午餐+晚餐

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1 6oz USDA Prime Rib Eye 6oz

2 21 6oz USDA Prime Dried-aged Rib Eye

3 Daily Fish

4 Duroc Pork Belly

5 Deep-fried Tiger Prawn

6 Island

7 Appetizer Pan-fried Hokkaido Scallop Hokkaido Scallop Sweet Corn Beetroot OUR STORY Relish The Boundless Diversity Of Taiwan s Cuisine Lunch Menu Autumn Deep-fried Tiger Prawn Tiger Prawn Grape Fruit Bisque Mayonnaise Sliced Ibérico Ham Ibérico Ham Fangliao Papaya Arugula Stewed Tripe with Port Wine Tripe Stew Chinese Cabbage Port Wine Special Soup or Green Salad APPETIZER SPECIAL SOUP OR GREEN SALAD STORY OF MAIN COURSE PULSE OF PLATED DESSERT eslite Special Soup Seared Penghu Squid Salad Baby Lettuce Fennel Dressing Orange Seared Penghu Squid Homemade Smoked Chicken Salad Baby Lettuce Pomelo Lemon Oil Homemade Smoked Chicken Fusion Caesar Salad Roman Anchovies Sun-dried Tomato Crispy Bacon Story of Main Course Beef Risotto with Spicy Fermented Bean Curd NT$880 Seared USDA Prime Rib Eye Roll Spicy Fermented Bean Curd Carnaroil Risotto

8 Imitation Chicken Leg Roll NT$950 Perilla Plum Grainy Mustard Foam Crispy Milk Skin Duroc Pork Belly NT$1,080 Duroc Pork Belly Guanmiao Pineapple Puree Charcoal Flavor Baby Cabbage Daily Fish NT$1,380 Seasonal Vegetable Chefs Special Sauce 6oz USDA Prime Rib Eye 6oz NT$1,780 Black Garlic Seasonal Vegetables 21 6oz USDA Prime Dried-aged Rib Eye Black Garlic Seasonal Vegetables NT$2,180 In Between Steamed Boston Lobster Chili Oil Mullet Roe Green Bamboo Shoot NT$2,380 Pulse of Plated Dessert Heart Orange Parfait Yogurt Cheese Cake Island Pear Caramel Mousse In Between, the Eslite Hotel restaurant, possesses a unique blend of urban chic and natural ambience to create a refined and hospitable dining experience that travellers will enjoy. Chef rigorously selects the finest seasonal products, use state-of-the-art culinary techniques to prepare dry-aged beef steak and wide range of continental European gastronomical delights. Overseas Mont Blanc In this designed space adorned with local craftwork, guests can enjoy at their leisure a wide range of selected wines. TAU TAU 220 TAU mineral or TAU sparkling water during your meal,nt$220 per bottle Prices are quoted in NT dollars and subject to 10% service charge True greatness demands total commitment. We are committed to providing each an every guest with an outstanding dining experience. Sit back and allow your taste buds to depart on a culinary adventure. If you have any dietary restriction please inform the waiter To satisfy your request, we offer exclusively designed menu by our Chef, please don t hesitate to ask service staffs

9 DINNER S ET MENU APPETIZER SOUP SEAFOOD COURSE In Between MEAT COURSE DESSERT in between, the Eslite Hotel restaurant, possesses a unique blend of urban chic and natural ambience to create a refined and hospitable dining experience that travellers will enjoy. Chef rigorously selects the finest seasonal products, use state-of-the-art culinary techniques to prepare dry-aged beef steak and wide range of continental European gastronomical delights. In this designed space adorned with local craftwork, guests can enjoy at their leisure a wide range of selected wines. True greatness demands total commitment. We are committed to providing each an every guest with an outstanding dining experience. Sit back and allow your taste buds to depart on a culinary adventure.

10 4 Courses- Appetizer/ Soup/ Main Couse/ Dessert 5 Courses- Appetizer/ Soup/ 2 Main Couse/ Dessert /Appetizer Arugula/ Parma Ham/ Fangliao Papaya $1,880 $2,650 Meat Course Glazed Pork Belly/ Guanmiao Pineapple Puree/ Charcoal Flavor Baby Cabbage Silkie/ Mustard Seeds Foam/ Crispy Milk Skin 7oz USDA Prime Rib Eye/ Black Garlic/ Seasonal Vegetables +$450 Torchon of Foie Gras/ Port Wine Jelly/ Brioche 21 7oz USDA Prime Dried-aged Rib Eye/ Black Garlic/ Seasonal Vegetables +$550 Daily Seafood Tartare/ Caviar/ Lemon Jelly 21 5oz USDA Prime Dried-aged Top Cap Steak/ Gnocchi/ Leaf Mustard/ Truffle Sauce +$680 Soup Grilled Rock Fish/ Seafood Consommé/ Lily Flower Soy Milk/ Chicken Broth/ Wild Clam/ Extra Virgin Olive Oil /Plated Dessert Mont Blanc Pear Caramel Mousse Seafood Course Sea Bream/ Crab Foam/ Asparagus Orange Parfait Yogurt Cheese Cake Crispy-Skin Amadai/ Romesco Sauce/ Hazelnut Butter Sweet Potato Leaf Steamed Boston Lobster/ Chili Oil/ Mullet Roe +$550, TAU TAU, 220 TAU mineral or TAU sparkling water during your meal,nt$220 per bottle, Prices are quoted in NT dollars and subject to 10% service charge, If you have any dietary restriction please inform the waiter Signature dish Contains nuts, To satisfy your request, we offer exclusively designed menu by our Chef, please don t hesitate to ask service staffs

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