【Poisson】 Pan-seared yellowtail Fish sauce reduction with Japanese prickly ash and sea-flavored emulsion ★ Limited quantity: Sautéed lobster tail (½ tail) can be added (+1,500 yen)
【Viande】 Steak of Hokkaido Saroma Black cattle Rich red wine sauce with ripe pineapple accent
【Dessert.1】 Yamagata La France pear sorbet Lime meringue
【Dessert.2】 Caramelized figs Served with sour yogurt ice cream
【Entree】 ▼ Please select one option below • Mushroom potage served as a cappuccino • Seared tuna with celery root remoulade, garnished with autumn herbs • Terrine of 12 kinds of vegetables with three types of vinaigrette, presented garden-style • Carpaccio of Hokkaido Saroma Black beef; chickpea hummus (+770 yen)
【Poisson】 Pan-seared autumn salmon with flower pepper jus and clams au jus ★ Limited quantity: Sautéed lobster tail (half tail) served alongside (+1,500 yen)
【Viande】 ▼ Please select one option below • Roasted magret duck breast with orange-flavored carrot purée and five-spice egg custard • Braised Rose Pork from Ibaraki Prefecture with white bean stew and chorizo-infused jus • Slow-braised domestic beef cheek in red wine with fall vegetables (+550 yen) • Steak of Hokkaido Saroma Black beef with rich red wine sauce and ripe pineapple accents (+1,100 yen)
【Dessert】 ▼ Please select one option below • Valrhona chocolate soup served with poached pears and vanilla ice cream • Caramelized figs with sour yogurt ice cream • Traditional French dessert Baba au Rhum with honey cream (limited quantity) • Mille-feuille with Shine Muscat and Kyoho grapes (+770 yen)
【Entree.1】 Terrine of 12 kinds of vegetables Garden-style vinaigrette in 3 varieties
【Entree.2】 Mushroom soup, served cappuccino style
【Poisson】 Pan-seared autumn salmon with flower pepper jus and clams ecume ★ Limited quantity: Sautéed lobster tail (½ tail) can be added to the dish (+1,500 yen)
【Viande】 ▼ Please select one option below: • Roast duck breast with orange-flavored carrot puree Five-spice egg yolk sauce • Braised Ibaraki Rose Pork With white bean stew and chorizo-infused jus • Slow-braised domestic beef cheek in red wine Autumn vegetables fondant (+550 yen) • Steak of Hokkaido Saroma Black Beef Rich red wine sauce with ripe pineapple accents (+1,100 yen)
【Dessert】 ▼ Please select one option below: • Valrhona chocolate soup With poached pear compote and vanilla ice cream • Caramelized figs with sour yogurt ice cream • Traditional French dessert: Baba au Rhum Honey cream (limited quantity) • Mille-feuille with Shine Muscat and Kyoho grapes (+770 yen)
【Cafe】 Coffee or tea
¥6,500Pajak incl.
[Lunch] Degustation course (6 dishes)
【Amuse】 Sweet potato espuma with shiso jelly
【Entree.1】 Terrine of 12 kinds of vegetables 3 types of vinaigrette – garden style
【Entree.2】 Mushroom potage, served cappuccino-style
【Poisson】 Pan-seared autumn salmon with flower pepper jus and clams ecume ★ Limited quantity: Sautéed lobster tail (½ tail) can be added to the dish (+1,500 yen)
【Viande】 ▼ Please select one option below: • Roast duck breast with orange-flavored carrot purée Five-spice egg drop sauce • Braised Ibaraki Rose Pork Stewed white beans with chorizo-infused jus • Slow-braised domestic beef cheek in red wine Autumn vegetables fondant (+550 yen) • Hokkaido Saroma Black Beef steak Rich red wine sauce with ripe pineapple accent (+1,100 yen)
【Dessert】 ▼ Please select one option below: • Valrhona chocolate soup Poached pears and vanilla ice cream • Caramelized figs with sour yogurt ice cream • Traditional French dessert: Baba au Rhum Honey cream (limited quantity) • Mille-feuille with Shine Muscat and Kyoho grapes (+770 yen)