Chef's Special Course with Wine Pairing

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¥16,500

Chef's Special Course ¥12,000

Lobster and Scallop Tabbouleh

Rotari Brut Rosé (Rotari)
The lush raspberry and strawberry notes pair wonderfully with the appetizer, while the soft pink hue sets an elegant mood.
Steamed Tilefish with Mouclade Sauce

Valminor Albarino (Adegas Valminor)
The refreshing acidity of the crisp fruit notes beautifully complements and enhances the rich, savory flavors of the hearty fish dish.
Roasted Beef Tenderloin with Porcini Sauce

Côtes du Rhône Rouge Le Caillou (Le Clos du Caillou)
The refreshing acidity wonderfully enhances Syrah’s classic peppery and chocolatey nuances, while also elevating the hearty qualities of the meat dish.
Bread
Strawberry Mousse Cake, Strawberry Sherbet with Pistachio
Mignardises
Coffee or Tea