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完熟トマトのジュレとモッツァレラチーズのムース
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完熟トマトのジュレとモッツァレラチーズのムース
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黒アワビとジャガイモのスープ
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黒アワビとジャガイモのスープ
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鮑の肝とブラックオリーブのブルスケッタ
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津アジと春菊のピューレ
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津アジと春菊のピューレ
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平スズキと蛤と茸のトマト煮込み
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平スズキと蛤と茸のトマト煮込み
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ストロッツァプレーティ 墨烏賊の墨煮ソース
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ストロッツァプレーティ 墨烏賊の墨煮ソース
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ヴィクトリア州仔羊
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ヴィクトリア州仔羊
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白糠町蝦夷鹿
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白糠町蝦夷鹿
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和牛頰肉の赤ワイン煮込み
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全粒粉のパン
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フォカッチャ
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紅玉のロースト バラの香り マルサラ酒のジェラート
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紅玉のロースト バラの香り マルサラ酒のジェラート
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レモンのカヌレ
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大好きなアルモニコ★
水曜日限定で始まったランチに伺いました。
ランチからしっかりとしたメニューをリーズナブルにいただける、
嬉しいコース内容です。
●ランチコース 8,000円
お肉のランクアップ +1,500円
締めのパスタを追加 +1,500円
をお願いしました。
⚫︎クロッカンテとグリッシーニ
わかめとシラスで作ったクロッカンテは塩が良い塩梅で、クセになる♪
⚫︎モッツァレラチーズのムースと完熟したフルーツトマトのジュレ カプレーゼ仕立て
モッツァレラチーズのムース。
ブラッドオレンジやハーブでマリネしたフルーツトマトをジュレに。
いつも嬉しい爽やかなスタート
⚫︎1週間熟成したヒラメのカルパッチョ 緑のガスパチョソース ミスティカンツァ
津本式で仕立てた豊後水道のヒラメを1週間熟成。
グリーントマトと胡瓜、ピーマンのガスパチョと能登半島のミスティカンツァ(ハーブサラダ)を盛り付けて。
厚めにカットしたヒラメの力強い味わい。
⚫︎低温でじっくり蒸した真蛸のリゾット
豊後水道の真蛸を蒸した煮汁で能登半島のカルナローリ米を炊いて。
真蛸をイタリアンパセリで作ったサルサベルデで和えて。
⚫︎赤足海老のスパゲティクワドラード
豊後水道の赤足海老の頭でとった濃厚なパスタソース。
う〜ん★エビの旨味と香りがあって、絶品★
⚫︎那須塩原市瑞穂和牛サーロインの薪焼き
30ヶ月飼育の瑞穂和牛。
薪火で焼き、表面はとってもクリスピー。
薪火は水分を含んだ熱なので強火で焼いても焦げずにクリスピーに仕上がるそうです。
サーロインの脂がジュワッと、表面がカリッと仕上がり!
他に無いような素晴らしい一品★
⚫︎ポモドーロ 追加
締めパスタを追加。
シンプルな美味しさがダイレクトに響きます★
⚫︎さつま芋のプリンと黒糖のジェラート
⚫︎お茶菓子
レモンシュークリーム
サラミチョコレート
ココナッツのメレンゲ
ポレンタ粉で作ったザレッティ
●食後の飲み物
コーヒー
薪焼きの和牛がとても印象に残るコースとなりました。
昼からゆったりと過ごせるお料理とおもてなし。
夜にも水曜ランチにも、また伺いたいお店です。