東莞豪門(mén)酒店VIP中西日復(fù)合式菜單(H).doc

東莞豪門(mén)酒店VIP中西日復(fù)合式菜單（H）元/位豪門(mén)混合式三件套酥炸牛菲利乳酪卷佐香梨橘醋醬，泰式燻鴨胸，銀鱈西京燒Deep-fried fillet of beef warped with mozzarella cheeseSmoked duck breast in Thai styleOven baked Miso cod fish海馬燉老鴨湯Braised aged duck with hippocampus香酥腐皮蔥魚(yú)蓉卷附烤梨Fish mousse and chive stuffed with tofu skin and baked pear松露蒸黃魚(yú)Steamed yellow croaker with truffle珊瑚鳳凰卷Chicken breast rolls stuffed with crab meat味噌樸葉烤牛肉Japanese Miso Leaf Park beef 白酒野山菌深海鮭魚(yú)Half cooked salmon fillet with creamy wild mushroom陜西牛肉褲帶面，松露蝦餃皇Shan-xi home make beef noodle, Steamed truffle and prawn dumpling主廚特別推薦西式美點(diǎn)拼盤(pán)Chefs specials dessert 環(huán)球鮮果盤(pán)Seasonal Fresh Fruits酥炸牛菲利乳酪卷佐香梨橘醋醬，泰式燻鴨胸，銀鱈西京燒Deep-fried fillet of beef warped with mozzarella cheeseSmoked duck breast in Thai styleOven baked Miso cod fish酥炸牛菲利乳酪卷佐香梨橘醋醬材料：牛肉菲利20g馬蘇里拉起士20g香梨橘醋醬20g紅心橄欖2粒九層塔2片做法：牛肉拍薄調(diào)味，放入乳酪九層塔，用三溫暖包裹去炸，湯匙放香梨橘醋醬，再用牙簽插紅心橄欖，插在牛肉球上面。香梨橘醋醬香梨刨細(xì)絲白菊醋蜂蜜檸檬皮金蘭醬油味淋泰式燻鴨胸材料：熏鴨胸30g節(jié)瓜段20g各式生菜少許炸意大利面1根泰式雞醬20g香菜少許做法：熏鴨胸煎上色切片，節(jié)瓜也煎上色，上面放生菜，熏鴨胸淋上泰式雞醬，香菜，再插一根炸好的意大利面。銀鱈西京燒材料：味噌銀鱈魚(yú)50g辣椒白蘿卜泥少許照燒醬20g泡姜條1條大葉1片做法：銀鱈魚(yú)西京燒的做法，底下墊大葉鱈魚(yú)上面放蘿卜泥，還有照燒醬，泡姜條即可。香酥腐皮蔥魚(yú)蓉卷附烤梨Fish mousse and chive stuffed with tofu skin and baked pear材料：腐皮1張魚(yú)醬40g蔥花30g馬蹄肉碎30g叉燒肉20g香油少許白標(biāo)油碎10g糖醋濃縮汁20g肉桂烤香梨1/2粒做法：先把魚(yú)醬及所有的材料混合調(diào)味好，用腐皮包兩層炸熟，上面再放青蔥絲及烤香梨，淋糖醋濃縮汁。味噌樸葉烤牛肉Japanese Miso Leaf Park beef 材料：無(wú)骨牛小排40g鹵白蘿卜40g鹵紅蘿卜30g鮮香菇1朵青豆莢10g味噌芝麻醬50g蒜泥10g樸葉1片做法：牛小排煎上色，放到樸葉上面，再加入蔬菜及味噌醬，放到爐火上面燒。白酒野山菌深海鮭魚(yú)Half cooked salmon fillet with creamy wild mushroom材料：鮭魚(yú)40g蒜碎20g各式野菇80g橄欖油40g白葡萄酒60g牛油20g蕃西碎7g溫泉蛋1粒九層塔碎2