*Menu contents may change depending on the availability of ingredients on the day. note that. ■Amuse: Cauliflower Glace and Jamón Serrano ■Cold appetizer: Marinated Yellow Tail with Truffle and Yuzu Confit ■Hot appetizer: Pan-fried Foie Gras with Raspberry Sauce ■ Fish dish: Salmon Brioche with Champagne Sauce ■Main dish: Roasted Japanese Beef Tenderloin with Urchin Butter and Port Wine Sauce■ Bread: Bread and Smoked Butter ■Dessert: Softy Panna Cotta with Marinated Strawberry ■Coffee or tea, petit fours

*Menu contents may change depending on the availability of ingredients on the day.
*Please enjoy special dinner course wine pairing (five kind of glass wines)
■Amuse: Cauliflower Glace and Jamón Serrano ■Cold appetizer: Marinated Yellow Tail with Truffle and Yuzu Confit ■Hot appetizer: Pan-fried Foie Gras with Raspberry Sauce ■ Fish dish: Salmon Brioche with Champagne Sauce ■Main dish: Roasted Japanese Beef Tenderloin with Urchin Butter and Port Wine Sauce■ Bread: Bread and Smoked Butter ■Dessert: Softy Panna Cotta with Marinated Strawberry ■Coffee or tea, petit fours