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Today’s ingredients

Row fish of the day	¥3,100
Burratina	¥2,600
Green Figs	¥1,600/pezzo
Black Truffle	¥1,500/1g
Porcini mushrooms	¥320/10g
Clams	¥300/pezzo
Oysters	¥1,500/piece
Japanese Glass Shrimp	¥800/half-size
Sea Urchin	¥3,500
Squid	¥1,300/100g
Parma ham of “Ruliano” matured 24 months	¥2,200
Parma ham of “Nero parma” matured 27 months	¥2,700
Carpaccio of hors meat and truffle	¥2,100
Octopus salad with potatoes, olives and arugula	¥2,300
Seafood fried	¥2,600
Trippa in Florence style	¥1,900

Risotto

Risotto of parmigiano reggiano”Vacche Rosse”DOP	¥2,600

Pasta Source

Gnocchi	ask
prosciutto, lemon and tomato cream sauce	¥1,800
Red shrimp from Sicily tomato cream sauce	¥2,400
octopus ragu sauce	¥1,800
meat sause in florence style	¥2,100
Bolognese	¥2,100
smoked pork cheek stew	¥2,100
white wine stew of veal and lemon	¥1,800
wild boar in San Gimignano style	¥2,000
red wine stew of cow tail	¥2,200

Side dish

Mixed salad	¥800
Wild rocket salad	¥700
Roasted potatoes or French fries with herbs	¥600
mushroom salad	¥700
polenta	¥500

*Tax included price

Cheese

Montasio mezzano DOP	¥400/10g
Asiago mezzano DOP Aged 5 months	¥400/10g
Asiago vecchio DOP Aged 12 months	¥450/10g
Formaggio al prosecco	¥400/10g
Pecolino toscano DOP	¥450/10g
Gorgonzola “Adoriano chiomento” DOP	¥450/10g
Parmigiano reggiano “Vacche rosse” DOP	¥550/10g

*Cover charge ¥900 per parson

Beef

Bazadaise from France

Ossobuco	¥4,600

John Stone from Ireland

BisteccaSirloin Steak	¥6,400/100g

Hereford from Ireland

BisteccaT-born Steak	¥21,000/600g

Chianina from Tuscany

“Peposo” veal stewed with red wine and black pepper	¥4,400
“Tagliata”Ramp Char-grille	¥4,100/100g
“Bistecca alla Fiorentina”T-bone steak Florentine style	¥49,000/1kg

Ikedagyu from Hokkaidou

Chateaubriand	¥6,500/100g
Tournedos	¥6,000 /100g
Tête	¥5,600 /100g
Mignon	¥4,900 /100g
“Polpettone”tenderloin humbrug steak with three types pepper cream sause	¥4,600/100g

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