Aoyama Dining THE LOOP
アオヤマダイニング ザループ
| L | M | X | J | V | S | D |
|---|---|---|---|---|---|---|
26 | 27 | 28 | 29 | 30 | 31 | 11/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
9 | 10 | 11 | 12 | 13 | 14 | 15 |
16 | 17 | 18 | 19 | 20 | 21 | 22 |
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Hors d'oeuvre: Tuna rillettes with leek pave and local egg pain perdu. Soup: Seasonal potage soup. Fish: Lobster cannelloni, and gratin of chicken and spinach. Meat: Combination of pork and sweet potato, scented with citrus and balsamic... Desserts: Special dessert from Loop. Bread: Bread. Cafe: Coffee. *Menu may change based on the day's supply. *Photos are for illustration purposes.
Amuse bouche: Terrine of young chicken, pork, and reishi mushrooms with tabbouleh of garland chrysanthemum. Soup: Seasonal potage. Fish: Composition of rockfish, turnip, and spinach. Meat: Reconstructed beef blanket served with foie gras... Desserts: A gift from the chef. Bread: Olive oil bread. *Menu may change based on the day's supply. *Photos are for illustration purposes.
Amuse bouche - A dish from the chef - Hors-d’œuvre - Salmon rillettes with a pavé of gribiche made from local eggs and a petit salad of hummus. Soup - Potato potage with a croquette of Iga's blessings. Poisson - Couscous with seafood scented with Mie’s aosa. Granité de jour - Local sake granita. Viande - Iga beef poêlé, Iga black rice risotto, seasonal vegetables, and watercress jus. Desserts - Iga banana tea crème brûlée. Bread - Bread and butter. *Menu may change depending on the day's supply. *Photos are for illustration purposes.
