LUNCH

Lunch Menu

4,000 yen

  • Rabbit croquette filled with scamorza and Taggiasca olives;
    roman lettuce on the grill

  • “Spaghetti alla chitarra” made with beetroot juice and mixed
    with clams; bread crumbs and bottarga

  • Little fish soup with crispy Mebaru;
    white asparagus and peanut cream


  • Strawberry spuma, milk semifreddo
    and pistach cream

  • Small pastry and coffee


Creative Menu

7,000 yen

  • Cannelloni with crab meat,
    lemon taste and spring leeks

  • Sea scallops on the grill, their strings“cooked like beef tripe”
    and assorted salad

  • Ravioli filled with “amatriciana”
    and flavoured with butter and black pepper

  • Guinea hen and chicken “scottiglia”
    with cecina and large beans


  • Dark chocolate mousse, white vanilla ice cream
    and biscuits with pecans

  • Small pastry and coffee


Fantasia

10,000 yen

  • Small surprises

  • Sea scallops on the grill,
    their strings“cooked like beef tripe” and assorted salad

  • Crispi Kinmedai
    with braised green peas and capper’ s lemon flavor

  • “Spaghetti alla chitarra” made with beetroot juice and mixed
    with clams; bread crumbs and bottarga

  • Guinea hen and chicken “scottiglia”
    with cecina and large beans


  • First little dessert

  • Dark chocolate mousse, white vanilla ice cream
    and biscuits with pecans

  • Small pastry and coffee


Weekdays Menu

  • Small surprises

  • Rabbit croquette filled
    with scamorza and Taggiasca olives; roman lettuce on the grill

  • “Spaghetti alla chitarra” made with beetroot juice and mixed
    with clams; bread crumbs and bottarga

  • Little fish soup with crispy Mebaru;
    white asparagus and peanut cream

    or

    Guinea hen and chicken “scottiglia”
    with cecina and large beans


  • Strawberry spuma, milk semifreddo
    and pistach cream

  • Small pastry and coffee


Glass of wine or juice

  • Orange juice
    Grapefruit juice

  • Spumante
    White glass of wine
    Red glass of wine

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