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Lunch Course

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Offer all 7 dishes, Chef's selected course
-Vegetable Orchestra <Menu 2019 Brrrrrr! Cold snap>-

Amuse bouche - Amuse -
Foie gras crepe
1er ~ Sweet potato ~
AIDA Specialite “Seasonal Vegetable Parfait”
2em~Cauliflower~
Yellowtail raw fish served with kelp, Broccoli and Cauliflower jelly
Main-Main dish-
Meat dish
~ Chestnut (Maron) ~
Roasted Venison of "Ezo" pureed Beetroot and Chestnut, Raspberry smell
Kuzushi-French Style Dish for the last meal -Red Bell Pepper-
Shrimp and Red Bell Pepper pasta, It is Possible to Add the Soup of Crustacean Consomme on it
Dessert-Dessert
Chocolate and caramel bonfire, blue cheese ice cream

* Homemade bread, with coffee or herb tea.
* Opens at 12:00 only on Saturdays, Sundays and holidays.

4,300yen (tax not included and service charge included)

Dinner Course

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Offer all 7 dishes, Chef's selected course
-Vegetable Orchestra <Menu 2019 Brrrrrr! Cold snap>-

Amuse bouche - Amuse -
Foie gras crepe
1er ~ Sweet potato ~
AIDA Specialite “Seasonal Vegetable Parfait”
2em~Cauliflower~
Yellowtail raw fish served with kelp, Broccoli and Cauliflower jelly
3em ~ turnip ~
plenty of Vegetables soup “Garbure”with Simmered Turnip Consomme
or
Add foie gras to the above dish (+700 yen)
Main-Main dish-
fish dishes
~ Chinese cabbage ~
Beignet of Soft Cod roe and Codfish, Chinese cabbage braise, saffron-flavored sauce
Meat dish
~ Chestnut (Maron) ~
Roasted Venison of "Ezo" pureed Beetroot and Chestnut, Raspberry smell <from 2 people> (+ 800yen / 1 person)
~ Seasonal vegetables ~
Japanese beef lean meat grillé, sauce perigueux, seasonal vegetables (+ 1000yen)
Kuzushi-French Style Dish for the last meal -Red Bell Pepper-
Shrimp and Red Bell Pepper pasta, It is Possible to Add the Soup of Crustacean Consomme on it
Dessert-Dessert
Chocolate and caramel bonfire, blue cheese ice cream

* Homemade bread, with coffee or herb tea.
* The course menu is current as of November 2019.

5,300yen (excluding tax and service charge)

 

※ Menu is an example. We will change menus according to the season so that we want our customers to enjoy seasonal dishes.