Detailed Course Contents
6,600 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 20:30 - Time Limit: 150 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group size of 2 to 40 guests only.
Menu Information
Assorted appetizers, 4 kinds
| Menu Info | Platter of 4 kinds of appetizers. |
|---|
Cheese salad
| Ingredients | Cheese, Muscat |
|---|---|
| Cooking | Mix/Blend |
Cheese fondue
| Menu Info | A pot dish of cut food ingredients dipped and entwined in melted cheese, cooked with white wine. |
|---|---|
| Ingredients | Cheese |
| Cooking | Simmer |
Beef bottom flap steak
| Menu Info | Roasted thick-cut beef bottom flap, which is a section of beef rib that is close to the loins. |
|---|---|
| Ingredients | Beef bottom flap, Raclette |
| Cooking | Bake/Roast |
Creamy black truffle risotto
| Menu Info | Rice stir-fried in butter and stewed in fresh cream and soup, then mixed with black truffle. |
|---|---|
| Ingredients | Black truffle, Rice |
| Flavor | Butter |
| Cooking | Stew, Stir-fry |
Seasonal sherbet
| Menu Info | Juice of seasonal fruit added with sugar and essence, then frozen. |
|---|---|
| Flavor | Sugar |
| Cooking | Freeze |
All-You-Can-Drink
All-You-Can-Drink
Beer / Highball / 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)