A dinner course celebrating early summer’s bounty, starting with trout tartare and chilled new onion soup, followed by grilled fish and scampi, finishing with Japanese beef tenderloin.

fifty-one dinner

Trout tartare, aioli sauce
Mixed salad, lemon, croutons

Chilled onion soup
Junsai, parsley

Grilled fish of the day, scampi, sakura shrimp and broccoli dip
Bamboo shoot, zucchini

Grilled Japanese beef tenderloin, sherry vinegar sauce
Inca no Mezamepotato, green asparagus, watercress

Chef’s dessert

Coffee or Tea