Le Studio
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27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
A French bistro to enjoy in a stylish atmosphere
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Amuse Commencement dish Soup Chilled Beetroot and Potato Soup Appetizer *Please choose one Roast Beef Salad with Awaji Island Onion Dressing Chilled sea bream with hyuga natsu sauce Caramelized foie gras flan Seasonal vegetable fritters Fish Dishes Sea bass sauteed with fruit tomato, white balsamic vinegar and shiso purée Meat dish *please choose one Roasted Hungarian duck breast with apple accents Meuniere of veal loin with mustard cream sauce Poivre of selected Wagyu sirloin (55g) with Madera sauce (+500 yen) Poivre of selected Wagyu sirloin (110g) with Madera sauce (+¥1,500) Poirette of selected A5-rank Japanese black beef fillet (100g) with sauce perigueux (+2,500 yen) Dessert *Please choose one Le Studio's specialty Hawaiian pancake Puits d'amour Seasonal special mango gem ~Coupe mangue~ (+ ¥500) Petit Fruit Coffee or Tea, Cafe Latte
Amuse Beginning dish Cold Appetizer Foie Gras Terrine Soup Handmade consomme Fish Dishes Lobster americaine Meat *Please choose one Poirette of venison loin from Kimitsu with sauce poivrade Poivrade of selected Wagyu sirloin with Madera sauce (Can be changed to specially selected A5-ranked Wagyu Chateaubriand for +2,000 yen) Dessert Coupe mangue - a mango morsel specially selected for its seasonality Petit Fruit Coffee, tea or latte
Amuse Beginning dish Cold Appetizer Foie gras terrine Hot Appetizer *Please choose one Handmade consommé Ri de veau fritters Fish dish Lobster americaine with truffles Meat dish *Choose one Poirette of venison loin from Kimitsu with sauce poivrade Poiret of selected Wagyu sirloin with Madera sauce (Can be changed to specially selected A5 rank Wagyu Chateaubriand for +2,000 yen) Roasted lamb on the bone with green mustard sauce (minimum 2 persons) (Foie Gras Poiret can be added to the main course for an additional ¥1,500) Fromage Assorted cheeses Dessert Special seasonal mango gem -Coupe mangue- (+1,500 yen) Petit Fruit Coffee or tea, latte
Amuse A dish to begin with Small Soup Handmade consomme Cold Appetizer Chilled Seafood Mille-feuille Hot Appetizer Caramelized Foie Gras with Ri de Vau Fritter and Corn Fish Dishes Symphony of prawns and shrimp abalone Granite to refresh the palate Meat *Please choose one Poivre of A5 ranked Wagyu beef chateaubriand with sauce vermicelli Roasted back of lamb with herbs Fromage Assorted cheese Dessert Seasonal cherry specialties Petit Fruit Coffee or Tea, Cafe Latte
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