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)

"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)

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)

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)

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)