<Menu Samples from January 15th to March 11th>
★Includes a toast drink

[Amuse]
Parmesan and Prosciutto Tartine
Chickpea Hummus

[Entree 1]
Scallop Carpaccio with Lime Flavor
Cauliflower and Romanesco Ensemble

[Entree 2]
Salted Cod and Cabbage Brandade
Rye Biscotti and Shungiku Salad

[Poisson]
Pan-fried Gurnard and Mediterranean Clams
Sea-Fragrant Beurre Blanc
★Limited-time offer: Sautéed Lobster (1/2 tail)
Served with an assortment (+1,500 yen)

[Viande]
▼Choose one of the following:
・Ibaraki Prefecture Rose Pork Confit Perschades
Annou sweet potato puree and root vegetable chips
・Duck breast and truffle-flavored mashed potatoes
・Orange and ruby port sauce
・Tender domestic beef cheek stewed in red wine
・Served with seasonal warm vegetables
・Roasted Hokkaido venison with poivrade sauce
・Taro and potato gratin dauphinois
(+880 yen)
・Roasted Aichi beef sirloin
・Served with seasonal warm vegetables and Périgueux sauce
(+2,200 yen)

[Dessert]
▼Choose one of the following:
・Caramelized citrus and sourdough sorbet chaud froit
・Coconut tuile
・Valrhona chocolate ganache and sable
・Chestnut espuma
・Traditional French pastry Baba au Rhum
Citrus and vanilla-flavored cream (limited to 10 servings)
Specialty: Strawberry Mille-feuille
Paired with rich milk ice cream (+770 yen)
Selected Cheese Platter

[Cafe]
Coffee or Tea