First Class Dining
Spring is the season of new green leaves. Fresh, juicy vegetables have been used in every dish to create not only the best flavor, but to bring bright, fresh color to the meal. The recommended appetizer is the smoked duck. Duck grown in France’s Challan region has been flavored with an original marinade to make it tender, then smoked with cherrywood chips. The meat main is grilled wagyu beef fillet, coated with a fermented grain mustard and paired with a Kujo scallion condiment. The accompanying dried bamboo shoot stuffed with potato purée requires a great deal of time and care to prepare.