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)

“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)

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)

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)