地中海牛排館

Premium Spanish Iberico ham, long-aged, rich in fat with nutty aromas. Served with fresh figs and arugula, a balance of salty, sweet, and refreshing.

Crispy fried soft shell crab, tender inside. Served with a refreshing apple and celery salad and gribiche sauce for layered texture without greasiness.

Tartare made with fresh Hualien Qixingtan Mahi Mahi, served with unique squid ink tapioca crackers and Shaoxing wine jelly for a distinct and delicious flavor.

Peruvian white asparagus, delicate and sweet. Served with a smooth soft-boiled egg and rich cheese sauce for added creaminess and smoothness.

Featuring tomatoes grown in Changhua greenhouses, paired with classic buffalo mozzarella and fragrant basil sauce. A fresh and classic appetizer.

Classic Caesar salad with crispy Spanish Serrano ham and freshly shaved Parmesan cheese. Salty, crispy, and rich in texture.

Italian traditional vegetable soup with red beans, clear and sweet broth. Served with sour cream and baguette crisps for added flavor complexity.

Chef's special soup, carefully prepared with fresh daily ingredients. Flavor varies daily for a surprising taste.

Freshly brewed Illy Italian coffee or selected tea to perfectly conclude your meal.

U.S. SRF Gold Level Wagyu Rib Eye, wet-aged for 45 days. Tender, rich marbling, aromatic when grilled.

A luxurious combination to enjoy two premium steaks at once. Features the firm texture of U.S. Black Wagyu New York strip and the extremely tender Japanese Wagyu filet.

Australian M9 Wagyu Rib Eye, grain-fed for rich marbling. Tender, juicy, and full of flavor.

Prime Rib Eye from U.S. Blackfoot Valley, dry-aged for 21 days. Concentrated beef flavor with unique aged and nutty notes.

Australian MB2+ Wagyu, pure grass-fed. Natural grassy aroma, chewy texture, unique flavor.

U.S. Rib Eye Steak, wet-aged for 50 days. Extremely tender with a rich, mellow flavor.

New York strip steak has a firm, chewy texture. After 45 days of wet aging, the meat becomes more tender, retaining its original sweetness.

F1 Japanese Wagyu Filet, extremely tender with moderate fat content. Optional addition of Gen Island shrimp for a surf and turf experience.

Chef's Special Steak (Top Cap), the prime cut of the rib eye. Evenly marbled, tender, sweet, and rare.

Fresh Boston Lobster, firm and sweet. Served with special gnocchi and a sweet and sour grapefruit sabayon sauce.

Freshly caught wild fish from Taiwan's East Coast. Delicate texture, served with burdock and a special creamy daikon miso sauce for an elegant flavor.

New Zealand high-quality lamb loin, tender and free of gamey taste. Served with eggplant puree, caramelized figs, and toffee sauce for a unique sweet and savory flavor.

Premium Spanish Iberico ham, rich in flavor. Served with fresh figs and arugula, a classic European appetizer.

Hokkaido sashimi-grade scallop, sweet and tender. Served with fresh pea basil puree and crispy ham for a rich texture.

Hualien Qixingtan Mahi Mahi Tartare, fresh and refreshing. Served with squid ink crackers and Shaoxing wine jelly, a fusion of East and West.

Tender Peruvian white asparagus, delicate texture. Served with a soft-boiled egg and cheese sauce for a rich and smooth taste.

Deep-fried soft shell crab, golden and crispy. Entirely edible. Served with a refreshing salad and sauce to cleanse the palate.

Fresh imported oysters, plump and juicy with a briny sea flavor. Squeeze lemon or dip in cocktail sauce for full freshness.

Rich oyster bisque, full of oceanic flavor. Enhanced with roasted shallots and basil oil for a unique taste.

Light vegetable broth with red beans and various vegetables. Served with sour cream for smoothness, a fresh flavor.

Rich and intense bisque made from lobster shells. Served with fresh Taitung shrimp and kale for a complex texture.

Yunlin organic greens, fresh and crisp. Served with smoked salmon and a special marigold vinaigrette for a unique aroma.

Classic Caesar salad with crisp romaine lettuce. Served with salty Serrano ham slices and plenty of cheese for a rich flavor.

Classic Caprese salad, featuring local greenhouse tomatoes and imported buffalo mozzarella, simple and delicious.

Rum-soaked pineapple with notes of rum and vanilla. Served with coconut tapioca and a hint of chili powder for a unique tropical flavor.

Classic French Crème Brûlée, with a crisp caramelized top and smooth, rich custard. Served with fresh berries for a balanced sweet and tart flavor.

Traditional English dessert, a mix of crispy meringue, fresh cream, and seasonal fruits. Rich in texture, sweet but not cloying.

Chef's homemade ice cream, smooth and creamy. Topped with nuts and dried fruits for added texture.

U.S. SRF Gold Level Black Wagyu, wet-aged for 45 days. Rich marbling, tender meat, a premium steak experience.

A luxurious choice to savor two premium steaks simultaneously. Combines the meaty texture of U.S. Black Wagyu New York strip with the tenderness of Japanese Wagyu filet.

Australian M9 Wagyu Rib Eye, beautifully marbled like marble. Rich in juice and excellent in texture.

U.S. Prime Rib Eye, dry-aged for 21 days. Firmer texture, concentrated flavor with nutty and cheesy aged notes.

Pure grass-fed Australian Wagyu, naturally healthy. Chewy texture with rich beef flavor.

50 days of wet aging makes the U.S. Rib Eye Steak extremely tender and juicy.

The New York strip cut has a flavorful fat edge. Aged for 45 days for enhanced flavor.

Japanese F1 Wagyu Filet, extremely tender, melts in your mouth. Optional addition of fresh shrimp for a richer experience.

Prized Top Cap steak, tender and evenly marbled. Aged for 30 days for a more rounded flavor.

Whole Boston Lobster, firm and sweet. Served with a special sauce and gnocchi, a luxurious seafood main course.

New Zealand lamb loin, pink and juicy. Served with caramelized figs and toffee sauce, a delightful blend of sweet and savory.

Wild fish caught fresh daily from Taiwan's East Coast. Served with a Japanese-style miso sauce to enhance the fish's natural sweetness.