Starting next Monday, Nov.30 and through the month of December our
Specials in the Main Bar and Pen & Quill Dining Room will feature:
* New Zealand Venison Carpaccio with Olive Oil, Sea Salt, Black
Pepper,Beetroot, Parsnip Crisps & Juniper Seasoned Salad (630 yen)
* Chocolate Bavarois with Chestnut Cream (378 yen)

There are also two new additions to the Pen & Quill dinner menu:
* Sauteed Foie-Gras with Creme Chataigne (890 yen)
* Venison Loin with Red Cabbage, Lyonnaise Potatoes, Carrots & Port
Sauce (2,900 yen)

And a new Pen & Quill Chef's Tasting Menu:
* Assorted Seafood 'Fruit du Mer'(Fresh Oyster, Scallop Carpaccio,
Smoked Salmon & Prawn Cocktail)
* Sauteed Foie Gras with Creme Chataigne
* Sea Bream with Romaine Lettuce, Confit Tomato & Champagne Sauce
* Japanese Prime Beef Sirloin with Braised Shin & Red Wine Reduction
* Sorbet OR Selection of Cheeses
* Nougat Parfait & Rum Soaked Raisins
* Coffee or Tea
Tasting Menu: 8,820yen
Matching Wines: 2,100yen

We trust you'll enjoy the new dishes and look forward to welcoming you.

Paul Dodd
Executive Chef