Assorted mushroom & asparagus salad with truffle oil & sherry vinegar 綠蘆筍菌菇沙拉

Escargot pate 蝸牛肉派

Accompagne de brioche maison Goose liver served with brioche, Landes style 朗德風味冷鵝肝佐布里歐修麵包

Sauteed artichoke and chicken served with handmade noodles and rucola 朝鮮薊炒雞肉佐寬麵芝麻菜沙拉

Terrine of Salmon 砂鍋鮭魚

Pan-fried goose liver served with turnip 香煎鵝肝佐橙汁蘿蔔

湯 soupe

Duck consomme with turnip and cheese gratin 蕪菁燉鴨湯

Spanish garlic soup 西班牙大蒜湯

Cream of crab soup with Basil 奶油螃蟹湯

Borsch 羅宋湯

主菜海鮮類Poissons

Fried oyster with hot & sour sauce 酥炸牡蠣佐酸辣醬汁

Mixed seafood in puffy pastry served with lobster sauce, American style 焗烤酥皮什錦海鮮佐美式龍蝦醬汁

Broiled sea-bass served with champagne rose sauce 蒸烤鱸魚佐粉紅香檳醬汁

Sausage of lobster served with fennel sauce, Bretagne style 布列塔尼風味,龍蝦香腸配嫩炒茴香菜

主菜肉類Viandes

Confit of Pig’s knuckle with braised kidney beans 油封豬肘配腰豆

Pan-fried Lamb with feuilles, Province style 普羅旺斯脆皮羊肉

Pan-fried shrimp and deep fried sweetbread, served with lobster sauce and cinnamon sauce 乾煎鮮蝦搭炸小牛胸腺佐雙味汁

Roasted duck breast served with barriers sauce 燒烤鴨胸佐漿果醬汁

Roasted veal rib chop with basil served with vegetables 燒烤小牛肩肉甜蘿勒風味

Roasted venison served with truffle sauce 燒烤鹿肉佐松露醬汁

Roasted Fillet with Jamaican pepper served with muscadine 牙買加胡椒燒烤菲力佐麝香葡萄乾