December Course

A beautiful assortment of five delicately colored appetizers.
Enjoy this dish with a variety of flavors, featuring Japanese-inspired ingredients such as karasumi (cured mullet roe), kumquats, lily bulbs, and yuzu citrus.

The risotto lavishly captures the rich flavor of abalone, renowned as a premium ingredient, layered with pan-seared alfonsino in season. The sauce combines shellfish and chicken broth, creating a flavor where the flavors of the sea and mountains harmonize. Olive oil is added to finish the dish to enhance its aroma and flavor.
For accents, mini daikon pickles, aosa fritters, and pancetta crispy are added, and the flavors of abalone and alfonsino alfondo are layered in layers.

We're featuring pot-au-feu, a traditional French stew that's representative of this season, as our main dish.
We've simmered beef cheeks slowly until they're incredibly tender, melting in your mouth. Beneath the pot-au-feu, you'll find Chinese cabbage, a quintessential winter vegetable in Japan, and fragrant porcini mushrooms, garnished with Brussels sprouts and romanesco for added flavor. Enjoy this wintery dish with a rich buttery sauce and a hint of refreshing herb aroma.

Featuring a light and airy lemon and vanilla mousse, this dessert expresses a world of white with white chocolate lemon sauce, smooth salted milk ice cream, and light and airy streusel and coconut meringue. Finished with a drizzle of refreshing kabosu oil, it's a dish that evokes a sense of Japanese aesthetics.

A beautiful assortment of eight delicately colored appetizers.
Enjoy this dish with a variety of flavors, featuring Japanese-inspired ingredients such as karasumi (cured mullet roe), kumquats, lily bulbs, and yuzu citrus.

A rich cauliflower puree is topped with pan-seared cod roe, creating a light and airy texture on the outside and a soft, melt-in-your-mouth interior. The gentle flavor of butter is layered with sun-dried tomatoes and finished with a tangy ravigote sauce for a complex and nuanced taste.

The risotto lavishly captures the rich flavor of abalone, renowned as a premium ingredient, layered with pan-seared alfonsino in season. The sauce combines shellfish and chicken broth, creating a flavor where the flavors of the sea and mountains harmonize. Olive oil is added to finish the dish to enhance its aroma and flavor.
For accents, mini daikon pickles, aosa fritters, and pancetta crispy are added, and the flavors of abalone and alfonsino alfondo are layered in layers.

For the main course, we've prepared a roast beef thigh, which is lean with little fat and boasts a rich, savory flavor. This is accompanied by a colorful garnish of romanesco, Brussels sprouts, mushroom duxelles, and red radish, creating a vibrant, wintery scene. Enjoy it with the Madeira sauce.

Featuring a light and airy lemon and vanilla mousse, this dessert expresses a world of white with white chocolate lemon sauce, smooth salted milk ice cream, and light and airy streusel and coconut meringue. Finished with a drizzle of refreshing kabosu oil, it's a dish that evokes a sense of Japanese aesthetics.

To conclude the course, we have prepared two traditional sweets that celebrate this time of year.
First, there's Stollen, a traditional German pastry. This pastry is appealing for its gentle buttery flavor and the accent of dried fruit. Next, there's Vanilla Kipferl, a pastry that has been enjoyed in Germany and Austria as winter approaches. It's shaped like a crescent moon and is known by the name "Kipferl" (which means crescent moon in German). It's a classic pastry that melts in your mouth with a delicate texture.