CHOCOLATERIE SANDGLASS(ショコラトリーサンドグラス)

Enjoy a French course made with carefully selected seasonal ingredients, each dish carefully prepared, and exquisite sweets served on a plate.

Assorted appetizers (8 types)

・Foie gras terrine - with Shonan Gold -

・Marinated Hakata Chicken Prosciutto

・Today's seafood and Hadano peanuts -Moromi sauce-

・Edamame tart - topped with homemade chicken stock

・Pecorino Romano and Seaweed Gougère -Whitebait and Avocado Mousse-

・Sausage and chicken cartilage rillettes -Paprika sauce-

・Gazpacho sorbet

A plate of Ebina and seasonal vegetables

~Vegetables delivered directly from Rakusai Farm and seasonal vegetables~

Maine

・Roast duck meat *If you don't like duck, you can change it to Iberian pork (+500 yen)

・Seasonal fruit roti

Assiette dessert (seasonal dessert)

・Avant-dessert: Soup of crème d'ange and seasonal fruits

・Grande Sale 60DAYS Cacao Fondant Chocolate and Seasonal Ice Cream

・Mignardises Baked sweets, bonbon chocolates

【drink】

Alcohol change (example) The amount shown is an additional charge.

[Wine] Glass 300 yen Bottle 4,000 yen

Muscat Bailey A Japanese Red

Koshu Japanese White

[Champagne] 5,300 yen

Moët & Chandon Brut Imperial Half Bottle 375ml

【Highball】

Kaku Highball 190 yen

Chita Highball 390 yen

Hakushu Highball 590 yen

Locks are also available at the same price.

[Fruit liquor] 290 yen ・Mochizuki Cassis Soda ・Mochizuki Cassis Orange

[Soft drinks] No additional charge

Bitter lemonade soda, rosehip ginger ale, Shinshu white peach, coffee (hot, iced), tea (hot, iced)

*If you have any allergies or food preferences, please let us know in advance.We will do our best to accommodate your request.*Courses start at 7:00 PM only.

*When making a reservation, please set the time to 7:00 PM and then select your course.*Children under elementary school age are not permitted to use the facility.

*If you are celebrating a birthday or anniversary, we can also write a message on the plate, so please let us know in the notes section when making your reservation.