September 18, 2024
2024 Autumn Menu Information
Thank you for your continued patronage of Rembrandt Premium Fuji Gotemba.
The hotel's restaurant, Gastronomique Le Mont, will start its autumn menu on Saturday, September 21, 2024. Please enjoy "Japanese French cuisine using seasonal ingredients to enjoy the four seasons with all five senses".
Click on the image to enlarge.
This is an image picture.
Dinner
LE MONT
The most chosen course menu bearing the restaurant's name.
￥１５,０００
*Includes 10% consumption tax and 10% service charge.
*This is an image picture.
- Amuse
- Seasonal Assorted Appetizers
・Gazpacho of GOTENBA cherry tomatoes
・Foie gras
・Seasoned sea bream by Japanese lime
・WAGYU roast beef etc.
- Maitake mushroom and Crab’s Risotto
with sea eel frites top on herb-salad
- Grilled Scallops with Saffron-sauce beurre blanc,
Mussels, INKANOMEZAME-potato
- Roasted Wagyu Beef, sauce of madera-wine with mushroom and endive
- Autumn dessert of Chestnut and pear flavored Rum
top on mascarpone cream,Panna cotta,
chestnut and lost green tea ice cream, Yuzu- jelly,
- Petits fours, Coffee or Tea
Ètoile
Japanese French using seasonal ingredients and local products
￥１１,０００
*Includes 10% consumption tax and 10% service charge.
*This is an image picture.
- Amuse
- Seasonal Assorted Appetizers
・Gazpacho of GOTENBA cherry tomatoes
・Foie gras
・Seasoned sea bream by Japanese lime
・WAGYU roast beef etc.
- Maitake mushroom and Crab’s Risotto with sea eel frites top on herb-salad
- Stewed HAKONE-SANROU Pork by Red wine “AMARONE”
- Autumn fruits dessert flavored sangria taste
Grapes, Orange, Panna cotta,
Cinnamon ice cream, Topped with frozen yogurt
- Petits fours, Coffee or Tea
Specialite
A variety of dishes with the desire to enjoy dinner gracefully
￥２２,０００
*Includes 10% consumption tax and 10% service charge.
※This course is available from 2 persons.
*This is an image picture.
- Amuse
- Chef’s Recommended dish
- Maitake mushroom and Crab’s Risotto
with sea eel frites top on herb-salad
- Cold pasta of Oscietra caviar and sea urchin with creamy sauce
- Grilled Scallops with Saffron-sauce beurre blanc,
Mussels, INKANOMEZAME-potato
- Pan fried Japanese WAGYU beef fillet with foie gras, black truffle,
moscato dusty sauce
- Today’s avant dessert
- Autumn dessert of Chestnut and pear flavored Rum
top on mascarpone cream,Panna cotta,
chestnut and lost green tea ice cream, Yuzu- jelly,
- Petits fours, Coffee or Tea
Lunch
Lunch time
Lunch time is available for a minimum of 4 persons with a reservation made at least 3 days in advance.
Private room reservation will be available only for one couple per day. Please use this room for celebrations and meals with your loved ones.
Please call or e-mail us for details.
￥６,６００
*Includes 10% consumption tax and 10% service charge.※Lunch time reservations are required from 4 persons up to 3 days in advance.
*Please use the same menu for the same group.
*This is an image picture.
- Seasonal Assorted Appetizers
・Gazpacho of GOTENBA cherry tomatoes
・Foie gras
・Seasoned sea bream by Japanese lime
・WAGYU roast beef etc.
- Today’s seasonal pasta
- Stewed HAKONE-SANROU Pork by Red wine “AMARONE”
- Autumn fruits dessert flavored sangria taste
Grapes, Orange, Panna cotta,
Cinnamon ice cream, Topped with frozen yogurt
- Coffee or Tea
￥１１,０００
*Includes 10% consumption tax and 10% service charge.
*Lunch time reservations are required from 4 persons up to 3 days in advance.
*Please use the same menu for the same group.
*This is an image picture
- Seasonal Assorted Appetizers
・Gazpacho of GOTEMBA cherry tomatoes
・Foie gras
・Seasoned sea bream Japanese lime
・WAGYU roast beef etc.
- Today’s seasonal pasta
- Grilled Scallops with Saffron-sauce beurre blanc,
Mussels, INKANOMEZAME-potato
- Roasted Wagyu Beef, sauce of madera-wine with mushroom and endive
- Autumn fruits dessert flavored sangria taste
Grapes, Orange, Panna cotta,
Cinnamon ice cream, Topped with frozen yogurt
- Coffee or Tea
￥１４,０００
*Includes 10% consumption tax and 10% service charge.
*Lunch time reservations are required from 4 persons up to 3 days in advance.
*Please use the same menu for the same group.
*This is an image picture.
- Today’s seasonal dish
- Maitake mushroom and Crab’s Risotto with sea eel frites top on herb-salad
- Cold pasta of Oscietra caviar and sea urchin with creamy sauce
- Grilled Scallops with Saffron-sauce beurre blanc,
Mussels, INKANOMEZAME-potato
- Pan fried Japanese WAGYU beef fillet with foie gras,
black truffle, moscato dusty sauce
- Autumn dessert of Chestnut and pear flavored Rum
top on mascarpone cream,Panna cotta,
chestnut and lost green tea ice cream, Yuzu- jelly,
- Coffee or Tea
Lunch Information
| Minimum number of reservations |
Reservations possible for 4 people or more |
| Reservation deadline |
Until 3 days ago |
| Reservations/Inquiries |
TEL ： 0550-82-9602 |
You are welcome to use the restaurant.
Restaurant reservations must be made by 20:00 one day in advance, or by 20:00 three days in advance for some courses. Please note that we do not accept table reservations.
Please note that the menu uses carefully selected ingredients and is subject to change due to availability.
We will be open as usual during Golden Week, summer, New Year's holidays, and national holidays. Please contact us for group reservations (weekdays also on request).
