寶艾星期日早午餐 Sunday brunch

現剖美國生蠔吧
live station of
freshly shucked oysters from u.s.

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開胃菜 Bel-Air tasting plate

路易式阿拉斯加蟹肉沙拉配蘿蔓生菜心佐檸檬辣椒油醋汁
香煎緬因干貝佐橙汁大黃根醬及脆煎鴨肝
比利時菊苣、青蘋果、胡桃及脆辣味黑豬肉腸配洛克福乳酪醬汁
dungeness crab "louie" lemon chilli vinaigrette
seared maine scallops with rhubarb citrus compote and crispy duck liver
endive, green apple, walnut, crispy kurobuta pork chorizo and roquefort dressing

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漁人碼頭式蛤蜊巧達湯配脆培根及奶油餅乾
"fisherman's wharf" clam chowder with crispy bacon bites and buttermilk biscuit

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自選各式蛋點 choice of egg dish

水波蛋配煙燻鮭魚及洋蔥奶油乳酪培果麵包
poached egg with smoked salmon and cream cheese onion bagel

奶油炒蛋配酪梨及蕃茄沾醬
scrambled egg with avocado and tomato salsa

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精選主菜 choice of main course

肯郡式黑豬肉串配蝦仁詹巴什錦飯
u.s. kurobuta pork skewer with shrimps cajun style

脆烤香菜籽、柳橙皮裹馬囍魚配菠菜、萊姆地瓜蓉及橙橘油醋汁
grilled mahi mahi with orange and coriander crust, spinach, lime sweet mashed potatoes and citrus vinaigrette

美國安格斯牛柳配玉米洋玉蓉及脆炸洋蔥圈
u.s. black angus beef tenderloin with sweet corn mash, crispy fried onion rings

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甜點百匯 dessert bridge

主廚特製甜點及早餐烘培包點配果醬、橙皮果醬及蜂蜜
selection of desserts and morning bakeries with jams, marmalade and honey

如需詳情或訂席，請洽台北君悅餐飲銷售部。

顧客自帶酒水需酌收自帶酒水服務費，葡萄酒每瓶500元、烈酒每瓶1,000元。
The corkage charge per bottle at this restaurant is NT$500 for wines and NT$1,000 for spirits.