肉魚菜　むらかみ

Meat, fish and vegetable course

[March menu]

New onion, firefly squid, sea urchin

Teppanyaki asparagus with bourguignon butter

Roast beef made from Japanese Black Yamagata beef

Manhattan Clam Chowder Pot Pie

Wild flounder in sabayon sauce and serrano ham croquant

Palate cleanser: Butterbur sorbet

Amakusa guinea fowl and foie gras crepinette with sherry vinegar sauce

Rape blossom and steamed abalone risotto

A parfait-style dessert decorated with cherry blossoms

After-meal tea and snacks

*Ingredients and menu may change depending on availability.