[September menu] Appetizer: Marinated salmon with yogurt sauceSoup: Cold pumpkin soup with cumin aromaMain dish: Roasted chicken thigh with red wine and balsamic sauceDessert: Hojicha creme brulee bread and after-meal drink[October menu] Appetizer: Lightly smoked maple leaf snapper and vinegared vinaigretteSoup: Sweet potato potage with ginger aromaMain dish: Pork shoulder loin confit with charcutière sauceDessert: Karigane Hojicha creme brulee bread and after-meal drink

[September menu] Appetizer: Marinated salmon with yogurt sauceSoup: Cold pumpkin soup with cumin aromaFish dish: Grilled tilefish with scales, light sauce of white wine and Saikyo misoMeat dish: Roasted duck breast with bigarade sauce and autumn vegetablesDessert: Hojicha creme brulée bread and after-meal drink[October menu] Appetizer: Lightly smoked maple leaf snapper with vinegared vinaigrette, French caviarSoup: Sweet potato potage with ginger aromaFish dish: Grilled tilefish with scales and scallop pan with Saikyo miso aromaWhite wine sauceMain dish: Roasted veal mushroom croute with autumn vegetablesDessert: Hojicha creme brulée bread and after-meal drink

[January-February menu example] Appetizer: Shrimp aspic with cauliflower mousse Soup: Shogoin daikon and Saikyo miso potage Main: Roasted Okutanba chicken thigh with Zangara sauce and Kyoto winter vegetables Dessert: Karigane Hojicha creme brulee bread and after-meal drink

[January-February menu example] Appetizer: Shrimp aspic, cauliflower mousse, salted caviar Soup: Shogoin daikon and Saikyo miso potage Fish dish: Grilled tilefish with scales and Saikyo miso sauce Main dish: Roasted Ezo deer and minced meat cutlet with seasonal vegetables Dessert: Karigane Houjicha crème brulée bread, after-meal drink