SUD Restaurant/TERAKOYA

・Aperitif・・・・・・・・・・・・A glass of champagne or non-alcoholic sparkling wine

・Amuse-Bouche 1er・・・・Musashino abalone and steamed sea urchin pate with the scent of vervain

・Hors'doeuvre 1er・・・・・・Smoked sturgeon, scallop mousse, cru squid, caviar

・Hors'deuvre 2em・・・・・・Roule of Fuji trout and homemade black pork ham, with sauce cream and oseille oil

・Potage・・・・・・・・・・・・・Black truffle potage

・Poisson・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・Sea bream fermented with homemade yogurt, served with shrimp and black pork rillettes, sauce d'amandes

・Viande・・・・・・・・・・・・・・・・・・・Gourmet style・・・A dish of pan-fried domestic beef fillet and beef tongue stewed in Espagnole that has been used for 70 years

・Grand Dessert・・・・・・・・・Dessert Varieties, a variety of desserts served on one plate

・Mignardise・・・・・・・・・After-meal snacks

*Course content is subject to change.

Please acknowledge it beforehand.

■ Regarding food allergies

In order to prepare meals for our guests, we ask in advance if there are any allergies or other ingredients that you cannot eat.

Please be sure to check with everyone in your group and let us know in advance.

We may not be able to respond to requests made after you have visited our store.

In addition, there may be a wide variety of ingredients that you cannot eat (※), such as "wheat" or "dairy products",

If you have allergies to foods essential to French cuisine, we may have to decline your reservation.

(※) For example, if the diet covers a wide range of items rather than just one item, such as meat in general, seafood, sugar restriction, carbohydrates, dairy products, vegetables and fruits in general, etc.

Please note that if multiple changes to the menu are required to accommodate allergies, an additional fee may be charged (approximately 20% to 50% of the price).

If you have allergies, please fill in the details including the number of people, the name of the allergic ingredient, and what is OK/NG for the soup stock, etc.