Lunch at a luxurious “Grand Maison”(I wonder if this is a Japanese term?). 8000yen lunch course.

殻入りスクランブルエッグ キャビアと雲丹のハーモニー。
小笠原産 海亀のコンソメスープ（＋１９００円）。
Scrambled egg stuffed in eggshell with caviar and sea urchin. Maybe a little too filling for a starter.
Ogasawara green sea turtle consomme soup(+1900yen). This is a chef’s specialty that my friend requested to add to the course. Nice smell. Particular taste. Good for skin apparently.

手長海老と冬のきのこ カネロニ仕立て。
狩猟鴨のビトック サルミソース。
Cannellonis of scamp and mushrooms. The sauce is made from prawn. Quite good.
“Bitoke” of hunted bird with salmis sauce. If I had known that Bitoke meant hamburger I would have chosen a different course. ^^;; The paste on the side is chestnut.
5 different wagon desserts for you to choose. Normally they don’t serve “a bit of everything”, but the restaurant was quite empty that day so they made an exception. Mango mousse is nice.
This week’s lunch menu here.
Apicius