introduction menu by Chef Francisco Araya 推荐菜单 amuse bouche 餐前小点 scallop ceviche cilantro ginger orange 青柠汁腌扇贝, 香菜, 鲜姜, 橙子 celeriac espuma yunan truff

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1 Follow us on wechat to get our latest news. Once a month, get lucky and win a bottle of wine by BUND Bank of Fine Wines. 持续关注我们微信发布最新信息, 好运来, 每月都有机会赢得有 BUND 精品葡萄酒银行送出的一瓶好酒!

2 introduction menu by Chef Francisco Araya 推荐菜单 amuse bouche 餐前小点 scallop ceviche cilantro ginger orange 青柠汁腌扇贝, 香菜, 鲜姜, 橙子 celeriac espuma yunan truffle parmesan brioche shiitake juice (rmb 68 supplement) 西芹根清慕斯, 云南产松露, 帕尔玛芝士, 奶油蛋卷, 日本香菇汁 ( 需另加 68 元 ) carbonapa house made spaghetti bacon egg yolk espuma 主厨特制 Carbonapa 意面, 主厨特制意大利面, 培根, 蛋黄清慕斯 (add 10 grams of yun nan caviar at rmb 180) 云南鱼子酱 10 克 ( 加 180 元 ) rougie duck magret caramelized onion brown milk 露杰鸭胸肉, 鸭胸, 焦糖洋葱, 自制棕奶粉 or dry aged angus rib eye chestnut parsnip puree black garlic beef sauce (rmb 100 supplement) 干式熟成安格斯肉眼牛排, 栗子, 防风草泥, 黑大蒜, 牛肉汁 ( 另加 100 元可享用 ) pre dessert 甜点时光 autumn landscape cocoa soil milk chocolate mousse jasmine tea 70% guanaja grand cru chocolate 秋季风景画, 可可粉大地, 牛奶巧克力慕斯, 茉莉花茶, 70% 瓜纳哈岛产区黑巧克力 selection of mignardises 厨师精制甜点 RMB 398 guest 元人 wine pairing available upon request 可选择葡萄酒搭配 2

3 gourmet experience by Chef Francisco Araya 美食之旅 amuse bouche 餐前小点 scallop ceviche cilantro ginger orange 青柠汁腌扇贝, 香菜, 鲜姜, 橙子 beef tartar sea urchin yun nan caviar airy potato 牛肉塔塔, 海胆, 云南产鱼子酱, 马铃薯气囊 celeriac espuma yunan truffle parmesan brioche shiitake juice 西芹根清慕斯, 云南产松露, 帕尔玛芝士, 奶油蛋卷, 日本香菇汁 rougie foie gras balsamico-chicken jus vinaigrette goji caraway crumble pear (rmb 120 supplement) 露杰法式鹅肝, 意大利香醋 - 鸡汁醋, 枸杞, 香菜籽酥, 香梨 ( 加 120 元享用 ) mushroom consommé zucchini roasted shallot herbs 蘑菇清汤, 西葫芦, 烤小洋葱, 多式香料 baked cod bisque bo yang lake hairy crab pickled shallot crispy wild rice lettuce 焙烧鳕鱼, 浓汤, 鄱阳湖大闸蟹, 腌渍小洋葱, 黑米锅巴, 生菜叶 dry aged angus rib eye chestnut parsnip puree black garlic beef sauce 干式熟成安格斯肉眼牛排, 栗子, 防风草泥, 黑大蒜, 牛肉汁 pre dessert 甜点时光 sangria apple watermelon melon mulled wine 桑格利亚, 苹果, 西瓜, 甜瓜, 暖红酒 crystal ball 2.0 fog banana toffee apple 水晶球 2.0 版本, 薄雾, 香蕉, 太妃糖, 苹果 selection of mignardises 厨师精制甜点 RMB 798 guest 元人 wine pairing available upon request 可选择葡萄酒搭配 Menu served for entire table only 限整桌统一侍服 3

4 to start 前菜 icelandic langoustine & yun nan caviar 318 bisque yuzu fennel oscietra caviar 冰岛鳌虾搭配云南鱼子酱, 鳌虾浓汤汁, 柚子, 茴香, 顶级鲟鱼子酱 kingfish 88 raw kingfish lemon cells orange zest avocado black trumpet 御造帝王鱼片, 柠檬果粒, 碎橙皮, 牛油果, 黑菌菇 scallop ceviche 128 cilantro ginger orange 青柠汁腌扇贝, 香菜, 鲜姜, 橙子 beef tartar 178 sea urchin yun nan caviar airy potato 牛肉塔塔, 海胆, 云南产鱼子酱, 马铃薯气囊 rougie foie gras 168 balsamico-chicken jus vinaigrette goji caraway crumble pear 露杰法式鹅肝, 意大利香醋 - 鸡汁醋, 枸杞, 香菜籽酥, 香梨 mushroom consommé 88 zucchini roasted shallot herbs 蘑菇清汤, 西葫芦, 烤小洋葱, 多式香料 celeriac espuma 98 yunan truffle parmesan brioche shiitake juice 西芹根清慕斯, 云南产松露, 帕尔玛芝士, 奶油蛋卷, 日本香菇汁 lettuce heart 78 fresh fennel celery root black truffle 罗马生菜心, 新鲜小茴香, 根芹菜, 黑松露 4

5 main 主菜 red sea bream 298 razor clams green beans kong xin cai kombu sauce 乾煎真鲷鱼, 竹蛏, 青豆, 空心菜, 海带酱 baked cod 268 bisque bo yang lake hairy crab pickled shallot crispy wild rice lettuce 焙烧鳕鱼, 浓汤, 鄱阳湖大闸蟹, 腌渍小洋葱, 黑米锅巴, 生菜叶 carbonapa 138 house made spaghetti bacon egg yolk espuma 主厨特制 Carbonapa 意面, 主厨特制意大利面, 培根, 蛋黄清慕斯 (add 10 grams of yun nan caviar at rmb 180) 云南鱼子酱 10 克 ( 加 180 元 ) rougie duck 168 magret caramelized onion brown milk 露杰鸭胸肉, 鸭胸, 焦糖洋葱, 自制棕奶粉 slow cooked lamb loin 218 cauliflower couscous truffle crumble lamb jus 慢煮小羊里脊, 花菜谷思谷思, 松露粒, 羊肉汁 veal tenderloin & shank 268 slow cooked loin tomato baby spinach stewed shank vanilla gnocchi 小牛肉 - 小牛里脊和小牛腿肉, 慢煮里脊, 番茄, 菠菜, 慢炖小牛腿, 香草意大利面团 dry aged angus rib eye 338 chestnut parsnip puree black garlic beef sauce 干式熟成安格斯肉眼牛排, 栗子, 防风草泥, 黑大蒜, 牛肉酱汁 dongbei wagyu beef 588 rib eye smoked corn emulsion ratatouille wagyu jus 东北手选和牛, 肉眼, 烟熏玉米泡沫, NAPA 特制蔬菜炖, 慢熬和牛酱汁 5

6 on the casual side 休闲食刻 cold 冷菜 fine de claire la royale oyster 48 each 248 half dozen lemon pearls or natural 芬迪克莱生蚝或皇家生蚝 48 元每只,248 元每半打, 柠檬味或者原味 joselito iberico ham 318 porcini mayonnaise tomato aioli virgin olive oil 小何赛伊比利亚珍藏精选火腿, 牛肝菌蛋黄酱, 番茄蒜泥酱, 橄榄油 hot 热菜 porcini and truffle ravioli porcini ragout black truffle butter fresh truffle 牛肝菌意大利饺子, 慢炖牛肝菌, 黑松露黄油, 新鲜松露 medium large 中份大份 days dry aged bone-in angus rib eye (800 grs) 1288 sweet potato puree roasted vegetables beef glace 50 天干式熟成带骨安格斯肉眼牛肉, 红薯泥, 烤蔬菜, 牛肉汁 6

7 cheese 芝士 a line of 5 cheeses s: 168 m: 258 l: 种芝士拼盘 roquefort papillon AOP france > blue vein 法式蓝纹芝士 brie de nangis france > white mould 法式布里白芝士 comte france > semi hard 法式孔泰半硬芝士 manchego spain > semi hard 6 months 西班牙半年熟成半硬芝士 taleggio italy> lombardia, soft 意式塔雷吉欧软芝士 sweets 甜点 valhrona white chocolate pillow 98 sable violet 法芙娜白巧克力枕头, 脆饼, 紫罗兰花瓣 crystal ball fog banana toffee apple 水晶球 2.0 版本, 薄雾, 香蕉, 太妃糖, 苹果 autumn landscape 98 cocoa soil milk chocolate mousse jasmine tea 70% guanaja grand cru chocolate 秋季风景画, 可可粉大地, 牛奶巧克力慕斯, 茉莉花茶, 70% 瓜纳哈岛产区黑巧克力 dulcey & fleur de sel 98 home-made ice cream mini tarte tatin thyme crumble toffee sauce 黄金巧克力 & 极品海盐, 自制冰淇淋, 迷你苹果派, 百里香屑, 太妃汁 7

8 collaboration 合作方 Either local or imported, the corner stone of good cooking is to capture seasonal ingredients at their peaks. We are able to source these ingredients, is a result of collaborations with various passionate people. We respectfully thank you for their support and sharing of knowledge. 无论是本地的还是进口食材, 烹饪的基石是抓住这些食物的在其本季节的最高峰来呈现给食客 ; 我们能够找到这么多的美妙的食材是所有对美食有着激情的团队合作的结果 ; 我们特别的感谢您的支持和分享 O'FRESH Chilled Angus Striploin, Chilled Tenderloin, Chilled Tomahawk Relish locally grown mirco herbs, baby & heirloom vegetables, flowers, grains, spices Sinodis valhrona grand cru chocolate, imported bread and pasta flour, pastry ingredients Jia Rui Joselito iberico ham, imported oysters, rougie Chinese duck & foie gras FOOD IN imported oysters, yun nan caviar, butter Dian qi yun nan fresh black truffle, mushrooms, yun nan vegetables Feng wei - chilled and frozen chinese seafood Hai zhi xing - chilled japanese fish Wo king black beef chilled dong bei wagyu beef design & decor 设计师艺术家和品牌 LEMONADE Design Studio The only important thing about design is how it relates to people. NO BODY Visual communication designers Branding in fine detail. USM Swiss design Swiss made Designed over 40 years old and not a wrinkle. Perfectly classic! 8

introduction menu by Chef Francisco Araya 推荐菜单 gourmet experience by Chef Francisco Araya 美食之旅 amuse bouche 餐前小点 amuse bouche 餐前小点 kingfis

introduction menu by Chef Francisco Araya 推荐菜单 gourmet experience by Chef Francisco Araya 美食之旅 amuse bouche 餐前小点 amuse bouche 餐前小点 kingfis Follow us on wechat to get our latest news. Once a month, get lucky and win a bottle of wine by BUND Bank of Fine Wines. 持续关注我们微信发布最新信息, 好运来, 每月都有机会赢得有 BUND 精品葡萄酒银行送出的一