full course

7 pieces

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