Dining Room French

<Amuse> Chef's small plate <Appetizer> Marinated mackerel from the nearby fishing port, smoked and pickled abalone root vegetables, karasumi, shungiku, and fromage blanc <2nd dish> Odawara Nishishou vegetables, turnip velouté, napa cabbage, shellfish essence flan, truffle aroma <Main Dish> (Please choose your preferred dish) - Pan-seared fish from the nearby fishing port, lotus root chips and mushrooms, black olives, vermouth cream sauce - Grilled wagyu ribeye 100g, Western vegetables, ginger-flavored fond de veau - Roasted duck breast from Hokkaido, Kujo green onion fondue, caramelized marmalade - Grilled A4 Wagyu fillet 100g, Western vegetables, ginger-flavored fond de veau (additional charge ¥3,800) *All main dishes have the option of sautéed French foie gras 50g (additional charge ¥1,800) <Dessert> - Local citrus vacherin baked meringue, citrus syrup, slightly bitter caramel mousse, ice cream coffee or tea