Lunch Course (Course only)

Menu

～ Amuse ～ (Amuse-Bouche) ～ Entree ～ (Appetizer) ※Please choose from the options below Pâté de Campagne (Pork, Duck, Foie Gras) Freshly Sliced Bayonne Ham from France, Fresh Cheese, Seasonal Fruits Mackerel Poached in White Wine in Jelly Style (Lime and Lemon) Crispy Pork Trotters in Brick Dough, Salad Style French Mushrooms Terrine with Truffle Flavor (+500 yen) ～ Soupe ～ (Soup) Today's Soup ～ Plats ～ (Main Dishes) Squid Ink Paella Cooked with French Broth Techniques Dover Sole Duglere Style Steamed Guinea Fowl from Iwate Prefecture and Clams with Wholegrain Mustard Flavor Blanquette of Veal (Cream Stew) with Buttered Rice Roasted Ezo Venison, Grand Veneur Sauce Roasted Wagyu Beef with Red Wine Sauce (+1,000 yen) Homemade Bread Includes Coffee or Tea