Detailed Course Contents
4,800 JPY Course (7 Items)
オススメが詰まった炭焼きビストロコース
Recommend
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 22:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 3 days ahead.
Order
Orders can be placed for a group size of 4 to 20 guests only.
Menu Information
季節の野菜のスープ
Vegetable soup
| Cooking | Simmer |
|---|
サーモンマリネとハーブのサラダ
Salad
| Ingredients | Salmon |
|---|---|
| Flavor | Herbs |
テリーヌ・ド・カンパーニュ＆フロマージュ・ド・テット（豚肉の煮こごり）
Nikogori (gelatin and boiled fish soup)
| Menu Info | A dish of stewed ingredients wholly cooled and jellied. |
|---|---|
| Ingredients | Pork |
| Cooking | Simmer |
季節の畑サラダ
Seasonal vegetable salad
| Menu Info | Salad of various vegetables of the season. |
|---|---|
| Cooking | Mix/Blend |
魚介のブルギニヨンココット
Fish cuisine
肉の炭焼きヴァリエ（牛・豚・羊）
Meat cuisine
| Ingredients | Beef, Pork, Lamb or mutton |
|---|
吉田パン工房のパン ＆ パンに合う自家製岩塩バター
Other bread
| Flavor | Butter |
|---|---|
| Cooking | Bake/Roast |
デザート
Dessert
Additional Fees +500 (tax included,not included in the course fee,price may vary)
All-You-Can-Drink
2時間のフリードリンク
All-You-Can-Drink
Additional Fees +2,000 (tax included,not included in the course fee,price may vary)
* Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
* Photos shown are for illustration purpose only.
* Price per person
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)