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LUNCH

Menu Pranzo 6,050yen (tax include)

※10% serves fee will be charged.
※Lunch is open for Monday, Tuesday, Saturday, Sunday and Holiday.

 
 8.26. 2020~



Inizio(Amuse bouche)
・Peach, avocado puree, shrimp rice cracker.



Antipasto (Starter)
・Okra wrapped in squid and marinated paprika with blood orange sauce.



Primi Piatt(Pasta/Risotto)
・Chitarra Puttanesca.

・Orzotto (barley risotto) with Iburi Gakko (Smoked daikon radish pickles), simmered conger eel with balsamico, grilled eggplant pureeand white pepper from Cameroon.


Secondo Pi,atto(Main dish)
・Roasted Awajishima Pork with malt vinegar sauce, young ginger and eschalots.



Dolce(Dessert)
・Torta caprese(Italian chocolate and nuts cake) with American cherries and vanilla gelato. Covered in a sheet of geratin-agar beat.

LUNCH

Menu Pranzo 9,900yen (tax include)

※10% serves fee will be charged.
※Lunch is open for Monday, Tuesday, Saturday, Sunday and Holiday.

 8.26. 2020~


Inizio(Amuse bouches)
①Peach, avocado puree, shrimp rice cracker.

②Brodo di Prosciutto.


Antipasti (2 Starters)
・Okra wrapped in squid and marinated paprika with blood orange sauce.

・Soft pumpkin mousse and foie gras terrine with foam of rosemary tea. 


Primi Piatti(Pasta/Risotto)
・Chitarra Puttanesca.

・Orzotto(barley risotto) with Iburi Gakko(smoked daikon radish pickles), simmered conger eel with balsamico, grilled eggplant puree and white pepper from Cameroon.

Secondo Piatto(Main dish)
・Roasted  Awajishima Pork with malt vinegar sauce, young gigner and eschalots.
     
Pre Dolce(Entremets)
•Cassatina (Ricotta ,celery,pine nuts)


Dolce(Dessert)
・Torta caprese(Italian chocolate and nuts cake) with American cherries and vanilla gelato. Covered in a sheet of gelatin-agar beat.