Set lunch menu

Set Lunch A
金 腿 蘿 蔔 絲 酥, 水 晶 白 松 露 蟹 粉 餜, 鳳 眼 貢 菜 帶 子 餃
Baked Turnip Puffs with Yunnan Ham, Steamed White Truffle Crabmeat Dumpling
Steamed Scallop and Preserved Vegetable Dumpling
蟲 草 花 桂 圓 燉 豬 腱
Double-boiled Dried Longan with Cordyceps Flower Soup
鮑 菇 銀 絲 酸 辣 羹
Hot and Sour Soup with Shredded Pleurotus Mushroom
魚 湯 浸 時 蔬
Poached Vegetables with Fish Broth
鮑 汁 海 味 燴 飯
Fried Rice with Braised Sea Cucumber and Chicken in Abalone Sauce
薑 汁 燉 鮮 奶 蛋 白 配 糖 金 桔
Double-boiled Ginger and Hokkaido Milk Custard with Candied Kumquat
桑 寄 生 蓮 子 蛋 茶
Chinese Mulberry Tea with Poached Egg
精 選 美 點
Petit Fours


Set Menu B
酥 炸 芋 絲 卷, 意 大 利 黑 醋 拌 小 木 耳, 風 味 椒 鹽 豆 腐
Crispy Yam and Vegetable Roll Serve with Sweet and Sour Sauce
Marinated Black Fungus with Garlic and Cucumber in Aged Italian Balsamic Vinegar
Deep-fried Bean Curd with Spicy Salt
順 德 家 鄉 拆 魚 羮
Traditional “Shunde” Fish Soup with Vegetable Julianne
鮮 腐 竹 西 班 牙 火 腿 浸 時 蔬
Poached Vegetables with Bean Curd Skin and Iberico Ham in Chicken Broth
叉 燒 蝦 子 撈 麵
Tossed Noodles with Prime-Cut Iberico Barbecue Pork, Shrimp Roe and Spring Onion
瓏 皇 杏 汁 燕 窩 焦 糖 布 甸
Chinese Almond Crème Brûlée with Bird’s Nest and Honey
精 選 美 點
Petit Fours


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