2025年09月25日
2025年 秋季菜單信息
感謝您一直以來對倫勃朗高級富士禦殿場的惠顧。
我們的飯店餐廳「Gastronomique Le Mont」將於 2025年9月28日星期六開始提供秋季菜單。請享受「使用當季食材的日式法式料理，用五種感官享受四個季節」。
Dinner
晚餐
LE MONT
盧蒙
以餐廳命名的精選菜單
￥１6,０００
※包括10%的消費稅和10%的服務費。
※照片為插圖。
- 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
星辰號
使用時令食材和當地產品的日式法式
￥１2,０００
※包括10%的消費稅和10%的服務費。
※照片為插圖。
- 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
專業
精心烹調的各種菜餚，旨在讓您享受時尚的晚餐。
￥２２,０００
※包括10%的消費稅和10%的服務費。
※本課程至少可供 2人參加。
※照片為插圖。
- 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
午餐時間訊息
4人或以上團體可享用午餐時間，且至少提前3天預訂。
我們也將開始每天為一組預訂私人房間。請用它來慶祝和與您所愛的人一起用餐。
請透過電話或電子郵件聯絡我們以了解詳情。
￥６,６００
※包括10%的消費稅和10%的服務費。
※4人或以上團體必須至少提前3天預訂午餐。
※如果您在同一組，請使用相同的選單。
※照片為插圖。
- 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
※包括10%的消費稅和10%的服務費。
※4人或以上團體必須至少提前3天預訂午餐。
※如果您在同一組，請使用相同的選單。
※照片為插圖。
- 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
※包括10%的消費稅和10%的服務費。
※4人或以上團體必須至少提前3天預訂午餐。
※如果您在同一組，請使用相同的選單。
※照片為插圖。
- 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
關於餐廳使用
餐廳須提前一天晚上 8:00 預訂，部分菜餚需提前三天晚上 8:00 預訂。感謝您的體諒。
請注意，菜單使用精心挑選的食材，內容可能會因購買情況而改變。
黃金週、暑期、年末年初、假日照常營業。團體預約請聯絡我們（平日也可協商）。
