introduction menu by Chef Francisco Araya 主厨精选 amuse bouche 餐前小点 scallop ceviche cilantro ginger 青柠汁腌扇贝 - 香菜 / 鲜姜 chilled green pea soup ricotta pickl

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绚圜觉钭
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1 summer menu 年夏季菜单 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 主厨精选 amuse bouche 餐前小点 scallop ceviche cilantro ginger 青柠汁腌扇贝 - 香菜 / 鲜姜 chilled green pea soup ricotta pickled shallot 青豆冷汤 - 里科塔芝士 / 腌红葱头 rougie foie gras balsamico-chicken jus vinaigrette goji caraway crumble pear (extra course with RMB 100 supplement) 露杰法式鹅肝 - 意大利香醋 - 鸡汁酱 / 枸杞 / 藏茴香酥 / 香梨 ( 这道菜需加 100 元 ) arroz verde carabinero shrimp arborio rice spinach 西班牙米烩饭 - 西班牙红虾 / 阿尔博里奥大米 / 菠菜 dover sole pan seared matsutake salicornia 比目鱼 - 干煎 / 松茸 / 盐角草 or coastal new zealand lamb loin green pea shimeji (RMB 80 supplement) 新西兰海岸生长羊里脊 - 青豆 / 鸡枞菌 ( 需另加 80 元 ) or tajima m5 wagyu kombu seaweed cured ribeye piquillo beef jus (RMB 150 supplement) M5 和牛 - 日本海带腌制肉眼 / 西班牙甜椒 / 牛肉汁 ( 需另加 150 元 ) pre dessert 甜点序曲 violet financier violet ice cream late harvest 紫罗兰 - 费南雪蛋糕 / 紫罗兰冰淇淋 / 甜品酒 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 季节精选 amuse bouche 餐前小点 scallop ceviche cilantro ginger 青柠汁腌扇贝 - 香菜 / 鲜姜 chilled green pea soup ricotta pickled shallot 青豆冷汤 - 里科塔芝士 / 腌红葱头 rougie foie gras balsamico-chicken jus vinaigrette goji caraway crumble pear 露杰法式鹅肝 - 意大利香醋 - 鸡汁酱 / 枸杞 / 藏茴香酥 / 香梨 carabinero yuba carmelized onion dill sauce (extra course with RMB 198 supplement) 西班牙红虾 - 新鲜腐皮 / 焦糖洋葱 / 莳萝酱 ( 这道菜需加 198 元 ) arroz verde carabinero shrimp arborio rice spinach 西班牙米烩饭 - 西班牙红虾 / 阿尔博里奥大米 / 菠菜 japanese orange sea bream pan seared zucchini blossom calamari 日本干煎鲷鱼 - 干煎 / 节瓜花 / 鱿鱼 tajima m5 wagyu kombu seaweed cured ribeye piquillo beef jus M5 和牛 - 日本海带腌制肉眼 / 西班牙甜椒 / 牛肉汁 pre dessert 甜点序曲 violet financier violet ice cream late harvest 紫罗兰 - 费南雪蛋糕 / 紫罗兰冰淇淋 / 甜品酒 crystal ball 3.0 cassis sorbet vanilla custard foam almond 水晶球 3.0 版本 - 黑醋栗冰霜 / 香草蛋奶泡沫 / 杏仁 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 scallop ceviche 128 cilantro ginger 青柠汁腌扇贝 - 香菜 / 鲜姜 caviar 268 oscietra caviar capellini 12 years old balsamico chives 鱼子酱 & 天使面 - 12 年黑醋 / 细香葱 rougie foie gras 168 balsamico-chicken jus vinaigrette goji caraway crumble pear 露杰法式鹅肝 - 意大利香醋 - 鸡汁酱 / 枸杞 / 藏茴香酥 / 香梨 lettuce heart 198 fresh fennel celery root australian winter truffle 罗马生菜心 - 新鲜球茎茴香 / 根芹 / 澳大利亚冬季松露 4

5 main 主菜 spaghetti C egg iberico ham australian winter truffle 意大利面 - 温泉蛋 / 伊比利亚火腿 / 澳大利亚冬季松露 japanese orange sea bream 298 pan seared zucchini blossom calamari 日本干煎鲷鱼 - 干煎 / 节瓜花 / 鱿鱼 carabinero 498 yuba carmelized onion dill sauce 西班牙红虾 - 新鲜腐皮 / 焦糖洋葱 / 莳萝酱 coastal new zealand lamb loin 298 green pea shimeji 新西兰海岸生长羊里脊 - 青豆 / 鸡枞菌 tajima m8 wagyu 588 rib eye summer vegetables beef sauce M8 和牛 - 肉眼 / 夏季时蔬 / 牛肉酱 5

6 on the casual side 休闲食刻 cold 冷菜 fine de claire la royale oyster 48 each 248 half dozen natural 芬迪克莱生蚝或皇家生蚝 - 柠檬味或者原味 48 元 - 每只, 248 元 - 每半打 5J iberico ham 318 porcini mayonnaise tomato aioli virgin olive oil 5J 伊比利亚精选火腿 - 牛肝菌蛋黄酱 / 番茄蒜泥酱 / 橄榄油 hot 热菜 robbins island wagyu sirloin M8 (600 grs) 1480 summer vegetables beef jus chimichurri barbecue sauce 罗宾斯岛 M8 神户牛里脊 - 夏季时蔬 / 牛肉汁 / 阿根廷香辣酱 / 烤肉酱 6

7 cheese 芝士 a line of 5 cheeses s: 198 m: 298 l: 种芝士拼盘 tete de moine switzerland > hard 瑞士泰德莫妮奶酪硬芝士 brie de nangis france > white mould 法式布里白芝士 comte france > semi hard 12 month aged 法式孔泰 12 个月熟成半硬芝士 manchego spain > hard 12 month aged 西班牙曼彻格 12 个月熟成硬芝士 taleggio italy> lombardia, soft 意式塔雷吉欧软芝士 sweets 甜点 violet 98 financier violet ice cream late harvest 紫罗兰 - 费南雪蛋糕 / 紫罗兰冰淇淋 / 甜酒啫喱 crystal ball cassis sorbet vanilla custard foam almond 水晶球 3.0 版本 - 黑醋栗冰霜 / 香草蛋奶泡沫 / 杏仁 summer garden 98 cocoa soil matcha raspberry jasmine tea 70% guanaja grand cru 夏日花园 - 可可粉大地 / 抹茶 / 树莓 / 茉莉花茶 / 70% 瓜纳哈岛产区黑巧克力 ice 98 lychee kumquat coconut 冰淇淋碎 - 荔枝 / 金橘 / 椰奶 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 ELDERS robbins island wagyu beef Relish locally grown mirco herbs, baby & heirloom vegetables, flowers, grains, spices Jia Rui 5J iberico ham, imported oysters, rougie Chinese duck and foie gras FOOD IN imported oysters, yun nan caviar, french butter and cream Dian qi yun nan fresh black truffle, mushrooms, yun nan vegetables Hai zhi xing - chilled japanese fish Wo king black beef chilled dong bei wagyu beef Classic fine food fruit purees Sinodis valhrona grand cru chocolate, imported bread and pasta flour, pastry ingredients 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

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spring menu 2018 春季菜单 2018 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