[Starter] Fresh Oyster direct from the fishing port of Choshi Chiba pref. |
[Cold Appetiser] Salad tossed with Pen Shells and grilled vegetables |
[Hot Appetiser] Fritter of Japanese Whitings with sweet and sour sauce |
[Entree] Pasta Cappelini (Cold thin pasta) with sea urchin roe and aubergine |
[Entree] Warm flat pasta with fresh boletus mushroom sauce |
[Main Dish] Pan-sauteed (Poele of) rare grunt direct from the fishing port of SEKI, Oita pref. with Chinese basil sauce |
[Main Dish] Grilled steak of HIDA Beef |
[Dessert / Cheese] Assortment of dessert or cheese |
…10,000 JPY (incl. VAT) per person… |
[Starter] Potage of Beni-Kanade brand carrots |
[Appetiser] Assortment of hors d'oeuvre or A plate of 15 kinds of vegetables cooked with the best recipe for each ingredient |
[Entree] Pasta Peperoncino tossed with Japanese butterbur sprout and Pasta tomato cream sauce with lobster meat |
[Main Dish] A seasonal fresh fish cooked with the recipe for the day or A meat dish for the day |
[Dessert / Cheese] Assortment of dessert or cheese |
…3,800 JPY (incl. VAT) per person… |
※the course menu shows a sample pattern, we have a wide variety for items of our dinner course.※ ※Items of the course vary according to the season and market situation.※ ※Let our Chefs know your preference on ingredients and volume, And your requests will be followed as much as possible.※ |
Terrine of spring vegetables with Bolzano style sauce …Bolzano style sauce=sauce made from crunched boiled eggs, onion, mayonnaise, vinegar and olive oil |
¥1,500 |
Premier uncured ham from our exclusively contracted farm | ¥980 |
Homemade pickled organic vegetables | ¥700 |
Carpaccio of seasonal fishes direct from SADO, Niigata pref. | ¥1,400 |
Assortment of 4 kinds of Italian cheese | ¥1,500 |
Assortment of 4 kinds of seasonal hors d’oeuvre | ¥2,200~ |
Salad tossed with whelks, scallops, New Caledonian shrimps and grilled vegetables. | ¥1,700 |
Pasta of Chef’s recommendation for the day | ¥ASK |
Bagna cauda (Italian warm dip) of organic vegetables with 2 types of sauce …the vegetables are from our contracted farmer in Okayama pref. |
¥1,700 |
Seasonal Fishes direct from the fishing port of Sado, Niigata pref. cooked by the recipe of the day |
¥2,200 |
Cold roasted French veal | ¥3,800 |
Dessert for the day | ¥800 |
Assortment of dessert (for 2 people) | ¥2,000 |
Assortment of Italian salami and uncured hams | ¥1,200 |
Assortment of Italian cheese | ¥1,200 |
Homemade pickled vegetables in a colourful variety | ¥500 |
Marinated Olives | ¥500 |
Carpaccio of seasonal fishes direct from the fishing port of SADO, Niigata pref. |
¥1,300 |
Marinated sardine | ¥980 |
Green salad | ¥680 |
Stir fried anchovy of Atrio style with 10 kinds of vegetables | ¥1,000 |
Quiche of seasonal vegetables and bacon | ¥1,000 |
Oven baked beef tripe of Toscana style | ¥1,200 |
Red wine stewed Pintade (Guinea fowl's) liver | ¥1,200 |
White wine steamed mussels and Japanese littlenecks | ¥1,300 |
Lasagna Bolognese | ¥1,000 |
Spaghetti Cacio e pepe (Roman thin pasta with powder cheese and pepper) |
¥1,200 |
Pasta with Amatriciana sauce (pasta sauce made from ground pork, onion and tomato) |
¥1,600 |
Pasta with 4 types of cheese | ¥1,600 |
Spaghetti Bolognese | ¥1,500 |
Spaghetti vongole (pasta with Mediterranean wedge shells) |
¥1,400 |
Spaghetti pescatora (pasta with sea foods and tomato sauce) |
¥1,800 |
Scampi shrimps fried with herbal bread crumbs (3 pieces) | ¥2,100 |
Poached white fresh fish whole (Acqua Pazza) | ¥Ask |
Grilled sirloin steak of Japanese Beef | 150g : ¥2,200 300g : ¥3,200 |
Homemade Bread | ¥200 per plate |
Assortment of dessert | ¥900 |
Dessert for the day | ¥700 |
Seasonal sorbet | ¥600 |