Detailed Course Contents
27,500 JPY Course
8月【ムニュセゾン】旬の食材のグラデーション（ハーフコース）
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Offer period:
Year-round -
Menu Order Reception Time:
17:30 - 19:30
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 14:00 0 days ahead.
Order
Orders can be placed for a group size of 1 to 4 guests only.
Menu Information
黒毛和牛の炙りと博多スギタケ 焦がし醤油とブロッコリー、柚子胡椒のクーリ
Appetizer
| Ingredients | Japanese black wagyu, Broccoli |
|---|---|
| Flavor | Soy sauce, Yuzu pepper |
高知産キンキと近海産アワビ、焼きナスのエスプーマに糸島久保田農園ハーブ
Fish cuisine
| Ingredients | Kichiji rockfish, Abalone, Eggplant |
|---|
ジャガイモとポワローのポタージュ、玉蜀黍のアクセント スペイン産生ハム
Other potages and soups
| Ingredients | Potato, Corn, Raw ham |
|---|---|
| Cooking | Simmer |
パティシエ特製季節のデザート
Dessert of the season
* Please select 1 dish from the menu below.
近海産平目と北海道産帆立のポーピエット、ナージュ仕立て シャンピニョンのエキューム添え
Fish cuisine
| Ingredients | Olive flounder, Scallop |
|---|
国産牛フィレ肉のグリルと旬のレギューム ザンガラソース
Meat cuisine
| Ingredients | Beef fillet |
|---|
* 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)