French Cuisine Promotion
Date: 16 May 2016 — 28 May 2016 | Venue:
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 Appetizers & Soup  |
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| Chef’s Selection of Freshly Shucked French Oysters | Here | ||
| 廚師精選法國新鮮生蠔 | |||
 Herring, Apple, Gherkin, Beetroot & Potato Salad with Dijon Mustard Dressing |
$102 | ||
| 鯡魚、蘋果、酸瓜、紅菜頭及馬鈴薯沙律配法式芥末醬 | |||
| Gratinated Scallop with Endive and Caviar Hollandaise |
$140 | ||
| 苦白菜及魚子蛋黃醬焗帶子 | |||
| Duck Leg Rillette Salad with a slice of Duck Liver Mousse and Toasted Brioche |
$106 | ||
| 鴨腿沙律配鴨肝慕斯伴烤法式麵包 | |||
 Soft Poached Egg, Artichoke, Celeriac, Frisée & Truffle Salad with Cayenne Mayonnaise |
$118 | ||
| 水煮蛋、雅支竹、芹菜頭、苦白菜及黑松露沙律配紅椒蛋黃醬 | |||
| Velouté of Rutabaga with Brunoise of Vegetables and Lentil |
$52 | ||
| 蕪菁甘藍濃湯配雜菜粒及扁豆 | |||
| Main Courses |
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| Seared Sea Bass with Vegetable Risotto and Chablis Cep Jus |
$220 | ||
| 鱸魚配雜菜飯配香菌汁 | |||
 Roasted Barbary Duck Breast with Confit Cherry Tomatoes Kenya Beans in Prosciutto Wrap, Truffled Duchess Potatoes and Albufera Sauce |
$180 | ||
| 烤鴨胸配油封車厘茄配煙豬片青豆卷、公爵薯蓉及鵝肝汁 | |||
| Lamb Loin Wellington with Charred Lamb Chop served with Confit Shallot, Baby Vegetables, Lyonnaise Potatoes and Thyme Jus |
$265 | ||
| 威靈頓羊扒及烤羊架配百里香汁伴油封乾蔥、鮮嫩蔬菜及法式馬鈴薯片 | |||
| Beef Tenderloin 400gm (for two, served in Dining Room only) served with Daily Vegetables and New Potatoes, Sauce Valois |
$580 | ||
| 牛里脊肉伴時蔬、新馬鈴薯及牛肉汁(兩位用，僅在 Dining Room 供應) |
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| Bouillabaisse – Seafood simmered in Pernod, dill & saffron broth |
$218 | ||
| 馬賽海鮮湯 –茴香酒、刁草及番紅花煨海鮮 | |||
 French Vegetable Stew of Fennel, Zucchini, Artichoke, Butternut SquashShallot, Lentil and Chanterelles in Vegetable Broth |
$128 | ||
| 法式燉雜菜 –蔬菜湯燉茴香、洋青瓜、雅支竹、飛碟瓜、乾蔥、扁豆及雞油菌 | |||
| Desserts |
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| Earl Grey Chocolate Gateau |
$65 | ||
| 伯爵朱古力蛋糕 | |||
| Fresh Mixed Berry Meringue with Crème Anglaise |
$58 | ||
| 鮮雜莓蛋白球伴香草蛋奶醬 | |||
| Crêpes Suzette (for two, served in Dining Room only) |
$148 | ||
| 橙酒煮班戟(兩位用，僅在 Dining Room 供應) | |||
| Fine Selection of French Cheese: Brie de Meaux and Brillat Savarin AOC |
$138 | ||
| 精選芝士拼盤: 莫城布里芝士及布里亞薩瓦蘭芝士 | |||
| – Lacto-ovo Vegetarian 蛋奶素菜 – Vegan 齋菜 – Contains Alcohol 含酒精菜式 *If you have any food allergies or intolerance please inform us 如對任何食物敏感請提前通知服務同事 |
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| While stocks last. Menu items are subject to change without prior notice This menu is not available for private functions Prevent waste: take your leftovers home ($5 packaging fee) Please reserve with the FCC restaurant at (tel) 2523 7734 (fax) 2868 4092 or (email) [email protected] |
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| Gillardeau No.1 | 3pcs | ||
| 法國吉拉得生蠔 No.1 | $195 | ||
| White Pearl Oyster | 3pcs | ||
| 法國白珍珠蠔 | $181 | ||
| Fine de Claire | 3pcs | ||
| 法國芬大奇生蠔 | $175 | ||
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| Photo for reference only 圖片只供參考用途 *If you have any food allergies or intolerance please inform us 如對任何食物敏感請提前通知服務同事 |
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| While stocks last. Menu items are subject to change without prior notice This menu is not available for private functions Prevent waste: take your leftovers home ($5 packaging fee) Please reserve with the FCC restaurant at (tel) 2523 7734 (fax) 2868 4092 or (email) [email protected] |
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