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外観
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飾り皿は海底のイメージで
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シャンパン
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アミューズ
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雲丹 渡り蟹 蕪のババロア
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バゲットと玉葱のシフォン 焦がしバター
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新潟シャルドネ①
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地元産きのこのポタージュ
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シャルドネ②
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鮑と栄螺のコンフィ リゾットで
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ソービニヨン・ブラン①
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太刀魚とオマール海老のパイ包み
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ソービニヨン・ブラン②
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真魚鰹のポワレ フュメ・ド・ポワソンとバターのソース
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ピノ
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熊野産牛ランプ フォンドボーソース
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松茸のコンソメ
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モンブランとブラウニー
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
驚きがあります。
ディナーメニューにワインのペアリング（6杯11,000円）を組み合わせて。
味付けはやや薄め、量は丁度良いですかね。
コース内容はキャプションをご参考下さい。
出色は鮑と栄螺のコンフィをリゾットにした一品と、太刀魚とオマール海老のパイ包み焼きでした。
どちらも素材の出汁が効いていて、ワインとのマリアージュも充分。
熊野産牛のソテーは熟成が完璧でした。
真魚鰹にややパサつきを感じたので個人的には今ひとつでしたが、シェフの自信が伝わってくるコースでした。