食&色 @ The St. Regis Tianjin

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Amuse Bouche

Shellfish Ceviche, Cucumber Emulsion, Sliced Shallot. Fresh Mint

酸橘汁腌贝类海鲜,黄瓜汁,干葱,新鲜薄荷

Appetizer

Caramel Foie Gras, Blueberries Compote, Brioche Stick

焦糖鸭肝,蓝莓酱,香烤奶油面包

Hot Appetizer

Pan-Fry Octopus, Mango Salsa, Fresh Arugula Salad, Lemon Mascarpone

香煎章鱼,芒果莎莎,新鲜芝麻菜沙拉,柠檬马斯卡彭芝士

Soup

Morel Mushroom Cream Soup with Mix Mushroom, Cream Foam,

羊肚菌奶油蘑菇汤,混合蘑菇,奶油泡沫,

Entrance

Sous-vide Live Abalone, Seafood Stock Pearl, Butter Shoyu Foam

低温活鲍鱼,海鲜汤珍珠,酱油泡沫

Main Course

Robbins Island Wagyu Beef Cube Roll

罗宾斯岛和牛肉眼5-6级

Grilled Spiny Rock Lobster(Half) with Black Truffles Herb Butter Crust

扒烤岩龙虾（半只）配黑松露香草黄油

(Choice Two Side Dishes and Two Sauces)

(自选两种配菜和两种酱汁)

Dessert

Granny Smith Manzana Chantilly, Lime Financier, Japanese Shiso Apple Insert, Lime Crunch

青苹果柠檬费南雪蛋糕

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Amuse Bouche

Iberico Ham, Sherry Vinegar Gel, Crispy Parmesan Cheese, Japan Honeydew Melon

橡果饲养100%伊比利亚去骨火腿,雪莉酒醋凝胶,帕马森芝士脆片,日本蜜瓜

Appetizer

Blue Swimming Crab Salad, Fresh Avocado, Lemon Mayonnaise,

兰花蟹肉沙拉,新鲜牛油果,柠檬蛋黄酱

Hot Appetizer

Sea Urchin, Angel Hair, Lobster Emulsion, Ikura Caviar

海胆,天使细面,龙虾汁,鲑鱼子

Soup

Creamy Celeriac Soup, Pan-fry Foie Gras, Celeriac Remoulade, Siberian Caviar

根芹奶油浓汤,香煎肥鸭肝,根芹蛋黄酱, 西伯利亚鲟鱼鱼子酱

Entrance

Sous-vide Salmon, Fish Stock Reduction, Fresh Basil Chlorophyll, Micro Cress

低温慢煮三文鱼,浓缩鱼汤,新鲜罗勒叶绿素,微型蔬菜

Main Course

AUS Wagyu Rib Eye Grain Fed MB9+

（Choice One Side Dish and One Sauce）

澳洲谷饲和牛肉眼9+级

（自选一种配菜和一种酱汁）

Dessert

Orange Ganache, Caramel Cremeux, Infused Lemongrass Pineapple Coco Compote,Tropical Mango Whipped Ganache, and Coconut Crisp Crunch

香橙蛋糕配柠檬草菠萝椰子果酱

请点击"阅读原文"购买

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MAGAZINE  2021 October Issue  Expertise, Quality and the Pursuit of
Culinary Excellence
Interview with Edison Liu and Deivid PaivaExecutive Chef & Executive Sous ChefThe Ritz-Carlton Tianjin

更多精彩，请访问我们的网站www.tianjinplus.com或关注我们的微信公众号：tianjin_plus

2021 LATEST EDITIONS

2021 LATEST EDITIONS

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