Cream
Tea and Coffee
Pralines
722-2158J <06/09>
Kuala Lumpur to Hong Kong
http://share.shutterfly.com/action/w...8QbNHDNy5bqOEY
Refreshment
Starter
Cured salmon with grilled pineapple
Main Courses
*Chicken with spicy coconut rice, turmeric rice with fried shallot and stir-fried mixed vegetables
Designed and created by our Malaysian Culinary team
Or
Grilled beef tenderloin with herb and gravy, parsley potatoes, and roasted vegetables
Or
Mee rebus with prawns, fish cake, pak choy, and bean sprout
Haagen-Dazs Ice Cream
Tea and Coffee
Pralines
722-2158J <06/09>
Jun 17, 2009, 8:13 pm
#53
Join Date: Sep 2007
Posts: 237
Cx873 sfo-hkg
Supper
Starter
Seasonal salad with balsamic vinaigrette
Main Courses
Foie gras spinach wrapped beed tenderloin with balsamic
demi-glace, roasted parsley yukon gold potatoes and carrots
Braised abalone with chicken, steamed rice and baby pak
choy and mushrooms
Light Choice
Shui gaw in noodle soup
Cheese and Dessert
Chambozola, Cheddar, Munster
Fresh seasonal fruit
Mandarin orange mousse cake
Tea and Coffee
Pralines
Snacks
Roasted duck in noodle soup
Warm beef panini
Barbecued pork bun
Ice cream (Haagen-Dazs)
873-2115J<M~J/09>
Breakfast
Starters
Orange and apple juice
Strawberry and banana smoothie
Fresh seasonal fruit
Fruit yoghurt
Assorted cereals
Main Courses
Smoked gouda and caramelised red onion egg souffle with
asparagus, streaky bacon and sauteed potatoes with onions
and pepper
Imperial fried noodles with Chinese dim sum and chilli sauce
Abalone calm and black mushroom congee with spring
onion pancake
Bread Basket
Assorted breakfast bread
served with preserves, honey, and butter
Tea and Coffee
873-2117J<M~J/09>
Starter
Seasonal salad with balsamic vinaigrette
Main Courses
Foie gras spinach wrapped beed tenderloin with balsamic
demi-glace, roasted parsley yukon gold potatoes and carrots
Braised abalone with chicken, steamed rice and baby pak
choy and mushrooms
Light Choice
Shui gaw in noodle soup
Cheese and Dessert
Chambozola, Cheddar, Munster
Fresh seasonal fruit
Mandarin orange mousse cake
Tea and Coffee
Pralines
Snacks
Roasted duck in noodle soup
Warm beef panini
Barbecued pork bun
Ice cream (Haagen-Dazs)
873-2115J<M~J/09>
Breakfast
Starters
Orange and apple juice
Strawberry and banana smoothie
Fresh seasonal fruit
Fruit yoghurt
Assorted cereals
Main Courses
Smoked gouda and caramelised red onion egg souffle with
asparagus, streaky bacon and sauteed potatoes with onions
and pepper
Imperial fried noodles with Chinese dim sum and chilli sauce
Abalone calm and black mushroom congee with spring
onion pancake
Bread Basket
Assorted breakfast bread
served with preserves, honey, and butter
Tea and Coffee
873-2117J<M~J/09>
Jun 17, 2009, 8:18 pm
#54
Join Date: Sep 2007
Posts: 237
Cx530 hkg-tpe
Breakfast
Starters
Juice Selection
Fresh seasonal fruit
Main Courses
Assorted Chinese dim sum with chilli sauce
Omelette with pan-fried pork sausage, back bacon, oven
roasted potatoes, marinated red pepper and braised bean
ragiout
Bread Basket
Assorted breakfast bread
served with preserves, honey, and butter
Tea and Coffee
530-20616J<06/09>
Starters
Juice Selection
Fresh seasonal fruit
Main Courses
Assorted Chinese dim sum with chilli sauce
Omelette with pan-fried pork sausage, back bacon, oven
roasted potatoes, marinated red pepper and braised bean
ragiout
Bread Basket
Assorted breakfast bread
served with preserves, honey, and butter
Tea and Coffee
530-20616J<06/09>
Jun 20, 2009, 1:59 am
#55
Join Date: Jun 2005
Location: AUS
Programs: AA Exec Platinum/MM, DL Gold/MM, Hilton Diamond, Accor Platinum, Hertz Presidents Circle
Posts: 6,978
CX 411 ICN-HKG June 2009 (Dinner)
Starters
Hot smoked black pepper salmon with asparagus and potato salad
Mixed salad with artichoke, marinated mixed greens and citrus vinaigrette
Main Courses
Spare ribs with sweet and sour sauce, steamed jasmine rice and vegetables
Roasted spring chicken with gravy, kipfler potato, roasted root vegetables with black pepper
Spinach and ricotta cheese cannelloni with sun-dried tomato and bechamel sauce, baked capsicum and zucchini
Cheese and Dessert
Cheese selection
Fresh seasonal fruit
Ice cream
Tea and Coffee
Pralines
411/419-20775J <06/09>
Note: Ice creams were Haagen Dazs chocolate and strawberry.
Hot smoked black pepper salmon with asparagus and potato salad
Mixed salad with artichoke, marinated mixed greens and citrus vinaigrette
Main Courses
Spare ribs with sweet and sour sauce, steamed jasmine rice and vegetables
Roasted spring chicken with gravy, kipfler potato, roasted root vegetables with black pepper
Spinach and ricotta cheese cannelloni with sun-dried tomato and bechamel sauce, baked capsicum and zucchini
Cheese and Dessert
Cheese selection
Fresh seasonal fruit
Ice cream
Tea and Coffee
Pralines
411/419-20775J <06/09>
Note: Ice creams were Haagen Dazs chocolate and strawberry.
Last edited by Stripe; Jun 20, 2009 at 9:20 pm
Jun 20, 2009, 9:26 pm
#56
Join Date: Jun 2005
Location: AUS
Programs: AA Exec Platinum/MM, DL Gold/MM, Hilton Diamond, Accor Platinum, Hertz Presidents Circle
Posts: 6,978
CX 410 HKG-ICN June 2009 (Lunch)
Starters
Smoked peppered tuna Nicoise salad with tonnato dressing
Mixed salad with roma tomato, Parmesan cheese, pine nuts and lemon myrtle dressing
Main Courses
Bibimbap
Korean mixed vegetables and beef with rice
Pan fried ling fish with tomato concasse sauce, buttered gnocchi
Braised beef shank with dried straw mushrooms in oyster sauce, steamed jasmine rice and Chinese mixed vegetables
Cheese and Dessert
Cheese selection
Fresh seasonal fruit
Ice cream
Tea and Coffee
Pralines
410/418-20628J <06/09>
Note: Ice creams were Haagen Dazs vanilla and strawberry.
Smoked peppered tuna Nicoise salad with tonnato dressing
Mixed salad with roma tomato, Parmesan cheese, pine nuts and lemon myrtle dressing
Main Courses
Bibimbap
Korean mixed vegetables and beef with rice
Pan fried ling fish with tomato concasse sauce, buttered gnocchi
Braised beef shank with dried straw mushrooms in oyster sauce, steamed jasmine rice and Chinese mixed vegetables
Cheese and Dessert
Cheese selection
Fresh seasonal fruit
Ice cream
Tea and Coffee
Pralines
410/418-20628J <06/09>
Note: Ice creams were Haagen Dazs vanilla and strawberry.
Jul 2, 2009, 5:08 pm
#57
Join Date: Jun 2006
Location: Beijing, China
Programs: BA/A3 Gold/SPG Plat
Posts: 500
CX 709 HKG-BKK June 2009 (Dinner)
Starter頭盤
Mixed salad with parmesan cheese, pine nut and French vinaigrette
芝士及松子伴鮮蔬沙律配法式醋汁
Main Course主菜
Lamb chops with leek and gravy, steamed jasmine rice and Chinese mixed vegetables
京蔥煎羊扒 配白飯及中式鮮蔬
Aloo gobhi, chawli masala, vegetable biryani
Potatoes with cauliflower, black eye bean masala and vegetable biryani
served with Indian style spicy pickles and yoghurt
印度素菜精選 伴印度式香辣酸瓜及乳酪
Pan-fried ling fish and prawn with saffron fish sauce, green peas and potato mash, asparagus and red capsicums
香煎魚柳及明蝦伴蕃紅花汁 配青豆薯蓉 蘆筍及甜椒
Dessert 甜品
Haagen Dazs Ice Cream
哈根達斯冰淇淋
Mixed salad with parmesan cheese, pine nut and French vinaigrette
芝士及松子伴鮮蔬沙律配法式醋汁
Main Course主菜
Lamb chops with leek and gravy, steamed jasmine rice and Chinese mixed vegetables
京蔥煎羊扒 配白飯及中式鮮蔬
Aloo gobhi, chawli masala, vegetable biryani
Potatoes with cauliflower, black eye bean masala and vegetable biryani
served with Indian style spicy pickles and yoghurt
印度素菜精選 伴印度式香辣酸瓜及乳酪
Pan-fried ling fish and prawn with saffron fish sauce, green peas and potato mash, asparagus and red capsicums
香煎魚柳及明蝦伴蕃紅花汁 配青豆薯蓉 蘆筍及甜椒
Dessert 甜品
Haagen Dazs Ice Cream
哈根達斯冰淇淋
Last edited by MattTaiwan; Jul 2, 2009 at 5:14 pm
Jul 2, 2009, 5:11 pm
#58
Join Date: Jun 2006
Location: Beijing, China
Programs: BA/A3 Gold/SPG Plat
Posts: 500
CX 421 TPE-HKG June 2009 (Lunch)
Starter頭盤
Smoked duck with mixed salad and Caeser dressing
燻鴨沙律配凱撒醬汁
Main Course主菜
Fettuccine with seafood, olives and herbs in tomato cream suace
香草橄欖番茄汁海鮮意大利麵條
Dessert 甜品
Chocolate banana cake
朱古力香蕉蛋糕
Smoked duck with mixed salad and Caeser dressing
燻鴨沙律配凱撒醬汁
Main Course主菜
Fettuccine with seafood, olives and herbs in tomato cream suace
香草橄欖番茄汁海鮮意大利麵條
Dessert 甜品
Chocolate banana cake
朱古力香蕉蛋糕
Jul 2, 2009, 5:13 pm
#59
Join Date: Jun 2006
Location: Beijing, China
Programs: BA/A3 Gold/SPG Plat
Posts: 500
CX 713 BKK-SIN June 2009 (Lunch)
Starter頭盤
Marinated Thai seafood salad
泰式海鮮沙律
Main Course主菜
Roasted chicken with honey chilli sauce, steamed jasmine rice, sauteed pak choy with carrot and mushrooms
烤雞柳伴蜜味辣汁 配白飯及胡蘿蔔鮮菌炒芥蘭
Dessert甜品
Lemon almond tart with vanilla sauce
香檸杏仁塔配雲呢拿醬
Marinated Thai seafood salad
泰式海鮮沙律
Main Course主菜
Roasted chicken with honey chilli sauce, steamed jasmine rice, sauteed pak choy with carrot and mushrooms
烤雞柳伴蜜味辣汁 配白飯及胡蘿蔔鮮菌炒芥蘭
Dessert甜品
Lemon almond tart with vanilla sauce
香檸杏仁塔配雲呢拿醬
Jul 6, 2009, 8:06 pm
#60
Join Date: Jul 2009
Programs: AA EXP, CX DM, PPS LIFE, IC RA, SPG GD
Posts: 64
CX721 HKGKUL Refreshment
-Starter
Fresh Seasonal Fruit
-Main Courses
Beef stroganoff with capsicum, sour cream, buttered spatzel and French beans
Seafood curry with steamed jasmine rice and stir fried mixed vegetables
Braised chicken with preserved olive, braised e-fu noodle and choy sum
-Haagen Dazs Ice Cream
-Tea and Coffee
-Pralines
Fresh Seasonal Fruit
-Main Courses
Beef stroganoff with capsicum, sour cream, buttered spatzel and French beans
Seafood curry with steamed jasmine rice and stir fried mixed vegetables
Braised chicken with preserved olive, braised e-fu noodle and choy sum
-Haagen Dazs Ice Cream
-Tea and Coffee
-Pralines