Set lunch
Spring
September to December. Tuesday to Friday, 11:30 to 14:30. Starter, main course and dessert.
A set lunch built around the season.
Main courses
Sesame-crusted salmon
Seasoned with hondashi and lemon. Served with kabocha squash purée finished with ginger shavings.
Rigatoni with spinach and shrimp
Rustic tomato sauce, finished with shrimp.
Parma ham risotto with beef tenderloin escalope
Parma ham and lemon risotto, with beef tenderloin escalope.
Parmigiana with tagliatelle
The traditional parmigiana, with tagliatelle in herb butter. Also with white rice and potato chips.
Starters and desserts change every week, following the season.