DINNER MENU December, January, February | [Official] The Westin Miyako Kyoto Dominique Bouchet Kyoto Le RESTAURANT

MENU

ーGÉNÉRATIONSー
¥20,000

■Petit Salé■Crab Tartare with Remoulade and Caviar ■Pork Flan with Black Truffle or ■Blue Lobster Jelly with Sea Urchin and Caviar +7,000 yen ■Pan-Seared Kyoto Spanish Mackerel with Kyotamba Radish and Citrus Sauce or Roasted Pigeon with Beetroot and Spice Sauce or Roasted Kameoka Beef Art Brut Style "Winter" +4,500 yen ■Dessert Recommended by the Chef Patissier ■Coffee, Tea, or Herbal Tea with Petit Fours

HARMONIE
¥25,000

■Petit Salé■Crab Tartare with Remoulade and Caviar■Vegetable Symphony "Winter"
Or, blue lobster jelly with sea urchin and caviar +7,000 yen ■ Steamed monkfish wrapped in cabbage with Vin Jaune sauce ■ Roasted pigeon with beets and spiced sauce Or, braised oxtail with truffle potato puree Or, roasted Kameoka beef Art Brut style "Winter" +4,500 yen ■ Chef Patissier's recommended dessert ■ Coffee, tea, or herbal tea with small pastries

-Héritage-
¥30,000

■Petit Salé■ Blue Lobster Jelly with Sea Urchin and Caviar■ Vegetable Symphony "Winter"
■Lobster Parmentier with Beurre au Caviar ■Steamed Monkfish Wrapped in Cabbage with Vin Jaune Sauce ■Braised Oxtail with Truffle Potato Puree OR ■Roasted Kameoka Beef, Art Brut Style "Winter"
■Avant-dessert■ Chef Patissier's recommended dessert ■Coffee, tea, herbal tea, and small pastries