[Menu example] (Appetizer) Biseicho pork caramelized with pear compote (soup) Seasonal local vegetables and forest chicken pot-au-feu (fish dish) Omar shrimp and Setouchi seasonal white fish poare Rich crustacean sauce (meat Cuisine) Beef sirloin steak with brightly colored seasonal warm vegetables (dessert) Caramel panna cotta with Okayama grapes, bread, coffee or tea, all-you-can-drink soft drinks increase. For lunch, you cannot enter after the last order of 1:30pm. We apologize for the inconvenience, but please understand. *Prices shown include consumption tax and service charge. * Contents may change due to purchase circumstances * The photo is an image.

[Menu example] (Appetizer) Biseicho pork caramelized with pear compote (soup) Seasonal local vegetables and forest chicken pot-au-feu (fish dish) Omar shrimp and Setouchi seasonal white fish poare Rich crustacean sauce (meat Cuisine) Beef sirloin steak with brightly colored seasonal warm vegetables (dessert) Caramel panna cotta with Okayama grapes, bread, coffee or tea, all-you-can-drink soft drinks increase. For lunch, you cannot enter after the last order of 1:30pm. We apologize for the inconvenience, but please understand. *Prices shown include consumption tax and service charge. * Contents may change due to purchase circumstances * The photo is an image.

[Menu example] (Appetizer) Biseicho pork caramelized with pear compote (soup) Seasonal local vegetables and forest chicken pot-au-feu (fish dish) Omar shrimp and Setouchi seasonal white fish poare Rich crustacean sauce (meat Cuisine) Beef sirloin steak with brightly colored seasonal warm vegetables (dessert) Caramel panna cotta with Okayama grapes, bread, coffee or tea, all-you-can-drink soft drinks increase. For lunch, you cannot enter after the last order of 1:30pm. We apologize for the inconvenience, but please understand. *Prices shown include consumption tax and service charge. * Contents may change due to purchase circumstances * The photo is an image.

[Menu example] (Appetizer) Biseicho pork caramelized with pear compote (soup) Seasonal local vegetables and forest chicken pot-au-feu (fish dish) Omar shrimp and Setouchi seasonal white fish poare Rich crustacean sauce (meat Cuisine) Beef sirloin steak with brightly colored seasonal warm vegetables (dessert) Caramel panna cotta with Okayama grapes, bread, coffee or tea, all-you-can-drink soft drinks increase. For lunch, you cannot enter after the last order of 1:30pm. We apologize for the inconvenience, but please understand. *Prices shown include consumption tax and service charge. * Contents may change due to purchase circumstances * The photo is an image.

[Menu example] (Appetizer) Biseicho pork caramelized with pear compote (soup) Seasonal local vegetables and forest chicken pot-au-feu (fish dish) Omar shrimp and Setouchi seasonal white fish poare Rich crustacean sauce (meat Cuisine) Beef sirloin steak with brightly colored seasonal warm vegetables (dessert) Caramel panna cotta with Okayama grapes, bread, coffee or tea, all-you-can-drink soft drinks increase. For lunch, you cannot enter after the last order of 1:30pm. We apologize for the inconvenience, but please understand. *Prices shown include consumption tax and service charge. * Contents may change due to purchase circumstances * The photo is an image.

[Menu example] (Appetizer) Biseicho pork caramelized with pear compote (soup) Seasonal local vegetables and forest chicken pot-au-feu (fish dish) Omar shrimp and Setouchi seasonal white fish poare Rich crustacean sauce (meat Cuisine) Beef sirloin steak with brightly colored seasonal warm vegetables (dessert) Caramel panna cotta with Okayama grapes, bread, coffee or tea, all-you-can-drink soft drinks increase. For lunch, you cannot enter after the last order of 1:30pm. We apologize for the inconvenience, but please understand. *Prices shown include consumption tax and service charge. * Contents may change due to purchase circumstances * The photo is an image.

[Menu example] (Appetizer) Biseicho pork caramelized with pear compote (soup) Seasonal local vegetables and forest chicken pot-au-feu (fish dish) Omar shrimp and Setouchi seasonal white fish poare Rich crustacean sauce (meat Cuisine) Beef sirloin steak with brightly colored seasonal warm vegetables (dessert) Caramel panna cotta with Okayama grapes, bread, coffee or tea, all-you-can-drink soft drinks increase. For lunch, you cannot enter after the last order of 1:30pm. We apologize for the inconvenience, but please understand. *Prices shown include consumption tax and service charge. * Contents may change due to purchase circumstances * The photo is an image.

[Menu example] (Appetizer) Biseicho pork caramelized with pear compote (soup) Seasonal local vegetables and forest chicken pot-au-feu (fish dish) Omar shrimp and Setouchi seasonal white fish poare Rich crustacean sauce (meat Cuisine) Beef sirloin steak with brightly colored seasonal warm vegetables (dessert) Caramel panna cotta with Okayama grapes, bread, coffee or tea, all-you-can-drink soft drinks increase. For lunch, you cannot enter after the last order of 1:30pm. We apologize for the inconvenience, but please understand. *Prices shown include consumption tax and service charge. * Contents may change due to purchase circumstances * The photo is an image.

[Children's plate + today's soup + dessert + drink] Contents ① One plate-salad, french fries, shrimp fried, karaage- ② today's soup ③ bread ④ with dessert ⑤ soft drink (orange, apple, grapefruit, grape) * Target age ~ 12 years old

[Bread + soup + juice]

Offering place Casual dining Urbano on the 1st floor An example of contents Welcome drink + 5 types of savory + various sweets (example above) Ronnefeldt 10 types of tea + 10 types of coffee menu Various soft drinks * The photo is an image for 2 people

Time: 2:45pm to 5:00pm (LO4:30pm)

[Menu] <Appetizer ①> Poached lobster, refreshing gazpacho granita, accented with shiso leaves <Appetizer ②> Confit duck, truffle-scented corn risotto and herb salad <Appetizer ③> Le Potager <Soup> Abalone mousse, lightly foamed green pea coulis <Fish dish> Pan-fried pomfret, sautéed asparagus, white wine sauce with Setouchi lemon <Meat dish> Roasted wagyu fillet in red wine sauce, baillardie made with two types of cheese and gnocchi with truffles <Dessert> Coconut mousse - Macedonian style Ashimori melon <Small sweets> <After-meal drink> Coffee or tea

[Menu] <Appetizer ①> Shimotsui octopus marinated in Galician raspberry with the aroma of smoked basil <Appetizer ②> Duck confit and citrus, couscous and butterbur salad <Appetizer ③> Le Potager <Soup> Paris Soir - cold bean potage <Fish dish> Pan-fried grunt from Setouchi, Senryo eggplant caviar d'aubergine, herb-scented Verduret sauce <Meat dish> Roast Bizen beef, sauteed Yakage asparagus with tomato farci <Dessert> Coconut mousse, Machudian-style Ashimori melon <After-meal drink> Coffee or tea

[Menu] <Appetizer ①> Amuse-bouche <Appetizer ②> Scallop and squid tartare with cucumber gazpacho sauce <Appetizer ③> Le Potager <Fish dish> Sautéed fresh fish from Setouchi covered in galette with bourguignon butter and tomato sauce <Meat dish> Roasted beef fillet, baillardie and seasonal vegetable beignets with red wine sauce <Dessert> Mango and macadamia nut cassata <After-meal drink> Coffee or tea

[Menu] <Appetizer 1> Amuse-bouche <Appetizer 2> Salmon confit marinated in salt koji, served with carrot rapée and cheese mousse, accented with olives <Appetizer or pasta> Le Potager or today's pasta <Meat dish> Roasted beef fillet, baked sweet potato gnocchi, red wine sauce <Dessert> Saison de Poire - Pear and caramel gateau - <After-meal drink> Coffee or tea

[Menu] <Appetizer ①> Poached lobster, refreshing gazpacho granita, accented with shiso leaves <Appetizer ②> Confit duck, truffle-scented corn risotto and herb salad <Appetizer ③> Le Potager <Soup> Abalone mousse, lightly foamed green pea coulis <Fish dish> Pan-fried pomfret, sautéed asparagus, white wine sauce with Setouchi lemon <Meat dish> Roasted wagyu fillet in red wine sauce, baillardie made with two types of cheese and gnocchi with truffles <Dessert> Coconut mousse - Macedonian style Ashimori melon <Small sweets> <After-meal drink> Coffee or tea

[Menu] <Appetizer ①> Shimotsui octopus marinated in Galician raspberry with the aroma of smoked basil <Appetizer ②> Duck confit and citrus, couscous and butterbur salad <Appetizer ③> Le Potager <Soup> Paris Soir - cold bean potage <Fish dish> Pan-fried grunt from Setouchi, Senryo eggplant caviar d'aubergine, herb-scented Verduret sauce <Meat dish> Roast Bizen beef, sauteed Yakage asparagus with tomato farci <Dessert> Coconut mousse, Machudian-style Ashimori melon <After-meal drink> Coffee or tea

[Menu] <Appetizer ①> Amuse-bouche <Appetizer ②> Scallop and squid tartare with cucumber gazpacho sauce <Appetizer ③> Le Potager <Fish dish> Sautéed fresh fish from Setouchi covered in galette with bourguignon butter and tomato sauce <Meat dish> Roasted beef fillet, baillardie and seasonal vegetable beignets with red wine sauce <Dessert> Mango and macadamia nut cassata <After-meal drink> Coffee or tea

[Menu] <Appetizer 1> Amuse-bouche <Appetizer 2> Salmon confit marinated in salt koji, served with carrot rapée and cheese mousse, accented with olives <Appetizer or pasta> Le Potager or today's pasta <Meat dish> Roasted beef fillet, baked sweet potato gnocchi, red wine sauce <Dessert> Saison de Poire - Pear and caramel gateau - <After-meal drink> Coffee or tea

[Menu] <Appetizer ①> Smoked duck confit and caramelized figs, tartine style with blue cheese accents and herb salad <Appetizer ②> Salmon chaudhary, salmon roe and caviar, various marinated vegetables <Appetizer ③> Le Potager <Soup> French mushroom ravioli, porcini foam <Fish dish> Grilled white meat mousse of threadfin bream, autumn eggplant caviar, aubergine and white wine sauce <Meat dish> Wagyu beef filet and truffle-flavored spinach pie, pumpkin puree and red wine sauce <Dessert> La Bonne, Okayama grapes and fromage - paired with chocolate - <Small sweets> <After-meal drink> Coffee or tea

[Menu] <Appetizer ①> Amuse-bouche <Appetizer ②> Momotaro pork pate de campagne with colorful herb salad and Okayama pear chutney <Appetizer ③> Le Potager <Soup> Beni Haruka potage with chestnut and sesame-flavored sticks <Fish dish> Pan-fried seasonal fresh fish from Setouchi and fricassee of local mushrooms with ravioli of French mushrooms and foamy porcini mushrooms <Meat dish> Roasted Okayama Chiya beef Yoshida Farm caciocavallo cheese croquettes with red wine sauce <Dessert> La Bonne Okayama grapes and fromage - paired with chocolate - <After-meal drink> Coffee or tea

[Menu] <Appetizer ①> Amuse-bouche <Appetizer ②> Salmon confit marinated in salted rice malt, served with carrot rapée and cheese mousse, accented with olives <Appetizer ③> Le Potager <Fish dish> Pan-fried fresh fish from Setouchi, marriage of Okayama mushrooms and autumn eggplant <Meat dish> Roasted beef fillet, baked sweet potato gnocchi with red wine sauce <Dessert> Saison de Poire - Pear and caramel gateau - <After-meal drink> Coffee or tea

[Menu] <Appetizer> Spanish mackerel tartare with fragrant kelp, marinated Chinese cabbage and cauliflower blancmange <Soup> Rich pumpkin cream soup <Fish dish> Lobster and fish of the day with creamy shellfish sauce <Meat dish> Beef loin steak with seasonal warm vegetables and your choice of sauce <Dessert> Shushu - Hojicha mousse combined with autumn flavors - <Bread> <After-meal drink> Coffee or tea

[Menu] <Appetizer> Spanish mackerel tartare with fragrant kelp, marinated Chinese cabbage and cauliflower blancmange <Soup> Rich pumpkin cream soup <Fish dish> Today's fish dish, autumn eggplant sauce with the scent of yuzu <Meat dish> Beef loin steak with seasonal steamed vegetables and your choice of sauce <Dessert> Shushu - Hojicha mousse combined with autumn flavors - <Bread> <After-meal drink> Coffee or tea

[Menu] <Appetizer> Caramelized pork shoulder with apple compote and marinated sweet potato, accompanied by a light salad <Soup> Rich pumpkin cream soup <Meat dish> Beef loin steak with seasonal warm vegetables and your choice of sauce <Dessert> Shushu ~ Houjicha mousse combined with autumn flavors ~ <Bread> <After-meal drink> Coffee or tea

[Menu] <Appetizer> Caramelized pork shoulder with apple compote and marinated sweet potato, accompanied by a light salad <Soup> Rich pumpkin cream soup <Fish dish> Today's fish dish with seasonal warm vegetables, autumn eggplant sauce and yuzu aroma <Dessert> Shushu ~ Houjicha mousse combined with autumn flavors ~ <Bread> <After-meal drink> Coffee or tea

Offering place Casual dining Urbano on the 1st floor An example of contents Welcome drink + 5 types of savory + various sweets (example above) Ronnefeldt 10 types of tea + 10 types of coffee menu Various soft drinks * The photo is an image for 2 people

Period: 11/1 (Fri) - 11/30 (Sat) Time: 2:45pm - 5:00pm (Last orders 4:30pm) Price: ¥2,662 (Tax and service charges included)

[Menu] <Appetizer ①> Momotaro pork pate de campagne with pear chutney and herb salad <Appetizer ②> Salmon confit marinated in salt koji, root vegetable rapée and refreshing cheese mousse <Appetizer ③> Le potager <Soup> Fricassee of several kinds of mushrooms and croquettes, porcini foam <Fish dish> Spanish mackerel from Setouchi and lobster with thermidor sauce, rich shellfish sauce <Meat dish> Wagyu beef filet and spinach pie, truffle-flavored gnocchi and red wine sauce <Dessert> Noir ~ A glass of Hiruzen Jersey milk and a plate of tiramisu ~ <Small dessert> <After-meal drink> Coffee or tea

[Menu] <Appetizer ①> Amuse-bouche <Appetizer ②> Momotaro pork pate de campagne with colorful herb salad and Okayama pear chutney <Appetizer ③> Le potager <Soup> Okayama forest chicken flan with Okayama mushroom bubbles <Fish dish> Pan-fried Setouchi Spanish mackerel with yuzu cruet in white wine sauce with Okayama white miso <Meat dish> Roasted duck with ginkgo puree and apple declinaison <Dessert> Noir ~ A glass of Hiruzen Jersey milk and a plate of tiramisu ~ <After-meal drink> Coffee or tea

[Menu] <Appetizer ①> Amuse-bouche <Appetizer ②> Sweet shrimp and turnip blancmange with nutty accents, served with colorful vegetables and marinated root vegetables <Appetizer ③> Le Potager <Fish dish> Steamed fresh fish from Setouchi, with a sauce of mushrooms from Okayama Prefecture and the aroma of herb butter <Meat dish> Roasted beef fillet and pumpkin dauphinois with a red wine sauce containing truffles <Dessert> Pomme - Apple tarte tatin - <After-meal drink> Coffee or tea

【メニュー】
＜前菜①＞　アミューズ
＜前菜②＞　甘海老と蕪のブランマンジェ　木の実のアクセント　彩り野菜と根菜のマリネ添え
＜前菜orパスタ＞　ル・ポタジエ　or　本日のパスタ
＜肉料理＞　牛フィレ肉のロティと南瓜のドフィノア　トリュフ入り赤ワインソース
＜デザート＞　Pomme　～林檎のタルト・タタン～
＜食後の飲み物＞　コーヒー又は紅茶

【パスタ】秋の味覚～県産茸と海老のジェノベーゼ～