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メイン 牛頬肉の赤ワイン煮込み
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最初の一皿 うなぎの燻製
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うなぎの燻製
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二皿め 寒鰤と芽キャベツのサラダ仕立て
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寒鰤と芽キャベツのサラダ仕立て
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三皿め 下仁田葱と鶏レバーペースト
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下仁田葱と鶏レバーペースト
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四皿め オニオンスープ×三河ポークのコンソメ
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オニオンスープ×三河ポークのコンソメ
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五皿め “スパゲッティ”帆立貝と菜の花のオイルソース
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スパゲッティ 帆立貝と菜の花のオイルソース
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六皿め 南瓜の“ニョッキ”蝦夷鹿のラグーソース
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南瓜の“ニョッキ”蝦夷鹿のラグーソース
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七皿め スズキの天火焼き キノコのソース
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スズキの天火焼きキノコのソース
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口直し 柑橘のシャーベット
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八皿め 牛頬肉の赤ワイン煮込み
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デザート クレープと栗のジェラート
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クレープと栗のジェラート
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デザート 洋梨と塩バニラアイスクリーム
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洋梨と塩バニラアイスクリーム
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生チョコレート
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ピスタチオ
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ビール“熟撰”
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プロセッコ 1,000円
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白ワインボトル 4,800円
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赤ワイングラス 1,500円
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テーブルセッティング
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お品書き
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ドリンクメニュー
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■利用日時:2019年12月30日 18時00分
■利用人数:2名
■利用金額:38,300円
■混み具合:入店時先客2組6名
前回以来2年9ヶ月振りに訪問。
スタッフががらりメンバーチェンジしており、尋ねるとシェフもこの4月に替わったとのこと。
いただいたのは15,000円のコースで品数はほぼ変わらずですが、以前は3時間近くかかっていたのが2時間ほどでコース終了。テンポが良くなりました。
味付けも繊細さにしっかりさが加わったかな。
一皿一皿に感動があり、やはり特別なレストランに変わりはありません。
ごちそうさまでした。
【いただいたもの】
◆ディナーコース 15,000円×2
・うなぎの燻製
・寒鰤と芽キャベツのサラダ仕立て
・下仁田葱と鶏レバーペースト
・オニオンスープ×三河ポークのコンソメ
・“スパゲッティ”帆立貝と菜の花のオイルソース
・南瓜の“ニョッキ”蝦夷鹿のラグーソース
・スズキの天火焼きキノコのソース
・口直し 柑橘のシャーベット
・牛頬肉の赤ワイン煮込み
・デザート
クレープと栗のジェラート
洋梨と塩バニラアイスクリーム
・生チョコレートと焼き菓子、ピスタチオ
・食後のドリンク
◆パン 300円
◆瓶ビール 700円
◆プロセッコ 1,000円
◆白ワインボトル 4,800円
◆赤ワイングラス 1,500円