オーベルジュ・ド・リル サッポロ

Amuse

New onion velouté and sautéed firefly squid

Young sprouts of Fran and Japanese angelica tree greck

Appetizers

Hokkaido-grown asparagus and butterbur sprout en croûte

Herring and olive salad

Fish dishes

Pan-seared Spanish mackerel with Japanese citrus beurre blanc and roasted spring turnips

Meat dishes

Roasted duck from Takikawa, with cherry blossom aroma

Pippu leek fritters and griotte cherry confiture

Small dessert

Pre-dessert

Dessert

Banana and brown sugar barquette, espresso sorbet

〇Cafe and small sweets〇

*If you wish, please feel free to inquire about wine pairings to complement your meal.

*Please note that the menu may change as we use the best ingredients available on the day.