April Menu
■ Amuse bouche
■ Seafood salad with fleurs de jardin and Haruna's traditional curry-flavored dressing
■ Spring onion potage or French onion gratin soup (+990 yen)
■ Poêlé of today's fish sauce la mer
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee

May Menu
■ Amuse bouche
■ Seafood salad with fleurs de jardin and Haruna's traditional curry-flavored dressing
■ Parisian-sttle Vichyssoise, or French onion gratin soup (+990 yen)
■ Poêlé of today's fish macédoine of seasonal vegetables with anchovy cream
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee

April Menu
■ Amuse bouche
■ Seafood salad with fleurs de jardin and Haruna's traditional curry-flavored dressing
■ Spring onion potage or French onion gratin soup (+990 yen)
■ Poêlé of today's fish sauce la mer
■ Rôti of bone-in milk-fed lamb,Persillade
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee

May Menu
■ Amuse bouche
■ Seafood salad with fleurs de jardin and Haruna's traditional curry-flavored dressing
■ Parisian-sttle Vichyssoise, or French onion gratin soup (+990 yen)
■ Poêlé of today's fish macédoine of seasonal vegetables with anchovy cream
■ Roast Kirishima pork, accentd with citrus-inused balsamic
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee

April Menu
■ Amuse bouche
■ Tartare of atlantic salmon, white asparagas ribbon, with spring-colored meringue
■ Lacquered duck foie gras with bamboo shoots, truffle-infused waffle, sauce Périgueux
■ Poêlé of today's fish sauce la mer
■ Grilled Wagyu beef rump with Chaliapin sauce Mikasa Kaikan style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee

May Menu
■ Amuse bouche
■ Marinated horse mackerel from Wakayama, Early summer condiments
■ Combination of duck foie gras, truffe,and new potatos
■ Poêlé of today's fish macédoine of seasonal vegetables with anchovy cream
■ Grilled Kirifuri Highland beef loin with Chaliapin sauce Mikasa Kaikan style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee

April Menu
■ Amuse bouche
■ Tartare of atlantic salmon, white asparagas ribbon, with spring-colored meringue
■ Lacquered duck foie gras with bamboo shoots, truffle-infused waffle, sauce Périgueux
■ Ezo abalone chausson with Chef's special sauce
■ Grilled Wagyu beef filet with Chaliapin sauce Mikasa Kaikan style
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee

May Menu
■ Amuse bouche
■ Marinated horse mackerel from Wakayama, Early summer condiments
■ Combination of duck foie gras, truffe,and new potatos
■ Ezo abalone chausson with Chef's special sauce
■ Grilled Wagyu beef filet with Chaliapin sauce Mikasa Kaikan styl
■ Today's wagon desserts - Choose your favorite dessert
■ Petits fours & Coffee

Menu
■ Amuse Bouche
■ Chef’s Specialy Bouquet Regime with Cavier and Seafood
■ Pan-Seared scallops with Seasonal Vegetable Ragout
■ Roasted Lobster with truffle
■ Sauted Chateaubriand and Foie Gras, Rossini-Style
■ Cheese
■ Today's Wagon Desserts - Choose Your Favorite Dessert
■ Petits Fours & Coffee

■オレンジジュース　又は　アップルジュース
■お迎えの小さな一皿
■スモークサーモンのサラダ
■季節のポタージュ
■黒毛和牛ヒレ肉のグリエ
■本日のワゴンデザート　お好みのデザートをお選びください。
■プティフールとカフェ

■オレンジジュース　又は　アップルジュース
■季節のポタージュ
■盛り合わせプレート (ハンバーグ・スパゲティ・オムレツ・唐揚げ・海老フライ)
■パン
■アイスクリーム

しっとりと焼き上げたクレープを、オレンジの香り豊かなソースで仕上げ、目の前で炎を上げて演出するデザートです。