■ One Drink
■ Amuse Bouche
■ Seafood Salad with Fleurs de Jardin and Haruna's Traditional Curry-flavored Dressing
■ Cold corn potage or French Onion Gratin Soup (+660 yen)
■ Sea Bass Poêlé with Basil Flavored Artichoke
■ Today's Wagon Desserts - Choose Your Favorite Dessert
■ Petits Fours & Coffee

Menu（～1/7）
■ Amuse Bouche
■ Seafood Salad with Fleurs de Jardin and Haruna's Traditional Curry-flavored Dressing
■ Chinese Cabbage Potage or French Onion Gratin Soup (+660 yen)
■ Pan-Seared Kyushu White Fish with Chou-fleur Râmelé and Purée, accented with Beurre Bourguignon”
■ Today's Wagon Desserts - Choose Your Favorite Dessert
■ Petits Fours & Coffee

Menu（1/8～）
■ Amuse Bouche
■ Seafood Salad with Fleurs de Jardin and Haruna's Traditional Curry-flavored Dressing
■ Senju green onion Potage or French Onion Gratin Soup (+660 yen)
■ Pan-Seared White Fish served with a Bouillabaisse-Infused Sauce
■ Today's Wagon Desserts - Choose Your Favorite Dessert
■ Petits Fours & Coffee

Menu（～1/7）
■ Amuse Bouche
■ Seafood Salad with Fleurs de Jardin and Haruna's Traditional Curry-flavored Dressing
■ Chinese Cabbage Potage or French Onion Gratin Soup (+660 yen)
■ Pan-Seared Kyushu White Fish with Chou-fleur Râmelé and Purée, accented with Beurre Bourguignon”
■ Roast smoked magret de canard, spiced potiron, Bordelaise sauce
■ Today's Wagon Desserts - Choose Your Favorite Dessert
■ Petits Fours & Coffee

Menu（1/8～）
■ Amuse Bouche
■ Seafood Salad with Fleurs de Jardin and Haruna's Traditional Curry-flavored Dressing
■ Senju green onion Potage or French Onion Gratin Soup (+660 yen)
■ Pan-Seared White Fish served with a Bouillabaisse-Infused Sauce
■ Boeuf Bourguignon in a Rich Wine Sauce
■ Today's Wagon Desserts - Choose Your Favorite Dessert
■ Petits Fours & Coffee

Menu 　（～1/7）
■ Amuse Bouche
■ Confit of duck foie gras Iver
■ Buckwheat meunière of oku oyster, potiron gauffre, accented with sherry vinegar
■ Poélé of kyusyu fish, marbled chinese cabbage combination,with a hins of black shichimi
Or Abalone Pie with Today’s Sauce 〈＋¥1,650〉
■ Grilled Wagyu Beef Rump with Chaliapin sauce Mikasa Kaikan style
■ Today's Wagon Desserts - Choose Your Favorite Dessert
■ Petits Fours & Coffee

Menu 　（1/8～）
■ Amuse Bouche
■ Marinated Cuttlefish reminiscent of a Winter Landscape, with Browned Butter and Bottarga
■ Setouchi Oysters and Foie Gras Larcé with Senju Green Onion Velouté, finished with a Hint of Truffle”
■ Pan-Seared White Fish of the Day with a Bouillabaisse-Scented Sauce
■ Grilled Wagyu Beef Rump with Chaliapin sauce Mikasa Kaikan style
■ Today's Wagon Desserts - Choose Your Favorite Dessert
■ Petits Fours & Coffee

Menu 　（1/8～）
■ Amuse Bouche
■ Marinated Cuttlefish reminiscent of a Winter Landscape, with Browned Butter and Bottarga
■ Setouchi Oysters and Foie Gras Larcé with Senju Green Onion Velouté, finished with a Hint of Truffle”
■ 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

■乾杯のお飲み物
■アミューズ ブーシュ
■魚介のサラダ　フルールドジャルダン　榛名伝統のカレー風味ドレッシングで
■とうもろこしの冷製ポタージュ
■A5黒毛和牛ヒレ肉のグリル
■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＆カフェ

■ Amuse Bouche
■ Home made Marinated Salmon with Cavier
■ Soup Gargantua (Seafood and Muchroom Soup in a Pastry Shell)
■ Pan Seared White Fish or The Day with Mikasa Sauce
■ Mikasa Kainan Traditional Wagyu Roast Beef
■ Today's Wagon Desserts - Choose Your Favorite Dessert
■ Petits Fours & Coffee

■ 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

■ Amuse Bouche
■ Home made Marinated Salmon with Cavier
■ Soup Gargantua (Seafood and Muchroom Soup in a Pastry Shell)
■ Pan Seared White Fish or The Day with Mikasa Sauce
■ Mikasa Kainan Traditional Wagyu Roast Beef
■ Today's Wagon Desserts - Choose Your Favorite Dessert
■ Petits Fours & Coffee
■ Pairing Wine Five Kinds

■グラスシャンパン 又は ノンアルコールスパークリングワイン
■アミューズ・ブーシュ
■タラバ蟹と根セロリのレムラード　冬景色スタイル
■鴨コンフィ、南瓜、オニオンキャラメリゼ　パルマンティエ風
■ラングスティーヌのカダイフ巻き　スマックの香り
■九州直送白身魚のポワレ　トリュフや国産茸をアンフュゼしたスープ
■黒毛和牛タンとフォアグラのクレピネット包み　赤ワイン煮込み
■アヴァンデセール
■Chocolat 2025
■プティフール＆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

■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