Rivarix

January 2020
CX678
Hyderabad to Hong Kong

Breakfast
refresh with

• Orange or apple juice
• Seasonal seasonal fruit
• Fruit yoghurt
• Assorted cereals

followed by - choose one

• Spinach and cheese omelette with chicken patty, parsley potatoes and sautéed mushroom
• Mughlai chicken curry, beetroot cutlet and coriander garlic Indian bread
• Indian savoury vegetable semolina, green lentil pancake, and lentil stew

bread selection

• Assorted bread and butter

Freshly brewed illy coffee and a selection of JING teas

678-M-HYD.JMB09.1901.CX<01/20>


Drink List
Juices

• Orange . apple . tomato

Soft Drinks

• Coke . Coke Light . Sprite . Perrier water . tonic water . soda water . ginger ale

Coffees

• Illy Freshly brewed coffee . espresso . cappuccino . caffè latte . regular or decaffeinated

Teas

• Hong Kong style milk tea . JING Ceylon breakfast . earl grey . jasmine spring tips . Japan Green . oolong . chamomile . peppermint

Hot Chocolate

NO Champagne or alcohol list for breakfast, people.


Seasonal fresh fruits


Fruit yoghurt


Indian savoury vegetable semolina, green lentil pancake, and lentil stew

Carfield

January 2020
Cathay Pacific Business Class
CX 795 Hong Kong to Cape Town

Food Menu
Supper served shortly after takeoffs

Main
*Braised pork and taro in fermented red bean curd sauce, served with kai lan, carrot and steamed rice
Hong Kong Flavors

Seared black cod barley risotto with chives, served with glazed baby carrot and tapenade

#Fish ball and fried fish slices with flat rice noodles in soup
Pak Loh Chiu Chow Restaurant

Beef Burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun, served with chunky fries

Lighter options
Lobster bisque

#Roasted butternut squash, spinach and orzo salad, pumpkin seeds, dried cranberries, Parmesan cheese and citrus dressing
#Vegetarian choice

Sides, On Request
Garden leaf salad

To Finish
Cheese plate
Saint Paulin, Camembert, spiced pear paste and grapes

Ginger milk pudding with candied orange zest

Selection of Ice cream Movenpick

Seasonal fresh fruit

Express Supper
Get to sleep sooner with a quicker, lighter supper – simply choose your preferred dish from below.
Served with a dessert

Choice of
#Roasted butternut squash, spinach and orzo salad, pumpkin seeds, dried cranberries, Parmesan cheese and citrus dressing
#Vegetarian choice

Lobster Bisque

To Finish
Ginger milk pudding with candied orange zest

All Day
Available on request throughout your flight

#Roasted butternut squash, spinach and orzo salad in citrus dressing, served with pumpkin seeds, dried cranberries
#Vegetarian choice

#Fish ball and fried fish slices with flat rice noodles in soup
Pak Loh Chiu Chow Restaurant

Beef Burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun, served with chunky fries

Galley Snacks
Ice Cream [Movenpick], caramel popcorns [Garrett’s], and other sweet and savory nibbles, available in the galley

Breakfast
Pre-order using the enclosed card – your breakfast will be served two hours before landing

Chinese breakfast
Seasonal fresh fruit
Sliced beef with preserved vegetable congee, served with dim sum

Western breakfast
Seasonal fresh fruit with warm pastry
Spinach frittata with Portobello mushroom, tomato ragout and Dingley Dell pork sausage, roasted new potatoes

Continental Breakfast
Seasonal fresh fruit
Served with warm pastry selection
Greek yogurt with mixed berry compote and granola

Express breakfast
Extend your sleep time with a quicker breakfast of a warm pastry, served with your choice of beverage

PS. Thanks FT talker for the menu!

Carfield

January 2020
Cathay Pacific Airways Business Class
CX 270 Amsterdam to Hong Kong










Lunch
Served shortly after takeoff

To Start
Marinated Prawns with quinoa salad


Tomato Soup


Mains
Three cup chicken
Cauliflower, black fungus, carrot and steamed Jasmine rice

Grilled beef tournedos
Mushroom, zucchini, capsicum, parsnip potato hash, bouquet de Provence dark sauce

Fish ball and fish cake noodle soup

Beef Burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun with chunky fries

*Vegetarian Lasagna
*Vegetarian Option

*Basmati rice with lentils
Mixed peppers, mozzarella cheese and green endive
*Vegetarian Option

Cheese plate
Manchego and Gouda, Quince paste, seedless grapes


Strawberry mousse with crumble and wild berries

Selection of Ice Cream “Movenpick”

Seasonal Fresh Fruit

All Day
Available on request throughout your flight

*Basmati rice with lentils
Mixed peppers, mozzarella cheese and green endive
*Vegetarian Option

Fish ball and fish cake noodle soup

Beef Burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun with chunky fries

Galley Snacks
Ice Cream Movenpick, caramel popcorn Garrett’s and other sweet and savory nibbles, available in the galley

Breakfast
Pre-order using the enclosed card – your breakfast will be served two hours before landing

Chinese Breakfast
Seasonal fresh fruit
Chicken congee, stir-fried noodles with vegetables


Western Breakfast
Seasonal fresh fruit served with warm pastry
Cheese omelette, pork sausage, roasted baby potatoes, cherry tomato ragout

Continental Breakfast
Seasonal fresh fruit
Served with warm pastry selection
Bircher Muesli with blueberry

Express Breakfast
Extend your sleep time with a quicker breakfast of a warm pastry, served with your choice of beverage

Wine List
Champagne
Taittinger Brut, Champagne, France, NV

White Wines
Domaine Chene Macon La Roche-Vineuse, Burgundy, France 2018
Marchesi Antinori Tenuta Guado al Tasso Vermentino di Bolgheri, Tuscany, Italy 2018

Red Wines
Chateau Reynon ‘Clos De Reynon’, Cotes De Bordeaux Cadillac, France 2016
Yarra Yering Warramate Syrah, Yarra Valley, Australia 2017

Dessert Wine
Graham’s Late Bottled Vintage Port, Douro, Portugal 2013

PS. Thanks to a fellow FT talker!

Carfield

January 2020
Cathay Pacific Business Class
CX 653 Hong Kong to Bangkok

Lunch
To Start
Parma ham with melon

Followed by
Steamed black cod with preserved mustard green and Chinese olives, choy sum, carrot and steamed Jasmine rice

Beef Stroganoff with green bean and butter spaetzli

Thai green chicken curry with kai lan and steamed rice

And to finish
Haagen-Dazs Ice cream


Bread Selection
Assorted bread and butter

Illy freshly brewed coffee and JING a selection of teas

653~M~HKG.JSM01.2012.CX <01/20>

Special Meal – Hindu Non-Vegetarian Meal



Champagne
Piper-Heidsieck Brut, Champagne, France NV

White Wines
Cave d’Azé, Mâcon Villages ‘Clocher’, Burgundy, France 2017
Marchesi Antinori Tenuta Guado Al Tasso Vermentino Di Bolgheri, Tuscany, Italy 2018

Red Wines
The Islander Estate Vineyards Shiraz, Kangaroo Island, Australia 2017
Jacques Charlet St Amour La Victorine, Beaujolais, France 2017

Dessert Wine
Chateau Rondillon, Loupiac, France 2017
[J-08]

PS. Thanks to a fellow FT talker!

Carfield

January 2020
Cathay Pacific Business Class
CX 748 Johannesburg to Hong Kong

Food Menu
Lunch served shortly after takeoffs

To Start
Smoked salmon tartare, artichoke heart, asparagus and cream cheese

#Wild Mushroom Cream Soup
#Vegetarian choice

Main
Braised duck breast in five spice sauce, pak choy, capsicum, and steamed Jasmine rice

Braised Italian lamb shank, crushed baby potatoes, carrot, baby marrow and demi-glace

Beef brisket with rice vermicelli in soup

Beef Burger, cheese, bacon, pickled onions and zucchini, toasted brioche bun served with chunky fries

#Mushroom tortellini, tomato basil cream sauce, mozzarella with pesto and pine nuts
#Vegetarian choice

#Mesclun, quinoa salad edamame, avocado and feta cheese
#Vegetarian choice

To Finish
Cheese plate
Brie and Gruyere, water crackers, grapes and quince paste

Lemon curd, crumbles, fresh fruits and candied lemon zest

Selection of ice cream Haagen-Dazs

Seasonal fresh fruit

All Day
Available on request throughout your flight

#Mesclun, quinoa salad edamame, avocado and feta cheese
#Vegetarian choice

Beef brisket with rice vermicelli in soup

Beef Burger, cheese, bacon, pickled onions and zucchini, toasted brioche bun served with chunky fries

Galley Snacks
Ice Cream [Haagen-Dazs], caramel popcorns [Garrett’s], and other sweet and savory nibbles, available in the galley

Breakfast
Pre-order using the enclosed card – your breakfast will be served two hours before landing

Chinese breakfast
Seasonal fresh fruit
Shrimp congee with turnip cake

Western breakfast
Seasonal fresh fruit served with warm pastry
Scrambled eggs, bacon, pork sausage, Lyonnaise potatoes and grilled tomato

Continental Breakfast
Seasonal fresh fruit
Served with warm pastry selection
Greek yogurt and granola

Express breakfast
Extend your sleep time with a quicker breakfast of a warm pastry, served with your choice of beverage

PS. Thanks to a FT talker for the menu

nightkhan

CX 890 January HKG - EWR

Beef burger was quite good this time around, better than all the previous times I've ordered it. Unfortunately can't say the same for my main meal (ordered the braised pork and taro).

kaffir76

Quick summary of the meals & pics -

SIN -HKG : I requested a LSML in my booking but when I found out that it was chicken breast, I declined.
So I ate after the meal service, just before landing in HKG & I had a choice of whatever I wanted that was leftover - I ordered both the beef & fish/squid dish to try - it was all right.
I didn't finish all the food .. I might have if it tasted better.
May have also lost my appetite coz of the Chinese family seated in the cabin, who were basically yelling at each other - Grandma was talking loudly to the kids, Mom was screaming at one of the boys & the kids were yelling over the headphones while watching the IFE
It was hard to ignore, when there were 5 of them seated right in the middle of the cabin.


CX 690 SIN HKG



CX 890 HKG EWR menu & wine list


The meals may have been better on the HKG flight - I wasn't really hungry after takeoff so I ate a little before I went to sleep.
When I woke up, I was surprised/in disbelief at the breakfast I was served - it was a LSML & all I got were 2 fried eggs, some potatoes & 1 tomato.
It was a good thing I ordered the duck 'lai fun" .. I did not like nor eat the eggs.
It looked like it belonged in the back of the plane - not in the premium cabin.
All the did was plonk it on a serving plate instead of the tin foil container it was heated in.
I don't expect a gourmet meal when it is a SPML but at least, put some effort into it in premium class?
Anyway I ordered a pizza at my hotel after checking in ...


CX 890 HKG EWR meal pics + snack in galley
I liked the snacks laid out in the galley, the chocolate pralines were a nice touch & I had 2 awesome Japanese IFM & Purser on board.
I also accidentally knocked over my coffee cup at breakfast as it was put down too close next to the window, to the storage cabinet that you kept your headphones & USB outlets etc.
It was a good thing it spilled all over my newspaper instead of going onto my seat.
And for some odd reason, I was served a very full cup of coffee instead of the usual 1/2 cup - so more spillage!

Overall it was a good flight, the Wing F lounge was pretty good though I only got to try the Cabana on another trip via HKG last month as it was fully booked during my transit to EWR
Loved the choice of 3 champagnes at the bar .. that was awesome!
Breakfast was a disaster, but the cabin crew made up for it.
Not sure I like the late arrival into EWR and the even later departure out of EWR.
Not so great for visitors but I'm sure residents in NYC will like it.

Will be doing the same flight again end of Feb. so will post pics and menus of that next month.

Emirates367

Refreshment

To Start
Marinated Prawn with pesto, served with ratatouille



Followed By

• Grilled beef tenderloin in mustard sauce with mixed vegetables and Lyonnaise sweet potatoes(Photo);
• Steamed greenland halibut in broad bean chilli sauce, with mixed vegetables and steamed jasmine rice(Photo);
• Grilled chicken thigh in yuzu sauce with steamed rice, plum furikake and seasonal vegetables
  
  
  

And to finish
Haagen-Dazs ice-cream (3 flavors: Green tea, Vanilla, Strawberry)

Bread Selection
Assorted bread and butter

Illy freshly brewed coffee and JING a selection of teas

565-M-KIX.JSR02.1801.CX <02/20>


Champagne
Piper-Heidsieck Brut, Champagne, France, NV

White Wines
Cave d’Azé Mãcon Villages ‘Clocher’ 2017, Burgundy, France
Marchesi Antinori Tenuta Guado Al Tasso Vermentino Di Bolgheri, Tuscany, Italy 2018

Red Wines
Chris Ringland "Ringland", Shiraz, Barossa Valley, Australia 2017
Jacques Charlet St Amour ‘La Victorine, Beaujolais, France 2017

Dessert Wine
Chateau Rondillon, Loupiac, France 2017

G-CIVC

January 2020
Cathay Pacific Business Class
CX 105 Hong Kong to Melbourne

Food menu

Supper
Served shortly after takeoff

Mains
^Braised pork and taro in fermented red bean curd sauce, served with kai lan, carrot and steamed rice
Seared black cod barley risotto with chives, served with glazed baby carrot and tapenade
Roasted duck with lai fun noodles in soup
Beef burger, Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun with chunky fries

Lighter options
Lobster bisque

Sides, On Request
Garden leaf salad

To Finish
Cheese plate
Saint Paulin, Camembert, spiced pear paste and grapes
Ginger milk pudding with candied orange zest
Selection of Movenpick ice cream
Seasonal fresh fruit

^Hong Kong Flavours

<Route: HKG to MEL 105>

Breakfast
Pre-order using the enclosed card - your breakfast will be served two hours before landing

Chinese breakfast
Seasonal fresh fruit, Sliced beef and preserved vegetable congee, served with dim sum
Western breakfast
Seasonal fresh fruit served with warm pastry, Spinach frittata with Portobello mushroom, tomato ragout and Dingley Dell pork sausage, roasted new potatoes
Continental breakfast
Seasonal fresh fruit served with warm pastry selection, Greek yoghurt with mixed berry compote and granola
Express Breakfast
Extend your sleep time with a quicker breakfast of a warm pastry, served with your choice of beverage

Wine List

Champagne
Taittinger Brut, Champagne, France, NV

White Wines
Domaine Chene Macon La Roche-Vineuse, Burgundy, France, 2018
Leeuwin Estate Art Series Riesling, Margaret River, Australia, 2018

Red Wines
Rockbare Shiraz, Mclaren Vale, Australia, 2014
Chateau Reynon 'Clos De Reynon', Cotes De Bordeaux Cadillac, France, 2016

Dessert Wine
Graham's Late Bottled Vintage Port, Douro, Portugal, 2013

<Route: HKG to MEL 105>

G-CIVC

February 2020
Cathay Pacific Business Class
CX 198 Auckland to Hong Kong

Food menu

Lunch
Served shortly after takeoff

To Start
Lobster, marinated prawns with avocado puree, and salmon roe
Cauliflower cream soup

Mains
Stir-fried beef fillet with shimeji mushroom in garlic sauce, with steamed jasmine rice and kai lan
Stuffed chicken breast in thyme sauce with pinenut, Feta cheese and spinach, creamy polenta, asparagus and bell pepper
Fish ball with egg noodle soup
Beef burger on toasted brioche bun with Emmental cheese, bacon, pickled onions and zucchini served with chunky fries
`Sweet potato gnocchi in mushroom cream sauce, with balsamic glazed pearl onion and broccolini
`Barley, pearl couscous and cracked wheat in balsamic vinaigrette, with edamame, bell pepper, radish and grilled baby zucchini

To Finish
Cheese plate
Pakiri Blue Cheese and Havarati Cheese with red grapes and plum paste
Strawberry balsamic mousse with dried raspberry
Selection of Movenpick ice cream
Seasonal fresh fruit

`Vegetarian choice

<Route: AKL to HKG 198>

All Day
Available on request throughout your flight

`Barley, pearl couscous and cracked wheat in balsamic vinaigrette, with edamame, bell pepper, radish and grilled baby zucchini
Fish ball with egg noodle soup
Beef burger on toasted brioche bun with Emmental cheese, bacon, pickled onions and zucchini served with chunky fries
Galley snacks
Movenpick Ice cream, Garrett caramel popcorn and other sweet and savoury nibbles, available in the galley

Breakfast
Pre-order using the enclosed card - your breakfast will be served two hours before landing

Chinese breakfast
Seasonal fresh fruit, Chicken and black fungus congee, stir-fried egg noodles with mixed vegetables
Western breakfast
Seasonal fresh fruit served with warm pastry, Chive omelette, pork sausage, streaky bacon, brown mushroom, leek and potato cake and grilled Roma tomato
Continental breakfast
Seasonal fresh fruit served with warm pastry selection, Chia seed, oak and coconut cream with fig and plum compote
Express Breakfast
Extend your sleep time with a quicker breakfast of a warm pastry, served with your choice of beverage

`Vegetarian choice

Wine List

Champagne
Taittinger Brut, Champagne, France, NV

White Wines
Domaine Chene Macon La Roche-Vineuse, Burgundy, France, 2018
Babich Wines Black Label Sauvignon Blanc, Marlborough, New Zealand, 2018

Red Wines
Chateau Blaignan, Medoc, France, 2016
Te Kairanga Runholder Pinot Noir, Martinborough, New Zealand, 2017

Dessert Wine
Graham's Late Bottled Vintage Port, Douro, Portugal, 2013

<Route: AKL to HKG 198>

G-CIVC

February 2020
Cathay Pacific Business Class
CX 524 Hong Kong to Tokyo Narita

Menu

Supper

To Start
Fresh mixed berries

Followed By
Rock salt baked marinated chicken with jade melon and steamed jasmine rice
Grilled Australian beef tenderloin in red wine sauce with French beans, bell pepper and new potato

And To Finish
Cheese plate of Fourme d'Ambert, Reblochon and Tomme, with apple and rosemary paste
Lychee and mango mousse cake

Bread Selection
Assorted bread and butter

illy Freshly brewed coffee and JING a selection of teas

<524/566-M-HKG.JMS02.2007.CX<02/20>>

Wine List

Champagne
Piper-Heidsieck Brut, Champagne, France, NV

White Wines
Cave D'Aze, Macon Villages 'Clocher', Burgundy, France, 2017
Marchesi Antinori Tenuta Guado Al Tasso Vermentino Di Bolgheri, Tuscany, Italy, 2018

Red Wines
Chris Ringland "Ringland", Shiraz, Barossa Valley, Australia, 2017
Jacques Charlet St Amour La Victorine, Beaujolais, France, 2017

Dessert Wine
Chateau Rondillon, Loupiac, France, 2017

(J-07) (For: 01~22 FEB)

G-CIVC

February 2020
Cathay Pacific Business Class
CX 549 Tokyo Haneda to Hong Kong

Menu

Dinner

To Start
Seared tuna with Ligurian olives, green bean, semi-dried tomato and potato
Seasonal mixed salad, olive oil and balsamic vinegar
Plum soba noodles

Followed By
Braised pork ribs in abalone sauce with kai lan, carrot and steamed jasmine rice
Grilled beef tenderloin in rosemary sauce with French beans, carrot, mixed mushroom and mashed swede
Japanese curry chicken teriyaki

And To Finish
Cheese plate of Cambozola, Double Gloucester, Chaumes, quince paste, apricot, grapes and cracker
Seasonal fresh fruits
Haagen-Dazs Ice cream

Bread Selection
Assorted bread and butter

illy Freshly brewed coffee and JING a selection of teas

<507/52/539/549/581/583-M-HKG.JMM02.2013.CX<02/20>>

Wine List

Champagne
Piper-Heidsieck Brut, Champagne, France, NV

White Wines
Cave D'Aze, Macon Villages 'Clocher', Burgundy, France, 2017
Marchesi Antinori Tenuta Guado Al Tasso Vermentino Di Bolgheri, Tuscany, Italy, 2018

Red Wines
Chris Ringland "Ringland", Shiraz, Barossa Valley, Australia, 2017
Jacques Charlet St Amour La Victorine, Beaujolais, France, 2017

Dessert Wine
Chateau Rondillon, Loupiac, France, 2017

(J-07) (For: 01~22 FEB)

​​​​​​​

Carfield

February 2020
Cathay Pacific Business Class
CX 111 Hong Kong to Sydney

Food Menu
Dinner served shortly after takeoffs

To Start
Bresaola with Pecorino cheese, fresh fig and mixed pickles

Light curried cauliflower soup

Main
*Wok fried pork ribs in honeyed Chinese olive sauce, served with Shanghai pak choy, carrot and steamed Jasmine rice
*Hong Kong Flavors

Grilled beef tenderloin in mushroom cream sauce, with roasted Brussels sprouts and kipfler potatoes

Seafood with century egg in Jian Xi rice noodles in soup

#Chitarra pasta with cherry tomato, zucchini, Mack olive, caper and anchovy
#Vegetarian choice

To Finish
Cheese plate
Reblochon and Tomme, crackers, grapes, apple and rosemary paste

Coconut and red bean pudding

Selection of ice cream Movenpick

Seasonal fresh fruits

Breakfast
Pre-order using the enclosed card – your breakfast will be served two hours before landing

Chinese breakfast
Seasonal fresh fruits
Conpoy congee with abalone and chicken, served with assorted dim sum

Western breakfast
Seasonal fresh fruits with warm pastry
Parsley and cheese omelette, Dingley Dell smoked bacon, pan-fried veal sausage, deep-fried potato wedge and tomato


Continental Breakfast
Seasonal fresh fruits
Served with warm pastry selection
Oatmeal with coconut milk, chia seeds and apricot

Express breakfast
Extend your sleep time with a quicker breakfast of a warm pastry, served with your choice of beverage

Drinks Menu
Champagne
Taittinger Brut, Champagne, France NV

White Wines
Domaine Chene Macon La Roche-Vineuse, Burgundy, France 2018
Leeuwin Estate Art Series Riesling, Margaret River, Australia 2018

Red Wines
Yalumba Samuel’s Collection Shiraz, Barossa Shiraz 2017
Chateau Blaignan, Medoc, France, 2016

Dessert Wine
Graham’s Late Bottled Vintage Port, Douro, Portugal 2013

PS. Thanks to a FT talker for the menu and photo!

Carfield

January 2020
Cathay Pacific Business Class
CX 888 Hong Kong to Vancouver

Food Menu
Supper served shortly after takeoff

Main
*Braised pork and taro in fermented red bean curd sauce, served with kai lan, carrot and steamed rice
Hong Kong Flavors

Seared black cod barley risotto with chives, served with glazed baby carrot and tapenade

Roasted duck with lai fun noodles in soup

Beef Burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun with chunky fries

Lighter options
Lobster bisque

#Roasted butternut squash, spinach and orzo salad in citrus dressing, served with pumpkin seeds, dried cranberries
#Vegetarian choice

Sides, On Request
Garden leaf salad

To Finish
Cheese plate
Saint Paulin, Camembert, spiced pear paste and grapes

Ginger milk pudding with candied orange zest

Selection of Ice cream Movenpick

Seasonal fresh fruit

Express Supper
Get to sleep sooner with a quicker, lighter supper – simply choose your preferred dish from below.
Served with a dessert

Choice of
# Roasted butternut squash, spinach and orzo salad, pumpkin seeds, dried cranberries, Parmesan cheese and citrus dressing
#Vegetarian choice

Lobster Bisque

To Finish
Ginger milk pudding with candied orange zest

All Day
Available on request throughout your flight

# Roasted butternut squash, spinach and orzo salad, pumpkin seeds, dried cranberries, Parmesan cheese and citrus dressing
#Vegetarian choice

Roasted duck with lai fun noodles in soup

Beef Burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun with chunky fries

Galley Snacks
Ice Cream [Movenpick], caramel popcorns [Garrett’s], and other sweet and savory nibbles, available in the galley

Breakfast
Pre-order using the enclosed card – your breakfast will be served two hours before landing

Chinese breakfast
Seasonal fresh fruit
Sliced beef and preserved vegetable congee, served with dim sum

Western breakfast
Seasonal fresh fruit with warm pastry
Spinach frittata with Portobello mushroom, tomato ragout and Dingley Dell pork sausage, roasted new potatoes

Continental Breakfast
Seasonal fresh fruit
Served with warm pastry selection
Greek yogurt with mixed berry compote and granola

Express breakfast
Extend your sleep time with a quicker breakfast of a warm pastry, served with your choice of beverage

Vancouver to New York
Supper
Served shortly after takeoff

Mains
Ling cod with egg white scallop sauce, pak choy and egg fried rice

Braised beef cheeks, jus, gruyere mashed potato and sautéed zucchini

*Macaroni and cheese with parsley, parmesan bread crumbs
Vegetarian choice

Sides, On Request
Garden leaf salad

To Finish
Cheese Plate
Aged cheddar, Triple cream Canadian Brie, crackers, grapes, quince paste

Tiramisu Trifle

Seasonal fresh fruit

PS. Thanks FT talker for the menu!

Carfield

January 2020
Cathay Pacific Business Class
CX 368 Hong Kong to Shanghai Pudong

Breakfast
Refresh with
Orange or apple juice
Seasonal fresh fruits
Fruit yogurt

Followed by
Cheese and herb frittata with streaky bacon, pork sausage, cannellini beans and button mushrooms

Dim Sum Selection
Chicken glutinous rice, shrimp siu mai, chicken and mushroom dumpling, and Chiu Chow fun gor

Roasted duck julienne egg noodles and choy sum

Bread Selection
Assorted breakfast bread
Preserves, honey and butter

Illy Freshly brewed coffee
And
JING a selection of teas

PS. Thanks FT talker for the menu!