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FIRST CLASS MENU- SINGAPORE TO SAN FRANCISCO VIA HONG KONG (SQ2 DEC02)SQ2 SIN/HKG 1700/2040 744 dinner from singapore to hong kong appetisers Chilled malossol caviar with melba toast and condiments
Oriental hors d'oeuvre Lobster, tuna and prawn with salad cream soup Oriental chicken and sweetcorn soup salad Seasonal mixed salad French dressing Sherry vinaigrette main courses *Ah Yat's style steamed chicken with sliced abalone in lotus leaf, seasonal vegetables and fragrant rice
Braised beef ribs in red wine served with selected vegetables and pappardelle pasta
Roasted sole fillet served with creamy dill sauce, onion jam, seasonal vegetables and buttered new potatoes
Stir fried scallops in XO sauce served with fried noodles and vegetables cheese Selection of cheese with garnishes fresh fruit A selection of fresh fruit dessert Warm persimmon clafoutis with mascarpone ice cream and raspberry coulis from the bakery Oven fresh rolls with a choice of extra virgin olive oil or butter Garlic bread hot beverages Freshly brewed coffee Espresso or cappuccino Selection of tea pralines To end on a sweet note
* Exclusively created by Mr Yeung Koon Yat of Forum Restaurant, Hong Kong
dinner from hong kong to san francisco appetisers Antipasto selection Coppa, air-dried beef, boccancini cheese, grilled eggplant and semi-dried tomatoes
Smoked salmon with dill mustard dressing, asparagus and quail egg soup Cream of celery with smoked chicken main courses *Truffled white-cut chicken cooked in paper bag With spinach, shiitake mushrooms and noodles
Steamed cod fillet with soya bean crumbs, selected vegetables and braised ee fu noodles
Wok fried roasted pork with assorted mushroom in oyster sauce served with steamed rice
Seafood ravioli with tomato sauce, mesclun and balsamico dressing cheese Selection of cheese with garnishes dessert Fresh fruit from the bakery Oven fresh rolls with a choice of extra virgin olive oil or butter Garlic bread hot beverages Freshly brewed coffee Espresso or cappuccino Selection of tea pralines To end on a sweet note
* Exclusively created by Mr Dietmar Sawyere of Forty One Restaurant, Sydney
before touch-down from hong kong to san francisco juices A choice of apple, tomato and freshly squeezed orange fruit A selection of fresh fruit light starters cereal with low or full cream milk or Reduced fat yoghurt Plain or fruit flavoured wholesome beginnings Chicken congee Shredded chicken in rice porridge with deep fried Chinese cruellers
Mixed grill of beef and chicken with veal sausage in herb sauce, tomato, asparagus, mushrooms and potatoes
Fresh eggs with grilled bacon or smoked salmon, slow roasted vine ripened tomato, sauteed mushrooms Baked, soft boiled or scrambled on toasted muffin from the bakery Assorted breakfast rolls Butter, jam, marmalade or honey hot beverages Freshly brewed coffee Espresso or cappuccino Selection of tea.
SQ2B SIN-HKG-SFO (D1/S/HB) 2-2.2 DEC FC
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