リーガロイヤルホテル広島　レストラン　シャンボール

[Menu for April 1st (Wed) - June 14th (Sun)]

Hiroshima, Osaka, Burgundy

- An image of a river flowing from a mountain of Hiroshima salmon and crimson shrimp; "Osetra caviar" and a crustacean vinaigrette representing the sunset over Miyajima.

- A duo of fragrant Maitake mushrooms and abalone mushrooms from Megahira, and Ezo abalone with Gion parsley butter.

Setouchi sea bream with crispy skin, served with asparagus, green beans, and broad beans covered in a white veil, prepared in a risotto style.

Roasted Bigorre pork from France with caramelized butterbur sprouts and sansho pepper croutons, and sweet puree of new onions.

Served with date and black garlic confiture.

• Seasonal citrus granita with olive oil from Etajima Island

Choose one item from the dessert menu.

Bread and butter

• After-meal drinks

[Menu for June 16th (Tue) - August 16th (Sun)]

Hiroshima, Osaka, Burgundy

- An image of a river flowing from a mountain of Hiroshima salmon and crescent shrimp.

A crustacean vinaigrette to watch the sunset over Miyajima

- Conger eel beignets baked with Miyajima beer batter, fragrant maitake mushroom risotto, and sansho pepper-flavored Madeira cream sauce.

・Cutlassfish Escalade TOMOE and Kamei's Fragrant Fresh Green Nage

Grilled pork shoulder from Yokoshima Farm's "Utsumi Shiokaze Pork" with a jet-black sauce made with seaweed from Marco Suisan.

Or

Pan-seared Japanese Black Wagyu beef fillet infused with the aroma of straw.

A combination of truffle-scented Pomme Duchesse and chanterelle mushrooms with red wine sauce from Miyoshi Winery (+¥4200)

- Seasonal citrus granita with olive oil from Etajima Island

Choose one item from the dessert menu.

• Small sweets

Bread and butter

・After-meal drink

*The contents may change depending on the availability of ingredients.