The Kamon

Hors d'oeuvre: Salmon Mi-cuit with Yuzu and Apple Condiment and Watercress Sauce. Soup: Today's Potage. Fish: Grilled Spanish Mackerel with Buckwheat and Summer Vegetable Risotto - Sansho and Balsamic Sauce. Meat: Pork Tenderloin Persillade - Whole Grain Mustard Sauce. Dessert: Fennel and Lime Sorbet. Coffee or Tea.

Amuse: A bite-sized delight. Hors-d'œuvre: Ishiguro Farm's Houbara Bustard and Foie Gras Galantine. Poisson: Pan-seared Sea Bream and Scallops with Americane Sauce. Granité: Melon and Mint. Viand: Roasted Iberico Bellota with Green Pepper Sauce. Dessert: Mango and Summer Orange Ice Cream. Coffee or tea.

Amuse: A bite-sized delight Hors-d'œuvre: Ishiguro Farm's Houbara Bustard and Foie Gras Galantine Poisson: Flounder and Suruga Bay Sakura Shrimp Poêlé with Broccoli and Clam Sauce Granité: Melon and Mint Viand: Domestic Beef Fillet Grill or Lamb with Seasonal Vegetables Roast Dessert: Mango and Summer Orange Ice Cream Coffee or Tea