MENU SOLEIL

Amuse-bouche

Abalone and zucchini salad
tomato and peach puree, caviar

Chilled capellini, squid ink sauce
bigfin squid, semi dried tomatoes

Herb-crusted grilled cutlassfish and prawn, Ducrele sauce
parmesan cheese tuile, deep-fried bitter melon and okra

Pan-fried Japanese beef tenderloin, wasabi sauce
simmered winter melon in consomme

Chef's dessert

Coffee or Tea