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本日の自家製サルーミ
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目の前で作る自家製モッツァレラチーズ
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豚もも肉のサラミ
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真鯛のサラミ〆（自家採りこしあぶらのピュレ、パセリオイル、ボタンエビの塩など）
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フィノッキオーナ
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フラン（富山産ホタルイカ、うどの葉、ゴルゴンゾーラ、サラミと魚出汁、スープドポワソンの餡、山わさびオイル）
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羊のボロニアソーセージ
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ニョッコフリット
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首肉の生ハム
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いちごのフリット（発酵じゃがいもを使った衣）
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スペック
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発酵きのこのエキスで蒸した利尻産天然アワビ
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ヴェントリチャーナ
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海明けの毛蟹の肉団子（サラミ・発酵玉ねぎ・ミルク、ふきのとう、こんぶ、発酵いちごパウダーなど）
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足寄の幸せチーズ工房産のホエー豚のハム
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メヌケ＆ソテーした生ハム（スープドポワソン、ソテーしたハムと葉玉ねぎ、発酵チンゲンサイのパウダーなど）
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プロシュートコット
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炊きたてゆめぴりか＆プロシュートコット
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炊きたてゆめぴりか＆プロシュートコット（山わさび・セロリ酢）
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燻製クラータ
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ハム巻き（勝浦産赤身、鮎のいしる、山わさび、ゆめぴりか）
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鹿児島産サドルバックのパンチェッタ
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タヤリンのグリーチャ（ハム、チーズ、胡椒）
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タヤリンのグリーチャ（ハム、チーズ、胡椒）
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サラミゾプレッサ
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十勝産和牛のランプ肉（鹿の骨のコンソメ、サラミと野菜を加えて、鹿の血を入れたソース、自家製粒マスタード）
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函館産ミルクジェラート（雌のふきのとう、京都のクラフトジン）
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お任せグラスワイン
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
【注目店】
豊かな道産食材を熟成、発酵、乾燥を巧みに操り昇華させる、個人的に最も注目している若手シェフ・中條氏。
自家製ハム、ソーセージをはじめ、各種魚醤もシェフ自ら仕込んでおり、塩（※一部は自家製）とオリーブオイル、バルサミコ酢以外は調味料も自家製。
緻密でロジカルな調理、突き抜けた探究心、まだまだ底をみせてくれず、毎回楽しい時間を過ごさせて頂いています。シェフの地元食材推しも賛同！
コースの流れが以前の二部構成から変更し、現在はスターターから自家製サルーミ（ハム・サラミ）が登場、その後も自家製サルーミを軸としたお料理が続く構成に。
より攻めて進化した印象。今後もさらに楽しみ。
【コース：約25品（自家製サルーミ含む）】
自家製サルーミの数々は圧巻のクオリティー。
また、鯛のサラミ〆やソースにもサラミのお出汁を使うなど、余すとこなく自家製サルーミを堪能できる逸品揃い。
【お会計：29,500円程】
コース＠16,500円＋グラスワイン（お任せ）×7