Japanese, Western, and Chinese Cuisine: An Autumn Feast Buffet (Course (Weekends and Holidays))

Menu

Hot Dishes Binchotan Charcoal-Grilled Chicken with Yuzu Pepper / Deep-Fried Pacific Saury Tatsuta-Style / Daikon Radish Steak with Minced Chicken Ankake Sauce / Quiche with Three Kinds of Mushrooms / White Fish Acqua Pazza-Style / Cream Pasta with Mushrooms and Bacon / Sweet and Sour Pork with Black Vinegar / Sichuan-Style Stir-Fried Pumpkin and Garlic Chives / Miyako Hotel Original Curry / Gifu Prefecture Rice / Grilled Trout Salmon with Yuzu Marinade (Dinner Only) / Shrimp in Chili Sauce (Dinner Only) / Hida Beef Lasagna-Style (Dinner Only) Canapés & Finger Foods Smoked Trout Salmon and Cream Cheese / Prosciutto and Carrot Pain d'Épices / Walnut with Sweet Bean Sauce Cold Dishes Fragrant Grilled Eggplant with Ginger Soy Jelly / Green Beans and Root Vegetables with Mushrooms in Sesame Dressing / Duck and Apple Compote / Marinated Shrimp and Bay Scallops with Lemon Vinaigrette / Steamed Chicken, Yodare-dori Style / Chinese-Style Jellyfish and Cucumber Salad Others Daily Bread / Salad Corner / Desserts (Examples: Chestnut Mont Blanc, Pear Jelly, Basque Cheesecake, Sesame Dumplings, Pumpkin Zenzai, Apple Mousse, and other daily selections) / Fruit Images are for illustrative purposes only