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加熱外帶滷排骨。
豆皮炒油菜與少量地瓜葉、鹽昆布拌高麗和娃娃菜、椒鹽煎午仔魚(技術不佳,是破破碎碎版本)
奶油大蒜烤鮮菇、玉米筍和水煮花生,拌海苔香鬆。

甜點是巧克力!
濃厚酒香的膏狀陶罐蛋糕,以及薰衣草利口酒提味的自製可可雪花糕。
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