Alexis Ampang

v a l e n t i n e ' s d a y 2 0 11
s e t d i n n e r

starter

veloute of porcini with black truffle oil

or

hamachi carpaccio with petit citrus salad

or

duck rillette in phyllo with spiced honey & fennel salad

main

angelhair aglio olio with maine lobster

or

baked chilean seabass with sautéed baby asparagus & soy capsicum

or

pan-seared wagyu beef with wilted baby spinach & mash, red wine jus


dessert

love pavlova with strawberries

or

valrhona chocolate mousse with grand marnier

rm150.00 nett/pax (includes show)