CX F Menus

[Rejuvenated]

CX839 YVR-HKG May 2010

Vancouver->Hong Kong

Lunch

Caviar and Fine Smoked Salmon
Caviar and Fine Smoked Salmon

International Favourites
Mushroom Cream Soup

Mesclun Salad
with Grilled Prawns, Dried Cranberries, Pecans and Dill Lemon Oil Dressing

Pan-fried Beef Tenderloin with Portobello Mushrooms, Cabernet sauce, Seasonal Vegetables and Red Skin Potato Mash
or
Ricotta Ravioli with Tomato Sauce and Garlic White Wine Cream Sauce

Chinese Favourites
Conch with Fish Maw Soup
Cold plate - Marinated Shredded Bean Curd and Carrot
Braised Chicken and Abalone Rolls with Shrimp Mousse
or
Stir-fried Seafood with X.O. Sauce
Served with Steamed Rice, Pak Choy, Mushrooms, Carrots

Cheese and Desert
Cambozola, Cheddar, Okra, Goat Cheese
Fresh Berries with Custard Sauce
Sticky Toffee Cake with Vanilla Ice Cream and Chocolate Sauce
Black Sesame Dessert

Tea and Coffee

Pralines

Snacks
Pork Quesadilla

Chicken, Cheddar, Tomato and Bacon Baguette

Braised Beef Brisket with Noodle in Soup

Haagen-Dazs Ice Cream

From Our Series of Classic Signature Dishes
Hot Pot Rice with Minced Pork Patty with Mushroom, Served with Chicken Broth

Dinner

Starters
Fresh Seasonal Fruit

Main Courses
Poached Black Cod with Preserved Lemon Butter Sauce, Roasted New Potatoes, Baby Carrots and Green Beans

Sautéed Beef Slices with Dried Bean Curd and Peppers, Egg Fried Rice and Stir-fried Pak Choy

Mushroom Ravioli with Cepes and Truffle Oil

Cheese and Desert
Cambozola, Cheddar, Okra, Goat Cheese
Triple Chocolate Cake with Vanilla Ice Cream and Raspberry Coulis

Tea and Coffee

Pralines

[Rejuvenated]

CX838 HKG-YVR July 2010

Hong Kong->Vancouver

Dinner

Caviar and Balik
Caviar and Balik Salmon "Tsar Nicolaj"

International Favourites
Cream of Chicken Soup

Mesclun Salad with Curry Prawns

Pan-fried Lamb Loin with Sliced Potatoes and Mixed Vegetables
or
Ginger Agnolotti with Butternut Squash

Chinese Favourites
Pork Soup with Marrow and Red Date
Cold Plate - Marinated Jellyfish with Cucumber
Braised Duck with Plum Sauce, Braised Bean Curd with Morel Mushrooms
or
Stir-fried Chicken with Dried Bean Curd and Peppers, Stir-fried Pak Choy with Ginger and Chili
Served with Steamed Jasmine Rice

Cheese and Desert
Forme d'Ambert, Manchego, Arenberger, French Brie
Fresh Berries with Cream
Baked Apple Tart with Fruit and Ice Cream
Almond Cordial with Fungus

Tea and Coffee

Pralines

Snacks
Leek and Bacon Calzone with Salad, Peach and Plum Chutney

Assorted Sandwiches

Hot Pot Rice with Steamed Pork and Preserved Vegetables,
Served with Double Boiled Carrot with Pork and Chestnut Soup

Haagen-Dazs Ice Cream

From Our Series of Classical Signature Dishes
Braised Beef Shank with Noodle in Clear Soup
Braised Sliced Pork with Preserved Vegetable with Noodle in Soup

Brunch

Starters
Orange, Apple or Grapefruit Juice

Mango and Passion Fruit Smoothie

Fresh Seasonal Fruit

Natural or Low Fat Fruit Yoghurt

Assorted Cereals

Main Courses
Eggs - Freshly Scrambled, Fried, or Boiled
Served with Your Choice of Lyonnaise Potatoes, Broiled Bacon, Vine Ripened Tomato and Nurnberger Pork Sausages

Dim Sum Served with Chili Sauce
Asparagus Dumpling, Seafood and Preserved Kung Choi Dumpling, Beef Meatball, and Mini Vegetable Glutinous Rice Wrapped in Lotus Leaf

Congee with Abalone and Meat Balls, Pan-fried Turnip Cake

Bread Basket
Assorted Breakfast Bread and Fresh Toast
Served with Preserves, Honey and Butter

Tea and Coffee

[Rejuvenated]

CX263 HKG-CDG August 2010

Hong Kong->Paris

Lunch

Caviar and Balik
Caviar and Balik Salmon "Tsar Nicolaj"

International Favourites
Roast Red Pepper Soup

Mixed Salad
with Lamb, Feta Cheese and Greek Yogurt Dressing

Grilled Beef Tenderloin with Baked Potato, Asparagus and Baby Carrots
or
Veal and Caramelised Onion Agnolotti with Sautéed Cepes Mushroom and Semi-dried Tomato

Chinese Favourites
Double-boiled Fresh Bamboo Thalli with Conpoy and Yunnan Ham in Soup
Cold plate - Poached Abalone with Cucumber
Sautéed Beef Slices with Dried Bean Curd and Peppers, Steamed Jasmine Rice and Stir-fried Pak Choy
or
Chicken with Onion Sauce, Steamed Jasmine Rice, Turnip Cup with Assorted Mushrooms

Cheese and Desert
Frome d’Ambert, Manchego, Arenberger, French Brie
Fresh Berries with Ginger Syrup
Hazelnut Pudding with Vanilla Ice Cream and Raspberry Coulis
Sweet Red Bean Soup

Tea and Coffee

Pralines

Snacks
Leek and Bacon Calzone with Salad, Peach and Plum Chutney

Assorted Sandwiches

Hot Pot Rice with Steamed Pork and Preserved Vegetables, Served with Double Boiled Carrot with Pork and Chestnut Soup

Haagen Dazs Ice Cream

From Our Series of Classic Signature Dishes
Braised Beef Shank with Noodle in Clear Soup
Braised Sliced Pork with Preserved Vegetables with Noodle in Soup

Dinner

Starters
Fresh Seasonal Fruit

Main Courses
Roasted Corn-fed Chicken, with Porcini Mushroom Risotto, Creamy French Beans and Carrots

Sautéed Cod with Sweet and Spicy Sauce, Egg Fried Rice, Stir-fried Green Beans with Preserved Leaves and Pickled Olives

Saffron Fettuccine with Artichoke and Button Mushrooms

Cheese and Desert
Cambozola, Comte, Double Gloucester, Chaumes
Selected Pastries

Tea and Coffee

Pralines

[Rejuvenated]

CX879 SFO-HKG October 2010

San Francisco->Hong Kong

Lunch

Caviar and Fine Smoked Salmon
Caviar and Fine Smoked Salmon

International Favourites
Fennel and Apple Soup

Mesclun Salad
with Heirloom Tomatoes, Cranberries, Pecans, and Balsamic Vinaigrette

Grilled U.S. Wagyu Beef Tenderloin with Fingerling Potatoes, Young Zucchini, Carrots, Beets, Roasted Shallots, and Garlic
or
Spinach Linguini with Pesto Sauce, Sautéed Chanterelle Mushrooms and Toasted Pine Nuts

Chinese Favourites
Double-boiled Pork with Mountain Yam and Wolfberries Soup
Cold plate - Marinated Lotus Root with Cucumber
Stir-fried Lobster with Ginger and Spring Onion
or
Sautéed Pork with Sweet Bean Sauce
Served with Steamed Rice, Stir-fried Kailan, Mushroom and Carrot

Cheese and Desert
Camembert, Cheddar, Danish Blue, Herb Goat Cheese
Fresh Seasonal Berries with Cream
Bread and Butter Pudding with Vanilla Ice Cream and Chocolate Sauce
Black Sesame Soup

Tea and Coffee

Pralines

Snacks
Tandoori Chicken Skewers with Raita

Smoked Salmon with Dill Cream Cheese on Kaiser Roll and Mesclun salad

Beef Brisket with Noodle in Clear Soup and Choy sum

Haagen-Dazs Ice Cream

Hot Pot Rice with Steamed Spare Ribs in Black Bean Sauce with Chicken Broth

Dinner

Starters
Fresh Seasonal Fruit

Main Courses
Slow Roasted Herb Chicken with Tarragon Jus, Creamy Polenta, Broccolini and Sun-dried Tomato

Stir-fried Garlic Beef with Preserved Pickled Vegetables, Steamed Jasmine Rice

Truffle Scented Porchini Mushroom Ravioli with Cream Sauce and Sautéed Chanterelle Mushrooms

Cheese and Desert
Port Salut, Manchego, Stilton, Goat Cheese
Almond Pear Tart with Whipped Cream

Tea and Coffee

Pralines

[Rejuvenated]

CX872 HKG-SFO October 2010

Hong Kong->San Francisco

Supper

Caviar and Balik
Caviar and Balik Salmon "Tsar Nicolaj"

International Favourites
Tomato, Orange and Basil Soup

Tuna and Mixed Salad
with Cherry Tomato, Asparagus and Lemon Vinaigrette

Pan-roasted Lamb Chops with Thyme Rosemary Sauce, Potato Gratin, Green Beans, and Capsicums
or
Eggplant and Garlic Agnolotti with Sun-dried Tomato Sauce

Chinese Favourites
Double Boiled Chicken Soup with Matsutake Mushrooms
Cold Plate - Roasted Duck with Jelly Fish, Vegetables with Sesame Seed Salad
Pan-roasted Scallop Filled with Shrimp Mousse in Pumpkin Sauce, Steamed Jasmine Rice, Braised Jade Lemon, Shimeji Mushrooms, Bamboo Pith and Carrot Flower

Cheese and Dessert
Cambozola, Comte, Double Gloucester, Chaumes
Fresh Berries with Cream
Chocolate Pudding with Vanilla Ice Cream and Raspberry Coulis
Almond Cordial with Fungus

Tea and Coffee

Pralines

Specially Created by Chef Li Shu Tim

Snacks
Tandoori Chicken Skewer with Cucumber and Tomato Chutney

Assorted Sandwiches

Haagen-Dazs Ice Cream

From Our Series of Classic Signature Dishes
Taiwanese Braised Beef with Noodle in Spicy Soup
Shrimp Wontons with Noodle in Soup

Brunch

Starters
Orange, Apple, or Grapefruit Juice

Pink Guava Smoothie

Fresh Seasonal Fruit

Natural or Low Fat Fruit Yoghurt

Assorted Cereals

Main Courses
Eggs - Freshly Scrambled, Fried, or Boiled
Served with Your Choice of Broiled Bacon, Lyonnaise Potatoes, Nurnberger Pork Sausage, or Vine Ripen Tomato

Dim Sum Served with Chili Sauce
Asparagus and Scallop Dumpling, Seafood and Preserved Vegetables Dumpling, Beef Ball, Mini Vegetable Glutinous Rice Wrapped in Lotus Leaf

Congee with Shredded Chicken, Dried Bonito and Peanuts, Served with Baked Barbecued Pork Pie

Bread Basket
Assorted Breakfast Bread and Fresh Toast
Served with Preserves, Honey and Butter

Tea and Coffee

Pralines

[Rejuvenated]

CX827 YYZ-HKG December 2010

Toronto->Hong Kong

Lunch

Caviar and Smoked Salmon
Caviar and Balik Salmon "Tsar Nicolaj"

International Favourites
Mushroom Cream Soup

Mesclun Salad
with Pan-fried Scallop and Lemon Vinaigrette

Grilled Lamb Loin with Truffle Mashed Potatoes and Grilled Baby Vegetables
or
Tri-bucatini Pasta with Tomato Herb Sauce, Shiitake Mushrooms, Petit Squash and Zucchini

Chinese Favourites
Double-boiled Conch with Fish Maw Soup
Cold plate - Marinated Chinese Celery with Tofu and Mushroom
Braised Chicken and Abalone
or
Sautéed Prawns with Kung Po Sauce
Served with Steamed Rice, Stir-fried Mixed Vegetables, Mushroom and Carrot

Cheese and Dessert
Port Salut, Manchego, Stilton, Herb Goat Cheese
Fresh Seasonal Berries with Creme Fraiche
Chocolate Cake with Vanilla Ice cream and Raspberry Coulis
Sweet Red Bean Soup

Tea and Coffee

Pralines

Snacks
Hot Pot Rice with Cured Meat, Served with Chicken Broth

Smoked Turkey with Cheddar Cheese on Kaiser Roll and Mesclun Salad

Beef Tenderloin Quesadilla with Guacamole and Tomato Salsa

Haagen-Dazs Ice Cream

Wontons with Noodle in Soup

Dinner

Starters
Fresh Seasonal Fruit

Main Courses
Braised Pork with Black Vinegar, Steamed Jasmine Rice and Stri-fried Kailan

Oven Roasted Chicken Breast-stuffed with Wild Mushrooms, Cream Sauce, Fingerling Potatoes and Mixed Vegetable

Lobster Risotto Cretosina Style with Fresh Baby Vegetables

Cheese and Desert
Mini Oka, Goat Herb Cheese, Cheddar, Cambozola
Pecan Pie with Mascarpone and Glazed Orange Peel

Tea and Coffee

Pralines

[Rejuvenated]

CX826 HKG-YYZ January 2011

Hong Kong->Toronto

Dinner

Caviar and Balik
Caviar and Balik Salmon "Tsar Nicolaj"

International Favourites
Mushroom Cream Soup

Grilled Vegetable Salad with Balsamic Vinaigrette Dressing

Grilled U.S. Prime Beef Tenderloin with Red Wine Sauce, Green Pea Potato Mash, Fresh Baby Carrot, Asparagus and Roasted Red Capsicum
or
Spinach and Ricotta Cheese Tortellini with Sun-dried Tomato Pesto Sauce

Chinese Favourites
Double-boiled Porcini Mushroom with Chicken Soup
Cold plate - Chicken and Shredded Leek with Spicy Sauce Topped with Minced Peanut
Pan-fried Prawn with Rice Wine Sediments and Stir-fried Pak Choy
or
Braised Pork Belly with Preserved Vegetable and Stir-fried Pak Choy
Served with Steamed Jasmine Rice

Cheese and Dessert
Bleu d'auvergne, Red Leicester, Teleggio, Somerset Brie
Fresh Berries with Cream
Apple Crumble Pie with Vanilla Ice Cream, Cherry and Raspberry Coulis
From Our Series of Classic Signature Dishes
Double-boiled Hams, Red Dates and Lotus Seed Sweet Soup

Tea and Coffee

Pralines

Snacks
Wild Mushroom and Ricotta Cheese Pie with Grilled Zucchini and Red Onion Confit

Assorted Sandwiches
Beef Pastrami with Rocket Mayonnaise, Water Cress with Egg Salad, Smoked Salmon with Lemon Cream Cheese

Hot Pot Rice with Chicken, Mushroom and Chinese Sausage, Served with Double Boiled Sea Whelk and Chicken with Ginseng

Haagen -Dazs Ice Cream

Wild Mushroom and Ricotta Cheese Pie with Grilled Zucchini and Red Onion Confit

Shrimp Wontons in Noodle Soup

Duck and Barbecued Pork in Lai Fun Soup

Refreshment

Starters
Fresh Seasonal Fruit

Main Courses
Pan-Roasted Chicken Breast with Tomato Basil Sauce, Cous Cous, Asparagus and Baby Carrots

Stir-fried Beef with Assorted Mushrooms in Oyster Sauce, Steamed Jasmine Rice and Stir-fried Broccoli

Saffron and Spinach Tortellini with Ratatouille in Tomato Sauce and Button Mushrooms

Cheese and Desert
Bleu de Chevre, Cheddar, Reblochon, Tomme
Blueberry Cheese Cake

Tea and Coffee

Pralines

[StarG]

Thanks for the menu updates, Rejuvenated.

[Rejuvenated]

CX839 YVR-HKG January 2011

Vancouver->Hong Kong

Lunch

Caviar and Balik
Caviar and Balik Salmon "Tsar Nicolaj"

International Favourites
Mushroom Cream Soup

Ahi Tuna
with Seasonal Mixed Salad and Miso Vinaigrette

Poached Black Cod with Preserved Lemon Butter Sauce, Roasted New Potatoes, Baby Carrots and Green Beans
or
Rustic Gnocchi with Mushroom Ragout and Grilled Vegetables

Chinese Favourites
Double-boiled Conch with Fish Maw Soup
Cold plate – Marinated Cucumber and Seaweed Knots
Stir-fried Lobster with Ginger and Scallion
or
Stir-fried Beef with Sa Cha Sauce
Served with Steamed Rice, Pak Choy, Mushroom and Carrot

Cheese and Dessert
Manchego, Brie, Cambozola, Herb Goat Cheese
Fresh Berries with Custard Sauce
Sticky Toffee Cake with Vanilla Ice Cream and Chocolate Sauce
Red Bean Soup with Lotus Seeds

Tea and Coffee

Pralines

Snacks
Shui Gaw with Noodle in Clear Soup

Turkey with Dijon Mayonnaise, Cheddar Cheese on Kaiser Roll and Mesclun Salad

Dungeness Crab Cakes with Lime Chili White Wine Sauce

Haagen-Dazs Ice Cream

Hot Pot Rice with Cured Meats, Served with Chicken Broth

Dinner

Starters
Fresh Seasonal Fruit

Main Courses
Wuxi Style Braised Pork Rib, Steamed Jasmine Rice and Stir-fried Pak Choy

Pan-fried Chicken Breast with Tarragon Lemon Sauce, Horseradish Polenta and Creamy Spinach with Corn

Pappardelle Pasta with Hazelnut Pesto, Roasted Squash and Spinach Puree

Cheese and Dessert
Bleubry Cheese, Cheddar, Oka, Goat Cheese
Strawberry Hazelnut Cream Cake with Vanilla Sauce

Tea and Coffee

Pralines

[Rejuvenated]

CX838 HKG-YVR February 2011

Hong Kong->Vancouver

Dinner

Caviar and Balik
Caviar and Balik Salmon "Tsar Nicolaj"

International Favourites
White Bean Garlic and Herb Soup

Mesclun Salad with Asparagus, Sun-dried Tomato and Balsamic Vinaigrette

Grilled U.S. Prime Beef Tenderloin with Gratin Potatoes, Asparagus and Baby Carrots
or
Saffron Fettuccini with Back Bacon Tomato Sauce and Sautéed Portobello Mushrooms

Chinese Favourites
Pork Soup with Winter Melon and Dried Duck Gizzard
Cold Plate - Deep-fried Sea Bass with Sweet Vinegar Dressing
Prawn Butterfly Wrapped with Bean Curd Skin, Black Mushrooms with Oyster Sauce and Choy Sum
or
Braised Pork Belly with Preserved Vegetables and Stri-fried Pak Choy
Served with Steamed Jasmine Rice

Cheese and Desert
Forme d'Ambert, Manchego, Arenberger, French Brie
Fresh Berries with Ginger Syrup
Cherry Clafoutis Cake with Vanilla Ice Cream and Raspberry Coulis
Sweet Taro and Sago Coconut Soup

Tea and Coffee

Pralines

Snacks
Beef Skewer with Salad and Capsicum Relish

Assorted Sandwiches
Cherry Cream Cheese with Toasted Pecan, Smoked Turkey with Earl Grey Honey Butter, Smoked Salmon with Lemon Cream Cheese

Hot Pot Rice with Chicken, Mushroom and Chinese Sausage Served with Double Boiled Chicken Soup with Chinese Herbs

Haagen-Dazs Ice Cream

Wild Mushroom and Ricotta Cheese Pie with Grilled Zucchini and Red Onion Confit

From Our Series of Classical Signature Dishes
Shrimp Wontons in Noodle Soup
Duck and Barbecued Pork in Lai Fun Soup

Brunch

Starters
Orange, Apple or Grapefruit Juice

Mango and Passion Fruit Smoothie

Fresh Seasonal Fruit

Natural or Fruit Yoghurt

Assorted Cereals

Main Courses
Free Ranged Eggs - Freshly Scrambled, Fried, or Boiled Served with your Choice of Broiled Back Bacon, Pork Sausage, Lyonnaise Potatoes with Parsley, Roma Tomato and Sautéed Mushrooms

Dim Sum Served with Chili Sauce
Asparagus Dumpling, Seafood and Kung Choi Dumpling, Beef Meatball, and Mini Vegetable Glutinous Rice Wrapped in Lotus Leaf

Minced Pork Congee with Stir-fried Egg Noodles with Vegetables

Bread Basket
Assorted Breakfast Bread and Fresh Toast
Served with Preserves, Honey and Butter

Tea and Coffee

Pralines

[Rejuvenated]

CX879 SFO-HKG February 2011

San Francisco->Hong Kong

Lunch

Caviar and Fine Smoked Salmon
Caviar and Fine Smoked Salmon

International Favourites
Fennel and Apple Soup

Mesclun Salad
with King Crab, Tear Drop Tomatoes, Cranberries and Balsamic Vinaigrette

Grilled U.S. Wagyu Beef Tenderloin with Red Wine Sauce, Parsley Turned Potatoes, Asparagus and Baby Carrots
or
Lobster and Crab Ravioli with Roasted Red Pepper Coulis and Grilled Asparagus

Chinese Favourites
Double-boiled Conch and Mushroom Soup
Cold Plate - Marinated Gluten with Cucumber
Kung Po Chicken
or
Pan-fried Sea Bass with Sweet Wine Sauce
Served with Steamed Rice and Stir-fried Mixed Vegetables

Cheese and Dessert
Camembert, Yellow Cheddar, Danish Blue, Herb Goat Cheese
Fresh Seasonal Berries with Cream
Bread and Butter Pudding with Vanilla Ice Cream and Chocolate Sauce
Black Sesame Dessert

Tea and Coffee

Pralines

Snacks
Maryland Crab Cakes with Tartar Sauce

Grilled Chicken Breast with Brie, Chipotle Mayonnaise and Pesto on Sourdough Bread with Mesclun Salad

Wontons in Noodle Soup

Haagen-Dazs Ice Cream

Hot Pot Rice with Minced Pork Patty with Water Chestnut and Mushroom, Served with Chicken Broth

Dinner

Starters
Fresh Seasonal Fruit

Main Courses
Pan-roasted Chicken Breast with Tomato Basil Sauce, Pearl Cous Cous, Asparagus and Baby Carrots

Stir-fried Beef with Mixed Peppers, Steamed Jasmine Rice, Pak Choy, Mushrooms and Carrots

Dungeness Crab Cannelloni with Roasted Red Pepper Coulis and Sautéed Swiss Chard

Cheese and Dessert
Port Salut, Manchego, Stilton, Goat Cheese
Raspberry Mousse Cake with Chocolate Cream

Tea and Coffee

Pralines

[Rejuvenated]

CX872 HKG-SFO March 2011

Hong Kong->San Francisco

Supper

Caviar and Balik
Caviar and Balik Salmon "Tsar Nicolaj"

International Favourites
Cream of Chicken Soup

Mesclun Salad
with Asparagus, Sun-Dried Tomato and Balsamic Vinaigrette

Grilled U.S. Prime Beef Tenderloin with Gratin Potatoes, Asparagus and Baby carrots
or
Green Peas and Mint Agnolotti with Roasted Baby Capsicum and Caramelised Pearl Onions

Chinese Favourites
Double Boiled Pork with Marrow and Red Dates
Cold plate – Beef Tendon with Mixed Vegetables
Prawn Butterfly Wrapped with Bean Curd Skin, Steamed Jasmine Rice, Black Mushrooms with Oyster Sauce and Choy Sum

Cheese and Dessert
Forme d'Ambert, Manchego, Arenberger, French Brie
Fresh Berries with Cream
Chocolate Bread and Butter Pudding with Vanilla Ice Cream and Raspberry Sauce
Sweet Taro and Sago Coconut Soup

Tea and Coffee

Pralines

Snacks
Beef Skewer with Salad and Capsicum Relish

Assorted Sandwiches
Cherry Cream Cheese with Toasted Pecan, Smoked Turkey with Earl Grey Honey Butter, Smoked Salmon with Lemon Cream Cheese

Hot Pot Rice with Spare Ribs in Black Bean Sauce, Choy Sum and Soya Sauce
Served with Double Boiled Pork Soup with Carrot and Buddhist Palm Melon

Haagen-Dazs Ice Cream

Shui Gow in Noodle Soup

Brunch

Starters
Orange, Apple, or Grapefruit Juice

Strawberry Smoothie

Fresh Seasonal Fruit

Natural or Fruit Yoghurt

Assorted Cereals

Main Courses
Free-range Eggs - Freshly Scrambled, Fried, or Boiled
Served with Your Choice of Broiled Back Bacon, Pork Sausage, Lyonnaise Potatoes with Parsley, Roma Tomato and Sautéed Mushrooms

Dim Sum Served with Chili Sauce
Chicken and Ham in Bean Curd Skin, Pork Siu Mai with Crab Roe, Seafood Dumpling, Mushroom and Vegetable Dumpling, Pork and Chive Dumpling

Minced Pork Congee with Stir-fried Egg Noodles with Vegetables

Bread Basket
Assorted Breakfast Bread and Fresh Toast
Served with Preserves, Honey and Butter

Tea and Coffee

Pralines

[Rejuvenated]

CX827 YYZ-HKG May 2011

Toronto->Hong Kong

Lunch

Caviar and Smoked Salmon
Caviar and Balik Salmon "Tsar Nicolaj"

International Favourites
Asparagus Cream Soup

Caesar Salad

Grilled Veal Loin with Mushroom Cognac Sauce, Truffle Mashed Potatoes, Baby Carrot, Zucchini and Turnips
or
Butternut Squash Ravioli with Creamy Tomato, Spinach and Basil Sauce

Chinese Favourites
Double-boiled Conch with Fish Maw Soup
Cold plate - Marinated Cucumber and Seaweed Knots
Braised Sea Bass with Bean Curd Sticks, Garlic and Black Mushroom
or
Soy-marinated Chicken Braised with Abalone in Broad Bean Sauce
Served with Steamed Jasmine Rice, Stir-fried Pak Choy and Carrot Flower

Cheese and Dessert
St. Paulin, Goat Herb Cheese, Cheddar and Cambozola
Fresh Seasonal Berries with Vanilla Sauce
Bread and Butter Rhubarb Pudding with Vanilla Ice Cream and Chocolate Sauce
Red Bean Soup with Lotus Seed

Tea and Coffee

Pralines

Snacks
Chicken Tikka with Cucumber Raita

Hot Pot Rice with Pork Spare Ribs in Black Bean Sauce Served with Chicken Broth

Lobster Salad on Flaxseed Roll

Shui Gow in Noodle Soup

Ice Cream

Dinner

Starters
Fresh Seasonal Fruit

Main Courses
Stir-fried Scallops with Steamed Rice and Kailan

Oven Roasted Chicken Breast-stuffed with Sautéed Mushrooms, Cream Sauce, Potatoes and Mixed Vegetables

Porcini Rotolo with Artichoke Tomato Sauce and Grilled Vegetables

Cheese and Desert
Bleubry, Goat Herb Cheese, Cheddar, Cambozola
Almond Cake with Vanilla Ice Cream and Raspberry Coulis

Tea and Coffee

Pralines

[Rejuvenated]

CX251 HKG-LHR May 2011

Hong Kong->London

Supper

Caviar and Balik
Caviar and Balik Salmon “Tsar Nicolaj”

International Favourites
Artichoke Soup, Boiled Quail Egg and Bacon

Mesclun Salad with Roasted Lamb, Olives, Radish and Garlic Mayonnaise Dressing

Sea Bass with Grenobloise Sauce, Crushed Potato, Cepes Mushroom and French Beans
or
Spinach and Ricotta Cannelloni with Spinach Cream Sauce and Sun-dried Tomato

Chinese Favourites
Double-boiled Conch Soup with Red Date
Cold Plate – Fresh Lobster and Pomelo Salad
Sautéed Sea Cucumber with Minces Pork Taro and Pumpkin
Served with Steamed Jasmine Rice, Stir-Fried Choy Sum

Cheese and Dessert
Stilton, Pecorino, St. Paulin, Camembert
Fresh Berries with Cream
Warm Hazelnut Cake with Chocolate Ice Cream and Vanilla Sauce

Tea and Coffee

Pralines

Snacks
Beef and Mushroom Pie with Tomato Concasse

Assorted Sandwiches
Shrimp with Lemon Cream Cheese, Mango Cheddar Cheese Chutney, Parma Ham with Sun-dried Tomato and Cornichon

Hot Pot Rice with Steamed Sliced Port and Yunnan Ham, Dried Shrimps and Pak Choy Served with Double-boiled Conpoy with Marrow Rings, Jade Sprouts and Red Medlar Seeds

Ice Cream

Fish Ball and Cuttle Fish Ball in Noodle Soup

Breakfast

Starters
Orange, Apple or Grapefruit Juice

Mango and Passion Fruit Smoothie

Fresh Seasonal Fruit

Natural or Fruit Yoghurt

Assorted Cereals

Main Courses
Free Range Organic Eggs ~ Freshly Scrambled, Fried or Boiled
Served with Your Choice of Broiled Back Bacon, Pork Sausage, Potato Cake, Button Mushrooms and Roasted Vine-ripened Tomato

Dim Sum Served with Chili Sauce
Pork Siu Mai with Scallop, Seafood Dumpling, Chicken and Ham in Bean-curd Skin, Conpoy Vegetable Dumpling and Beef Meatball

Chicken and Mushroom Congee with Stri-fried Rice Roll with Dried Shrimp and Spring Onion in XO Sauce

Bread Basket
Assorted Breakfast Bread and Fresh Toast
Served with Preserves, Honey and Butter

Tea and Coffee

Pralines

[Rejuvenated]

CX870 HKG-SFO August 2011

Hong Kong->San Francisco

Lunch

Caviar and Balik
Caviar and Balik Salmon "Tsar Nicolaj"

International Favourites
Tomato, Orange and Basil Soup

Romaine Lettuce with Pan-fried Halloumi Cheese with Red Pepper and Olive, Lemon Olive Dressing

Pan-fried King Prawn with Lemon Parsley Butter, Tomato Tapenade Risotto and Broccoli
or
Fettuccine with Roasted Pepper Thyme Sauce, Chanterelle Mushrooms and Sautéed Spinach

Chinese Favourites
Papaya with Pork, Almond and Peanut Soup
Cold Plate – Marinated Sliced Abalone Served with Chili Soya Sauce
Sesame Salt-baked Chicken with Sesame Sauce
or
Double Cooked Beef Slices with Dried Bean Curd and Pepper
Served with Steamed Jasmine Rice and Stir-fried Pak Choy

Cheese and Dessert
Fourme d'Ambert, Manchego, Arenberger, French Brie
Fresh Berries with Ginger Syrup
Black Forest Pudding with Vanilla Ice Cream and Raspberry Coulis
Pumpkin and Coconut Sweet Soup

Tea and Coffee

Pralines

Snacks
Leek and Bacon Calzone with Salad, Peach and Plum Chutney

Assorted Sandwiches
Cherry Cream Cheese with Toasted Pecan, Smoked Turkey with Earl Grey Honey Butter, Smoked Salmon with Lemon Cream Cheese

Braised Beef Shank in Clear Noodle Soup

Braised Sliced Pork with Preserved Vegetable in Noodle Soup

Hot Pot Rice with Steamed Pork and Preserved Vegetable, Served with Carrot, Pork and Chestnut Soup

Ice Cream

Brunch

Starters
Orange, Apple or Grapefruit Juice

Mango and Passion Fruit Smoothie

Fresh Seasonal Fruit

Natural or Fruit Yoghurt

Assorted Cereals

Main Courses
Organic Free Ranged Eggs - Freshly Scrambled, Fried, or Boiled Served with your Choice of Rasher of Bacon, Lincolnshire Sausage, Pan-fried Potato Cake with Cheese and Spring Onion and Vine Ripened Tomato

Dim Sum with Chili Sauce
Asparagus Dumpling, Seafood and Kung Choi Dumpling, Beef Meatball, and Mini Vegetable Glutinous Rice Wrapped in Lotus Leaf

From Our Series of Classic Signature Dishes
Face Fish Julienne with Pak Choy Congee, Stir-fried Egg Noodles with Vegetables

Bread Basket
Assorted Breakfast Bread and Fresh Toast
Served with Preserves, Honey and Butter

Tea and Coffee

Pralines