A LA CARTE

Appetizers

  • Fresh snails with parsley, green apple and spicy avocado
    4,000

  • Disc of “Soprassata” with crispy pie, sweet potato and mushrooms,
    green sauce and grain mustard
    2,500yen

  • Eggplant Parmigiana with poached egg
    and Parmesan fondue cream
    2,000yen


Pasta dishes

  • Chestnut tagliatelle with wild boar ragout,
    Gorgonzola cream and black cabbage
    4,000yen

  • Agnolotti filled with ricotta cheese and citrus fruits,
    ravioli foiled with Nagoya brand chicken
    4.500yen

  • Tagliolini with porcini mushroom and parsley
    5.500yen


Main Courses

  • Amadai sauté with crispy scale, fresh turnips purée, shellfish,
    and squid ink sauce

    15,000yen

  • Cod fish filet with Taggiasche olives,
    potatoes and tomato compote
    8,000yen

  • Beef tenderloin with white polenta, fresh black pepper
    and Tuscan beans stew
    18,000yen

  • Roasted veal chops with porcini mushrooms,
    potato and rocket purée
    13,000yen

  • Roasted pigeon with goose liver,
    endive with lemon and wild berry sauce

    10,000yen

  • Sandwich with lamb loin and marinated eggplant
    ¥ 12,000


Our Desserts

  • Pear composition; foam, water, compote
    with lemongrass sherbet and Earl Gray tea panna cotta
    1,500 yen

  • Caramelized figs, cardamon ice cream,
    financier with cinnamon and integral sable
    1,500 yen

  • Chestnut soup and biscuit of chestnut soufflé,
    stracciatella ice cream and arabica coffee cream
    1,500 yen

  • Milk chocolate mousse and semifreddo,
    crunchy cocoa and apricot sauce
    1,500 yen

  • Assortment of ice-creams and sherbets
    1,500 yen

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