CX F Menus

[Dickson]

[SIZE="3"]Singapore - Hong Kong 716/734-3714F <09-07>[/SIZE]

Dinner

Satay
Malaysian chicken and beef satay with traditional garnishes

Starters
Tradional caesar salad

Roasted tomato soup


Main Courses
Steamed sea bass fillet with wood fungus and preserved vegetables
served with
steamed rice
baby kailan and black mushroom with oyster sauce

Roasted chicken breast with carmelised shallot cream sauce
asparagus risotto, baby carrrots and grilled zucchini

Pappardelle with beef ragu and broccolini


Cheese and Dessert
New Zealand Aged Cheddar, Gruyere, Cambozola and Petit Pont

Fresh seasonal fruit

Mississippi mud cake

Tea and Coffee

Pralines and cookies

Wine List :

Cuvee William Deutz Brut 1998

White wines :
Pemberton Reserve Chardonnay 2004
Vaucher Pere Meursault Premier Cru 2004

Red wines :
Corton Grand Cru Louis Max 1996
Chateau Branaire-Ducru 2001, 4eme Cru Classe
Castelgiocondo, ripe al Convento, Brunello di Montalcino Riserva DOCG 2000
Laroche Vina Pu to Alto Cabernet Sauvignon 2005

[Lobster]

CX F Menu

Hong Kong - Toronto


Dinner
Caviar and Balik Salmon

Starters

Leek and Potato soup

Mesclun Salad with roast lamb, olives, radish and tzatziki dressing

Main Courses
Pan fried blue cod fillet, with roasted fennel, mushrooms and capsicums

Braised veal agnolotti with roasted garlic and red wine sauce

Chinese Favourites
Cantonese six treasures herbal soup wih pork

Cold Plate - Salted duck with vegetable salad and chilli vinegar dressing

Beef with cumin
or
Braised pork meat balls, with pak choy

Cheese and Dessert
Shropshire Blue, Tilsit Royalp, Reblochon, Camembert le pere Alexandre

Fresh seasonal beerries with rose syrup

Raspberry cream with golden raspberry

Warm Hazelnut cake with cocolate ice cream and vanillia source

Black sesame soup

Tea And Coffee

Pralines

Snacks
Shrimp wontons in noodle soup

Barbecused roast duck in noodle soup

Beef steak and mushroom pie with tomato concasse

Plain congee with garnish

ice cream

Refreshment

Starter

Fresh seasonsl fruit

Main Courses
Grilled lamb chops with lyonnaise potatoes, green beans, roasted capsicum and garlic

Pan seared prawns with tomato concase lemon saffron risotto and sauteed zucchini

Chinese Favourites
Sauteed chicken with chilli and vinegar sauce steamed rice
Stired fried broccoli with ginger

Cheese and Dessert
Bavarian blue, Grutere, Arenenberger, French Brie

Baked Pear Tart served with mixed berry compote

Tea and Coffee

Pralines

Wine List

Champagne

Krug Grande Cuvee Champagne

White Wines

Cuvaison Estate Selection Chardonnay Napa Valley Carneros 2004

Bouchard Pere and Fils Meursault Les Clous 2005

Red Wines

Domaine Jacques Prieur Beaune Champs Pimont Premier Cru 2005

Felipe Rutini Reserve Malbec 2006

Chateau Lynch-Bages 5eme Cru Classe Paulillac 1998

[Rejuvenated]

CX870 HKG-SFO August, 2008

Hong Kong->San Francisco

Lunch

Caviar Balik & Champagne
Caviar and Balik Salmon “Tsar Nicolaj”
with Krug Grande Cuvee

Starters
Roasted Red Pepper Soup

Grilled Vegetable Salad with Sliced Bagel and Balsamic Vinegar

Main Courses
Grilled Beef Tenderloin with Rosemary Wine Sauce
Swede Mash, Asparagus and Baby Carrots

Mushroom and Walnut Agnolotti
with Pancetta and Chanterelles, Walnut Mushroom Cream Sauce

Chinese Favourites
Double Boiled Pork Soup with Carrot and Buddhist Palm Melon
Cold Plate – Boiled Chicken with Szechuan Cucumber Salad
Pan-fried Sea Bass with Ginger, Garlic and Chinese Parsley Sauce
or
Braised Duck with Onion Sauce
Served with Steamed Rice and Chinese Vegetables

Cheese and Desert
Cambozola, Appenzeller, Double Gloucester, Somerset Brie
Fresh Seasonal Berries with Rose Syrup
Pistachio Nuts Chocolate Mousse Cake served with Raspberry Sauce
Vanilla Ice Cream with Chocolate Sauce
Cha Cha – Assorted red bean soup

Tea and Coffee

Pralines and Cookies

Snacks
Annie Leong - Szechuanese Dan Dan Soup Noodle

Barbecued Roast Duck in Noodle Soup

Smoked Salmon and Leek Quiche with Chicken

Plain Congee with Garnish

Haagen-Dazs Ice Cream

Refreshment

Starters
Orange, Apple, or Grapefruit Juice

Strawberry and Banana Smoothie

Fresh Seasonal Fruit

Natural Fruit or Low Fat Fruit Flavoured Yoghurt

Assorted Cereals

Main Courses
Eggs ~ Freshly Scrambled, Fried, or Boiled
Served with your Choice of Potato Cake with Cheese and Spring onion

Mini Glutinous Rice and Assorted Chinese Dim Sum

Breakfast Cold Plate

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

Tea and Coffee

[Rejuvenated]

CX879 SFO-HKG August 2008

San Francisco->Hong Kong

Lunch

Caviar, Smoked Salmon and Champagne
Caviar and Fine Smoked Salmon
with Krug Grande Cuvee

Starters
Cream Mushroom Soup

Pan-seared Scallops
with Mixed Salad and Lemon Vinaigrette

Main Courses
Grilled Lamb Chops
with Red Wine Sauce, Roasted Potatoes and Seasonal Vegetables

Green Pea and Min Agnolotti with Hazelnut White Wine Cream Sauce

Chinese Favourites
Double Boiled Pork with Yam and Date Soup

Cold Plate – Marinated Cucumber and Bean Curd

Braised Abalone with Pork
or
Stir Fried Chili Prawn
Served with Pak Choy and Mushroom
Steamed Rice

Cheese and Dessert
Cambozola, St. Pauline, Goat Cheese, Yellow Cheddar
Fresh seasonal Berries
Warm Hazelnut Cake served with Vanilla sauce
Red Beans Soup with Lotus Seeds

Tea and Coffee

Pralines and Cookies

Snacks
Crab Cake with Tartar Sauce

Barbequed Duck in Noodle Soup

Hot Pot Rice with Black Bean Spare Ribs
Served with Chicken Broth

Ice Cream

Dinner

Starter
Fresh Seasonal Fruit

Main Courses
Grilled Beef Tenderloin with Rosemary Wine Sauce
Swede Mash, Asparagus and Baby Carrots

Stir Fried Beef
with Kailan and Egg Fried Rice

Abalone and Chicken Congee with Spring Onion Cake

Dessert
Creme Brulee served with Raspberry Sauce

Tea and Coffee

Pralines and Cookies

[Rejuvenated]

CX251 HKG-LHR September 2008

Hong Kong->London

Supper

Caviar Balik & Champagne
Caviar and Balik Salmon “Tsar Nicolaj”
with Krug Grande Cuvee

Starters
Roasted Butternut Squash Bisque with Crayfish

Traditional Caesar Salad

Main Courses
Roasted Blue Cod
with Red Pepper Sauce, Mashed Potato and Mixed Vegetables

Pappardelle Pasta with Lamb Gravy, Asparagus and Carrots

Chinese Favourites
Sea Conch and Chicken Soup
Cold Plate – Marinated Dried Bean Curd with Chili
Hundred Treasure Braised Duck
Served with Steamed Rice, Stir-Fried Pak Choy with Ginger and Chili

Snacks
Crab Meat and Capiscum Pastie with Peach and Plum Chutney

Braised Beef Shank Noodles in Clear Soup

Braised Sliced Pork with Preserved Snow Vegetables and Choy Sum in Noodle Soup

Plain Congee with Garnish

Cheese and Desert
Cambozola, Appenzeller, Double Gloucester, Somerset Brie
Fresh Seasonal Berries with Ginger Syrup
Haagen-Dazs Ice Cream
Mango Mousse
Cherry Clafoutis Cake with Vanilla Ice cream and Rasperry Coulis
Sweet Red Bean Soup

Tea and Coffee

Pralines and Cookies

Breakfast

Starters
Orange, Apple or Grapefruit Juice

Pink Guava Smoothie

Fresh Seasonal Fruit

Natural Fruit or Low Fat Fruit Flavoured Yoghurt

Assorted Cereals

Main Courses
Eggs ~ Freshly Scrambled, Fried, or Boiled
Served with Your Choice of Lyonnaise Potatoes with Parsley and Onion Slices, Broiled Bacon, Nurnberger Sausage or Vine Ripened Tomato

Assorted Chinese Dim Sum

Scottish Kippers

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

Tea and Coffee

[Rejuvenated]

CX250 LHR-HKG September 2008

London->Hong Kong

Dinner

Caviar Balik & Champagne
Caviar and Balik Salmon “Tsar Nicolaj”
with Krug Grande Cuvee

Starters
Ginger and Carrot Soup

Nicoise Salad with Lemon Herb Dressing

Main Courses
Pan Fried Herb Marinated Cod
with Creamy Roasted Red Pepper Sauce and Potato mash
(This dish BTW was awful, severly overcooked and tasted like it was soaked in salt water)

Stuffed-field Mushroom with Lime Risotto
Tomato Provencale and Asparagus

Chinese Favourites
Pork Bone Soup with Pear and Almond
Cold Plate – Cucumber Salad
Braised Beef with Turnip
or
Stir Fried Kung Po Chicken
Served with Stir Fried Pak Choy with Carrots
Steamed Rice

Cheese and Desert
Stilton, Somerset Camembert, Manchego, Black Waxed Cheddar
Fresh Seasonal Berries
Cornish Cheesecake with Raspberry Coulis
Black Sesame Dessert
Vanilla Ice Cream with Pistachio Nuts and Chocolate Sauce

Tea and Coffee

Pralines and Cookies

Snacks
Selected sandwiches

Wontons with Pak Choy in Noodle Soup

Ice cream

Breakfast

Starters
Orange, Apple, or Grapefruit Juice

Mango and Passion Fruit Smoothie

Fresh Seasonal Fruit

Natural Fruit or Low Fat Fruit Flavoured Yoghurt

Assorted Cereals

Main Courses
Eggs ~ Freshly Scrambled, Fried, or Boiled
Served with your Choice of Back and Streaky Bacon, Port Sausage, Bubble and Squeak
Grilled Roma Tomato or Sautéed Mushrooms

Chinese Dim Sum

Smoked Haddock Kegderee

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

Tea and Coffee

[Rejuvenated]

CX827 YYZ-HKG October 2008

Toronto->Hong Kong

Lunch

Caviar, Smoked Salmon and Champagne
Caviar and Balik Salmon “Tsar Nicolaj”
with Krug Grande Cuvee

Starters
Seafood Chowder

Mesclun Salad
with Smoked Duck, Pine Nuts, Kalamata Olives and Lemon Herb Vinaigrette

Main Courses
Grilled Beef Tenderloin with Cognac Cream Sauce, Garlic Red Skin Mash Potatoes and Carrots, Turnip and Zucchini

Mushroom Ravioli with Tomato Parmesan and Alfredo Sauce

Chinese Favourites
Double Boiled Chicken with Young Coconut Soup

Cold Plate - Marinated Cucumber

Stir-fried lobster with Ginger and Spring Onion
or
Double Stir-fried Pork with Bean Curd and Sweet Bean Paste

Served with Stri-fried Choy Sum, Carrots and Mushrooms
Steamed Rice

Cheese and Dessert
Mini Oka, Goat Cheese, Cheddar and Cambozola
Fresh Seasonal Berries with Citrus Syrup
Crème Brulee
Chocolate Lava Cake with Vanilla Ice Cream and Berry Coulis
Black Sesame Dessert

Tea and Coffee

Pralines and Cookies

Snacks
Roast Duck in Noodle Soup

Crab Cakes with Tartar Sauce and Rocket

Baked Barbecued Pork Bun

Hot Pot Rice with Minced Pork Patty and Mushrooms
Served with Chicken Broth

Ice Cream

Refreshment

Starter
Fresh Seasonal Fruit

Main Courses
Chicken with Black Bean Sauce
Steamed Rice and Stir-fried Kalian

Roast Rack of Lamb
with Sun Dried Tomato Herb Crust, Soft Parmesan Polenta and Roasted Vegetables

Abalone and Chinese Mushroom Congee Accompaniment
with Spring Onion Pancake

Dessert
Pecan Pie with Mascarpone and Glazed Orange Peel

Tea and Coffee

Pralines and Cookies

[Rejuvenated]

CX826 HKG-YYZ November 2008

Hong Kong->Toronto

Dinner

Caviar Balik & Champagne
Caviar and Balik Salmon “Tsar Nicolaj”
with Krug Grande Cuvee

Starters
Roasted Butternut Squash Bisque with Crayfish

Nicoise Salad with Herb Vinaigrette

Main Courses
Grilled Beef Tenderloin
with Green Peas Potato Mash, Asparagus, Carrots, and Roasted Capsicum

Spinach Cannelloni
with Semi Sun-dried Tomato Sauce and Baked Vegetables

Chinese Favourites
Double Boiled Abalone and Chicken Soup with Dace Fish and Chinese Herbs
Cold Plate – Braised Mushroom and Marinated Cucumber
Szechuanese Style Fish Fragrant Chili Prawns with Yu Shang Sauce
or
Braised Kurobuta Pork with Preserved Vegetable
Served with Steamed Jasmine Rice and Chinese Vegetables

Cheese and Desserts
Stilton, Gruyere, Saint Paulin, Camembert
Fresh Seasonal Berries with Cream
Chocolate Mousse
Warm Croissant and Butter Pudding with Vanilla Ice Cream, Cherry and Raspberry Coulis
Almond Cordial with Fungus

Tea and Coffee

Pralines and Cookies

Snacks
Shrimp Wontons in Noodle Soup

Duck and Barbecued Pork in Noodle Soup

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

Plain Congee with Garnishes

Haagen-Dazs Ice Cream

Refreshment

Starter
Fresh Seasonal Fruit

Main Courses
Pan-fried Sea Bass
with Creamy Tomato Sauce, New Potato with Parsley, Asparagus and Peppers

Green Pea and Mint Agnolotti
with Hazelnut White Wine Cream Sauce

Chinese Favourite
Braised Stuffed Duck , Steamed Jasmine Rice and Stir-fried Vegetables with Gingko Nut

Cheese and Dessert
True Blue, Red Leicester, St. Paulin, Somerset Brie
Apricot Frangipane Almond Tart with Clotted Cream

Tea and Coffee

Pralines and Cookies

[Rejuvenated]

CX879 SFO-HKG February 2009

San Francisco->Hong Kong

Lunch

Caviar, Smoked Salmon and Champagne
Caviar and Fine Smoked Salmon
with Krug Grande Cuvee

Starters
Broccoli Cream Soup

Traditional Caesar Salad

Main Courses
Roast Rack of Lamb with Sun-dried Herb Crust Red Skin
Mashed Potato, Asparagus and Baby Carrots

Mushroom and Garlic Ravioli with Cream Sauce
Braised Red Peppers, Kalamata Olives and Basil

Chinese Favourites
Double Boiled Conch and Chicken Soup

Cold Plate – Marinated Tofu and Cucumber Salad

Braised Abalone with X.O. Sauce
or
Stir Fried King Prawns
Served with Asparagus and Shimeji Mushroom
Steamed Rice

Cheese and Dessert
Blue Castello, Chavroux Goat Cheese, Cheddar Layered with Stilton
Fresh Seasonal Blueberries
Baked Cheesecake Served with Berry Compote
Red Beans Soup with Lotus Seeds

Tea and Coffee

Pralines and Cookies

Snacks
Leek and Cheese Pie with Red Capsicum Relish

Shui Gaw in Noodle Soup

Plain Congee with Garnishes

Haagen Dazs Ice Cream

Dinner

Starter
Fresh Seasonal Fruit

Main Courses
Beef Fillet with Bearnaise and Red Wine Sauce
Swede Mash, Asparagus and Baby Carrots

Linguine with Tomato Anchovy Sauce Topped with Clams and Prawns

Chinese Favourites
Braised Chicken with Chestnuts
with Stir-fried Pak Choy and Steamed Rice

Cheese and Dessert
Cambozola, Goat Cheese, Port Salut, Cheeddar

Apple Tartlet Served with Vanilla Ice cream and Vanilla Sauce

Tea and Coffee

Pralines and Cookies

[Rejuvenated]

CX870 HKG-SFO February 2009

Hong Kong->San Francisco

Lunch

Caviar Balik & Champagne
Caviar and Balik Salmon “Tsar Nicolaj”
with Krug Grande Cuvee

Starters
Lobster Bisque

Mesclun Salad with Balsamic Vinaigrette

Main Courses
Grilled Beef Tenderloin with Gratin Potato, Asparagus and Carrot

Pesto Tortellini with Tomato Sauce and Pine Nut

Chinese Favourites
Double Boiled Pork Soup with Winter Melon and Dried Duck Gizzard
Cold Plate – Cold Pork Jelly
Braised Fish with Bean Curd Sheets and Spring Onion
or
Braised Duck with Onion Sauce
Served with Steamed Rice and Stir-fried Pak Choy

Cheese and Desert
Cambozola, Cheddar, Reblochon, Swiss Brie
Fresh Seasonal Berries with Ginger Syrup
Mango Mousse
Cherry Clafoutis Cake with Vanilla Ice Cream and Raspberry Coulis
Black Sesame Soup

Tea and Coffee

Pralines and Cookies

Snacks
Szechuanese Dan Dan Soup Noodle

Shrimp Wontons in Noodle Soup

Smoked Haddock and Leek Pie with Salad

Plain Congee with Garnishes

Hot Pot Rice with Beef and Water Chestnut Patty
Served with Double boiled Chicken Soup with Chinese herbs

Haagen Dazs Ice Cream

Refreshment

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 with Parsley and Onion, Back Bacon, Pork Sausage, Sautéed Mushroom or Roma Tomato

Assorted Chinese Dim Sum

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

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

Tea and Coffee

Pralines and Cookies

[Carfield]

CX 873 SFO-HKG February to April 2010

First Class Wine List
February 2010
Champagne
Krug Grande Cuvee Champagne

White Wines
Wente Riva Ranch Chardonnay 2006
Henri de Villamont Meursault 2005

Red Wines
Possums Vineyard McLaren Vale Shiraz 2004
Felipe Rutini Reserve Malbec 2006
Chateau Lynch Bages 2003

Port
Ramos Pinto Quinta da Ervamoira 10 Years old Tawny Port
826.827.830.831.840.841.870,872,873,879,880,881,88 2,883,884,885 1-2-2010

February 2010
First Class Menu
CX 873 SFO to HKG
February to April 2010

Supper
Caviar and Fine Smoked Salmon
Caviar and fine smoked salmon

International Favorites
Fennel and apple soup with caramelized fennel and dill
Mesclun salad with tear drop tomatoes, cranberries, pecans and balsamic vinaigrette

Grilled prim New York steak with fingerling potatoes, young zucchini, carrots, beets, roasted shallots and garlic
Or
Lobster and crab ravioli with roasted red pepper coulis and balsamic glazed asparagus

Chinese Favorites
Pork with mountain yam and wolfberries soup
Cold plate – Marinated Gluten with cucumber
Kung po chicken with steamed rice and stir-fried mixed vegetables

Cheese and Dessert
Cambozola, Yellow Cheddar, Munster, 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
Smoked chicken panini with mesclun salad
Wontons with noodle in soup
Haagen-Dazs Ice Cream

From our series of classic signature dishes
Hot pot rice with minced pork patty with water chestnut and mushrooms, served with chicken broth

Breakfast
Starters
Orange juice or apple juice
Mango smoothie
Fresh Seasonal Fruit
Natural or Fruit yogurt
Assorted Cereals

Main Courses
Eggs ~ freshly scrambled, fried or boiled
Served with your choice of grilled Nuernberger sausage, apple wood smoked bacon, rosti potato, mushrooms or Roma tomatoes
Or
Dim Sum Served with chili sauce
Shrimp dumpling, siu mai, mini glutinous rice wrapped in lotus leaf and crabmeat dumpling
Or
Lobster congee with spring onion pancake

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

Tea and Coffee
873-1123/1125F <F~A/10>

[Rejuvenated]

CX829 YYZ-HKG April 2010

Toronto->Hong Kong

Supper

Caviar and Smoked Salmon
Caviar and Balik Salmon “Tsar Nicolaj”

International Favourites
Leek and Potato Soup with Fried Leeks

Mesclun Salad
with Marinated Bocconcini, Pine Nuts, Kalamata Olives, and Lemon Herb Vinaigrette

Grilled Beef Tenderloin with Red Wine Demi Glace, Gratin Potatoes and Oven Roasted Vegetables
or
Mushroom Ravioli with Tomato Vodka Sauce, Grilled Portobello Mushroom and Parmesan Cheese

Chinese Favourites
Chicken with Young Coconut soup
Cold plate - Snow Cabbage with Soy Beans
Sautéed Prawns with Kung Po Sauce, Steamed Rice, Stir-fried Choy Sum, Carrots, and Mushrooms

Cheese and Desert
Mini Oka, Goat Herb Cheese, Cheddar, Cambozola
Fresh Seasonal Berries with Citrus Syrup
Chocolate Lava Cake with Vanilla Ice Cream and Berry Coulis
Black Sesame Dessert

Tea and Coffee

Pralines

Snacks
Assorted Sandwiches

Crab Cakes with Tartar Sauce and Rocket

Braised Beef Brisket with Noodle in Soup

Ice Cream

From Our Series of Classical Signature Dishes
Hot Pot rice with Pork Spare Ribs with Black Bean Served with Chicken Broth

Breakfast

Starters
Orange or Apple Juice

Banana Smoothie

Fresh Seasonal Fruit

Natural or Fruit Yoghurt

Assorted Cereals

Main Courses
Eggs - Freshly Scrambled, Fried, or Boiled
Served with Your Choice of Grilled Pork Sausage, Back Bacon, Hash Brown Potato, Grilled Roma Tomato or Sautéed Mushroom

Dim Sum Served with Chili Sauce
Shrimp Siu Mai, Mini Chicken Glutinous Rice Wrapped in Lotus Leaf, Shrimp Dumpling, Chive dumpling

Abalone Congee with Spring Onion Pancake

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

Tea and Coffee

[Rejuvenated]

CX826 HKG-YYZ April 2010

Hong Kong->Toronto

Dinner

Caviar and Balik
Caviar and Balik Salmon “Tsar Nicolaj”

International Favourites
Lobster Bisque Soup

Mesclun Salad
with Roast Lamb and Garlic Mayonnaise Dressing

Pan-fried Sea Bass with Lemon Parsley Butter, Celeriac Puree, Capsicum, Asparagus and Tomato
or
Saffron and Spinach Tortellini with Ratatouille in Tomato sauce, Fresh Button Mushroom and Chopped Parsley

Chinese Favourites
Double Boiled Ginseng with Black Chicken Soup
Cold plate - Chicken and Snow Pea
Roast Duck with Ginger Sauce
or
Braised Pork Ribs with Vegetables and Hot Chili, Stir-fried Choy Sum with Chopped Garlic
Served with Steamed Jasmine Rice

Cheese and Desert
Bleu de Chevre, Cheddar, Reblochon, Tomme
Seasonal Fresh Berries with Ginger Syrup
Cherry Clafoutis cake with Vanilla Ice Cream and Raspberry Coulis
Black Sesame Soup

Tea and Coffee

Pralines

Snacks
Beef Skewer with Salad and Capsicum Relish

Assorted Sandwiches

Wonton with Noodle in Soup

Ice Cream

From Our Series of Classic Signature Dishes
Hot Pot Rice with Minced Pork Patty with Yunnan Ham, Dried Shrimp and Pak Choy, Double Conpoy with Marrow Rings, Jade Sprouts and Red Medlars

Refreshment

Starters
Fresh Seasonal Fruit

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

Grilled Beef Tenderloin with Gratin Potato and Sautéed Vegetables

Wild Mushroom and Ricotta Cheese Agnolotti with Portobello Mushroom and Basil Tomato Concasse

Cheese and Desert
Forme d’Amert, Manchego, Arenberger, French Brie
Caramel and Pudding with Vanilla Ice Cream

Tea and Coffee

Pralines

[Rejuvenated]

CX879 SFO-HKG May 2010

San Francisco->Hong Kong

Lunch

Caviar and Fine Smoked Salmon
Caviar and Fine Smoked Salmon

International Favourites
Fennel and Apple Soup with Caramelized Fennel and Dill

Mesclun Salad
with Tear Drop Tomatoes, Cranberries, Pecans and Balsamic Vinaigrette

Grilled U.S. Wagyu Beef Tenderloin with Fingerling Potatoes, Young Zucchini, Carrots, Beets, Roasted Shallots, and Garlic
or
Lobster and Crab Ravioli with Roasted Red Pepper Coulis and Balsamic Glazed Asparagus

Chinese Favourites
Pork with Mountain Yam and Wolfberries Soup
Cold plate - Marinated Lotus Root with Cucumber
Sautéed Pork with Sweet Bean Sauce
or
Stir-fried Seafood
Served with Steamed Rice, Stir-fried Mixed Vegetables, Mushroom and Carrot

Cheese and Desert
Cambozola, Yellow Cheddar, Munster, 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

Smoked Chicken Panini with Mesclun Salad

Beef Brisket with Noodle in Clear Soup and Choy sum

Haagen-Dazs Ice Cream

From Our Series of Classic Signature Dishes
Hot Pot Rice with Minced Pork Patty with Water Chestnut and Mushrooms, Served with Chicken Broth

Dinner

Starters
Fresh Seasonal Fruit

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

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

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

Cheese and Desert
Cambozola, Yellow Cheddar, Munster, Herb Goat Cheese
Cherry Crumble with Whipped cream

Tea and Coffee

Pralines

[Rejuvenated]

CX872 HKG-SFO May 2010

Hong Kong->San Francisco

Supper

Caviar and Fine Smoked Salmon
Caviar and Fine Smoked Salmon

International Favourites
Tomato, Orange and Basil soup

Mesclun Salad
with Roast Lamb and Garlic Mayonnaise Dressing

Pan-fried Sea Bream with Lemon Parsley Butter, Celeriac Puree, Capsicum, Asparagus and Carrots
or
English Spinach and Ricotta Cannelloni with Spinach Cream Sauce and Sun-dried Tomato

Chinese Favourites
Pork with Winter Melon, Chicken and Pearl Barley
Cold Plate - Marinated Cuttlefish with Chili Vinegar and Szechuanese Cucumber Salad
Braised pork ribs with Vegetables and Hot Chili, Steamed Jasmine Rice, Stir-fried Choy Sum with Chopped garlic

Cheese and Desert
Stilton, Percorino, St. Pauline, Camembert
Fresh Berries with Cream
Warm Hazelnut Cake with Chocolate Ice cream and Vanilla Sauce
Black Sesame Soup

Tea and Coffee

Pralines

Snacks
Beef and Mushroom Pie with Tomato Concasse

Assorted Sandwiches

Barbecued Roast Duck with Rice Vermicelli in Soup

Ice Cream

From Our Series of Classical Signature Dishes
Hot Pot Rice with Minced Pork Patty with Yunnan Ham, Dried Shrimps and Pak Choy, Double Conpoy with Marrow rings, Jade sprouts and Red Medlars

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 Back Bacon, Pork Sausage, Potato Cake, Button Mushrooms, or Vine Ripen Tomato

Dim Sum Served with Chili Sauce
Pork Siu Mai with Scallop, Spinach Seafood Dumpling, Chicken with Ham Wrapped in Bean Curd Sheet, Conpoy Vegetable Dumpling, Beef Meatball

Chicken and Mushroom Congee with Baked Spring Onion Puff

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

Tea and Coffee

Pralines