膳馨

選用蹄膀與豬腳一體成型的大元蹄，先滷至軟嫩再炸至金黃，搭配自製酸菜，口感外酥內軟嫩，骨頭 可與牛奶調合為奶水豬骨湯，一菜可兩吃。 Served with pork hock and pork knuckle, braised and deep-fried, match with homemade pickled cabbage.

內有自製手工川丸等多種豐富嚴選食材，湯頭是以水果醃製而成的酸白菜所熬煮，料多豐富，湯頭自然酸鮮，是每位顧客必點的超高人氣料理。 Served with handmade meat ball and others ingredients, soup made by fruit and pickled cabbage.

使用牛腩、牛肚、牛筋與紅白蘿蔔、綠花椰菜一同紅燒，口感鹹香並帶有來自蘿蔔的甘甜，非常下飯，是膳馨長年下來的招牌料理。 Served with braised beef sirloin, beef tripe, beef tendon, red and white radish, and broccoli.

選用芙蓉豆腐油炸至表皮金黃，搭配上新鮮蟹肉、蟹黃和南瓜泥一同燒煮。口味上鮮香綿密、濃稠燙 口，是一道超級下飯料理。 Served with deep-fried tofu, crab meat, crab roe, and mashed pumpkin.

（本品項份量為一隻）採用新鮮大草蝦，搭配以特選蕃茄及甜酒釀調製而成的干燒醬，口感鮮鹹並帶有甜味，醬汁非常下飯。 Served with shrimp, homemade tomato sauce and alcoholic sauce.

使用整隻草蝦、花枝、蟹肉棒等海鮮搭配小黃瓜絲、山藥等配料，再佐以和風醬使用，口感清爽是愛 吃海鮮者的最佳涼菜選擇。 Served with shrimp, cuttlefish, crab meat stick, shredded cucumber, chinese yam, and Japanese sauce.

鴨肉煮熟後以自製醬料醃泡，口感鹹香，肉質軟嫩，完美呈現出小時記憶中外婆的拿手菜。 Served with homemade pickled duck meat.

採用去骨雞腿肉，以花雕、黃酒醃泡，並佐以新鮮菠菜打成的碧綠醬汁，是傳統與創新的完美組合。 Served with bone-less chicken drumstick, white wined, huangjiu, and spinach sauce.

特選上等烏魚子厚切，綿密鹹香，搭配白玉蘿蔔與蒜苗，入口咀嚼，更有層次多變的口感。 Served with thick karasumi, white radish and garlic shoot.

以辣椒、蒜頭、薑、香菜、等綜合辛香料，搭配傳統鎮江醋、油花生涼拌而成，口感清爽微酸，是道開 胃又下酒的古早味小菜。 Served with chili, garlic, ginger, coriander, others powder ingredients.

採用梨山高麗菜、花椰菜、紅黃椒、南瓜等新鮮蔬食一同清蒸，並搭配特製和風醬汁。 Served with cabbage, broccoli, chilli, and pumpkin.

需預訂 Pre-reserved

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需預訂 Pre-reserved

需預訂 Pre-reserved

需預訂 Pre-reserved

需預訂 Pre-reserved