<Menu example> ■March 1st to April 27th■ [Appetizer] Sakura snapper marinated with citrus aroma, served with spring bean coulis [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Spanish mackerel confit with a light cherry blossom aroma, French vermouth sauce [Meat dish] Roasted domestic pork with croquettes of pig's trotters and Lyonnaise sauce [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Menu example> ■March 1st to April 27th■ [Appetizer] Sakura snapper marinated with citrus aroma and spring bean coulis [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Pan-fried rockfish with firefly squid and green onion [Meat dish] Grilled domestic beef loin with mellow red wine sauce [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Includes a glass of sparkling wine for a toast. <Menu example> ■March 1st to April 27th■ [Appetizer] Sakura snapper marinated with citrus aroma and spring bean coulis [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Spanish mackerel confit with a light cherry blossom aroma and French vermouth sauce [Meat dish] Roasted domestic pork with croquettes of pig's trotters and Lyonnaise sauce [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

乾杯用スパークリングワイン付き

＜メニュー例＞
【1~2月】

野菜のムースと北海道産雲丹とキャビア

魚介のマリネ　京の箱庭

フォアグラとハマグリのスープ仕立て　春菊の香り

甘鯛の鱗焼き　九条ネギのエチュベ　西京味噌の白ワインソース

黒毛和牛フィレ肉のポワレ　ソーストリュフ　季節野菜と

いちごのショート　クランチアイス

※仕入れ状況などによりメニュー内容が変更になる場合がございます

<Menu example> ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade with citrus aroma, spring bean coulis and two types of caviar [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Pan-fried rockfish with firefly squid and green onion [Granite] Palate cleanser [Meat dish] Straw-roasted lamb with French cheese [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Menu example> ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade with citrus aroma, spring bean coulis and two types of caviar [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Roasted lobster with American sauce [Granite] Palate cleanser [Meat dish] Pan-fried Japanese black beef filet with truffle sauce [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Includes a glass of sparkling wine for a toast. <Menu example> ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade with citrus aroma, spring bean coulis and two types of caviar [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Pan-fried rockfish with firefly squid and green onion [Granite] Palate cleanser [Meat dish] Straw-roasted lamb with French cheese [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Includes sparkling wine for a toast. <Menu example> Vegetable mousse with Hokkaido sea urchin and caviar, marinated seafood gargouille, Kyoto miniature garden, foie gras and clam soup with the scent of chrysanthemum, Shogoin turnip veloute and milt meuniere with the scent of truffles, grilled tilefish with scales, Kujo leek etoubée with pure rice ginjo sauce, live lobster roast with shellfish sauce, premium grilled beef, seasonal vegetables, Japanese pepper sauce, strawberry shortcake, crunch ice cream *Menu contents are subject to change depending on availability, etc.

<Free drinks> ・Bottled beer, wine by the glass (red and white) ・Highballs, whiskey, and various cocktails (cassis/peach/Campari/gin/vodka) ・Soft drinks (orange, apple, oolong tea) <Menu example> ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade with citrus aroma, spring pea coulis and two types of caviar [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Pan-fried rockfish with firefly squid and long onion [Granita] Palate cleanser [Meat dish] Straw-roasted lamb with French cheese [Dessert] Pastry chef's special dessert [Bread] [After-meal drinks] *The menu may change depending on the availability of ingredients.

<Free drinks> ・Bottled beer, wine by the glass (red and white) ・Highballs, whiskey, and various cocktails (cassis/peach/Campari/gin/vodka) ・Soft drinks (orange, apple, oolong tea) <Menu example> ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade with citrus aroma, spring pea coulis and two types of caviar [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Roasted lobster with American sauce [Granite] Palate cleanser [Meat dish] Pan-fried Japanese black beef filet with truffle sauce [Dessert] Pastry chef's special dessert [Bread] [After-meal drinks] *The menu may change depending on the availability of ingredients.

[Dishes] ・Grilled salted sea bream・Red rice・Pickles・Soup・Rice dish

soup & bread

Soup, hamburger, dessert, bread

Appetizers, soups, hamburgers, desserts, bread

Appetizers, soups, fish dishes, hamburgers, desserts, bread