LUNCH
From July 1 , 2009
CHEF SPECIAL
¥10,000
Amuse bouche
Moussed foie gras and port wine jelly
Today's soup
Sautéed lobster with asparagus charlotte style, américaine sauce and béarnaise sauce
Grilled fillet of japanese beef, red wine sauce, with provence vegetables
Baked beaufort-cheese and potato terrine
Grand dessert
Petits fours
Coffee or tea
MENU DE DEGUSTATION
¥6,500
Amuse bouche
Sautéed scallops on skewer, with grapefruit and tomato salad
Cold peach soup mint flavor
Sautéed sea bass, with brandade herb flavor and olive pie
Sautéed fillet of veal mustard flavor, with spinach and pine nut, argan oil sauce
Grand dessert
Coffee or tea
MENU RAPIDE
¥4,800
Marinated salmon and mixed vegetables topped with tomato jelly, green sauce
Today's hot soup or cold soup(The soup can be changed into the dessert)
Sautéed lobster with asparagus charlotte style, américaine sauce and béarnaise sauce
or
Grilled fillet of beef, red wine sauce, with piled slice potato
Coffee or tea and petits fours
MENU A PRIX FIXE
(Please make your choices from the menu listing on the list)
| MENU-A | ¥4,100 | MENU-B | ¥5,600 | |
|
Appetizer Soup Fish dish or Meat dish Home made dessert Coffee or tea |
Appetizer Soup Fish dish Meat dish Home made dessert Coffee or tea |
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A LA CARTE MENU(Added price for course)
LES ENTREES
| Baked beaufort-cheese and potato terrine, green mustard sauce | ¥2,600 |
| Marinated salmon and mixed vegetables topped with tomato jelly, green sauce | ¥2,600 |
| Original Nice style salad | ¥2,600 |
| Seafood canapé with garlic flavor soup style “AÏGO BOULIDO” | ¥2,600 |
| Sea bream tartar, with pickled spring vegetables | (+¥800) ¥3,600 |
| Moussed foie gras and port wine jelly | (+¥1,000) ¥3,800 |
LES POTAGES
| Today's hot soup or cold soup | ¥950 |
| Original fish soup Provence style | ¥1,200 |
LES POISSONS
| Sautéed fillet of gruntfish with provence vegetables mosaic style, anchovy sauce | ¥3,200 |
| Today's fish meunière with crispy bread crumbs, thyme flavor | ¥3,000 |
| Grilled red bream, with compoted provence vegetables and fruits |
¥3,000 |
| Sautéed scallops cooked in a court-bouillon seaweed flavor, with vegetables and noodles | ¥3,000 |
| Sautéed lobster with asparagus charlotte style, américaine sauce and béarnaise sauce | (+¥1,200) ¥4,200 |
LES VIANDES
| Roast breast of duck, with stewed duck leg in red wine sauce and sweetbread | ¥3,800 |
| Confit of pork loin, with condiment-eggplant | ¥3,300 |
| Roast rack of lamb coated with potato, madeira and grain of mustard sauce | ¥3,300 |
| Sautéed fillet of veal with safran risotto, madeira wine sauce | ¥3,300 |
| Grilled fillet of beef, red wine sauce, with piled slice potato | (+¥1,200) ¥4,800 |
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|
Opening hours
Lunch 11:30 am to 2:00 pm (last order)
Dinner 5:30 pm to 10:00 pm (last order)
Lunch from ¥4,100-
Dinner from ¥10,000-
Seating Capacity：68
(including 2 private rooms,
up to 12 people)
TEL：+81-3-3476-3000
・All prices are inclusive of consumption tax and a 10% service charge.
・Menu items are subject to change depending on seasonality.
・Please kindly inform your waiter or waitress if you are allergic to any foods.
・These are just some of the examples.We have more menus other than these.
