wine: Champagne Billecart Salmon N.V. Brut
Amuse bouche (應該會是 lobster ceveche or tartare)
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wine : white Gaia & Rey 2001
Seared John Dory, grill fennel, artichoke brunoise w/
salsa verde
法國多利魚襯烤茴香，朝鮮薊細末，佐綠醬汁
wine: Rossj-Bass Chardonnay
Zucchini TRIO (雙色節瓜與節瓜花作三種風味--
節瓜泥千層派，嫩炒節瓜捲
節瓜花填蟹肉)
GAJA sperss 1997
GAJA sori san lorenzo 1996
wine: Castel Banfi Brunello de Montalcino 1991
Nutty fried veal sweetbread, poached fava beans, dill mayo
酥炸核桃風味小牛胸腺，水煮嫩蠶豆，雙色蒔蘿
wine: Antinori Brunello de Montalcino 1997
Lamb medallion, morel & eggplant w/ galic puree and
polanta
小羊排心佐羊肚菌茄子，蒜泥與玉米糊
wine:Barolo “Brunate” Ceretto 1996
(chef's special pasta) 吃不飽的可以吃點麵食
wine: GAJA Magari Toscana
Pan-fried Chalone Duck breast, truffled lentil du Puy,
caramel citrus "au jus"
煎封夏隆鴨胸，松露風味燉布依山青扁豆，焦糖柑橘原汁
le formage 起司盤
wine : sweet Moscato D'Asti
Chef Season's special strawberry dessert 季節師傅特製草莓甜點
照片
http://www.wretch.cc/album/show.php?i=yellowsand&b=54&f=1467003953&p=0&s
