Table For Tomorrow/TIAD,オートグラフコレクション

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, the first of the autumn harvest.

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

November-January Menu

An enchanting shrimp-filled menu

■A dish from the chef as a greeting.

A dish of sweet shrimp

Appetizer

Angel shrimp in a creamy salad

■ Soup

Bisque lobster

Capturing the aroma of Armagnac.

■ Fish dishes

Langoustine wrapped in crouton

Source Beurre Blanc

■Please choose your main dish.

Pan-seared Canadian lobster

In the style of a chef.

or

Grilled domestic beef fillet

Madeira sauce thickened with foie gras butter

or

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

■ Dessert

Mandarin orange and chocolate cream pavlova

■ Coffee or Tea

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

* 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.