Classic set meal 1,980 yuan/person
包含勐海棗香普洱茶、8道餐點及季節甜品
Includes Menghai jujube-flavored Pu'er tea, 8-course meal and seasonal desserts
來自德國的脫醇技術—利用低溫真空蒸發酒精之後進入鋼瓶釀製，單寧較為平衡口感低澀高回甘。
[Pre-meal drink] Lemon sugarcane drink
The appetizer beverage features Taiwan's unique red sugarcane juice, complemented by locally sourced lemons from Pingtung. This combination allows guests to indulge in the most authentic dining experience of the region.
陽明春天的拿手好菜——使用義大利進口黑松露和新鮮松茸，結合本地特色農產品“北瓜”製成仿真魚翅，入口前淋上雪燕點綴，豐富口感與美味層次。
【Soup】Vegan Truffle Shark Fin Soup
Yangming Spring’s signature dish - made with black truffles and fresh matsutake imported from Italy, combined with the local special agricultural product "pumpkin", to make simulated shark's fin. It is garnished with snow swallows before eating, enriching the taste and delicious layers.
陽明春天致力於推廣永續飲食，主廚特別響應海洋環保與減少「虛擬水」為改念，設計精緻的特色冷盤。
【Cold Starter】Azure Sea
Yangming Spring is committed to promote sustainable food. The chef specially responds to the concept of marine environmental protection and reducing "virtual water" and designs exquisite special appetizer.
【前菜】紙包鮮蔬：香煎豆包以水蓮綁起，內層包覆全素乳酪絲，搭配陽明山當季劍筍、鷹嘴豆、黃豆、檸檬葉與香茅，椰漿湯底鮮美濃郁，風味獨特。
【Appetizer】Paper-Wrapped Fresh Vegetables
Pan-seared tofu skin tied with watercress, filled with vegan cheese, accompanied by seasonal bamboo shoots from Yangmingshan, chickpeas, soybeans, kaffir lime leaves, and lemongrass. The coconut milk broth is rich and flavorful.
星級招牌主菜-山伏茸(猴頭菇)歷經兩天以上製成，搭配特製活味增(天然發酵)的田樂燒。
【Main Course】Premium Monkey Head Mushroom with Cool Summer Field Delight
A signature main course - Monkey Head Mushroom, prepared for over two days and accompanied by our special live-cultured Field Delight.
以高粱釀造的天然玫瑰醋飲，無酒精成分。順滑的口感為主餐畫上完美的休止符，並揭開下一道菜品的序幕。
【Vinegar Beverage】Healthy Floral Vinegar
A naturally fermented rose vinegar drink made from sorghum, with no alcohol content. Its smooth texture serves as the perfect interlude for the main course, setting the stage for the next dish.
脆皮的塔殼上，搭配全素焗烤時蔬，蘭香羅勒增添清香，是一道色香味俱全的精緻菜品。
【After-Course 】Italian Basil Tart
Crispy tart shell paired with oven-roasted seasonal vegetables, infused with the fragrance of basil. A delightful dish that combines a perfect balance of color, aroma, and taste.
這道桃葉筍香飯使用日曬筍乾先滷製，搭配小火煸香的香菇、黃豆與杏鮑菇絲，與米飯混合後，配上栗子和孢子甘藍，外層用新鮮月桃葉包覆，讓每一口都充滿自然風味。
【After-Course 2】Truffle Risotto
The dish is characterized by the accompaniment of Italian truffles, combined with Taiwan's distinctive rice variety, "Kaohsiung 147 Fragrant Rice." Prepared using a ceramic steamer, it captures the natural flavors of the ingredients.
【Desserts】Chinese Almond Soup / Vegan Fruit Pastry
MICHELLIN Green Star set meal 3,980 yuan/person
包含勐海棗香普洱茶、9道餐點及季節甜品
Includes Menghai jujube-flavored Pu'er tea, 9-course meal and seasonal desserts
來自德國的脫醇技術—利用低溫真空蒸發酒精之後進入鋼瓶釀製，單寧較為平衡口感低澀高回甘。
[Pre-meal drink] Night Orient Merlot Alcohol-Free Wine
Derived from German dealcoholization technology—fermentation in steel tanks after low-temperature alcohol evaporation, resulting in a well-balanced taste with low astringency and a high finish.
以杏鮑菇和朝瑞農場的香菇為基底，經過烘烤，散發出獨特香氣，並以黑松露醬調味，呈現濃郁的風味層次。
【Soup】 Truffle Mushroom Soup
這道冷盤融合甜豆仁、椰子肉、酸豆、生菜、香菇、植物肉等食材，搭配越南春捲皮與主廚特製滷水，以純素創新方式呈現上海與越南風味。
【Cold Dish】 Soul of Food
This dish features sweet peas, coconut meat, pickled beans, lettuce, mushrooms, and plant-based meat. Paired with Vietnamese spring roll wrappers and a chef’s special marinade, it creatively showcases Shanghai and Vietnamese vegan flavors.
靈感來自創辦人兒時的午後回憶，選用台灣栽種製作胡麻醬搭配台灣鳳梨創作古早文化新風味。
【Appetizer】 Afternoon Memories
Inspired by the founder's childhood memories, this dish features Taiwanese-made sesame sauce paired with Taiwanese pineapple, creating a fusion of traditional culture and new flavors.
陽明春天17年星級招牌主菜-山伏茸(猴頭菇)歷經兩天以上製成，搭配豆薯、晚香玉筍、羊肚菌等特色配菜，佐以陽明山在地紫農友高苗、扁豆苗淋上自製冷壓油食用，體驗食材原始的美味。
【Main Course】 Royal Premium Monkey Head Mushroom
A 17-year star signature dish from Yangming Spring—Monkey Head Mushroom, crafted over two days and served with unique ingredients such as yam bean, fragrant jade bamboo shoots, and more. Accompanied by locally sourced purple vegetables and flat beans, drizzled with homemade cold-pressed oil, allowing you to savor the original flavors of the ingredients.
使用台梗16號稻米、黃金檸檬與手炒海鹽混合製成，擁有4倍以上的豐富維生素Ｃ。
【Vinegar Beverage】 Lemon Snowflake
Made with Taiwan's 16th rice variety, golden lemons, and hand-roasted sea salt, this beverage is rich in vitamin C, providing more than four times the recommended daily intake.
法果取名自法文Foie Gras（鵝肝），由主廚特製的全素鵝肝醬，搭配新鮮現炒甜豆仁及西谷米與甜菜根製成的酥脆餅皮展現，自然新風味。
【After-Course】 Foie Gras Green Flower
Named after the French Foie Gras, this dish features a specially crafted vegan foie gras sauce by the chef. It is paired with freshly stir-fried sweet peas and crispy wafers made from freshly roasted sweet potatoes and beetroot, presenting a natural and novel flavor.
使用日本山藥搭配竹炭粉烘烤而成，雪山靈芝也稱作白靈菇是世界上唯一擁有無機鹽(真菌多醣) 以及 20%以上蛋白質含量的營養價值搭配鹽烤,展現風雅滋味。
【After-Course 2】 Snow Mountain Reishi Charcoal Roast
Made by roasting Japanese yam with bamboo charcoal powder, this dish showcases the nutritional value of Snow Mountain Reishi, the only mushroom in the world with inorganic salt (fungus polysaccharides) and over 20% protein content. The salt roasting process brings out an elegant and flavorful taste.
使用日式握壽司手法呈現，以台灣在地水果蔓越莓製成的日式醋飯，搭配台灣甜椒、茄子，再削上阿里山新鮮山葵，增添辛辣又回甘的風味。
【After-Course 3】 Colorful Sushi
Presented in the style of Japanese sushi, this dish features Taiwanese cranberry sushi rice, paired with Taiwanese bell peppers, eggplants, and topped with freshly grated Alishan wasabi, adding a spicy and sweet flavor.
『茶食體驗』唐合家的日式和菓子、搭配日式裏千家茶道體驗
【Dessert】 Tang He Jia Japanese Wagashi Tea Ceremony Experience
‘Tea Food Experience’ featuring Tang He Jia's Japanese wagashi, accompanied by a Japanese Urasenke tea ceremony experience.
