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出水の筍のフリットとカンパチの燻製と出水の紅甘夏のサラダ仕立
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パン
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アンティパスト(皮つき黒豚のポルケッタ、自家製ロゼッタパンのパニーノ仕立て)
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芝エビとアスパラガスの自家製タリオリーニ
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イチゴとハマグリ・アサリの伊佐米のリソット
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セコンド(肉料理)(新玉ねぎと鹿児島県産黒毛和牛経産牛のジェノベーゼ(ナポリ料理))
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ドルチェ(デリツィア・アル・リモーネ)
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ハーブティー
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内観
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内観
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内観
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外観
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Acero Bis:赤ワインペアリング、出水の筍のフリットとカンパチの燻製と出水の紅甘夏のサラダ仕立て、アンティパスト(皮つき黒豚のポルケッタ、自家製ロゼッタパンのパニーノ仕立て)、プリモ(芝エビとアスパラガスの自家製タリオリーニ、イチゴとハマグリ・アサリの伊佐米のリソット)、セコンド(肉料理)(新玉ねぎと鹿児島県産黒毛和牛経産牛のジェノベーゼ(ナポリ料理))、ドルチェ(デリツィア・アル・リモーネ)、ハーブティー。