■ Period: June 1st (Sun) to June 30th (Mon) [Lunch and Dinner] *This plan will be suspended due to the Yokohama Port Opening Festival dinner on Monday, June 2nd (¥30,000- (tax included)). ■Times Lunchtime 11:30-14:30 (last entry) Dinnertime Mon-Fri 17:30-20:30 (last entry) Sat 17:00-20:30 (last entry) Sun & holidays 17:00-20:00 (last entry) ■Plan benefits ・Toast drink (one drink per person) Yokohama Ale or Yokohama Port Cider ■Menu ・Small bites of delight ・Marinated golden-eyed snapper and scallop confit delivered directly from Yokohama Market Fisheries with fruit tomato vinaigrette ・Cold corn flan Lobster mi-cuit and caviar ・Swordfish rouleaux delivered directly from Yokohama Market Fisheries with herb beurre blanc sauce ・Grilled Japanese black beef "Yokohama beef" with truffle sauce ・Mille-feuille with cherry compote served with Shonan lemon sorbet from Yokohama Ice Factory ・Small sweets and coffee・Homemade bread

　
■期間：2025/7/1(火)～9/30(火)
　(土曜日、7/20、8/4、8/10、9/14は除外)
■時間：17:30～21:00(最終入店19:00)
　※2時間制、ラストオーダーは30分前

■メニュー例
【Food(Cold)】
・サーモンのマリネ                   
・レバーペースト                    
・オリーブとセミドライトマト
・チーズの盛り合わせ
・イベリコ豚のチョリソーとハモンセラーノのサラダ  

【Food(Hot)】
・チキンのコンフィ/ベーコン/野菜のブロシェット
・海老とイカのブロシェット ケイジャンスパイス風味
・ブリオッシュバンズのミニハンバーガー トリュフソース
・ベビーバックリブのグリル
・エスカルゴの香草バター焼き
・パン

【Dessert】
・真夏の夜のマンゴーパフェ

【ドリンクフリーフロー】
・生ビール 「ハートランド」
・ワイン　赤/白 各2種
・スパークリングワイン　
・ノンアルコールスパークリングワイン
・モクテル５種(パッションソーダ/サラトガクーラー/ベリーベリー/コーヒーミルク/スプリッツァー)
・ソフトドリンク(オレンジジュース/グレープフルーツジュース/ウーロン茶/ジンジャエール/コーラ)

■期間：7/1(月)～7/15(月)

■プラン特典
・乾杯ドリンク（お一人様1杯）
　 金箔煌くスパークリングワイン(ノンアルコールも可)
・七夕オリジナル卓上花
・フォトフレーム付きの記念写真撮影

■メニュー例
・ひと口のお愉しみ
・ノルウェー産サーモンのコンフィ
　　根セロリのソースを天の川に見立てて
・ヴィシソワーズとコンソメのジュレ　
　　横浜の夕暮れ時をイメージして
・真鯛と帆立のポワレ
　　ハーブのブールブランソース　
・国産牛サーロイン　トリュフソース
　　短冊に願いを込めて
・さくらんぼのコンポートと湘南レモンソルベ
　　星空のパルフェ
・小菓子とコーヒー

[Table Manners for Kids Implementation Summary]

Dates: 2025/7/29 (Tue), 30 (Wed), 8/6 (Wed), 7 (Thu), 8 (Fri)

Location: French "Bay View" 28F (Manhattan Room)

Time: Reception from 11:30 ~ Meal start from 12:00 ~

Price: Adults ¥9,800 Children ¥7,800

Content: A practical manners class where parents and children can learn table manners while enjoying a full course French meal at the "Manhattan Room" located on the top floor of the hotel. We will give a lecture on how to use forks and knives, how to behave during meals, etc. in an easy-to-understand manner for children. During the banquet, we will also hold the "Mini Cocktail Class taught by a Bartender", which is very popular every year. After the class, you will be presented with a "Table Manners Completion Certificate" and a commemorative photo. Please use it as a summer memory with your children or as a teaching material for summer homework.

■Menu example
[Amuse-bouche]
[Hors d'oeuvre]
Marinated salmon with caviar and basil cream sauce
[Soup]
Corn cream soup in cappuccino
[Fish dish]
Pan-fried red sea bream and scallops with butter sauce
[Meat dish]
Pan-fried beef fillet and foie gras with truffle sauce
[Dessert]
Crème brûlée with vanilla ice cream and seasonal fruits
[Coffee, tea, small sweets]
[Homemade bread]
*Please note that some dishes may change depending on the availability of ingredients, and the contents and presentation may change.

■Drinks
・Toast drink included
Adults: Sparkling wine or non-alcoholic sparkling wine
Children: Shinshu Muscat Cider
・In the mini cocktail class, children will make mocktails for themselves and their guardians.

■Gifts
・A commemorative photo will be taken with the chef for each family, and will be given to you along with a certificate of completion.

■Menu example
2025/6/1 (Sun) - 6/30 (Mon)
[Amuse-bouche]
Bite-sized delight
[Hors d'oeuvre]
Norwegian salmon confit and marinated water eggplant
Fruit tomato vinaigrette and herb yogurt sauce
[Soup]
Cold cream soup made with Shimonaka onions from Odawara and consommé jelly
Basil aroma
[Fish or meat dish]
*Please choose one dish from the list below.
1. Oven-baked Misaki sea bass with viennoise and ratatouille

Cardamom-flavored nage

2. Pan-fried Canadian beef fillet with violet mustard sauce

Served with seasonal vegetables

3. Roasted Aomori Barbary duck with spiced balsamic sauce

Served with seasonal vegetables

4. Pan-fried lobster

Bourg blanc sauce and jus de lomaire (+¥2,900)

5. Pan-fried domestic beef sirloin with truffle sauce (+¥1,900)

[Dessert]

*Please choose one dish from the following.
1. Creme brulee with strawberry mascarpone ice cream and fruit
2. Creme d'Anjou with mango and papaya exotic sauce
3. Millefeuille with cherry compote
Venezuelan cacao Chuao chocolate ice cream (+￥1,200)
[Coffee or tea]
[Homemade bread]

■Menu example
2025/6/1 (Sun) - 6/30 (Mon)
[Amuse-bouche]
A bite to enjoy
[Hors d'oeuvre]
Norwegian salmon confit and marinated water eggplant
Fruit tomato vinaigrette and herb yogurt sauce
[Soup]
Cold cream soup made with Shimonaka onions from Odawara and consommé jelly
Basil aroma
[Fish dish]
*Please choose one dish from the following
1. Oven-baked Misaki sea bass viennoise and ratatouille
Cardamom-flavored naage
2. Pan-fried lobster with beurre blanc sauce and jus de lomaire (+￥2,900)
[Meat dish]
*Please choose one dish from the following
1. Canadian beef fillet Pan-fried with violet mustard sauce
Served with seasonal vegetables
2. Roasted Aomori Barbary duck with spiced balsamic sauce
Served with seasonal vegetables
3. Pan-fried Japanese beef sirloin with truffle sauce (+¥1,900)
4. Pan-fried Japanese black beef fillet with truffle sauce (+¥3,900)
[Dessert]
*Please choose one item from the following
1. Creme brulee with strawberry mascarpone ice cream and fruit
2. Creme d'Anjou with mango and papaya exotic sauce
3. Millefeuille with cherry compote
Venezuelan cacao with chuao chocolate ice cream (+¥1,200)
[Coffee or tea]
[Homemade bread]

■Menu example
2025/6/1 (Sun) - 6/30 (Mon)
[Amuse-bouche]
A bite to enjoy
[Hors d'oeuvre]
Norwegian salmon confit and marinated water eggplant
Fruit tomato vinaigrette and herb yogurt sauce
[Soup]
Cold cream soup made with Shimonaka onions from Odawara and consommé jelly
Basil aroma
[Fish dish]
*Please choose one dish from the following
1. Oven-baked Misaki sea bass viennoise and ratatouille
Cardamom-flavored naage
2. Pan-fried lobster with beurre blanc sauce and jus de lomaire (+￥2,900)
[Meat dish]
*Please choose one dish from the following
1. Canadian beef fillet Pan-fried with violet mustard sauce
Served with seasonal vegetables
2. Roasted Aomori Barbary duck with spiced balsamic sauce
Served with seasonal vegetables
3. Pan-fried Japanese beef sirloin with truffle sauce (+¥1,900)
4. Pan-fried Japanese black beef fillet with truffle sauce (+¥3,900)
[Dessert]
*Please choose one from the following
1. Creme brulee with strawberry mascarpone ice cream and fruit
2. Creme d'Anjou with mango and papaya exotic sauce
3. Millefeuille with cherry compote
Venezuelan cacao with chuao chocolate ice cream (+¥1,200)
[Coffee or tea]
[Homemade bread]

■Menu example
2025/6/1 (Sun) - 6/30 (Mon)
[Amuse-bouche]
Bite-sized delight
[Hors d'oeuvre]
Norwegian salmon and scallop confit with caviar, marinated water eggplant
Fruit tomato vinaigrette and herb yogurt sauce
[Soup]
Cold cream soup made with Shimonaka onions from Odawara and consommé jelly
Basil aroma
[Fish dish]
Omar shrimp Pan-fried

Bourg blanc sauce and jus de lomaire
[Meat dishes]

Pan-fried Kuroge Wagyu beef filet and foie gras with truffle sauce

Pan-fried Matsusaka beef filet and foie gras with truffle sauce (+¥1,900)

*Free fresh truffle slices (+¥1,800)
[Dessert]

Mille-feuille with cherry compote

Venezuelan cacao Chuao chocolate ice cream

■Menu example: Soup (changes monthly), hamburger steak plate, bread, dessert, one soft drink (orange juice, grapefruit juice, Pepsi, ginger ale, oolong tea, milk)

■Plan Benefits
・Toast drink (1 drink per person)
・Commemorative photo (with photo frame)
・Bouquet
■Menu example
2025/6/1 (Sun) - 6/30 (Mon)
[Amuse-bouche]
Bite-sized delight
[Hors d'oeuvre]
Norwegian salmon confit with marinated water eggplant
Fruit tomato vinaigrette and herb yogurt sauce
[Soup]
Cold cream soup made with Shimonaka onions from Odawara and consommé jelly
Basil aroma
[Fish dish]
*Please choose one dish from the following
1. Oven-baked Misaki sea bass with viennoiserie and ratatouille
Cardamom-flavored nage
2. Pan-fried lobster with beurre blanc sauce and jus de lomaire (+￥2,900)
[Meat dish]
*Please choose one dish from the following Please choose one dish

1. Pan-fried Canadian beef fillet with violet mustard sauce

Served with seasonal vegetables

2. Roasted Aomori Barbary duck with spiced balsamic sauce

Served with seasonal vegetables

3. Pan-fried Japanese beef sirloin with truffle sauce (+¥1,900)

4. Pan-fried Japanese black beef fillet with truffle sauce (+¥3,900)

[Dessert]

*Please choose one dish from the following

1. Creme brulee with strawberry mascarpone ice cream and fruit

2. Creme d'Anjou with mango and papaya exotic sauce

3. Millefeuille with cherry compote

Venezuelan cacao with chuao chocolate ice cream (+¥1,200)

[Coffee or tea]

[Homemade bread]

■Plan Benefits
・Toast drink (1 drink per person)
・Commemorative photo (with photo frame)
・Whole cake
■Menu example
2025/6/1 (Sun) - 6/30 (Mon)
[Amuse]
Bite-sized delight
[Hors d'oeuvres]
Norwegian salmon confit with marinated water eggplant
Fruit tomato vinaigrette and herb yogurt sauce
[Soup]
Cold cream soup made with Shimonaka onions from Odawara and consommé jelly
Basil aroma
[Fish dishes]
*Please choose one dish from the following
1. Oven-baked Misaki sea bass with viennoiserie and ratatouille
Cardamom-flavored naage
2. Pan-fried lobster with beurre blanc sauce and jus de lomaire (+￥2,900)
[Meat dishes]
*Please choose one dish from the following Please choose one from the following

1. Pan-fried Canadian beef fillet with violet mustard sauce

Served with seasonal vegetables

2. Roasted Aomori Barbary duck with spiced balsamic sauce

Served with seasonal vegetables

3. Pan-fried Japanese beef sirloin with truffle sauce (+¥1,900)

4. Pan-fried Japanese black beef fillet with truffle sauce (+¥3,900)

[Dessert]

*Please choose one from the following

1. Creme brulee with strawberry mascarpone ice cream and fruit

2. Creme d'Anjou with mango and papaya exotic sauce

3. Mille-feuille with cherry compote

Venezuelan cacao with chuao chocolate ice cream (+¥1,200)

[Coffee or tea]

[Homemade bread]

■Plan Benefits
・Toast drink (1 drink per person)
・Commemorative photo (with photo frame)
・Pair of glasses with Sheraton logo
■Menu example
2025/6/1 (Sun) - 6/30 (Mon)
[Amuse]
Bite-sized delight
[Hors d'oeuvres]
Norwegian salmon confit with marinated water eggplant
Fruit tomato vinaigrette and herb yogurt sauce
[Soup]
Cold cream soup made with Shimonaka onions from Odawara and consommé jelly
Basil aroma
[Fish dishes]
*Please choose one dish from the following
1. Oven-baked Misaki sea bass with viennoiserie and ratatouille
Cardamom-flavored nage
2. Pan-fried lobster with beurre blanc sauce and jus de lomaire (+￥2,900)
[Meat dishes]
*Please choose one from the following
1. Pan-fried Canadian beef fillet with violet mustard sauce
Served with seasonal vegetables
2. Roasted Aomori Barbary duck with spiced balsamic sauce
Served with seasonal vegetables
3. Pan-fried Japanese beef sirloin with truffle sauce (+¥1,900)
4. Pan-fried Japanese black beef fillet with truffle sauce (+¥3,900)
[Dessert]
*Please choose one from the following
1. Creme brulee with strawberry mascarpone ice cream and fruit
2. Creme d'Anjou with mango and papaya exotic sauce
3. Mille-feuille with cherry compote
Venezuelan cacao with chuao chocolate ice cream (+¥1,200)
[Coffee or tea]
[Homemade bread]

■ Period: 2025/6/1 (Sun) - 7/31 (Thu) ■ Time: 11:30-/12:00-/14:00-/14:30- *All seats are limited to 2 hours *Reservations can also be made by phone. ◆Menu example■Bay view privilege ・Roast beef■Three-tiered high tea stand [Top tier] ・Mango mini parfait ・Peach and vanilla tart ・Mango pie ・Champagne and peach panna cotta ・Peach, cherry and vanilla macaron [Middle tier] ・Plain scone ・Mango scone [Bottom tier] ・Fried fish mini burger Original tartar sauce ・Taramosalata tartlet ・Ratatouille ・Mozzarella cheese and sun-dried tomato caprese [Option] ・Fresh fruit cocktail ¥1,000- ■Drinks ・Tea buffet Approximately 20 types (Amsh Tea) ・Coffee ・Iced coffee ・Sparkling wine ・Non-alcoholic sparkling wine [Amsh Tea] ・Amber Shur ・Darjeeling ・English Breakfast ・Rooibos ・Chamomile apple ・Sweet white peach ・Fresh berries ・Muscat Grey・Pink Rose ・Earl Grey ・Lemonade ・Tropical Passion ・Angel Jasmine ・Caramel Honey ・Vanilla Cream ・Chocolate Berry ・Pink Serenade ・Spice Chai ・Hojicha ・Green Tea

■French dessert set

- Seasonal dessert that changes monthly

June: Millefeuille with cherry compote

Chuao Venezuelan cacao served with chocolate ice cream

- One drink (coffee or tea)

■Fromage set, hors d'oeuvre set, 1 drink (coffee or wine)

■Free-flow sparkling wine and various finger foods [Menu example] ・Cheese ・Prosciutto ・Quiche ・Marinated salmon ・Seafood terrine ・Olives & dried tomatoes ・Sparkling wine (120 minutes limit, last order 90 minutes)

■Period: 2025/1/6 (Mon) - 6/30 (Mon) (weekdays only) ■Time: 17:30-21:00 (last entry 19:00) *2-hour limit, last orders 30 minutes before closing ■Menu example [food] ●Hors d'oeuvre plate ・Marinated seafood ・Quiche ・Spanish Jamon Serrano salad ●Main plate ・Today's soup ・Today's fish dish ・Today's meat dish ●Today's dessert [free flow] ●Wine (red/white) ●Draft beer (Kirin Ichiban Shibori) ●Today's whiskey ●Various cocktails ・Bay View ・Kir ・Gin and tonic ・Bloody Mary ・Moscow mule ・Spumoni ・Negroni ・Tequila sunrise ・Shandy gaff ・China blue ●Mocktails (non-alcoholic cocktails) ・Floral dog ・Vanilla shakerat ・Passion squash ・Plantation iced tea ・Cinderella・Fuzzy Navel ・Apple Ginger ・Saratoga Cooler ・Bayside Blue ・Very Berry Soft Drinks ・Oolong Tea ・Orange Juice ・Grapefruit Juice ・Ginger Ale ・Cola ・Coffee ・Black Tea ※Sparkling wine can be added for an additional 1,000 yen (tax included).

■Cover charge: ¥2,000 (¥1,000 for overnight guests)
■Time: Mon-Fri 17:30-23:00 (last order 22:30)
Sat 17:00-23:00 (last order 22:30)
Sun/Holidays 17:00-22:00 (last order 21:30)
*2 hour limit, last order 30 minutes before closing
*Reservations only accepted on weekdays

■Menu example
2025/6/1 (Sun) - 6/30 (Mon)
[Amuse-bouche]
Bite-sized delight
[Hors d'oeuvre]
Lobster mi-cuit and scallop confit
Served with caviar
Fruit tomato vinaigrette and herb yogurt sauce
[Soup]
Corn flan with sea urchin cream and corn sprouts
[Fish dish or Meat dish: Pan-fried rockfish and abalone with burnt butter sauce
Served with ratatouille
Or
A5-grade Japanese black beef sirloin with violet mustard sauce
Served with seasonal vegetables
Or
Pan-fried Aomori-produced Barbary duck and foie gras with spiced balsamic sauce
Served with seasonal vegetables
Dessert: Millefeuille with cherry compote
Chocolate ice cream made with Venezuelan cacao chuao
Homemade bread
Small pastries and coffee

■Menu example
2025/6/1 (Sun) - 6/30 (Mon)
[Amuse-bouche]
Bite-sized delight
[Hors d'oeuvre]
Lobster mi-cuit and scallop confit
Served with caviar
Fruit tomato vinaigrette and herb yogurt sauce
[Soup]
Corn flan with sea urchin cream and corn sprouts
[Fish dish or Meat dish: Pan-fried rockfish and abalone with burnt butter sauce
Served with ratatouille
Or
A5-grade Japanese black beef sirloin with violet mustard sauce
Served with seasonal vegetables
Or
Pan-fried Aomori-produced Barbary duck and foie gras with spiced balsamic sauce
Served with seasonal vegetables
Dessert: Millefeuille with cherry compote
Chocolate ice cream made with Venezuelan cacao chuao
Homemade bread
Small pastries and coffee

■Menu example
2025/6/1 (Sun) - 6/30 (Mon)
[Amuse-bouche]
Bite-sized delight
[Hors d'oeuvre]
Lobster mi-cuit and scallop confit
Served with caviar
Fruit tomato vinaigrette and herb yogurt sauce
[Soup]
Corn flan with sea urchin cream and corn sprouts
[Fish dish]
Poached rockfish and abalone with burnt butter sauce
Ratatou garnished with omelette
[Granite]
[Meat dish]
A5 rank Japanese black beef sirloin with violet mustard sauce
Served with seasonal vegetables
or
Aomori Barbary duck and foie gras pan-fried with spiced balsamic sauce
Served with seasonal vegetables
[Dessert]
Mille-feuille with cherry compote
Chocolate ice cream made with Venezuelan cacao Chuao
[Homemade bread]
[Small pastries and coffee]

■メニュー例
2025/6/1(日)～6/30(月)
【アミューズ】
　　ひと口のお愉しみ
【オードブル】
　　オマール海老のミキュイと帆立のコンフィ
　　　キャビア添え
　　　フルーツトマトのヴィネグレットとハーブのヨーグルトソース
【スープ】
　　とうもろこしのフラン　雲丹のクリームとコーンスプラウト
【魚料理】
　　アイナメと鮑のポワレ　焦がしバターのソース
　　　ラタトゥイユ添え
【グラニテ】
【肉料理】
　　A5ランクの黒毛和牛サーロイン　ヴァイオレットマスタードソース
　　　季節の野菜添え
　または
　　青森県産バルバリー鴨とフォアグラのポワレ　スパイス香るバルサミコソース
　　　季節の野菜添え
【デザート】
　　さくらんぼのコンポートのミルフィーユ
　　　ベネズエラ産カカオ　チュアオのチョコレートアイス
【自家製パン】
【小菓子とコーヒー】とフォアグラのポワレ　スパイス香るバルサミコソース
　　　季節の野菜添え
【デザート】
　　さくらんぼのコンポートのミルフィーユ
　　　ベネズエラ産カカオ　チュアオのチョコレートアイス
【自家製パン】
【小菓子とコーヒー】

■Menu examples: ・Poached oysters from Akkeshi, Hokkaido, served with caviar and sudachi-flavored fromage blanc; sautéed foie gras and caramelized apples in a long-aged balsamic vinegar sauce; scallops with mi-cuit and Hokkaido abalone in a wasabi-flavored basil sauce and liver sauce; cep mushroom creme brulée with fricassee of rye veau; lobster with poached lobster and caviar naage; Japanese black beef filet and poached foie gras with truffle sauce, truffle risotto with truffle frappe; millefeuille with cherry compote and chocolate ice cream made with Venezuelan cacao chuao; Yokoichi Fromagesha "Yokoichi Butter" baguette; small confections and coffee

*For the Hokkaido Wine and Rum Dinner - The Blessings of Hokkaido - reservations must be made by 5:00 PM three days in advance. *If you wish to dine during lunch time, please contact us by phone. The main dish is a rare wine lamb, raised on a ranch rich in nature on Mt. Elmkeppu, overlooking Akabira City, Hokkaido, where the sheep can feel the changing of the seasons. To maintain their health, the sheep are fed grape pomace (leaves) from a nearby winery, making this rare lamb odorless and very juicy. It is high in protein, low in fat, and rich in nutrients such as iron, vitamins, and minerals. Please enjoy the high-quality cuisine created by Chef Takagi using the bounty of Hokkaido. ■Menu example [Amuse-bouche] Poached oysters from Akkeshi, Hokkaido, served with caviar [Hors d'oeuvre] Softly simmered Hokkaido abalone, served as a salad, with abalone liver sauce [Soup] Hokkaido Kitaakari and crab cream soup [Meat dish] Hokkaido wine lamb, bone-in back meat, lamb jus and violet mustard [Dessert] Hokkaido raw milk creme brulee [Homemade bread] Baguette/Yokoichi butter [Small sweets and coffee]

※極上常陸牛Tボーンステーキコースは３日前17：00までの要予約
※ランチタイムにご希望の場合はお電話にてお問い合わせください。

フィレとサーロイン両方が付くTボーンステーキは、骨付き800ｇ超えの和牛をそのまま焼くことで骨からの旨味がお肉に伝わり、より美味しいサーロインとフィレが味わえることが特徴です。ホテル最上階からの夜景とピアノの生演奏と共に、横浜ベイシェラトンでしか味わえないスペシャルコースをご堪能ください。

■メニュー例
2025/6/1(日)～6/30(月)
【アミューズ】
　　ひと口のお愉しみ
【オードブル】
　　オマール海老のミキュイと帆立のコンフィ
　　　キャビア添え
　　　フルーツトマトのヴィネグレットとハーブのヨーグルトソース
【スープ】
【肉料理】
　　常陸牛Tボーンステーキ
【デザート】
　　さくらんぼのコンポートのミルフィーユ
　　　ベネズエラ産カカオ　チュアオのチョコレートアイス
【小菓子とコーヒー】
【自家製パン】

■ Menu ・ Soup (monthly) ・ Children's plate ・ Hamburg ・ Bread ・ Dessert ・ 1 soft drink (* Orange juice ・ Grapefruit juice ・ Pepsi ・ Ginger ale ・ Oolong tea ・ Milk)

■Plan Benefits ・Toast drink (1 drink per person) ・Commemorative photo (with photo frame) ・Bouquet of flowers ■Menu [Amuse-bouche] A bite to enjoy [Hors d'oeuvre] Marinated salmon with aromatic vegetables and wasabi-flavored basil sauce [Soup] Potato cream soup with bacon foam [Fish dish] Pan-fried red sea bream and scallops with Noilly-flavored beurre blanc sauce [Granite] [Meat dish] Pan-fried domestic beef sirloin with truffle sauce [Dessert] Seasonal dessert [Homemade bread] [Small sweets]

■Plan Benefits ・Toast drink (1 drink per person) ・Commemorative photo (with photo frame) ・Whole cake ■Menu [Amuse-bouche] A bite to enjoy [Hors d'oeuvre] Marinated salmon with aromatic vegetables and wasabi-flavored basil sauce [Soup] Potato cream soup with bacon foam [Fish dish] Pan-fried red sea bream and scallops with Noilly-flavored beurre blanc sauce [Granite] [Meat dish] Pan-fried domestic beef sirloin with truffle sauce [Dessert] Seasonal dessert [Homemade bread] [Small sweets]

■Plan Benefits ・Toast drink (1 drink per person) ・Commemorative photo (with photo frame) ・Pair of glasses ■Menu [Amuse-bouche] A bite to enjoy [Hors d'oeuvre] Marinated salmon with aromatic vegetables and wasabi-flavored basil sauce [Soup] Potato cream soup with bacon foam [Fish dish] Seared red sea bream and scallops with Noilly-flavored beurre blanc sauce [Granite] [Meat dish] Seared domestic beef sirloin with truffle sauce [Dessert] Seasonal dessert [Homemade bread] [Small sweets]

きらめく夜景に包まれる横浜の特等席にて、シャンパンで華やかに乾杯したあとはシェフ渾身のフレンチフルコースをご用意いたします。食後には「感謝、誠実、幸福、信頼、希望、愛情、情熱、真実、尊敬、栄光、努力、永遠」のプロポーズに最適な12の誓いを込めたバラの花束「ダーズンローズ」で素敵な時間を演出。お二人の心に残る一生に一度の思い出を。

■プラン内容
・窓側席確約
・乾杯シャンパン（お一人様1杯）
・ダーズンローズ（プロポーズに最適な12本のバラの花束）
・記念写真

2025/6/1 (Sun) - 6/30 (Mon)
[Amuse-bouche]

A bite to enjoy
[Hors d'oeuvre]

Lobster mi-cuit and scallop confit

Served with caviar

Fruit tomato vinaigrette and herb yogurt sauce
[Soup]

Corn flan with sea urchin cream and corn sprouts
[Fish dish or Meat dish: Pan-fried rockfish and abalone with burnt butter sauce
Served with ratatouille
Or
A5-grade Japanese black beef sirloin with violet mustard sauce
Served with seasonal vegetables
Or
Pan-fried Aomori-produced Barbary duck and foie gras with spiced balsamic sauce
Served with seasonal vegetables
Dessert: Millefeuille with cherry compote
Chocolate ice cream made with Venezuelan cacao chuao
Homemade bread
Small pastries and coffee

2025/6/1 (Sun) - 6/30 (Mon)
[Amuse-bouche]
A bite to enjoy
[Hors d'oeuvre]
Lobster mi-cuit and scallop confit
Served with caviar
Fruit tomato vinaigrette and herb yogurt sauce
[Soup]
Corn flan with sea urchin cream and corn sprouts
[Fish dish]
Poached rockfish and abalone with burnt butter sauce
Served with ratatouille E
[Granite]
[Meat dish]
A5 rank Japanese black beef sirloin with violet mustard sauce
Served with seasonal vegetables
or
Aomori Barbary duck and foie gras pan-fried with spiced balsamic sauce
Served with seasonal vegetables
[Dessert]
Mille-feuille with cherry compote
Chocolate ice cream made with Venezuelan cacao Chuao
[Homemade bread]
[Small pastries and coffee]

2025/6/1 (Sun) - 6/30 (Mon) ・Poached oysters from Akkeshi, Hokkaido, served with caviar and sudachi-flavored fromage blanc・Sautéed foie gras and caramelized apples in a long-aged balsamic vinegar sauce・Scallops with mi-cuit and Hokkaido abalone in a wasabi-flavored basil sauce and liver sauce・Cep mushroom crème brûlée with fricassee of ryed veau・Lobster with poached lobster and caviar naage・Japanese black beef filet and poached foie gras with truffle sauce and truffle risotto with truffle frappe・Millefeuille with cherry compote and chocolate ice cream made with Venezuelan cacao chuao・Yokoichi Fromagesha "Yokoichi Butter" baguette・Small sweets and coffee

・ Please enter the message on the plate in the "Question column for customers". (Example: Happy Birthday ●●, Happy Anniversary, Happy Birthday, etc. Up to 20 characters) * If there is no description, we will prepare it in "Happy Anniversary".

♢Strawberry Shortcake No. 4 (12cm) ♢Strawberry Shortcake No. 5 (15cm) ♢Strawberry Shortcake No. 6 (18cm)

■Size 4 (diameter 12cm) for 2 to 4 people

■ Size 5 (diameter 15cm) for 4-5 people

■ Size 6 (diameter 18 cm) for 6 to 8 people

♢Seasonal bouquet ￥3,300／￥5,500／￥11,000

■Size: Height 25cm x Width 13cm approx.

■Size: Height 30cm x Width 23cm approx.

■Size: Height 50cm x Width 30cm approx.

♢Seasonal table flowers ¥2,200/¥3,300

■Size: Height 14cm x Width 15cm approx.

■Size: Height 17cm x Width 20cm approx.

You can choose two glasses from wine, sparkling, red, white, etc.

You can choose from three glasses of wine, including sparkling, red, and white, each worth 3,500 yen, carefully selected by the sommelier.

You can choose two glasses from wine, sparkling, red, white, etc.

You can choose 3 glasses from wine, sparkling, red, white, etc.

シェフソムリエが厳選した極上のワインより3杯お選びいただけます。

シェフソムリエが厳選した極上のワインより4杯お選びいただけます。