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

  • Spaghetti alla chitarra with garlic, olive oil and chili pepper
    with deep fried anchovies, bread crumbs and dried vegetables

  • Fried flag fish filled with pine nuts, raisins, lemon,
    fennel cream and fish soup


  • Sandwich of Enoteca original chocolate “Unique 1972”
    with dried fruit praline and cocoa bean sherb

  • 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

  • Spaghetti alla chitarra with garlic, olive oil and chili pepper
    with deep fried anchovies, bread crumbs and dried vegetables

  • Pork and mushrooms in bread crust,
    fresh peanut cream, black garlic and bamboo wrapped in lard


  • Fig pie, fermented butter, wholemeal sablé,
    Tahitian vanilla ice cream and balsamic vinegar of Modena gel

  • 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

  • Fried flag fish filled with pine nuts, raisins, lemon,
    fennel cream and fish soup

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

  • Beef escalope breaded with black olives,
    eggplant with pizzaiola, basil oil, mozzarella powder


  • First little dessert

  • Coffee dessert: creamy, meringue, crunchy and coffee sauce
    and caramelized Tonka ice cream and mascarpone

  • 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

  • Fried flag fish filled with pine nuts, raisins, lemon,
    fennel cream and fish soup


  • First little dessert

  • Fig pie, fermented butter, wholemeal sablé,
    Tahitian vanilla ice cream and balsamic vinegar of Modena gel

  • Small pastry and coffee


Mineral water

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