รายการเมนูอาหาร

เมนูอาหาร

Appetizer

 Hot 

Pan-Fried Foie Gras with Mix Fresh Fruit, Peach and Berry Sauce   1,300.-

  

Poached Scallops with Truffle Cream  700.-

 

Seared Scallops with Capsicum Sauce    700.-

 

Seared Prawn with Bois Boudran Sauce    500.-

 

Escargots A La Bourguignonne    500.-

 

Seared Tuna with Wasabi Cream     450.-

 

Lobster Soufflé      450.-

 

Cheese Soufflé      450.-

Baked Brie in Puff Pastry       550.-

Appetizer

 

Cold

 

Classic Caesar Salad (Prepare at your table)     280.-(Veg.)/320.-

 

Lobster Salad with Mango Emulsion      700.-

 

King Crab Meat with Sweet Corn Puree    650.-

 

Smoked Salmon Roll Stuffed Salmon Mousse     400.-

 

Smoked Duck Breast Salad with Orange Dressing     370.-

 

Rocket Salad with Mushroom, Parma Ham and Parmesan Cheese     420.-

Soup

 

Black Summer Truffle Soup     360.-

 

Velvet Lobster Soup    300.- 

 

Traditional French Onion Soup    280.-

 

Double Boiled Beef Consommé      270.-

 

Double Boiled Chicken Consommé      260.-

 

Pumpkin Soup     260.-

 

Wild Mushroom Soup    250.-

 

Sweet Corn Cream Soup      250.-

Pasta 

Fettuccine with Foie Gras, Truffle Cream      450.-

 

Black Spaghetti with Pesto and Seared Scallop      450.-

 

Prawn Ravioli with Tomato Sauce    400.-

 

Spaghetti with Dried Chili, Bacon, Tomato     380.-

 

Spaghetti Carbonara      380.-

 

Fusilli, Spicy Sausage     380.-

 

Main Course

Vegetarian

 

Mushroom Risotto    300.-

 

Mushroom On Toast   250.-

 

Vegetable with Tomato Strudel     250.-

 

Grilled Vegetables, Balsamic Reduction    200.-

 

Baked Eggplant with Tomato and Basil Sauce   200.-

 

Vegetable Cutlet with Curry Cream     200.-

 

Seafood

 

Baked Lobster with Black Spaghetti Lobster Sauce     3,000.-

 

Pan-Fried Tiger Prawn with Garlic Pomme Puree     950.-

 

Pan-Roasted Snow Fish Tomato Butter Sauce     1,000.-

 

Pan-Fried Turbot with Lemon and Caviar Sabayon     1,000.-    

 

Roasted Halibut with Asparagus Velouté     800.-

 

Pan-Fried Salmon with Pumpkin Puree, Black Olive and Tomato     680.-

 

Baked Seabass with Ratatouille Vegetable and Pesto Drop   650.-

 

Seafood Bouillabaisse      750.-

Meat and Poultry

Japanese Hida Beef Strip Loin (A4)     3,500.-

 

Aus. Wagyu Strip Loin (Mrbl. 8+)    3,000.-

 

Aus. Wagyu Rib Eye (Mrbl.8+)     3,000.-

 

Us.Prime Angus Strip Loin      2,000.-

 

Wagyu Beef Tenderloin with Porcini Mushroom   1,800.-

 

Roasted Rack of Lamb, Baked Aubergine Thyme Sauce     1,700.-

 

Roasted Lamb Loin with Parsley Crust and Shallot Red Wine Sauce     1,700.-

  

Roasted Duck Breast with Calvados Sauce     600.-

 

Roasted Duck Leg Confit    500.-

 

Coq Au Vin     600.-

 

Pan-Fried Chicken Breast Stuffed with Foie Gras and Chicken Gravy     550.-

 

Grilled Kurobuta Pork Chop with Tarragon Sauce     600.-

 

Roasted Pork Tenderloin with Gorgonzola Cream Sauce      600.-

Dessert

Warm Chocolate Melt and Vanilla Ice Cream     260.-

 

White Chocolate Parfait with Raspberry Sauce      260.-

 

Ice Nougat with Caramel Sauce     260.-

 

Crème Brûlée with Caramel Nest      200.-

 

Strawberry Charlotte Cake With Strawberry Yogurt Ice Cream     200.-

 

Crêpes Suzette     350.-

 

Soufflé: Chocolate, Grand Marnier, Lime or Coconut    350.-

 

Ice Cream or Sorbet     200.-

Coffee

 

 

Coffee     120.-

 

Cappuccino     160.-

 

Espresso     120.-

 

Double Espresso     200.-

 

Hot Chocolate     120.-

 

English Tea

 

Darjeeling, Earl Grey, English Breakfast     140.-

 

Herbal Tea

 

Mint, Lemon Grass, Chamomile, Green tea     120.-

 

Fruit Tea

 

Peach, Apricot, Mango, Apple, Raspberry, Strawberry, Blueberry, Blackcurrent     120.-

 

Special Coffee Cocktail

 

Irish Coffee John Jameson Irish Whisky and Kahlúa     320.-

 

Spanish Coffee Brandy and Kahlúa     320.-

 

Monte Cristo Coffee Grand Marnier and Kahlúa     320.-