Italian　Ao

【Course content】

■ Amuse

■ 5 types of chef's choice appetizers

■Your favorite pasta

・Spaghetti with Pacific saury or sardines and arugula

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

・Carrettiera (spaghettini) with Pacific saury and Japanese ginger

- Pancetta and eggplant amatriciana (spaghettini)

- Squid ink sauce (fresh pasta or risotto)

- Smoked salmon and mushroom tomato cream pasta (fresh pasta)

- Shrimp and turnip peperoncino (homemade tagliolini)

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

・Domestic beef in homemade Bolognese sauce (homemade tagliatelle)

・Veal and lotus root ragu bianco (homemade tagliatelle)

Shrimp and fresh seaweed cream sauce (homemade tagliatelle)

Wild boar sausage and mushroom risotto

Snow crab and Italian chestnut risotto +300 yen

Autumn truffle risotto +600 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 +800 (880 yen)

Charcoal-grilled Hokkaido deer loin +1000 (1100 yen)

• Japanese Black Wagyu Sirloin +1100 (1210 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.