WINE CASA GRECO No. 3
WINE CASA GRECO 3号店
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29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
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A cozy, hidden French counter with a calm atmosphere
Auswertung
Japan Nutzerbewertungen3.07(1Einträge)Rezensionen
Speisekarte
We also offer a set of 5 glasses of wine for 4,400 yen. The wines for pairing are also provided by changing the country to match the dish. ・1 glass...1,200 yen 5 glasses
Wine available from 1,320 yen per item. ・ From 1,320 yen per item
Franciacorta Brut (Ferghettina)
Roero Arneis Daivej (Deltetto) from Piemonte D.O.C.G
Vermentino di Sardegna Piero Mancini
Santa Maddalena Chardonnay Bolzano
Pinot Grigio Feudo Arancio
Chianti Natale Verga
Casale Vecchio Montepulciano d’Abruzzo (Farneze)
Pinot Nero La Cupola Tenuta Neirano
San Marzano Collection
※If you have any requests, we can prepare it in a bottle※We not only have Italian wines, but also wines from around the world.
Amuse-bouche tartare, cauliflower mousse, today's vegetable dish, Hokkaido-produced surf clam with five types of mushrooms fricassée, Iwate-produced pan-fried cod with soy milk and garland chrysanthemum, Yamanashi-produced Koshu wine beef roast with red wine sauce, chocolate moelleux with raspberry ganache, three types of petit fours.
Appetizer: Three types of ham and seasonal vegetable salad, Soup: Mushroom potage, Main: Yamanashi Prefecture's Fuji Sakura pork cordon bleu or Iwate Prefecture's cod wrapped in kadaif with soy milk sauce, Dessert: Nougat glacé
We also offer 5 glasses of wine for 4,400 yen. The pairing wines are provided from different countries to match the dishes. ・1 glass...1,200 yen for 5 glasses
Wine starts from 1,320 yen.・Single item from 1,320 yen～
Amuse-bouche tartare, cauliflower mousse, today's vegetable dish, Hokkaido-produced surf clam with five types of mushrooms fricassée, Iwate-produced pan-fried cod with soy milk and shungiku, Yamanashi-produced Koshu wine beef roast with red wine sauce, moelleux chocolate with raspberry ganache, three types of petit fours.
Appetizer: Three types of ham and seasonal vegetable salad, Soup: Mushroom potage, Main: Yamanashi Prefecture's Fuji Sakura pork cordon bleu or Iwate Prefecture's cod wrapped in kadaif with soy milk sauce, Dessert: Nougat glacé
Amuse-bouche of tartare, cauliflower mousse, today's vegetable dish, Hokkaido-produced surf clam with five types of mushrooms fricassée, Iwate-produced pan-fried cod with soy milk and shungiku, Yamanashi-produced Koshu wine beef roast with red wine sauce, chocolate moelleux with raspberry ganache, and three types of petit fours.
Appetizer: Three types of ham and seasonal vegetable salad, soup: mushroom potage, main: Yamanashi Prefecture's Fuji Sakura pork cordon bleu or Iwate Prefecture's cod wrapped in kadaif with soy milk sauce, dessert: nougat glacé
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