Crispy Fried Frog’s Legs∕Garlic Cream∕
Seasonal Salad Leaves with Sesame Vinaigrette
酥炸田蛙腿∕蒜味奶油醬汁∕葉菜沙拉拌芝麻油醋
Seasonal White Asparagus∕Roasted Quail with Rosemary Jus
季節3A白籚筍∕爐烤香料鹌鶉佐香蒜油迷迭香肉汁
溫煮龍蝦背肉∕白乳酪泡沫∕香葱雞汁
FILETTO D’ASTICE COTTO A BASSA TEMPERATURA∕
JUS DI POLLO E SCALOGNO∕EMULSIONE DI FORMAGGIO BIANCO
Slow-Cooked Fillet of Lobster∕Chicken Jus∕White Cheese Emulsion
Fresh Clams∕Scallop Juice∕Saffron Broth
山瓜子紅花鮮貝高湯
Chicken Consomme∕Seared Duck Foie Gras∕Cooked Chicken∕
Diced Vegetables∕Black Truffle
脆皮雞腿肉∕嫩煎鴨肝∕松露蔬菜鮮雞清湯
All-Day-Braised Wagyu Oxtail∕Mountain Herbs∕Amarone Sauce
慢燉和牛牛尾佐高山香料紅酒醬汁
Roasted Supreme of Canette∕Fine Herbs∕Orange Sauce
爐烤普羅旺斯母鴨菲力∕香料柳橙醬汁
微辣墨魚高湯炒手製細麵∕松葉蟹拑佐柚子奶油
MACCHERONCINI ALL ‘AGLIO,OLIO E PEPERONCINO∕
JUS DI SEPPIA∕ARTIGLI DI GRANCHIO CON BURRO AL YUZU
Hand-Made Angel Hair Pasta∕Garlic Oil∕Chili Peppers and Cuttlefish Broth∕
Spider Crab’s Claws with Yuzu Butter
驚喜巧克力球
芒果布丁
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