FOOD
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Enjoy seasonal game dishes
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Enjoy the chef's carefully prepared game dishes, including terrine and short pasta made with venison from Gifu Prefecture.*Please inform our staff when making a reservation.
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Oeufs coulant with black truffles and mornay sauce
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This is a course dish that combines a hearty salad with black truffles, soft-boiled eggs, and Swiss cheese sauce (example of a course).
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Aichi duck roast with Seigoro Farm's blood orange sauce
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This is a course dish made by gently cooking soft, mild Aichi duck and pairing it with a specially selected blood orange sauce (example of a course).
cooking menu
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Today's appetizer (2 servings)
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Ask Us
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Gujo Yamato venison and instant-smoked Enku taro terrine
This is an example of a course
Enku taro, a traditional Mino vegetable, is smoked to impart a smoky aroma, and then combined with venison stewed in red wine and bouillon to create a flavorful terrine.(Course example)
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Oyster Ajillo (6 pieces)
3200 yen(Tax included)
Oysters simmered in garlic-flavored olive oil
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Sweetfish confit, celery root puree, wine blanc sauce
This is an example of a course
Sweetfish is confited in herb oil, making it soft even down to the bone.(Course example)
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Lobster Bisque Pasta (2 servings)
3400 yen(Tax included)
A delicious dish made with lobster sauce and tomato.
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Nicoise Tapenade Pasta (2 servings)
3000 yen(Tax included)
A sauce made from a paste of olives, anchovies, tomatoes and herbs
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Green risotto with black truffle mornay sauce
This is an example of a course
This dish combines risotto with a smooth puree of curly spinach and poached quail eggs with a sauce made with Swiss Emmental and Gruyere cheeses and the mellow aroma of black truffles.(Course example)
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Fresh pasta with aonori seaweed and cream (2 servings)
3600 yen(Tax included)
This fettuccine is made with Southern French-style browned butter diluted with seafood bouillon and cream, and finished with the aroma of the seaweed added.
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Sautéed French foie gras (2 servings)
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The rich, aromatic foie gras melts in your mouth.Goes well with chilled sweet wine (market price)
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Roast duck fillet (2 servings)
5400 yen(Tax included)
The spices and honey applied to the skin bring out the flavor of the duck.
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Domestic beef cheek stewed in red wine (2 servings)
7000 yen(Tax included)
The meat is so tender you can tear it apart with chopsticks, and the sauce is rich.
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Tasmanian instant smoked lamb loin on the bone (2 pieces)
7500 yen(Tax included)
It is flash smoked and aged.This dish is highly recommended as it has a richer flavor. The lamb back meat is smoked for a few minutes and then aged to give it a rich flavor.
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Hida beef roti with red wine sauce (2 servings)
10000 yen(Tax included)
Grill 140g (1 portion: 70g) of ichibone.It will take about 40 minutes.
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Snow crab and cod brandade with sweet shrimp tartare
*This is an example of a course.
An appetizer packed with the delicious flavors of cod and snow crab.The sweet shrimp is combined with shallots and vinegar for a light flavor.(Course example)
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Menu C uses high-quality ingredients
13500 yen(Tax included)
A full course meal made with specialty ingredients for a special anniversary.
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Recommended seasonal desserts
1600 yen(Tax included)
Almond Milk Blancmange and Peach Parfait
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Freshly baked chocolate fondant
3500 yen(Tax included)
Uses Cacao Barry couverture, characterized by its powerful aroma
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Children's plate
2400 yen(Tax included)
・This content is aimed at children from toddlers to early elementary school students.Includes mini hamburger steak with demi-glace sauce, green salad, penne pasta with tomato sauce, baguette, and vanilla ice cream.
