Seasonal Dinner Course for Winter ～Standard～
Wakayama's rich ingredients and wild game are arranged in a delicate French style. This course makes the most of the natural flavors of the ingredients, allowing you to experience the aromas and colors of winter in every dish.■STARTER
Free-range egg and mushroom omelette with Nankou plum herb salad
■APPETIZER
Kishu plum red snapper tartare with colorful root vegetables and Kinokawa pickled condiments
■SOUP
Cauliflower velouté with jabara-scented cauliflower copeaux
■FISH DISH
Yellowfin tuna à la plancha with rice mousse and Yuasa soy sauce-flavored balsamic vinegar
■MEAT DISH
Wakayama Prefecture wild boar shoulder loin braised in red wine with a touch of red miso, served with beet glacé and mashed potatoes
＊OPTION＊
As an option, you may also select from the following meat dishes.
American beef sirloin 100g ＋¥1,200
Kuroge-Wagyu sirloin 100g ＋¥2,000
Kuroge-Wagyu fillet 100g ＋¥3,000
Kumano beef sirloin 100g ＋¥6,500
■DESSERT
Crème au chocolat with grape sansho pepper cappuccino
■COFFEE or TEA
Coffee or tea
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*Prices include service charge and consumption tax.
*Menu items may change depending on the availability of ingredients.
*Images shown are for illustrative purposes only.