| CX 884 Flight | HKG Hong Kong |  | LAX Los Angeles |  |
| First Class | 7,255 miles | 13:15 Flying Time |
Cocktail service:Bloody Mary with almond
| Lunch | |
| Caviar and Balik | Caviar and Balik salmon "Tsar Nikolaj" |
| International Favourites | Cauliflower cream soup Mesclun salad with tandoori prawn and mint yoghurt dressing Grilled USDA certified Angus beef striploin with red wine jus and Bearnaise sauce, kipfler potatoes, 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 Favourites | 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, stir-fried kailan |
| Cheese and Dessert | Bleu d'Auvergne, Red Leicester, Taleggio, Somerset Brie Fresh berries with cream Baked apple tart with vanilla ice cream Red bean with lotus seed and lily bulb sweet soup |
| Mid-Flight 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 date Haagen Dazs ice cream | |
| Brunch | |
| Starts | Orange, apple or grapefruit juice Forest berry smoothie Fresh seasonal fruit Natural or fruit yoghurt Assorted cereals |
| Main Course | Organic free range eggs - freshly scrambled, fried or boiled served with Lyonnaise potato with parsley, pork sausage, vine ripened tomato or sauteed mushrooms -or- Dim sum with chilli sauce Pork siu mai with crab roe, shrimp dumpling, preserved vegetable crystal dumpling, mini chicken glutinous rice wrapped in lotus leaf -or- Dried bonito and peanut congee, served with baked barbecued pork puff |
| Bread Basket | Assorted breakfast bread and fresh toast served with preserves, honey and butter |
Photos courtesy of Tony Lai
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