Table For Tomorrow/TIAD,オートグラフコレクション

[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 yellowtail from Mikawa, served with a light nage sauce of autumn whitebait.

or

Ballotine of Gifu Ena chicken breast with whole grain mustard sauce

■ Dessert

Rare cheesecake with ginger-flavored grape sauce and fresh fig sorbet

■ Coffee or tea

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

*Seats cannot be specified.Please note.

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

※The photograph is an image.

[November-December Menu]

■A dish from the chef as a greeting.

Appetizer

Pen shell clam, turnip, apple

■ Soup

Pumpkin cream soup with chestnut foam as an accent.

■Please choose your main dish.

Grilled sea bream from Kochi Prefecture with Albert Amafason sauce

or

Braised domestic beef cheek in white wine with Saikyo miso and anise flavor.

■ Dessert

Parfums d'Hiver

■ Coffee or tea

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

*This service is not available during the New Year's holiday period.

*Seats cannot be specified.Please note.

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

※The photograph is an image.