松露玫瑰

冰鎮波士頓龍蝦搭配魚仔醬---Chilled maine lobster with caviar and salad a la grecque

鵝肝集錦---Foie gras terrine with figs and panfry foie gras with brioche

爐烤新鮮石蕈---Roasted fresh cepe with rocket and crouton

古典鴨清湯佐香草奶油---Duck consomme enhance with herb cream

橙香蟹肉餃佐蔬菜醬汁---Crabmeat ravioli in orange jacqueline sauce

新鮮鰲蝦佐松露海鮮泡沫---Sauteed langoustine with baby green and black truffle,
shellfish emulsion

嫩煎澳洲和牛佐波特酒醬汁---Pan seared Waygu beef with truffle mash,Port sauce

主廚甜點---Chef dessert

Doppio espresso

Bass Philip, Village Pinot Noir 2004

16000- 含小費