Menu
- Amuse-bouche
- Mille-feuille of angel prawns, grilled scallop and pomme écrasée
Topped with ikura and uni, served with two-color bell pepper coulis
- Keio Plaza Hotel’s traditional consommé
With ravioli and Kujo scallions
- Steamed splendid alfonsino (kinmedai) with black rice baked risotto and aonori tuile
Served with a fresh tomato salad and vin blanc sauce
- Roasted domestic beef tenderloin with gratin dauphinoise and glazed root vegetables
Garnished with lotus-root fritters, Madeira sauce
- Chocolate fondant with vanilla quenelle ice cream
Served with waffles and berries
- Bread
- Coffee or tea