12-22周日午1230台中餐酒會

餐單:

1. 法式小品 Amuse – Bouche

2. 甜豌豆慕司有機蕃茄帝王蟹肉冷盅 Patite Pea Mousse With Oragnic Tomato King Crab Meat And Black Tiuffle + 酥炸鮮魚條塔塔醬汁 Deep frid fish chip with tatar sauce + 炙燒北海道帆立貝搭油封甜椒與香草沙拉 Pan Seared Sed Scallop With Bell Pepper Confit and Herb Salad

3. 布根地香草蒜味奶油烤蝸牛 “Escargots a la Bourguignonne” Baked Snail with Galic Herb Butter

4. 爐烤櫻桃鴨胸襯松露南瓜可樂餅蔓越莓醬汁 Oven Baked « Cherry Valley Duck Breast with Truffle and pumpkin Croquette Cranberry Sauce‧

5. 百里香蕃茄雪酪 Tomato Sorbet Thyme Infused

6. 迷迭香碳烤葛碼蘭盤克夏黑豬栗子蔬菜泥蕈菇沙司 Grilled Berkshire pork Marinated With Rosemary Chestnut Puree and Mushroom Sauce ‧

7. 法芙娜溶岩巧克力配香草冰淇淋 Valrhona “Chocolate Fondant” Served with Vallina Ice Cream ‧

8. 咖啡或茶 Coffee or Tea NT$1680 + 10%