AMBER COURT - HOTEL NIKKO PRINCESS KYOTO

Đặt bàn tại AMBER COURT - HOTEL NIKKO PRINCESS KYOTO

Tin nhắn từ Nhà hàng

▶Please kindly note that we may not be able to accommodate specific seating requests.
▶If we are unable to contact you within 30 minutes of your reserved time, your reservation may be canceled without prior notice. Please be sure to contact us if you will be late.
▶If you wish to make a reservation for more than 5 people, please contact the restaurant directly.
▶For same-day reservations, please contact the restaurant directly.

Telephone: +81-75-342-2156
One Harmony members, please present your membership card at the restaurant on the day of your visit.

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November-December
〇Assorted appetizer with vegetables salad
〇Today's potage
〇A choice of～
　①Pan-fried seasonal fish with vegetable sauce
　②Seasonal fish and shrimp fricassé with seasonal vegetables
　③Gratin of chicken and mushrooms with Madeira wine sauce
　④Stewed beef with red wine black pepper flavor
〇Bread
〇Dessert
〇Coffee or tea

January-February
〇Assorted appetizer with vegetables salad
〇Today's potage
〇A choice of～
　①Pan-fried seasonal fish with vegetable sauce
　②Steamed seasonal fish and scallop with “SHOGOIN” turnip sauce
　③Grilled chicken with red miso sauce
　④Roast beef chef’s style（＋\300）
〇Bread
〇Dessert
〇Coffee or tea

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December
〇Today’s appetizer and seasonal salad
〇A choice of～
　＊Lamb and seasonal vegetables pasta with tomato sauce
　＊Turnip and “KUJO” welsh onion pasta with olive oil sauce and prosciutto
〇Bread
〇Dessert
〇Coffee or tea

January
〇Today’s appetizer and seasonal salad
〇A choice of～
　＊Salmon trout and turnip pasta with cream sauce
　＊Chicken and vegetables root pasta with tomato sauce
〇Bread
〇Dessert
〇Coffee or tea

February
〇Today’s appetizer and seasonal salad
〇A choice of～
　＊Shrimp and seasonal vegetables pasta with tomato and cream sauce
　＊Shellfish and “KUJO” welsh onion pasta with olive oil sauce
〇Bread
〇Dessert
〇Coffee or tea

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November, 26-31 Dec.
〇Seafood salad with seasonal vegetables mousse
〇Today’s potage
〇Steamed seasonal fish with “SHOGOIN” turnip sause
〇Grilled sirloin and glazed carrot with red wine sauce
〇Bread
〇Sautéed apple and salted caramel sauce with vanilla ice cream
〇Coffee or tea

4 January-14 February
○Shrimp mousseline with vegetables salad
○Today’s potage
○Steamed seasonal fish and ｇrilled “SHOGOIN” radish with ginger sauce
○Beef rib and seasonal vegetables “Pot-au-feu” style with mustard sauce
○Bread
○“Pain perdu” and berry sauce with vanilla ice cream
○Coffee or tea

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November-December
〇Pork belly and potato confit with vegetables salad “Lyonnaise” style
〇Today’s potage
〇A choice of～
＊Sirloin steak and vegetables with pepper flavor red wine sauce
＊Fillet of beef steak and vegetables with red wine sauce (+¥1,000)
＊Pan-fried Canadian lobster and fish with Américaine sauce (+¥500)
〇Bread or rice
〇Dessert
〇Coffee or tea

January-February
〇“OHMI” cross between wild and domestic duck confit and vegetables root salad with sherry vinegar dressing
〇Today’s potage
〇A choice of～
＊Sirloin steak and vegetables with “Duxelle” butter
＊Fillet of beef steak and vegetables with red wine sauce (+¥1,000)
＊Pan-fried Canadian lobster and fish with Américaine sauce (+¥500)
〇Bread or rice
〇Dessert
〇Coffee or tea

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Nov.-Dec.
○Small appetizer
○A choice of appetizer
　＊Marinated seafood with vegetables salad
　＊“Pâté de campagne” style terrine with red onion grecque
　＊Red snow crab and smoked salmon “Cercle” style with saffron sauce（＋¥2,000）
○A choice of soup
　＊Today’s soup
　＊Sweet potato potage with foie gras crouton（＋¥500）
○A choice of fish dish
　＊Pan-fried seasonal fish with vegetables sauce
　＊Seafood “Nage” style with seasonal vegetables
　＊Canadian lobster and seasonal fish risotto with “Crème de homard” sauce（＋¥2,000）
○A choice of meat dish
　＊Sirloin steak chef’s style
　＊Roasted “Omi” duck with stewed turnip and pancetta
　＊Veal and mushroomｓ fricassé with potato galette（＋¥1,000）
　＊Fillet of beef and foie gras “Rossini” style with truffle sauce（＋¥2,000）
○Bread
○A choice of dessert
　＊Assorted dessert
　＊Ｃhocolate fondant with vanilla ice cream（＋¥500）　
○Coffee or tea

Jan.-Feb.
○A choice of appetizer
　＊Marinated seafood with vegetables salad
　＊Chicken “Ballottine” style with winter vegetables
　＊Red snow crab and smoked salmon trout “Cercle” style with saffron sauce（＋¥500）
○A choice of soup
　＊Today's soup
　＊“HORIKAWA” burdock potage with ｆoie gras crouton（＋¥500）
○A choice of fish dish
　＊Pan-fried seasonal fish with vegetables sauce
　＊Scallop and seasonal fish“Coussin” style and stewed “SHOGOIN” radish
　＊Canadian lobster and seasonal fish risotto with “Crème de homard” sauce（＋¥2,000）
○A choice of meat dish
　＊Sirloin steak chef's style
　＊Caramelized porc with sherry vinegar sauce
　＊Veal and mushroomｓ fricassé with potato galette（＋¥1,000）
　＊Fillet of beef and foie gras “Rossini” style with truffle sauce（＋¥2,000）
○Bread
○A choice of dessert
　＊Assorted dessert
　＊Apple and raisin “Chausson” style with cinnamon ice cream（＋¥500）　
○Coffee or tea

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Nov.1～30,Dec.26～30
○Small appetizer
○Seafood and vegetables “Gâteau” style with herb salad
○“SHOGOIN” turnip soup with pan-fried Canadian lobster
○Steamed sea bream and abalone with stewed “KUJO” welsh onion and sauce
○Grilled fillet of beef with vegetables
○Bread
○Grand dessert
○Small sweets
○Coffee or tea
　
4 Jan.～28 Feb.
○Small appetizer
○Seafood and vegetables “Gâteau” style with herb salad
○“KINTOKI” carrot soup with ｐan-fried scallop
○Gratin of abalone “SAIKYO MISO” flavor with stewed “KUJO” welsh onion and sauce
○Grilled fillet of beef and stewed “HORIKAWA” burdock with pepper flavor red wine sauce
○Bread
○Grand dessert
○Small sweets
○Coffee or tea

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