我的私廚菜單
早午餐 班乃迪克蛋 (Eggs Benedict) 英式馬芬 (English muffin) 德式鬆餅 (Dutch baby pancake) 前菜 煙花女風味的黑橄欖鮪魚抹醬 (Tuna paste alla puttanesca) 鑄鐵鍋煎日式蛋捲 (Tamagoyaki) 涼拌一條龍小黃瓜 (Pickled cucumber) 沙拉蔬菜 法式雜菜煲 (Ratatouille, confit byaldi) 湯 焦糖化胡蘿蔔濃湯 (Caramelized carrot soup) 蘋果冷湯 (Chilled apple soup) 澱粉主食 義式肉醬糙米燉飯 (Brown rice risotto) 海鮮番茄義大利麵 (Seafood penne) 檸檬櫛瓜義大利麵 (Courgette lemon linguine) 脆皮烤馬鈴薯 (Roasted potatoes) 蛋白質主餐 煎牛排佐紅酒肉汁，阿根廷青醬，油封焦糖化紅蘿蔔，醃小黃瓜，烤洋蔥脆片 (Sous vide strip steak with red wine gravy, chimichurri, confit caramelized carrot, pickled cucumber, roasted onion chip) 舒肥乾式熟成紐約客牛排及小羊排 (Sous vide dry aged strip steak and lamb chops) 紅酒肉汁燜煮牛小排 ( Sous vide slow cooked beef short ribs with red wine gravy) 高壓烹煮菲律賓燉豬五花肉 (Pork adobo) 鹽漬香料烤全雞 (Dry brined roasted chicken) 煎鴨胸，烤馬鈴薯糕，炒磨菇 (Pan seared duck breast with fondant potato and sauteed mushrooms) 雞腿肉捲佐肉汁，方旦馬鈴薯，蔬菜 (Chicken leg roulade with gravy, fondant potato, asparagus, bamboo shoo