Caviar in a fine jelly with cauliflower cream

特级奥赛特拉鱼子酱配龙虾冻及花椰菜泥

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Carpaccio of foie gras with potatoes marinated with olive oil and white truffle shaving

鸭肝薄片配橄榄油土豆沙拉及白松露

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Light Jerusalem artichokes velouté with parmesan royal

奶香洋姜汤配帕尔马芝士慕斯

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Roasted Brittany lobster with Malabar black pepper, stewed herbs and baby spinach

香烤布列塔尼龙虾配马拉巴黑胡椒及炖煮嫩叶菠菜

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Pan-fried amadai fillet with crispy skin, saffron broth and endives

脆皮北海道真鲷鱼配藏红花高汤及玉兰菜

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Pan-fried sliced country bread stuffed with foie gras and black truffle

香煎乡村面包酿鸭肝及黑松露

ou/or

Wagyu tenderloin cooked in Wellington style, perigueux sauce and young leaves salad

惠灵顿式和牛里脊伴佩里戈尔酱汁及香草沙拉

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Black fruit jam, calpico jelly, mascarpone and litchi Chantilly

黑果酱配可尔必思冻，马斯卡风芝士及荔枝奶油

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Chestnut timber with crunchy chocolate and passion fruit

栗子果泥配香脆巧克力及百香果酱

Salmon soufflé with Champagne emulsion and oscietra caviar

三文鱼舒芙蕾配香槟奶沫及奥赛特拉鱼子酱

****

Duo of king crab and mozzarella in the heart of romaine seasoning with virgin olive oil

帝皇蟹肉及马苏里拉芝心罗马生菜沙拉配特级初榨橄榄油

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Crispy fine onion tart with bacon, sunshine egg and black truffle

脆皮洋葱培根挞，太阳煎蛋及黑松露

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Crispy scallop with corn purée, white truffle and endive salad

香脆带子配甜玉米泥，白松露及玉兰菜色拉

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Duo of langoustine and amadaï fillet with crispy skin cooked in a cocotte with saffron bouillon

海鳌虾及脆皮真鲷鱼配藏红花高汤
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Pan-fried “mignonette” deer with red wine sauce and pear fondant

嫩煎鹿肉配红酒酱汁及烤水梨

ou/or

Wagyu beef tenderloin cooked in duo of foie gras, vintage port reduction and fresh herb salad

和牛煮双份鸭肝配晚收波特酒汁和牛肉清汤

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Mandarin and chocolate mousse, orange confit with mandarin sorbet

柑橘巧克力慕斯，糖渍甜橙及蜜橘雪葩

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Sugarball with mango cream with coconut lightness
芒果奶油糖球配椰香慕斯