2016年01月09日

1月の英語メニュー

〜Habukatei January Menu〜
(2016年1月 葉歩花庭 献立)



Amuse
Steamed yuba(soy milk skin) with sea urchin.

Appetizer
sushi of snow crab with garnish.

soup
Clear soup with scallop cake similar to a flower with vegetable.

Sashimi
Today's natural product.

Seasonal assortment
Grilled saikyo-yaki with shrimp, dried mullet roe was wrapped in rice cake, herring roe, seasonal marine.

Hashi-yasume(palate cleaninghn side dish)
Early bamboo with dried bonito.

Boiled entree
A chicken within shrimp shaped taro .

Rice
Steamed rice of amberjack with miso soup and Japanese pickled.

Dessert
Today's dessert.

¥10.000 for per person,plus tax & 10% service
お一人様10.000円、 消費税+10%のサービス料を頂きます





Amuse
Seasonal marine.

Appetizer
sushi of snow crab with garnish.

soup
Clear soup with scallop cake similar to a flower with vegetable.

Sashimi
Today's natural product.

Grilled entree
Grilled amberjack with rape blossoms sauce.

Boiled entree
A chicken within shrimp shaped taro .

Rice
Today's rice and pickled.

Dessert
Today's dessert.

¥7.000 for per person,plus tax & 10% service
お一人様7.000円、 消費税+10%のサービス料を頂きます


はな


Amuse
Grilled roe of balloon fish with vinegar sauce.

Appetizer
sushi of snow crab with garnish.

soup
Clear soup with scallop cake similar to a flower with vegetable.

Sashimi
Balloon fish and today's natural product.

Seasonal assortment
Grilled saikyo-yaki with shrimp, dried mullet roe was wrapped in rice cake, herring roe, seasonal marine.

Hashi-yasume(palate cleaninghn side dish)
Early bamboo with dried bonito.

Boiled entree
A chicken within shrimp shaped taro .

Special plate
Grilled beef filet with garnishes.

Rice
Steamed rice of amberjack with miso soup and Japanese pickled.

Dessert
Today's dessert.

¥15.000 for per person,plus tax & 10% service
お一人様15.000円、 消費税+10%のサービス料を頂きます


※Please let us know there are any foods you can't eat.
お苦手なものがあればお伝えください
※We apologize advance for that we occasionally change the menu
because of stocking.
仕入れによりメニューが時折変更することがありますのでご了承ください
posted by chef at 11:46 | Comment(0) | TrackBack(0) | 英語メニュー | このブログの読者になる | 更新情報をチェックする
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