~ Sample Menu (Contents may vary depending on the season and day) ~

■ Welcome Sustainable Soup

■ Amuse-bouche
Snow Crab Tart, Hassaku Orange
Foie Gras Mousse, Apple, Cacao

■ 1er Hors d'œuvre <Air>
Air
Tasmanian Salmon Smoked, Herb Salad, Egg Yolk Confit
Tomato Mousse (Herbes de Provence), Cherry Tomatoes

■ Poisson
Steamed Flounder, Morel Mushrooms, Clams
Spring Cabbage, Sea Blite

■ Viande
<Charcoal-grilled Beef Fillet>
Red Wine Sauce, White Asparagus

■ Dessert
Strawberries, Pistachios
Crème d'ange, Raspberries

■ Cafe The
Coffee, Tea, Herbal Tea

■ Mignardises
Small Tea Sweets

~ Sample Menu (Contents vary depending on the season and day) ~

■ Welcome Sustainable Soup

■ Amuse-bouche
Snow Crab Tart, Hassaku Orange
Foie Gras Mousse, Apple, Cacao

■ 1er Hors d'œuvre <Air>
Air
Tasmanian Salmon Smoked, Herb Salad, Egg Yolk Confit
Tomato Mousse (Herbes de Provence), Cherry Tomatoes

■ Poisson
Steamed Flounder, Morel Mushrooms, Clams
Spring Cabbage, Sea Blite

■ Viande
Tsugaru Duck Breast, Bigarade
White Asparagus,
Setoka Orange, Micro Cilantro

■ Dessert
Strawberries, Pistachios,
Crème d'Ange, Raspberries

■ Cafe The
Coffee, Tea, Herbal Tea

■ Mignardises
Small Tea Sweets

~ Sample Menu (Contents vary depending on the season and day) ~

■ Welcome Sustainable Soup

■ Amuse-bouche
Snow Crab Tart, Hassaku Orange
Foie Gras Mousse, Apple, Cacao

■ 1st Hour <Air>
Air
Tasmanian Salmon Smoked, Herb Salad, Egg Yolk Confit
Tomato Mousse (Herbes de Provence), Cherry Tomatoes

■ 2nd Hour
Sautéed Bigfin Reef Squid, Watercress Risotto

■ Fish
Steamed Flounder, Morel Mushrooms, Clams
Spring Cabbage, Sea Blite

■ Vegetables
<Charcoal-grilled Beef Fillet>
Red Wine, White Asparagus,
Micro Cilantro

■ Dessert
Strawberries, Pistachios,
Crème d'Ange, Raspberries

or or

Bloody Orange, Jasmine Ice Cream,
Lemon Myrtle (+500 yen)

■Cafe The
Coffee, Tea, Herbal Tea

■Mignardises
Small Tea Sweets

~ Sample Menu (Contents vary depending on the season and day) ~

■ Welcome Sustainable Soup

■ Amuse-bouche
Snow Crab Tart, Hassaku Orange
Foie Gras Mousse, Apple, Cacao

■ 1st Hour <Air>
Air
Tasmanian Salmon Smoked, Herb Salad, Egg Yolk Confit
Tomato Mousse (Herbes de Provence), Cherry Tomatoes

■ 2nd Hour
Sautéed Bigfin Reef Squid, Watercress Risotto

■ Fish
Steamed Flounder, Morel Mushrooms, Clams
Spring Cabbage, Sea Blite

■ Vegetables
Tsugaru Duck Breast, Bigarade
White Asparagus,
Setoka Orange, Micro Cilantro

■ Dessert
Strawberries, Pistachios,
Crème d'Ange, Raspberries

or or

Bloody Orange, Jasmine Ice Cream,
Lemon Myrtle (+500 yen)

■Cafe The
Coffee, Tea, Herbal Tea

■Mignardises
Small Tea Sweets

~ Example of dishes (contents vary depending on the season and day) ~

■ Sustainable soup to welcome you

■ Fresh fish from Fukui
Fennel, passion fruit,
Bamukle oil
& pork rillettes

■ Specialty Air
Scallops, sweet shrimp, octopus, trout roe, cucumber, myoga, edamame, red shiso, sour cream

■ Flatfish
Piperade, paprika, basil, Treviso

■ <Charcoal-grilled beef fillet>
Young corn, corn, red wine, pecorino

■ Risotto
Local eggs marinated in sauce, truffles

■ Peach, rhubarb, coconut, dill flowers

■ Coffee, black tea, herbal tea

~ Sample dishes (contents vary depending on the season and day) ~ ■ Sustainable soup to welcome you ■ Diamondback squid and caviar, grapefruit jelly ■ Speciality ale (horse meat, egg yolk, truffle, beet) ■ Milt beignets ■ Roasted Spanish mackerel with morel mushroom sauce ■ Roasted silver duck with marinated persimmon and parsnip puree ■ Fondant au chocolat and strawberry sorbet ■ After-meal drink and sweet potato

～ お料理一例（季節や日により内容は異なります） ～

■お出迎えの3種のアミューズ

■稚鮎のフリット

■スペシャリテ エール

■フォアグラのポワレ ヤングコーン添え

■しっとりと焼き上げた鮮魚と夏みかんの風味の軽いクリームソース

■仔羊のロースト 赤ワインソースとスパイスをきかせた焼き茄子と共に

■キウイフルーツとバジルのジュレ、シャンパーニュのムース

■ブルーベリーのパルフェ

■食後のお飲み物とお茶菓子

~ Sample dishes (contents vary depending on the season and day) ~ ■ Sustainable soup to welcome you ■ Diamondback squid and caviar, grapefruit jelly ■ Speciality ale (horse meat, egg yolk, truffle, beet) ■ Milt beignets ■ Roasted Spanish mackerel with morel mushroom sauce ■ Roasted silver duck with marinated persimmon and parsnip puree ■ Fondant au chocolat and strawberry sorbet ■ After-meal drink and sweet potato

~ Sample dishes (contents vary depending on the season and day) ~ ■ Sustainable soup to welcome you ■ Diamondback squid and caviar, grapefruit jelly ■ Speciality ale (horse meat, egg yolk, truffle, beet) ■ Milt beignets ■ Roasted Spanish mackerel with morel mushroom sauce ■ Roasted silver duck with marinated persimmon and parsnip puree ■ Fondant au chocolat and strawberry sorbet ■ After-meal drink and sweet potato