生ハム、グリーンアスパラ、きのこのゴルゴンゾラのリゾット。ランチコースは１２００円。Elegant interior, elegant presentation, elegant taste - a bit hotel-food-ish but good for the price. Apparently this place does weddings and parties - makes sense.
Cantina Firenze
Archive for June, 2005
ガトー・ド・フォア・ド・ヴォライユ ソースナンチュア。（レバーのムースにトマトスープをかけて。） So hate this kind of menu - all the items are written in katakana translated directly from French that you just won’t know what the hell they are. At the end we had to ask the waitor to explain the whole menu to us, and yet his explaination was at the level of “oh this is mainly beef”, “this is potato and bacon…” The chicken liver mousse was cooked on the outside but raw inside, with warm tomato soup - quite an interesting idea but didn’t taste very good. ^^;
プチサレ・オ・シュー（塩漬け豚とキャベツ）。バナナのロティ。ランチコース、２０００円。The pork and cabbage was really quite yummy, but the dessert turned out to be steamed banana which was a bit of a joke.
右は冷製さくらんぼパスタ。
Chilled cherry pasta.
ウニパスタ。メインは牛と鴨。
Uni pasta is spicy. Main is grilled beef and grilled duck.
ダルマット
カレーライス、カレーラーメン、餃子。The curry tasted like I can make that at home, but the gyoza was surprisingly good.
ばらちらし、１５００円。
左：萬福の焼き餃子、４２０円。 右：包包のしそ餃子、５００円。
左：寺岡商店の醤油おろし餃子、５５０円。
右：包王の牛とん包、４４０円。
左：石松の海鮮餃子、６５０円。
右：ニイハオの焼き餃子、３５０円。
チムドンドンの大地の恵み、と、海の恵み、各５００円。
信州リッチなブリュ、４２０円。
パティスリー アトリエ リーブのエクレールキャラメルバナーヌ、４８０円。
ナムコ・ナンジャタウン
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