Italian　Ao

【Course content】

■ Amuse

■ 5 types of chef's choice appetizers

■Your favorite pasta

Sardine and arugula peperoncino (spaghettini)

Sardine, fennel, pine nuts, and raisin peperoncino with saffron (spaghettini)

- Smoked swordfish and zucchini peperoncino (spaghettini)

- Amatriciana with pancetta and paprika (spaghettini)

- Shrimp and eggplant in tomato cream sauce (fresh pasta)

- Squid ink sauce (fresh pasta)

- Whitebait and Manganji pepper peperoncino with bottarga (homemade tagliolini)

・Domestic beef in homemade Bolognese sauce (homemade tagliatelle)

- Ragout of Ooyama chicken with a light corn cream sauce (homemade tagliatelle)

Shrimp and fresh seaweed cream sauce (homemade tagliatelle)

Edamame and snow crab risotto +200 yen

• Summer truffle risotto +300 yen. The risotto uses Tsubusuke rice from Miroku Farm in Togane City.

*We will serve the same type of food to everyone at the table.

*You can choose two types if you are dining with two or more people.

■ Homemade bread

■ Your preferred main dish

Today's fresh fish and angel shrimp +500 (550 yen)

Grilled Kirishima pork shoulder loin

Grilled Satsuma Pure Chicken

Braised beef cheek in red wine +500 (550 yen)

Grilled Wagyu beef rump steak +800 (880 yen)

■ Today's Dolce

Mango Catalana with Yogurt Crema

- Assortment of seasonal gelatos

Homemade panna cotta with caramel sauce, etc.

■ After-meal drinks

·coffee

A black tea

*We will ask you after the meal.