MENU SOLEIL

Amuse-bouche

Seared yellowtail, kabosu vinaigrette sauce
marinated mushrooms

Roasted Ezo venison, cassis sauce
chestnut puree

Champagne steamed tilefish, sea urchin cream sauce
lotus root chips

Lime granite

Grilled Japanese beef tenderloin, Chinon wine sauce
pumpkin gratin

Chef's dessert

Coffee or Tea