| CX 885 Flight | LAX Los Angeles |  | HKG Hong Kong |  |
| Business Class | 7,255 miles | 15:00 Flying Time |
| Lunch | |
| Salad | Seasonal mixed salad Balsamic dressing |
| Appetizer | Cured salmon trout with mustard creme fraiche and celeriac apple slaw |
| Main Course | Steamed fresh ling cod with spring onion and soy sauce, steamed jasmine rice, kai lan and carrot -or- Pan-seared USDA beef tenderloin with bordelaise sauce, sunchoke puree, asparagus and carrots -or- Poach chicken roulade with black truffle sauce, fingerling potatoes, baby turnips, soy beans and patty pan squash -or- Saffron fettuccini with wild mushroom sauce, wild arugula, toasted pine nuts and parmesean cheese |
| Cheese & Fruits | Cheddar, Camembert, Blue cheese served with grapes, quince paste, crackers Fresh fruit selection |
| Dessert | Red bean cheesecake with vanilla sauce |
| Mid-Flight Snacks | |
| Braised five spice beef brisket with choy sum noodles Haagen Dazs ice cream Chicken and chipotle quesadilla with guacamole and tomato salsa | |
| Dinner | |
| Appetizer | Seasonal fresh fruit |
| Main Course | Port wine braised kurobuta pork, mash potatoes, green beans and heirloom carrots -or- Chicken with tomato garlic sauce, steamed jasmine rice, kai lan and carrots -or- Grilled vegetable ravioli with basil cream sauce, oven-roasted maitake mushroom and grilled zuchinni |
| Dessert | Tiramisu |
Photos courtesy of Tony Lai
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