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シェリー酒
El Tresillo Amontillado
ニョッキ、土の香り
醗酵させたごぼうと蓮根を揚げた土の匂いが薫るニョッキ。
スープは濃厚なスッポン出汁と香茸、搾りたての生姜を合わせたスープ。
champagne
ナガノパープル
ナガノパープルの芯の部分を一枚ずつ薄切りにしぐるりと並べる。
中にはフレッシュチーズと焼きナス、そしてオイルとクローブを散らす。
クルタ島産ギリシャワイン
ANTIGONE OIKONOMOY 2004
猪とドングリのラビオリ
どんぐりの粉を使って作ったラビオリにワインで煮込んだ猪のバラ肉、
1年間発酵させたポルチーニ茸、卵黄を入れて茹で上げる。
オレンジワイン
QUINTO QUARTO
スペシャリテ
信州サーモンをドライエージングした上で火を入れる。
ソースは醗酵トマトと柘榴。
小皿はサーモンと奈良漬。
SRC ROSATO
ビーツ
オーブンで5、6時間火を入れたビーツを更にビーツの出汁で煮詰め、
上に生胡桃のアイス、そして切り干しビーツを乗せる。
2011 MONTENEUBEL
SPÄTBURGUNDER
ハヤ
ハヤと言うコイ科の川魚のお焼き風の何か。
ハヤを揚げ焼きし、甘辛のごぼうと一緒に生地で包む。
信州ワイン
It doesn't have to make sense 2023
合鴨(メグミガモ)の炭火焼き
champagne
お米
信濃雪マスの棒鮨
昆布〆し牧草で炙り。
米とマスの間に薬味としてミニトマトの梅干しに燻製大根と炒りごまと紫蘇。
無花果と出来立てのアイス、紅茶