阿比修斯

如菜名所示，每道菜都完美詮釋了「Apicius」的概念。我們大量選用時令食材，精心烹調與季節相呼應的佳餚。請您用心品味當下，感受只有此時此刻才能體驗到的獨特滋味。另加服務費（12%）。菜單每月更換。 *每月1日更換（如遇假日則順延至隔日）。 六月菜單：請從兩道開胃菜中選擇。白蘆筍佐天使蝦脆片，佐以美式醬汁和荷蘭醬；或煙燻西班牙鯖魚佐蘋果茴香沙拉和檸檬奶油醬 櫻花鱒魚佐佩德羅·希梅內斯雪莉酒香焦奶油醬和美式櫻桃醬 國產牛臀肉烤牛肉配肉汁 糕點師特製小份焦糖布丁 甜點選擇：當季蛋糕、冰淇淋和雪葩（來自餐車）、餐前小點和咖啡

一份精簡套餐，您可以從中選擇一道開胃菜和一道主菜，滿足您的口味。清爽可口，不失飽足感。是商務會議或特殊場合的理想選擇。需加收 12% 的服務費。菜單每兩週更換一次。 *每週一更換（如遇週一為公共假期，則順延至隔天）。 *菜色圖片僅供參考。 菜單（5月25日至6月6日）：開胃菜可選兩款：綠蘆筍魷魚佐蝸牛奶油，或海鮮沙拉佐黑蒜黑橄欖醬。主菜可選兩款：諾曼第風味水煮鯛魚，或兔肉蘑菇凍糕佐羊肚菌醬。甜點可選：時令蛋糕、冰淇淋和雪葩（由餐車提供）、咖啡或茶。

- A taste of the royal road of French cuisine - An authentic course carefully prepared with traditional ingredients and respect for classic techniques. The authenticity of French cuisine is hidden behind the glamour of the menu. You will enjoy the essence of French cuisine. A 12% service charge will be added. Apicius' traditional foie gras terrine with red wine compote of spiced plums and Canadian lobster poached in saffron risotto with coriander and tarragon americaine sauce. Veal fillet with lee de veau poiret in cream with fresh morel mushrooms and noisette sauce New Zealand lamb back roti with thyme jus and aged French natural cheese Selection of desserts from the wagon Seasonal gateau, ice cream and sorbet. Mignardises from the wagon and coffee from the wagon. Mignardises will be served on a single plate. Please note that mignardises will be served on a single plate.

- This is the APCIUS - A recommended course that symbolizes our restaurant and consists mainly of specialties inherited from our predecessors. Inheritance" that preserves the unchanging taste. Challenge" that never stops evolving. We will deliver the best of both worlds in each and every dish. A service charge (12%) will be added. Undan and caviar vegetable cream mousse with consommé jelly, Dover tongue flounder and scallop roll, kadaihu wrapped long-handled prawn with albert sauce, choice of main dish. Bordelaise sauce with a selection of aged French natural cheeses from the wagon Seasonal gateau with ice cream and sorbet from the wagon Mignardises from the wagon Coffee *Dinner course can also be ordered during lunch time. Mignardises will be served on a single plate. Please note that mignardises will be served on a single plate.

- The ultimate in excellence - The skills and sensibilities cultivated over many years. This is the culmination of all of these skills and sensitivities, and is the culmination of our restaurant's highest quality course. Please enjoy to your heart's content the peak of bliss created by years of experience and finely honed techniques. A service charge (12%) will be added. European lobster gâteau with two textured medallions and emmiette, herb-scented crustacean remoulade, crispy cherry sea bream, lemon-scented caviar, Champagne sauce, Japanese black wagyu beef filet topped with duxelles and Orloff sauce, aged Bercy sauce Seasonal gateau, ice cream and sorbet from the wagon Mignardises from the wagon Coffee from the wagon *The dinner course can also be ordered at lunch time. Mignardises will be served in a single platter. Please note that mignardises will be served on a single plate.

Conversation with the service staff is one of the best parts of the restaurant experience. At Apicius, we will carefully introduce the thought that goes into each dish. The service staff assigned to you that day will be there for each and every one of you, creating a special time for this evening only. Please let us know what you would like to try or what you would like to drink. Please choose your favorite dish from the a la carte menu. The price listed in the plan does not guarantee the amount of your bill on the day of the event. We will settle your bill based on the total amount of the menu you have chosen. Please note that the prices listed are for reference only. This is an example menu. For details, please refer to the menu page or our website. <Appetizers> Undan and caviar vegetable cream mousse with consommé jelly (homage to Mr. Tokuo Takahashi), Apicius' traditional foie gras terrine with red wine compote of spiced plums and white asparagus étube with a light emulsion sauce extracting the flavor of shellfish <Soup> Ogasawara blue sea turtle consommé Consomme soup of blue sea turtle from Hahajima with sherry flavor <Seafood> Crispy cherry sea bream with lemon-scented caviar and Champagne sauce, Canadian lobster poached in saffron risotto with coriander and tarragon-scented americaine sauce, Dover tongue flounder and scallop roll, kadife-rolled long-handled shrimp Poiret of veal filet and Ries de veau in cream with fresh morel mushrooms, noisette sauce, thyme reduction, Japanese minced black wagyu beef steak, bitouk, Apicius style (homage to Sadamu Kobayashi) <Chef's recommendation White asparagus with hollandaise sauce - from a bottle - Sakura trout meuniere with burnt butter sauce. Please inquire by phone. We will prepare a message plate for dessert for celebrations and anniversaries. If you would like to order a whole cake for your anniversary, please contact us at least one week in advance. (Separate charge) *A room charge of 6,600 yen is required for the Azure private room, and 13,200 yen for the Garnet private room.

與服務人員交談是餐廳用餐的一大樂趣。在Apicius，我們會耐心為您講解每道菜背後的用心和匠心。當日為您安排的服務人員將悉心照料每一位客人，為您打造專屬的用餐體驗。請告訴我們您心儀的料理或飲品。用餐當天，請從單點菜單中選擇您喜愛的菜餚。 *菜單所示價格並非當日最終帳單的保證價格。您最終需支付所選菜餚的總價。菜單所示價格僅供參考。 此選單僅為範例。詳情請參閱美食頁面或造訪我們的網站。 <開胃菜> 海膽和魚子醬，蔬菜奶油慕斯，清湯凍（致敬高橋德夫） Apicius傳統鵝肝醬配香料梅子紅酒蜜餞，烤白蘆筍，貝類提取的清淡乳化醬汁 <湯類> 小笠原香母島藍海龜配清湯，雪利酒風味 <海鮮> 香檳味水煮加拿大龍蝦，藏紅花燴飯，香菜和龍蒿美式醬汁 多佛鰨魚和扇貝卷，卡塔伊夫卷鰲蝦，阿爾伯特醬汁 <肉類菜餚> 香煎小牛肉片和牛胸腺，奶油鮮羊肚菌，榛子醬 錫斯特龍烤羊裡致敬配百里香肉汁，五分制時令肉醬，小菜主仁肉醬（Bitokito）。時令產區白蘆筍配荷蘭醬 - 按根出售 - 香煎櫻桃鮭魚配焦香黃油醬 *由於系統限制，即使餐廳已滿，也可能接受預訂。請致電諮詢。 *為慶祝或週年紀念，我們將準備包含甜點的留言盤。 *週年紀念或其他特殊場合，請至少提前一周預訂整個蛋糕，花束請至少提前三天預訂。 （需額外收費） *包廂「蔚藍」需支付6,600日圓的包廂費，「石榴石」需支付13,200日圓的包廂費。

— 品味法式料理的精髓 — 一道經典菜餚，選用傳統食材，以傳統技法精心烹調。優雅的外表下，蘊藏著精湛的技巧和豐富的經驗。盡享法式料理的真諦。另加服務費（12%）。 Apicius 經典鵝肝醬配香料李子和紅酒蜜餞 水煮加拿大龍蝦 藏紅花燴飯配香菜和龍蒿美式醬汁 肉類菜餚 *以下兩款選擇： ・香煎小牛肉柳佐牛胸腺，佐以新鮮羊肚菌奶油和榛果醬 ・烤紐西蘭羊裡肌佐百里香肉汁 精選法國陳年天然起司（餐車供應） 甜點：當季蛋糕、冰淇淋和雪葩（餐車供應） 餐後小（餐車供應） 咖啡 *此晚餐套餐亦可於午餐時段供應。請注意，所有餐前小點將以拼盤形式呈上。感謝您的體諒。