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熟成牛のラグー ガルガネッリ
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毛蟹のタリオリーニ
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対馬産 よりぬき穴子のロースト 柚子胡椒風味
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佐島産 アオリイカとオクラとミョウガのタルターラ
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琵琶湖産 稚鮎のカルピオーネ
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Contadi Castaldi Brut Francia Corta
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Maison Anselmet Chardonnay2013 Valle d' Aoste
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前菜盛り合わせ
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江戸前マコガレイのカルパッチョ
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佐渡産アオリイカとオクラとミョウガのタルターラ
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富山産ホタルイカ(スチーム)の冷製 ふきのとうのソース
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毛ガニのタリオリーニ
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ランプ肉のロースト
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Cantadi Castaldi Francia Corta Brut
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家内の誕生日祝いのデザート
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わかさぎ のカルピオーネ
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ホタテとイチゴ、トマトのコンソメジュレの冷製
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新タマネギのムース 軽くグリルした長万部産 北寄貝の冷製
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鯵ヶ沢産 子持ちヤリイカのグリル
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大船渡産 牡蠣のソテー 牡蠣と蓮根のスフォルマート 香草のインサラータと
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ズワイガニ と ズッキーニのバヴェッティーニ
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鹿肉 と ごぼう のラグー タヤリン
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小鳩のロースト
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ドルチェの盛り合わせ 誕生日バージョン
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チーズとモルタデッラのパン と グリッシーニ
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Cantadi Castaldi Francia Corta Brut
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Vallee d' Aoste Chardonnay 2013
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Grappa Berta Tre SOLI Tre 2007
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Valle d' Aosta Petite Arvine 2014 Chateau Feuillet
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カウンター席
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テーブル席
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毛ガニと根三つ葉のサラダ仕立て グレープフルツのソース
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勝浦産 鰆の半生仕立て 蕗の薹のソース
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対馬産 よりぬき穴子のロースト 柚子胡椒風味
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スカンピのタリオリーニ
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熟成牛のラグー ガルガネッリ
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デザート盛合せ
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チーズとモルタデッラのパン と グリッシーニ
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Villa Emozione 2010 Brut
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Franciacorta Dosaggio Zero Brut NV Andrea Arici
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トマトのコンソメジュレとホタテ、生トリ貝、大間の無添加ウニと (2015/07)
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鮎のパテ (2015/07)
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ミルク鳩(生後10日〆)のグリル インサラータ添え (2015/07)
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北海道 毛蟹の軽い煮込み タリオリーニ (2015/07)
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フレッシュ サマーポルチーニのタヤリン (2015/07)
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アンガス牛ハラミの香草グリル (2015/07)
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デザート盛合せ (2015/07)
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Villa Saten Brut (2015/07)
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Giarone 2010 Piemonte Chardonnay (2015/07)
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Berta Tre SOLI Tre 2005 (2015/07)
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チーズとモルタデッラのパン と グリッシーニ (2015/07)
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トマトのコンソメジュレとホタテ、生トリ貝、大間の無添加ウニと (2015/06)
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佐島産 アオリイカとオクラ、ミョウガのタルターラ (2015/06)
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塩釜産 マコガレイのカルパッチョ (2015/06)
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ズワイガニとズッキーニのバヴェッティーニ (2015/06)
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鹿肉と新ごぼうのラグー タヤリン (2015/06)
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デザート盛合せ (2015/06)
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LIS Pinot Grigio Chardonnay Sauvignon Blanc 2009 (2015/06)
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ホワイトアスパラガスのムースとジュレ 帆立貝と (2015/05)
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米子産 城イカの軽いグリル エシャロットのソース (2015/05)
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富山産 スチームしたホタルイカ ふきのとうのソース (2015/05)
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三陸の牡蠣のソテー 牡蠣と加賀レンコンのスフォルマート 香菜のサラダと (2015/05)
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スカンピのタリオリーニ (2015/05)
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Franciacorta Brut Emozione Millesimato 2008 Villa (2015/05)
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Les Cretes Valle d'Aosta Chardonnay (2015/05)
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Grappa Riserva Botti da Porto Sibona (2015/05)
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Berta Roccanivo 2005 (2015/05)
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カウンター席 (2014/11)
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私ためのワインケース (2014/11)
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ホワイトアスパラガスのビアンコ マンジャーレ (2015/02)
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太刀魚のカルパッチョ仕立て (2015/02)
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子持ちヤリイカの軽いグリル (2015/02)
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牡蠣のソテー 牡蠣と加賀レンコンのスフォルマート 香菜のインサラータと (2015/02)
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スカンピのタリオリーニ (2015/02)
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甘鯛のロースト 聖護院カブのクレーマと甲殻類のソース (2015/02)
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ドルチェ 盛り合せ (2015/02)
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Barone Pizzini Franciacorta Animante (2015/02)
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Toros Collio Tocai Friulano 2004 (2015/02)
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Poli "Jacopo Poli" Barrique Grappa 1997 (2015/02)
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Berta Roccanivo 2005 (2015/02)
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香箱カニの冷製 (2014/11)
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シャコとアンディーブのインサラータ (2014/11)
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ヤリイカの軽いグリル野菜とエシャロットのソース (2014/11)
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牡蠣のソテー 牡蠣と加賀レンコンのスファルマート 香菜のインサラータと (2014/11)
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スカンピのタリオリーニ (2014/11)
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熟成肉のラグー ガルガネッリ (2014/11)
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デザート 各種盛合せ (2014/11)
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チーズとモルタデッラのパン と グリッシーニ (2014/11)
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Berlucchi '61 Franciacorta Brut (2014/11)
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Lws Cretes Chardonnay Valle D' Aosta Cuvee Bois (2014/11)
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Berta Tre SOLI Tre 2004 (2014/11)
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新イカと新イクラの冷製 (2014/10)
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軽く炙ったカマスのカルパッチョ仕立て (2014/10)
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-
江戸前穴子のロースト 柚子胡椒風味 (2014/10)
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-
ヤナギダコの軽いトマト煮 タリオリーニ (2014/10)
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アニョロッティ・ダル・プリン (鴨とポルチーニのラビオリ) (2014/10)
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カウンター席
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-
テーブル席
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ワカサギのカルピオーネ (2014/09 Ⅱ)
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新イカと新イクラの冷製 (2014/09 Ⅱ)
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モンサンミッシェル産ムール貝の蒸し煮 (2014/09 Ⅱ)
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スカンピのタリオリーニ (2014/09 Ⅱ)
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鹿肉と新ゴボウのラグー タヤリン (2014/09 Ⅱ)
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Panizzi 2010 Vernaccia Di San Gimignano Riserva (2014/09 Ⅱ)
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Ca' Rugate 2008 La Perlara (2014/09 Ⅱ)
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新サンマ と トロナスのテリーヌ 新サンマのマリネ添え (2014/09)
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白子のソテー イノシシ と 里芋のラグーソース (2014/09)
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毛ガニの軽い煮込み ポロネギのクレーマ (2014/09)
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フレッシュ ポルチーニのタヤリン (2014/09)
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月のわぐま スネ肉 と 栗のラグー マッケローニ (2014/09)
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デザート (何だったか忘れました) (2014/09)
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エスプレッソ (2014/09)
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突出し (グリーンピースの冷製スープ) (2014/09)
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スプマンテ (2014/09)
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Ca'Del Bosco 2009 Curtefranca (2014/09)
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Berta Roccanivo 2005 (2014/09)
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鮎の冷製 三種の調理法 (2014/07)
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白イカの軽いグリル 野菜とエシャロットのソース (2014/07)
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牛ハツの香草グリル」 (2014/07)
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ズワイガニとズッキーニのバヴェッティーニ (2014/07)
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-
鴨とポルチーニのラビオリ (2014/07)
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-
プロセッコ (2014/07)
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Pieropan 2011 La Rocca (2014/07)
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チーズとモルタデッラのパン と グリッシーニ (2014/07)
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鮎の冷製 三種の調理法 (2014/07)
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Pitasso 2010 Claudio Mariotto (2014/07)
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フォカッチャ (2014/07)
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白イカの軽いグリル 野菜とエシャロットのソース (2014/07)
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牛ハツの香草グリル」 (2014/07)
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Barolo Giulia Negri (2014/07)
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ズワイガニとズッキーニのバヴェッティーニ (2014/07)
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Rosso di Montalcino 2011 Collosorbo (2014/07)
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鴨とポルチーニのラビオリ (2014/07)
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アワビと蛤とアスパラのジュレ ホワイトアスパラガスのムース添え
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富山湾内 ホタルイカの冷製 ふきのとう のソースで
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江戸前 穴子のロースト 柚子胡椒風味
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スカンピのタリオリーニ
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鹿肉のラグー タヤリン
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アイスクリームのセミフレッド
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プロセッコ
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チーズとモルタデッラのパン と グリッシーニ
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-
アワビと蛤とアスパラのジュレ ホワイトアスパラガスのムース添え
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Gini Contrada Salvarenza 2010 Vecchie Vigne
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富山湾内 ホタルイカの冷製 ふきのとう のソースで
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フォカッチャ
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江戸前 穴子のロースト 柚子胡椒風味
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スカンピのタリオリーニ
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鹿肉のラグー タヤリン
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-
アイスクリームのセミフレッド
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Pantelleria Vendemmia 2011 Cantine Pellegrino
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Instagram (bottan222)
ーーーーーーーーーーーーー
2018/03
今日は新宿でショッピング、その後の食事と言えば此方で決まりです、問題は予約が取れるかだ、午後に電話をすると満席ですが17時半から20時までなら大丈夫とのこと、早喰いの私達夫婦ですから1時間半もあれば十分です、2時間半は余裕です(笑)。
まずは 「Monte Rossa Prima Cuvee Franciacorta Brut」 で乾杯です。
「釧路産 毛ガニ、根三つ葉、セリの冷製 グレープフルーツのソース」
「Anselmi 2015 Capitel Foscarino」・・・・・次のアスパラに合わせてマダムが選んでくれました。
「ホワイトアスパラガスのムース 北寄貝のグリル添え」
「Vigneti Massa 'Costa del Vento Derthona' 2010」・・・・・あとの料理に合わせての1本です。
「パン」・・・・・タコパン と グリュイエールチーズとモルタデッラ ソーセージを練り込んだパン
「青森産 子持ちヤリイカのグリル」・・・・・竹の炭塩で
「タヤリン カチョエペペ」
「うり坊(猪)とカーボロネロ(黒キャベツ)の白ワイン煮 タリオリーニ」・・・・・メニューには ”イノシシと里芋” でしたが、うり坊の肉がありましたのでとこれを出して頂きました。
「デザート盛合わせ」・・・・・これは家内のデザート。
「Poli Barrique"1999”」 と 「Berta Tre Soli Tre "2009" Grappa」・・・・・私のデザートはこれです(笑)。
今日も素晴らしい料理とワインとグラッパでした、古井シェフとマダムは私達の好みを把握しておりますので黙っていても安心です。
ご馳走様でした、大満足でした、またお邪魔します。