| CX 885 Flight | LAX Los Angeles |  | HKG Hong Kong |  |
| Business Class | 7,248 miles | 15:00 Flying Time |
| Lunch | |
| Salad | Heirloom Tomato with romaine salad Lemon vinaigrette |
| Appetizer | Kurobuta prociutto with grilled zuchinni, bocconcini and pesto mayonaise |
| Main Course | Seared ling cod with fennel tumeric sauce, carrot puree, baby vegetables and cippolini onions -or- Stir-fried beef with mixed peppers, egg fried rice, kai lan, mushroom and carrot -or- Pulled pork enchiladas with tomatillo sauce, refried pinto beans, tomato rice with peas and corn -or- Ricotta cheese gnocchi with pea coulis and roots vegetables |
| 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 | Braised beef short ribs with creamy soft polenta, buttered asparagus and baby carrots -or- Chicken with black bean sauce, steamed jasmine rice, pak choy and carrot -or- Penne pasta with creamy tomato sauce, roasted artichoke, spinach and parmesean cheese |
| Dessert | Baked peach frangipane with berry compote |
Photos courtesy of Tony Lai
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