Announcement

Collapse
No announcement yet.

CX F Menus

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • #61
    CX252 LHR-HKG March 2013

    Lunch

    Caviar & Balik
    Caviar and Balik salmon "Tsar Nikolaj"

    International Favourites
    Spicy lentil soup

    Mixed salad with seared scallops, chorizo sausage, white balsamic and herb dressing

    Seared cod fillet drizzled with lemon oil, creamy mashed potatoes and trio of broad beans, green beans and garden peas and a provencale sauce
    or
    Seared boursin chicken with butternut risotto and baby beatroot
    or
    Saffron gnocchi with roasted artichoke cream sauce, cherry tomato relish and rocket

    Chinese favourites
    Chicken with wolfberries and lotus seed

    Cold plate - shimizi mushroom salad

    Beef fillet with chilli and black pepper, steamed rice and stir-fried kailan

    Cheese and Dessert
    Tornegus, Cropwell Bishop Stilton, Butler's Secret, Camembert

    Fresh berries with cream

    Warm apple and thyme tart tartin with vanilla ice cream

    Black sesame dessert

    Tea and Coffee

    Pralines


    Breakfast

    Starters
    Orange or grapefruit juice

    Lime, mango, pineapple, yoghurt and ginger energiser

    Fresh seasonal fruit

    Natural or fruit yoghurt

    Assorted cereals

    Main Courses
    Free range eggs-freshly scrambled, fried or boiled served with Cumberland pork sausage, back bacon, white pudding, grilled Roma tomato, flat mushrooms, roasted potatoes and red onion

    Chicken congee

    Kippers

    Bread Basket
    Assorted breakfast bread and fresh toast served with Mrs Bridges Scottich preserves, Tasmanian meadow honey and butter

    Tea and Coffee

    Comment


    • #62
      CX250 LHR-HKG May 2013

      Dinner

      Caviar & Balik
      Caviar and Balik salmon "Tsar Nicolaj"

      International Favourites
      Roasted plum tomato soup

      Mixed salad with marinated crayfish, smoked tomatoes, pine nuts and creamy citrus dressing

      Aberdeen Angus beef tenderloin with red wine jus, horseradish parsley mash, sautéed baby zucchini, mixed peas and beans
      or
      Pan-fried saddle back pork chop with cream pearl barley risotto, asparagus and chunky carrots with sage butter
      or
      Smoked haddock, pea and dill risotto with balsamic roasted tomatoes

      Chinese favourites
      Pork and lotus root soup

      Cold plate - drunken chicken terrine with marinated cucumber and Chinkiang vinegar

      Stir-fried seafood with asparagus, bamboo and black mushrooms, steamed rice, stir-fried Shanghai pak choy with garlic and ginger

      Cheese and Dessert
      Yorkshire Blur, Cornish Camembert, Oxford Isis, Yarg

      Fresh berries with cream and ice cream

      Mango coconut dome

      Red bean soup with lotus seeds

      Tea and Coffee

      Pralines


      Breakfast

      Starters
      Orange or grapefruit juice

      Mango and passion fruit 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 back bacon, Cumberland sausage, sautéed new potatoes, grilled Roma tomato or mushrooms

      Congee with chicken and black mushroom

      Kippers

      Bread Basket
      Assorted breakfast bread and fresh toast served with preserves, honey and butter

      Tea and Coffee

      Comment


      • #63
        CX 880 HKG-LAX July 2013

        Cathay Pacific First Class

        July 2013
        Wine List
        North American flights (Chicago/Toronto/San Francisco/Los Angeles)

        Champagne
        Krug Grande Cuvee

        White Wines
        Saint Clair Marlborough Premium Sauvignon Blanc 2012
        Vincent Girardin Puligny-Montrachet Vieilles Vignes 2008

        Red Wines
        Wine Promotion-Saint Emilion
        Choice of one of the following:
        Chateau Figeac, Saint-Emilion Premier Grand Cru Classe 2007
        Chateau Dassault, Saint-Emilion Grand Cru Classe 2004
        Chateau Canon-La-Gaffeliere, Saint-Emilion Grand Cru Classe 2007
        Chateau Haut Brisson La Reserve, Saint-Emilion Grand Cru 2009 (Choice for CX 880 July 14)
        Chateau La Couspaude, Saint-Emilion Grand Cru Classe 2009
        Chateau Fomplegade, Saint-Emilion Grand Cru Classe 2008

        Shingleback McLaren Vale Shiraz 2009
        Finaca El Origen Gran Reserva Malbec 2009

        Port
        Ramos Pinto Quinta da Ervamoira 10 Years Old Tawny Port
        806,826,828,838,870,872,880,882,884 1-7-2013

        Menu
        CX 880
        Hong Kong to Los Angeles

        Supper
        Caviar and Balik
        Caviar and Balik Salmon “Tsar Nikolaj”

        International Selections
        Cauliflower Cream Soup
        Mesclun Salad with tandoori prawn and mint yogurt dressing

        Grilled USDA Certified Angus Beef Tenderloin with Red Wine Jus and Bearnaise sauce, roasted portabello mushroom and vine ripened tomato
        Or
        Spinach and ricotta cheese cannelloni with asparagus, tomato concasse and red pesto

        Chinese Favorites
        Pork soup with marrow and red dates
        Cold plate – Marinated Jelly Fish with cucumber
        Wok-fried Chicken with black bean, served with steamed Jasmine rice and stir-fried Kailan

        Cheese and Dessert
        Bleu d’Auvergne, Red Leicester, Taleggio, Somerset Brie
        Fresh berries with cream
        Baked apple tart and vanilla ice cream
        Red bean with lotus seed and lily bulb sweet soup

        Tea and Coffee
        Pralines

        Snacks
        Sun-dried tomato quiche with chicken and pineapple skewer, red cabbage salad
        Assorted sandwiches
        Beef pastrami with rocket mayonnaise, watercress with egg salad, smoked salmon with lemon cream cheese
        Braised pork with preserved vegetables in rice vermicelli soup
        Hot pot rice with steamed pork patty with dried shrimp and Chinese ham, served with watercress soup with pork and red dates
        Haagen-Dazs Ice Cream

        Brunch
        Starters
        Orange, apple or grapefruit juice
        Forest Berry Smoothie
        Fresh seasonal fruit
        Natural or fruit yogurt
        Assorted Cereals

        Main Courses
        Organic free range eggs – freshly scrambled, fried or boiled served with Lyonnaise potato with parsley, pork sausage, vine ripened tomato or sautéed mushrooms
        Or
        Dim Sum with chili sauce
        Pork siu mai with crab roe, shrimp dumpling, preserved vegetable crystal dumpling, mini chicken glutinous rice wrapped in lotus leaves
        Or
        Dried Bonito and peanut congee, served with baked barbecued pork pie

        Bread Basket
        Assorted breakfast breads and fresh toast
        Served with preserves, honey and butter

        Tea and Coffee
        Pralines
        880-22095F/22092F <07/13>

        Comment


        • #64
          CX 830 HKG-JFK July 2013

          Cathay Pacific July 2013
          First Class Menu
          CX 830
          Hong Kong to New York JFK

          Lunch
          Caviar and Balik
          Caviar and Balik Salmon “Tsar Nikolaj”

          International Selections
          Cauliflower Cream Soup
          Mesclun Salad with tandoori prawn and mint yogurt dressing

          Grilled USDA Certified Angus Beef Tenderloin with Red Wine Jus and Bearnaise sauce, roasted portabello mushroom and vine ripened tomato
          Or
          Maple Glazed pancetta with Lyonnaise potatoes, roasted fennel, asparagus and carrot
          Or
          Spinach and ricotta cheese cannelloni with asparagus, tomato concasse and red pesto

          Chinese Favorites
          Pork soup with marrow and red dates
          Cold plate – Marinated Jelly Fish with cucumber
          Wok-fried Chicken with black bean, served with steamed Jasmine rice and stir-fried Kailan

          Cheese and Dessert
          Bleu d’Auvergne, Red Leicester, Taleggio, Somerset Brie
          Fresh berries with cream
          Baked apple tart and vanilla ice cream
          Red bean with lotus seed and lily bulb sweet soup

          Tea and Coffee
          Pralines

          Snacks
          Beef burger with Swiss cheese and pickled gherkin
          Hong Kong style egg tart
          Braised pork with preserved vegetables in rice vermicelli soup
          Shrimp wontons in noodle soup
          Hot pot rice with steamed pork patty with dried shrimp and Chinese ham, served with watercress soup with pork and red dates
          Haagen-Dazs Ice Cream

          Refreshment
          Starter
          Fresh seasonal fruit

          Main Courses
          Stir-fried beef with assorted mushrooms in oyster sauce, steamed Jasmine rice, black mushroom and pak choy
          Or
          Grilled cod with white cream sauce, marinated fingerling potatoes, French beans, capsicum and braised white cabbage with bacon
          Or
          Fettuccine with roasted red pepper thyme sauce, chanterelle mushrooms and sautéed spinach

          Dessert
          Baked American cheesecake with blueberry and cranberry sauce

          Tea and Coffee
          Pralines
          830-22090F/22091F/22083F <07/13>

          Comment


          • #65
            CX 885 LAX-HKG July 2013

            Cathay Pacific First Class
            July 2013

            CX 885
            Los Angeles to Hong Kong

            Lunch
            Caviar and Fine Smoked Salmon

            International Selections
            Sweet Corn Chowder
            Seasonal mixed salad with grilled jumbo scallop and balsamic olive oil dressing

            Grilled USDA Angus Beef Tenderloin with Bordelaise and Bearnaise Sauce, garlic mashed potatoes, carrots and broccolini
            Or
            Seared ling cod with fennel tumeric sauce, roasted fingerling potatoes, baby vegetables and cippolini onions
            Or
            Sautéed gnocchi with goat cheese, mushrooms, asparagus and soya beans on tomato basil sauce

            Chinese Favorites
            Double boiled chicken with mountain yam and mushroom soup
            Cold plate – bean curd skin and mushrooms
            Braised abalone with chicken, served with steamed Jasmine rice and stir-fried mixed vegetables

            Cheese and Dessert
            Camembert, Smoked baby Swiss, Gorgonzola, Herb Goat Cheese
            Seasonal fresh berries with vanilla cream
            Apple hazelnut bread pudding with vanilla ice cream and raspberry coulis
            Red bean soup with lotus seeds

            Tea and Coffee
            Pralines

            Snacks
            Chicken salad on croissant and mesclun salad
            Shrimp quesadilla with guacamole and salsa picante
            Shui gow in noodle soup
            Hot pot rice with minced pork with black mushroom and water chestnut
            Haagen-Dazs Ice Cream

            Dinner
            Starter
            Fresh Seasonal Fruit

            Main Courses
            Jidori chicken with onion cream sauce, fondant Yukon gold potatoes, heirloom carrots and green beans
            Or
            Stir-fried Beef with mixed pepper, steamed Jasmine rice and kailan
            Or
            Penne Pasta with roasted red pepper sauce, roasted artichoke and squash

            Dessert
            Baked Peach Frangipane with Berry Compote

            Tea and Coffee
            Pralines
            885-2166F/2161F/2169F <07/13>

            Comment


            • #66
              CX888 YVR-JFK September 2013

              Supper

              International Favourites

              Grilled prawns on crab meat salad with saffron mayonnaise

              White onion riesling with truffle oil soup

              Mesclun salad with gravlax salmon and sun-dried tomato vinaigrette

              Grilled pork chop with orange demi glace, mashed potatoes, asparagus and
              baby carrots
              or
              Crab and spinach ravioli with artichoke cream reduction

              Chinese Favourites

              Mountain yam with wolfberries and pork rib soup

              Cold plate - marinated bean curd and garlic chive

              Steamed cod with cured ham and black mushroom, served with steamed
              jasmine rice, stir-fried kailan and carrots
              or
              Shui gaw in noodle soup

              Cheese and Dessert

              Manchego, Chevalier Triple Cream Brie, Saint Paulin Semi Soft, Borgonzola Blue

              Ice cream

              Tea and Coffee

              Pralines

              888-3181F<09/13>



              Drink List

              Juices

              orange, apple, tomato

              Soft Drinks

              Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale

              Coke Zero is now available on selected flights.

              Coffees

              freshly brewed coffee, espresso, cappuccino and caffe latte
              regular or decaffeinated

              Teas

              Fuding jasmine silver fur, Anqi supreme Ti Guan Yin
              Japanese, Hong Kong style milk tea
              organic selection: English breakfast, camomile, earl grey and peppermint

              Hot Chocolate



              Wine List

              Champagne

              Krug Grande Cuvee

              White Wines

              Saint Clair Marlborough Premium Sauvignon Blanc 2012

              Louis Jadot Meursault 2011

              Red Wines

              Wine Promotion - Saint-Emilion

              We have carefully selected six top quality wines from Saint-Emilion to complement our First Class wine selection. Please refer to the promotional wine leaflet for the selected wine details. Our Cabin Crew will be pleased to offer you the promotional wine available on this flight.

              Chateau Dassault, Saint-Emilion Grand Cru Classe 2004
              Chateau Haut Brisson La Reserve, Saint-Emilion Grand Cru 2009


              Shingleback McLaren Vale Shiraz 2009

              Finca El Origen Gran Reserva Malbec 2009

              Port

              Ramos Pinto Quinta da Ervamoira 10 Year Old Tawny Port

              Aperitifs and Cocktails

              Campari • Martini Rosso • Martini Extra Dry • Pepe Sherry • Harveys Bristol Cream Sweet Sherry
              Tanqueray Ten Gin • Bacardi Rum • Belvedere Vodka •
              Bloody Mary • Screwdriver

              Whiskies

              Chivas Regal 12 Years Old • Johnnie Walker Blue Label
              Canadian Club • Gentleman Jack Bourbon • MaCallan 17 Fine Oak Single Malt Scotch Whisky

              Cognac

              Tesseron Lot 76 XO Tradition

              Liqueurs

              Cointreau • Drambuie • Kahlua • Bailey's Irish Cream

              Beer

              International selection

              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.


              830.831.840,841,845.846,1
              HUGE AL

              Comment


              • #67
                CX250 LHR-HKG August 2014

                Amuse Bouche
                A little delight to start your flight

                Dinner
                Caviar and Champagne
                Caviar and Champagne, a perfect match
                Served with traditional garnishes of blinis, chive, cream fraiche and chopped egg

                International Favourites
                Roasted parsnip and apple soup

                Mixed salad with green tea marinated prawns, roasted yellow curry tomatoes, Sesame soy dressing

                Aberdeen Angus beef tenderloin with red wine jus, horseradish parsley mash, sautéed baby zucchini, mixed peas and beans

                Pan-fried Saddle-back pork chop with pearl barley risotto, asparagus and chunky carrots with sage butter

                Smoked haddock, pea and dill risotto with balsamic roasted tomatoes

                Chinese favourites
                Chicken and mushroom soup

                Cold plate - Shanghai style sweetened cod

                Stir-fried seafood with asparagus, bamboo and black mushrooms, served with steamed jasmine rice, stir-fried Shanghai pak choy

                Cheese and Dessert
                Oxford Blue, Cooleeney, Tornegus, Grandma Singletons Lancashire

                Fresh berries with cream and ice cream

                Apple and black currant drum

                Black sesame sweet soup

                Tea and Coffee

                Breakfast

                Starters
                Orange, apple or grapefruit juice

                Strawberry and banana 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 streaky bacon, white pudding, sautéed new potatoes, Roma tomato or mushrooms

                Congee with prawn and scallop

                Smoked haddock kedgeree

                Bread Basket
                Assorted breakfast bread and fresh toast
                served with preserves, honey and butter

                Tea and Coffee

                Comment


                • #68
                  CX254 LHR-HKG November 2015

                  Dinner

                  CAVIAR AND CHAMPAGNE
                  Caviar and Champagne, a perfect match
                  Served with traditional garnishes of blinis,chive, cream of fraiche and chopped egg

                  INTERNATIONAL FAVOURITES

                  Roasted plum tomato soup

                  Mixed salad, smoked trout, horseradish crème fraiche and citru vinaigrette

                  Roasted salt marsh lamb rack, honey rosemary carrots and pea mash potatoes
                  or
                  Confit of pork, vegetables medley, celeriac mash and spiced plum chutney
                  or
                  Smoked haddock, roasted balsamic tomatoes and dill pea risotto

                  CHINESE FAVOURITE

                  Pork and lotus root soup

                  Cold plate - shredded chicken, cucumber and sesame peanut dressing

                  Stir fried seafood, asparagus, bamboo, black mushrooms, shanghai pak choy and steamed jasmine rice

                  CHEESE AND DESSERT

                  Isle of Man Mature Cheddar, Beltons Double Gloucester, Pave d'Affinois, Copwell Bishop Stilton

                  Fresh berries, cream and ice cream

                  Raspberry custard tarte and mixed berry compote

                  Red bean soul and lotus seeds

                  Freshly brewed coffee
                  Also available are espresso, cappuccino, caffe latte and a selection of teas

                  PRALINES

                  Breakfast

                  STARTERS
                  Orange or grapefruit juice

                  Mango and passion fruit smoothie

                  Fresh seasonal fruit

                  Natural or fruit yoghurt

                  Assorted cereals

                  MAIN COURSES
                  Free range eggs, freshly scrambled, fired or boiled, back Bacon, Cumberland sausage, grilled Roma tomato, mushrooms and sautéed new potatoes

                  Chicken and black mushroom congee

                  Omega 3 rich kippers

                  BREAD BASKET
                  Assorted breakfast bread and fresh toast, preserves, honey and butter

                  Freshly brewed coffee
                  Also available are espresso, cappuccino, caffe latte and a selection of teas

                  Comment


                  • #69
                    CX252 LHR-HKG December 2015

                    Lunch

                    CAVIAR AND CHAMPAGNE
                    Caviar and Champagne, a perfect match
                    Served with traditional garnishes of blinis, chive, cream fraische and chopped egg

                    INTERNATIONAL FAVOURITES
                    Potato and celeriac soup

                    Mixed salad, smoked trout, horseradish crème fraische and citrus vinaigrette

                    Pan fried Anglesey sea bass, peas, beans, tomato, lemon parsley mash and white wine chervil sauce

                    Seared Longhorn beef fillet, carrots, potatoes and grain mustard tomato jus

                    Spinach, ricotta mezzelune and cherry tomato relish

                    CHINESE FAVOURITES
                    Chinese mixed herbs chicken soup

                    Cold plate - Chicken, enoki mushrooms, coriander, chili oil sauce

                    Braised chicken, abalone, oyster mushroom sauce, pak choy, bean curd sheets and steamed jasmine rice

                    CHEESE AND DESSERT
                    Isle of Man Mature Cheddar, Belton's Double Gloucester, Pave d'Affinois, Cropwell Bishop Stilton

                    Fresh berries, cream and ice cream

                    Peach melba torte and mixed berry compote

                    Red bean soup and lotus seeds

                    Freshly brewed coffee
                    Also available are espresso, cappuccino, caffe latte and a selection of teas

                    PRALINES

                    Breakfast

                    STARTERS
                    Orange or grapefruit juice

                    Mango and passion fruit smoothie

                    Fresh seasonal fruit

                    Natural or fruit yoghurt

                    Assorted cereals

                    MAIN COURSES
                    Free range eggs, freshly scrambled, fried or boiled, back bacon, Cumberland sausage, grilled Roma tomato, mushrooms and sautéed new potatoes

                    Chicken and black mushroom congee

                    Omega 3 rich Kippers

                    BREAD BASKET
                    Assorted breakfast bread and fresh toast, preserves, honey and butter

                    Freshly brewed coffee
                    Also available are espresso, cappuccino, caffe latte and a selection of teas
                    Last edited by MAN Flyer; 10 January 2016, 06:58 AM.

                    Comment


                    • #70
                      CX701 HKG-BKK August 2016

                      Refreshment

                      STARTER
                      Sesame smoked salmon, herb salmon and mustard dill mayonnaise

                      MAIN COURSES
                      Stir fried lobster, black bean sauce, broccoli, carrot and egg fried rice

                      Roasted corn-fed chicken, French beans, carrots and porcini roesti cake

                      DESSERT
                      Mixed berry tart

                      AFTERNOON TEA SET
                      Scones, clotted cream and strawberry preserves, assorted sandwiches and mini pastries

                      Freshly brewed coffee and a selection of teas

                      Comment


                      • #71
                        CX250 LHR-HKG August 2016

                        Dinner

                        CAVIAR AND CHAMPAGNE
                        Caviar and champagne, a perfect match
                        Served with traditional garnishes of blinis, chive creme fraische and chopped egg

                        INTERNATIONAL FAVOURITES
                        Smoked haddock cream soup

                        Mixed salad, Maine lobster, asparagus and citrus vinaigrette

                        Seared fillet of sea trout, tomato, mushroom and caper salad, parsley new potatoes and lemon herb cream

                        Confit of pork side, broccolini, fondant squash and apple potato gratin

                        Fusilli bucati, fresh rocket, cherry tomato and olive compote

                        CHINESE FAVOURITE
                        Chicken soup and dried Chinese mixed herbs

                        Cold plate - bean curd, century egg, pork floss and soya vinegar sauce

                        Scallops and prawns, pumpkin ginger sauce, stir-fried Shanghai pak choy and steamed jasmine rice

                        CHEESE AND DESSERT
                        Isle of Man Mature Cheddar, Garcia Manchego, Pave d'Affinois

                        Fresh berries, cream and ice cream

                        Tropical fruit dome and mixed berry compote

                        Black sesame sweet soup

                        Freshly brewed coffee
                        Also available are espresso, cappuccino, caffe latte and a selection of teas

                        PRALINES

                        Breakfast

                        STARTERS
                        Orange or grapefruit juice

                        Strawberry and banana smoothie

                        Fresh seasonal fruit

                        Natural or fruit yoghurt

                        Assorted cereals

                        MAIN COURSES
                        Free range eggs, freshly scrambled, fried or boiled
                        bacon, white pudding, Roma tomato, mushrooms and sauteed new potatoes

                        Prawn and scallop congee

                        Smoked haddock kedgeree

                        BREAD BASKET
                        Assorted breakfast bread and fresh toast, preserves, honey and butter

                        Freshly brewed coffee
                        Also available are espresso, cappuccino, caffe latte and a selection of teas
                        Last edited by MAN Flyer; 1 September 2016, 04:20 PM. Reason: Get destination right...

                        Comment

                        Working...
                        X