Table For Tomorrow/TIAD,オートグラフコレクション

[July-August Menu]

■A dish from the chef as a greeting.

Appetizer

Lightly prepared nage salad with dome-shaped turban shells

■ Soup

A chilled white peach soup topped with lobster jelly.

■Please choose your main dish.

Steamed sea bass from Mikawa Isshiki with Hatcho miso and red wine sauce

or

Australian sirloin steak with whole grain mustard sauce and seasonal summer vegetables.

or

Lobster and scallops (+¥1,600)

Domestic beef fillet (+¥2,200) or Japanese Black Wagyu beef fillet (+¥3,700)

T-bone steak 250g (+¥4,500)

■ Dessert

Achite Estival

■ Coffee or tea

[September-October Menu]

■A dish from the chef as a greeting.

Appetizer

Seared bonito over straw, served with charred autumn eggplant mousseline.

Served with a beet vinaigrette and chocolate accents.

■ Soup

Mushroom soup in a cappuccino style

■Please choose your main dish.

Grilled fatty, in-season yellowtail in a bouillabaisse style.

or

Grilled Australian sirloin with a variety of autumn vegetables and a horseradish-infused red wine sauce.

or

Canadian lobster and scallops (+¥1,600)

Domestic beef fillet (+¥2,200) or Japanese Black Wagyu beef fillet (+¥3,700)

T-bone steak 250g (+¥4,500)

■ Dessert

Rare cheesecake with ginger-flavored grape sauce, fresh figs and white wine sorbet

■ Coffee or tea

*Please note that the menu will be changed in November.

* Menus may change due to purchase situation etc.Please note.

※The photograph is an image.