LONG LUNCH
April 18– 19, 2026
AMUSE BOUCHE
ENTREE
Heirloom Beet
Goat Cheese - Orange Jus
INTERMEDIATE
Chilled Fish
Ikura - Green Herbs Sauce
OR
Foie Gras Chawanmushi
Truffle - Concentrated Beef Consommé
MAIN COURSE
Seared Halibut
Butter Milk Sauce - Dill Oil
OR
Entrecôte of Beef
Potato - Carrot - Jus
DESSERT
Banana Soufflé
Burnt Butter
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4 Courses – 240,000 Ks p.p.
3 Courses – 199,000 Ks p.p.