KRUG DINNER

24th October 2008 (Friday)

菜MENU譜

< 前 菜 >

北京片皮烤鴨 / 鹵水牛展粒 / 鮮蝦脆春卷

Roasted Peking Duck / Marinated Diced Beef Shin / Crispy Spring Rolls with Shrimp

< 晚 宴 >

KRUG Grand Cuvee

龍景軒精選頭盤

龍帶玉梨香 / 片皮乳豬件 / 青蘋果鳳尾蝦

Lung King Heen Combination

Crispy Scallop with Fresh Pear / Barbecued Sucking Pig / Fried Prawns on Apple Slice

雪花蟹肉魚翅羹

Shark’s Fin Soup with Tofu and Fresh Crab Meat

KRUG Rose

蠔皇原隻鮮鮑魚

Braised Whole Fresh Abalone in Supreme Oyster Sauce

籠仔蒸東星斑柳

Steamed Star Garoupa Fillet in Bamboo Basket

KRUG Vintage 1998

彩椒炒牛肉

Sauteed Sliced Beef Capsicum

北菇扒時蔬

Braised Seasonal Vegetables with Chinese Mushrooms

瑤柱蛋白炒飯

Fried Rice with Conpoy and Egg Whites

香芒楊枝甘露 /美點薈萃

Chilled Mango and Sago Cream with Pomelo / Petits Fours

每位 $1,998.

7:30p.m. Cocktail / 8:00p.m. Dinner