＝ FOOD ＝
- 宮古島産の島野菜とシーフードの前菜盛り合わせ
- 料理長きまぐれパスタ2種
- 近海鮮魚と島野菜の「極みパエリア」
- 贅沢あぐー豚＆国産和牛の合い盛りプレート～島野菜のグリルつき～
- タートルベイ特製デザート

＝ DRINK ＝
- フリーフロー（1時間半）
（オリオン瓶ビール ／ウイスキー／ 泡盛 ／ 焼酎 ／ ハウスワイン ／ ソフトドリンク各種）

特典1：10名様以上のご予約につき、乾杯にスパークリングワインをプレゼント

Amuse-bouche / Carrot mousse with sea urchin and consommé jelly Miyakojima Soir

Seared skinned red tuna and yellowfin tuna carpaccio, vegetable garden style

Miyakojima tomato and shrimp frits, sea consommé soup

Fresh pasta tagliolini, tsurumurasaki and octopus bolognese

Roasted Akajin Mibai with caponata barocca

Or chef's speciality

Roasted lobster with tandoori spice and coconut emulsion (+¥2,000)

Specially selected Okinawan black wagyu beef rump tagliata with red wine sauce, gorgonzola gnocchi

Specially selected Okinawan black wagyu beef fillet can be changed (+¥3,000)

Terrine de chocolat with island tofu ice cream, Miyakojima brown sugar flavor

café
Coffee

Tagliata is a specialty dish of the Tuscany region of Italy.

In 1973, chef Sergio Lorenzi from Pisa, Tuscany, created this dish by reinterpreting the ancient beef dish "Bistecca alla Fiorentina." "Tagliata" means "sliced" or "thinly sliced," and the dish is served by slicing grilled beef.

In 1978, Sergio received a Michelin star, and by the early 1980s the recipe for beef tagliata had spread, with almost every restaurant in the region offering it, and soon "beef tagliata" became one of the most famous Tuscan dishes in the world.

Please enjoy this traditional dish, which has been arranged by the chef at Turtle Bay in Miyakojima style, as Okinawan Kuroge Wagyu Beef Fillet Tagliata.

【 ~ inspiration ~ Appetizers that will make you feel the chef's inspiration】
You can choose two items from the following

Hot Turban Skillet Bourguignon-style
Miyakojima tomato and shrimp soup Sea consommé soup
Mibai carpaccio with red paprika and pumpkin sauce Vegetable garden style
Premium Spanish prosciutto "Jamon Serrano" served with grissini（＋￥1,000）　

【 ~ Harmony with nature ~ Enjoy the chef's pasta and risotto made with plenty of seasonal ingredients.】
You can choose two items from the following

Arthur and Sea Grape Vongole Verde
Fresh Tagliolini Pasta with Indian spinach and Octopus Bolognese
Grilled scallops and green asparagus risotto
Fresh tagliolini pasta with smoked bonito and delicious Miyakojima tomato puttanesca（＋￥500）

【Chef's Specialty ~Mediterranean Traditional Cuisine~】
You can choose one items from the following

French Marseille-style "Bouillabaisse"
Spanish Valencian-style "Paella"
Italian Neapolitan style "Aquapazza"

【Special Upgrade】
The following can be added for an additional （＋¥3,500）

Carefully selected Okinawan black beef rump tagliata with colorful seasonal vegetables





【 ~ With gratitude ~ 】
You can choose one items from the following

Chocolate terrine with island tofu ice cream and Miyakojima brown sugar flavor
Crème d'Anjou Earl Grey fruit soup

【 ~ inspiration ~ Appetizers that will make you feel the chef's inspiration】
You can choose two items from the following

Hot Turban Skillet Bourguignon-style
Miyakojima tomato and shrimp soup Sea consommé soup
Mibai carpaccio with red paprika and pumpkin sauce Vegetable garden style
Premium Spanish prosciutto "Jamon Serrano" served with grissini（＋￥1,000）　

【 ~ Harmony with nature ~ Enjoy the chef's pasta and risotto made with plenty of seasonal ingredients.】
You can choose two items from the following

Arthur and Sea Grape Vongole Verde
Fresh Tagliolini Pasta with Indian spinach and Octopus Bolognese
Grilled scallops and green asparagus risotto
Fresh tagliolini pasta with smoked bonito and delicious Miyakojima tomato puttanesca（＋￥500）

【Chef's Specialty ~Mediterranean Traditional Cuisine~】
You can choose one items from the following

French Marseille-style "Bouillabaisse"
Spanish Valencian-style "Paella"
Italian Neapolitan style "Aquapazza"

【Special Upgrade】
The following can be added for an additional （＋¥3,500）

Carefully selected Okinawan black beef rump tagliata with colorful seasonal vegetables





【 ~ With gratitude ~ 】
You can choose one items from the following

Chocolate terrine with island tofu ice cream and Miyakojima brown sugar flavor
Crème d'Anjou Earl Grey fruit soup

【 ~ inspiration ~ Appetizers that will make you feel the chef's inspiration】
You can choose two items from the following

Hot Turban Skillet Bourguignon-style
Miyakojima tomato and shrimp soup Sea consommé soup
Mibai carpaccio with red paprika and pumpkin sauce Vegetable garden style
Premium Spanish prosciutto "Jamon Serrano" served with grissini（＋￥1,000）　

【 ~ Harmony with nature ~ Enjoy the chef's pasta and risotto made with plenty of seasonal ingredients.】
You can choose two items from the following

Arthur and Sea Grape Vongole Verde
Fresh Tagliolini Pasta with Indian spinach and Octopus Bolognese
Grilled scallops and green asparagus risotto
Fresh tagliolini pasta with smoked bonito and delicious Miyakojima tomato puttanesca（＋￥500）

【Chef's Specialty ~Mediterranean Traditional Cuisine~】
You can choose one items from the following

French Marseille-style "Bouillabaisse"
Spanish Valencian-style "Paella"
Italian Neapolitan style "Aquapazza"

【Special Upgrade】
The following can be added for an additional （＋¥3,500）

Carefully selected Okinawan black beef rump tagliata with colorful seasonal vegetables





【 ~ With gratitude ~ 】
You can choose one items from the following

Chocolate terrine with island tofu ice cream and Miyakojima brown sugar flavor
Crème d'Anjou Earl Grey fruit soup

Tagliata is a specialty dish of the Tuscany region of Italy.

In 1973, chef Sergio Lorenzi from Pisa, Tuscany, created this dish by reinterpreting the ancient beef dish "Bistecca alla Fiorentina." "Tagliata" means "sliced" or "thinly sliced," and the dish is served by slicing grilled beef.

In 1978, Sergio received a Michelin star, and by the early 1980s the recipe for beef tagliata had spread, with almost every restaurant in the region offering it, and soon "beef tagliata" became one of the most famous Tuscan dishes in the world.

Please enjoy [Okinawa Prefecture Kuroge Wagyu Rump Tagliata], a Miyakojima-style adaptation of this traditional dish by Turtle Bay chefs.

A commercial port in the south of France with a history dating back to 600 BC, Marseille is famous for its fish soup, bouillabaisse.
The origins of this soup are said to be from an ancient Greek fish ragout, or that fishermen who sold fish at the port brought back unsold fish and boiled it.
Today, the bouillabaisse of Marseille is already a fine feast, as evidenced by the use of expensive saffron and the fact that the fish is served separately as a main dish.
You can enjoy an elegant and light soup made with fresh white fish from the shore and light yet powerful flavors of fish from nearby waters.
Enjoy a bouillabaisse arranged in a Miyakojima style by the chef at Turtle Bay.

Paella was born in Spain, located in the southwest of Europe. It is called "PAELLA" in Spanish and is popular in Japan as a representative dish of Spain.
It is also known as the local dish of Valencia, the rice-producing region of Spain.
There are various theories about the origin of paella, but it is said that it was first made in the lush countryside of Valencia, where rice cultivation developed after Arabs introduced rice cultivation to Spain.
Originally, Valencian paella was characterized by the use of mountain delicacies such as chicken, rabbit, kidney beans, and garrafon beans (beans similar to white kidney beans), but nowadays paella using seafood has become common.
When it comes to paella, the bright yellow rice, which is made with a spice called "saffron," is one of the most famous. In addition to its coloring effect, saffron has a unique, gorgeous fragrance and goes well with the flavor of seafood, enhancing the deliciousness of paella.
Please enjoy our Miyakojima-style paella, recommended by the chef at Turtle Bay.

Acqua Pazza is a Neapolitan dish in which fish（A whole fish） is sauteed in olive oil and garlic, and stewed in white wine, tomatoes, clams, and water.
Acqua Pazza is said to have originated from a dish made by fishermen in the Naples region who added seawater to seafood and sauteed it with tomatoes and olive oil.
It is a fish soup stewed with only water and tomatoes or white wine without using bouillon, and while the most classic Acqua Pazza does not contain tomatoes, it always uses seawater, a small amount of white wine, olive oil, garlic, and Italian parsley.
It is a simple yet delicate dish that cannot be faked. It is a dish that brings out the original flavor of the ingredients to the fullest, and is the essence of Italian cuisine.
Please enjoy the Acqua Pazza arranged in Miyakojima style, recommended by the chef at Turtle Bay.

Tagliata is a specialty dish of the Tuscany region of Italy.

In 1973, chef Sergio Lorenzi from Pisa, Tuscany, created this dish by reinterpreting the ancient beef dish "Bistecca alla Fiorentina." "Tagliata" means "sliced" or "thinly sliced," and the dish is served by slicing grilled beef.

In 1978, Sergio received a Michelin star, and by the early 1980s the recipe for beef tagliata had spread, with almost every restaurant in the region offering it, and soon "beef tagliata" became one of the most famous Tuscan dishes in the world.

Please enjoy [Okinawa Prefecture Kuroge Wagyu Rump Tagliata], a Miyakojima-style adaptation of this traditional dish by Turtle Bay chefs.

スープ
和牛ステーキ～タリアータ～
フライドポテト
サラダ
パン2種
プチデザート

※仕入れ状況により内容を変更する場合がございます。
※アレルギー等ご対応できない場合がございますので予めご了承ください。