Course details
[Delizioso Lunch] Weekends and Holidays Only
By using a coupon4180 yen(Tax included)
- 6items
- 2persons-
Available only on weekends and holidays, a full-course lunch with pasta and a main dish is available. You can choose your favorite items from each menu: appetizer, pasta, main dish, bread, dessert, and coffee.
Course menu
【Appetizer】
・Assorted seafood appetizers
・Seasonal fruit, ricotta cheese and herb salad
・Assortment of Italian raw ham and salami
・Buffalo mozzarella cheese, basil and tomato Caprese
・Today's seafood and vegetable fritters
・Oven-baked eggplant and mozzarella cheese
[Pasta/Risotto]
・"Spaghetti" with seasonal shellfish oil sauce
・"Linguine" Lobster and crab in rich tomato sauce
・"Rigatoni" Pork cheeks and onions in tomato sauce
・"Spaghetti" with fresh sea urchin and tomato cream sauce
・"Potato gnocchi" with cream sauce made with four kinds of Italian cheese
・"Tagliatelle" Wagyu beef Bolognese meat sauce
・"Risotto" with porcini mushrooms and Parmesan cheese
・"Lasagna" Matured lasagna with meat sauce and mozzarella cheese ~ with the aroma of white truffles ~
【Main dish】
・Acquapazza with today's fresh fish, plenty of shellfish and cherry tomatoes
・Today's fresh fish "grilled over charcoal" assortment
・Grilled Tamura beef, a black-haired wagyu beef from Tottori Prefecture
・Australian lamb loin on the bone, grilled over an open fire
・Miyagi Prefecture purebred Berkshire "black pig" "grilled over an ignition"
・Tuscan-style sausage and seasonal vegetables grilled over an open fire
【Dolce】
・Today's baked goods, gelato and fruit platter
*If there are any changes to your reservation, please contact us in advance.
*If you do not arrive at the store or contact us at the reserved time, your reservation will be canceled.
Please also note that a cancellation fee may be charged.
- Reservation reception time
- 11:30~14:00
- Available days for reservation
- Saturdays, Sundays, and holidays
- Length of stay
- 2 hours
- Reservation deadline
- Until 9:00 on the day of your visit
Coupons that can be used with this course
2024/10/17 update