■ Salmon rillette tart with Serrano Jamon and Olive olives
■Foie gras and persimmon terrine with kumquat dressing and homemade brioche
■ Lightly stewed abalone, scallops and mushrooms
■ Turnip and cauliflower cold potage
■ Grilled tilefish with pine cone bouillabaisse
■Roasted Japanese Black Beef Loin with a Fragrant Aroma and Black Garlic Sauce
■ Tarte Tatin with caramelized pear sorbet
■ Petit fours
Bread and butter
■ Coffee or tea

■ Pork rillettes
■ Lightly smoked yellowtail and wild vegetable salad with mullet roe flavor
■ Snow crab and cauliflower flan with lobster and ecumen sauce
■Chicken and burdock soup cappuccino style
■ Grilled tilefish with Kujo green onions and yuba
Wagyu beef fillet and foie gras Rossini style
■Strawberry millefeuille
■ Petit fours
Bread and butter
■ Coffee or tea