《 Antipasti 》
イタリア産ブッラータチーズ
〜オリーブとケッパーのタップナード〜

《 Salad 》
紫大根と赤水菜のサラダ

《 Pasta 》
小エビと春キャベツのペペロンチーノ

《 Main 》
山形産天元豚肩ロース
〜エシャロットクリームソース〜

《 Dolce 》
パンナコッタ

《 Coffee or Tea 》
コーヒー/ 紅茶

We've created a signature salad plate featuring spring vegetables from all over Japan. Enjoy this square salad with over 15 varieties of locally grown vegetables and fruits, served with a mimosa sauce!

《 Zuppa 》
Miura Golden Carrot Potage

《 Bread 》
High-Hydration Rodev Bread from RACINES Boulangerie

《 LOCAL FARM to MIMOSA PLATE 》
Square salad featuring over 15 varieties of locally grown vegetables. Fujikawa Orchard Shiranui and Dill Homemade Dressing

《 Dolce 》
Tosa Meyer Lemon Tiramisu

《 Coffee or Tea 》
Coffee or Tea

The menu changes depending on the ingredients of the day. Please note. [Antipasto] An example ・Shiranukacho Rakuesha milk-filled mozzarella cheese ・Choshi red sea bream carpaccio with tapnade sauce ・Italian veal "Ichibo" low temperature cooking carpaccio Mimolette cheese ・Tochigi extra thick green asparagus grill Mascarpone and Akane Bijin egg dip [Carne ] Example ・ Yamagata Japanese black beef “Misuji” charcoal grilled red grapes and fresh pepper sauce [Pasta] Example ・ Large clams from Hokkaido Vongole Rosso Fruit tomato

You can choose your favorite appetizer, hot dish, and main dish one by one. <Appetizer> Example • Katsuura yellowtail ~ Carpaccio Horseradish • Hokkaido Shiranuka Mozzarella ~ Nagano Shine Muscat Parese • Low temperature cooking Duck roast ham ~ Insalata Herb vinaigrette Choshi clam ~ White wine steamed Herb butter <Main> Example • Yamagata Pork shoulder loin ~ Mushroom umami Duxel sauce ・ Hakodate white soy ~ Poiré North Sea clam chowder sauce ・ Carefully selected Japanese black beef "Ichibo" ~ charcoal grilled fresh pepper sauce <Pasta> example ・ GRIP classic Pomodoro fresca ~ Aiko tomato Fermented butter / Choshi Sea bass and garland chrysanthemum ~ dried mullet peperoncino Coffee/Tea This is an example as it may change depending on the availability of ingredients.

You can decide what to eat after your visit.

■Stuzzichino
Baked Polenta with Awaji New Onions and Prosciutto

■Antipasto Freddo
Marinated Toyama Firefly Squid and Spring Vegetables
Tomato Couscous

■Antipasto Caldo
Funka Bay Ray Fin Meunière
Kashiyama Farm Momoriko and Hyuga Natsu Verttata

■Zuppa
Fermented Spring Cabbage Potage

■Carne
Charcoal-Grilled A5 Obanazawa Wagyu Beef
Juniper Berry Poivrade Sauce

■Pasta
Choshi Clams and Tosayama Mountain Vegetables
Vongole Bianco

■Dolce
Organic Cacao Nib Churros
Tosa Buntan and Basil Cassata

■Coffee or Tea
Coffee or Tea

*Please note that the menu may change depending on the availability of ingredients.

Wine pairings to match your course are also available for 4,000 yen!

■Stuzzichino
Mini tarts made with mini broad beans from France

■Antipasto Freddo
Marinated bluefin tuna and wild vegetables from Toyosu Yamakou

■Antipasto Caldo
Beef tongue bolito with angelica salsa

■Zuppa
Asparagus soup from Kagawa Prefecture

■Carne
Charcoal-grilled A5 Wagyu beef inner thigh from Yoshizawa Livestock
Marsala sauce

■Pasta
Orecchiette pasta infused with squid ink
Firefly squid, watercress, and pomodoro fresca

■Dolce
Rare cheesecake made with Hyuganatsu citrus from Miyazaki Prefecture

■Coffee or Tea
Coffee or tea

*Contents may change depending on ingredient availability. Please understand in advance.

Wine pairings to complement the course are also available for ¥4,000!