<Menu Sample for March 12th - May 13th>
★Includes a toast drink

[Amuse]
Almond milk and broccoli espuma

[Entree 1]
Burrata and avocado guacamole, Parmesan crumble, and butterbur tapenade

[Entree 2]
Scallop mi-cuit, watercress puree and red salad, burnt butter sauce

[Poisson]
Pan-fried grouper Dugrelle Style
Mushrooms and Toyohashi Tomatoes
★Limited-time offer: Sautéed Lobster (1/2 tail)
Served with a platter (+1,500 yen)

[Viande]
▼Choose one of the following:
・Caramelized Ibaraki Rose Pork
・French-style Sautéed Green Peas and Asparagus
・Tender Domestic Beef Cheek Braised in Red Wine
・Served with Seasonal Warm Vegetables
・Lemon-Flavored Roast Oku-Mikawa Chicken from Aichi
・Kale and Bamboo Shoot Etouffee
・Baked Kobato and Spring Vegetable Pie
・Kobato Jus and Red Wine Sauce (+1,540 yen)
・Aichi Beef Sirloin Steak with Seasonal Warm Vegetables
・Sherry Vinegar Sauce and Fromage Blanc
(+2,200 yen)

[Dessert]
▼Choose one of the following:
・Specialty "Strawberry Mille-feuille"
A combination of rich milk ice cream (+770 yen)
・Fran Parisien
Citrus jelly and blood orange sorbet
・Traditional French Baba au Rhum
Citrus and vanilla cream (limited to 10 servings)
・Kiwi compote cocktail
White chocolate and yogurt mousse
・Selected cheese platter

[Cafe]
Coffee or tea