Kitashinchi Okurano - TableCheck

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Mekandan Mesaj

▶Please note that we may not be able to meet your request for seat selection.
▶In the case of using a private room, we will charge [private room fee of 4,000 yen (including tax and service charge)/room (or 8,000 yen *for large groups)].
▶If you can't contact us after 60 minutes of the reservation time, we may be forced to cancel it, so please be sure to contact us if you are late.
▶Children under the age of 13 are not allowed to enter the store. Please contact the store regarding use by children.
▶The restroom is located down the stairs outside the store.
〇Inquiries by phone: 06-6341-3535

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Kategori

“Awaji 3rd Year Blowfish Kaiseki Course”
[Appetizer 1] Winter vegetable soup, Grilled Blowfish, fillet, vinegar citrus.
[Appetizer 2] Steamed blowfish and crab with turnip, Lily bulb, Ginkgo, Lotus root, Yuzu, Porcini mushroom sauce, silver bean paste, Wasabi.
[Sashimi dish 1] Yuzu kiln Served as a platter: Fugu with kelp and fugu pieces, grated yuzu.
[Sashimi dish 2] Bluefin tuna, seaweed and soy sauce.
[Palate Cleanser] Grilled Fugu Shiroko bite-sized sushi, Caviar, Gold powder.
[Grilled dish] Grilled Japanese black beef thigh, Mashed potato, Watercress.
[Palate refresher] Nameko and grilled red Eggplant and yuzu flavor.
[Deep-fried dish] Deep-fried Fugu, vinegar citrus.
[Warm dish] Sesame-flavored soy milk Fugu, Milt, Boiled turnip, Shrimp potato, Chrysanthemum cabbage.
[Rice dish] Fugu, Yuzu porridge, pickles.
[Fruit] Seasonal fruit.
[Dessert] Seasonal Japanese sweets, thin.

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

"Matsuba Crab Kaiseki Course"
[Appetizer 1] Crab mochi, thin kudzu sauce, gold powder.
[Appetizer 2] Kobako crab, ginger vinegar.
[Sashimi dish 1] Crab washing.
[Sashimi dish 2] Tuna, Botan shrimp.
[Grilled dish] Grilled crab, Turnip.
[Varied dish] Crab leg miso shabu, shell risotto.
[Palate cleanser] Nameko, grilled red eggplant, yuzu flavor.
[Deep fried dish] Crab claw tempura.
[Warm dish] Winter vegetables and crab shabu.
[Rice dish] Rice porridge, pickles.
[Fruit] Seasonal fruit.
[Dessert] Seasonal Japanese Sweets, Thin.

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

Awaji Pike Conger Special Kaiseki "FURIN"

＜Appetizer-1＞ Jellied Suppon (Soft Shell Turtle) Broth.
＜Appetizer-2＞ Vinegared Pike Conger Kabayaki and Vegetables.
＜Soup Dish＞ Pike Conger Clear Soup, Grilled Aubergine, Winter melon, Water shield, Yuzu.
＜Sashimi-1＞ Parboiled Pike Conger, Ginger soy sauce.
＜Sashimi-2＞ Bigfin Reef Squid, Pacific Bluefin Tuna, A variety of garnish, Tosa soy sauce.
＜Grilled Dish＞ Seared Black Wagyu Topside, Tomato Sukiyaki flavoured white miso sauce.
＜Deep Fried＞ Suppon Spring Rolls, Shine Muscat Grape and Kishu Plum wrapped in Pike Conger Tempura.
＜Palate Cleanser＞ Fig and Fruit Tomatoes with Kiwi Gelée.
＜Warm Dish＞ Pike Conger and Black Wagyu Sirloin with Suppon Soup, Grilled leek, Kuruma-bu, Mitsuba.
＜Cooked rice＞ Pike Conger and Onion Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Seasonal Fruits.

※The menu is subject to change depending on availability.

Awaji Pike Conger Special Kaiseki "FURIN"

＜Appetizer-1＞ Jellied Suppon (Soft Shell Turtle) Broth.
＜Appetizer-2＞ Vinegared Pike Conger Kabayaki and Vegetables.
＜Soup Dish＞ Pike Conger Clear Soup, Grilled Aubergine, Winter melon, Water shield, Yuzu.
＜Sashimi-1＞ Parboiled Pike Conger, Ginger soy sauce.
＜Sashimi-2＞ Bigfin Reef Squid, Pacific Bluefin Tuna, A variety of garnish, Tosa soy sauce.
＜Grilled Dish＞ Seared Black Wagyu Topside, Tomato Sukiyaki flavoured white miso sauce.
＜Deep Fried＞ Suppon Spring Rolls, Shine Muscat Grape and Kishu Plum wrapped in Pike Conger Tempura.
＜Palate Cleanser＞ Fig and Fruit Tomatoes with Kiwi Gelée.
＜Warm Dish＞ Pike Conger and Black Wagyu Sirloin with Suppon Soup, Grilled leek, Kuruma-bu, Mitsuba.
＜Cooked rice＞ Pike Conger and Onion Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Seasonal Fruits.

※The menu is subject to change depending on availability.

[Awaji 3 year blowfish] Full of Blowfish kaiseki
■Course Menu
＜Appetizer 1＞ Blowfish and Winter Vegetable Soup, Blowfish, Blowfish fillet, Sudachi citrus.
＜Appetizer 2＞ Steamed Blowfish with Turnip, Lily bulb, Ginkgo, Lotus root, Yuzu, Porcini sauce, Starchy sauce, Wasabi.
＜Sashimi 1＞ Chinese cabbage and Blowfish sashimi, Ponzu jelly.
＜Sashimi 2＞ Assorted 2 Kinds of Fresh Sashimi of the day.
＜Small dish＞ Blowfish milt Sushi.
＜Grilled Dish 1＞ Roasted Blowfish, Sudachi citrus.
＜Grilled Dish 2＞ Seared Black Wagyu Top Side, Wasabi, Rock salt.
＜Deep Fried＞ Deep-Fried Blowfish, Sudachi citrus.
＜Palate Cleanser＞ Sudachi Citrus and Nameko Mushrooms Soba Noodles.
＜Warm Dish＞ Simmered Blowfish in Sesame Flavoured Soy Milk Broth served with Winter vegetables, Sesame Ponzu.
＜Cooked rice＞ Yuzu flavored Blowfish porridge, Japanese pickles.
＜Desserts＞ Seasonal Fruit, Seasonal Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

[Matsuba Crab] Full of Crab kaiseki
■Course Menu
＜Appetizer 1＞ Crab in Grated Daikon Radish Dashi Broth, Yuzu, Japanese Parsley.
＜Appetizer 2＞ Kobako-crab, Ginger Vinegar.
＜Sashimi＞ Boiled Matsuba-crab sashimi, 3 other types of sashimi, A variety of garnish.
＜Grilled Dish＞ Grilled crab, Sudachi citrus.
＜Chef's Pick 1＞ Crab leg miso shabu.
＜Chef's Pick 2＞ Risotto-style shellfish rice, Cheese.
＜Palate Cleanser＞ Sudachi Citrus and Nameko Mushrooms Soba Noodles.
＜Deep Fried＞ Crab tempura, Matcha salt.
＜Warm Dish＞ Crab shabu, Winter vegetables, Sesame ponzu sauce.
＜Cooked rice＞ Crab porridge, Japanese pickles.
＜Desserts＞ Seasonal Fruit, Seasonal Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.
※Please make a reservation at least 4 days in advance.

“Blowfish and Crab Special Kaiseki course”

[Appetizer 1] Blowfish and Crab in Grated Daikon Radish Dashi Broth, Yuzu, Japanese Parsley.
[Appetizer 2]Snow Crab and Cucumber Roll with Gelée.
[Sashimi dish 1]Blowfish Sashimi and Chinese Cabbage Jelly with Ponzu Gelée.
[Sashimi dish 2]Assorted 3 Kinds of Fresh Sashimi of the day.
[Grilled dish 1] Snow Crab Steak. Asparagus, Lemon.
[Grilled dish 2] Seared Black Wagyu Top Side, Mashed potatoes, Wasabi, Rock salt.
[Deep-fried dish]Deep-Fried Blowfish, Sudachi citrus.
[Palate refresher] Sudachi Citrus and Nameko Mushrooms Soba Noodles.
[Warm dish] Simmered Blowfish and Snow Crab in Sesame Flavoured Soy Milk Broth served with Winter vegetables, Sesame Ponzu
[Rice dish] Blowfish and Crab Cooked Rice served in an Earthenware Pot, Root vegetables, Yuzu, Leek, Japanese pickles, Miso soup.
[Fruit] Seasonal Fruit.
[Dessert] Seasonal Daifuku, Light taste Matcha

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

Special Kaiseki Course with Pufferfish and Crab.

＜Appetizer 1＞ Clear soup with Grated daikon radish. Snow crab, Pufferfish, Yuzu, Mitsuba.
＜Appetizer 2＞ Female snow crab with Jelly, Sudachi.
＜Sashimi 1＞ Pufferfish sashimi and Chinese cabbage, Garnish, Ponzu vinegar.
＜Sashimi 2＞ 2 kinds of Today's Fresh fish.
＜Grilled dish＞ Seared Japanese black beef and Snow crab steak, Spinach, Lemon, Wasabi, Rock salt.
＜Deep-fried＞ Deep-fried Pufferfish, Deep-fried Snow crab with Crackers.
＜Palate cleanser＞ Branded tomato.
＜Bowl dish＞ Pufferfish and Crab soup with Yuzu pepper flavor, Winter vegetables, Onion ponzu vinegar.
＜Cooked rice＞ Cooked rice of Pufferfish, Crab and Winter root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Seasonal Fruit and Daifuku, Light taste Matcha.

*Menu contents are subject to change. *Reservations are required at least three days in advance.

Lunch kaiseki "Hisui-iro course"

■November Course Menu
＜Appetizer＞ Turnips simmered in Broth with Porcini sauce. Almonds, Chrysanthemum.
＜Soup dish＞ Clear soup of Snow crab, Milt, Chinese cabbage, White onion, Mitsuba, Yuzu.
＜Sashimi＞ 4 kinds of Today's Fresh fish.
＜Grilled dish＞ Grilled Yellowtail with Green onion Miso, Spinach with Tofu, Pickled myoga ginger.
＜Deep-fried＞ Salmon tartare Croquette, Deep-fried Green bean with Crackers, Shrimp and Cheese Spring rolls.
＜Cooked rice＞ Cooked rice of Oyster and Root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Roasted Sweet potato Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

Lunch kaiseki "Hisui-iro course"

■November Course Menu
＜Appetizer＞ Turnips simmered in Broth with Porcini sauce. Almonds, Chrysanthemum.
＜Soup dish＞ Clear soup of Snow crab, Milt, Chinese cabbage, White onion, Mitsuba, Yuzu.
＜Sashimi＞ 4 kinds of Today's Fresh fish.
＜Grilled dish＞ Grilled Yellowtail with Green onion Miso, Spinach with Tofu, Pickled myoga ginger.
＜Deep-fried＞ Salmon tartare Croquette, Deep-fried Green bean with Crackers, Shrimp and Cheese Spring rolls.
＜Cooked rice＞ Cooked rice of Oyster and Root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Roasted Sweet potato Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■November Course Menu
＜Appetizer＞ Turnips simmered in Broth with Porcini sauce, Almonds, Chrysanthemum.
＜Soup dish＞ Clear soup of Snow crab, Milt, Chinese cabbage, White onion, Mitsuba, Yuzu.
＜Sashimi＞ 4 kinds of Today's Fresh fish.
＜Grilled dish＞ Salmon Baked in Oil with Salmon roe and Grated daikon radish.
＜Deep-fried＞ Daikon radish Tempura with Sea bream Miso paste, Green bean.
＜Palate cleanser＞ Duck Breast with Apple vinegar dressing, Colorful vegetables (Cucumber, Red-core radish, Beets, Paprika, Yuzu).
＜Meat dish＞ Japanese black beef coated in Potato starch and Simmered in Soy sauce, Grilled Tofu, Green onion, Wasabi.
＜Cooked rice＞ Cooked rice of Oyster and Root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Roasted Sweet potato Daifuku, Strawberry, Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■November Course Menu
＜Appetizer＞ Turnips simmered in Broth with Porcini sauce, Almonds, Chrysanthemum.
＜Soup dish＞ Clear soup of Snow crab, Milt, Chinese cabbage, White onion, Mitsuba, Yuzu.
＜Sashimi＞ 4 kinds of Today's Fresh fish.
＜Grilled dish＞ Salmon Baked in Oil with Salmon roe and Grated daikon radish.
＜Deep-fried＞ Daikon radish Tempura with Sea bream Miso paste, Green bean.
＜Palate cleanser＞ Duck Breast with Apple vinegar dressing, Colorful vegetables (Cucumber, Red-core radish, Beets, Paprika, Yuzu).
＜Meat dish＞ Japanese black beef coated in Potato starch and Simmered in Soy sauce, Grilled Tofu, Green onion, Wasabi.
＜Cooked rice＞ Cooked rice of Oyster and Root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Roasted Sweet potato Daifuku, Strawberry, Light taste Matcha.

※The menu is subject to change depending on availability.

Chef`s Special Course　「AKIRA」
＜Appetizer＞ 10 kinds of seasonal vegetables.
＜Salad＞ Seafood Salad.
＜Soup＞ Prawn bisque, Prawn bread.
＜Osaka Sushi＞ Seasonal Fish and Vegetable Tamatebako(treasure chest in the story of fairytale).
＜Deep Fried＞ Deep-fried Big Prawn, Prawn Tempura topped with Sea Urchin.
＜Warm Dish＞ Omi Beef Sukiyaki, Snow Crab Shabu-shabu, Omi Beef Shabu-shabu.
＜Meal＞ Short pasta with sea urchin.
＜Desserts＞ Koala Melon, Seasonal Daifuku, Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■November Course Menu
＜Appetizer＞ Turnips simmered in Broth with Porcini sauce, Almonds, Chrysanthemum.
＜Soup dish＞ Clear soup of Snow crab, Milt, Chinese cabbage, White onion, Mitsuba, Yuzu.
＜Sashimi＞ 4 kinds of Today's Fresh fish.
＜Grilled dish＞ Salmon Baked in Oil with Salmon roe and Grated daikon radish.
＜Deep-fried＞ Daikon radish Tempura with Sea bream Miso paste, Green bean.
＜Palate cleanser＞ Duck Breast with Apple vinegar dressing, Colorful vegetables (Cucumber, Red-core radish, Beets, Paprika, Yuzu).
＜Meat dish＞ Japanese black beef coated in Potato starch and Simmered in Soy sauce, Grilled Tofu, Green onion, Wasabi.
＜Cooked rice＞ Cooked rice of Oyster and Root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Roasted Sweet potato Daifuku, Strawberry, Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■November Course Menu
＜Appetizer＞ Turnips simmered in Broth with Porcini sauce, Almonds, Chrysanthemum.
＜Soup dish＞ Clear soup of Snow crab, Milt, Chinese cabbage, White onion, Mitsuba, Yuzu.
＜Sashimi＞ 4 kinds of Today's Fresh fish.
＜Grilled dish＞ Salmon Baked in Oil with Salmon roe and Grated daikon radish.
＜Deep-fried＞ Daikon radish Tempura with Sea bream Miso paste, Green bean.
＜Palate cleanser＞ Duck Breast with Apple vinegar dressing, Colorful vegetables (Cucumber, Red-core radish, Beets, Paprika, Yuzu).
＜Meat dish＞ Japanese black beef coated in Potato starch and Simmered in Soy sauce, Grilled Tofu, Green onion, Wasabi.
＜Cooked rice＞ Cooked rice of Oyster and Root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Roasted Sweet potato Daifuku, Strawberry, Light taste Matcha.

※The menu is subject to change depending on availability.

“Kikyo-iro Course”

■November Course Menu
＜Appetizer＞ Steamed Egg custard with Lily bulbs, Abalone, Salmon roe, Yuzu.
＜Soup dish＞ Clear soup with Grated daikon radish, Snow crab, Pufferfish, Chestnut, Awabi mushroom, Mitsuba, Yuzu.
＜Sashimi＞ Seared Bluefin tuna, Watercress, Sweet shrimp Sushi, Yellowtail Wrapped in Thinly sliced Pickled turnips.
＜Amuse-bouche＞ Steamed rice with Turnip, Duck, Green onion, Thickened broth sauce.
＜Grilled dish＞ Grilled Wild boar Meatballs, Japanese pepper sauce, Spinach, Beans.
＜Deep-fried＞ Boiled and fried Ebi-imo, Ginkgo.
＜Palate cleanser＞ Eggplant and Nameko mushroom Simmered in Broth, Yuzu.
＜Meat dish＞ Japanese black beef coated in Potato starch and Simmered in Soy sauce, Chestnut, Tofu skin.
＜Cooked rice＞ Cooked rice of Yellowtail and Root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry Ice cream, Chestnut-flavored Puffed rice cake, Pistachio sauce, Strawberry, Monaka sandwich with Chestnut and Sweet red bean jam, Light taste Matcha.

※The menu is subject to change depending on availability.

“Kikyo-iro Course”

■November Course Menu
＜Appetizer＞ Steamed Egg custard with Lily bulbs, Abalone, Salmon roe, Yuzu.
＜Soup dish＞ Clear soup with Grated daikon radish, Snow crab, Pufferfish, Chestnut, Awabi mushroom, Mitsuba, Yuzu.
＜Sashimi＞ Seared Bluefin tuna, Watercress, Sweet shrimp Sushi, Yellowtail Wrapped in Thinly sliced Pickled turnips.
＜Amuse-bouche＞ Steamed rice with Turnip, Duck, Green onion, Thickened broth sauce.
＜Grilled dish＞ Grilled Wild boar Meatballs, Japanese pepper sauce, Spinach, Beans.
＜Deep-fried＞ Boiled and fried Ebi-imo, Ginkgo.
＜Palate cleanser＞ Eggplant and Nameko mushroom Simmered in Broth, Yuzu.
＜Meat dish＞ Japanese black beef coated in Potato starch and Simmered in Soy sauce, Chestnut, Tofu skin.
＜Cooked rice＞ Cooked rice of Yellowtail and Root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry Ice cream, Chestnut-flavored Puffed rice cake, Pistachio sauce, Strawberry, Monaka sandwich with Chestnut and Sweet red bean jam, Light taste Matcha.

※The menu is subject to change depending on availability.

"Shojohi-iro Course''

■November Course Menu
＜Appetizer＞ Steamed Egg custard with Lily bulbs, Abalone, Salmon roe, Yuzu.
＜Soup dish＞ Clear soup with Grated daikon radish, Snow crab, Pufferfish, Chestnut, Awabi mushroom, Mitsuba, Yuzu.
＜Sashimi＞ Female snow crab with Vinegar, Seared Wild-caught Bluefin tuna, Watercress, Spot prawn Sushi, Sword tip squid with Caviar, Sea urchin.
＜Amuse-bouche＞ Steamed rice with Turnip, Duck, Green onion, Thickened broth sauce.
＜Grilled dish＞ Charcoal-grilled Rosy seabass, Grenn onion, Lotus root, Burdock.
＜Deep-fried＞ Boiled and fried Ebi-imo, Ginkgo.
＜Palate cleanser＞ Eggplant and Nameko mushroom Simmered in Broth, Yuzu.
＜Meat dish＞ Grilled Japanese black beef, Chestnut, Truffle, Wasabi, Rock salt.
＜Cooked rice＞ Cooked rice of Pufferfish, Crab and Root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Lelucche (European pear), Melon, Monaka sandwich with Chestnut and Sweet red bean jam, Light taste Matcha.

※The menu is subject to change depending on availability.

"Shojohi-iro Course''

■November Course Menu
＜Appetizer＞ Steamed Egg custard with Lily bulbs, Abalone, Salmon roe, Yuzu.
＜Soup dish＞ Clear soup with Grated daikon radish, Snow crab, Pufferfish, Chestnut, Awabi mushroom, Mitsuba, Yuzu.
＜Sashimi＞ Female snow crab with Vinegar, Seared Wild-caught Bluefin tuna, Watercress, Spot prawn Sushi, Sword tip squid with Caviar, Sea urchin.
＜Amuse-bouche＞ Steamed rice with Turnip, Duck, Green onion, Thickened broth sauce.
＜Grilled dish＞ Charcoal-grilled Rosy seabass, Grenn onion, Lotus root, Burdock.
＜Deep-fried＞ Boiled and fried Ebi-imo, Ginkgo.
＜Palate cleanser＞ Eggplant and Nameko mushroom Simmered in Broth, Yuzu.
＜Meat dish＞ Grilled Japanese black beef, Chestnut, Truffle, Wasabi, Rock salt.
＜Cooked rice＞ Cooked rice of Pufferfish, Crab and Root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Lelucche (European pear), Melon, Monaka sandwich with Chestnut and Sweet red bean jam, Light taste Matcha.

※The menu is subject to change depending on availability.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.
【Menu】
<Appetizer> Seasonal appetizer Three kinds of assorted.
<Sashimi dish> Sea bream with kelp and 2 other dishes.
<Grilled dish> seasonal grilled dish.
<Deep-fried dish> Deep-fried shrimp red and white tempura, Seasonal vegetable tempura.
<Warm dish> Kuroge Wagyu beef simmered, Grilled tofu bok choy, radish, Wasabi.
<Rice dish> Sea bream rice made with Akashi's famous wild red sea bream, pickles, miso soup.
<Dessert> warabi mochi with brown sugar, soybean flour.

*Menu contents are subject to change due to availability of ingredients.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.
【Menu】
<Appetizers> Seasonal appetizers Assorted 3 kinds.
<Soup dish> Clam clear soup, Mugwort wheat gluten, Suehiro radish carrot, Kinome.
<Sashimi dish> Sea bream with kelp finish Tuna medium fatty tuna and 2 other items.
<Grilled dish>Grilled black Wagyu beef loin, Mustard soy sauce.
<Bowl dish> Ise lobster braised, White onion, Green vegetables.
<Rice dish> Sea bream rice using Akashi's famous natural red sea bream, Pickles, Miso soup.
<Dessert> Warabi mochi kneaded with brown sugar Kinako.
<Fruit> Seasonal fruits.

*Menu contents are subject to change due to ingredient procurement.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.

<Menu>
<Appetizer> Seasonal appetizer Three kinds.
<Soup dish> Clam clear soup, Mugwort wheat gluten, Suehiro radish carrot, Kinome.
<Sashimi dish> Bluefin tuna medium toro prawn Squid Sea urchin salmon roe
<Grilled dish> Roasted Japanese black beef fillet Mustard soy sauce.
<Bowl dish> Abalone shark fin paste, Needle ginger, Green vegetable.
<Rice dish> Sea bream rice made with Akashi's famous wild red sea bream, Pickles, Miso soup.
< Dessert> Warabi mochi kneaded with brown sugar Kinako.
<Fruit> Seasonal fruit.

*Menu contents are subject to change due to ingredient procurement.

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