Playing with Abalone and Lobsters
百變奢華鮑魚與龍蝦料理
Cooking Class Menu
May 21st, 2011 (Saturday)
Chef’s Special Sous Vide Rock Lobster Tail Served with Crispy South Africa Abalone and Cream Fennel Sauce
主廚特製低溫岩龍蝦及脆皮南非鮑魚佐茴香醬汁
Barone Ricasoli Wine Dinner
義大利瑞卡梭利男爵餐酒饗宴
5 / 24星期二晚間6 點半,尊榮限量40位,每位費用NT$ 3,900另加一成服務費
詳情及訂位請洽TOSCANA義大利餐廳 For details and to book your seat,
call TOSCANA at Ext. 3001.