| CX 885 Flight | LAX Los Angeles |  | HKG Hong Kong |  |
| Business Class | 7,248 miles | 15:00 Flying Time |
Cocktail service after departure
| Supper | |
| Appetizer | Heirloom Tomato with romaine salad Lemon vinaigrette Antipasto with parma ham and roasted red pepper tapanade |
| Main Course | Grilled USDA choice beef tenderloin with demi glace, roasted fingerling potatoes, baby carrots and asparagus -or- Chicken with black bean sauce, steamed jasmine rice, kai lanand carrots -or- Seared prawn jambalaya -or- Sasuteed saffron fettuccini with creamy pesto sauce, roasted wild mushroom and parmesan cheese |
| Cheese & Fruits | Cambozola, yellow cheddar, port salut served with grapes, quince paste, crackers Fresh fruit selection |
| Dessert | Tofu black sesame cheesecake with raspberry coulis |
| Mid-Flight Snacks | |
| Shui gaw noodles with choy sum Haagen Dazs ice cream Brioche with caramelized onion and mushrooms | |
| Dinner | |
| Appetizer | Seasonal fresh fruit |
| Main Course | Crusted jiordi chicken on braised leeks and mushrooms tomato and roast potatoes -or- Fried shrimp with hot garlic sauce, steamed jasmine rice, pak choy, black mushroom and carrot -or- Artichoke and cheese ravioli with spinach cream sauce and roasted heirloom carrots |
| Dessert | Baked peach frangipane with berry compote |
Photos courtesy of Tony Lai
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