BAR&GRILL DES DOUZE JARDINS

Beef Skirt Steak with Chimichurri Sauce

Steak of Black Wagyu Beef from TOKYO COWBOY

Roasted Magre duck from Hungary with blood orange and sherry vinegar sauce

Roasted Ezo deer thigh with cassis and red wine sauce

Grilled lamb loin with pistachio dukkah and mint yogurt sauce

Tokyo beef hamburger steak (250g) onion butter sauce

Pan-fried Norwegian salmon with sautéed spring beans and lemon butter sauce

Today's direct domestic fresh oyster 1 piece~

Freshly made burrata cheese and strawberry caprese +500 prosciutto ham

Smoked Romaine Caesar Salad +400 Grilled Chicken +400 Shrimp Fritto

Tokyo Western Vegetable Research Institute Seasonal Vegetable Potager with Goat Cheese Cream Sauce

Sea bream carpaccio with Tokyo burdock and citrus vinaigrette

Salad of Tokyo Arugula and Coriander with Gizzard Confit

Tabbouleh with smoked bonito and couscous, tapenade sauce

Milanese White Asparagus with Burnt Butter Sauce

Fritter of Spanish Mackerel and Butterbur with Yuzu Pepper Tartar Sauce

Tripe and Abomasum Stew with Tomato Sauce

Steamed clams with white wine

Tomato sauce with firefly squid and nanohana, orecchiette

Spaghetti with shirasu and late-season komatsuna in aglio e olio

Arrabbiata with Kiyose tomatoes and eggplant, penne

Fresh sea urchin cream fettuccine with green laver

Genovese Linguine with Bigfin Squid and Inca Awakening Potatoes

Risotto with asparagus and Parmigiano cheese

Freshly made ricotta panna cotta & seasonal fruit

Basque Cheesecake

Tiramisu

Chocolate cake

Creme Brulee of Sayama Green Tea

Mille Feuille of Strawberry and Pistachio