<December Menu>
■Lobster Mousse and Tartare with Lily Root Puree and Raspberry Accents
■Chestnut Velouté with Chips, Served as a Cappuccino
■Pan-fried Pacific Cod with Tennoji Turnip and Matsunami Cabbage Fondant
■Grilled Japanese Black Beef Loin Kawachi Lotus Root and Takayama Burdock Root Declinaison
■Bread and After-Dinner Drink

<January-February Menu>
■Winter Yellowtail Mandarin Orange Marinade and Damier Daikon Radish with White Balsamic Vinegar and Honey
■Chestnut and Lily Root Potage with Milt Meunière
■Braised Lobster and Chinese Cabbage with Jerusalem Artichoke Chips with Judecrostian
■Roasted Japanese Black Beef Loin with Winter-Style Root Vegetables with Judebiande and Cocoa Flavor
■Pastry Chef's Special Dessert
■Bread and After-Dinner Drink

<September-November Menu>
■ First Dish
■ Lightly Grilled Bonito and Eggplant Mousse with Myoga Grech and Autumn Fruits
■ Tanabe Turnip and Chicken Bouillon with the Aroma of Osaka Mitsuba
■ Grilled Sweet Snapper with Scales, Leek Crème and Red Wine Essence
■ Roasted Japanese Black Beef Fillet with Black Truffle and Matsutake Mushroom, a Fall Attire
■ Fig and Gorgonzola with the Aroma of Spices
■ Bread and After-Dinner Drinks

<December Menu>
■ Truffle-Scented Gougères
■ Lobster Mousse and Tartare with Lily Root Puree and a Flavor of Raspberry
■ Chestnut Velouté with Kawachi Duck Confit
■Poached Blackthroat Seaperch with Tennoji Turnip and Matsunami Cabbage Fondant
■Grilled Japanese Black Beef Loin with Kawachi Lotus Root and Takayama Burdock Root Declinaison
■Pastry Chef's Special Dessert
■Bread and After-Dinner Drink

<January-February Menu>
■Starter Dish
■Winter Yellowtail Mandarin Marinated with Damier Daikon Radish with White Balsamic Vinegar and Honey
■Chestnut and Lily Root Potage with Milt Meunière
■Braised Lobster and Chinese Cabbage with Jerusalem Artichoke Chips and Jude Crostian
■Roasted Japanese Black Beef Fillet with Winter-Style Root Vegetables and Jude Crostian with Cocoa Flavor
■Pastry Chef's Special Dessert
■Bread and After-Dinner Drink

[What is included in the plan] ・Admission ticket to Nishinomaru Garden ・Glass of champagne for toasting ・Congratulatory message plate *We will bring your message on the plate at the time of dessert. Please write your message request in the request field. <April menu> ■Appetizer | Breath of Spring ~ Hassun~ ・Whelk and rape blossom jelly・Firefly squid and new onion・Bamboo shoots and leaf buds・Tairagi shellfish kelp-cured temari sushi・Prosciutto croutons and cheese■Spring cabbage potage with cherry shrimp jus and mountain vegetable fritters■Tenbaked Spanish mackerel with clam sauce, spring beans and tomatoes■Grilled Japanese black beef loin with new potato terrine, Osaka green onion and wasabi■Hassaku vacherin with the aroma of brown rice tea and spring attire■Bread and after-meal drinks

Soup, hamburger steak, dessert, bread

Appetizer, soup, hamburger steak, dessert, bread

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