Menu
・Amuse-bouche
Cauliflower blancmange with bonito-flavored gelee
Prosciutto and winter vegetable etoubée
Mozzarella cheese with basil
・Cold hors d'oeuvres
Chef's recommended special salad hors d'oeuvre with seafood foam as an accent
・Seasonal pasta
Pescatore (shrimp, scallops, mussels, crab)
・Charcoal-grilled domestic beef steak with red wine sauce
・Three-piece fruit platter
・Three-piece cake platter
*You can choose your tea on the day.
*A toast and two after-meal drinks are included.