Bonito and Beet Carpaccio with Washed Cheese Sauce

￥1,200

Vibrant carpaccio of charcoal‑kissed bonito and roasted beets. Enjoy it with a rich, creamy sauce made from washed‑rind cheese and a refreshing dill‑infused oil.

Burrata Cheese with Marinated Orange & Tomato

￥1,300

Classic Italian dish featuring rich burrata cheese from Italy, served with oregano‑marinated cherry tomatoes and fresh orange. Beautifully presented with vibrant colors.

Seasonal Vegetables Bagna Cauda with Anchovy Sauce

￥1,300

Enjoy vibrant seasonal vegetables with a bagna càuda sauce enriched with the savory depth of Cantabrian anchovies. Our house‑made sauce enhances the natural flavors of the vegetables even further.

Chilled Thin-Sliced Beef Tongue

￥1,600

Thinly sliced chilled beef tongue, marinated overnight in spices and slowly cooked at a low temperature. Enjoy it with a green onion sauce made with smoked olive oil, mustard, and capers.

Venison Tagliata with Endive Salad and Balsamic Sauce

￥1,800

Lightly seared horse meat with a balsamic sauce, accompanied by a pleasantly bitter chicory salad and Parmigiano. As a lean red meat, it’s also a great option for guests seeking a lighter, lower‑calorie dish.

Catalan-Style Calçots and Chicken Liver with Romesco Sauce

￥1,600

Charcoal‑grilled leeks cooked until tender, paired with rich sautéed chicken livers. A Catalan‑style dish served with a vibrant romesco sauce made from paprika and almonds.

Warm Salad of Chèvre Cheese and Strawberries

￥1,700

Warm salad featuring our house‑made baguette topped with chèvre cheese and herb‑scented breadcrumbs, baked until fragrant, then served with strawberries and leafy greens. The sweet‑tart flavor of the strawberries adds a delightful accent.

Fricassée of Firefly Squid

￥1,500

Fricassée of seasonal firefly squid, mushrooms, and asparagus, sautéed and gently simmered in bouillon. Mix in the poached egg added at the finish to further enhance the depth and richness of the ingredients.

Charcoal-Grilled Grass-Fed Beef

￥3,000

Charcoal‑grilled grass‑fed beef, featuring flavorful lean meat cooked slowly to bring out its depth. Served with panisse—fried chickpea purée—and a mustard sauce.

Charcoal-Grilled Wagyu Beef with Vegetable Purée and Salad

￥4,500

Charcoal‑grilled Wagyu steak that brings out the meat’s natural, full‑bodied flavor. Served with a seasonal vegetable purée and a fresh salad, this dish is perfect for those seeking a hearty, satisfying meal.

Charcoal-Grilled Chicken with Genovese Sauce

￥2,400

Charcoal‑grilled chicken thigh, cooked slowly for a juicy finish and topped with a fragrant basil Genovese sauce. Enjoy it together with the sautéed mushrooms on the side.

Charcoal-Grilled Bone-In Pork Loin with Parsley Sauce

￥3,400

Hearty dish featuring charcoal‑grilled bone‑in pork loin, cooked slowly until the outside is beautifully charred and the inside remains juicy and tender. Enjoy it with sautéed mushrooms and a refreshing parsley sauce.

Special Plant-Based Curry (Roast Beef)

￥1,600

Special plant‑based curry made without any animal‑derived ingredients, served with seasonal vegetables and roast beef　(Grass-Fed Beef). A vegetable‑only option is available for guests who prefer to avoid animal protein.

Margherita

￥1,100

Mozzarella, tomato sauce, basil, olive oil

Diavola

￥1,300

Picante salami, black pepper, mozzarella, tomato sauce, basil, olive oil

Bismarck

￥1,400

Smoked mozzarella, three kinds of mushrooms, egg, jambon ham, olive oil

Quattro Formaggi

￥1,500

Mozzarella, Taleggio, Gorgonzola, Grana Padano, olive oil

Honey

￥300

Pairs well with Quatro Formaggi.

Trois Basque Cheesecake

￥1,340

Basque‑style cheesecake made by blending three cheeses—Hokkaido cream cheese, 18‑month‑aged French Mimolette, and Comté—and baking it at a high temperature.

Roaster's Tiramisu

￥1,380

A tiramisu made with coffee‑soaked sponge layered with mascarpone cream, topped with a cream infused with the aroma of Panama's Finca Deborah Illumination. *Contains alcohol.

Seasonal Shortcake

￥900

Shortcake made with seasonal fruits. Baked without butter, the sponge has a light, airy texture that highlights the natural flavors of the fruits and other ingredients.

Seasonal Mille-Feuille

￥930

Mille‑feuille made with flaky pastry dough crafted using fermented butter, offering a crisp texture and rich, aromatic flavor. Layered with seasonal fruits and our house‑made custard cream.

Haiti Chocolate

￥960

Raspberry confiture and an Earl Grey tea–infused milk‑chocolate cream are enclosed within a smooth chocolate mousse. Made with chocolate from CCL : 047 The Tempering Lab.

Homemade Custard Pudding

￥500

Made with eggs, milk, sugar, fresh cream, and vanilla beans, this classic simple pudding highlights the natural character of its ingredients.

Pâté de Campagne

￥1,400

House-made Pickles

￥700

Assorted Cheeses

￥1,400