The blessings of nature
Menu (September 1st - November 30th)
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Amuse bouche
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Duck prosciutto
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Hors d'oeuvre
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Carpaccio of Koshu wine trout from Kobuchizawa
Served with marinated mushrooms -
Soupe
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Purple sweet potato potage
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Poisson
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Pan-seared flounder and scallops
With a creamy sauce flavored with walnuts and miso. -
Viande
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Grilled Japanese Black Wagyu Sirloin
Served with potato gratin.
Madeira sauce -
Dessert
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Yogurt mousse topped with berry sauce
Today's cake
Apple sorbet -
Pain
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Mini French bread / Rye bread
