究極の生パスタと炭火焼 古民家 胡座イタリアン

【Course content】

○Assortment of 3 appetizers

・Itoshima pork and porcini ragout, Dauphinois style

・Cold mackerel carpaccio with citrus (orange) and herb sauce

・Shrimp and mushroom mousse with dill

○ Hors d'oeuvres

・Seasonal pan-fried yellowtail with herbs ~vin blanc sauce~

Potato galette with Selvatico herb oil

Soup

Winter root vegetable potage with rosemary oil

Bread

Focaccia with homemade fig butter

○ Meat

・Roasted Wagyu beef fillet with Japanese pepper and red wine sauce, garnished with wasabi

○ Dessert

・Pistachio tiramisu

Pomegranate jelly and roasted green tea crumble

○Coffee or tea