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メインの仏豚 イベリコを超える軽い甘みが極上
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通常メニューの別にオススメ
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これがたまごだけ 調理前
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何と生の卵茸サラダ
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こちらも生なタルタル
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黄桜の 炭酸水
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スプマンテ
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このカリもちと生ハムが堪らんのよ
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ほうれん草ひと束入っとるらしい
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ジェノベーゼのビーゴリ
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ウナギさん 焼きがいいのかバルサミコ仕立てでポレンタの上に馴染んでよし
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ボロネーゼはタリアテッレ 大盛 これは外せん
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サンジョベーゼ
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極上の軽みを放つフランスの豚 取り分けてこのポーション
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おいパスタ はイタリアの生ポルチーニ
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ドルチェ 盛合せは単に単品三つドーンなので別腹ヨーイ
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比類なしと言っていい手打ちパスタの旨さを聞きつけて、食い道楽な方々がわざわざこの店のために遠来ということも当たり前になってきた日の出の勢いにも、変わりなく驕りなく注がれる丁寧な仕事ぶり。開店から目をつけて通う我らには嬉しい限りだが、ここは一つ他のリピーターさんにも声を出して言っておきたい、肉の話。前菜の透明感あるハム系に始まりボロネーゼの旨味も他にはない佳品だが、なんと言っても圧巻のラスボスは夜のアラカルトのセコンドピアット、45分掛かりますとメニューにことわりあるように、超高級店でもなかなか目にしない本格的な欧州系銘柄肉を塊から焼きやら煮込みやらでじっくり仕上げたメインはその質も量もここぞという日に奮発する価値大の希少品揃い