full course


7 pieces

2014
oil on canvas



Chef's Speciality: Strawberry Mousse and Canape with Salmon Paste



Appetizer: Sauteed French Fois Gras and "KIYOMI" Orange



Fish Dish: Sauteed Scallops and White Asparagus, Paddlefish Cavier with Champange Sauce



Pasta: Spaghettini with Clam and Sakura Shrimps



Entremet: Orange Egg Tomato "AMAEGIMI" Sherbet



Meat Dish: Veal Cutlet with Mesclun and Parmigiano Reggiano



Dessert: Chocolate Fondant with Madagascar Vanilla Beans Ice Cream