Restaurant Lorraine

Menu: 12/1 to 2/28 ● Live Kitchen: Sautéed Lamb, Seafood Hot Pot ● Cold Dishes: Sardine Carpaccio, Red Bell Pepper Mousse with Small Scallops Cocktail, Eel Jelly, Galician Octopus, Tofu with Soybean Bolognese Sauce, White Fish Carpione, Red Snow Crab Vermicelli Salad, Cherry Tomato Caprese, Smoked Salmon and Potato Pancake, Chicken Pastrami with Burdock Marinade, Simmered Kyoto Senryo Eggplant, Cabbage and Fried Tofu Stew, Spicy Sautéed Chicken Breast with Burdock ● Hot Dishes: Sautéed Cod with Parsley and Capers Butter Sauce, Grilled Chicken Thigh with Honey Mustard Sauce, Fried Chicken Curry, Chicken Thigh and Turnip Gratin, Vegetable Tempura, French Fries, Pork Belly and Kyoto Senryo Eggplant Vapore with Sesame Sauce, Sautéed Beef Brisket with Onion and Burdock, Grilled Scallops, Sausage and Sauerkraut Soup ● Salad: Mélange Salad, Broccoli, Onion, Cherry Tomato, Carrot ● Bread: Mini Croissant, Fluffy Milk Stick, Morning Roll, French Baguette, Raisin Bread, Popeye's Table Roll, Maple Round ● Dessert: Fondant Chocolate, Baked Cheesecake, Berry Muffin, Chiffon Cake, Banana and Komatsuna Pound Cake, Shortcake, Mini Cream Puffs, Fruit ● Soft Drinks: Oolong Tea, Orange Juice, Apple Juice, Calpis, Ginger Ale, Cola, Coffee, Tea, Herbal Tea