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CX 701 HKG - BKK January 2007
Refreshment
Satay
chicken satay
Main Courses
braised beef rib in egg noodle soup
sauteed sea bass with spring onion
braised e-fu noodles
ricotta tortellini with chive cream sauce and roasted peppers
Dessert
fresh seasonal fruit
selection of pastries
Tea and Coffee
Pralines
701A/709A/751A-8053F <01/07>
Drink List
Juices
orange, apple, tomato
Soft Drinks
Coke, Coke Light, Sprite, Perrier water
tonic water, soda water and ginger ale
Coffees
freshly brewed coffee, espresso, cappuccino and caffe latte
regular or decafeinated
Tea
Fuding jasmine silver fur, Anqi supreme Ti Guan Yin, Ceylon, Japanese
organic selection: camomile, earl grey and peppermint
Hot Chocolate
(DL-C)Last edited by CGK; 27 January 2007, 07:15 AM.
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Originally posted by jjpb3 View PostNice pics, CGK. Did you get to try the Cathay Delight? It's my favorite non-alcoholic airline drink.
Yes, I have tried Cathay Delight when taking BKK-SIN last time. It was good. But the FAs insisted on Pacific Delight instead (after I mumbled something about no Krug on board intra-asia flights).
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SFO-HKG May
Menu
Carviar, Balik and Champagne
Caviar and Balik Salmon “Tsar Nicolaj” with Kurg grande cuvee
Starters
Mushroom cream soup
Heart of romaine with crispy prosciutto and Caesar dressing
Main Course
Grilled New York steak
With fingerling potatoes, baby carrots and zucchini
Pistachio and wild mushroom pasta roll with tomato sauce
Chinese Favorities
Sauteed scallops with prawns and morel mushrooms
Served with
Pickled cucumber
Double boiled ginseng with chicken soup
Stir-fried pak-choy
Steamed Rice
Cheese and Dessert
Selection of international cheese
Fresh seasonal fruit
Ice cream
Tea and Coffee
Pralines and cookies
Wine List :
Krug Grande Cuvee Champagne
White wines :
Simi Sonoma Chardonnay 2004
Vaucher Pere Meursault Premier Cru 2004
Red wines :
Corton Grand Cru Louis Max 1996
Sebastiani Sonoma County Carbenet Sauvignon 2003
Chateau Lynch Bages 2001
Marques de la Concordia Rioja Reserva 2004
Snacks
Shui gaw dumplings in noodle soup
Hot pot rice with steamed chicken and black mushrooms
Served with clear chicken soup
Warm chicken panini and mesculin salad
Ice Cream
Breakfast
Starters
Orange or apple juice
Strawberry smoothie
Fresh seasonal Fruit
Natural, fruit or low fat fruit flavoured yoghurt
Assorted Cereal
Main Courses
Eggs – freshly scrambled, fried or boiled
served with
Canadian bacon, grilled pork sausage, Lyonnaise potatoes
Grilled tomato and broiled mushrooms
Assorted dim sum
Abalone and chicken congee
Accompanied by spring onion pancake
Bread Basket
Assorted bread, fresh toast and breakfast pastries
Served with preserve, honey and butter
Tea and Coffee
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HKG – BKK May
Breakfast
Starters
Juice selection
Fresh seasonal fruit
Natural or low fat fruit flavoured yoghurt
Assorted cereals
Main Courses
Omelette with ham and fine herbs
Broiled bacon, pork sausage, potato cake with cheese,
And vine ripen tomato
Chinese dim sum
Served with chilli sauce
Bread Basket
Assorted bread and breakfast pastries
Served with preserve, honey and butter
Tea and Coffee
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BKK – SIN May
Lunch
Starter
Timbale of potato and prawns with pesto and olives
Main Course
Steamed sea bass with ginger, red dates and mushrooms
Served with
stir-fried kailan
steamed rice
Grilled veal steak with boletus mushroom sauce
Roasted potatoes and mixed vegetables
Pork spare ribs in green curry
Steamed rice and stir-fried kailan
Cheese and Dessert
Cheese selection
Fresh seasonal fruit
Bitter sweet chocolate tart
Tea and Coffee
Pralines
Wine List :
Champagne :
Cuvee William deutz Brut 1998 Champagne
White wines :
Vaucher Pere Meursault Premier Cru 2004
Pemberton Reserve Chardonnay 2004
Red wines :
Chateau Branaire-Ducru 1998, 4eme Cru Classe
Corton Grand Cru Louis Max 1996
Castelgiocondo, Ripe al Covento, Brunello di Montalcino Riserva DOCG 2000
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CX716 SIN-HKG May 2007
Satay*
Malaysian style chicken and lamb satay
Starters
tomato cream soup
Caesar salad
Main Courses
sauteed king prawns with X.O. chilli sauce
steamed rice and pak choy with shiitake mushrooms
pan-roasted lamb chops with hummus
roasted new potatoes with herbs, Kenya beans, carrot and yellow squash
braised chicken and abalone
steamed rice, Chinese broccoli with black mushrooms and oyster sauce
Cheese and Dessert
cheese selection
fresh seasonal fruit
Mississippi mud cake
Tea and Coffee
Pralines
*SQFAN, maybe they saw what you wrote, or other passengers have complained as much, but the peanut sauce was nowhere near as watery as in CGK's picture. Actually quite good, and the serving was more generous than SQ's.‘Lean into the sharp points’
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Originally posted by jjpb3 View Post*SQFAN, maybe they saw what you wrote, or other passengers have complained as much, but the peanut sauce was nowhere near as watery as in CGK's picture. Actually quite good, and the serving was more generous than SQ's.
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Hong Kong – San Francisco 872-30135F <09-07>
Dinner
Carviar, Balik and Champagne
Caviar and Balik Salmon “Tsar Nicolaj” with cuvee William Deutz 1998
Starters
Roasted red pepper soup
Grilled vegetable salad with sliced bagel and balsamic vinegar dressing
Main Course
Grilled beef tenderloin with rosemary wine sauce
swede mash, green asparagus and baby carrots
Green peas and mint agnolotti with braised lamb sauce
Chinese Favorities
Doubled boiled pork soup with carrot and Buddhist palm melon
Cold plate – fresh cucumber with garlic and red radish julienne
Chilli prawns with tomato and fish sauce
or
Braised duck with onion
served with
steamed rice
Chinese mixed vegetables
Cheese and Dessert
Camboza, Appenzeller, Double Gloucester, Summerset Brie
Fresh seasonal fruit
Strawberry marinated with kirsch wine, whipping cream
Baked sago pudding with lotus paste
Chocolate chestnut cake with vanilla sauce and chocolate tuile
Tea and Coffee
Pralines and cookies
Wine List :
Cuvee William Deutz Brut 1998
White wines :
Simi Sonoma Chardonnay 2004
Vaucher Pere Meursault Premier Cru 2004
Red wines :
Corton Grand Cru Louis Max 1996
Sebastiani Sonoma County Carbenet Sauvignon 2003
Chateau Lynch Bages 2001
Disznoko Tokaji Aszu 5 Puttonyos 1996
Snacks
Shrimp wontons in noodle soup
Barbecued roast duck in noodle soup
Smoked salmon and leek quiche with chicken pineapple skewer
Plain congee with Shanghainese soya bean salad
Pickled mustard greens, roasted peanuts and salted egg
Hot pot rice with steamed seabass and preserved vegetables
served with
chicken soup with turnip and conpoy
Ice Cream
Breakfast
Starters
Orange, apple or grapefruit juice
Pink guava smoothie
Fresh seasonal Fruit
Natural or low fat fruit flavoured yoghurt
Assorted cereals
Main Courses
Eggs – freshly scrambled, fried or boiled
served with
Deep-fried new potato with onion and parsley, bacon,
Cumberland sausage and vine ripen tomato
Dim sum selection
Congee with dried bonito and peanut
diced abalone and chicken pie
Bread Basket
Assorted bread, fresh toast and breakfast pastries
served with preserves, honey and butter
Tea and Coffee
Pralines and cookies
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