LUNCH

16th anniversary lunch menu
(Period from Monday, March 6 to Friday, March 31)

4,500 yen (5,445 yen including 10% tax and 10% service charge)

  • Small surprises

  • Cod sandwich, marinated vegetables with vinegar,
    rocket cream and celery sorbet

  • Egg Tajarin, fava beans and green peas,
    cherry tomatoes, shallots and mint with mullet roe

  • Fried chicken breast, smoked scamorza,
    turnip gratin with fresh black pepper and truffle


  • First little dessert

  • Breaded and fried chicken breast, smoked scamorza,
    turnip gratin with fresh black pepper and truffle

  • Small pastry and coffee

Symposium
(From Saturday, April 1, 2023)

5,000 yen (6,050 yen including 10% tax and 10% service charge)

  • Small surprises

  • Appetizers

  • Pasta

  • main dish


  • First little dessert

  • dessert

  • Small pastry and coffee


Origin

9,000 yen (10,890 yen including 10% tax and 10% service charge)

  • Small surprises

  • Cod sandwich, pickled vegetables with vinegar,
    rocket cream and celery sorbet

  • Fried free-range chicken egg in meringue,
    laurel powder, green asparagus and Taleggio cheese

  • Roasted ravioli (not boiled) by wheat from slash-and-burn farm,
    saffron and mushroom cream, Parmigiano Reggiano foam

  • Steamed then grilled veal fillet in ginger and basil,
    steamed and then grilled,
    spring onion with anchovies and fried polenta


  • First little dessert

  • Japanese mandarins in Tuscan olive oil,
    fior di latte ice cream with pepper,
    toffee biscuit, candied peas and Parmigiano Reggiano

  • Small pastry and coffee


Mother earth

19,000 yen (22,990 yen including 10% tax and 10% service charge)

  • Small surprises

  • Marinated Kinmedai slices in smoked vinegar,
    almond cream with tea,
    chickpea, fried coriander and marinated radishes

  • Fried free-range chicken egg in meringue,
    laurel powder, green asparagus and Taleggio cheese

  • Sautéed turbot with garlic, burdoc, capers and yuzu with red wine

  • Agnolotti pasta filled with duck stewed,
    Pecorino cheese fondue, walnut oil and spinach

  • Crispy baby pork,
    cream of eel in carpione and purple cabbage with pink pepper


  • First little dessert

  • A sweet surprise from the pastry Chef

  • Small pastry and coffee

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