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!
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about us 关于纳帕 Established in 2007, NAPA is one of Shanghai s very first fine dining and wining restaurant. In 2017,with NAPA turning 10, the mission has never changed: Bringing the best wine and food to local community as well as travelers from all around the world. 始始创于 2007 年, 沪上首家葡萄酒文化高级西餐 2017 年 NAPA 十周年, 一路走来, 初心未变只为给你全上海最极致的美食美酒体验 Heading the kitchen is Executive Chef Francisco Araya who trained at the legendary restaurants, El Bulli & Mugaritz. He is bringing his exquisite and exciting personal style to Shanghai! 主厨 Francisco Araya, 曾供职 ElBulli Mugaritz 等殿堂级食府大胆细腻的强烈个人风格, 曾于 2014 年在东京斩获米其林一星 NAPA s food philosophy sees the reflection of the season We celebrate seasonal produce for its integrity and flavor, creating harmony between quality ingredients, culinary sophistication and great hospitality. NAPA 推崇适时而食, 遴选季节时令出品追求食材风味 先锋厨艺与优质服务之间的完美平衡 NAPA also boasts one of Shanghai s finest wine selection, receiving recognition from Wine Spectator for 9 successive years. An exclusive wine cellar with wine storage and tasting facilities for VIP members is located at the underground of this building. 餐厅亦拥有全上海最好的葡萄酒单之一连续 9 年获得权威葡萄酒杂志 Wine Spectator 两杯 认可难得一见的专业地下酒窖, 为爱酒人士提供 VIP 会员储存服务 3
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 rougie foie gras iberico dashi smoked eel (extra course with RMB 100 supplement) 露杰鹅肝 - 伊比利亚火腿高汤 / 熏鳗鱼 ( 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 coastal new zealand lamb loin green peas mustard seed 新西兰羊里脊 - 青豆 / 芥末籽 a line of 4 fine cheeses (extra course with RMB 100 supplement) 四种优质奶酪 ( 需额外加 100 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 438 guest - 438 元 人 wine pairing available upon request 可选择葡萄酒搭配 4
NAPA menu by Chef Francisco Araya NAPA 精选 amuse bouche 餐前小点 oyster celeriac caviar 生蚝 - 根芹 / 鱼子酱 beetroot herb salad vanilla vinaigrette 红菜头 - 草本色拉 / 香草醋 rougie foie gras iberico dashi smoked eel 露杰鹅肝 - 伊比利亚火腿高汤 / 熏鳗鱼 baby octopus yuba guindilla aioli 小章鱼 - 新鲜腐皮 / 西班牙小尖椒 / 大蒜蛋黄酱 wagyu short rib chimichurri radicchio 和牛肋骨 - 奇米丘里辣酱 / 菊苣 a line of 4 fine cheeses (extra course with RMB 100 supplement) 四种优质奶酪 ( 需额外加 100 元 ) pre dessert 甜点序曲 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 598 guest - 598 元 人 wine pairing available upon request 可选择葡萄酒搭配 5
gourmet experience wine pairing by Edward Lee 至臻美味之旅配酒套餐 Bruno Paillard, Brut Premiere Cuvee, NV, Champagne, France (120ml) Domaine de la Pepiere, Muscadet, 2016, Sevre et Maine, France Greywacke, Sauvignon Blanc, 2016, Marlborough, New Zealand Kumeu River, Village Chardonnay, 2016, New Zealand Jean-Marc Brocard, Chablis, 2015, France Jacky Blot, Domaine de la Taille aux Loups, Remus 2015, Montlouis-sur-Loire, France Heinrich, St. Laurent, 2013, Burgenland, Austria Chateau La Couspaude, 2004, Grand Cru, Saint Emilion, France Chateau Suduiraut, 1999, 1er Grand Cru Classe, Sauternes, France RMB 728 guest - 728 元 人 75ml per serving, unless stated otherwise. 每款酒 75 毫升, 除非另有表述 6
gourmet experience menu by Chef Francisco Araya 至臻美味之旅套餐 amuse bouche 餐前小点 oyster celeriac caviar 生蚝 - 根芹 / 鱼子酱 scallop ceviche cilantro ginger 青柠汁腌扇贝 - 香菜 / 鲜姜 abalone tartelette lardo sweet seaweed herbs puree 鲍鱼小馅饼 - 意式猪油 / 甜海藻酱 / 香草酱 japanese orange sea bream pan seared zucchini blossom calamari 日本干煎鲷鱼 - 干煎 / 节瓜花 / 鱿鱼 carabinero yuba carmelized onion dill sauce 西班牙红虾 - 新鲜腐皮 / 焦糖洋葱 / 莳萝酱 iberico pork tenderloin king crab pumpkin puree 伊比利亚猪肉 - 里脊肉 / 帝王蟹 / 南瓜泥 wagyu short rib chimichurri radicchio 和牛肋骨 - 奇米丘里辣酱 / 菊苣 a line of 4 fine cheeses (extra course with RMB 100 supplement) 四种优质奶酪 ( 需额外加 100 元 ) 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 1068 guest - 1068 元 人 Menu served for entire table only 限整桌统一侍服 7
to start 前菜 scallop ceviche 128 cilantro ginger 青柠汁腌扇贝 - 香菜 / 鲜姜 green peas soup 98 shallot herbs 青豆汤 - 红葱头 / 香草 oyster 148 caviar celeriac 生蚝 - 根芹 / 鱼子酱 rougie foie gras 188 iberico dashi smoked eel 露杰鹅肝 - 伊比利亚火腿高汤 / 熏鳗鱼 beetroot 128 herb salad vanilla vinaigrette 红菜头 - 草本色拉 / 香草醋 8
main 主菜 japanese orange sea bream 318 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 318 green peas mustard seed 新西兰羊里脊 - 青豆 / 芥末籽 wagyu short rib 498 chimichurri radicchio 和牛肋骨 - 奇米丘里辣酱 / 菊苣 9
on the casual side 休闲食刻 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 blazquez 36 months iberico bellota ham 318 porcini mayonnaise tomato aioli virgin olive oil 布拉兹凯 36 个月橡木腌制伊比利亚火腿 - 牛肝菌蛋黄酱 / 番茄蒜泥酱 / 橄榄油 cheese 芝士 selection of fine cheeses s: 198 m: 298 l: 398 优质奶酪精选 10
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 3.0 128 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 spring garden 98 dark chocolate blood orange mango 春季风景画 - 黑巧克力 / 血橙 / 芒果 11
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, killara wagyu beef Relish locally grown mirco herbs, baby & heirloom vegetables, flowers, grains, spices Jia Rui iberico ham, iberico pork, imported oysters, rougie duck and foie gras FOOD IN imported oysters, yun nan caviar, french butter and cream Dian qi fresh mushrooms, yunan vegetables Hai zhi xing - chilled japanese fish Classic fine food coastal lamb, balsamico di modena, fruit purees, cap fruit Sinodis valhrona grand cru chocolate, imported bread and pasta flour, pastry ingredients chef s work kitchen uniforms 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! RIEDEL Fine cristal glassware. NACHTMAN Selected fine glass tableware. 12