Table For Tomorrow/TIAD,オートグラフコレクション

May-July Menu

■The first dish

A dish to greet you from the chef.

■Cold Seasonal Plate

Composition of Ezo abalone and green asparagus

■ A warm dish

Declination of Bulgarian foie gras

■ Fish dishes

Today's Canadian lobster dish

■Meat dishes (Please choose one from the following.))

Aichi Duck Mafason

Source Vin Rouge

or

Grilled A5-grade Japanese Black Wagyu beef fillet (+¥4,800)

■Special desserts by TIAD Pastry Chef

Served with opera cake and seasonal citrus fruits.

Coffee or tea

Small sweets

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

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

※The photograph is an image.

*Please make your reservation at least 3 days in advance.

August-October Menu

■The first dish

A dish to greet you from the chef.

■Cold Seasonal Plate

Canadian lobster salad

■ A warm dish

Pan-seared Hungarian foie gras floating in consommé royale.

■ Fish dishes

Sea bream from Mikawa Isshiki, Katahara, with Ambropé sauce, Oriental style

■Meat dishes (Please choose one from the following.))

Roasted female Ezo deer loin, fresh from Tsurui Village in Kushiro.

Light juniper berry sauce

or

Grilled A5-grade Japanese Black Wagyu beef fillet (+¥4,800)

■Special desserts by TIAD Pastry Chef

Chocolate cream made with cocoa from Madagascar

Served with orange and Earl Grey jelly.

■ Coffee or Tea

Small sweets

*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.

*Please make your reservation at least 3 days in advance.