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Thursday, October 5, 2006

超豪夜宴餐單

●法式鵝肝焦糖燉蛋配湯加豆( Creme brulee of foie gras with Tonga beans)

●韃靼調味汁神戶牛肉配魚子醬及 Belons生蠔( Tartar of Kobe beef with Imperial Beluga caviar and Belons oyster)

●慕絲調味醬煮紅腳淡水螯蝦及羊肚菌( Mousseline of pattes rouges crayfish with morel mushroom infusion)

●帶子黑松露批( Tarte Fine with scallops and black truffle)

●龍蝦燉小牛肘( Lobster Osso Buczco)

●意大利式餛飩珍珠雞配芝士、牛仔肉醬汁( Ravioli with guinea fowl and burrata cheese, veal reduction)

● Leonel羊脊肉 ( Saddle of lamb "Leonel")

● Dom Perignon雪葩( Sorbet "Dom Perignon")

●蘑菇汁煮乳鴿( Supreme of pigeon en croute with cepes mushroom sauce and cipollotti)

●牛臉肉配黑松露菌( Veal cheeks with Perigord truffles)

●焦糖薑餅塔及鹹牛油雪糕( Imperial gingerbread pyramid with caramel and salted butter ice-cream)

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