2025年09月25日
2025年 秋季菜单信息
感谢您一直以来对伦勃朗高级富士御殿场的惠顾。
我们的酒店餐厅“Gastronomique Le Mont”将于 2025年 9月 28日星期六开始提供秋季菜单。请享受“使用时令食材的日式法式料理，用五种感官享受四个季节”。
Dinner
晚餐
LE MONT
卢蒙
以餐厅命名的精选菜肴菜单
￥１6,０００
※包含 10% 消费税和 10% 服务费。
※照片为插图。
- Amuse
- Seasonal Assorted Appetizers
・Gazpacho of GOTENBA cherry tomatoes
・Foie gras
・Salmon tartar
・WAGYU roast beef etc.
- Fresh short pasta with squid ink and tomato sauce,
topped with blue crab
Kujo green onion from Kyoto,
pickled aromatic vegetables and a delight sabayon sauce made with egg yolks.
- Cutlassfish confit served with fresh porcini mushrooms,
Kinunori seaweed and seared Parmigiano Reggiano risotto.
A broth made from the fish bones and Kombu is poured tableside.
Enjoy with a squeeze of sudachi citrus to your liking.
- Roasted Japanese Wagyu-beef with a Marsala wine and sansho pepper sauce,
served with confit taro and salsa verde,
tricolor daikon radishes scented with yuzu citrus.
- Roasted Gotemba white fig with red shiso aroma,
lychee jelly,
and Koshihikari rice sauce.
Served with lemon jelly,
roasted green tea (Hojicha) ice cream,
yogurt sponge,
a granité of rose and shiso.
- Petits fours, Coffee or Tea
Ètoile
星辰
使用时令食材和当地产品的日式法式
￥１2,０００
※包含 10% 消费税和 10% 服务费。
※照片为插图。
- Amuse
- Seasonal Assorted Appetizers
・Gazpacho of GOTENBA cherry tomatoes
・Foie gras
・Salmon tartar
・WAGYU roast beef etc.
- Fresh short pasta with squid ink and tomato sauce,
topped with blue crab
Kujo green onion from Kyoto,
pickled aromatic vegetables and a delight sabayon sauce made with egg yolks.
- Roasted Omi duck with a sweet and tangy sauce infused with twelve aromatic herbs and leatherwood honey,
served with smoked mash potato,
roasted maitake mushroom and root vegetables.
- Caramel poire with Western and Japanese pears.
served with panna cotta,
pear mousse,
Wasanbon sugar caramel ice cream,
fragrant osmanthus jelly,
espuma of praline,
orange and cinnamon.
Finished tableside with a pour Japanese rum.
- Petits fours, Coffee or Tea
Specialite
专业
为享受时尚晚餐而创作的各种菜肴
￥２２,０００
※包含 10% 消费税和 10% 服务费。
※本课程至少可供 2 人参加。
※照片为插图。
- Amuse
- Seasonal Assorted Appetizers
・Gazpacho of GOTEMBA cherry tomatoes
・Foie gras
・Salmon tartar
・WAGYU roast beef etc.
- Chef’s Recommended dish
- Cold pasta of Oscietra caviar and sea urchin with creamy sauce
- Cutlassfish confit served with fresh porcini mushrooms,
Kinunori seaweed and seared Parmigiano Reggiano risotto.
A broth made from the fish bones and Kombu is poured tableside.
Enjoy with a squeeze of sudachi citrus to your liking.
- Pan fried Japanese WAGYU beef fillet with foie gras,
black truffle,
moscato dusty sauce
- Today’s avant dessert
- Roasted Gotemba white fig with red shiso aroma,
lychee jelly,
and Koshihikari rice sauce.
Served with lemon jelly,
roasted green tea (Hojicha) ice cream, yogurt sponge,
a granité of rose and shiso.
- Petits fours,Coffee or Tea
Lunch
午餐
午餐时间信息
午餐时间可供 4 人或以上团体享用，且至少提前 3 天预订。
我们还将开始每天为一组预订私人房间。请用它来庆祝和与您所爱的人一起用餐。
请通过电话或电子邮件联系我们了解详情。
￥６,６００
※包含 10% 消费税和 10% 服务费。
※4人或以上团体的午餐时间必须至少提前3天预订。
※如果您在同一组，请使用相同的菜单。
※照片为插图。
- Seasonal Assorted Appetizers
・Gazpacho of GOTENBA cherry tomatoes
・Foie gras
・Salmon tartar
・WAGYU roast beef etc.
- Today’s seasonal pasta
- Roasted Omi duck with a sweet and tangy sauce infused with twelve aromatic herbs and leatherwood honey,
served with smoked mash potato,
roasted maitake mushroom and root vegetables.
- Caramel poire with Western and Japanese pears.
served with panna cotta, pear mousse,
Wasanbon sugar caramel ice cream,
fragrant osmanthus jelly,
espuma of praline,
orange and cinnamon.
Finished tableside with a pour Japanese rum.
- Coffee or Tea
￥１１,０００
※包含 10% 消费税和 10% 服务费。
※4人或以上团体的午餐时间必须至少提前3天预订。
※如果您在同一组，请使用相同的菜单。
※照片为插图。
- Seasonal Assorted Appetizers
・Gazpacho of GOTENBA cherry tomatoes
・Foie gras
・Salmon tartar
・WAGYU roast beef etc.
- Today’s seasonal pasta
- Cutlassfish confit served with fresh porcini mushrooms,
Kinunori seaweed and seared Parmigiano Reggiano risotto.
A broth made from the fish bones and Kombu is poured tableside.
Enjoy with a squeeze of sudachi citrus to your liking.
- Roasted Japanese Wagyu-beef with a Marsala wine and sansho pepper sauce,
served with confit taro and salsa verde,
tricolor daikon radishes scented with yuzu citrus.
- Caramel poire with Western and Japanese pears.
served with panna cotta,
pear mousse,
Wasanbon sugar caramel ice cream,
fragrant osmanthus jelly,
espuma of praline,
orange and cinnamon.
Finished tableside with a pour Japanese rum.
- Coffee or Tea
￥１４,０００
※包含 10% 消费税和 10% 服务费。
※4人或以上团体的午餐时间必须至少提前3天预订。
※如果您在同一组，请使用相同的菜单。
※照片为插图。
- Seasonal Assorted Appetizers
・Gazpacho of GOTENBA cherry tomatoes
・Foie gras
・Salmon tartar
・WAGYU roast beef etc.
- Today’s seasonal dish
- Cold pasta of Oscietra caviar and sea urchin with creamy sauce
- Cutlassfish confit served with fresh porcini mushrooms,
Kinunori seaweed and seared Parmigiano Reggiano risotto.
A broth made from the fish bones and Kombu is poured tableside.
Enjoy with a squeeze of sudachi citrus to your liking.
- Pan-fried Japanese WAGYU beef fillet with foie gras,
black truffle,
moscato dusty sauce
- Roasted Gotemba white fig with red shiso aroma,
lychee jelly,
and Koshihikari rice sauce. Served with lemon jelly,
roasted green tea (Hojicha) ice cream,
yogurt sponge,
a granité of rose and shiso.
- Coffee or Tea
关于餐厅使用
餐厅须提前一天晚上 8:00 预订，部分菜肴需提前三天晚上 8:00 预订。请勿指定入场时间或餐桌。感谢您的理解。
请注意，菜单使用精心挑选的食材，内容可能会因购买情况而发生变化。
黄金周、暑期、年末年初、节假日照常营业。团体预订请联系我们（平日也可协商）。
