Detailed Course Contents
5,000 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
18:00 - 20:00 - Time Limit: 90 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 18:00 3 days ahead.
Order
Orders can be placed for a group size of 2 to 20 guests only.
Menu Information
Assorted appetizers, 4 kinds
| Menu Info | Platter of 4 kinds of appetizers. |
|---|
Quiche
| Menu Info | Tart or pie crust topped with food ingredients with a mixture of egg flavored with salt, fresh cream and milk poured in and oven-baked. |
|---|---|
| Ingredients | Pork, Spinach, Asparagus, Hen's egg, Wheat flour, Fresh cream |
| Flavor | Butter |
| Cooking | Bake/Roast |
Pinchos
| Menu Info | Meat, fish, and vegetables are prepared and placed on bread cut into bite sizes, then pierced with small skewers. |
|---|---|
| Ingredients | Bread |
ボローバン
ブリニ
Carpaccio
| Menu Info | Thin slices of fish and meat seasoned with olive oil, salt, and pepper. |
|---|---|
| Cooking | Mix/Blend |
Salad
| Menu Info | Dish where vegetables and other ingredients are eaten with dressing. |
|---|---|
| Ingredients | Tomato, Burrata cheese |
Grilled chicken with spice
| Menu Info | Chicken seasoned with spice and grilled. |
|---|---|
| Ingredients | Chicken |
| Flavor | Spices |
| Cooking | Bake/Roast |
Pasta of the day
| Menu Info | Pasta that changes every day. |
|---|---|
| Ingredients | Spaghetti |
| Cooking | Boil |
Dessert of the day
| Menu Info | Dessert that changes every day. |
|---|
Parfait
| Ingredients | Fresh cream, Yogurt, Ice cream |
|---|
All-You-Can-Drink
All-You-Can-Drink
Beer / Cocktails / Wine / Soft Drinks
* 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)