• Guinea fowl salad with green pazpacho jelly,
    pickled pumpkin and apricot puree

  • Sardines sandwich with balsamic vinegar
    and olive ice cream
    ¥ 2,500

  • White grouper carpaccio, cod fish with mayonnaise,
    and garlic oil with banboo charcoal
    ¥ 3,000

Pasta dishes

  • Pasta ventaglietti with saffron scallops
    and his Florentine tripe
    ¥ 5,000

  • Cannelloni with scampi,
    porcini mushrooms and shellfish sauce
    ¥ 8.000

  • Double agnolotto filled
    with acquacotta and rocket cream
    ¥ 4.000

  • Risotto with extract of tomato, capers, paprika
    and prawn from Hokkaido
    ¥ 5.000

  • Home made pasta “Paglia e fieno”
    with sausage and chestnut
    ¥ 4.000

Main Courses

  • Slowly cooked Amadai in a olive oil, crispy scales
    and porcini mushroom with porcini consommé
    ¥ 10,000

  • Breaded sea bass with black olives and thyme,
    sandwich of octopus and eggplant with sauce pizzaiola
    ¥ 8,000

  • Roasted pigeon filled with sausage,
    “ghiotta” sauce and porcini mushrooms
    ¥ 14,000

  • Roasted venison thigh meet,
    Tleggio cheese fondue and burdocks
    ¥ 8,000

  • Grilled Hida bland beef loin with garlic,
    chives and bread crumbs and lemon sauce
    ¥ 12,000

Our Desserts

  • Foam and granite of Moscato d’ Asti, yogurt mousse
    and green grapes jelly with white port
    ¥ 1,800

  • Fig and coconut: coconut ice cream and toffee,
    Napolitan Baba and dried figs compote with spices
    ¥ 1,800

  • Composition of white milk and coffee:
    coffee foam and sauce, frozen meringue and milk ice cream,
    milk jelly and biscuit
    ¥ 1,800

  • Seven consistenccies steps of chocolate
    with cocoa sherbet
    ¥ 1,800

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