Guinea fowl salad with green pazpacho jelly,
pickled pumpkin and apricot puree
¥2,500

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 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

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

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