ブラッスリー・アダージォ

Menu: "An example of a course menu on a particular day."

- A combination of two seasonal small amuse-bouches

- Assortment of 5 appetizers

Marinated spot prawns with avocado and yuzu pepper sauce

Foie gras and truffle galantine

Carpaccio made with the freshest fish of the day

Seasonal Vegetable Marinade

Soufflé of wild sea bream and scallops with caviar, etc...

・Two types of homemade bread

• Soup (cold depending on the season)

Foie gras, Niseko natural water, and homemade Wagyu beef consommé

A harmonious blend of Kita Akari potatoes, directly sourced from Niseko, and vichyssoise.

・Pasta dishes

Flat noodles topped with seasonal vegetables, snow crab, bottarga, caviar, salmon roe, etc.

Thin pasta, etc...

· Fish dishes

Grilled or roasted lobster and king crab, served with seasonal seafood.

Then, lobster with champagne sauce, herb sauce, and other seasonal sauces.

We will use two types of sauce.

· Meat dishes

Two types of meat: Tokachi-produced Saibi beef fillet and female venison from Hamanaka town in eastern Hokkaido.

Served with French duck foie gras... Depending on the wine and ingredients of the day,

Sauces made with herbs and a 1959 old vintage Southern French port wine, etc.

As the seasons change

・A palette-style assortment of 5 desserts for special occasions

- Choose from espresso, French blend, or tea.

*The course contents and number of dishes may change depending on the season and availability.