＜Appetizer1＞
Seasonal Japanese fish chef’s style
Please ask

＜Appetizer2＞
Tableaux Bagna Cauda

＜Pasta＞
Linguini of Hokkaido scallop
With bottarga

＜Main Dish＞
Charcoal grilled platinum pork
Served with sautéed water spinach


Dessert&Coffee

 

＜Amuse＞
Gift from Chef

＜Appetizer＞
Tableaux Classic Caesar Salad
Mimosa , Anchovy Garlic Dressing
Prociutto di Parma

＜Pasta＞
Today's Pasta

＜Main Dish＞
Suteed Snapper Fillet
Roasted Egg Plant "DENGAKU" Style
Salmon Roe & MAITAKE Mushroom
MISO , Grated Radish & Japanese Herb Sauce

＜Deseert＞
Seasonal Course Dessert

 

“SPAIN”

＜Appetizer＞
Carpaccio of Octopus　＆ Eggplant
 With Salpicon Sauce

＜Pasta＞
Scampi & Mussel Risotto
"PAELLA" Stlye

＜Fish＞
Snapper ＆ Iberian Prosciutto Potato Wrapped Style
With Stewed Lentil ＆ Spanish Olive Tapenade SauceWith Fried Angel Shrimp

＜Meat＞
55 Days Dry Aged Sirloin Steak
Sherry &Shallot Sauce

＜Deseert＞
Seasonal Course Dessert

 

＜Amuse＞
Gift from Chef

＜Appetizer Mist＞
Cuban Spice Shrimp Tortilla Roll with Mint Salsa
Crispy Suteed Dungeness Crab Cake
Today's Marine

＜Foie Gras＞
Caramelized Hangarian Fresh Foie Gras
with Organic Harb Salad

＜Fish＞
Roasted Canadian Lobster & Scallop

＜Meat＞
55 Days Dry Aged Sirloin Steak
WASABI、Black Salt、Red Wine Butter

＜Deseert＞
Seasonal Course Dessert