*Ingredients may vary depending on weather and availability.

• ―Hors D’œuvres―
  SeaGrapes and Seafood ”Churaumi” Style

• ―Apéritif Chaud―
  Foie Grasand Local Taimo Mille-Feuille with Island Pepper Aroma

• ―Poisson―
  Seared Local Tiger Prawn with Island Tofu Mousse and Cured Island Pork, Finished witha Rich Shellfish Broth

• ―Viande―
  Sliced Okinawan Black Wagyu Aiguillette with Andansu and Okinawan Shallots

• ―Nouilles―
  Mozuku Soba with Sea Grapes

• ―Dessert―
  Chef’s Choice Dessert

• ―Drink―
  Coffee or Tea

*Ingredients may vary depending on weather and availability.

• ―Hors D’œuvres―
  Smoked Yanbaru Chiken with Melange Salad of Island Vegetables

• ―Soupe―
  Minestroune with Island Pork Bacon and Aromatic Vegetables

• ―Poisson―
  Sauteed Local Fish with Anchovy-Accented Potatoes, served with a Soy Milk and Miso-sauce

• ―Viande―
  Australian Sirloin Steak with Jusde Viande

• ―Dessert―
  Chef’s Choice Dessert

• ―Drink―
  Coffee or Tea