Wednesday, June 06, 2007

取代法國大餐的希臘小菜──Thea Mediterranean


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Thea Mediterranean

一個法國人,領著一個菲律賓人和一個台灣人,吃美國人開的希臘餐館──(第二部:食單放上──食記待補)

先來一杯涼飲:萊姆甜汁芒果濃漿大葉薄荷(加許多大塊冰角──芒果味道不顯,但解渴還不錯)

THEA’s MEZE Sampler (served with house-made pita): Hummus (garbanzo bean, yogurt, garlic, onion, tahina, olive oil); Htipiti (pureed red bell pepper, feta, garlic, harissa, olive oil); Tzatziki (yogurt, cucumber, garlic); Melitzanosalata (eggplant, garlic, parsley, olive oil)

(一球一球冰淇淋般的)招牌開胃嘗鮮小點佐自製扁口袋麵包(由左至右):鷹嘴豆、優格、大蒜、洋蔥、白芝麻,橄欖油;紅椒、羊乳酪、大蒜、(北非還是中東)地中海香料,橄欖油;優格、黃瓜、大蒜;茄子、大蒜、歐芹,橄欖油.


Kiymali Pide (Turkish flat bread topped with ground lamb, crushed tomatoes, parsley and arugula, almond and feta salad)
土耳其扁麵包上舖絞羊肉,輾碎鮮番茄,歐芹、芝麻葉、杏仁與羊乳酪沙拉

Solomos (grilled Atlantic salmon with vegetables and prawn risotto cake, roasted tomato and asparagus)
(VB 的)大西洋鮭魚,大片烤鮮番茄,與新鮮時菜與蝦燉飯餅堆疊成塔狀,盤角各以一小節蘆筍裝飾(餅兩面煎得微焦,有點像烤飯團,除了米飯比較軟稀──算是盤中最好吃的)

Beef Souvlaki (Angus beef skewer served with tabbouleh, red onion salad and yogurt)
安格斯牛肉串與小麥素漢堡塊,極薄紅洋蔥沙拉,優格

重頭戲:甜點

Lavender infused creme catalan
薰衣草焦糖布丁(薰衣草味道極優,焦糖顏色口感不顯,布丁質地比crème brulee稍軟)

(flourless)Chocolate cake with vanilla ice cream
(無麵粉)巧克力蛋糕佐香草冰淇淋(或許稱做巧克力磚比較適合──巧克力雖然不會過甜,但沒有表達出它特有的苦味,香草冰淇淋僅僅輕輕搽在巧克力磚上,意思意思...)

Lemon and yogurt cheese cake
檸檬與優格起士蛋糕(VB 點的──蛋糕無特色,那輪橙片好像不是曬乾烘乾或烤乾而是快速炸乾的,吃起來有炸油味)



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