デンクシフロリ

コースメニューは3か月毎に新しくなります。
Denkushiflori Course Menu 01 June 2024 to 31 August 2024

7 Course Dinner: 3,500 THB ++
1. Fromage Blanc served with homemade ponzu sauce and three-colored seaweed (Tosaka) along
with Wakame seaweed.
フロマージュブランの自家製ポン酢ソース添え
三色の海藻とワカメを添えて

2. Chilled fennel cream soup with grapefruit, served with soy sauce marinated Maguro(Akami) tuna,
garnished with Shiso Flowers.
冷製フェンネルクリームスープ グレープフルーツ添え
醤油漬けマグロ（赤身）と紫蘇の花を添えて

3. Grilled duck sausage served with dashi sauce and edamame, topped with truffle mushrooms and
tempura Oba leaves.
鴨のグリルソーセージ 出汁ソースと枝豆添え
トリュフマッシュルームと天ぷらの大葉をトッピング

4. Charcoal-grilled miso-marinated quail served with ten kinds of vegetables sautéed in butter.
味噌漬けウズラの炭火焼き
バターでソテーした十種類の野菜添え

5. Fried Crab tofu served with Bisques soup, topped with tempura persimmon.
揚げ蟹豆腐の ビスクスープ添え
柿の天ぷら柿をトッピング

6. Clay pot rice with Japanese sweet corn, served with Wagyu A5 beef carpaccio and Mitarashi
sauce.
日本産スイートコーンの土鍋ご飯
和牛A5のカルパッチョとみたらしソース添え

7. Dessert, caramel pudding topped with matcha cream and mochi filled with red bean and cream,
with meringue at the bottom.
キャラメルプリン 抹茶クリーム添えと
あんこクリーム入りの餅 メレンゲの上に

Short Course Lunch: 1,800 THB++
1. Chilled fennel cream soup with grapefruit, served with soy sauce marinated Maguro(Akami) tuna,
garnished with Shiso Flowers.
冷製フェンネルクリームスープ グレープフルーツ添え
醤油漬けマグロ（赤身）と紫蘇の花を添えて

2. Charcoal-grilled miso-marinated quail served with ten kinds of vegetables sautéed in butter.
味噌漬けウズラの炭火焼き
バターでソテーした十種類の野菜添え

3. Clay pot rice with Japanese sweet corn, served with Wagyu A5 beef carpaccio and Mitarashi
sauce.
日本産スイートコーンの土鍋ご飯
和牛A5のカルパッチョとみたらしソース添え

4. Dessert, caramel pudding topped with matcha cream and mochi filled with red bean and cream,
with meringue at the bottom.
キャラメルプリン 抹茶クリーム添えと
あんこクリーム入りの餅 メレンゲの上に

以下は以前のコースメニューになります。参考まで。

Avocado Mousse topped with Caviar served with Okra and Plum Sauce

Clear Clam (Hamaguri) soup with Onion Gratin Cheese and Taro Mochi

Fresh Spring Rolls stuffed with Tiger Prawns and Tartar Sauce, served with Dragon Fruit Sauce and Edible Flowers

Yellow French Chicken baked with Pineapple and Pandan, served with Asparagus and White Sesame Sauce

Japanese Steamed Eggs (Chawanmushi) topped with Sakura Shrimp, served with Kale and Bisque Soup and Carrot Mousse

Japanese Bamboo Shoot (Takenoko) Rice baked in a Clay Pot, served with Slow-Cooked Pork Belly and Tamarind Sauce

Dessert, Mochi and Caramel pudding