Menu : Vioron Danguru

Carrot mousse with raw sea urchin and lobster consommé jelly

Avocado and snow crab tomato farci with vanilla orange sauce

Scallop, snow crab and vegetable terrine in a mosaic style

Chicken liver and foie gras mousse with dried fig compote

Chilled foie gras and burdock terrine with port wine flavour

Oita rock oysters served with tomato water jelly or as risotto

Grilled soft-boiled Cow tongue tongue with rocket salad and parmesan cheese

Pan-fried French foie gras served with risotto and soft-boiled egg

Lobster, scallops and ratatouille wrapped in cabbage with bouillabaisse sauce

Baked tokobushi, scallops and snow crab wrapped in pie with escargot butter flavor

Pan-fried wild prawns served with gazpacho and celery root

Ayu (sweetfish) from Kochi Prefecture and Senshu water eggplant, served with Parma Prosciutto salad

Yawatahama abalone risotto with liver sauce (+1,000 yen)

Today's fish dish

Grilled lobster (+700 yen)

Roasted smothered duck from Charentais Bourgault with burdock root and wasabi sauce

Grilled Australian lamb fillet with basil

Grilled Spanish Iberian pork pressa with rosemary sauce

Australian beef fillet sauteed with whole grain mustard sauce

Beef cheek stew in red wine

French pigeon and foie gras pie wrapped in salumi sauce (plus 1,000 yen)

Roasted Miyazaki Wagyu beef thigh (Tomo Sankaku) (plus 1,000 yen)

Mango and coconut sorbet

Peach compote

Coconut and rhubarb blancmange, mango sorbet

Mont Blanc

Crème d'Anjou with strawberry and raspberry sorbet

Gateau Chocolat Royale Pistachio Ice cream

Warm apple tart with vanilla Ice cream

Chocolate and pear Marquise with Armagnac Ice cream

Assorted European cheeses