A LA CARTE

A LA CARTE

Appetizers

  • Grilled green asparagus, marinated trout and white amatriciana sauce
    ¥2,500 (¥3.025)

  • Lampredotto sandwich,
    green pepper pesto, and poached quail egg
    ¥2,500 (¥3.025)

  • Scalded cuttlefish, turnip, polenta and kele cream,
    bottarga, fennel oli and cuttlefish ink biscuit
    ¥3,500 (¥4.235)


Pasta

  • “Racioli triangolari” filled with game cock stew
    and goat cheese cream
    ¥4.000 (¥4.840)

  • Tagliolini with black olive,
    crab meat and semi-dryed cherry tomatoes, coral of crab sauce
    ¥4.000 (¥4.840)

  • Saffron fravor pasta “Mezze maniche”
    with scallops, butter, sage and bay leaf powder
    ¥4.000 (¥4.840)


Main Course

  • Sauteed Mebaru,
    with onion, small shrinps and peas sauce
    ¥8,000 (¥ 9.680)

  • Fillet of bonito slowly cooked in olive oil,
    courgette flowers stuffed with shellfish ragù and citrus sauce
    ¥9,000 (¥ 10,890)

  • Roasted venison,
    gratinated turnip with gorgonzola cheese filled with meat sauce and cabbage
    ¥8,000 (¥ 9.680)

  • Rack of lamb wrapped in lard, breaded with spices,
    cacciatore artichokes and mint sauce
    ¥12,000 (¥14,520)

  • Roasted beef fillet,
    stewed veal kidney and vegetables with sauce peposo
    ¥14,000 (¥16.940)


Our Desserts

  • Composition of mandarin:
    granita, jelly, half frozen ice cream,
    with bergamot meringue and rose form
    ¥1,800 (¥2.178)

  • Cream cheese mousse, cream ice cream,
    biscuit and lemon jelly, almond streusel
    ¥1,800 (¥2.178)

  • Tahitian vanilla mousse, marinated strawberries,
    coulis and ice cream with pistachio powder
    ¥1,800 (¥2.178)

  • Creamy milk chocolate, light hazelnut biscuit,
    stracciatella ice cream and cocoa sable
    ¥1,800 (¥2.178)

  • Assortment of ice-creams and sherbets
    ¥1,800 (¥2.178)

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