レストラン＆バー ディネット ウィシュトンホテル・ユーカリ

Menu contents

【Amuse】

A millefeuille that makes the most of the texture and flavor of seasonal crab and turnip

【Hors d'oeuvre】

Risotto that combines the sweetness of seasonal crab with the richness of fromage blanc

【soup】

◆ Fresh soup with the sweetness of ripe tomatoes and strawberries

【fish dishes】

Seasonal fish steamed in wine to soften it

Served with a dugour sauce that makes the most of the flavor of butter and cream

【Meat dish】

◆Compare veal blanket cooked for 6 hours with a special sauce and Chiba Prefecture Margaret Pork

【dessert】

◆Special desserts made by a French chef

【Bread】

◆All-you-can-eat freshly baked bread

【coffee】

◆Coffee or tea