Enjoy the French Romance at Aux Beaux Arts Macau This Valentine

Belon OO
This flat oyster is farmed in the channel of Belon, where the sea water mixes
with the fresh water of the river, which gives the oyster its typical nuttiness.
Flat, round shaped and meaty, it is appreciated by oyster connoisseurs.

Gillardeau
Famous for the thickness of its flesh and remarkable balance between
sweetness (nutty) and salinity, offering a crisp long finish.

Spéciale by David Hervé
Recognizable by its round and regular shape, the oyster benefits from rich
nutrients due to its unique growing location. Throughout its 3 and a half
years of culture, it grows a harmonious flesh.

Spéciale d’Isigny
Recognized for its meaty and crispy flesh, the Isigny oyster is enjoyed for its
firmness and sweet lingering finish.

White pearl
Unique, slightly salty, tasty and meaty.

Fine de Claire
Refined between one and two months in shallow clay ponds named Claire, the
flesh is firm, subtle and perfumed with a light taste of hazelnut

Chef’s seafood platter
2 red Spanish prawns, 1 green crab, 2 Scottish razor clams, 2 slipper lobsters,
4 sea almonds, 3 Alaskan crab legs, 6 assorted oysters,
2 scallop ceviches and 2 sea urchins

Prestige selection
1 Boston lobster, 1 green crab, 3 langoustines, 6 assorted oysters,
4 sea prawns, 3 Alaskan crab legs, 6 mussels and sea whelks

Aux Beaux Arts selection
1 Boston lobster, 6 assorted oysters, 4 sea prawns,
6 mussels and 3 Alaskan crab legs

COLD APPETIZERS
Caesar salad, chicken, pata negra and parmesan crisp

Shrimp cocktail salad, avocado and Croizet Cognac cocktail sauce

Poached lobster and razor clam, mandarin jelly, pickled heirloom carrot and lobster roe dressing

Seared tuna belly,herbed potato, quail egg, tomato marmalade and baby lettuce

Beef tartar, confit egg yolk, potato gaufrette and piquillo pepper ketchup

HOT APPETIZERS
Baked escargot in garlic parsley butter à la Bourguignonne

Steamed mussel marinière in white wine and shallot served with French fries

Pan seared foie gras and scallops, butternut squash purée, green asparagus, black bean and five spices