LUNCH

Desinare

5,000 yen (6.050 yen including 10% tax and 10% service charge)

  • Potato "Inka no Mezame" and Pecorino Toscano cheese mousse,
    slices of bresaola and laurel powder

  • “Mezze maniche” cooked in red wine,
    gricia sauce, ricotta salata and radicchio tardivo

  • Sautéed turbot with olive oil and sage flavor,
    cream of chicken, endive with honey and lemon


  • Yuzu parfait, persimmon compote,
    crunchy hazelnut and apricot gel

  • Small pastry and coffee


Creative Menu

8,000 yen (9.680 yen including 10% tax and 10% service charge)

  • Squid carpaccio with turnip and white balsamic vinegar,
    savory tart with “nduiya” and pine nuts oil

  • Potato "Inka no Mezame" and Pecorino Toscano cheese mousse,
    slices of bresaola and laurel powder

  • “Mezze maniche” cooked in red wine,
    gricia sauce, ricotta salata and radicchio tardivo

  • Venison in bread crust and mushrooms,
    cream of Gorgonzola dolce,
    black garlic and spring onion rolled in lard


  • Orange and mandarin in bergamot jelly,
    lychee sherbet and cinnamon cream

  • Small pastry and coffee


Fantasy Menu

12,000 yen (14.520 yen including 10% tax and 10% service charge)

  • Small surprises

  • Squid carpaccio with turnip and white balsamic vinegar,
    savory tart with “nduiya” and pine nuts oil

  • Sautéed turbot with olive oil and sage flavor,
    cream of chicken, endive with honey and lemon

  • Umbricelli pasta with wild boar ragout with Japanese leek in the oven

  • Beef au gratin with hazelnuts,
    cream of squash and pickled Shitake mushrooms


  • First little dessert

  • Tarte tatin Enoteca way: loasted apple with pie,
    lemon sour cream and vanilla flan ice cream

  • Small pastry and coffee


Ladies Lunch(Weekdays Menu)
women only. However, men who come with women can order

7.500 yen(including 10% tax and 10% service charge )*Various special discounts are not applicable

  • The beginning of fun

  • Small surprises

  • "Tordellini" of salama, saffron cream,
    pistachio pesto and chamomile jelly

  • Sautéed turbot with olive oil and sage flavor,
    cream of chickin, endive with honey and lemon


  • First little dessert

  • Yuzu parfait, persimmon compote,
    crunchy hazelnut and apricot gel

  • Small pastry and coffee


Mineral water

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