MENU SOLEIL

Amuse-bouche

Sweet shrimp and bigfin reef squid tartare 
Aosa seaweed jelly, seasonal garden salad

Double consommé 
matsutake mushroom

Meunière of autumn salmon confit, Provençal sauce 
sautéed black abalone mushroom

Grilled Japanese beef tenderloin, Bourguignon sauce 
pan-fried wild yam bulbils, carrot fondant

Chef's dessert

Coffee or Tea