Noeud.×THE CHEF’S(ヌーシェフズ)

[Menu Circulation]

~ An example of one day ~

<Amuse Bouche>Yamato pork petit sale with roasted green tea aroma

<1st Entree> Sakura trout cooked at low temperature with spring cabbage etouffee and fermented lemon sauce

<2em Entree> Nanatani duck farce, Jerusalem artichoke espuma, Madeira wine sauce

<Legume>Awaji onion cold soup Earl Grey ice cream

<Poisson>Roasted Spanish mackerel from Tokushima Prefecture, charcoal-grilled bamboo shoots, and rich firefly squid consommé

<The>Daigoro Bancha tea from Nara Prefecture

<Viande>Tanba Sasayama venison steak with beetroot and blackcurrant sauce

<Avant Dessert>Strawberry Vacherin

<Grand Dessert>Nougat glace and sweet orange jelly with cherry blossom-flavored foam sauce

<Mignardises>Canelé

<Pain>Homemade organic whole wheat bread

<Cafe ou The>Organic coffee or organic tea

The course composition may vary depending on the availability of ingredients.

The main dish will be made with game meat (can be changed to Japanese Black beef for an additional 2,420 yen).Black tea