on the bund Dinner Menu

on the bund Dinner Menu

SUMMER SEAFOOD SET MENU STARTER Blue Fin Tuna, Russian Caviar, Cherry Tomato, Carrot puree, Fresh Lemon Foam SOUP Wild Red Snapper Soup, King Salmon, Parsley, Dill Weed PASTA The Sicilian Shrimp Fettuccine, Cherry Tomato, Zucchini MAIN COURSE Wagyu M7 Beef Sirloin, Seasonal Vegetable, Potter Red Wine Sauce OR Spanish Red Shrimp, Truffle Pumpkin, Mint Green Beans, Sea Salt DESSERT Chef s Signature Dessert Food Set RMB 798/Person 798

RAW SEAFOOD Fresh Gillardeau Oyster From France With Fresh Lemon and Red Wine Vinegar RMB 88 ( / RMB 508 6 / RMB 988 12 Seafood Platter ( 25min Preparation) Half Boston Lobster New Zealand Scampi, Gillardeau Oyster Hokkaido Scallop Slice, Russian Caviar RMB 988 HAM Italian Parma Ham with Parmesan Cheese and Seasonal Fruit RMB 238 Top-level Cold Cut Plate (Coppa, Parma Ham, Salami, Mortadella) RMB 298 Top-level 5J Iberico De Bellota Ham 48 Months (60g) RMB 388

APPETIZER Italian Arugula Salad with Fresh Cherry Tomato and Almond Raisin RMB 138 Waygu Beef Veal with Tuna Mousse, Arugula Salad, Roasted Almond Slice, Balsamic Vinegar RMB 178 Hokkaido Octopus Carpaccio with Mini Salad, Lemon Olive Oil and Mango Sauce RMB 178 Foie Gras Combination With Passion Fruit Jelly And Cherry Red Wine Sauce RMB188 King Crab Avocado Tartar with Black Pearl Caviar RMB 218 SOUP Pumpkin Soup with Roasted Almonds and Maple Syrup & Milk Foam Italy Minestrone With 24 Months Parmesan Cheese Creamy Mushroom Soup with Sauteed Mini Mushroom RMB 138

CLASSIC PASTA AND RISOTTO Lobster Linguine with Porcini Mushroom and Cream Tomato Sauce RMB 298 French Black Cod Fish Tagliatelle with Mixed Olive and Tomato Sauce RMB 238 Sicily Cuttlefish Risotto with Mixed Seafood and Cherry Tomato RMB 198 Risotto alla Milanese with Vietnamese Prawns, Fresh Asparagus and Saffron RMB 168 Ravioli Beef with Mixed Mushroom and Cream Sauce RMB 198 SEAFOOD Da Ivo Baked Halibut Wrapped in Sea Salt and Chocolate (800g 25min Preparation) Da Ivo RMB 588 Boston Lobster with Russian Caviar, Organic plants, Roasted Pumpkin, Lobster sauce RMB 528 Paper parcel French Black Cod with Snapper Consomme, Mixed Seafood and Dill RMB 328 Flame Grilled Bluefin Tuna With Seasonal Vegetables (120g) RMB 298

DRY AGED BEEF Wagyu M9 Beef Sirloin with Seasonal Vegetable, Mashed Potato and Potter Red Wine Sauce (150g) RMB 528 Wagyu M6 Beef Tenderloin with Foie Gras and Black Truffle Sauce (150g) RMB 498 Dry Aged 25Days Top-level Wagyu M5 T Bone Steak (1000g on sale, 25min Preparation) RMB 1.5/g Dry Aged 25Days Top-level Wagyu M5 Bone-Ribeye (1000g on sale, 25min Preparation) RMB 1.5/g Dry Aged Beef This is a special way to process beef, also known as "air-dried beef". It is a time-consuming practice that requires a lot of attention: after choosing a good quality beef, the beef needs to be placed in a room with the appropriate temperature and humidity to dehydrate. As such, the beef is left to "dry age" for about 28 days to 30 days. Its color will slowly turn dark, its connective tissues will gradually soften, and due to water evaporation, the meat becomes more mellow. Whilst left to dry, the oily part of the beef should be placed on top, so that the molten oil can gradually be absorbed by the meat below, making sure that by the end of the process the meat is juicy and has all the gravy enclosed inside

DESSERT Tiramisu with Marsala Jelly RMB 118 Coconut Mousse with Raspberry Sauce RMB 118 Cheese Cake with Seasonal Fruits RMB 118 Chocolate Fondant with Vanilla Ice Cream Opera Cake with Chocolate Ice Cream Chocolate Mousse with Seasonal Fruit Compote Magic Mirror (Selection of Petite Fours) RMB 298