A LA CARTE

A LA CARTE

Appetizers

  • Potato "Inka no Mezame" and Pecorino Toscano cheese mousse,
    slices of bresaola and laurel powder
    ¥2,500(¥3,025)

  • Topinambur stew and cream, with scallops,
    chicory with bottarga and yoghurt mayonnaise
    ¥2,500(¥3,025)

  • Squid carpaccio with turnip and white balsamic vinegar,
    savory tart with “nduiya” and pine nuts oil
    ¥2,500(¥3,025)


Pasta

  • "Tordellini" of salama, saffron cream,
    pistachio pesto and chamomile jelly
    ¥4,000(¥4,840)

  • Spaghetti alla chitarra with garlic , olive oil and chili pepper
    with deep fried anchovies , bread crumbs and dried vegetables
    ¥4,000(¥4,840)

  • Umbricelli pasta with wild boar ragout with Japanese leek in the oven
    ¥4,000(¥4,840)


Fish

  • Steamed Amadai fillet,
    reduced cacciucco, chard with mustard and tomato oil
    ¥9,000(¥10,890)

  • Sautéed turbot with olive oil and sage flavor,
    cream of chicken, endive with honey and lemon
    ¥8,000(¥9,680)


Meat

  • Venison and mushrooms in bread crust,
    fresh peanut cream, black garlic and bamboo wrapped in lard
    ¥9,000(¥10,890)

  • Roasted duck breast, celeriac cream, apple,
    orange pancake and dolce forte sauce
    ¥10,000(¥12,100)

  • Fillet of beef au gratin with hazelnuts,
    cream of squash and pickled shitake mushrooms
    ¥15,000(¥18,150)


Our Desserts

  • Lemongrass pear with Earl Gray tea ice cream,
    panna cotta with coconut, lemon scent
    ¥1,800(¥2,178)

  • Yuzu parfait, persimmon compote,
    crunchy hazelnut and apricot gel
    ¥1,800(¥2,178)

  • Bignolata with chocolate: dark chocolate cream puffs,
    light rum zabaglione, smoked milk sorbet and long Java pepper
    ¥1,800(¥2,178)

  • Creamy chestnuts and black currant,
    lavender sorbet, dry meringue sticks and red wine jelly
    ¥1,800(¥2,178)

  • Assortment of ice-creams and sherbets
    ¥1,800(¥2,178)

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