NH 6 NRT - LAX Menu
● A la Carte DINNER WESTERN COURSE
Signature amuse
Appetizer
Caviar with traditional garnish
Duck breast and Senjyu leek terrine with cauliflower vinaigrette and salt-pickled cucumber
Warm pan-roasted anglerfish with winter shellfish jus lie
Fresh garden salad with yuzu citron vinaigrette
Seafood salad exotic with balsamic sauce
Main course
Pan-fried wagyu beef tenderloin with jumbo shiitake mushrooms and Marsala reduction
Snow crab and uni (sea urchin roe) gratin with saffron sauce
Herb-roasted lamb medallions with dry gin sauce
Timbale of curry-flavored potato puree with tomato sauce
Selection of breads with a choice of
Lescure de Charente butter or extra-virgin olive oil
Dessert (your choice of one of the following)
Lime sorbet with crisp olive biscuit
Custard pudding a la mode
Warm almond tart with mocha ice cream
Selection of fresh seasonal fruit
Selection of fine tea or gourmet coffee
● Petite Japanese course DELIGHTS JAPANESE COURSE
Petite Japanese course
Japanese parsley salad tossed with sesame sauce
Sake-steamed red tilefish and vegetables in kelp boat
Steamed rice or okayu (creamy rice porridge)
Natto (fermented soybeans) and dried seaweed
Miso soup and assorted pickles
Green tea, roasted tea
● A la Carte DINNER WESTERN COURSE
Signature amuse
Appetizer
Caviar with traditional garnish
Duck breast and Senjyu leek terrine with cauliflower vinaigrette and salt-pickled cucumber
Warm pan-roasted anglerfish with winter shellfish jus lie
Fresh garden salad with yuzu citron vinaigrette
Seafood salad exotic with balsamic sauce
Main course
Pan-fried wagyu beef tenderloin with jumbo shiitake mushrooms and Marsala reduction
Snow crab and uni (sea urchin roe) gratin with saffron sauce
Herb-roasted lamb medallions with dry gin sauce
Timbale of curry-flavored potato puree with tomato sauce
Selection of breads with a choice of
Lescure de Charente butter or extra-virgin olive oil
Dessert (your choice of one of the following)
Lime sorbet with crisp olive biscuit
Custard pudding a la mode
Warm almond tart with mocha ice cream
Selection of fresh seasonal fruit
Selection of fine tea or gourmet coffee
● Petite Japanese course DELIGHTS JAPANESE COURSE
Petite Japanese course
Japanese parsley salad tossed with sesame sauce
Sake-steamed red tilefish and vegetables in kelp boat
Steamed rice or okayu (creamy rice porridge)
Natto (fermented soybeans) and dried seaweed
Miso soup and assorted pickles
Green tea, roasted tea
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