SCAPES THE SUITE - TableCheck

Mag-book sa SCAPES THE SUITE

Mensahe galing sa Mangangalakal

●We accept reservations up to two months in advance.
●For reservations more than two months in advance, please contact the restaurant directly.
●Please note that we may not be able to accommodate your seating request.
●If we are unable to contact you within 30 minutes of your reservation time, we may be forced to cancel your reservation, so please be sure to contact us if you will be late.
●For reservations for 9 or more people, please contact the restaurant directly.

Telephone inquiries: 046-877-5730

Aking kinukumpirma na aking na basa ang Mensahe galing sa Mangangalakal sa itaas

<Dishes>
Appetizer
Seared Longtail Snapper Carpaccio with Smoked Beets, Hayama Wakame Seaweed, and Hashirimizu Nori Seaweed Sauce

Soup
Today's Potage

Bread
Freshly baked
Focaccia made with home-grown rosemary

Main Choice
Choose one of the following four options: Fish
Winter Yellowtail Cutlet, Braised Winter Cabbage, Chicory
Ricotta Cheese Tartare
Chicken
Charcoal-Grilled Sakurahime Chicken, Rape Blossom Salsa Verde
Pork
Kanagawa Prefecture Yamayuri Pork, Plum and Nut Ravigote Sauce
Beef
Domestic Beef Loin (+¥2000)

Dessert
Izumibashi Sake Brewery Junjo Strawberry Wine, Strawberry Paris-Brest

After-Meal Coffee or Tea

■ The Colors of Hayama in March: The Lustrous Blackness of Wakame Seaweed, the Moisture of Spring (Black / Deep Green / Deep Purple)
Appetizer
Marinated Spanish Mackerel, Dekopon Ravigote

Soup
Today's Potage

Bread
Freshly Baked
Focaccia Made with Homegrown Rosemary

Main Choice
Please choose one of the following three options. 〇 Fish: Steamed flathead sea bream with akame seaweed and kelp, seasonal green vegetables, and beurre noisette sauce
〇 Chicken: Charcoal-grilled Sakurahime chicken with couscous and jerk sauce
〇 Pork: Kanagawa Prefecture Yamayuri pork porchetta with black mustard sauce
〇 Beef: Domestic beef loin (+¥2000)

Dessert: Griotte cherry tart with fromage

After-meal coffee or tea

[Options]
Add today's pasta for +¥800
※If you would like this option, please let our staff know when ordering. It will be prepared after your main course.

<Dishes>
Amuse
Homemade Shrimp Rice Crackers, Cauliflower, Sansho Pepper

Appetizer
Seared Longtail Snapper Carpaccio, Smoked Beets, Hayama Wakame Seaweed and Hashirimizu Seaweed Sauce

Soup
Today's Potage

Bread (Freshly baked)
Focaccia Kneaded with Home-Grown Rosemary

Fish
Winter Yellowtail Cutlet
Winter Cabbage Braise with Chicory and Ricotta Cheese Tartare

Meat
Charcoal-Grilled Domestic Beef Aitchbone, Reina Greens, and Fermented Plum
*Substitute Domestic Beef Loin (+¥2,000)

Dessert
Izumibashi Sake Brewery Junjo Strawberry Wine, Strawberry Paris-Brest
After-Dinner Coffee or Tea

■The Colors of Hayama in March: The Lustrous Black of Wakame Seaweed, the Moisture of Spring (Black/Deep Green) /Dark Purple)
Amuse
Black Sesame Gougère, Various Rillettes, Wild Garlic

Appetizer
Marinated Spanish Mackerel, Dekopon Ravigote

Soup
Today's Potage

Bread (Freshly baked)
Focaccia made with home-grown rosemary

Fish
Steamed Flathead Snapper with Akamoku and Kelp, Seasonal Green Vegetables, Beurre Noisette Sauce

Meat
Charcoal-Grilled Domestic Beef Aitchbone, Spring Cabbage, Black Garlic
*Substitute Domestic Beef Loin (+¥2,000)

Dessert
Griotte Cherry Tart with Fromage

After-meal Coffee or Tea

<Dish Contents>
■ The Colors of Hayama in February: Spring haze, a hint of ambiguity in the crisp air, and the blooming of plum blossoms (pheasant-colored/sherbet-colored). / Red Plum Blossom Color)
Amuse
Homemade Shrimp Rice Crackers, Cauliflower, Sansho Pepper

Appetizer
Seared Longtail Snapper Carpaccio, Smoked Beets, Hayama Wakame Seaweed and Hashirimizu Seaweed Sauce

Soup
Today's Potage

Bread (Freshly baked)
Focaccia Kneaded with Home-Grown Rosemary

Fish
Winter Yellowtail Cutlet
Winter Cabbage Braise with Chicory and Ricotta Cheese Tartare

Meat
Charcoal-Grilled Domestic Beef Aitchbone, Reina Greens, and Fermented Plum
*Substitute Domestic Beef Loin (+¥2,000)

Dessert
Izumibashi Sake Brewery Junjo Strawberry Wine, Strawberry Paris-Brest
After-Dinner Coffee or Tea

■The Colors of Hayama in March: The Lustrous Black of Wakame Seaweed, the Moisture of Spring (Black / Deep Green) /Dark Purple)
Amuse
Black Sesame Gougère, Various Rillettes, Wild Garlic

Appetizer
Marinated Spanish Mackerel, Dekopon Ravigote

Soup
Today's Potage

Bread (Freshly baked)
Focaccia made with home-grown rosemary

Fish
Steamed Flathead Snapper with Akamoku and Kelp, Seasonal Green Vegetables, Beurre Noisette Sauce

Meat
Charcoal-Grilled Domestic Beef Aitchbone, Spring Cabbage, Black Garlic
*Substitute Domestic Beef Loin (+¥2,000)

Dessert
Griotte Cherry Tart with Fromage

After-meal Coffee or Tea

<Dish Contents>
■ The Colors of Hayama in February: Spring Haze, a hint of ambiguity in the crisp air, and the blooming of plum blossoms (Toxic Blue/Sherbet/Red Plum Blossom)

Appetizer
Seared Longtail Snapper Carpaccio with Smoked Beets, Hayama Wakame Seaweed and Hashirimizu Seaweed Sauce

Soup
Today's Potage

Bread (Freshly baked)
Focaccia made with home-grown rosemary

Main Choice
Please choose one of the following four options.
Fish
Winter Yellowtail Cutlet, Braised Winter Cabbage, Chicory
Ricotta Cheese Tartare
Chicken
Charcoal-Grilled Sakurahime Chicken, Rape Blossom Salsa Verde
Pork
Kanagawa Prefecture Yamayuri Pork, Plum and Nut Ravigote Sauce
Beef
Domestic Beef Loin (+¥2000)

Dessert
Izumibashi Sake Brewery Junjo Strawberry Wine, Strawberry Paris-Brest

After-Meal Coffee or Tea

■The Colors of Hayama in March: The Lustrous Blackness of Wakame Seaweed, the Moisture of Spring (Black / Deep Green / Deep Purple)

Appetizer
Marinated Spanish Mackerel, Dekopon Ravigote

Soup
Today's Potage

Bread
Freshly Baked
Focaccia Made with Homegrown Rosemary

Main Choice
Choose one of the following four options. 〇 Fish
Steamed flathead sea bream with akame seaweed and kelp, seasonal green vegetables, and beurre noisette sauce
〇 Chicken
Charcoal-grilled Sakurahime chicken with couscous and jerk sauce
〇 Pork
Kanagawa Prefecture Yamayuri pork porchetta with black mustard sauce
〇 Beef
Domestic beef loin (+¥2000)

Dessert
Griotte cherry tart fromage

After-meal coffee or tea

[Options]
Add today's pasta +¥800
※If you would like this option, please let our staff know when ordering. It will be prepared after your main course.

<Dishes>
Amuse
Homemade shrimp crackers, cauliflower, and Japanese pepper
Appetizer
Seared long-tail snapper carpaccio, smoked beets, Hayama wakame seaweed, and Hashirimizu seaweed sauce

Deuxi'eme
Rice octopus affogato, pizzelli ravioli

Soup
Today's potage

Bread
Freshly baked
Focaccia made with home-grown rosemary

Fish
Aged monkfish, onion nouveau, and black truffle

Meat
Charcoal-grilled domestic beef aitchbone, reina greens, and fermented plum
*Substitute domestic beef loin for an additional ¥2,000

Final Meal
Homemade noodles made with Kotsubo Akamoku seaweed from Zushi
Amera tomato, shellfish, and chicken broth soup

Dessert
Izumibashi Sake Brewery Junjo Strawberry Wine, Strawberry Paris-Brest

After-meal coffee or tea

<Dishes>
■ The Colors of Hayama in February: Spring Haze, a hint of ambiguity in the crisp air, and the blossoming of plum blossoms (Toxic Blue/Sherbet/Red Plum Blossoms)

Amuse
Homemade Shrimp Rice Crackers, Cauliflower, Sansho Pepper

Appetizer
Seared Longtail Snapper Carpaccio, Smoked Beets, Hayama Wakame Seaweed and Hashirimizu Seaweed Sauce

Deuxi'eme
Octopus Affogato, Pizzelli Ravioli

Soup
Today's Potage

Bread (Freshly baked)
Bread made with home-grown rosemary Ocaccia

Fish
Aged Anglerfish, Onion Nouveau, Black Truffle

Meat
Charcoal-Grilled Domestic Beef Aitchbone, Reishi Greens, Fermented Plum
*Substitute domestic beef loin for an additional ¥2,000

Final Meal
Homemade Noodles with Kotsubo Akamoku Seaweed from Zushi
Amera Tomato, Shellfish, and Chicken Stock Soup

Dessert
Izumibashi Sake Brewery Junjo Strawberry Wine, Strawberry Paris-Brest
After-Dinner Coffee or Tea

■Includes one toast for your special occasion

A glass of champagne or non-alcoholic sparkling wine

<Meal Details>
■The Colors of Hayama in February: Spring Haze, a tinge of ambiguity in the crisp air, and the blooming of plum blossoms (pheasant-colored/sherbet-colored) / Red Plum Blossom Color)
Amuse
Homemade Shrimp Rice Crackers, Cauliflower, Sansho Pepper

Appetizer
Seared Longtail Snapper Carpaccio, Smoked Beets, Hayama Wakame Seaweed and Hashirimizu Seaweed Sauce

Soup
Today's Potage

Bread (Freshly baked)
Focaccia Kneaded with Home-Grown Rosemary

Fish
Winter Yellowtail Cutlet
Winter Cabbage Braise with Chicory and Ricotta Cheese Tartare

Meat
Charcoal-Grilled Domestic Beef Aitchbone, Reina Greens, and Fermented Plum
*Substitute Domestic Beef Loin (+¥2,000)

Cake
Anniversary Cake ~With a Message for Your Loved One~
After-Dinner Coffee or Tea

■The Colors of Hayama in March: The Lustrous Black of Wakame Seaweed, the Moisture of Spring (Black / Deep Green) /Dark Purple)
Amuse
Black Sesame Gougères, Various Rillettes, Wild Garlic

Appetizer
Marinated Spanish Mackerel, Dekopon Ravigote

Soup
Today's Potage

Bread (Freshly baked)
Focaccia made with home-grown rosemary

Fish
Steamed Flathead Snapper with Akamoku and Kelp, Seasonal Green Vegetables, Beurre Noisette Sauce

Meat
Charcoal-Grilled Domestic Beef Aitchbone, Spring Cabbage, Black Garlic
*Substitute Domestic Beef Loin (+¥2,000)

Cake
Anniversary Cake - Add a Message to Your Special One

After-Dinner Coffee or Tea

＜カフェタイムメニュー＞
・本日の朝採れ三浦野菜サラダボウル(パン付き)　¥2,000
・本日のパスタ(本日のポタージュ付き)　¥1,800
・三崎黒潮金目鯛のポワレ　秋谷レモンブールのブランソース(本日のポタージュ付き)　¥3,200
・葉山石井牛ロースのグリル　シェフおすすめ本日のソース(本日のポタージュ付き)　¥6,500

・クレームブリュレ　タヒチバニラと塩キャラメル　¥1,100
・ティラミス　¥1,100
・季節のフルーツパフェ　¥1,500

・コーヒー(アイスorホット)　¥600
・エスプレッソ(シングルorダブル)　\600 / \800
・カフェラテ(アイスorホット)　¥700
・紅茶(アイスorホット)　 ¥600
・ハーブティー(カモミール / ローズヒップ)　¥800
・ハーブティー(今月のおすすめ)　¥800

・オレンジジュース　¥800
・グレープフルーツジュース　¥800
・アップルジュース　¥800
・グァバジュース　¥800
・ジンジャーエール　¥800
・コーラ　¥800
・クランベリージュース　¥800
・フィーバーツリープレミアムジンジャービア　¥800

＜料理内容＞
■2月の葉山の色：春霞　凛とした空気に曖昧さが滲む　梅のほころび(鴇色 /シャーベットカラー /紅梅色)
・白ワインと赤紫蘇のジュレ
・苺とホワイトチョコのムース
・デコポンのタルト
・豆乳のパンナコッタ
・木苺のモンブラン
・ローズマリー風味のクレムブリュレ
・赤スグリのマカロン
・湘南ゴールドのフィナンシェ
・葉山ハチミツのマドレーヌ
・葉山塩のチーズサブレ
・デコポンのジャム
・スコーン（ライ麦）
・クロテッドクリーム　
・葉山ハチミツ

・季節の食材を使ったアミューズ4種

■3月の葉山の色：黒々とした若布の艶　春の潤い(黒 /深緑 /濃紫)
・ガレットブルトンヌ
・黒ゴマブリュレ
・ガトーフランボワーズ
・サブレベルベーヌ
・サングリアジュレ
・苺のタルト
・パートドフリュイフレーズ
・抹茶と黒豆パウンド
・蓬のスコーン
・湘南ゴールドのフィナンシェ
・ミックスベリーのマカロン
・クローテッドクリーム
・カシスジャム
・葉山蜂蜜

・季節の食材を使ったアミューズ4種

[Official Website Exclusive]
Free toast (Champagne or non-alcoholic sparkling wine)

Using seasonal ingredients from Hayama and the Miura Peninsula, we offer dishes themed around the "colors of Hayama."
Our chefs, who carefully select ingredients from the source, bring out the unique charms of Hayama's ingredients through their cooking methods, creating dishes that will delight all five senses.
Enjoy a course menu that weaves together the passion of local producers and is committed to local production and consumption.

[Official Website Exclusive]
Free toast (Champagne or non-alcoholic sparkling wine)

Using seasonal ingredients from Hayama and the Miura Peninsula, we offer dishes themed around the "colors of Hayama."
Our chefs, who carefully select ingredients from the source, bring out the unique charms of Hayama's ingredients through their cooking methods, creating dishes that will delight all five senses.
Enjoy a course menu that weaves together the passion of local producers and is committed to local production and consumption.

<Dishes>
■ The Colors of Hayama in February: Spring Haze, a hint of ambiguity in the crisp air, and the blooming of plum blossoms (Toxic Blue / Sherbet / Red Plum Blossom)
Amuse 1
A Taste Comparison of Miura Vegetables: Freshly picked seasonal vegetables prepared three different ways...

Amuse 2
Amuse-bouche Using the Colors of the Months: Inspired by the colors of Hayama in February...
Homemade Shrimp Rice Crackers, Cauliflower, and Japanese Pepper

Amuse 3
Miura Vegetable Potage: A potage of seasonal vegetables harvested in Miura

Bread (Freshly baked)
Focaccia with Home-Grown Rosemary

Hors-d’oeuvre
Seared Long-tail Snapper Carpaccio, Smoked Beets, and a Sauce of Hayama Wakame Seaweed and Hashirimizu Nori Seaweed

Deuxie'me
Odawara Wild Game Meat Buns, Lactic Acid Fermented Jerusalem Artichoke

Poisson
Aged Anglerfish with Onion Nouveau Black Truffle

Viande
Hayama Ishii Beef Aitchbone Grilled over Fire, Rei-nai (Tea Buds), and Fermented Plum Jeu de Viande

Finishing Dish
Zushi Kotsubo Homemade Noodles with Akamoku Seaweed
Amera Tomato, Shellfish, and Chicken Stock Soup

Avant Dessert
Elderflower and Dekopon Terrine

Grand Dessert
Strawberry Mousse with Chocolate Ruby

After-Dinner Coffee or Tea

■The Colors of Hayama in March: The Lustrous Black of Wakame Seaweed, the Moisture of Spring (Black/Deep Green) /Dark Purple)
Amuse 1: Miura Vegetable Tasting
Freshly picked seasonal vegetables prepared three different ways...

Amuse 2: Amuse-bouche featuring the colors of the 12 months
Inspired by the colors of March in Hayama...
Black sesame gougères, various rillettes, and wild garlic

Amuse 3: Miura Vegetable Potage
Potage made with seasonal vegetables harvested in Miura

Bread: *Freshly baked bread provided
Homemade Focaccia with cultivated rosemary

Hors-d’oeuvre
Marinated Spanish mackerel, Dekopon ravigote

Deuxie'me
Hayama conch, uruy, mountain angelica

Poisson
Aged Misaki Kuroshio golden-eyed snapper, Hayama wakame seaweed, garland chrysanthemum

Viande
Hayama Ishii beef sirloin grilled over a wood fire, spring cabbage, black garlic and black apple je de viande

Finishing dish
Tofu Senshi, lime, cherry shrimp

Avant Dessert
Hayama Citrus, Izumibashi Sake Brewery Sake Lees, Matcha

Grand Dessert
Tsukuihama Strawberries, Rose, Amaretto

After-meal Coffee or Tea
===================
[Options]
Wine Pairing Set
3-Variety Pairing: ¥3,850
4-Variety Pairing: ¥4,950
5-Variety Pairing: ¥5,830

[Official Website Exclusive]
Free toast (Champagne or non-alcoholic sparkling wine)

Using seasonal ingredients from Hayama and the Miura Peninsula, we offer dishes themed around the "colors of Hayama."
Our chefs, who carefully select ingredients from the source, bring out the unique charms of Hayama's ingredients through their cooking methods, creating dishes that will delight all five senses.
Enjoy a course menu that weaves together the passion of local producers and is committed to local production and consumption.

[Official Website Exclusive]
Free toast (Champagne or non-alcoholic sparkling wine)

Using seasonal ingredients from Hayama and the Miura Peninsula, we offer dishes themed around the "colors of Hayama."
Our chefs, who carefully select ingredients from the source, bring out the unique charms of Hayama's ingredients through their cooking methods, creating dishes that will delight all five senses.
Enjoy a course menu that weaves together the passion of local producers and is committed to local production and consumption.

<Dishes>
Amuse 1
A taste comparison of Miura vegetables: Freshly picked seasonal vegetables prepared three different ways...

Amuse 2
Amuse-bouche featuring the colors of the 12 months: Inspired by the colors of February in Hayama... Homemade shrimp rice crackers, cauliflower, and Japanese pepper

Amuse 3
Miura vegetable potage: Potage made with seasonal vegetables harvested in Miura

Bread (freshly baked)
Focaccia made with home-grown rosemary

Hors-d’oeuvre
Seared long-tail snapper carpaccio with smoked beets and a sauce of Hayama wakame seaweed and Hashirimizu seaweed

Deuxie'me
Abalone, new potatoes, and gribiche

Deuxie'me 2
Odawara game meat buns with lactic acid fermented Jerusalem artichoke

Poisson
Aged monkfish, onion nouveau, and black truffle

Viande
Hayama Ishii wood-fired beef loin with buds and fermented plums

Final course
Homemade noodles made with Kotsubo Akamoku seaweed from Zushi
Amera tomato, shellfish, and chicken stock soup

Avant Dessert
Elderflower and Dekopon Terrine

Grand Dessert+J31
Strawberry Mousse Chocolate Ruby

After-meal Coffee or Tea

■Hayama's Colors in March: The Lustrous Black of Wakame Seaweed, the Moisture of Spring (Black / Deep Green / Deep Purple)
Amuse 1: Miura Vegetable Tasting
Freshly picked seasonal vegetables prepared in three different ways...

Amuse 2: Amuse-bouche Using the Colors of the 12 Months
Inspired by the colors of March in Hayama...
Black Sesame Gougères, Various Rillettes, and Wild Garlic

Amuse 3: Miura Vegetable Potage
Potage made with seasonal vegetables harvested in Miura

Bread (Freshly baked)
Home-grown rosemary kneaded into the bread Focaccia

Hors-d’oeuvre
Marinated Spanish Mackerel, Dekopon Ravigote

Deuxie'me
Hayama Snail, Urui, Mountain Angelica

Poisson
Aged Misaki Kuroshio Alfonsino, Hayama Wakame Seaweed, Shungiku

Viande 1
Lamb, Akiya Lemon Ju-de-Viand, Smoked Aroma

Viande 2
Hayama Ishii Beef Loin Grilled over a Wood Fire, Spring Cabbage, Ju-de-Viand with Black Garlic and Black Apple

Finishing Dish
Tofu Senshi, Lime, Sakura Shrimp

Avant Dessert
Hayama Citrus, Izumibashi Sake Brewery Sake Lees, Matcha

Grand Dessert
Tsukuihama Strawberries, Rose, Amaretto

After-meal Coffee or Tea
===================
[Options]
Wine Pairing Set
3-Variety Pairing: ¥3,850
4-Variety Pairing: ¥4,950
5-Variety Pairing: ¥5,830

Featuring grilled Yamayuri pork from Kanagawa Prefecture and Miura vegetables, this six-course meal features an abundance of seasonal ingredients from the Miura Peninsula, from appetizers to dessert. Enjoy your meal with your favorite drink.

Enjoy a memorable dining experience savoring the bounty of Hayama while overlooking the ocean from the dining window.

<Choose one of the following drinks>
・Beer by the glass
・Sparkling wine
・Wine (white/red)
・Orange juice
・Grapefruit juice
・Ginger ale

Featuring grilled Yamayuri pork from Kanagawa Prefecture and Miura vegetables, this six-course meal features an abundance of seasonal ingredients from the Miura Peninsula, from appetizers to dessert. Enjoy your meal with your favorite drink.

Enjoy a memorable dining experience savoring the bounty of Hayama while overlooking the ocean from the dining window.

<Choose one of the following drinks>
・Beer by the glass
・Sparkling wine
・Wine (white/red)
・Orange juice
・Grapefruit juice
・Ginger ale

※大皿シェアスタイルでのご提供です。

＜12月～2月メニュー＞
■三浦野菜3種食べ比べ
■前菜の盛り合わせ
・本日のアミューズ
・燻製ブリのカルパッチョ　ラヴィゴットルージュ
・三崎マグロのタリアータ
■やまゆりポークの自家製ベーコンと三浦野菜の横須賀走水海苔シーザーサラダ
■旬の茸と湘南白州のトマトソース　スパゲッティ
■神奈川県産やまゆりポーク薪火焼き　シェフ特製ソース
■パティシエ特製3種デザート盛り合わせ

■料理オプション
メイン料理を国産牛ロース肉へ変更　+2,500円

Featuring grilled Yamayuri pork from Kanagawa Prefecture and Miura vegetables, this six-course meal features a generous selection of seasonal ingredients from the Miura Peninsula, from appetizers to dessert. Enjoy two hours of all-you-can-drink, including sparkling wine.
Enjoy a memorable dining experience savoring the bounty of Hayama while overlooking the ocean from the dining window.

<2-Hour Free Drinks (L.O. 30 Minutes Before Order)>
・Beer by the Glass
・Sparkling Wine
・Wine (White & Red)
・Whiskey
・Cocktails (Gin/Cassis/Vodka/Lychee)
・Orange Juice
・Grapefruit Juice
・Cola
・Ginger Ale

Featuring grilled Yamayuri pork from Kanagawa Prefecture and Miura vegetables, this six-course meal features a generous selection of seasonal ingredients from the Miura Peninsula, from appetizers to dessert. Enjoy two hours of all-you-can-drink, including sparkling wine.
Enjoy a memorable dining experience savoring the bounty of Hayama while overlooking the ocean from the dining window.

<2-Hour Free Drinks (L.O. 30 Minutes Before Order)>
・Beer by the Glass
・Sparkling Wine
・Wine (White & Red)
・Whiskey
・Cocktails (Gin/Cassis/Vodka/Lychee)
・Orange Juice
・Grapefruit Juice
・Cola
・Ginger Ale

※大皿シェアスタイルでのご提供です

＜12月～2月メニュー＞
■三浦野菜3種食べ比べ
■前菜の盛り合わせ
・本日のアミューズ
・燻製ブリのカルパッチョ　ラヴィゴットルージュ
・三崎マグロのタリアータ
■やまゆりポークの自家製ベーコンと三浦野菜の横須賀走水海苔シーザーサラダ
■旬の茸と湘南白州のトマトソース　スパゲッティ
■神奈川県産やまゆりポーク薪火焼き　シェフ特製ソース
■パティシエ特製3種デザート盛り合わせ

■料理オプション
メイン料理を国産牛ロース肉へ変更　+2,500円

※大皿シェアスタイルでのご提供です

＜12月～2月メニュー＞
■三浦野菜3種食べ比べ
■前菜の盛り合わせ
・本日のアミューズ
・燻製ブリのカルパッチョ　ラヴィゴットルージュ
・三崎マグロのタリアータ
■やまゆりポークの自家製ベーコンと三浦野菜の横須賀走水海苔シーザーサラダ
■旬の茸と湘南白州のトマトソース　スパゲッティ
■国産牛ロース肉の薪火焼き　シェフ特製ソース
■パティシエ特製3種デザート盛り合わせ

＜2時間フリードリンク(L.O.30分前)＞
・グラスビール
・スパークリングワイン
・ワイン(白・赤)
・ウイスキー
・カクテル各種(ジン/カシス/ウォッカ/ライチ)
・オレンジジュース
・グレープフルーツジュース
・コーラ
・ジンジャーエール

■Includes a toast for your special occasion
A glass of champagne or non-alcoholic sparkling wine

Amuse 1
A taste test of Miura vegetables: Freshly picked seasonal vegetables prepared three different ways...

Amuse 2
Amuse-bouche featuring the colors of the 12 months: Inspired by the colors of February in Hayama...
Homemade shrimp rice crackers, cauliflower, and Japanese pepper

Amuse 3
Miura vegetable potage: A potage of seasonal vegetables harvested in Miura

Bread (freshly baked)
Focaccia made with home-grown rosemary

Hors-d’oeuvre
Seared long-tail snapper carpaccio with smoked beets and a sauce of Hayama wakame seaweed and Hashirimizu nori seaweed

Deuxie'me
Odawara game meat buns with lacto-fermented Jerusalem artichoke

Poisson
Aged monkfish with onion nouveau Black Truffle

Viande
Hayama Ishii Beef Aitchbone Grilled over Fire, Rei-nai (Tea Buds), and Fermented Plum Jeu de Viande

Finishing Dish
Zushi Kotsubo Homemade Noodles Made with Akamoku Seaweed
Amera Tomato, Shellfish, and Chicken Stock Soup

・Cake
Anniversary Cake ~With a Message for Your Loved One~

After-Dinner Coffee or Tea

■The Colors of Hayama in March: The Lustrous Black of Wakame Seaweed, the Moisture of Spring (Black/Deep Green) /Dark Purple)
Amuse 1: Miura Vegetable Tasting
Freshly picked seasonal vegetables prepared three different ways...

Amuse 2: Amuse-bouche using the colors of the 12 months
Inspired by the colors of March in Hayama...
Black sesame gougères, various rillettes, and wild garlic

Amuse 3: Miura Vegetable Potage
Potage made with seasonal vegetables harvested in Miura

Bread (Freshly baked)
Focaccia made with home-grown rosemary

Hors-d’oeuvre
Marinated Spanish mackerel, Dekopon ravigote

Deuxie'me
Leaves Mountain Snail, Urui, Mountain Angelica

Poisson
Aged Misaki Kuroshio Alfonsino, Hayama Wakame Seaweed, Shungiku

Viande
Hayama Ishii Beef Aitchbone Grilled over Fire, Spring Cabbage, Black Garlic and Black Apple Jeu de Viande

Finishing Dish
Tofu Senshi, Lime, Sakura Shrimp

Cake
Anniversary Cake ~With a Message for Your Special One~

After-meal Coffee or Tea
===================
[Options]
Wine Pairing Set to Match Your Dish
・3-Variety Pairing ¥3,850
・4-Variety Pairing ¥4,950
・5-Variety Pairing ¥5,830

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