イタリアンダイニング ジリオン

Transcription

1 NY Italian Buffet & Pasta Course Pasta Mezze Rigatoni served with Smoked Sword fish and Fennel Aglio Olio flavored Almond Linguine served with Simmered Chicken, Cartilage and Greens Bolognaise Tesoro di Campagna, Beef Cheek and Pot Herb. Bolognaise Tesoro di Campagna, Zillion Style Inspirations (Younger Guest Menu) Tasty Risotto served with Vegetables and Home-made Sausage Spaghetti Roman Carbonara Chef s Special Pasta of the Day Spaghetti served with Conger Eel and Sardinia caviar Bottarga Risotto and Chef s Pasta of the Day. Dolce Coconuts Pannacotta and Granite Pineapple flavored "Pina Colada style" Chocolate flavored Cream and Tuile served with Pistachio gelato Italian Sweets "Zabajone" and Cherry compote Seasonal Parfait with Macaroon (for Younger Guests) All menu prices are subject to consumption tax and 13% service charge. Food allergies and Food intolerances We welcome enquiries from customers who wish to know whether any meals contain particular ingredients. 13%

2 Pranzo Course ~Antipasti~ Seasonal Appetizer Platter ~Antipasti caldi ~ Seasonal hot Appetizer of the day ~Primo~ Pasta and Risotto Spaghetti served with Sardine and Fennnel Sicilian style and Sicilian Pistachio paste and Artichoke Risotto ~Main~ Pan-fried Home-made Meat ball with Eggplant or Grilled Grunt served with Wheat salad and Vermouth sauce ~Dolce~ Chocolate flavored Cream and Tuile served with Pistachio gelato Coffee or Tea 4,800

3 Special Pranzo Course ~Antipasti ~ Seasonal Appetizer Platter ~Antipasti caldi~ Sautéed Foie gras and Stewed Artichoke ~Primo1~ Spaghettini served with Creamy Sea urchin and Fresh Tomato sauce ~Primo2~ Mezze Rigatoni served with Lobster and Japanese abalone ~Carne~ Waengyu Beef Lump Sliced Steak ~Dolce~ Peach Tiramisu and Rose Champagne Granite Coffee or Tea 6,500

4 Sicilia e Mie Prefecture ~Stuzzichini~ Albacore from Mie Prefecture, Japanese abalone and Marinated Fruit Tomato with Salina Capers ~Antipasti~ Baked Sardine and Seasonal Vegetables with Scamorza Cheese ~Primo~ Spaghettini served with top-quality Sea lettuce and Creamy Sea uchin ~Pesce~ Sicilian Pistachio and Tiger prawn Risotto ~Carne~ Pan-fried Mie-Matsuzaka Pork with Eggplant or Japanese Beef Aithbone Steak served with Rocket salad (ADD 2,000) ~Dolce~ Italian Sweets Cannolo Sicilian dessert wine gelato with Orange Jam, Cocoa cigarette stuffed with Ricotta cream Coffee or Tea 9,500

5 A La Carta Antipasto Albacore from Mie Prefecture, Japanese abalone and Marinated Fruit Tomato with Salina Capers 2,500 Baked Sardine and Seasonal Vegetables with Scamorza Cheese Italian Cured Meats Platter 2,500 Insalata of fruit tomato with Parma ham and Burata cheese 2,800 Today's Appetizer Platter 2,800 Sautéed Foie Gras, Pistachio cream sauce 3,000 Italian & French cheese board Formmagio 2,800 Creamy Soup of Seasonal Vegetables Zuppa 1,200 Risotto Sicilian Pistachio paste and Artichoke Risotto served with sauteed Foie gras 2,200 Special Seafood Risotto 2,500

6 A La Carta Pasta Bolognaise Tesoro di Campagna, topped with sauteed Corns ( for Younger Guest ) 2,000 Bolognaise Tesoro di Campagna, served with Beef Cheek and Pork 2,000 Mezze Rigatoni served with Sardine and Fennnel Sicilian style 2,200 Fedelini served cold, with Albacore from Mie Prefecture dressed Gazpacho mousse sauce Spaghetti Aglio-Olio, Peperoncino garnished with seasonal vegetables and Parma raw Ham 2,400 Spaghettini served with marinated Pink Prawn Aglio Olio 2,400 Spaghetti Roman Carbonara 2,500 Spaghetti Tezoro di Campagna alla Pescatora, served with Omar. 2,800 Bavettine served with top-quality Sea lettuce and Creamy Sea uchin Spaghetti Roman Carbonara, Truffle on top 4,000

7 A La Carta Secondi Grilled Grunt served with Wheat salad and Vermouth sauce Pan-fried Home-made Meat ball with Eggplant Grilled Albacore from Mie Prefecture and Lobster with Salada Fresh Fish, Japanese abalone and Seafood with Couscous Soup style Roasted Veal with baked Taggiasca-Olives and Semi-dried Tomatoes 3,800 4,000 4, ,800 Grilled Boar from Shimane Prefecture topped with Summer Truffle 5,600 Japanese Beef Tongue, Lump and Aithbone steak with grilled seasonal vegetables, Tasmania mustard with Fruits jam sauce Italian Rossini, Pan-fried Ox tongue with Foie Gras, Aromatic Truffle La Sauce Périgueux Italian Rossini, Pan-fried Waen Beef and sautéed Foie gras, Aromatic Truffle La Sauce Périgueux 5,600 6,800

8 A La Carta Dolce Italian Sweets Cannolo Sicilian dessert wine Marsala gelato, Orange Jam and Cocoa cigarette stuffed with Ricotta cream 1,000 Chocolate flavored Cream and Tuile served with Pistachio gelato 1,000 Peach Tiramisu and Rose Champagne Granite 1,200 Seasonal Parfait with Macaroon (for Younger Guests) 1,200