[Menu] <Appetizer> Sicilian-style salad of octopus and squid, served with colorful marinated vegetables <Soup> Rich corn potage <Fish dish> Canadian lobster and fish of the day - early summer vegetables in acqua pazza style - <Meat dish> Beef loin steak, seasonal steamed vegetables and vegetable puree, with your choice of sauce <Dessert> Mousse au thé - matcha and white chocolate mousse - and creme brûlée <Bread> <After-meal drink> Coffee or tea

[Menu] <Appetizer> Sicilian-style salad of octopus and squid, served with colorful marinated vegetables <Soup> Rich corn potage <Fish dish> Today's fish dish - Early summer vegetables in acqua pazza style - <Meat dish> Beef loin steak, seasonal steamed vegetables and vegetable puree, with your choice of sauce <Dessert> Mousse au thé - Matcha and white chocolate mousse - <Bread> <After-meal drink> Coffee or tea

[Menu] <Appetizer> Herb-scented moussaka-style friture, cold caponata of summer vegetables and colorful marinade <Soup> Rich corn potage <Meat dish> Beef loin steak, seasonal steamed vegetables and vegetable puree, with your choice of sauce <Dessert> Mousse au thé - Matcha and white chocolate mousse - Crème brûlée <Bread> <After-meal drink> Coffee or tea

[Menu] <Appetizer> Herb-scented moussaka-style friture, cold caponata and colorful marinade of summer vegetables <Soup> Rich corn potage <Fish dish> Today's fish dish, early summer vegetables acqua pazza style <Dessert> Mousse au thé - Matcha and white chocolate mousse <Bread> <After-meal drink> Coffee or tea

【メニュー】
＜前菜＞　 蛸と烏賊のシチリア風サラダ～色鮮やかな野菜のマリネを添えて～
＜スープ＞　 濃厚な玉蜀黍のポタージュ
＜魚料理＞ カナダ産オマール海老と本日のお魚料理　
～初夏野菜のアクアパッツァ風～
＜肉料理＞ 牛ロースステーキ　季節の温野菜と野菜ピューレ　お好みのソースで
＜デセール＞ ムース・オ・テ～抹茶とホワイトチョコのムース～
＜パン＞
＜食後の飲み物＞　コーヒー又は紅茶

【メニュー】
＜前菜＞　 蛸と烏賊のシチリア風サラダ～色鮮やかな野菜のマリネを添えて～
＜スープ＞　濃厚な玉蜀黍のポタージュ
＜魚料理＞ 本日の魚料理　～初夏野菜のアクアパッツァ風～
＜肉料理＞ 牛ロースステーキ　旬の温野菜と野菜ピューレ　お好みのソースで
＜デセール＞ ムース・オ・テ～抹茶とホワイトチョコのムース～
＜パン＞
＜食後の飲み物＞　コーヒー又は紅茶

[Menu] <Appetizer> <Soup> <Meat dish> <Dessert> <Bread> <After-meal drink> Coffee or tea

[Menu] <Appetizer> <Soup> <Fish dish> <Dessert> <Bread> <After-meal drink> Coffee or tea

[Menu] <Appetizer> Sicilian-style salad of octopus and squid, served with colorful marinated vegetables <Soup> Rich corn potage <Fish dish> Canadian lobster and fish of the day - early summer vegetables in acqua pazza style - <Meat dish> Beef loin steak, seasonal steamed vegetables and vegetable puree, with your choice of sauce <Dessert> Mousse au thé - matcha and white chocolate mousse - <Bread> <After-meal drink> Coffee or tea

[Menu] <Appetizer> Sicilian-style salad of octopus and squid, served with colorful marinated vegetables <Soup> Rich corn potage <Fish dish> Today's fish dish - Early summer vegetables in acqua pazza style - <Meat dish> Beef loin steak, seasonal steamed vegetables and vegetable puree, with your choice of sauce <Dessert> Mousse au thé - Matcha and white chocolate mousse - <Bread> <After-meal drink> Coffee or tea

[Menu] <Appetizer> Herb-scented moussaka-style friture, cold caponata of summer vegetables and colorful marinade <Soup> Rich corn potage <Meat dish> Beef loin steak, seasonal steamed vegetables and vegetable puree, with your choice of sauce <Dessert> Mousse au thé - Matcha and white chocolate mousse - <Bread> <After-meal drink> Coffee or tea

[Menu] <Appetizer> Herb-scented moussaka-style friture, cold caponata and colorful marinade of summer vegetables <Soup> Rich corn potage <Fish dish> Today's fish dish, early summer vegetables acqua pazza style <Dessert> Mousse au thé - Matcha and white chocolate mousse <Bread> <After-meal drink> Coffee or tea

[Contents] ・Welcome drink ・5 kinds of savory dishes (amuse, scones, fruits, etc.) ・Various sweets Sweets Ashimori melon macedonia Pistachio cake Coconut blancmange Matcha guimauve Green apple pâté de fruit Griotte Cherry tart Matcha macaron Matcha pound cake Matcha cookies Matcha mousse Canelé Matcha brownie [Drinks] *Free for 2 hours 10 kinds of Nefert's tea + 10 kinds of coffee menu + various mocktails and soft drinks

[Contents] ・Welcome drink ・5 kinds of savory dishes (amuse, scones, fruits, etc.) ・Various sweets Sweets Ashimori melon macedonia Pistachio cake Coconut blancmange Matcha guimauve Green apple pâté de fruit Griotte Cherry tart Matcha macaron Matcha pound cake Matcha cookies Matcha mousse Canelé Matcha brownie [Drinks] *Free for 2 hours 10 kinds of Nefert's tea + 10 kinds of coffee menu + various mocktails and soft drinks

Period: April 26th (Sat) - June 30th (Mon) Time: 2:45pm - 5:00pm (last orders 4:30pm) Price: ¥2,662 (tax and service charge included)

[Menu] Today's amuse-bouche <Appetizer ①> Shimotsui octopus and scallop marinade - Warm vegetables made with organic vegetables from Okayama and seasonal vegetables - <Appetizer ②> Le Potager <Appetizer ③> Caramelized Momotaro pork and corn risotto <Fish dish> Fresh fish from the Setouchi region wrapped in kadaif and scented with shiso leaves, served with white wine sauce <Meat dish> Roast of Chiya beef from Okayama prefecture, accompanied by early summer vegetable baillardie and beignets, served with a refreshing red wine sauce scented with lehors <Dessert> Vert - Coconut mousse and Ashimori melon soup - 2 types of small sweets <After-meal drink> Coffee or tea

[Menu] <Appetizer ①> Amuse-bouche <Appetizer ②> Lemon-scented squid tartare with a refreshing jelly and salmon roe accent <Appetizer ③> Le Potager <Fish dish> Pan-fried fresh fish from Setouchi with caviar aubergine and herb-scented white wine sauce <Meat dish> Roasted beef fillet with cherry tomato choux farci and red wine sauce <Dessert> Forêt Noir Etrennes - two types of chocolate mousse and cherries - <After-meal drink> Coffee or tea

【【Menu】 <Appetizer①> Amuse bouche <Appetizer②> Lemon-scented squid tartare with a refreshing jelly and salmon roe accent <Appetizer or pasta> Le Potager or today's pasta <Meat dish> Roasted beef fillet with vegetable croquettes and red wine sauce <Dessert> Foret Noir - two types of chocolate mousse and cherry - <After-meal drink> Coffee or tea

[Menu] <Appetizer ①> Marinated lobster from Canada with tomato and summer mandarin granita <Appetizer ②> Declinaison of foie gras and corn <Appetizer ③> Le potager <Soup> Chilled salmon roe and sea urchin with francon sommé jelly and accent of ho shiso <Fish dish> Pan-fried grunt from Setouchi with summer vegetable ratatouille and herb salad <Meat dish> Grilled wagyu beef filet and asparagus with mustard-flavored red wine <Dessert> Vert - Coconut mousse and Ashimori melon soup <Small sweets> <After-meal drink> Coffee or tea

[Menu] Today's amuse-bouche <Appetizer ①> Shimotsui octopus and scallop marinade - Warm vegetables made with organic and seasonal vegetables from Okayama - <Appetizer ②> Le Potager <Appetizer ③> Caramelized Momotaro pork and corn risotto <Fish dish> Fresh fish from Setouchi wrapped in kadaif with fragrant shiso leaves and white wine sauce <Meat dish> Roast of Chiya beef from Okayama Prefecture, served with early summer vegetable baillardie and beignets, in a refreshing red wine sauce with the scent of lehors <Dessert> Vert - Coconut mousse and Ashimori melon soup - <After-meal drink> Coffee or tea

[Menu] <Appetizer ①> Amuse-bouche <Appetizer ②> Lemon-scented squid tartare with a refreshing jelly and salmon roe accent <Appetizer ③> Le Potager <Fish dish> Pan-fried fresh fish from Setouchi with caviar aubergine and herb-scented white wine sauce <Meat dish> Roasted beef fillet with cherry tomato choux farci and red wine sauce <Dessert> Forêt Noir Etrennes - two types of chocolate mousse and cherries - <After-meal drink> Coffee or tea

【【Menu】 <Appetizer①> Amuse bouche <Appetizer②> Lemon-scented squid tartare with a refreshing jelly and salmon roe accent <Appetizer or pasta> Le Potager or today's pasta <Meat dish> Roasted beef fillet with vegetable croquettes and red wine sauce <Dessert> Foret Noir - two types of chocolate mousse and cherry - <After-meal drink> Coffee or tea

[Example of contents] *Salad *Roast beef 200g plate *Pastry chef's special dessert

[Example of contents] ・Toast drink (choice of alcoholic or non-alcoholic) ・Scones (plain, Earl Grey, matcha) ・5 kinds of savory dishes (amuse) ・3 kinds of Easter sweets from around the world *Vastla Kuckel (Northern Europe) A traditional Nordic sweet made of fluffy choux pastry sandwiched with jam and cream. It has been carefully created, with the volume and sweetness adjusted to match this menu *Nest Cupcake (UK) A classic British Easter sweet. A cute cupcake inspired by a bird's nest *Kulich (Russia) A spice-scented pound cake baked high into a cylindrical shape ・Meat dish (steak) *On Fridays, steak will be replaced with roast beef ・Special sweets by Hotel Patissiere [Drinks] You can choose one of the 12 types of tea from "Ronnefeldt". (Pot service) We also have a large selection of other original drinks available (additional charge) [Recommended drink menu] is here

[Menu] <Appetizer ①> Marinated lobster from Canada with tomato and summer mandarin granita <Appetizer ②> Declinaison of foie gras and corn <Appetizer ③> Le potager <Soup> Chilled salmon roe and sea urchin with francon sommé jelly and accent of ho shiso <Fish dish> Pan-fried grunt from Setouchi with summer vegetable ratatouille and herb salad <Meat dish> Grilled wagyu beef filet and asparagus with mustard-flavored red wine <Dessert> Vert - Coconut mousse and Ashimori melon soup <Small sweets> <After-meal drink> Coffee or tea

[Menu] Today's amuse-bouche <Appetizer ①> Shimotsui octopus and scallop marinade - Warm vegetables made with organic and seasonal vegetables from Okayama - <Appetizer ②> Le Potager <Appetizer ③> Caramelized Momotaro pork and corn risotto <Fish dish> Fresh fish from Setouchi wrapped in kadaif with fragrant shiso leaves and white wine sauce <Meat dish> Roast of Chiya beef from Okayama Prefecture, served with early summer vegetable baillardie and beignets, in a refreshing red wine sauce with the scent of lehors <Dessert> Vert - Coconut mousse and Ashimori melon soup - <After-meal drink> Coffee or tea

[Menu] <Appetizer ①> Amuse-bouche <Appetizer ②> Lemon-scented squid tartare with a refreshing jelly and salmon roe accent <Appetizer ③> Le Potager <Fish dish> Pan-fried fresh fish from Setouchi with caviar aubergine and herb-scented white wine sauce <Meat dish> Roasted beef fillet with cherry tomato farci and red wine sauce <Dessert> Forêt Noir Etrennes - two types of chocolate mousse and cherries - <After-meal drink> Coffee or tea

【メニュー】
　　　　　　本日のアミューズ
＜前菜①＞　下津井蛸と帆立のマリネ～
　　　　　　岡山オーガニック野菜と旬の野菜を使用した温野菜～
＜前菜②＞　ル・ポタジェ　　　　
＜前菜③＞　桃太郎ポークのキャラメリゼと玉蜀黍のリゾット
＜魚料理＞　大葉香る瀬戸内産鮮魚のカダイフ巻き　白ワインソース
＜肉料理＞　岡山県産千屋牛のロティ　
　　　　　　初夏野菜のバイヤルディーとベニエ添え
　　　　　　レホール香る爽やかな赤ワインソース
＜デザート＞　ヴェール～ココナッツムースと足守メロンのスープ仕立て～
＜食後の飲み物＞　コーヒー又は紅茶

[Menu] <Appetizer ①> Amuse-bouche <Appetizer ②> Lemon-scented squid tartare with a refreshing jelly and salmon roe accent <Appetizer ③> Le Potager <Fish dish> Pan-fried fresh fish from Setouchi with caviar aubergine and herb-scented white wine sauce <Meat dish> Roasted beef fillet with cherry tomato choux farci and red wine sauce <Dessert> Forêt Noir Etrennes - two types of chocolate mousse and cherries - <After-meal drink> Coffee or tea

[Children's plate + today's soup + dessert + drink] Contents ① One plate-salad, french fries, shrimp fried, karaage- ② today's soup ③ bread ④ with dessert ⑤ soft drink (orange, apple, grapefruit, grape) * Target age ~ 12 years old

[Bread + soup + juice]