LUNCH

Course Content
APERITIVO
The first fun
Finger food

STUZZICHINO
amuse
Small appetizer

TERRINA DI FEGATO GRASSO SERVITA CON GELATINA DI VINO ALSAZIANO
Foie Gras Terrine with Alsace Wine Jelly
Foie gras terrine served with Alsace wine jelly

TAGLIOLINI DI PASTA FRESCA ALLA CHITARRA
con ragù di coniglio e zuccheine
serviti con ricotta salata
Tagliolini alla chitarra and rabbit ragout
With zucchini and ricotta salata
Fresh pasta Tagliolini "Chitarra" style with rabbit ragout sauce and zucchini
served with ricotta salata cheese

AINAME ALLA GRIGLIA
CON SALSA ALLA GREMOLATA E RAFANO
Grilliata of natural lingcod
Salsa gremolata accented with horseradish
Grilled fish Ainame with Gremolata sauce and scented of horseradish

WAGYU SALTATO CON SALSA POMODORI SECCHI E SPUGNOLE
Wagyu steaks from all over Japan
Morilles Mushrooms and Dried Tomato Sauce
Sautèed wagyu with dried tomatoes and morels mushrooms sauce


MANGO AL CURRY CON PROFUMO DI ZENZERO
Curry-scented mango dolce with ginger accents
Mango curry with ginger scented

PICCOLA PASTICCERIA
petit four
Petit fours

CAFFÉ o TÉ
Coffee or Tea
Coffee or Tea


Please note that the menu is subject to change without prior notice depending on the availability of ingredients. Please understand this in advance.
*We will accept requests for changes to dishes such as ingredients you do not like. Please note that additional charges may be required.
The photo is an image only.
All prices include tax, service charge and mineral water.
Complimentary message plate available for dessert (20 letters of the alphabet, up to 15 Japanese characters, 1 sheet if number of sheets is not specified)
Private rooms are available for this course for a minimum of 2 persons. Please call to confirm availability.
*Window seat charge is waived for Tablecheck online reservations only. Please take advantage of this offer. Also, we are unable to select your seat among the window seats. Please understand.

Course Content
APERITIVO
The first fun
Finger food

STUZZICHINO
amuse
Small appetizer

TERRINA DI FEGATO GRASSO SERVITA CON GELATINA DI VINO ALSAZIANO
Foie Gras Terrine with Alsace Wine Jelly
Foie gras terrine served with Alsace wine jelly

TAGLIOLINI DI PASTA FRESCA ALLA CHITARRA
con ragù di coniglio e zuccheine
serviti con ricotta salata
Tagliolini alla chitarra and rabbit ragout
With zucchini and ricotta salata
Fresh pasta Tagliolini "Chitarra" style with rabbit ragout sauce and zucchini
served with ricotta salata cheese

AINAME ALLA GRIGLIA
CON SALSA ALLA GREMOLATA E RAFANO
Grilliata of natural lingcod
　Salsa gremolata accented with horseradish
Grilled fish Ainame with Gremolata sauce and scented of horseradish

OPPURE
or
Or

WAGYU SALTATO CON SALSA POMODORI SECCHI E SPUGNOLE
Wagyu steaks from all over Japan
Morilles Mushrooms and Dried Tomato Sauce
Sautèed wagyu with dried tomatoes and morels mushrooms sauce

MANGO AL CURRY CON PROFUMO DI ZENZERO
Curry-scented mango dolce with ginger accents
Mango curry with ginger scented

PICCOLA PASTICCERIA
petit four
Petit fours

CAFFÉ o TÉ
Coffee or Tea
Coffee or Tea

Please note that the menu is subject to change without prior notice depending on the availability of ingredients. Please understand this in advance.
*We will accept requests for changes to dishes such as ingredients you do not like. Please note that additional charges may be required.
The photo is an image only.
All prices include tax, service charge and mineral water.
Complimentary message plate available for dessert (20 letters of the alphabet, up to 15 Japanese characters, 1 sheet if number of sheets is not specified)
Private rooms are available for this course for a minimum of 2 persons. Please call to confirm availability.
*Window seat charge is waived for Tablecheck online reservations only. Please take advantage of this offer. Also, we are unable to select your seat among the window seats. Please understand.

Course Content

APERITIVO
The first fun
Finger food

STUZZICHINO
amuse
Small appetizer

calamari saltati con pomodori secchi e riduzzione di aceto balsamico
Sauteed squid with dried tomatoes and balsamic accents
Sautèed squids with dried tomatoes and glazed balsamic vinegar

SPAGHETTINI DEL PASTIFICIO "GIUSEPPE COCCO"
CON PESCE SPADA DA KESENNUMA, OLIVE TAGGIASCHE, CAPPERI DI PANTELLERIA E
OLIO ALLE ERBE
Swordfish from Kesennuma with tajasca olives and capers from Pantelleria
Spaghettini by Giuseppe Cocco with herb oil
Spaghettini from "Giuseppe Cocco" pasta factory
with sword fish from Kesennuma, Taggiasca black olives, capers from Pantelleria and herb oil

pesce del giorno con bellutata di piselli e profumo di burro nocciola
Sauteed fresh fish of the day
Green Peas Velutata with Browned Butter
Sautèed fish of the day with cream of peas and browned butter flavor

vittello alla griglia con salsa alle nocciolle
servito con un misto di erbe aromatiche
Grilled veal loin
Hazelnut sauce with several herbs
Grilled veal with hazelnuts sauce served with aromatic mixed herbs

DOLCE DEL GIORNO
Today's dessert
Dessert of the day

PICCOLA PASTICCERIA
petit four
Petit fours

CAFFÉ o TÉ
Coffee or Tea
Coffee or Tea


Please note that the menu is subject to change without prior notice depending on the availability of ingredients. Please understand this in advance.
*We will accept requests for changes to dishes such as ingredients you do not like. Please note that additional charges may be required.
The photo is an image only.
All prices include tax, service charge and mineral water.
Complimentary message plate available for dessert (20 letters of the alphabet, up to 15 Japanese characters, 1 sheet if number of sheets is not specified)
Private rooms are available for this course for a minimum of 6 persons. Please call to confirm availability.
*Window seat charge is waived for Tablecheck online reservations only. Please take advantage of this offer. Also, we are unable to select your seat among the window seats. Please understand.

Course Content

APERITIVO
The first fun
Finger food

STUZZICHINO
amuse
Small appetizer

calamari saltati con pomodori secchi e riduzzione di aceto balsamico
Sauteed squid with dried tomatoes and balsamic accents
Sautèed squids with dried tomatoes and glazed balsamic vinegar

SPAGHETTINI DEL PASTIFICIO "GIUSEPPE COCCO"
CON PESCE SPADA DA KESENNUMA, OLIVE TAGGIASCHE, CAPPERI DI PANTELLERIA E
OLIO ALLE ERBE
Swordfish from Kesennuma with tajasca olives and capers from Pantelleria
Spaghettini by Giuseppe Cocco with herb oil
Spaghettini from "Giuseppe Cocco" pasta factory
with sword fish from Kesennuma, Taggiasca black olives, capers from Pantelleria and herb oil

vittello alla griglia con salsa alle nocciolle
servito con un misto di erbe aromatiche
Grilled veal loin
Hazelnut sauce with several herbs
Grilled veal with hazelnuts sauce served with aromatic mixed herbs

DOLCE DEL GIORNO
Today's dessert
Dessert of the day

PICCOLA PASTICCERIA
petit four
Petit fours

CAFFÉ o TÉ
Coffee or Tea
Coffee or Tea

Please note that the menu is subject to change without prior notice depending on the availability of ingredients. Please understand this in advance.
*We will accept requests for changes to dishes such as ingredients you do not like. Please note that additional charges may be required.
The photo is an image only.
All prices include tax, service charge and mineral water.
Complimentary message plate available for dessert (20 letters of the alphabet, up to 15 Japanese characters, 1 sheet if number of sheets is not specified)
Private rooms are available for a minimum of 6 persons on weekdays only. Please call to confirm availability.
*Window seat charge is waived for Tablecheck online reservations only. Please take advantage of this offer. Also, we are unable to select your seat among the window seats. Please understand.

Course Content

APERITIVO
The first fun
Finger food

STUZZICHINO
amuse
Small appetizer

SPAGHETTINI DEL PASTIFICIO "GIUSEPPE COCCO"
CON PESCE SPADA DA KESENNUMA, OLIVE TAGGIASCHE, CAPPERI DI PANTELLERIA E
OLIO ALLE ERBE
Swordfish from Kesennuma with tajasca olives and capers from Pantelleria
Spaghettini by Giuseppe Cocco with herb oil
Spaghettini from "Giuseppe Cocco" pasta factory
with sword fish from Kesennuma, Taggiasca black olives, capers from Pantelleria and herb oil

pesce del giorno con bellutata di piselli e profumo di burro nocciola
Sauteed fresh fish of the day
Green Peas Velutata with Browned Butter
Sautèed fish of the day with cream of peas and browned butter flavor

DOLCE DEL GIORNO
Today's dessert
Dessert of the day

PICCOLA PASTICCERIA
petit four
Petit fours

CAFFÉ o TÉ
Coffee or Tea
Coffee or Tea

Please note that the menu is subject to change without prior notice depending on the availability of ingredients. Please understand this in advance.
*We will accept requests for changes to dishes such as ingredients you do not like. Please note that additional charges may be required.
The photo is an image only.
All prices include tax, service charge and mineral water.
Complimentary message plate available for dessert (20 letters of the alphabet, up to 15 Japanese characters, 1 sheet if number of sheets is not specified)
This course will be served in the main dining room. Please understand this in advance.

Course Content

≪Menu item.

Stuzzichino
amuse
Small starter

Sfogliatella tiepida alle verdure cotte e crude con mozzarella di bufala e olio aromatico
Sfogliatella with mozzarella bufala and seasonal vegetables
Accented with herb oil and Basque espresso peppers
Homemade salty pie garnished with raw and cooked vegetables,.
buffalo mozzarella and aromatic oil

Vesuvio del Pastificio Gentile con Gamberi Freschi e Cima di Rapa
Gentile's Volcanic Short Pasta Vesuvius
　Fresh shrimp of the day and Italian vegetables in Cima di Rarpa.
Short pasta Vesuvio with fresh prawn and italian vegetable Cima di Rapa

Pesce del giorno alla crema di finocchio, olive verdi e perle di pancetta
Sauteed fresh fish of the day with fennel crema
Served with pancetta and green olives
Today's fish sauted with fennel sauce, green olives and Pancetta bacon

stinco di bue all'amarone con balsamico di modena e cardamomo
Maesawa beef shank slowly braised with red wine "Amarone" and balsamic vinegar from Modena
Aroma of Cardamom Chef Santin's signature dish
Japanese beef shank with Amarone red wine, balsamic vinegar and cardamom

Dolce
dessert
Dessert

Piccola Pasticceria
petit four
Biscuits

Caffe o Te
Coffee or Tea
Coffee or Tea

Acqua minerale
Mineral water during meals
Mineral water

*This plan is available only for lunch.
*There is no charge for private rooms.
We will accept a minimum of 5 persons.
Reservations should be made at least 2 days in advance due to the availability of ingredients.
*We recommend making reservations as early as possible, as weekends and holidays are currently very busy.
The photo is an image only.
All prices include tax and service charge.
*Private rooms Milan Gorosi are not available.

Course Content

≪Menu item.

Stuzzichino
amuse
Small starter

Sfogliatella tiepida alle verdure cotte e crude con mozzarella di bufala e olio aromatico
Sfogliatella with mozzarella bufala and seasonal vegetables
Accented with herb oil and Basque espresso peppers
Homemade salty pie garnished with raw and cooked vegetables,.
buffalo mozzarella and aromatic oil

Vesuvio del Pastificio Gentile con Gamberi Freschi e Cima di Rapa
Gentile's Volcanic Short Pasta Vesuvius
　Fresh shrimp of the day and Italian vegetables in Cima di Rarpa.
Short pasta Vesuvio with fresh prawn and italian vegetable Cima di Rapa

Pesce del giorno alla crema di finocchio, olive verdi e perle di pancetta
Sauteed fresh fish of the day with fennel crema
Served with pancetta and green olives
Today's fish sauted with fennel sauce, green olives and Pancetta bacon

Filetto di bue giapponese con salsa ai funghi porcini secchi e timo
Sauteed Wagyu beef filet carefully selected by Chef Santin
Dried Porcini Mushroom Sauce with Thyme
Sautéed japanese beef with porcini mushroom sauce and thyme

Dolce
dessert
Dessert

Piccola Pasticceria
petit four
Biscuits

Caffe o Te
Coffee or Tea
Coffee or Tea

Acqua minerale
Mineral water during meals
Mineral water

*This plan is available only for lunch.
*There is no charge for private rooms.
We will accept a minimum of 5 persons.
Reservations should be made at least 2 days in advance due to the availability of ingredients.
*We recommend making reservations as early as possible, as weekends and holidays are currently very busy.
The photo is an image only.
All prices include tax and service charge.
*Private rooms Milan Gorosi are not available.